Take Stock Magazine - Christmas 2015

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Stock CHAMPIONING INDEPENDENT BRITISH CATERING • CHRISTMAS 2015

All About the Pud Festive Fancies

Get Saucy This Xmas!

P49 - P70 Toast the Festivities

TAKE STOCK

Cheers CHEERS

WELCOME TO TAKE STOCK’S DRINKS SECTION

55

In this issue

Christmas Sparkle

Shake it Up

61

Maximising Malts

THE FASTEST SELLING ENERGY BRAND IN THE MARKET

65

*Source; Symphony IRI, All Outlets, 12we 20th June ‘15

Get in the Spirit Festive Heroes

MAKE THE MOST FROM THE TREND FOR EVERYTHING AMERICAN THIS SEASON

INTRODUCING OUR NEW SWEET, SMOOTH AND TANGY New York Deli Style Mustard

THE PERFECT TABLE TOP PARTNER FOR YOUR CLASSIC HEINZ TOMATO KETCHUP

Nearly 8 out of 10* guests are more likely to order food when Heinz is on show so check out the rest of our table top range. * Brand Advantage 2014 excluding Heinz Yellow Mustard (mild)

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Merry

VISIT US ONLINE www.takestockmagazine.com

FROM THE EDITOR

Christmas!

I can hardly bring myself to believe it - but yes, Christmas time is here again!

This fabulous news was revealed in a recent report by Greene King. Make sure you don’t miss out and even if you are fully booked for the key days, it still won’t do any harm to do a last minute push on your festive activities for the whole season. Whether it’s events, menus or just drinks, advertise them on your website and social media and brief staff too. The extra trade you pick up will not only boost your profits but could replace last-minute cancellations that are as certain as flu at this time of year!

And if customers are digging deeper into their pockets then let’s make it a good ‘un and one to remember!

Our festive recipes will offer you some inspiration for starters and mains, and in our patisserie section on page 31 we have gone pudding mad! Andy Gabbitas from The Wortley Arms near

Sheffield has kindly shared the recipe for his famous Christmas pudding - the one that has customers queuing out of the door!

FOLLOW US ON

And of course, it wouldn’t be Christmas without some festive cheer! Our Cheers section will make sure your bar menu has everything you need to make customers happy and get tills ringing.

Tweet us @TakeStockMag

To make sure you keep your nondrinking customers satisfied with plenty of variety and lots of fun tipples, we have some delicious mocktails on page 70. And now that speciality tea is popular with the younger crowd, read our feature on page 41 to help you pull in the punters - and make them stay!

All you hard-working chefs deserve a treat this Christmas too, so we’re paying tribute to all our amazing FeedYourEyes winners over the past year. And if you’re still wondering what to ask Santa for, then check out our stocking fillers in Big Boys Toys.

Last but not least, on behalf of the Take Stock team and Today’s, we wish you a very merry and prosperous Christmas and New Year.

Here’s to 2016!

Tracy x 3

Take

£3.95

Since it’s the most profitable time for our industry, we should welcome it with open arms (probably very tired ones by 1 Jan!) especially since Brits are planning to spend more this year than last. Yipee!

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • CHRISTMAS 2015

All About the Pud Festive Fancies

Get Saucy This Xmas!

P49 - P70 Toast the Festivities 55

Christmas Sparkle 61

Maximising Malts

TAKE STOCK

Cheers CHEERS

WELCOME TO TAKE STOCK’S DRINKS SECTION

In this issue Shake it Up Get in the Spirit Festive Heroes

THE FASTEST SELLING ENERGY BRAND IN THE MARKET

65

*Source; Symphony IRI, All Outlets, 12we 20th June ‘15

Published by the fabl.

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

Art Director Richard Smith

Editor Tracy Johnson

Designer Steph Murphy

Cheers Editor David Jackson

Social Media Vicky McNeill

News and Features Sarah Hardy Hollie Pickles takestockmagazine.com

CONTENTS FEATURES 13-17 Christmas Indulgence 19 A Cheesy Christmas

19

20-21 The Perfect Pickle 23 Fats Made Good 24-25 Festive Luxury 41-42 Too Hot to Handle

A CHEESY CHRISTMAS

20

THE PERFECT PICKLE

43-44 Taking Sides 45 Chef Academy Opens

41

TOO HOT TO HANDLE

8

43

TAKING SIDES

WHAT’S NEW

EVERY ISSUE 7 Calendar 8-11 What’s New 26-27 We Grill - Andy Gabbitas 28-30 Feed Your Eyes

Perfect Patisserie

31-33 All About The Pud 34-36 Sweet Festive Fancies 37-39 Get Saucy This Season 46-47 Big Boys Toys

26 takestockmagazine.com

WE GRILL ANDY GABBITAS 4

RECIPES

28

FEED YOUR EYES

13 Parsnip & Apple Soup

25 Gnocchi with Fontina

14 Potted Smoked Salmon

Cheese Fondue & White Winter

14 Roasted Aubergine, Feta &

Truffle

Lemon

33 The Wortley Arms Christmas

15 Pears in Mulled Wine

Pudding

17 Baked Redcurrant & Clove

34 Prune & Armagnac Cake

Glazed Ham

35 Cinnamon, Orange & Clove

21 Pear, Cinnamon & Date

Sablés

Chutney

36 Panforte

21 Spicy Croft Bramble &

37 Chocolate & Ginger Tart with

Beetroot Chutney

Brandy Cream

25 Classic Tagliatelle with Black

39 Jaconde Sponge with

Winter Truffle

Orange & Brazil Nut Custard &

25 Mushroom, Black Autumn

Italian Meringue

Truffle & Kidney Stuffing

35

33

CINNAMON, ORANGE & CLOVE SABLÉS

THE WORTLEY ARMS CHRISTMAS PUDDING

P49 - P70 TAKE STOCK

Cheers CHEERS

WELCOME TO TAKE STOCK’S DRINKS SECTION

In this issue Shake it Up Get in the Spirit Festive Heroes

39

THE FASTEST SELLING ENERGY BRAND IN THE MARKET *Source; Symphony IRI, All Outlets, 12we 20th June ‘15

51 Dates for your Diary 52-53 Swifties 55 Toast the Festivities 57 Get in the Spirit 59 Wine Away 61 Christmas Sparkle 63 Festive Heroes 65-67 Maximising Malts 68-70 Shake it Up

JACONDE SPONGE WITH ORANGE & BRAZIL NUT CUSTARD & ITALIAN MERINGUE 5

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Calendar November-December

1 Nov

21-22 Nov

4-6 Dec

WORLD VEGAN DAY

THE NATIONAL POULTRY SHOW

THE CHOCOLATE FESTIVAL

The International Centre, Telford

Business Design Centre, London

2 Nov 5 Dec

SCOTTISH CHEFS CONFERENCE

THE GREAT CHRISTMAS PUDDING RACE

Thistle Hotel, Glasgow

Covent Garden, London

2-8 Nov BRITISH SAUSAGE WEEK

19-22 Nov TASTE OF LONDON Tobacco Dock, London

19-22 Nov HARROGATE CHRISTMAS MARKET The Stray, Montpellier Quarter

6-14 Dec HANUKKAH 6 Dec

5 Nov

24 Nov

BONFIRE NIGHT

BFFF ANNUAL LUNCHEON

CRAFT GUILD OF CHEFS CHRISTMAS LUNCH

London Hilton on Park Lane

Chiswick Moran Hotel

8 Nov REMEMBRANCE SUNDAY

26-29 Nov

24 Dec

BBC GOOD FOOD SHOW WINTER

CHRISTMAS EVE

NEC, Birmingham

25 Dec 30 Nov

CHRISTMAS DAY

ST ANDREW’S DAY

13-15 Nov BBC GOOD FOOD SHOW LONDON Olympia, London

4-6 Dec THE CHEESE & WINE FESTIVAL Business Design Centre, London

26 Dec

15-22 Nov

BOXING DAY

BARCLAYS ATP WORLD TOUR FINALS

31 Dec

The O2, London

NEW YEAR’S EVE

7

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New What’s

Christmas 2015

Mulled

Pudding on

the Style

Wine

Macphie has announced a new range of puddings, designed to give operators

‘Tis the season for mulled wine and

both a great base for creating a special

Schwartz has made it easy for you to

dish or a quick solution when catering for

have a classic winter drink available for

large parties or functions.

customers who need warming up.

The four puds available are Sicilian Lemon

Simply put a 75cl bottle of red wine,

Pot, Chocolate Pot, Red Berry Pot and a

200ml of water, four tablespoons

Crème Brûlée, and perfectly timed, there’s

of brown sugar and two sachets of

a Brandy sauce too!

All desserts can be made up to three

Gluten-free and suitable for vegetarians,

days in advance and packs have a shelf

the range is simplicity itself to prepare –

life of six months unopened, seven days

simply heat, chill and serve. Or you can

opened.

add your own ingredients or alcohol to

More details at www.macphie.com or

create something unique to you.

to garnish!

from your wholesaler

Or for a non-alcoholic version, use

Maizebite Flour For generations the Matthews family has been producing a wide range of quality organic and conventional flours in a traditional mill situated in the village of Shipton under Wychwood, on the edge of the beautiful Cotswold Hills.

Within their foodservice range is Maizebite flour – a blend of plain and maize flour that gives chefs a deliciously crisp and golden pastry that’s perfect for sweet products like mince pies and other festive favourites.

Available from your wholesaler in 16kg sacks and 5 x 1.5kg bags.

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8

Schwartz’s blend into a saucepan; heat to just below boiling and simmer for 10 minutes, stirring occasionally. Remove the sachets and serve with orange slices

cranberry juice instead of the wine and water.

The mixture of allspice, dried orange peel, cassia, cloves and nutmeg is suitable for vegetarians and each sachet is foil sealed to lock in the flavour until required. Stock up now!

Cleaning up for Christmas Nilco has announced two brand new additions to their professional cleaning range - just in time for that pre-Christmas clean.

Nilglass Foaming Glass & Mirror Cleaner makes light work of bringing a sparkle to all types of glass and water resistant, hard and non-porous mirrored surfaces, not least because of its smear-free formulation. Available in a 500ml aerosol can in professional strength.

Got leather chairs and sofas that need some TLC? Nilco’s Leather Cleaner & Restorer cleans, nourishes and protects in one go. Simply spray on and polish off for a really effective clean, that leaves leather supple and shiny too. 500ml aerosols available from your Nilco stockist.

Nescafé News There’s a new look to all Nescafé packaging – part of a global rebranding that is designed to convey the key elements of their relationship with consumers, namely trust, quality and great value.

Living Well

Tasting Great

The rebranding brings all Nescafé SKUs together under one umbrella – and includes the Nescafé & Go range which now has all of the top selling Hot Beverages in the OOH Market, including Nescafé Black, White, Latté and Cappuccino coffees, Aero Hot Chocolate, Tetley Tea and a range of Maggi soups. Out now!

Perfect Pickle No cheese or charcuterie plate is complete without cornichons, and Kühne’s small gherkins in a savoury spicy infusion with dill and onions are delicious.

And don’t stop there. Cornichons

Looking for something different for your snacks offering? Wellaby’s free

are a must if you’re making your

from baked snacks could be just the thing!

own tartare sauce; bringing a taste

The range of five flavours includes two varieties of Hummus Chips –

of the Alps to your customers with

one with Kalamata olives the other with roasted red pepper; crunchy

a raclette or when creating and

Pita Chips with Italian herbs and two Lentil chip variants – one with sea

serving cocktails in the bar.

salt, the other with cracked black pepper, this last one being winner of

Available now in 2.45kg wide top

a Great Taste award in 2014.

jars, with a 1.38kg drained weight.

