Take Stock Magazine - May/June 2016

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAY - JUNE 2016

A Royal

Celebration

Cider

Success

Bank Holiday

Business

TAKE STOCK FROM THE EDITOR

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FOLLOW US ON Whether you are a royalist or not, you can’t ignore the fact that the Queen is celebrating her triumphant birthday ­ and it’s going to be a big deal. Her birthday was on 21 April but the official celebrations are 12 to 15 May so you need to get that bunting up and those Union Jacks flying!

The weekend of festivities offers a prime opportunity for the whole industry to thrive especially now that longer opening hours have been granted for pubs. Read our feature on page 13 to see how your business can profit from the event.

There is a ‘Rule Britannia’ theme running through this issue. On page 19, we salute the nation’s favourite dish: fish and chips! Now a pub classic, as well as a takeaway winner, this simple, but tasty dish is more popular than ever and should have a place on your menu.

It may still be spring, but I always associate this time of year with the start of summer. The lighter nights, al fresco dining and the abundance of events - Father’s Day, bank holidays, FA Cup final ­puts everyone in a better mood. The next two months also present a fantastic opportunity to boost your business ­indoors and out. To help, we’ve got just about every angle

covered from making sure your menu suits all, to stocking the correct drinks and sprucing up your beer garden ready for customers and a sunny day.

Our industry is exceptionally hard­working and it attracts the best of the best. I had the chance to experience this first hand at the recent Cook & Serve Competition. Organised and sponsored by The University Caterers Organisation (TUCO), nine teams went head­-to-head in a 90-minute live cook-­off at Hotelympia in London.

Read page 60 to find out who was crowned best in class.

On behalf of the Take Stock team and Today’s we hope you enjoy this issue.

Tweet us @TakeStockMag

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAY - JUNE 2016

A Royal

Celebration

Cider

Success

Bank Holiday

Business

Tracy x

Published by the fabl.

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

Art Director Richard Smith

Editor Tracy Johnson

Designers Mark Longson Joe Harrison

Cheers Editor David Jackson News and Features Sarah Hardy Alex Hinge Fiona Kyle Hollie Pickles

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2

Social Media Vicky McNeill

CONTENTS FEATURES 13-15 Happy Birthday Your Majesty!

17 Say Cheese!

19-21 You’d Batter Believe it!

23-24 Bank the Business 29-33 Cider Success 39-40 Top Dads 42-47 World Whisk(e)y Day

29

CIDER SUCCESS

49-50 Water Makes the Biggest Splash 53-54 The Great Outdoors 56-59 5-Star Care Home Cooking 60-61 Best in the Class 63-65 A Summer of Sport 70 Plan Ahead

13

19

HAPPY BIRTHDAY YOUR MAJESTY!

42

WORLD WHISK(E)Y DAY

56

YOU’D BATTER BELIEVE IT!

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4

5-STAR CARE HOME COOKING

EVERY ISSUE 7 Calendar 8-11 What’s New 35 Feed Your Eyes

35

36-37 We Grill - Sergeant James St Claire-Jones 67-69 Time Out

8

67

WHAT’S NEW

TIME OUT

RECIPES 24 Roasted Pepper, Olive & Cannellini Bean Salad with Homepride Tomato & Basil Dressing 40 Mixed Grill with Crispy Hens Egg & Faggots 59 Confit Duck

36

WE GRILL - SERGEANT JAMES ST CLAIRE-JONES

40

MIXED GRILL WITH CRISPY HENS EGG & FAGGOTS

59 5

CONFIT DUCK

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Calendar May-June

1­

F1 GRAND PRIX

MAY

Russia

2­

BANK HOLIDAY

2428­

CHELSEA FLOWER SHOW

MAY

Olympia London

814­

MAY

COELIAC UK’S AWARENESS WEEK

AVIVA PREMIERSHIP RUGBY FINAL

28­ MAY

CHAMPIONS LEAGUE FINAL Milan

QUEEN’S 90TH BIRTHDAY See our feature on page 13

Barcelona

MAY

MAY

28

Twickenham Stadium

13-­ F1 GRAND PRIX 15­ 14­

V 27-­ ENGLAND SRI LANKA 31 2ND TEST

MAY

MAY

1215­

28-­ 30­

FOOTBALL LEAGUE PLAY-OFF FINALS

29

F1 GRAND PRIX

MAY

Monaco

30

BANK HOLIDAY

1­

THE CRAFT GUILD OF CHEFS AWARDS 2016

Wembley

MAY

MAY

EUROPEAN CHAMPIONS CUP FINAL

JUNE

NATIONAL VEGETARIAN WEEK

MAY

21-­ 22­ MAY

1-­4 JUNE

MAY

21

EURO 2016 STARTS

11

WORLD GIN DAY

JUNE

ROYAL BATH & WEST SHOW The Showground

FA CUP FINAL

3

JUNE

Wembley

HSBC SEVEN WORLD SERIES London

JUNE

12 JUNE

1319 1418­

F1 GRAND PRIX Canada

US OPEN Pennsylvania

JUNE

ROYAL ASCOT

JUNE

15

BEER DAY BRITAIN

JUNE

Lancaster London

Lyon

1622­

10

MAY

BRITISH SANDWICH WEEK

MAY

915­

ENGLAND V SRI LANKA 3RD TEST

JUNE

MAY

MAY

3-5­ LONDON WINE FAIR

913

NATIONAL FISH & CHIP DAY See our feature on page 19

4­

JUNE

INVESTEC DERBY DAY Epsom Downs

7

GOOD FOOD 16-­ BBC SHOW SUMMER 19­ NEC Birmingham

JUNE

19

FATHER’S DAY

JUNE

See our feature on page 39

19

F1 GRAND PRIX

27­­

WIMBLEDON STARTS

JUNE

JUNE

Azerbaijan

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New What’s

May-June

Find Your Flow

Let’s do the Twist!

CGA research shows that 25% of total on-trade

Budweiser - the iconic American

wet sales are soft drinks. It also shows that 60%

beer - has responded to demand from

of consumers want to see a better range of adult

consumers by introducing twist off

orientated soft drinks. So, Lucozade’s launch of an

caps across the range. Covering 300ml,

on-trade exclusive range couldn’t be better timed.

330ml and 660ml bottles the change

Available in three flavours - Original, Orange and Pink

makes opening a Budweiser simple and

Lemonade, all are offered in strikingly labelled 330ml

convenient - further enhancing Bud’s

glass bottles, giving excellent in fridge and back of bar

appeal as the perfect beer for festivals,

presence. Adding to that visibility is a range of POS

events and in sharing buckets during this

materials including beer mats and tent cards carrying

summers’ numerous sporting occasions.

the strap line ‘Find Your Flow’. Add real energy to your

www.budweiser.co.uk

soft drink offerings with this exclusive on-trade range.

Bigger Muscle’s Hot Stuff!

SC Johnson has responded to demand with the launch of three of their top professional

Real Crisps are launching Pepperoni

cleaners in a new 5-litre format. Available now

- a delicious limited edition flavour to

are Mr Muscle All Purpose Cleaner, Mr Muscle

their handcooked range of punchy,

Professional Floor Cleaner and for the kitchen,

no-nonsense flavours. Sitting as a

Brillo Professional Concentrated Detergent

perfect addition to existing flavours

Cleaner. All three offer busy professional

like Roast Ox or Sea Salt & Vinegar,

operations highly effective cleaning solutions

limited editions generate new news

in an easy to use and store format.

for consumers and capitalise on the growing demand for hand cooked crisps. Pepperoni has a deliciously

Baked not Fried KP Hula Hoops are an established favourite amongst snackers across the land. But that hasn’t stopped KP from innovating, which is why they’ve come up with a brand new addition to the range. Hula Hoops Golden Hoops Cheese is the first baked rather than

with all the spice, heat and meaty flavour you’d expect and will be a perfect addition to your Real Crisp range.

fried snack to be launched. There’s that same great

Launching 23 May

KP taste but with 30% less fat. No MSG, artificial

in 35g, 50g and 150g

colours or flavouring too. Hula Hoops, with that

pack sizes.

same great taste and 30% less fat? A definite winner!

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moreish flavour

8

New Look Bottle Customers are looking for a premium experience, something Wood’s - makers of the only Demerara navy rum bottled at 57% - have recognised with their brand new look for an old favourite. Gone is the classic shaped 70cl screw top bottle, replaced by a stronger, squatter, sturdier one with a cork closure that exudes quality. And quality is the name of the game for what’s in the bottle - a dark rum that’s blended in Guyana to Wood’s original navy recipe that includes rum from the only working single wooden pot still in the world. Old Navy Rum with a whole new shelf presence. A winner!

Simply

Going Wild! Better Nescafé’s range of best selling coffees Heineken has announced a new Wild Blueberry and

are now available in brand new, easy

Lime flavour of its Bulmers cider range - tapping into

to handle OOH catering sized tins.

demand from young adults for ciders with bold tastes

Developed alongside extensive customer

and flavours.

research, the new tins are a complete departure from the awkward round

Available in 568ml bottles, the 4% ABV cider satisfies

catering tins of the past, allowing

increasing consumer demand for blueberries and

operators to stack, store and serve more

is the only mainstream blueberry flavoured cider in

easily and hygienically. The complete

the market.

Nescafé range will benefit from new tins

The new Bulmers variant joins a range that includes

- so look for the redesigned tins when

Cider Pear, Crushed Red Berries & Lime, Zesty Bloody

next ordering Nescafé Original, Gold

Orange and Cider Original - ensuring there’s a

Blend, Azera, Cap Colombie, Blend 37,

Bulmers cider to satisfy every taste.

Alta Rica or Partners Blend. www.simplybettertin.co.uk

Twisted Pilsner 5% ABV Staropramen from Molson Coors has established itself as the #1 Czech beer in the UK on-trade. Indeed, it ranks #7 in the world for sales volume. So when a new addition to the family is announced, attention is required!

Staropramen PRAVHA is an exceptional 4% ABV draught continental lager with all the qualities of its big brother, but with a lighter taste that will appeal to drinkers who want a high quality pilsner with a slightly less powerful kick. Bar presence is assured by stylishly modern bar dispensers with a twisted look - a look that extends to uniquely branded Pravha glassware that will drive attention and demand.

9

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New What’s

Draught Desperados Desperados - ranking #4 amongst

May-June

the UK’s packaged lager brands - has just launched on draught. The 5.9% ABV tequila-flavoured beer is aimed

New From Kellogg’s

at a twenty-something audience

47% of the UK population have muesli

to allow operators to both boost

and/or granola as part of their diet, so

their profit margins and encourage

it’s a brave foodservice operator who

responsible drinking.

looking for a premium drinking experience. That premium feel is supported by the release of a new schooner-style glass which, at two-thirds the size of a pint, aims

doesn’t have these healthy eating

This is the UK’s first spirit enhanced

options available for their customers.

beer available on draught and with

With that in mind, Kellogg’s have now

a distinctive illuminated steel pump

launched their tried and tested Crunchy

that draws the eye and a range of

Granola in a 1.5kg format that’s perfect

POS including branded bar runners is

for foodservice. And for consumers on

sure to be a hit.

the go there are new additions to their cereal bar range - a chewy bar with Cranberries & Roasted Almonds and two 5 Grain Muesli bars, one with chocolate and a blend of nuts, the other combining red apple, peanuts & pumpkin seeds.

Chef’s Pass There’s a new name in the world of professional catering - Chef’s Pass.

Developed by Kerry, the Chef’s Pass range kicks off with four on-trend marinades - Peri Peri Hot, Peri Peri Mild, Peri Peri Lemon & Herb and a Hot & Spicy - all allowing chefs to deliver consistent quality and authentic flavours every time. There’s also a completely unique product - Chef’s Pass Onion Reduction - that’s aimed

Give it Hell…Mann’s

at outlets that caramelise onions (and other vegetables)

With greater consumer confidence, casual dining’s on the up, as is

onions in just eight minutes. It increases yield too.

demand for takeaways. In both arenas, consumers are looking for signs that what they’re ordering has been prepared with care and attention.

