Page 1




• Curry Nights • Spooky Shots • Barrels of Fun


great for portion control resealable for freshness

What a superb range for food service

some tasty tubs you have there Edith

less waste!

...Prompt precurement advised





& Welcome As the leaves start to fall, you can

page 57 will help you count down to the

almost feel the new season beginning

biggest event on the calendar so you can

to take hold.

make sure you are ready and prepared.

I, for one, love autumn. The abundance

Diversity, passion and talent drive

of delicious, hearty produce make it

our great industry and this is clearly

an exciting season to showcase a new

highlighted by two chefs we were thrilled

menu or launch a variety of specials.

to speak to for this issue: Tim Ware, head



British Food Fortnight (21 Sep-6 Oct), Seafood Week (4-11 Oct) and National Curry Week (7-13 Oct) are just three events that will give you an opportunity to offer your customers something

Court care home in Exeter, and school caterer Holly Southeran of the 2019 McDougalls Young Baking Team of the Year. Talking of talent, thanks again for the

increase takings. Chef Anjula Devi shares

constant support we receive on social

her passion for creating authentic Indian

media from our loyal followers who

dishes in our We Grill feature on page

constantly impress and wow us with

22, and our feature on page 15 gives you

their #FeedYourEyes posts. You clearly

some recipes to make and serve during

are an impressive bunch!

and our app has all the latest features,

season, but planning ahead is key in this

advice and an abundance of great

industry. Halloween and Bonfire Night

recipes for food and drink available for

are two big events that can increase

you to view.

especially Halloween, which is now the second biggest drinking occasion after

On behalf of the Take Stock team and Unitas, we hope you enjoy this issue.

New Year’s Eve. Our features on pages 28, 31 and 35 offer practical help and inspiration with food, drink and safety. And once the sparklers have fizzled out it’s time to talk Christmas! Our feature on




Remember that takestockmagazine.com

We may have only just started the new

customer footfall and raise profits -


chef at the award-winning Green Tea

different to your normal menu and help

National Curry Week.


Tracy x 3

• Curry Nights • Spooky Shots • Barrels of Fun

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

Art Director Richard Smith

Editor Tracy Johnson

Designer Mark Longson

News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles

Online Martin Kersey Hollie Pickles Unitas Wholesale Les Mohammed Anita Oakhill


CONTENTS FEATURES 15-21 Spice up your Autumn 25-27 Gin Attack 28-29 Turn up the Heat! 31-33 Spooky Sips 35-37 Safety First 39-43 Care Home Catering 49 Cask Away! 51-53 A Baking Come Back 57-59 Countdown to Christmas!


















EVERY ISSUE 7 Calendar 10-13 What’s New 22-23 We Grill - Anjula Devi 47 Feed Your Eyes




RECIPES 19 Pulled Lamb with Fiery Mint Chutney 21 Quick & Easy Tarka Dal 21 Chickpea & Pumpkin Curry 29 Nacho Hot Dog with Bean Chilli 29 Jellied Gin Gimlet 43 Plum & Almond Tart 59 Dark Chocolate & Pomegranate Cheesecake 59 Shimmer Cake











Calendar September-October




BAKING INDUSTRY AWARDS Royal Lancaster, London




THE RESTAURANT CONFERENCE Marriott Grosvenor Square, London


VENUES + EVENTS LIVE Old Billingsgate, London


LUNCH! ExCeL London

21SEPT 6








5-8 SEPT


714 SEPT






AA HOSPITALITY AWARDS JW Marriott Grosvenor House, London


VENUES + EVENTS LIVE Manchester Central

30SEPT 2




411 OCT

713 OCT


910 OCT

NACC CONFERENCE & AWARDS DINNER East Midlands Conference Centre, Nottingham

910 OCT

ANNUAL HOTEL CONFERENCE Hilton Manchester Deansgate

1112 OCT







VEGFEST UK Olympia London





31 6




FISH FRYING & FAST FOOD SHOW Royal Armouries, Leeds 7


The foodservice industry is now in your hands

Download the NEW Take Stock app today and have all the tools of the trade at your fingertips. Here is just some of what you will find: • • • •

A comprehensive recipe library Help to plan more effectively Industry leading tools and guides The latest in new product developments

And much more...

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New What’s


Easy Peasy

Lemon Squeezy

Knorr Professional Blue Dragon has launched three new authentic oriental flavours to help expand your menu easily with the latest food trends. There’s Knorr Professional Blue Dragon Katsu Sauce, Chow Mein Sauce and Pad Thai Sauce, all in 2.2l format. Ready to use - just heat and serve, or alternatively use as a recipe base or dipping sauce on the side. Alongside these new flavours is a relaunched Teriyaki with a new improved flavour, now in a marinade format that is perfect for every kitchen. All are suitable for vegetarians, with no added MSG or artificial flavourings.

Macphie has expanded its popular range of o.t.t dessert toppings with new Sicilian Lemon flavour joining the current flavours of chocolate, maple syrup, salted caramel, strawberry and toffee. Perfect over ice cream, cheesecakes, profiteroles, yoghurt and pancakes, the addition allows operators to capitalise on the current popularity of Italian cuisine, and cater for more adult-focused tastes. The Sicilian link also brings to mind quality ingredients and authenticity - important when provenance is still a huge trend in the consumer market. Free from artificial colour and flavours and suitable for a glutenfree audience, the top-down 500g squeezy bottle means less waste once opened, allowing you to customise your desserts - a sure fire way to get Instagram traffic going.



True Oriental

A Cool Cup The Coca-Cola Company and Costa Coffee have unveiled a new canned coffee designed for consumers looking for a genuine coffee hit, but chilled. Launched with three of Costa Coffee's most popular variants - Classic Latte, Caramel Latte and Black Americano, the new range has the same Mocha Italia Signature Blend coffee beans used in all Costa Coffee at its core. Costa Coffee RTD contains 30% less sugar than most other ready-to-drink coffees in Great Britain and gives consumers an authentic coffee experience with a real caffeine hit, as each drink contains the equivalent of a double shot of espresso. coca-cola.co.uk takestockmagazine.com


A New

Rum A Cheesy Twist! Macphie has launched a nacho cheese sauce that’s ideal for lunch, dinner and snacks - taking classics like hot dogs and tortilla chips and transforming them into Tex Mex fiestas. Perfect for creating dishes where customers can dip, dunk, drip and share their cheese, you can simply pour the sauce onto fries or nachos. Jazzing things up is easy too - just add jalapenos, onions, cayenne pepper or even chorizo to create the perfect sharing dish. Gluten free, vegetarian and ready to use either hot or cold, this glossy, cheesy sauce comes in a one-litre tetrapak and joins a range that includes Cheddar Cheese, Bechamel with Butter, Hollandaise and Red Wine. macphie.com

Taste of India

Halewood International has a new rum in its portfolio - Dead Man’s Fingers Hemp. Infused with natural hemp and CBD for a flavour guaranteed to hit new heights, this 40% abv signature Caribbean rum has hints of cola, coffee, hops and pine with grassy herbal back-notes - for a taste like no other. Mix with cola or ginger ale for a punchy thirst quencher; or simply switch out your usual rum to create a novel twist on a classic daiquiri. halewood-int.com

A Caribbean Delight

A rich tangy tomato sauce, Maggi’s sauce has been specifically developed to Indian consumers' tastes and makes a superb accompaniment to either breakfast or the evening meal.

The UK’s number one* ginger beer brand Old Jamaica and sister brand ting have been launched in a new 250ml can format, aimed at shaking up the mixers market. Both brands deliver a taste of Jamaica to the UK; Old Jamaica’s fiery taste is a welcomed flavour to drink on its own or as a crisp mixer whereas ting brings a lively taste of sunshine with its sweet grapefruit flavour.



Maggi’s Rich Tomato Ketchup is an icon in India, where it’s the number one sauce and growing sales at 8% year-on-year. Now, responding to demand from Asian shoppers, Maggi is bringing it to the UK in a 400g glass bottle format.

