Take Stock Magazine - March/April 2013

MARCH/APRIL - £3.00

Your TAKE STOCK magazine

MARCH/APRIL

2013

wHAT’S TRENDING IN 2013 GET YOURself a

'BIG UN'

STAFFING FOR SUCCESS

egg on

easter

WE GRILL Carl Fogarty

CHAMPIONING INDEPENDENT BRITISH CATERING

Visit us online

TAKE STOCK

www.takestockmagazine.com

Hi &

welcome...

I’ve been reading a lot lately about the continuing trend toward casual dining. Traditionally the preserve of pubs and MacDonald’s, the rise of the branded restaurant chain is putting independents under increasing pressure.

Follow us on

Tweet us @ takestockmag

Here at Take Stock we will continue to bring

not to have to bother to dress for dinner

you as many business boosting ideas as

- and we need to be reaping the benefits.

we can, as well as advice from experts to

We've some great ideas for you on page 26,

support you in these competitive times.

in our food to go feature. And there is much

We’ve a special feature on how to give

we can learn from the successful branded

great customer service on page 42, inspiring

chains, not least in the area of marketing.

guidance on menu planning and details of

People are risk averse, particularly when

all the trends in 2013, which may help you

money is tight. They want to know that if they

to make your place stand out from the crowd.

choose to spend their hard earned cash on a

A brand new feature for this issue is the 'mag

meal out, it will not be wasted. They want to

in a minute' on page 9. We love it - let us

know that they can rely on an establishment

know what you think!

for quality and value for money. Consistency is critical. Visible online feedback channels will give prospective customers the comfort they need to visit your establishment. I would also recommend the heavy promotion of fresh ingredients and provenance.

The branded chains like Nando’s are

Enjoy the read...

Your TAKE STOCK magazine

MARCH/APRIL - £3.00

Casual dining is the future - it’s just so easy

MARCH/APRIL

2013

wHAT'S TRENDING

IN 2013

egg on

easter

STAFFING FOR SUCCESS

GET YOURself a

'BIG UN' WE GRILL Carl Fogarty

CHAMPIONING INDEPENDENT BRITISH CATERING

Published by the fabl.

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

particularly good at marketing and have seriously lifted their game on social marketing, customer engagement, loyalty and reward schemes. We need to learn from them.

Editor Mags Walker News and Features Rebecca Cooper Julie Frankland Chris Tate Hazel Rycroft Jack Walker Emma Sharples David Jackson

Art Director Richard Smith Digital Director Martin Kersey Brand Liaison Nick Halliday David Jackson Social Media Miles Sharples

Take stock magazine 03

28

Contents Food and Drink Afternoon Tea

23

Egg on Easter

24 - 25

Snacking

26 - 27

Spring into Action

28 - 29

Who's Eating all the Pies?

25 22

23

Supping Up Spring

39 44 - 45

Features It's Show Time Mum's the Word

14 - 15 23

What's Hot and What's Not?

30 - 32

Change for Change's Sake?

34 - 35

Waste not, want not:

31

30

A Sustainable Future

36

Reaching for the Stars

37

Family Business Tapping into Trends Allison Whitmarsh - ProperMaid What's New for Spring?

10 11 12 - 13

Wholesaler News:

10 04 Take stock magazine

New Products and logo for Fairway

16

New Livery for Hensons

17

Kick off Breakfast

17

Sweet Treats

17

Today's - Together we are Stronger

18 - 21

13

48

Fun We Grill Carl Fogarty

46 - 47

Every Issue Calendar The Mag in a Minute

45

6-7 9

The Stock Market - What's New for Spring 12 - 13 The Stock Exchange - Customer Service

42 - 43

Big Boys Toys - Ducati

48 - 49

Food for Thought

50

Recipes Simnel Cake Cupcakes

24

Hot Cross Buns

25

Hunter's Sandwich

27

Wild Garlic Pesto

29

Thai Spiced Chicken and Coconut Broth

33

Shrewsbury Pie

39

Manchester Tart

39

Spring Cocktails

45

46 11 Take stock magazine 05

Calendar 5-6 5-6 Mar

Mar

Food Technology and Innovation Forum The 11th Annual World Food Technology and Innovation Forum brings together the world leaders in food research and development, food innovation, marketing and food technology to debate, and shape the future of the food industry. www.foodinnovate.com

Northern Restaurant and Bar Show - Manchester Central The two day show will welcome trade-only exhibitors and visitors including brewers, hoteliers, publicans, catering suppliers, chefs, restaurateurs and bartenders from across the north of England. www.northernrestaurantandbar.co.uk

4-10

10

BRITISH PIE WEEK

Mothering Sunday

Mar

Mar

See 'Who 's eating all the pies' on page 39

See our Mothers Day recipe suggestions on page 23

www.britishpieweek.co.uk

15-17

Mar

The Edible Garden Show - Stoneleigh Park, Warwickshire

17

Mar

st patricks day

The Edible Garden Show has firmly established itself in the gardening world events calendar after more than 13,000 visitors attended the grow-your-own extravaganza. www.theediblegardenshow.co.uk

17-20

Mar

The International Food and Drink Event - Excel, London IFE is the UK’s largest and most respected food and drink trade event. Whether you’re looking to meet new buyers or present your new products to existing clients, exhibiting at IFE gives you the opportunity to engage with your target audience face-to-face. www.ife.co.uk

06 Take stock magazine

18-24

Mar

Bacon Connisseurs Week The campaign aims to get people experimenting with bacon in new and exciting ways and to recognise Red Tractor bacon as a quality meat people can trust. lovepork.co.uk

MAR - APR 29

1

Mar

Apr

Good Friday

Easter Monday

31

We've got an Easter special on pages 24 - 25.

Mar

Easter Sunday

7-8

19

Natural and Organic Products Europe - London Olympia

national garlic day

Apr

Apr

The UK’s only trade show that brings together the entire natural, organic and speciality food industry every year.

The UK’s only trade show that brings together the entire natural, organic and speciality food industry every year.

www.naturalproducts.co.uk

www.naturalproducts.co.uk

22-28

23

Allergy awareness week

St George’s Day

Apr

Apr

www.takestockmagazine.com/2012/11/ catering-for-coeliac-disease

25-28

Apr

The London Coffee Festival - London Olympia The London Coffee Festival welcomes coffee lovers and foodies, professional baristas, coffee shop owners and industry experts, who all gather for the UK’s most inspiring and dynamic celebration of coffee and food culture.

Know of an event which should be in our calendar?

Get in touch by emailing editor@takestockmagazine.com

www.londoncoffeefestival.com

Take stock magazine 07

Launched in 1983 - celebrating our 30th birthday Diet Coke is the Number 1 selling Diet Cola Diet Coke 330ml sells at least 15 times more than its’ main competitor in Impulse*

*Source: Nielsen scantrack data to WE 03.11.12 ©2012 The Coca-Cola Company. All Rights Reserved. Diet Coke is registered trademark of The Coca-Cola Company.

9025

2013

NORTHERN RESTAURANT & BAR 2013 5+6 March Manchester Central

With star names such as Simon Rogan and Aldo Zilli cooking in the Chef Live theatre, and 200 exhibitors supplying everything from artisan regional produce to major kit and equipment, at NRB you’ll find ideas and inspiration to whet your appetite and improve your margin.

Whether you are an award-winning chef, a globetrotting bartender, or the decision-maker for a multimillion pound hospitality business this is the Northern show where the big names come to you.

