Take Stock Magazine - January/February 2016

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JAN - FEB 2016

Time for Tea Crafty Ales

Join the Breakfast Club

VALUE VS

SERVINGS AD

OTHER SAUCES MAY NOT GO AS FAR AS YOU THINK

Because every portion of our sauces packs a big flavour punch, we know you trust each pack to go more rounds. No contest

Independent online survey: 76% of chefs and operators surveyed agree that they trust Heinz products to go further than cheaper alteratives (236 respondents). Torch London July 2015

TAKE STOCK FROM THE EDITOR

Hi

www.takestockmagazine.com

VISIT US ONLINE

& Welcome

Happy New Year!

I know most of you will be still recovering from an exhausting and hectic - but productive - Christmas and New Year’s Eve, but I hope, like me, you’re excited about kick-starting 2016!

This time of year always worries the industry as it can be very quiet. But if you market your business the correct way it needn’t be. Read our feature on page 44 to give you some tips to attract more trade.

The most popular New Year’s resolutions are to lose weight, get fit or drink less alcohol. So our feature on tea is perfect to help you capture customers who actually stick to their ‘get healthy’ plan but still want to get out and socialise. But for ‘business as usual’ customers, why not tempt them with some craft ale? Read our feature on page 30 to see the variety you can stock.

And before you know it, February will be here!

Thanks to Valentine’s and Chinese New Year, February provides plenty of opportunities to boost trade. Valentine’s Day is always a money maker, and with the event falling on a Sunday, this gives you the opportunity to spin-it out to a weekend of romance.

As Chinese food is one of the most popular ethnic foods, it could still be served as a regular on your menu even once the festivities are over. A yearround menu pleaser, we’ve brought you the best drinks to serve with it.

You’ll notice that we’ve given Take Stock a refresh. It’s our New Year’s resolution to make it even better, so we hope you like the small changes we’ve made.

One of those changes is to find the ontrade’s best mixologist. Like our popular #FeedYourEyes we want to salute the best bar person in town, so come on, get shaking - and snapping! See page 29 for more details.

On behalf of the team at Take Stock and Today’s, we hope you enjoy this issue and here’s to a happy and prosperous 2016!

Tracy x

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Tweet us @TakeStockMag

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YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JAN - FEB 2016

Time for Tea Crafty Ales

Join the Breakfast Club

Cover image courtesy of Tony Harris

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 Mark Longson

Cheers Editor David Jackson

Social Media Vicky McNeill

News and Features Sarah Hardy

3

takestockmagazine.com

CONTENTS FEATURES 11-12 Join the Breakfast Boom 15 Fancy a Chinese?

16-17 Drinks for Chinese Dishes 18-19 Soy Story 20-21 Season Your Dish 26-27 Tea Time

15

FANCY A CHINESE?

20

SEASON YOUR DISH

30-33 Take Stock Ale Crammer 34-35 Care & Share Your Glassware 37-43 Get in the Mood 44 Driving New Year Business 45 Recruitment Shake Up 49-50 Plan Ahead

11

JOIN THE BREAKFAST BOOM

26

TEA TIME

EVERY ISSUE

29

7 Calendar 8-11 What’s New 22-23 We Grill - Steve Smith 29 Feed Your Eyes 46-47 Time Out

8 takestockmagazine.com

WHAT’S NEW

22

WE GRILL STEVE SMITH 4

RECIPES

46

21

42

TIME OUT

20 Ceviche of Scallop, Deep

Ox Cheek Ravioli, Root

Fried Soy & Chilli Jam, Soy

Vegetable Gratin, Parsnip &

Cracker, Pickled Veg, Baby Pak

Ginger Purée, Red Wine Sauce

Choi

41 Cornish Monkfish, Miso,

21 Pan Roasted Lamb Rack

Radish, Turnips & Hen of the

& Braised Lamb with Wild

Woods

Mushrooms, Edamame (Soy)

42 Rhubarb & Custard Dessert

Beans, Roscoff Onion &

with Strawberry & Champagne

“Teriyaki” Sauce

Soup

39 Poached Jersey Oysters

43 Coffee Éclairs

40 Roast Fillet of Beef, Braised

50 Black Bean Glazed Salmon

PAN ROASTED LAMB RACK & BRAISED LAMB WITH MUSHROOMS, EDAMAME (SOY) BEANS, ROSCOFF ONION & “TERIYAKI” SAUCE

39

43

RHUBARB & CUSTARD DESERT WITH STRAWBERRY & CHAMPAGNE SOUP 5

POACHED JERSEY OYSTERS

COFFEE ÉCLAIRS

takestockmagazine.com

going dry this january? hit the bottle.

Stock up on 600ml and 850ml packs to hydrate your customers on the go

inspired by clouds for a clean, crisp taste vapour distillation inspired by clouds GLACÉAU smartwaterTM is a trademark of Energy Brands Inc. Š 2015 Energy Brands Inc.

Calendar January-February

1 Jan

22-­26 Jan

7 Feb

NEW YEAR’S DAY

SOUTH AFRICA V ENGLAND, 4TH TEST

BRITISH YORKSHIRE PUDDING DAY

24­-26 Jan

7 Feb

SCOTLAND’S SPECIALITY FOOD SHOW

SUPER BOWL 50

The SECC, Glasgow

2-­10 Jan LAKESIDE WORLD PROFESSIONAL DARTS CHAMPIONSHIPS

8 Feb CHINESE NEW YEAR

24-30 Jan BREAKFAST WEEK

11 Feb CHEF V CHEF

2-6 Jan

City of Bath College, Bath

SOUTH AFRICA V ENGLAND, 2ND TEST

13-­14 Feb SIX NATIONS, ROUND 2

9 Jan FA CUP THIRD ROUND

25 Jan

14 Feb

BURNS NIGHT

VALENTINE’S DAY

27 Jan CHOCOLATE CAKE DAY

10­-17 Jan 16­-22 Feb

DAFABET MASTERS 2016

NATIONAL CHIP WEEK

Alexandra Palace Way, London

14-­18 Jan SOUTH AFRICA V ENGLAND, 3RD TEST

26­-27 Feb

6 Feb SIX NATIONS KICKS OFF

SIX NATIONS, ROUND 3

28 Feb 18-­31 Jan

7 Feb

AUSTRALIAN OPEN

PUBAID

CAPITAL CUP FINAL Wembley, London

7

takestockmagazine.com

New What’s

January-February

Cîroc Rocks!

Hot Heinz Joining the Heinz stable of top

Produced from fine French grapes and

quality tabletop sachets is this new

distilled five times to ensure quality, Cîroc is the fastest-growing super premium vodka in the UK, helped by growing consumer demand for luxury flavoured vodkas - which account for 57% of that growth. And now, there’s a sixth flavour in the family - Cîroc Apple aiming to provide a fresh take on this well-­known fruit, by turning it into a sophisticated, fresh and highly mixable

A Clean Start

Hot English Mustard. The attractively designed case can be left on a counter top to allow self­service and contains

Cif’s new Pine All Purpose Professional

250 easy-open 7ml/8g sachets of

cleaner is ideal for blitzing all of those

Heinz’s finest. All

large surfaces that get an everyday

have necessary

hammering. The concentrated, no

ingredient advice

rinse cleaner has a fresh pine fragrance

for those who

and enables fast and simple cleaning

have to keep

of unpolished floors, walls, paintwork,

clear of mustard,

laminates and plastic hard surfaces.

barley and wheat

Hard on grease and grime, with odour-

(gluten).

neutralising technology too!

Launching

Available in 5L format

February

drink experience.

37.5% ABV, it can be served by itself, shaken with ice, or with readily available mixers such as fruit juices, soda and ginger ale.

Get it Covered!

Attracting a lot of attention among chefs is PanCovers – a disposable pan lid. An ideal alternative to using cling film and foil when cooking, PanCovers heat shrink over the pans in seven to eight seconds at

Ask your supplier for

170°C and can be used to cook food up to

more details or check

203°C. They are also ideal for storing and

out www.ciroc.com

transporting food. PanCovers are packed 50 to a case and available to fit full, half, and third size gastro pans. Get a free sample by contacting www.pansaveruk.com

8

aah! Bisto A new star has joined the Premier Foods Foodservice line­up. Bisto Gluten Free delivers the same great taste but allows chefs to cater for those who require a gluten-free meal. As the free from market continues to grow, with consumers seeking out gluten-free options whether they have an intolerance or not, the new product enables chefs to serve the traditional dishes regulations.

Fuss Free Finger Food

Bisto Gluten Free has no artificial colours or

Finger food and food on-the-go is here to stay, but it can be a

consumers know and love, while adhering to allergen

added preservatives, and is suitable for vegetarian and vegan dishes, while also meeting 2017 salt content guidelines.

messy affair. Duni’s new and contemporary solution takes care of everything from sticky fingers to the need for plates – taking ‘handson’ finger dining to a whole new level.

The range has two sizes of food approved greaseproof placemats made of recycled paper, making plates unnecessary at either counter or table. Then there are small soft absorbent Dunisoft® napkins in space efficient and ready to use cardboard dispensers and finally, large neutrally scented wet towels for that final finger clean.

Convenient, time and space saving, this range is perfect for every business that serves food on-the-go! www.duni.com

1 – IRI Grocery Outlets 52 w/e 18.03.15

Bottled Bins Lindeman’s has been producing wine in Australia’s Hunter Valley for over 170 years and their ‘Bins Range’ has established a reputation for easilyaccessible great-tasting wine.

To service the demand for single-serve quality wines, there are now two 187ml offerings available. The Bin 40 Merlot

Convenient Crespo

offers blackberry and plum on the nose,

For nearly 50 years RH Amar has worked with the Crespo family

underlying vanilla oak, dark red berry

to build the UK’s market-leading brand of olives. And now, their

flavours and soft, rounded tannins –

Les Olives du Marché range allows operators to bring the true

making it a great wine to serve with

Mediterranean flavour of carefully marinated olives to salads and

white meats, pâtés and lightly

other dishes. Pitted olives available in re­sealable 70g pouches

spiced dark meats. Bin 95 Sauvignon

include Green Olives marinated in Herbs & Garlic or with Chilli

Blanc offers passion fruit, grapefruit,

Peppers, Dry Black Olives with Herbs, or Pitted Mixed Cocktail

gooseberry and guava and a fresh,

Olives.

crisp finish. Offer with shellfish or fish

And now, perfectly timed to appeal to the growing healthy ‘food

or dishes with green herbs.

on-the-go’ market, there are these Green Olives in Herbs &

Available now

Garlic in 30g pack size, with reduced salt and no liquid. takestockmagazine.com

- Catering for all your cereal needs Do you want great quality famous brands and a wide range at breakfast?

Breakfast is the most important meal of the day.

Quality & freshness are crucial to achieving satisfaction.

Kellogg’s Portion Paks are the way to offer customers their favourite cereals in a hygienic, single-serve branded pack.

For range and merchandising information, call the Kareline on 0800 783 6676

Š 2015 Kellogg Company

TAKE STOCK

FEATURE

50mm

Packaging V7.0 28-OCT-2014

Tag Packaging Calls Wharf, 2 The Calls, Leeds, LS2 7JU, UK. www.tagworldwide.com packaging@tagworldwide.com

+44 (0) 113 205 1414 JOB NO.

