Stock CHAMPIONING INDEPENDENT BRITISH CATERING â€˘ MARCH - APRIL 2016
Get Cracking for Easter
tickets to the Crabbie's Grand National
Raise the Bar with Premium Spirits
TAKE STOCK FROM THE EDITOR
VISIT US ONLINE
The days are getting longer and the sun is finally starting to stream through the clouds which only means one thing spring is here! I love this season. The industry is getting busier thanks to all the trade events and important calendar dates that can pull in customers and make this a successful and profitable season. And what better way to start than with Easter. Early this year, the four-day holiday weekend is a prime opportunity to charge premium prices and reap some cracking rewards just three months into the new year. Our feature on page 13 shows you what menus to create, what drinks (alcohol and soft) to serve and how your business can make the best of it. The changing season means a change in menus. Asparagus is one of our best home-grown products so now is the time to get ordering. Read our feature on page 25 to get some insights and ideas on how to use this versatile, delicious superfood. And talking of superfoods, customers are now craving lighter, healthier dishes. A major food trend is free-from as gluten-free diets are increasing as well as vegetarianism with people choosing to eat less meat when dining out. Our feature on page 27 gives some tips and advice on
free-from menu planning which, as we know, can be a challenge for some chefs. Before we know it, summer will be here, so to help you plan ahead we have features on EURO 2016 and Father’s Day. Both money-making opportunities if done well. At Take Stock, we appreciate how hard you work and know that you really deserve your days off! So, in our Time Out feature on page 65 we have listed some of the best horse racing days out for you to escape the kitchen. Even better, we are giving away two tickets and overnight accommodation to the Crabbie's Grand National Ladies Day on Friday 8 April - so, go on, take a gamble and enter! I hope you have noticed that Take Stock is getting bigger and better and that’s all thanks to your support. So, if there is anything you want to see in here, please let me know. But for now, on behalf of the Take Stock team and Today’s we hope you enjoy this issue.
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Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MARCH - APRIL 2016
Get Cracking for Easter
Raise the Bar with Premium Spirits
tickets to the Crabbie's Grand National
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com email@example.com For advertising contact firstname.lastname@example.org 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 Alex Hinge
CONTENTS FEATURES 13-15 A Cracking Celebration 17 Breaking Bread 21-22 A Meaty Business 25 Best of British 27-28 Getting Free-from Right 32-33 Olive Life 37-38 Marvellous Malbec 41-42 Positively Premium 43 Itâ€™s a Mini Revolution 45 Top Marques for Cask Ale 47-48 Get The Message Across 52-53 Run Your Own Beer Festival 54-55 A New Flame 57-58 Euro Euphoria
BEST OF BRITISH
IT'S A MINI REVOLUTION
61-62 Workplace Pensions 69-70 Plan Ahead
A CRACKING CELEBRATION
A MEATY BUSINESS
RUN YOUR OWN BEER FESTIVAL
EVERY ISSUE 7 Calendar 8-11 What’s New 30-31 We Grill - Anjula Devi
8 WHAT’S NEW
35 Feed Your Eyes 65-67 Time Out
WE GRILL ANJULA DEVI
RECIPES 15 Dunking Doughnuts with
22 Beef Brisket Chilli
28 Gluten Free Indian
22 Slow-cooked Beef Brisket
Chicken & Chickpea Curry
DUNKING DOUGHNUTS WITH CHOCOLATE CUSTARD 5
GLUTEN FREE INDIAN CHICKEN & CHICKPEA CURRY takestockmagazine.com
29- HOTELYMPIA 3 FEB
UK's largest foodservice & hospitality event
ST DAVID'S DAY
ST PATRICK’S DAY
THE CRABBIE'S GRAND NATIONAL
F1 GRAND PRIX
RBS 6 NATIONS
THE NATURAL FOOD SHOW ExCel, London
TRACK 2-6 UCI CYCLING WORLD MAR
CHAMPIONSHIPS Lee Valley VeloPark, London
SKILLS 21- TUCO COMPETITIONS 22
The University of Warwick
25- EASTER WEEKEND 28
Turn to page 13 for our Easter feature
HOTEL & CATERING SHOW Bournemouth International Centre
NATIONAL CONVENIENCE SHOW
ST GEORGE'S DAY
THE LONDON MARATHON
12- RBS 6 NATIONS 13
FARM SHOP & DELI SHOW
ENGLAND V HOLLAND Wembley
1-3 F1 GRAND PRIX APR
15- NORTHERN RESTAURANT 16 AND BAR
US MASTERS Augusta, Georgia
THE LONDON COFFEE FESTIVAL
20- ALLERGY AWARENESS WEEK 26 APR
Turn to page 27 for our free-from feature
The Old Truman Brewery
Smokey Sauce Summer’s just around the corner and thoughts are turning towards summer flavours. It's the perfect time therefore for the launch of this brand new BBQ sauce from Heinz. Smokey, rich and aromatic, with just the right amount of sweetness this versatile sauce can be used as a marinade or straight onto cooked food for a
blast of BBQ flavour. Available in 220ml plastic bottles, ideal for foodservice.
Voted Cereal Product of the Year, Weetabix Protein Crunch is now available to foodservice operators.
milk contains 12g of protein
compared to 6g from a large
Halo Foods has been producing
egg; making the cereal an
the finest snacks for over 25 years.
attractive addition to your
Passionate about innovation and
taste, they’re uncompromising on
Targeted at consumers wanting a breakfast cereal that complements a healthy and active lifestyle, Weetabix Protein is high in fibre, low in sugar, salt and fat, and fortified with iron and vitamins. Available in original and chocolate flavours, a 40g serving with 135ml of semi-skimmed
quality and detail. Now, new to their
Weetabix Protein will be
range are four premium savoury
supported by £1.3m of
snacks, all supplied in large format,
ATL advertising in April,
re-sealable doy bags that allow them
further driving demand and
to be stood on a shelf or counter for
The four varieties are: assorted and
salted Dormen Connoisseur’s Mix in a 750g bag, spicy Deluxe Japanese rice crackers and Fiery Chilli Crackers - both in 400g bags, and Dormen Roasted & Salted jumbo peanuts in
800g format. Perfect for foodservice, these snacks are a great way to satisfy the increasing demand for
Consumer demand for something
The blend of paprika, onion and
different when being offered chips
garlic is easy to use, suitable for
as part of a meal is on the rise, with
vegetarians and at a cost of around
operators able to leverage their
2.4p per serving, a truly cost effective
price points through clever
way to generate incremental
use of different types of
profitability. For a limited time
presentation and taste. Now
UK caterers can get a free
spice experts Schwartz have
300g jar to try.
made available their Chip Seasoning in a 300g jar that’s perfect for foodservice.
Visit www.chipseasoning. co.uk for details
upmarket snacking experiences. www.thedormenfoodcompany.com
Monkey Business Celebrating the start of the Lunar New Year and Chinese
Johnnie Walker’s Green Label is back - which
cultures ‘Year of the Monkey’ is Johnnie Walker’s Blue
will come as great news for the fans who have been demanding its return for quite some time. A perfectly balanced blend of four 15+ year
Label. Limited to just 1,350 bottles in Europe, 43% ABV Blue Label is a blend of Johnnie Walker’s rarest whiskies. The nose is mellow,
old single malts - namely Isle of Skye ‘Talisker,
rounded, with a dry smokiness mixed with
Speyside ‘Linkwood’ and ‘Cragganmore’, and
raisin sweetness. Taste is hazelnuts, honey,
‘Caol Il’ from the Isle of Islay, Green Label
rose petals, sherry and oranges, followed by
delivers all the character of a single malt
kumquats, aromatic smoke, sandalwood,
but with greater depth and a wider flavour
tobacco and dark chocolate. The finish is
rich and uniquely long with sensations of
Tasting notes from Johnnie Walker Master
smoke and pepper, ending with a touch
Blender Jim Beveridge talk of intense aromas
of crisp cut grass and fresh fruit with wood smoke, pepper, deep vanilla and sandalwood and a depth of character that just isn’t
A luxurious looking white gloss bottle with blue and gold accents gives Blue Label real presence and the launch is
possible from one malt whisky alone.
perfectly timed, as demand for super-
43% ABV, Johnnie Walker Green Label is
premium and ultra-premium whiskies
best served neat or over ice.
continues to drive the whisky category. www.johnniewalker.com
Get an Edge!
Purdey’s Edge. Packaged in a distinctive black bottle,
Purdey’s silver bottled Rejuvenate is an
berries and snakeroot, wormwood and hawthorn
Edge has all of the benefits of Rejuvenate, but a totally different taste thanks to a combination of dark
established name in the world of energy drinks,
its combination of vitamins, botanicals, sparkling
Edge launches this month, supported on social media
spring water, apple and grape juice making for
via #ThriveOn. Harness the dark power of nature
a drink that reduces tiredness and fatigue, while
with Purdey’s Edge.
supporting the immune system. And now there’s
Pizza the Action!
With Zoolander 2 set
And now there’s a new Chicago Town pizza that meets School Food
to be one of 2016’s blockbusting films, Cîroc’s Special Edition #BlueSteel is a fun ‘must have’ in every bar. With a name that references film character Derek
Kids love Chicago Town - it’s the nation’s favourite pizza brand. Standards that gives a real ‘takeaway taste’ while offering reduced salt and saturated fat. Generously topped with either Cheese or Ham & Pineapple, there’s no need for school caterers to add anything. Cook from frozen until the tomato sauce stuffed crust has risen and turned golden brown, slice and serve. And there’s no worry about pre-preparing as the pizza holds for 45 minutes when cooked.
Zoolander’s infamous catwalk pose, and a £1.5m
The product allows
media and PR campaign, the launch of Blue Steel will
operators to offer a high
further Cîroc’s position as the fastest growing super
street brand that children
premium vodka in the UK. Interest in the film is intense
recognise from home - and
- the trailer shattered comedy records for the most
to compete with food outlets
trailer views in a week - 52m of them - and there’s
outside school. POS support
massive social media activity including #BlueSteel, so
is available too.
stock up now. Available in 70cl, 1.75L and 3L formats.
Call 0113 823 1400
for a free trial
clean and odour free, but saves you money at the same time. The
Shake to Wake
‘ecobug’ is a combination of an extra strong urinal cap that acts as a
Following the successful launch late last year of Orangina
simple dosing system, allied to a high performance washroom cleaner.
in a 250ml glass bottle, there’s now a new addition
Easy to use; simply turn off the water supply and place the cap in the
- Orangina Light. Both drinks feature branding and
urinal. The dosing system uses bacteria which are slowly dosed into the
packaging developed specifically for the on-trade, and
pipes, breaking down uric acid salt and out populating existing bacteria
contain real fruit juice and orange pulp. Orangina Light
that give off unpleasant odours.
has the same zesty aroma, with softer bubbles and less
Waterless Washrooms! Diversey has launched a new product that not only keeps your urinals
No water needs to be flushed into the urinal and each cap lasts around 30 days. Used in conjuction with ecobug High Performance Washroom Cleaner - a versatile cleaner that can also be used to clean floors, walls and other surfaces surrounding urinals, you have an environmentally sustainable washroom solution that keeps your urinals looking pristine
sweetness making for a subtler, lighter, more grown up taste. The new bottle allows operators to inject a little theatre when serving. Simply ‘shake-to-wake’ and pour. Life is flat unless you shake it! www.orangina.eu
and your washroom looking and smelling great.
restaurant’s overall hygiene, including sanitary standards in the kitchen
Oak & Cola
and prep areas, it’s vitally important to make the right impression.
