Take Stock Magazine - Christmas 2012

CHRISTMAS - £3.00

YOUR TAKE STOCK MAGAZINE

CHRISTMAS

2012

CHRISTMAS COCKTAILS

THE BUSINESS OF BISCUITS

WE GRILL PETER JONES

& PAUL

TURNER

AN ALTERNATIVE

CHRISTMAS

FOOD ART

CHAMPIONING BRITISH CATERING

Visit us online

TAKE STOCK

www.takestockmagazine.com

Hi &

welcome...

In this Christmas issue we have lots of great

have a food allergy. With eating out high on

ideas for making sure you get the most out

the agenda at this time of year make sure that

of the party season. More and more people

you can cater for guests with special diets.

are turkey’d out at this time of year so if

We have a food allergy update on page 21.

you want your venue to stand out from the

Our resident wine expert Giles has recently

crowd, make sure you have an alternative to

become a proud father for the second

offer. Our alternative Christmas feature on

time so feeling generous we gave him a little

page 30 should provide some inspiration.

time out and this issue’s wine words come

There’s also a great article on hosting the

from two of our favourite cocktail makers

perfect party on page 28.

- our very own Miles Sharples and Owain

We were delighted to get the opportunity

George, of Scotty's Bar in Tignes, France.

to chat to rising star of the culinary world,

Before we get too carried away with all

Tim Bilton, who shares with us his top tips

this excess, our food for thought feature

for creating the perfect pub on page 12.

has been given over to the charity Crisis

Tim believes an establishment’s interior can

at Christmas. Their goal is to feed as many

sometimes be as important as the food on

people as possible this Christmas. Some of

offer and our special report on Food and

our wholesalers will be doing their bit and we

Art looks at everything from cows in

hope that you can too.

formaldehyde to Christmas iced biscuits -

Have a wonderful and prosperous

and we’ve got three copies of the 'Biscuiteers

Christmas and we’ll see you in the New Year!

Book Of Iced Biscuits' to give away on page 47, our competitions page.

We’ve also got three copies of Phil Vickery’s "Seriously Good! Gluten-Free Cooking" to give away. Food allergies are an ever increasing issue for caterers with NHS figures saying that one or two people in every 100

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YOUR TAKE STOCK MAGAZINE

CHRISTMAS - £3.00

Christmas is almost upon us and I for one can’t wait.

It’s my favourite time of the year - great food and a clear understanding that the diet is officially on hold!

It's also probably the busiest time of the year in the caterers’ calendar with corporate Christmas dos a plenty and any number of excuses to party.

CHRISTMAS

2012

CHRISTMAS COCKTAILS

THE BUSINESS OF BISCUITS

WE GRILL PETER JONES

& PAUL

TURNER

AN ALTERNATIVE

CHRISTMAS

FOOD ART

CHAMPIONING BRITISH CATERING

Published by the fabl.

Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com

Editor Mags Walker

Digital Director Martin Kersey

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

24

Contents 22

Food and Drink

Fun

Haws and Sloes

We Grill the Sausagemen Peter Jones and Paul Turner

24 - 25

The Art of Stock Making

27

An Alternative Christmas

30 - 33

Food Allergy Update - Rash Response Business Broadband Party On

Calendar 20 - 22 23 28 - 29

SPECIAL REPORT

• Food Art • Find your Inner Artist • Great Bis-cuit-ness Sense

Special Delivery Service

31

41

Culinary Cadets take Flight

10

Dunns Customer Wins Top Award

10

Tim Bilton of the Butcher's Arms

12 04 TAKE STOCK MAGAZINE

34 - 35 36 37

Family Business Do you have the Chef Factor?

44 - 45 47

Every Issue

Features

27

Competitions

37

11 12 - 13

News Round Up The Stock Market - What's new for Winter

9 14 - 17

The Stock Exchange - Education

39 - 40

Big Boys Toys - Van-fastic!

42 - 43

Wine Words - Christmas Cocktails

48 - 49

Food for Thought - Crisis for Christmas

34

6 - 7

50

42

Recipes Salad of Asparagus Pannacotta, Crispy Egg and Hollandaise Sauce

11

Chestnut and Roasted Onion Loaf

22

Coeliac Christmas Cake

22

Hawthorn Jelly

25

Sloe Jam Steamed Pudding

25

Curried Turkey Meatballs

31

Roasted Celeriac, Blue Cheese and Apple Stack 33 Gail Pizer's Ginger Biscuits

37

44 TAKE STOCK MAGAZINE 05

NOV - DEC Calendar 28 -2 1 2-4 5 Nov

Nov

Nov

BBC GOOD FOOD SHOW WINTER - NEC, Birmingham

THE TEA AND COFFEE FESTIVAL

A celebration of all things tea & coffee. As well as the drinks in their pure form, you’ll be able to enjoy tea & coffee based cocktails, tea & coffee flavoured macaroons, churros with mocha sauce, coffee flavoured cheese cakes and more!

Join the UK's finest artisan producers and top celebrity chefs for a feast of winter food. With live demonstrations, top tips and seasonal produce, there are a hundreds of ways to feed your culinary inspiration - all in time for Christmas. The event will also reveal the winner of the BBC Food and Farming Awards.

BONFIRE NIGHT

www.teacoffeefestival.com

5-12

Nov

BARCLAY’S ATP WORLD TOUR FINALS - 02 Arena, London The championship of champions - a faceto-face encounter between the finest tennis players in the world. www.barclaysatpworldtourfinals.com

Dec

www.bbcgoodfoodshow.com/home

6-18

Dec

THE GREAT BRITISH PUDDING RACE - COVENT GARDEN, 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.xmaspuddingrace.org.uk/London_Race.html

14-16

7-9

Nov

Dec

Dec

THE OPEN - Cheltenham

THE CHOCOLATE FESTIVAL - Southbank Centre, London

TASTE OF CHRISTMAS - Excel, London

Britain's most important meeting of the first half of the Jump season; The Open offers three days of top-class racing in a beautiful Cotswold setting.

Sample the delights of the world’s best chocolatiers and chat to Britain’s best artisan chocolate producers. It’s the perfect place to pick up delectable gifts for friends and family.

Celebrate the end of year festivities with three days of gourmet inspiration. A feast of great restaurants, world-class chefs, and cheese, wine and chocolate tastings.

www.cheltenham.co.uk

www.festivalchocolate.co.uk

www.tasteofchristmas.com

9-11

Nov

THE GOOD FOOD SHOW - London Olympia The tastiest dates in the food calendar this year! www.bbcgoodfoodshowlondon.com

10

21-28

THE LORD MAYOR'S SHOW - City of London

HANUKAH

Dec

Nov

The ultimate in historic pomp and pageantry, the annual journey of the Lord Mayor from the City to Westminster to swear allegiance to the monarch has taken place since 1215. www.lordmayorsshow.org

11

Nov

REMEMBRANCE DAY

17-18

Nov

THE NATIONAL POULTRY SHOW - Stoneleigh Park, Warwickshire One of the largest poultry shows in the country with 6,000 exhibits representing in excess of 135 breeds of large fowl, bantams, ducks, geese and turkeys. www.poultryclub.org

06 TAKE STOCK MAGAZINE

24

CHRISTMAS EVE

26

25

31

Dec

Dec

CHRISTMAS DAY

Dec

BOXING DAY

Dec

NEW YEAR'S EVE TAKE STOCK MAGAZINE 07

Chefs urged to make vegetables part of main meals to improve customers’ health

Lunch sales set to outperform sector

T

he UK’s lunch market is set to grow

market by 2014. Explains Emma: “Driving

next year. Currently worth £14.9 billion

the lunch market is the fact that hard pressed

and accounting for 35 per cent of the

consumers no longer make their own lunch,

total foodservice market, it will occupy a

preferring quick options wherever they are.

growing share of overall foodservice sales.

They are also prompted to eat out by money-

Emma Reid, director of marketing and

off vouchers and meal deals. Work pressures

business for Horizons, predicts the figure will

also mean consumers are more likely to opt for

reach 36 per cent of the total foodservice

a takeaway to eat at their desk.”

T

he Food Network has recently launched a fruit and vegetable pledge with Dr Susan Jebb, chair

of the Government’s Responsibility Deal, asking chefs to make vegetables an ‘integral part of meals,’ rather than serving them as a side dish. It is also asking chefs to inform diners of healthy eating by making more ‘good’ food readily available to them.

The Food Network predicts that 60 per cent of men, 50 per cent of women and 25 per cent of children could be obese

Look out for the Red Tractor

O

ver half of consumers look for

on menus as a demonstration of quality

assured produce with clear origins

standards in farming, food production

when eating out, Red Tractor

and as a guarantee of origin.

Assurance has found. It says that 56 per cent of people claim they look for produce produced to good standards of farming and food production and over a third say they like to know where ingredients come from, preferring those sourced from the UK. More than one in two of those quizzed said they would like to see the Red Tractor logo

by 2050 if the popularity of junk food continues to increase at the current rate, representing an annual cost of £50bn to the NHS. As Dr Jebb explains: “The five-a-day mantra is the best-known guideline, so well known it has become part of the wallpaper.”

Together with the fruit and vegetable pledge, The Food Network has also developed three other pledges: out-of-home calorie labelling, pledges to reduce salt and to remove trans fats.

TAKE STOCK MAGAZINE 09

Dunns

customer wins top award Thomas Callaghan & Lorna Callaghan

Total culinary cadets take flight

Outside: L to R: Mick Vaughan, Becky Hutchinson, Julie McWalters, Jess Williams, Steve Chadwick, Rachel Wheeler, Stefanie O’Leary , Laura Walker, Andrew Rogerson

A

Essential Cuisine is looking for young talented chefs to take part in its annual North West Young Chef competition. Do your puddings make the customers sing? Do your mains grab the headlines? If the answer is "yes", then Essential want to hear from you!

