Take Stock Magazine - September/October 2012

SEPT/OCT - £3.00

Your TAKE STOCK magazine

SEPT/OCT

2012

OWED TO AUTUMN sharing foods A match made in heaven -

beer pairing

SPECIAL wi-fi OFFER from

talk talk PAGE 18

ACCESS ALL AREAS PLANNING FOR CHRISTMAS

CHAMPIONING BRITISH CATERING

Gently sparkling, 100% apple juice Just Eat More (fruit & veg)

Appletiser is made with 100% fruit juice counting as 1 of your 5 a day fruit and veg

Whichever one you try first, the delicious taste will complete your meal and ‘have you at hello’.

Appletiser and Grapetiser, one of your five a day.

Visit us online

TAKE STOCK

www.takestockmagazine.com

Hi &

welcome...

I don't know about you, but I spent the better part of two weeks this summer glued to the Olympics. Live streaming and radio at work, straight in front of the

Follow us on

TV when I got home, it's fair to say I became an Olympic addict. written guide to the best wines to sup by a

to keep myself busy and, in our Food for

crackling log fire.

Thought section, we discuss what the catering

We also discuss the growing trend for pairing

and leisure industry can do to ease the post-

food with beer, which takes us to the pub and

Olympiad withdrawal and contribute to the

what could be better than a traditional game

lasting legacy of the Games.

of darts. In this issue's We Grill, darts legend

This summer also raised the profile of the

Wolfie reveals his love for pubs, and on page

Paralympics. Having a daughter who needs

41 we explain how introducing competitive

a wheelchair, disabled issues are very close

darts to your pub can help drive profits. As

to my heart so, this month, we give practical

if this wasn't enough, we're giving away five

advice on how to make your business more

professional-grade dartboards.

accessible to disabled people. We also invited Leeds Trinity journalism graduate

Finally, autumn also signals the start of shooting

Ben Cropper to describe his experiences as

season. Regardless of where you stand in the

a wheelchair user on evenings out in the city.

debate on the sport, there’s no denying the delicious warmth of game pie. Try our recipe

Poet John Keats described autumn as the

on page 25. All in all, this issue is blessed with

'season of mists and mellow fruitfulness'.

all the treats of autumn. Enjoy!

In keeping with this theme, we have two beautiful recipes to make use of one of its greatest gifts: the blackberry. On page 24, you’ll find a simple but delicious blackberry crème brûlée and a sumptuous pan fried venison with blackberry sauce - yummy with a celeriac mash or just some purple sprouting broccoli. And on page 49, wine expert Giles Cooke treats us to a beautifully-

SEPT/OCT - £3.00

Now it's over, I'm having to find new ways

YOUR TAkE STOCk MAGAzINE

SEPT/OCT

2012

OWEd TO AUTUMN SHARING fOOdS A MATCH MAdE IN HEAvEN -

BEER PAIRING

SPECIAL wI-fI OffER fROM

TAlk TAlk PAGE 18

ACCESS All AREAS PlANNING fOR CHRISTMAS

CHAMPIONING BRITISH CATERING

Contributors details Published by the fabl.

Nesfield House Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com Editor Mags Walker

Digital Director Martin Pownall

News and Features Rebecca Cooper Julie Frankland Chris Tate Hazel Rycroft Jack Walker

Brand Liaison Nick Halliday David Jackson

Art Director Richard Smith

Research Leah Sandamas

Production Miles Sharples

Take stock magazine 03

21

Contents Food and Drink Owed to Autumn New Season Menu National Chocolate Week Sharing Foods

31

29

A Match Made in Heaven - I'll have a pint with mine!

25 26 - 27 39 46 - 47

Features Make Friends & Influence Business Wi-fi can Boost Business Spice World

25

23 - 24

10 - 11 19 21 - 22

Kick off Party Season with Halloween

29

Planning for Christmas

31

Special Report - Access all Areas

32 - 35

Asking for ID

38

Introduce Darts and see Profits Soar

42

Family Business

10 04 Take stock magazine

Meet Steve Jeavons - Fairway's Grocery Purchasing Manager

12

Anyone for Coffee?

13

Tyneside Expands Offering

14

Hensons unveils a Sausage with a Twist

15

How we Choose the Very Best Products 15

41 23 Fun We Grill 'Wolfie' - Darts Player Martin Adams

41

Competitions 43

46

Every Issue Calendar News Round Up

6-7 9

The Stock Market - What's New for Autumn 16 - 17 The Stock Exchange - Social Media

36 - 37

Big Boys Toys - Keep it Clean

44 - 45

Wine Words - Mellow Fruitfulness

49

Food for Thought

50

Recipes Take Stock Piccallili

22

Blackberry Crème Brûlée

24

Pan Fried Venison with Blackberry Sauce

24

Game Pie

25

Salmon with White Chocolate Sauce

27

Pumpkin Soup

29

Beer Batter

48

Beer Lamb Stew

48

39 37

Take stock magazine 05

Calendar 1-16 2-4 Sept

Scottish Food and Drink Fortnight Scottish Food & Drink Fortnight is the annual celebration of the country's fantastic produce.

www.scottishfoodanddrinkfortnight.co.uk

Sept

Speciality & Fine Food Fair - London Olympia

The definitive event for showcasing artisan food and drink to high-quality trade buyers.

Meet delis, farm shops, independent retailers, restaurants, hotels, caterers & wholesalers who are all looking to source fine food.

www.specialityandfinefoodfairs.co.uk

6

8

Restaurant and Bar Design Awards - RIBA, London

Last night of the Proms - Royal Albert Hall, London

Sept

9

Sept

Sept

Totally independent, the UK and International Restaurant & Bar Design Awards is the world's only concept of its kind dedicated exclusively to hospitality design.

The Proms culminates in the Last Night party which brings together the various themes of the Prom season. It has a light-hearted feel, beginning with popular classics and moving on to patriotic British works.

www.restaurantandbardesignawards.com

www.bbc.co.uk/proms

Paralympic Closing Ceremony - Olympic Park, London A sight not to be missed as we say good-bye to the London Paralympic Games!

www.london2012.com

18

17-23

Sept

Sept

Craft Guild of Chefs Graduate Awards Luncheon - Royal Garden Hotel, London

National Cupcake Week - Nationwide Celebrating the huge popularity of the glorious cupcake, as well as help the baking industry to market these products.

The Graduate awards recognise a young working chef’s culinary excellence, testing their knowledge and skills in a series of culinary challenges in a high-pressured environment.

www.nationalcupcakeweek.co.uk

www.craftguildofchefs.org

18-20

Sept

Leisure Industry Week - NEC Birmingham Leisure Industry Week is the largest UK out-ofhome leisure exhibition dedicated to the entire leisure industry.

www.liw.co.uk

20-21

Sept

lunch! Trade Show - Business Design Centre, London The UK’s leading trade event for the out-of-home food and drink market is set for its biggest and best show yet with over 220 exhibitors showcasing thousands of innovative food, drink, equipment and packaging products.

www.lunchshow.co.uk 06 Take stock magazine

SEPT - OCT 22-30

Sept

British Cheese Week - Nationwide Get stuck into a week of all things ‘cheesy’.

www.thecheeseweb.com

27

28

The hunt is on to find the best British Turkey products in the UK in both the retail and catering sectors. Including everything from whole Christmas turkeys to turkey ready meals, turkey sausages to carved turkey and everything in between!

Being part of the World's Biggest Coffee Morning is a piece of cake. Find out how to organise your own event and what else you can do to help a make a difference to people living with cancer.

Sept British Turkey Awards 2012 - The Savoy, London

www.britishturkey.co.uk

28-30

Sept

Real Food Festival - Southbank Centre, London The UK’s largest and most important arts and cultural centre will be showcasing some of the finest small-producers in the country plus the best street food vendors on the scene, top chefs, live animals and music!

www.realfoodfestival.co.uk

Sept

World’s Biggest Coffee Morning - Nationwide

http://coffee.macmillan.org.uk

1-15

Oct

The London Restaurant Festival - London Designed to raise the profile of establishments involved and acknowledge the pleasure and sustenance given to all by London’s extraordinarily diverse range of restaurants.

www.londonrestaurantfestival.com/

5-6

8-10

Ascot will be hosting the sixth Annual Beer Festival in association with CAMRA and Fullers.

The Festival will showcase over 160 varieties of beer, cider and perry. The prestigious title of Beer of the Festival is awarded by race-goers over the course of the weekend.

Designed exclusively for professionals across every sector of the UK’s restaurant and foodservice trade to network face-toface and to discover, develop and celebrate the industry.

Oct

Ascot Beer Festival - Royal Ascot, Berkshire

www.ascot.co.uk

Oct

The Restaurant Show - Earls Court 2

www.therestaurantshow.co.uk

8-14

9

National Chocolate Week - Nationwide

The most respected and sought after culinary title will be awarded during the Restaurant Show.

Oct

A week designed for all chocoholics!

www.chocolateweek.co.uk

Oct National Chef of the Year Live Final - The Restaurant Show, London www.craftguildofchefs.org

31

Oct Halloween Take stock magazine 07

NEW TO EDUCATION SECTOR

Oven baked, not oil caked.

Created specifically for the education sector and uniquely prepared without pre-frying, our new range combines the highest quality, sustainably sourced fish, with our crispiest ever coating, to deliver a range of products that kids will love!

For further information and samples please contact Gerry Brown on 07917 261403 or email gerry.brown@youngsseafood.co.uk

0800 132096 www.youngsforchefs.co.uk 08 Take stock magazine

3 Healthy Oven Baked Products – Not Pre-fried 3 Guaranteed Crispiness 3 MSC Certified Range 3 Natural source of Omega-3 3 Available in all major Wholesalers

Noma Crowned World’s Best

F

or the city’s Noma restaurant, which

If you fancy eating at the world’s best restaurant then you need to buy tickets to Danish capital Copenhagen.

specialises in Nordic food, has just been voted the world’s best restaurant for the

third consecutive year in awards organised

by Restaurant Magazine and sponsored by S. Pellegrino & Acqua Panna that recognise the world’s top 50 eateries.

Spain took the second and third places (El Celler de Can Roca, Girona, was second and Mugaritz, San Sebastian, third), while the UK had three entries in the list. Of these, Heston Blumenthal was at the helm of two - London’s Dinner at number nine and Bray’s Fat Duck at number 13. The other entry was The Ledbury, London, which has Australian chef Brett Graham heading up the kitchen.

Stars Don’t Shine

For Oliver letter, signed not just by Oliver but also

by doctors and teachers. Their beef is the stars’ endorsement of junk foods, which are linked to increasing levels of childhood obesity and poor health. In Beckham’s case the promotion of Pepsi and Lineker’s, Walkers crisps.

Oliver says it’s “wrong”, adding: “Food companies, well aware that such foods have little redeeming nutritional qualities,

O

are able to trigger the so-called ‘halo’

country’s top sports stars.

children in Britain overweight or obese by

Figures such as David Beckham and Gary

the age of nine, we have a public health

Lineker have come in for criticism in an open

crisis that requires urgent intervention.”

ur summer of sport has done little

effect by associating them with sport. Yet

to chill celebrity chef Jamie Oliver,

diet-related diseases are reaching global

who has hit out at some of the

epidemic proportions. With one in three

More is Less

E

ating out is a luxury few Brits are willing to forgo, according to a new survey, but it’s a case of more is less. For while YouGov figures show that the average Brit now eats out about once a week - more than any time since December 2010 - spending is down.

