Take Stock Magazine - July/August 2020

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JULY - AUGUST 2020

A Safe Reopening

Summer Delights

Wine of the Times

Big-up Your Chips

d e n o i t r o P n o i t c e f r e p to For great tasting sauces your customers will love

@KraftHeinzFSUK Proof: Cambridge Direction “FOH Sauces and Brand Choices” research 2016

*

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FROM THE EDITOR

Hi

DOWNLOAD OUR APP

& Welcome FOLLOW US ON

It is with a heavy heart that I announce

We’ve also included a guide from Cask

this is going to be the last edition of

Marque on how operators can deal with

Take Stock produced by myself and

stock, cellar maintenance and hygiene.

the marvellous team at the fabl.

We hope you enjoy this issue as much

It has been an incredible eight years,

as we enjoyed putting it together and

and all of us here have enjoyed each

would like to take this opportunity to

and every one. We have made some

thank everyone who has contributed

good friendships and enjoyed working

to Take Stock and supported us over

in partnership with Unitas (and the

the years. In particular, we want to say

former Today’s team) to produce a well

a huge thanks to all our FeedYourEyes

respected and well loved magazine that

followers. What started as a small

both members and brands are proud of.

competition has now grown into an

However, exciting times lie ahead for Take Stock! In September it will be relaunched as Bar & Kitchen. With a new website and app, Bar & Kitchen will continue to be at the forefront of the catering and bar industry insights, and we’re sure you will love it!

Since lockdown, our industry has taken its toughest ever knock. But with the new government guidelines the tide is finally turning and there are glimmers of hope for the hospitality industry. This issue of Take Stock is filled with features and recipes to provide help, support and inspiration as you reopen your doors.

Our feature on page 18 will help you put new social distancing measures in place, encourage customers to return and restart your cash flow.

@TakeStockMag

VISIT US ONLINE takestockmagazine.com

online community where chefs get the opportunity to illustrate their creativity while admiring and applauding others.

We’ve loved seeing your beautifullypresented dishes over the years, so thank you. We hope you carry on cooking - and posting!

Finally, on behalf of the team at Take Stock and Unitas, we wish you all the very best as you start to rebuild your business.

Good luck - and goodbye!

The Take Stock team

Tracy x 3

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 be smart

FEATURES

1M stay apart

11-17 Summer Delights 18-19 A Safe Reopening 21-25 A Chip off the Old Block 27-29 Wine of the Times 32-33 Cask Advice 39-41 Making Soft Drinks Special 45-50 Flavours of Autumn

21

39

1M

11

SUMMER DELIGHTS

27

A CHIP OFF THE OLD BLOCK

MAKING SOFT DRINKS SPECIAL

45

18

FLAVOURS OF AUTUMN

4

A SAFE REOPENING

WINE OF THE TIMES

6

WHAT'S NEW

EVERY ISSUE 6-9

What’s New

36-37 We Grill - Robert Bates 43

Feed Your Eyes

43

36

WE GRILL - ROBERT BATES

RECIPES 13 Red Snapper with Cajun & Parmesan Crust 15 Mexican Mushroom & Black Bean Burrito Bowl 15 Gyros Sandwich 17 Marinated Grilled Halloumi with warm Greek Salad

17

MARINATED GRILLED HALLOUMI WITH WARM GREEK SALAD

25

BETTER FOR YOU LOADED FRIES

17 Spiced Honey, Ginger & Orange Cake 25 Better For You Loaded Fries 47 Venison Haunch 49 Sesame Glazed Confit Duck Leg Pastilla 50 Dark Chocolate Delice

47

VENISON HAUNCH 5

49

SESAME GLAZED CONFIT DUCK LEG PASTILLA

New What’s

July - August

Snack

Jelly Fun

Patrol

Hartley’s 10 calorie pots in 175g format are the perfect pudding offer for your calorie-counting customers. Both flavours - Strawberry, and Blueberry & Blackcurrant - are vegan friendly, deliver

There’s a new range of Paw Patrol oven-

a fabulous fruity flavour and will satisfy

baked pea snaps, whose bold and colourful

your customers sweet tooth cravings -

packaging is sure to attract the attention

without the calories. Low calories, easy

of youngsters out with their parents. These

to stock and serve and great tasting.

gluten-free snacks contain all green and

What’s not to like?

amber GDAs, are lower in calories and saturated fat than standard potato crisps and are vegetarian-friendly. The pea snaps

haindaniels.com

are available in 6x15g multipacks and contain both pizza and cheese flavours, as well as 19g cheese flavour single bags.

A Crispy

calbee.co.uk

Genius

Gins Whitley Neill has introduced two new limited edition gins, Strawberry & Black Pepper and Brazilian Lime. The sweet, fruity tastes of strawberries combine with black pepper to create the delicious strawberry and black pepper, while the zest of sundrenched aromatic limes create the refreshing and invigorating Brazilian

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Kick

Seabrook Crisps has boosted its portfolio this year with the launch of the brand new flavour, Lea & Perrins. The brand has introduced the highly anticipated Worcestershire sauce flavoured crisp in its popular crinkle cut range under licence with Lea & Perrins. Based on the original 1837 Lea & Perrins Worcestershire sauce, the new vegetarian-friendly crisps are available in 6x25g multipacks, 150g sharing bags and

lime. Perfect summer flavours.

80g £1PMP bags.

halewood-int.com

seabrookcrisps.com

6

School Dinners Rock Dr. Oetker has launched a new and improved Chicago Town Balanced Choice Pizza that will assist school caterers in boosting the nutrition in their dishes, with a little help from a much loved lunchtime favourite. Supporting school guidelines by keeping fat and saturated fat levels to the minimum, the new and improved pizza maintains its takeaway taste thanks to a raw dough base that rises in the oven, yet can be prepared in as little as six minutes. Fully topped, it offers school caterers an easy-to-make consistent result that pupils will enjoy, and with a long holding time after cooking, it’s perfect for the staggered serving times that social distancing dictates. oetker-professional.co.uk

Shaking

it Up

BLOOM has unveiled two new cocktail-inspired gins; Passion Fruit

Happy Anniversary!

& Vanilla Blossom and Raspberry

Seabrook Crisps has marked its 75th anniversary with a limited edition, vegetarian-

most popular cocktail - Pornstar

friendly fish and chips flavour. The Seabrook story began in a Yorkshire fish and chip

Martini. Both gins are distilled

shop when the founder Charles Brook realised that a good way to keep customers

using a traditional copper pot still

happy while queuing for their supper was to give them freshly fried salted crisps - and

and blended with demineralised

in 1945 Seabrook Crisps was born, producing Britain’s original crinkle cut crisps. The

fresh spring water. Nothing fake,

anniversary flavour features Yorkshire Evening Post newspaper print packaging and is

just natural style and substance in

available in a six-pack multipack and 150g sharing pack.

abundance.

seabrookcrisps.com

bloomgin.com

& Rose. The latter takes inspiration from a raspberry Mojito, while the passion fruit one is from the UK’s

A Sure Hit Calbee UK has new Trolls World Tour products to enable operators to offer their five to nine-year-old customers snacks linked to the hit film. The ovenbaked crunchy chickpea sticks are available in two child-friendly flavours named after the film’s characters, Barb BQ Beef Rock Strings and Poppy’s Ketchup Pop Strings. The gluten-free baked snacks have less than 72 calories a pack with green and amber GDAs, are vegetarian and vegan-friendly and are lower in fat and saturated fat than standard potato crisps. calbee.co.uk

7

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g n i l l e S e Best

h t k c o t S KP

e g n a R s Snack

UK'S NO.1 NUTS BRAND!* UK'S NO.1 RIDGE CUT CRISP!* Offering McCoy's best sellers in one case!

e f f i c a c y

ĥ Less outlay, using less space

for you! ĥ More choice for your customer!