Bacardi has established their American Oak aged and
charcoal-filtered Oakheart spiced rum as a standalone
With a 2012 survey by Harris Interactive reporting that 88% of people who visit restaurants believe that restroom cleanliness reflects the
brand, complete with a new look and feel. Aimed squarely at male legal drinkers in the up to 25 year old category, Oakheart is being supported by marketing activity that ties in with audiences interest in watching sports. A range of POS material is available, focussing on getting sports watchers in pubs and clubs to switch from beer to Oak & Colas at certain points of a game, be that half time, substitutions or shoot-outs. Posters and table tents allow bars to offer Oak & Cola half
A Monster Breakfast
price or bulk buy deals, there’s signage
Honey Monster Puffs have undergone a change, now boasting
carriers and drinking vessels.
for a dedicated Oakheart bar area and Oakheart-themed sporting gifts, drinks
25% less sugar, the delicious sweet taste being preserved thanks to 20% more honey than the previous recipe. Low in fat, low in salt
events ahead, Bacardi Oakheart is
and free from artificial colours and preservatives, Honey Monster
perfectly placed to add excitement and
Puffs are a great source of fibre, vitamins
incremental sales to clubs and bars
and iron. Enabling you to cater for all
across the land.
kinds of customers at breakfast time, the
new recipe Puffs are available in both
25g and 900g pack formats. www.honeymonster.co.uk takestockmagazine.com
With months of televised major sporting
Light Ginger Halewood International has announced an addition to their portfolio - Crabbie’s Light Alcoholic Ginger Beer. Containing half the ginger of Crabbie’s Original, the new addition provides a more versatile option for consuming chilled, straight from the bottle with a wedge of lime, or as a mixer substitute when paired with whisky, rum, gin or vodka. Targeted at the 25-35 male and female demographic, Crabbie’s Light is fermented for six weeks and has an
Dunicel Reversible 2 in 1
ABV of 2.8%. The taste is clean, sweet, fresh with
Eco-conscious, reversible Dunicel® tablecoverings reflect
warming ginger flavours perfectly
the growing trend for versatility. You get two on-trend
balanced with hints of citrus fruits -
colours for the price of one, enabling you to change your
and with 50% less ginger, the lighter taste allows for greater food matching possibilities. Crabbie’s Light comes in a nectar coloured 330ml bottle designed for on-trade outlets, embossed with the distinctive Crabbie’s elephant and a light blue label that provides stand out in any fridge or shelf.
mood to suit the occasion, trend or season. Available in four colour variants and perfect for full service restaurant and hotels, Dunicel reversible is the only single use table covering on the market. It’s UK compost certified too! Strong enough to last a full service, and perfect where storage space and laundry costs for traditional covers is an issue, this is an excellent and cost-effective solution that ticks all the boxes for
creative table setting in every kind of restaurant. www.duni.com
Baking Essence The proliferation of baking programmes on TV has seen a rise in ‘home baked’ This is great news for
producers of high quality
The British love affair with exotic flavours continues to grow, with over
baking essentials such as
4,500 Indian restaurants in the UK, Japanese cuisine being promoted
Tate & Lyle. Now McCormick
by rapidly expanding chains like wagamama and itsu, and spicy
have their Camp Chicory
chicken experts Nando’s growing at 12% just last year.
offerings in foodservice.
& Coffee Essence available to operators. Complete with easy to open lid, the newly-designed plastic squeeze bottle takes away back of house breakage concerns and is easily stored, while the contents deliver the taste and flavour that generations of users have grown to love.
Recognising these trends, Knorr Professional has launched three new professional pastes, giving chefs the ability to quickly create authentic tasting dishes in a consistent and cost effective way. The Butter Chicken paste is a great base for creating the mildly-spiced curry sauce Murgh Makhani that has its roots in Punjabi cuisine. The Teriyaki sauce can be used with a whole range of proteins, including
Perfect for tiramisu or coffee and walnut cake, used
chicken, beef and salmon and is right on trend with the use of Teriyaki
as a flavouring in sponges, in hot and cold drinks,
sauce up 82% in the last two years. And finally there’s a Piri Piri paste,
over ice cream and in icings, this iconic brand is a
superb for chefs wanting something on the menu to satisfy fans of
this spicy flavour, be that on roast, skewered or chicken burger.
A Cracking Celebration The first major holiday of the year, Easter offers the opportunity to increase sales and drive profits. According to the Greene King Leisure Tracker report, Brits spent the equivalent of £87 per person on eating out in April 2015 - and Easter was the main driving force. The only weekend to be straddled by
weekend event and that draws them
two bank holidays and falling at the start
in. From music to Easter egg hunts we
of a school break, the family-orientated
work very hard to make sure we give
event can be really lucrative.
our customers exactly what they want.
Take Stock spoke to Vanessa Gray, owner of the free house village pub The Cock at Roade, the Roade House Hotel, Grays deli and coffee shop, and The Old Crown in Ashton, Northamptonshire, about how to drive Easter trade.
Know your customers We are very interactive with our villagers. Thankfully, it’s a sociable village but we make Easter a fun, family-orientated
And because it’s happening right on their doorstep, our customers remain loyal and stay put.
Menu We never create a whole new menu - a good old roast with all the trimmings is still the firm favourite for Easter Sunday in both pubs, and we always make our desserts Easter themed. We serve miniroasts for the children and those with a little appetite, and bizarrely, although
£87 per person
beef and lamb are plate pleasers, people
popular and we also have a variety of
want turkey too - it goes down so well!
speciality beers. One that is selling very
We put mini eggs into our desserts - Eton
well is TEA by Hogs Back Brewery - and
Mess topped with them is always
the men don’t feel as guilty ordering TEA
a good seller.
at the bar!
As well as low-sugar fruit juices, we’ll be
At The Cock we have a massive beer
serving fancy milkshakes to make the
garden with a play area so the minute
selections a bit more fun and special!
school breaks up I advertise a tea of
Stacked with crushed ice, we’ll be filling
chicken nuggets, chips and beans to kick
them with milk and chocolate - we may
start the Easter break - and let parents relax
even blend in some mini eggs!
while their children play outside. We have
Checklist Know your customers Menu Soft drinks
a band on, Easter egg hunts, bouncy castle,
Adult soft drinks
colouring and bonnet-making to name a
Adult soft drinks
few of the activities!
Our coffee shop serves fruit and herbal teas, plus popular flavoured coffee like gingerbread and hazelnut. So, for Easter,
we’ll be taking inspiration from the coffee
We always push deals for the hotel. It’s a
shop and serving our coffee of the week
prime opportunity to get guests to stay
in the pubs: caramel waffle coffee. A firm
three nights, if not seven! Afternoon
favourite, you place the waffle on top
teas are back on-trend again and we
of the cup and the steam from the
charge £25 a head for two. As well as our
coffee melts the caramel to make it
normal afternoon tea, we’ll be serving a
go all gooey. Delicious!
chocolate-based one for the event. From
Alcohol Entertainment Hotel Deals
white chocolate truffles, to chocolate
cake and hot chocolate it will be really,
As usual we’ll be serving lots of wine,
really sickly but I’m sure the hard-core
especially Prosecco - the world has gone
chocoholics among us will love it!
mad for Prosecco! Our craft ales are very
EASTER MENU TO DRINK
TO EAT ~ STARTERS ~
~ STARTERS ~
Garlic & Tomato Bread
Italian Soave, Chianti or Berliner Weisse Beer
Médoc or Abbey/Trappist Ale
~ MAINS ~
~ MAINS ~
Unoaked Chardonnay, Zinfandel, Côtes du Rhône or Berliner Weisse Beer White Rioja, Cabernet Sauvignon/Merlot Blends or Vintage ale,
Lamb Shoulder Hotpot
~ DESSERTS ~
~ DESSERTS ~
Doughnuts with Custard
Moscato d'Asti, Sweet Cider or Fruit Juice
Eton Mess with Mini Eggs
Easter equals chocolate. And because the holidays mean family time, it’s the perfect opportunity to increase sales and benefit from the high demand for your dessert offering. The purchase of cakes in the UK is highest among parents according to Mintel, and Almondy’s own out-of-home research reveals that customers are 22% more likely to eat sweet treats when dining with children. Head pastry chef Ellen de Jager from Jersey's Michelinstarred restaurant Bohemia shares her three egg-citing treats that are quick, easy and an alternative to the usual Easter ones...
Dunking Doughnuts with Chocolate Custard from the Menu Solutions Guide by Premier Foods Number of portions: 10 Prep time: 35 minutes Cooking time: 5 minutes
For the kids: Rocky Road
Total time: 3 hours 15 minutes
330g warm water
An easy and delicious recipe that kids love, but with
70g caster sugar
an Easter twist. Mix melted chocolate with mini
Sunflower oil for coating the tray
marshmallows, digestive biscuits, dried fruit and mini
Caster sugar for rolling/coating
chocolate eggs. Leave to set for 3 hours, then dust with
500g Ambrosia Custard (ready-to-use)
100g dark chocolate, melted
500g McDougalls Soft Bap Mix
For adults: Chocolate Croissants
bowl fitted with a dough hook. Blend in the warm water and
Total time: 35 minutes
mix on a medium speed for 6 minutes
1. Lightly oil a tray. Place the bap mix and sugar in a mixing
Perfect for a mid-morning snack this is great for the adult
2. Divide the dough into 30g pieces and mould/roll each piece
chocoholics! Make or buy readymade croissant dough
into thick ‘sticks’, then place on the oiled tray roughly 2cm
and stuff with cream or caramel eggs.
For the healthy ones: Chocolate Bananas
for 10-15 minutes or until the dough has risen and doubled in
Total time: 40 minutes
180°C for approximately 5 minutes, turning occasionally
3. Leave to prove in a warm place (covered with a damp cloth)
Some customers want to indulge at Easter but still keep it slightly healthy - so these are the perfect choice. Cover a sliced banana in melted chocolate then put in the fridge to set.
4. Twist each piece of dough so it ‘knocks back’. Deep fry at 5. Remove from the fryer onto kitchen tissue to drain off the excess oil, then roll in caster sugar and place to one side
6. Combine the warm custard with the chocolate and serve with the warm doughnuts (3 per portion)
with sandwiches or offer a portion of chips for a reduced price.
Best butties Sandwiches served in a butty shop or in a deli should now blossom beyond the white slice. Sourdough is the new trend with customers wanting to try the different varieties on offer; especially fruit, but you should also offer multi-grain bread containing oat flakes, pumpkin, linseed and sunflower seeds, and different rolls and cobs. Offer a choice of open sandwiches too as although customers love bread, they may want to go easy on it if they are calorie counting!
Make some dough Advertising the breads you have on offer will lead to more sales. Have a bread of the week or a bread menu in prime position in your establishment - or outside on a board if possible - so your customers can see and choose the
With a huge variety available, use bread to boost your business and see your profits rise.
bread they want.
Gluten-free The fastest growing product in the baking industry, it is crucial you have
“There is nothing better than a fine selection of artisan bread rolls,” says Mike Holling, of the Craft Bakers’ Association and judge for the Tiptree World Bread Awards. “Multi-grain or seeded rolls and cobs are the trend at the moment; served with either poppy seed or sesame dressing or just dusted with flour.”
this as an option on your (bread) menu. From baguettes to soft rolls to muffins and wraps, the choice is endless and something you should be offering.
Types Sundried Tomato & Basil Ciabatta Great for ‘tear and share’. Mix up your dipping oils and don’t just play it safe with olive oil and balsamic - be
Complimentary bread baskets may be
Refresh your bread baskets with more
considered old fashioned but they are
than just a plain roll - mix in a variety
seen as a welcoming touch of hospitality
of flavours like sourdough or a grained
so may encourage future visits. To
loaf served warm with a herby butter. A
cut cost and waste, only serve one on
fun way to incorporate bread into your
Sourdough (whole grain or rye)
request or ask customers if they would
starters menu is with a bread and dipping
Works well with any favourite sandwich
like one once they have placed their
oils board. You can be as creative as you
filling and can be sliced thick or thin
like, from simple olive oils and balsamics
depending on the customer’s preference
to tzatziki and spiced tomato relish. If your dips are simple, seasoned breads are a good option, but be careful not to combine too many different flavours.