Over the first six months of the year, spending in restaurants and pub restaurants fell from an average of £17 in January to £15.46 in June and has now dropped to £12.30.

Says Paul Backman, of foodservice marketing consultancy Horizons: “It is surprising given the difficult economy and the fact that retail spending remains low that people are still eating out on a regular basis but that average spend has fallen is evidence of cost cutting forgoing a course, opting for a sharing dish or ordering a glass instead of a bottle of wine.

“The amount of discounting in the sector has also driven down average spend.

Pub restaurants, and the large chains in particular, have also been very successful in reducing their prices to improve footfall.”

Take stock magazine 09

Make Friends

&

Influence Business Make friends with your foodservice company that’s the advice of award-winning restaurateur Pascal Arnoux, who believes there are benefits to be had for both businesses from such an alliance.

10 Take stock magazine

Customer profile

Pascal at the

Old Vicarage Pascal and Karen moved to the old vicarage 13 years ago. It was already a restaurant but the couple, who met when Pascal left Paris to work in the area to improve his English, completely changed the concept.

B

urgundy-born Pascal and his wife

but wanted to grow the number. Having

Karen are proprietors of the 80 cover

someone like Pascal to talk to with all his

fine-dining restaurant Pascal at the

experience and his reputation for producing

Old Vicarage in Burton-on-Trent, which

consistently excellent food was invaluable to

was recently voted Taste of Staffordshire’s

us as the difference between the two sectors

'Best Restaurant'.

is massive. We’ve had to make big changes.”

His foodservice supplier is First Choice

Among the changes made were scrapping

Foodservice Limited, which is also in Burton.

the minimum order drop, which had stood

Says Pascal: “First Choice’s commitment

at £500, and ensuring drop-offs didn’t clash

is incredible. I know if I’ve forgotten some

with service. Says Steve: “We learned that

ingredient I can ring up, ask if there’s a van

chefs and other caterers need to order in

passing and whatever it is will be brought

much smaller quantities but that they need

to me as quickly as possible.

deliveries much more frequently. In some

“We’ve developed an understanding. They

cases that means daily.

know the sort of thing I’m looking for and

“We used to use 7.5 ton trucks for our drops

appreciate the importance of delivering me

but most restaurants don’t have the space

the finest ingredients. I would advise all

for such a vehicle so we now also deliver on

chefs and caterers to make a friend of their

3.5 ton multi temperature vans - a bit like the

foodservice company. Start by inviting

Tesco home shopping delivery vans.”

the company round for a chat.”

Another big change for First Choice has been

First Choice MD Steve Ainger was more

in the ordering process. Says Steve: “Retailers

than happy to listen to Pascal, Karen and

use code numbers when ordering their stock

their head chef Colin Ansell, who came

but chefs order by ingredient and expect

to their kitchen with a pedigree that

you to know what they want. It’s not unusual

included cheffing in a double rosette

to have a chef ask you to add ‘the butter

restaurant, as well as for TV cook Anthony

I normally use’ to their order. We’ve had to

Worrall-Thompson. Although a leading

re-train our telesales staff.”

independent wholesaler in the Midlands,

The move into food service has also seen

First Choice’s roots were in supplying the

the company add an additional 2,000 lines

retail sector and the company only moved

to its product portfolio, ranging from sides

in to foodservice properly in September

of salmon to unsalted butter, but adds Steve:

2009. Explains Steve: “We saw foodservice

“In these difficult times, it’s all about helping

as a way of moving the business forward.

the customer to be as successful as they can

“We already had some caterers as customers

be. That way, everyone profits.”

Since then, they have established a stellar local reputation. Their gourmet themed evenings, which range from rustic French to Champagne and seafood, are sell-outs, as is their regular cookery school. It takes the format of a Monday morning demo of a starter, main course and dessert, which are then served to the class. The restaurant, which changes its menu every four to five weeks, is also popular for wedding breakfasts and other functions.

For further information on the restaurant, visit www.pascalattheoldvicarage.co.uk

Take stock magazine 11

Welcome to Fairway News!

Steve Jeavons

You’re reading this edition of Take Stock because you are a valued customer of a member of Fairway Foodservice.

F

airway is a group that has experienced

purchasing of grocery products has just

significant growth in recent years.

one focus - to offer customers the very best

They have a collective turnover of over

products at truly competitive prices, thereby

£430m and their 21 members service over

driving increased growth and profitability.

30,000 customers throughout the UK,

However, Fairway is more than just a

Eire and Europe.

foodservice operation. Every member

To put this in perspective, Fairway members

strives to give exceptional personal service.

deliver to one in ten of the UK’s pubs,

Customers are not numbers - they are

restaurants and cafes and they are one of

valued clients, listened to and serviced to

the top 5 largest Delivered Foodservice

the very best of Fairway’s abilities.

groups in the UK.

You can see more in this issue about what

In 2011 Fairway members purchased £76

Fairway members offer their customers.

million of frozen foods, £51m of chilled,

‘Pascal at the Old Vicarage’ is a long-standing

£62m of drink and non-food and £22m

client of Fairway member ‘First Choice’ -

of customer/own label products. They

read what Pascal thinks about how he’s

also bought a record £67m of ambient

been looked after. Read too about Total

- an area rapidly expanding under the

Foodservice’s exciting coffee brand,

guidance of Steve Jeavons - Fairway’s

Caffe Dolce; Dunn’s stimulating Red Kola

Grocery Purchasing Manager.

and Henson’s gourmet sausages - just

Steve’s commitment to organizing ambient

three examples of the diverse and exciting

purchasing and co-coordinating Members'

products available through Fairway members.

12 Take stock magazine

fairway news

Anyone for coffee?

Cappuccino, frappucino, latte, espresso or how about you take the lot?

A

ccording to experts, the best buzz

growth over the next few years with branded

various deals and a full range of range of

to be had from a cup of coffee

coffee shops expected to increase their

point-of-sale (POS) materials to maximise

nowadays is to open your own

number to 7,000 and the independent

the brand’s impact and presence. Included

coffee shop and Total Foodservice Solutions

sector growing to 18,000 outlets.

in the POS are branded crockery, sugar sticks,

(TFS) has the full package brand to help

Despite the recession, coffee bar/shop

menus, table talkers (tent cards), window

you do it.

openings are more than offsetting the 12

vinyls, A-boards and pull-up banners.

Coffee shops are taking over high streets

pubs a week that are closing, say experts,

Says TFS’ commercial director Paul

throughout the country while coffee

who attribute their success to the ritual of

Aisthorpe: “Buying coffee can be

outlets are also popping up in retail parks,

going for a coffee having now become a

complicated. Our aim is to simplify the

at airports, bus and railway stations, garages

part of many Brits’ lives. Paying out £2.50

process for our customers, who with Caffè

and even in corner shops and pubs. It is

or more for a daily cup of coffee has

Dolce are now able to place their coffee

estimated that, right now, there are more

become mainstream.

order with their normal food order. It’s a

than 15,000 places in the UK to go for a

For caterers thinking of entering the market,

more efficient way of doing business and

coffee and that last year, they collectively

TFS has just launched the Caffè Dolce brand.

reduces the number of suppliers in the chain.

served up £2bn worth of caffeine fixes.

Caffè Dolce comes in a variety of Italian style

“We want our customers to benefit from

Of these, approximately 5,000 are branded,

bean blends and is of a quality and flavour

the coffee culture revolution and Caffè Dolce

stand-alone shops (e.g. Costa Coffees, Caffe

that ensures it cannot be outdone by any

is our way of helping them do it. We are

Neros or Starbucks). The rest are owned

current high street competitor. Its brand

confident Caffè Dolce is going to be a

independently or feature as an integral

strapline is ‘created with passion, drunk

great success story.”

part of another business (e.g. a coffee corner

with pleasure’.

For further information on Caffè Dolce,

within a pub or a coffee bar within a shop).

TFS is supporting Caffè Dolce with training,

contact TFS on 01484 536688 or

Either way, analysts are predicting phenomenal

the facilitation of equipment purchase,

01254 828330.

Take stock magazine 13

fairway news

Gracing the Aisles

‘Lycra lads’ rake in gold for charity

W

holesaler and member of the Fairway family Dunns Food &

Drinks is now supplying their

famous Currie’s Special Red Kola to ASDA

stores across Scotland. The product, which first hit the shelves over 100 years ago, has a committed following, especially in and around Ayrshire where it sells over 2.5 million bottles a year. The recipe remains largely the

The much-loved soft drink is already stocked

same, although after re-branding earlier this

in Waitrose, selected Spar and Co-op stores

year it is now additive free, colouring from

in the south-west of Scotland, Premier

natural sources and it is the only ‘sugar-free’

Stores, Key-stores, as well as the local corner

red kola currently available on the market.

shop. Available in ‘regular’ and ‘sugar free’

Philip McRae, Business Development

varieties in 4 x 330ml promotional packs

Manager for Dunns’ soft drinks, says: “This is

for £1, Currie’s Special Red Kola is on

great news for anyone who loves Currie’s Red

sale in 17 ASDA stores across Scotland.

Kola. ASDA has now given us the opportunity

Participating ASDA stores include: Ayr,

to make it more accessible and I’m delighted

Blantyre, Clydebank, Dumbarton, Hamilton,

to say that sales in the first week have been

Irvine, Kilmarnock, Maryhill, Motherwell,

double our initial forecast – this has led

Newmains, Newton Mearns, Parkhead,

to permanent listings of 500ml regular &

Robroyston, Toryglen, Cumnock, Girvan

sugar free from October onwards which is

and Linwood. For further information

tremendous news for our loyal customers.”

go to www.dunnsfoodanddrinks.co.uk

Tyneside

Expands Offering

N

A

bumper fundraising haul of nearly £5,000 has been achieved by employees and suppliers of Total

Foodservice, after a gruelling coast-to-coast bike ride.

Graham Sheard, who led the team along the arduous 137-mile Whitehaven to Tynemouth route, marked his retirement as a director from the catering supplier by getting his colleagues and associates involved.

He said: “I wanted to create a lasting memory of my time at Total Foodservice with all the people that have made it such a complete pleasure. It’s great that we have been able to raise such a significant amount for East Lancashire Hospice whilst having such a brilliant time too.

“The hospice does such outstanding work for families going through incredibly hard times, and I hope this money helps to, even

orth East company Tyneside

new markets. We now have more choice

in the smallest way, ease some of that pain.”

Foodservice has trebled its

than ever before with fast delivery and

The ‘Lycra lads’, as Graham likes to refer to

ambient stock holding and

exciting new products that make chefs'

his cycling cohort, have raised over £13,500

significantly increased the number of

lives easier. We have received very positive

over the past three years for their various

products on offer.

feedback from customers and are looking

chosen charities.

Over the last year, the company has

for ways to keep this expansion going so that

Total Foodservice’s managing director,

introduced the ‘Too Good’ range of desserts

we can continue to improve lines and offer

Simon Howarth, said: “I can’t think of a more

and savouries and the ‘Metza Coffee’ range.

the very best products to our clients.”

fitting way for Graham to mark the start of

Tyneside now has thousands of products

To explore Tyneside’s new product ranges

his retirement. The board of directors and

on offer, including a number of large

go to www.tynesidefoodservice.com or

all of Total Foodservice’s staff would like to

name brands.

call sales on 0191 4146000.

thank Graham for his unwavering dedication

Says managing director Chris Walton:

to our customers and the success of the

“Over the last year, we have significantly

business, and we wish him an energetic

expanded our ranges and have moved into

and cycling-packed retirement.”

