Page 1



Get Autumn off to a Bang!


A Roast to Boast About

Highland Spring is the most sought after water brand by consumers when eating and drinking out* Source: *CGA Peach brand track 2016. Highland Spring is a registered trade mark of Highland Spring Limited.




& Welcome

I’m welcoming darker nights and cooler temperatures with open arms. After the unpredictable summer we have had, at least with autumn you know where you are! I love this time of year. It feels all cosy and snug, and somehow it’s acceptable to put an end to calorie counting and dive into the delicious, heartier dishes which this season has to offer. Now, no longer just a stepping-stone to Christmas, autumn is a busy, eventpacked time that handled correctly will help you raise your revenues before the real silly season starts. Roast dinners are a British classic, and thanks to British Roast Dinner Week you can champion them everyday! And as a nation of curry lovers, the delicious recipes we have provided for our feature on page 20 to support National Curry Week will not only make your mouth water, but impress your customers no end. Our fabulous cover sums up this rich season perfectly for me. I mean, when else is it acceptable to dress up as ghosts and witches, hang cobwebs from your ceiling and feast on toffee apples? Halloween may be a tradition that’s come from America, but I think it’s something the trade should be thankful for. It’s an event that’s suitable for children and adults to enjoy together; it is fun, and thrilling, and now with the Day of the Dead festival and Bonfire

Night following on, you can have a week full of festivities! You won’t have much time to recover as the Christmas season follows hot on its heels. To make sure you are organised we have pulled together an essential checklist which you’ll find on page 70.



Finally, if you fancy doing your bit for charity then why not get involved and host a coffee morning on Friday 29 September? The World’s Biggest Coffee Morning organised by Macmillan Cancer Support is a great event for your staff and customers to support and raise muchneeded funds. Our feature on page 63 has all the information you need. On behalf of the Take Stock team and Today’s, we hope you enjoy this issue as much as we did putting it together. As always, we’d love to hear your thoughts, so please get in touch.

Tracy x

Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE For advertising contact Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designers Mark Longson Antony Butler

News and Features David Jackson Sarah Hardy Fiona Kyle Alex Hinge Hollie Pickles Frankie Hebbert


Online Martin Kersey Hollie Pickles Joe Swarbrick

CONTENTS FEATURES 13-17 Make the Most of Your Roast 19 This Ain’t No Yolk 20-25 Currying Flavours 27-28 Ready for RTDs? 31-32 It’s Good to Share! 37-38 It’s a Rum Do! 40-41 The Mixologist





Recommends 44-45 Witching Week! 47-51 Devilish Treats 53-57 Ahead of the Game 58-59 Country Focus: Australia & New Zealand 61 Controlling the Costs 63 A Worthy Cause 65 Life Saving Equipment 67 Star Bakers 69 Pre-Christmas Clean Up

31 44










Ahead of the Game






7 Calendar 8-10 What’s New 34-35 We Grill - Andrew Butler 43 Feed Your Eyes 70 Plan Ahead - Christmas Planning






RECIPES 23 Bataka Bhajia: Potato Fritters with Coriander & Pepper Crunch 25 Pulled Lamb with Fiery Mint Chutney 41 Rum Old Fashioned 41 The Periodista


47 Old Man’s Bones 49 Popcorn Toffee Apples 49 Ghostly Mallow Flapjacks 51 Sausage Rockets 57 Traditional Fayre with Flair: Haggis, Neeps & Tatties 57 Culloden Cranachan








Calendar September - October

1-3 SEPT

1-3 SEPT



3-5 SEPT



Tobacco Dock, London







Sefton Park











ExCeL London






Tower of London






Town Hall












238 SEPT





Old Trafford








Olympia, London





Olympia, London











NEC, Birmingham










London Hilton on Park Lane

710 SEPT

Olympia, London












United States


ExCeL London



New What’s

September - October

Nuts & More Permissible snacking is all the rage something that the new Nuts & More bar from Kellogg’s taps directly into.

King of Tomatoes

The 45g bar contains 41% roasted peanuts

Commonly known as 'The King of Plum Tomatoes',

glucose syrup and 21% dark chocolate

San Marzano is a premium variety of tomato that

pieces, all combined to give consumers

is grown on small lots of land in the Agro Sarnese-

a truly tasty and satisfying on-the-go

Nocerino area near Naples. Certified Protected

eat. It’s vegetarian and halal approved

Designation of Origin and harvested by hand, they

too. Available in cases of 18, the launch

are the essential ingredient in any truly authentic

is being supported with a marketing

Neapolitan pizza - as the best chefs in the world

campaign and social media activity.

will testify. Now, Mutti has launched its San

and almonds, Scottish wholegrain oats, coconut flakes, crispy rice pieces,

Marzano peeled tomatoes in a foodservice friendly 2500g tin. Fragrant and fleshy, they have the perfect blend between acidity and sweetness to

On the Go

give them a taste unique among peeled tomatoes.

A new addition to Tetley’s On the Go Range - Tetley OTG100s - make it even easier for caterers to serve a refreshing cup of Tetley Tea on the go! The new pack includes 100 easy squeeze nondrip 100% Rainforest Alliance accredited tea bags, and 100 double-walled cups and sip lids, creating a full solution for foodservice operators. Containing all caterers need to serve a superior cup of tea to take away, Tetley OTG100s simplify sourcing and make storage

Award-winning Gins

easy. Specially developed for the travel and leisure industry, the new case aims to provide improved customer satisfaction in offering a portable

Halewood International has acquired the

sweetened and combines a hint of

City of London Distillery, giving the on

warm spice flavour with lingering zesty

trade access to five exciting and award-

citrus notes; its Sloe Gin is rich in colour or tweet

winning gin variants. There’s a 41.3%

and taste and made with London Dry


London Dry Gin - with fresh orange,

to reach 28% ABV. Finally there's the

lemon and pink grapefruit added to give

flagship London Square Mile Gin -

the gin distinctive zesty notes - and a

flavoured with coriander seeds, orris

45.3% Christopher Wren Gin - designed

root, angelica, liquorice, fresh orange

by Master Distiller Tom Nichol - that

and lemon plus a selection of other

combines the subtle flavours of juniper,

botanicals - which alongside its London

coriander, angelica root, liquorice and

Dry and Old Tom stablemates won

sweet orange to give a complex gin

Double Gold at the 2017 San Francisco

that balances quality and flavour. City

World Spirit Competition.

of London’s 43.3% Old Tom is lightly


solution from the tea brand.

Enveloped Variety Caterers are now able to purchase Tetley’s new Enveloped Variety Box. Ideal for caterers looking to develop their range of teas, and exclusive to the foodservice sector, this self-merchandising unit contains 90 premiumenveloped string and tag teabags split across seven bestselling

Have a


variants - satisfying consumer demand with variations to suit all palates. With green tea, fruit and herbal blends having exploded onto the market, growing by 5.6% and 2.5% respectively, the Tetley Variety Pack is bursting with natural and intense fruity flavours including Mint Fusion, Raspberry & Pomegranate, Green Tea, Earl Grey, Green Tea Lemon, Decaffeinated and Lemon & Ginger. or tweet @TetleyTeaOOH

From conferences to care homes, staff rooms to small offices;

Nestlé Break Pack offers everyone an extra special treat. Containing a tempting choice of 40 KitKat® two finger bars in a mixture of three flavours - original, dark or cookies and cream - and 20 each of luxurious Nescafé® Gold Café Style Latte or Cappuccino sachets all together in one convenient box, Break Pack is a great way to reward your staff, residents or visitors.

Take Comfort! Demand for US craft ales and spirits is at an all time high and that interest will be further stimulated with the announcement of a new look for Southern Comfort. Dan Bolton, managing director of Hi-Spirits, explains the change: “Southern Comfort in the UK is the same high quality, 35% ABV premium spirit that it has always been. With the brand’s whiskey roots and heritage in New Orleans - a city known for good times and great cocktails - the new-look packaging and positioning captures that spirit perfectly.” And there’s more good news, with Amanda McLeod, marketing director of Hi-Spirits adding: “We’re very pleased to be launching Southern Comfort 100 Proof exclusively to the on trade in the UK and Ireland. It still features the distinctive Southern Comfort blend of whiskey, fruits and spices, but at 50% ABV, it’s a premium spirit that will inspire bartenders to create some interesting new cocktails and mixed drinks.”

What an Experiment! A unique collaboration between Glenfiddich malt master Brian

Handy Passata Currently available in a 500g tetra or a 2.5kg tin, Mutti Passata is now available in a handy 3kg pouch. This stand-up product offers great versatility and convenience to chefs looking for the highest quality tomato passata in their kitchens, without worrying about disposing of a bulky tin.

Kinsman and Seb Jones - an entrepreneurial Speyside craft brewer - has resulted in Glenfiddich IPA Experiment. By using American oak barrels that had previously been seasoned with Indian pale ale within, and a lighter aged malt, the resulting 43% ABV whisky has unique zesty citrus notes and the subtle tang of fresh hops that complements the characteristic Glenfiddich fruitiness and sweet vanilla oakiness. A delicious result. Serve over ice with a twist of blood orange peel, or savour by itself.


New What’s

September - October

Concentrate on Beef

Dr. Oetker Professional - the baking and pizza

New CHEF® Liquid Concentrates

specialist - has launched a new decorations

are made with at least 40% of main

range of Sugar Strands and Chocolate Flavour

ingredients to deliver fresh, authentic

Strands. The easy-to-pour 700g jars are perfect

flavours. With just a few drops, you

for operators looking to give their daily offerings

can add more defining flavours at any

the edge, and profit from a key trend. From

stage of cooking, making them great

freak-shakes and ice creams, to cupcakes and

for anything from stocks and marinades

doughnuts, sprinkles are proving a consumer

to hot and cold sauces. And the latest

favourite when it comes to sweet treats, as well

addition - Beef Concentrate - keeps that

as an easy way for caterers and bakers to add

versatility going. Containing 67% beef

texture and interest to a whole range of dishes.

concentrate, gluten free, 2017 salt target

With demand growing, the leading family

compliant and free of artificial colours,

baking business’s new larger format is sure to

flavours of preservatives, it’s a must for

be a kitchen staple. For more information on Dr.

every kitchen.

Oetker Professional, contact

0113 823 1400 or visit

Do the Strand


A Disaronno

Demand from under 35-year-old

Disaronno - the best selling Italian almond liqueur

drinkers of both sexes for fruit ciders

- has firmly established itself as a top choice for

continues apace, with Nielsen data

those looking for something different in their

showing a 31% year-on-year volume

cocktail. And now, joining the ever-increasing list

growth in the on trade and that fruit

of RTDs is Disaronno

ciders are responsible for 20% of the

Sour Ready Cocktail.

total growth in flavoured cider. It is

Disaronno sour is a

therefore imperative you have an

true, expertly blended

excellent range on offer. One tip-top

cocktail that combines

choice for your listings has to be new

the unique and iconic

500ml Smirnoff Cider with Mandarin

taste of Disaronno with

& Pink Grapefruit. Crisp and lightly

the refreshing sensation

fizzed, the 4% ABV combination of

of lemon juice. Serve

fruit flavours, cider and Smirnoff vodka

chilled and over ice for

is perfect over ice or straight from

the perfect Disaronno

the bottle, and a great addition to the

Sour experience!



existing choices of Smirnoff Cider

Raspberry & Pomegranate and Passion Fruit & Lime.