37023847_V2

CUSTOMER

Kellogg’s

BRAND

Multibrand

PROJECT

Portion Pak

VARIANT

MAB626 - 210x297mm

Join the MANAGER

Emily Dutton

Breakfast Boom CREATOR

Hazel Gage

CREATED

26-Aug-2015

MODIFIED

26-Aug-2015

PLEASE NOTE

Brits are spending a whopping £76m every day on New design for Corn Flakes and Special K not available yet in Portion Pak sizes eating breakfast out of the home. old pack design used.

What to serve?

Pubs Wetherspoon sells 200,000 breakfasts a

Breakfast is big business. From a full

“Almost half of those asked are now

week. Its new­look breakfast menu aims

English, healthy choice, ethnic or

eating out for breakfast more than they

to offer something to suit all tastes; a

‘grab and go’ option, it’s fair to say that

did five years ago, across all age groups.”

traditional full English, bagels and healthy

breakfast is the most important meal of

Why?

dishes like porridge, blueberries and

the day when it comes to new revenue streams for foodservice. Getting it right

From busier lifestyles to family time more

salmon, cream cheese and rocket bagel.

can make a significant contribution to

people are now eating breakfast out of

“Breakfast is an important part of the overall

your turnover.

home. Hotel stays for business or pleasure

offering at our pubs. We serve a wide range

are increasing, which in turn has seen a

of breakfast dishes at excellent prices,” said

drive in breakfast sales. On­-the-­go food

Wetherspoon spokesman Eddie Gershon.

has now broken into breakfast time as

“A combination of a good range of

more people grab the meal en-route to

breakfast items, using excellently sourced

work due to convenience, lack of time

products at value for money prices is a

or to accommodate an early meeting.

winner with our customers. Our traditional

Family time and socialising with friends at

breakfast and its vegetarian counterpart

weekends has also led more people to eat

are very popular, as are some of the lighter

out of home.

dishes on the breakfast menu.”

Breakfast Week (24­–30 January) is encouraging caterers to get involved; use the event to launch your first breakfast menu or to promote or build on your early bird offer.

“Breakfast is a multi­billion pound a year industry,” says Tennant Hilditch, sales director at Beacon, the purchasing company who conducted the research.

smoothies as well as deli favourite smoked

Hotels

1in7 £7.31 18% Eat breakfast OOH everyday

Daily spend per person

Breakfast’s share of the out of home meal occasion market

11

‘Grab and go’ options are growing in popularity in hotels. As well as the usual cooked and continental dishes, cereal bars and porridge pots are a good alternative for a customer who has to eat breakfast on the go - a market worth £7.5bn. “Having a compelling on-the-go offer is important to cater for takestockmagazine.com

increasingly busy guests,” says Ed Jones,

your weekend brunch menu? Operators

shopper marketing manager for Kellogg’s.

who stick to serving a traditional English

“Products like Kellogg’s Cereal to Go pots

should take some inspiration from our

and cereal bars would be a great addition.”

foreign friends.

Offering a take­away package is a good

Chef Francesco Mazzei at Sartoria in

idea too –­even a lid for their tea or coffee –­especially if the guest can pre­-order and collect on check out. Speciality bread can also liven up the breakfast menu.

Bacon and sausage butties to go, served on a thick white sliced or a seeded baguette is far more appetising than the usual pre­sliced thin cut. Travelodge has launched its new unlimited breakfast menu, which includes a full

Mayfair, London, has created a breakfast menu from his native Italy that features his Eggs Purgatorio - baked eggs, spicy tomato & ’nduja sauce with crostoni, and

25%

LIMA Floral in London launched a Peruvian­ style breakfast menu

What to drink?

courtesy of head chef

Coffee

of adults eat

Robert Ortiz. It includes

Breakfast is the highest consumption

a Peruvian take on the

period for coffee and the UK coffee

breakfast at their

full English consisting

shop market continues to show solid

of two eggs served with

growth with an estimated turnover of

spiced sausage, corn

£7.2billion last year, according to Allegra.

cake and avillita beans

Customers are looking for quality, taste,

in a tomato salsa; or for

strength and roast - not size - as coffee

something really filling,

drinkers become more knowledgeable.

desk

English at £7.95, a ‘lighter option’ at £5.75

their Peruvian Breakfast Club Sandwich

The humble latté may be the UK’s

-­toasted yellow chilli bread, organic

favourite coffee, with sales growing year

chicken and six hours suckling pig. “Not

on year to 13%, according to Allegra’s

everyone has the time to eat a good

offering that it says provides ‘quality and

Project Café 13 research, but more and

hearty breakfast at home before work,

value’, thanks to its premium coffee, fruit

more they are looking for variety and an

so we wanted to give them a quicker

salad and Linda McCartney vegetarian

added value experience, so staff need to

but healthy option and that way, we

range.

be efficient and knowledgeable about

can provide the complete service,” said

their offerings.

and a free option for children under 16.

The budget chain hopes to challenge its long-­term rival Premier Inn through its

Schools Children who eat breakfast perform better

Damian Wawrzyniak, chef consultant for the Maroush Group.

at school, says new research conducted

The Lebanese chain has a breakfast

by Cardiff University. And with research

menu at their London branches in

showing that one in three teachers feel

Knightsbridge, Earls Court and Edgware

more children are coming to school

Road. It includes lahme bi Ajeen; a

hungry, Breakfast Week is the perfect time

traditional Lebanese breakfast of pastry

to encourage pupils to get a better start

topped with minced meat, tomato, onion,

to the day. From recipe ideas, nutritional

pine kernels and red and green peppers,

advice, fun activities and launching

plus organic waffles served with Scottish

breakfast clubs, children need to learn

smoked salmon and poached egg.

the importance of breakfast. Danny

And for an Orient influence, Wagamama’s

Holder, head chef at Moorland School in

breakfast menu includes Okonomiyaki -

Clitheroe, Lancashire, has a varied and

a Japanese­style omelette -­or if you’re

healthy breakfast available each day for

feeling adventurous then their breakfast

its boarders.

yaki soba is teppan ­fried soba noodles

“We serve five juices, smoothies, fruit

with bacon, egg, cabbage, mushrooms

tea, eight types of cereal, toast, bagels,

and tomato.

crumpets, potato cakes, yoghurt, plus a hot option everyday and a fish option once a week,” explains Danny. “It’s all healthy ­- even the Friday full English ­- as we don’t fry anything. We roast everything and normally give scrambled or poached eggs.”

Exotic brunches Brits love their exotic flavours, so why not introduce breakfasts with a difference to takestockmagazine.com

Tea Serving a proper brew is vital, but alongside breakfast tea the trend for speciality teas is on the rise so you must have herbal, green and fruit teas available too. Whereas coffee can be drunk in a takeaway cup, there is something quintessentially British about a teapot, cup and saucer, ­so invest in some good quality china, as good visual presentation can be just as important as the actual product consumed.

Juices Gone are the days when bog-standard orange juice would suffice. Customers now want fresh juices that are free from concentrate and high levels of sugar.

They want a varied choice, so anything

The number of people going out for breakfast jumped by almost

5% in 2014, compared to a slower rise of 2% for lunches and 3.5% for dinners 12

from pineapple, apple, pomegranate and cranberry and they want them served chilled, or offered with ice as an option to chill them.

Super smoothies Smoothies are becoming more and more popular. Though it’s debatable whether they are a drink or meal substitute, they do need to contain super fruit and vegetables like spinach and kale.

Creamy polenta with prawns

Tempura fish and chips with ponzu dip

Chocolate brownie and soy caramel sauce

Salmon with soy butter and garlicky greens

Memphis-style BBQ ribs

The sauce of inspiration The possibilities for Kikkoman are endless.

Naturally brewed using just four ingredients, this cupboard staple is as versatile as you want it to be.

No wonder it’s the world’s number one Soy Sauce.

kikkoman.co.uk

TAKE STOCK

FEATURE

Fancy a

Chinese?

Chinese food is one of the most popular ethnic foods in the UK - even dubbed ‘the nation’s favourite’ last year by Mintel. And whether it is eaten in a restaurant or part of the £4.2bn takeaway market, Brits love it.

Chinese New Year - the year of the monkey - falls on 8 February. The celebratory festival is a good time to boost trade through a quiet period, but it is also the ideal starting block to help launch regular oriental dishes onto your menu all year round.

What to serve?

All change!

Great for detoxing

Long gone are the days of just serving sweet and sour pork or chop suey.

Thanks to the influence of regional food around China, spices and flavours, authentic, tasty and healthier dishes are now the order of the day. “Our chefs are constantly evolving their techniques to create more interesting and innovative dishes,” says Jason Chan, marketing manager at Royal China Group.

“Chinese dishes are popular because they incorporate so many exquisite flavours and they also come with many health

Choose something relatively simple, but tasty. Dim sum can be technical to the inexperienced chef but will taste delicious after they’ve mastered it.

Stir-fries are quick and easy; a healthy dish where you can adapt the vegetables seasonally. A cantonese-style roast duck is always a winner and for fish lovers a lobster with ginger and spring onions served with noodles is perfect!

Chicken feet dim sum may not sound the most appetising dish, but in China they are a delicacy - and great for those customers wanting a healthy dish. Not only do they contain collagen (protein that acts as glue that holds our body together), they are good for the complexion, rich in calcium and protein.

But for those who’d rather play it safe, stir-fries use little oil and are packed with vegetables, steamed dishes and soup noodles are a healthier option or choose a dish that uses chilli, garlic or ginger.

benefits, which not many people are aware of.”

15

Chinese food

first arrived in the UK in the early

19th century when Chinese

ex-seamen opened restaurants

The first

recorded establishment

was called The

Chinese Restaurant

in 1908, Piccadilly Circus, London takestockmagazine.com

Take Stock asked Brian Yip of Wing Yip - the UK’s leading Chinese food and drink specialist - for his suggestions on what drinks to serve alongside Chinese dishes.

Tea Tea is huge in China, so different teas always accompany Chinese dishes - and of course the New Year Celebrations.

Pu-Erh

Chrysanthemum tea

A black tea, which is known for its

This herbal tea is a great choice for those

digestive benefits, making it a popular

wanting to be caffeine free, as it’s made

drink during or after large meals. Pu-Erh’s

exclusively from flower blossoms. The

deep, earthy taste is great for pairing

taste is mild, the colour light yellow and

with higher fat dishes like Chinese

it has a gentle fragrance that kids seem to

dumplings, pan-fried foods and stir-fries.

like as much as adults. Chrysanthemum

Drunk hot, it’s probably the best tea for

tea goes really well with seafood-based

cutting through any greasy aftertastes.

dishes and light desserts, as the tea’s fragrance isn’t overpowering.

A word of warning – Pu-Erh is an acquired taste that takes on a slight mustiness when brewed. However, to

Oolong

many Chinese it’s ‘the wine of teas’, as

Lying between black and green tea,

it ripens with age, so older is better.

oolong is a big Chinese favourite, complementing almost every kind of dim sum, as well as saltier and spicier meat dishes. It also works really well with fruits and desserts. A beautiful coppery colour, oolong has deal depth, and a taste that virtually all tea drinkers will appreciate.