GLUTEN FREE SNACKING!

POPPED NOT FRIED!

*AC Nielsen Data Impulse Market MAT 25.01.20

TYRRELLBLY TYRRELLBLY TASTY SNACKS

T

P O T S E lution he ON F

o S e c i v r oodse

New What’s

July - August

Flash killers P&G Professional has launched two Flash Trigger Sprays, that it states kills 99.99% of coronaviruses and bacteria*. Their research also leads them to say their products are proven to kill enveloped

Always important, nowadays cleaning to the highest possible standard is vital. These new products will help you:

viruses and bacteria, and that several are even effective on harder to kill nonenveloped viruses (like Adenovirus). pgpro.co.uk

Disinfecting Degreaser Spray 750ml This disinfecting spray, in professional 750ml format is food contact safe and cleans to the following standards: Kills Enveloped Viruses (EN14476 - 5min) such as Coronavirus, CMV, H1N1, HIV-1

Keeping Clean

Kills Bacteria (EN1276

For protecting your workplace from germs, the Mr Muscle Disinfectant 750ml range

15 min).

& EN13597 - 5 min; EN13704 - 15 min) Kills Fungi (EN1650 -

- Multi-Surface, Kitchen and Washroom, from SC Johnson Professional kills 99.99% of viruses and bacteria* leaving surfaces sparkling clean with no harsh smells.

Incorporating BICS category colours and iconography, which clearly illustrates product efficacy and regulatory standards, and new transparent packaging, with bottles made from 100% Post-Consumer Recycled Plastic.

Disinfecting Multi-Surface & Glass Cleaner 750ml The same easy to use

scjohnson-professional.com

professional format

*Use Biocides safely. Always read the label and product information before use.

that kills Enveloped

Perfect

Laundry New Ariel Professional Liquid Detergent is designed to give breakthrough performance on all laundry. It also contains a new whiteness booster

Viruses (EN14476 - 5min) such as Coronavirus, CMV, H1N1, HIV; NonEnveloped Adenovirus (EN14476 - 15 min); Bacteria (EN1276 - 15 sec; EN13597 - 2 min; EN13704 - 15 min) and Fungi (EN1650 - 15 min).

technology helping make whites look white and brighter for longer.

Source: all enveloped viruses based on EN14476 (5 min contact time). Not tested on SARS-Cov-2.

Bacteria based on EN1276/EN13597 www.dcs-ltd.org

ariel.co.uk

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TAKE STOCK

FEATURE

Summer

Delights The warmer weather means many customers will be looking for lighter options whether they are eating in, dining al fresco or ordering a takeaway. However that doesn’t mean it’s time to dial down your dishes. With an abundance of fresh ingredients available, vibrant summer menus can be exciting and real crowd pleasers.

And with ongoing concerns over holiday travel, why not get creative with exotic cuisines, colours, seasonings and textures to give customers the holiday experience they are missing out on.

Whether you hold a weekly theme night, spice up your summer offering or cook-up something special for the August bank holiday weekend Take Stock brings you a selection of recipes that will make your customers happier to be at home!

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Dining al fresco Everything you need for summer from Caterers Kitchen

Stock up now at your nearest Unitas Wholesale member depot

TAKE STOCK

FEATURE

Red Snapper with Cajun & Parmesan Crust

By Ryan Bolt, executive chef for Moss & Co. in Suffolk Serves 2

INGREDIENTS 2 x 8oz red snapper fillets 1 tsp cajun seasoning 100g panko breadcrumbs ½ tsp dried oregano 1 tbsp butter, melted 50g parmesan, grated 1 aubergine, finely chopped 1 courgette, finely chopped 1 red pepper, finely chopped 1 red onion, finely chopped 1 beef tomato, finely chopped 6 large new potatoes, finely chopped Splash rapeseed oil Pomegranate molasses

Basil oil 25g basil 50ml rapeseed oil Pinch salt

METHOD 1. Preheat oven to 180°C 2. Place the snapper on a non-stick baking tray and season. Blitz the cajun seasoning, breadcrumbs, oregano, butter and parmesan for a few seconds then place on the fish pressing down firmly and leave to chill

3. Place all the vegetables on a roasting tray, drizzle with a little oil, pomegranate and season. Place in the oven for about 20 minutes, give it a good shake about then roast for another 15-20 minutes 4. Place the crusted fish in the oven for the last 10-15 minutes, depending on how thick the fish is 5. Blend the basil, salt and oil then drizzle over the fish and veg to serve

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DELICIOUSLY SIMPLE 100% JUICE • NO ADDED SUGAR

© 2020 European Refreshments. All rights reserved. APPLETISER is a registered trademark of European Refreshments.

TAKE STOCK

FEATURE

Mexican Mushroom & Black Bean Burrito Bowl

By Cooks&Co

Serves 2

INGREDIENTS 250g cooked rice 1 pot Cooks&Co Dried Porcini Mushrooms 160g red pepper, sliced 1 small onion 1 tin (230g drained weight) black beans 1 small tin (165g drained weight) sweetcorn

1 avocado ½ fresh lime 1 small sweet potato, chopped Chia seeds (optional) Olive oil

to high heat and cook the onions and peppers until they start to brown

4. Remove the onions and peppers and divide into two bowls then use the same pan to heat up the sweetcorn and lightly crisp 5. Add the black beans and warm through 6. Add beans, sweetcorn and heated rice

METHOD 1. Coat the sweet potato in some olive oil and cook in the oven for 30-40 minutes 2. Soak the mushrooms in hot water for 30 minutes and then drain 3. Heat the olive oil in a pan over a medium

to each bowl then slice up the avocado and add the cooked rice and cooked sweet potato to each bowl. Add the mushrooms

7. Serve each with a slice of fresh lime and sprinkle with chia seeds

Gyros Sandwich

By Gold&Green Foods Serves 4

INGREDIENTS 4 flatbreads 240g Pulled Oats Nude 200g feta, crumbled 150g Kalamata olives 1 small cucumber, sliced 150g cherry tomatoes, cut in half 150g tzatziki ½ head romaine salad, chopped 4 radishes, sliced Olive oil 2 tbsp Santa Maria Provencal herbs Fresh mint

METHOD 1. Mix the tomatoes, cucumber, radishes and olives with olive oil and pepper 2. Fry the oats with the herbs for 2-3 minutes 3. Grill the flatbread then build with salad, salad mix, feta, oats 4. Top with tzatziki and fresh mint

15

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No Bake Strawberry Cheesecake Serves 20 Preparation time: 30 minutes Chilling time: 2 hours, preferably overnight Ingredients 350g digestive biscuits, crushed 110g butter, melted 2 x 397g cans Carnation Condensed Milk 600g full fat soft cheese Juice 4 lemons 600g fresh strawberries, washed & topped 1422kJ 339kcal 15.9g 17%

23%

6tbsp strawberry jam 7.5g

33.8g

0.69g

38%

38%

12%

Energy per 100g: 1074kJ/256kcal For allergens, always check the ingredients list of each product used. Recipe contains: Gluten

Milk

Find recipes at Selected stores. Subject to availability. ®Reg. Trademark of Société des Produits Nestlé S.A.