Ciabatta with herbs Perfect with soup instead of an ordinary roll
Walnut rye bread Perfect for a classic mature cheddar sandwich or as a mid-morning snack, toasted and oozing with butter
Ciabatta and toasted panini are still a
Great for 'tear and share', works well
menu favourite so if it ain’t broke don’t
dipped in flavoured oils or dips
try to fix it! But perhaps try different
flavours of breads to see if there is any
Very versatile, it goes well with soups
interest. A meal deal always works well
and salads, and ideal for a sandwich
ROYAL-TEA s OF
WON Help us celebrate Her Majesty The Queen’s 90th Birthday and raise a cuppa in her honour. As part of the celebration in June 2016 we’re giving away thousands of prizes to help the UK celebrate in style. Find your scratch card inside a pack of PG tips 1150’s and enter online at ufs.teatips.co.uk to see if you have won. T&Cs apply
UK bona fide caterers 18+. To enter, visit ufs.teatips.co.uk and enter the code revealed on scratch cards inside promotional packs of PG tips tea 1150s to find out if you have won a prize. The prizes available are 2 nights’ accommodation in London for two people including Aernoon Tea at the Ritz and dinner at Roux at The Landau, 500 100% Irish Linen Aprons, 450 Limited Edition PG tips Cup & Saucer sets, 1000 Reusable Shopping Bags, 1000 Engraved Cake Cuers and 4000 100% Coon Tea-Towels. Retain scratch card as proof of purchase. Entries open 28/03/2016 and close 31/07/2016. Limited to 5 prizes per establishment. Visit ufs.teatips.co.uk/terms-conditions for full terms and conditions.
Last year, 1,291 members joined Chef Rewards and in just four months they claimed: over £5,000 worth of high street vouchers, over 75 iPads, iPhones and iPods, more than 20 knife sets, chef jackets and kitchen equipment, and chocolate!
Return of the Rewards
And this year, the rewards on offer are: Kindles, iPhone cases and covers, Xbox, chef jackets, knife sets, vouchers and gluten-free colour coded kitchen equipment.
How do you join? · Visit UFSChefRewards.com to register · Nominate a preferred wholesaler - a choice of three is
The UFS Chef Rewards scheme is back and up for grabs! Bigger and better than before, the award-winning scheme encourages chefs to turn the products they love into rewards they’ll love even more.
· Continue to order any of the products in the scheme through your wholesaler as normal
· Once you have enough points they will automatically be submitted into your Chef Rewards account and available to spend
By simply registering online, chefs will redeem gifts when
Are you eligible?
they purchase one of the following products - Knorr Gravy Granules, Professional Jelly Bouillon, Paste Bouillon
· Must work at a UK or ROI catering establishment · Be 18+ · Membership must be against the trading entity, not the
& Concentrated Sauce, Hellmann’s Real Mayonnaise, Meadowland Double & Professional, and Flora Original or Buttery - points will be transferred via a nominated
wholesaler into their Chef Rewards account to be redeemed
· Must have employer’s permission · Must not have a direct relationship with Unilever Food
on a reward of their choice.
· Members must provide an account number for each nominated wholesaler to identify them
What is it? • Brisket comes from hard-working lower chest muscles • Must be slow-cooked to tenderise • Rated the tastiest cut by chefs
A Meaty Business Pulled pork is a menu favourite. With sales rising 19% between April and June last year according to the Agriculture and Horticulture Development Board (AHDB), it’s clear the trend for American gastro is here to stay. But now, shredded pork has a rival: beef brisket. This traditional cut may have been around for ages, but thanks to our
How to cook
appetite for US-style smokehouse BBQ
The natural fat in beef brisket makes
meats, it is smoking hot right now. Cost
it ideal for slow cooking in an oven,
effective, it is a meat that can be left
barbecue or smoker. It takes a bit of
to slow-cook with little fuss and easily
work, but cooked right, the texture and
• Brioche rolls
reheated making it a perfect option for
flavour are worth the effort.
“It is quite a tough cut and needs a lot of
“Beef brisket is a go-to meat for many
cooking and care. How easy it is to cook
chefs because it is cheap and tasty, and
will depend on what you plan to use it
• Onion rings
a good cut that can be used in many
for,” adds James.
different ways,” explains James Hudson, head chef at the White Hart, a Young’s country pub in Sherfield-on-Loddon, Hampshire. “We’re constantly finding new ways to cook and serve it - and it always sells out. That’s the appeal of brisket;
“But it is definitely a cut of meat that
• Corn bread
• Pickles - fried pickles • Corn cobs
you cannot rush. Low temperatures and
• Boston-style beans
slow cooking are a must. If it's cooked
• Mac and cheese
too quickly or at too high a temperature, you’ll be found out!”
• Steamed greens
taking an old cut and making it new.”
Slow-cooked Beef Brisket by Andy Bacon, culinary development innovation manager for Kraft Heinz Foodservice Europe
INGREDIENTS Dry Rub - Put your own signature taste on the
Use some of the cooking liquor
24 hours in advance
to add to baked beans along with
2. Wash and chop the vegetables (skins and
some fried smoky bacon and onions
leaves are fine) and add these to a suitable
for a ‘Boston-style’ beans dish.
heavy-based roasting tin or slow cooker
Towards the end of the cooking,
3. Place the brisket on top of the vegetables
uncover the meat and brush with
and add craft ale until it is just touching the
BBQ sauce. Repeat this process as
bottom of the beef brisket. Add the cider
many times as you wish.
For a true authentic American
beef by blending a mix from a selection of, or
4. Double wrap/cover the tin with foil ensuring
all: paprika, smoked paprika, onion powder,
there are no gaps and slow roast at 125°C for
garlic powder, chilli powder, mustard powder,
4-7 hours, depending on the size of the joint
ground cumin, ground black pepper, sea salt
- if using a slow cooker, cook on a medium
(smoked is great), ground bay leaf, cayenne
setting for approx. the same amount of time
pepper, thyme, rosemary, granular molasses
1. Season the rolled brisket with your signature dry rub - this can be done up to
smoke-house experience try smoking low and slow over a mix of charcoal and wood for anything up to 15 hours, depending on the size of the cut. Perfect served with BBQ sauce for
5. Periodically check the meat has sufficient
a classic American dish or for a
liquor around it. If needs be, top it up
smoke-house style meat platter
Onion, carrot, celery & garlic cloves
6. You will know when the meat is cooked as it
serve in brioche rolls with slaw
Splash cider vinegar
will pull away easily
Rolled beef brisket, upwards of 2kg Craft ale of choice
1. Place the brisket into a tray, season and
1. Place the oil and all dry ingredients into a
pour over the stock. Cover with foil and cook at
thick bottomed pan, warm slowly until a paste
about 210°C for about 4-5 hours or until the
beef is pull apart tender
2. Add all the diced vegetables and the brisket
2. Once cool, pull the beef apart into shreds.
and mix well until all evenly coated with spice
Dice the shreds a little but not too much as you
and add the tomatoes
should have good large pieces of beef CHILLI
4. Add the last of the ingredients, mix and
place into a casserole dish. Cover with foil and
1kg red pepper, diced
Beef Brisket Chilli by James Hudson, head chef at the White Hart, Sherfield-on-Loddon, Hampshire Serves 12 BEEF BRISKET
3. Bring the beef stock to a gentle simmer for 10-15 minutes
cook for at 200°C for 11/2-21/2 hours
2 red chilli TO SERVE
1kg white onion, diced 1kg beef tomatoes, diced
1 pot sour cream
15g cracked black pepper
5 ltr vegetable oil
10g ginger powder
10g thyme 15g coriander powder 2.4kg tin of chopped tomatoes
3kg beef brisket whole
400g tomato paste
2 ltrs beef stock
2 tbsp English mustard
Salt and pepper
5 tbsp brown sauce 2 x 800g tin kidney beans 50ml olive oil
1. Warm the oil to 190°C and carefully place a tortilla in. Using a ladle submerge the tortilla and shape around the ladle. Cook until golden and keeping its shape
2. Cook the rice until tender, strain and place equal amounts into the tortilla bowls. Top with chilli and sour cream and garnish with coriander
We’re so convinced our new table top Barbecue sauce is going to be your new best friend, we’ve put it in lights. Not only does ‘Barbecue’ remain the fastest growing flavour trend on UK menus*, when you choose Heinz you’re also choosing your customers’ favourite.
WE’RE PROUD TO BE THE UK’S NO.1 BARBECUE SAUCE** Discover just what it takes to be ‘fluent in Barbecue’ at www.heinzfoodservice.co.uk
Technomic 2015 Nielsen ScanTrack, WE 5/12/2015
CK Y O DA ST TO UP
OFFER YOUR CUSTOMERS A TOUCH OF GLASS
with the number one UK produced bottled water
Our distinctive glass range â€“ including 330ml and 1 litre, still & sparkling Source: Zenith Bottled Water Report 2015
Top tips: 1. Don’t overcook 2. Add dressing just before serving to avoid losing colour and texture 3.Don’t cook in iron pots it will lose its colour and gain an off-putting iron taste
temperature must be at least 10°C before
ready to crop with the plant then being
According to the National Restaurant
conditions for a sweet British asparagus
Association, more than seven in 10 adults
are partly exposed to sunshine, sandy soil
want to eat healthier meals when dining
and good drainage.
out. Asparagus is low in calories and fat,
it can grow, so if it’s been a warm spring then asparagus spears are available in late April. Asparagus growers down south will harvest their crop first, cutting in mid-April, with the growers further north starting a few days later. After planting, it takes two years before asparagus is productive for up to 20 years. The ideal
N I N B RIT
Menu ideas ~ Breakfast ~
Scrambled eggs topped with asparagus spears tossed in butter OR FOR THE KIDS
Lightly butter asparagus spears instead of soldiers to dip in runny, boiled eggs
~ Lunch ~
Asparagus, bacon and poached egg salad with a mustard dressing OR
full of fibre and packed full of vitamins.
Time to cook
It’s one of the best sources of folic acid
Asparagus is traditionally served steamed
in the vegetable world, is a fantastic
or lightly boiled, but it can be blanched,
anti-inflammatory food and helps aid
sautéd, stir-fried, barbecued or roasted so
get inventive with your menus. You can’t
How it’s grown
The home-grown ‘super food’ is packed with nutrients and bursting with taste - so it makes the versatile veg perfect for breakfast, lunch and dinner!
N IN BRI W
The British asparagus season is from April to June - although it traditionally begins on 1 May. The short season runs for just seven or eight weeks so make sure you stock up and add this healthy and delicious vegetable to your menu.
Best of British
4. M ention on your menu that it’s British asparagus - customers love to know they are eating home-grown produce
go wrong with steaming - it is by far the quickest and easiest for a busy kitchen
We may grumble about our weather,
and will still deliver a flavoursome dish
but our climate allows asparagus stems
full of nutrients. Just place the asparagus
to develop slowly, producing a full,
spears in a steaming basket with an inch
sweet flavour and a fine, tender texture
of water underneath, then cover and
quite unlike any other crop. The soil
steam for three to five minutes.
~ Dinner ~
Asparagus, tomato and mozzarella pizza OR
Pan-fried fillet of beef with roasted asparagus and red pepper and horseradish hollandaise
When you spend time making your signature gravy a real talking point, isn’t it great that every guest can enjoy it?