All varieties are gluten free and available in packs of six.

www.kuehne-international.com

www.wellabys.com

9

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W E N

Introducing Tetley’s new & exclusive envelope teas

best quality

Tetley uses award-winning, all-natural flavours and Rainforest Alliance approved tea

Black tea

best flavours

including NEW Green Tea & Mango, Lemon & Ginger, Mint Fusion and Raspberry & Pomegranate

Tetley Ad Fruit & Herbal tea

best packaging with premium-designed envelopes, self-merchandising packs and POS

Green tea STOCK UP NOW! 6 x 25 individually-wrapped tea bags.

Also available as a Variety Pack.

Visit tetleyteaacademy.co.uk for FREE POS and advice online

A Tea

Hot Winter

Spice

Revolution!

Ribena has launched a new concentrate, bottles of which for the very first time in Ribena’s history will carry the words ‘Serve Hot’. Limited edition ‘Winter Spice’ has no added sugar and is based on the classic blackcurrant flavour but with the addition of mulled wine type spices, allowing the creation of a warming winter drink in the time it takes to boil a kettle.

Available from your wholesaler until Spring 2016 the launch is being backed by a £750k marketing push - so stock up now.

Special tea sales are up 10.3%, and Chai and Chai Lattes are currently the

Ultimate All-rounder!

fastest growth segment of that market – up 14%, appealing to younger consumers and satisfying tea drinkers “treat” needs.

Twinings’ new Bollywood Chai Latte is a perfect flavour combination of traditional Indian spices and full-bodied Assam Tea creating a delicious rich and creamy

Bacofoil’s Lined Parchment is the perfect

The two layers make the product very

addition to any professional kitchen,

durable and perfect for lining any dish,

allowing you to bake, roast and steam

and has been designed to hold its shape

with ease. The Non-Stick parchment

when scrunched, making it ideal for

is lined with foil to create a more even

creative chefs.

bake and is also great at insulating and

Freezer and oven safe, Bacofoil’s Lined

keeping heat in when used as a parcel

Parchment is available now.

Chai. Sweet, but not too sweet, at less than 100 calories per drink it’s a winner with customers’ waistlines too!

Winner of a Great Taste Star at the 2015 awards, Twinings Bollywood Chai Latte is now on sale at your wholesaler.

Source: Allegra Tea Report Dec 2014, Neilson Feb 2015

for cooking en papillote.

Tea in an Envelope?

Tetley has announced the launch of its

combinations including Raspberry and

best-ever enveloped tea range – exclusive

Pomegranate, Lemon and Ginger, Mint

to foodservice operators and available now.

Fusion, Green Tea with Mango, Camomile,

With market analysis showing that over

Green Tea with Lemon, Rainforest

40 million consumers drink tea OOH each

Alliance-accredited black tea formats

day; significant growth in sales of green, fruit

English Breakfast and Earl Grey and the

& herbal and speciality tea and consumer

brand’s Great Taste winning Decaffeinated

spend on breakfast and snacking higher

and Pure Green Tea blends.

among tea drinkers than coffee drinkers,

The new envelope range is available in cases

Tetley’s move is perfectly timed.

of 6 x 25 individually wrapped tea bags in

The 10-strong range comprises an

both single blend and variety pack formats.

assortment of new and improved flavour

www.tetleyteaacademy.co.uk

11

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When you spend time making your signature gravy a real talking point, isn’t it great that every guest can enjoy it?

Introducing new Gluten Free Vegetarian Gravy from Maggi CLAIM YOUR FREE SAMPLE TODAY

CALL 0800 742 842

www.maggi.co.uk/professional ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved

TAKE STOCK

FEATURE

Christmas Indulgence Parsnip & Apple Soup

by Andy Gabbitas, The Wortley Arms, Sheffield “Packed with seasonal flavours but not too filling, it’s a great first-course choice.”

Makes up to 25 portions

INGREDIENTS 25g butter 1 tbsp sunflower oil 2 medium onions, chopped 600g parsnips, cut into 2cm pieces 2 garlic cloves, crushed 600g Bramley apples, peeled, quartered and cut into chunks 1 ltr vegetable or chicken stock 150ml cream Flaked sea salt and freshly ground black pepper

METHOD 1. Melt butter and oil in a large saucepan.

Gently fry onions and parsnips for 15 minutes, or until onions are softened

Love it or loathe it turkey is still the

2. Add garlic and apples and cook for a further

number one Christmas choice when dining out.

2 minutes, stirring regularly

3. Pour over stock and bring to a boil. Reduce to a simmer and cook for about 20 minutes, or

But while most customers request the festive bird,

until parsnips are very soft

a minority still want something different. Lobster is

4. Remove from heat and season with salt and

destined to be a popular choice this year, as is the traditional goose.

freshly ground black pepper

5. Blend mixture in a food processor until

But whatever you serve your customers make it

smooth. Stir in cream, adding a little extra if

inspirational and cook with a passion to make this

required

Christmas one they’ll never forget.

6. Season to taste with salt and freshly ground

We asked some top chefs to share their most

black pepper

memorable festive dishes with Take Stock.

13

Serve with parsnip crisps and homemade bread takestockmagazine.com

Makes 2

INGREDIENTS

Potted Smoked Salmon

100g fresh salmon

by Peter Sidwell, Simply Good Food TV

Salt and pepper

100g smoked salmon, chopped 1 lemon, zest and juice 1/2 red chilli, finely chopped 2 tbsp flat leaf parsley, finely chopped 1 tsp fennel seeds, finely chopped

METHOD 1. Season the fresh salmon and place in a foil encase. Bake for 10 minutes at 180ºC until just cooked

2. Melt butter on a low heat. Once melted, turn off heat and add smoked salmon, parsley, fennel seeds and chilli

3. Add lemon juice and zest to the cooked salmon and mix, careful not to break up the fish but coat it in the liquid

4. Spoon the mixture into a jam jar and press it down gently to ensure the butter rises above the fish to cause a seal of butter when cold

5. Place in the fridge and remove 1 hour before serving

Serve with warm toasted sourdough and a squeeze of lemon

“The flavour of both the salmon and the fresh herbs give a fabulous start to any meal. Tasty, but easy, it goes well a glass of bubbly.”

Roasted Aubergine, Feta & Lemon

by Theo Michaels, Simply Good Food TV Serves 2

olive oil, season with black pepper. Add parsley and lemon juice, and mix

INGREDIENTS

3. Place each aubergine slice on a lightly oiled

1 large aubergine, sliced lengthways, 1.5cm thick

baking tray and spoon on the mix. Grill for 2-3 mins - don’t let it melt, just merge

1 small packet Greek feta cheese Handful fresh parsley, chopped 1 clove garlic, sliced in half (skin on) 1/2 lemon, juiced Few glugs of extra virgin olive oil

METHOD 1. Lightly oil aubergine slices and fry for a few minutes each side until lightly golden. Remove from pan

2. Gently rub aubergine with cut side of garlic.

Crumble feta into a bowl, add a decent hit of

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Serve with new potatoes dressed in olive oil and a scattering of dried mint, with a simple side salad or place on a platter for a sharing dish

“A wonderful and hearty vegetarian festive dish that is perfect to brighten up any wintery meal and will leave your carnivorous counterparts jealous!”

TAKE STOCK

Image courtesy of ©Watkins Publishing

FEATURE

Pears in Mulled Wine

by Emma Macdonald, The Bay Tree, Somerset

“Christmas is the time to serve these pears, when the smell of mulled wine is in the air. A fruity, full-bodied red wine that isn’t too expensive, such as Cabernet Sauvignon, Merlot or Shiraz, is ideal.”

Serves 6 Prep Time: 25 minutes, plus bottling (optional) Cook Time: 20 minutes

METHOD

INGREDIENTS

water and simmer for 5 minutes until tender.

6. Remove mulled wine spice bundle from

1. Put pears in a saucepan, cover with boiling 1kg (6) firm pears, peeled, cored and

Drain well

quartered

2. Sterilise a 1 Ltr preserving jar

325ml red wine

3. Put wine, sugar, lemon, mulled wine, star

500g granulated sugar

anise and 1 cup of water in a heavy-based

1 lemon, grated zest and juice

saucepan. Bring to a boil, stirring until sugar

1 mulled wine spice bundle (2 cinnamon

has dissolved, and simmer gently for 5 minutes

sticks, 1 whole nutmeg, 2 dried orange

4. Add pears and simmer for about 5 minutes

slices, 2 whole star anise, 6 whole cloves, 1

or until tender

Indonesian vanilla pod, 1 bay leaf)

5. Remove pears and pack into the warmed,

1 star anise

sterilised jar

15

remaining liquid but leave star anise

7. Pour over the pears, covering completely.

Leave a 1cm gap between the top of the liquid and the lid. Tap the jar lightly on the work surface to remove any air bubbles. Fit rubber band or metal lid and seal jar. If using a screwband jar, loosen by a quarter-turn

8. Label and leave to cool completely before storing in the refrigerator. Eat within 1 month

Best served by itself or with cold turkey

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WINTER T H I S C H R I S TM A S

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FEATURE

Baked Redcurrant & Clove Glazed Ham

by Emma Macdonald from Home Deli Recipes Prep Time: 20 minutes, plus resting Cook Time: 2 hours Serves 4-6

INGREDIENTS 1.5kg boneless gammon or ham joint (smoked or unsmoked) 15 juniper berries, lightly crushed 2 bay leaves 3 tbsp redcurrant jelly

METHOD

6. Once ham has cooled slightly, remove and

1. Put ham in a large lidded pan, cover with

discard the skin, leaving an outer layer of fat

cold water and bring slowly to the boil. Drain

7. Pat the fat dry with kitchen towel, then

and discard water

score the meat diagonally. Change direction

2. Return ham to pan, cover with fresh cold

and score again to create a diamond pattern.

water, add juniper berries and bay leaves and bring to the boil

3. Turn heat down and simmer, part covered for 1 hour or until cooked. Drain and discard berries

1 tsp Dijon mustard

4. Preheat oven to 200ºC

1 orange zest, finely grated

5. Put redcurrant jelly in a small pan with

½ orange, juiced

mustard, zest and orange juice. Stir and

10-20 cloves, to taste

simmer over a medium heat for 10-15 minutes until reduced and thickened to a syrupy consistency

Press the cloves evenly into the fat and spoon the redcurrant glaze over the top

8. Put ham into a roasting tin and bake for 2530 minutes, basting the joint occasionally until the top is golden and caramelised. Remove from the oven and leave to rest for 15 minutes before serving

Serve with roast potatoes, sautéed savoy cabbage with pine nuts and lemon zest

Image courtesy of ©Watkins Publishing

“There is something magnificent about a baked ham with its glazed golden crust and succulent meat. The redcurrant glaze is the final finishing touch and results in a meat that melts in the mouth. Much tastier than most turkeys!”

17

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The Perfect

Christmas Number One There’s no doubt that Jacob’s Biscuits for Cheese is a smash hit across the board.

With 46% market share worth over £14m, it’s no surprise we’re still the UK’s number one.

betterbiscuits.com United Biscuits

Your route to snacking success

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FEATURE

A Cheesy Christmas Serving the right cheese board at Christmas is just as important as making sure the turkey is juicy and there’s plenty of brandy sauce to go with the Christmas pudding.

In other words: essential.