10 Take stock magazine 14

fairway news

Hensons

unveils a sausage with a twist Choosing the very best products for you

H

ave you ever wondered how your foodservice company chooses the products listed

on your price list? Wonder no more!

Every September, a team from your foodservice provider attends an event organised by the group's Head Office - Fairway Foodservice.

During this daylong event, representatives from all the members that make up Fairway get together, taste and test

Hensons Foodservice has launched a new and exciting product

prospective products and then give

to satisfy demand for high quality, easy to prepare dishes.

Fairway vets all suppliers before they

T

them a private rating. are allowed to attend the event to make sure that the products on offer

he London-based catering butcher

incorporates traditional British fare, to this

has incorporated its most popular

new and emerging market.

product - its own salt beef - into a

“Salt beef and other popular British dishes are

meet both their high quality standards and relevant industry legislation. Your Fairway member therefore has the

gourmet sausage.

making a comeback as the country looks back

Made with farm-assured salt beef and

to its food heritage. The salt beef sausage

uncured beef, it has a very high meat

incorporates all of this history into a new form

content – 83 per cent - and a fat content

giving our customers the edge in the world

of only 15 per cent. The sausage comes

of gourmet food on the go.

as a 6oz Cumberland-style ring as well

“We believe that our sausage satisfies

as traditional linked 4s, 6s and 8s.

the demand in the market, as it is easily

Andrew Brook, Managing Director of

prepared and tastes great with dill pickles

Hensons, which is based around the corner

and mustard in a hot-dog roll or burger bun.

from London’s famous Smithfield meat

The combination of sharp and sweet flavours

market, comments: “The salt beef sausage

complement the meaty taste and firm texture.”

was born from a need for new and interesting,

The 6oz rings come in packs of 8 and the

high-end products. Street food and pop up

links are in 1.5kg packs.

So, keep an eye on your price

the past few years as people look for quality

For further information and to order,

know, you might find a new

food on the go. Our aim is to introduce the

telephone Hensons on 020 7609 2299

sausage, a totally unique product, which

or email sales@hensons.lls.com.

stalls have become increasingly popular over

pick of the very best ambient and frozen suppliers and over the day they will negotiate with these suppliers to get you the very best price.

When the day is over, every Fairway member votes on all the products they have seen. A product needs a vote of at least 66 per cent to warrant a listing, and if it achieves this benchmark the product will then become a fixture on your price list. list for the results. You never menu-winning product!

Take stock magazine 13 Take stock magazine 15

The Stock Market:

What’s new for autumn

Individual Passion Forest Fruits Blackcurrants, redcurrants, raspberries & strawberries in a delicious fruit puree. All topped with passion fruit bavarois.

Sweet Treats

Individual Strawberry Champagne Trifle Sliced strawberry, strawberry puree and Champagne topped with vanilla custard and cream.

Sweet-toothed diners who cannot resist the pull of a pudding get their just desserts this autumn.

I

t’s all thanks to a make-over, which has

a black cherry compote that is itself topped

been given to the treats in the individual

by chocolate mousse and fresh cream

desserts range of Fairways’ own superior

with a hint of kirsch. The lemon syllabub

quality Decadine desserts brand. The

soufflé combines fresh cream, lemon juice

hand-made range is made up of four, one

and lemon zest with Italian meringue and

portion sized menu favourites - chocolate

a Limoncello centre, while the strawberry

and black forest gateau, lemon syllabub

Champagne trifle has sliced strawberry,

soufflé, strawberry Champagne trifle and

strawberry puree and Champagne

passion forest fruits.

canopied with vanilla custard and cream.

As part of the make-over, each dessert now

Blackcurrants, redcurrants, raspberries and

comes in a brand new serving dish. Not only

strawberries in a delicious fruit puree make

do they look even more appetising, they

the passion forest fruit dessert, which is

taste even better with the finest ingredients

artistically topped with passion fruit bavarois.

such as fresh cream, whole fruits and quality

The puddings come in packs of 12, which

chocolate having gone into their creation.

can be frozen for up to 24 months. The

The chocolate and black forest gateau has

desserts require 4-5 hours defrosting time

a rich chocolate sponge base, topped with

in the fridge prior to serving.

16 Take stock magazine

Individual Lemon Syllabub Soufflé A fine combination of fresh cream, lemon juice & zest with Italian meringue and a Limoncello centre.

Individual Chocolate & Black Forest Rich chocolate sponge, black cherry compote, chocolate mousse & fresh cream with a hint of kirsch.

The Stock Market:

What’s new for autumn Beechdean’s Popular Mince Pie Ice Cream is Back!

T

he dessert that solves that age-old dilemma - mince pie or ice cream - is back! For a limited period only,

premium ice cream maker, Beechdean Farmhouse Dairy Ice Cream, has

Back to Black

reintroduced its popular seasonal offering - Mince Pie Ice Cream.

Made by husband and wife team Andrew

Farmhouse Dairy Ice Cream, said: “We

and Susie Howard using fresh whole Jersey

first produced our Mince Pie Ice Cream last

milk and rich double cream from their own

year as a fun, seasonal product but we have

pedigree Jersey herd. Like all of Beechdean’s

brought it back by popular demand for this

ice creams, the Mince Pie Ice Cream

year. It seems to appeal to the festive spirit

contains no artificial preservatives or

and is easier to eat than some other heavier

W

additives just juicy raisins and succulent

traditional Christmas puddings and desserts

currants with pieces of orange and lemon

and so is perfect for pubs and restaurants to

peel for a citrus zing and real nutmeg and

have on the menu.”

cinnamon with a dash of Courvoisier to

Beechdean Mince Pie Ice Cream is available

give it that truly festive flavour. And for

in 5 litre tubs for easy multiple serve Hensons

confused with its regular garlic counterpart,

good measure a crisp shortcake biscuit

Foodservice. For more information call the

to add an unexpected crunch!

sales team on 020 7609 2299 or email

Andrew Howard, MD of Beechdean

sales@hensons.lls.com.

ith its unique and mellow flavour, velvety texture and vibrant colour, Black Garlic is providing chefs

with a new and inspiring taste. Not to be Black Garlic offers subtle hints of balsamic and rich-molasses flavour mixed with tangy garlic undertones that make this an appealing delicacy.

Black Garlic is produced by ageing a standard garlic bulb through a carefully controlled heating and moisture process for several weeks. The sugars and amino acids react together producing melanoidin - which is responsible for the rich black colour.

Boasting twice the antioxidants of regular garlic, it has no additives, is low in fat, rich in natural sugars and leaves no trace of smell or bad breath.

The popularity of Black Garlic can be seen by the fact that it appeared on the Masterchef television programme this year when it was used in two world-class restaurants.

For further information and enquiries visit www.blackgarlic.co.uk

Kara launches Deli Rolls

T

he Delicious Range will be available from January 2013. This new range from Kara Foodservice consists of four

Deli Rolls perfect for sandwiches; The Rustic, The Classic, The Italian and the The Quattro.

A soft eat with great flavours and toppings.

Take stock magazine 17

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0800 049 0195 Our sales support team is here to help Monday - Friday 9am - 6pm.

All prices are exclusive of VAT. TalkTalk Business reserves the right to withdraw this promotion at any time and the offer is subject to availability and change. Standard terms and conditions apply all of which are available at www.talktalkbusiness.co.uk/legal. This offer is available to new customers on a standard 24 month contract. If the contract is terminated within the 24 months charges may apply as stated in the standard terms and conditions. If you take any of our additional Builders, separate terms and conditions apply which can be found on the website as noted above. This offer cannot be used in conjunction with any other offer. Unless otherwise stated, a £30 one-off connection fee applies. Broadband speed is subject to a line test and factors including, but not limited to local availability and distance from the exchange. ^Usage is unlimited based on a fair usage policy (details of which are on our website). †The data that is sent and received via your broadband connection is given priority over our standard broadband traffic at key points in our network. #Static IP address available upon request. Free new line install only available to Office Broadband customers on our network. In all other instances, a £99 charge will apply.

SM270 CUCO COMMS AD

F

oodservice consultancy, Horizons, lists free

on twitter or Foursquare, customers are becoming

wi-fi as an essential initiative for eating out

brand advocates and ‘fanvertising’ your business

establishments and it is clear that customers

for you.

now expect it.

Due to legal restraints, a managed Wi-fi system is

Take Stock looks at how free wi-fi can not only

often the safest option as you can restrict access

drive sales but can enhance your marketing

to copyright material and sites with sensitive or

activity by encouraging customers to engage

improper content. A managed system also enables

with your brand and ultimately become your

you to log user details and activity in accordance

brand advocates .

with European Regulations.

Forget wi-fi for travelling businessmen, free

A managed service can also help you to advertise

wi-fi is now expected by all types and ages of

your business and events via the front-page log-in

customers. McDonalds paved the way back in

and capture customer details for use in your

2007 by offering free wi-fi in most of its 1,200

marketing activity.

restaurants - and their sales increased as a result!

Research they conducted showed that 71% of wi-fi users in their outlets spent more as it encouraged them to stay in the restaurant longer. This fact is backed up by Compufix’s statistics which showed pubs gain an average of three customers a day by offering a wi-fi service. As Jacqui Grundy, Punch Tavern’s Operations, Support and Project Manager comments, “soon this will be a ‘must have’ for all pubs. With a 33 per cent increase in footfall attributed to wi-fi it’s clear it can and does make a difference.”

And the advantages of free wi-fi are not just limited to an increase in sales. By directing users through your own site you can not only expose them to your brand but increase your presence on key social media channels. By ‘checking in’ via your premises on facebook or ‘tweeting’ your location

Top tips for enhancing your wi-fi offering: • Ensure you offer appropriate seating areas: mix sofas with desk height tables and check your plug points are located near to tables.

• Make sure your signal is optimised throughout your venue: don’t advertise free wi-fi if some areas of your building have weak spots.

• Look at your drink and snack menus and train staff to approach customers in a non intrusive way at regular intervals.

Talk Talk has a very special offer for you.

Call the number opposite today.

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Take stock magazine 19

e f c r t e b p alance e h t r o F of heat and flavour

Turn up the heat, colour and taste in your kitchen with new Heinz Hot Sauces.

Made with delicious Mexican chilli pastes to deliver an unmistakable signature taste, Heinz Hot Sauces are also free from artificial colours, flavours and preservatives.

Perfect for perking up pizzas, burgers and chicken – they are ideal for spicing up your menu and available in three exciting flavours.

Heinz Smokey & Spiced Chipotle & Garlic Sauce 150ml Heinz Tangy & Sharp Green Jalapeno Sauce 150ml Heinz Fiery & Sweet Yellow Habanero Sauce 150ml For more details go online to heinzfoodservice.co.uk or call 0800 57 57 55

Spice world The eternal magic of spices sent explorers around the globe, built and destroyed empires and still excites our appetite and senses.

E

xotic tastes from the East have never

Forty sufferers will be given seven days of

year and as a family business we are committed

been so widely available, yet few of

curcumin tablets before beginning standard

to ensuring the very highest quality.

us know the ancient healing powers

cancer treatment, said Prof William Steward.