Make the Most of Your Roast A Sunday roast is one of the most popular dishes in the UK. It’s a tradition that goes back centuries and one that can be enjoyed all year round and now, thanks to British Roast Dinner Week (24 Sept-1 Oct), we have a week dedicated to this important dish. The annual campaign - sponsored by Unilever Food Solutions - now in its sixth year, encourages outlets to serve a roast dinner every day of the week - with one being crowned the Best British Roast Dinner. “We’ve always been busy, but since winning the Best British Roast Dinner competition, we’re taking bookings for Sunday service weeks in advance, and roast sales have shot up by 15%,” said Nick Otley, owner of the Bunch of Grapes pub in Wales and 2016 winner of Best British Roast Dinner. “It’s inspired us to become even better.”

Be social Make sure you shout about your roasts on social media. It can play a big part in attracting diners - so don’t neglect your pages. “Our social media has seen a big spike too,” added Nick. “We usually reach a couple of thousand people on Facebook

with our posts - but the article we posted about winning the Best British Roast Dinner competition reached more than 46,000 people - which is incredible.”

“We find customers increase their spend by about 20% when they buy a roast over another meal.”

A roast is the number one lunch for people dining out in pubs

Alex Coward, The White Bull, Alston

Get creative Offer a selection of meats alongside the traditional options... • Spiced Marmalade Glazed Gammon a twist on a classic carvery roast. The spiced marmalade glaze guarantees a delicious golden gammon joint. The trick is to use rindless marmalade!


Over of consumers say carrots are their favourite veg

• Ginger Ale Brined Roast Pork Loin keep the lean cut of meat moist by



Robinsons Refresh’d contains a minimum of 21% fruit juice from concentrate. Contains naturally occurring sugars. Robinsons and the Robinsons Arch device are registered trademarks of Robinsons Soft Drinks Limited.



Almost 1/2 of customers want to see a roast on the menu every day


of customers choose a roast over any other dish cooking it in brine and top it off with a tasty ginger ale glaze. • Pot Roast Brisket with Thyme created with KNORR Jelly Bouillon and classic British veg, the heartwarming dish is a great way to use a cheaper cut of meat. • Roast Rack of Lamb with Merlot indulge your customers with this luxury lamb roast and tempt them to pair it with a nice glass of red. For more info and recipes visit

Does your roast stand out in a crowd? • Share the story of your meat in house and on your social media pages - is it local, free range or a special breed? • Celebrate seasonality - offer inseason foods like pheasant and partridge; they’re often great value, tasty and will provide a USP versus the competition.

• Try a carvery - a great way to put your roast on show, it increases footfall and keeps impatient customers happy. • Be prepared - ensure all mise en place is done ready for the start of service. • Brief your team - make sure your staff know what the specials are, what beer and wine to match with the food and what allergens are in the dishes.

The perfect roast Gary Durrant, head chef at Hunter 486 in Marylebone, London shares his secrets to serving the perfect roast dinner... • Meat - if buying a beef joint, ask for cod fat (from between the hind legs of the cow) as it is a natural way to baste your meat. Tie it over the top of the joint to keep it moist and enhance its flavour. To add more flavour to your meat, rub with oil, salt and herbs or place the meat in the pan on top of halved red onions. • Veggie option - a nut roast is the failsafe veggie option but it doesn’t have to be boring! Top with vegetarian blue cheese or goat's cheese for an extra kick, or add mushrooms for a tastier flavour. • Gravy - while the meat is resting start on the gravy by using the juices in the pan and thicken with 1 tbsp flour and 250ml stock. Try frying chopped vegetables in the base of the pan until caramelised. Add flour, stir and then add red wine before gradually pouring in the stock. For additional flavour add herbs or a little splash of soy sauce.

• Create theatre - serve your roast and sides on a board at the table to let guests carve and help themselves.

• Potatoes - to get them fluffy on the inside and crunchy on the outside, place boiled potatoes in a colander and rattle them around - this will help to make the skin crispy. The golden rule is that you must cover your spuds in olive oil, butter, goose or duck fat for that wonderful golden colour. While they are roasting, baste them in the fat every so often to keep them moist and make them extra crunchy. Once cooked, season them with sea salt and black pepper. • Yorkshire Pud - a traditional roast is not complete without Yorkshire puddings regardless of what meat you are cooking. Use full-fat milk for a softer and richer batter, and make the batter a day before so it will be lighter and rise better. Add ingredients to the batter to put a twist on the traditional pud - mustard gives a fiery kick, grated cheddar and chives works well or some chopped and fried bacon into the batter mix does too. • Veg - there are so many simple ways to make really tasty veg. Cook carrots in butter, fresh orange juice

Don’t forget about the vegetarians... Vegetarians love the occasion of a roast dinner as much as anyone else. “The best bits of a roast dinner can be enjoyed by everyone: the crunchy-yet-fluffy roast potatoes; indulgent mash; sweet glazed carrots; flavoursome roast parsnips; and, of course, a rich, hearty gravy are always a hit,” said Alex Connell, principal tutor at the Vegetarian Society Cookery School. “But, with a little imagination there are no shortage of options for a show-stopping centrepiece: mushroom, lentil and ale pie topped with puff pastry; classic nut roast; butter bean and chestnut Wellington; stuffed peppers with feta, garlic and hazelnuts - the list is endless!” Visit for more recipes

Sources: MCA Eating Out panel, 2015, Unilever Food Solutions




about this truly British tradition, and it underlines how important generous portions of good quality gravy are to meals, especially roast dinners,” said Susan Gregory, head of food at Nestlé Professional. “Industry research shows that if a venue can demonstrate generosity to a customer, then they are more likely to score their experience highly in terms of value-for-money, which is a key driver of repeat visits.”

and parsley to enhance the flavour or make honey-glazed carrots by roasting the carrots in white wine vinegar and honey. Bake cauliflower with onion,

Crucial condiments • Mint sauce • Apple sauce

garlic and parmesan, or roasted

• Horseradish sauce

broccoli with cheese and drizzled with

• English mustard

lemon juice.

The best balance

All about the gravy

• 3 roast potatoes

Research by Maggi shows that consumers are passionate about gravy and want gravy boats back on the table.

• 2 Yorkshire puddings

“It’s great to hear how strongly they feel

• 3 slices of meat

“Roast dinners are the linchpin of our business. If people come in and have a bad roast dinner, then they are certainly not going to pop in for lunch on a Wednesday afternoon.” Andrew Butler, head chef, Mitton Hall, Lancashire


of customers interviewed said good gravy was crucial to a roast dinner Source: Maggi

Go gluten free Offering a good gluten-free option attracts diners and impacts the bottom line. 21% of people would be willing to pay more for a gluten-free meal, according to research by Toluna.




Roast Beef

White: New World Chardonnay Red: Bordeaux or Sth. American Malbec

Roast Pork

White: Viognier or White Burgundy Red: Red Burgundy

Roast Chicken

White: Sauvignon Blanc Red: Pinot Noir

Roast Lamb

Red: Rioja or Cabernet Sauvignon







Mix it up If you want to try something a bit different, here are some suggestions for scotch eggs with a twist... THAI SCOTCH EGG WITH FISH SAUCE, SOY SAUCE, CHILI, CORIANDER, LEMONGRASS, TAMWORTH PORK, GALANGAL & NORI SEAWEED

This Ain’t No Yolk

Nick Maloney, Princess Victoria, Shepherd's Bush, London


Scotch eggs were created more than 300 years ago as a pocket-sized snack for aristocrats. Now, the humble scotch egg has become one of the nation’s favourite snack foods. Whether you serve it as a sharing starter or with a pint, it’s a must-have for your menu. “It’s a combination of textures and flavours that works really well,” said Gina Hopkins, head chef at The Drapers Arms in Islington and 2017 winner of the Scotch Egg Challenge. “We stick with traditional flavours and stay clear of anything too unusual, as we believe if you mix it up too much then it’s not a scotch egg.”


sourced ingredients. Here are some of their best-selling varieties of scotch eggs:


• Wild Boar

The Dairy, London

• Macsween Vegetarian Haggis • Free Range Pork with Leek • Rare Breed Pork with a Spanish Mix


• Venison

The George Hotel, Dorset

• Mixed Game Pork and haggis or pork and black pudding are the favourite scotch eggs served at the traditional pub. A permanent fixture on its bar snack menu, and also popular with Sunday diners as a sharing starter, they are cooked to order, and served warm just as they are. “There is no need for garnish with a scotch egg except perhaps a dollop of brown sauce,” said Gina. “We cut them in half so they are easy to eat - especially for those customers who are having them with a pint!”

• Wild Rabbit with Black Pudding


Source: Scotch Egg Challenge

Middle Eastern Style Falafel Duck Scotch Egg

1. Make a falafel mix by blending chickpeas, tahini, garlic, coriander and lemon juice ensuring the mix isn’t too wet - add some flour if needs be

2. Soft boil the duck (or hen) eggs approx 5 minutes and shock in ice cold water, then peel 3. Roll the eggs in flour and mould the falafel mix around each one. Carefully pass through flour, beaten egg and breadcrumbs. Repeat for each egg

The Clucking Pig in Grewgrass Lodge, near Saltburn by the Sea in North Yorkshire makes handmade gourmet scotch eggs using high quality, locally

4. Spray with oil then fry or oven bake until golden 5. Serve hot or cold with minted yoghurt and a drizzle of Heinz Hot Pepper Sauce


Currying Flavours As a nation of curry lovers, classics such as a hot vindaloo or a creamy tikka masala will always have pride of place in the hearts of UK diners. However, thanks to changing appetites and street food the move towards more authentic and healthier curries is growing stronger. With a 26.5% growth in curry sales over a two-year period*, operators are being encouraged to add an Indian offering to their menu. National Curry Week (9-15 Oct) is a great opportunity to spice up your menu with new dishes or old favourites.

Keep it authentic Customers want to be served traditional, home-cooked Indian food, which is simple, tasty and healthy. “When it comes to Indian food, most people think oily, rich, creamy and over-spiced based on their experiences,” said Anjula Devi, cook and author of Spice for Life. “Yet Indian food is only meant to have a little warmth; the spices should be bouncing around your palate, with just a touch of warmth at the back of your throat.”

Anjula Devi’s top tips to create the

• Recipes are just a guide, so experiment

perfect curry:

with spices and identify the ones you

• Start with a simple recipe and build

like - a dish doesn’t have to contain

from there

the lot!

• Learn what each spice brings to

• The most essential item is the masala

your dish

dabba - it keeps all your spices in one

• Don’t add all your spices at the same

place, making it easier for you to be

time - layer them and finish with some

organised and prepared

aromatic spices towards the end



FEATURE The Schwartz collection of spices and Indian spice blends help chefs create authentic, aromatic dishes and are perfect to sprinkle over stir-fried vegetables or into curries to further enhance the warm, spicy, on trend flavours.

Inspiration of street food Street food is now one of the country's biggest culinary trends. A Birminghambased Indian burrito chain has become one of the UK’s fastest growing restaurant chains in percentage terms, growing from one to ten outlets in three years*. Operators can cash in on the trend and offer Indian food to go. Add Indian flavours to stir fried pork or chicken and wrap in an Indian flat bread or tortilla with shredded red and white cabbage for a perfect lunch option that’s also super healthy.