Register for your free ticket today www.northernrestaurantandbar.co.uk @nrbmanchester www.facebook.com /nrbmanchester

News from around the family Total foodservice sponsor breakfast clubs

Flora Tea Product News

Christmas Dinner Cake

Hensons livery

The mag in a minute Mothers day Did you know Mothers day is celebrated at different times all over the world

March in the UK February in Norway June in Kenya August in Thailand May in America

Let's get multicultural!

Quote of the Issue Courtesy of Carl Fogarty Q: Best Kitchen Gadget?

A: My Wife

SECRETS MENU SUCCESS Keep 5 or 6 bestsellers Regularly update specials boarD for: Trends Special Occasions Seasonal Ingredients

7

tonnes scraped off plates

Our top 10

trends in 2013 1

Wellthy

2

Casual Dining

3

Scandanavian

4

Gourmet Cocktails

5

Craft Beers

6

Natural

7

Eater-tainment

8

Local Sourcing

9

Flexetarians

10 Nostalgia

Sustainability

½ kilo

food per diner binned annually in UK

=21 tonnes of food

'Bring back the doggie bag' Take stock magazine 09

Wayne Roddis, Philip Barden & Richard Dunn

Tapping into Trends Expansion despite the recession: we look at the trio who are bucking the trend and expanding their business by putting provenance and quality at the very heart of what they do.

will be tough but they have confidence in

example Northern Taps offers more

the quality of their food and believe it will

sharing and snacking platters to reflect the

see them through.

more casual dining needs of its customers.

Called Northern Taps, the new restaurant

Northern Taps is also more about drinks,

opened in December last year and

offering a variety of ales and ciders. The

experienced a strong Christmas period.

overall branding of the establishment is a

Unlike Mustard and Punch, it opens all

‘kitchen, ale and cider house,’ and to capture

ayne Roddis, Philip Barden and

day, not just in the evenings and offers the

the daytime town centre passing trade, the

Richard Dunn knew they had

same type of food with a slight twist. For

venue offers a wide range of hot drinks.

W

found a winning formula with

their restaurant, Mustard and Punch on the outskirts of Huddersfield. The bistro style restaurant has thrived since its opening in 2001 by offering locally sourced food at reasonable prices. So when a property became available in the heart of Huddersfield, the trio couldn’t resist the urge to replicate their offering and bring good, local food to people in the centre of town.

The partners knew it would be tricky considering the current economic climate but knew they couldn’t let the opportunity pass them by. Says Wayne, “ when you are confident in your product you just have to go for it. Otherwise you’ll regret it. The opportunity came up in the right location and we would have kicked ourselves if we had turned it down and then watched someone else take it.”

The building is fabulous: a grade 2 listed building which the boys have restored to its former glory, installing a kitchen and exposing fantastic original features.

All three have no illusions that this year 10 Take stock magazine

All produce is sourced locally from farms and breweries around the area.

Customer profiles

Proof is in the pudding ...or at least, the cake, for ProperMaid before both Deborah and Theo Paphitis made me an offer.”

Continued Allison: “I decided to go with Deborah because Theo wanted a 40 per cent stake in the business although he offered me double Deborah’s investment.”

Besides the money, Deborah has also put Allison in touch with a team of business experts to help her plan her growth strategy.

Back in Huddersfield, Allison has just launched a Valentine cake made with passion fruit and sweet potato and a beetroot infused tie-dye cake. She is also working on plans for a lower fat range.

Icing on the cake: Allison (right) welcomes Dragon Deborah Meaden to ProperMaid with a lemon and poppy seed cake

P

roperMaid is the brainchild of former

Appearing on the Dragons’ Den Christmas

school dinner lady and mum-of-two

special, which was broadcast on December

Allison Whitmarsh. Allison founded the

23rd, was the icing on the cake for Allison.

Huddersfield-based company, which sells

Deborah’s money has enabled her to

traditionally made, additive and preservative

buy additional ovens, a £10,000 cutting

free cakes, cupcakes, tray bakes and biscuits

machine to supply cakes pre-sliced and a

with a twist, in her home kitchen just four

wrapping machine.

years ago.

Of her TV debut, Allison said: “I had

After six months of working from home

three minutes to tell the Dragons all about

and having sold her goodies at local famers’

ProperMaid and how we bake traditional

markets and food festivals, Allison’s growing

cakes but give extra value with some unusual

order book led her to converting a retail unit

added ingredients. Our cake range includes

into a bakery to keep up with demand. A

a courgette and lime cake, beetroot and

second move to a converted spinning mill

chocolate cake, a liquorice cake decorated

Explains Allison, who now employs 13

came 18 months ago, but over Christmas,

with Liquorice All Sorts, and a Dandelion and

fellow lady bakers and a deliveryman: “I

Allison’s recipe for success was given an

Burdock cake, which won a Gold Star in the

couldn’t have dreamt four years ago when

extra ingredient when BBC Dragon Deborah

2012 Great Taste Awards.

I baked my first cake for a customer in my

Meaden agreed a 25 per cent slice of the

“I had actually been invited on to the show

home kitchen that in 2012 I’d have two

business in return for £50,000 worth

after its researchers discovered we were

Dragons vying to invest in my business! I’m

of investment.

supplying a Christmas Dinner Cake, which

extremely proud of our brand and everyone

contains all the trimmings minus the turkey,

in the ProperMaid team for helping to make

to one of our deli customers. It was this cake

this possible.

I took on the show and which the Dragons

ProperMaid has come a long way in a

sampled. The cake is basically a carrot cake

relatively short period of time and with

but as well as carrots includes parsnips,

Deborah on board who knows how high

cranberries, sprouts, Christmas spices and

our cakes will rise!”

chestnuts. The Dragons loved it, but I was

ProperMaid is available from Total Foodservice's

left standing in front of them for 20 minutes

Huddersfield and Clitheroe depots.

Allison’s Dragons’ Den winning Christmas Dinner Cake

Take stock magazine 11

The Stock Market:

What’s new for spring?

Easy Peka potatoes P

eka is making life easy with the launch of two new products for chefs. With their Gratin and Rösti Rolls, chefs of

any ability can create plate worthy potatoes.

As easy as one, two, three - all you need to do is remove the packaging, cut into 2cm slices, adding grated cheese to the Gratin version, and either cook in the oven at 200c for 20 minutes (Gratin) or fry in a pan for five minutes (Rösti).

The Gratin can also be microwaved for a quick side dish - you will need to allow one minute for every 100g in a 750w oven, then just grill until golden and serve.

Call your wholesaler for details.

Heinz

Spices Up its

Solving a pesky pastry problem

M

aking pastry can be time

There are three different types of pastry,

consuming and a bad batch

including short crust, butter sweet and suet.

can harm a business’ reputation.

The mix can also be used as a crumble topping.

Sachets

H

einz has introduced two new innovation led sauces to its front of house range of sachets.

Classic Burger, with notes of dill and mustard, is a great accompaniment to burgers.

Firecracker, a fiery tomato and chipotle

But not any longer! The Pastry Room has

Developed by experienced pastry chefs

launched Freeze and Flow pastry crumb - a

from classical recipes using natural British

quick and easy solution to any pastry problem.

ingredients, the mix produces a consistent

All you need to do is add water to the frozen

product no matter what the skill levels you

crumb, stir and roll. No resting is required

have in your kitchen.