Christmas is all about indulgence, and shouldn’t stop at dessert. The cheese course may (in most places) be the final course of the meal but that doesn’t mean it should be a last thought.

Tips for the perfect cheese board Pick well

cheese cloth or cling film and add the

Serving special, different or tempting

Pick your cheeses well so they are at

cheeses will not only boost sales, but

the peak of their flavour profile, and

could make your customers remember

offer local cheeses that have a distinct

you (and return) long after the last

flavour. Complement these with a

crackers have been pulled.

wonderful sweet blended cheese like Wensleydale or White Stilton as a base

According to the British Cheese Board, the cheese must be the hero of the board and it believes that a carefully selected mix of traditional cheeses offered with some unusual extras is hard to beat. For

mixed with cranberries, or mango and ginger. Or offer one of the other many exotic varieties that tend to appear in December.

mixture. Press down well, cover and refrigerate overnight.

How to serve Always get the cheese up to room temperature before serving. Plain biscuits (not too salty) are the best accompaniment. Digestives or oat based biscuits work well too. For Stilton, serve it with plum loaf and mango chutney; other cheeses work well with fig jam or

Christmas, the board recommends a

Big it up

classic combination of an ‘’extra mature

Make a point of talking up the cheese

Cheddar, a beautifully ripe and ‘starting

board on the menu naming the

to run’ Brie and a creamy mature Blue

cheeses, where they come from and

Stilton”.

accompaniments.

quince jelly (Membrillo).

Pair it up What alcoholic drinks go best with cheese depends on personal taste. Red wine is fine but fruity white wine is

Do it yourself Make your own flavoured cheese. Pick a base cheese and crumble it into a bowl. Mix in your preferred dried fruits, spices or herbs. Line a container with

19

increasingly being recommended as an alternative. A dessert wine or Madeira, Port or Oloroso Sherry is the best option to serve with blue cheeses, and a slightly sweet sparkling wine also fits the bill.

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The Perfect

Pickle Cheese and chutney are made for each other, so make sure you pair them right this Christmas.

A match of strength between the cheese and the chutney is vital. You want them to complement each other and not have one dominating the other.

A rule of thumb is to serve sweet light chutneys with younger, fresher cheeses and strong and spicy chutneys and pickles with mature cheese and strong cheddar. The British Cheese Board recommends blue cheeses to be served with mango chutney - not an obvious pairing but it works brilliantly!

And if you plan to make your own, now’s the time to get cracking as chutneys need at least one month to mature.

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20

TAKE STOCK

FEATURE

Pear, Cinnamon & Date Chutney

by Carol Ridehalgh, Fodder For Foodies Makes 6 x 250ml jars

INGREDIENTS 2 apples, peeled, cored and chopped 1kg ripe pears, peeled, cored and chopped 450g dates, chopped 450g shallots, finely sliced 600ml cider vinegar 300g brown sugar 2 cinnamon sticks

METHOD 1. Put the apples, pears, dates, shallots, sugar and cinnamon sticks into a pan.

Pour in half the cider vinegar and season

2. Bring to a simmer, stirring all the time, until sugar is dissolved. Cook for 30 minutes or until tender

3. Add remaining cider vinegar and simmer for another 30 minutes. Stir

METHOD

regularly

4. Remove from heat. Remove cinnamon

1. Heat the oil on medium and add the

stick, pour into sterilised preserving jars

onions and chillies and fry for 4 minutes

and seal

Serve with blue and strong cheeses

Spicy Croft Bramble and Beetroot Chutney

by Carla Lamont from The Ninth Wave

on low-medium

2. Add the garlic and ginger and cook for 1 minute, stirring constantly

3. Add remaining ingredients except for the beetroot. Turn heat to high and bring to the boil

4. Strain the berries etc, saving the liquid. Put a 1/3 of the liquid back into the pot with the strained berries and

Makes 5 x 400ml jars

simmer on low-medium heat for 15-20

INGREDIENTS

5. Put the rest of the strained liquid in

2kg blackberries, washed

a medium-size pot and bring to the

640g red onions, sliced 540g cooked beetroot, diced 4 cloves garlic, pureed 2 red chillies, minced 540g dark brown sugar

minutes

boil. Lower heat slighty and boil until reduced to half the volume

6. Add the beetroot and reduction to the simmered berries

7. Spoon into warm sterilised jars. Cover

600ml cider vinegar

and seal. Store in a cool, dark and dry

4 tbsp fresh ginger, grated

place until required

4 tsp ras-el-hanout

21

Serve with creamier cheeses such as crowdie, soft cheeses or a zingy cheese like Mull Cheddar

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FEATURE

Fats Made Good You may have thought of goose and duck fat as an unhealthy option when cooking since both have previously been considered “bad fats”. Until now, many chefs have been afraid of using this traditionally European ingredient because of that reputation.

Top Cooking Tips: • Remove excess fat from the pan during cooking

What few people know is that duck and goose fats are

• It can be used directly from a liquid, soft or solid state

far healthier than butter or lard because they contain

• When replacing fats in recipes, use the duck/goose fat in the

high amounts of oleic acid - on average 58% - which has similar health benefits to olive oil. Oleic acid is a type of monounsaturated fat that has been proven to lower cholesterol and fight microbes in the intestines.

same way as the fat you’re replacing • Store goose and duck fat in the fridge, where it should last at least three months. You can freeze it too

Goose and duck fat also contain fewer saturated fats than other cooking fats, so are a good source of energy - and they make your potatoes taste great too!

Celebrity chefs Gordon Ramsay and Mary Berry swear by these fats in their cooking, and Nigella Lawson favours it because of its “high smoking point”, which makes roast potatoes rich and crispy. The huge attraction to using goose and duck fat is the taste that foods cooked in them take on; this is why they have become famous for making “the ultimate roast potatoes!”

As well as roasting your potatoes, parsnips and other festive vegetables, there are many other recipes you can use these fats in. Try goose fat and rosemary garlic chips or pork and onion pies with duck fat pastry or, that English classic, bubble and squeak. Feeling even more daring? Try spreading goose fat on hot toast with flakes of sea salt and a sprinkle of rosemary! Delicious!

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Festive Luxury Make your festive menu stand out from the crowd with indulgent truffles.

Truffles are the last truly wild and seasonal

their uniqueness to shine, simplicity and

dining. Think pizza with Parma ham,

product and the aura of earthy luxury this

exceptional quality ingredients are the

mascarpone and mushrooms, or an

seasonal fungi creates is the perfect treat

rules. Italian chefs’ favourite uses for

upscale truffled beef Wellington.

for your customers this Christmas.

white winter truffles are in risotto, Tajarín

Hearty, warm and comforting, fresh truffles are a natural antidote to the harsh winter temperatures and the perfect welcome for customers congregating to celebrate the festive season in style.

(thinly cut fresh egg pasta made with double the amount of yolk) and served with butter, fried eggs, beef carpaccio or tartare. They must never be cooked and it’s better to let the dishes cool a

Black Winter Truffles (Tuber Melanosporum) available 15 November - 15 March

little before topping them with truffles

An earthier truffle with a long-lasting

And now with suppliers offering next day

- shaving the truffle onto the dish in

pungent aroma and a musky flavour,

delivery, you can order the minimum

front of the customer is a good option

they are best paired with more elaborate,

amount required ensuring you always

and adds some theatre too. Perfect with

richer and meatier dishes. They go

have the freshest truffles on your menu.

gnocchi with fontina or taleggio cheese

well with foie gras, duck and game,

“Truffles are not an easy product to deal

fondue, to top a salsify and potato soup,

mushrooms, scallops and lobster. It is still

or shaved over a creamy Parmesan and

better raw not cooked - so slice, grate

chestnut risotto.

or shave directly onto finished dishes or

with – their value and relatively short shelf life mean chefs are often split

into a sauce that is then gently warmed,

between ordering enough, not wasting such a product and most importantly being able to offer their customers that “just-unearthed” experience,” says Nadia Howell, director of London-based WTAtruffles.

Types White Winter Truffles (Tuber Magnatum Pico) available until 31 December

not boiled. Try it sliced on a porcini

Black Autumn Truffles (Tuber Uncinatum) available 1 October - 31 December More abundant they cost less than winter truffles so are good to experiment with. They have a delicate aroma and a flavour reminiscent of hazelnuts and underwood. Try them sliced or grated on top of dishes, or quickly and very gently sautéed. Along with the classic baked

They have an intense floral garlic aroma

camembert with autumn truffles, this

and work well with any mild and sweet-

variety can be used to create luxurious

based ingredient like cheese, butter,

reinventions of everyday dishes - perfect

eggs, rice, pasta, potatoes. To allow

for adding a special touch to festive

takestockmagazine.com

24

and saffron risotto, grated onto braised duck ravioli, or use to top a Jerusalem artichoke and scallop soup.

TAKE STOCK

FEATURE

Classic Tagliatelle with Black Winter Truffle Serves 4

INGREDIENTS 350g tagliatelle 50g black winter truffles, shaved Pinch freshly ground nutmeg Parmesan cheese, grated Butter Salt and pepper

METHOD 1. Cook the pasta al dente. Drain and transfer to a warm bowl

Gnocchi with Fontina Cheese Fondue & White Winter Truffle

2. Toss with pats of butter, parmesan cheese, a generous amount of black pepper and nutmeg

3. Garnish with truffles and extra parmesan cheese

Serves 4

INGREDIENTS 1kg freshly made gnocchi 200g fontina cheese, rind off and

Mushroom, Black Autumn Truffle & Kidney Stuffing Makes enough to stuff a medium-sized shoulder of lamb

1. Heat butter and oil in a pan and once

INGREDIENTS

mushrooms

120g wild mushroom, finely chopped

2. Sauté until they separate from each

and minced

40g butter 2 egg yolks 100ml milk To season ground nutmeg

METHOD the foam has begun to subside add the

4 fresh lamb kidneys, blanched, peeled

cut into small cubes

other and add the kidneys and shallots with a little more butter if needed. Sauté, stirring

120g raw lamb, minced

for 2-3 minutes

60g foie gras

3. Pour in cognac and herbs; boil down

Fresh black truffle, finely sliced or

rapidly for 1 minute

minced

4. Remove from heat, mash foie gras with a

3 tbsp shallots, minced

fork and stir in along with the minced lamb

3 tbsp cognac

and truf­fles. Season carefully to taste. If the

30g butter

mixture seems too damp or loose stir in the

1 tbsp olive oil

breadcrumbs

1/2 tsp ground thyme and rosemary

5. Use to stuff a medium-sized boned leg

Salt and pepper

or shoulder of lamb

2 tbsp breadcrumbs (if needed)

6. When ready to serve the meat, top with a

White winter truffle, finely sliced

METHOD 1. Soak cheese cubes overnight in milk. Next day, pour both cheese and milk into a double boiler and heat gently

2. When hot, add butter and egg yolks, stirring vigorously with a wooden spoon. Keep stirring, without letting the mixture boil

3. When you have a smooth, thick cream, season with nutmeg

4. Pour the fondue over cooked gnocchi, topping at the last minute with the white truffle

few fresh slivers of black truffle

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We

Grill Andy Gabbitas

Andy Gabbitas has been the head chef and proprietor of The Wortley Arms in Sheffield for the past nine years. An Army-trained chef, Andy was made a Master Chef 12 years ago and works with a team of four using local and seasonal produce to create pub classics and fine-dining restaurant dishes in his country pub. Here, he shares with Take Stock his secrets to success and how he and his team get prepared for the festive season...

Describe the Wortley Arms..