PACK SIZE - 1.7KG YIELD - 26 LITRES ✓ GLUTEN FREE ✓ NO ADDED MSG ✓ VEGETARIAN
GLUTEN FRE FREE VEGETARIAN GRAVY FROM MAGGI CLAIM YOUR FREE SAMPLE TODAY CALL NESTLE PROFESSIONAL ON 0800 742 842 WWW.MAGGI.CO.UK/PROFESSIONAL
® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved takestockmagazine.com
Getting Free-from Right Whether it’s a gluten, dairy or meat-free diet, consumers want - and in some cases need - more food establishments to take on board diverse dietary requirements and alter their menu accordingly. It could also be good for business. Coeliac UK claims that the industry is losing £100m a year in lost covers from people with coeliac disease who require gluten-free dishes when they eat out.
Make it special “A survey conducted with over 3,000 people with coeliac disease highlighted that they still feel that eating out is a lottery and that many eating out establishments lack knowledge and understanding about offering safe food,”
need of improvement should encourage
Here’s a few gluten-free tips:
the operator to look hard at their sites and
• Use corn flour or potato starch for
of HospitalityGEM. “However, the identification of staff training as an area in
how team members are briefed on this
thickening, ensure stock is gluten free,
important aspect of food service. It should
and use gluten-free flour in coatings
be part of any induction and also revisited
said Kathryn Miller, Coeliac UK head of
regularly as menus and teams change.”
food policy. “Awareness of gluten free is increasing, with the market growing year
Make it work
on year. For caterers willing to go the
Labelling food free from certain allergens,
extra mile and provide gluten-free options
meat or gluten on menus or packaging
there is a clear business benefit.”
reassures and shows customers they can
So how can the industry do better?
eat without fear of cross contamination. Making simple substitutions to ingredients can increase the options available on the
• Ingredients such as; meat, fish and poultry, fruit and vegetables, pulses, beans and rice, milk, cream and eggs are naturally gluten free. Some processed meats are not gluten free • Gluten-free grains to experiment with are: quinoa, buckwheat and millet • Control cross contamination risk in the kitchen by using clean or dedicated utensils for gluten free. Clean surfaces
menu. These simple steps can make a big
before preparation and ensure gluten-
free ingredients are stored, sealed
confident when eating out, through
To develop gluten-free menus or dishes,
or away from gluten-containing
clearer communication about ingredients
there are many alternative products
ingredients like flour
and a greater range of free-from dishes,”
and ingredients that chefs can use as
says Steven Pike, managing director
“It’s clear many operators are doing what they can to make consumers more
• Train staff in knowledge and production of gluten-free meals
Allergen Legislation On 13 December 2014 the EU Food Information for Consumers Regulation came into force. It requires food businesses to provide allergy information on food sold unpackaged, in for example catering outlets, deli counters, bakeries and sandwich bars. Source: food.gov.uk
“We’re seeing a huge rise in ‘flexitarians’ or ‘meat-reducers’ - in fact, recent figures from Mintel showed 35% of Brits are now identified as ‘semi-vegetarian’,” says Will Matier, managing director at Vegetarian Express, supplier and consultant to the catering industry. “Quinoa was big news last year and is continuing to be a staple on menus thanks to its anti-oxidant and anti-inflammatory properties, as well as the fact it is naturally gluten free, low in fat and high in protein.”
• Visit www.coeliac.org.uk for more info or get involved with Coeliac UK’s
due to be popular this year. “They are a
Awareness Week 9-15 May 2016
quick way of adding nutritional benefits
Source: Coeliac UK
to dishes - simply toss on top of salads and soups or stir through a winterwarming porridge,” adds Will.
MAGGI has launched the Gluten Free ®
increasing gluten intolerance or diet choices of children and young adults. It includes gluten-free sauces, advice on how to avoid cross contamination, hints and recipes. “Catering for intolerances is one of the biggest needs to emerge in recent years so it’s vital that chefs get their offering spot-on so as not to alienate people,” says Jason Rodriques, MAGGI® brand manager at NESTLÉ
Gluten Free Indian Chicken & Chickpea Curry From MAGGI® gluten free challenge brochure
Challenge brochure to help caterers in the educational sector respond to the
Other grains, such as hemp seeds, are
of the population believe they have a dairy intolerance
Serves 10 primary school aged pupils
INGREDIENTS 1tbsp vegetable oil 2 onions, diced 3 cloves garlic, crushed 150g mild curry paste 15ml Maggi Chicken Liquid Concentrate 600g chicken breast, diced
“For the majority of chefs, lack of time
500g Maggi Rich & Rustic Tomato Sauce
is one of the biggest issues they face
400g tin chickpeas, drained and rinsed
and many don’t have the resources to produce multiple sauces and gravies from start to finish. So, when it comes to catering for vegetarians and those with allergies, chefs are increasingly turning to the convenience of ready-made sauces and gravies, which can cater to a range of dietary requirements in just one pot." MAGGI® has launched a Gluten Free
1 in 6
Going meat-free With studies finding that vegetarians are less likely to be obese or diagnosed with heart disease, high blood pressure and type 2 diabetes it’s no wonder more consumers are opting for meat-free diets - or just having less of it when eating out. takestockmagazine.com
150ml natural yoghurt 40g coriander, chopped
are softened and beginning to brown. Add garlic and cook for a further 2-3 minutes
Potato Flakes and Gluten Free Coconut delicious, gluten-free meals.
of the population 450g brown rice consider themselves METHOD to have a food allergy 1. Heat oil and onions in a large saucepan over a medium heat. Cook gently until onions or intolerance
Vegetarian Gravy, Gluten Free Mashed Milk Powder Mix to help caterers produce
60g Maggi Coconut Milk Powder
35% of Brits are semi-vegetarian 28
2. Stir in curry paste and chicken liquid concentrate and cook for 5 minutes, add chicken and cook for a further 10 minutes
3. Pour in tomato sauce, chickpeas, coconut milk powder, water and three-quarters of the yoghurt. Simmer for further 15 minutes
4. Cook rice accordingly 5. Just before serving stir in coriander 6. Drizzle over remaining yoghurt and serve with rice
Anjula Devi Anjula Devi runs an Indian cookery school at Hampton Court in Surrey. Concentrating on traditional Indian food, she holds seminars for the foodservice industry to educate chefs and brands how to cook Indian food. She also appears regularly at other cookery schools including Leiths School of Food and Wine and the Angela Gray Cookery School. Her debut book Spice of Life is out in 2017. Where did your love of food come from?
understand what each spice delivers. For example, brown mustard seeds contain a little heat and cumin has a hint of salt. There are not as many rules as you would think in Indian cooking, but creating the correct balance of spices is crucial. Experiment and don’t be afraid!
Food was just a way of life for us. Growing up in Southall, West London we never ate processed foods; everything was made from scratch by my dad - the culinary genius. Our neighbours initially disliked spicy food, but dad won over their palates and friendship - with his delicious curries. Dad sourced all his ingredients from our back garden or the local greengrocer. He was amazed and intrigued by all the produce on offer - he’d never seen celeriac or broccoli before! By the age of 10 I was his right hand man in the kitchen. I still use the pestle and mortar he gave me for my tenth birthday.
What’s a good menu suggestion? Punjabi lamb chops using the spices fennel, fenugreek leaves, brown mustard seeds, cumin and nigella seeds. Then add a little garlic, ginger, fresh green chillies, mint leaves, fresh coriander and some raw papaya skin as a tenderiser. Remember that the papaya does not start to tenderise the meat until it connects with heat. Serve with crispy bombay potatoes and kachumber salad - a vegetable salad using tomato, onion, cucumber and cabbage seasoned with a zingy, tangy, slightly hot chaat masala.
Tell us about your book... Dad just wanted everyone to taste his food. He wrote down a lot of the recipes which he and I created, and I promised him that one day I’d get it published - I’m just sorry he isn’t around to see it. The book is about how Dad and I loved cooking and experimenting with spices, honing in on and fine tuning recipes which had too many spices and overpowering flavours. Dad came over here in 1963 and loved how he continuously came across British produce he’d never seen before. That’s how he created delicious dishes like chicken and plum curry and rhubarb and potato - they shouldn’t work but they do!
What fresh herbs should every curry have? It is not just about coriander, we use other herbs such as dill, mint, fenugreek, curry leave and tulsi (ocimum sanctum), which is often referred to as ‘holy basil’ and often used in cooking for it’s medicinal properties. Curry leaves are one of my favourites as they add real depth to fish curries and are great for tempering lentil dishes. Try adding dill to a potato dish as an alternative to coriander leaves.
Is traditional Indian food healthy?
Can you BBQ Indian food?
Yes! Unfortunately the Indian food we see being served in many restaurants is not as healthy as it could be. The Indian diet is filled with vegetables, lentils and pulses and little meat. If you visited an Indian household you’d see little or no cream, and we often use jaggery which is unrefined sugar cane. Chapattis are the staple in most Indian households and naan bread is rarely eaten. When cooked properly, Indian food is very good for you, thanks to the vegetables and spices. For example, turmeric has powerful anti-inflammatory properties and is a very strong antioxidant.
Indian food is great to put on a BBQ. It is worth investing in a tandoor - especially for pubs that want to offer al fresco dining in the warmer months - because it cooks food quickly with little fuss. Chicken marinated overnight is a good one, lamb kebabs marinated in Indian pickling spices like fennel, nigella seeds, cumin, brown mustard seeds and fenugreek leaves, mixed vegetables marinated in kiwi and a pinch of asafoetida or a big pot of well-flavoured lentils. The options are endless!
What advice would you give to a non-Indian chef who wants to put curry on their menu?
Why do you think authentic Indian food isn’t being served?
That they can, in time, produce a traditional, healthy curry in less than 30 minutes. The most important thing is to balance your spices and how you cook your onions. For a lamb or chicken curry you have to cook the onions down to the point of being caramelised and dark in colour; this gives the curry the richness it requires. For a fish curry you cook the onions quickly, and only let them brown slightly. In some cases you can replace onions with leeks. You can also make great Indian dishes without onions, by using a spice called asafoetida (a tree resin). When plunged into hot oil, it gives a dish the taste of onions and garlic. Before you create a dish, taste each spice so you can
I think some chefs are nervous that the British and European palate won’t like it and fall into creating what they think the UK clientele would like to eat, rather than what they were taught to make. I’d like to see all chefs make Indian food as it should be, they would be pleasantly surprised how well it is received - especially today, when health and diet are at the top of most people’s priorities. If a chef puts maa choliyan di dal, cooked long and slow without butter and cream on their menu they’d be amazed how many people would enjoy it. Indian food is a true labour of love. Like anything in life, the more effort you put in, the better the result will be.
Olive Life Whether they’re on a pizza, in a salad or served as the perfect accompaniment to pre-dinner drinks, olives are a versatile little fruit that consumers can’t get enough of. Take Stock finds out more about how olives are grown, what makes them so healthy and some ways you can make the most of this ancient favourite.
From the Med to the plate
A healthy option
Olives have been enjoyed as a snack for centuries. The bible
With consumers becoming ever more health conscious, it’s
mentions an olive tree and the Egyptians, Ancient Greeks and
worth keeping in mind that olives are a healthy alternative
Romans all gave thanks to their gods for this productive tree
compared with many other snacks and appetisers. Samantha
and its versatile fruit.
Higgins, from the UK’s largest importer of olives, RH Amar, says: “Olives are packed with cholesterol-busting mono-unsaturated
The majority of olives eaten in the UK come from Spain or
fats, antioxidants, vitamins and fibre. What’s more, their low
Morocco but they are also grown in France, Greece and Italy.
carbohydrate content means they contain far fewer calories than
Spanish and Moroccan olives are generally smaller and often
many other snacks like crisps or nuts, so are perfect for those
used as ingredients in stews, salads and as pizza toppings.
following a calorie-controlled diet.”
Greek olives are larger and it’s often these you might spot at a deli counter or served as a bar snack.