For more information on the product

and just one kg of mix can make 1.444kg

For more information on the product,

go to www.heinzfoodservice.co.uk or

of finished pastry.

go to www.thepastryroom.co.uk.

10 Take stock magazine 12

chilli sauce with a smokey flavour, is perfect for chicken wings, Mexican wraps or adding a kick to chips.

contact your local wholesaler.

Blooming Lovely

Ice Cream

goes Gourmet

S

wiss ice cream brand Mövenpick has launched a new gourmet ice cream flavour inspired by the cuisine of

Oceania (Polynesia). Macadamia Dulce

W

ith eatertainment set to make a

tea leaves (green tea) with selected dried

big impact this year, Flora Tea’s

aromatic flowers forming a tea ball or heart.

products are sure to make a

Once placed in boiling water the ball reveals

huge impression on your customers - and

its secret centre, blooming into an artistic

more importantly improve your bottom line.

and captivating flower display with an

The profitability of tea shouldn’t be

enriching taste.

underestimated as it accounts for seven out

With ten premier flowering teas, your

of 10 hot drinks consumed. And with only 46

customers can choose from a number of

per cent of tea drinkers consuming ‘normal’

options, and are sure to be impressed.

tea out of home, it’s crucial that customers

The product won best new products award

are offered something different.

2011 and The Great Taste Three Gold Stars

These teas definitely fall into this category.

Award 2011.

Hand-crafted from flowers and teas, all

For more information go to

flowering teas are hand-tied individual

www.floratea.co.uk.

de Leche is a vanilla-based product, featuring caramel sauce and caramelised macadamia nuts.

The flavour joins the company’s range of luxury ice creams and is designed to be eaten on its own or as an accompaniment to desserts.

“In what we believe to be a first for the UK market, we have combined creamy dulce de leche with sweet and crunchy macadamia, creating a delicious contrast of textures and flavours,” said Julia Jones, head of customer marketing, Mövenpick Ice Cream.

“The combination of macadamia and caramel are inspired by the cuisine of Oceania, where these ingredients are very popular.

Herbs get a grilling

I

n response to the recent growth in

South Brown Sugar, Montreal Steak,

grilling as a cooking technique, as well as

Smokey Texan) or adjustable grinders

the surge on menus of flavours from the

(Punchy Peppercorn, Herb Fusion, Garlic

American grill, McCormick has launched its

and Herb Twist) from this month. Recipes

Schwartz Grill Mates range into foodservice.

and more information can be found at

The products are available in jars (Deep

www.mccormickfs.co.uk.

Their sweetness is delightfully offset by the vanilla base - an ingredient currently in demand among chefs - which we make from Madagascan vanilla pods.

“Together, these ingredients lend an exotic twist to this indulgent product, helping chefs tap into the current consumer trend for ethnic food across their menus.”

The new flavour is free from artificial additives, flavourings and colours and is suitable for vegetarians. The product is available in 2.4 litre tubs.

Take stock magazine 13

It's showtime Take Stock takes a look at the forthcoming restaurant and bar show and offers a retrospective on the hospitality show held earlier this year.

Pride and Produce

T

he North’s leading hospitality trade show, Northern Restaurant & Bar (NRB), will return to Manchester

Central from 5 to 6 March 2013 and will welcome leading chefs, Simon Rogan and Aldo Zilli, to its popular Chef Live theatre.

The trade-only show is expected to attract around 6,000 visitors over two days including restaurateurs, chefs, deli owners, hoteliers, publicans and bartenders from across the north of England. The Take Stock team will be there in force too, so come and say hello!

The NRB Top 50 Organisers of this year’s event will also be announcing the second annual NRB Top 50 line-up. The list will honour 50 individuals from influential operators in the north of England. New for 2013 will be three special achievement winners who will be announced live on the first day of the show.

Those selected will be chosen based on their successes, achievements and their impact on the northern hospitality industry.

Northern Restaurant & Bar’s managing director, Thom Hetherington, said: “We’re

Food focus

delighted that this year’s NRB is able to host

The Chef Live cookery theatre will be hosting

the total number of food, drink and catering

big name chefs including Simon Rogan of l’Enclume and Roganic; Aldo Zilli of San Carlo Cicchetti; Aiden Byrne of Manchester House; Steven Doherty of Lakeland Cafe and Dave Mooney of The Lord Binning and The Old Sessions House.

The show’s Fine Food Village will be dedicated to local and regional producers of the highest quality and, in partnership with Game to Eat, will feature a special section promoting wild British game meat. Game to Eat will be giving butchery technique demonstrations and there will be an appearance by a UK BBQ champion.

an additional 50 exhibitor stands bringing

Manchester’s Socio Rehab will be adding a touch of magic with a little help from their friends, Almost Famous Burgers.

From Belgian beers to Japanese wine, the Grape & Grain theatre will host tutored tastings of wines and beers from around the world. This will also house ‘Port Street Beer House presents Meet the Brewer' sessions, in which the brains behind the award-winning bar will showcase some of their favourite craft beers.

NRB also acts as a hub for a number of satellite events including hosting major launches for Hotel Future - the national training academy, and industry charities Hospitality Action and Action Against Hunger.

suppliers at this, the twelfth NRB, to 200. Our stellar line-up of chefs and drinks experts will provide visitors with an inspiring programme of events which will marry perfectly with our brilliant suppliers and producers, creating what we hope will be our best show yet.

“The North has impressive industry credentials to support such a show with 42 per cent of all hospitality establishments based here and a £14 billion turnover meaning NRB is, for thousands in the business, a must-see event for networking, sourcing and inspiration.”

As well as being a hotspot for hospitality

Drinks highlights

networking, NRB will host emerging artisan

For bartenders looking to learn new skills

For further information about

producers and premium brands all under one

and discover new drinks, the Liquor Theatre

visiting NRB 2013, go to

roof, giving visitors the opportunity to explore

will be a must-see. Curated by Dave

www.northernrestaurantandbar.co.uk

everything from the latest microbrewery

Marsland, the Drinks Enthusiast, visitors

or follow on Facebook

craft ales, award winning meats, cheeses

will have the chance to watch demonstrations

www.facebook.com

and wines through to epos systems and

and competitions, and sample the latest

nrbmanchester and Twitter

the finest tableware.

spirit brands in the adjacent Spirit Room.

@nrbmanchester

14 Take stock magazine

feature

Rational cookery demonstration

Andrew Lamb of The Pastry Room

& the one that was

V

isitors to this year’s Big Hospitality

Said the show’s Toby Wand: "Of the

Show were left with plenty to chew

exhibitors, more than 100 formed the

over, as organisers attempted to

Catering Equipment Hub to provide a

provide everyone with at least one insight

comprehensive overview of the commercial

or good idea to take away to their own

kitchen product market. As part of it, new

business, from each of the show’s

launches in the equipment arena were

various elements.

demonstrated at the Innovation Zone at

With over 350 exhibitors and a line-up

its heartland."

of speakers and mentors from the BBC’s

The latest in furniture, soft furnishings and

‘The Restaurant’, Grand Union Bars, Pret a

tableware featured in the Interiors section

Manger, Farrow & Ball and the Great British

where the focus was front of house. It had

Menu among others, the Big Hospitality

its own Design Inspiration Stage with a

Show has become the bi-annual trade event

programme covering trends across all

for showcasing the cutting edge of food

sectors from boutique hotels to bar design.

and drink, catering equipment, interior

Said its curator Stirling Johnson:

design, tableware and technology. It also

"Competition for each consumer pound is

played host to the international culinary

so fierce nowadays that great design can

competition, Salon Culinaire.

really set your offering apart from the rest."