One tried and tested way to give consumers that confidence is to make sure condiments on offer are of the highest quality. People are reassured to see names they trust. Now, joining Hellmann’s established Mayonnaise Stick Packs is a 15ml ketchup offering in the same format. Suitable for use in restaurants or inclusion in takeaway bags, the sticks have a closed shelf life of 12 months and for the environmentally conscious, are made from sustainably grown tomatoes.

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at scale. A flavour enhancement, Onion Reduction uses a blend of oils and herbs to allow chefs to caramelise

More information at www.chefspass.co.uk or via the Chef’s Pass app.

Magnificent

UFS Chef Rewards

Mayo

Heinz has added (seriously) GOOD mayonnaise to their range of top down 220ml table top sauces in standard and light versions.

With more than half of mayonnaise consumers

Have you enrolled with the UFS Chefs

coming from a young demographic who

Rewards yet? If not, you’re missing out

demand innovation and a product that offers

on the opportunity to earn great rewards,

taste and naturalness, Heinz’s new offerings are

including phones, vouchers, knives,

perfectly placed additions to Heinz’s top selling

Kindles, iPads and Xbox equipment.

range of table top sauces.

Visit UFSRewards.com for full details!

Back of House Sauces

New Amsterdam Having taken the US by storm, New Amsterdam vodka is now available in the UK. Boasting the old name for New York, New Amsterdam is a premium 100% grain imported vodka that’s five times

Heinz Foodservice has launched a new back of house sauces range, allowing

distilled and triple filtered. Crafted

operators to quickly and easily respond to fast changing taste trends. The range

with botanicals, citrus and a nod to

of 875ml squeeze bottles includes Smokey Baconnaise, Heinz 57 Gherkin Relish,

juniper, New Amsterdam is smooth

Grill-House sauce, Mustard BBQ sauce, Sticky Korean BBQ sauce and a Creamy

enough to drink straight, but perfect for

Black Pepper Ranch sauce.

cocktails too. An American vodka that’ll

More information and recipe ideas visit www.heinzfoodservice.co.uk

Kerrymaid Kitchen

be a great addition to your premium vodka listings.

Two kitchen sauces from Kerrymaid - Bechamel and Hollandaise - have been launched.

Developed for busy chefs, both aim to deliver all the taste, texture and flavour of homemade in a ready to use format, thereby eliminating the risk of wastage through the risk of splitting and curdling when cooking from scratch. Both meet 2017 UK salt targets, have no artificial colours or flavourings added and allow chefs to offer an allergen controlled consistent tasting premium sauce, straight from the pack. www.kerrymaid.com

11

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TAKE STOCK

FEATURE

90

Happy Birthday Your Majesty!

From 12-15 May royalists up and down the country will be waving their Union Jacks with pride in honour of our Queen’s 90th birthday. As parties line the streets of the nation, Take Stock shows how you can capitalise on the monarch’s milestone....

The classic cuppa Whether it’s English breakfast, decaf or fruity, a cup of tea will be a central feature of the Queen’s celebrations so this is a prime time for tea shops and cafes to make the most of the royal event by stocking up! Serve with a British brunch or afternoon cream tea as additions to your menu - and don’t

operators the opportunity to capitalise on

perfect party food that is easy to prepare

this central demand for a cup of tea.”

and screams of nostalgia!

A tipple or two!

For care homes, old school desserts

According to one of the Queen’s former chefs, Her Majesty likes to round off her day with a gin and Dubonnet - so it’s unlikely she’ll disapprove of a tipple or

In care homes, as long as the alcohol

“The classic cup of tea is heralded as a

level is monitored and doesn’t interfere

the Royal Family,” says Isabelle Haynes,

with a resident’s medication it is fine for them to have a little tipple! Jugs of

senior brand manager OOH Tetley, who

Pimm’s with lots of lemonade are ideal

commissioned a study that revealed

or even a glass of Prosecco topped

how tea comes number six in a top 20

with a little cranberry or raspberry will

poll of British icons. “Our new campaign

complement a cream tea or slice of

#ItStartsWithTea demonstrates that

birthday cake perfectly. Alternatively,

feelings of national pride still run high,

residents may be partial to a cider, perry

as eight in 10 people state that they feel

or ale - but be sure to go for a lower ABV.

proud to be British. With the category

or trifle appeal to even the most jaded of palates - and help to keep residents hydrated, too.

two being poured in her honour!

forget to hang the bunting!

British icon alongside the Union Jack and

like jelly and ice cream, blancmange

growing out of home at +3%, with 4

Party food

billion cups of tea now consumed in the

Sausage rolls, cucumber sandwiches,

UK every year, according to Allegra, the

vol-au-vents, and cheese and pineapple

Queen’s 90th birthday celebrations offer

sticks are just some examples of the

13

In

1837

Queen Victoria granted Twinings its first Royal Warrant for tea

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For landlords, plates of complimentary

The Queen apparently likes jam pennies

food spread across the bar will not only

- tiny raspberry jam sandwiches cut into

keep the punters in the pub for longer, it

circles the size of an old English penny

will leave a lasting impression on them

and washed down with Earl Grey tea.

and encourage a repeat visit.

Serve the tea in pretty china teapots

Cafes and delis should change their daily sandwich board into a royal theme with delights such as coronation chicken or cucumber with the crusts removed - just how Ma’am takes it!

Afternoon tea Still taken by Her Majesty on a regular basis, why not theme your afternoon tea to suit the Queen?

Whether you’re a pub, restaurant, hotel or cafe, an afternoon tea added to your menu for the weekend is an excellent way to bring in customers and drive uptake and sales for what is a simple, easy dish to prepare.

According to the royal former chef Darren McGrady Her Majesty’s favourite cakes are honey and cream sponge, ginger, fruit and a chocolate biscuit cake. Offer a variety of sandwiches from cucumber, smoked salmon, egg mayonnaise, ham and mustard - always with the crusts off.

and tea cups to make it that bit special and authentic.

Cake challenge To help celebrate the occasion Unilever is calling on all care home caterers to make the most creative royal-themed 90th birthday cake and win some super prizes that include an overnight stay in London and tickets to the NAPA Gala for

Have a knees up!

Most care home residents will be of a similar generation to the Queen so a knees up for them will be a big deal.

Decorate the dining room with flags, bunting and memorabilia and get staff to dress up in 1920s clothing if possible. Reorganise the dining hall so

you and your residents! A cake in honour of Her Majesty would help residents integrate as they mingle for a slice of cake, cuppa and even a rousing rendition of Happy Birthday! So, in no more than 300 words say why your cake should win, why you picked the theme and how your residents got involved.

the residents are seated at long tables to

Visit www.ufs.com to enter. Entry closes

resemble a street party and invite them

15 July 2016.

to a singalong of the oldies - even hire a singer if your budget will stretch to it.

Invite family and friends round too.

Cafes, delis, pubs and hotels can get proactive too even if they aren’t actually doing anything special on their menu to honour the occasion. Union Jack flags or bunting scattered about the place will do wonders for lifting your customer’s spirits and get them in the mood for the special birthday - there are a lot of royalists out there so you do not want to alienate any possible trade because of a bah humbug attitude.

15

LONGER OPENING HOURS On Friday 10 and Saturday 11 June pub opening hours will be extended in England and Wales to mark the Queen’s 90th birthday. They will be able to stay open an extra two hours and will close at 1am

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TING I C X E NEWURS O FLAV ttles o lb m 875

Will it be smokey, sweet, sour or sticky that will excite your customers this season?

Our brand new range of back of house sauces is ready to help you keep pace with fast changing taste trends quickly and easily.

TAKE STOCK

FEATURE

Say Cheese!

Cheese is eaten all year round, but you can adapt your offering to suit the season.

A menu favourite, from sandwiches to salads, quiches and ploughman’s, cheese is versatile and tasty. It’s a nutrient-rich food and a source of protein, calcium, phosphorus and vitamin B12.

Take Stock asked head chef Gail Pizer from Utopia at Broughton Hall in Skipton how to adapt your cheese offering to make it a light and refreshing option for summer.

Sandwiches

Salads

Use a light and creamy goat’s cheese

Primavera - a medley of edamame

(we use Yellison Farm), with roast

beans, sugar snap peas, asparagus and

Mediterranean vegetables and sweet

pea shoots with a lemon and mint

chilli jam in a crusty baguette or malted

dressing, topped with crumbled ricotta or

seeded bread.

homemade lemon ricotta.

For a refreshing and summery taste, try

Feta - feta or Yorkshire fettle on a salad

cream cheese with fresh basil, sunblush

of sliced fennel, English apple slices,

tomatoes, baby spinach and roast ham on

pomegranate seeds, fresh tarragon with

a crusty baguette, sliced bread or bagel.

a light lemon and oil dressing.

Quiches

Ploughman’s lunch

Lighten up your quiches by using an

Traditionally made with mature cheddar,

authentic tangy Greek feta with fresh

try switching it around a little with a

garden peas and fresh chopped mint or

tangy Wensleydale or Lancashire. For a

go pastry and gluten free and make it

complete change, use buffalo mozzarella

into a frittata.

with ciabatta bread and continental

There are over

meats, and mostarda fruits instead of pickles and chutney.

700 different named cheeses produced in Britain alone

It takes around

10 litres

of milk to make Cheese

Wine

Goat’s cheese

Chenin Blanc

Brie

Chardonnay

Cheddar

Cabernet Sauvignon

Mozzarella

Sauvignon Blanc

Feta

Beaujolais

17

1kg

of hard cheese

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FAMILY FAVOURITES SINCE 1871

There are some things we never forget, like the authentic, original flavour of Ben Shaws. As great today as it was back then, it’s the drink we all grew up with, but never grow out of.

TAKE STOCK

FEATURE “Not only are the boxes a marketing opportunity; your shop brand, nutritional advice or offers can be printed on them, it gives you better portion control,” says Craig - who uses cardboard cartons for his own business. “They not only help with the customer’s dietary needs but help shop owners profits since you are controlling how much stock is given out.” With healthy cooking becoming more of an issue, oils such as rapeseed are becoming more popular. “It is healthier but more expensive so it’s not across the board,” adds Craig.

You’d Batter Believe it!

Fish and chips is still the nation’s favourite. A dish that has been eaten - and loved - for well over 100 years, it is just as popular today as a takeaway or a pub and restaurant classic.

“Fish and chips are regional. In Yorkshire, you’ll find 90% of the shops are still using traditional beef dripping.”

Award-winning The National Fish & Chip Awards (NF&CA) is now entering its 29th year.

The awards, open to a wide range of fish and chip businesses, have a variety of categories. “The awards celebrate the great UK British tradition,” says Andy Gray.

“They have set a benchmark for good practice that has helped the entire UK fish and chip industry to define exactly

With National Fish & Chip Day on 3 June,

a dash of salt or maybe tomato ketchup or

what it means to be the very best from

we thought there was no better excuse to

a squeeze of lemon juice.”

taste and presentation, to ingredients

Tops for takeaways

and operations.” The awards were set

celebrate our enduring love of the good old fish and chip dinner!

up at the request of fish and chip shop

Secret to the best

With over 382m portions of fish and chips sold every year, it’s the UK’s top takeaway dish. “Customers are getting a meal with natural ingredients, at a competitive price and with an amazing taste - who wouldn’t want that!” says Craig Buckley, National Federation of Fish Friers’ regional director and owner of The Fish Bar in Crewe. “The standard of fish and chips has risen over the past 10 years. With people having less disposable income and the competitiveness of other takeaway cuisines, the level of

“Sourcing the best raw ingredients is key to

service and hygiene has risen enormously.”