Green tea A fabulous palette cleanser, green tea is an ideal drink between courses. It’s also great for cutting through greasy aftertastes, so an ideal alternative to offer those who don’t like Pu-Erh’s earthiness. takestockmagazine.com

16

TAKE STOCK

FEATURE

Beer

Kwei Chow Moutai Chew A brand of baijiu distilled Chinese liquor - this is the only alcoholic beverage presented as an official gift by Chinese embassies in

Beer drinking hasn’t always been part of Chinese culture – until the 1980s most beer went to export. However, its popularity is growing, though in China, beer is usually only enjoyed as part of a celebration.

Kirin Beer Ichiban From one of the oldest Far Eastern

foreign countries.

Distilled from fermented sorghum, Moutai is the country’s most expensive domestic spirit, older bottles selling for millions of Yuan at auctions. Indeed, it could be said that Moutai is the world’s only socialist luxury brand!

breweries, the beer is named after a Chinese mythological creature - the Kirin

China’s first Premier, Zhou Enlai

– that’s seen as a harbinger of good luck.

claimed that the success of the

Produced exclusively from malt, hops

revolution was partly down to

and water, the beer uses just the first

Moutai - the liquor having been

(ichiban) press of the wort, giving the

used by soldiers on the Long March

beer a unique taste and flavour that’s

to sterilise wounds and cure a range

elegant and refreshing.

of ailments. All you need to know is that if you want to give customers

Tsingtao

a uniquely Chinese taste - of

The Tsingtao brewery was founded in 1903 by German settlers in China, developing over the years into China’s second largest beer producer and the world’s most widely-exported Chinese beer. A pilsner style that was originally brewed to German standards, the modern version now includes rice as an adjunct to the mash. This, combined with use of just Laoshan mountain spring water in the brewing process, gives

something regarded by the Chinese like the western world regards champagne - then serve Moutai!

But be careful - it’s 53% and very definitely an acquired taste - but a truly memorable way to finish any Chinese New Year celebration!

Happy New Year!

Kung Hei Fat Choi!

Tsingtao a very drinkable taste. Uniquely, Tsingtao beer is not made under license so every bottle does truly originate from China. You’ll be serving your customers the genuine article!

Tiger Beer Created in 1930s Singapore, and much appreciated by Service personnel stationed there before (and after) WWII, Tiger Beer first reached the UK market in the 1980s. Winner of the World Beer Cup Gold Award in 2004 and innumerable awards since, Tiger Beer is a full-bodied lager, with malty character and a crisp finish. It complements both spicy and fragrant dishes perfectly, making it an ideal partner for virtually every kind of Chinese dish - perhaps explaining why to many it’s the definitive Asian lager.

17

takestockmagazine.com

Soy Story There’s only one way to make the highest quality soy sauce: follow time-honoured traditions that have endured centuries.

Take Stock looks at what is thought to be one of the world’s oldest condiments - and a cornerstone of many Asian cuisines - but now is increasingly regarded by western chefs as a flavour-enhancing ingredient for all types of foods.

Where did it all begin?

People of prehistoric Asia preserved meat and fish for winter by packing them in salt. The liquid that leeched from the

seasoning, one such substitute being a

one change being the addition of wheat

salty paste of fermented grains including

in equal proportions

soybeans - the forerunner of modern

to soy. This resulted in a soy sauce

day soy sauce.

with a more balanced taste that enhanced food flavours without

preserved meat was subsequently used

Then, while studying in China in the

as a base for savoury broths

1600s, a Japanese Zen priest came across

and seasonings.

this new seasoning. Upon returning to

And since those times it’s been a story

Japan, he began making his own version,

of continued development; Kikkoman

introducing it to others. It took on and

introduced its soy sauce in the 70s to

over the years, the Japanese modified

the USA and since then it has been

both ingredients and brewing techniques,

used by chefs around the world.

In the 6th century AD, Buddhism flourished in both Japan and China, with many Buddhists practising vegetarianism.

This created the need for a meatless takestockmagazine.com

18

overpowering them.

TAKE STOCK

FEATURE

How’s it made?

Traditional soy sauce is brewed in three stages.

for 15-20 hours to remove most of the amino acid. Then the mixture is cooled to stop the hydrolytic reaction, before the liquid is neutralised, pressed through

Stage 1: Koji-making - carefully

a filter, mixed with active carbon and

selected soy beans and wheat are

purified through filtration.

blended; a seed mould is introduced and the mixture is allowed to mature

Caramel colour, corn syrup, salt and

for three days in large perforated vats,

other additives are then used to give

through which air is circulated.

flavour and colour, before the mixture is refined and packaged.

Stage 2: Brine fermentation - the Koji is put into fermentation tanks and salt water added to make a mash called moromi. That moromi is then allowed to ferment for several months, during which time it is transformed into a semi-liquid, reddish brown “mature mash”. It is this fermentation process that is critical to the creation of the fragrance and flavour only traditionally-produced soy sauces have.

Stage 3: Refining - the raw soy sauce is pressed through layers of filtration cloth, the resulting liquid is then refined, pasteurised and packaged.

And soy sauce produced by non-traditional, means?

Soy beans are boiled in hydrochloric acid

So what are the differences?

Non-brewed sauces often have a cloudy, dark colour, with a harsh overpowering flavour and distinctly chemical aroma that can easily mask and overwhelm other flavours.

Traditionally-brewed soy sauce is translucent, with a reddish brown colour and a beautifully balanced flavour and aroma. It enhances and balances other flavours, be that in the Asian dishes so often associated with soy sauce, or in soups, casseroles, burgers, brownies or salads. It’s like a fine wine!

There really is no comparison, so only use a brand that you can trust.

Where can you use Soy Sauce?

Perfect for all dishes, for soups and stews, stir-fries and salads, it even works on pizza!

Dipping Soy sauce has been used as a dip for centuries, both for taste and, as for example with sushi and sashimi, to mask the odour of raw fish.

Use it when you want to offer a contrasting flavour or to lift an

On ice cream

element of a dish. Corn on the cob dipped in soy works great!

Try sprinkling a few drops of soy sauce on vanilla ice cream - it

Marinades

draws out the flavour and gives it a delicious caramel-like aroma.

Use soy sauce as a marinade on different kinds of fish and meat, as when frying or grilling, soy sauce produces an

With vegetables

appealing aroma and stimulates the appetite. It also adds

Soy sauce is brilliant on boiled and fried rice and in stir-fries.

rich colour.

But don’t stop there. Combine butter at room temperature with a sprinkle of soy sauce and then use the mix to sauté

Frying

your vegetables.

Add as a finishing touch when frying, for both flavour and colour.

There really is no limit, so use your imagination!

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Season Your Dish Soy sauce is an essential, all-purpose seasoning. Here, two of the finalists from the Kikkoman Masters 2015 share their recipes using the ingredient METHOD 1. In oil heat the chillies and onion, sweat down for 10 mins, then add the water and cook until dry

2. Add the soy sauce and sugar and reduce by

Ceviche of scallop, deep fried soy and chilli jam, soy cracker, pickled veg, baby pak choi

by Craig Bateman, junior sous chef, Compass Group HQ, Chertsey

1/2. Set into mould and freeze

3. Once frozen, roll in flour, coat with egg and cover in panko and repeat

PICKLED VEG

INGREDIENTS 1 cucumber, shaped into balls 8 breakfast radish, sliced baby fennel, sliced pickling liquor pak choi

SERVES HOW MANY??

Starter

Ceviche of Scallop, Deep Fried Soy & Chilli Jam, Soy Cracker, Pickled Veg, Baby Pak Choi

by Craig Bateman, junior sous chef, Compass Group HQ, Chertsey Serves 4

METHOD SCALLOPS

1. Place the radish, fennel and cucumber into

INGREDIENTS

pickling liquor. Drain after 10 mins

2. Lightly fry the pak choi

1 lime 8 scallops, thinly sliced 30ml soy sauce 10g ginger

INGREDIENTS

10g sugar

100g rice flour

Salt to taste

3 tbsp soy sauce

5ml sesame oil

1 tbsp sugar

Half onion, minced

1 tbsp curry powder

METHOD

3 tbsp water, boiled 1 tsp stock

1. Mix the ingredients together, apart from the scallops, to make the marinade

2. Place the scallops on a tray and brush with the marinade. Repeat every 15 mins until serving

METHOD 1. Add the water to the rice flour a little at a time

CHILLI JAM

2. Once cool, knead it into golfball-sized

INGREDIENTS

patties, flatten and steam for 30 minutes

20g chilli

3. Smash up the patties with a mortar

20ml dark soy

and pestle until smooth. Knead into ping

80ml light soy

pong-sized balls

30g dark brown sugar

4. Sandwich between 2 sheets of parchment

100ml water

paper or plastic film and roll out to 2mm thick

50g panko breadcrumbs

5. Brush with soy sauce and cook at 150째C

50g flour

for 20 mins

2 eggs takestockmagazine.com

CRACKER

20

TAKE STOCK

FEATURE

Main

Pan Roasted Lamb Rack & Braised Lamb with Wild Mushrooms, Edamame (Soy) Beans, Roscoff Onion & “Teriyaki” Sauce

By Fred Wilson, CDP, Colettes at The Grove Hotel, Hertford Serves 4 SOY SALT PASTRY

600g chicken stock

pressure and remove from the liquid. Break into

INGREDIENTS

600g veal stock

natural segments and discard the bone and

1 lamb shank

sinew. Keep warm with a little of the cooking

2 roscoff onions, peeled & cut in half

liquid to stop it drying out

1 donkey carrot, peeled

7. Pass off the cooking liquor and reduce in

30g honey

the pan till thick and glossy (cooking time 20

50g white wine

minutes). Pass through a fine sieve and set

50g madeira

aside for plating

strong flour 88g rock salt 55g egg white 40g water 20g soy sauce 4g thyme

METHOD

50g soy sauce

8. Char the cut side of the onions till golden

10g garlic, peeled

and add 20g butter, melt and deglaze the pan

15g dried cep

with the sherry vinegar and soy sauce to create

1. Combine all the ingredients in a bowl. Mix

1 star anise

a glaze. Remove from pan and set aside

in a food processor, turn out onto greaseproof

20g thyme

paper and knead until smooth

9. Roast the lamb rack. Render the fat till golden, about 6 minutes, then seal and baste

2. Wrap around 4 roscoff onions and seal. Bake

METHOD

for 20 minutes at 180°C

1. Seal off the lamb shank lightly in a hot

(1/2 on fat side & 1/2 on bone side)

with butter. Cook for 8-10 minutes at 180°C

3. Remove and leave to cool slightly before

pressure cooker, prepare the mire poix (roscoff

10. Drain and glaze with the teriyaki sauce

taking out the pastry and peeling the skin off.