Salad of Asparagus Pannacotta, Crispy Egg and Hollandaise Sauce

O

ne of Dunn’s garden centre customers, Loch Lomond Homes and Gardens, based in Balloch,

White Asparagus Pannacotta

has won a prestigious catering award.

White asparagus 500g

Presented by Garden Trade News, the small company, which employs less than 50 staff has scooped the accolade "Best Small

‘Top Gun’ inspired training academy,

sales techniques and innovation in business.

from throughout the UK.

established following a partnership

Simon Howarth, managing director of Total

Together with 15 other centres, they

between a leading hospitality college

Foodservice, said: “This partnership with

made the final list and management and

and Total Foodservice, has welcomed its first

Kendal College will see our sales team get

staff attended a glittering ceremony in

class of budding business stars.

the tools to not only understand the business

Birmingham where they picked up the Gold

Kendal College and Total are set to put

side of our customers’ operations, but also

Award. Thomas Callaghan, General Manager

nine employees through their paces on a

get to the heart of the hospitality industry and

of the centre, said: “I am ecstatic. We may

15-month training programme to achieve a

understand its inner workings. It’s the perfect

be a small garden centre but it just goes to

NVQ Level 3 in Business Administration.

combination for our business, and I look

show that when it comes down to it, it’s all

The cadets, who were selected from Total

forward to seeing the impact our high-flying

about good service. I would like to take this

Foodservice’s Huddersfield and Clitheroe-

graduates have on their return to base.

opportunity of thanking my small team, which

based sales teams, will journey through the

“As a business, it is always of paramount

work so very hard every day, and a big thank

whole catering process, from field to fork,

importance that we understand the

you to Dunns Food and Drinks, where Julz

facing lessons in kitchen management

pressures and challenges faced by our

always goes the extra mile to ensure we

and workflow, food safety and hygiene,

customers. Our approach to sales is to

have the best produce.”

and food product and barista training.

ensure that the customer can be innovative

Jim Rowan, of Dunns Food and Drinks in

They will also become experts in

with their menus, can create the dishes they

Blantyre, said: “Always great news when you

environmental awareness and sustainability,

aspire to serve, and always have the service

hear of a small Scottish business doing well

the challenges the catering industry faces,

that they require.”

in these economically challenging times.”

J

Chef-Factor?

Starter cooked by Lewis Gallagher in the 2011 final where he came runner-up, before going on to win the competition in 2012.

Catering Company” beating garden centres

A Date for Your Diary

Do you have the

Shallots 2

Leaves gelatine 1 ½ Whipping cream 175ml

Method

N

orth West Young Chef is well and

█ Peel asparagus, put peelings along

truly on the map when it comes

with shallots and garlic in pan and boil for

to competitions that are genuinely

2 minutes.

respected across the industry, and as

█ Strain liquor into another pan, reduce

longstanding sponsor and practical supporter, Essential Cuisine couldn’t be more proud to be part of its 10th anniversary celebrations this year.

It all began with British Masterchef Brian Mellor, who, a decade ago, had a light bulb moment. Fiercely proud of his northern roots and disappointed to see one of the region’s only competitions for young chefs disbanded, he put his money where his mouth was and launched a new battle of

to 200ml, add chopped asparagus and particularly close to its heart and is now

cook out. Puree until smooth.

keen to hear from candidates aged 23 or

█ Add softened gelatine to puree and

under for North West Young Chef 2013.

allow cooling until lukewarm.

What do they get out of it? Well, aside

█ Lightly whip the cream and fold in the

from critical acclaim, a stage at a top

puree, set up in moulds in the fridge.

restaurant and cooking equipment, the winner of the annual challenge automatically qualifies for The National Young Chef of the Year run by the prestigious Craft Guild

Hollandaise Unsalted butter 250g Large egg yolks 2

of Chefs.

White wine 50ml

of fantastic produce on his doorstep.

Put yourself forward today.

North West Young Chef was born, with

Go to www.essentialcuisine.com, or

Bay leaf 1

contenders from five counties - Greater

email lucy@essentialcuisine.com.

brilliance, further inspired by the abundance

Manchester, Lancashire, Merseyside,

suppliers and discover lots of new and

Cheshire and Cumbria - pitted against

Caterfest 2013 , its fantastic food

innovative ideas for your menus. Lots of

each other every year in a series of high

exhibition to be held at the prestigious

great offers and promotions will be available

pressured cook-offs in the hope of winning

Castle Green Hotel, Kendal, on Tuesday

on the day.

a place in the final and the title.

Being Cheshire-based and run by chefs

Sample hundreds of quality products from

Contact JMP on 015396 20296 or for more

for chefs, Essential Cuisine, expert stock

top food manufacturers as well as many local

information visit www.jmpfoodservice.co.uk.

and sauce maker for the more discerning professional, holds the competition

10 TAKE STOCK MAGAZINE

Clove garlic 1

What's it all about?

MP Foodservice is inviting all caterers to

19th February 2013, from 9.30am to 6pm.

Vegetable stock500ml

Lewis Gallagher, Grill On The Hill at Stanley House, Mellor

White wine vinegar 50ml Black peppercorns 1g

Method █ Clarify butter and keep warm

█ Reduce white wine, white wine vinegar, bay leaf and peppercorns to a tablespoon. █ Combine the sabayon reduction and egg yolks over a bain-marie █ Slowly whisk in butter, season.

TAKE STOCK MAGAZINE 11

CUSTOMER PROFILE

Butchers The

Arms

Tim's Top Tips

Fish of the day at the gastro pub

1

Firstly, I would tell them that it doesn’t matter where you set up your pub.

We have very little passing trade here in Hepworth but are a destination that people are prepared to drive to.

2 Have a quality offer and stick to what

Nestled in the picturesque

you believe in. Cream always rises to the top.

Yorkshire village of

3 We aren’t the cheapest gastro pub

Hepworth, The Butchers Arms is a gastro pub with

Timothy Bilton chutney with a seasonal starter of pate

have a quality food offering and pay top dollar for products.

little passing trade, but

4 We have a relatively small menu,

don’t resign it to the

but every dish is one to be proud of.

We have seven starters and seven

backwater just yet!

T

but we strive to be the best. We

mains and change the menu every season, so that people don’t

he thriving pub is not just somewhere

force behind the pub’s revival. In search of a

to grab a quick bite to eat; it is a

place to call his own, Tim stumbled upon the

destination and an award-winning

Butchers Arms one cold wet February day.

get bored.

5 Let the ingredients do the talking. We use local companies for our produce,

one at that. Having won Best Use of

Neglected and closed for two summers, the

Regional Produce on the Menu at the

place was in need of more than just a fresh

including Total Foodservice, which

Deliciouslyorkshire Awards and many other

coat of paint.

provides top of the range ingredients

accolades, the business is heralded by many

The pub is now a very different place, with a

that really speak for themselves.

as one of the best gastro pubs in the UK.

homely feel, mismatched tables and chairs,

The brainchild of Tim Bilton, the pub

and a roaring fire. And as you can see from

was a failing establishment before it was

Tim’s top tips opposite, he doesn’t believe

transformed into a bustling hub for locals

in letting standards slip. He hasn’t stood still

and will soon find somewhere else

and food seekers alike. With all ingredients

either, with local shops’ shelves adorned with

to go if standards slip.

sourced from within a 75-mile radius

his chutneys and a new book, ‘Bilton Basics’,

including a radish and a lettuce or two from

in stores soon. But none of this success has

next door’s garden, it’s a pub that’s true to

distracted from his ambition to produce great

its roots. And like pubs of old, it’s not short

food, which is locally sourced, cooked by local

to knuckle down. Make sure that

of a character or two and has its very own

chefs and served by local waiting on staff.

everyone in the team is treated the

cottage industry making chutneys and

We interviewed Tim and asked him what

same so that when someone falls

relishes to sell on the bar.

advice he would give to someone setting out

down and doesn’t do the job, you

Owner, head chef and Great British Menu

to create a great gastro pub.

can help them get back on their feet.

6 Keep on top of the interior

standards. Customers are fickle

7 Everything stems from the top. There is a time to have a laugh and a time

contestant Tim Bilton is certainly the driving 12 TAKE STOCK MAGAZINE

TAKE STOCK MAGAZINE 13

The Stock Market:

What’s new for winter

Heinz Spices up its Sauces

Sleaford Launch Sugar Free Desserts

Here are just a few serving suggestions from Heinz Foodservice’s website:

A

s part of the recent re-brand and re-launch of its Chef William product range for the foodservice sector,

Heinz Smokey & Spiced Chipotle & Garlic

Sleaford Quality Foods has added Sugar

Sauce is a medium spiced chilli sauce with

Free Jelly Crystals and Low Sugar Mousses

smokey tones and tasty notes of garlic.

• Stir into chilli con carne • Create a hot chipotle butter • Spice up a Virgin Mary

I

t is hotting up in the kitchen with three new sauces from Heinz Foodservice. Free from artificial colours, flavours and preservatives,

the sauces are available in 150ml glass bottle or 875ml squeezy bottle varieties. New flavours include Smokey Chipotle and

Heinz Fiery & Sweet Yellow Habanero Sauce has a big kick that delivers a searing heat with a welcomed sweetness.

• Use as a fresh chilli stir fry sauce • Host a hot chicken wing challenge • Coat nuts and popcorn for HOT bar snacks

Garlic, Fiery & Sweet Yellow Habanero and

Heinz Tangy & Sharp Green Jalapeno

Tangy Jalepeno.