You will also need...

2 x 20cm (8 inch) loose-bottomed cake tins, greased

STEP 1. Tip the crumbs into a bowl. Add the butter and mix in. Divide the crumbs between the two tins and press down for an even layer. Chill for 10 minutes.

STEP 2. Pour the condensed milk into a large bowl. Add the soft cheese and whisk together until smooth. Mix in the lemon juice (watch it thicken!). Divide the filling between the tins. Chill for at least 2 hours, preferably overnight.

STEP 3. For service: remove the cheesecakes from the tins and transfer to a large plate or board. For each portion cut strawberries in half and mix with strawberry jam – spoon the jammy berries onto the cheesecake and serve straight away.

TIP: This is a soft set cheesecake – for best results keep the base and filling separate from the topping until ready to portion and serve.

TAKE STOCK

FEATURE

Spiced Honey, Ginger & Orange Cake topped with a Spiced Caramel Sauce with Walnuts, Pistachios & Orange

By Nick Bailey, chef at the Fritton Arms in Norfolk Serves 12-14

INGREDIENTS For the cake 5 eggs 1 cup yoghurt 2 cups sugar 5 tbsp ground almonds 1 orange zest 1 lemon zest 1.5 cups flour 1 cup semolina 2 tsp baking powder 2 tsp ground ginger

Marinated Grilled Halloumi with warm Greek Salad, Basil & Mint Drizzle

½ lemon juice 2 tbsp olive oil 1 tbsp white wine vinegar Salt & pepper to season

By Tilda Foodservice

METHOD

Serves 2

INGREDIENTS For the marinade 1 pack halloumi, cut into slices 2 tbsp olive oil ½ lemon juice 1 tbsp dried oregano Salt & pepper to season

1. Make the marinade by mixing the olive oil, lemon juice, oregano and seasoning 2. Lay the sliced halloumi on a plate and

1 pack Tilda Super Grains Garlic & Ginger 1 tbsp olive oil or basil flavoured oil 1 red onion, finely sliced 100g cherry tomatoes 50g mixed olives

For the basil & mint drizzle Large handful basil Large handful mint

50g brown sugar 3 tbsp water 50g butter 2 tbsp cream 2 tsp all spice ½ orange zest Handful pistachios, chopped Handful walnuts, chopped

METHOD

3. Make the salad. Heat the oil in a large pan and fry the red onion until soft

1. Place all the cake ingredients into a bowl and mix well. Pour into a wellgreased 9" square tin

4. Add the tomatoes, olives, grain and ginger. Heat through and keep warm

2. Cook for 30 minutes on 180°C until golden

5. Blitz all the drizzle ingredients until

3. For the topping, caramelise the sugar and water then add the butter and stir

cover with the marinade

smooth

For the salad

For the topping

6. Add all the marinated halloumi to a griddle pan and cook until golden brown on both sides, adding any marinade juices to the grain mix 7. Make the basil and mint drizzle 8. Plate up the grain mix, topped with the halloumi and drizzle with the basil and mint sauce

17

4. Once melted, add the cream and let it simmer for five minutes until thick and creamy. Add the all spice, zest and nuts 5. Drizzle topping over the cake until covered evenly and leave to cool

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A Safe Reopening As you take steps towards reopening your business under the government guidelines, the safety and welfare of your customers and staff is paramount.

Staff welfare

where possible, such as one person at

a time allowed in the chilled stores or

• Carry out return-to-work interviews

dry stores.

with all your staff to assess their safety

and fitness.

Appoint a manager or member of

staff to make sure that all staff wash their hands or use a hand sanitiser

regularly, but especially at the start of

their shift and after breaks.

• Stagger staff visits to break areas or

canteens so social distancing measures are upheld and no large groups are in

In order to help you get back up and running, UKHospitality has set out draft recommendations on how hospitality businesses’ should operate post lockdown, and stresses that you must

Dining etiquette

• Make hygiene a regular talking point.

place.

• Ensure social distancing rules apply

when staff take a smoking or vaping

break.

do a thorough risk assessment before

• Advise staff to wash their uniform (or

reopening to show that you are taking

work clothes) at a temperature above

adequate steps to reduce the spread of

60°C or use a laundry sanitising agent.

Covid-19.

• Movement of staff should be controlled

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to maintain social distancing measures

18

• Remove salt and pepper shakers and

sauces from tables and counters.

Instead offer individually wrapped

sauces and seasoning sachets.

• All customer contact with menus, trays and napkins should be limited.

Consider removing menus off tables and instead use single-use/laminated menus brought to the table.

• All cutlery should be brought to the customers with the food rather than it being left on the table or customers helping themselves.

• Develop a table plan and arrangement based on the social distancing guidelines in operation.

TAKE STOCK

FEATURE

Use table service where possible & provide clear guidance on social distancing with signage & visual aids

Encourage customers to use hand sanitiser or handwash facilities as they enter your venue

At the bar

Staying over

Cleaning & hygiene

• Discourage customers from standing

• Refrain from greeting guests with a

• Regular and rigorous cleaning is

at the bar once they have ordered and

essential on surfaces frequently

handshake.

received their drink.

• If a member of staff handles a guest’s

• When ordering at the bar inform

luggage make sure they wash their

touched by staff and customers

such as tables, chairs, counters,

card machines, etc.

customers to keep the minimum safe

hands or use hand sanitiser. Take the

distance from bar staff and customers

luggage to the room before the guest

waiting in a queue to be served, and

• Hand washing of glassware, plates

arrives or leave luggage at the door.

and cutlery should be avoided

• For room service, staff should knock

create a bar movement for ordering and collecting directed by signage or floor markings.

• Assess the flow of staff and customers

where possible with glassware

on the door and leave the tray outside

washed separately from plates

the room for the customer to collect.

and cutlery.

Consider using trays which can be

in the pub as part of the risk

left off the floor next to the door, for

assessment.

example placed on a small light table,

• Discourage customers from returning

or a folding luggage rack both of

their empty glasses to the bar and

which have been disinfected first.

instead advise that these will be

• Consider minimising lift usage from

collected from their table by staff.

reception, and advice for safer use of lifts throughout the hotel, can be

• Beer gardens and outside areas should be patrolled regularly to prevent

advised in pre-stay communications

customers forming large groups.

and in-building signage and staff communications.

• Ensure disinfectants are multi- purpose and effective against both bacteria and viruses as recommended by the current government advice which can be found here: gov.uk/ government/publications/covid19-decontaminationin-non- healthcare-settings/covid19-decontamination-in-nonhealthcare-settings

• Have a central key card deposit box in the lobby for customer’s to drop off.

• Cleaning regimes for kitchens

These can then be disinfected before

should reflect the need to reduce

re-usage.

risk from coronavirus as well as maintaining all normal hygiene and health guidelines.

• As part of your risk assessment, have a plan specifically for customer toilets to ensure compliance with physical distancing rules and ensure all staff are aware.

be smart

1M stay apart

19

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*Open to bona fide Caterers and Chefs only in the UK aged 18+, promotion opens 01/03/19 and runs whilst stocks last.