Award, as part of the 2016 National Fish

Tips and trends

& Chip Awards (winners being crowned

attention must be given to the ingredients in terms of storage, preparation, cooking

Some fish and chip shops are taking a

and serving. The fish (cod or haddock)

trendier approach. Craig Buckley’s Fish

should be moist, succulent and flaky, and

Bar in Crewe has an open kitchen where

encased in a light, evenly-coloured golden-

customers can watch potatoes being

hued batter. Chips should have a crispy

peeled and chipped. Packaging is another

exterior but a fluffy white interior. Serve

area that has been modernised. Some

with a portion of mushy or garden peas

shops have discarded traditional paper

and a condiment of choice: vinegar (which

and polystyrene boxes in favour of bio-degradable and cardboard boxes.

“Fish and chips cuts across all sociodemographic divides - from the common man to royalty!” says Andy Gray, from Seafish who run the National Fish & Chip Shop Awards. “A relatively simple meal, when it is prepared and cooked with care and skill and served with a bit of love and attention, nothing could be more enjoyable!”

great fish and chips,” says Andy. “Care and

emphasises the sweetness of the fish),

19

owners who asked Seafish to promote and protect their livelihood in light of increasing competition in the takeaway sector. Being judged one of the best fish and chip businesses in the UK can have an enormous impact on trade, with previous winners seeing sales increase by up to 100% within weeks of winning.

The winner of the flagship Independent Takeaway Fish and Chip Shop of the Year

in January 2016), was Simpsons Fish and Chips, Cheltenham, Gloucestershire.

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TAKE STOCK

FEATURE

A pub classic Fish and chips are a menu favourite in pubs up and down the country. Most pubs have them as a regular on their main menu and some, such as The Spread Eagle in Sawley, Lancashire have a fish and chips special on a Wednesday for the bargain price of £5! “It’s a pub classic,” said executive head chef Michael Penaluna from St Mary’s Inn in Morpeth, Northumberland. It has been open for around 14 months and fish and chips was on the menu from day one.

“Done right, it’s a win, win dish. It’s our biggest seller - we sell around 100 portions a week,” adds Michael. “We prepare it in the traditional way using fresh fish and good beer in our batter, but we have worked on it to make it the best. It may be a simple dish, but to do it right there are a lot of elements to it.” He always uses cod, unless none is freshly available and then he uses haddock. St Mary’s Inn serves a good-sized portion - 400g fish - alongside chips cooked three-times and homemade mushy peas and tartare sauce. Half portions are available and fish trimmings are used to make fish bites and fish fingers for children. Gluten-free batter is available too. Offering takeaway fish and chips is a good opportunity to generate more sales (and profit), and something more pubs are catching on to. The Five Bells in Colchester, Essex advertise this service and recommend customers come into the pub to have it cooked to order. It will take 15 minutes - just time for a pint!

available; they are a core part of the fish

•

From the 1880s onto the post-war years, fish and chips remained an affordable family shared meal.

•

By 1910 there were around 25,000 fish and chip shops around the country, peaking at 35,000.

•

Fish and chips helped win the First World War! It helped feed munitions workers and kept the families of the fighting men in good heart.

•

British soldiers identified each other during the 'D' Day landings by calling out 'fish' and the response or password was 'chips'.

the menu, giving fish and chip shops the opportunity to make more profit,” says Chris Gardiner, UK marketing lead for Heinz Foodservice. Heinz has found that customers are prepared to pay up to 35p for their SqueezeMe pod range. “Traditional shops should be offering at the very least ketchup, tartare and mayonnaise - but with Americana still being a big food trend, fish and chip shops should consider

10,500 fish & chip shops in the UK

62% of fish sold in

fish and chip shops

is cod

Customers still want good old tasty fish and chips but some are looking for lower fat options. One alternative is Maggi’s Lemon & Herb Crunchy Bake; a seasoned crumb coating ideal for baked fish, and particularly

adding BBQ sauce to their offering.” Adding

good for schools and anywhere looking

gravy or curry sauce to fish and chips is a

for a healthy alternative to frying. Just coat

continual bone of contention between the

your fish and bake. It contains no added

north and south, but are still firm favourites

MSG, preservatives, colours or flavours and

- just don’t forget a gluten-free option for

meets the government’s 2012 responsibility

the gravy.

crunch to cheaper cuts of fish like hake or

Where did it all begin?

coley, and is a great way to get children

•

Fried fish was introduced to London

by Jewish immigrants as far back as the 17th century. Fried potatoes as chips probably originate from Belgium.

•

Fish and chips were first served together as a complete dish around 1860 - the Malin family of London and the Lee's of Mossley, near Manchester both staking claims to be the first.

eating oily fish such as trout and salmon.

Get saucy Fish and chips wouldn’t be the same without salt and Sarson’s vinegar but new research has discovered that those fish and chip outlets that don’t sell sauces are missing out. “These days sauces should be

From the 1870s the fish and chip trade spread rapidly, and soon became a readily accessible hot, nutritious meal for many factory and mill workers.

and chip offering and they complement

Baked options

deal salt target. It adds an interesting

•

21

Source: www.federationoffishfriers.co.uk

Nutritional value Fish and chips can be pitched as a nutritiously balanced meal that can be enjoyed as part of a controlled diet. Fish provides an excellent source of low fat protein, minerals and nutrients. Potatoes are a valuable source of carbohydrate and a side portion of peas qualifies as one of our ‘5 a day’.

Gluten free Gluten-free options are becoming more available in takeaways and pubs. Bizzie Lizzie’s in Skipton, North Yorkshire uses a mixture of rice, potato, tapioca, maize, buckwheat and gram flours for its glutenfree batter. And to make sure that there is no chance of contamination a dedicated part of the frying range is used exclusively to cook the gluten-free fish - which is available at exactly the same price as the normal battered fish. “We have had an extremely positive reaction since we started offering gluten-free fish and chips last year, helped by obtaining 'Accredited

By Coeliac UK' status shortly after,” says Katie Davison, marketing director.

Fizz and chips!

A pub or restaurant can make their fish and chips a higher premium by serving it with some fizz! Mateus sparkling rosé goes great with the dish. Or how about having an offer on Prosecco? A free glass with every order of fish and chips during quieter times will boost sales - and profits - on both.

takestockmagazine.com

TAKE STOCK

FEATURE

Bank the Business May offers operators two great opportunities to cash in on extra trade thanks to its bank holiday weekends on the 2nd and 30th. Bank holiday weekends are a huge treat for many customers. They have become synonymous with days out with friends and family, eating, drinking and enjoying fun times.

Fizz it up The love affair with Prosecco seems to be never ending! A sure seller - especially among ladies - why not encourage sales by creating an offer around half price bottles when ordered with lunch. Or, 2FOR1 glasses of Prosecco during the normal quieter hours between 3-5pm that will not only draw in custom, but will encourage them to stay once the offers have ended.

Pitch perfect A group of friends meeting for the afternoon or evening are there to enjoy each other’s company - not queue. They want to be able to enjoy a drink without the hassle of waiting to order. Therefore, pitchers of Pimm’s and cocktails are great alternatives to the usual bottle of wine or pint of beer. Not only will they be bought in quantity, for ease and value they will continue to be ordered - especially if the sun is shining and customers are sat outside. Make sure your bar or table waiting staff are keeping an eye on the pitcher and when it is three-quarters empty ask the customer if they want another one brought to them?

Beer buckets

a reduced portion - useful if you don’t

Apply the same theory to beer buckets as

or wedges on the side. Perfect for a pub,

to pitchers! Groups drinking bottled beer

cafe or snack bar to prepare.

won’t want to spend time repeatedly visiting the bar. Offering a beer bucket not only makes it easier for the customer, they’ll buy more without realising, and the attentive service by staff will leave a lasting impression - and encourage

have a children’s menu - and offer chips

Fish, premium chicken and pulled pork dishes are current consumer favourites according to Premier Foods new Insights & Trends Guide. The research offers chefs recipes to help ignite menus and keep

repeat visits.

them right on the money.

Quick and easy

“We hear about growing macro trends

A varied customer profile will flow

eating’, but we were keen to find out

through your outlet during the bank

what people really wanted to see on

holidays; singles, young families and

UK menus,” says Sarah Robb, channel

older people will all be looking for the

marketing manager at Premier Foods.

same type of food: quick and easy

“We were surprised to discover that

solutions that satisfy the appetite. Cheesy

diners really want to see more fish on

nachos are a great starter option. Simple

the menu - whether it’s a more indulgent

for the kitchen to prepare, they achieve a

battered fish and chips or a lighter fish

great margin as they are a super sharing

dish as a healthier alternative; it is such a

platter for adults and children.

versatile ingredient.”

such as ‘trash to table’ and ‘optimised

Chilli, lasagne or cheese pie can be made in large batches and cut to size for

23

takestockmagazine.com

Drinking up Not all customers over the bank holiday will be drinking alcohol - especially those who are planning to visit a snack bar or cafe. Customers eating lunch out-ofhome tend to avoid alcohol, so will be looking for more sophisticated beverages.

As a result, premium soft drinks are set to become a more important option, according to Britvic’s latest soft drinks review. So stock up on bottled soft drinks, fruit juices and bottled water (read our feature on page 49), and make sure they are always well chilled.

also provide a range of hot beverages including coffee, tea and hot chocolate.

Make sure you also have a stock of low and non-alcoholic beers. Or create a Mocktail list for the teenagers who want something a little bit grown-up and special.

Chilli 3 ways Versatile, tasty and easy to prepare, chilli makes a great dish. Here are our three ideas: • Chilli Nachos for sharing

Developing offers

• Chilli Jackets for light bites

A free bowl of chips when two kids’ meals are ordered, a free bowl of ice

• Chilli with Rice for a fuller dish

cream with every kid’s meal, or a free pint of lager and a glass of wine - or for those with no licence a soft drink offer - with every main meal are all great offers to

Since the age of your consumers will

encourage customers to visit your outlet.

vary, it is important to cater for all - make

To help with orders, and keep custom

sure your outlet stocks an extensive

flowing throughout the day, how about

range of soft drinks which covers all the

saying that children under five (have a

major categories including carbonates,

maximum number per family) eat free

juices and mixers. For additional revenue

between 2-4pm or offer unlimited fill-ups

consider milkshakes, smoothies or

on certain soft drinks.

even ice cream sodas. Don’t forget to

“This is a simple, healthy dish that works right across the menu; as either a starter or a main course and can be served hot or cold. It’s suitable for vegetarians and works really well as part of a sharing platter. Homepride Tomato & Basil Sauce is a great choice as it has no artificial ingredients and contains no allergens.”

METHOD 1. Preheat oven to 190°C 2. In a mixing bowl, combine the peppers, olive oil, oregano and smoked paprika and mix well

3. Place on a non-stick baking tray and roast for 12-15 minutes, until the peppers start to

Preparation time: 15 minutes

brown at the edges

Cooking time: 15 minutes

4. Place the Homepride Tomato & Basil Sauce in a food processor. Blend with olive oil and

INGREDIENTS

sherry vinegar

Roasted Pepper, Olive & Cannellini Bean Salad with Homepride Tomato & Basil Dressing

1.5kg mixed peppers, chunky diced

5. Cool cooked peppers and combine with

7g smoked paprika

the cannellini beans and olives. Drizzle with

2g oregano, dried

Homepride dressing, sprinkle with the fresh

40ml olive oil

basil and serve

By Mark Rigby, executive chef for Premier Foods

200g Homepride Tomato & Basil Sauce

Serves 10

10g fresh basil, chopped

takestockmagazine.com

600g cannellini beans (drained weight) 200g black olives, sliced

SERVING SUGGESTIONS

DRESSING

This can either be served as a small tapas style offering, a warm vegetable side dish or

INGREDIENTS 20g sherry vinegar 20g olive oil

combined with mixed leaves and served as a starter.

For a main course, simply add mixed salad leaves and chargrilled chicken.