Sauce is hot and spicy with a sharp and tangy

Each sauce has been created by Heinz

pickled flavour.

development chefs for the perfect balance

• Splash over pizza

of heat and flavour around the growing consumer trend for hot foods. The sauces can be used on their own to add a kick to traditional foods or used in dishes to spice up classic menus.

A Crisp Pint

D

• Finish off a Mexican soup • Pour over homemade bread before cooking

iageo and Burts have teamed up to launch a Guinness flavoured crisp.

The invention follows the successful launch of stout peanuts and cashews by the drinks company.

This is the first time that Guinness has lent its flavour and name to a crisp product. A 40g packet has an RRP of 75p and is set to be a hit with drinkers across the country.

visit www.heinzfoodservice.co.uk

Maggi Launches Flavour Enhancing Stock

P

In response to the rise of diabetes in the UK,

McCain mashes it up M

cCain Foods has launched Simply

or luxury.

Potato for Mash to fill a gap in the

McCain Simply Potato for Mash also gains

foodservice market.

weight during the cooking process through

The new product enables caterers to deliver

water absorption, which increases the light

a consistently delicious, creamy and fluffy

fluffy texture, offering even greater value for

mash in just 15 minutes, with no waste

time and cost-pressured caterers.

- saving time and therefore money.

Jo Simmons, McCain Foods' senior brand

A mixed skills catering team can prepare

manager, said: "Great mash is a real favourite

McCain Simply Potato for Mash in just a

with everyone from pupils to patients but it

quarter of an hour, saving up to 30 minutes

can also really divide opinion if the texture or

per serving over fresh potatoes. There are

consistency is not quite right. It can also be very

also other savings to be made as up to 30 per

labour intensive for caterers to prepare using

cent of ware (fresh) potatoes can be wasted

fresh potatoes and almost impossible to deliver

through peeling and defect removal.

to a high-standard on a consistent basis.

erfect for risottos, soups, stir-fries, salad

want to beef up a joint and add a glaze to the

Made with quality potato, blanched and

"McCain Simply Potato for Mash has

dressings and marinades, Maggi’s Liquid

meat or serve dotted on a plate to impress

frozen, with no additives or preservatives,

performed fantastically in taste and operational

customers, the product can be used hot, cold

McCain Simply Potato for Mash meets strict

trials and will revolutionise the preparation

beef, mushroom, Asian and vegetable variants.

or dissolved.

nutrition targets for school caterers. And

and delivery of mash, saving caterers time,

The product can be used at any stage of the

With 18 months shelf life, the concentrate

because it's unseasoned, it can be customised,

and therefore money, while ensuring happy

cooking process to add an extra kick to main

instantly disperses in water to make 34 litres

helping caterers to deliver a mash to meet

customers all year round."

of quality stock or 200 portions of soup base.

customer demand, whether that is healthy

Fond Concentrate comes in chicken,

courses, sauces and soups. Whether you 14 TAKE STOCK MAGAZINE

to its dessert category. the company has reacted to demand in the care home sector and other areas within the foodservice industry. Sleaford Quality Foods has already seen a surge in demand for the product in these sectors.

Sugar Free Jelly crystals are available in strawberry and raspberry flavours and Low Sugar Mousses are available in strawberry and chocolate, all in 1kg bags.

In addition to a full dessert range, Chef William also brings you a wide range of herbs, spices & seasonings, soups, gravies and bouillons, rice, pasta and couscous, canned fruit and vegetables and much more.

The full range can be found at www.chefwilliam.co.uk.

TAKE STOCK MAGAZINE 15

The Stock Market:

What’s new for winter

Expansion of Fairway Own-Label

Twinings Launch Christmas Tea

For over 30 years Fairway Foodservice has been successfully supplying own brand frozen products to caterers throughout the UK. Now, it is extending that expertise into the ambient and chilled arena. Take Stock investigates...

H

istorically specialists in frozen foods, the introduction of ambient and

What a Lovely Coconut

M T

chilled products throughout the

First of the Fairway own-label range

Fairway wholesaler network began some seven years ago. Year on year growth of over 20 per cent has seen Fairway massively develop ambient sales to the extent that by the beginning of this year, it could offer a full range of products in every sector, except for a range of own-label non-frozen goods. To address this shortcoming and get feedback from the market about acceptability, Fairway launched its first

aggi has launched a premium

ambient Fairway Foodservice brand - pickles,

dehydrated coconut milk powder

packed in plastic containers rather than glass.

for the foodservice sector.

Introduced early in 2012, these have proved

Made from the finest Sri-Lankan

highly successful with caterers because of

coconuts, Coconut Milk Powder Mix

their quality and value.

winings has introduced three exclusive

presents operators with a fantastic opportunity

dissolves easily in water to make milk or

Building upon that success, Fairway has now

blends to its foodservice range.

to experience a real uplift in seasonal sales.

cream. The product can also be sprinkled

announced the launch of own brand gravies

Available in loose leaf and envelope

We are here to help caterers realise the profit

straight into sauces and marinades.

and bouillons (see overleaf for details). These

formats, and supplied in limited edition

potential of the festive period with these

The convenient large pack format of

are some of the largest volume product lines

commemorative tins, the brand new blends,

three limited edition blends.

6 x 1kg cases allows for space and time

(gravies certainly) that wholesale customers

Christmas Tea, Warming Winter Infusion

"The flavours and infusions used make for

saving compared to traditional tinned

use and Fairway claims that the quality is

including easy to use colour coding for

tells Take Stock: “We have a programme to

and Indulgent Vanilla Chai, add a premium

a classic winter warming brew, while their

alternatives, as one 1kg pack makes

just as good as the brand leader but at a

different areas of a caterers business, full

introduce more ambient and chilled products

offering to establishments’ drinks menus.

exclusivity teamed with Twinings brand

5 litres of coconut milk or 3 litres of

substantially more competitive price point.

usage guidelines and the availability of

over the next 18 months but we will always

Christmas Tea is an aromatic blend, mixing

reassurance means operators can afford to

coconut cream.

Alongside this initiative, Fairway has also

COSHH certification.

ensure that whatever the product, the quality

Christmas spices with a full-bodied Assam.

price that little bit higher for what is regarded

Coconut Milk Powder Mix can be used

launched a complete range of catering

These products are bench marked against the

is as good as the brand leader. We want to

Warming Winter Infusion is a caffeine-free

as a more premium offering.”

to prepare soups, sauces, curries,

cleaning products under the ‘Fairway

brand leading products to make sure

offer brand leading functionality and save

option, blended with Rooibos, orange and

These new Christmas blends are supplied

seafood and vegetarian dishes as well

Professional’ label. Produced by a leading

they are just as effective, just as easy to use

our customers money."

cinnamon spice. Vanilla Chai sees black tea

in 20x string and tag tea bags in a premium

as cakes, biscuits, desserts and drinks.

manufacturer, these products are aimed

and as safe. Fairway’s aim is to offer its

blended with spices and vanilla.

festive envelope, and 100g loose tea caddies.

For a curried turkey meatballs recipe

directly at the professional end of the market.

customers products that give complete

Fairway are offering 20% off first orders

Andrea Stopher, customer marketing

All three blends come in limited-edition,

using the product, see our Alternative

They offer competitive prices as well as

satisfaction, whilst saving money.

on all new ranges. Quote Fairway 20

manager at Twinings, said: “Christmas

collectable gifting tins.

Christmas Dinners feature on page 30.

packaging to the latest industry standards,

Richard Ellison, Fairway’s marketing manager

when placing your order.

10 TAKE STOCK MAGAZINE 16

TAKE STOCK MAGAZINE 13 TAKE STOCK MAGAZINE 17

18 Take stock magazine

Take stock magazine 19

FEATURE

Food Allergy Update:

Rash Response A

ccording to Allergy UK, up to 20 per

Coeliac disease is not actually a food allergy

pain, weight loss, bloating and constant

cent of the population now believe

or intolerance but rather an autoimmune

fatigue, as well as its more severe possible

they have a food allergy or intolerance.

disease that flares up when those with the

complications, are treatable only by switching

With eating out, especially at this time of the

condition eat anything containing gluten.

to a gluten-free diet and that, according

year, high on the agenda, do your menus

Gluten is a protein found in three types

to the charity, makes eating out such a big

offer enough alternative choices or could

of cereals - wheat, barley and rye. For the

problem most of its members don’t even

failing to cater for special diets be costing

estimated one in 100 Brits Coeliac UK says

bother to try anymore.

you dear?

are affected by coeliac disease, pasta, pizza,

Add to people with coeliac disease those

It may be hard to swallow in these tough

beer, cake, bread, sauces, sausages and a

with allergies or intolerances to peanuts and

economic times but right now, you could

host of other foodstuffs are off the menu

nuts, wheat, milk (lactose), eggs, shellfish,

be missing out on your share of an annual

because there is no cure for the condition.

fish, soya, celery, mustard and sesame seeds

£100 million.

Its symptoms of diarrhoea, abdominal

as the other most common allergens and it

This is the estimated figure at which charity

really does give rise to some serious food for

Coeliac UK, a support organisation for people

thought. Catering for people you don’t know

with coeliac disease, value the untapped

is a huge responsibility but making your food

restaurant spend of its members.

more palatable to more people may also be a massive business opportunity.

Food Allergy or Food Intolerance?

Case Study

How to Tell the Difference Allergy

Intolerance

█ Symptoms come on suddenly within

█ Symptoms tend to come on more slowly

seconds/minutes of eating the food. █ Some common symptoms include:

• an itchy sensation inside the mouth, throat or ears

• raised itchy red skin rash

• swelling of the face, around the eyes,

and are longer lasting. They mainly involve the digestive system. █ Never life threatening. █ A reasonable portion of the food is needed to cause a reaction although some people can be sensitive to

lips, tongue and the roof of the mouth. █ In extreme cases, can be life threatening. █ Even a tiny trace of the food can cause a reaction. █ Easily diagnosable with tests.

smaller portions. █ Those with the intolerance may crave the food to which they are intolerant. █ Difficult to diagnose.