Take stock magazine 15

New products and a new logo for Fairway

F

airway Foodservice has given its logo a

logo change comes as part of a re-branding

facelift. While keeping the famous red and

project which will see packaging, marketing

blue, the running man has disappeared

literature and the website being redeveloped.

into the distance and a new bolder font has replaced the old one. Richard Ellison, Marketing and Administration Manager commented, "we never intended to make any major changes, just a few tweaks as it is important we keep our 30 year identity." The

Sausage

Rolls

I

t’s all in the pastry! Sausage rolls -one of

the UK's most popular hand-held snacks gets a make-over from Fairway.

Fairway foodservice have enhanced their

Mixed Traybakes

F

sausage roll by concentrating on the puff pastry. By incorporating a deep scoring, their rolls now have a consistent, quality look combined with a crispy texture. The development team at Fairway have ensured

airway have also launched the

homemade secret caramel and Irish oats and

the pastry isn’t too flaky though - taste tests

Brodericks Brothers tray bakes.

butter. The bakes come in 95g portion sizes

have ensured the pastry won’t flake too much

Synonymous with quality, all the tray

and include 6 flavours: Rocky Road, Caramel

and end up falling off the sausage meat when

bake slices are handmade to the highest

Nut Brownie, Caramel Slice, Chocolate

bitten in to. Only the best pork meat is used

standard with only the finest ingredients

Tiffin Slice, Chocolate Brownie and White

too - the filling has a clean declaration from

including Belgian chocolate, their own

Chocolate peanut heaven.

quality cuts of pork meat.

Mixed Cupcakes

F

airway foodservice has launched new

The mixed cupcake selection contains four

Irish-produced desserts – Inas cupcakes.

of its best selling handmade cupcakes in

All handmade and handcrafted with only

90g portion sizes: Lemon Drizzle, Red

the best ingredients, Inas cakes are renowned

Velvet, Strawberry and Chocolate.

for their quality and great taste and wacky, humourous packaging.

Speak to your wholesaler for details of all Fairway own label products quoting TS5.

16 Take stock magazine

WHOLESALER NEWS

020 7609 2299 hen son. co.uk Henson Foods Ltd. 30 - 40 Vale Royal, London N7 9AP 020 7609 2299

Dean Hoyle, Andy Booth & Total Foodservice's Managing Director Simon Howarth

New Livery for

Hensons Hensons is to launch a new look this spring which, whilst updating its image, also pays homage to its heritage.

T

he smart rebrand will feature across its

producer of salt beef and gourmet burgers.

delivery fleet as well as all its signage

Hensons makes fresh burgers daily using

and printed materials.

only Angus and UK beef, which guarantees

Kick off

Breakfast

The new logo, which focuses on the letter

complete traceability from farm to fork, to a

‘H’ as a visually strong brand mark, also

range of bespoke recipes for wholesale and

comes with a new strapline, ‘We love Good

restaurant clients. It sponsors a dedicated

Food’, which encapsulates the company’s

website, www.saltbeef.com, to promote

ethos on quality, and appears above the

salt beef.

date of the company’s foundation.

As well as supplying catering businesses

Hensons, which is now based in London’s

across the South East, the company also

T

Kings Cross, was established in 1895 in the

manufactures and imports speciality

five schools in the Huddersfield area.

capital’s famous Smithfield meat market and

products, such as salt beef and Continental

The 'Early Kick-Off' breakfast scheme

has been involved in the meat trade ever

produce, which it then sells to wholesalers

will run for the rest of the academic year,

since, most recently as a catering butcher and

across the country. www.henson.co.uk

and has been made possible by Total

Sweet Treats

W

otal Foodservice is backing the Huddersfield Town Football Club initiative to provide free healthy

morning meals to around 50 children at

Foodservice and other Huddersfield Town partners.

Total Foodservice are using their extensive network of contacts to source the healthy and nutritious breakfast ingredients, which include: fruits, grains, dairy products and

hen looking for a sticky toffee

also stocked by Harvey Nicholls and Fortnum

protein rich foods.

pudding supplier, you have

& Mason.

Huddersfield Town are delivering this food

to go to the 'home' of the

dessert - Cartmel, Cumbria. At least that was the reasoning behind a very successful food pairing.

For more information on the products go to www.cartmelvillageshop.co.uk or contact JMP Foodservice.

free of charge to the schools and another partner - Kirklees College, is offering teachers and parents complementary NVQ courses in food preparation and hygiene.

JMP Foodservice has been working with

Maria Moriarty, Marketing Director of Total

Cartmel Sticky Toffee Pudding Company

Foodservice, commented: “The Huddersfield

for the last five years.

Town Foundation does excellent work to

The homemade desserts are supplied to

support the local community and this project

JMP customers in 150g catering portions, in

is something we felt incredibly important

four flavours: sticky toffee pudding, sticky

to be part of, as we have the network and

chocolate pudding, sticky ginger pudding

logistics to really make a difference. With

and tangy lemon drizzle sponge.

recent statistics showing us that 83% of teachers

With well-known fans including Rick Stein,

across the UK see evidence of hungry children

Nigella Lawson, Jean-Christophe Novelli and

in their class, it reinforces just how essential

Anthony Worrall Thompson, the products are

and needed a project like this is.”

Take stock magazine 17

Together we are Stronger Bill Laird

Your foodservice company is a member of the Today’s Group. Established nearly 30 years ago, Today’s has grown to become the UK’s largest buying group with over 250 members and a combined turnover of £5 billion.

B

ut, there’s no resting on its laurels.

Instead, in an increasingly challenging and changing marketplace, Today’s

18 Take stock magazine

Today’s: Food for Thought Last year, the Today’s Group, which is a

believes it has found the key to unlocking

member owned business and so belongs

untapped potential in the foodservice arena.

in part to your supplier, celebrated its Silver

Too many cooks may spoil the broth, but

Jubilee - although its foodservice arm dates

there’s strength in numbers when it comes

back to 1985.

to you profiting from your supplier’s

Trading figures for 2012 showed that despite

membership of the Today’s group.

the country heading towards a triple dip

At the group’s 2013 annual conference to

recession, Today’s had grown ahead of the

be held in Berlin in early March, Matthew

market at +3% in value and +1% in volume.

Oxley - Today’s Foodservice Trading

The majority of its 56 foodservice suppliers

Director will challenge supplier delegates

saw sales grow ahead of the market in 2012,

to work together for greater success. Says

taking share from national operators such

Matthew: “I believe that by working together,

as Brake and 3663. Your supplier has the

we will achieve more. By having a combined

advantage of local market knowledge.

approach, we will maximise the extensive

Within Today’s, a typical foodservice supplier

buying power of the total group, all working

offers a 'day one for day two' delivery service

as one to drive down the TRUE cost of goods

with an average 98% service level. Even the

- not just in terms of cost price, but hidden

likes of Tesco, ASDA and John Lewis can’t

costs too.”

offer such outstanding levels of service.