Drink Pairings When it comes to curry, most people will automatically think of lager or white wine. Yes they’re great matches, however there are some surprising options that you should try too!



With wines, a good guide is:


Curry Strength

Wine type




Tiger Beer


Off Dry

Indian pale ale

Hot Sweet

Twist on the favourites For those customers who are still wary of eating hot and spicy dishes, why not tempt them with a more subtle approach by adding layers of flavours to their favourite dishes, so they get to try the spice without the heat?

White/Rosé Wines

National Curry Week is the perfect time to try this by tweaking your menu to offer Indian-inspired innovations. The range of Schwartz spice blends from ground coriander, turmeric and cumin, to cinnamon sticks, fennel seeds and crushed chillies can be sprinkled over chips and wedges, stirred into dips and mayonnaise and even baked into bread mixes. It also enables you to charge a premium price.

Semillion or Colombard Chardonnay - mild creamy curries

Alsatian Pinot Gris - Thai green and mild/medium hot curries Off dry German/Austrian Reisling chicken, fish and vegetable curries

Fruity Rosé (not Provence) anything!

And for something different Pimm's isn’t just for summer, it’s a great accompaniment to curry and perfect for diners who don’t want beer or wine with their meal.

Red Wines Rioja - Rogan Josh and spicy lamb Pinotage - hot curries Shiraz - tomato and meat curries S. American Carmenère - masala and tandoori dishes

*Sources: Horizons, The Guardian 28 April 2015, February 2017, Technomic: Opportunities in Foodservice Report June 2015


To bring out the best of these matches, serve red wines slightly chilled





*AC Nielsen data 22.04.17 **Kantar World Panel 22.04.17







Bataka Bhajia: Potato Fritters with Coriander & Pepper Crunch By Minal Patel, head chef at Prashad, Yorkshire

Serves 4 (makes about 20) MASALA

INGREDIENTS 2-5 fresh green chillies (ideally Kenyan), trimmed but not de-seeded 2-4 garlic cloves


pan over a high heat (or in a deep fat fryer,

2 medium red-skinned (or other waxy) potatoes, cut into 5mm thick slices 1 tbsp black peppercorns, coarsely ground or crushed 4 tbsp coriander seeds, coarsely crushed For frying sunflower oil

if you have one). Test the temperature by sprinkling a few drops of batter in the oil, and once ready reduce the heat to medium

5. Coat each potato slice in the batter mix then sprinkle the top surface with the coriander seed-pepper mix and carefully

Pinch salt


place in the oil sprinkled-side up. Cook for

1. Crush the chillies and garlic together with

3 minutes, flip over and cook for a further


the salt to make a fine masala paste

4-5 minutes until the batter is crispy and


2. Put the batter ingredients and masala

the seeds are dark brown

200g chickpea flour, sieved

paste in a medium bowl and gently mix,

6. Remove from the oil and rest on

20g rice flour

working the spices through to form a

absorbent kitchen towels while you cook

1Âź tsp salt

relatively runny batter

the rest of the potato

1 handful fresh coriander, rinsed &

3. Mix the coriander seeds and pepper in a

7. Serve warm with kakadhi raitu (a

finely chopped

small bowl

yoghurt and cucumber dip) or safarjan

300ml warm water

4. Heat the oil - about 15cm deep - in a large

wattana (an apple and pea chutney)





Photography by Dan Jones



2 tbsp Worcestershire sauce 2 tbsp dark brown soft sugar 2 tbsp jaggery, grated 4 tsp pulped garlic 2 tsp pulped ginger 4 fresh mild green chillies minced (you can remove the membrane and seeds if you prefer a milder version) 150g sundried tomato paste 4 large ripe tomatoes, finely chopped 4 tbsp raw papaya skin (try not to miss this ingredient out as it’s the tenderiser for the lamb) 4 tbsp groundnut oil or vegetable oil

GARNISH 1 small bunch coriander, chopped 1 small bunch mint, chopped 1 lime, zest & juice

METHOD 1. Take a large frying pan set on a low heat, add all the key spices and gently warm through for 1 minute

2. Remove spices from heat and place in a pestle and mortar. Grind to a fine powder and add to a large mixing bowl

3. Take all of the wet ingredients and the mango powder and add to the bowl. Mix really well, add lamb and coat it with all the other ingredients

Pulled Lamb with Fiery Mint Chutney

4. Cover bowl and place in the fridge to marinate overnight

5. Remove and bring to room temperature for at least 30 minutes

By Anjula Devi, cook and author of Spice for Life

6. Preheat oven to 140ËšC. Place lamb

100% Italian tomatoes and production, high quality standards and the great passion of the Mutti family since 1899. (and marinade) in an oven proof dish. Cover with foil and cook for 4 hours

Serves 4

Preparation time: 30 minutes

Cooking time: 4 hours 40 minutes


1.5kg boneless shoulder lamb, butterflied & scored

KEY SPICES 1 tsp turmeric powder 2 tsp red chilli flakes 2 Indian bay leaves 2 1-inch pieces cassia bark 2 tsp cumin seeds 1 tbsp coriander seeds

1 tsp black peppercorns 1 tsp brown mustard seeds 1 tbsp paprika

WARMING SPICES 8 green cardamoms 2 black cardamoms 2 cloves 1 tsp fennel seeds 2 tbsp fenugreek leaves

OTHER SPICES 2 tbsp mango powder

7. Warm through the warming spices

for 1 minute. Remove. Bash green and

black cardamoms in a pestle and mortar, remove husks and place seeds back into the pestle and mortar. Grind to a fine

powder along with the cloves, fennel and fenugreek. Set aside

8. Remove the foil, add the ground

warming spices to the lamb and cook for a further 30 minutes without the foil on, or until the meat just pulls away

9. Remove from the oven, add the coriander, mint, lime juice and zest


10. Serve with fresh chapattis and

2 large onions, sliced 250ml white wine vinegar

fiery mint chutney - view recipe at












to rs
















POUR into a shaker filled with ice

SHAKE in the shaker

STRAIN into glass



ESP RESSO M A RTI N I A silky blend of Vodka, Coffee Liqueur and aromatic coffee. It’s rich, creamy and indulgent, delivering a perfect sophisticated cocktail experience.

P O RN STA R M A RTI N I A playful cocktail mixing the exotic flavours of Vanilla Vodka and Passion fruit Liqueur, shaken up with passion fruit and zesty limes.

For more information on our award-winning portfolio of brands please visit Hi-Spirits | 174 Terrace Road | Walton-On-Thames | Surrey KT12 2ED Tel: +44 (0)1932 252100 | Fax: +44 (0)1932 252118 | |

A M A RE T TO SO U R An Italian favourite. Balancing the sweet almond flavour of Amaretto with citrus juices, creating a remarkable sweet and sour finish to this delicious cocktail.



Ready for RTDs? The Ready to Drink (RTD) scene has changed a lot in recent years. Gone is the once massive demand for alcopops, replaced by consumers looking for more sophisticated offerings. Take Stock talked to Diageo to get its slant on what’s hot in the world of RTDs. What RTD trends will drive sales this year? We’re definitely seeing an ongoing trend for pre-mixed drinks, which are currently growing faster than beer, wine and cider in impulse, seeing a steady increase in sales of 14%. This trend is being driven by cash rich, time poor consumers looking for new and exciting drinks that can be enjoyed at casual-gettogethers and parties. There’s lots of brand innovation in this space - for instance the Diageo RTD product range now includes Gordon’s Gin & Tonic, Smirnoff & Cola, Gordon’s Gin &


Diet Tonic, Captain Morgan Spiced & Cola, Smirnoff & Cranberry and finally, Pimm’s No1 & Lemonade. And RTDs can benefit the on trade too - as they are the perfect solution for customers wanting a cocktail in an outlet that wouldn’t normally mix a bespoke drink. Simple to stock, simple to serve and a top quality drink to keep customers happy. They’re easy to run promotions on too - so, for example, offer a combo deal of a pint and a RTD. So, with the importance of pre-mixes firmly established, here’s what you need to know…


Smirnoff & Cola

Gordon’s Gin & Diet Tonic

Captain Morgan Spiced & Cola

Must stock brands in the RTD sub-category The classic combinations are the most popular in the RTD category, with Gin & Tonic being the best-selling variant, followed closely by Pimm’s & Lemonade and Rum & Coke. As in the cocktail scene, the gin category continues to thrive, but it’s clear that craft and heritage brands are becoming increasingly important to consumer decisions. For that reason, ‘spiders’ and Pimm's based drinks are also very popular.

14% increase in sales of pre-mixed drinks

Smirnoff & Cranberry

Pimm's No1 & Lemonade

Jack Daniel’s & Cola

Tails Premixed Cocktails

Bailey’s Iced Coffee

Alcoholic Ginger Beer

Bacardi Breezer


Promoting your RTD range • Have a clearly visible display of RTDs in your fridges and double face your most popular sellers.

• Run ‘specials’ - offers like all RTDs at £2 before 7pm, or 4-4-3 deals, to get customers in and spending.

• Keep an eye out for new flavours and combinations, as consumers love to be the first to tweet out about something new they’ve found. The new Disaronno Sour Premix is a great example of the kind of innovative premixes consumers are looking for.

• RTDs work brilliantly as part of an ice bucket deal, enabling customers to serve themselves where they’re seated. Perfect for when watching sport for example.

• Put POS on tables, in drinks menus and on blackboards to publicise your range.


• Use social media, outside signage and your website to promote all offers. • Look at linking RTDs to your food offerings.




NEW FLAVOURS Pulled Buffalo Chicken


Chocolate Dessert Pizza

Serving Suggestion

BBQ Feast *Winner Frozen Dessert Category. Survey of 11,637 people by TNS.

For more information contact



It’s Good to Share! Sharing dishes are the perfect way to bring people together this autumn and boost income for all types of outlets. They work for everyone, so if you don’t offer sharing dishes, now is the time to grab a piece of the action... Savoury sensations

What to serve

As the temperature cools and customers crave heartier dishes, mixing up your autumn casual dining menu to offer a variety of dishes that go beyond soups, toasties and jacket potatoes will help you stand out from the crowd. Instead, why not offer spicy chicken wings, beef nachos or warm pittas with dips as part of your menu?

Experiment with different sizes (according

Sharing dishes are perfect for a daytime graze, as nibbles to accompany evening drinks (and encourage customers to stay for more), or for a casual, social dining experience.

to your establishment) and base your sharing dishes on your clientele. Get it right, and it can set you apart from the competition. • Go for on-trend flavours such as bacon - for example, a porky platter featuring BBQ pulled pork sliders, pork pies, crackling, pigs in blankets served with sweet potato fries and Heinz

of chicken wing starters are served with multiple sauces

Baconnaise dip • Mix up your platters or boards with a variety of meat and fish • Singular option boards/platters like chips, cheese or mini-pies work well

If serving tapas, ask groups of 10 or more to pre-order if you are running them alongside your normal menu


• Put a local spin on your tapas or bar bites menu by using regional ingredients such as Bury black pudding fritters or Morecambe Bay shrimps • Have vegetarian and vegan options available


Winging it Finding a cost effective way to serve on-trend food is becoming increasingly important as operators look to appeal to rising expectations when it comes to dining out of home. Customers want dishes that don’t break the bank but still give them a sense of being part of the ‘foodie’ movement. The list of sharing dishes is endless, so you can keep it fresh by changing your offer regularly.

