YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2019
• 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
...Prompt precurement advised
FROM THE EDITOR
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& 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
FOLLOW US ON
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
YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2019
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.
VISIT US ONLINE
Tracy x 3
• Curry Nights • Spooky Shots • Barrels of Fun
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com firstname.lastname@example.org For advertising contact email@example.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!
SPICE UP YOUR AUTUMN
TURN UP THE HEAT!
CARE HOME CATERING 4
EVERY ISSUE 7 Calendar 10-13 Whatâ€™s New 22-23 We Grill - Anjula Devi 47 Feed Your Eyes
WE GRILL - ANJULA DEVI
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
NACHO HOT DOG WITH BEAN CHILLI
PULLED LAMB WITH FIERY MINT CHUTNEY
PLUM & ALMOND TART 5
QUICK & EASY TARKA DAL
DARK CHOCOLATE & POMEGRANATE CHEESECAKE takestockmagazine.com
SPECIALITY & FINE FOOD FAIR Olympia London
BAKING INDUSTRY AWARDS Royal Lancaster, London
THE RESTAURANT CONFERENCE Marriott Grosvenor Square, London
VENUES + EVENTS LIVE Old Billingsgate, London
LUNCH! ExCeL London
BRITISH FOOD FORTNIGHT
FOOD, RETAIL & HOSPITALITY EXPO IRELAND Citywest Hotel, Dublin GREAT BRITISH PUB AWARDS The Royal Lancaster, London LEEDS INTERNATIONAL BEER FESTIVAL
TOUR OF BRITAIN
SIMPLYHEALTH GREAT NORTH RUN Newcastle
AA HOSPITALITY AWARDS JW Marriott Grosvenor House, London
VENUES + EVENTS LIVE Manchester Central
THE RESTAURANT SHOW Olympia London
NATIONAL CURRY WEEK
NACC CONFERENCE & AWARDS DINNER East Midlands Conference Centre, Nottingham
ANNUAL HOTEL CONFERENCE Hilton Manchester Deansgate
COCKTAILS IN THE CITY Manchester
HERTFORD FOOD & DRINK FESTIVAL
INDEPENDENT HOTEL SHOW Olympia London
VEGFEST UK Olympia London
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...
Download for free NOW!
Knorr Professional Blue Dragon has launched three new authentic oriental flavours to help expand your menu easily with the latest food trends. Thereâ€™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.
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
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.
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
TASTES FROM THE
* Serving Suggestion
*AGGREGATED UK WHOLESALE VALUE SALES 52 WE 26.05.2019
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
SERVE UP THE GOOEYEST GOODNESS THIS SIDE OF CHICAGO. FROM OUR TAKEAWAY PIZZA THAT PUFFS UP PROUD IN THE OVEN, TO BITE-SIZE DOUGH BALLS. AND OUR DEEP DISH WITH BOATLOADS OF SAUCE AND WALL-TO-WALL TOPPING.
FIND OUT MORE AT OETKER-PROFESSIONAL.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,
• 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
richest of curries.
• Offer sharing plates - the best way
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.
• 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
and lighter starters such as momo
• 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,
coconut shavings and
chopped or whole
herbs make great,
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
THE NEW TETLEY SUPER TEA
NEW SUPER TEA ENVELOPE RANGE Now Available in Foodservice in Three Delicious Flavours
Super Green Tea Boost
Super Fruits Boost
Super Green Tea Immune
Health is the Fastest Growing Consumer Need
Infused With Vitamins
Self Merchandising Envelopes
Visit Tetleyfoodservice.co.uk to find out more, and discover our product range and marketing support
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 itâ€™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 140Â°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
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
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
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
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
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Everyone seems to love gin - either as a drink, or as an important contributor to on-trade profitability. However, thereâ€™s so much happening in the gin category, itâ€™s easy to lose track of the latest innovations.
CRISPS AS THEY SHOULD
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.
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
• Transform your dishes with different
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
• 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
â€˘ Stock up in time for Hallowine â€˘ 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!
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.
UPTASTE YOUR RANGE, UPGRADE YOUR PROFITS CONTACT: SalesOffice@agbarr.co.uk. NON-ALCOHOLIC BEVERAGE DRINK RESPONSIBLY. BUNDABERG and the BUNDABERG Logo are trademarks of Bundaberg Brewed Drinks Pty Ltd.
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
Beers and Ciders
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.
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.
• 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
• 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
• 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
• 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
• 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 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,
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
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
• 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
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.
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
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.
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
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.
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
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.
BEFORE THE GAME
DURING THE MATCH
END OF PLAY
• 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
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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
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.
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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
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.
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
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
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
2. Beat the cream cheese in a bowl and leave to one side
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
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
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• No need to rinse; spray, wipe and that’s it! • Handy solution for cleaning and degreasing food contact surfaces.
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