"So one thing we insist on is that everything

associated with even the most common spices.

"The prospect that curcumin might increase

we buy is brought over in bulk and then

Not only do they give our food the flavours

the sensitivity of cancer cells to chemotherapy

packed here in the UK.

we crave, but latest research shows many of

is exciting because it could mean giving lower

"That way we know exactly what's actually

the miraculous qualities attributed to spices

doses, so patients have fewer side effects and

going into our packets and jars and then on

are based on scientific fact.

can keep having treatment for longer," Prof

to our customers," said Dave, whose clients

And the most exciting new discovery is that

Steward explained.

include Pizza Express.

turmeric, traditionally thought to be good

Back in the kitchen, finding reliable suppliers

for healthy skin and combating arthritis, may

of quality herbs and spices seems a relatively

also help beat cancer!

simple task, but as Dave Painter, brand

Scientists at Leicester University announced

manager with importers World of Spice

this Spring that the active ingredient in

says, there are plenty of pitfalls.

turmeric - called curcumin - has been

"Even something as simple as ground black

found to kill cancer cells and they are now

pepper could be diluted by adding ground

running tests with bowel cancer patients

husk by unscrupulous manufacturers

at local hospitals.

"We import tonnes of herbs and spices every Take stock magazine 21

So here is Take Stock's very own guide to some lesser-known healing properties of our favourite spices.

Take Stock Piccallili

CORIANDER

TURMERIC

The seeds or leaves can help

Best known for helping to

ease indigestion & flatulence

improve chronic skin conditions

and it is thought to be great

such as eczema when applied as

for purifying the kidneys.

a paste, it can also be used as an

Grander claims are that it can

antiseptic and is also thought to

even help tackle typhoid and

limit the effects of diabetes. Plus

hepatitis.

its new link to killing cancer cells.

CHILLIES

CLOVES

Great for stimulating the

An effective remedy for

metabolism and also releasing

toothache, these strong tasting

endorphins in the brain for

spices are also able to relieve

a boost in happiness.

asthma and generally improve

Green beans trimmed 250g Cauliflower florets quartered 500g Cucumbers 2 trimmed, deseeded and chunked Onions 3 chopped Cider vinegar 600ml English mustard powder 1 tbsp Hot chilli powder 1 tsp Turmeric 1 tbsp Ground ginger 1 tsp

Chillies are also considered

respiration.

Cornflour 2 tsps

but still with plenty of bite.

cold and even yellow fever.

CUMIN

Method

█ Spoon into sterilised kilner-type

BLACK PEPPER

good cure for an upset stomach

capable of curing the common

Water boiled with cumin is a

Great for digestion, black

and is even said to be potent

pepper can increase the flow

enough to cure dysentery.

of saliva and gastric juices.

The seeds are also a good source

And sucking whole peppercorns

of iron and will help bolster the

is known as a traditional cure for

body's immune system.

irritating coughs.

CINNAMON in ancient chinese manuscripts

spices in the world and can be

as early as 2700BC for its

used to give relief from throat

antiseptic properties.

troubles and breathing difficulties.

It can kill the bacteria which

Cardamom tea is also used as a

cause tooth decay and gum

remedy for mild depression.

flavouring in toothpaste.

FENUGREEK

GINGER

for increasing breast milk in

The seeds and leaves are good

Root ginger has long been

lactating women, easing

glorified for its health value

constipation and for flushing

and is a common ingredient

toxins from the blood. It can

in eastern medicines.

also help cut blood sugar and

Often used to fight colds and

lower cholesterol levels.

the blood and help with arthritic aches and pains.

vinegar until soft then add turmeric, mustard, chilli and sugar. █ Dissolve the cornflour with a little water and stir into the bright yellow mix and stir until blended. █ Now thoroughly rinse and then dry the vegetables before adding them to the pan and simmer for 10 mins until just tender,

jars and leave to cool.

cauliflower and cucumber

█ Keep for two weeks so the

together and set aside for

flavours can blend for a delicious

an hour.

pickle with plenty of healthy kick!

Known as 'the Queen of Spices' it is one of the most valued

coughs, it is also used to purify

█ Heavily salt the beans,

█ Simmer the onion in the

CARDAMOM

This aromatic bark is mentioned

disease - hence it's use as a

Ingredients

“A world of difference” With over 100 years of experience of the spice world, we take pride in selecting only the finest herbs and spices. Through our close associations within each country of origin, we purchase direct from source, therefore controlling the quality of all our products.

We can offer you, a wide range of packaging options – from our extensive stock of spices, herbs and seasonings – including PET plastic jars, cartons and bulk, ranging from 50g to over a kilo*.

All our products are independently tested in UKAS accredited laboratories here in the UK to ensure absolute quality assurance and safety. We are accredited to BRC and HACCP. It’s our passion to provide you with an irresistible choice of the finest quality herbs, spices and seasonings.

Bebington Close, Billericay, Essex CM12 0DT

Tel: 01277 633303 Fax: 01277 633036 www.worldofspice.co.uk *Depending on density

22 Take stock magazine

FOOD & DRINK

Owed to

Autumn Autumn, described as the 'season of mists and mellow fruitfulness' by poet John Keats, is upon us and for fans of foraging, there’s no better time of year.

Nature is currently gifting food at every turn from hedgerows laden with hazelnuts, elderflowers and richly-ripened sloes to fields dotted with early morning mushrooms. We also owe autumn a thank you for the blackberry, a powerful antioxidant with seeds rich in omega-3 and -6 fatty acids. Delicious fresh but also great in jams, cakes, bakes and crumbles. Over the page are a sweet and savoury recipe to inspire a forage for the fruit, which you can find down lanes, in woods, by railway sidings - just about anywhere right now!

Ode to Autumn John Keats

Season of mists and mellow fruitfulness, Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eaves run; To bend with apples the moss’d cottage-trees, And fill all fruit with ripeness to the core; To swell the gourd, and plump the hazel shells With a sweet kernel; to set budding more, And still more, later flowers for the bees, Until they think warm days will never cease, For Summer has o’er-brimm’d their clammy cells.

Take stock magazine 23

Pan Fried Venison with Blackberry Sauce A quick and easy but impressive, low fat main course, ideal for serving with a simple celeriac mash and broccoli

Ingredients

(based on serving four diners) Olive oil 1 tbsp Venison 4 medallions Balsamic vinegar 1 tbsp Beef stock 150ml (e.g. made with 2 tsp Knorr Touch of Taste beef concentrate) Redcurrant jelly 2 tbsp Garlic 1 clove, crushed Blackberries 85g fresh (or frozen)

Method █ Heat the oil in a frying pan and cook venison for 5 mins, then turn over and for another 3-5 mins depending on thickness of meat and how the diner

Blackberry Crème Brûlée

wishes it to be served (cook 5-6 mins

Another relatively simple but

█ Meanwhile, whizz egg yolks and sugar

█ Add the balsamic vinegar to the pan

impressive looking and tasting

in food processor for 2-3 mins until creamy.

dish that can be prepared well in advance of service

Ingredients (based on six servings) Vanilla pod 1, split lengthways Double cream 568ml carton Egg yolks 9 large (save whites for a meringue) Golden caster sugar 175g plus about 3 tbsp for the topping Blackberries 250g

Method █ Up to 36 hours ahead - put the split vanilla pod and cream in a heavy saucepan

Add to pan and stir to combine. █ Place pan over a medium heat and gently whisk constantly until the custard has thickened and is on the point of boiling. █ Immediately remove pan from heat and plunge the base into a sink of ice cold water.

Continue to gently whisk for 1-2 mins until most of the heat has dissipated. Leave to cool, whisking occasionally to prevent skin from forming. █ Meanwhile, place 6 ramekins on a tray that will fit in fridge. Divide the blackberries among them then add the cooled custard.

Drape with cling film and store in fridge. █ An hour before serving, remove from fridge. █ Top with a layer of sprinkled sugar and burn with blow torch to caramelise the

and gently bring to simmering point. Whisk

sugar. Wait for a few mins before serving

as soon as first bubbles start to rise, then

for surface to harden. Alternatively, add

remove pan from heat and leave to infuse

sugar and place tray of ramekins under the

for about 20 mins.

grill to caramelise. Let them cool before

█ Fish out pods from cream and scrape seeds into the pan and whisk.

24 Take stock magazine

serving but do not cool in the fridge or the caramel will soften.

each side for well done). Lift meat from pan and set aside to rest. then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend then add the blackberries and carry on cooking until they soften. Once the blackberries have softened, serve.

Game Pie Use any combination of game meat for this hearty and filling classic pie.

Try serving it with a creamy celeriac mash or pan fried curly kale and potatoes

Ingredients (serves six)

New Season

Menu Game On

N

ow there’s a nip in the air and the nights are drawing in, it’s time to get the fire crackling and the lamps

lit to give diners a warm welcome.

Your new season menu has to offer comfort on a plate and there’s nothing traditionally more homely than a hearty game pie or richly flavoursome game stew served with creamy mash. It’s food that’s the equivalent of a big hug.

Any mix of game will do for either dish - pheasant, rabbit, venison, quail, hare, partridge, all of which are some of the ‘sport’ of our countryside from the ‘Glorious 12th’ (August 12th) to February 20th when the game season ends.

The British Association of Shooting and Conservation (BASC) has a website dedicated to promoting game’s culinary merits that lists, region by region, farmers’ markets, butchers and game merchants able to supply game, as well as restaurants and pubs that have built a reputation for serving it, www.basctasteofgame.org.uk.

Conservation or Cruelty?

protecting and conserving wildlife. After all, they put food out when food is naturally at its scarcest during the cold winter months that is taken by a variety of native wildlife, build habitats and manage pests.

Even the RSPB (Royal Society for the Protection of Birds) has been forced to concede, following studies of neighbouring keepered and unkeepered land, that when it comes to healthier ground in terms of numbers and variety of animal and bird

Mixed game 675g such as pheasant, partridge, hare and rabbit, boned Venison steak 225g cut into 2.5cm cubes Sunflower oil 2 tbsp Red onions 2, peeled and sliced Smoked streaky bacon 120g, derinded and chopped Chestnut mushrooms 120g, cleaned and sliced Garlic 1 clove, peeled and crushed Plain flour 30g Bay leaf 1 Orange, 1 zest and juice Redcurrant jelly 1 tbsp Chicken stock 300ml Red wine 300ml Puff pastry 340g Salt and pepper Egg beaten, for glazing

Method

species, keepered land wins hands down.

█ Heat a tablespoon of the oil and

It could be argued that sporting estates

brown the game and venison in batches

are just a form of free-range farming. It’s

until well browned. Keep on one side.

a debate that is not going to go away.

█ Heat the rest of the oil and cook the onions for five minutes until starting

From Field to Plate

to soften. Add the garlic, bacon and

Nowadays, as soon as a game animal or bird

2-3 minutes.

such as a pheasant has been shot, it becomes

█ Stir in the flour and cook for two

a foodstuff and must be chilled immediately.

mushrooms and cook for another

minutes. Season well and stir in the bay

Gone are the days when it would be hung

leaf, orange zest and juice, redcurrant

first to mature.

jelly, stock and wine.

Game can represent a good value ingredient

█ Bring to the boil, add the meat and

in that, among diners, dishes containing

simmer gently for 40-50 minutes until

game have a high perceived value while the

the meat is tender. Cool.

meat itself is often relatively cheap. On one

█ Heat the oven to 200C/400F/Gas 6.