onion, donkey carrot and garlic) and add to

and leave to rest for 8 minutes

Set aside

the pan

11. Warm up the braised lamb in some

2. In a separate pan bring the chicken and veal

braising liquor and warm the lamb in the oven

BRAISED LAMB & “TERIYAKI” SAUCE

stock to the boil and set aside

for 4 minutes and the “teriyaki” sauce

INGREDIENTS

3. Coat the lamb and vegetables with honey,

12. Separate 4 onion shells and warm with the

add the white wine, madeira and soy sauce,

whole onions in the oven glaze side up for 3

bring to the boil

minutes. Cook the peas in an emulsion made

4. Add the rest of the ingredients and the hot

with remaining butter and water for 2 minutes

stocks. Seal the pressure cooker and cook on

13. Add the thinly sliced garlic and

full pressure for 40 minutes

mushrooms cooking for 2 minutes to keep

1 romaine lettuce

5. Prepare the mushrooms and cook the

the fresh taste. Remove and drain off excess

1 garlic clove, thinly sliced

peas in boiling salted water, refreshing in ice.

emulsion

200g butter

Remove the outer leaves of the lettuce, and cut

14. Using the same pan wilt the lettuce so it

50g pomace oil

off the centre stalk. Thinly slice on a mandoline.

takes on the mushroom and garlic flavours,

10g sherry vinegar

Set aside

remove and drain

5g soy sauce

6. When the shank is cooked, release the

1 lamb rack (8 bone) 250g peas 4 roscoff onions 150g hon shimeji mushroom 150g girolles

21

takestockmagazine.com

Photography Credit TBS

We

Grill

takestockmagazine.com

22

Steve Smith At 24, Steve Smith was one of the youngest head chefs to win a Michelin star. He earned Jersey’s Bohemia restaurant its first star after just eight months heading up the kitchen and stays true to his belief that ingredients are the key to a successful restaurant.

How would you describe Bohemia?

Where did your love of food come from?

It’s one of Jersey’s finest dining establishments. Just a stone’s

I’ve always liked to eat! I can’t pinpoint it to one thing I just know it started from enjoying family meals. It could have been a nice salad at my Gran’s or a Sunday roast but the whole concept around cooking, eating and enjoyment struck a chord with me.

throw from the beach, Bohemia oozes style with its chic surroundings and vibrant bar, but ultimately it is a food-­led restaurant that is based around quality, seasonal ingredients.

We don’t have a specific style; we’re not modern British or

What is your career history?

European, but original. I jumped at the chance to come to

I was born in the Midlands where I went to catering college then headed straight to Gordleton Mill in Hampshire to work under Jean­Christophe Novelli where I won my first star aged 24. I also worked with him at the Four Seasons in London. If I’m honest, if I hadn’t experienced such enthusiasm and talent from him I’m not sure if I would have been as keen to stay! I was lucky to have him as a mentor and after becoming head chef, in 2001 I moved to Melbourne, Australia as head Chef of Le Restaurant where I achieved my two ‘Hats’ and won Australian Restaurant of the Year. I returned to the UK and went on to Holbeck Ghyll in Cumbria, Seaham Hall in County Durham and most famously The Burlington at the Devonshire Arms Hotel where I regained the restaurant’s Michelin star and won 4 AA Rosettes making it the most rated restaurant in Yorkshire in 2009–2013. In January 2013 I took up the challenge and set sail to the Channel Islands!

Bohemia – well Jersey – because I knew we’d have access to fantastic ingredients and produce. We have wonderful seafood on our doorstep and thanks to the ideal location we are spoilt for choice between local, French and British produce. For example our fresh oysters come from Royal Bay and we are home to the famous Jersey Royal Potato. We are very lucky.

Describe your menu...

As well as a classic menu, we have a seven c ­ ourse tasting menu, which also includes a pescatarian and vegetarian option too.

We get a lot of customers who don’t eat meat and others who only eat fish, plus others with dietary requirements, so it actually makes life a lot easier having menus already prepared that they can eat, rather than having to make something from scratch.

And in fact, the pescatarian menu sells just as well as the normal one!

What ingredients will you be using in January and February?

What are you doing for Valentine’s Day? We’ll have a taster menu on for lunch and dinner all weekend.

In the cold water, langoustines or scallops. We will also be using a lot of partridge, venison, suckling pork, boar and hare.

We never plan too far ahead for an event in case what we have promised on the menu - namely fish - we don’t catch! But we

Do you have a favourite restaurant?

will be featuring oysters and of course chocolate! We will be

I have two! The L’Atelier de Joël Robuchon in Paris and Tapas 24 in Barcelona. The atmosphere at Tapas 24 is always buzzing and you can guarantee there will be a queue to get in but it is worth it!

The food is cheap, you can enjoy tapas dishes with cava for under 30 euros. Both restaurants have a very different style; but serve very tasty food.

serving Royal Bay oyster with cucumber and fennel and the dessert will be chocolate, caramel and yuzu using 66% chocolate and salted caramel.

What’s your signature dish?

During the summer it is Girolle mushroom, sweetcorn and local lobster cooked in smoked butter served with lobster bisque with

Hobbies outside the kitchen?

lime and vanilla flavours. Our staple dish is roasted scallops with

I play a bit of squash, run and cycle as I’m trying to keep a little bit fitter than before. I like walking the dogs and do a bit of reading.

celeriac truffle, apple, smoked eel and a truffle vinaigrette. It’s a dish that marries tradition with innovation to create dishes of real sophistication.

What advice would you give to a young, ambitious chef?

Highlight of your career?

There have been loads of things really, but I suppose winning

Above everything, work hard. Try and buy the best ingredients you can afford. So buy a better quality chicken or piece of fish if you can, because the key is the ingredients. If you buy substandard ones that’ll be reflected on your customer’s plate.

Eat your own dishes and be self critical. If you aren’t sure, then change it. You can improve a dish by eating it yourself twice.

a star for Bohemia in such a short space of time has been one; in fact, each time I won a star was a catalyst really. So many things have happened but what is always rewarding is watching employees I’ve trained and worked alongside go on to somewhere else because they are doing so well.

23

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NESTLE AD

24

NESTLE AD

25

Tea Time The hospitality sector has made tremendous strides in recent times to cater for a seemingly insatiable consumer appetite for top quality coffee. With an estimated 70m cups a day being drunk in the UK, it’s a brave business that doesn’t have a range of brews available!

And the signs are that tea is following. London start-up ‘Brew’ is planning to open the UK’s first tea pub, clear evidence that interest in tea is blossoming. Take Stock brings you the golden rule for tea success...

Make it special

not be impressed by a range smaller than what they might have in their own kitchen cupboards, so make sure you stock up!

Use a separate menu for your teas and select teaware that

What to stock?

enhances your tea service. Glass teapots and cups work brilliantly when serving loose leaf, letting customers see the

“A tea menu has to include a staple black tea, such as our

vivid colours of the teas as they infuse.

Yorkshire Tea brand or classic English Breakfast,” says Natalie

Cross, OOH manager for Taylors of Harrogate. “Because

Offer a range

customers are becoming much more adventurous, have a

Walk down any large

calorie hot drink option and a different taste profile.” Green tea,

caffeine-free fruit or herbal infusion, thereby offering both a low

supermarket’s tea and

as well as fruit and herbals are considered to be healthy options,

coffee aisle and you’ll

appealing to the 95% of consumers who have, or would like to

see literally dozens of

have a healthier lifestyle, according to research by Allegra. This

offerings. According to

is backed up by Mintel research which showed that between

John Sutcliffe of Taylors

2012 and 2014 sales of fruit and herbal teabags rose by 31% and

of Harrogate, black tea

green teabags by 50%.

holds the greatest market “Our advice is to cover all the bases - black teas, anti-oxidant

share (70%), but speciality

rich green teas, flavour rich decafs, organic herbal and naturally

teas are seeing a 5% year-on

sweet fruit infusions,” adds Natalie.

year growth. Customers will takestockmagazine.com

26

TAKE STOCK

FEATURE

Speciality teas are seeing a

Innovate There are dozens of different teas, so offer a weekly/

5%

monthly special and advertise this via social media, your website and staff. Create a tea and food-pairing menu floral and fruity oolong teas go brilliantly with sweet foods for instance.

Focus on quality According to the 2014 Allegra report, 62% of consumers consider a premium brand to be the most important

year-on-year growth

factor when ordering tea OOH. Take the same time and care selecting the teas you offer, as you do with wines, spirits and coffees. The brands you choose create an immediate impression of the kind of

62%

establishment you are - and the kind of service your client might expect. Don’t forget, often the last experience a client has of your establishment is their coffee or tea - so make it a memorable one.

Train your staff

of consumers

Make sure customer-facing staff have the knowledge to present, sell, make and serve the teas you have on offer.

consider a premium

So for instance, research by Twinings shows that if using

brand to be the

a teabag to make green tea, anything over two to three minutes of brewing results in a bitter taste. Make sure

most important factor

your staff know!

when ordering tea

Big up the health benefits January is a peak time for people to look at healthy options - so promote the fact that your range of teas enables customers to enjoy themselves on your premises, without blowing their diet. Twinings’ range of caffeinefree fruit and herbal teas for instance have just four calories per cup and for those customers giving up dairy, get round the resistance to black tea by offering something like green tea and cranberry - a refreshing alternative to the standard brew.

Between 2012 and 2014 sales of fruit and herbal

teabags rose by

31%

27

takestockmagazine.com

LESSON #18

THE SC JOHNSON PROFESSIONAL™ HERITAGE OF CLEAN

When you’ve spent the last 127 years as the most trusted name in cleaning products, you learn a thing or two. You learn valuable lessons like food can fly in a busy kitchen. To help you with these tougher cleaning challenges you face every day in the workplace, we developed the SC Johnson Professional line of commercial cleaning products. Only SC Johnson Professional gives you the right tools, the right advice and the right support to drive your company to be more efficient, effective and competitive.

We help make your workplace easier to manage with simplified cleaning processes and effortless solutions so you can focus on what’s important. Taking care of your customers.

www.scjohnson-professional.co.uk AVAILABLE IN MAJOR WHOLESALERS/ CASH & CARRY OPERATORS

For more information contact: Emma Palmer Customer Services Team Leader DCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YL Contact | Tel: 01789 208023 www.dcseurope.com

Feed Your Eyes Our Twitter followers continue to dazzle and impress us with the range and quality of each dish created.

Mix it up

As always, it was a tough job whittling them down to the top five for each course - which can now be viewed at takestockmagazine.com.

Thanks again for all the amazing entries. Keep them coming to #feedyoureyes.

Congratulations to our winners. You’ll each receive a £50 Amazon voucher thanks to our sponsors RH Amar, Premier Foods and Kerrymaid.

We’re on the look-out for the best mixologist...

Tweet us your best dri nk @TakeStockMag #mixo logist

James Stewart

Winner STARTERS

@jamesstewart25

Second chef, Somerset Arms, Semington, Wiltshire - Pulled pork, scotch egg, streaky bacon, black pudding, celeriac & apple purée

STARTERS

Sponsored by Ross Leggitt

Winner MAINS

@R_Leggitt

Head chef, The Peppered Pig, Turnbridge - Hake, salt cod brandade, sautéed savoy, pancetta & peas, sweet potato

MAINS

Sponsored by Neil Ferguson

Winner DESSERTS

@neilfergie

Sous chef, The Malton Hotel, Killarney, Ireland - Strawberry mousse, sugar tube, sablé crumb, basil gel, fermented milk ice-cream

DESSERTS

Sponsored by In the last edition the native lobster dish was by Dan Watkins, and Rik Withers at the Six Bells in Horringer.