24

NEW

DIVE INTO • Mojito is the #1 cocktail flavour

FRESHNESS

• 7Up is the #1 Lemon & Lime carbonate*

STOCK UP

NOW

© Britvic Soft Drinks, all rights reserved.

Source: * Nielsen Scantrack, total coverage, vol, 52 we 31st October 2015

Why go round when you can go ‘sqround’?

NESCAFÉ ® launches ‘The Simply Better Tin’…

NESCAFÉ® is set to take on a whole new shape this month with the much anticipated launch of its new, innovative ‘sqround’ shaped tin.

The new packaging innovation, which took years in the making, merges the benefits of ‘square’ with ‘round’ to seal in flavour cup after cup, resulting in a ‘Simply Better’ coffee tin for the Hospitality Industry.

Offering a more convenient way to make coffee, the new ‘sqround’ shaped tin is easier to hold and pour, whilst the hinged lid seals in flavour and means no more lost lids.

Lynn Little, Category Business Unit Lead for Standard Ingredients at Nestlé Professional says “Our new ‘sqround’ tin will completely transform how our customers are able to serve, store and present coffee.

“From ‘lost lids’ to ‘hard to grasp’ tins, it’s often the small things that present the biggest challenges, and the new tin means these frustrations will now be a thing of the past.

“At NESCAFÉ®, we are at the cutting edge of innovation, and continually strive not only to make our coffee better, but also to find ways that will make our customer’s lives that little bit easier. The new ‘sqround’ tin is the latest in a long line of product innovation, and one

we hope will make the art of making coffee that little bit simpler.”

SEAL IN THE FLAVOUR CUP AFTER CUP

®Reg. Trademark of Société des Produits Nestlé S.A

STOCK UP NOW Rekorderlig is the 2 nd fastest growing brand family in total cider *.

AVAILABLE IN FOUR BEAUTIFULLY SWEDISH FLAVOURS. *Source: CGA Brand Index MAT data to 26/ 12 / 2015

TAKE STOCK

FEATURE

Cider Success Cider has had an important place in pubs and bars for years, and in the past decade sales have been buoyant, helped in no small way by innovations such as fruit ciders and increased interest in premium draught ciders.

So how best to take advantage of that

ciders still account for 70% of on-trade volume. They’re the real engine room for cider sales and act as an important footfall driver for customers - typically 35-50 year old men - looking for a traditional, session cider.

interest and ensure your outlet both keeps existing cider aficionados happy and attracts new drinkers to the category?

Here are Take Stock’s top tips for cider success.

•

Know your audience •

£1.7bn is spent on cider in the ontrade, but tastes are changing.

•

Once a red-hot seller, demand for pear cider has crashed - now accounting for just 4% of sales according to CGA Brand Index MAT data for 26 December 2015.

•

And that data also tells us that while sales are down slightly, apple

The big winner is fruit cider, which now commands 26% of on-trade volume. Interestingly, demand is coming from a very different demographic to apple, namely 18-24 year olds - 42% of which are females - looking for and willing to experiment with new flavours and ideas.

So, when you’re deciding which ciders to stock, you really need to know

93%

of all UK pubs

sell cider

65%

of cider sales volume

is on draught

70%

of drinkers

think cider is more refreshing than beer!

your audience!

29

takestockmagazine.com

Meet the needs of your customers

on key drinking occasions, with a variety of flavours

NEW BULMERS WILD BLUEBERRY AND LIME

Consumers love to discover new drinks. Make sure your drinks offer satisfies your customers with something new and exciting.

DID YOU KNOW? • Bulmers Zesty Blood Orange is the No.1 NPD Launch in packaged cider in 2015 (CGA YTD Nov 2015)

• Old Mout has grown in Rate of Sale by 153% in the last 12 months, the fastest growth in the category

• Bulmers has a clear benefit in the category attracting more people in the UK on trade than Magners (Kantar Alcovision MAT)

• Flavoured cider typically takes 18% of fridge space but accounts for 35% of sales. Make sure you have enough space in your fridge to meet the demand.

TAKE STOCK

FEATURE

What to stock?

According to Bulmers it’s bottled cider that has been driving their sales

especially if you’ve already strong interest in cask ale, make sure you look at less mainstream craft ciders, many of which are now being offered in 20 ltr bag in box formats.

growth - especially

As with many other categories, premium

flavoured ciders like

continues to grow. Make sure you cover

their brand new Wild

all your customers’ requirements and

Blueberry & Lime

ensure you have a premium offering

flavour. This demand

available to drive experimentation and

for flavours hasn’t

trade-up, wherever possible.

gone un-noticed by

Figures show they’re prepared to pay for

other makers, just

the privilege!

look at the success of

Have cider cocktails: Did you know that gin and apple cider go really well together? Or that peach schnapps and cider, or dry ciders with golden rum are delicious combinations that enable you to offer a premium drinking experience

Heineken’s Old Mout,

Make the most of it

Carlsberg’s Somersby

If you’ve spent time optimising your

range, Rekorderlig’s

range of bottled, canned and draught

Get the glassware right: Cider makers

variants and Diageo’s

ciders, it makes sense to maximise sales.

go to great lengths to perfect their

combination of classic Pimm’s and cider

Do this by having:

product, and make branded glassware

in their Cider Cup family.

But ignore draught at your peril - sales are back on the rise,

A cider menu and/or blackboard: Tell your customers about what you have on offer. Include tasting notes, provenance

that’s profitable too!

available too. Make sure you use the right glass and that it’s clean and in perfect condition.

and style. Promote your next guest cider

Train your staff: Customers wanting to

and use POS materials to maximum

experiment with flavours and styles really

effect too.

appreciate guidance. Make sure your staff

So, maximise sales by

Food pairing: If you serve food, pair up

are knowledgeable about the ciders you

having a house cider

your dishes with the cider or ciders that

have on offer, including food pairings and

plus either a premium

complement the dish best. See our

ideal serves. If a cider is designed to be

one to up-sell to; an

guide overleaf.

served over ice, make sure it is. It’s great

making a great case for operators to dedicate another pump to cider.

theatre that gets other drinkers talking.

ever-changing guest cider which could be classic or flavoured, or, to tap into a new style that’s gaining real momentum, a draught cloudy cider.

Get the mix right It’s your clientele that will help determine the range and style of ciders you offer. Younger drinkers are typically adventurous, so make sure you’ve a good selection of flavoured ciders on draught - Strongbow Dark Fruits and the Rekorderlig range are obvious candidates - to complement your bottled and canned ciders.

With the growth in craft, drinkers are more interested in the provenance of the ciders on offer and want to know where they’ve come from, the apples used and the story behind the brands.

To satisfy this ever increasing trend for information and innovation - and

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takestockmagazine.com

STOCK THE FULL RANGE OF PIMM’S CIDER! FRUIT CIDER IS THE FASTEST GROWING SEGMENT WITHIN CIDER 95% OF FRUIT CIDER CONSUMERS ARE INTERESTED IN TRYING NEW DRINKS & INNOVATION! VARIETY IS IMPORTANT: 7 10 OUTLETS NOW STOCK 4 OR MORE FRUIT CIDERS!

TAKE STOCK

FEATURE

Food & Cider -

the perfect match Cider works with food just as well as beer and wine.

However, it’s important to spend some time getting the right match.

Here’s a quick guide to what goes best

Cream: The acidity in cider makes it ideal for cream-based dishes. But also, dishes

It’s well known that cider works

such as risottos and baked pastas

exceptionally well with pork dishes,

work well with a cold, crisp cider.

both in the recipe itself and as an accompaniment.

Chops:

However, what about other dishes?

Pork with apple is a classic marriage.

But Sunday roasts, sausage and mash, as well as ham hock and gammon are the perfect pairing with lighter ciders such as Rekorderlig.

Cheese: Cider goes fantastically well with Camembert, Cheddar and Wensleydale, but do exercise caution with the pairing of cider and strong blue cheeses such as Stilton or Roquefort - there is a definite clash.

Chicken & Crustaceans: Dishes that work well with white wine, a lighter cider, such as Old Mout Kiwi & Lime, will do the trick too. For example, mussels, fish pies, fish and chips and chicken casseroles.

Curry: A rich, bold cider works best with a good, spicy dish like korma, butter chicken or tarka dhal that tend to have a creamier flavour.

33

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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. Thanks to our sponsors RH Amar, Premier Foods and Kerrymaid you’ll each receive a £50 Amazon voucher.

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

Tweet us your best dri nk @TakeStockMag #mixo logist

Dean Douglass @dean_douglass

Sous chef, Twin Farms, Newcastle - King scallops, black pudding, pickled cauliflower & crackling crumb

Matthew Brewer @mattlbrewer92

Head chef, The Peppered Pig, Turnbridge - Tasting of pork, asparagus, confit potatoes, cider sauce & smoked apple

Rebecca Marshman @Bexxmrondeau

Juniour sous chef, rhubarb, London - White chocolate & basil dome with black olive & raspberry sorbet

35

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We

Grill takestockmagazine.com

36

Sergeant James St Claire-Jones Sergeant James St Claire-Jones is head chef at the Village Hotel, Solihull but also serves as a volunteer in 167 Catering Support Regiment. As an army chef, he has cooked for British troops around the world, fed thousands at the 2012 London Olympics and cooked for the Queen! He also made it to the semi-finals of the BBC’s Masterchef 2014.

What is 167 Catering Support Regiment?

Is there a difference between preparing a civvy menu and one for soldiers?

It is a bit like a military agency used by the British Army to deploy chefs around the world and for events in the UK too, such as the 2012 London Olympics and Royal Ascot. Everyone in the regiment is a trained soldier who is put on a two-week intensive training course to learn cooking basics; cuts of meat and veg, sauces etc.

I’m a chef by trade but not all the lads are. Some are lorry drivers or engineers but they get stuck in and learn on the job. At the moment there are over 200 chefs in the regiment and they get posted out across the world whenever the British Army needs them. You are contracted for 19 days a year but you can sign up for more days if you want.

Yes. Customers who come to the Village Hotel are paying guests who want a dining experience. With the regiment one day I’ll be cooking for lads who’ve come in straight from the field. They may have been standing in a trench knee-high in water all day so they want something warm and hearty that’s not only going to warm them up, but rebuild their morale. Other days I’ll be preparing canapes for the Officers’ Mess or cooking high energy flapjack bars for the special forces unit who need up to 6,000 calories a day per man! Hygiene is high on the agenda. Of course that’s true in a civvy kitchen, but in the army if you poison a soldier you could potentially knock half the battlefield out of action.

What made you sign up?

I studied catering at Solihull School but in 1990 I signed up with the Army reserves as an infantry soldier. But after five years serving I realised I wanted to concentrate on my career as a chef. I worked all over the place; restaurants, hotels and gastro pubs building my way up from commis to head chef. But I missed the banter, the camaraderie among the lads in the forces so I decided to join the regiment and have just been given my 10-year medal. Now, I have the best of both worlds.

What skills does someone need to be an army chef?

Because for most people it’s a second trade, you need the passion to learn. It is hard work- very hard work at times - so you need to really want to do it! Discipline, flexibility and a love of variety is essential too because one time you may be cooking for the Royal Marines or for thousands at an event like the 2012 Olympics! On on the twist side, the discipline I’ve learnt from the army helps in my civvy job - my hotel team call me the sergeant major because I’m very strict when it comes to timekeeping, uniform upkeep etc.

Where’s the most challenging place you’ve cooked for the regiment?

Antarctica. Cooking in a tent at minus 50 was pretty full on! I went for a four-month placement in November 2011 to cook for three separate Antarctic expeditions; the crew working on the Sport Relief challenge of the former Blue Peter presenter Helen Skelton who skied to the South Pole, a group of multi-millionaires who came to ski and the competitors of a 800k race. I had basic rations; fresh and dry, so had to be very careful how and what I cooked.