When we first started we had the pub downstairs and a fine-dining restaurant upstairs - a two-tier affair. It started off alright, but then we had people wanting to go upstairs who wanted pub food and people down in the pub wanting fine dining! So we closed upstairs and combined the two. Now the restaurant food and pub classics go hand in hand.

There might be someone sat with fish and chips dining with someone eating beef or venison and it works really well. We mix a modern menu with pub classics using takestockmagazine.com

local, fresh and seasonal produce. We have an allotment and greenhouses so we serve whatever we grow. We use local lamb and a fish supplier from Whitby and we cook whatever is the catch of the day! We have held 2AA rosettes for the past eight years.

The consistency of our product, plus the variety - pub lunch or three-course dinner - and our hospitality keeps our regulars very loyal and we are lucky to attract a lot of drop-ins too. We don’t have a high staff turnover which I think also helps and makes the pub feel like a home from home for staff and customers.

26

Do you have a festive signature dish?

Yes - without doubt it is our Christmas pudding; we are renowned for it.

Homemade, it is an old fashioned recipe full of fruit and made just like it used to be in the good old days. Customers love it!

Not only does it bring back memories for older customers, people know they can come somewhere that serves a proper homemade traditional Christmas pud. We make about 2,000 portions and as well as serving them we sell take-away ones too - we even have an ordering form!

How prepared are you for Christmas?

By mid-July we were already fully booked for Christmas Day. Turkey is still very popular and we make our own stuffing. We are also serving beef cheeks bourguignon-style but I can guarantee that 90% will still choose the roast turkey.

We smoke our own salmon, make parsnip and apple soup, and serve a local whipped goat’s cheese with pickled beetroot. All of our cheese is Yorkshire cheese - we only use local.

How do you decorate the pub?

On the 30 November my team and I stay late and put the trimmings up ready for the 1 December. We have traditional decorations; quite understated and don’t go overboard. The tree is the focal point and takes precedence next to the bar. We always buy an artifical one, but make sure it is a really good one. We have flashing lights and really old fashioned ornaments dotted about that blend in really well.

Our customers always comment on how tasteful the trimmings are, so we have never changed our style. To us, the interior deco is more important than the table settings, which we don’t bother with, asides from the usual crackers. And

finished about 5.30pm - we don’t open in the evening. But then Boxing Day is one of our busiest days! By then, we are back to a pub grub menu because we attract a lot of walkers who are wanting something hearty! Then, on New Year’s Eve we are so busy it’s not true! The kitchen is open from 5 to 8.30pm and we tend to do about 160 covers and then, thanks to the three bands playing, we are packed with drinkers and the bar stays open very, very late!

How do you keep the pub busy in January?

and drink. Christmas Eve we are very busy.

Last year we took 220 covers! We don’t get finished up until about 11.30pm and by 8.30am we are back prepping. Christmas Day we open at 12pm. Lunch is served

welcome we always receive. They’ve got it spot on. The River Cafe in New York, under the Brooklyn Bridge, is superb - the whole setting was just fantastic. We had a seven course tasting menu which was not over complicated, but full of nice flavours.

Favourite Yorkshire dish?

Round Green Farm venison or Moss Valley pork. Both are very local to us and always and that is especially difficult to maintain

beautiful area that we attract a lot of

when you are a smallholder.

visitors and walkers. But last year we decided to do something quirky for a bit

Hobbies outside the kitchen?

of fun, and for the whole of January had

I do a bit of running - not as much as

‘Roll a Six’. Each table who dined had one die and if they rolled a six the whole party got their meals for half price. It was a great PR stunt without realising because all the diners who competed - and won couldn’t wait to tell their family and friends about it, so they then came in too, so, in theory, we probably boosted trade even with the discount! It was great fun too and just gave the month a bit of a lift.

My grandma’s meat and potato pie. In

whole of December - and that’s on food

consistency of good food and the

great. The pork is so consistent and nice,

food than how it’s presented.

Trade is boosted an extra 25% during the

Thirsk, because of the atmosphere,

We are lucky to be located in such a

serving plates - it’s more about the actual

How profitable is Christmas?

In the UK, the Crab & Lobster at Asenby,

Thankfully, we don’t have bad January’s.

Favourite childhood food memory?

we don’t do anything different with the

Favourite restaurant in the UK and abroad?

I used to - but my wife and I ran the London Marathon a few years ago to raise money for charity. We hold an event each year to support a local charity. We get the brewery, suppliers and caterers to donate products and we put an event on in the pub where everything that’s sold goes to that particular one. We raise about £3,000 a time. I’m a Sheffield Wednesday fan too and go to watch them. I also love having a potter in the allotment where I learn a lot from the older blokes there.

those days she used to have a stove

Where did your passion for food come from?

beside the fire so every Friday during the

I’m not really sure, but I always liked to

school holidays I’d go to her house and

cook. My mother went to my school when

by 8am the pie would be baking. The

I was about 12 to persuade my teacher

smell, as it lingered around the house,

to let me do O-Level cookery. It was at

was wonderful. She’d serve it with relish -

a time when boys did metalwork and

Henderson’s Relish - which is iconic and

woodwork and only girls did cookery so

made in Sheffield but now available in

mum had to tell them that I was serious

supermarkets.

about it and wanted to do it as a career.

between 12 and 2pm and we get

27

takestockmagazine.com

Feed Your Eyes As a special award for all of our winners this year, we thought it would be a fitting tribute to show off their creativity once more and crown a champion for each category!

Here’s to a prosperous and creative Christmas!

Please keep those entries coming in 2016!

Connor Carway

@Chef_Carway

- Chef, The Last Wine Ba r & Restaurant, No rwich - Braised octopus , chorizo jam, tom ato, lemon and rocke t mayo

caseychef - Head Tony Casey @tony n, Head, Bath - Salmo chef, The Garricks ish rad rse ho eel, apple, beetroot, meringue

takestockmagazine.com

Starters

Lee Coates @L ee Coates - So us chef, Rowleys Bar & Restaurant, Derby - Goat curd, basil ice ’s cream, heritag e tomato, strawberry ba lsamic

28

fTomMackins Tom Mackins @Che roc Hotel, Cornwall wn Lla Head chef, the r, tures of cauliflowe - Scallops with tex ham crispy pickled raisins and

Dan Abbs @dabbs1981 - Pastry chef, Emmanuel College, Cambridge University - Strawberry soup, basil parfait

Mains

Jonny Mills @jonnyhm

ills - Head chef,

The Ebrington Arms, Chipping, Campden - Cod, seared squid, puy lentils, salted baked beetroot and Jer usalem artichoke

Jon Fell @jonfellch

ef - Head chef, The

White Mare, Becker met, Cumbria - Sou s vide halibut, smoke d haddock and po tato sauce with mussels

82 - Head chef, Dan Watkins @danchef otton, Oxfordshire Killingworth Castle, Wo , miso glazed claw - Native lobster, crispy passion and rot car , gem chicken thigh,

Bjorn Moen @thehartinn - Sous chef, Montpellier Ch apter, Chelten ham - Three little pigs; celer iac, pea shoo ts, apple gel, black pud, be lly and prosciu tto crisp

Billy Frost @ billyfrost19 91 - Head ch Thyme at Ba ef, wtry, Doncas ter - Pan roas chicken brea t st, confit leg, champ mas glazed carro h, ts and shallo t rings

fruit

- Sous chef, @bfranklin83 Byron Franklin ckberry, Bla Cambridge Clare College, t dessert lemon, yoghur

Head @chefchris86 Chris Turnbull h urg inb Ed in, Kitch pastry chef, The ie wd cro & la nil - Baked sago va barb, hed Yorkshire rhu cheesecake, poac sorbet macaron, jelly &

Desserts

n_Grabecki - Head John Grabecki @ Joh iars - Sticky ckfr Bla chef, BNY Mellon g toffee puddin

Tom Sturman @davor1chance - Head chef, Da Vinci Restaurant, Yarm, Teeside - Pimms and lemon

g1984 - Head chef, Michael King @mkin ster - Assington Clarice House, Colche oked yogurt sm io, strawberry, pistach and basil

29

takestockmagazine.com

The Winners There’s a £50 Amazon voucher on its way to you, courtesy of our sponsors RH Amar, Premier Foods and Kerrymaid.

Connor Carway @Chef_Carway

Starters

Chef, The Last Wine Bar & Restaurant, Norwich Braised octopus, chorizo jam, tomato, lemon and rocket mayo

STARTERS Sponsored by

Dan Watkins @danchef82

Mains

Head chef, Killingworth Castle, Wootton, Oxfordshire - Native lobster, crispy claw, miso glazed chicken thigh, gem, carrot and passion fruit

MAINS Sponsored by

Michael King @mking1984

Desserts DESSERTS Sponsored by

takestockmagazine.com

30

Head chef, Clarice House, Colchester - Assington strawberry, pistachio, smoked yogurt and basil

TAKE STOCK

PATISSERIE

All About The Pud Your customers may be fit to burst after their hearty festive meals, but at this time of year they’ll always find room for dessert! And chances are the traditional Christmas pudding will be top of their list! Serving the right one to your customers is vital, but how do you decide to go for ready-made or make one yourself?

Take Stock spoke to Robert and Lea Darling of award-winning

checking the pan hasn’t run dry, you can leave it to itself. You

Burtree Puddings to find out more about ready-made and

can use a microwave too. Three 30-second bursts is normally

persuaded chef Andy Gabbitas of The Wortley Arms to share his

enough to get a serving piping hot but not overcooked.

own Christmas pudding recipe.

Tell us about the three types you offer Deluxe: this pudding has won all sorts of prizes, including the

Ready-made puddings

Great Taste Awards. We use double cut mixed peel and pack in loads of alcohol including rum, barley wine and stout. We

What’s the secret behind a great Christmas pudding?

don’t have cherries in this one and there are no whole nuts either - we use ground almonds instead. Lots of people like the smoother, refined texture we can achieve by not having whole

There’s no secret. It’s just a matter of using the very best

nuts and cherries in the mix.

ingredients and paying attention to the smallest of details.

A memorable Christmas pudding should be light, moist and

Traditional: we include cherries, flaked almonds as well as

full of rich flavours, so we make ours in small batches, mix

ground, which gives a slight crunch to the bite. There’s plenty of

the ingredients by hand and then steam the pudding for eight

alcohol - we use brandy and brown ale in this one.

hours. In addition, we don’t use beef suet, preferring vegetable

Gluten-free: we can’t use beer or lager, so use cider and

suet instead. This means everyone can enjoy one of our

brandy instead. There are ground and flaked almonds, cherries,

puddings, even non-meat eaters.

gluten-free breadcrumbs and because some people don’t like

What’s the best way to prepare?

mixed peel, we use blitzed whole fresh oranges. It may be gluten-free, but you’d never know it from the taste!

Without a doubt steaming is best. Our puddings have already been steamed for eight hours, so it’s just a case of reheating.

Your perfect serving suggestion?

They are presented in lidded plastic pudding containers and wrapped in calico, so they’re ready to go straight into a pan of

Don’t use a knife to serve - cut the pudding with a spoon. And

boiling water. Cooking time varies according to size. Our smaller

don’t over face your customers - two large dessert spoonfuls

225g and 450g puddings will be ready to serve in around 45

per serving is enough. Offer your customers a choice of

minutes to an hour, our 900g ones in two hours. It’s simplicity

accompaniment: double cream, brandy butter, rum sauce, or,

itself as you can’t overcook the puddings, so apart from

especially popular with youngsters, ice cream.