TAKE STOCK

FEATURE

A Chip off the Old Block Everyone loves chips. Fat or thin, crinkly or rustic, chips are a national pleasure and a guaranteed menu favourite when eating out or taking away.

Updating your chip offer with a variety of

• As businesses take baby steps back to

exciting chips and new trends is a great

a new kind of normality quick, easy

way for operators to tempt customers,

and simple dishes will work best -

boost sales and bring in some much-

needed profits.

chips tick all the boxes.

• Once just something on the side,

Why chips work

the humble chip has now become

the star of the plate. Big-up your chips

• As lockdown restrictions begin to

and serve as a premium side, stand-

ease, customers will be looking for

alone or sharing dish.

firm favourites alongside indulgent

delights - in essence, they’ll be

tempted to order those things they

have missed.

• As one half of the UK’s original take

away dish, chips are a classic take-out

option - so make sure they are on

every delivery menu you offer.

21

40% of consumers asked declared their love of chips as a side

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For more information check out www.heinzfoodservice.co.uk or ask your wholesaler

TAKE STOCK

FEATURE

More than

60% said they prefer skin-on chips in a pub

A proper chip The traditional thick-cut chip will always have a place on the menu. According to a consumer survey by Lamb Weston the most important attributes of a chip are: thick cut, an authentic hand-cut appearance, crispy outside and fluffy inside. The survey also revealed that almost 40% of those asked declared their love of chips as a side, more than 60% said they prefer skin-on chips in a pub, and a whopping 72% said they are willing to pay a bit more in a pub for a British sourced product.

Lamb Weston’s ‘The Dukes’ are real pub chips which tick all the boxes for thickcut chip fans. Made from 100% British

A way for operators to boost their chip profits is by introducing longer fries into their menus. Not only do they provide greater plateful with the visual appeal of overflowing fries, but they can also increase profit margins and make every case go further than ever before.

they have cut their chips themselves in the kitchen, even when it’s not the case,” says Andrea Deutschmanek, Lamb Weston’s country marketing manager UK & ROI.

expect healthy eating trends to grow

director, Aviko UK & Ireland

years. With the trend towards healthy eating, and also for exciting flavours and dishes from around the world, ever-adaptable potatoes - mainly

Dukes are perfect to serve during these

“Operators should give the impression

three-quarters of industry leaders the fastest over the next three to five

homemade and distinctive in character;

saving time and reducing waste.

Research from MCA revealed that

Mohammed Essa, commercial

potatoes and irregularly cut to appear

times when kitchens are short staffed -

Sweet profits

sweet potatoes - are the answer.

A whopping

72% are willing to pay more in a pub for a British sourced product

This tasty superfood is one potato not going out of fashion. As well as serving the ever-popular sweet potato fries, sweet potato crisscuts give operators the opportunity to upsell their chip offering, by serving them with BBQ pulled pork or for an ontrend vegetarian dish gratinate them with blue cheese.

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Feel Choose

Good

Pizza

Balanced

Choice

PIZZA Once the schools return, ensure you’re serving lunch options they’ll love with our school pizza range.

Created specifically for kids but with hidden nutritional benefits, they’re designed to make everyone feel good.

No food handling, no preparation Quick cook Minimum fat and sat fat levels Long holding times Supports School Food Guidelines

Your go-to pizza experts Discover more:

oetker-professional.co.uk/feelgoodpizza

TAKE STOCK

FEATURE

Get loaded

As the rising star of Asian cuisine, Korean

For those customers looking for a

food is playing an important part in the

Upgrade your chip offering and tap into

healthier or vegetarian option, ditch the

fermented foods megatrend. Operators

the latest global trends with ‘loaded’ or

cheese and instead offer sweet potato

can get involved by loading up their fries

‘dirty’ fries to keep grazers, sharers and

fries with shredded lettuce, chickpeas

with kimchi, strips of sirloin beef and

snackers happy. This trend, which turns

and tomatoes. Or for those who still

gochujang sauce for a spicy kick.

want cheese why not serve a Greek-style

a chip order into a main dish, shows no signs of slowing down.

offering of oregano fries topped with feta, The love for all things American is here

olives, tomatoes and cucumber?

to stay so use classic flavours customers Channel global trends with Tijuana

know and love such as the Philly

Fries – rustic fries covered with grilled

cheesesteak and bring these tastes to

grated cheese, chilli beef, guacamole,

loaded fries. Think chips covered in

sour cream, salsa and topped with sliced

juicy steak, Monterrey Jack cheese

green jalapeños and red peppers. For a more homely feel, try topping skin-on

and roasted peppers.

A plate of loaded or dirty fries is also a ‘one visit to the table dish’ for two sitting opposite each other - perfect for social distancing.

fries with cheddar and grilled lean bacon.

INGREDIENTS 1 can chickpeas rinsed & drained 4-6 tomatoes, diced 2 tbsp olive oil 1 clove garlic, minced Fresh minced parsley to taste Salt to taste Lemon juice to taste 600g Aviko Sweet Potato Fries 1 head romaine lettuce, washed & roughly chopped 100g tzatziki

METHOD 1. Mix the chickpeas, oil and garlic to make a marinade. Store in the fridge

Better For You Loaded Fries

2. Cook the fries as per pack instructions 3. Layer lettuce, fries and chickpea mix.

By Aviko UK This vegan friendly loaded sweet potato fries dish is easy to make, gives operators another vegetarian dish to offer as eat-in or takeaway. The ingredients are low in cost meaning you can also make a healthy return on a premium offer to customers.

Add salt and lemon juice to taste and top with tzatziki

Serves 4

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TAKE STOCK

FEATURE

Wine of the Times

Even as we come out of lockdown, so much is still up in the air for our industry.

Even though the government has given the green light for restaurants and bars to reopen and reduce social distancing to 1m, we have no idea if customers will flood back to their favourite establishments or return in a cautious trickle? Or what they will be looking for from their experience when they return.

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CRISPS AS THEY SHOULD

TASTE

TAKE STOCK

FEATURE Now is a good opportunity to reassess

something special. This gives operators

your business and what it offers to

the opportunity to welcome back their

your customers. Take your wine menu,

customers by matching that expectation

for example. The buying of wine by

with a different or better quality wine

consumers has changed during lockdown

than they have previously selected.

and it is important to make sure your wine offering has moved on too.

"For example, an oaked Roble Malbec – like the Tierras Viejas Roble – would

“It's vital that operators recognise how

be one to serve. It is an Argentinian

consumers' tastes and expectations have

bottled Malbec with enticing aromas of

been affected by the lockdown, and to

blueberries, blackberries, vanilla, black

see this as an opportunity for them to

cherry mocha and spice," suggests John.

ensure that their buying meets the new requirements,” says John Mansfield, CEO

For those consumers happy with

of The Society of Vintners Ltd.

the quality and style of Chilean reds,

What’s changed?

why not entice them to move up to a Grand Reserve quality, such as Irene Morales Grand Reserve Syrah / Cabernet

When restaurants and bars closed in

Sauvignon? It’s a warming blend of

March, consumers turned to shops and

blackberry, blackcurrant and clove notes

online outlets to purchase their alcohol.

packed in an impressive heavyweight

Supermarkets and off-licences reported

bottle.

that sales of beer, wine and spirits were up by a fifth in the first week of lockdown

And for those customers who still want

rosehip and cherry stones. Plus, the bottle

and, during the same time period, online

something like Pinot Grigio, a Soave

has an unusual but very attractive glass

sales of alcohol increased by 50%.

would make a nice alternative.

stopper - and it’s organic.”