29

takestockmagazine.com

Sales of craft beer have more than doubled in the past two years, with one in five drinkers surveyed by AC Neilsen and Mintel saying they’ve tried them.

43%

of drinkers state that they’re willing to pay a premium, meaning Craft Beer can command an

GOLDEN RULES

• Offer your customers a choice.

• Keep your offering fresh by having

There are all sorts of different craft

guest beers. Your supplier will be

beers available, so stock a selection.

delighted to help you, so ask!

• Merchandise! Make it easy for

• Make sure your staff know the

customers to see what’s available

beers you have in, what foods

by having a craft beer menu,

they go with and what they taste

complete with tasting notes and

like. Your customers will appreciate

ABV information.

the advice and comments that

properly briefed and enthusiastic

staff members can give.

• If you serve food, make sure the

menu has information on which

of your craft beers goes best with

certain dishes. And don’t forget to

have beer pairing suggestions on

your specials board.

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30

additional

75-90p per pint.

And now with campaigns like ‘There’s a Beer For That’ promoting beer and food matching in pubs, there’s never been a better time to expand your offering

TAKE STOCK

FEATURE

What to Stock?

Craft beers fall into various categories. Here’s your guide to what to stock, key differences and foods they go best with.

Pale Ale An incredibly diverse category, encompassing pale ale, bitter, saison, golden ale and extra special bitter (ESB), all are typically golden to copper coloured and brewed using an ‘ale yeast’.

American IPA - Smoked beef brisket, hamburgers, grilled lamb, southern fried chicken, Mexican food, very sweet

Also includes India Pale Ale (IPA) -

desserts, strong blue cheeses

originally brewed in 18th century England

IPA - Curry, strong spicy food, BBQ

for consumption in Colonial India, these

steak, carrot cake

ales were traditionally highly hopped so

Bitter/ESB - Fish & Chips, roasted white

as to preserve their distinct taste whilst

meats, mild cheese

being transported by ship.

Saison - Salmon, aged goats cheese,

Many pale ales now come from the USA, where craft beer has really taken off.

Glass: stemmed tulip or straight pint

fried fish, spicy sausages Golden ale - Chicken, salads, salmon, bratwurst, Monteray Jack cheese

Porter & Stout A porter, traditionally English, a dark, full bodied ale, with more roast taste than a brown ale, less than a stout.

A descendent of porter, stout is a stronger, roastier, ‘stouter’ version. Lots of variants.

Russian Imperial Stouts are a must have - serve in a brandy balloon to properly showcase big, intense flavours.

Oysters, meat stews, fried steak, sausages, grilled Portobello mushrooms, blackened fish, chilli and chocolate desserts

Glass: straight pint, tulip or goblet

Wheat Beer Brewed using large amounts of wheat and barley. German Weissbier has notes of clove and banana, while Belgian Witbier is more citrusy with a hint of spice, giving the beer a strong tang. Both are cloudy,

Spicy foods, eggs, salad and fish

and a great summer drink.

Lighter food - salads, seafood,

Glass: Weissbier - Weissbier glass.

Whitbier - stemmed tulip

31

sushi, goats cheese and strawberry shortcake

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Strong Ale A category of seriously strong ales that includes Barley wine, Vintage, Abbey and Trappist ales.

Vintage ales are designed to be aged, just like wine. Trappist ales have to be brewed to exacting standards by monks or within the walls of an accredited Trappist monastery, Abbey ales are in the same style, but can be brewed outside of a monastery.

Barley wine - Stilton and rich, sweet desserts Vintage ale - Roast beef, lamb or

Glass: Because of their strength, a brandy

game

balloon is recommended for all of these

Trappist ales - Sausages, cheese,

ales!

salmon Abbey beer - BBQ, meat stews, steak

Lager & Hybrid Beers Different from ale by virtue of the use of slow-acting yeast that can do its stuff at very low temperatures and the fact that it’s traditionally conditioned for longer, lager is the world’s most consumed beer.

The range includes Bock, Dortmunder, Dunkel, Helles, Märzen, Pilsners, Rauchbier, Schwarzbiers and Vienna lagers - and colours that range from pale gold through to dark brown. There are so many possibilities.

sushi, fried fish, pizza and tandoori dishes

And on top there are hybrid beers, which

Dark lager - Spicy food, BBQ,

are made with lager yeast but fermented

sausages, roasted meats

at ale temperatures. Look for Altbiers, Kölsch, Cream Ales and Steam Beers.

Glass: tall stemmed pilsner glass or stemmed goblet

takestockmagazine.com

Pale lager - Salmon, chicken,

32

TAKE STOCK

FEATURE

Sour Beer Dry, complex, delicious and challenging.

Sour beers encompass names like Berliner Weisse, Framboise, Gueuze, Kriek and

Gueuze - Mussels, shellfish, cheese

Lambic.

plate, tomato salad

Fermented with wild yeasts and bacteria,

Kriek - Goats cheese, fruit pie,

these are beers for the true enthusiast.

bakewell tart

Glass: Champagne flute or Brandy balloon

Berliner - Salty foods and cured meats Weisse - Duck and salty foods

Non-Alcoholic Forget the insipid non-alcoholic ales of past times. Demand has seen an ever increasing choice being made available to the UK on-trade. Ask your specialist Spicy food, pizza, fried fish and eggs

supplier.

Glass: tulip

Dark Ale Until the 1960s, Mild was Britain’s best selling ale in pubs, typically being lower in alcohol and darker than the other stalwart, Bitter.

Brown ale - BBQ, roast meats,

And think of brown ale and while

(especially pork), smoked sausage,

‘Newkie Brown’ will undoubtedly come

grilled salmon or halibut, crumbly

to mind, there are a number of British

cheshire, cheddar, Gloucester

and American versions on offer, often

cheese and cheesecake

with a nutty, caramel taste.

Mild - Mushrooms, wild game,

Glass: straight sided pint or a tulip

mild cheddar and dark fruit tart

Beer matching via Twitter

How does it work?

Instant Recommendations

Simply tweet the name of a food to @BeerForThat with the hashtag #BeerMatch for an instant reply.

#BeerMatch is a unique Twitter service developed to give you instant beer recommendations from Britain’s best beer experts, for hundreds of the nation’s favourite foods.

33

You’ll get a brand, and the style - so you can find a beer in your stock that works with the dish! takestockmagazine.com

Care & Share Your

Glassware

Free rinsing Unless the inside of the glass is properly rinsed and free of grease, the beer‘s gas releasing properties will be impaired, leading to a drink that will look flat and unappealing.

Glass handling Don’t stack glasses inside each other - it puts strain on the rim and causes cracking and chipping. For the same reason, avoid picking up glasses in clusters and never put cutlery in glasses.

Cool & dry Only use a glass that is dry, cool and odour free. Pouring beer into a wet glass adversely affects the head formation and how the nucleation works - and the end result is a flat, lifeless looking beer. And pouring into a warm or worse hot glass straight out of the washer ruins the beer’s flavour.

Drying Never use a tea towel to dry glasses - it’s unhygienic. Store just washed glasses upside down on a ventilated surface, or better still invest in a glass drying machine. Airack systems can dry up to 30 pint glasses in just four minutes - simply put washed glasses in, press a button and it’s all done for you.

The last 10 years has seen a step change in both glass technology and the means of keeping glasses clean.

Glass washer etiquette • Check and clean your washer daily • Use only the recommended

Toughened glass has dramatically improved safety, being around three times stronger than ordinary glass, with the added benefit that if broken it shatters into smaller, less jagged pieces.

And the advent of nucleated glasses - with etching on the inside base of lager glasses

Visual Is the glass bright and clear? Customers judge pubs by the appearance of their glassware. A worn, dirty, smeared or damaged glass says you don’t care, and reflects badly on every aspect of your establishment, food included.

Hygiene

assists in the creation of a good head and

Glasses need to be washed and

Here are Take Stock’s top tips to help you

disinfected after every use - and best practice is to carry out a weekly glass

for washing. Never pour into the

machine • Remove lipstick marks from

glasses before putting into the

washer

glassware • Once the wash cycle has finished,

remove glasses immediately

• Leave glasses to cool and dry

renovation.

make the most of your glassware...

takestockmagazine.com

• Never wash dishes or utensils with

the CO2 in the beer breaks out - both

that makes the drink visually appealing.

• Empty slops before racking glasses

• Don’t overload the machine

providing a stippled surface around which

produces a constant stream of bubbles

cleaning solutions

34

before using again

TAKE STOCK

FEATURE

Imperial Pint

Steins

Pilsner

The archetypal pub glass that works

Be it the classic handled pint pot or

The tall and slender shape shows off the

with almost any beer, as the slight

Germanic Stein, handled pots allow

colour, clarity and carbonation of lagers

bowl shape not only helps the drinker

easy holding and minimal transmission

and pilsners - especially when aided by

enjoy the beer’s flavour and aroma but

of hand warmth. Typically made of

a nucleation device that is almost always

also promotes a full, healthy looking

thicker glass to avoid breakage when

standard in this type of glass. Use for all

head. The glass of choice for stouts and

being ‘clinked’, these glasses come in

lagers and low alcohol beers.

porters, but not for high alcohol brews

a variety of styles, the most common

where you want to sip slowly rather

being the slightly curved pint pot and

than swig.

the straight-sided stein - de rigueur for serving German style beers.

Nonic Pint As with the Imperial, this is a pub favourite that’s suitable for all quaffing ales. The slightly bulging glass side allows for easier handling - especially when wet - and stops glasses sticking together if stacked (although that’s not

Beer Glass Types

recommended).

Stemmed Tulip Great for any kind of ale, the shape captures flavours and aromas and is excellent for head creation. The rim of the glass helps deliver the beer to the tongue centre, aiding taste and by holding the stem; hand warmth doesn’t warm up the glass contents.

Use for all Belgian beers, saisons, lambics, red ales and fruit beers - or indeed any ale where you want the drinker to enjoy taste and aroma to the maximum.

Shaker Pint

Snifter

Commonplace in bars across the USA,

The glass of choice for beers that are

but not good for serving beer in, as

sipped and savoured, as opposed to

the shape and open brim don’t catch

swigged. The shape focuses the aroma

REMEMBER

flavours and aromas. It doesn’t aid head

on the nose and the short stem allows

Clean glasses depend

retention either! Best used for shaking

hand warmth to release the smell of the

upon using the correct

cocktails at a bar - which is where the

ale within. Use for all strong ales, high

cleaning agents

name came from.

alcohol beers and barley wines.