“Keep your dessert menu concise and focus on simple solutions which can be customised easily to help diners feel involved in the creation of their dessert - this can be as simple as offering a selection of different ice cream flavours or toppings, a popular option with children.” Mark Rigby, Premier Foods’ executive chef

What to serve Give customers the option to personalise their choice by offering a choice of sauces, toppings, salads and sides. Chicken wings are a perfect way to include customisation on menus with minimal cost. Heinz's popular range of 57 sauces makes the perfect marinade or sauce accompaniment. As well as adding a premium, they also encourage repeat visits as diners see brands being used that they trust.

Offer a doggie bag. It will reduce your wastage & impress the customer which will lead to a return visit

The fancier your desserts look the more customers will want to share on social media “This offers a captive opportunity for restaurants to use a dessert menu to encourage people to stay longer and increase spend per head,” said Sarah Robb, channel marketing manager at Premier Foods. “And with the Food to Go market accelerating and expected to grow by 3.8% this year* caterers can tap into this by providing convenient dessert solutions to encourage people to buy something extra and increase spend.”

Sweet success

Homemade vs. bought in

From a trio of desserts to an upsized sundae, sharing desserts are fun, sociable and allow you to charge a premium price. They also draw in those customers who would normally skip dessert. The only difficulty is getting the number of spoons per table right!

Although some caterers look to par-baked or pre-packed desserts to cope with the time restraints, it is in fact far more cost effective to prepare desserts from scratch or by using mixes. For time-saving options, McDougalls Flour Based Mix range offers chefs a wide range of freshly baked goods. The sweet options include McDougalls Plain Sponge Mix, Chocolate Cookie Mix, Chocolate Fudge Brownie Mix and Flapjack Mix.

According to the latest M&C Allegra Eating Out Report, on average, a consumer will eat out 9.2 times per month, which is equivalent to one in every 10 meals.

*Source: MCA Food & Food Trends 2016


• A boozy treat! - for the non driving adults, let them finish their evening like the Italians do with a drop of booze in their dessert. What could be better? To make it a premium experience, why not serve a Whiskey pear tart with a Champagne sorbet in a shot glass alongside a tiny tiramisu? • On trend - doughnuts are the new cupcakes as new flavours and toppings are being experimented with. Easy to make as ring or filled, use McDougalls Soft Bap Mix and serve sprayed with sugar or with a chocolate dip. They are ideal for two, four or six people to share. • Be traditional - there is nothing nicer than warm apple pie and custard but sadly it ain’t practical for a board - until now! Ambrosia Frozen Custard pots are a perfect solution as the stand-alone sauce can accompany a slice of pie spooned out as and when desired. Perfect as a romantic dessert for two. • Super sundaes - sundaes are a winning combo for adults and kids alike - and their popularity doesn’t appear to be melting! Mix up the flavours and if you add confectionary brands, you can charge a premium price. If you want to make your own ice cream, Bird’s Ice Cream Mix is easy to prepare and can go straight into the freezer. A modern twist on the traditional ice cream sundae are shakes - quick and easy to put together, load them with whipped cream and toppings. Have different size bowls so you can build a sundae for two, four or even 10 people, make sure you decorate them and have enough longhandled spoons!




Andrew Butler Andrew Butler is the head chef at Mitton Hall, Lancashire. The country house hotel is located in the heart of the Ribble Valley and is part of the group James’ Places. A popular wedding venue, as well as a first-class dining establishment, Mitton Hall is situated in picturesque surroundings.

Tell us about Mitton Hall…

college placement at The Walnut Tree in Abergavenny. And now I’m lucky to be working with him again as he is the group chef at James’ Places. I also worked with a chef called Mark Birchall (currently head chef at Moor Hall in Ormskirk) who I met at college but we both worked as commis chefs at The Pines Hotel. He was very influential in helping me to develop my skills and creativity.

It’s a place that customers can visit for any occasion and receive a professional, but relaxed, dining experience. I’m responsible for both kitchens, the function side and the brasserie side; which also includes private dining, the bar menu, the terrace and weddings - anything to do with food! I love the fact that every day is different at Mitton Hall. If I’m not working on new menus then I’m prepping for a wedding or for foodservice at the brasserie and, thanks to the unpredictable weather, plans and events can change last minute at Mitton Hall so it is a daily challenge.

Advice for aspiring chefs? Be excited and passionate about the industry. When I work with young chefs I don’t act like a dictator, I help to guide them down the right path and let them discover their own route. If you start the ball rolling for them, before you know it they will be in the position they want to be to create their own drive and passion. I see chefs who have studied at college and been taught trends, rather than the basics. They want to make a foam or a swoosh on a plate and create something beautiful that has no technical depth. They see the exciting side of cooking via the media but it’s not like that - it’s hard graft, but you are rewarded with an incredible amount of job satisfaction. In my kitchen, I try to instil the basics; walk before you can run. It’s a tough time for up and coming chefs, so if you can teach them to create sustainable cooking rather than something that will be a flash in the pan, they will thank you for it... eventually.

What is your career history? I trained for three years at Runshaw College in Leyland and after a few placements around the country I started at Northcote, the Michelin starred restaurant in Langho, Lancashire, as a commis chef. After 12 incredible months I moved on to gain more experience and did placements at Ribby Hall, The Inn at Whitewell, The Eagle at Barrow and then Mitton Hall in 2009 where I was senior sous chef for just under two years. I continued working with James’ Places and moved on to the Royal Hotel in Kirkby Lonsdale for a brief stint before opening The Shireburn Arms at Hurst Green. After 12 months I moved on to Eaves Hall at Waddington for four years before coming back to Mitton Hall in July 2016.

What would be your last meal?

Where do you get your inspiration from?

Easy - boiled black pudding, poached eggs, pepper sauce and crusty bread in unlimited supplies! I would sit and eat that all day and night if I could.

I get a lot of my drive from the guys in the kitchen; there is no way I could do my job without the team of 24 - particularly Richard my senior sous chef, Kyle my banqueting head chef and Daniel my junior sous chef. The passion they have to offer drives forward the standards and creativity in the kitchen. Social media is also a big source of inspiration when it comes to new trends. I follow chefs, bloggers and foodies on Facebook and Instagram whose posts influence our ideas and menu development. Social media has become such a big part of our industry; it targets an audience who will be our customers for the next 25 years so we have to make sure that our ideas are current and we’re keeping those customers happy otherwise we will lose them. With so much competition around, it’s crucial we stay ahead of the game.

Do you use local products? We try really hard to work with local suppliers, however it is not the be all and end all for me. If I can get a better product from further afield then I will - it’s about the complete experience not just the local produce. Of course, if we can find an excellent product in the local area then we always use that. My aim is to get the right product or ingredient for the right purpose and, of course, price.

Do roast dinners play an important part in your business? Yes - they are probably the linchpin. Sunday trade is very important for us and has an impact on the rest of our trade; with all the competition out there these days, being in people’s minds when they’re choosing where to eat is crucial. Therefore, if we have served a poor quality roast dinner then they are certainly not going to pop in for lunch on a Wednesday afternoon.

How did your love of cooking first develop? It started by accident! I had a kitchen porter job in a local hotel when I was 15. And although I wasn’t a foodie, I loved the atmosphere and drive of the kitchen. I used to be in awe of the chefs - and that’s when I decided I wanted to be one! I was lucky enough to be mentored by David Dugdale who was sous chef at The Pines Hotel in Clayton-le-Woods where I got my first job while at college as a trainee chef when I was just 16.

What makes the perfect roast? Butter - and lots of it! We cook our roast potatoes in butter and duck fat, and use really good quality beef. We tend to choose beef over other meats because we feel that it’s one of those meats that isn’t something you’d eat at home every day. A busy Sunday can see over 150 covers for roasts. Cauliflower cheese is also key to a good roast dinner!

Which chefs have inspired you? David Dugdale has had a huge impact on me. Being my mentor when I was first starting out was an important role. He managed to bring out my passion for cooking and even suggested my first



50ml Brugal Anejo 120ml club soda 9 fresh mint leaves 0.5 lime, cut into quarters 1 teaspoon of muscavado sugar

Crush the mint leaves, lime quarters and sugar in a tall glass. Add the Brugal rum and fill the glass with ice. Pour in the club soda and stir, stir, stir. To finish, add a lime wedge and fresh sprig of mint. Salud!



Rum is worth

£631m to the on trade

It’s a Rum Do! With research from CGA Strategy showing that 75% of the nation’s bars sell cocktails, and that drinkers consider the Mojito to be their number one favourite cocktail, there’s one spirit you really cannot ignore. Rum! Here’s what you need to know…

The facts • Rum is worth £631m to the on trade • White rum accounts for over a third of the category, but is losing share to golden rum which is now worth nearly half of total rum • Spiced and flavoured rum now accounts for 38% of the category • Captain Morgan is driving the greatest growth in standard rum • Six out of 10 of the top 10 on trade brands are premium rums • Havana Club is the number one premium rum brand


Rum types There are three classic rum styles - white rum, dark and rich navy rum, and in between, mellow, golden rum. Each one’s character is down to how and where they’re produced, with navy-style rums historically coming from the English speaking parts of the Caribbean; golden ones from the Spanish parts. The vast majority of rums are made from the molasses left from the production of sugar from sugar cane, though in many French Caribbean colonies they use sugar-cane juice. Each rum gets its individual character from how long it is barrel matured - white rum spending least time in contact with the barrel, hence its light colour. Golden and spiced rums typically use white rum as a base and get their taste through blending and flavouring.

And if you want to hone your cocktail list, the following information will help: • In bars 80% of consumers drink cocktails with 89% rating quality as good or very good. • Mojito is the UK’s number one cocktail with nearly a third of consumers choosing this cocktail when out of home. Twists on the classic offer an opportunity for using golden and dark rum with 40% of consumers visiting bars expecting to see this style of cocktail. • The Mojito and Daiquiri cocktail serves together account for over a fifth of serves in outlets and are growing in share. • Outlets can capitalise on the popularity of these Cuban serves by offering consumers an authentic Cuban rum such as Havana Club. • Consumers expect authentic premium spirits to be served in their cocktails. • 78% of consumers expect to see a branded menu - with premium brands indicating a quality serve. • 14% of consumers are influenced by interesting new serves on the menu, especially in the 18-30 age group.