Lancashire estate last game season, poults

█ Put the meat mixture in a pie dish. Roll

Where do you stand on the conservation or

were bought for £3 each with the landowner

cruelty debate that surrounds hunting game

then incurring the costs of raising the

to the dish. Decorate with the pastry

in our countryside?

chicks to adulthood. Post-shoot, the same

trimmings and cut a steam hole in the

Shoots can be disrupted by organised hunt

landowner was selling pheasant by the brace

centre. Glaze with beaten egg.

saboteurs, who will also release poults

(pair) to his local game merchant for just £1.

(pheasant chicks) from their pens on sporting

King George V shot over a thousand

█ Bake for 20 minutes and then reduce

estates. Yet by employing a gamekeeper

pheasants over a six day period in December

minutes until the pastry is golden and

to manage the countryside that forms the

1913, a total which still stands as the British

risen and the filling is piping hot.

estate, landowners argue that they are

record bag.

out the pastry to make a lid and attach

the heat to 180C/350F/Gas 4 for 30

Take stock magazine 25

It's National Chocolate Week 8th - 10th October

Add these unusual chocolate creations to sweeten your menu!

I

t’s clear to everyone that Britain is a nation of chocoholics, and as we celebrate National Chocolate Week (8-14 october), there’s no better time to get creative. Chocolate fudge cake, sundaes and profiteroles

are firm favourites when it comes to including chocolate on menus.

But why should chocolate be limited to just the dessert section of your offering?

Take Stock's

top 5 unusual and alternative chocolate dishes that are bound to inspire and excite.

Salmon with White Chocolate Sauce

Chocolate Pasta with Chocolate Hazelnut Cream Sauce, White Chocolate Shavings and Fresh Berries

If you've got any other suggestions please tweet us @takestockmagazine.

For the full recipes for all these dishes, go online to www.takestockmagazine.com 26 Take stock magazine

nts too ndime o c r u olate o yo d Choc n olate t a c , o e h c c is au Add erly th BBQ s rs prop colate e o t h n C u p h reats: ur wit olaty t ock yo c h o S h . c p o w Ketchu these t s n with ’e truffle e w o Hall umpkin p d e t colate -coa ot Cho colate H o h e C it h █ ice W pkin Sp █ Pum

Salmon with White Chocolate Sauce Ingredients Butter 3 tbsp All-purpose flour 3 tsp Fish broth 1 cup Fresh lemon juice (unsweetened) 6 tsp White chocolate (not too sweet) 2 oz Green pepper corns, fresh (optional) 1 tbsp

Chicken With Mexican Peanut Chocolate Sauce

Butter 2 tbsp Fillet of salmon 2 pounds cut into 4-5 oz portions Salt and pepper

Method █ Melt 3 tbsp butter in a small saucepan over medium heat.

Chilled Cucumber and White Chocolate Soup

█ When the butter has melted add the flour and mix well. █ Add fish broth, stirring constantly to incorporate and cook the flour. █ Let the sauce cook on low heat for approximately 15 minutes, stir regularly. █ Add lemon juice, white chocolate and green pepper corns. █ Add salt to taste.

Chocolate and Avocado pie

█ Melt 2 tbsp butter in a non-stick pan over medium heat. █ Cook the pieces of salmon for five minutes per side until it has browned.

Add salt and pepper to taste. █ Serve the salmon with rice, sauce and cooked asparagus or broccoli and a sprig of dill.

Take stock magazine 27

It’s essential you don’t risk your reputation on the quality of your stock Stock is one of the cornerstones of a good kitchen.

Whatever dish you are preparing, your choice of stock can make or break it.

In pursuit of the perfect stock, professional chefs are turning to the specialists to recreate that elusive kitchen-made taste and performance.

Fifteen years of technical know-how and first hand chef experience have gone into developing our comprehensive range of stocks, jus, gravies and glaces.

So don’t leave your choice of stocks to chance: See what Essential Cuisine brings to the table.

Call 01606 541 490, or visit www.essentialcuisine.com for Free Samples.

TAKE STOCK RECIPE SPONSORSED BY

Pumpkin Soup A great way to make a fabulous decoration and use the left overs to make a heartwarming velvety soup.

Ingredients Pumpkin 1 Butter 125g/4oz

Kick off the party season with

Halloween

H

Medium onions 2, peeled, finely chopped Salt and freshly ground black pepper Essential Cuisine Chicken stock 1.7 litres/3 pints (vegetarians may substitute vegetable stock)

Method █ Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard. █ Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. Roughly chop the scooped-out pumpkin flesh.

alloween grows in popularity every

outside in the churchyard while waiting for

█ Melt the butter in a large pan and add

year in the UK as we copy our

its drunken father on a dark night. The black

the onions. Cook the onions until they

American friends and relish all that is

Cap in Camden has been licensed since 1751,

are softened and golden-brown.

scary about this festival. In 2010 Brits spent

when a witch was supposed to brew, quite

█ Add the pumpkin flesh and season,

£10 million on Halloween. This year the

literally, lethally potent ale. Her parents were

to taste. Increase the heat to medium

figure is set to exceed £280 million! And

hanged for killing a girl by black magic, and

and cover with the lid. Cook for 40-45

with the festival falling in half term, why not

people mysteriously disappeared and died

minutes, stirring occasionally to prevent

capitalise on the fact that Halloween is now

when in her company - all in all a landlady

the base from burning.

the second favourite family celebration

not to mess with. Both hold and publicise

█ Add the stock and bring to the boil.

after Christmas and go ghost, ghoul and

bespoke adult-only Halloween night events

Remove from the heat and allow to

witch mad!

that play on their history and form part of a

cool slightly. Transfer the soup to a food

Halloween can be seen by many as the start

pub crawl circuit.

processor in batches and blend until

of the party season for caterers. With Bonfire

Pubs and cafes can attract families in the

smooth.

night and Christmas quickly following, you

day. Special menus and activities can create

█ Return the soup to the pan and bring

can set the tone with fabulous Halloween

the perfect family day out. Families love to

to a low simmer and cook for a further

style food and celebrations and tap in to the

dress up and whether it is special Halloween

half an hour.

lucrative family market and attract adults

dishes such as pumpkin pie, spooky themed

█ Forty-five minutes before serving,

separately too.

dishes or creepy crawly cupcakes, you can

preheat the oven to 170C/335F/Gas 3.

Many historic pubs hold their own parties

theme your food accordingly.

█ Pour the soup into the hollow pumpkin

that trade on their history. The Royal Stag

As the epitome of Halloween, pumpkins

shell and stir to combine.

in Datchet has a spooky past: A ghostly

make easy, cheap dishes and decorations.

█ Place the reserved pumpkin 'lid' onto

handprint said to appear on a downstairs

Why not hold pumpkin carving competitions

the pumpkin and place onto a large

windowpane was photographed in 1979

and then use the inner flesh to make

baking tray. Cook in the oven for about

and is currently displayed at the bar. The

Take Stock’s delicious Pumpkin soup

45 minutes, to bring the soup up to

hand allegedly belongs to a child who died

recipe opposite.

temperature.

Take stock magazine 29

20% Uncl off e Ame Ben’s ri Sauc cas es *

Ingredients for illustration only. ™/®/designs/© Mars 2012

G eat taste, all g uten ree

Uncle Ben’s ® sauces are developed using only the best ingredients from around the world.

We’ve improved them even further so all foodservice sauces are now gluten free.

So you can rest assured they not only taste good, they’re good for everybody too – try them for yourself!

Hickory Smoked Barbecue

Mexican Chunky Salsa

Texan Barbecue

*Promotion is on Uncle Ben’s Chilli Con Carne Sauce, Uncle Ben’s Hickory Smoked Barbecue Sauce, Uncle Ben’s Mexican Chunky Salsa Sauce and Uncle Ben’s Texan Barbecue Sauce only. Offer available 3rd September 2012 – 29th October 2012 via your Fairway Wholesaler.

For information on all our ranges and recipes contact us on 0800 952 0011 alternatively visit mars-foodservice.com MX001548_008_FS Ad_Take Stock Sep_Oct.indd 1

29/08/2012 15:44

feature

Planning for Christmas ‘Tis the season to be jolly...

It may be our September/

Fatten the goose

October issue but to make

Your food and menus need to be sorted

the most of this potentially

ordering and marketing. More creative

profitable time of year, caterers should start planning for Christmas now.

E

ffective and early planning can ensure your Christmas is full of cheer rather than leaving you feeling Bah! Humbug.

Starting early can pay dividends, freeing your time up later and allowing you to effectively market your establishment in the run up to the busiest time of year.

as early as possible to allow for effective menus can help attract new customers.

Do they know it’s Christmas time.?

Sorting Chirstmas early can give you a head start on the competition. Why not send an early Christmas card to businesses if you want to attract office parties and offer incentives for early bookings. Utilise every channel - see our social media article on

Seven waiters waiting Review your staffing levels - will you need

page 34 for advice on using the latest tools.

casual workers to see you through the busy

Christmas spirit

process now. If you need advice on employing

With it being the party season, a good range of alcoholic and soft drinks are vital. Plan well

Christmas period? If so, start the recruitment temporary staff why not contact our experts at www.takestockmagazine.com

ahead to ensure you are not caught short.

Christmas cocktails and a good range of soft drinks for those driving are essential.

Deck the halls Look at your Christmas decorations and assess whether you need new ones. A tree is a must and the new trend for table decorations following colour schemes can set an overall theme for your pub, cafe or restaurant.

12 days of Christmas There may officially be 12 days of Chistmas but the whole of December should be considered as prime time. Quiet periods in the day can be exploited. Capitalise on the cold weather by advertising hot drinks and minced pies as afternoon treats.

Take stock magazine 31

l a i c e p S t r o p e R

s s e c c A Areas all

rits B n o i l l 0 mi 1 e t’s r a a h t y t There abili s i d a h it ion. t a l u p living w o he p t f o e v one in fi ing r e t a c s ines s u b r u Is yo eds? e n r i e for th

at the d events n a ib r e ever lu ed the b ility has n h b a tc is a d w a s ? e with ,000 Brit ood shift t for thos r m o e Some 80 p h t p u s to c ed up ics. Publi ustry wis d in Paralymp e h t s ha ater but been gre

32 Take stock magazine

Park House Hotel, Sandringham

Brian Seaman

T

Enabling the Disabled

he customer is king or queen but when

discrimination and the onus is on service

guidance/) websites are useful places to start,

that customer has learning difficulties,

providers to make any necessary reasonable

and try Sarah’s suggestion: “Get a disabled

is partially sighted or in a wheelchair,

adjustments. What is deemed reasonable

representative to come in and see what

how regally treated does he or she feel as

however differs depending on the size of the

they think.”

a restaurant diner or hotel guest?

business and the type of premises. And this

One such specialist is Brian Seaman,

The answer is not very, according to

means the standard of provision also varies.

Head of Consultancy at Tourism for All

27-year-old Sulaiman Khan from London.

Explains Sarah Crowther, front of house

(www.tourismforall.org.uk). He’s been

A wheelchair user with congenital muscular

manager at the fully accessible Park House

advising businesses and helping disabled

dystrophy, Sulaiman works with the Muscular

hotel in Sandringham: “Some think that

consumers for 18 years. Says Brian, whose

Dystrophy Campaign. In 2010, it conducted

disabled access is one size fits all. If a handrail

work ranges from giving out useful

an investigation to determine whether

is installed or an entrance levelled, that’s it.

website addresses, advising on equipment

disabled provision in hotels was up to scratch.