35

takestockmagazine.com

MAGGI® Coconut Milk Powder Mix Delicious Indonesian Fish Curry by Ingredients

Portions: 10 Prep Time: 20 mins

For the curry paste:

Cook Time: 20 mins

½ tsp chilli powder

Total Time: 40 mins

1tsp ground cumin 1tsp ground coriander

Method

½ tsp white pepper 1. Combine all of the curry paste

25g medium red chillies, seeds removed and finely diced

ingredients in a food blender and

225g chickpeas (drain weight from 400g tin), washed and drained 100g red onion, chopped

pulse until smooth.

2. In a separate bowl, whisk the coconut milk powder with 150ml

10g fresh coriander, chopped

warm water and set aside.

½ lime, squeezed 3. Heat the vegetable oil in a large

1tsp caster sugar

pan over a medium heat and add

1tbsp MAGGI® Asian Liquid Concentrates

the onions and peppers, cooking for around 10 minutes until they are

For the curry:

soft and golden. Stir in the curry

75g MAGGI Coconut Milk Powder

paste and cook for a further 5 minutes.

650ml water, divided 25ml vegetable oil

4. Add the tomato sauce followed

150g red onion, thinly sliced

by the coconut milk and simmer for

80g red pepper, thinly sliced

20 minutes. Check the seasoning and consistency of the sauce.

250g MAGGI® Rich & Rustic Tomato Sauce

5. Add the salmon, pollock and lime

500g salmon, diced

juice to the sauce and simmer for a

250g pollock, diced

further 5 minutes until the fish has

½ lime, squeezed

just cooked. Stir in the chopped coriander before serving.

10g fresh coriander, chopped

Use in: Curries, Coconut rice, Soups, Desserts

Case Size: 6 x 1kg

Each serving typically contains Energy Sugars 1041 kJ 249 kcal 4.6g

12%

5%

Fat

Saturates

Salt

21%

29%

12%

14.6g 5.7g 0.73g

Per 100g: 434 kJ 104 kcal

of an adult’s Reference Intake (RI)* *Reference Intake of an average adult (8400kJ/2000cal) Portions should be adjusted for children of different ages.

For more information and recipes visit www.maggi.co.uk/professional or call 0800 742 842 ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved.

TAKE STOCK

FEATURE

Mood Get in the

Valentine’s Day is the first major event of the new year that gives you the opportunity to boost sales and reap some well-deserved profits.

Fun-filled weekend The annual day of romance falls on a Sunday this year so you have an entire weekend to capitalise on the event.

While many customers will prefer to celebrate Saturday evening, those who are concerned about work on a Monday morning or finding a babysitter may be interested in a Valentine’s eve menu on Saturday. Or start the weekend off with a bang and offer a pre-event menu! A romantic Sunday brunch or lunch is another option, complete with some fizz to make it extra special and memorable so the customers are likely to return.

An extra touch A single red rose or glass of bubbly waiting on the customer’s table as they arrive, or a few heart-shaped complimentary chocolates with coffee before they leave are simple, yet thoughtful gestures. An extra touch here and there will leave a lasting impression

attract the interest of regulars and locals)

on the customer long after romance has

and in the run-up get staff to remind

drifted from the air and you’ll recoup the

customers of the special day.

costs from a repeat visit.

Ready to mingle

Dreamy desserts Make your dessert choice as appealing as the customer’s date, so despite how full they are, they’ll still want to indulge.

It’s a great opportunity to up-sell

Get advertising

It’s not just couples who want to enjoy

profitable desserts as customers are

Whether you’re a successful restaurant

the love-fuelled date. The latest figures

prepared to pay that little bit more

having a weekend menu or a local café

from the Office for National Statistics

for their special someone. But keep it

sprinkling some romance on to your

show that 33.9% of people aged over 16

simple and offer desserts with a wide

Saturday lunchtime specials, promoting

in England and Wales are single (never

appeal. Shared desserts are a novelty

what you are doing for Valentine’s Day

married). So if you are a bar, pub or

for the night, so more likely to be

is as important as getting your other half

nightclub, chances are you are going to

chosen. Update individual desserts to a

a card! Whatever deals you offer or food

have an abundance of single men and

more romantic sharing format or have

you serve, let the public know. Shout

women out on the town! Play Cupid

something different like a chocolate

about it on social media, go old school

with novelty cocktails, 2-4-1 drinks or

fondue - fun and flirty!

with posters in your property (this should

quirky promotions.

37

takestockmagazine.com

Five chefs share their romantic recipes which we’ve paired with the perfect wine

Tips before you start Opening oysters If too big to fit snugly in your palm, lay the oyster on a cloth on the work surface with another cloth on top (the curved shell should be underneath). Insert oyster-knife point as close to the hinge as possible. Work in to a depth of about 2cm, pick the oyster up so the rounded shell sits in the flat of your hand. Twist the knife downwards and inwards to loosen the two shells and separate them at the hinge.

The oyster meat is attached to the top shell by an adductor muscle.

Move the blade along the top (flat) shell and loosen the oyster from it without cutting into the fleshy part.

The oyster and its juice will sit in the rounded sell. Discard the flat shell.

Washing and juicing As you open each shell, empty the juices into a bowl, sieve and reserve - you should get about 200ml juice from 10-12 oysters. Rinse the oysters in this juice to remove any grit or traces of shell, remove from liquid and reserve. Sieve the juice again and store for the sauce.

Oysters takestockmagazine.com

38

TAKE STOCK

FEATURE

Starter

Poached Jersey Oysters

by Steve Smith, head chef, Bohemia, Jersey Serves 8 OYSTER VELOUTÉ

METHOD

CUCUMBER PICKLE

1. In a saucepan, combine the shallots and

INGREDIENTS

Noilly Prat and over a medium heat reduce

1/4

by half

2 shallots, finely chopped

2. Add half the oysters and oyster juice and

1 tbsp dill/fennel, chopped

reduce by a quarter. Add the cream and crème

3 tbsp white balsamic vinegar

fraîche, cover in cling film and leave to steep for 20 minutes

1. Place the cucumber and vinegar into a vac

butter, and blend until smooth

bag on the highest setting. Open straight away

4. Pass through a chinois and add the vinegar.

and drain the vinegar. Lay on a blue cloth to

Season with salt and a little lemon juice if

drain for a few minutes

required. Keep at 62°C during service

2. Place in a small bowl and mix in the shallot and fennel fronds. Keep at room temperature

60g shallots, finely diced

OYSTER POACHING LIQUID

100ml Noilly Prat

INGREDIENTS

100g oyster juice 200ml double cream 200ml crème fraîche 40ml chardonnay vinegar To taste lemon juice & salt

METHOD 1. Put the shallots and Noilly Prat into a medium-sized pan. Reduce by half over a gentle heat until shallots become transparent

100ml oyster juice 25g seaweed butter 16 large oysters

METHOD 1. Warm all the ingredients to 62°C for 30-60 seconds. Reserve for service

OYSTER TAPIOCA

INGREDIENTS

oysters. Bring back to the boil and reduce

50g cooked tapioca

by a quarter

50ml oyster velouté

3. Add the cream and crème fraîche and bring

2 tbsp cucumber, finely chopped

4. Return to pan, add remaining oyster juice and oysters. Bring to the boil and take off

3. Place a little pickle on each oyster when serving

100ml Champagne

2. Add half of the oyster juice and half the

back to the boil, take off heat and blend

METHOD

3. Add remaining oysters, juice and seaweed

INGREDIENTS 120g fresh oysters

cucumber, finely diced

1 tbsp fennel cress/dill, finely chopped 5-10ml yuzu juice To taste salt

the heat

5. Add chardonnay vinegar and blend. Pass

METHOD

the sauce through a fine sieve. Add lemon

1. Warm the oyster velouté and tapioca, mix

and salt as necessary

OYSTER EMULSION

thoroughly. Allow to cool

2. Add all the other ingredients and season

INGREDIENTS

To drink…

60g shallots, finely sliced

A Muscadet Sur Lie or crisp Sancerre

100ml Noilly Prat

Oysters are quite delicate, so it’s

120g raw oysters

important to choose a wine that

100ml oyster juice

doesn’t overpower them. The slight

40ml champagne vinegar

salty flavour goes well with crisp, acidic

200ml double cream

wines which themselves sometimes

200ml crème fraîche

have a saline tang.

Pinch salt

Or you could choose an English

20g seaweed butter

To taste lemon juice

Sparkling wine like Three Choirs Classic Cuvée - a more patriotic choice than the classic oysters and champagne, but equally delicious.

39

takestockmagazine.com

BRAISED OX CHEEK

RED WINE SAUCE

INGREDIENTS

INGREDIENTS

1kg ox cheeks, trimmed

500ml red wine

1ltr beef stock

2 star anise

50g rosemary

50ml honey

500g vegetable mirepoix (2 carrots, 2 shallots, 3 celery sticks, chopped)

METHOD

3 garlic cloves

1. Skim excess fat off reserved beef cheek stock 2. Caramelise trim from beef fillets in a hot

METHOD

pan and add red wine, star anise and honey.

1. Seal the ox cheek in a hot pan, and add

Reduce to almost 100ml. Add the beef stock

stock, rosemary, vegetable mirepoix and garlic

and reduce to thicken

2. Cover and braise for 4 hours. Leave to cool

3. Pass through muslin cloth and a fine chinois

slightly in the stock before flaking and rolling

to achieve a glossy thick rich red wine sauce

into balls. Chill in the fridge for 1 hour. Reserve stock for red wine sauce

TO ASSEMBLE

ROOT VEGETABLE GRATIN

and caramelise. Add a knob of butter and

INGREDIENTS

baste the meat. Cook to required consistency

1. In a hot pan, seal fillets all over to colour

Main

2. Heat the purée

1 celeriac

3. Heat the gratin for 6 minutes at 200°C

1 swede

Roast Fillet of Beef, Braised Ox Cheek Ravioli, Root Vegetable Gratin, Parsnip & Ginger Purée, Red Wine Sauce

by Matt Ellis, head chef, the Windmill Pub, Parbold Serves 4

4 x 170g beef fillet steaks

2 potatoes

5. Drain ravioli and prepare some parsnip

1 butternut squash

crisps for texture. Peel with a speed peeler and

570ml cream

deep fry at 150°C till golden brown. Drain on

3 garlic cloves

paper and season

1 nutmeg, grated

6. Puree the plate and place the ravioli, fillet

2 rosemary sprigs

and gratin on top in a row. Add the sauce and

1. Slice all vegetables with a mandoline 2. Bring cream, garlic and rosemary to the boil.

Season

3. Layer the vegetables with the cream and cook at 150°C for 1 hour or until vegetables are soft. Press under a weight in the fridge to get even portion

RAVIOLI

INGREDIENTS 500g flour

INGREDIENTS

3 eggs

100g fresh ginger, peeled & sliced with a mandoline 300ml cream 100ml milk 100ml chicken stock 2 garlic cloves 30g butter

METHOD

place the parsnip crisps on top

METHOD

PARSNIP AND GINGER PURÉE 2 parsnips, peeled & sliced with a mandoline

4. Blanch ravioli in boiling water for 3 minutes

1 sweet potato

2 yolks 5g salt 1 tbsp olive oil

METHOD 1. Blend all ingredients together to make pasta dough. Rest in the fridge for 1 hour

2. Roll finely. Add balled ox cheek and assemble into 8 ravioli - sealing all the edges and making sure there are no air pockets

To drink…

Pablo Cortez Malbec, Argentina Spicy and hearty, this Malbec will match the ginger and sweetness of the parsnip

1. Place ingredients in a pan and simmer until

to perfection. Rich, brambly and full

all vegetables are soft. Blend and pass through

bodied. A real winner!

a fine sieve and season takestockmagazine.com

40

TAKE STOCK

FEATURE TURNIP GARNISH

INGREDIENTS To taste butter 200g baby sweet bell micro turnips To taste salt

METHOD 1. Cook the micro turnips in well-seasoned butter emulsion, quarter and arrange on dish

HEN OF THE WOODS

INGREDIENTS

Main

120g hen of the woods (mushrooms) 20g unsalted butter

Cornish Monkfish,

THE BROTH

Miso, Radish, Turnips & Hen

10g sesame oil

Dash sunflower oil

INGREDIENTS

METHOD

600ml turnip juice

1. In a hot pan fry the mushrooms quickly stirring often

5g kombu

2. Add butter and continue to stir until crispy

1g bonito flakes

of the Woods

12g mirin

3. Season and drain - arrange as required

To taste Dashi vinegar & lemon juice

on dish

by Ben Champkin chef de partie L’Enclume, Cartwell Cumbria

dash soy sauce

Serves 4

and infuse for 20 minutes. Pass through J-cloth.