There’s so much goodness bursting out of every little olive. Each one contains:
• high levels of mono-unsaturated fatty acids • calcium and iron • vitamins A, C and E • natural anti-oxidants • omega-3 essential fatty acids
How are olives grown? Most of the olives we eat are green or black and the colour of an olive usually depends on how ripe it was when it was picked. As it ripens, the fruit changes colour from pale green, through rose and violet, to aubergine and finally black. takestockmagazine.com
They are harvested between October and December (the harvest starts in Spain and ends in Greece). Once theyâ€™re harvested, they need to be cured before theyâ€™re eaten as freshly picked olives are very bitter and completely inedible.
Natural vs oxidised There are two ways to produce black olives - they can be ripened on the tree or picked as green olives then put through an oxidation process to turn them black. The back olives found in the UK have usually been oxidised rather than left to ripen on the tree. Natural black olives have a higher oil content, giving them a more mellow flavour and softer flesh. You can tell a natural black olive by its grey, dark brown or purple flesh, compared to the black flesh of an oxidised black olive.
There are around
olive trees in the world producing
7.8 million metric tonnes of fruit each year
80% of all UK olives are grown in Spain or Morocco
How can you use olives? One of the best things about olives is that there are so many ways to use them. From a delicious salad nicoise, to comforting olive bread and bar snacks, here are a few firm favourites:
Give tomato-based pasta sauces
Experiment with a range of
a kick by adding black olives,
fillings for green olives including
chillis, capers and anchovies.
the traditional pimento peppers,
anchovy paste, garlic and chilli or something more adventurous
Finely chop pitted olives and a
like sundried tomatoes, feta
little garlic. Process until smooth,
cheese and jalapeno peppers.
season, add some olive oil to
Save time by buying pre-stuffed
loosen and lemon juice to taste.
olives from Cooks&Co.
At the bar
Crush black olives and cherry
Bowls of marinated mixed olives
tomatoes and spread on toasted
work well as individual portions
ciabatta rubbed with garlic. Top
or sharing using cocktail sticks.
with rocket and a drizzle of olive oil.
tonnes are used to make olive oil and
600,000 tonnes become table olives
Ambient olives…with extra appeal etiser or snack. Ideal for pub & restaurant menus as an intro, app Available in 1kg:
MARINATED Mixed Greek with Oregano
STUFFED Garlic Jalapeño
Crushed Chilli & Herb
Sun-Dried Tomato Feta Cheese
Wide neck opening for ease of use
Only need to be refrigerated after opening
Re-sealable screw top – no need to decant once opened
1kg size – convenient, less wastage and easy to store in fridge
Cooks&Co olives have been packed at source using premium ingredients Great visual appeal – in a mix of brine with oil, giving the olives a shiny, appetising appearance and seals in the flavour Long shelf life (18 months from manufacture and 2 weeks from opening) Mammoth or Colossal olives used – providing great flavour & size
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
Head chef, Eabha Joans, Listowel, Ireland - Mousse of confit wood pigeon, chocolate & cherries
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Head chef, Inn or Out Events, Surrey Quays - Confit halibut, fermented garlic, micro carrot, crispy chicken wing and sea beat
Sponsored by Mark Ramshaw
Chef/owner, Feast For The Senses, Stow-on-the World The Lemon: parfait, jelly skin, lemon thyme meringue, almond & limoncello
Sponsored by 35
NO.1 MALBEC BRAND IN THE UK*
-T R A D E •
Trivento Bodegas y Viñedos was founded by Concha y Toro in 1996 and has its headquarters in Mendoza, Argentina. Mendoza is the most prestigious wine growing region of Argentina and one of the world’s Wine Capitals since 2005. Trivento is the perfect wine for opening with friends and family; a chance to get together, socialise over food and drink good wine.
ArgentinA Argentina is one of the world’s major wine producing countries. Home of the Tango, king-sized steaks and footballing wizards, its main grape growing area around Mendoza is bordered by the mighty Andes mountains, which provide fantastic cooling breezes and mountain meltwater to sustain the vines’ growth. The second largest country in South America, Argentina has produced wine for centuries, but it is the rise of Malbec especially in the past 15 years which has really put it on the world wine map.
for more information visit: Source: *IRI Value Sales 52w Oct 2015
Marvellous Malbec Like Prosecco in the sparking wine arena, Malbec is a ‘must have’ on every wine list. Customers just can’t get enough of it, and wine quality is getting better and better. Here’s everything you need to know about this wine list winner…
though it can be found in limited volume elsewhere, where it’s sometimes labelled Côt, Auxxerois or Pressac. That decline is mainly due to Malbec’s grape - Vitis vinifera’s poor resistance to disease and pests, and a severe frost in 1956 that wiped out a significant part of Bordeaux’s vines, never to be replanted. However, France’s loss was Argentina’s gain, as their Malbec had become a mainstay of that country’s wine production. Indeed, today, Argentina has around three quarters of all the hectares of Malbec in the world, aided by the grapes love of high elevations, hot days and cold nights. For that same reason, Malbec is increasingly to be found in other South American countries, Chile being a prime example.
History Malbec was once grown in 30 different departments across France. Nowadays,
Taste and colour
the majority of France’s Malbec is to be
Argentinean Malbec is a deep purple
found in and around Cahors, a small
velvety red that is almost opaque.
town in the south west of the country,
Tannins are ripe and there are bold and
Argentinean Malbec is a deep purple red that’s almost opaque. Look for a bright magenta rim in the glass - a dead giveaway you’ve poured a Malbec!
17th April is World Malbec Day!
Join in the celebrations and drive sales too with: • Wine tastings
• Malbec displays • Promotions
Argentina’s top rated Malbec’s hail from Mendoza’s high altitude wine regions of Luján de Cuyo and the Uco Valley. Located in the foothills of the Andes, some of the world’s top winemakers have vineyards there.
• Making Malbec your wine of the moment! www.malbecworldday.com
rich fruit flavours of damson, plum and
black cherry. Look for varying degrees
13.5 / 14% + ABV
of tobacco taste too, the intensity
depending upon how long the wine has
• Roast beef
Cahors Malbec has firmer tannins with
higher acidity that leads to a taste of
black pepper, spice, garlic, leather and
• BBQ meats, especially with chilli
been oak aged.
raisin. French Malbecs tend to age longer than those from South America.
Food pairings Lighter Malbecs • Beef brisket
• Chilli con carne
• Bolognese and Italian meatballs
• Burritos and fajita
• Steak and burgers
• Medium hot curries
• Dishes with beetroot and/or lentils
• Tangine of lamb
• Grilled endives
• Green and red bell peppers
French Malbecs • Slow-cooked leg of lamb
• Confit of duck
Serve up happiness More adults are eating out more often, and spending more money per month* We have a fantastic portfolio of soft drinks to help you maximise your soft drink sales! • Coca-Cola is the number 1 selling soft drink in the on trade** and tastes great with food! • Appletiser is 100% juice and counts as one of your 5 a day! • Schweppes Sparkling Juice Drinks are a great tasting low calorie juice drink*** • And Schweppes continue to be the best selling range of mixers in the on trade!** *Source: M&C Allegra Foodservice, Eating Out Panel Q3 2015 **Source: CGA Licensed Report, MAT Volume Sales to w/e 03/10/2015 ***Schweppes Sparkling Juices only 20KCAL per 100ml ©2016 The Coca-Cola Company. All Rights Reserved. Coca-Cola, Coca-Cola Life, Coca-Cola Zero, Diet Coke, the Contour Bottle Symbol, the Lippincott Ribbon and Choose Happiness are registered trademarks of The Coca-Cola Company. Appletiser is a registered trade mark of SABMiller International B.V. Schweppes, the Fountain Device and the 196 Graphics are registered trademarks of Atlantic Industries.
and receive a
GLENFIDDICH 12 YEAR OLD
GLENFIDDICH 15 YEAR OLD
GLENFIDDICH 18 YEAR OLD
Distinctive fresh pear, creamy with subtle oak flavours and a long smooth and mellow finish.
Silky smooth, revealing layers of sherry oak and cinnamon with a rich lingering sweetness.
Richly delivers luxurious dried fruit, baked apples and dates. Overlaid with elegant oak notes.
Positively Premium The on-trade spirits market place is buoyant, thanks to a massive rise in sales of premium spirits. Figures Universal Marina, Crableck Lane, from CGA showing Studio MAT20, volume and Sarisbury Green, Southampton SO31 7ZN value growth for 12 months ending 29 t: 023 8098 3870 November 2015 prove the point. e: email@example.com w: www.mrb-creative.co.uk Project: GLENFIDDICH
RATE OF SALE
Premium Gin Finished size: A4 of spirits drinkers 7044 would rather Our go ref: to Golden Rum the pub than Approved drink by: Spiced Rum at homeMICHAEL STEWART
+ 5.5% Volume
+ 10.2% value
+ 9.2% Volume
+ 17.3% value
+ 25.5% Volume
+ 35.7% value
+ 18.8% volume
+ 30.5% value
+ 18% volume
+ 23.7% Value
+ 1.3% volume
+ 8% value
Here’s how to make the most of this side of your business.
Spirit consumers spend
more per head on liquor than drinkers in other categories
Be inspirational! Customers want to be inspired and have an experience they don’t get at home. So, have a high quality spirits and cocktail menu that incorporates:
• Beautiful drinks images - people shop
with their eyes!
• Detailed drink descriptions - to aid
• Transparent drinks pricing of the
• Not too much choice - to speed up
decision making and make it easier
for your bar staff
Pole Position Premiums
Stock a range and show it off! Core range
Johnnie Walker Red
• These are your best sellers and
As the only whiskey that can be served
The essential ingredient
as a mixed drink without losing it’s
for an authentic tasting
character, Johnnie Walker Red label is the
Cuban mojito, Havana Club
perfect introduction to whisky drinking
three year old is the lead
for new consumers.
in to a range of top selling
highest volume spirits
• Place where highly visible - near
the till and in a central position
• Ensure they’re accessible, for
instance on your speed rail
or on optics
premium rums. Tanqueray Dry Gin The #1 Zagat rated gin for
a gin and tonic, Tanqueray
• Have higher quality offerings for
is one of the world most
awarded gins, and perfect for
each of your core range
• Give choice by including flavoured
drinkers wanting to step up
varieties, ‘new players’, local and
Jameson St Patrick’s day, Father’s day, Any day. Jameson’s is the world’s best selling Irish whiskey and an essential behind any bar!
seasonal offerings - such as sloe
gin in winter
• Make a display of these, so
customers can scan from the core
Boasting a 47% growth in 2015
offering up to your Premium
on-trade volume and sales value up
51%, Hendricks Gin with its infusions
• Have serving and cocktail
of Cucumber and Rose have obviously
captured drinkers attention.
suggestions immediately available
Ungava Distilled in Canada with six rare botanicals from the Canadian Arctic, Ungava is a new player in the Premium spirits arena; it’s unique taste proving
Leverage the ‘premium’ impression
Showing off your premium spirits
Scotch whiskies and matured for at least
offerings can have a halo effect on
12 years, Chivas Regal’s smooth taste has
every element of your business. Make
an ever-increasing fan base.
attractive to new and
A blend of many different malt and grain
the most of this by
seasoned gin drinkers alike.