Top Rum Serves Rum is an essential part of a legion of famous cocktails. Top rum serves include: Mojito Daiquiri

In bars 80% of consumers drink cocktails with 89% rating quality as good or very good

Piña Colada Long Island Iced Tea Hot Buttered Rum Planters Punch Dark 'n' Stormy Cable Car Caipirinha

Must Stocks Standard Rums Captain Morgan Spiced Bacardi Carta Blanca Bacardi Oakheart Havana 3 year old Lamb's Navy

Premium Rums Sailor Jerry Spiced Havana Club Especial


Wray & Nephew Overproof Havana Club Anejo 7 year old Bacardi Carta Negra But don’t forget to have some really special rums on your top shelf too - brands like Brugel, Appleton’s, Ron Zacapa and El Dorado

is the UK’s

No.1 cocktail

- they’re the perfect up-sell Source: On-Premise Measurement Stats PO5 2017

Spiced and flavoured rum now accounts for


of the category

Source: Mixed Drinks Report, Q1 2017

Mai Tai Hurricane


Foods that go with Rum Pumpkin Pie - perfect for Halloween Cheese Chocolate Spicy foods

The Mixologist

Recommends with Callum Pates Rum should be part of a mixologist’s portfolio Rum and rum-based cocktails are in huge resurgence - just look at the Mojito - it’s the most popular cocktail in the UK at the moment.

great up-sell for a rum that was designed to complement long drinks such as a rum and coke. The extended range could then include the likes of Havana Club 7 year old, Appleton’s and Ron Zacapa. This clear pricing ladder can help guests trade up to more premium brands when they want to treat themselves. It also gives me,

or cognac, these are spirits

as a mixologist, the range of rums I need

that can only be produced

to create a wide variety of cocktails.

however is made all over the world giving us a plethora of styles. Havana Club from Cuba for example, has the traditional Cuban style of being floral, light

Don’t forget to have Spiced Golden Rums on offer too - they’re really in demand and go brilliantly in drinks like Long Island Iced Tea.

animal. With so many possible

Top tips for getting a customer to move from an R&C to a full blown cocktail

variables and techniques now

Offer simple serves at a competitive

used, rum is for sure the most

price to tempt customers to switch to a

and dry, whereas rich and dark Navy Rum is a very different

Mojitos. Havana Club Especial offers a

When we talk about tequila

in particular regions. Rum

We asked mixologist Callum Pates for his top tips when it comes to stocking and selling rum. Here’s what he recommends…

light fresh drinks such as Daiquiris and

varied of all distilled spirits. Consumers

cocktail. Serves such as a Cuba Libre or

are starting to embrace aged sipping

a Cuban Mule are great alternatives to a

rums with as much passion as other

simple R&C.

premium dark spirits and so it is therefore important that we have a range of premium rums to offer.

Best range to stock

The importance of the correct glass The old ‘first impressions’ quote very much applies to cocktails. How it is

A recommended range could consist

served and thus the visual aspect of the

of a pouring white rum such as Havana

drink is key to leaving lasting impressions.

Club 3 year old or Captain Morgan

The correct glass however, is not just for

White. This rum works perfectly in

aesthetics but has two more



FEATURE practical aims: maintaining the

leaves releasing chlorophyll, which has a

temperature of a drink, and to accentuate

very bitter and unpleasant taste to it, so

its aromatic qualities. So, for a Daiquiri,

the rule is five or six presses, no more!

use a chilled cocktail glass, for an Eggnog a tall glass or goblet, a highball glass for a Long Island, and of course, a Mojito in a Collins.

Make the most of making it premium It is imperative that bars promote and

How to use a muddler

highlight their premium offerings whether it's spirits or cocktails. Creating

A lot of cocktails call for the use of a

a premium pyramid on the back bar, with

muddler. This is a great tool to use when

the most expensive rums on the top shelf

you want to extract juices out of fruits.

is a great way of doing this. Staff can

Just remember, the objective is not to

help educate guests with brand or serve

beat the ingredients into a messy pulp,

knowledge as well as helping

but to gently press the essence out of it.

them choose their perfect cocktail.

And don’t go overboard with its use. An

With premium spirits currently in growth

authentic Cuban Mojito does not call for

we can see that consumers are more

lime wedges or mint to be muddled -

likely than ever to go for a premium

something we regularly see now in the

serve. Capitalise on this by offering a

UK - but a great many recipes do call for

premium-bottled mixer - it’s great for

it. Just remember that when made well, a

your bottom line and consumers are

Mojito is a clean and refreshing cocktail.

more likely to feel that they are getting

Over-muddling mint breaks down the

a better deal.

Callum’s Mixes Of The Month Drink


September Rum Old Fashioned

October The Periodista

A prohibition era cocktail, back in fashion thanks to the Mad Men TV series

The ultimate definition of a forgotten Cuban classic cocktail, is the Periodista - which translates as ‘Journalist’ in Spanish

Glass: Rocks

Glass: Martini


3. Pour into rocks glass full


60ml Havana Club 7 Year Old 10ml sugar syrup 2 dashes of Angostura Bitters Orange twist Cubed ice

of cubed ice

45ml Havana Club 3 Year Old 7.5ml triple sec 7.5ml apricot brandy 1tbsp sugar Juice 1/2 lime Orange twist

4. Garnish



1. Shake all ingredients and fine strain

1. Add all ingredients to a mixing glass

2. Stir 41






Please drink responsibly. 1. MAT YOY growth Nielsen to 22.04.2017 2. Volume sales, Nielsen Scantrack, off trade, latest 26 weeks to 3.12.16.

Feed Your Eyes Winners

Created a dish you’d like to show the world? Want to win £50 of Amazon vouchers? Every edition we select the best starter, main and dessert from entries posted at #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50, courtesy of our sponsors Kerrymaid, Maggi and cooks&co. You’ve got to be in it to win it… so, get posting!

Mix it up We’re on th e lookout fo r the best mixolo gist... Tweet us yo ur best drin k @TakeStock Mag #mixo logist

Steph Eynon @stepheynon

Head chef, The Hollywood Arms, Chelsea, London - Peach tea cured salmon, flat peach salsa, pickled peach, basil crisps & peach vinaigrette

Owen Morrice @chef_morrice

Head chef, No. 1 The Grange, Edinburgh - Black seasame coated coley, crispy mussels, charred spring onion, turmeric & ginger broth, & crispy noodles

Ivan Wright @ivanwright1986

Pastry chef, Seckford Hall, Woodbridge , Suffolk- Chocolate fondant, peanut, pistachio & vanilla ice cream


Witching Week! 40%* of Brits are now spending money on Halloween and the festival's growing popularity makes it one of the biggest party nights in the UK for operators. This year Halloween falls on Tuesday beginning a week of ghoulish fun with the Mexican ‘Day of the Dead’ on Thursday - an event that can be celebrated with skull themed parties and Bonfire night on Sunday. This creates a real opportunity for you to get your outlet buzzing with activities - and customers - during the preChristmas period.

Decorate your premises

Halloween cocktails such as:

• Look out for POS material from the leading brands - Strongbow’s CarnEvil is a great example of what is available this autumn

• Southern Comfort Voodoo Jam

• Dressing up kits and POS material are readily available to make your premises suitably spooky. Supermarkets are a great place to find cheap, ghoulish decorations too • Organise costumes and makeup for your staff • Use reduced lighting, candles in pumpkins and illuminated plastic skulls to create an atmosphere

Look out for drinks to suit the occasion Hobgoblin and Doombar to name two. However, party nights are all about sharing, so offer: • Pitchers of lager, coloured with a few drops of red food dye • Mexican beers in ice buckets • Red wine - with devilishly named Casillero del Diablo a perfect choice


• Antica Sambuca Black & Green • Dragon’s Breath • Devil’s Candy Cane • Los Muertos • Midnight Ghost • Vampire Berry - Espresso Martini View recipes at




Estimated consumer spend at Halloween in 2016 was

Millennials love Halloween -

£310m 71% take part

For the drivers and non drinkers offer equally fun

19% of consumers spend between

£26 & £50 on Halloween products

• Have games like bobbing apples, pass the pumpkin or a pumpkin hunt

and quirky drinks. Mexican Lemonade - a lemonade, lime and coriander combo - is

• Bring in a fortune teller for some light-hearted fun

both refreshing and very much on trend for Halloween and the Day

• Have a bonfire, fireworks display or both. See our feature at guides/bonfire-night-safety

of the Dead.

Food Do something different! There are lots of great ideas in the Devilish Treats feature.

Shout about it Publicise your events well in advance - costumes take organising!


• Promote via social media, your website and with in-house signage

People love to go somewhere where they can eat, drink and be entertained.

• Encourage early bookings with drink or food offers and discounts

• Create a themed fancy dress party • Offer prizes for the best costumes a snack filled Piñata would be one fun option

The Strongbow CarnEvil promotion runs from 23 October to Bonfire night and includes in-premise promotional material, customer prizes and the chance for customers and staff to experience New Orleans - which also celebrates the Day of the Dead. Check out for more details.

• Hire a makeup artist to paint customers' faces • Run themed quizzes - which you can get from companies like Redtooth

*Source: Mintel

















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Free Wine category advice on your smartphone to maximise your wine sales





Halloween and Bonfire Night present two great opportunities to increase footfall. Both events are growing in popularity - especially Halloween - and are all about good, family fun. So, take a look at your food menu and see how a few minor alterations could see your sales soar. What to do?

What to serve?

Halloween falls on a Tuesday, and

Tweak your normal menu for each event or have a special bespoke menu serving quick and easy to eat, party-type food.

gives operators the chance to boost a normally quiet night. Depending on the type of outlet you have, why not have a Halloween party for adults - students especially - or offer an early bird menu to appeal to families who want a spookythemed tea! Why not even suggest they come in fancy dress? Family-friendly Bonfire Night is on a Sunday this year - make the most of the work-free day and start the celebrations mid-afternoon. Offer games for the children or provide

Get spooky - add some spooky fun to Halloween by changing a dish’s name not only will it bring fun to the evening it will result in higher customer satisfaction and a return visit. Think ‘bat wings’ for chicken wings and ‘witches fingers’ for chicken goujons, ‘chilli with eye-popping beans’, ‘spooky sausages’ and ‘bloodcurdling burgers’! Red colouring and tomato sauces also make great ‘blood’ and decorations can transform a dish.

entertainment until the fire is lit. Read our feature on holding and organising a firework display bonfire-night-safety.


Old Man's Bones (Ribs)

glazed hotdogs (for adults only) all work equally as well. And don’t forget the treacle toffee, toffee apples and parkin for dessert!