METHOD 1. Boil and pass turnip juice. Add all ingredients Finish with soy sauce

MONKFISH MARINADE

RADISH GARNISH

INGREDIENTS

INGREDIENTS

50ml soy sauce

100ml dashi vinegar

150ml sake

70g sugar

150g mirin

30ml water

450g white miso paste

100g micro cherry bell radish

225g granulated sugar

METHOD

METHOD 1. Bring vinegar, sugar and water to boil. Chill.

1. Bring soy, sake and mirin to the boil to

Halve the micro radishes and put in pickle

evaporate alcohol. Lower heat and stir in

liquor 10 minutes before assembling dish

miso paste until dissolved. Add sugar stirring constantly. Remove from heat and chill before marinating monkfish for a minimum of 2 hours

MONKFISH

INGREDIENTS

CARAMELISED TURNIP PUREE

INGREDIENTS 500g sweet bell turnips, peeled 250g unsalted butter 125ml milk

To drink…

1.2kg monkfish tail, on the bone

To season, late harvest vinegar

METHOD

METHOD

1. Roll the marinated monkfish tail tight in

1. Finely slice turnips on a Japanese mandoline.

The Miso in this dish needs a little more

cling film, place in a vacuum bag and cook for

Melt butter in a pan and cook turnips until

weight than a delicate German Riesling,

22 minutes at 50°C in a water bath

golden brown and caramelised

so go for one from South Australia’s

2. Sear in a hot pan. Allow to rest and carve

2. Blend with warmed milk. Season with late

Clare or Eden valleys; dry, refreshing and

off the bone into four portions

harvest vinegar and salt, and pass through a

full of lively fruit taste.

Riesling Riesling is the recommendation here.

sieve. Keep warm until required

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6. Return mould to the fridge, allowing the crème patissiere to set completely

STRAWBERRY & CHAMPAGNE SOUP

INGREDIENTS 150ml stock syrup 150ml Champagne 100g strawberries, tops trimmed

METHOD 1. In a thick bottomed pan, place syrup and Champagne. Bring to the boil and then reduce to a simmer for 5 minutes

2. Add the strawberries and simmer for a further 3-4 minutes. Remove from heat and cool

Sweet

3. In a food processor, blitz mixture until smooth. Sieve to remove seeds

Rhubarb & Custard Dessert with Strawberry & Champagne Soup

by Ross Leggitt, head chef at The Peppered Pig, Turnbridge Serves 1 or 2

make the shape. Keep on until everything is cooled)

8. Place sliced rhubarb around the mould without leaving any gaps

9. Place in the fridge to allow the rhubarb to chill and take shape of the mould

TO ASSEMBLE 1. Ease the dessert out of the mould into the bowl and pour the strawberry and Champagne around it

2. Serve cold

CRÈME PATISSERIE

INGREDIENTS 4 egg yolks, medium free-range 65g caster sugar 15g plain flour 15g cornflour 350ml whole milk

POACHED VANILLA RHUBARB

2 vanilla pods, sliced in half

INGREDIENTS

METHOD

3 sticks of rhubarb, peeled

1. Whisk eggs and sugar until they turn pale

300g sugar

blonde. Whisk in flour and cornflour and set

300ml water

aside

2 vanilla pods, sliced in half

2. Place milk and vanilla pods in a heavy-

METHOD

bottomed saucepan, bring to a gentle simmer,

1. Mix sugar and water in hard-bottom pan 2. Scrape vanilla pod seeds and put both pod

stirring frequently. Remove from heat and cool for 30 seconds

3. Slowly pour half of the hot milk into the

and seeds into the syrup

egg mixture, whisking all the time, then add

3. Heat syrup to boiling point. Boil until all

mixture to the remaining milk in the pan off

sugar crystals have dissolved and reduced

the heat. Pour slowly to prevent eggs from

by half

scrambling

4. Cool for 5-10 minutes

4. Bring mixture back to the boil and simmer

5. Place rhubarb into a deep tray, pour the

for 1 minute, whisking continuously, or until

syrup over and cover with clingfilm

smooth and thick. Leave to cool for 5 minutes

6. Leave in a warm place for 20 to 30 minutes

and add a light dusting of icing sugar to

to allow the rhubarb to soften and absorb the

prevent a skin forming

syrup

5. Place the mix into a piping bag carefully

7. Remove the rhubarb from the syrup and

cutting the tip. Pipe into the centre of the

carefully slice to fit a mould (a ring you use to

rhubarb mould carefully making sure it’s level

takestockmagazine.com

42

To drink…

Moscato D’Asti A light dessert with lots of bright fruit, so don’t choose anything too heavy. At around 7.5% ABV the sweet Moscato D’Asti is a brilliant pairing and quite virtuous when it comes to units of alcohol!

TAKE STOCK

FEATURE

Image by Peter Cassidy

TO ASSEMBLE 1. Using the tip of a sharp knife, pierce a hole in the rounded end of each éclair

2. Place the éclairs on their sides and return to the oven for a further 5 minutes so that they become dry and crisp. Remove from the oven and cool on a wire rack

3. Transfer the vanilla cream to a piping bag fitted with a 6mm plain nozzle. Pipe the cream into the éclairs through the hole

4. Dip them into the icing to cover the top evenly. Leave on the wire rack until the icing is set and ready to serve James Martin will be appearing live at the BBC Good Food Show Spring HIC Harrogate 8th -10th April bbcgoodfoodshow.com

Sweet

Coffee Éclairs

4. Transfer the cooled mixture to a kitchen mixer or large bowl and beat in the eggs, one

by James Martin from Sweet

at a time, then continue to beat until the

Makes 12-14

5. Spoon the mixture into a piping bag fitted

mixture is smooth and shiny, about 2 more minutes with a large, plain nozzle, then pipe 10cmlong éclair shapes onto the prepared baking sheet. Smooth out any bumps with the tip of

CHOUX PASTRY ÉCLAIRS

INGREDIENTS 250ml water 100g cold butter, diced small 1 tsp caster sugar Pinch salt

a wet finger

6. Bake for 25–30 minutes until golden brown and crisp

7. Remove and transfer to a wire rack to cool

VANILLA CREAM

150g strong flour

INGREDIENTS

4 eggs

1.2 litres double cream

METHOD

2 vanilla pods, split and seeds removed

1. Preheat the oven to 180°C and line a

METHOD

baking sheet with silicone paper

1. Pour the cream into a large bowl, add the

To drink…

2. Pour the water into a pan and add the

vanilla seeds and whip to soft peaks

Aglianico

butter, sugar and pinch of salt. Bring to the boil slowly and boil for 1 minute. Add the flour

3. Cook for a few minutes, beating all the time, until the mixture comes away from the sides of the pan cleanly and is smooth. Tip out onto a silicone-lined tray and leave to cool for 5 minutes

With aromas and flavours of black

COFFEE ICING

fruits, smoke, dark chocolate and even

INGREDIENTS

iron, an Aglianico would make a perfect

350g fondant icing sugar 3 tbsp water

accompaniment to the coffee in these éclairs.

2 tbsp Camp coffee essence

43

takestockmagazine.com

Driving New Year Business After the excesses of Christmas and New Year’s Eve, January can seem a little flat. It’s therefore vital to pique customers’ interest by offering them something different, thereby making sure your tills keeps ringing.

Here are Take Stock’s top ideas for keeping your footfall levels up.

Happy hour and early bird specials

Bingo!

Get cards printed up with your business details on one side, plus space for the customer’s name, contact details and date of issue. On the reverse have 5x5 boxes.

On the top row have five different drinks, then five starters, five main meals, five desserts and five hot beverages.

Stamp a square every time that person orders one of the items detailed. Five starter stamps in a row earns the card carrier a free one. Ditto the drinks, mains etc.

Give the customer six weeks to complete the card - and don’t forget to make a note of their contact details for your database!

inviting your local newspaper you’ll get

Flip for the whole meal

some great publicity that, in turn, will

At the end of the meal flip a coin for

attract new customers.

who pays - you or them. Yes, the odds

Online menu offers

are 50/50, but you’ll find bookings up as

More and more people use the internet

and spend per head will be up, as diners

to see what you’re offering. Make sure

will opt for more expensive items as they

your whole menu can be easily found

hope not to pay - especially if you make a

online and offer online bookings a free

show of it!

dessert or glass of wine.

Take out service

people come in to try and win a free meal

Roll a die Better odds that the coin toss, but still

People like to eat and drink at venues

Cater for those who don’t want to

plenty of theatre. If the table rolls a six –

that are alive and buzzing. So, for

eat out, but don’t want the hassle of

they pay nothing. Anything else, they pay

drinkers, offer discounted prices

cooking at home by offering a ‘take out’

as normal.

on beers, 2-4-1 cocktail deals or

service. Just select the dishes on your

complimentary snacks and nibbles from

menu that are most suitable, get in

Bounce back vouchers

5 till 6.30pm.

some quality packaging, and away you

Give customers a voucher when they

go. If they like your food at home, they’ll

leave that entitles them to a 20% discount

be sure to come back to try dishes from

on their next meal, valid for two weeks

the main menu.

and available on certain nights only.

Then, to encourage food sales, have a specially priced menu for customers who arrive and order before 7:30pm.

Make sure your business details are

Sampling and tasting evenings

clearly marked on one side so that when the voucher is stuck to the fridge as a reminder, it continues to serve as an

Give people a reason to come in by

advertisement even after the offer

running sampling evenings where they

has expired.

can try a range of your dishes in mini format at a special price. You’ll show

#TryJanuary

them how great your food is, and they’ll

Join in the #TryJanuary fun to challenge

leave wanting more. And to tap into the

people to try something new when they

burgeoning interest in craft ales or wine, get your supplier to help you run a tasting evening.