Each day we drove to a new camp so my priority was making sure everyone had hot drinks and soup while camp was set up. My main concern was feeding everyone enough calories though. Just breathing at that temperature makes you lose weight, so making sure they were fed enough was paramount. I made porridge for breakfast - bacon butties once a week - and then soups, stews, steaks and chicken for dinner. It was an amazing but challenging experience. Water would freeze solid after a couple of minutes and because the butter was so hard I had to shave it off!

Is it dangerous?

Not in the sense of being shot or blown up, but when I was in the Antarctic I broke my tooth and the paramedic had to do a patchup job with a piece of metal! So it is dangerous in the sense of there’s no back-up. But our catering lads wouldn’t be put on the front line - our job is to feed the lads on the front line. Obviously some lads can be posted to war-zones like Afghanistan or Sierra Leone but those are longer deployments which you have to volunteer for. My longest deployment was for the 2012 London Olympics where I worked for six months - I resigned from my head chef position at Jamie Oliver’s in The Bullring, Birmingham to do it.

Would you recommend a civvy chef to sign-up?

Where have you been posted to?

Without a doubt! I can’t understand why anyone wouldn’t want to do it. I can’t see any negatives. The travel, the money, the banter and teamwork make it one of the best experiences you can have.

You also make friends for life.

America, Cyprus, France, Gibraltar and the Falkland Islands to name a few. It’s a great way to see the world for free - and get paid! Other times I could be in London but it doesn't matter where I go, because for me it's all about making a difference to the lads I’m feeding.

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The Perfect Match • More adults are eating out, more often compared to this time last year* • The average adult eats out 5.5 times a month* • Ensure you stock the No. 1 selling soft drink in the on trade** which tastes great with food!

Source: *M&C Allegra Foodservice, Eating out panel, Q3 2015. **CGA Licensed Report, Total GB On Trade, MAT Volume Sales to w/e 26.12.15. ©2016 The Coca-Cola Company. Coca-Cola, Coke, Coca-Cola Zero, Diet Coke and the Coca-Cola Contour Bottle Symbol are registered trademarks of The Coca-Cola Company.

TAKE STOCK

FEATURE

Top Dads Father’s Day on 19 June is a chance for pubs to push sales and increase footfall.

Once seen as a gimmick, Father’s Day can be bigger than Mother’s Day when marketed well and is one of the on-trade’s busiest events.

Why? The pub environment is one that dads tend to feel comfortable in, and it offers good value for family dining. Most offer an all-day menu which gives the customer flexibility over eating times - something that helps on a special day like this, especially if dad has to coordinate with his childrens’ timings for the day.

What to do?

Keeping dad and his family entertained on the day will mean they will stay longer in your premises once they have eaten - and that means more drink and snack sales!

Most men like to watch sport. The F1 Baku Grand Prix and the US Open final are being shown on the day, so if you have access to these, it is worth showing them and advertising showtimes. Booking a live band is a great option, if you can afford it. It will keep customers in your premises for longer than they may have

so make sure your beer garden or any

out on special occasions. For designated

outdoor space is ready (see our feature

drivers or non-drinkers, flavoured and decaf

on page 53) and the BBQ is lit! A sunny

teas will be essential. Good coffee is a must,

day attracts all sorts of walk-ins so it’s best

and for those dads who are designated

to have a few extra members of staff on

drivers make sure you have some low and

standby - if only to cover main meal times.

alcohol-free beers.

Shout about it

Toast the day

In the weeks running up to the event

Most dads will want to have draught or

make sure you promote Father’s Day on

bottled beer, but depending on your menu

your website, through social media and

a chilled white or a bold red wine is a

in-house, asking regulars if they’d like

necessity (see our food and drink pairing

to book a table. Put up posters and

menu in your March/April Take Stock). Stock

promote your menu. Make a noise about

up on stout, Guinness and cider (see our

everything from the menu - food, drink,

feature on page 29), as these are popular

entertainment and offers.

drinks. Being a special day Dad may want to push the boat out and have an after dinner

Drinks

port, or even opt for a single malt. See our

The day may be about dad, but extended

feature on whisky on page 42 for the best

family from children to grandparents will

ones to serve.

be sharing his special day, so make sure you stock up on bottled soft drinks and

A dad’s dinner

fruit juices as parents are willing to splash

A Sunday roast is still a firm favourite but in the last Take Stock we brought you a

originally planned. Old school board

Father’s Day menu designed to give you

games have had a resurgence recently

ideas on how to plan your own. It can still

and are now a popular theme in pubs.

be viewed at www.takestockmagazine com.

They can be played by any age, and the

Most dads love meat, but make sure you

best thing is they stir up some healthy

have a fish option and a vegetarian option

competition among the family - as well as a lot of laughs.

on the menu too. Get the barbie out if the

Get outdoors

than a grill - and the smell will attract

sun is shining as diners love nothing better walk-ins too! To drive footfall, why not offer

If the sun is shining, your profits could

a free pint with every dad’s meal ordered?

soar. Most men (and women) love nothing better than drinking and eating al fresco

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Main

Mixed Grill with Crispy Hens Egg and Faggots Ronald Robson, head chef at The Merchants Tavern, Newcastle-uponTyne shares his top BBQ recipe Serves 6

PORK AND HAGGIS FAGGOTS

bones in the barbecue sauce. Set aside

INGREDIENTS

BARBECUE SAUCE

400g pork shoulder, minced 200g haggis, chopped into small pieces 1 onion, finely chopped 2 tbsp HP Sauce 1/2 tbsp rosemary leaves, chopped 100g caul fat, pig's 200ml ale 250ml chicken stock 1 garlic clove, crushed Salt and black pepper

140g ketchup 1 tsp black treacle 1 tsp Worcestershire sauce 1/2 tsp sweet smoked paprika 1 dash Tabasco 1/2 lemon, juiced 1 garlic clove, finely chopped 1 pinch salt

HAM HOCKED BAKED BEANS

INGREDIENTS

Black pepper, freshly ground

METHOD

METHOD

1. Add the onion, garlic, HP sauce, ham stock

1. Combine all the ingredients together and mix well. Set aside

(liquid left over from cooked ham hock - see recipe on the right) and a little salt and pepper to a saucepan, cover and cook on a very low heat for 30 minutes

2. Put the haggis, pork, rosemary and onion mix into a large mixing bowl 3. Preheat the oven to 180째C 4. Mix everything together, then divide into 16 balls, wrap in the caul fat and place in a deep oven tray. Pour in the chicken stock and ale to come halfway up the faggots and cook for 30 minutes

INGREDIENTS

1. Rinse the ham hock in cold water, place in a saucepan with the bay leaf and peppercorns.

1ltr apple juice 1 knob fresh ginger 1/2 tsp coriander seeds 1 star anise 1 cinnamon stick 1 tbsp peppercorns 1 rack pork short ribs 2 shallots

2. Cover with cold water. Bring to a boil and simmer until meat is tender and falling away from the bone. Remove hock from the pan and leave to cool

INGREDIENTS

METHOD

6 pork chops Salt and pepper

1. Place spices, peppercorns, shallots, garlic and apple juice in a pan, and bring to the boil

METHOD

and add the ribs

1. Season with salt and pepper 2. Grill on both sides until golden brown

3. Cover and cook over a low heat until the

but pink in the middle. Allow to rest

2. Once boiling, reduce to a gentle simmer

meat is tender, approximately 2 hours

4. Once tender, remove from the stock and set aside 5. Bring the stock to the boil and reduce to the consistency of a syrup and add to the barbecue sauce

6. Cut the ribs into single bones and coat the takestockmagazine.com

1kg smoked ham hock, soaked in cold water overnight 10 black peppercorns 1 bay leaf 1 large onion, peeled, halved & finely chopped 2 garlic cloves, peeled & crushed 2 tbsp plain flour 1 can chopped tomatoes 100g dried butter beans, soaked for 24 hours in cold water, then cooked Salt and freshly ground pepper

METHOD

BBQ PORK RIBS

2 garlic cloves PORK CHOPS

INGREDIENTS

40

3. To make the sauce, melt the butter in a saucepan. Add onions and garlic and cook until soft. Gradually stir in flour and add a litre of ham stock and chopped tomatoes. Simmer for 1 hour 4. Preheat oven to 200째C 5. Remove meat from hock and break into chunks. Add to the sauce with the cooked butter beans and season

TO SERVE On each plate, provide a chop, 2 to 3 faggots, one rib and a good portion of the ham hock beans. Add a dollop of BBQ sauce and some crusty bread.

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World Whisk(e)y Day

Every May around the world there’s a day dedicated to the enjoyment and celebration of one of the world’s greatest creations - whisky.

This year, World Whisky Day falls on 21 May and events will be happening far and wide. So, to get into the spirit, here’s Take Stock’s guide to all things whisky, compiled with the help of Whyte & Mackay’s Master Blender Richard Paterson.

What’s in a name?

The word whisky derives from the Gaelic ‘uisge beathe’ meaning ‘water of life’.

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E or no E? Around 1870 a lot of Scotch whisky was poorly distilled. Irish distillers exporting to America wanted to differentiate their product from the poorer Scotch whisky so added an ‘e’ to the spelling. In that market and in Ireland it remains the default spelling, while for most of the rest of the world, Scotland’s greatest export is spelt whisky.

What’s ‘Hot’ in the on-trade?

all helping to fuel consumer desire. The drinks-led pubs sector is now the largest for Irish whiskey at 22.3% of value sales.

American whiskeys - where consumer demand for premium brands allied to the launch of a number of flavoured bourbons have really caught the imagination of seasoned as well as new-to-the-category whiskey drinkers.

Offerings like Tennessee Honey and Tennessee Fire from Jack Daniels and a whole range of Jim Beam flavours are proving immensely popular, both by

Malts - showing sales growth

themselves and in cocktails.

of 20% over the year, thanks to innovative launches of single cask and limited editions that entice drinkers to

Whisky types

experiment.

Irish whiskeys - names like Bushmills, Tullamore Dew and Jameson’s are being joined by smaller, niche Irish whiskey brands,

42

Whisky is a distilled alcoholic beverage made from fermented grain mashes.

Different grains give different tastes, as does the ageing process - which is typically done in charred oak casks. The main Scotch whisky types and styles are:

Blended whisky: A mixture of different types of whisky, not necessarily from just one distillery. It’s the blend of different whiskies that gives a brand their character and taste.

TAKE STOCK

FEATURE

Scotland exports whisky to over

200

different countries

90-92%

of which are blended whiskies Blended malt: A mixture of single

strong cask strength whiskies and Indian

malts from different distilleries.

drinkers consume more whisky than the

Single malt: A whisky from a single distillery made from a mash that comes from just one grain. The blending of whisky from a variety of casks and maturities allows the blender to achieve the desired signature taste, which can then be replicated year on year.

Single cask: Whisky that comes from an individual cask. This means that while carrying the name of a particular brand, the taste can vary considerably between different casks.

rest of the world put together - much of it molasses based.

Japanese whiskies have a reputation for quality and are modelled on single malted barley Scotch and pot stilled. Top names include Suntory and Nikka.

Canadian whisky production stems from roots established

by Scottish settlers and received a massive boost during the era of American prohibition where

Cask strength: Rarely seen, these are

bootleggers including Al Capone

among the very best whiskies and are bottled from the cask undiluted or only slightly diluted.

ran Canadian whisky into the US -

World Whiskies No one’s sure who invented whisky - candidates include the Romans and the Egyptians. What is sure is that nowadays whiskey is distilled around the globe.

There are award-winning Australian whiskies and distilleries in Denmark and England. The Germans and Scandinavian’s are known for their

establishing a taste for brands like Canadian Club, Seagram’s and Crown Royal that persist to this day.

Finally American whiskey, where Bourbon (made from mash that’s 51%+ maize); Rye whiskey (51%+ rye) and Corn whiskey (80%+ corn) are long established tastes. Tennessee whiskeys such as Jack Daniels are produced in the same way as bourbons, save for being filtered through charcoal under strict regulation.