Karen’s Currying Favour

C

hildminder Karen Northrop was diagnosed as suffering from coeliac disease in October

Catering for those on Gluten-free and other Special Diets

switching to maize flour, potato flour, rice flour and other alternatives, which are increasingly more widely available.

• Use your menu to highlight your allergy awareness profile by marking dishes that

• Fairway family member Hensons

contain ingredients such as mustard and

Foodservice sells only gluten-free burgers,

other possible allergens that may not be

having earlier this year removed the rusk (a wheat product) from its burger recipe.

Check with your meat supplier that the

immediately apparent to the general public.

• Use your menu to highlight your offering of dishes that come under special dietary

burgers and sausages you buy are

requirements. It’s not really any different to

gluten-free.

highlighting your vegetarian options.

• Coeliac UK offers online catering courses leading to an accreditation, which enables

For further information and recipes

you to display its gluten-free logo and

to help you cater for those with food

be listed as one of its recommended

allergies and intolerances, visit:

restaurants. For further details, log on to

The Anaphylaxis Campaign,

www.coeliac.org.uk.

www.anaphylaxis.org.uk,

• Last month, both Domino and Pizza Hut

Allergy UK, www.allergyuk.org, Food

launched gluten-free pizzas. Look at

Standards Agency, www.eatwell.gov.uk

adapting your most popular dishes by

and Coeliac UK, www.coeliac.org.uk.

last year. Says Karen, who lives in Huddersfield: “I’d experienced bloating and tummy problems for about 12 years.

I then started to lose weight.

“I was frightened I had cancer so when coeliac disease was diagnosed, it was quite a relief. A number of my relations have the condition, including my daughter Rachael.”

Continues Karen: “Rachael was born a healthy, 8lb plus baby. When I started to wean her, she began losing weight. At 18 months, she weighed only 17lbs. My husband and I were terrified that she had something really majorly wrong with her. I broke down at the doctor’s and we were referred to a paediatrician, who recognised coeliac disease.

“When she was little, Rachael had to take her own food to parties, which I know used to upset her. Eating at home was fine because you quickly learn to adapt but we never ate out until more recently.

We have three copies of Seriously Good! Gluten-Free Cooking by Phil Vickery to give away.

See our competitions on page 47

Rachael is almost 19 now and like her father and I, enjoys a good curry. A lot of Indian food is gluten-free. There’s also a restaurant called The Lemon Tree in Honley which is very helpful.”

Adds Karen: “Over the years, supermarkets have started to sell more gluten-free products. It would be good for more restaurants to follow their lead.”

20 TAKE STOCK MAGAZINE

TAKE STOCK MAGAZINE 21

FEATURE

Here are two seasonal recipes from TV chef Phil Vickery’s book, ‘Seriously Good!’, which is dedicated to gluten-free cooking. Both could make welcome, timely additions to your service offering.

Coeliac Christmas Cake

Business Broadband

(moist fruit cake)

You can serve this cake iced and festively decorated or un-iced as dessert with vanilla ice cream.

Ingredients

Method

Mixed dried fruit 450g

█ Place the fruit, butter, sugar

Natural glace cherries 50g, chopped

stainless steel pan and bring to

Unsalted butter 225g cut into

boil, stirring. Boil for 5 minutes,

small cubes

stirring occasionally. Cover and

Caster sugar 250g

set aside until cold.

Large eggs 2, beaten Black treacle 2 tbsps

Chestnut & Roasted Onion Loaf This nutty loaf is the perfect accompaniment to soups and cheese.

Ingredients

(to make a 900g loaf) Olive oil 5 tbsps Onions 2 medium, finely chopped Sugar 3 tsps

Method █ Pre-heast oven to 180C (375F or gas mark 4). Oil a 900g loaf tin. █ Heat 2 tbsps olive oil in frying pan and add onions and 2 tsps

Dried yeast 1 x 7g sachet

sugar. Cook down, stirring

Xanthan gum 1 teaspoon

occasionally until lightly golden.

(available online or through

Once cooked, set aside to cool.

Tesco and other supermarkets)

█ Add yeast, xanthan gum and

Warm water 400ml Chestnut flour 300g (available online) Potato flour 100g (available

remaining oil to the warm water and stir until dissolved. █ Combine the flours, remaining sugar, baking powder,

online or from Holland & Barrett)

1 tsp salt and pepper in a large

Baking powder 1/2 tsp

bowl and mix well. Add the egg

gluten-free

and stir. Next, add the liquid

Egg 1 medium, lightly beaten

yeast mixture and mix well.

Salt and fresh ground pepper Oil for greasing

█ Pour into prepared tin and cook for 30 minutes or until well risen and lightly browned.

Remove and cool slightly, turn out and slice when ready.

Seriously Good! Gluten-Free Cooking by Phil Vickery (Kyle Books, £19.99) Photography: Steve Lee

22 TAKE STOCK MAGAZINE

and 200ml of cold water in a

█ Preheat oven to 180C (350F or gas mark 4). Line a 23cm

Gluten-free flour mix 290g (for

round, 8cm deep springform

1kg of flour, mix 700g white rice

cake tin with a layer of baking

flour (Tesco, Holland & Barrett,

parchment, brush with melted

online) with 200g potato flour

butter and then dust with a little

and Tapioca flour 100g (Holland

gluten-free flour.

& Barrett, Sainsburys, online).

Bicarbonate of soda 1/2 tsp Cream of tartar 1/2 tsp Xanthan gum 1 tsp Mixed spice 2 tsps (check it’s the gluten-free variety) Melted butter and gluten-free flour to prepare the tin

█ Place the cold fruit mixture in a large bowl. Add the remaining ingredients and mix well. █ Spoon the mixture into the prepared tin. █ Cook well until risen and dark brown, about one hour. Remove from oven and cool completely.

Wrapped in foil, the cake will keep for up to a week.

Ask yourself the following ? █ Is your broadband too slow for your business needs? █ Does your broadband slow down at peak times?

R

ecent research by TalkTalk Business around which broadband services are being taken by UK businesses

has delivered some pretty startling results.

Not only are 70% of SMEs still reliant on outdated domestic broadband connections but it is estimated that this costs £751m in wasted time per month with 8.4m staff hours lost each month as a result!

█ Are you being charged for your static IP address?

Research found that 70% of SMEs surveyed

█ Do you have to pay for a security license every year?

and of those, 6% experienced technical

█ Do you get business level broadband support? █ Do you pay extra for Line Rental? █ Do you have Unlimited calls?

found their domestic broadband package too slow for their everyday business needs faults with a further 24% stating connection speeds were often varied and unreliable.

For FREE advice

and support call our experts quote Take Stock:

*NB - Poll of 300 SMEs conducted by yoursaypays.co.uk on behalf of TalkTalk Business. Calculations are made by applying findings from TalkTalk Business’ representative SME poll to The Department for Business Innovation and Skills’ official report (‘SME Statistics for the UK and Regions 2009’ published October 2010) on the total number of SMEs in the UK. http://stats.bis.gov.uk/ed/sme

0800 049 0195 TAKE STOCK MAGAZINE 23

FOOD & DRINK

Haws &Sloes Autumn’s Last Gifts:

BEFORE autumn’s bounty mulches into winter’s depths there are still some final fruits to be foraged.

W

alk down lanes and back roads anywhere in the country and you’ll spot the cheery bright

red berries of the hawthorn bush, which are known as haws. You’re also likely to come across the purplish black, plum-like fruit of the blackthorn tree. The blackthorn is traditionally used in hedging and its fruit is the sloe.

Haws and sloes are in season now. Country folk know that especially with the sloe, it is better not picked until after the first few good frosts because then the flavour is sweeter and the skin softer.

Both haws and sloes make great jams and jellies though the sloe is perhaps best known

Hawthorn Jelly Ingredients

(to make one jar of jelly) Haws 1.5lbs of berries Sugar 1lb per pint of haw juice Lemon 1 Water 1 and a half cups

Method █ Find a hawthorn bush laden with lovely red haws. Pick your haws, wash and drain them, having first removed the stalks (a good way is to simply roll a clump of haws between your hands and the berries and stalks will detach). █ Put the haws into a heavy saucepan and cover with water.

█ Bring the haws to the boil and simmer for one hour, mashing the berries every 20 minutes or so with a potato masher. █ Strain the mixture using muslin or a jelly bag. You can keep the liquid clear by just the letting the juice drip through overnight or, if you want some colour, squeeze it through. █ For every pint of juice, measure out 1lb of sugar and add it together with the juice of one lemon to your haw juice, which you’ve now put in a clean saucepan. Bring the mixture to the boil, stirring continuously until the sugar has dissolved. Now rapid boil for 10 minutes by which time the jelly should be at setting point. █ Skim off any foam from the top of the jelly and pour into sterilised warm jars and screw on the lids. The jelly is ready for eating as soon as it has cooled.

Sloe Jam Steamed Pudding Ingredients

(produces eight to 10 portions) For the jam Sloes 400g Caster sugar 325g For the pudding Butter 200g plus extra for greasing Caster sugar 200g Eggs 3 lightly beaten Vanilla extract half tsp Plain flour 250g Baking powder 1 tsp Bicarbonate of soda 1 tsp Buttermilk 3 tbsp Lightly whipped cream to serve

Method For the sloe jam

█ Put the sloes into a saucepan with a dash of water. Cook over a medium heat until the flesh of the fruit has collapsed and is very soft. Press the pulp through a sieve and into a clean saucepan, discarding the stones and skins left in the sieve.