What to do

"Operators may have to cut their margins

Speak to your supplier: Lockdown

a little to start with - which may be

forced some on-trade wholesalers to

Re-evaluate your price bands:

difficult - but by offering their customers

expand their offering to retail so make

Consumers have become exposed to

a higher price wine the end result will be

sure when you place your order those

much better quality, affordable wine

worthwhile. Customers will have a more

boundaries aren’t blurred.

because they have only been paying

enjoyable experience, so this will result in

retail prices. Many customers will have

them returning to your venue, and having

“Historically, wines are kept specifically

been impacted economically by the

being used to the better quality wine they

for retail or on-trade, apart from certain

pandemic but there will be others

will continue to order it. In time, this will

expectations such as Moët Champagne or

who have plenty of disposable income

enable you to slowly raise your margin

Jacob’s Creek. Therefore, when you place

and are looking to treat themselves to

again,” explains John.

an order with your supplier make sure there isn't any crossover - customers will

Expand your wine list: Consumers have

not want to see their garage-bought wine

been exposed to a much wider range of

on their local pub or restaurant's wine list

wines in their supermarket or local off-

for double the price,” says John.

licence than they are used to from their local pub or favourite restaurant so add more wines to your list.

“Lockdown home drinking has meant consumers have had more time to scour shelves - and websites - and experiment and educate themselves about new wines, rather than sticking with their usual go-to one,” says John. “For example, if you only have a couple of standard rosés on your wine list, speak to your supplier about offering the Coteaux d’Aix en Provence Rosé. This would make a great addition with its classic salmon pink colour and elegant nose of cranberries,

29

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Coming in September You’ll find even more inspiration and support in our new magazine, website and app The new magazine for Take Stock readers

What’s new? ● Take Stock is changing to Bar & Kitchen Magazine in September full of catering and bar industry insights ● Brand new website and app where you’ll find inspiration and tools to help your business succeed

Exciting first issue: ● Guides to making a success of the “new normal” from key experts and businesses like yours ● Help to plan for seasonal events: Halloween, Bonfire Night, British Food Week and Christmas ● Recipe inspiration, drink trends and much, much more

Practical tools for your business: ● Fast access from your laptop or mobile ● Plan profitable recipes and menus with the easy app and website tools ● Quick reference allergen and product information ● Save the recipes, guides and tools you’ll use all the time

Cask Advice Cask Marque has provided a countdown step-by step guide to help pubs know what to do when they reopen. The guide helps with dealing with stock, cellar maintenance and hygiene as businesses’ prepare to reopen their doors.

10 DAYS TO GO

14 DAYS TO GO

ACTION

WHY?

Contact your beer suppliers and re-set up an account.

To ensure you can place your first order in enough time for opening day.

Check with your supplier whether any existing stock has an extended ‘best before’ date.

Unbroached kegs may still be saleable.

Use a stiff brush to clean the grills on the cooling fans, remote coolers and under-bar coolers.

This will ensure they operate efficiently and effectively to maintain beer temperature.

Switch the cellar cooling fans on and check they are working correctly. Switch the remote coolers and ale python coolers on and check they are circulating liquid.

This gives you chance to report any faulty equipment in good time and get things fixed.

Ensure ullage is uplifted and empties are removed.

To ensure old stock is not served.

Order gas cylinders.

No gas…no keg beer!

ACTION

WHY?

Compile and submit stock order based on last year’s trading patterns.

Prepare for a slow recovery. Don’t over order, just place a regular order. It can always be topped up.

Check best before date on the line cleaning chemical.

Line cleaning chemical has a shelf life. If this has expired, the chemical may not be effective.

Reorder if necessary.

Check all cask equipment (taps, spiles, extractor rods, auto tilts, sparklers) are clean and in working order.

Reorder if necessary.

Some equipment may have eroded, or become damaged over time. Start as you mean to go on, with the best dispense equipment available.

Clean exterior surface of all beer lines.

The exterior of the lines will have picked up dust over time.

7 DAYS TO GO

ACTION

WHY?

Ventilate the cellar.

To get rid of any stale odours.

Flush all beer lines with water, and check the water flush for any taints.

This is to check that there are no splits or leaks in the lines, and also to detect taints which may have built up over time.

Clean all keg couplers externally and internally by soaking in clean warm water and use a soft cloth to remove loose dirt.

In readiness to connect to new kegs.

Clean the cellar floor, walls, sink and line cleaning bottle.

Check for evidence of mould growth.

Re-set the standards: once the cellar is fully cleaned, it’s easier to maintain these standards.

Switch on cellar cooling fans.

To allow the cellar to reach the optimum temperature for the beer delivery: 11 – 13 degrees.

Check the condition of and correct number of nozzles and sparklers.

If any nozzles and sparklers are missing there is enough time to reorder.

 Back to contents

32

TAKE STOCK

FEATURE

5 DAYS TO GO

ACTION

WHY?

Count existing stock and record any write offs/ullage.

Avoids a ‘phantom’ stock take (inaccurate stockholding).

Accept beer delivery.

Check the order matches the delivery note.

Stillage all cask ales (if using horizontal method) or place all in the cask to settle casks in final settling area (if using vertical extraction method).

This allows the sediment in the cask to settle.

Clean the shives and keystones on all casks.

Reduces the risk of infection when the beer is tapped.

Place kegs in best before date order.

To use the oldest stock first.

3 DAYS TO GO

ACTION

WHY?

Vent and tap casks. Ensure a soft spile is in the shive.

Tap casks if using vertical extraction method. Ensure vent valve is in the ‘on’ position.

Most cask ales will take up to 3 days to fully condition.

Make sure your cask ale is ready to serve when you open.

Renovate all glassware.

This will restore all glasses to perfect condition.

Clean all glass shelves and webbed shelf mats.

No point putting clean glasses on a dirty shelf!

Clean and sanitise glasswasher. Refill the machine and run a cycle to check all spray jets and nozzles are working correctly.

A dirty glasswasher will result in dirty glassware. Make sure the equipment is fit for purpose.

Clean and sanitise the ice machine. Switch water supply on and refill the machine with ice.

It will take at least 24 hours to produce enough ice to fill the machine.

Clean all sparklers and nozzles in hot water or use a 10-minute soak with a sani-tab.

Yeast build up or microbes may have developed in the sparklers over time, this needs to be removed.

2 DAYS TO GO

ACTION

WHY?

Check clarity, aroma and taste of all tapped casks. Take a sample from the tap, or a Widge sampler tube into a glass.

Ensures your cask ales are conditioning correctly ready for opening day.

Hard peg fully conditioned beers until ready to pull through (horizontal), or close vent valve if using vertical extractors.

This seals all the condition in the beer.

Switch on and refill bottle coolers.

The coolers will take 8 hours to reach temperature and bottled beer takes a further 8 hours to reach the required temperature in a fridge.

Connect up gas bottles and turn on.

No gas…no keg beer!

Clean all beer lines (cask and keg) with a reputable line cleaning solution.

This will ensure you serve the best tasting, freshest beer to your first guests.

Connect all kegs up and bleed fob detectors.

If the fob detectors aren’t refilled with beer, no keg beer will come through the lines.