Source: Nielsen

An American Takeover Pladis has a long reputation for bringing innovative cheese flavours to its cheddars range - with its recent ‘Choose Your Cheese’ campaign giving consumers choices like Stilton, Red Leicester and Smoked Applewood. Now, the company has added an American twist to its much loved Mini Cheddars with new flavours such as Monterey Jack, Pepper Jack and Smokey BBQ, all baked with real cheese! pladisglobal.com








* Serving Suggestion


New What’s

Taste of

Italia Taylors of Harrogate is making its award-winning coffee bags available to the hotel sector, directly responding to YouGov research that showed that only 25% of hotel guests thought current in-room complimentary coffee was of good quality. An Italian-inspired blend of African and Latin America ground coffee, each bag is individually wrapped and brews perfectly in just two minutes. Taylors Rich Italian coffee bags are packed in 80 and enable hoteliers to deliver the in-room coffee quality consumers are demanding. taylorsoutofhome.co.uk

A REAL Taste Tayto REAL crisps have always stood out from the crowd, with distinctive, bold flavours like Roast Ox, Ham & English Mustard and Jalapeño. That’s why they’re a firm favourite in bars, pubs and cafeterias across the land. Now there’s a new flavour in the range - Steak & Ale which will please the 72% of respondents to a recent Norstat survey who said it was the kind of appealing flavour they’d like. With beef and steak currently the sixth best selling hand cooked crisps flavour, this foodservice exclusive variety will make a great addition to your snacking range. realcrisps.com

In a Whirl Whirl, the liquid butter substitute from AAK Foodservice, has ventured into the vegan market with the introduction of a new dairy-free version. Convenient, versatile and with the same buttery flavour as original Whirl, Unsalted Vegan Whirl provides a quick and easy way for caterers to meet global demand and deliver vegan dishes - without compromising on rich, indulgent taste. Inspired by butter and made from natural ingredients, Unsalted Vegan Whirl comes in a 2 litre catering format and is a blend of rapeseed and RSPO-certified sustainable palm oil. It can be used in a wide variety of applications, in a broad range of dishes. From shallow frying, grilling and baking, to simple glazing and sauces, it is a readymade solution - saving time and money. Unsalted Vegan Whirl is registered with The Vegan Society and is also suitable for vegetarians and those following a gluten-free diet, making it an ingredient that can be used right across the menu. aakfoodservice.co.uk

Saving the Planet! SmartDispense technology offers publicans a system with unique cooling and insulation from keg to tap that keeps cider and beer below three degrees, keeping it cleaner for longer. This allows publicans to clean lines four-weekly, as opposed to weekly in standard systems, in turn saving time, and water. It makes serving the perfect pint easier too.

Consumers are becoming increasingly environmentally aware, with Mintel reporting that 65% of Brits are trying to live more ethically than a year ago and 48% saying they are loyal to companies whose ethics align with their own rising to 56% among under-25s. Now, pubs across the UK using SmartDispense technology will be able to shout about their green credentials with the launch of the Green Pint – a new in-pub campaign that educates and inspires consumers to make conscious choices about the pints they drink.

To find out more about a system that in the past five years has saved 72 million pints of water and 207 tonnes of CO2, go to smartdispense.heineken.co.uk











Spice up your

What to do This year is the 21st anniversary of


National Curry Week. To make sure

Brits have got the hots for curry. It’s now the UK’s second most popular food when eating out* and the favourite dish to cook at home**. National Curry Week (7-13 October) presents the perfect opportunity to spice up your menu and increase footfall and sales by holding theme nights during the event.


your outlet cooks up the best night, here’s some great tips from Mark Rigby, executive chef at Premier Foods: • Promote the night - provide teasers

on busy evenings in the run-up to

show customers what’s to come,

such as sample taster dishes and

make sure your event - and any offers

on the night - are on social media

and your website.

• Staff training - make sure all staff

are briefed and well versed on the

food (and ingredients) and drinks

so they can talk confidently and takestockmagazine.com



enthusiastically to customers. Also

think about hiring additional staff

for the night. You want your

customers to remember ‘great food,

great service’.

• Know your recipes - if you are serving

What to pour There is nothing more refreshing than a cold, crisp drink to pair with your curry.

Here are the top suggestions from nationalcurryweek.co.uk:

dishes you haven’t prepared before,

make sure you test them in advance


and know what’s in them so staff can

India’s number one beer and the perfect

confidently talk about the dishes

partner for the heat and spice of the

when asked.

richest of curries.

• Offer sharing plates - the best way

Lion lager

for customers to taste a number of

smaller dishes and explore the

A slight sweetness and tempered

cuisine. It’s also a great social way

hops make this an authentically

of dining which will in turn create

refreshing lager, great for washing

a lively atmosphere in your outlet.

down a fiery curry.

• Offer a variety of dishes - from

Bombay Bicycle IPA

varying spice levels to a mixture of

meat, vegetarian and vegan dishes,

Kingfisher teamed up with craft beer

make sure all appetites are catered for.

Sharwood’s Indian range is vegetarian

friendly, so you can cook a variety of

dishes with confidence.

experts Freedom Brewery to develop an IPA that’s an excellent match for Indian food.

Peacock cider

• Stand-out starters - samosas and

Expertly crafted, this is a good complement

onion bhajis are always going to

to rich, exotic Asian flavours, providing

be a winner with customers but

a burst of refreshment to balance

why not experiment with authentic

aromatic spices.

and lighter starters such as momo

steamed dumplings?

• Ready-to-use sauces - this will help

reduce prep time in the kitchen and

enable a steady flow from kitchen

to front of house. Mango chutney

works great as a dipping sauce

when blended with yoghurt.

What to serve Popular dishes like vindaloo and korma will always have a

Lion stout One of the world’s most iconic stouts and a cool, creamy counterpoint to any curry dish.

place on your menu, but serving seasonal, authentic and healthier curries will also make your menu on-trend and memorable.

See recipes from page 19

• Consider your customers’

needs - have options that

allow you to cater for those

with specific dietary

requirements and allergies.

Helps at hand Sign up to nationalcurryweek.co.uk

• Presentation is key

toasted seeds and nuts,

fresh pomegranate,

coconut shavings and

chopped or whole

herbs make great,

eye-catching garnishes

and help to finish a dish.

for recipe ideas, tips, access to promotional material. And participate in their

25% off voucher

Sources: *MCA Eating Out in the UK Report 2018, **nationalcurryweek.co.uk





NEW SUPER TEA ENVELOPE RANGE Now Available in Foodservice in Three Delicious Flavours

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Other spices 2 tbsp mango powder

Wet ingredients 2 large onions, sliced 250ml white wine vinegar 2 tbsp Worcestershire sauce 2 tbsp dark brown soft sugar 2 tbsp grated jaggery 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, chopped finely 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 of coriander, chopped 1 small bunch of mint, chopped Zest and juice of 1 lime

METHOD 1. Take a large frying pan set on a low heat, add all the key spices to the pan and gently warm through for 1 minute 2. Remove from the heat, place in a pestle and mortar, grind to a fine powder and add to a large mixing bowl

Photography by Dan Jones

3. Take all the wet ingredients and the mango powder and add to the bowl. Mix really well, add the lamb and coat it with all the other ingredients. Cover the bowl and place in the fridge overnight

Pulled Lamb with Fiery Mint Chutney By Anjula Devi in Spice for Life

Preparation time: 30 minutes Cooking time: 4 hours & 40 minutes Marinate overnight Serves 4

INGREDIENTS 1.5 kg boneless shoulder lamb, butterflied & scored

Key spices 1 tsp turmeric powder 2 tsp red chilli flakes 2 Indian bay leaves 2 x 1 inch pieces of 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

4. Remove from the fridge and bring to room temperature for at least 30 minutes 5. Preheat the oven to 140°C then place the lamb, including all the marinade, in an oven proof dish. Cover with foil and cook for 4 hours 6. Take a small dry frying pan and warm through the warming spices for 1 minute 7. Remove from the heat, bash the green cardamoms and black cardamoms in a pestle and mortar, remove their husks and place the 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 9. Cook for a further 30 minutes without the foil on, or until the meat just pulls away with a fork 10. Remove from the oven, add the coriander, mint, lime juice and zest