Cash in Chips are the most ordered items on a pub menu, with both events giving you a chance to cash in by offering curly fries, wedges, twisters, sweet potato fries or the ever popular chip. Add a premium price offer of cheesy chips or seasoned wedges with a dip. Other popular sides include garlic bread, nachos, tear and share bread with oils and onion rings. Take Stock brings you four recipes

Blast off - jacket potatoes and pies and peas are a must for Bonfire Night, however, pulled pork, burgers and cider-

courtesy of Lyle’s Golden Syrup® to

2 tbsp Lyle’s Black Treacle 1 tbsp Lyle’s Golden Syrup

and cook in the oven for 45 minutes, turning

2 tbsp tomato ketchup

twice during cooking

help ignite sales for these important autumn events…

and brushing with any marinade left in the dish

METHOD 1. Make the marinade by putting all of the ingredients except the pork into a small pan, warm until the treacle and syrup become runny

Serves 4-6

and stir everything together. Remove from the

Preparation time: 10 minutes, plus marinating time

2. Cut the racks of pork into individual ribs,

Cooking time: 45 minutes

INGREDIENTS 1kg pork rack of loin or pork spare ribs 2 garlic cloves, crushed 2 tbsp red wine vinegar

heat and cool slicing between the bones. Transfer to a large dish and pour over the marinade, turn to coat. Cover and marinade for at least 2 hours but preferably overnight 3. Heat the oven to 190°C. Take a large roasting tin, add about 2cm of water then place a rack across the tin. Place the ribs on the rack





Popcorn Toffee Apples

2. Push the sticks halfway into the core of the apples at the stalk end. Microwave the popcorn, according to the pack instructions, and have it ready in a bowl

3. Combine the treacle, sugar, butter and

Makes 8-10

vinegar in a large heavy-based pan and stir

Preparation time: 25 minutes Cooking time: 25 minutes

constantly over a low heat with a wooden spoon for about 15 minutes until the sugar has dissolved


4. Bring to the boil without stirring until the

8-10 small Cox’s apples, stalks twisted off 1 x 100g bag microwave sweet popcorn 225g Lyle’s Black Treacle 450g Tate & Lyle Fairtrade Demerara Sugar 110g unsalted butter 1 tbsp red or white wine vinegar

mixture reaches 149-154°C, or the hard-

8-10 wooden ice-lolly or cake pop sticks

completely cover. Let any excess drip away

crack stage. If you can still squash the toffee, continue to boil it

5. Remove from the heat and tilting it, quickly and carefully dip the apples one at a time into the toffee, twirling them as you do, to before quickly scattering with popcorn whilst


the toffee is still hot and place on a baking

1. Put the apples in a large bowl, pour over

tray to harden. This is easier to do with one

boiling water to cover and then quickly pour

person dipping and the other scattering with

6. Once set, store the toffee apples in an

it off. This will remove any wax coating from

popcorn. If you find the toffee becomes too

airtight container in a dry place, not the

the apples and will help the toffee to stick.

thick because the temperature has dropped,

fridge, and serve within 24 hours or the

Polish dry

just heat it up again

toffee will soften and start to liquefy


completely coated with the melted mixture,

125g butter 50g marshmallows 75g Tate & Lyle Fairtrade Caster Sugar 3 rounded tbsp Lyle’s Golden Syrup 150g rolled (porridge) oats 50g rice crispy cereal

gently fold in the crispy cereal. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon. Bake for 25 minutes or, until just golden around the edges

3. Remove from the oven and cool for 10 minutes then cut into 25 pieces while still warm. When completely cool, turn onto a cooling rack



Ghostly Mallow Flapjacks Makes 25 Preparation time: 30 minutes Cooking time: 25 minutes

50g unsalted butter, softened 1 tbsp Lyle’s Golden Syrup Few drops vanilla extract 175g Tate & Lyle Fairtrade Icing Sugar Black writing icing or very small chocolate drops

4. While cooling make the buttercream by beating the butter with the golden syrup, vanilla extract and icing sugar until smooth and creamy

5. Cut the flapjacks into individual pieces. Transfer the buttercream into a piping bag fitted with a plain nozzle and pipe little ghosts


onto each flapjack. If you don’t have a piping

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

bag, put the buttercream into a plastic bag and

a shallow 20cm square tin with parchment or

snip off the end from a corner of the bag then

greaseproof paper

you can squeeze out the buttercream carefully

2. Put the butter, marshmallows, caster sugar

onto each flapjack

and golden syrup into a medium pan and heat

6. To decorate, pipe black eyes onto each

gently until melted. Stir in the oats. When

ghost or use the chocolate drops





Sausage Rockets Makes 8

2 tsp Lyle's Golden Syrup 225g ready-rolled puff pastry 1 egg, beaten Handful sesame seeds 1 orange pepper 1 yellow pepper

sausages in a spiral, taking care not to stretch the pastry, place on a baking sheet and brush with egg then sprinkle with sesame seeds. Bake for 12-15 minutes until golden

4. Cut each pepper in half then cut out

METHOD 1. Fry or grill the sausages until golden all over.

Preparation time: 20 minutes Cooking time: 20-25 minutes

Cool. Heat the oven to 220°C


sausage. Place on a plate. Mix together the soy

8 large sausages 1 tsp soy sauce

3. Unwrap one sheet of pastry and cut into 8 strips from the shorter end. Wrap around the

2. Insert a wooden skewer through each

triangles and insert them in the tips of the skewers. You may like to insert a further longer wooden barbecue skewer to make the spirals look more like rockets

sauce and Lyle’s Golden Syrup and brush over the sausages


STOCK UP NOW! ©2017 The Coca-Cola Company. All rights reserved. FANTA is a registered trademark of The Coca-Cola Company.



at meallmore


Porridge, Selection of Cereals, Grapefruit Segments or Prunes, Brown or White Toast, Choice of Fruit Juices, Fresh Fruit, Yoghurts, Tea or Coffee. Full Cooked Scottish Breakfast available on request

Mid Morning Tea, Coffee and Biscuits


Angus Beef Steak Pie Poached Salmon with a Lemon & Dill Cream Served with Broccoli, Carrots and Creamed Potatoes

Ahead of the Game Stuart Middleton is the head chef at Meallmore Lodge Care Home in Inverness and support chef for the whole of independent care provider Meallmore Ltd. He was crowned National Association of Care Catering (NACC) Care Chef of the Year 2017 for his traditional Scottish dishes which feature on a menu chosen by his residents. ‘A great place to live and a great place to work’ is the ethos behind Meallmore Ltd and by the passionate way Stuart talks it’s clear to see why…

Food is a massive part of the residents’ day - to some it’s what they look forward to most and for those with health challenges, it’s vital that they eat. It’s that reason alone that led Stuart and

“We encourage our residents to take pleasure in eating, so our aim on a daily basis is to get it right.” “Meallmore wants to be the most trusted care provider in Scotland,” says Stuart. “And if the team continues to do what it is doing then I believe we are well on our way to succeeding.”

his team of two chefs and three kitchen

Homemade Apple Crumble with Custard or Cream

Afternoon Tea Tea, Coffee and a selection of Home Baking


Tomato and Red Pepper Soup with Herb Croutons Baked Potatoes with Assorted Fillings and Salad Red Leicester and Caramelised Onion Tart

assistants to ask the residents what they would like to see on the menu by holding a ‘Strictly Come Dining’ event each month to let the residents trial - and decide -


Tea, Coffee, Sandwich and Salad Platter

what they eat. “When I joined Meallmore and heard that curry, stir-fries and Thai salmon were on the menu I was shocked,” he admits. “I knew that the older palate responds



CELEBRATE, STOCK UP AND MAXIMISE YOUR TEA SALES Visit for more product information @TetleyTeaOOH Join the conversation


FEATURE better to spices and flavour, but I wasn’t expecting them to opt for a spicy dish over a traditional, home-cooked one like cottage pie!” And it was the residents’ passion for food that helped and inspired Stuart to become an award-winning chef with his dish Traditional Fayre with Flair: haggis, neeps and tatties followed by a dessert of Culloden Cranachan (a Meallmore twist on a classic) at the National Association of Care Catering (NACC) Care Chef of the Year competition. It’s no surprise that the calibre of chefs in the care industry is high, considering the skill needed to provide the first-class service that is expected.

“When we offer a cooked breakfast we ensure that residents requiring a texture modified diet are offered one also.”

“At Meallmore there is a huge emphasis on food to make sure everyone, whatever their dietary requirements or tastes, is catered for,” says Stuart. “Everything we offer for a normal diet we offer for our residents with dysphagia. For example, when we offer a cooked breakfast we ensure that residents requiring a texture modified diet are offered one. Their sausages and toast may be textured but to the eye it just looks like a cooked breakfast.”

And that’s the point. For those residents living with dementia or suffering from dysphagia it’s crucial that food looks the same as that served to residents on a normal diet. “You eat with your eyes,” explains Stuart. “And colours and shapes help people living with dementia to distinguish what they are eating - we call that ‘rainbow food’ - and if they can see what they are eating then it means they will eat more of it.” Meallmore also encourages eating - and nostalgia - through its soup and cake clubs where residents choose their favourite one to make. Meallmore offers three main meals, plus snacks, everyday, and they have a carvery-type roast every Sunday. However, food is available 24 hours a day. “You don’t have a lock or time restraint on your fridge at home so why should we have one?” asks Stuart. Little touches, like playing background music to create a lovely ambience, and having crockery and cutlery matching and polished makes the residents feel special - and at home. Meallmore also encourages residents’ families to come and eat with them, making mealtimes a family-orientated, social occasion which they enjoy more. “There is a snobbery towards care home catering within the industry and beyond,” says Stuart. “We are hard working, innovative and creative and produce first-class cuisine - I just hope one day everyone realises it.” Overleaf are Stuart’s award-winning recipes…

Tips for Caterers • Encourage residents to get involved in choosing what they want to eat • Serve nostalgic food that encourages appetite and memory • Have food available 24 hours a day • Make food colourful and visually attractive • Older palates respond better to spicy, flavoursome dishes

Christmas Eating “Caterers should start planning Christmas menus around October or November, as there are a number of different factors to take into consideration; from product ordering and availability, to planning dishes for residents with specific dietary requirements,” said Mark Taylor, customer controller at Premier Foods. “Turkey with all the trimmings is certain to be a winner with residents, and for those with dysphagia Christmas dinner can be modified and presented creatively to look as appetising as a non-dysphagia one.”

Care Guide With an ageing population and conditions such as dysphagia (approximately 60-75% of people in care homes are estimated to have the condition), dementia and diabetes posing challenges to caterers, Premier Foods’ Care Catering Solutions Guide contains recipes, product recommendations, dietary guidance and advice.

Be Nostalgic Heinz has launched a nostalgic memorabilia pack full of historical images of its iconic products Heinz Tomato Ketchup, Heinz Beanz and Heinz Tomato Soup to evoke fond memories among residents and encourage conversation, and eating. For more info visit



Bringing The Taste Of The Good Life to kitchens nationwide with our great tasting dairy portfolio.


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2. Boil the potatoes until soft. Boil the swede and carrots in slightly salted water with the sugar until tender

3. Prep baby turnips and roast with 1 tbsp oil and seasoning, until tender

4. Place haggis roll in oven at 190°C 5. Sweat off the onion in a saucepan then add

Traditional Fayre with Flair: Haggis, Neeps & Tatties

mustard, bouillon, cream and 20ml water and bring to the boil. Add the chives and serve in a quaich to be passed around the table

6. Purée the carrots and swede with 20g of the butter and keep warm

By Stuart Middleton

7. Mash the potatoes with remaining butter and place into a piping bag with a large plain

Serves 3

INGREDIENTS 400g haggis 2 carrots, peeled & diced ½ swede, peeled & diced 12 small baby turnips 4 sheets filo pastry 75ml cream 5g chives, chopped 1 small onion, diced 1 tbsp wholegrain mustard

100g Meadowland Professional Spread 5g Knorr Vegetable Bouillon 400g Maris Piper potatoes, peeled 25g granulated sugar 5g parsley


8. Take haggis out of oven and slice at an angle



1. Sweep the purée all the way around the

1. Layer 2 sheets of filo pastry on top of each

plate and pipe the mash slightly off centre

other, buttering between layers. Shape the

2. Stand the haggis up on the left hand side of

haggis into a sausage and place on

the mash and add the baby turnips

pastry. Roll into a cigar shape, crimp the

3. Garnish with a sprig of parsley. Add some

edges and chill

chive flowers for colour and serve

Dessert 3. Place honey in a measuring jug and top up to 1 pint with water. Bring to the boil and add the remaining gelatine. Pour onto plates and place in fridge to set

4. Toast the oatmeal in a pan until golden 5. Place raspberries in a pan (keeping enough back for the garnish) with 30g of sugar, add

Culloden Cranachan

1 tbsp water and bring to boil. Sieve out the seeds and chill

6. Whip cream with remaining sugar and

By Stuart Middleton

Serves 3

INGREDIENTS 500ml cream 120g caster sugar 150g pinhead oatmeal 300g honey 7 sheets gelatine, soaked 62ml whole milk 35ml Drambuie

marble in a spoonful of the coulis


1tsp mixed spice 500g raspberries 3 sprigs mint

1. Sprinkle oatmeal in a line off centre across the plate of honey jelly. Demould panna cotta and place on plate. Add a quenelle of the whipped cream on the oats


2. Dot the coulis around the edge of plate

1. Place 375ml of the cream, 62g of the sugar,

with dots getting smaller as they get towards

milk and Drambuie in pan and bring to boil

the panna cotta. Place three raspberries in the

2. Add 3 sheets gelatine to cream mix, pour

centre of the plate. Sprinkle panna cotta with

into ramekins and set up in fridge

mixed spice. Garnish the cream with mint


Country Focus:


&New Zealand

Every edition we ask John

putting pressure on wholesale prices,

Of course, classic blends such as

Mansfield of The Society

meaning that quality Antipodean wine is

Semillon/Chardonnay and the distinctive

starting to cost more.