Foodservice market forecast to grow to

50 billion by

2017

out of

meals

are eaten out of home

Independent caterers represent

>50%

of its market

there are

226,000 of us eat out every month

independent catering establishments in the uk

Today’s Economy

A

ccording to latest data (Him! and

number of stall, cart, van and trailer 'street

(OHH) market’s best performers - quick serve

Allegra), the total foodservice market

food' vendors. It is estimated that one in nine

restaurants such as McDonalds, Subway

in this country is worth an annual

meals is now eaten out of the home, with

and a return to popularity of American style

£42 billion and is forecast to grow to £50

34% of all adults buying a take-out lunch.

diners (TGI Fridays recently announced a

billion by 2017. The independents’ share,

One in three of us eat out every month - a

number of new UK restaurants). This has

the category into which your supplier falls,

figure that has not changed over the last

created a plethora of good 'Me Too'

is an annual £27.2 billion.

couple of years, despite the failing economy.

independents, which foodservice suppliers

There are more than 226,000 independent

However, what has changed is the consumer

like yours, through their local knowledge and

catering establishments in the UK, ranging

demand for value with a quality proposition.

the flexibility that being on hand affords, can

from pubs to coffee shops and an increasing

This is reflected in the eating Out of Home

help become established.

Take stock magazine 19

Wild boar sausages

Building Loyalty & Driving Frequency

A

long with other Today’s Group

Adapting to Market Trends

W

hile frequency of dining out

What consumers see in supermarkets and

remains steadfast, consumer

on TV cookery programmes they want to

spend has fallen. As you may

try when eating out - which is why Today’s

know only too well, diners might now cut

group members now supply chorizo burgers,

out a course, have a glass instead of a

wild boar sausages and vegetarian fish and

bottle of wine and opt to share a pudding.

chips with Halloumi!

As a Today’s member, your supplier is

Your supplier can also help you make the

working to help its customers adapt to

most of impulse lines such as confectionery,

these trends, by supporting outlets that

soft drinks, crisps and snacks, which is an area

wish to cater for cheaper eating out

of growth. Don’t forget to ask them about

occasions such as breakfast and afternoon

how best to exploit this traditional retail

tea, as well as pubs that want to offer

grocery market.

take-away food.

It has also supported the growing use of discount vouchers and meal deals, by offering you and other customers regular, strong promotions.

Menu innovation - with a concentration on new cuisines and healthy dishes - is another area that has helped maintain consumer interest in eating out during the recession.

Your supplier, in line with other Today’s members, has worked hard - not only to meet greater demand for quality produce, but to also improve its offerings to enable you and the other eateries it supplies, as you endeavour to stand out from the crowd.

20 Take stock magazine

members, your supplier is busy working to identify areas of

growth and to embrace new technologies.

Social media platforms such as Twitter and Facebook are now used by more than 50% of chefs. They have become a marketing tool for communicating offers of the day, food trends and a source of real time recipe ideas based on daily stock availability. With 35 million users, social networking sites now account for a quarter of the time spent online in the UK. So, if you’re not already making the most of these platforms, ask your supplier for help.

However, not everyone wants to stare at an electronic device, especially when relaxing after a hard days work. It is for that reason Today’s is a proud supporter of Take Stock magazine - which if you’re reading this, you’re holding a copy of.

Take Stock is your magazine, reinforcing The Today’s Group and its member’s commitment to providing you with the very best in information, promotions, price and service.

Enjoy the read!

Today's: Own Brand Specialist

T

oday’s own catering brand label, Kitchen King, has undergone a re-design and a number of new lines have been introduced. It represents great value.

As a Today’s group member, your supplier offers other Today’s own brands from bleach to biscuits under its Essentials, Select and Blue Stone labels. Ask your sales representative for details.

Take stock magazine 21

MAGGI® Gravy Mix creates authentic, great tasting gravies

MAGGI® Rich & Rustic made with sun ripened tomatoes

Serving suggestion

• Range is Responsibility Deal Salt compliant • Available in 3 variants - Original, Golden and Vegetarian • Vegetarian gravy also has no added MSG or artificial colours Varient Original Vegetarian Original Golden

Pack size 2 x 1.7kg 2 x 2kg 2 x 2kg

Yield per pack 26 litres 30 litres 30 litres

Great tasting instant MAGGI® Mashed Potato

Serving suggestion

• A premium tomato sauce made with sun ripened tomatoes, onions, garlic and herbs • Perfect with pasta, as pizza topping, in stews and casseroles, use as salsa, in curries • Gluten free, responsibility deal salt compliant, no added MSG • Available in 800g tin

MAGGI® Coconut Milk Powder Mix, made from the finest Sri-Lankan coconuts

Serving suggestion

• Premium dehydrated coconut milk powder • Responsibility Deal salt compliant

• Premium dehydrated coconut milk powder • Dissolves easily once dispersed into water/sauce

• Hot and cold application • Quick and easy to prepare

• Ideal to use in curries, soups, sauces, desserts and drinks • 1kg pack yield makes 5 litres of coconut milk

visit www.maggi.co.uk

feature

Mum’s the Word

T

here’s no point keeping mum in the hospitality industry when there’s a celebration in the offing. Instead, use

it to boost business by creating a special menu to mark it. Now’s the time to start advertising your 2013 Mother's Day offering (Mother's Day falls on Sunday, March 10th). What could be simpler than serving a scrumptious afternoon tea on and around the day for all the family to enjoy together?

Traditional Afternoon Tea Menu n A selection of freshly prepared, crust-less finger sandwiches (cucumber, egg mayonnaise with cress, smoked salmon with cream cheese, Coronation chicken, ham and mustard) n Warm scones with clotted cream and preserves n A variety of home-made cakes and pastries n Choice of teas (Assam, Earl Grey, Darjeeling, Lapsang Souchong). You might also like to add the option of a glass of Champagne or a specially created cocktail (see page 45) into the menu for an additional charge.

Mother's Day What is Afternoon Tea?

Mother's Day is celebrated throughout the

American holiday, such as giving mums cards

world, but not always at the same time. The

and gifts and bringing her breakfast in bed.

Norwegians celebrate it in February, while

This is what has happened in our country.

the Kenyans wait until June and the Thais

Back in the 16th century, it had become

The ritual of afternoon tea became

until August. Mother's Day as we know it

tradition for everyone in Britain and Ireland

popular in Britain in the early 1840s

today is a 20th century American invention.

to make an annual visit to the church of their

when it was taken up by Queen Victoria.

In 1914, President Woodrow Wilson made the

mother on the fourth Sunday in Lent. As a

It evolved among society ladies to

second Sunday of May an official national

result of this, most mothers were therefore

stem hunger pangs while waiting for

holiday following a campaign by Anna Jarvis,

reunited with their children on this day as

their evening meal (dinner) that in

of Grafton, West Virginia, who wanted a

even young apprentices and young girls in

these higher echelons of society

recognised celebration of all mothers in

service were released by their masters to

wasn’t served until 8 p.m. at the earliest.

memory of her own mum.

observe the ritual. The day became known

Nowadays, it’s usually enjoyed to

Some countries already had celebrations

as Mothering Sunday but the influence of the

mark a special occasion.

honouring motherhood that were rooted in

American Mother's Day means that now, its

religion, history or legend. These celebrations

religious roots have largely been forgotten.

then evolved to take on characteristics of the Take stock magazine 23

Egg on Easter Egg on a full reservations book

this Easter by tempting potential customers with your offering now.

Simnel Cake Cupcakes Delicious mini fruit cakes with a layer of marzipan running through the centre.