█ Add the sugar to the sloe pulp and bring to the boil. Simmer for about five minutes or until the jam has reached setting point.

Remove from heat and put to one side if using it straight away or pour into sterilised jars and seal if not.

For the pudding

█ Lightly butter a 1 litre pudding basin. In a large bowl, cream the butter then add the sugar. Beat until fluffy and gradually add the eggs and vanilla extract, beating well between each addition.

for its more boozy reputation as a flavour to

█ Sift the flour, baking powder and bicarbonate of soda into the

gin. As this year of great Britishness draws

mixture. Add the buttermilk and stir to a dropping consistency.

to a close, why not celebrate your national

█ Pour 125ml of jam into the base of the greased basin then

heritage one more time by trying one or

spoon in the batter. Cover the basin with baking parchment and

both of these centuries old recipes.

then sit it on top of an inverted saucer placed inside a saucepan.

Pour in enough hot water to come no higher than three-quarters the way up the basin.

█ Cover and simmer the pudding for approximately one hour or until a skewer inserted into its centre comes out clean and the pudding feels spongy. Keep topping up the water throughout cooking to ensure the saucepan doesn’t boil dry.

█ Remove the basin from the saucepan and turn the pudding out on to a warmed plate, allowing the jam to ooze down the sides. Serve with the lightly whipped cream.

24 TAKE STOCK MAGAZINE

TAKE STOCK MAGAZINE 25

FOOD & DRINK

The art of

stock-making

M

astering the art of stock

this essential skill and create their own bases

making from scratch is close to the

for sauces, soups and gravies from scratch.

heart of all chefs but it’s a lengthy

“The flipside is that this can be a lengthy

process. As time becomes more and more

process, boiling down the bones and

precious, busy caterers are turning to the

vegetables, repeatedly reducing down and

pre-prepared variety.

skimming until you are left with a liquid that

Take Stock talks to Nigel Crane, MD and

has extracted all the flavour, with enough

founder of Essential Cuisine based in

gelatine that it will become full bodied

Cheshire, about the importance of stock

when reduced.

and the growing popularity of his kitchen

“A good chef should really be able to make

made-tasting, powdered and ready-made

their own stock, but there are other issues to

products. Says Nigel: “Stock is the heart and

consider in a commercial catering operation.

soul of a recipe, delivering depth and balance of flavour in a final dish, and, without it, food would be bland and uninteresting.

"It's understandable that chefs want to master

• Do you have time to make stock from scratch, a process which can take up to eight hours?

• Could you leave the task with lower skilled staff?

• Will it adversely affect your energy bills?

• Will you end up going against the latest health and safety regulations, which state that you cannot leave a stockpot unattended overnight?

“Stock making from scratch can be a bit of a labour of love and you need to be clear what it entails to be an asset, not an obstacle, to the successful running of your business.”

For more information, call 01606 541 490, email advice@essentialcuisine.com or visit www.essentialcuisine.com TAKE STOCK MAGAZINE 27

Party on ‘Tis the season to be jolly

and make your tills ring

FEATURE

Take Stock looks at what you should consider when catering for parties this festive season Theme It isn’t enough to provide a disco nowadays.

People expect a party in the true sense of the word. You need to think outside of the box and create a truly unique experience.

One hotel that has done just this is Rendezvous in Skipton, North Yorkshire.

Guests are set for a nautical experience as the establishment is transformed into a ship, complete with captain, crew, cruise-style cabaret and gangway for their cruise themed parties.

The idea is the brainchild of owner Karen Weaving, who wants to offer a fun and memorable experience to guests visiting the 80 room, canal-side hotel over Christmas and the New Year. The nautical theme will also extend to resident guests with 'Cruise and Stay' packages which include a choice of 'staterooms' with cruise-themed touches, including some with a water-side view.

Says Karen: “This Christmas and New Year we want to offer guests something different to the usual festive packages, offered by many hotels. Rendezvous is the largest hotel in Skipton and we felt our canal-side restaurant, ballroom and

spacious reception areas were perfect for embracing the cruise theme”.

Food Make your food suit the type of party you are throwing and don’t just be limited to sit down set menus. Buffets, canapés and hog roasts are acceptable and offer a fun and novel approach to Christmas party food. Look at what your competition is offering and try to be different. Most of all, try and give what your customers want.

Drinks This is the one time of the year where customers are not particularly price sensitive, giving you the opportunity to increase your margins. Premium products are particularly popular with many opting for spirits. After dinner drinks should be considered such

Customer service

as Baileys, brandy and a range of coffee

It’s vital that you deliver fantastic customer

liqueurs. Consider creating your own

service throughout the busy festive period.

Christmas cocktails or mulled wine to really

If people experience bad service they won’t

generate additional revenue. Check out our

return. It is the time when most pressure

raving and behaving feature on page 48 for

will be put on your staff so make sure they

a couple of Christmas cocktails.

respond accordingly. Retail Eyes gives its top 5 tips for great customer service over the festive period: 1 Mind your manners

W

2 Remember that first impressions count

ith increasing competition and

3 Stay calm at all times

customers having less disposable

4 Gain feedback if you can

income, the need to come up

5 Don’t forget to train temporary staff.

with the perfect party is paramount. Make

Theatre

sure your Christmas isn’t a turkey but a real Christmas cracker.

Make a point of difference and incorporate

So it starts - the bumper festive period where

some theatre in to your party. This could be

corporate bookings, family meals out and

fireworks, a magician or a well known band or

parties offer restaurants, hotels and pubs a

comedian. Offering a range of party games

real chance to cash in on the sector’s busiest time. In addition, it is the ideal time to

party times. The beginning is dominated

Simon Boydell, marketing manager for Retail

pave the way for a successful 2013.

by corporate office parties and the end

Eyes outlines the potential opportunity this

Christmas provides the opportunity for

of December sees New Year revellers

provides, he explains: “Our survey results

you to generate excitement, positivity

wanting the ultimate party. In between

show that there is a fantastic opportunity for

and interest in your business. Impress

you should be thinking family meals and

publicans, landlords and venue managers to

customers at Christmas and they’ll return

catering for Christmas shoppers.

make a real impression on party goers. If they

in the New Year.

According to customer experience

play their cards right, they will sell the benefits

You’ll need to focus on more than your food

improvement agency Retail Eyes, nearly

of their venue to an eager audience and

over the festive period. When choosing

half of adults they surveyed planned to

encourage repeat visits. Christmas is an ideal

where to go, customers want added value.

attend a work Christmas party at a pub, bar

opportunity to impress potential customers as

The start and end of December are prime

or restaurant that they had not visited before.

they enjoy the party season.”

28 TAKE STOCK MAGAZINE

can be fun as can having themes such as a murder mystery. PapaKata offer bespoke teepees and party events. This year the company is offering Christmas parties with a Moroccan theme. With Moroccan food, live music and atmospheric venue complete with blazing log fires, twinkly lantern lit canvas and separate chill out rooms, this spectacular party really is the party to end all parties. It is an ideal example of how outside space can be used if you hire marquees or other suitable structures.

TAKE STOCK MAGAZINE 29

FOOD & DRINK

An Alternative Christmas Christmas is coming and the goose is getting fat... but you don’t have to eat him!

M

ake Christmas a ruby

Su Taylor: “Caterers should remember

murray one or go all out

that it’s not just veggies that choose

and create a magical veggie

vegetarian dishes in restaurants - people

version. Take Stock looks at alternative

looking for a lighter dish, those reducing

Christmas dinners for your diners.

their meat intake and customers who

Turkey with all the trimmings will always

are simply bored with turkey will often

be synonymous with Christmas but

opt for a non-meat option, especially if

customers are opting for different

there is a choice. Even more important,

dishes for their Christmas meal. A recent

we know that mixed groups frequently

survey of pub owners and restaurateurs

pick the restaurants with the best choice

identified a 22 per cent increase in

for veggies. At Christmas that could

orders for alternative Christmas dinners

mean a big group walking away if you

and top of the list was a curry, followed

don’t have the right choice available.”

by fish and chips and beef wellington.

For Christmas 2012 the society's

Despite the rise in alternative festive

cookery school, Cordon Vert, has

spreads, turkey was still the biggest

created two brand new main courses

seller but the message is clear:

to add to its delicious and extensive

customers want choice and some

Christmas recipe database - a Festive

untraditional options. Most

Filo Pillow and a Christmas Pie.

customers will eat several ‘Christmas

Far more exciting than a nut roast,

dinners’ in December and they don’t

The Christmas Pie is a hearty pie

want turkey with all the trimmings for

perfect to grace any table packed

each and every one. Think outside of

with mushrooms, cranberries,

box and try to offer an exciting array -

chestnuts, hazelnuts, butter beans,

with plenty of options. There is nothing

leeks and a smidgen of mustard. It’s

worse than seeing three boring options

dairy-free, vegan and is accompanied

for starter, main course and pudding.

by sumptuous homemade gravy.

Soup, pate and melon followed by

Alternatively, The Filo Christmas

turkey, salmon and nut roast and then

Pillow is teeming with texture from

trifle, cheese and Christmas pudding

walnuts and pumpkin seeds, while

are many diners' worst nightmare. Such

Wensleydale with cranberries,

choices are limited, predictable and

mushrooms, port and parsley all make

suggest apathy.

a delicious dish.

It is also important to offer vegetarians

Have a look at some of our alternative

appetising and exciting options and to

Christmas dinners to expand your

remember that many meat eaters often

offering and grow your clientele this

go for the vegetarian option as it's

festive season.