11. Serve with fresh chapattis and fiery mint chutney



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Photography by Dan Jones

FEATURE Sea salt to taste Small bunch of fresh coriander, chopped

For the tempering 1 tbsp groundnut oil 6-8 fresh curry leaves 1 tsp mustard seeds 1/2 tsp cumin seeds 1 garlic clove, cut into fine slivers 2 dry red Kashmiri chillies


By Cooks&Co

1. Soak the lentils in hot water for at least 30 minutes. Then drain, and wash thoroughly until the water runs clear

Preparation time: 15 minutes Cooking time: 1 hour 6 minutes Serves 4

2. Bring the lentils to the boil in 1 litre of cold water, over a high heat. Remove foam if desired


3. Reduce the heat to a simmer for 20 minutes, or until the lentils are tender. Drain half of the water and set aside. Once cool, stir in the tamarind pulp and yogurt

Quick & Easy Tarka Dal By Anjula Devi in Spice for Life Preparation time: 40 minutes Cooking time: 75 minutes Serves 4

INGREDIENTS 300g red split lentils 1 lt cold water

Key spices 1/2 tsp cumin seeds 1 tsp coriander seeds 1 tsp mustard seeds 1/4 tsp black peppercorns 1 bay leaf 1 inch cassia bark 1/2 tsp turmeric 1 tsp red chilli flakes

4. In a dry frying pan gently warm through the cumin seeds, coriander seeds, mustard seeds and black peppercorns, over a low heat for 1 minute until fragrant. Add to a pestle and mortar and grind coarsely 5. Take a large sauté pan, add the oil, butter, cassia bark and bay leaf and warm through on a low heat. Add the onions and fry until translucent and light brown. This will take at least 10 minutes 6. Add the turmeric and red chilli flakes and sauté for a further 2 minutes 7. Add the tomatoes and jaggery and cook for a further 10 minutes, or until you see the oil begin to appear at the sides or on the surface of the onions and tomatoes 8. Add the spices from the pestle and mortar, stir really well and cook for 2 minutes 9. Add the garlic, ginger and green chillies. Cook for a further 2 minutes and season with sea salt

Warming spices

10. Add the contents of the sauté pan to the

2 tsp fenugreek leaves, soaked in 4 tbsp hot water

lentils, stir well, and bring the lentils back to the boil

Wet ingredients 2 tbsp vegetable oil 2 oz clarified butter 2 tbsp tamarind pulp 2 tbsp good creamy natural yogurt 1 large onion, finely chopped or purée in a blender 200g good quality tinned chopped tomatoes 2 tsp pulped garlic 1 tsp pulped ginger 2-3 fresh green chillies, pierced (the number of chillies should reflect your preferred level of heat) 1 tsp grated jaggery

Chickpea & Pumpkin Curry

11. Reduce immediately to a gentle simmer, add the soaked fenugreek leaves, and cook for 10 minutes, or until you have the lentils to the thickness you like to serve them

12. Heat the groundnut oil in a small frying pan, add all the remaining tempering ingredients, and fry for 30 seconds

13. Remove from the heat and pour the tempering ingredients over the cooked lentils

1 Cooks&Co red chilli 2 tbsp Cooks&Co Extra Mild Rapeseed Oil 400g Cooks&Co Chickpeas 1 large pumpkin, cut into 4cm chunks, remove seeds & peel off outer skin 2 x 400g coconut milk 400g chopped tomatoes 1 tsp cumin seeds 1 tsp mustard seeds 1 tsp turmeric 12 dried curry leaves 4 cloves garlic, peeled & chopped 1 medium sized onion, finely chopped 1 tbsp fresh ginger, chopped Handful fresh coriander, separate stalks and leaves and chop

METHOD 1. Pour the oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and onion, then reduce to a medium heat 2. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks only and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk 3. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry 4. Remove the lid and cook for a further 15 minutes or so until the sauce is thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side

14. Add fresh coriander and serve with boiled rice or chapattis




Grill takestockmagazine.com


Anjula Devi Anjula Devi is a chef best known for her extensive knowledge of spices and for creating delicious authentic Indian cuisine. She runs Anjula Devi Authentic Indian Food, providing Indian dinner parties and cookery classes, and regularly showcases her skills at festivals and schools. She has written two recipe books Authentic Indian Food and Spice for Life and most recently became the first female consultant and Indian chef at Manchester United.

So what has happened since we last spoke to you?

without distinction of religion, caste, gender, economic status or ethnicity. The free meal is always vegetarian. Two of my favourite vegetarian recipes are Quick Tarka Dal (see page 21)

It’s been a really busy and rewarding time. I’m honoured and

and Quick Spinach and Potatoes.

excited to have become an ambassador for the incredible

at various events for The Institute of Hospitality. And of

What dishes would you suggest operators create to serve for National Curry Week (7-13 October)?

course, I also became the first Indian consultant chef for

First of all it’s important for outlets to gain some fundamental

Manchester United.

understanding of the spices which Indian cuisine has to

charity Asha, who do amazing work transforming lives in the slums of Delhi in India. I’ve also been visiting catering colleges to hopefully inspire young people, and I’m going to be speaking

offer. It’s like anything, knowledge equals power. You can’t

Tell us about your role at Manchester United...

second guess anymore, as customers are getting continually

I was delighted when James Tagg, executive chef of

more knowledgeable and they want the real deal. My pulled

Manchester United, chose me to join his brigade of talented

lamb dish (see recipe on page 19) is a great dish to serve as it

chefs as a consultant Indian chef. My role is to create and

delivers an amazing flavour. Marinated and stored in the fridge

develop authentic Indian recipes to serve in the hospitality areas

overnight, it's brought up to room temperature the next day

at Manchester United, as well as training other chefs to make

then placed into the oven on a slow cook, meaning that you

them. With around 5,500 guests sitting down to eat within the

can make other dishes in the meantime. It can also be made

stadium on match days, it’s a phenomenal catering operation.

using chicken, although cooked for less time obviously.

What food do you serve? James and I plan the menu together. He brought me in for my

How can a smaller outlet, such as a snack bar or cafe, serve authentic Indian food?

knowledge, skills and authenticity and he knows what works for

In the winter months a combo of one pot dishes like rice and

the clientele, so we make a good team! Our aim is to introduce

lentils would work in a small outlet. Mumbai Frankie rolls (a hot

authentic Indian cuisine from many different parts of India,

wrap) are a very popular Indian street food, which would be

so last season I kept chicken tikka masala off the menu and

great in cafes. They are made with marinated meat or poultry,

replaced it with dishes like okra and black lentils, ripe mango

vegetarians can have chunks of paneer and there are vegan

and red peppers, dal makhani, kohlrabi and chickpea curry,

options too - stuffed in a crispy flatbread called paratha, with

and tarka dal. Everything is created from scratch and we work

delicious chutneys like mint and coriander and tamarind.

with seasonal produce and whole spices.

Is authentic, Indian food difficult or time consuming to create from scratch?

What dishes are you serving for the new football season?

Indian cuisine is no more difficult than French or Italian

Indian street food, because people love the variety and the

cuisine, or any other cuisine for that matter. The key is to gain

unique and bold flavours which it has to offer. We’ve also

real knowledge and understanding of a cuisine. Knowledge

brought a touch of royalty by introducing Mughlai cuisine

underpins everything in life and this very much applies to

originally developed in the royal kitchens of the Mughal Empire.

learning to cook new cuisines.

You serve a lot of vegetables in your dishes. With more people choosing to eat less meat, are your dishes perfect to cater for this trend?

You have over 9,000 followers on Instagram. Is social media an important and crucial platform for chefs?