Ensure a hop filter is fitted in the end of each cask line, connect up casks, and replace hard peg with soft peg.

If using vertical extraction, connect the beer line to the extractor rod and turn the vent valve to ‘on’.

If a hard peg is left in the cask or the extractor rod valve is closed, the beer will not pull through the lines and it will create a vacuum in the beer line.

Pull all beer through lines and check clarity, aroma and taste.

Just a double check to ensure there are no taints or off flavours.

Check temperature of cask and keg with a probe:

This reassures you that the cooling equipment in the cellar is working correctly.

Cask 11-13 degrees, Keg 2-8 degrees.

33

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WE GRILL robert bates

Robert Bates is the executive head chef at the award-winning Belfry Hotel & Resort in Royal Sutton Coldfield, North Warwickshire. Robert has worked in Michelin starred restaurants and hotels in the UK and Europe. He won Hotel Chef of the Year 2018 at the Caterer’s Hotel Cateys Awards which celebrates the most successful hotels, hoteliers and hotel employees across the UK.  Back to contents

36

WE GRILL Tell us about the Belfry…

keeping an open mind and I have plenty of ideas as to how we can overcome this. We are fortunate to have access to such

The Belfry has a long-standing reputation for excellence as a

amazing fresh and quality local produce such as pumpkins,

centre for championship golf and also as an award-winning

blackberries and apple which we already feature on our menus

hotel and resort with 319 luxurious guest bedrooms and suites.

and will continue to do, so our menus will not be hugely

The importance of teamwork throughout the resort is key and it

affected.

is what drew me there. The Belfry is all about the people – I feel very fortunate to work with such a great team every day!

Where did your love of food come from?

What is your menu?

My uncle, Philip Borthwick. He was a chef for British Transport Hotels, including Gleneagles and every summer I would visit

We offer a range of dining options at the resort to cater for a

him, and he would show me around his kitchens. He was a

variety of appetites, preferences, and dietary requirements.

huge influence on why I became a chef and why I have such a

The Ryder Grill offers classic à la carte dining, or for a more

love for food. He has only just retired after working for 30 years

casual option our Italian restaurant Rocca’s serves up delicious

as the executive chef at Savill Court Hotel and Spa near Windsor.

pizza and pasta. Sam’s Club House serves our famous doublestacked burgers, flatbread pizzas and wraps. There is also the

Who has inspired you throughout your career?

Brabazon Bar where we serve afternoon tea, tapas, light dishes, and cocktails. I worked in France for four and a half years which

Albert Roux. I first met him when I was 18 and in one of my first

had a huge influence on my cooking style. My cooking has

roles as a chef at Slaley Hall in Northumberland. Albert was a

always been about using fresh and seasonal ingredients to

consultant chef there and he took me under his wing; nurturing

create traditional dishes with the twist of using modern French-

and inspiring me. Further on in my career I was very fortunate to

influenced techniques.

work with Albert again and this time with his son Michel Roux Jr

What impact has Covid-19 had on the Belfry?

at Le Gavroche. This opportunity led me to work alongside them both again at Inverlochy Castle in Scotland before becoming a consultant chef at Chez Roux Limited and then heading up the

The whole hospitality industry has been hit hard by Covid-19,

kitchen at The Greywalls Hotel & Chez Roux. Even now, Albert

but while the Belfry has been closed to the public the staff have

Roux continues to inspire me, as well as many other young

been working hard behind the scenes so we can welcome our

chefs and the industry as a whole. However, I have been lucky to

guests back safely with the same award-winning hospitality

work with several top chefs over the years who in their own way

they have come to expect from us. My role changed slightly

have helped make me a better and more knowledgeable chef.

during the closure as I mucked in with other areas of the hotel including greenkeeping and maintenance, but my main role

What is your signature dish?

was keeping the staff well fed while they worked hard to make

I don’t have a signature dish but my favourite meal to cook at

the hotel safe for reopening. I made them curries complete with

home is a Sunday roast. After a busy week at The Belfry it’s nice

onion bhajis and fresh garlic naan breads because I wanted to

to go back to basics with something simple but tasty. My roast

serve them comforting food that everyone enjoyed and looked

has to have plenty of Yorkshire puddings and roast tatties!

forward to. My team and I also created online recipe videos from the kitchen and at home for those who wanted to recreate a

Planning ahead, what are your favourite autumnal ingredients?

hotel standard meal in their own home.

What social distancing measures have you put in place?

Autumn is one of my favourite seasons because of the abundance of flavour it brings and the great produce it has to offer. My favourite ingredients include pumpkin, squash and

The golf courses reopened on 1 June, and when the whole

root vegetables which are perfect for roasting, and fruits such

resort reopens we will be donating the entire green fees from

as plums, blackberries, apples and figs for sweet and savoury

that day to a number of UK charities. We are looking to open

autumnal dishes. One of our favourites at The Belfry is a crumble

the rest of the resort once government guidelines allow. To start

tart filled with a selection of autumnal fruit. September is the

with we have utilised all our outdoor space to be able to serve

start of game season, as game meat is so rich and full of flavour

a barbecue-style menu and all of our restaurants have reduced

it is ideal for the cooler months and can be used to create a

seating to allow for guests to social distance.

number of dishes, from roasts and salads to pies and burgers.

Once open, will your menu be affected?

To begin with it will be slightly challenging to source certain items of produce due to travel restrictions. However, I am

37

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u S

r e m m

FAMILY

FAVOURITES

HELP YOUR SALES GROW THIS summe r

STOCK UP NOW Subject to availability

100% OF OUR Time to

BOTTLES AND CANS ARE

RECYCLABLE

TAKE STOCK

FEATURE

Making Soft Drinks Special When customers start to return to your outlet, they will be looking to treat themselves after long months away from their favourite bars and restaurants. And, whether they’ve been overindulging in lockdown, or are part of the growing numbers who have decided to give alcohol a miss, now is the time to develop a soft drink offering to inspire them.

These are the trends that you could consider tapping into...

Sustainability Sustainability is front and centre when it comes to issues surrounding the food and drink supply chain and the issue is likely to become even more pressing in the wake of behavioural changes made during lockdown.

From the miles the product has had to travel to its packaging, consumers are actively seeking out products that ease their environmental conscience. PepsiCo and Coca-Cola have committed to increasing the amount of recycled material they use in their packaging - for example PepsiCo has committed to making sure every one of its plastic bottles contains at least 50% recycled plastic by 2030. Speak to your supplier about the green credentials of their products.

Plant based Many soft drinks have always been plant based - from juice to tea and coffee. Although fizzy drinks that include artificial ingredients still make up the largest share of the soft drinks market, the carbonated drinks market as a whole is in decline.