31

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T&L Ad

TAKE STOCK

PATISSERIE

The Wortley Arms Christmas Pudding

by Andy Gabbitas, The Wortley Arms, Sheffield Makes 40, 2lb puddings

8 lemons, juiced 6kg apples, peeled and diced

INGREDIENTS 4.8kg sultanas 4.8kg currants 4.8kg raisins 3.2kg mixed peel 4.8kg suet 3.2kg breadcrumbs 2.4kg plain flour

100g mixed spice 3ltr stout (Guinness) 200ml dark rum 200ml brandy 500ml sherry 100ml milk 500ml madeira

400g crystalised ginger

METHOD

800g prunes, chopped

1. Mix all ingredients together well and leave

400g ground almonds

overnight

48 eggs, beaten together

2. Next day, divide into 40 950g/2lb lined

40g salt

pudding moulds and steam for 4 hours

3.2kg brown sugar 24 oranges, juiced

Serve with brandy sauce

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Sweet Festive Fancies Not everyone wants (or likes) Christmas pudding, but chances are they’ll want something sweet or indulgent - even if it’s just a mouthful. So make sure you have dessert options of every type - and portion size - to suit all tastes.

Prune & Armagnac Cake

by Will Torrent, Simply Good Food TV Serves 6 “A lovely alternative to something more traditional.

The longer you soak the prunes before using, the better the flavour.”

INGREDIENTS 250g dark chocolate, chopped 200g salted butter 5 eggs, separated 100g raw cane sugar 75g plain flour 75g ground almonds To dust cocoa powder

and bring to the boil

7. Stir melted chocolate mixture into egg

SOAKED PRUNES

3. Put drained prunes in a heatproof bowl,

yolks

INGREDIENTS

pour the hot soaking liquid over them and

8. Put soaked prunes in a food processor

allow to cool completely. Cover the bowl with

and process to a purée. Add them to the

plastic wrap and leave overnight

chocolate, egg and sugar mixture and stir well

3 tbsp Armagnac brandy 1 orange zest, grated 1 tsp ground cinnamon 1 tsp mixed spice 1⁄2 tsp ground nutmeg Pinch ground cloves 130g soft, pitted prunes

4. Next day, preheat the oven to 180˚C.

9. Fold flour and almonds into the mixture

Put chocolate and butter in a heatproof bowl

with a large, metal spoon. Lastly, fold in the

over a pan of simmering water (not letting

egg white mix very gently in three stages so as

the base of the bowl touch the water). Stir

not to knock all the air out

occasionally until melted, then remove from

10. Spoon the mixture into a prepared cake

heat

pan and bake in preheated oven for about

METHOD

5. Put egg whites and 1 tablespoon of the

30–40 minutes

sugar in a stand mixer or in a bowl and whisk

11. Allow to cool and dust with cocoa powder

1. Soak prunes in water at least one day

until it forms stiff peaks

prior to baking or several weeks in advance

6. In a separate bowl or stand mixer, whisk

in a sterilised jar. Their flavour will improve

egg yolks and remaining sugar for about 5

immeasurably over time

minutes until you can lift up the beaters and

2. Put Armagnac, orange zest, cinnamon,

leave a figure-of-eight ribbon trail in the

mixed spice, nutmeg and cloves in a saucepan

mixture

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34

Serve with ice cream, brandy crème anglaise or a dollop of cream

TAKE STOCK

PATISSERIE

Cinnamon, Orange & Clove Sablés

by Will Torrent

METHOD “A recipe that oozes nostalgia as it reminds me

1. Mix sugar and butter together and beat

of Christmas as a boy. The incredible flavours of

with a wooden spoon until pale and fluffy

orange and cloves take me back to a time when

2. Split vanilla bean lengthwise and scrape

we had oranges as decoration, and their scent

seeds into the mixture. Add the orange zest

filled the house and of course that was fuelled

and beat in

with the aroma of mulled wine flowing from my

3. Gradually beat in eggs until well

parents’ glasses.”

incorporated. Gently fold in flour, cinnamon and cloves with a large metal spoon, but do

Makes 20-25

not over work the dough

4. Bring dough together into a ball, wrap in clingfilm and refrigerate until needed –

INGREDIENTS

about 1 hour

5. Roll out dough until about 5 mm/1⁄4 inch

75g icing sugar, plus extra to dust

thick. Stamp out stars with cookie cutters

150g butter, softened

and arrange on the prepared baking sheet

1 vanilla bean

6. Bake for 10 minutes on 170°C

2 orange zest, grated

7. Allow to cool and dust with icing sugar

2 eggs, lightly beaten 250g plain flour 1 tsp ground cinnamon 1⁄2 tsp ground cloves

Serve warm or cold with Christmas pudding ice cream or brandy sauce

35

takestockmagazine.com

Panforte

Image courtesy of ©Watkins Publishing

by Emma Macdonald

4. Sift flour, cocoa powder and mixed spice into

“Traditionally an Italian Christmas cake, this

125g plain chocolate (approx. 70% cocoa

wonderfully sticky concoction of dark chocolate,

solids) chopped

a bowl and stir in dried apricots, figs and nuts

nuts, dried fruit, spices and honey is so good that

125ml clear honey

5. Combine chocolate, honey and sugar in a

it’s worth making at any time of the year.”

75g caster sugar

heavy-based saucepan and set over a low heat,

75g soft light brown sugar

stirring until chocolate melts. Pour into flour

For dusting icing sugar

mixture and mix well to combine

METHOD

before it sets, spread into an even layer, first

1. Preheat oven to 180ºC. Lightly grease a

with the back of the spoon, then with wet

22cm/8 ½ in springform cake tin with butter

hands

Makes 16 pieces

Prep Time: 20 minutes Cook Time: 40 minutes

INGREDIENTS 140g shelled hazelnuts 125g blanched almonds 70g plain flour, sifted 1 tbsp cocoa powder 1 tsp mixed spice 100g dried apricots, chopped 80g dried figs, chopped takestockmagazine.com

6. Spoon mixture into tin and working quickly

and line the base with baking paper. For a more

7. Bake for 25-30 minutes, or until just firm

authentic appearance, line the base with a

and leave to cool in the tin. Remove from tin,

round of edible rice paper

dust with icing sugar and serve cut into wedges

2. Put the hazelnuts and almonds on two baking trays and toast in oven for about 9 minutes, turning once, until starting to colour

3. Remove, leave to cool, then chop in half 36

Serve cold by itself. Goes well with coffee

TAKE STOCK

PATISSERIE

Get Saucy This Season Delicious desserts served without a sauce is like Ant turning up without Dec - it just doesn’t work!

So, to make sure your sweet treats are complemented correctly this festive season - and to help chefs during the busy period - Kerrymaid has a bundle of products available. From cream to custard, rum sauce to brandy sauce, this season’s delicious sauces will not only see your customer’s waistbands expanding, but your profits too! Here, Thomas Leatherbarrow shares two of his mouthwatering dessert recipes.

Chocolate & Ginger Tart with Brandy Cream Makes 12-16 depending on case size

in cling film and leave to rest in the fridge for

BRANDY CREAM

Prep Time: 2hrs 30 mins

2 hours

3. Once rested roll out the dough, line the tart

INGREDIENTS

Cook Time: 30 mins Total Time: 3 hrs

cases and return to the fridge

4. Blind bake at 160°C for 10 minutes, allow

TART

INGREDIENTS 500g plain flour

to cool

CHOCOLATE FILLING

20g icing sugar 10ml Brandy XO

METHOD 1. Add all the ingredients into a mixing bowl

250g Kerrymaid Buttery

INGREDIENTS

175g icing sugar

200g dark chocolate (high cocoa %)

6g ground ginger

20g egg yolks

1½ eggs

175g Kerrymaid Double 75g milk

METHOD

200g Kerrymaid Double

and whip to peaks until the mixture holds its shape

TO ASSEMBLE 1. Allow the pastry to cool, then add the chocolate mixture and bake at 90°C for 20

1. Place all ingredients apart from the eggs in

METHOD

a larger heavy duty mixing bowl and mix until

1. Bring the milk and and Kerrymaid Double

2. Once cooled, serve each tart on a wooden

the mixture crumbs, then add the eggs to form

to 70°C, whisk in the dark chocolate until

board, with a quenelle of the brandy cream,

a dough

combined and allow to cool to 45°C

then dust with icing sugar

2. Remove and cut into four even pieces, wrap

2. Whisk in the eggs

minutes

37

takestockmagazine.com

TAKE STOCK

PATISSERIE

Pudding Party

puddingparty.kerrymaid.com

For more information contact Customer Services T: 0800 783 4321 E: info@kerry-foodservice.co.uk W: www.kerrymaid.com @KerrymaidDairy

TAKE STOCK

PATISSERIE

Jaconde Sponge with Orange & Brazil Nut Custard & Italian Meringue

Makes up to 16 portions Prep Time: 40 mins Cook Time: 20 mins Total Time: 1 hr

3. Whisk egg whites and caster sugar to semi-

ITALIAN MERINGUE

peak

INGREDIENTS

4. Fold ingredients together (in order you made them). Fold in Kerrymaid Premium Baking

5. Spread over trays in an even 1cm layer and bake for 6-10 minutes at 200째C. Remove from

JACONDE SPONGE

INGREDIENTS 250g ground almonds 500g eggs 100g soft flour 75g caster sugar 375g egg whites 75g Kerrymaid Premium Baking, melted 375g icing sugar

oven and sprinkle with caster sugar

ORANGE & BRAZIL NUT CUSTARD

INGREDIENTS

150g egg whites 50g water 114g caster sugar

METHOD 1. Bring water and sugar to 118째C 2. Whisk egg whites to semi-peak and gently rain in hot sugar. Turn mixer to a high speed

200g Kerrymaid Custard

and whisk until it forms stiff peaks and a glossy

3 oranges, zest

texture

100g Brazil nuts, chopped 4g salt

TO ASSEMBLE

METHOD

1. Spread meringue round rolled sponge

METHOD

1. Combine all ingredients together and mix

1. Whisk icing sugar and eggs to ribbon stage 2. Separately, sieve almonds and flour together

2. Spread an even layer over the baked sponge sheets. Gently and carefully roll tightly

39

using a pallet knife. Gently blow-torch whole pudding until a light brown golden colour

2. Serve with the custard

takestockmagazine.com

Cadbury Drinking Chocolate

1 x 5kg

Cadbury Hot Chocolate Instant

1 x 2kg

Cadbury Drinking Chocolate

1 x 2kg

Cadbury Hot Chocolate Instant

1 x 1kg

Cadbury Hot Chocolate Instant Sticks 50 x 28g Cadbury Highlights Sachets

*Nielsen, MAT October 2013. OV9473

30 x 11g

TAKE STOCK

PATISSERIE

Too Hot to Handle Whether your customer is teetotal, the designated driver, pregnant or too young for the bar, having a sober Christmas needn’t be a chore.

Most customers want a hot beverage at the end of their meal,

By offering a range of exciting hot beverages your business

but why not make them enticing enough to lure them away from

will not only ‘sup up’ the profits, it’ll make the experience a

their lime and soda mid-meal?

memorable one for the customer - so they’re more likely to return.

The nation’s passion for coffee is far from faltering. Classed as the

Drink options

new wine, lattès and espressos are as popular as ever, and now some places are starting to embrace the single-origin bean.