Here are some dishes worth considering for your Christmas menus or as specials:

Curried Turkey Meatballs For other curry dishes, incorporate Maggi's coconut milk powder instead of cream and create a delicious curry that is suitable for vegan customers.

Ingredients Serves 10

Lean minced turkey 800g Olive oil 25ml Curry Powder Mild 2 tbsp Onion 150g, finely chopped MAGGI® Rich and Rustic Tomato Sauce 200g MAGGI® Coconut Milk Powder 3 tbsp MAGGI® Vegetable Bouillon 250ml, made up Green chilli 3, small Coriander 30g, washed

Method █ Form the turkey mince into small balls approximately 3cm across. Cover and chill. █ Add the oil to a large pan, heat and brown the meatballs in batches. █ Remove the meatballs, add the curry powder and onions to the pan and cook for 2 minutes. █ Add the MAGGI® Rich and Rustic Sauce, Vegetable Bouillon and Coconut powder. █ Add the finely chopped green chilli and then add the meatballs. █ Cover and simmer for 15 minutes. To serve, add the chopped coriander reserving some sprigs to garnish. █ Serve with plain white rice.

Plain white rice 1000g, cooked

lighter. Says The Vegetarian Society’s

30 TAKE STOCK MAGAZINE

TAKE STOCK MAGAZINE 31

FOOD & DRINK

Roasted Celeriac, Blue Cheese and Apple Stack This dish by the Vegetarian Society is a rich and indulgent treat perfect for the Christmas season. For more recipes suitable for vegetarian customers go to www.veggiechristmas.org.

Ingredients Serves 4

Olive oil 3 tbsp Apple 200g, peeled, cored and chopped into 2cm cubes Celeriac 500g, peeled and chopped into1cm cubes Butter 25g Shallot 1, finely sliced Plain flour 25g Vegetarian blue cheese 100g, crumbled Double cream 300ml Rosemary ½ tsp, chopped Thyme ½ tsp, chopped Sundried tomatoes 16, finely chopped Spinach frozen 600g chopped, defrosted and as much of the liquid squeezed out as possible Lemon ½, juice only Garlic 3 cloves, crushed Salt and pepper to taste Filo pastry 1 packet

Method █ Pre-heat the oven to 200C/Gas Mark 6. Place the celeriac and apple in a lined roasting tin and drizzle with a little olive oil.

Roast for 30 minutes or until the vegetables have started to soften. █ Once the apple and celeriac are nearly cooked, fry the shallot in the butter then mix in the flour. Melt in the cheese then slowly add the double cream. Cook until you are left with a fairly thick mixture then add the apple, celeriac and chopped herbs. Set aside. █ Warm the sundried tomatoes in a pan for 3 minutes. Set aside. █ Warm the spinach in a frying pan with the garlic and lemon juice. Season with salt and pepper. Set aside. █ Reduce the oven temperature to 180C/Gas Mark 4. Cut the filo into 12 circles with the food ring and place on a baking sheet. Brush with oil and bake in the oven for 5 minutes - be careful as they cook quickly. Leave to cool down. █ Place a piece of the filo into the food ring then spoon over some of the cream mixture, add a layer of spinach and finally tomato. Continue again to make another layer and top the stack with a third piece of filo. Carefully remove the food ring and serve immediately.

Take stock magazine 33

FEATURE

Inspirational interiors from around the world

Mosaics make a stunning statement

T

here are a number of ways that

to any restaurant, as

restaurants can become more than

they are vibrant and

just somewhere to eat, especially in

versatile, and create

terms of art, landscaping and experiences.

real talking pieces.

From fish tanks that are a great attraction for children, to million pound art installations

Felicity Ball

that attract art lovers, there are hundreds of ways that restaurants draw the eye and in turn, custom. At the top end, you have places like the inspirational trendy London restaurant

FOOD ART 34 TAKE STOCK MAGAZINE

The Tramshed. The newly renovated space is now home to two very unusual guests.

Many restaurateurs sit back and relax once they have their

Artist Damien Hirst, renowned for exploring the 'unacceptable idea' of death through his artwork, has created a stunning focal point for the restaurant. His piece, entitled the ‘Cock and Bull’, features a cockerel and

food offering right, a happy

Hereford cow preserved in a glass and

smiley team and an extensive

Especially created for the restaurant to

bar. But others strive to create an experience and keep diners entertained.

painted stainless steel tank of formaldehyde. coincide with the limited menu offering of chicken and steak, it is not for the faint-hearted but has certainly been making waves in the art world.

Moving from inside to out, The Fish House at High Street in Chilgrove is the very picture of stylish indulgence with extensively landscaped gardens and an elegant restaurant. The gardens can seat over 100

By customising the pieces, she captures the

people and they feature a vintage Citroen

spirit of the space and incorporates their

'H' Van which has been turned into an

dishes into her creations. Felicity says:

outdoor bar. The gardens and terrace offer

“Mosaics make a stunning statement to any

a variety of settings to relax or party, making

restaurant as they are vibrant and versatile,

it the perfect summer and wedding venue.

and create real talking pieces. They can

One lady who knows all about getting

really add to the theme of a restaurant too

design just right is Felicity Ball. She is a

as there are fish mosaics now hanging in

mosaic artist whose work graces the walls

Fishers’ restaurants.”

of Jamie Oliver’s Italian restaurant in Bristol.

To find out how art can add an extra

When talking to Take Stock she commented

offering to your venue read our features

that the versatility of mosaics is one reason

on finding your inner artist and great

why they are a great addition to a restaurant.

bus-cuit-ness sense overleaf.

TAKE STOCK MAGAZINE 35

FOOD ART

FEATURE

Find your inner artist

Gail Pizer, head chef at Utopia, Broughton Hall Business Park, very kindly shared her ginger biscuit recipe with us.

A

rt has been part of the restaurant scene for a long time now - ever

Ingredients

since Picasso and Miro painted for

Makes 120 biscuits

their supper at La Colombe d'Or in France.

Plain flour 7lb

Now many restaurants have embraced

Bicarbonate of soda 10tsp

the use, or even practice, of art in their

Ginger 25 tsp

businesses and so can you.

Butter 2.5 lb

Hosting work by local artists and allowing

Light brown sugar 3lb

people to sell their creations in your

Eggs 10

establishment will not only help you

Golden Syrup 600ml

refresh your décor, it will also open up your establishment to a whole new clientele and even earn you some money. Artists benefit because they can display their work to a target market with money to spend. What’s

Method The Emporium, Clitheroe

Martin King of King Brothers

more, artists won’t have to hand over the

do especially well in the run up to Christmas

number of events including those for

50 per cent commission they would with a

as people look for unique gift opportunities.

premiership footballers, car manufacturers

gallery, but 10-20 per cent to you wouldn’t

You could host a lunchtime event and get

and major event agencies.

be unreasonable. You could use this added

patrons to buy tickets. By providing snacks,

Says Martin who was World Champion

income to throw a launch party for

coffees and a gift that they have created, you

Ice Sculptor in 2009: “There are many

the exhibition. By putting on nibbles and

could fill your lulls during the week.

opportunities for caterers to earn profit from

drinks, you can form a bond with the local

Too tame? Then you could go the whole hog

ice sculptures. Those who have a wedding

community and allow the artist to speak

like the Emporium in Clitheroe, Lancashire.

venue can add them to their wedding packs

about their influences and inspiration

Everything in the bustling building is for sale,

as decorative pieces for the big day or luges

- they will no doubt invite family and

even the tables and chairs in the dining area.

for evening entertainment.

friends who may never have been to your

This means that as well as having luxurious

“Chefs can add value to buffets with food

Sense

like breadcrumbs. Stir in the sugar. █ Lightly beat the eggs and golden syrup together, add to the food processor and pulse until the mixture clumps together.

Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes. █ Preheat the oven to 180°C/350°F/Gas

So why should you get your bake on this

█ Roll the dough out to a 0.5cm/¼in

month? By jazzing up your coffee treats, you

thickness on a lightly floured surface.

“Probably the most profitable is the Vodka

with great bus-cuit-ness sense!

can impress your customers and add that

Using cutters, cut out the gingerbread

Luge, with an unlimited number of designs

Those extra touches, the ones that bring

extra special celebratory touch. Icing these

men shapes and place on the baking tray,

available to suit your customers needs. They

people back again and again, are well

goodies with festive patterns and decorations

leaving a gap between them.

worth the extra effort especially over the

will definitely make an impact. You could

█ Bake for 12-15 minutes, or until lightly

good increased bar spend on spirits.

Christmas holidays. Our Editor, Mags Walker,

also sell the treats in clear bags with red or

golden-brown. Leave on the tray for 10

should be enjoyed and hailed with

“Commercial sculptors are well placed at

was greatly impressed earlier this month

green ribbon at your till point for customers

minutes and then move to a wire rack to

beautiful creations. Martin King of

finish cooling. When cooled, decorate.

But before you start tracking down the local

and everything that they see.

decorative and functional.

talent X-Factor style, you need to consider

turn your restaurant’s walls into a pin board

Bus-cuit-ness

butter and blend until the mix looks

customers and make some extra money

displays made in ice which can be both

pictures are well lit, and make sure you don’t

Great

bowl of a food processor. Add the

C

surroundings people are able to buy anything

You will need to ensure the paintings and

of soda and ginger and pour into the

"Corporate logos work extremely well here.

establishment before.

where and how the artwork will be displayed.

█ Sift together the flour, bicarbonate

Want to throw an extra special party?

hristmas is a time for gift giving and

article for this issue, especially given the

4. Line two baking trays with greaseproof

making that extra special effort.

time of year.

paper.

So this festive season treat your

providing the caterer will a fuss free supply

when she attended an event catered for by

to take away.

If you aren’t keen on the first option then

C

offer both profits from selling on but also

King Brothers knows more than his

route to extra profit.