I cook the way that my father taught me. We ate vegetables and pulses in the week and one meat dish on Saturday. On Sunday we ate comforting bowls of delicious black lentils. Black daal is eaten in community kitchens, known as the Langar

followers. Social media is not about the number of followers

in Gurdwara, where a free meal is served to all the visitors,

media; it’s been very good for me.

I feel very lucky to have so many loyal and unwavering that you have, it’s the engagement and common interest which can make social media powerful. I would definitely encourage chefs to consider devoting a chunk of time to their social




Contains 9 simple & delicious serves to drive sales this winter

Serves include Mixers and Juices, Pepsi Max, and J2O range suggestions. POS kit includes: Wooden Menu Blocks, Recipe Booklet & Menu Cards.

TO CLAIM YOUR FREE POS KIT Open your iPhone camera and hold over the QR Code or visit www.sensationaldrinks.com Limited kits available!



Everyone seems to love gin - either as a drink, or as an important contributor to on-trade profitability. However, there’s so much happening in the gin category, it’s easy to lose track of the latest innovations.






FEATURE To help understand how the world of gin has changed in recent years, and to look at the future, Take Stock talked to Leanne Ware, white spirits director of Halewood International, home of top selling brands like Liverpool Spirits and Whitley Neill - this year’s fastest growing alcohol brand

It’s your flavoured gins that have really driven sales. How do you decide what flavours will appeal to drinkers?

What’s the next big thing in gin? Food pairings are certainly growing in popularity. For Whitley Neill Gin, we have developed pairings inspired by

in percentage terms.

For our flavoured gins, we keep our finger

the region that the flavours come from.

on the pulse with flavour trends that

For example, we have South African

Five years ago, did you see the gin boom coming?

are emerging, as well as listening to our

inspired dishes and cocktails for Whitley

customers who also have great insight

Neill Original, and Italian inspired dishes

into what consumers are keen to buy.

and serves for Parma Violet and Blood

Yes, we’d seen a serious upsurge in interest, which is why we’d invested a lot in developing our portfolio. The biggest change and major contributor to the gin boom has been demand for flavoured gins, where brands such as Whitley Neill have propelled gin to the popularity level that it is today, taking the whole spirits industry by storm in the process.


With the increased awareness of healthy living and provenance, where do you see the market going in terms of gin strength, styles and flavour?

We are also likely to see more experimentation with mixers. Tonic will always be number one, but we’ve seen consumers moving away from strongly flavoured mixers, to soda and lemonade, so they can enjoy the flavour and botanicals within the gin itself.

There is still headroom for the flavoured

And in those five years, what’s happened to your gin range? We have seen Whitley Neill emerge as a firm favourite, as it has become a brand that is agile and quick to respond to flavour trends that are emerging. As such our range has grown to 11 variants, including the number one premium gin, rhubarb and ginger, as well as other flavours such as blackberry and raspberry. We’ve also developed flavours for specific markets, such as Protea and Hibiscus for South Africa.

gin category to be explored and expanded further so we will likely see more innovation here. In terms of ABV, there is legislation for all gin to be a minimum of 37.5% so as consumers expand their repertoire and explore the various styles of gin, this may mean they try gins above 37.5% to see how this impacts flavour and they may go for more traditional style gins. ABV lower than 37.5% enters into the gin liqueur segment, which has also seen growth, and this is an area which may also see innovation in terms of flavour too.

Whitley - to super premium, such as City

If you had one piece of advice for on-trade businesses, what would it be?

of London Distillery Gins. The range also

Listen to what your customers are after.

has a number of different styles should

Stimulate that discussion by having a

a customer wish to segment their range

range of gins at various price points,

in this manner. For example, we have

so you can satisfy their current desire

Liverpool Gin and Marylebone Gin that

for a particular request, but also help

satisfies the trend for local gins, along

educate and take them on a gin journey.

with Whitley Neill Original for those

The category is full of so many different

who prefer drier styles. There’s also our

styles it's worth guiding your customers

flavoured ranges in many of the brands.

if you can. For example, if someone likes

Aside from Whitley Neill Gin, Halewood Wine & Spirits have curated an enviable gin portfolio with gins that transcend all price points from standard - such as JJ



of Whitley Neill's

£53.9m growth this year can be attributed to its flavoured gin Rhubarb & Ginger

Whitley Neill Blood Orange Gin and therefore likes citrus gin, it may be worth showing them City of London Six Bells Lemon or Murcian Orange to show them how citrus can vary.




up the

Heat! Halloween and Bonfire Night are the perfect occasions for outlets to maximise sales by encouraging families and friends to come together and have some fun celebrating. From decorating the venue to

Rename yummy sausage ‘pigs in

experimenting with the menu, there

blankets’ and call them 'severed fingers in

are many ways to get your customers

bandages' with lots of ketchup for extra

in the seasonal spirit.

spook! Use Paxo Stuffing and sausage

What to serve “Food on-the-go and handheld will prove popular for both occasions,” said Mark Rigby, executive chef at Premier Foods. “On Halloween, people will most likely be in costume and will want to mingle, so a snacking finger buffet is ideal, whereas on Bonfire Night they can eat around the bonfire or in front of fireworks.”

meat and form into a finger shape before wrapping in McDougalls Pastry. Get creative with your drinks offering, experiment with sweet garnishes, different shaped ice and glassware to create something really impressive that fits with the theme of the night.

Bonfire Night Warming, seasonal dishes like spicy


parsnip and apple soup, made with

Pizzas can be cut into varying themed

gluten-free paprika beef stew made

shapes. Try mini Jack O' Lantern bites. Shape the pizza into a mini calzone, cut


Bisto Vegetable Bouillon or a hearty with Bisto Beef Bouillon.

out the eyes and mouth and use your

Sweet treats are a must. Classics like

choice of pizza filling.

parkin is perfect served with ginger



FEATURE spiced Ambrosia Cream and for children a pumpkin seed and black treacle flapjack or Catherine wheel cookies.

American inspiration As the weather starts to turn colder, treat food will become more popular with consumers. This year, why not put an American twist on your food and drinks offering? According to Macphie, the most popular cuisine in 2018 was American. • Serve hot dogs, loaded burgers,

nachos, chips, chicken wings,

milkshakes, sundaes and cookies.

Give the option of a smaller portion

for your younger and older customers

and remember to put a spooky twist

on dishes for Halloween.

• Spice up your hot drinks with flavours

like pumpkin spice, maple syrup and

caramel hazelnut.

• Transform your dishes with different

American sauces.

Don’t forget! • Customers will want to grab food as

quickly as possible so they don’t miss

any of your event’s activities, so make

sure your food is accessible and can

be eaten without a table, or knife

and fork!

• Make your dishes Instagram-friendly

to encourage customers to post

about your event.

Nacho Hot Dog with Bean Chilli By Macphie Serves 10



1 lt Macphie Nacho Cheese sauce 10 brioche hot dog rolls 10 x 8" hot dogs or vegetarian dogs 150g spring onions 200g kidney beans 150g onions, chopped 600g chopped tomatoes 10g smoked paprika 150g cannellini beans 20g red chilli, chopped 100g tomato paste 10ml vegetable oil 5g salt, or seasoning to taste

1. To make the chilli, cook down the onions and chilli, add the tomato paste, beans, tomatoes, paprika and seasoning. Cook for 30 minutes

2. Cook the hot dogs on a char grill, ensuring they are bar marked and fully cooked through 3. Cut the buns along the top and lightly char 4. Heat the nacho cheese sauce. Add the hot dog, chilli and a drizzle of the nacho sauce, before topping with sliced spring onion

• Have a vegan, vegetarian and

gluten-free option for customers

with different diets.

Jellied Gin Gimlet By Mark Rigby, executive chef at Premier Foods Serves 10

INGREDIENTS 200g McDougalls Lime Jelly Crystals 500ml boiling water 50ml fresh lime juice 200ml gin

METHOD 1. Dissolve the jelly crystals in boiling water and allow to cool 2. Add the gin and lime and chill until just set 3. Serve in either small shot glasses or from a syringe for a more Halloween themed feel



• Stock up in time for Hallowine • Casillero del Diablo brand grew sales by 50.4% last Halloween

Nielsen Total Impulse Value (52w/e 20.4.19) & (4w/e 3.11.18)





Wine When it comes to wine, CyT’s Casillero del Diablo - wine from the Devil’s Cellar - is the definitive Hallowine. Smooth and full-bodied, it’s the perfect accompaniment to red meat dishes and BBQ food of every kind.