Makes 12

Ingredients Marzipan 450g Caster sugar 275g Sunflower oil 150ml Honey 50g Vanilla extract 1 tsp Full fat cream cheese 75g Eggs medium 4 Currants 150g Raisins 75g Plain flour 200g Baking powder 2 tsp Mixed spice 2 tsp Icing sugar for rolling

Method n Place 12 paper muffin cases in a muffin tray and pre-heat oven to 180C/350F/Gas 4. n Roll marzipan out and cut 12 discs about 5cm in diameter and 12 about 6cm in diameter and stack to one side. n Beat the sugar, oil, honey and cream cheese in a bowl until smooth then beat in the eggs until thoroughly mixed. Stir in the currants and raisins, then sift in the flour, baking powder and mixed spice and stir well. n Spoon about 1-2cm of mixture in

G

each muffin case and top with the

ood Friday, the start of the Easter

the four seasons. By medieval times,

weekend, falls on March 29th,

Christians had taken over the tradition,

which means we’ve had quite a

baking and eating the buns on Good Friday.

wait for our first Bank Holiday since the

For them, the buns’ rotundity was symbolic

festive season. It also means spring has

of the stone used to seal the entrance to

sprung, so hopefully some fine weather

Jesus’ tomb and the cross represented

will encourage a good turn-out of diners.

the cross on which Jesus died. Try the

New season roast lamb is the classic Easter

recipe on page 25

main. Other traditional favourites are Hot

Simnel cake is a rich fruit cake covered with

Cross Buns and Simnel Cake. Hot Cross

a layer of marzipan. There are 11 marzipan

Buns have been around since pagan times

balls around the top of the cake to represent

when ancient Brits baked them to honour the

Jesus’ 11 faithful disciples. We’ve updated the

springtime goddess, Eostre. The round bun

traditional recipe by making Simnel Cake

represented the moon and the four quarters,

cupcakes - lovely and very saleable!

34 Take stock magazine 24

smaller marzipan discs. Press the disc down gently to remove any air pockets and then spoon more of the mixture on top to three-quarter fill the case.

Bake for 25 to 30 mins or until a skewer comes out clean. n When out of the oven, top the cakes with the remaining larger marzipan discs.

Press the discs down gently and around.

Heat from the cupcakes will soften the marzipan and seal it on. Roll the extra marzipan into balls and use to top the buns.

feature

Hot Cross Buns

A spicy, sticky Easter favourite.

Makes 12

Ingredients (for the buns)

Method

White flour 625g strong plus extra

n Sieve the flour, salt and ground mixed

n Turn out the risen dough on to a floured

for dusting

spice into a bowl and rub in the butter. Form

surface. Divide into 12 pieces. Roll each piece

Salt 1 tsp

a well in the centre then add the sugar, lemon

into a ball then flatten slightly into a bun

Ground mixed spice 2 tsp

zest and yeast. Beat the egg and add to the

shape. Cover the buns with a tea towel and

Unsalted butter 45g cubed, plus extra

flour with the tepid milk. Mix to form a soft,

rest them for 5 to 10 mins.

for greasing

pliable dough.

n Grease a baking tray with butter.

Sugar 85g

n Turn dough out on to a lightly floured

Transfer the rested buns to the tray and wrap

Lemon zest 1

work surface and work in the fruit. Knead

loosely with greaseproof paper, then place

Fast action yeast 1.5 tsp

lightly for 5 mins or until smooth and elastic.

inside a large polythene bag. Tie the end of

Egg 1

Shape into a ball and place in a greased,

the bag tightly so that no air can get in and

Tepid milk 275ml

warm bowl. Cover with a tea towel and set

set aside in a warm place for a further 40

Mixed fruit 125g

aside in a warm place to prove for one hour.

mins to let the buns rise.

n Turn out the proved dough on to a lightly

n Preheat oven to 240C/475F/Gas 8.

floured surface and knock back. Shape into a

n For the topping, mix the flour to a smooth

ball again. Return it to the bowl and re-cover

paste with the water. Spoon into a piping bag

and set aside for a further 30 mins to rise.

and when the buns have risen, pipe a cross

Ingredients (for the topping Plain flour 2 tbsp Cold water 2tbsp Golden syrup 1 tbsp, gently heated for glazing

on each. n Bake the buns for 8 to 10 mins or until a pale, golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup then set aside to cool on a wire rack.

Take stock magazine 25 35

Fast facts about

food to go Overall, the commercial sandwich market is worth approximately

6.25 billion which equates to around

3.25 billion sandwiches

Mexican Burritos are the most popular street food.

83 million

2.5 billion 26 Take stock magazine

The big three fast food outlets serve a combined 83 million customers every single day, around the world.

2.5 billion people eat street food every day around the world.

Quality food-on-the-go has become the key growth area in the UK’s eating out market. New concepts are constantly popping up in transport hubs and shopping centres as well as high street locations, as consumers increasingly eat when they want, where they want.

Gourmet versions of established food-on-the go favourites, such as burgers and hot dogs, as well as upmarket coffee shops and street food stalls, are proving popular.

The modern day restaurant needs to take advantage of this new trend and update its offering to capitalize on growth.

This can be done in a number of ways, for example: offering take away options, including beer, hot beverages and food; providing a range of quick meals such as sandwiches, burgers and wraps; and allowing workplaces to order food for delivery from you.

The average cost of ‘street food’ is

£4 .45 £18 .25 per head

The average cost of a restaurant meal is

Prezzo

is opening its first outlet offering takeaway dishes such as flatbreads, pizza, pasta and salad at Kings Cross.

Giraffe

has launched Giraffe Stop, a food-on-the-go, quick service format with a largely takeaway menu and some seating.

SNACKING

Use your loaf

S

andwiches are a great way to

The BSA in a recent release stated that

customers have a better experience and

accommodate the all-day needs of

chicken remains the No. 1 most popular

are more likely to have a sandwich on their

customers because of their versatility,

filling in commercially made sandwiches,

next visit.

the ease of preparation and their growing

accounting for around 30 per cent of the

“There are also real commercial benefits from

popularity amongst consumers. According

market. Jayne Hall, Marketing Manager,

focusing on freshly-made items. Perhaps the

to the British Sandwich Association (BSA),

Moy Park Foodservice, comments: “It is

biggest is that there is less wastage, which is

more than 3,000,000,000 sandwiches are

an ideal filling that takes on any flavour and

very welcome at a time when caterers are

bought from retail or catering outlets each

is delicious both hot and cold, so is a very

facing a challenging business environment

year - meaning that any outlet producing

versatile food item which underlines its key

and continued food inflation.”

the dish can take a slice of the hefty market.

role at the heart of menus”.

As the foodstuff is easy to make, catering

Hall continues: “Caterers need to consider

facilities with limited space can produce

updating their menu on a regular basis to

a high quality product, which is sure to

take account of customers’ ever-expanding

be popular with punters, as a grazing and

repertoires. There are many simple ways in

snacking culture becomes the norm in

which caterers can create delicious hot and

the UK.

cold sandwiches.

Growing pressures of modern living, such as

“There are definite advantages for operators

people have to juggle work, family and social

who can offer freshly-made sandwiches

commitments, mean that people spend less

particularly in terms of the enhanced customer

time on eating - the sandwich is the perfect

appeal of their offering.

solution to this modern day conundrum.