Mull it over Tea is still an essential part of British life, but now the trend for

For adults who don’t want to miss out on the festive drink

speciality teas is on the rise. With hot drink consumption outside

alcohol-free mulled wine is an ideal booze-free alternative. It’s

the home growing, and the category worth £1.95 billion a year to

also a novelty drink for kids who want to feel grown up and it

retailers according to Kantar, Christmas is the ideal opportunity

will give granny a spicy kick without the alcohol, if she has had

to capture this market and explore the opportunities.

too many sherries! Can work with apple or cranberry juice - or both!

Hot to choc!

Hot chocolate is fast becoming a firm favourite hot drink. Loved by kids and adults alike, it is the perfect winter beverage to give a festive facelift. From peanut butter, to a touch of spice or pure peppermint, your hot chocolate can be spruced up far more than by just adding a dollop of cream or few marshmallows.

Posh cuppa Although the need for a good old brew is still out there, according to research speciality tea is becoming more popular OOH - especially among the younger drinkers - so this is the time for operators to maximise their tea offering. The growth is thanks to a thirst that has developed for green, fruit & herbal

41

takestockmagazine.com

and speciality tea. Tetley has

the fountain of all knowledge, so

developed a collection of 10

make sure they spread the word!

enveloped teas which includes the new introductions: Raspberry and Pomegrante, Lemon and

Make it fun

Ginger, Mint Fusion and Tropical

Have a drink of the day or make

Green Tea with Mango. And

wacky names for the drinks. Kids

Twinings have spiced up their

love nothing more than boasting

offering with a new Bollywood

about ‘their’ special drink and

Chai Latte. A perfect flavour

overshadowing Mum’s fancy

combination of Indian spices

cocktail. Spruce up the drinks

and Assam it is perfect for those

with sparklers or add sweets or

wanting to save a few pounds this

chocolate where appropriate.

Christmas as it is less than 100

Make the drink an occasion.

calories per drink - so get it on your menu!

What to do Advertise Like a specials board, have one for non-alcoholic drinks, or make a drinks menu just for the occasion that can be handed to the customer as they are seated.

Put the hot drinks selection on your website or use social media to shout about it.

Staff aware This is repeated constantly, but briefing your staff on what drinks you have available is vital. They are the customer’s first point of contact and in some cases, the only contact, depending how your business works. They are

A Delicious

Pairing Make your customers’ coffee moment memorable.

It’s not only about serving the right coffee but the correct accompaniment too.

Perugina Biscotti offers a taste of Italia with its two indulgent flavours, chocolate drops and cereal.

Not only will it complement their drink, it will leave a lasting impression long after their cup is empty. www.nestle.co.uk

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42

TAKE STOCK

FEATURE

Taking Sides Sides can be just as important as a main dish on your menu. Innovative and exciting, they provide an important and vital additional revenue stream. During the busy festive season, side dishes can really boost profits and thanks to new trends in the frozen vegetable category, there are plenty of luxury choices. Take Stock shows how you can make the most of sides this season.

Customers quickly become bored with the

products during the festive period - and

parsnips can effortlessly liven up your

traditional ‘turkey with all the trimmings’

may be a good way to start shaking up

menu and make everyday veg into a new

offering. This puts caterers under a great

menus all year round.

and exciting dish.

but also to keep menus fresh and unique

Raise expectations

“Offering something that little bit special

in order to stay ahead of the competition.

Swapping roast potatoes for mash,

Quick to serve with no waste, high-quality

marinated potatoes or gratins or adding

help justify a premium price,” explains

frozen side dishes can become hero

loaded potato skins or honey-glazed

deal of pressure - not only to serve quality food in high volume with limited waste,

43

will stand out on a Christmas menu, and Mohammed Essa, general manager UK & Ireland, Aviko. “Adding quality touches

takestockmagazine.com

such as our new Mini Gratins with Parsnip

period, some customers want lighter,

& Jerusalem Artichoke or Bubble & Squeak

healthier sides. Instead of the ubiquitous

Rounds open up a wider variety of choice

chip, why not combine vegetables,

and also commands a much higher price

potatoes, rice and pasta as an option?

point.” Serving a range of innovative and

Steamed vegetables are quick and easy

multiple sides will give your menu an

to cook in the microwave, without any

opportunity to stand out in the market

prep time, and are available in sharing

as well as create a better overall menu

bowls and individual bags. Low GI veg

margin. Simply combining a piece of fish

options like spiced lentils or bean stew

or chicken with new ‘trendy’ sides such as

are a good alternative to more traditional

sweet potato wedges or a bulgur wheat

carbohydrates.

pilaf will create a dish that appeals to diners who are keen to try new flavours – and position your restaurant as fresh,

Spread the word

interesting and customer focused.

Be sure to sell your exciting new sides.

Advertise the offer with a special sides

Save time and cut waste

board and make sure staff are prepped

Increased preparation time and potential

day’. If you make your sides innovative

wastage that comes with carrying a

and exciting customers will be tempted

selection of sides can add to costs and

to order.

and encouraged to upsell the ‘sides of the

some outlets simply don’t have the time, skills or equipment required to prepare innovative side dishes from scratch.

Price is right

This is where frozen can be your perfect

Make sure you price your sides

partner. Frozen sides are pre–portioned,

accordingly. If you want customers to try

have a long shelf life, can be heated from

new flavours but not feel disappointed

frozen and served straight away to save

with the bill at the end of the meal, why

preparation time and cut waste.

not offer deals on several sides that can be shared by the table. This way, a

takestockmagazine.com

Keep it healthy

customer who is reluctant to have a solo

Due to the abundance of food consumed

revenue you may have previously lost

during the Christmas and New Year

out on.

44

side will be more tempted; bringing in

TAKE STOCK

FEATURE

Chef Academy Opens Higher education catering has never been a more exciting sector to work in.

To support this, The University Caterers Organisation (TUCO) has launched its first sectorspecific training-led academy.

“As a sector, we have got so much to

- and that 20% of organisations could not

offer and want to attract high quality,”

recruit staff with the skills they needed -

said Helen Anzani, head of the TUCO

often at a more senior role.

Academy Project Group. “What we have recognised within our university sector is that the biggest amount of training is not bespoke to our particular sector. There are elements of various training courses and qualifications available but what we aim to do with the academy is to map all these out so people can end up with a sweep of qualifications that focus particularly on our university organisations. We really are quite cutting edge - it’s just not everyone may be aware of it.”

“Our chefs are under pressure to produce good quality, fresh food for a mass, ever-changing market,” said Helen. “Other college or training courses currently out there can’t prepare them for the volume and diversity of catering that universities

School Food Guide

deal with. The broad spectrum customer base is not something you’d get working in

Premier Foods Education

a restaurant or food chain. Students have

Solutions Guide is

very high expectations. They are becoming more street savvy and demanding; wanting

available to download.

healthier food and more cultural choices.

TUCO academy offers a fully-accredited

The sector is changing all the time to meet

The guide contains helpful hints

training programme designed specifically

these requirements. In truth, it’s a very

and tips to help caterers create

to address the training and professional

exciting sector for a chef to work in.“

everyday tasty dishes for the

development needs of caterers in higher

school menu, along with 12 Members will be able to pick elements

recipes using Premier Foods’

of a course that suits their environment.

trusted brands, McDougalls,

For example someone may want to learn

Homepride, Bisto, Ambrosia, Bird’s

financial skills. The best thing about the

and Angel Delight. Premier Foods

academy though is that it is not a short-

understands the challenges school

term learning curve but an ever-evolving

caterers face and the important

Course delivery will be a mixture of online

one that chefs and cooks can dip in and

role they have to play in putting

independent study and at universities and

out of as their career progresses.

children on the right path to a

education. The academy will address all levels of training, from first job to senior management, with courses on everything from basic food hygiene to strategic management.

colleges. There is also the opportunity for career progression among the numerous universities.

“The industry is in danger of stagnating and the problems stand to become even bigger,” said Julie Barker, chair of TUCO.

healthy lifestyle. Their culinary advisors have created a variety of innovative recipes that school caterers can use and easily adapt.

A report from the charity People 1st

“The TUCO Academy is an answer to this

identified an alarming shortage of people

that will offer genuine value and meet the

www.premierfoodservice.co.uk

in the industry. It said that 215,000 people

current and future needs of the catering

Twitter: @PremierFoods_FS

need to be recruited into skilled roles in

industry.”

the food and beverage industry by 2020

45

takestockmagazine.com

Here are some gadgets and gifts perfect for your Christmas stocking!

TIME TRAVEL K

lokers has launched a limited edition wristwatch that harks back to the days before computers and pocket calculators, where a slide

rule was the tool of choice for complex calculations.

The KLOK-01 display is a graphical representation of a slide rule, using three rotating rings to display the time along a vertical red line.

The rings - one each for hours, minutes and seconds - rotate at different speeds, animating the whole dial, while an integrated magnifying lens ensures legibility.

And the innovation doesn’t stop there as the 44mm composite case is designed to securely clip on and off a patented docking “jewel” on a range of bracelets - allowing the owner to match their mood and clothing.

Costs around £270. www.klokers.com

AROMA EXPERT I

t is vital that a top sommelier be able to identify ingredients or subtle tones within drinks, so as to be able to offer their customers the

very best. Taste and colour are two of the senses but the real experts use the ‘nose’ of a wine or whisky to determine its characteristics and qualities. But how do they train their sense of smell…and how can you do the same?

Well the secret is out! Aspiring experts have used Jean Lenoir’s ‘Le Nez du Vin’ for years, rightly establishing it as the go-to reference work.

Set in a sophisticated red case, 54 superb quality aromas come to life in your scent memory for you to recognize in fine wines. 54 index cards then explain the real link between aromas and wine, and a guidebook full of rich illustrations and practical exercises teaches you how to taste wines the world over.

Le Nez du Vin is such a fabulous learning tool for amateur and professional wine lovers that the range has now been extended to encompass whisky and coffee aromas too. The perfect gift for anyone in the trade, training not only your nose but also allowing you to challenge your colleagues in a game of the senses.

Available online and from Birchgrove Products at around £260.

Smaller six and 12 aroma sets available too

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46

COFFEE LOVERS A

lready a firm favourite with aficionados, the Aerobie AeroPress is increasingly making its presence felt in

boutique coffee shops across the land.

Truly great tasting coffee comes from having the proper brewing temperature, total immersion brewing and rapid micro filtering and the AeroPress is designed to optimise these factors.

Lightweight and portable, the AeroPress produces American-style coffee or an espresso-style shot in just 30 seconds. Simply follow the instructions and away you go. But beware…there are LOTS of AeroPress fans out there who have posted videos on YouTube on how to make the very best brew, including top Baristas. This gift could take over your (coffee drinking) life!

Around £25 from www.aeropress.co.uk

BEURRE BRILLIANCE M

ade to the high standard synonymous with the name Kilner, this is a stylish addition to any

kitchen. Butter making is simplicity itself. Pour 300ml of whipping cream into the Kilner-branded glass container; pop the lid with integral whisk on; churn away and in 10 minutes or so, you’ve made 110g of butter, plus buttermilk left over for a pancake or two.

And for professional caterers the ‘churner’ gives the fun option of letting customers whip their own cream at the table, adding plenty of theatre to the dining experience.

Supplied with step-by-step instructions and a selection of recipes, the Kilner Butter Churner costs around £20. www.kilnerjar.co.uk

GIANT SHAKER M

ake a real impact with this super-sized shaker. Offered in either highly polished or brushed stainless steel, the 1.7 litre capacity allows you to

make cocktails for a party group, all in one go. And, with a recent report of the amount of wasted units consumed by barmen and mixologists as they taste every cocktail, this shaker is a game changer - one taste, six or seven cocktails.