“They don’t consider the width of doorways

and training, making site visits and supporting

Of the establishments he visited, Sulaiman

or realise that there might be a step down

planning permission applications: “The main

said: “A lot of the staff weren’t very helpful.

to the bathroom. Access has to be flexible.

complaint I hear is about staff attitudes and

Getting in was often a problem, as well as

What’s going to be accessible for one

that things aren’t thought through properly.”

rooms that were frequently too small for

person won’t necessarily be for another.”

And in the digital age, one of his current challenges is encouraging establishments to

a wheelchair, even when the hotel had a

publicise their accessibility online. Adds Brian:

is not only a legal requirement under the

So how do you please all your disabled customers all the time?

How does an able-bodied proprietor begin to conceive the myriad of challenges disabled people face?

2010 Equality Act, it also makes good

The Directgov (www.direct.gov.uk/en/

best thing. Your access needs to actually be

business sense.

DisabledPeople/Everydaylifeandaccess) and

on your website and it needs honesty. Be

The act gives people with disabilities the

Equality and Human Rights Commission

realistic about what is accessible, because

right to access goods and services without

(www.equalityhumanrights.com/advice-and-

there is no one size fits all.”

wheelchair accessible logo.”

Sulaiman is just one of 10 million disabled people in the UK – that’s one in five of us, which equates to 20% of your potential clientele. So thinking through and investing in your provision for disabled customers

“Places can be attractive and accessible.

Proprietors need to get photos on their websites and let people know what facilities they have.”

Agrees Sarah Crowther: “The disabled market is huge. Having an access statement is the

Take stock magazine 33

A personal account Wheelchair ‘wining and dining’ around

Ben Cropper

Leeds

by Ben Cropper I’ve enjoyed many great evenings

out in Leeds, a high proportion of

been stress-free, making my disabi

T

he majority of people with disabiliti

lity irrelevant to the enjoyment of

es don’t wish to be treated any differently to able -bodied customers. However, it’s apprecia ted that more venues are training front of house staff to better handle reservations from customers with special requirements.

I have also noticed a recent surge in the number of venues that are equipped with spac ious, accessible toilets in which there is ample room to fit not only a wheelchair but also up to two assis tants.

Accessibility is improving.

In the student suburb of Headingley,

the newly refurbished Trio Bar and Grill is a reasonably price d, glamorous venue with accommodating staff.

All three floors are also wheelchair accessible. If I had to be critical, the only pitfall I could think of would be that the wheelchair access to the building is through the smoking section as opposed to the main doors.

Towards greater Headingley and the village of Horsforth, there are other venues where I have had good experiences.

One is The Village Hotel in Otley Road. Access is superb. There’s a wide ramp to the main entrance and the restaurant, bar and outside eatin g facilities are located on the ground floor, just next to reception,

34 Take stock magazine

which have my night.

with no stairs to negotiate. Its bed rooms are wheelchair accessible for those also wishing to stay.

If you are looking for a good old fash ioned pub to enjoy real ale and some rustic British pub grub, then the Old Ball in Horsforth is my tip. Tables are well spaced, with staff more than happy to reserve an area which best meets your needs.

Leeds has at least one of all the majo r chain restaurants and pubs, some of which are bett er than others from an access perspective.

I have found that all three of the city’ s Nando’s are reasonably adequate however, whe n busy, it is often the case that fellow customers are requ ired to move in order for me to get to my table, to the toile t etc.

Another popular chain is the Red Hot Buffet, located on the Headrow. While there are occasional technical issues with the lifts, the buffet area is designed with lowered counters, making independ ent food selection much more enjoyable.

From a disabled visitor’s point of view , I would wholeheartedly recommend Leed s as an inclusive city.

Ben Cropper is a Journalism graduate from Leeds Metropolitan University

SPECIAL REPORT

Bens Top Tips Recommendations for making your disabled guests feel welcome

█ Keep things simple - adjustments such as lowering the height of part of the bar so that individuals sitting in wheelchairs can be easily seen are much appreciated by disabled customers. █ Have easy access to all levels so that disabled individuals do not feel isolated when out drinking with a group of able-bodied friends. █ Please don't use lifts as an extra storage area. █ Stock up with straws. █ Ensure that all staff are fully up-to-date with the procedure to be adopted for the protection of disabled guests in the event of a fire. █ In restaurants, it is helpful if tables are kept a sufficient distance apart from each other. Disabled people don’t like to interrupt other guests during their meal to ask them to move so they can get to the exit, toilet or bar.

Take stock magazine 35

The

Hazel Rycroft

Stock

Social Media Expert

Exchange

social media

Social Responsibilities

Making social media work for you

I

n the workplace, social media is now an inescapable part of the marketing mix.

When deciding on and budgeting for your advertising, PR and other promotional activity, you need to cost in social media - primarily a time cost for tweeting, updating your facebook page, your Pinterest platform (a virtual pinboard that’s great for posting pictures of your hotel/restaurant/cafe/deli alongside scrummy recipes) and ensuring you’re up-to-date with how to post pictures through Instagram and shorten and share links through Bitly.

If all that sounds scary and unfamiliar, there are a number of companies offering short training courses in social media.

Sometimes this comes with ongoing support - a helpline or a review of the activity you’ve opted to undertake.

Essentially, it all comes down to the basic rules of any and all marketing, which is deciding what you want to say (your message) and who you want to target with that message (namely your customer). You need to devise a marketing (promotional) strategy based on your key messages and get those messages read, heard or seen by existing and potential customers. Social media is simply another tool in your box of promotional tricks.

Social media is not to be sweated - in other words, don’t abandon conventional

36 Take stock magazine

advertising or whatever else you’re already doing to promote your business, thinking social media is some panacea to secure your future. Rather, use it as an adjunct.

Look at how your competitors are using social media. Talk to customers about how they use it - if you’re an eatery that takes reservations, some customers may like to check your opening times on facebook, where you can have a booking

app embedded that essentially links customers to your website, enabling them to 'one click' to secure a table.

Other customers may not yet be converts.

Social media is an evolving trend. Keep your eyes and ears open to latest news in the press on its uses.

To download your free social media tweet sheet, go to www.takestock.com.

Win

£3000 worth of Social Media support in our competition on page on 43 *

STOCK EXCHANGE

It may be 'olde worlde' but there's nothing fuddy-duddy about its social media. Take Stock talks to Swinton Park's Anna Smith about how the hotel has revolutionised its marketing.

T

he ancestral seat of the Earl of Swinton,

shooting, pony trekking and even a cookery

ivy-clad and turreted Swinton Park,

school that uses herbs and vegetables from

which dates to the late 1600s, is a

its walled garden.

Anna Smith Swinton Park Marketing Manager

stately home so quintessentially British that

It prides itself on creating a timeless environment

Julian Fellowes might have chosen it as the

for guests and yet, behind the scenes, keeps

setting for his Downton Abbey drama.

itself thoroughly modern by embracing the

keeps an eye on guest feedback by regularly

Yet nowadays, Swinton Park is a luxury hotel.

latest in communication techniques. For all its

logging on to 'Trip Advisor'. Both good and

Lavishly furnished with family portraits and

air of antiquity, sales and marketing manager

less positive guest comments are responded

antiques, it combines all the traditional

Anna Smith is working to ensure Swinton

to by the hotel’s general manager.

warmth and hospitality of a stately home

Park plays its part in the social media

Anna has also used the 'Groupon' website

with a long heritage of hosting country house

revolution that is changing the way in which

as a last minute strategy to fill vacant rooms.

parties with every creature comfort that a

the hospitality industry promotes itself.

Says Anna: “My long-term aim is to raise UK

contemporary hotel could provide - cue four

While still supporting the use of loyalty cards

awareness of Swinton Park and its fabulous

poster beds, fine dining, luxurious spa, golf,

for returning guests and advertising in county

facilities and then take that awareness further

croquet, game fishing, birds of prey centre,

lifestyle magazines, Anna now devotes part

afield. Social media is a cost effective means

of her day to 'tweeting' details of the hotel’s

of doing this.”

latest events and special offers to users of

Adds Anna: “My short-term objective is

twitter and ensuring that the hotel’s almost

to encourage more online bookings via

500 facebook followers are also kept

facebook. It’s about increasing occupancy

up-to-date. On the hotel’s facebook page

levels and for this, social media has a key role.

is an 'app', which you can click on to book

We may be a venue that prides itself on

a stay.

traditional values and service but that’s not

Anna has a personal 'LinkedIn' account,

to say we’re old school when it comes to

which she uses to highlight the hotel and

our sales and marketing techniques.”

Take stock magazine 37

feature

Are you offending and upsetting customers by the way you ask for ID?

M

ake sure you create a positive

turn it into a compliment.

booze-buying experience by

• If a customer starts to get embarrassed

following our advice below.

or aggressive do all you can to defuse

A recent survey* has found that one in five

the situation, and reiterate that you are

young customers feel embarrassed and

just abiding by the law.

intimidated when entering places where

• If a customer doesn’t have any ID with

alcohol is sold and when asked for ID when

them, don’t automatically assume they

purchasing it. The survey also found that one

are underage. Apologise and suggest

in three youngsters will not return if a business

they go home and come back with

well known that all the big stores will ask if

leaves them with a negative impression.

their ID.

you don’t look 25, so I don’t see why people

So to avoid scaring away your young

Take Stock researcher Leah Sandamas is

get upset about it - at the end of the day,

customers, try some of the following:

20 years old and so we asked her for her

if you have ID there is no issue. It’s also a

• Treat them the same as any other

opinion on this subject.

compliment too - in ten years time you’ll

customer, don’t act like you already

“I don’t really see it as a big deal; I know I look

be wishing they were still asking!

suspect they’re underage.

young and that I’m bound to be asked, so I

“As long as people do it in a friendly and

• Ask for the ID in a friendly manner that

always know to have my ID on me. I’ve never

non-accusatory manner then all is well

makes it clear you are just doing your job.

been offended, and it’s usually more of a

and good.”

You could even make a joke about it and

surprise when I don’t get asked. It’s pretty

*Source: Market Force survey of 1506 UK consumers aged 18-21.

FOOD & DRINK

Sharing

customers from doing this. A joint of meat and vegetables is served in the middle of the table and guests help themselves, encouraging a laid back way of eating that involves everyone. Paella is another fun sharing main course. When it comes to Indian, Mintel found that for caterers to develop their Indian offering (especially with women), they should offer tapas style curries, providing a few small tastes of curries rather than complete main dishes. Their research showed that this encouraged customers to be more adventurous and experiment with new flavours.

Starter for 10 One pub in Cambridge took sharing foods to a new level with their ‘starter for 10’ night.

They offer 10 dishes at £4.50 a dish or three

C

dishes for £10. Says owner Alex Clarke, “we had taken a village pub that had previously

apitalise on consumption trends

Starters and desserts

and turn to small plates and sharing

A key trend for 2012 is sharing dessert

were fine but were not encouraging our

platters. Instead of one dessert, diners are

customers to experiment with the a la carte

offered a range of smaller tapas style dessert

dishes we believe set us apart from the

portions that are often to share. This enables

competition. We needed a risk-free and

diners to ‘squeeze’ in a dessert and to sample

affordable way of encouraging our customers

a few desserts in one go. Sharing dishes for

to try them, so we came up with the idea of

starters have been popular for a while and

offering sample sized dishes of our menu.”

food for an easy way to add to your

bottom line.