It’s a good idea to make sure you have all your customers’ old favourites however, why not explore some of the new and

Taste sensations

varied plant-based options that are on the market. There’s

The chances are customers will have tired of run of the mill

of fruit smoothies.

everything from almond-based juice drinks to a huge range

soft drink options and will be looking for something new and different when they get out and about again. Tantalise their

Functionality

taste buds with on-trend sour flavours including apple, lemon

The trend for drinks which claim to do more than quench

and lime or more unusual flavours such as rhubarb, hibiscus

thirst - from tart cherry juice which is reported to improve

and tamarind. You could try non-alcoholic drinking vinegars

sleep to juices which boost the immune system such as kale

or top trending drinks such as fizzy fermented green tea

or spinach - has exploded in the US and is starting to make its

kombucha which also has benefits for the digestive system.

mark in the UK. Drinks infused with CBD - cannabidiol - are

These drinks often include less sugar so also tick a health box.

the latest trend with many of the large drinks manufacturers

39

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TAKE STOCK

FEATURE

No and low investing in new CBD-infused options which are said to ease anxiety and mental

When customers return to the

health conditions and help sufferers of chronic pain. Collagen, which is important

bars and restaurants, even if they

for skin, hair and nails is also being added to drinks and you could investigate energy

aren’t drinking it is a good idea

drinks which combine caffeine, guarana extracts and B vitamins.

to have a range of drinks that will make them feel like they are

Child-friendly options

having a proper night out.

The lockdown has been a long haul for families, with no opportunity for family outings so don’t forget your youngest visitors when you’re planning your soft drink

From Peroni to Heineken, an

offering ready for customers to return. Smoothies are a wonderful way of getting

increasing number of beer brands

children to “eat” fruit and vegetables and their parents will thank you for including a

have produced a 0.0% drink and

range of healthy, colourful and tasty options (sweeten up savoury flavours like kale by

some are now infused with CBD

pairing them with pineapple or spinach with blueberries). Coconut milk is a healthier

bringing together the wellness

alternative to traditional fizzy, sugary drinks and with 48% of flavoured milk sales being

and non-alcoholic beverage

chocolate-based then it’s wise to stock up on them too.

trends. You’ll also find several different alcohol-free sparkling wines available. Don’t forget that a good range of mocktails is also important.

Your customers will be inspired to order and pay more for their non alcoholic drinks if they see a drink made and served in an interesting and thoughtful way - in essence, the same way as you would serve an alcoholic version. And for a perfect serve the extra touches of a good garnish not only adds an extra flavour dimension to a drink, but shows you care and allows you to charge a premium price.

41

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This one mix creates a variety of snacks and dishes. Just add water to create waffles, pancakes, sweet batter, mini doughnut fingers and more.

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 Macphie, Chef and cooks&co.

For this issue we are honouring those chefs who have cooked from home.

Alex Waldron @chefdealex

Private chef at Chef De Alex, Rugeley, Staffordshire Pan seared mackerel, torched cucumber, dill mayo

Rory Lovie @chefrorylovie

Head chef, Bridgeview Station, Dundee Beef shin dhansak, pilau rice, chilli & tomato chutney, cucumber raita & sourdough naans

George Dack @ChefDack

Head chef, The Wine Cellar, Norwich Chocolate eclairs

43

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TAKE STOCK

FEATURE

Flavours of Autumn As the season changes, so should your menu. Delicious, flavoursome and hearty food is the order of the day for autumn, and now is the time to start planning dishes for the season ahead. Take Stock looks at some autumn delights that your customers will love...

What’s in season

Curry - as a nation of curry lovers this Indian cuisine will always have pride of place in the hearts of UK diners, especially in the

• Game - this rich and flavoursome meat is rich and full of

cooler months. Classic dishes such as a korma or vindaloo

flavour so is ideal for roasts, pies and burgers.

remain popular but customers are now looking for unusual

• Fruits - plums, damsons, blackberries, figs, apples and pears

dishes as well as vegetarian and healthier options such as lamb

are all plentiful and good value for sweet and savoury dishes.

& squash biryani, or spinach, sweet potato & lentil dhal. National Curry Week (7-13 October) is a great way to boost sales and

• Vegetables - pumpkin, squash, cabbages and root vegetables

gage interest by making curry a prominent daily dish on your

are perfect for roasting or adding to fragrant soups.

menu, specials board or takeaway menu.

What to serve As the temperature drops your customers will be looking for

Game - healthy and versatile, British game is a tasty alternative

comforting, heart-warming dishes.

to lamb, chicken, beef or pork and thanks to its robust flavours it stands up well to strong spices and herbs. Pigeon, rabbit and certain varieties of venison are available all year round, but

Roast Dinners - the good old roast dinner never fails to draw in

it’s during open season when game comes into its own with

hungry customers. One of the most popular dishes in the UK, it

copious amounts of pheasant, partridge and grouse on offer.

is a guaranteed way to boost sales - and even works very well as

Low in cholesterol and high in protein, game is generally free of

a takeaway option. Make your roast special by putting a unique

steroids or antibiotics so is one of the healthiest meats available.

twist on it or offer a special gravy or sides. Offer a selection of

Roasted guinea fowl, venison burger and pigeon fajitas are just

meat alongside traditional options, a whole roast chicken for

some dish options to try.

families to share, and remember to serve a gluten-free roast and a vegetarian one too.

45

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TAKE STOCK

FEATURE

Venison Haunch, Malted Parsnip, Pine, Blackberry & Nasturtium

By Elliot Hill, head chef at Panoramic 34 in Liverpool Serves 1

Pine oil

Venison haunch

INGREDIENTS

INGREDIENTS

220g Douglas Fir pine needles, washed & dried 400ml grapeseed oil

Venison haunch, trimmed into 90-110g portions, keeping the brine 100g caster sugar 150g fine salt 4 juniper berries 6 black peppercorns 1 litre water 2 cloves 1 fresh bay leaf Oil Sea salt flakes

METHOD

METHOD 1. Combine pine needles and grapeseed oil in a vac pack and seal 2. Place in a steamer at full power for 8 minutes. Chill immediately 3. Store overnight. Next day, blitz at full power for 4 minutes, before passing through a muslin cloth-lined fine chinois.

Store pine oil in a bottle

1. Toast peppercorns, juniper berries and

Pine gel

cloves in a dry pan on medium heat for around 1 minute 2. Combine spices with sugar, salt, bay leaf and the water to make a brine. Bring brine to a simmer and immediately take off heat. Chill down as quick as possible to 3°C 3. Once chilled, add the venison and brine for 15 minutes. Take out and pat dry - refrigerate until needed

INGREDIENTS

Piccolo parsnips

INGREDIENTS 2 piccolo parsnips 20g butter 10g malt extract Salt

METHOD 1. Trim the piccolo parsnips and blanch for 2 minutes in rapidly salted boiling water and chill down at room temperature

1.7 litres water 1kg white mushrooms, sliced 20g dried mixed mushrooms 29g fine salt 55g sugar 1.5g citric acid 30g white wine vinegar 1 lemon, sliced finely 1 kombu leaf, chopped finely 45g pine needles 6g ultratex

METHOD 1. Combine onions, water, mushrooms, sugar and salt in a vac pack bag and boil for 30 minutes 2. Empty into large container and add the rest of the ingredients, chill and infuse for 24 hours 3. Pass through muslin fine chinois 4. Measure 200g of liquid and blend in the ultratex using an immersion blender. Add mixture to remaining liquid. Store gel in a bottle

Parsnip purée

INGREDIENTS 50g beurre noisette (burnt butter) 300g parsnips, peeled & sliced 70ml cream 10ml lemon juice ½ tsp xanthan gum

METHOD 1. Place the parsnips in a large vac pack bag and spread evenly - two slices thick at most with salt, lemon juice. You will need multiple bags. Place in a steamer for 15 minutes until cooked and soft 2. In a pan, warm the cream and noisette together. Empty the parsnips into a blender and blitz with the cream-noisette mix, adding the xanthan gum and blending at full speed until smooth. Pass through a fine chinois