Total Foodservice customer Utopia. The café

Our competition prize this month will get you

why not bring art in for the day? There are

fair share about creating an impact. He is not

“Deliveries can be on a timed basis to include

and wedding venue had baked their socks

baking and decorating in style. The book by

There are a number of gingerbread

a number of ‘paint a pot’ companies that

just part of the family business of foodservice;

set-up of the sculpture, including any

off to produce a staggering 120 gingerbread

the Biscuiteers, queens of the baking world,

cutters on the market. Lakeland in

would be quite happy to hold an event in

he is also an award-winning ice sculptor.

necessary drain trays required.”

men. Let’s just say, it’s not easy to impress

is the icing on the top of the cake compared

particular has a wide range, including

your restaurant. This type of occasion would

He supplies his stunning ice creations to a

Mags – so we sat up and took note and

to other cookery titles, so enter now and get

stars, snowmen, reindeer and snowflakes.

thought that the subject would make a great

your bake on, not off! See page 47 for details.

with each new collection. Most importantly, diners shouldn’t have to worry about people looming over their table to admire pictures.

34 TAKE STOCK MAGAZINE 36

hristmas parties and celebrations

TAKE STOCK MAGAZINE 35 37

The

Stock Exchange

New Year, New You? Sir David Michels, President of the British Hospitality Association

The catering and hospitality sector is one of the few industries showing growth in 2012.

I

f you’re seasonal help, should you be looking at a long term future in the business? Equally, if you employ a temp with potential, might your business benefit if

you encourage them to stay in the industry?

Take Stock investigates overleaf.

TAKE STOCK MAGAZINE 39

s a festive ‘temp’, waiting on tables or serving behind the bar to earn some extra Christmas cash because you’re

between jobs or still studying, you may give little thought to what you do outside of work and this means you could be missing a trick.

With an estimated £90 billion annual turnover, Britain’s catering and hospitality industry is already the country’s fifth largest employer, providing one in every 13 jobs.

This equates to a workforce of 2.4 million and it supports an additional 1.2 million staff indirectly through the supply chain.

Just last month, Sir David Michels, president of the British Hospitality Association, presented a report that based on even the most cautious calculations, forecast UK workforce growth to 2.76 million by 2015 and 3.09 million by 2020. Although there’s no such thing as job security nowadays for

million restoration and refurbishment to

individuals, the Savoy Educational Trust

those working in the sector, the odds of

transform it into a top hotel, wedding and

has been supporting people looking to build

staying salaried are looking good.

conference venue.

and develop careers within the hospitality

As a sector, the jobs on offer within Britain’s

Officially re-opened in September,

industry for more than 50 years. Explains

catering and hospitality industry cover a

Wivenhoe House has 40 suites and rooms,

the trust’s Margaret Georgiou: “The trustees

whole gamut of skill sets from chefing to

including rooms sponsored by Hilton

are constantly searching for new opportunities

customer service, hotel management to

International and Marriott International,

to support the advancement and development

event management, running your own

a new garden wing, a signature restaurant

of education, training and qualifications within

business to climbing the corporate ladder.

for formal dining, a brasserie and

the hospitality industry for today and well into

There are roles to suit a myriad of personalities,

conference facilities.

the future.

CVs, life experiences and life circumstances.

Students studying for degrees in hotel

“They consider a wide range of applications

If you’re not currently committed to a career

management and culinary management

annually for grants and bursaries. There are

perhaps it’s time to give your temp job some

work in all areas of the hotel and its

no restrictions to applying.”

food for thought and look at formalising what

restaurants. It’s fast track study with students

it’s taught you with qualifications that could

expected to achieve their BAs in two

literally be your passport to a fulfilling and

years (three, 15 week terms per year)

successful world of opportunity.

and foundation degrees in 16 months.

Says Wivenhoe’s Jenny Grinter: “The venture

The Next Steps

has significant support from the hospitality industry as the industry needs its next

From NVQs to foundation and honours level

generation of managers to arrive with work

degrees, there are colleges and universities

ready skills. It’s a growth industry with a skills

throughout the UK offering part and full-time

shortage for managers and the sector wants

catering and hospitality courses, which mix

to recruit professionals with the relevant skills

academic study with vocational training.

and experience.”

Entry requirements vary but these

To support the Edge Hotel School, the Savoy

establishments have at least one thing

Educational Trust funded a number of

in common and that is, they’re currently

scholarships for it to award. Lancashire

recruiting their next year’s student intakes.

applicant Freddy Bateman (19) was one of

Among them is the Edge Hotel School,

the lucky recipients, receiving a £3,000

which is unique in that it operates the

grant towards his studies. Says Freddy:

UK’s first hotel school based entirely in a

“I’ve worked in the catering industry since

commercial, luxury country house hotel.

I was 14-years-old from starting in the kitchens

Wivenhoe House, an 18th century Grade II

through to working as a waiter and then a

listed building once painted by Constable,

chef. I really want to be a hotel manager

was used for the original offices and

one day and go on to be someone who is

teaching rooms when the University of

respected within the industry.”

Essex's Colchester campus was established

Through funding awards to educational

in 1964. Now it has just undergone a £10

establishments as well as directly to

36 TAKE 40 TAKE STOCK STOCK MAGAZINE MAGAZINE

For further information on the trust and how to apply for a grant or bursary, visit www.savoyeducationaltrust.org.uk.

For further information on hospitality and catering courses offered by the University of Essex at the Edge Hotel School, log on to www.edgehotelschool.ac.uk.

The Wivenhoe also has a website at www.wivenhoehouse.co.uk.

Special delivery

service It’s not just Postman Pat who is renowned for special deliveries in his iconic red van.

M

any establishments are investing in delivery

ice lollies, the company also tailors its offering according

services and doing so in bespoke vehicles, be

to the season and has cocktails and Pimms in summer

that classic vintage ones or branded modern

and hot chocolate and other winter warmers in winter.

ones. If you need a delivery vehicle, it can pay dividends to invest in a quirky, unique one.

: s t c a f t s a F

nual billion an ated £90 im st e n a d n With atering a Britain’s c y the d a turnover, e lr a dustry is in ty li a it hosp employer, h largest ft fi ’s y tr s. coun ery 13 job one in ev providing

Delivery vans: a multitude of uses Whether it’s offering your food as a takeout option with you delivering it to customers or taking food out to sell from your van, vehicles can generate valuable extra income. Coffee vans have become increasingly popular

Street food With the whole concept of street food becoming popular, you too can embrace it with the help of a bespoke vehicle. Even if you don’t prepare and serve food from the vehicle you can transport already cooked food or dishes to sell.

- everything you need to make hot drinks is inside the van

Branding

and you can just pull up at your chosen location and start

One of the main advantages of a company vehicle is its

selling. Ice cream vans are also coming back in to fashion.

branding potential. Effectively branded, a vehicle can

One company has a vintage ice cream van that they hire

really add to your overall image. Rington’s tea company,

out for weddings, parties, festivals, fetes and fayres. Fully

which delivers nationwide in its iconic black and gold

stocked with delicious luxury ice cream, sorbets and retro

classic vans, is a prime example.

Business Booster

A

The Stock Exchange

TAKE STOCK MAGAZINE 41

\

VAN-FASTIC!

BIG BOYS TOYS

THE CITY FORT VAN New on British roads, the City Fort Van can stop traffic at 50 paces. A futuristic cabin and bold styling are just part of a package that has real appeal for those doing local deliveries or working within the London Congestion Charging Zone.

Electric powered, the aluminium chassis City Fort has a range of up to 75 miles and is easily recharged from any mains point in around eight hours. Developing 5.4hp the 48v three-phase electric motor gives the City Fort a top speed of nearly 30mph and if you need to operate inside closed spaces, zero emissions mean you can whizz around warehouses to your heart's content.

The van has a capacity of 3.3 cubic metres - more than enough for many a business.

The rectangular rear body shape provides

Need a delivery vehicle? Not sure

a superb blank canvas for sign writing - this

what to invest in? Here ‘Take Stock’

to waste the opportunity of telling everyone

looks at two alternatives that will set

Whilst not cheap at £24,000 + vat, you’ll be

you apart from the crowd - and show

Congestion Charges and your purchase is

your care for the environment too!

vehicle grabs attention, so you’ll not want who you are and what you do! happy that there’s no Road Tax to pay, no 100% capital gains deductable. Style - and tax benefits - what more can you ask for?

Not your cup of tea? Need a longer range or something less expensive? ‘Take Stock’ has the answer!

THE MORRIS MINOR VAN The Morris Minor Van has been a

£6,160, whilst Minor Miracles in Devon

British icon for decades and still grabs

have a restored example of the same

attention and smiles when parked up -

vintage on sale at £6,250.

so you’ll definitely want to boost your business by having beautifully sign-written branding side and rear.

Designed by Alec Issigonis, the van variant first went on sale in 1953 with the option of rubber front wings – something many a delivery driver could do with nowadays!

Later variants benefited from a 1098cc engine developing 48hp and carrying capacity was 6cwt in old money, so you’ll not be left behind in traffic, whilst the perfectly adequate brakes encourage a more relaxed driving style.

Specialist garages are dotted around the country, enabling you to purchase a

And once you’ve made your investment you’ll be delighted to find that simple mechanics make servicing a doddle and depreciation is a thing of the past. Indeed, buy wisely and you could easily have an appreciating asset.