Mintel recently identified sharing food and tapas style small plates as a key consumer trend. Not only do they encourage customers to try a larger range of dishes but they offer fantastic profit potential.

McCain Foods Profit on a Plate report showed that by adding sides or starters to pub menus, outlets could significantly raise sales. They estimated that as much as £8,000 could be added to the bottom line in a year.

This is backed up by NPD Crest data which showed that just 15% of pub food orders

run fish and chip and steak nights. These

combo platters incorporating Chinese and Indian mini bites are already well known sharing dishes. When planning menus, other popular starters can be adapted to this sharing format to increase the number of dishes ordered.

included a sweet. One reason for diners’

Mains

antipathy towards starters and desserts is

Offering roast joints to large parties is a

the ability to fit in a course alongside a main.

new and popular concept. The Canton Arms

This is where sharing food comes in.

in Stockwell, West London is gaining new Take stock magazine 39

Alliance Wine is an award winning producer, importer and distributor.

Travelling the wine roads less travelled, we go beyond boundaries to deliver fine wines to the UK On-Trade, Independent Retail and Export Markets.

So, whether it is truffling out exciting new wines, creating off-beat events and tastings or ensuring your wine reaches you when you need it, Alliance goes beyond boundariesto make our wines work for you.

Get in touch on 01505 506060 or email us marketing@alliancewine.co.uk or tweet us @alliancewine www.alliancewine.co.uk

We Grill

The legend that is ‘Wolfie,’ - three times Lakeside World Champion and three times world master Darts player, Martin Adams.

W

Money no object - which restaurant and why?

Given the choice, fine dining or a free-for-all at home?

I’d be happy down the pub still – if you pay

A free-for-all at home every time. I love

heart - happiest with a pint of real ale, eating

a fortune and go to a fancy restaurant you

cooking. My kids would probably opt for

expect perfection so I’d happily settle for a

the fine dining option though!

ith a professional career spanning 15 years and a cult following of wolf mask wearing fans, famous

Darts champion ‘Wolfie’, is a simple man at British favourites - down the pub.

What would be your signature dish?

Without a doubt my chicken stew made with basic vegetables such as carrots and swede and a mix of special seasonings. After the first mouthful my kids always say, “Dad. That’s bob on!”

What’s your best kitchen gadget?

I don’t use any gadgets - I like a simple approach to cooking.

good pub with a restaurant.

Worst meal ever?

On an aeroplane from Denmark. I’ve no idea what the dish was supposed to be but it was disgusting and totally inedible.

Favourite alcoholic drink

TV chefs - devils or angels I like Ramsay - he says it like it is.

Sweet or savoury I’m a sweet man. You can’t beat a good old treacle pudding with a bit of hot custard.

No doubt about it - a pint of real ale.

Favourite soft drink A large mug of tea.

What are your favourite places to eat?

I like to eat in pubs and restaurants in pubs.

What do you usually order when eating out?

Fillet steak with all the bits and pieces - ideally sautéed potatoes, mushrooms and onion rings.

What dish means Best of British to you?

It has to be Roast Beef with Yorkshire puddings.

How does British cuisine now compare globally?

British cuisine is wonderfully varied with fantastic tasty staple dishes such as roast dinners, fish and chips and sausage.

Take stock magazine 41

Business Booster

Aim for ‘bulls eye,’ introduce darts and see your profits soar Just like Wolfie, almost all of the game’s top players owe

darts and quiz nights are a great way to drive footfall in

their success to playing and practising in pubs and clubs

to pubs because customers love the atmosphere and

and on satellite tv, darts is second only to premiership

the sense of occasion. Both events deliver thousands

football for viewing figures. Darts is a low cost way of

of people into our pubs on the quieter week nights and

boosting trade: all you need is a board and darts so

create a real sense of competition as well as

why not capitalise on this popular sport and set up your

driving wet and dry sales.”

own team?

The Coach and Horses in Shipston-on-stour has done just this. Since taking on the pub 12 years ago, licensee Sheila Moore has built up 8 darts teams: three ladies teams and five men’s. As well as generating additional income, Sheila believes the teams are vital for enhancing the pub itself, ”we are a real pub and introducing darts has really built on the community spirit and feel of the pub.

It keeps us a pub. Take away the darts element and I wouldn’t stay.”

: s t c a f t s Fa

gnised as cially reco ts was offi ar d councils g 5, 0 in 0 rt o In 2 by the sp rt o sp e d eland. a bona fi orthern Ir tain and N ri B official at an re e in G to b gns for it ai p m ca atured at Despite wasn’t fe ort, darts sp ic p m Oly 012.

London 2

Top tips • To be profitable, it is advisable to have two teams otherwise you will lose custom from your players every other week when they are playing away.

• Each team has six players and two reserves. However, enlist as many as you can to cover when certain players will be unable to attend.

Fast facts: Between the world wars, da rts was banned in ce rtain places be cause it was though t to encourag e the ‘unruly classes .’

• Get your food offering right to capitalise on players and their supporters.

• Try and get someone to run the teams - it really is time consuming. Sheila Moore says this is vital if you have a few teams.

The scale and potential of darts in pubs can be seen by the fact that this summer, more than a quarter of Punch Taverns’ 5,000 pubs are taking part in the UK’s biggest pub darts competition, the ‘Great British Pub Darts Classic.’ As Punch Buying Club director Andy Slee says, “the feedback from our pubs is that pub events like

40 Take stock magazine 42

: s t c a f t s a F

as some colourful arts is as d f o ry o he . T first The hist g players e’s leadin taken am g e th to f d have o e is believe the am g w d ho e is record ent which artford, K D in ce la p its name. sport got

Here’s your chance to win one of five dart boards courtesy of Winmau, the force behind darts!

To enter, just answer this simple question online at www.takestockmagazine.com, on facebook or twitter: What does the red centre of bullseye score?

The boards up for grabs are blade 4 which incorporate fourth generation blade technology and are the boards used at professional level. They comply with world darts federation specification and are used at Lakeside World Championships and Winmau World Masters.

Winmau supply shafts, darts, boards, cabinets, surrounds and accessories. Visit www.winmau.com

competitions

A Winmau Dartboard

£3000 worth of Social Media support up for grabs

*

In keeping with the theme of social media, we're giving three lucky winners the chance to win a social media overhaul.

To enter this business-boosting competition come over to our Facebook page and tell us why you are in need of a 'likeable' page or a 'twitterrific' profile.

We will choose three winners at random and spruce up their social media presence.

Depending on where you’re at, in terms of social media, this could include: █ A complete redesign of your profiles

█ A Twitter tweet sheet (covering absolutely

everything you need to know about Twitter)

Win

█ Set up of bespoke Facebook and Twitter profiles

█ Initial support and help

*This competition relates only to Twitter and Facebook.

Search for Take Stock Magazine on Facebook for our page.

A case of

Harviestoun's To be in with the chance of winning a case of both Harviestoun's Wild Hop IPA and Bitter & Twisted, send us your favourite beer pairing via email, comment on our Facebook wall or send us a tweet . Whether you love BBQ meats with a stout or a cool IPA with a hot curry, we want to know what tickles your taste buds.

Closing date for all this issue’s competitions: 31st October 2012. Postal entries can be sent to Cuco Communications Ltd, Nesfield House, Broughton Hall Business Park, Skipton, Yorkshire, BD23 3AE, clearly stating which competition you are entering. To enter online go to www.takestockmagazine.com or send an email to competitions@takestockmagazine.com. Winners will be selected at random or at the judges’ discretion, as appropriate. Please visit www.takestockmagazine.com for competition terms and conditions.

Take stock magazine 43

\

WASH AND GO C

ombined washer dryers have always been a brilliant idea - put dirty things in, press buttons, remove clean, dry things, job done.

But questions over the reliability of single machines which perform such different tasks mean they have previously been viewed a little suspiciously as neither fish nor fowl.

The primary worry was always that one motor cannot take the strain, however that may be a fear from the past with the arrival of a new super washer dryer from Electrolux.

The electronics giant has just unveiled what it claims is the world’s first professional washer dryer which offers space saving and efficiency and is

Big boys toys

able to tackle 14kg or 27kg loads.

The WD4130H is the smaller version and is most likely to suit the pub and restaurant trade, while its big brother the WD4240H is aimed at nursing homes, schools and hospitals.

Both carry the same technology which really could take the stress out of getting stain-free kit ready for the next shift.

The high-spin washer can be used just as a washer at full capacity, or as a washer dryer at half load which means that soiled clothes can simply be plonked in and taken out pristine and dry in 1hour 20mins!

Electrolux say it is the robust quality and power of these new models which sets them apart, with stainless steel used in all vital parts plus extra-strong hinges and door locks to cope with heavy-duty daily use.

Important if laundry space is an issue, the smaller version only occupies 1 square metre of floor space and can be stacked if you needed to double-up.

A computer degree is thankfully not needed to operate these beasts, which despite containing

First appearances help win customers'

microprocessors to manage washing programmes,

hearts and minds, so make sure your

times, are simple to understand and operate.

staff are immaculate and your linen

costs of cleaning and drying with high-speed spins

is pristine by investing in the latest laundry technology that can save space, time and cut your washing bills.

sense load weights and adjust water use and spin All the inside cleverness helps cut the energy that maximise water removal, which means less expensive heat is needed to finish the whole cycle.

So if all the claims are true, here is one time-saving machine which will save you stress, space and cash - and you won’t need the engineer’s number saved on your phone!

More info at www.electrolux.co.uk

44 Take stock magazine

NEW IRONAGE C rumpled clothes hastily grabbed

from a bundle of clean laundry will send out all the wrong messages,

but well-pressed uniforms and kitchen whites give the air of calm and confidence you want to convey.

And advancements in the steamy world of ironing mean useful space need not be permanently devoted to a rickety old ironing board that never gets put away.

From the land of crisp, sharp fashion, Italian commercial manufacturers Batistella offer their Magicvapor Maxi as the solution to many laundry woes.

It’s a heated vacuum board which comes with its own five litre boiler to provide

approximately four hours of non-stop ironing.

But perhaps the real beauty of this industrialgrade system is that when the smoothing is done, both the top board and bottom shelf fold flat against it’s sturdy four legs to pack neatly away into a corner - Bellissimo!

KINGS OF SPIN C

More info at www.ironingsupplies.co.uk

oping with acres of washed table

cope separately with airflow and

linen is a chore neatly tackled

basket rotation.

with a pair of stacking tumble

They look good too, with oversize

dryers like these beauties - which the

stainless steel doors fronting the solidly

makers claim are their best yet.

built units, which are slim enough

The Girbau GUT30 2 x 14kg offer

to fit through a standard 34.5 inch

unmatched energy efficiency and

door opening.

performance, say the Barcelona-based

A straightforward digital display panel

professional equipment manufacturers.

allows for precise control of temperatures,

The gas-powered stacks have an

timings and countdowns plus drying

advanced drying method in which

options including delicates.

heated air is directed through the

Ergonomic and easy to maintain, these

load from back to front of the

stylish drying machines from one of

rugged cylinders.

the world’s biggest laundry firms are

And to improve cost-saving and

guaranteed to just keep on rolling.

reliability, they have dual motors to

More info at www.girbau.com More info at www.bernitopizzaovens.co.uk

Take stock magazine 45

A Match Made in Heaven A Pint of Lager and ... a Three Course Meal?