43

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- Celebrate -

WORLD WHISKY DAY Saturday 21st May 2016

Whyte and Mackay is the fastest growing standard blend globally IWSR 2015 [Volume % Cagr 2007-14. Analysis of the top 15 standard blends only]

The Dalmore and Jura are in double digit growth globally IWSR 2015 [Volume % Cagr 2010-14. Dalmore growth is 23.6%, Jura growth is 13.9%]

Stock up now and help your customers celebrate with a dram

TAKE STOCK

FEATURE

Whisky stored in barrels tends to evaporate at the rate of

2% per annum.

This is known in the trade as ‘The Angel’s Share’

Richard’s Rules

Bring the glass up to your nose a

The right glass

second, then a third time - you’ll

Master blender Richard is unequivocal about the need to use the right glass.

discover different nuances and aromas every time.

“You have to be able to get your nose

Then taste. Hold the whisky on top of

right into the glass, without leaving

your tongue, then under, then in the

room to insert a finger. You MUST offer

middle. Spend 20 seconds taking in the

your customers the right glass, which

texture. It’s the tongue that allows you

means either a stemmed ‘Copita’ or a

to taste. Flavour comes from the nose.

less showy ‘Glencairn’ - 16 million

Use both to savour every element of the

of which have been produced over

whisky you’re trying.

the years!”

The golden rule is simple -

The right drinking technique

Sip. Savour. Revere.”

”Whisky takes a long time to produce, so it’s expensive. You need to take your time.

Pour a little into the glass. Swirl it around. Admire the clarity and colour.

Stick your nose right into the glass and spend 20 seconds just taking in the aroma. Then put the glass down.

45

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WORLD WHISKEY DAY

THE

AMERICAN WAY

TRY A TENNESSEE COOLER

& JACK HONEY RIBS TENNESSEE COOLER Fill a highball glass with cubed ice, add 50ml Jack Daniel’s Tennessee Honey, 100ml of apple juice, fill to the top with ginger ale then squeeze and drop in a wedge of lemon

JACK HONEY RIBS – SERVES 4 INGREDIENTS

METHOD

• 2 racks spare ribs • BBQ rub • Tennessee Honey glaze

First make the glaze by mixing all the ingredients together, then add it to a medium-sized saucepan. Bring the glaze to a boil and then reduce to a simmer and cook until slightly thickened over medium-low heat for about 10 minutes, stirring frequently with a wire whisk.

BBQ rub: • 3 tbsp paprika • 2 tbsp sea salt • 2 tbsp brown sugar • 1 tbsp garlic powder • 1 tbsp chilli powder • 1 tbsp black pepper Mix all the rub ingredients together in a bowl and store in an air-tight container.

For the glaze: • 100ml Jack Daniel’s Tennessee Honey • 200ml maple syrup • 100ml soy sauce • 100ml ketchup • 1 tbsp hot sauce • 1 tbsp apple cider vinegar • 5 tsp BBQ rub

Set it aside.

Remove the membrane from the bone side of the ribs, then dust the racks with the BBQ rub. Set up your BBQ to cook at 110°C, add smoking wood chunks to the coals, and then place the ribs onto the grill, meat side up.

Wait around 4–5 hours and check the meat – aim for an internal temperature of 88°C. Brush the meaty side with the Tennessee Honey glaze and cook for a further 15 minutes until sticky. Serve with chips, American slaw and a Tennessee Cooler – enjoy!

ONLY BBQ SHOULD BE MESSY. DRINK RESPONSIBLY © 2016 JACK DANIEL’S. JACK DANIEL’S and TENNESSEE HONEY are registered trademarks. All rights reserved.

TAKE STOCK

FEATURE

Serving

And cocktails

“Neat whisky should be served at room

“Top mixologists have created some

temperature. There’s absolutely nothing

beautiful whisky cocktails that take tastes

wrong with adding water, indeed cask

into another dimension. Just think of

strength whiskies - which can often

classics like the Rob Roy or Rusty Nail.

exceed 60% ABV - actually benefit from

All I plead is that any whisky cocktail

a few drops of water, as they allow

you offer customers has no more than

the drinker to better appreciate taste

four ingredients, so the whisky element

and flavour.

isn’t lost.”

However, if adding water, make sure it’s

Helping customers get started

at room temperature and just add small

“There’s a whole new range of flavoured

drops at a time. You’re looking for a

whiskies and cocktail ideas out there, so

point where you’re enjoying the whisky’s

there’s a taste combination for everyone.

taste and dimension without getting

People are looking for new taste and

rawness or a burning sensation.

drinking experiences and they’re

Some drinkers like to have their whisky

prepared to pay for that pleasure.

THEY say that

love makes the

world go round

RUBBISH!

It’s whisky that

makes the world

over ice. In fact, some whiskies like

However, if you’ve a customer asking

many of the American flavoured ones

for advice on how to appreciate Scotch

are designed to be enjoyed ‘on the

whisky then I’d strongly advise you look

rocks’. Just remember that ice doesn’t

at offering a Lowland whisky, which tend

do anything for whisky like top quality

to be fresh, light and fragrant.

single malt - it masks and bruises it.

Then encourage them to move up. So

I’d be really upset to think that

go Speyside, then Highland - years of

someone was adding ice to one of

taste experimentation pleasure there.

our aged Dalmore’s!”

Then, finally, take your customer into the

Visit www.worldwhiskyday.com

world of Islay whiskies. Peat, seaweed,

for more details including holding

salt spray. Pure heaven.”

your own event.

47

go round…

but twice as fast!

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STOCK UP NOW

ARANCIATA ROSSA

LIMONE E MENTE

(Blood Orange)

(Lemon and Mint)

MELOGRANO E ARANCIA

POMPELMO

(Pomegranate and Orange)

(Grapefruit)

ARANCIATA (Orange)

LIMONATA (Lemon)

ADD A SQUEEZE OF ITALY TO YOUR SALES

TAKE STOCK

FEATURE

Water Makes the Biggest Splash Bottled water is the fastest growing sector of the soft drinks market.

with its unique “Vichy” silhouette is an elegant and sophisticated

On the increase in sales and popularity, customers are selecting bottled water as their drink of choice when eating OOH from takeaway outlets to dining in, water needs to make a big splash within your drinks options.

as the wine they choose. And, just like the wine market, there

shape, so would work well in a restaurant or hotel. Customers, quite rightly, want to have as much choice in the water they drink will always be extremities. The five-star Merchant Hotel in Belfast recently hit the headlines with a dedicated water menu, with the most expensive bottle costing an eye-watering £26.45 a pop.

Takeaway Make sure your water offering is as clear for customers to see as your other soft drinks. Prime position in the fridge or even on the counter will help generate sales, and if you are doing offers with

On the menu

sandwiches and drinks, include water as an option. Drive sales of

Water, like wine, should be listed on your drinks menu. Make

750ml and 1 ltr bottles instead of the usual 330ml and 500ml by

sure you include all sizes too and the different ranges - some

encouraging customers to buy a bigger bottle that they can take

customers will pay a higher premium for what they think is a

away to finish at home or work.

better brand. For example San Pellegrino’s green glass bottle,

49

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Strathmore’s Top Selling Tips

Health benefits More customers are conscious of what they - and their children are drinking OOH, so the pressure is on for producers/brands and operators to provide a range of low calorie and low and no added sugar options - and this is where water fits the bill perfectly. There is nothing better than water as a healthy option (still and sparkling) and by demonstrating that you have a good range gives a clear message to the customer that you are taking their health seriously.

This will also win over non-drinking customers.

All in the flavour Flavoured water is growing in popularity; growing 92% year on year. It ticks the boxes of those consumers who aren’t a fan of pure water but still want a healthy drink. Most flavoured waters contain low calorie sweeteners and sometimes fruit juice, so from a health point of view not as healthy as pure water, but they do contain essential vitamins and minerals.

Ask customers if

they would like water with their food or wine Serve the water chilled but with ice at customer ’s re quest only Pour water into a clean glass, ha lf fill, and present to customer with bottle and glass together Offer lemon or lim e when serving over the bar, or pl ace slices of each on a side plate at the table Remove empty bo ttles from the table. Ask the cu stomer if they would like a repe at order

Boost sales Where appropriate, ask customers if they’d prefer their water served with ice and a slice of lemon. Not only will it liven up a simple drink, the customer will be impressed by your initiative.

Have a bit of fun with your water - a board advertising water and encouraging customers ‘to make a splash’ with weekly Mocktails will increase sales of water and make it more exciting. Highland Spring have the Highland Sparkling Spritz mocktail - orange juice, cranberry juice, elderflower and sparkling water, but you can make up your own menu to suit the seasons. Both will appeal to the non-drinkers too and show customers that drinks of importance need not be just alcoholic ones.

Flavoured water is growing in popularity

92% year-on-year growth

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50

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TAKE STOCK

FEATURE

The Great Outdoors

There’s nothing like being out in the open air to encourage customers to build up an appetite or thirst and now the weather is heating up it’s time to make the most of the opportunities that eating or drinking outdoors can bring.

As well as giving your establishment extra capacity, you can create something really special and make it the talk of the town.

Local press will often feature places with outdoor eating or drinking space in the build up to summer, so it’s a good chance to put yourself at the front of people’s minds.

Be prepared Your garden furniture will not have seen the light of day for months, so it will need a really good scrub - perhaps even a lick of paint - before it is fit for customer use. Tatty or ill-fitting furniture will do nothing for your sales, so if you invest now and keep it well looked after - it’ll be worth the investment. Your outdoor area maintenance; neatly cut lawns, power-washed paving stones and making the area free of litter and cigarette butts is vital too. Sort both well in advance of the date you’re planning on opening your beer garden in case replacements or repair work is needed. The last thing you want is to miss out on a random hot day because it isn’t ready! Make sure you have ordered plastic glasses - pints and halves - and made a rota for additional staff to cover the beer garden. And if you want to hire a parasol, marquee or heaters (if you don’t already own them) you need to sort this now before the summer season kicks off.

All in the planning Make sure you have planned ahead for weekends, bank holidays and big sporting events as they are sure to pull in the punters.

Draw up your rotas well in advance so you know you have enough staff outdoors to look after all the extra customers, collect empty glasses and keep the area tidy. In the run up to busy periods, make sure the outdoor area and any furniture is scrubbed clean and ready to welcome your customer. Order any extra supplies you might need like plastic glasses, disposable plates and scented candles to keep bugs away.

Perhaps consider getting your locals involved - offer a drink and sandwich for them to come and help get your outdoor area ready for the summer months.

53

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Make the most of your space Not every establishment is blessed with a beautiful beer garden complete with stunning views and child’s play area but whatever space you have, you can still create a buzz around outdoor eating and drinking. More and more, we’re seeing tables and chairs springing up on the pavement outside cafes, giving customers the chance to people watch and soak in a bit of continental atmosphere. If you are lucky enough to have a beautiful view, make sure as many people as possible will be able to sit and take it in while they sip their drinks, but even if your outdoor space is situated in a car park you still can make it beautiful with a combination of potted and climbing plants and some twinkling lights.

Whatever the weather

Stay on top of hygiene

Here in the UK we’re not blessed with a pleasant climate all

Beer gardens can be a potential health and safety hazard

year round and although sitting out enjoying a pint or a glass of

if not kept clean and tidy. Spills of food and drink can be

cold white wine in the sunshine is hard to beat, there are plenty

potential slipping grounds, unfinished food left on tables can

of ways you can keep the outdoor vibe going all year round.

attract unwanted flies and wasps, and spills not cleaned on

When the nights draw in, you can create an entirely new mood

chairs and benches can annoy customers if their clothing

by putting out heat lamps, cosy chairs and warm blankets or

gets stained. Therefore, appoint a member of staff to keep on

to make the space really special, you could consider beanbags,

top of this during opening times and once closed make sure

sheepskin blankets and a firepit to keep everyone toasty warm

the correct cleaning equipment is used to eliminate all stains

and form a real social centre. Parasols, marquees and patio

and cleanliness and hygiene is kept to the highest standard -

heaters can all be a worthwhile investment to encourage

especially, if there is an outside toilet. Dirty surroundings do not

people to eat and drink outside all year round.

attract returning customers.