Halloween is fast approaching - the second biggest drinking occasion after New Year's Eve* - and a family orientated celebration that’s getting bigger every year.

And, if you’d like to go down the sparkling route, Freixenet Cordon Negro is available in black mini-bottles that are perfect for customising with your own

Brands in every drinks category are joining in the celebrations with Halloween themed drinks, and events. Here is Take Stock’s selection of what’s devilishly hot to stock!

spooky themes.

Spirits Halloween is the time to dig out your skull shot glasses and pour something dark and sinister. Top suggestions are Dead Man’s Fingers Rum, Kraken Black Spiced Rum, Blavod Black Vodka and Jägermeister Spice are delicious when served ice cold.

For longer drinks, Fernet-Branca adds a rich, bitter bite to any drink. Bloody Burns is a great example 25ml Absolut Peppar, 90ml tomato juice, 25ml Fernet-Branca, 2 dashes Worcestershire sauce and 1 dash Pepper Sauce, mixed together in an ice filled rocks glass.








Transylvanian Blood Punch

Brothers Poison Apple

Fire and Storm

Mix 25ml gin and 25ml Gomme Syrup in

Pour 25ml Amaretto into a glassful

Fill a Highball glass with cubed ice. Pour

a large decorated wine glass. Add 100ml

of crushed ice. Top up with 330ml

over 50ml spiced rum and squeeze in

cherry juice and stir. Top up with 100ml

Brothers Toffee Apple Cider. Garnish

some fresh lime. Add a dash of Angostura

chilled sparkling wine.

with apple slices.

Bitters and top up with fiery ginger beer.

Halloween is the second biggest drinking occasion after New Year’s Eve Source: Heineken

Fanta sales over the 4 weeks around Halloween 2018 were a record


Drink sales rose

£86.7m last Halloween

Source: Nielsen

Beers and Ciders

Source: Kantar

Soft Drinks

With drinkers keeping on-trade tills

For cider drinkers, Brothers Toffee

ringing at Halloween, it’s small wonder

Apple Cider is perfect, as is Strongbow’s

When it comes to choosing

that brewers have got into the spirit

Dark Fruit range - with their Carnevil

a non-alcoholic option at

of things. Wychwood Brewery were

Halloween POS campaign helping

Halloween, the runaway top seller

amongst the first to really get behind

operators get into the swing of things.

is Fanta - which last year racked

the celebration and their Hobgoblin

up sales of £15.8m in the four

range of beers has become a Halloween

weeks around Halloween. This

fixture. Think about stocking their Black

number one sales position is

Wych and Fire Catcher brews too.

re-inforced by Fanta’s extensive social media activities

Other brews that can keep your

which include spooky

customers on-theme include Bucket

Snapchat filters, ghoulish

of Blood from the St. Austell Brewery,

graphics on tins and

Pumpkin Ale from Downton Brewery,

bottles and the

The Witch from Fyne Ales and, of course,

launch of Fanta

Dead Pony Club from BrewDog.

Dark Orange - a great tasting blood orange flavour with a dark twist.

*Source: Heineken



In 1874, founder and legendary southerner M.W. Heron created the first batch of his genuine smooth-drinking whiskey, blended with his very own fruits and spices. This original recipe is fitting for a whiskey that is still deeply rooted in the local flavour and vibrant soul of one of the most unforgettable places in the world New Orleans. Where there’s a party on every street, a story behind every door and a mischievous smile inviting you to be a part of it all.





Copyright © 2019 Southern Comfort. All rights reserved. Southern Comfort is a registered trademark.




First Bonfire Night is a major celebration in the UK, with many premises now hosting events. If you are thinking about organising a bonfire and holding a firework display, Take Stock gives you the low-down on how to make the event a safe one.

Plan ahead • Set up a group so members can each

take responsibility for a particular task

(including one person to be in charge

of all safety arrangements).

• Don’t site the bonfire too near to your

display or firework storage area.

• Don’t build the bonfire with

dangerous items (e.g. aerosols, paint

tins or foam-filled furniture).

• Remove any rubbish from your

bonfire area in advance so there’s

nothing that can be thrown onto the

fire on the night.

• Recruit people with previous

experience of firework displays.

Have as few people as possible

actually involved with the fireworks.

• Make sure the emergency services are

• Don’t allow spectators to bring in their

aware of your plans.

own sparklers or other fireworks.

• Fireworks not marked with ‘Complies

• Ensure entrances are well lit,

with BS 7114 Part 2 1988’ are suitable

clearly signposted and kept free

for use only by professionals.

from obstructions.

• Store the fireworks securely.

• Be aware of animals close by.

• Choose a large, clear and well-mown

• Make proper provision for disabled

area free from obstructions, well away


from any buildings, trees and hazards

like overhead cables.

On the day • The first aid post should be managed

by qualified people and have plenty

of torches.

• Fire extinguishers, buckets of water

and sand, and metal litter bins should

be readily available.


• Keep the display away from your

car park, as falling fireworks can

cause damage.

• Seek advice from the police regarding

the maximum numbers you are

allowed at your event.

• Members of the organisational team

should be restricted from drinking

anything alcoholic when on patrol.




The law • You can’t buy ‘adult’ fireworks if you’re

under 18.

• Fireworks can’t be set off between

11pm and 7am, except for Bonfire

Night, when the cut off is midnight.

• Adult fireworks are category 2 and

3 fireworks - they don’t include

party poppers.

• Category 4 fireworks can only be

used by professionals.

• Don’t set off or throw fireworks

(including sparklers) in the street or

other public places.

• Check with your council to find out

Lighting your own firework display

Lighting your bonfire

• Never use flammable liquids like

• For Bonfire Night, you can only buy

• Take great care at all times.

fireworks (including sparklers) from

• Restrict the number of people that are

• Check before lighting that there are

registered sellers for private use from

15 October to 10 November.

involved with the fireworks.

no animals or young children hidden


• You can be fined up to £5,000 and

angle away from spectators and don’t

• Never put fireworks on a bonfire, even

imprisoned for up to 6 months for

allow the handler to smoke.

selling or using fireworks illegally.

You could also get an on-the-spot

fine of £90.

• Read the instructions (by torchlight),

paraffin or petrol to start your bonfire.

about any local rules for setting off


• Never use matches or lighters to light

if you believe them to be dead.

The professionals

the display. If a firework doesn’t go off,

wait at least half an hour and then

If you decide to use a professional

douse it in a bucket of water.

team for your display then category 4

• Allow at least 50m x 20m for your

firing area. Beyond this you will need

a dropping zone for spent fireworks

of 100m x 50m in the downwind

direction. • For lighting display type fireworks,

Post event

fireworks will be used. A display may cost

• Clear spectators safely from the site.

anything from £100 a minute, so you’re

• Ensure the bonfire is completely

looking at a minimum cost of around £1,000, though a full, electronicallycontrolled display will be considerably more – it’s easy to spend over £5,000. Make sure the company has the required

extinguished. • Spent firework cases must be

gathered. Spot used fireworks with

a torch and use tongs or other suitable tool, and wear strong gloves.

a device called Portfire is often

insurance, hold BPA qualifications

provided by the manufacturer, so

(British Pyrotechnists Association), have

use when available and light at

• Don’t allow any children to collect

conducted a site survey and you have

arm’s length.

been given a copy of their insurance

• Spectators should be kept back on

certificate, their BPA registration number,

the opposite side to the dropping

a hard copy of the site survey and risk

zone at least 25m from the firing area.

assessment, and a written quotation.

• Wear protective clothing, e.g. hard hat,

eye protection, fire retardant overalls

and gloves.

firework cases.