There's a new couple in town.

Food has long courted a gorgeous red or an elegant white, but suddenly it has a new complicated friend.

T

he buzz term 'food pairings' has been

events popping up around the country,

doing the rounds for the last few years

Harviestoun is keen to be involved.

and with hundreds of different beer

McCowen continues: “London seems to be

varieties and more ingredients than you can

where it's at when it comes to food and beer

shake a stick at, beer offers up a magnitude

nights in pubs. For example, craft and artisanal

of tastes, smells and consistencies. Not only

beer and food bar, The Old Red Cow, runs a

can the tipple bring out the flavour in food,

monthly 'beer dinner'. These popular nights

but food can also bring out tasting notes in

are a lot of fun and we're hoping we can get

the brew - it’s a two way relationship, they

involved later this year.”

bring out the best in each other.

Although breweries are keen to promote

Whilst currently beer is the lesser-known

food pairings, McCowen points out:

food pairing, with more publicity it could

“For pubs, it is a great way to get people

well be making its way up the rankings soon.

connecting with good food and drink. They

Complex hoppy tones combined with

get much closer to the production and

notes of caramel and oak bring another

preparation (especially when they are

dimension to the whole dining experience.

supported by the suppliers). The process also

As the carbonation slices through grease

helps cement relationships throughout the

to cleanse the palate, it makes the beverage

supply chain. And the whole experience

a perfect partner for fattier foods.

highlights what great pubs are about: fun and community.”

CAMRA's Book of Beer Knowledge, by Jeff Evans, sums up the pairing movement

Herald wine writer Tom Bruce-Gardyne

perfectly: “Wine makes a fine companion

guides attendees through the complex tastes

at dinner time, we all know that. But so does

as people sample the ingredients and the

beer. In fact, when you consider the huge

beer separately before trying them with dishes.

variety of flavours beer can bring to a meal

Scottish award-winning brewery Harviestoun

anything from zesty citrus notes, through

is similarly ahead of the curve in terms of

caramel, nut and tropical fruits, to deep, rich

pairings. Ewan McCowen, Marketing Manager

chocolate and coffee it is scandalous that

at the brewery, explains: “As an industry, we

our favourite tipple has been kept off the

continually have to battle against a perception

fine dining table for so long.”

that beer is exclusively something to be drunk

And a number of breweries, restaurants and

in quantity. Food matching is a really important

schools are now helping to educate the

tool to communicate the fact that at its best

discerning diner about the benefits of beer

beer can also have elegance and finesse.”

and food pairings.

Harviestoun has long been involved with

Edinburgh New Town School of Cookery

a number of food pairing events, including

has its own Beer and Food Matching course,

supplying bottles to the Beer and Food

which runs nearly every month. Glasgow

Matching course. With a number of similar

46 Take stock magazine

For more information on Edinburgh New Town School of Cookery’s Beer and Food Matching course go to www.entcs.co.uk or call 0131 226 4314.

FOOD & DRINK

We talked to a number of breweries, a hotel and a school and got them to suggest their perfect matches:

Denis McCann, manager of Hotel Indigo in Glasgow,

Thwaites Brewery:

suggests cherry and

"@TakeStockMag

chocolate tart with Munich

#NuttyBlack is great with

Red lager

strong smoky flavours.

by West.

Cheese - esp. strong blue or smoked cheese, Smoked fish such as mackerel...also Spicy Sausage. #NuttyBlack is also good with chocolate desserts and

Fiona Burrell suggests pairing Loch Duart Hot Smoked Salmon with Innis and Gunn

Top Tips for Food and

Original. She also recommends Fraoch, by Williams Brothers, with venison and

Beer Pairings:

haggis scotch eggs

apple pie! :D"

█ Match the weight of the beer against the weight of the food. Try thinking of a pale beer as a white wine and a red wine as a dark beer.

BrewDog: "@TakeStockMag Curry + Punk IPA = A Sid/Nancy situation.

Made for each other. #MunchDog"

hearty winter stew,

"Pair Bitter and Twisted with

rich and gamey like venison or hare."

like citrus inflections with fish and fruit beers with game. █ Use beers to cleanse the palate, when possible. A sharp acid taste can slice through fat and grease and a

█ Build up beers, in terms of character

wonderfully with any particularly anything

flavours in the food, or engineer tastes

creamy tastes.

Harviestoun Brewery:

Ola Duh would go

Match flavours in the beer with similar

lively carbonation can clear away

Harviestoun Brewery: "Old Engine Oil and

█ Look for compliments and contrasts.

and taste throughout the courses. █ Be sensible with quantities, beer can be quite filling. Fiona Burrell, Head of Edinburgh New Town School of Cookery, suggests drinking beer

a hot-oak-smoked-salmon

from wine glasses, so that the beer is

salad and a lemon dressing.

The citus flavours complement each

Take stock magazine 47

appreciated and savoured.

other whilst the hops cut neatly through the powerful oakines without killing it."

Take stock magazine 47

Beer Lamb Stew Recipe Ingredients Clarified butter or oil 2 tablespoons 30ml Shoulder lamb cubes 1kg Flour 1 tablespoon 8.75g Celery 1 stalk, chopped Medium onion 1, chopped Carrot, 1 chopped Garlic 3 cloves, crushed Bitter & Twisted beer 1 bottle Veal broth 2 cups 500ml Dijon mustard 3 tablespoons 45ml Salt and pepper, to taste

Preparation █ Heat clarified butter or oil into a frying pan.

█ Sprinkle cubes with flour and brown lamb for 5 minutes, stirring using a wooden spoon. █ Remove lamb cubes from frying pan; reserve.

█ In the same pan, brown the chopped celery, onion and carrot, along with the crushed garlic █ Mix in lamb cubes, beer and veal broth.

█ Bring to boil, cover and simmer slowly for approximately 1 hour, over very low heat. █ Bind sauce with Dijon mustard; salt, pepper and serve.

Beer Batter Recipe Ingredients Plain flour 110g Pinch of salt Oil 2 tbsp Schiehallion 150ml Egg white 1 large

Preparation █ Sieve flour and salt into a bowl.

█ Make a well in the centre, pour in oil and beer, and carefully mix in the flour. █ Whisk the egg white until stiff and fold into the batter.

48 Take stock magazine

wine WORDS Dealto Crianza 2008 RRP £8.99

Giles Cooke Master of wine and all-round nice bloke

www.alliancewine.co.uk

Luis Canas Rioja Reserva 2004/5 RRP 16.99 Remelluri Reserva 2006/7 RRP £23.99 Nostros Reserva Pinot Noir 20011/12 RRP £7.99

Mellow Fruitfulness

Mount Edward Wanaka Road Pinot Noir 2009/10 RRP £21.99

The crackling of fires and the beckoning mists

T

of Autumn may not seem quite so inviting after

to wines that are not only mellow but also subtle

our damp squib of a summer but at least we can now reconcile ourselves to cracking open some mellow, warming reds.

he tweed-clad autumnal curtain raiser of the glorious twelfth welcomes in the most bountiful season of all and the game

birds and ripe fruits are the perfect back-drop and finely textured.

Rioja, that most iconic of Spanish regions, is the perfect Autumnal red. Generally a blend of the well-mannered Tempranillo and slight more gutsy Garnacha, Rioja’s medium weight, savoury, vanilla edged reds are the perfect foil to roast pheasant or hearty stews. DeAlto Crianza has ample sweet, dark fruits and a lovely hint of liquorice and vanilla - never over powering but reassuring like a warm coat. For grander occasions, the world class wines of Luis Canas Reserva Seleccion de la Familia or the stately Remelluri Reserva are also perfect examples of Rioja.

Hold off on the Shiraz and the Cabernet as you’ll need them when the weather really turns.

For now we need the gentler delights of Pinot Noir. Enigmatic, beautifully imperfect, Pinot Noir’s lighter body, crisp fruit and smoky, haunting notes are Autumn in a bottle. Bargain hunters will love the delicate, crimson tinged violet fruit of Chile’s Nostros Reserva Pinot Noir but for truly great new world pinot then head south, way down south in Central Otago, New Zealand. Here we have both the perfume but also the weight of fruit and when the food is good and the company great, Mount Edward, Wanaka Road Pinot is a class act. Silky smooth, juicy violet scented fruit and a finish of pure silk.

Take stock magazine 49

And finally...

Food for Thought

olympic legacy

by Jack Walker, roving food writer

D

espite the less-than-impressive weather for much of July and August, for two weeks this summer Great

Britain basked in the halcyon glow of our most golden Olympics in over half a century.

Talk about climate change, this summer saw the notoriously reserved people in our glorious capital break down barriers and enjoy the festival atmosphere as a community. Our cultural climate appeared to have shifted fundamentally, with people actively lauding British sporting successes rather than tutting disappointedly at the Ashes, or throwing away their souvenir Wimbledon towel in abject disgust.

The question remains, however: how can this brief period of national jubilation translate into the lasting legacy so often mentioned by politicians, sportsmen and the Olympic organising committee? It is clear that the ripple from these Games must extend far further than the Olympic Park, weaving a culture of sporting excellence and national pride into the very fabric of British society, including our catering and hospitality industries.

In an age when finding features to differentiate your business from your competitors can make the difference between success and failure, it would be a shame not to take advantage of the post-Olympiad atmosphere and think about some ways in which you can help stoke the sporting fires.

Perhaps a country pub with a Boots and Bikes cleaning service for those intrepid

the muscle-building properties of the

Britain? With a record Olympics haul, and

mountaineers, or a secure cycle lock-up

protein, iron and zinc found in your best

three of the top 50 restaurants in the world,

for more active city-folk. Hotels can run

British steak; or the boost to anaerobic

one could certainly be forgiven for thinking

sports days or, if they lack the grounds,

exercises like sprinting and weightlifting

so. Perhaps an across-the-board sweep of

offer jogging tours of the local area.

which a large Americano coffee (with

top international accolades is rather too

Sporting influence can also extend its

an extra shot, naturally) can provide.

much to ask but, as Mother used to say,

reach to your menus: perhaps point out

Are we entering a new Golden Age for

there’s no point in aiming for second place.

50 Take stock magazine

, S T C U D O R P T T U A GRE N’T MISS O W! DO CK UP NO STO

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24687

24845

• Oasis is worth over £58m* • £3.5m media campaign including radio,TV, outdoor, new packaging and sampling in 2011 • 60% of Oasis is drunk at lunchtime; the new media campaign is driving the food occasion *Source: total coverage, 52 weeks MAT to 23/04/11

2359

5417

29241

Capri Sun is the No 1 juice drink brand in GB and is growing at 11%* Capri Sun has wide appeal amongst teens and young adults** Capri Sun is the perfect juice drink for ‘Back to School’ and is great for lunchboxes *Source: total coverage, 52 weeks MAT to26/03/11 **Source: Kantar world panel usage share of fruit juice drink, consumption by age, total consumption

Nothing artificial at all.

Oasis is a registered trade mark of Atlantic Industries.

Capri-Sun is a registered trade mark of WILD, Heidelberg, Germany.