Have some fun Having some outdoor space away from your main eating or drinking area gives you the opportunity to show your customers a good time. You can install play equipment for the children, hire in a children’s entertainer or, for the big kids, host giant board games, a barbecue or a beach party complete with volleyball net and deckchairs. If you’re feeling adventurous, why not put on a music festival in a marquee, showcasing the best local musical talent?

Keeping everybody happy Don’t forget to keep your smoking area in mind while you’re planning outdoor dining areas or activities. While diners won’t want cigarette smoke wafting over them during their dinner, it’s also important that smokers feel valued as customers and have a nice dedicated area - a garden shelter where they will enjoy spending time - and make sure you’re familiar with the latest legislation around smoking which you will be able to get from your local council. takestockmagazine.com

54

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5-Star Care Home Cooking Dean Haffenden is the dining service coordinator at Sunrise of Eastbourne. The private nursing home won Establishment of the Year 2015 and came third in the NACC regional south east cook-off final. Thanks to Dean’s culinary talents and forwardthinking, Sunrise of Eastbourne offers residents a five-star menu.

New residents and guests are always pleasantly surprised when

“The residents of Sunrise of Eastbourne are here for a new

they visit Sunrise of Eastbourne. Thanks to its beautiful restaurant,

adventure - it’s the next step of their lives - not the end of it,”

the smell of freshly baked bread and cookies wafting through the

explains Dean. “Most require assisted living - they just need that bit

premises and residents helping themselves to a latte one would

of care and support through food, drink and nutrition. Therefore,

be forgiven in thinking they are in a hotel - not a care home for

my aim is to give them a dining experience they’ll enjoy - and

the elderly!

which they deserve. I don’t want them sitting in their room eating by themselves, I want them to have the same wonderful experience they would if they ate out. And we can provide that for every course, every day - including waitress service.”

Breakfast is served from 7.30-10am and it ranges from a full English to kippers or pain au chocolat. Lunch is from 12-1.30pm and residents have the choice of two starters, two main courses and four puddings - or there is a lighter menu of omelettes and jacket potatoes. Evening meal is served from 5-6.30pm and has the same number of courses, plus a vegetarian option. Residents are allowed to choose a glass of wine (alcoholic and non alcoholic) too to complement their meal.

“Not all of our residents can drink alcohol but they still want the

takestockmagazine.com

Image courtesy of Care Home Catering

taste and pleasure of having wine with dinner,” said Dean.

And if that’s not enough, the home has fresh bread and biscuits baked daily and beverages, including espressos to hot chocolate,

56

TAKE STOCK

FEATURE

available all day. Every afternoon Dean and his team of two chefs and one trainee chef make scones or victoria sponge, or have cheese and biscuits available.

“Although every course is served with green veg and a potato dish, we do something different every day,” explains Dean, who has been at the care home for three years. “But every Friday we have beer battered cod or haddock - and the residents love it. In fact,

Starter

everything I make has been approved by them. I meet the residents

Beetroot & Watercress Salad, Asparagus in Parma Ham

council (about 40 residents) once a month to sit down and discuss the menu. If there is stuff on there they don’t like I change it, or if there is something not on there that they’d like to see, I put that on.”

Mains

The diet of the residents is paramount to Dean. He and his team keep track of all their 96 residents dietary requirements via the diet notification board. It contains the residents picture with their diet

Roast Beef & Yorkshire Pudding, Salmon & Spinach Wellington

card that is given to Dean before they move in. It informs him and

Dessert

his team of any allergies, their medical condition and even their likes and dislikes.

Crème Brûlée, Chocolate Sponge

“I print off all the ingredients for every recipe we make so my chefs know not to add anything else to them. I’m very strict on that as it’s crucial we know what is going in a dish and I know it’s safe for my residents to eat - especially as they sometimes won’t know if it contains something they aren’t allowed to eat. It’s our job to know - not their’s - that’s why I have regular meetings with all the

add more greens or salad so as not to draw attention to the

residents about their diet plan,” said Dean. “For example, if one of

portion size and feel singled out,” said Dean.

our residents has an allergy to fish, if they order our spag bol they’ll

The care home has a dementia neighbourhood but the residents

automatically think it is safe - but it isn’t. We put in Worcester sauce and that has a fish base ingredient in. So keeping alert and on top of

are served the same food as everybody else.

“They just have a carer who sits with them and may encourage or

their dietary needs is crucial.”

help them to eat,” adds Dean.

The same level of attention and care is needed for those residents who suffer with Dysphagia [difficulties in swallowing] with Dean

Dean and his team make sure the residents don’t miss out on

making sure they are not alienated at mealtimes.

special occasions. They celebrate Christmas with traditional turkey and all the trimmings, along with salmon. They have a

“I make puree sandwiches, scones and even broccoli and mold

piper who pipes in the haggis in honour of Burns Night and for

them to look like they should,” explains Dean. “I want the residents

Her Majesty’s 90th birthday celebrations they are planning on

to see what their food looks like it - even if it has been pureed and

getting out the best china and weather permitting holding a

needs eating with a spoon. That way, when we have high tea, they

garden party with cocktails and canapes.

too can have a salmon sandwich and scone and don’t feel left out.”

“I love working here,” said Dean. “Not only do you have the

The same goes for residents with weight issues.

personal touch with residents but because there is so much

“If a resident who is on a diet orders something a little too stodgy,

pressure around nutrition you never stop learning - and for me,

like a steak pie, I’ll make sure we give them a smaller portion but

that’s a dream job.”

57

takestockmagazine.com

RS!

CA

L LI

RE

N

TE

G

E H R OME A C L L CA A

To help celebrate a rather special royal birthday this year we are looking for the most creative 90th Birthday Cake!

Find out more and enter at www.ufs.com Entry closes: 15th July 2016

Terms and conditions: Entry details, rules and prize information are available at: www.ufs.com

TAKE STOCK

FEATURE

Main

Confit Duck “ Confit duck is a dish that swamps your taste buds with deep and rich flavours. So, for older people - whose sense of taste may have diminished over the years - it makes a perfect light meal,” said Dean.

Serves 8

INGREDIENTS 4 confit duck legs 240g cabbage

A Helping Hand

1 large courgette 2 medium carrots 1 red onion

Cooking for residents who have dysphagia or dementia can be a challenge for chefs.

3 stalks of celery 4 potatoes, mashed

METHOD 1. Preheat oven to 200˚C

But thanks to Premier Foods Health Care Solutions guide

2. Remove the duck from the packet and wipe off any excess fat

on dysphagia and dementia operators can feel safe in the

3. Place the duck, skin side up, on a rack in a roasting tin

knowledge that they can provide nutritious and delicious

4. Roast for 15-20 minutes until the skin is crisp and golden ensuring

food to those residents. The informative guide covers

the meat has heated through

everything from recipes, audit checklists,

5. Serve with braised cabbage, root vegetables and mashed potato

food texture checklists and food texture

(optional)

descriptors for those residents on a dysphagia or dementia diet.

NUTRITIONAL INFORMATION

For more info or to download visit:

(PER SERVING)

www.takestockmagazine.com/guides/

Energy 484kcals

premier-foods-health-care-solutions-

Salt 2.4g

guide

Fat 38.1g Saturated fat 13.9g

59

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Best in the Class The team at Lucknam Park Hotel & Spa have proven they clearly are the best in class after scooping Best Kitchen and Best Service awards at this year’s Cook & Serve Competition.

The successful event, organised and sponsored by The

For the waiter, judges were looking for; interaction between the

University Caterers Organisation (TUCO), saw nine teams go

waiter and their diners, product knowledge, table preparation,

head-to-head in a 90-minute live cook-off at Hotelympia.

safety and hygienic practices, teamwork, food service skills and

The aim of the competition was to provide an opportunity for

techniques, preparation, presentation and service. For the chefs,

both the front of house and back of house to work together

the judges looked for; content of the dishes, flavours, colours,

and demonstrate the skills of both positions.

textures and portion size, range of individual culinary skills demonstrated, teamwork, correct serving temperature of food

Open to catering teams from all sectors, each team consisted

and plates, attractive presentation, adhering to the competition

of three members: one chef, one commis chef and one front of

criteria/timings, and clean, tidy and hygienic working practices.

house waiter. The challenge was to cook and serve a threecourse meal, with wine matches. They had to provide their own

“The Cook & Serve Challenge was a great success. It was brilliant

ingredients, equipment and a descriptive menu card.

to see so many teams representing the different sectors of the industry, from Michelin-starred hotel restaurants, to the military

The judges were John Cousins, director of the Food and

and universities; all of which brought their own individual styles

Beverage Training Company, Paul Shanahan, operations

of cooking and service,” said Julie Barker, chair of TUCO. “The

manager at Belmond Le Manoir aux Quat’Saisons, Daniele

talent was exceptionally strong, it was a very tough decision

Quattromini, manager at Club Lounge 39 and winner of the

for the judges. I was impressed by the skill and professionalism

2015 Gold Service Scholarship, and Ian Stewardson catering

of each of the contestants. To be able to create and serve a

advisor with the Royal Air Force. Judging took place during

meal to such a high standard, and in front of a live audience, is

the meal.

takestockmagazine.com

something which each of the teams should be very proud of.”

60

TAKE STOCK

FEATURE

"The Cook & Serve Challenge was a great success." said Julie Barker, chair of TUCO

The teams:

The team from Lucknam Park stood out to the judges for their overall professionalism and customer service skills on the day, as well as the high quality of their menu and matching wines

· Royal Holloway, University of London - Darren

which created a memorable experience for the diners.

Coventry, executive chef for all kitchens and food

“We’re over the moon to win and enjoyed the whole day from

production, Pooranavelupillai Baskaran, trainee chef

start to finish,” says Christopher Kidd, restaurants manager.

in the Hub Kitchen and Terri Sadler, conference and

“The competition provided the opportunity for the team to

events team leader

exercise their creative side and run with their own ideas. To

· Lucknam Park Hotel & Spa, Bath - Celine Berthaut,

be crowned the overall winner is something which we are all

junior head waitress, Elly Wentworth, junior sous chef

extremely proud of and after our success at Cook & Serve, the

and Joshua Murphy, commis chef

team are now looking to enter further competitions.”

· Combined Services Culinary Arts Team representing the UK Armed Forces - Corporal Liam Dummelow from RAF Benson, senior Aircraftman Aaron Marshall from RAF Benson and corporal Sophia Warland from RAF Odiham

BY LUCKNAM PARK HOTEL

· South Lodge Hotel, Horsham - Jordan Kerridge,

& SPA

junior sous chef, Jack Robey, demi chef-de-partie and Alex Wells, commis sommelier

TO START

· Investec and Royal College of Surgeons, Ampersand Catering - Andonis Paraskevas - executive chef at

h scallops and Ravioli of Cornish cod, Scottis lettuce and sea bs lam Polkerris Bay mussels, with t-Bris Corp de Garde, vegetables. Served with Sain J.H. Goisot, France, 2012

Investec, Anthony Adhen, chef-de-partie at Investec and Grant Sired-Huston, front of house placement student at the Royal College of Surgeons · RMB Chivenor, Sodexo - Daniel Ward, head chef,

MAIN COURSE

Michael Paynter, commis chef and Ian Ward, front of house team member

ast with Roast Creedy Carver duck bre pak choi. and io caramelised turnips, pistach ce ian Frères, Served with Givry Village, Del France, 2011

· University College Birmingham - Elliot Lawn, student on a VRQ Level 2 course, Thomas Kirkby, student on a VRQ Level 2 course and Melissa Tofani, student · Farnborough College of Technology - Andy Smith,

DESSERT

catering lecturer, Rebecca Laven, second year catering student and Corey Gunner, hospitality level 3 student

onut sorbet.