Low running costs, bargain insurance rates, Road Fund Licence exempt and a hoot to drive, what are you waiting for? And, at the weekend, you can do a spot of historic vehicle rallying!

restored version for less than £5000 - and

Who says you can’t mix

beautiful examples turn up from time to

business with pleasure?

time in auctions. One ‘Take Stock’ spotted recently was this rebuilt 1970 Morris Minor van, complete with a 1275cc engine - sold

www.dvca.co.uk www.electricpoweredsolutions.co.uk

at Dorset Vintage & Classic Auctions for

www.minormiracles.co.uk

More info at www.bernitopizzaovens.co.uk

42 TAKE STOCK MAGAZINE

TAKE STOCK MAGAZINE 43

If you were to cook something for your Dragons’ Den colleagues what would you cook?

Definitely something simple as I don’t get many opportunities to cook at home so the risk of a disaster would be very real and I don’t think I could bear Duncan’s reaction if it all went horribly wrong. I noticed that there was a recipe on Paul’s website for Toad in the Hole which didn’t look too complicated so perhaps I’d try that.

What’s the worst food you have had to sample on Dragons’ Den? (When people pitch for money) Early on in either series 1 or 2 we had a lady who came on with her recipe for a new breakfast cereal. One of the other Dragons compared it to the seeds at the bottom of a bird cage, you won’t be surprised to know that she didn’t get an offer.

We Grill

From a long line of butchers, Paul Turner was filled with trepidation when he walked into the Dragons’ Den armed with his award-winning sausages.

we never know what we will be seeing next

have the resources and experience within my

and it has meant that I have a portfolio ranging

team to add value and does the person have

It’s hard to beat a great steak especially if it’s

from recycled gift packaging to racing cars

the right mix of passion and pragmatism. Paul

accompanied with a good full bottle of red

and fashion magazines to sausages!

and his business ticked all the boxes.

wine, probably a Burgundy or Pinot Noir.

44 TAKE STOCK MAGAZINE

the possibility. However it was still a strange phone call to make and break the news to my brother that we had a new business partner, and crucially the one that we wanted in Peter.

What’s your top tip for cooking your sausages?

wrapped in streaky bacon is an essential part

Always cook sausages slowly and with care.

of any Christmas dinner.

My preferred method is to gently fry them so

What is your earliest food memory?

- you really can’t beat it.

visiting old friends each time I go to eat.

a problem so we had already discussed

Our Best of British Traditional Pork Sausage

sardines, which was a food hell for me!

a regular there for many years and it's like

then the separation of the business would be

Which of your sausages would go best with a Christmas dinner?

A classic bangers and mash with a rich gravy

butchers in Aldershot, Peter Jones CBE.

I always try to assess whether or not the

We grill Paul

were soon gobbled up by multi-millionaire,

now mentor and part owner of Alf Turner

a hard day with wonderful food. I have been

What do you usually order when eating out?

but his food product and business concept

of Britain’s Best Banger, Paul Turner and his

to wind down with friends or colleagues after

concept I’m reviewing can be scaled up, do I

What would be your signature dish?

Peter Jones. In this issue we grill the winner

restaurant in Mayfair, which is where I love

Never. But that’s the beauty of Dragons’ Den

Paul was more than a little nervous,

entrepreneur and Dragons’ Den regular

I love Ago in LA, but in London it is Scotts

What drew you to investing in Alf Turner?

A

programme was in no doubt that

Money no object - which restaurant and why?

Did you ever think you would become part owner of a butchers in Hampshire?

Being forced to eat a school dinner of

nyone who watched the BBC

We grill Peter

the skins go a golden brown colour and this to approach the supermarkets in a way that had not been tried before. Therefore the application was made to the Dragons’ Den and the rest is now history.

ensures that they are thoroughly cooked and just melt when you bite into them.

What sets British sausages apart from their international alternatives?

What can compete with the Great British

After trying for two years and knocking down

You gave away some of your brother’s shares on the show without him being there. What did he think when he watched the programme?

every barrier that can be placed in front of a

As we are both fans of the programme we

compete with that status.

small producer, I had to think of another way

anticipated that if any Dragon was interested

What made you decide to go on Dragons’ Den?

Banger? It is an icon of the British food industry and is served all over the world as part of the full English Breakfast. No other sausage from any part of the world can

TAKE STOCK MAGAZINE 45

Iced as Nice

I

f our food art feature has inspired

doughs and expert tips on icing and

you to get baking your own biscuits

colouring to inspired themes - eve-

then take a leaf out of Harriet

rything from birthdays and weddings

Hastings' and Sarah Moore's book,

to Christmas and Easter. It's all about

'Biscuiteers Book of Iced Biscuits'.

creating biscuits that taste as beautiful

We have three copies of the book to

as they look.

give away.

Harriet and Sarah are the Biscuiteers

To be in with a chance of winning,

and run their own biscuit boutique in

simply email your answer to the

London's uber fashionable Notting

question below to

Hill. In their book, they give delicious

competitions@takestockmagazine.com

recipes for a variety of flavoured biscuit

by December 31st 2012.

Q: Where will you find the Biscuiteers' biscuit boutique?

competitions Lets Get Serious

Win

For some seriously good inspiration

something containing gluten, a protein

when it comes to catering for dinners

found in wheat, rye and barley.

intolerant to gluten, check out TV chef Phil Vickery's 'Seriously Good!

Gluten-Free Cooking' recipe book.

The book is produced in association with the charity Coeliac UK. It works to raise awareness of gluten intolerance and coeliac disease in which those with the condition suffer an inflammatory response when they eat or drink

The book includes ideas for sweet and savoury dishes that range from everyday comfort foods to show stopping dinner party treats. Three lucky Take Stock readers can win a copy of the book by simply emailing their answer to the question below to competitions@takestockmagazine.com

by December 31st 2012.

Q: Name the protein found in wheat, barley and rye that those with coeliac disease must avoid to stay well.

46TAKE STOCK MAGAZINE

Closing date for all this issue’s competitions: 31st December 2012. Postal entries can be sent to the fabl, 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 47

Christmas

#Raving Every partygoer needs a pick me up every now and then, so Miles' cocktail is a wake up for those looking to dance the night away. This cocktail would be a great

W

hether your customers are #Raving or #Behaving this Christmas, make sure you have a cocktail menu that will satisfy the driver and please the partier. We asked Owain George, Master Mixologist

and General Manager at Scottys Bar, Tignes, France, and Miles Sharples our resident cocktail expert and author of #MilesMixes to come up with their suggestions for Christmas Cocktails sure to please this festive period.

alternative to the after dinner coffee.

Miles Sharples

Mulled wine is a classic tipple over

PICK

the winter months, but those who don't drink can

ME UP

miss out. Owain suggests a hot spiced apple alternative: Owen Jones

Serves: 1-2

#Behaving

THE BIG SPICY APPLE Serves: 6

Apple juice 1.5 litres pressed Maple syrup or honey 4 tbsp Cinnamon sticks 2 to serve Whole cloves 6 Orange peel of 1 Lemon peel of 1 █ Combine the apple and maple syrup in a large pan and place onto a medium heat. █ Place remaining ingredients into a muslin cloth and tie together to form a small spice bag. Place the muslin into the pan with the apple juice. █ Heat the apple juice over a medium heat for 5- 10 minutes, making sure it doesn't come to the boil. █ Once the mixture is piping hot remove from the heat,

Vodka 35ml Chocolate Liqueur 10ml Espresso shot of Milk/cream dash of Sugar syrup 5ml or to taste Martini glass █ Fill a cocktail shaker with plenty of ice.

█ Pour the espresso in and shake until ice cold. █ Prepare your martini glass by filling with ice cubes to ensure the glass is cold. █ Add Vodka, sugar syrup, a dash of milk and chocolate liqueur to the shaker. █ Shake well and strain directly into the martini glass. █ Garnish with chocolate sprinkles and sugar coat the rim of the glass to sweeten.

remove the muslin spice bag and your delicious hot cocktail is ready to serve. █ Place your hot spiced apple into mugs and garnish with a cinnamon stick.

48 TAKE STOCK MAGAZINE

TAKE STOCK MAGAZINE 49

And finally...

Food for Thought

Home for

Christmas?

But before such unpalatable statistics make

your mince pie hard to swallow, you can do something about it and it needn’t cost you a penny.

Between December 23rd and 30th, Crisis at Christmas will be opening 10 centres across London for an expected 3,000 homeless guests, who will be offered companionship, hot meals, warmth and a range of medical and other services to help bring some cheer to their lives. In addition, Crisis Skylight provides all year round, life changing services for homeless people through centres in Oxford, Birmingham, Edinburgh, Newcastle, Liverpool, two centres in London and a further two new centres scheduled to open in Coventry and Sheffield next year.

If you have fresh produce that you anticipate being left over by the time you reach your Christmas shut down, don’t bin it. Instead contact Crisis’ resource manager Neil

H

Kennedy and arrange to donate it to Crisis

ome is where the heart is especially at

at Christmas. Says Neil: “We have an

this time of year. We are bombarded

amazing supporter in the Chiltern Cold

with images of festive families cosying

Storage Group, which stores and delivers

up for a happy Christmas but according to latest statistics, more than 50,000 households across England are officially homeless as repossession rates and unemployment rise.

Of these households, 63% include children.

Add to this the 2,181 people counted as sleeping rough on the country’s streets on any one night – a figure charities such as Shelter and Crisis at Christmas dismiss as ‘just the tip of the iceberg’ – and the picture of seasonal comfort and joy looks a lot less rosy.

50 TAKE STOCK MAGAZINE

donated food to our centres.

“We especially need meat and poultry, but we are grateful for whatever can be spared as we have an increased number of guests to feed this year.”

London-based Hensons Foodservice, which traditionally donates its Christmas dated cheese and dairy products to Crisis, has already also pledged 2,012 beef burgers. In this season of goodwill to all, it’s something to chew over.

To contact Neil, telephone 020 7036 2676 or email neil.kennedy@crisis.org.uk.