It means that ingredients are fresher - so

Recipe: Hunter’s sandwich n Moy Park’s Crunchy Chick 'n' Mini Fillets n A crunchy baguette n A handful of leafy salad n Lashings of melted Cheddar cheese n Smoky BBQ sauce

Take stock magazine 27

Spring into Action NOW the days are drawing out, it’s time to literally spring into action. Spring is the start of the wild food year. Why not celebrate the season - and all nature has to offer - with a walk in the woods to gather wild garlic?

O

n the way, pick some dandelion leaves. Both plants grow in abundance across much of the

country and are coming into first flower about now. Although commonplace, they can add something truly special to your cooking.

Just check out the delicious recipes opposite.

Wild garlic (ramsons) is easily identifiable. It carpets woodlands a lush green and emits a distinctive garlicky smell. It tastes much like regular garlic but has a milder flavour than cultivated cloves. Its leaves and delicate white spring flowers can be used to spice up a winter salad or stir-fry and to flavour stews and soups. Its numerous health benefits include helping to reduce high blood pressure and cholesterol levels.

28 Take stock magazine

FORaGING

Wild Garlic Pesto For the pesto Ramsons leaves handful of Garlic clove Olive oil 100ml Pine nuts 50g Grated Parmesan 50g Lemon juice 1 tbsp Sea salt and milled black pepper to taste

Method n Wash the ramsons leaves well. n Peel and crush the garlic clove. Put in a food processor and blend with the oil and pine nuts. n Add the ramsons leaves then the Parmesan, lemon juice and seasoning.

Blend and serve or spoon into a clean jar and refrigerate until needed. Add a little more oil if you prefer your pesto less thick. n Serve with pasta or as a dip with bread.

Cheese and leek double-baked soufflé with dandelion and walnut salad For the full recipe visit www.takestockmagazine.com/ recipes/cheese-and-leek-souffle This makes a great starter. It uses dandelion leaves, which are a fantastic addition to salads and in sandwiches. You can also eat the flowers, which bloom between February and November. Add them to risotto and omelettes. If you can’t wait for the buds to open, they can be marinated and used like capers for flavour. You can also make dandelion coffee by grinding the dried roots. It’s caffeine-free and has a vaguely chocolately taste.

Take stock magazine 29

What’s hot and what’s not?

Take Stock looks at what's trending in 2013 Think Scandinavia, buttermilk, kids and ‘eater-tainment’ - no not a trip to Ikea - these are the main trends influencing foodservice this year.

30 Take stock magazine

feature

I

n their 'What’s Hot in 2013' chef survey, the National Restaurant Association found that locally sourced foods and children’s

nutrition are the leading trends in 2013.

Over half of the chefs surveyed said they will continue to make an effort to adjust dishes and recipes so they are more healthy.

With health and the economy being concerns for consumers this year, dishes are also healthier and all-inclusive menus to accommodate all types of diners - vegetarians, vegans, kids, gluten-free, wheat-free and eco-conscious ones - are becoming prevalent.

Mintel predicts the use of clever menu tactics this year, such as smaller steaks and ‘premium’ chicken to deflect from high ingredient prices. The importance of continued innovation in an outlet’s beverage offering is also key, according to their 2013 Foodservice Trends Predictions. Gourmet cocktails, craft beers and super-nutritional juices and smoothies have heightened expectations - meaning the bar has to be further raised to achieve growth this year.

The Food People have recently released the ‘Food Watching 2013 food trends bible,’

Global Influences

will Keith McNally in Covent Garden with his

where they look at the macro and consumer

Food trends this year are heavily influenced

'La Esquina' is also set to open. Seafood from

influences on food trends. They identify global influences together with societal, health and political influences on food.

by foreign cuisines. Scandinavia is affecting gastronomy on a global level and is the lead trend influencer. It isn’t its indigenous cuisine that is setting trends, but its modern food scene, techniques and approach.

Preserving by salting and pickling is typical in Scandinavian cooking, together with low cooking temperatures and lighter, subtle flavours.

Brazilian food is also expected to be popular in 2013 with Brazilian BBQ and Rainforest foods, their lighter eating and more subtle flavours becoming fashionable.

'Balthazar' brasserie. The Mexican brasserie The Bubba Gump Shrimp Company, milk shakes from Shake Shack and burgers from the chain Five Guys hope to continue their success in America with London launches.

British cuisine is set to see re-invented and modernised classics, regional ingredients together with seasonality and modern gastro fine dining. New brands bursting on to the scene this year are Bumpkin and Union Jacks which both offer British Cuisine with a contemporary twist. One of the hotly tipped ‘chefs of the year,’ for 2013, Tom Sellers opened Story in February. Story is a restaurant inspired by the history of England

Cuisines affecting Foodservice

with one dish on his menu being Bread and Dripping - a dish incorporating beef fat, bread, veal tongue and horseradish.

The rise of modern everyday Spanish

Key influencers that the report highlights

food together with the upsurge of Tapas

for foodservice are American, contemporary

as an eating concept will prove important,

British, Korean and Spanish food.

with fine ingredients such as Jamon Iberico

Nostalgic American comfort food is rising

being popular.

in popularity - think gourmet hot dogs, next

Ingredient trends that the bible identifies for

generation burgers, pizza and flat bread

this year are big cuts of meat, river fish, bugs

and fire charred and smoked food. As

and buttermilk, heritage vegetables such as

Catherine Hanly, editor of the restaurant

tomatoes, carrots, potatoes, chilli, Yuzzu and

website HotDinners.com noted, 'all things

beetroot. Forgotten herbs such as sorrel,

American are going to be huge this year.'

lovage, rose and elderflower are also set to

Andrew Balazs of New York restaurant 'The

feature in dishes in 2013 as are gluten free

Standard' will open in London this year, as

flour blends, flat breads and popcorn.

Take stock magazine 31

Trends 2013

Bounce, the home of ping pong

Experiences -

'Eater-tainment', Urban food and Wellthy

Bounce, the bar

The blur between wellness and health has created a new food trend: wellthy! The Food Trends Bible has found that consumer attitudes to health and wellness can be variable and short term and be impacted

A major new trend for 2013 as identified by

by the day or week, season or even event,

The Food Bible is food experience, where

meaning people’s health mood can be ever

food appears in new and hybrid contexts to

changing. The report claims this is to

provide a heightened consumer experience

be reflected in food trends this year, by

and to entertain. The term, ‘eater-tainment’

caterers focusing on gluten free and wheat

has been coined to describe this trend and

avoidance, healthy kids alternatives and the

includes food with music and experiences

offer of more vegetarian options for flexible

such as bringing the consumer closer to

Vegetarians - ‘flexetarians.’

Nobu, London

food by serving it on farms, in fields and in breweries.

Urban eating is on the rise too - especially in East London and New York where street food, cart and pop up catering is an accepted and popular form of food retailing.

An example of ‘eater-tainment’ is the restaurant ‘Bounce’ in London. Known as the home of ping pong, the restaurant mixes eating with playing table tennis and has successfully generated a real buzz and eating experience.

Natural Findings The Food Bible has found that natural food is big this year. This is where food is simpler, less prepared and more in-tune with nature, with flavours and processes that occur naturally being used together. Nobu in London is an example of a restaurant that adheres to this principle with its natural Japanese food. Foraged foods are predicted to become more popular and naturally occurring flavour combinations are set to be the order of the day. See our article on Foraging on page 28.