Semillon/Sauvignon remain popular and

It is, of course, still possible to source

need to be stocked. The Captain's Table

entry level wines, but care has to be taken.

range has built up a strong reputation

The answer is to adapt your wine lists,

in the UK over the last 15 years and

and offer a greater number of premium

represents super value and quality.

Australian and New Zealand wines. That

And at the entry level, look for interesting

way, your customers will continue to

labels and marketing that can spark an

enjoy the very best drinking experience.

interest in generic blends - the fun labels

So, what should you look for?

seen on the Joey Brown range of wines

any wine list, as people obviously love

The move to premiumisation

work well.

them - and that love affair is spreading to

As I mentioned, demand from China and

Then with Shiraz, at the lower end you’ll

neighbouring New Zealand with WSTA

exchange rates are hitting wine prices.

have blends like Shiraz-Cabernet, but if

figures showing that their wine sales in

It is therefore important to spend a little

you want to demonstrate the full bold

the UK increased by 15% in 2016 to a

more to get the quality of wine that

flavour and pepper characteristics of this

total of more than 63 million bottles!

drinkers will recognise and appreciate.

fine grape you’ll need to spend more to

There are changes afoot though; driven

For the on trade, the Tempus Two wines

get quality. Mountbridge Reserve Shiraz

by the effect of recent trade deals that

- in particular the Silver Series, from a

is a good example at a commercial

have resulted in more and more wine

winery founded 20 years ago - by the very

price level - it pairs particularly well with

going to China, which is pushing up

well known McGuigan family are great

full meats like beef, barbecue flavours,

grape prices. The exchange rate is also

examples of what I mean.

cheese, or indeed, dark chocolate.

of Vintners about what is happening in the world of wine. This issue, his focus is Australasia... Australian wines have been the best selling wines in the off trade for the last 15 years, so are a must-have on

Serve unoaked Sauvignon Blanc at 7°C… not straight from the fridge!

Watch out for Tasmanian traditional bottle fermented sparkling wines


Shiraz is named after a city in Persia, famed for its beauty




21 red and 16 white grape varieties are grown in Australia, with the best-known red being Shiraz, and white, Chardonnay. For Shiraz, the biggest production areas are Riverland, Riverina, Murray Darling (Victoria) and Barossa, totalling nearly 40,000 hectares of vineyards. In the case of Chardonnay the area is smaller - some 22,000 hectares. Within that there are specific areas you should look out for on labels, top names being the Yarra Valley of Victoria, Hunter Valley of New South Wales, the coastal areas of South Australia and the Margaret River district of Western Australia.

NEW ZEALAND For many people, New Zealand

But there are other New Zealand

wine is Marlborough Sauvignon

grapes and regions you should

Blanc. And that’s not really a

consider for your wine lists.

surprise, as the Marlborough

Pinot Noir (or Burgundy to

region’s sheltered climate and

Old World wine drinkers) is a

free draining terrain makes it the

good option. New Zealand’s are

largest wine growing region in

generally oaked, fruit driven,

New Zealand, further boosted by the high yield of the Sauvignon Blanc grape which means there’s plenty around!

have medium depth of colour with attractive spicy berry and bramble fruits along with black cherry notes. A classic example

Interestingly, the grape had a fall

is Neptune Point - with well

from grace in the 1990s when

integrated tannins and a

cheap liquid flooded the market,

good length. Serve at a cool

but this is now a distant memory

17°C with game or poultry.

with New Zealand Sauvignon

This grape also does well in

Blanc being a premium wine

Martinborough (Wairapa).

offering in many establishments.

Look out too for wines from

The ‘Riversdale’ Marlborough

Hawkes Bay, which is the

is typically light and fresh

oldest wine region in New

with classic green grass and

Zealand, dating back to the

citrus aromas and flavours. On

French Missionaries in the

the palate there is asparagus,

1850s. With a climate that’s

gooseberry and zesty acidity

similar to Bordeaux it excels in

with makes this wine a great

full-bodied Merlot, Cabernet

match with oysters, chicken with

Sauvignon and Syrah (Shiraz)

tarragon and roasted vegetables

reds, as well as some delicious

with wild rice.

peachy Chardonnays.


Unit Pack of 100

Please contact your wholesaler for more details


Controlling the Costs

With costs of ingredients and levels of waste both increasing, portion control is an important way for food outlets to manage their costs - while helping customers to manage the quantity they eat. According to WRAP, an organisation which helps businesses reduce waste, the hospitality and foodservice sectors produce around 0.9 million tonnes of food waste per year. At a time when all food outlets are looking to reduce costs, careful control of the amount of food you serve to every customer could make you some serious savings - especially during the busy festive season.

each plate can quickly add up if that dish is served many times each day. For example, by reducing the amount of chips served per plate by a monetary value of 5p, a restaurant serving 100 plates of food (including chips), per week, will save £260 a year. As chips are one of the items that a customer is likely to waste, it makes for a quick and easy portion control saving.

Portion control is important because: • It keeps food costs in check

Audit your waste

• It reduces the amount of food waste

For two weeks take note of what waste returns to the kitchen when the plates are being scraped. If garnishes such as salad or coleslaw keep returning then why not ask your customers if they actually want a garnish? If a regular meal, such as cottage pie, keeps returning with a quarter still left on the plate then why not reduce the size of portion or even do a survey with your customers asking if your portion sizes are too big? Instead of just serving a dish with chips and salad for example, when ordering ask the customer if they actually want both or either of them? By getting your customers to tell you what they want it’s a win-win situation; they are happy and you reduce your waste - saving you money in the long run.

• It keeps plates consistent for every customer • It helps customers control their diet The size of portion you serve may depend on the type of establishment (for example family friendly pubs will usually serve larger portions than fine dining restaurants) and the quality of food (better quality ingredients often produce more portions).

Costs under control Better portion control can save food outlets hundreds - or even thousands - of pounds every year. The cost saved simply by reducing the amount that is served on


The most common foods wasted are items such as chips, bread rolls and coleslaw It is estimated that the equivalent of

1 in 6

meals served in the UK are wasted

Tips for controlling portion size • Be aware of the different qualities of products available and the difference this can make to portion control • Save kitchen labour and waste by buying in preprepared ingredients such as diced chicken • Keep portion sizes consistent or offer different sizes to suit the customer • When you can, order by number or weight


TA S T E I T TO B E L I E V E I T Quality coffee with generous froth

Savour NESCAFÉ GOLD’s expertly crafted frothy coffees. The Blend of high quality Arabica and Robusta coffee beans coupled with generous froth gives you a well-rounded coffee experience to enjoy in those special moments Serving Suggestion

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A Worthy Cause People up and down the country will soon be sipping coffee and eating cake, all for a good cause! The World’s Biggest Coffee Morning is returning on Friday 29 September - and needs your support. The annual, muchloved event, organised by Macmillan Cancer Support, is now in its 27th year. Macmillan wants everyone in the industry to get involved this year by hosting their own coffee morning for customers, guests and staff to enjoy - and raise much-needed funds.

Why help? With 2.5 million people living with cancer in the UK and one in two people likely to get cancer in their lifetime, the opportunity to get together and change lives has never been more important. Every coffee slurped, crumb dropped and conversation shared will help Macmillan continue to provide emotional, financial, medical and practical support to people

affected by cancer. Since it began, the

• Be clear about the times - make sure

event has raised more than £194 million

you specify what time the event is on.

- with 2016 raising their highest yet with

You don’t want disgruntled customers

£29.5 million.

feeling cheated if they thought their

What to do?

order was going to charity.

Whether you are a cafe, restaurant or care home, hosting a coffee morning can be fun and engaging as well as being for a worthy cause. It’s up to you - and the size and type of outlet you have - to decide how to run your coffee morning. If you are a big business why not corner off an area to hold the event or if you are a smaller outlet then why not just

• If staff are helping to bake the cakes be clear about who bakes what - you want a variety! • Make it fun! As well as cakes and coffee why not include a raffle or a ‘guess the weight’ game to make it more of a fun event - and encourage people to spend more! • Think outside the box - Greene King,

donate all coffee and cake sales during a

Macmillan's corporate partner suggest

specified time?

including savoury options such as sausage rolls, pork pies or even

How to do it

sandwiches. This may entice more

• Register now for your free fundraising

customers who fancy a spot of lunch

pack by visiting

before their cake or those that aren’t


big sweet eaters to still get involved in

• Spread the word - plan your event well in advance through your social

the event. • Remember Health & Safety - it’s

media using @Macmillancoffee and

important to include an allergens

#CoffeeMorning, in-house and on

notice alongside your cakes; especially

your website.

if you’ve been using nuts.



five to

new look &



Fresh new look, taste and feel.

100% natural

So we think it’s time you stocked up and had sales to feel good about.

400ml PET bottles X 12


100% natural, and never any added sugar.




Where can someone get first aid training?

Life Saving Equipment In August 2013, professional golfer Bernard Gallacher stood up to speak at a charity golf day in Aberdeen. Suddenly, he'd collapsed, had no pulse and wasn’t breathing. Luckily for Bernard, a retired nurse administered cardiac massage and mouth to mouth resuscitation, before a defibrillator was found and used to keep him alive. Bernard was in a coma for a week, and awoke with no recollection of the event. He now campaigns for more defibrillators in public spaces, and for people to be trained in how to use them. It is estimated that 70,000 cardiac arrests happen outside of hospital every year, so having at least one qualified first aider in your business who could administer first aid or use a defibrillator while they are waiting for an ambulance may save a life. Take Stock talked to Graham Ellis, training delivery manager at St John Ambulance to find out more.

What is a defibrillator? An AED - or automated external defibrillator - is a device that gives the heart an electric shock when someone’s heart has stopped. Ambulances carry them on board, however using an AED in the minutes before an ambulance arrives can double someone’s chances of survival.

So time is critical? Absolutely! Survival rates after a cardiac arrest are directly linked to time! Do nothing and a critical situation quickly becomes deadly with survival rates dropping by 10% every minute after the attack. However, when CPR and defibrillators are delivered quickly, the survival rate is between 50 and 70%.