Venison jus

INGREDIENTS 1.5kg venison bones, chopped into even sized pieces 6 large banana shallots, peeled & sliced in half lengthways 1 bulb garlic, cut in half across 6 sprigs thyme 2 sprigs rosemary 2 large carrots, peeled & sliced lengthways 8 juniper berries 2 star anise 50ml port 125ml fruity red wine 1 litre golden brown chicken stock 1.5 litres smoked water Xerez vinegar Lemon juice

47

METHOD 1. Roast the bones in a gastro until evenly golden brown. Remove and put into a separate pan 2. Roast off the shallots and carrots in the gastro and add to the bones. Deglaze the gastro with red wine and add to the bones 3. Toast the juniper berries and star anise before adding to the bones along with the smoke water, stock, port and herbs. Top up with the rest of the water 4. Bring to a simmer and constantly skim 5. Leave to a slow simmer overnight, constantly skimming. Pass through a muslin lined fine chinois and back to a pan. Bring to a high heat and start reducing, skimming fat and impurities until the sauce starts to thicken (being very careful not to reduce too much).

Check seasoning and adjust with with lemon juice and or xerez vinegar to taste

TO SERVE 1. Heat a little oil in a frying pan on high.

Season the venison and sear all sides of the haunch steak then place in the oven at 180°C for around 2 minutes. Return pan to the stove and baste venison in golden foaming butter.

Rest for 3-4 minutes before slicing and serving, seasoning the flesh 2. Take one portion of the jus, oil, gel, purée (the portions serve 10-15 people) and plate alongside the venison and serve

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TAKE STOCK

FEATURE

Sesame Glazed Confit Duck Leg Pastilla, Sweet & Sour Spiced Plums & Parsnip Puree

By Robert Bates, executive head chef at The Belfry Hotel & Resort in Royal Sutton Coldfield, North Warwickshire Serves 4

Duck leg confit & Pastilla

INGREDIENTS 2 large duck legs, trimmed of excess fat 25g sea salt Pinch of thyme 800g duck fat 75g hoisin sauce 75g red wine jus 25g spring onion, julienne 1 sheet brick pastry Oil (for deep frying) Icing sugar Espelette pepper Sesame seeds Baby gem Micro coriander

METHOD 1. Sprinkle both duck legs with sea salt and thyme. Leave for 2-3 hours, then brush off excess salt 2. Preheat oven to 130ºC 3. Place legs in a deep tray, cover with duck fat and cook in the oven for 3 hours until tender the fat should not 'boil'. Leave to cool in the fat

4. Once cool, pick the meat from the legs and place into a container

5. Combine the hoisin sauce, red wine jus and spring onion and divide into four. Wrap each amount tightly in the brick pastry to form cigar shapes. Set aside

Sweet & sour spiced plums

INGREDIENTS 50g Demerara sugar 250ml red wine ½ stick cinnamon 2g ginger Pinch of Five Spice 200g plums, halved

30g butter Pinch of thyme Salt to taste

METHOD 1. Place all the ingredients into a saucepan, cover with a cartouche and bring to a simmer, until the parsnips are soft. Drain the liquid and set aside 2. Blitz the parsnips in a blender for 2-3 minutes until very smooth, adding some of the liquid if necessary. Season to taste

TO SERVE

METHOD 1. Combine all the ingredients, except the plums, in a pan and reduce by half to a syrupy consistency 2. Add the plums, cover with cling film and allow to cool

1. Preheat oven to 180ºC 2. Deep fry (180ºC) the pastilla until crispy, about 2-3 minutes

3. Place in oven for 2 minutes, then dust with icing sugar, Espelette pepper and sprinkle with sesame seeds 4. Cut into three and garnish with baby

Parsnip purée

gem and micro coriander. Serve with puree and plums

INGREDIENTS 400g medium-sized parsnips, peeled & 2cm diced 200ml whole milk 150ml double cream

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Dark Chocolate Delice, Tropical Fruits & Cashew Nuts

By Robert Bates, executive head chef at The Belfry Hotel & Resort in Royal Sutton Coldfield, North Warwickshire Serves 12 This dessert needs making in advance and any leftover sponge can be frozen.

4. Semi-whip the remaining 450ml of cream.

When the chocolate mixture has cooled to 45ºC, fold in the semi-whipped cream

Chocolate sponge

Coconut jelly

INGREDIENTS

INGREDIENTS

3 egg yolks 60g caster sugar 12g flour, sifted 12g cornflour, sifted 14g cocoa powder, sifted 2 egg whites 28g butter, melted

METHOD 1. Preheat oven to 180ºC 2. Beat egg yolks and half the sugar together 3. Combine flour, cornflour and cocoa 4. Whisk egg whites with remaining sugar to a meringue consistency 5. Add flour mix to egg yolks, fold in meringue followed by the melted butter 6. Spread mix onto baking paper, 1cm high, and bake until cooked, about 5 minutes 7. Leave to cool. Cut down to a 36 x 16cm rectangle

Crispy base

INGREDIENTS 56g dark chocolate (70%) 140g cashew praline paste 100g feuilletine or corn flakes 150g Nutella

250ml coconut milk 1 lime, juice & zest 50g caster sugar 2.5g gelatine, soaked in cold water

METHOD 1. Bring half of the coconut milk, lime juice, zest and sugar to the boil 2. Remove from heat and stir in the gelatine until dissolved 3. Add remaining coconut milk, then pour into a 36cm x 16cm tray, lined with cling film.

Freeze for 8 hours

Coconut oil glaze/spray

INGREDIENTS 140g dark chocolate (70%) 60g coconut oil

METHOD 1. Melt the chocolate gently in a microwave on low power 2. While still warm, add the coconut oil and stir to dissolve. This can be re-melted slowly in the microwave if set

INGREDIENTS 125g caster sugar 125ml water 200g fresh pineapple, chopped 150ml passion fruit purée

METHOD 1. Bring the sugar and water to the boil, remove from heat. Add pineapple and passion fruit 2. Liquidise with a hand blender, strain and then chill 3. Once cold, churn in an ice cream machine or use a Pacojet following manufacturer’s instructions

TO SERVE 1. Place the crispy base into a 36cm x 16cm metal frame, set the sponge on top, press down gently 2. Top with half the mousse, smooth with a palette knife 3. Place the frozen jelly on top and press down gently 4. Smooth over the remaining mousse 5. Freeze for 4 hours, then cut into 12 portions 6. Glaze with warm coconut oil glaze or, using a spray gun, coat with the mixture. Refrigerate until serving 7. Garnish with sugared cashew nuts and mango cream

METHOD 1. Melt chocolate gently in a microwave, mix in the praline paste, then fold in the corn flakes 2. Roll out between 2 sheets of greaseproof paper, into a 36cm x 16cm rectangle.

Refrigerate until set 3. Spread the Nutella thinly over the set crispy base and chill

Chocolate mousse

INGREDIENTS 700ml whipping cream 3 egg yolks 44g caster sugar 330g dark chocolate (54%), chopped

METHOD 1. Bring 250ml of cream to the boil 2. Whisk the yolks and sugar together, pour the boiled cream over, return to the pan and heat, stirring, to 80ºC 3. Remove from the heat. Add the chocolate and stir until melted

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Pineapple & passion fruit sorbet

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