• Burning the spent cases is potentially

dangerous and should be avoided.

• If any fireworks look as if they haven’t

gone off after at least half an hour,

douse them in a bucket of water.

Sources: fireservice.co.uk, gov.uk

• A sudden change of wind could cause

aerial fireworks to fall dangerously

on spectators. In very windy weather,

you should consider cancelling the

display. • Make sure you are covered under

your insurance for public liability

with fireworks.





Care Home Catering Tim Ware is the head chef at the award-winning Green Tree Court in Exeter. He was crowned Chef of the Year at the National Care Awards in 2016 and took second place at the National Association of Care Catering (NACC) Chef of the Year competition 2019. Green Tree Court won Care Home of the Year at the National Care Awards 2018 and was shortlisted for the Dementia Care Awards 2018. Green Tree Court is a luxury care home

to live at Green Tree Court,” says Tim

Breakfast, served from 7am, includes the

where residents go to live life to the full.

who, from college, worked for five years

traditional full English, poached haddock

at The Royal Clarence by Michael Caines,

or any eggs you like, plus cereal, toast

the three AA Rosettes restaurant.

and pancakes.

a combination of exercise, activities and

His level of expertise enabled him to

Lunch is the main food event of the day

trips to help nurture and support their

create fine-dining quality food, so

and the focus is fine dining. Tim’s menu

body, mind and soul.

that residents are given a first-class

of modern British food includes a choice

experience at Green Tree Court.

of three starters, three mains and three

Considered as the beginning of a new chapter in their life, residents are offered

And one of the most important parts of

desserts which changes every day on “Most of our residents don’t have the

a three week rotation. An example of

luxury anymore to be able to go out

dishes available include home-cured

“It’s one of the main pleasures that all

and eat, so my mission when I joined

beef with buffalo mozzarella, and

of us enjoy in life, so our daily aim is to

four and a half years ago was to create

prosciutto-wrapped chicken Ballotine

make sure that food still continues to be

a menu that was to the same high

with asparagus, broad bean and chive

something the residents look forward to

standards as a five star hotel,” explains

butter sauce. A catch of the day, caught

and get excited about when they come

Tim. “That way, they don’t feel like they

locally that morning, is also offered as

are missing out.”

well as daily specials. Residents are also

that experience is food.

offered a choice of wine, local beer or And with the range of food residents

even Champagne.

are offered at Green Tree Court it feels more like an all-inclusive hotel than

“Our ethos is that the residents can

a care home!

have whatever they want as long as they ask for it, and I can get it,” says

Fresh, local ingredients are used to

Tim. “We had one resident who wanted

create innovative dishes and traditional

lobster and crab, so it was on the menu


the next day!”



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SPOTLIGHT For those residents who want a

them. In time, they open up and begin

lighter lunch, an option of salads and

to trust me.”

sandwiches is offered too. Residents can eat in their room, however, Afternoon tea is served daily - all cakes,

they are encouraged to visit one of the

pastries and scones are made in house

five light and airy dining rooms which

- and for those who can manage it,

are all waiter service. Because the

dinner is served from 5pm!

dining experience is so enjoyable more residents are likely to socialise and make

The evening menu is focused on

friends more easily in this special setting.

traditional favourites and comfort foods like lasagne, cottage pie and toad in the

Residents’ families can also join them

hole, or they can even have something

for a meal anytime they wish. Due to

as basic as egg and chips.

the high standard of food and service, families feel like they are in a fancy

“Residents need choice and variety in

restaurant with their loved ones. Last

most of their location in the bountiful

their diet and I believe our menus reflect

Christmas Day, 28 family members

foodie-haven county of Devon.

that, so everyone is happy,” says Tim.

joined residents for the festive meal.

Tim’s two course menu of sous-vide

Tim is passionate about the food he

The dietary needs and allergens of

pork tenderloin, toasted hazelnut crust,

serves, but he is more passionate that

residents are top priority at Green Tree

Hasselback potato, roast cauliflower

the residents have a healthy appetite

Court. The home has a bespoke system

puree and honey-glazed heritage carrots

and enjoy the food.

whereby when a resident’s order is taken

followed by rum-roast banana espuma,

(either at the table or from their room)

candied pecan nuts and dark chocolate

the kitchen receives a ticket which is

won him second place at this year’s

individually tailored to a resident's needs.

20th NACC Care Chef of the Year

And one floor of the home is dedicated

competition. He believes chefs in the

Our daily aim is to make sure that food still continues to be something the residents

solely to those residents living with

care sector are still not fully recognised

look forward to and get

dementia. All their food is plated up on

within the industry.

excited about.

colour-coded plates - never white or

“When some residents first join us they

black - and Tim and his team of four

“When I left the restaurant to work in the

strive to make the pureed food

care sector there was a lot of snobbery

as appealing as possible.

around it,” he admitted. “We are serving the public but because they are residents

get anxious and worried about what they’ll be eating so just stick to soup. As

Tim believes the secret to great food

it’s not seen in the same light as serving

a consequence, they lose weight and

is using the best raw ingredients you

customers in a restaurant; despite the

become frail,” explains Tim. “Therefore, I

can. He and his staff carefully select the

fact that every single day we are evolving

take the time to sit and talk to them to try

freshest produce from their trusted local

and trying new things. Hopefully that

and encourage and inspire their appetite

suppliers. From their favourite local ales

attitude will soon change and we will

by asking them what foods they enjoyed

brewed just down the road to fish landed

be given credit for the impressive work

as a child and I make those especially for

at Brixham and Exmouth, they make the

we produce.”






Plum & Almond Tart By Tim Ware Serves 8

This tart is great for autumn when Victoria plums are at their sweetest. The tart is delicious served warm with a scoop of vanilla ice cream on top or cold with a nice cup of tea, and keeps in the fridge for seven days.



Sweet pastry

For the filling

125g unsalted butter 88g icing sugar 250g plain flour Pinch salt Zest 1 orange 1½ eggs, beaten

1. Place the plums in a pan with the other ingredients and cook on a low heat until soft and a jam like consistency. Remove from heat and leave to cool

Almond sponge

1. Place all the ingredients except the egg

Frangipani 125g unsalted butter 125g icing sugar 2 eggs 125g ground almonds 12g corn flour 1 tsp almond essence ½ tsp mixed spice Zest 1 lemon

Filling 8 fresh local plums, halved & stones removed 20g brown sugar 1 cinnamon stick ½ tsp mixed all spice

5. Cut into 6mm width discs and lay out on

For the pastry into a food processor and mix until it forms breadcrumbs consistency

2. Pour in the egg and pulse mix until it just comes together and forms a rough paste (do not over mix as this will lead to tough pastry)

3. Turn out onto the table and shape into a ball. Wrap in cling film to rest in the fridge for 1 hour minimum

4. Preheat the oven to 170°C. Roll out the pastry to desired thickness - 3mm is good spread the mincemeat thinly over and evenly over the entire side of pastry. From one long side roll up into a sausage. Place in fridge and chill for 2 hours until firm


the baking tray lined with grease proof paper and cook for around 12 minutes until light blond colour

For the sponge 1. Cream the butter until pale in colour by using a mixer or electric hand whisk 2. Sieve all dry ingredients and add to creamed butter along with lemon zest

3. Once incorporated add beaten eggs a little at a time on a slow speed until a smooth paste consistency

To assemble 1. Fill the cooked tart case with the cooled plum compote around 1cm thick 2. Place the almond sponge mix on top to fill a couple of mm from the rim of the case. Place in oven at 160°C for 40 minutes until golden and firm to the touch

3. Leave to cool and then serve with clotted cream or vanilla ice cream


RUGBY WORLD CUP 2019 If the football World Cup of 2018 was anything to go by then it’s obvious that people love to watch sport in pubs. In fact, 22% of adults do. While football is the most popular sport to watch, the second to that is rugby with 20% of sport-loving pub-goers watching the game in their local. These stats are based around Six Nations tournaments and autumn internationals, so come the Rugby World Cup in Japan in October we should expect footfall and therefore sales opportunity to be high. Since 2013, the global fan base of rugby has grown by 24%, helped by the inclusion of Rugby 7s in the Olympics in 2016. And while football is a male-fan dominated sport, it’s thought that around 36% of rugby fans are women, so this opens up even more opportunities for pubs.