Captain Morgan Spiced Rum Triple distilled and
• Promoting premium snacks on
One of the world’s best
bourbon barrels, Capt
• Have premium offerings on your
known vodkas, Absolut
Morgan Spiced rum has
food menu - to allow ‘treat
have developed a wide
established itself as a
ourselves’ customers to indulge
range of flavoured vodkas
leader in the premium
that are perfect for making
category. Perfect for
innovative cocktails that
cocktails, or over ice in
appeal to drinkers of every
a classic rum and coke.
your drinks menu
themselves • Have a premium spirits champion
on duty to advise customers and
promote all your offerings
• Use POS material outside your
business to advertise your
of spirits are drunk with a mixer - a bars most profitable sell takestockmagazine.com
matured in charred oak
Ketel One Vodka Dalmore
Voted #1 by bartenders around the
With an age range
world, small batch Ketel One is Diageo’s
that includes ‘The
top performer in UK on-trade sales
12’, ‘The 18’, ‘The 25’,
and market growth and a favourite for
‘Cigar Malt’ and ‘King
Alexander’, there’s a Dalmore whisky for every occasion. Stock the range and let your clients taste the differences.
Mini Revolution Demand for single serve ‘minis’: red, white, rosé or sparkling goes from strength to strength, and it’s a brave outlet that doesn’t have a selection on offer.
Why you should stock a range of 187ml bottles:
need to estimate how many glasses
• You can experiment with a big
are left in a bottle
range to find the wine styles and
brands that appeal best to your
• Serving smaller format bottles is quick
and convenient, as nearly all are
screw top. Simply select the right
glass, open and pour. No corkscrews.
No measures. No mess.
• By not having to open a 75cl bottle to
serve a glass of wine, you avoid the
risk of unsold wine oxidising/going flat.
• No opened bottles to be stored. No
need to keep track of how long a
bottle has been opened.
• Back of house stock takes up less
• Front of house displays on the shelf or in the fridge look great and take up
less space too
• Sparkling wine mini-bottles create
theatre when being opened at the bar
or at the table.
• Stock investment for a wide range of
wines is lower, so you have a nice
wine list without breaking the bank.
• Stock management is easier too - no
Why customers like smaller format wines: • Health conscious drinkers know
exactly what they’ve drunk.
• Temptation to finish the bottle is removed.
“It’s important to offer a wide range of great tasting wines in the smaller sized bottles that more and more customers are asking for.” John Mansfield, The Society of Vintners
• Groups can choose wines to suit
• The small screw top format lets
consumers take unfinished bottles
home easily, so they can buy one late
on, in the knowledge it won't be
wasted • Lower cost compared with full
sized bottles means people can more affordably experiment with wines
across a wine list.
• Diners can choose wines to suit
• Guaranteed freshness - wine is
always in perfect condition.
DOOM BAR IS THE UK’S NO.1 CASK ALE*
*Source: CGA GB On Trade to 28th November 2015, Volume and Value
Top Marques for Cask Ale Cask ale is the only beer category which shows a growing market share in the UK. While we let this startling fact settle for one moment, read on to discover why joining Cask Marque can make all the difference to sales... What’s the big pull? The real bonus for licensees is that cask ale is a premium experience which cannot be replicated at home. Research shows that cask drinkers are affluent and they visit pubs more often. So that makes them the ideal customer, right?
The facts and figures speak for themselves: • 61% of cask drinkers are from the
demographic group ABC1 and spend
£967 a year in pubs
• They’re more than twice as likely to
get to the pub once a week or more
• 71% are prepared to pay more for a
great quality beer
• The value of the cask ale market is
a whopping £1.8 billion - and it’s
estimated that it will be worth
£2.3 billion by 2020*
A sign of quality
and test your ales on sale. Each will be marked on temperature, appearance, aroma and taste. If all is well in your cellar, you’ll get a Cask Marque plaque, framed certificate and point of sale materials. Your pub details will also
Cask Marque is an independent
appear on Caskfinder, a free iPhone/
accreditation scheme, which recognises
Android app which lets tens of thousands
pubs selling great quality cask
of customers find you on the move.
conditioned ale. The Marque is awarded to licensees rather than the brewery and displaying the plaque outside
88.6% of licensees said having the award has helped increase sales
Get social We all know the power of social media
Celebrate your success!
and so do cask ale drinkers. Tell the world
One of the best ways to involve those
how proud you are, not just on Facebook
who might not have considered cask, is
and Twitter but in the more traditional
to hold a beer festival - see our feature on
areas such as chalkboards and fliers.
page 52 for information and tips on this.
Taster notes add gravitas to your offering
This encourages trial and lets people see
Once you’ve completed the application
as does Try Before You Buy - preferably
that the pub really is the only place to be
form, an independent assessor will come
with bespoke sampling glasses.
when it comes to cask ale.
your premises, on your menus or on advertising says straight away that you mean business when it comes to beer.
How do I gain the award?
*YouGov survey for the Cask Report July 2015
JAMESON IS THE NO.1
Source: CGA Brand Index 31.10.2015
TRIck' S D A P
Drink Jameson responsibly
Get The Message Across Around 60% of customers are undecided as to what they want to order when they walk into a pub or bar. It is for that reason that suppliers make available Point of Sale Material (POS), either for free, or at special rates.
Put POS where it will be seen • At the bar, most attention is
restricted to around one metre either
side of the till, so POS at eye or waist
level works best.
• If you have a longer bar, repeat
your POS display at key focal points,
as people tend to register three
metres at a time. They naturally look
to the right first too.
• On the back bar use special displays
Here is Take Stock’s guide to
- especially if you’ve got an event or
getting the best from POS.
new product that you’re promoting.
• Wipeable posters above gents'
urinals are brilliant for promoting
your events, special promotions and
occasions. • Don’t forget your menus! Make sure you’ve got drinks suggestions
alongside your dishes…and food
and snack offers on drinks lists.
• Keep your POS up to date and get rid
of old, dirty or damaged material.
• Use A-frames, chalkboards and
posters around and outside
your outlet to promote products,
special offers or events.
• On the bar, branded drip trays, beer
towels and ice buckets are great for
promoting your products. At the
table, use wine lists, wobblers,
tent cards and beer mats to generate
uinness word and associated logos are trademarks. nness & Co. 2015
WHO’S IN YOUR TEAM?
WATCH LIVE RUGBY HERE
SELECT% OFF WITH SED DRINKS TICKEETASON S
Get your snacks out front
It’s great to have a bespoke children’s
Brands like Walkers, KP
read by your smaller customers!
blackboard with these deals on too just make sure it’s low enough to be
and Tayto have a solution for every outlet, allowing you to maximise visibility and sales. They’ll help you decide upon the right range and produce display units, tent cards, beer mats, posters, and blackboards,
so you can show what’s
bar and any special deals
available behind your you’re running.
Talk to your wholesaler They’ll be happy to give you ideas, tell you what POS material is available and put you in contact with the right people.
POS occasions Sporting events like rugby and EURO 2016 are perfect for running promotions on food and drink - but people won’t come if they don’t know what you’re offering. POS inside and out will get the
Cocktails & mocktails
USE THE RIGHT GLASS
People love cocktails, be they alcoholic
Special days like St Patrick’s Day and
or not. Grab customer attention right
Father’s Day need celebrating. Use POS
from the outset with a blackboard of
well in advance to promote on-the-day
Make the drink you’re
suggested cocktails - eight is more
deals on your premium spirits range,
than enough for starters - reinforced
wines and beers. Food deals too!
serving look appealing by using the right glass - there’s
by on-bar and on-table cocktail lists. Don’t forget to promote your deals and
New product launches
glasses available so no-one
‘Happy Hour’ events too.
The level of brand support for new
is in doubt as to what’s
a wide range of branded
products has never been higher. And it’s not just POS. Brands are also helping
If the kids are happy, parents will be too.
with suggested serves, food pairings,
Reinforce your businesses child friendly
pub game ideas and give aways. So, talk
credentials with POS that includes soft
to your supplier!
allows you to mail order a
drink and mocktail suggestions, plus
wide range of glassware,
deals on drink and snacks combos.
barware, branded clothing and outdoor equipment, from over 50 beer, wine and spirits brands.
KP Snacks is serious about working with our customers to help identify the right range for them and make a positive difference to their snack sales, which is vital in today’s competitive environment.
WE’RE SERIOUS ABO
AC Nielsen Total Market 52 wks to 21.06.14 **600 nat rep sample, adult snackers Dec 14 TNS †AC Nielsen MAT 03.01.15
CGA Food Service sales data 2014.
ing e lead KP - Th and in nut br K * the U
nells O’Don free n - Glute nack s s m u premi
We offer a one-stop snacking solution with an extensive portfolio of leading name brands including favourites such as McCoy’s, Hula Hoops, Pom-Bear and KP Nuts.
oops Hul a H No.1 ’s The UK snack** t a e fun to
’s - The McCoy e cut g d i † No.1 r r and b s p s i cr
Research supports consumer opinion that a signiﬁcant portion of outlets have room to improve their snacks range . ††
There are a staggering 600 types of bagged snacks on the market so deciding which ones to stock can be a tough business decision. Whether you are on-trade or off-trade, and whatever your outlet type, size or location, we are committed to working with you to make the most of your crisps, snacks and nuts sales potential and help your snack sales thrive!
KP’s Perfect Pub is a category-driven programme which will see the leading snacks brands working in partnership with pubs.
UT SNACKING SALES! Consumer research shows that on average 50% of customers look to purchase a bagged snack when visiting a pub or bar‡.
KP Snacks Perfect Pub programme has identified the perfect snacks range and merchandising solutions to meet the needs of varying pub types and customers, including its new O’Donnell’s range – delicious handcooked, gluten-free crisps.
...and you should acheive your share of those sales. The right You r ange for Core Range
Premium Niche 6 lines
O’Donnells Salt & Vinegar
O’Donnells Cheese & Onion
Penn State Pretzels Sour Cream & Chive
Traditional 7 lines
McCoy’s Cheddar & Onion
McCoy’s Salt & Malt Vinegar
Big Hoops BBQ
McCoy’s Cheddar & Onion
KP Salted Peanuts
KP Cashew Nuts
McCoy’s Flame Grilled Steak
KP Dry Roast Peanuts
McCoy’s Flame Grilled Steak
KP Chilli Peanuts
Brannigans’ Roast Beef & Mustard
KP Dry Roast Peanuts
KP Salted Peanuts
McCoy’s Salt & Malt Vinegar
McCoy’s Mexican Chilli
McCoy’s Sizzling Prawn
KP Chilli Peanuts
McCoy’s Mexican Chilli
Penn State Pretzels Original Salted
Brannigans’ Smoked Ham & Pickle
KP Pork KP Cashew Big Hoops Scratchings Nuts Salted
KP Salt & Penn State Penn State Vinegar Pretzels Pretzels Sour Peanuts Original Salted Cream & Chive
McCoy’s Sizzling Prawn
KP Chilli Peanuts
KP Pork Scratchings
Family 9 lines
KP Salted Peanuts
KP Cashew Nuts
Penn State Penn State Pretzels Pretzels Sour Original Salted Cream & Chive
Skips Prawn Cocktail
KP Dry Roast Peanuts
GET SERIOUS - ORDER TODAY TO MAXIMISE YOUR SALES!
CGA Peach Consumer research 2014.
Big Hoops Salted
Big Hoops BBQ
Beer Festival Run Your Own
Interest in cask ales and traditional ciders is at an all time high. So how better to put your venue on the map as a beer drinker’s haven, than to run your own beer festival? Take Stock asked beer festival veterans Nigel Pickering of Wortley Mens Club, South Yorkshire and Lynn Green of The Crown Inn at Belton for their top tips…
Getting started • Involve your regulars. Their contacts
will be invaluable.
• Don't go too big. It's better to sell out
than be left with a load of beer.
• Try and link the day to a local event
and if it’s a summer festival, before
the school holidays start.
Beer & cider selection
you need to provide these? If you’re
planning a marquee, get it organised
as size and position will determine
how many people you can serve.
• Leave yourself at least six to eight
weeks to get organised.
• Start with a one-day event. Once
you’ve established yourself, word of
• Decide upon a venue. Are there
mouth and local demand will tell you
if you can go bigger.
facilities such as toilets or will
• Venue size will dictate how many
beers you can feature.