Children’s offers

come in. Mark certain drinks and/or dishes with the hashtag and encourage

Free drinks, meals or ice creams for

customers to tweet out that they’ve left

children is a tried and tested way of

their comfort zone to try something

People love to support a good cause,

attracting families. Crayons and colour-in

different. Great publicity and taps straight

especially if they can have fun too!

placemats are big favourites - and if you

into the social media movement that’s

Contact local charities and offer them

put the finished ‘artwork’ on display, you’ll

becoming so important nowadays.

your venue for free, plus a share of the

have proud parents and kids who’ll want

Let your imagination run free and have

profits. They’ll get the punters in, and by

to come back again.

a great start to the new year!

Fundraising

takestockmagazine.com

44

TAKE STOCK

FEATURE

Recruitment Shake Up If you feel your workforce needs a new year shake up, January is the perfect time to start.

“The New Year is typically when people re-evaluate their careers and look for new opportunities,” said Paul Mannering, principal of the HIT Chef Academy, the specialist hospitality training provider.

“In January 2015, 37% of the population considered changing jobs and this figure is increasing year-on-year. And it’s not just individuals; many foodservice operators also reflect on their business in January,

their skills on a time-scale that suits them

almost 420,000 more people in work

and look to make new appointments

- and you.

than a year ago.

and strengthen their offering.”

This is great news for employees but

Use social media

means for employers the pool of potential

These days most people have a Facebook,

candidates is smaller.

After a gruelling Christmas most

Twitter or Instagram account. Social

RecruitMyBuddy believes that recruitment

employees will be shattered, and some,

media is a good way to check out a

based on personality fit and peer referral

disillusioned. Encouragement and

potential employee; it is an access to

will result in a more satisfied and effective

training will not only lift their spirits but

see their creativity through posts of their

workforce in the long-run. “We want

in the long term benefit you from a

dishes or drinks they’ve created - without

employers to pay more attention to the

stronger, progressive work force. Plus,

them knowing. It also gives you a sense

personality fit of prospective employees

if you put the time and energy in to train

of the person and you can check if their

and we want to encourage those

them, they are more likely to stay loyal

posts are controversial or damaging -

seeking work to really take the time to find

and stay put. “By investing in staff training,

something that could backfire on your

the right role for them,” explains Marc

business owners will not only experience

business if you employed them. Social

Wareing, director at RecruitMyBuddy.co.uk.

a more motivated and efficient workforce,

media is a great avenue to show off your

“Recruitment is set to become a lot more

it will also help to retain high-quality

business. Images of your dishes, positive

collaborative in 2016, with professional

staff, with research finding that 41% of

tweets about the workplace, your menu

peers helping each other out and

employees are more likely to leave a

or awards you or your staff have achieved

employers working with current staff

position within a year if they do not

should all be shouted about. Loyal and

to find the perfect team mates for them.

receive training,” adds Paul.

proud staff is an excellent trait - and good

As anyone in any industry will know, a

for recruitment.

collaborative workflow is a more efficient

In-house training

Academy training

workflow and by prioritising quality

Whether you’ve got a new chef starting

Choose right

or an experienced one who is wanting

Whether you’re looking for a pub

less time wading through thousands of

more skills the HIT Chef Academy offers

manager or a sous chef there are so

ill-suited CVs and focus more on asking

this opportunity. Full-time apprentice-

many other qualities necessary than

for referrals from trusted sources”.

ships and daily workshops are available

just a skillset. According to the latest

so the individual can learn or enhance

Labour Market Statistics there are now

45

over quantity, employers will spend a lot

takestockmagazine.com

d

d

Your

Each edition, we’ll bring you something different to help you relax and unwind.

This issue is all about snow - but you don’t need a passport to enjoy it!

from the kitchen

ee

SnowScape

1

2

f Where: Hemel Hempstead f What’s there: The largest ski lesson slope in

f Where: Castleford, West Yorkshire f What’s there: A 180m long slope

the UK and a 160m main slope, BASI qualified instructors for skiers and snowboarders, Snow Garden for 2­-5 year olds and the freshest, closest snow to London.

covered with fresh snow, a nursery slope for beginners and novice skiers and snowboarders, and family fun with the Ice Slide and Sledging, and Sno­Play sessions for the little ones.

f Offers: 10% slope discount for advance booking online or phone.

f Opening Times: Mon 10am­-6pm, Tues 7am­-

f Offers: Check the website. f Opening Times: Mon-Sun 9am-11pm.

-10pm, Wed & Thurs 10am-­10pm, Fri 10am10:30pm*, Sat & Sun 8am-9.30pm.

Visit thesnowcentre.com

Visit snozoneuk.com

*The Main Slope is not available for Lift Passes from 6pm on Fridays.

Friday Freestyle Passes are available from 6:30pm-10:30pm

takestockmagazine.com

46

3

e

f Where: Glasgow f What’s there: Scotland’s only indoor real snow slope to sample skiing or snowboarding. And if you don’t fancy hitting the slope then try ice climbing!

f Offers: Lift passes every Monday 6­–10pm £13 for 4 hours or family fun Sundays when kids eat free between 12-6pm.

f Opening Times: Sun­-Wed 9am­-10pm, Thurs-Sat 9am-11pm.

ee

Visit snowfactor.com

d

4 f Where: Manchester f What’s there: The UK’s longest indoor real snow slope at 180m. for skiing and snowboarding (lessons available). For the family, the Snow Park includes the Downhill Donuts, the Luge Slip ‘n’ Slide, Sledge ‘O’ Mania and a 12m Climbing Wall, plus the Mini Moose Land for toddlers.

5

f Where: Staffordshire f What’s there: Full­on winter activities, from skiing and snowboarding, to adrenalin tubing, junior tubing, sledging, snow play and ice skating.

f Offers: Check online for monthly offers. f Opening Times: Mon, Wed & Sat 7.30am-­10pm,

f Offers: Check the website. f Opening Times: Mon­-Sun 9am-­10pm.

Tues, Thurs, Fri & Sun 9am­-10pm.

Visit snowdome.co.uk

Visit chillfactore.com

d

d

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*

chicken Bisto

Reduced salt bisto

vegetarian Bisto

original Bisto

onion Bisto

turkey bisto

2017 Salt Compliant

No artificial flavours or added preservatives

Makes directly from the still – no stove required

Suitable for vegetarian & vegan diets

@PremierFoods_FS www.premierfoodservice.co.uk * IRI Grocery Outlets, 52w/e 28th March 2015.

TAKE STOCK

FEATURE

Plan Ahead

We may have only just stepped into a new year, but in this fast-paced industry it is vital you plan ahead for driving uptake and sales.

Think about your customers

Advertise

Both events are family orientated,

before you know it March will be upon

so from children to grandparents all

us, so once you have got Valentine’s

appetites should be catered for. The

out of the way, start advertising Mother’s

guide features recipes categorised by

Day and Easter. Start by highlighting

“We are delighted to be revisiting our

course and developed by Mark Rigby,

the menus on your website. This Easter

Menu Solutions Guide as it was so well

executive chef at Premier Foods. From

has the potential to be a three-day

received by our customers last year,” says

roast dinner inspiration to lighter fish

event, so highlight any extra activities

Sarah Robb, channel marketing manager.

dishes and salads, the recipes are ideal

you are holding for the children from

“With 81% of caterers citing Mother’s Day

for both occasions and use Premier

easter egg hunts to a bouncy castle!

and Easter as a key opportunity to attract

Foods’ trustworthy brands, such as

new customers, it is vital that we support

Bisto, Sharwood’s, Ambrosia, Homepride

our customers from product purchase to

and McDougalls. With no artificial colours

the final meal.”

or added preservatives, Bisto Gluten

So, with Mother’s Day on the 6 March and Easter Sunday on the 27 March, you should be thinking about your menus now. After the success of last year’s Menu Solutions Guide by Premier Foods for the two events, it has been launched again.

What does the guide do?

Free is suitable for vegetarian and vegan dishes, while also meeting the 2017

• Highlights the significant sales

salt content guidelines. As the free-

opportunity presented by both

from market continues to grow, with

Mother’s Day and Easter

consumers seeking out gluten-free

• Delivers nine costed recipes specifically

options whether they have an

for Mother’s Day and Easter, categorised

intolerance or not, the new product

by course

enables chefs to serve the traditional

• Offers tips on how to make the most of the events, drive sales and increase

It may seem a long way away, but

Word of mouth In coming weeks, when customers pay, brief staff to ask them if they’ve thought about booking for Mother’s Day and Easter. This will give them an opportunity to tell them what the menu is and if there are any regulars at the bar who always attend get their opinion on it too. A customer is more likely to believe another customer’s review than a member of staff!

dishes consumers know and love while adhering to allergen regulations.

See over for Mother’s Day menu ideas...

footfall among both new and existing customers

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Mother’s Day Specials

55%

STARTERS

MAINS

DESSERTS

Chicken, leek & bacon soup

Black bean glazed salmon

Dunking doughnuts with chocolate Custard

Garlic & tomato pizza bread

Roast beef with Gravy & Yorkshire pudding

Lemon tart

Sweet & Sour chicken salad

OF CONSUMERS PREFER TO EAT OUT ON

BBQ chicken

Rhubarb & pear flapjack crumble with Hazelnuts & Custard

MOTHER’S DAY

Main

45% OF CONSUMERS LOOK FOR FOODSERVICE OUTLETS TO PROVIDE A ‘SPECIAL’ MENU ON

MOTHER’S DAY

Black Bean Glazed Salmon

1. Preheat the oven to 180°C 2. Place the salmon in a bowl, cover with the black bean sauce, cover and place in the fridge

Number of portions: 10

to marinade for up to two hours

Prep time: 15 minutes (marinade time not included)

tray and cook for 10 - 15 minutes

Cooking time: 20 minutes

noodles, peppers and baby corn, and then fold

Allergens: Fish, Milk, Eggs, Wheat, Soya, Nuts, Celery, Mustard, Sesame, Barley

INGREDIENTS

3. Remove from the bowl, place on a baking 4. Heat the oil in a large pan or wok, stir fry the through a little coriander

5. To serve, place the salmon on the bed of egg noodles

And at the bar...

10 salmon steaks 300g black bean sauce 75ml vegetable oil 1.5kg cooked egg noodles 400g red, green & yellow peppers, finely sliced 200g baby corn, finely sliced Small bunch of coriander

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METHOD

50

The perfect drinks to match this dish are a crisp, cold Tavel rosé or a sparkling Lambrusco to add real fizz to the occasion!

..the home grown, handcooked crisp from Tipperary

KP AD

No.1

BEST SELLIN HAND COOKE

G IRISH

D CRISP*

Traditional, natural flavours

~ ~

Gluten free, authentic hand cooked crisps No artificial colours or flavours

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*No.1 best selling Irish hand cooked crisp brand 2012, 2013 and 2014 to date (Nielsens report).

THE

With over 65 years of drink making heritage, and the No.1 Mixers & Juices range in the on trade,* there is every reason to stock in your outlet.

*CGA Brand Index to 12/07/2014 BRV307375_15