Even though the tournament is taking place a long, long, long way away and the timings of matches in the UK won’t therefore be ideal, a pub can still maximise trading when matches are on by focusing on key categories, promotions and thinking outside of the box of your typical sporting event. Plus, if you nail the first game, then 93% of sportswatchers will go back to the same pub to watch another match. Firstly, it’s not about filling your pub from kick-off to final whistle. Try to extend your trading over a longer period of time. Over half of customers are looking to eat before a match and over a third want food after. So given kick off times how about offering breakfast or brunch

opportunities if you’re open before the game, and after serve up some classic pub grub or themed dishes to match the mood. Throw in some promotions to drive wet sales too and you’re onto a winner.

Remember, people won’t necessarily be looking to consume alcohol given the times that matches are on so there is opportunity for soft drinks and coffee, but also consider the no and low alcohol beers and ciders you can stock as these may offer you greater margins. The no and low alcohol lager category for one is in over 20% volume growth year on year with Heineken 0.0 in over 150% growth and now making up ¼ of the total moderation category volume! Alongside this, Old Mout Alcohol Free cider is increasing its presence in fridges across the country, so a pub can have 2 of the fastest growing moderation products in their fridge and appeal to these morning and lunchtime consumers who want to try some great new drinks and watch their team score a try or two. Beer (Heineken - the classic rugby drink of choice) and Cider are the preferred drinks while watching sports, but given the broad audience who are interested in rugby, don’t forget to offer a range of soft drinks, kids drinks, wine and even longer spirit drinks too. You may not sell a lot of wine or spirits during the match, but having these categories available and visible will make sure you cater for those who do want them – and they could determine which pub the rest of the group go to.




• Keep customers comfortable with well lit and open spaces. Cater for large groups and high tables where possible.

• Ensure staff are up to speed on group reductions for premium options and consider upping your packaged range. Contactless payment can speed up service.

• Keep your kitchen open and menus visible to catch those postgame munchies.

• Make it easy with simple reservations and reduced and quick-serve food for groups. • Champion team spirit in your staff, ensuring they’re aware of special offers and promotions on food.

• Lend a helping hand to speed up service through table service and limiting card payments. • Create an atmosphere through effective use of outdoor smoking areas and make sure sound levels are checked. • The little difference - sliders and hot dogs towards the end of the event to get people’s taste buds alive, while competitions during the game can add to the engagement.

Data source: CGA 2019, CGA Brand Track July 2017(of 5,000 participants)

• Make sure your next big event is well advertised and discussed by staff - encouraging customers to make you their destination of choice. • Use social media to share how great your event was and share future matches and offers. Make your pub the go-to destination for a first-class sporting experience.

ABOVE ALL MAKE SURE YOU ARE MATCH FIT TODAY! TM © Rugby World Cup Limited 2015. All rights reserved.

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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 to #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50 Amazon vouchers, courtesy of our sponsors Kerrymaid, Chef and cooks&co. You’ve got to be in it to win it… so, get posting!

Jacob James Garwood @chefj akegarwood

Head chef/director, Liberty in Wroxham, Norfolk - Scallops, orange, Pak Choi & marigold

Rory Lovie @chefrorylovie

Head chef, Bridgeview Station in Dundee - Smoked goosnargh duck breast, beetroot, & Angus Karaka Blackberries

Kate-Marie Williams @Cotswold_cook

Trainee chef, The Croft Restaurant in Burton on the Water, Cotswolds - Classic Eton mess with strawberry yoghurt & honeydew melon




72% said Steak & Ale was an appeali flavour for hanngd

cooked crisps


Beef/Steak are 6th best-sellinthe g

handcooked c ris flavour & grow ps ing +2.4% YoY**


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Cask Away! Cask Ale Week (19-29 September), organised by Cask Marque, is a celebration of Britain’s national drink. It represents a great opportunity for pubs and bars to put themselves on the beer drinker's map, so get involved! Getting started

amounts of planning. What you

towards the end of the evening,

do can be as sophisticated as

people will hang around.

• Sign up - go to caskaleweek.co.uk

running a full blown beer festival,

and fill in the on-line registration

down to simply having an offer on

form. You’ll be added to their

your cask ales to encourage drinkers

'Cask Ale Week Pubfinder' database,

to try something new. It really is

be added to a venue list and be

down to you.

Marque are working in partnership with useyourlocal.com, so sign up with them too. You'll be able to update all your details on their site for free, making it easy for people

What to do • Bring in a guest ale or ales and tell customers about the beer's provenance, characteristics and what foods to eat with it. • Offer beer tasting flights.

• Help is at hand - the Cask Ale Week

• Host promotions - happy hours, beer

website has lots of resources to

and snack deals and buy one get one

make your life easier. Check out

free are a sure fire way to drive footfall.

get advice and even request pub quiz questions and answer sheets.

Your local press will be interested to hear what you’re doing, which

• If you sell food, match beers to your

to find you.

what pubs and bars did last year,

a good local cause in the process.

is great free publicity.

able to add your own news, offers and events for free. This year Cask

• Have a charity draw and support

• Run competitions - darts, dominoes, pool, skittles - they’re all traditional pub games that encourage drinkers

• Size of your event - participating

to stay and enjoy the atmosphere

in the event doesn’t need huge

- and if the winners' awards are


menu and run promotions.

Spread the word Remember to tell the world that you’re involved with the week through: • Point of sale • Social media • Signage inside and outside your premises • Tell customers what you are doing




A Baking Come Back Thanks to competitions such as 2019 McDougalls Young Baking Team of the Year, pupils are being encouraged to hone their skills and bring good old fashioned baking back into schools. Woodlands Primary School was crowned

The competition, run by Premier Foods,

produce and this year was no exception,”

2019 McDougalls Young Baking Team

helps school caterers to encourage

says Sarah Robb, foodservice channel

of the Year at catering exhibition

teams of up to three children, between

marketing manager at Premier Foods.

LACA (Lead Association for Catering

the ages of seven and 11, to develop

“Every dish was so well thought

in Education) ‘The Main Event’ in

an interest in cooking skills by baking

through, presented beautifully and had

Birmingham. The young bakers wowed

either one sweet or one savoury recipe,

delicious local ingredients incorporated

judges with their impressive edible

including a product from the McDougalls

into the recipe.”

Woodlands Garden showstopper!

Flours or Flour Based Mix range. The school was awarded £1,000 worth

Grace, 10, Amy, 10, and Laura, eight,

Woodlands Primary School so impressed

of kitchen equipment, a prize which

supported by their school caterer Holly

judges with their presentation and

was presented to them by Michael

Southeran, used rhubarb and raspberries

attention to detail, that it earned them

Hales, chair of LACA to encourage

from their own school garden, honey

the highest score ever received in the

the pupils to develop their passion for

from a local bee hive and eggs from

five-year history of the competition.

sourcing ingredients and using it to

the caterer’s pet chickens in their dish,

make tasty dishes.

sticking brilliantly to the competition

“Every year we are absolutely blown

theme of using locally sourced ingredients.

away by the standard of food the pupils



Back to School with Caterers Kitchen. As easy as A, B, C



Take Stock spoke to Holly to get some top tips for those who want to encourage more baking in their school.

How important is homemade baking to your menu? We really value homemade baking in our menu and all our school dishes are homemade. We have a three week rota menu that changes twice a year; our desserts are baked fresh every day and we try to be as imaginative as possible and offer a wide variety. The fact I (and pupils and parents) know exactly what has gone into them and there are no hidden or unknown ingredients is half

Woodlands garden showstopper

the appeal.

What baking tips do you have? The most important thing is to be adventurous and have confidence. Don’t be afraid to try new and different combinations. Our students are our best critics as they aren’t afraid to tell you the truth, which we love!