• Get beer ideas from your regulars and
your local CAMRA branch.
• Have a selection. The Crown Inn’s first
festival seven years ago had just nine
beers and two ciders. In 2015 this had
become nine ciders and fourteen real
“Our festival has definitely brought new people into the bar. It was the talk of the village for weeks and interest in our beers skyrocketed!” Lynn Green , The Crown Inn
• Organise tasting notes and/or signage
Have something different for the
simply hand over at the bar. This
speeds up service and means you can
use volunteers to serve too!
sale. • Set up a sales till so visitors can buy beer tickets which they can
• Get in sufficient half-pint plastic
glasses and have plenty of bins for
discarded empties. You need to
keep your festival tidy.
• When choosing the beers, try to have
a nice mix of styles and strengths
Nigel’s advice is to have around 50%
to 60% of them Pale, Blonde, and IPA
for each of the beers and ciders on
• Decide what entertainment you’re
• Sort out food. Doing it yourself is
couple of Stouts, Porters and ABV’s
a massive job on top of running the
above 5%, with the rest traditional
festival, so talk to your locals - they’ll
bitters. He looks for something a bit
tell you where the best hog roast;
different or seasonal for the ‘Beer
mobile fish & chip or pizza people are.
• Do a deal with your chosen food
• The same goes for cider. Have a
provider(s). Rent them a pitch or
agree a percentage of their takings.
range of styles and sweetness levels.
• Offer more than beer. Single-serve
• A bouncy castle for the kids is great -
Prosecco, wine, Pimm's etc. are easy
to serve and profitable.
• Book local groups for entertainment.
and cheap to hire.
• Don’t forget soft drinks for the kids
Middle of the road to start, then up
the tempo later on.
• Get casks delivered at least three days
• Ask a local farmer or haulier to lend
before and make sure the ale within is
you a curtain-sided trailer that can act
in peak condition.
as a stage.
• Advertise well in advance. • Use local radio, put flyers into local
shops and takeaways and get your
regulars to tell the world.
• Link your festival to a local
charity. They’ll spread the word and
be a great source of volunteers to
help on the day.
• Put up signs on routes around the
festival to attract/direct visitors -
but make sure you take them down
afterwards. • Think about selling beer tickets
ahead of the event and encourage
advance sales by offering a discount.
going to offer for every age group.
Style at 4% to 4.5% ABV. Then a
• Be organised • Get your beers in situ and conditioned well in advance • Have reserve supplies • Keep the site tidy and toilets clean • Pray for good weather • Have a good time!
• Tell your neighbours and local police
what’s happening. Invite them too!
• Ask locally to borrow tables and
chairs. Your regulars can be a big help
here. • Organise the bar area - which can be
as simple as table-tops on old barrels.
• Borrow or hire cooling equipment,
taps, jackets, drip trays etc.
• Get power and lighting arranged.
“If you choose a local charity to support, you’ll have no problem getting volunteers to help.”
Beer & Cider Festival is 1-3 July
Nigel Pickering, Wortley Mens Club
Festival is on Saturday 16th July
This years Wortley Mens Club 2016.
The Crown Inn Beer & Cider from 2.30pm to the early hours!
A New Flame
Cooking with charcoal in specialist ovens is setting the UKâ€™s restaurant scene alight.
The short answer, is yes. Mibrasa are
Kitchen space is key. Ovens need to
seen by many as the charcoal oven
be sited under an extraction canopy
industry leaders, so we gave expert Neil
as they emit carbon monoxide, but
Mantle a bit of a grilling. He pointed out
because they donâ€™t require gas,
that no matter what size of restaurant or
electrical or water services, this gives
kitchen - the right equipment, correctly
you a certain amount of flexibility.
Grilling and cooking food over natural fuels is nothing new. Natural fuels have been around for as long as man has been cooking. Smoky, rich and complex flavours clearly lie deep within our psyche. We all know that a charcoal oven or grill comes with a certain amount of theatre - and this plays a large part in food presentation, but is it as easy as it looks?
installed will serve you for many years
Appliances which are designed to burn
solid fuels need to create and maintain
The first question you might ask yourself is what do you really want to get out of your charcoal oven? Do you want to create a new menu around it, or add flavour to your current one? This should help you decide which size of oven to go for. Primarily, a charcoal oven should be seen as an intrinsic piece of equipment and not just a fringe one. It is hugely versatile and will produce excellent results on all types of meats, fish and vegetables - even desserts. Solid fuel appliances generally use wood, wood pellets or charcoal to create the heat output required. Depending on their origin and quality, each of these fuel options will burn at different temperatures and create diverse flavours.
CHARCOAL GRILLED PIZZA WITH MOZZARELLA SPINACH & PROSCIUTTO
high temperatures, so they are naturally
When sourcing a new oven, take the
heavy - therefore suitable lifting gear
time to see one in action. Well-made
needs to be considered. A smart move
equipment will last for years and will
would be to position your oven so it is
continue to retain all-important heat
in view of the restaurant, as an actual
and subsequently flavour. Ensure the
flame really brings the whole customer
door correctly meets the cabinet and
dining experience to life.
that there is no cooking smoke escaping
Is it safe?
from the front. Above all, taste the food that a charcoal
An enclosed charcoal oven should be
oven creates. You’ll see how earthy,
treated with the same respect as any
complex flavours can be created with
piece of hot cooking equipment. The
greater consistency - the cornerstone of
chamber can reach temperatures of
any commercial kitchen.
over 450°C so care should always be taken. Well-constructed ovens such as
the Mibrasa will retain heat and outer
Apart from the added flavour and
surfaces will become warm but not
theatre which comes with charcoal
dangerously so. It is also important to
oven cooking, you’ll notice much
note that existing floor surfaces should
speedier cooking times, increased depth
be strong enough to support the weight
of flavours and a much higher retention
of the unit.
of juices. Many people think that such
Generally, cleaning the oven is not difficult. Just be aware that the oven operates at such searing temperatures it is advisable to allow the embers to fully cool before removal and cleaning.
What can it do for me? There has been a huge change in the restaurant sector. Historically, a large proportion of sales were in traditional open grill Greek and Turkish restaurants. But when new equipment came onto the market, many diverse restaurants,
an oven is only suitable for meats, but
SUPER JUICY CHARCOAL GRILLED BEEF BURGER WITH A BRIOCHE BUN
JERK-SMOKED CHICKEN WITH GREEN SALAD
the possibilities are endless.
Fuel for thought There are many fuel options available. Having tested many types through the Mibrasa oven, it’s clear that you get what you pay for. Cheap charcoal will burn quickly which leads to more frequent topping up, so you’re using more of it. Therefore, a good mid-range product will give you a suitable burn time with less replenishing.
from top-end Michelin-starred
Here are just some of the delicious
establishments to grills and steakhouses
dishes that can be created quickly and
came on board.
easily in your charcoal oven.
CRISPY GRILLED PORK BELLY WITH BBQ SAUCE
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Euro Euphoria EURO 2016 kicks off at the Stade de France on 10 June.
the last May bank holiday is out of the
A whole month of football not only allows football fans to live, breath and talk football, it is a prime opportunity for operators to score too!
website, inhouse and word of mouth
way, you need to start promoting your EURO plans via your social media, via staff. Speak to your suppliers for POS and pre-order your beer buckets and extra ice.
The tournament starts on Friday 10
nations are on Saturday 11 June.
Customers are coming to watch the
occasions. Why not have a bit of fun and create a theme mocktail list for
match they’ll be quick and easy for bar staff to pour.
to be standing queuing at the bar and missing that crucial Rooney goal! Make sure you have plenty of beer buckets and also pitchers to make cocktails or bar, but if you put an offer on pitchers you’ll sell more as your customers will think it’s them getting the good deal.
Food Most matches kick off at 2pm or 5pm - prime eating times - so make sure your kitchen is fully staffed and prepped ready for the increased footfall. Why not offer a temporary snack menu too that works outside your normal menu? This would fit well for the 5pm and 8pm
games as customers may want to eat
From a free pint with a meal to 2FOR1
Be on the ball
are willing to splash out on special
children and if you mix them up pre-
June and finishes on Sunday 10 July. The first matches featuring home
soft drinks and fruit juices as parents
and Red Card Ribena will be fun for the
Pimm’s. This not only saves time at the
Make sure you stock up on bottled
them? Penalty Punch, Free Kick Fruity
footie so that means they don’t want
Take Stock shows you how to get the best result for your business.
drinks during half time, offers are a great way of attracting trade and they’re likely
Get organised. The last thing you want
to return to the bar without an offer
your plans getting is a red card! Once
once the final whistle has been blown.
pre or post match. Plus, snacky, finger food is quick and easy to prepare, takes minimal fuss to serve (bar staff can do it if waiting staff aren’t working) and the style of food often makes for bigger orders and allows you to justify higher menu prices.
Finger Food • Hot dogs - Choose from the
frankfurter varieties and top with
the classic ketchup, mustard and
fried onions or be adventurous and
opt for mac 'n' cheese or bbq pulled
pork. Serve in a bun or bread and
offer sides of sweet potato fries
• Nachos - Cheesy or with a Mexican twist, nachos are a great single or
• Pizza - Single slices or a full one,
pizzas are quick and easy and a firm
favourite among young and old.
Offer different sizes for children and
adults • Chips - Customers still love the old
favourite! From curly fries, spicy
wedges or just plain old thick-cut,
they can be served with cheese on
top or kept simple with ketchup or
• Burgers - From a classic to a cheese
and bacon, offer a variety of buns
from brioche, gluten free to a plain
Bar snacks Make sure you stock up on your bar
Wales v Slovakia
Saturday 11 June, 5pm
England v Russia
Saturday 11 June, 8pm
England v Wales
Thursday 16 June, 2pm
Russia v Wales
Monday 20 June, 8pm
Slovakia v England
Monday 20 June, 8pm
Poland v Northern Ireland
Sunday 12 June, 5pm
Ukraine v Northern Ireland
Thursday 16 June, 5pm
Northern Ireland v Germany
Tuesday 21 June, 5pm
Republic of Ireland v Sweden
Monday 13 June, 5pm
Belgium v Republic of Ireland
Saturday 18 June, 2pm
Italy v Republic of Ireland
Wednesday 22 June, 8pm
Thursday 30 June - 3 July, 8pm
Wednesday 6 July & Thursday 7 July, 8pm
Sunday 10 July, 8pm
snacks. From crisps, pork scratchings and nuts these snacky faves will be flying off the shelf faster than Theo Walcott’s penalty kick. With crisps, stock plenty of sharing format bags as research shows more than 1 in 3 people are now eating a large bag by themselves in one go!
In 2014 there was an
86% rise in hot dogs on bar menus
CLASSIC CRUST CHICKEN & BACON MELT
STUFFED CRUST PEPPERONI
GARLIC DOUGH BALLS
CONTACT YOUR LOCAL WHOLESALER & PLACE YOUR ORDER TODAY *IRI Value Sales 52 w/e 5th December 2015
Don’t bury your head in the sand! Get your auto enrolment solution for just £495 today! Get started today, visit us online: www.pumpedbusinesssolutions.co.uk/todays-AE
WORKING IN PARTNERSHIP
Sm Mr. John
Smith Mr. John Street 1 Sample y Cit Smith D AB12 3C
Please note that Todays Group are merely passing on information received from third parties in connection with possible options in respect of important issues such as Auto-Enrolment pensions. In passing on information, neither Todays Group nor its associate companies are providing advice regarding pensions nor giving any form of ﬁnancial advice to its partner companies or their employees. If any individual wishes to receive advice regarding their pension, you should contact an Independent Financial Adviser
TAKE STOCK STOCK TAKE
Workplace Pensions New legislation states that by October 2018 every qualifying employee should be offered a workplace pension. This is the responsibility of the employer, which means all businesses with one or more employees need to have access to a qualifying automatic enrolment pension scheme to be compliant. Process
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What is automatic enrolment? Recent legislation has stated that qualifying employees now have the right to contribute to a pension and automatic enrolment is the way to do that - known as the ‘workplace pension’. The government has made it the obligation of the employer to provide access to a workplace pension and make it available to all their eligible employees earning £10,000 or more, aged between 22 and the state pension age and who are a UK resident.