Baked mango soufflé with coc e Harvest, Lat le Served with Rudera Nob 2010 Stellenbosch, South-Africa,

· The Bell Hotel, Buckinghamshire - Alicia Nebbitt, head waitress, Damian Mankowski, head chef and Paul Capener, executive chef

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TEMPTINGLY TAYTO THE BRANDS CUSTOMERS LOVE TO BUY Tayto Group Ltd offers a one stop shop range of products that are perfect for foodservice and licensed environments alike, delivering packs and full on flavours that consumers love whilst providing incremental sales and profit with the ease of one supplier.

TRADITIONAL TASTES. Customers adore the much-loved taste of Golden Wonder crisps, Rough Cuts and Bacon Bites

FINER FLAVOURS. Customers really appreciate the flavour of our Real crisps range

PICK OF THE PACKS. It’s hard to resist the delicious Jonathan Crisp range and Mr Porky Finest Quality Crispy Strips

GIVE ‘EM WHAT THEY WANT

TAKE STOCK

FEATURE

A Summer of Sport The next few months are bursting with sport. The FA Cup final, the Football League Play-Off finals, Wimbledon and golf are all prime opportunities for operators to kick start their summer profits.

Get snacking Sporting events drive sales of crisps and snacks. And as most of the events are taking place outside normal mealtimes,

this is a prime opportunity to drive incremental sales. During FIFA 2014 branded shared crisps and snacks saw an +18% increase, according to Kantar.

Everyone has a favourite flavour of crisp, so make sure you have all of the traditional tastes available. The same goes for nuts - ready salted and dry roasted are essential, as are quality pork scratchings. People also like to experiment, so offer something different.

From Jalapeno Pepper flavoured crisps to Chilli peanuts there is a huge range out there so get in some whacky alternatives!

Be sure to satisfy your gluten free customers too. KP’s O’Donnells crisps are a premium snack that enables you to cover the gluten-free base in style.

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Something meatier From olives to meat snacks, offering something more substantial on the snack menu will keep customers on your premises for longer. Snacking and on-the-go consumption is increasing, but there is also a desire for healthier options to choose from. New packaging on Crespo Les Olives du Marché Pitted Green Olives with Herbs and Garlic highlights the low calorie count and the salt reduction versus the standard pack. UK meat snacks are currently worth £111m and growth is being fuelled by a protein phenomenon and the trend for missing meals. Taste-led, high-protein snacks make the consumer feel fuller for longer and ticks the lower

takestockmagazine.com

E M O S D D A

R U O V A L F A !

S R E T L A S EX R O YOU TO

ED V O R P M I AND FROM W E N E H GRAB TUCT AND PACK1S6 PROD EBRUARY 20 F

TAKE STOCK

FEATURE

sugar content box

it’s now. Watching Wimbledon without a

too. Top Herd Jerky

jug of Pimm’s is like eating fish and chips

and Skinny Salami are available in packs of 8 x 70g and in various flavours, including Smokey BBQ Beef Jerky, Tangy Tomato Beef Jerky and Honey Mustard Pork Jerky.

Finger food Some of the events hit mealtimes, and if customers are there to watch a game or match they don’t want fine dining but something quick and tasty that they can eat while they view. Burgers, hot dogs and chips are still firm favourites - just make sure you offer a variety of fillings and sauces. Pizza suits all ages - and can be shared or eaten alone. On your bigger pizzas, make everyone happy by offering half-andhalf options.

This will encourage customers who may not want to eat a full pizza to share.

Pimm’s o’clock If ever there was a time to serve Pimm’s -

without salt and vinegar - it’s just not tennis. Make sure you have pre-made pitchers of the drink so customers do not have to spend time at the bar and while they’re being served, miss Andy’s! The fruit cup mixed with lemonade, fruit and mint is still the favourite version but why not put a twist on tradition? Make a jug of Blackberry & Elderflower Pimm’s or for a cool, long summer - single serving drink - try Pimm’s No.1 with a hint of ginger and fresh mint.

Be on the ball Last year the BBC dedicated a whole day of programming to Saturday’s FA Cup final, with coverage starting at 10am.

This is a prime opportunity for pubs to cash in on the breakfast, lunch and dinner trade. Tweak your normal menu to include offers or have specific menus to support the game. The Castle pub in Clitheroe, Lancashire, doesn’t have a set menu but a constant offer on for food: two dine for under £10. And on a recent local derby, it sold burger and chips in a basket with a beer for £5. Make sure your kitchen and front of house is fully staffed during main eating times and crucial matches and games. If it’s a sunny day you’ll attract walk-ins who haven’t come

to watch the sport but to have a drink and possibly a meal too, so you don’t want to be caught out.

Top bar management Customers are coming to watch sport not miss it because they are forever queuing at the bar. Beer buckets and ready-made pitchers of cocktails are essential to keep things moving. Get staff to make them up before it gets busy, and re-stock when a lull hits. Not only do they save time at the bar, the customer remains happy and that means they’re likely to stay for another round once the game is finished - and return at a later date. Make sure you have enough chilled bottled beer and cider available in the fridge, plus Prosecco, white wine and rosé.

The little ones Children are just as eager to watch sport as their parents. So make sure you stock up on bottled soft drinks and fruit juices - and ice cream! Why not have a themed mocktail list for each sporting event? Smoothies, ice cream sodas or just ice cream by itself are big sellers so make sure you have a variety of flavours to offer.

Key Dates FA CUP FINAL Saturday 21 May, 5.30pm

ADD SOME EXTRA FLAVOUR T FOOTBALL LEAGUE PLAY-OFF FINALS

Saturday 28 May, 5pm Sunday 29 May, 3pm

Monday 30 May, 3pm

WIMBLEDON 27 June - 10 July

GOLF US OPEN Thursday 16 June Sunday 19 June

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takestockmagazine.com

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Š 2015 Kellogg Company

50mm

Your

There’s no better way to spend a day off in summer than visiting one of the UK’s best theme parks. Adrenalin junkies can ride the most thrilling, daredevil roller coasters, while the scaredy cats among you can still have fun with activities that keep your feet firmly on the ground! Whatever your thrill, theme parks are an exciting day out for all the family - especially the big kids!

Packaging V7.0 28-OCT-2014

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PLEASE NOTE New design for Corn Flakes and Special K not available yet in Portion Pak sizes old pack design used.

ALTON TOWERS Where: Alton, Staffordshire What’s on: The theme park resort - that also has two themed hotels, and Enchanted Village accommodation, a waterpark and spa - now has Galactica, the first rollercoaster fully dedicated to virtual reality, sending people into space! Perfect for thrill seekers and families it is home to the UK’s first Rollercoaster Restaurant!

WIN!

TO ALTON 4 TICKETS NSORED BY O SP TOWERS

Take Stock is giving away 4 tickets courtesy of Kelloggs to Alton Towers for use before 5 November 2016. Visit www.takestockmagazine.com/competitions and www.todays.co.uk for T&C’s.

Entries close on 30 June and the winner will be drawn at random and notified.

Check www.altontowers.com/useful-info/opening-times for opening hours.

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LEGOLAND® Where: Windsor What’s on: The LEGOLAND® Windsor Resort has over 55 interactive rides and attractions

BLACKPOOL PLEASURE BEACH takestockmagazine.com

including a brand new 500,000 LEGO® brick Death Star in its LEGO Star Wars™ Miniland Model Display.

Where: Blackpool What’s on: An award-winning family day out it’s home to some of the most exciting theme park rides, attractions, and shows. Book your visit 10 days or more in advance and get wristbands from £17.00 on an off-peak day and from £19.00 on a peak day.

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FLAMINGO LAND Where: Malton, Yorkshire What’s on: A theme park that has something for all ages to enjoy. Home to eight extreme rides, including the record-breaking Mumbo Jumbo that features the world’s steepest drop! Save over 16% by booking tickets online.

GULLIVER’S KINGDOM Where: Matlock Bath, Derbyshire What’s on: Gulliver’s Theme Parks and Resorts are perfect for children aged 2-13. They feature family rides, shows and a huge selection of entertainment. Dads go FREE this Father’s Day.

THORPE PARK Where: Chertsey, Surrey What’s on: From 6 May, a world’s first, one-of-a-kind experience will have arrived at THORPE PARK Resort - the re-invented Derren Brown’s Ghost Train.

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EU RO Fina l 10th July

Golf British Open 14th-17th July

Rio 2016 Olympic Games 5th-21st August

Plan Ahead With the EURO final, the British Open and the Olympic Games watched mainly at home, this summer of sport is an opportunity for takeaway outlets to plan ahead for driving uptake and sales.

Party at home

for watching sport at home. Create your

and chip shops can get in on the sporting

own Olympic’s deal with a Brazil theme

action by offering 2FOR1 on fish during

topping, or for the EURO final have flavours

out of eating hours times or by offering

from the two competing countries as

a free can of drink with every two fish

themed toppings.

dinners ordered.

Thrill of the grill

Create an atmosphere

Good quality kebabs are fab and an ideal

Capture the mood of the sporting events

takeaway choice for family get-togethers

by trimming up your outlet with banners,

and sports fans, so operators should look

flags or bunting. Not only does this liven up

to up their game in terms of ingredients

your outlet and attract the punters, it also

and preparation to cash in over the

gets customers talking - and kids will love

summer. For example, Turkish Delight

it! EURO 2016 and Olympic memorabilia

Pizza the action

in Manchester, winner of the best kebab

will be available to buy, but if you want

shop of the year 2013 at the British Kebab

to keep cost down, just get flags from

The cheesy feast is loved by young and

awards, only uses the finest ingredients in

different countries and drape them around!

old. Thin and crispy, or stuffed deep pan,

its recipes. It prides itself on undertaking

Why not have a sweepstake too? This will

it is the most popular food in restaurants,

its own butchery and preparation for all

bring customers back into the outlet to find

according to the Pizza, Pasta and Italian

food, from its homemade doner kebab to

out if they have won.

Food Association (PAPA) and the fourth

vegetarian dishes, hot and cold mezes and

most popular dinner item purchased in

a selection of lamb and chicken dishes.

Get delivering

fast food outlets. Pizza is big business with

Kebabish Original in Blackburn, Lancashire

Most takeaway places operate on a

Britons spending around £4.4 billion on it

also serves a number of British classics,

collection-only basis, but during the

every year. Sports events offer outlets key

Mediterranean dishes and wraps, alongside

sporting events why not offer delivery?

opportunities to cash in - during the 2012

traditional kebabs to broaden its offer.

Most people will be grateful that they

The three sporting events are a perfect excuse for consumers to stay at home and have their own party. According to the BBC a peak audience of 23.2 million watched the England football team get knocked out of the Euro 2012 tournament, and the BBC coverage of the 2012 Olympics was watched by 90% of the population - the opening ceremony attracted 23.4 million viewers. Win or lose, food will always be a top scoring activity for sports lovers.

World Cup it was reported that Domino’s

don’t have to leave their house to collect,

were expected to sell approximately 6

The nation’s favourite

million pizzas. A national pizza chain sells

As seen in our feature on page 19 fish and

make the order a minimum price including

a ‘pick and mix’ deal - any large pizza,

chips are still the nation’s firm favourite, so

delivery. If you are more of a walk-in outlet

any chicken side, any side and 2 x 500ml

make sure you show some Great British

then put up posters advertising you will be

bottles of drink for £19.99 - a perfect offer

pride and get that fryer on longer! Fish

delivering, so regulars will spot it.

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so a small charge will be acceptable - or

NEW from Vimto; Vimto is the fastest already loved by growing still drinks 6 million households** brand +15% YOY*

Source: Value Sales; Nielsen Scantrack*, Nielsen Homescan**; Total Coverage, MAT

NEW 330ml sleek can joining the Vimto price marked range*

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