What products help you bake in school?

Is homemade baking now a priority in schools?

Fruit is a great addition. It’s a great way

Speaking for my own kitchen,

to get the pupils to try foods they haven’t

homemade is vital, because I know

had before and each fruit has a different

exactly what is in the children’s food.

health benefit. It makes our bakes lovely

We have a lot of children with allergies

and colourful too!

so this is incredibly important to us as we try to make the same dishes for all children so no one feels left out.

How can you make baking delicious yet still take into account the sugar level? It’s all about balance. Some days we make healthier puddings including a lot more fruit, or make a smaller biscuit and add some fresh fruit on the side, so the pupils get both. We do replace sugar with honey too. Children definitely eat with their eyes, so we try to take this into account. We’ve experimented with lots of different shapes depending on the dish, and we’ve even turned bananas into dolphins!

What about catering for those pupils with allergies? We have quite a lot of children with allergies or specific diets. I meet with the parents and discuss our menu and then tailor it to suit the individual but I try to keep their food as close to the main menu as possible, so they don’t feel different to the other children, or left out.



g n i c u d o r Int



garl ic

, ch


e, h



honey, mustard

lemon, lemon zest, thyme

red grapes

garlic, tarragon, black pepper, dried bell pepper

strawberries, blueberries, blackberries

The new Heinz Salad Dressings are available in six core and innovative flavours. In an easy to squeeze 800ml bottle, Heinz Salad Dressings are packed full of flavour and are a great way to elevate your salads this Summer.



sugar free made with welsh spring water


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Clever Drinking, Better Thinking


We’re giving away £5,000! For a chance to win cash prizes every week, pick up the NESCAFÉ® Original festive bundle and spread some Christmas coffee cheer! Our fantastic pack includes two 750g tins of NESCAFÉ® Original – the nation’s favourite coffee** and for a sweet treat with every cup, you’ll get a 1kg tin of Quality Street®. Every pack purchased gives you a chance to win, so why not give your coffee break a special seasonal twist? Keep those festive fingers crossed and maybe Christmas will come early for you this year.

To sign up visit nestleprofessional.co.uk/crackerpack *Ts&Cs apply. **Source: IRI MAT 52 w/e May 2019. ®Reg. Trademark of Société des Produits Nestlé S.A.



Countdown to

Christmas! Before you know it the festive season will be here.

Here are a few tips to make it even more magical (and profitable) for you and your customers.

What customers want • Nostalgic products, evocative of

childhood memories and experiences.

• Treats and indulgent moments with

4. Embrace the senses - within your decorations use sound, smell, touch

and taste to get your customers

At Green Tree Court in Exeter, Christmas

engaged - and impressed.

is kept as traditional as possible for the residents. However, while staff make a

Source: Springfair.com

conscious effort to make sure that every

family and friends.

• With highly visible social media

Caring at Christmas

Spice it up!

detail about the day is special for their residents and guests, it isn’t just about

channels, products need to look as

Why not spice up your menu this

the food. “All the residents wake up to

good as they taste, with colour,

Christmas and offer something different

a visit from Santa and his little helper,

shimmer and sparkle.

for both meat and non-meat eaters.

and are given an individual handpicked

“I’m always surprised at the number

present followed by a glass of bucks

of people that still serve nut roast as

fizz or mulled orange juice with their

an alternative Christmas dish,” says

breakfast,” explains Tim Ware, head chef.

chef Anjula Devi. “Chefs have such an

Residents, and any family joining them,

Make sure you are on-trend when it

amazing opportunity to be more creative

gather at 11.30am in the café for a glass

comes to your Christmas decorations...

now with the ever increasing vegan and

of champagne and canapés before lunch.

Source: Mintel

Deck the halls

1. A natural inspiration - pine cones,

twigs and bark-like textures for a

contemporary and welcoming look.

Natural ornaments to hang on the

tree as well as wooden candle-

holders and lanterns complete

the look.

2. Blue Christmas - think deep midnight

blues, aquamarine hues and ceruleans

as both main and accent colours.

vegetarian population.” One of the dishes Anjula recommends is her cauliflower

“Lunch is served in the piano lounge

koftas. “We take our original recipe and

where we have two big tables of 25 laid

incorporate cranberries and chestnuts

with white linen tablecloths with gold

into the recipe, then create a sauce full of

table runners down the centre,” adds Tim.

Christmas spices like cinnamon, cloves,

“A place card with each resident’s name

ginger and nutmeg,” she explains. A great

is placed on the table which is decorated

alternative meat dish is turkey kebabs,

with handmade centrepieces of freshly

made using Christmas flavourings.

picked holly, ivy, lilies and tall candles, made by the residents. Each place setting has a Christmas napkin and cracker.”

3. Light up - lighting displays and

Christmas ornaments lit up will

be a huge draw for customers.

The emergence of warm

golden light that we’ve

seen in the recent

past continues

to grow.



Make sure you get your Christmas menu online as quickly as possible, if you haven’t done so already! Free from customers According to Mintel, the UK free from market has grown by 133% between 2013 and 2018 and is now estimated at £837m. Therefore, with 77% of consumers believing foodservice outlets are not doing enough to cater for gluten intolerances and avoiders, make sure you do - especially at Christmas when

Dark Chocolate & Pomegranate Cheesecake

METHOD 1. Melt the butter and add the biscuits, press into base of ring mould and chill

By Macphie

2. Beat the cream cheese in a bowl and leave to one side

Serves 16

3. Pour the panna cotta into a saucepan


and boil vigorously for 2 minutes, stirring continuously. Add the chocolate and stir to melt then allow to cool slightly

1 lt Macphie Panna Cotta 300g dark chocolate 400g cream cheese 200g digestive biscuits, crushed 100g butter 25g pomegranate seeds

4. Mix in the cream cheese mixture until smooth, then pour onto the biscuit base and gently level with a spatula

at its highest.

5. Chill for approximately 1-2 hours until set 6. Carefully remove from mould onto a serving

Dazzling desserts

plate, place pomegranate seeds around the edge and serve

your customer turnover is going to be

Who doesn’t love an indulgent dessert at Christmas? Whether you need some last-minute inspiration or a twist on the


traditional these puddings will make everyone’s Christmas wish come true!

1. Add the margarine/butter and cake mix into a mixer fitted with a beater and mix on slow speed for 1 minute 2. Add the water and mix for 1 minute on slow speed then scrape down. Continue mixing for a further 4 minutes on middle speed, followed by 1 minute on slow speed

When it comes to pulling

Christmas crackers we are almost split.


say they can't have a Christmas without them, while


are simply not bothered about them.* Source: *Tesco


Shimmer Cake By Macphie Serves 16

INGREDIENTS 1000g Macphie Madeira Cake Mix 144g cake margarine/butter 400g water Mactop Traditional, whipped Raspberry jam Shimmer Finishing Gel


3. Put 400g of the batter into a paper lined 6” cake tin and bake at 180°C for 50 minutes

4. Sandwich with raspberry jam and Mactop 5. Coat the outside with Mactop and put in the freezer for 15 minutes to firm the cream 6. Heat the gel to 40°F- 45°F, add flavour and colour if necessary then flood the cake with it. Decorate as desired to finish














• Economical in use when heavy degreasing is needed. • Highly effective for degreasing floors, work surfaces, walls, kitchens, equipment, cookers, hoods, fryers, pots and pans. • Effective in all water conditions. • Easy rinsing.



• Offers you the convenience of a spray when handy solutions are needed.

• Ideal for washing and presoaking heavily soiled tableware, kitchen utensils, pots and pans.

• Removes grease in one go.

• Ensures the fast and easy removal of grease and food stains.

• No need to rinse; spray, wipe and that’s it! • Handy solution for cleaning and degreasing food contact surfaces.

• Works well under all water conditions.

Profile for the fabl

Take Stock Magazine - September/October 2019  

Take Stock Magazine - September/October 2019  

Profile for thefabl