For some, the scheme can seem
When does it get enforced?
daunting - even scary - with most
By 1 October 2018, all employers in the
operatives not having a clue where
UK will have to have the system in place.
to start. Take Stock spoke to Jon Lee,
Before then, each employer has a ‘staging
director of Pumped Business Solutions
date’ - the date they must have it set up
(PBS Ltd) who specialise in introducing
on-trade operators to the workplace
Last August all employers received a
pension scheme at an affordable level.
letter notifying them of their ‘staging
He explains all about automatic
date’, these dates have been going in
enrolment; its importance and why it’s
waves across the country depending
something you most definitely should
on the size of business and number of
not be putting off.
What’s the cost? The fear among business owners - especially landlords - is that implementing the scheme will cost them thousands of pounds. The reality is it won’t; as long as they don’t leave it until the last minute. NEST, the free government scheme, lets them set it up by themselves. It relies on the employer reporting to the pension regulator and completing ongoing assessments of the workforce as well as calculating contributions, but in reality how many people will do that? We work with an automatic enrolment operator who can set the system up for as little as £495*, plus a monthly £5 per person per month for completing the ongoing assessment. * Payment dependent on staging date
How does it work? The employer will fill out an application form acknowledging who they are and who needs to be added to the scheme. They submit the application to the enrolment operator who then starts the process of automatically enrolling qualifying employees and invites the other workers to join.
What if an employer doesn’t comply? I can’t stress enough how important this is. It’s the law. Non-compliance is taken as seriously as tax fraud; with fines up to £10,000 a day - even prison in some cases. And just to be clear here, it’s the employer’s responsibility to auto enrol their qualifying workers into a pension scheme, not the employee.
When should an employer start setting up? Ideally they should get the ball running now. The sooner the better, really. The government recommends that you start to set up the scheme well before your staging date - 12 months if you can. That way any complications can be sorted well in advance and not last minute, as the staging date is the date your system should be live not the date you start working on it. So if your staging date, for example is July 2017, then you should start it July 2016 at the latest. takestockmagazine.com
What happens if they leave it until the last minute? I appreciate that July 2017 seems so far away and therefore a lot of on-trade employers will be thinking they have plenty of time (especially if they only have four or five members of staff it affects) and won’t see it as a priority but it is. There are two ways you can do this: early staging for less money, or late staging for more money. I tell all my members to ask about it and get quotes, but in truth if you leave it three months before your staging date it is going to
Who is eligible? • Full-time employees • Earning £10,000 or more • Age 22 to state pension age • UK resident one month if the employee chooses to leave the scheme they can opt out. Every three years the employer has to
cost you more.
re-enrol eligible workers back into the
What if the staffing situation changes?
their job and finds new employment, the
pension scheme. If an employee leaves
If an employer is aware that one of their members of staff is leaving or planning to leave in the near future they still have to set the scheme up based on the number of staff currently in their workplace. If an employee leaves their business they can take their pension (money already collected) to their next employment, where in turn, that employer will also have the scheme set up. That’s why the scheme has been set up, to make sure every employee has a pension. Easy!
How much does an employer have to put in? If your staging date is up to 30 September 2017 the employer has to contribute 1% of their employee’s salary - with the employee doing the same. So, as an example, if an employee is on a £12,000 salary both the employer and the employee would each be contributing £10 a month. It then changes to 2% contribution by the employer and 3% by the employee from 1 October 2017 to 30 September 2018.
new employer has to automatically enrol them, if they qualify, into the scheme but the same option applies should they wish to leave. Remember, not only are you fulfilling a legal requirement to set up a work-based pension, but you are enhancing your workers' benefits package. For more information visit www.pumpedbusinesssolutions.co.uk and download the easy to understand info pack, or call Pumped Business Solutions today on 0800 050 2626
* The above details are current legislation, all figures in the examples quoted are exclusive of tax and for demonstration purposes only, figures are correct at the time of printing but are subject to changes in legislation. “Please note that Today’s Group / Take Stock are merely passing on information received from third parties in connection with possible options in respect of important issues such as auto-enrolment pensions. In passing on information, neither
From 1 October 2018 onwards * the employer will pay 3% and the employee
Today's Group nor its associate
regarding pensions nor giving any
Does an employee have to join the scheme? Up to 30 September 2017 it is compulsory that the employer enrols the employees that qualify into the scheme, but after
companies are providing advice form of financial advice to its partner companies or their employees. If any individual wishes to receive advice regarding their pension, you should contact an Independent Financial Adviser”.
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from the kitchen
The Crabbie's Grand National on 9 April has become a national treasure. The greatest show on earth, it is supported and watched by those who love a flutter and those that do it on this day only. Over the page are other popular race events that will pull in the punters and keep the bookies busy.
CRABBIE'S GRAND NATIONAL When: Saturday 9 April Where: Aintree Racecourse, Liverpool What’s on: Take your place for ‘The Grandest Show, The Greatest Drama’.
WIN! GRAND CRABBIE'S TICKETS NATIONAL
The world will stop in its tracks, as 600 million people watch live on television 40 horses and jockeys line up to race the legendary and notorious course.
Take Stock is giving away 2 tickets and overnight accommodation to the Crabbie's Grand National Ladies Day at Aintree on Friday 8 April 2016. Visit www.takestockmagazine.com/competitions.
And thanks to the Grand Opening Day two days before and Ladies Day on Fabulous Friday the excitement and suspense will be building - and you can be part of it!
Entries close on 19 March 2016 and the winner will be drawn at random and notified.
So, go on, take a gamble and enter!
LADBROKES ST LEGER FESTIVAL When: Wednesday 7 September Saturday 10 September Where: Doncaster racecourse
What’s on: It marks one of the most historic racing events on the calendar; a perfect chance to impress guests with VIP hospitality..
CHELTENHAM FESTIVAL When: Tuesday 15 March Friday 18 March Where: Cheltenham Racecourse What’s on: The finest horses, jockeys, owners and trainers battle it out for the highest racing honours, their reputations and
Photo by John Hoy
QIPCO 1000 GUINEAS DAY When: Sunday 1 May Where: Newmarket Racecourse, Newmarket What’s on: The Sunday concludes the QIPCO Guineas Festival with even more top quality racing and awesome on course entertainment. takestockmagazine.com
ROYAL ASCOT When: Tuesday 14 June - Saturday 18 June 2016 Where: Ascot Racecourse, Berkshire What’s on: With 300 years in the making it’s an event like no other.
THE APRIL MEETINGS When: Wednesday 13 April - Thursday 14 April Where: Cheltenham Racecourse, Gloucestershire What’s on: Gives you the chance to enjoy two weekday fixtures
INVESTEC DERBY DAY When: Saturday 4 June Where: Epsom Downs Racecourse, Surrey What’s on: With winnings of £1.325m, it has one of the biggest stakes in UK racing, and remains the one race that everyone wants to win
WELCOME TO YORKSHIRE EBOR FESTIVAL When: Wednesday 17 August Saturday 20 August Where: York Racecourse, York What’s on: Our oldest, richest, fastest, and most famous races provide sporting excellence combined with fashion and fun over four fabulous days.
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Bank holid ay
2nd & 30th May
Queen's 90th bir thday
Father’s Day 19th June
Plan Ahead With two bank holidays, Father’s Day and the Queen’s 90th birthday celebrations to look forward to, it is vital you plan ahead for driving uptake and sales. Father’s Day is now considered to be a
not only advertise this well in advance but
bigger event than Mother’s Day and one
show them! Knowing whether you are
of the on-trade calendars busiest events.
showing the games may be the decider
The two bank holidays always bring in
in whether Dad - or anyone else football
customers and thanks to the Queen, you
mad - comes to you or stays home.
have chance to boost your business even
And if the British weather holds out then
From alcohol to soft drinks, the last thing
all three events could be even more
you want to run out of over these events
profitable than expected!
is drink, so make sure you place an order well in advance! It’s better to be safe than sorry so if you are worried about being
A BBQ is a great way to bring in trade,
left with surplus stock, stick to bottles and
but with our luck the heavens are likely
cans as far as possible.
to open. Don’t let it put a dampener on
not be your cup of tea to decorate your premises, but punters love it. Ask your supplier for plenty of POS items to help get you and your staff in the spirit.
Stand out from the crowd From discounts and entertainment to themes and locally sourced produce, extra effort and detail will make sure you stand out from the crowd. If you have a band playing make sure the time is clearly stated, or why not put on karaoke? It’s
the days and have a backup plan. That
way, customers will still flock to your
Make sure your bar menu caters for
establishment regardless of whether
everyone - not just the drinkers. All three
the beer garden is open or closed. Be
events will attract children, tee-totals,
optimistic and advertise the BBQ and any
designated drivers and grandparents. To
entertainment you are hosting - but state
prevent these getting bored or restless
that if the weather changes it will still be
and wanting to head home, get creative
on or something else in its place.
with your alcohol-free menu. Get
A fun pub equals a busy pub. It may
decorate and spruce up your premises to
more with a four-day planned event.
Be weather ready!
Get the right atmosphere
together a themed Mocktail menu - you can adapt this for the children too (see
Father’s Day and the second bank holiday
our suggestions on page 57) - and make
weekend both land on two crucial
sure you have herbal and fruit teas, plus
football events: EURO and the Football
fancy coffees on tap too.
something young and old enjoy. If you are using locally sourced ingredients on the BBQ or even as a one-off menu, shout about it. Have a theme-special offer on; two free pints for Dad when you order food, or free ice cream for kids if a family of four order a meal over the bank holiday weekend. Make your business the place customers want to visit - and stay.
League play-off finals, so make sure you
Advertise In the run-up, promote everything from your menu to your entertainment through social media, website, word of mouth, in-house posters and staff - even an A-board out front with your listing and offers on works well. Promoting well in advance will also stop any clashes with local business.
A royal celebration
Care home residents love an excuse for a party or specially themed meal occasion - especially as many of them will be of
Father’s Day Menu
an age with the Queen. Sue Dunk, editor of Care Home Catering, suggests the
following tips to make the celebration go off with a bang! • Make the celebration a street party
theme complete with Union Jack
bunting, tablecovers and napkins.
Have platters of traditional party food
such as sausage rolls, sandwiches,
vol-au-vents, cheese & pineapple
sticks and old school desserts like jelly and ice cream, blancmange or trifle
Muscadet or Picpoul de Pinet
Belgian White Ale
German or Belgian Wheatbeer
Beaujolais or Pinot Noir
Roija or Portugese Douro
Porter or Stout
Chablis or Provence Rosé
Mixed BBQ Grill
Shiraz or Malbec
IPA or Amber Ale
Sticky Toffee Pudding
Ginger Beer or a Dark Lager
Dunkel or Sweet Cider
Dark Sherry or Madeira
Cherry Ale or Guinness
• Serve a quintessentially British cream
tea, from pretty china teapots
• Make a birthday cake which can be an
afternoon treat for the residents
served with a cuppa
• Jugs of Pimm's or fruit punch will be
well received. Or cider, perry or ale
with lower ABV's
• Have a sing-along with the old time
music favourites and get residents
to dress in their Sunday best and
invite friends and family.
See May-June edition of Take Stock for more details on care home catering
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Take Stock Magazine provides news, features and business boosting ideas for restaurants, cafes, pubs and hotels.