Eye-catching, practical and a real conversation piece all in one go.

Around £50 from www.birchgrove.co.uk

47

takestockmagazine.com

THE FASTEST SELLING ENERGY BRAND IN THE MARKET *Source; Symphony IRI, All Outlets, 12we 20th June ‘15

TAKE STOCK

Cheers CHEERS

WELCOME TO TAKE STOCK’S DRINKS SECTION

In this issue Shake it Up Get in the Spirit Festive Heroes

TAKE STOCK

CHEERS

Dates for your Diary

In this issue

Sporting Events 1 Nov RACING

15 Nov RACING

29 Nov RACING

Mexican F1 Grand Prix

Brazilian F1 Grand Prix

1 Nov RUNNING

16-22 Nov TENNIS

F1 - Final race of the 2015 season, Abu Dhabi

New York Marathon

ATP World Cup Finals, London

1 Nov AMERICAN FOOTBALL

17 Nov FOOTBALL

International Series - Detroit Lions v Kansas City Chiefs, Wembley

England v France (Friendly) Wembley

TAKE STOCK

Cheers CHEERS

1-5 Nov CRICKET Pakistan v England, 3rd Test, Sharjah

8 Nov RACING Valencia Grand Prix

12-15 Nov RACING Rally of Great Britain

12 Dec FOOTBALL

In this issue Shake it Up

Draw for Euro 2016

26 Dec HORSE RACING

Get in the Spirit Festive Heroes

THE FASTEST SELLING ENERGY

BRAND IN THE MARKET King George VI Chase, Kempton *Source; Symphony IRI, All Outlets, 12we 20th June ‘15

27-29 Nov TENNIS

26-30 Dec CRICKET

Davis Cup Final

South Africa v England 1st Test, Durban

27 Nov - 6 Dec HOCKEY

27 Dec RACING

Men’s Hockey World League Finals, Raipur

Welsh National, Chepstow

28 Nov RACING

Hallmark Hotel

5-7 Nov 21st Watford Beer Festival West Herts Sports Club

6-7 Nov Wharfedale Beer Festival Grassington Town Hall

6-7 Nov PyvoFest 2015 - Ukranian Beer Festival Bradford Ukranian Club

6-7 Nov Woking Beer Festival Woking Leisure Centre

6-7 Nov Brewers Market Canal Mills, Leeds

Dates for your Diary 51 Swifties 52-53 Toast the Festivities 55

Hennessy Gold Cup, Newbury

Festivals 5-7 Nov Carlisle Beer Festival

WELCOME TO TAKE STOCK’S DRINKS SECTION

12-14 Nov Calderdale Beer & Cider Festival

12-14 Nov Medway Beer Festival Chatham, Kent

Hebden Bridge Town Hall

17-21 Nov Rochford Beer & Cider Festival

12-14 Nov Colne Cricket Club Beer Festival

Essex

Lancashire

12-15 Nov Wirral Beer Festival

19-21 Nov Belfast Beer Festival (Camra)

Port Sunlight

Ulster Hall

13-14 Nov Cheshire Beer Festival

26-28 Nov Dudley Winter Ales Festival (Camra)

Chester Roodee Racecourse

Town Hall

12-14 Nov Grimsby Beer Festival Matrix Bar

12-14 Nov Rochdale Beer Festival

Get in the Spirit 57 Wine Away 59 Christmas Sparkle 61 Festive Heroes 63 Maximising Malts 65-67 Shake it Up 68-70

Town Hall

51

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Swifties Christmas 2015

Aurora

Arrival

William Grant & Sons has launched a new premium filtered, pure grain

Flaming

Good Whiskey

Polish vodka - Aurora. Available in

Jack Daniel’s has expanded its core range with the introduction of Jack Daniel’s

70cl and 1Ltr formats Aurora’s clear

Tennessee Fire, a hot cinnamon-flavoured variant, now available to the on-trade.

bottle with distinctive red cap and

Positioned for the late night shot occasion as a straight up serve, Tennessee Fire

label gives real presence behind the

is crafted with Jack Daniel’s original No.7 whiskey, blended with a cinnamon

bar. Aurora is designed to appeal

liqueur, resulting in a taste that’s authentically ‘JD’, but with an

to consumers wanting to move

enticing, warm finish.

up from William Grants top selling

The launch to on-trade follows one of the most successful

Glen’s vodka - research finding that

trial periods the brand has ever undertaken in the UK, tapping

80% of consumers rated Aurora

into the strong growth potential that remains in the ‘flavours’

as equal to or better than Glen’s -

category.

thereby allowing operators to have a vodka offering at every price

Support includes activity on TV, online and Facebook

point from one partner.

advertising. There will also be 3D billboards and outdoor projections across the UK to maximise impact.

www.williamgrant.com

With CGA data showing 42% of spirit drinkers in the UK on-trade drinking shots - 60% of those being male - this is a perfectly-timed opportunity to grow sales in the ‘hot shot’ category.

Midnight Moods The ever popular J2O range has a new addition - Midnight Amber. Exclusively available to the on-trade, the exciting and adult flavour is a combination of Orange, Lemon and Winter Spice - perfect for drinkers wanting to avoid alcohol while looking for something different.

Impactful and disruptive packaging has real shelf appeal and Britvic are supporting the launch with a £2m campaign combining TV, digital, experiential and in-outlet to maximise awareness. There’s also unique Blippar in outlet activation to drive sales.

Available now!

52

TAKE STOCK

CHEERS

Red Square

Plum

Revival

Halewood International has made major changes to their mid-priced Red Square Vodka offerings, switching to a 100% grain vodka that is now distilled seven times and filtered five. Alongside the pure spirit there are two new 20% ABV spirit drinks - Red Square Toffee and Red Square Sloe, both designed to offer a point of difference and encourage consumers to reappraise the Red Square brand.

Halewood is supporting the launch with an extensive marketing campaign, including social media and PoS activity.

Great Cider!

www.halewood-int.com Recognising that 40%

Backed by Beckham

of cider sales sit outside of the summer months, Pimm’s has launched a new Cider Cup flavour - Plum & Red Apple.

Single grain scotch whisky has been

Club is engaging with a whole new

Offering a classic late season

dragged into the limelight with Haig

generation of whisky drinkers. And that

British flavour, Cider Cup

Club - made only at the Cameronbridge

engagement is helped by the unique

Plum & Red Apple is less sweet

Distillery - the oldest grain distillery in

bottle design and enrolment of drinkers

and with more fermented notes

Scotland.

in an online ‘Haig Club’ full of news

than its stable mate the already

and serving suggestions. A champagne

acclaimed Cider Cup - Strawberry

cocktail or green tea with whisky

and Mint flavour. Together, they offer

anyone? They’re all there!

cider drinkers uniquely different flavour

and ultra-smooth, making it delicious

Haig Club is making waves in the world

choices in a category that’s worth

served neat or in a cocktail.

of whisky, which is great news for

£730m, according to Nielsen.

driving incremental sales. Make sure

Available in 500ml bottles at an ABV of 4%.

Finding favour with both whisky experts as well as those who have never tried scotch before, Haig Club is light, clean

Through an extensive advertising and promotional campaign featuring

you have some in stock!

www.anyoneforpimms.com

David Beckham and friends, Haig

Lucky 13 Guinness’s Brewers Project has a new ‘baby’ - Hop

is crisp, hoppy (but not bitter) and clean. ABV is

House 13. Named after an early 1900s hop store

4.5%.

building in Dublin that’s still used to this day, Hop House 13 is a double hopped “distinctive golden lager” designed to appeal to mainstream lager drinkers looking for a refreshing beer with lots of taste and character.

To achieve this, Guinness brew Hop House 13 with Irish barley and a mixture of hops from across the globe - Galaxy and Topaz from Australia and Mosaic from the USA. This combination leads to a sweet fruity aroma with hints of Apricot and Peach and subtle malt notes breaking through, while the taste

53

Already established as a winner in Ireland, Hop House 13 is now available here in 330ml bottles, supported by an above and below the line advertising campaign.

With the craft beer market predicted by Nielsen to be worth £60m in retail sales value within the next two years, this is a perfectly timed addition to the already hugely successful Brewers Project. After 256 years they’re still innovating at the birthplace of Guinness!

takestockmagazine.com

Share a little happiness Stock up on Coca-Cola during the Christmas period!

Š2015 The Coca-Cola Company. The Contour Bottle symbol and the Lippincott Ribbon are registered trademarks of The Coca-Cola Company.

TAKE STOCK

CHEERS

Toast the Festivities The Christmas period is vital to the on-trade. By now, you will have stocked up for the busy period ahead and most of your plans will be in place so you can reap a successful and profitable Christmas and New Year. But what’s stopping you from doing more to help maximise your sales success? Take Stock has teamed up with Pernod Ricard to give you some advice and helpful tips to help you make this Christmas a jolly one for both you and your customers!

Did you know at Christmas...

n 71% of adults visit licensed premises – that’s

37.8m people!

n There’s an increase of 12.2% in sales compared to

an average month

n The average consumer spends £50

n Last year, 2.2m people tried a new product

Get social Social media will play a role in more

through mobile devices. There’s a more

than a third of drinks purchased this

prominent call-to-action button that

Christmas and more than one-in-four

encourages consumers to contact you

consumers are eager to engage with

directly and you can now list food and

outlets, according to research by Deloitte

drink menus in the new ‘shop’ and

and him!

‘services’ sections - all helping consumers

But with only one-in-eight pubs, bars and restaurants up and ready to capitalise

in the research they’re increasingly doing before even leaving home!

on this, it’s crucial your drink offers and

And why not piggyback on to the social

events are posted on your social media

media activities that many of the big

outlets.

brands do? Pernod Ricard, for example,

How?

have 4.3m social media followers and

It’s not difficult to set up Twitter,

their brands. Link in to that activity to

Instagram and Pinterest accounts, and

generate and talk to your own base of

Facebook has just updated its Pages

followers.

generate 30 social posts per day across

function to help you boost bookings

55

takestockmagazine.com

CHRISTMAS CHEER FROM

TAKE STOCK

CHEERS

Get in the

Spirit

Consumers are in a ‘big night out’ mentality at Christmas, making them more likely to push the boat out a bit. And the figures for spirits sales prove this!

And it’s premium spirits that really come into their own over this period; sales up by 39.7% compared with the rest of the year! So, make sure you’re ready by:

of consumers wouldn’t usually drink spirits during the rest of the year, but do so over Christmas

30 M

There are an additional 30 million spirit serves at Christmas that’s +38.5% up on an average month

Make sure that range is clearly visible to customers both behind the bar and on blackboards and menus

Stocking a good range - especially whiskies and vodkas

57

SHOW PRICING INFO

1 in 3

Overall, in the on-trade, one in three serves are spirits

Use the branded glassware and POS materials available from suppliers

takestockmagazine.com

W

NE

Introducing Mr Porky Crispy Strips Delicious innovation for a new pork consumer

NO VAT • £500,000 Launch Plan • No product of its kind in Impulse.

• 100% pork taste with over 1/3 less fat* • Capitalise on category in double digit growth.