Where can a business buy a defibrillator? St John Ambulance sells a range of defibrillators priced from just under £1,000 + VAT. These are easy to use and have a battery life of around five years. Visit to see the complete range and accessories.

Where can I find a defibrillator? If your business hasn’t got a defibrillator then you can find one in a public place such as a shopping centre, train and bus stations, airports, offices and schools. AEDs come in a small portable plastic box and are stored in a noticeable green casing with a green sign above. If you look out for them, you’ll hopefully spot one. I’d also suggest people go online to find where their nearest AED is, and for businesses with an AED it is important to make sure it is listed on the UK database - it could save a life.


St John Ambulance runs courses in first aid and health and safety for companies, local authorities, and members of the public up and down the country. They have over 260 venues nationwide so you can enrol on a course nearby. Alternatively, if you have a group that needs training then they will come to you and deliver the training on your premises to save you time and money. And as a bare minimum, download the free St John Ambulance lifesaving app which includes information on CPR. Visit uk for more information.

Why not fundraise for a defibrillator for your place of work or neighbourhood? It’s a brilliant cause!

How do you use a defibrillator? You can use an AED with no training. The machine analyses someone’s heart rhythm and then uses visual or voice prompts to guide you through each step. If you’re there when someone has a heart attack, the very first thing is to make sure someone calls an ambulance. Then, if an AED isn’t immediately available, give CPR, until someone brings you an AED. As soon as you’ve got an AED, switch it on. It will immediately start to give you a series of visual and verbal prompts informing you what you need to do. Follow the prompts until the ambulance arrives or someone with more experience than you can take over.

Back to School Great Products, Great Solutions, Great Meals

Download your FREE copy at



Star Bakers Mini bakers demonstrated their rising talent as they competed in McDougalls Young Baking Team of the Year. The event, now in its third year, appeals to pupils up and down the country. The five finalists were Chapter House Preparatory School in York, Coed Eva Primary School in Cwmbran, Cranbrook C of E Primary School in Kent, Mendip Green Primary School in north Somerset and Perran-Ar-Worthal School in Cornwall, with Chapter House Preparatory baking their way to the number one spot with their Queen Ethelburga’s Mess. The winning team impressed judges with their exceptional teamwork and a delicious recipe. Lara Haigh and Jack Bennett, both nine, supported by school caterer Sarah Middlemiss, used fresh

strawberries, garden mint and locally sourced eggs within their recipe, adhering to the local produce competition theme. “I really couldn’t be prouder of the team and their achievement in the competition today,” said Sarah Middlemiss. “Despite being a team member down due to illness, Lara and Jack threw themselves into the competition and worked calmly and meticulously to create their winning dish. They developed the recipe themselves back in our school kitchen in York, and I have been overwhelmed by their commitment to this competition.” The final took place at LACA: The Main Event on 6 July, with the five schools cooking in front of a live audience.

The judges - Andrew Green, representing the Craft Guild of Chefs; Carol Harwood, representing LACA; and Mark Rigby, executive chef at Premier Foods - had the near impossible task of choosing an overall winner from the impressive finalists. Chapter House Preparatory School achieved high scores for teamwork and presentation, taste, aroma and texture of their winning dish. The school was awarded £1,000 worth of kitchen equipment, which was presented to them by Sally Shadrack, chair of LACA. The competition helps school caterers to encourage a passionate team of up to three children, between the ages of seven and 11, to develop an interest in food preparation by baking one sweet and one savoury recipe, including a product from the McDougalls Flours or Flour Based Mix range. Fitting in with this year’s theme of ‘local produce’, teams were also required to include an ingredient that had been sourced within a 30 mile radius of their school. “We were very impressed by the children’s imagination, dedication and enthusiasm throughout the competition and would like to thank everyone who contributed to making the competition such a triumph for the third year running,” added Sarah Robb, foodservice channel marketing manager at Premier Foods.


S ’ K EU




AL N O I S S E F PRO VAILABLE A ing E n G a N e l RA indow C

* 1 W nd * . o r N e a • an Br e l C r we o h S 1 • No.


nd a r B re * a C n s i e a ag Dr k 1 c . o o l lB •N a t o T s Clear

*Data Source: Nielsen HH database UK, Total Market, value MAT to w/e 10.10.2016 Use biocides safely. Always read the label and product information before use.

DCS Group (UK) Ltd, 1 Timothy’s Bridge Road Stratford-upon-Avon, CV37 9YL, England

Telephone: (01789) 208000 | Fax: (01789) 208073 Email: | Website:


FEATURE • Have a maintenance schedule for the components that need regular cleaning because it will help keep your equipment in peak condition

Wage war with legionella If you are an employer or in control of a premise, when it comes to legionella you need to understand how to: • identify and assess sources of risk

Pre-Christmas Clean Up Now that summer is behind us, it’s all eyes towards Christmas. Ahead of the busiest time of the year, autumn is the perfect opportunity to make sure your outlet is sparkling clean and inviting, both inside and out, and ready to welcome extra customers as the party season begins. According to research by CAMRA, over 90% of British adults say that clean toilets and bars are the most important factors when choosing a pub to visit. And it’s not just sales that hygiene can affect - poor hygiene can lead to sickness among staff and customers, fines, forced closures and even prison sentences. So, as the nights draw in, it’s time to make the most of this quieter spell and get your premises ready for everything to hot up again during the festive period.

Deep clean your kitchen There’s no better place to start your full autumn clean-up than with a deep clean of your kitchen. Use the opportunity to look at how hygienically food is handled, including preparation, cooking, cooling, re-heating and storing. “A clean, tidy looking venue will no doubt have a positive impact on customer perception and where they choose to eat - however looking clean is only

half the challenge,” says Paul Feery, commercial director, Wrap Film Systems Ltd. “Food hygiene ratings have become very important to customers and 86% of people now recognise the Food Standards Agency hygiene ratings. Good food and a great atmosphere are no longer enough - operators risk losing customers based purely on their scores.”

Is your ice clean? Day-to-day housekeeping, regular machine maintenance and personal hygiene are the most important factors when it come to preventing bacteria growth in ice. Operators should take the following advice for clean ice: • Keep hands clean - staff should always properly wash their hands before and during service • Keep the machine clean - by following the manufacturer’s cleaning instructions. Ensure you empty, clean and sanitise the storage bin on a weekly basis • Don’t pick up the ice with your hands always use a scoop/tongs • If your machine is fitted with an antibacterial system, change the anti-bac every month


• manage any risks • prevent or control any risks • keep and maintain the correct records • carry out any other duties you may have There is plenty of information about this on the Health and Safety Executive website

Toilet hygiene According to YouGov research, cleanliness and bad toilets are two of the top three reasons that customers would avoid a particular outlet (the other being unfriendly staff). Toilets might not be the first thing a customer sees when they arrive at your establishment, but there’s simply no excuse for them not being clean, pleasant and in full working order. Now is the time for a full audit and deep clean to check everything is ready for your Christmas party goers.

Ban the pests Christmas may be a time when we want to encourage extra visitors - but don’t let them be the unwelcome kind! For top tips about how to keep critters away at Christmas and any other time of year read the feature on our website


Check your food hygiene procedur es P revent bacteri a gr owth Unde rstand you r legionella oblig ations Make sure your toilets are clean Banish any pest s

Christmas 2017

Christmas Planning

With figures from HGEM showing that 50% of people are likely to look for Christmas venues three months in advance, now is the time to get organised for the busiest time of the year. Here is Take Stock’s checklist to help you on your merry way!

Promotion • All your Christmas menus, party nights, children’s parties or discounts/ offers should be clearly displayed, and given prominence in-house and on your social media sites and website. Make sure all your contact details are correct, easy to find and all information is updated regularly there is nothing more annoying than trying to book something that’s no longer available. • Use blackboards inside and outside your premises in key positions (next to the bar, toilets, main door) outlining your festive activities - again, with all contact details visible. • Contact last year’s customers to see if they are interested in booking again they will be impressed by the personal touch and may be glad of the call! For big groups, offer them a discount especially if they are willing to come at a quieter time. • Use last year’s imagery and testimonials to visualise and promote this year's offering. Customers seeing other people having a good time makes it more likely they'll make a booking.

Menus • Put menus on the bar or close to the till so they are visible and accessible. Brief staff to ask customers if they’d like to see a Christmas menu. Have online versions too. • If you are still prepping your menus then keep them simple and offer a set menu - a choice of three starters, mains and desserts only - at a fixed price. • Hand out party menus to local businesses and offices in your area

- not everyone is organised with booking their office party so you may just be what they are looking for! • If certain times or days are not proving popular, then why not offer an early bird menu or better value menus for these times?

Recruitment • Now is the time to hire any staff you need - temporary or permanent. Speak to a local agency or recruit via your website, in-house or on your social media pages. If you leave it any later you won’t get the best of the bunch or anyone at all. • Make sure all new staff have an induction and know which senior member of staff to approach - this is especially important during busy times. For example, the head chef doesn’t want to be bothered during service by a trivial matter that can be easily dealt with. • Train all front of house staff (whatever their position) to be polite, friendly and attentive. If they are asked a question by a customer that they can’t answer, make sure they don’t ignore it but find another member of staff to help. • Make sure staff have a suitable phone manner. Again, if they are unable to deal with a query make sure they speak politely and either find another member of staff or take the callers name, phone number and email address (in case they write the number down wrong). • When enlisting temporary staff make sure they know where to check for the rota. • Tell any staff with sickness to phone up as soon as possible before their


shift - the sooner you are informed, the sooner you can call in another member of staff. • On busy days make sure you rota in enough staff. The minimum number of hours Adecco recruitment firm advises a temporary employee can work is four hours, so you can always send them home after that if it gets quiet. • Make sure you have employed enough staff to cover all shifts. According to Adecco staff can’t work legally for more than 48 hours a week on average.

Clean up • Read our feature on page 69 about the pre-Christmas clean up.

Bookings • Make sure your booking system is up to date and accurate - whether it is online or manual. Appoint a member or members of staff to do this. • Make sure your online system is simple and easy to follow - anything too complicated will put a potential customer off. • Brief all staff on how to take phone bookings - make sure they speak clearly and are polite and friendly. If they struggle to hear the customer tell them to take their name, phone number and email and a senior staff member will call them back. • If a booking isn’t available brief staff to offer the customer an alternative time or date - don’t just let them hang up! • For further advice on your online booking system visit



Use your points to redeem special rewards this Christmas at Open to bona fide UK and ROI catering establishments and their employees aged 18+. Employees must seek their business owner’s permission. Scheme is available in relation to purchase of participating products outlined at Join UFS Chef Rewards scheme by registering at and accrue points via (up to) three nominated participating customer accounts, you must provide wholesaler customer account number for each to redeem points. Retain copy invoices as proof of purchase. Internet access required. Points collected in a given year (January – December) will expire on 31st December of the following year. For example, points collected throughout 2016 will expire on 31 December 2017. Any points that are unspent by 31st December of the year following their accumulation will be lost. Accounts or any outlets that have a direct agreement with Unilever Food Solutions are excluded from this Scheme. Participation at Unilever UK Ltd’s sole discretion: reserves right to alter, withdraw or terminate the Scheme at any time upon reasonable notice to Members. Visit for full terms and conditions.



Profile for the fabl

Take Stock Magazine - September/October 2017  

Take Stock Magazine - September/October 2017  

Profile for thefabl