• RSP £0.69

From the No.1 Pork Snack brand in GB

STOCK UP TODAY *Compared to standard Mr Porky Pork Scratchings YoY growth 10.9% Source: IRI 52wk to 19th July 2015

TAKE STOCK

Wine Away

CHEERS

Getting your wine offering right can be extremely profitable, especially if you serve food, as 75% of consumers order wine with a meal. It’s also important to know that:

of consumers drink wine when they’re out

of alcohol drinkers

- higher than any other

drink wine in the

alcohol category

on-trade

of wine drinkers consume wine between 7pm and 9pm

Wine is becoming ever more important to the on-trade However, major barriers to wine purchase in the on-trade are price and reservations about quality. Branded wine can help alleviate these barriers as:

of wine drinkers perceive branded

of frequent

consumers would rate

wine drinkers

the quality of branded

wine to be good

go for

value for money

branded wine

wine they’ve tried at 8/10 or better

The other barrier is getting advice on wine selection from your staff. Are they familiar with your wine list? Do they know what specials are on offer? Can they recommend which wine goes with which dish? If not, training is required so you can maximise sales.

59

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The Brands of choice

this Christmas

*** ILLUSTRATOR DOCUMENT RASTER EFFECT SETTING ARE SET TO 300DPI. WHEN SCALING THE LOGO, CARE SHOULD BE TAKEN WITH THE SHADOW BLURS. PLEASE REFER TO THE MASTER PHOTOSHOP DOCUMENT WHERE POSSIBLE. ***

client project job no file name

date Intersnack production Penn State proof ITS 706 Penn State Master colour Logo.ai dimensions

10:11:2011 Rupert Snell 1 198 x 158mm

TODAY!

pantone

pantone pantone

pantone

pantone

pantone

pantone

artwork approval

FINAL approval

check all visual aspects including images colour spec quality etc.

check all cutter/bleed aspects including separations and DCS files etc.

final check (usually account manager or director) for all copy & final visual overview

lyndean house farm yard windsor berkshire UK SL4 1QL

STOCK UP

colour spec 2738c 000c 000c 000c

pantone

m y k

design approval

t+44 (0)1753 833550

000c 000c 000c 000c

TAKE STOCK

CHEERS

Christmas Sparkle Forty-six per cent of Champagne volume is sold during the Christmas period. Below, Jonathan Smith, Champagne Ambassador for GH Mumm & Perrier Jouët tells you how you can maximise your sales

Pre-sell

Don’t forget your pinks!

When taking a booking try and pre-sell Champagne to

Rosé sparkling wines and pink Champagnes not only

the customer. Having Champagne ready and waiting

look fantastic, they’re excellent for those customers

for customers when they arrive is a great start to a

wanting to celebrate some of the more intimate

celebration

moments Christmas brings

Maximise visibility

Don’t skimp

Have an elegant display of Champagne bottles on

People want to splash out so don’t skimp with your

show, and make sure your wine list and menus have

‘by the glass’ offerings and have an increased range

Champagne and other sparkling wines highlighted

of Champagnes and other sparkling wines - including prestige cuvées - available

Create theatre!

Top quality ice buckets and bowls all help and the sight of people having fun will drive others to order

61

Pernod Ricard is the fastest growing spirits supplier to the On Trade by both volume and value.*

Please enjoy Pernod Ricard brands responsibly. *CGA data MAT to 11/07/15.

TAKE STOCK

CHEERS

Festive Heroes

Tia Maria - A 26.5 ABV blend of coffee beans, Jamaican rum, vanilla and sugar. Serve on ice, in a cocktail or with coffee

Port, sherry and liqueurs come into their own towards the end of an evening, especially when food has been involved. There is real profit potential in having a small but select list to hand to customers as they are choosing their dessert or coffee selections.

Glayva - Scotch whisky,

Here are the long established ‘Christmas Heroes’ without which any list would be incomplete, plus a couple of newer names you really should consider….

almonds, tangerines, honey and spices combined to make “the best liqueur in the world”.

35% ABV

Offley Ruby Porto -

Warninks Advocaat -

Baileys - The famous Irish

Fruity and light, this 19.5%

The traditional Dutch blend

Whiskey and cream based

Harveys Bristol Cream - Sweet, rich

ABV Port from the Douro

of egg yolks, brandy, vanilla

liqueur, now available in

and slightly spicy. The

region is full of flavour

and sugar. Serve neat, over

a wide variety of flavours.

UK’s brand leading sherry.

icecream or with lemonade

17% ABV and a Christmas

Enjoy chilled or non-

and a dash of lime juice as a

favourite

chilled

Christmas Snowball

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CK Y O DA ST TO UP

OFFER YOUR CUSTOMERS A TOUCH OF GLASS

with the number one UK produced bottled water

Our distinctive glass range – including 330ml and 1 litre, still & sparkling Source: Zenith Bottled Water Report 2015

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Maximising Malts Christmas is a peak period for whisky sales, and the desire to maximise enjoyment means that many of those sales are of single malt. But what is a single malt and what should you look for when choosing?

What is it?

To be classed as a single malt, the whisky must have been distilled at a single distillery, aged for a minimum of three years in oak casks and have an ABV of 40% or more. In Scotland the only grain used is barley.

It is rare that a single malt is bottled from a single cask – most are a blend of different ages – the age stated on the bottle being the number of years the youngest whisky in the blend spent in casks maturing.

That blending, the distillation process, type of maturation casks and geographical location of the distillery all help to create the distinctive nature of each single malt – thereby ensuring there’s a ‘special’ malt for every taste.

The main regions Single malts are generally classified by the regions they come from.

Speyside - home

Lowland - with little or

of the vast majority

no peat used in the drying

of Scotland’s whisky

of the malt, Lowland malts

distilleries. Production

tend to be fresh, light

mainly falls into two

and fragrant - perhaps

styles - lighter malts

an explanation for their

like Glenlivet and the

“Lowland Ladies” moniker.

richer, sweeter sherried

An excellent aperitif

malts like The Macallan.

and where beginners to

Speyside produces

Scotch whisky are often

the world’s bestsellers

advised to start, the

- The Macallan, The

three main distilleries are

Glenlivet, Glen Grant and

Auchentoshan, Bladnoch

Glenfiddich.

and Glenkinchie.

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No.1 CHOOSE THE

WATER BRAND

IN THE ON-TRADE

1

Strathmore pure Scottish spring water has been the best selling water brand in the on-trade for over ten years1 and demand for the brand has never been stronger.

Supported by its ‘Do More’ campaign, which is all about inspiring people to get out there and be active, Strathmore sponsors a wide range of sporting events to raise awareness of the brand.

Now is the perfect time to stock up on Strathmore which is currently growing at +29%.2

www.strathmore-water.co.uk Sources: 1. CGA Brand Index, Value Sales, On Trade Water Brands, Oct 2014, Total Coverage. 2. Nielsen Scantrack, Value Sales, MAT to 15.08.15, Total Coverage

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Campbeltown - Famous for slightly salty, smoky, dry tasting malts, and once the most prolific whisky producing area in Scotland.

Now home to just three distilleries - Glen Scotia, Glengyle - where Kilkerran single malt is produced and Springbank - which makes three completely different malts - medium peated, two and a half times distilled Springbank; heavily peated double distilled Longrow and non-peated triple distilled Hazelburn!

Highland - which includes Skye and Orkney. Big bodied, powerful whiskies, often smoky and peaty, including names like Oban, Dalwhinnie, Royal Lochnagar and Glenmorangie.

Islay - The Holy Grail for many single malt lovers, Islay’s distilleries produce some of the strongest flavoured whiskies in the world - thanks to unique combinations of smoke from peat used to dry the barley, different levels of peat in the water and exposure to salt laden sea air that penetrates the barrels and flavours the maturing whisky. The southern distilleries - Ardbeg, Laphroaig and Lagavulin are the most powerful, producing medium bodied whiskies full of peat smoke, brine and seaweed iodine overtones. Whisky from the northern Bruichladdich and Bunnahabhain distilleries is much milder, with a drier, mossy flavour, coming from the use of spring water before it has made contact with Islay’s peaty soil and use of lightly or unpeated barley.

And if you want something in the middle - look for malts from Bowmore and Caol Ila. A taste for everyone!

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Shake it Up Cocktails make up 5% of total spirits volume and demand is growing.

According to the CGA Cocktail report, operators who offer cocktails sell on average 36% more spirits than those who don’t - yet only 23% of Great Britain’s on-trade outlets list cocktails.

The festive season is a great opportunity

during the meal. And post eating, a

to appeal to this legion of customers and

Whiskey Sour, Cognac as a ‘Sidecar’ or

create your own list.

on the rocks and of course a range of

Creating a cocktail list isn’t difficult

liqueurs including Advocaat, Baileys,

and brands like Pernod even offer their

Tia Maria and Kahlúa - the UK’s fastest

stockists a free, fully customisable menu

growing coffee liqueur.

designer service.

You don’t need a massive list. Just cover

Organise your cocktail list so there’s

the basics and go from there. And for the

something for every taste.

non alcoholic-drinkers, don’t forget the

Satisfy pre-meal demand with a Negroni, Bloody Mary or Champagne cocktail.

Offer cocktails like a Moscow Mule, Mojito, Malibu or Chivas Old Fashioned

Mint Julep INGREDIENTS

METHOD

1-½ oz Irish Whiskey

1. Muddle mint leaves and syrup in the

½ oz Lillet Rouge

highball glass

½ oz simple syrup

2. Fill with ice, add the whiskey and Lillet

8 mint leaves

Rouge, and stir gently

Club Soda

3. Top with club soda and garnish with red

Red currant berries

currant berries

Crushed ice

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68

mocktails too!

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Martell Sour INGREDIENTS 40ml Martell XO Cognac 15ml fresh lemon juice 15ml cane syrup Ice

METHOD 1. Add the Martell XO Cognac, lemon juice, syrup and ice into a shaker, and shake

2. Strain into a tumbler glass

White Russian INGREDIENTS 2 oz vodka Kahlúa 1oz cream Ice

METHOD 1. Add the vodka and Kahlúa to an old fashioned glass filled with ice

2. Top with the cream and stir

Absolut Cosmopolitan INGREDIENTS 1½ oz Absolut Citron vodka 1 oz Cointreau ¼ oz lime juice, freshly squeezed

Chivas Old Fashioned

1 oz cranberry juice

INGREDIENTS

1 cup ice cubes

1.5 oz Chivas Blended Scotch Whisky

Orange peel

2 dash bitters Sugar cube

METHOD

Orange slice 1 cherry

1. Combine all ingredients into a cocktail shaker and shake well

METHOD

2. Strain into a chilled cocktail glass and

1. Muddle the sugar, bitters, orange and

garnish with orange peel

cherry. Add ice and Chivas

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Mocktail

Mocktail

Sparkling Thistle

Sparkling Spritz INGREDIENTS

INGREDIENTS

100ml orange juice

30ml blackcurrant squash

100ml cranberry juice

30ml cranberry juice

5ml elderflower cordial

120ml sparkling water

80ml sparkling water, chilled

Ice cubes

Orange slice

Fresh lavender or Scottish thistle

METHOD METHOD

1. Swizzle and stir together the orange and cranberry juice

1. Add each ingredient to a tumbler glass one by one,

2. Slowly pour in the sparkling water

slowing stirring and adding ice cubes

3. Drizzle in the elderflower cordial and stir. Garnish with a

2. Garnish with fresh lavender or Scottish thistle

slice of orange

Mocktail

Crisp Winter Apple INGREDIENTS 80ml sparkling water, chilled 100ml apple juice Pinch ground cinnamon Pinch ground nutmeg Crushed ice Apple slice

METHOD 1. Pour the sparkling water and apple juice into a tall glass over crushed ice

2. Sprinkle the cinnamon and nutmeg on top and serve with a fresh slice of apple

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