32 Take stock magazine

FOOD feature & DRINK

Thai Spiced Chicken and Coconut Broth Serves: 4 Tip: Serve your broth with some fine egg noodles in a deep pre warmed bowl.

Ingredients Cooking oil 10ml Banana shallot finely sliced 100g Garlic clove 1 Crushed Ginger root finely shredded 20g Red chilli ½ finely sliced with no seeds Sliced red pepper 100g Button mushrooms small 100g washed Essential Cuisine Chicken Stock 20g Coconut milk 800ml Double cream 200ml Barts red Thai curry paste 1tbsp (or to taste) Thai fish sauce 2tbsp Kaffir lime leaves 2 Lemon grass sticks 2 lightly crushed (will be removed)

Method n Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour. n Stir in the ginger, chilli, red peppers and mushrooms. n Add the Essential Cuisine Chicken Stock mix, coconut milk and cream, bring to the boil. n Stir in the Thai curry paste, fish sauce, lime leaves and lemon grass. n Simmer for 5 minutes then add the chicken strips, stirring well to separate the flesh. n Cook for 5-10 minutes or until the chicken is fully cooked through. n Remove the lime leaves and lemon grass stalks, add the lime juice, add hot water to adjust the consistency if required. n Season to your taste with sea salt and freshly ground pepper. n Your Thai Spiced Chicken and Coconut Broth is now ready to serve.

TAKE STOCK RECIPE SPONSORED BY

Skinless chicken breasts 4 small, cut into long strips Fresh lime juice 1tbsp Freshly ground pepper good Twist of Sea Salt season to your taste Chopped coriander 1tbsp Take stock magazine 33

:

Menu

Planning

r o f e g n Cha s ’ e g n Cha ? e k a S With spring in the air, are you planning on rolling out a new menu?

Do you change your menu with the seasons or with the wind - in that your offering is a moveable feast in constant flux?

Take Stock investigates if menu change or stability holds the key to increased profits.

W

hether your business is a Michelin starred restaurant or a high street sandwich bar, your menu will have its ‘stars’ and its ‘workhorses’.

Stars are customer favourites with a high profit yield and workhorses are favourites but with a lower profit contribution. Either way, you’d be foolhardy to let these dishes off your menu when updating it.

Given that you already have these staples taking up actual menu and kitchen work station space, your room for change is physically limited. In turn, this can limit your need for change, enabling you to retain a menu that alters little in its basic format.

According to Phil Leverington, of Yorkshire-based restaurant consultancy No Reservations, which works throughout the country helping food businesses boost their profitability, the key to a profitable menu is not how often you change it but rather how focused it is to your customer.

34 Take stock magazine

feature Explains Phil: “In developing their menu, a

Phil Leverington

lot of restaurateurs, publicans and other food business proprietors lose sight of who their customer is. To be successful, yes you have to serve attractive food. You have to have variety but at the same time, you have to earn your customers’ trust. People generally like well prepared food, sourced locally, served to them hot and fresh from the kitchen.

“You can best achieve this by keeping your basic menu small and devoted to your most popular items. I’d recommend five entrees, five mains, five desserts. You then have the space on your menu to fully describe each dish, which you have the time and space to prepare properly. To increase your offering, you can always let customers know that entrees can be served as mains too.”

Continues Phil, who also works as demonstration chef: “Keep your best sellers

Change for the better Phil’s menu advice:

- your sausage and mash and fish and chips - but support them with something like a pigeon breast salad on a specials board, which can be updated as often as you like with dishes using seasonal ingredients, or ingredients you were able to source at a good price and/or which also recognise times of celebration or occasion, from St Valentine’s Day through to Christmas.

“In putting new dishes on the menu, you’re trying to find future best sellers so don’t be too experimental - unless you have rosettes to your name. If you’re a café or pub, you are what you are and your customers have an expectation of you already. It’s better that you meet or exceed that expectation by doing a good job. If I see a pub with a huge menu, I assume I’m just going to be served a microwaved pre-packaged meal, because as a customer, I know that you don’t have the kitchen space or brigade to get that food to me any other way. If it’s a basic small menu with the strapline ‘all food cooked fresh to order’, I’m much more excited. I have greater trust in the kitchen, its ability, its sourcing, everything. If I enjoy my food, I’m coming back. If the menu hasn’t changed, that doesn’t matter because if I liked the steak and ale pie I had last time, I’ll most likely enjoy the fish pie staple or sausage and mash staple this time, because it’s made on the premises by the same people, using the same good local ingredients” So while change can be good, changing for change’s sake isn’t necessarily the way to improve turn-over.

n Support a good basic menu of customer

n Gain customers’ trust by properly

favourites with an updated specials board.

describing dishes, even to the point of

That way, you’re changing the board and

saying where you buy your meat, fish

using that to test new dishes rather than

and vegetables if you buy them locally.

losing any house stars or workhorses. n For such ‘free’ menu advertising, n Don’t overload your menu (specials

negotiate yourself a discount with your

board included) with too may choices

local butcher, fishmonger etc on the

but rather allow customers to take

grounds that you are encouraging custom

ownership of it i.e. if you run a sandwich

for him/her from your clients (ask for, say,

bar, offer customers a laminated menu

5% off your order).

of filling and garnish options and give them a whiteboard pen so they tick

n To help pay for new menus, seek

choices to customise their sandwich.

menu sponsorship from other suppliers

Do the same for children if you have a

such as vintners, breweries and quality

separate children’s menu so they can

soft drinks companies such as Fentimans.

tick whether they want beans, peas or

You can only ask. They can say no, but

broccoli with their fish or meat, chips

might say yes!

or mashed potatoes. It’s a fun thing that gives your premises some personality.

n Make your menu into a marketing tool by having a tear- off slip at the bottom

n If you have a steak and ale pie staple,

offering customers a 10% discount when

make it part of a pie offering on your menu

they next book online. This enables you

alongside the likes of fish pie and chicken

to capture e-mail addresses so you can

and leek pie. This increases your variety

send out future e-mail offers and e-flyers,

but not your workload, as all the pies can

which can save you money on advertising

be waiting to be baked off in your fridge

and printing.

and the chances are, if a customer likes one, they’ll appreciate the others too.

For further information on No Reservations, telephone Phil on 01751 798278.

Take stock magazine 35

Waste not

A Sustainable Future W hen asked how he felt about

off cuts and kitchen spoils.

translates to basic good housekeeping skills

becoming a grandfather, HRH

Says Mark Linehan, managing director of

and appreciating the food available out there

Prince Charles said not only

the SRA: “Consumers often equate value

as a valuable commodity - things that were

did the prospect excite him, it had also

with quantity rather than quality. This results

second nature to previous generations. It’s

renewed his enthusiasm to work to protect

in many restaurants serving unnecessarily

about sourcing quality food locally, rather

the environment and build a sustainable

large portions and, as with supermarket

than food that comes with truck loads of

future for the generations to come.

BOGOF offers, superfluous side dishes that

food miles, composting, recycling and

With the restaurant industry currently under

go uneaten.

managing other resources such as energy

flak for its wanton waste, should you be

“Restaurants need to look at serving smaller

and water more efficiently, as well as

asking yourself if you are doing enough for

portion sizes. They also need to encourage

taking on community roles such as going

your progeny and, if not, why not - given

diners to take home leftovers.”

into schools to teach youngsters about

that a greener approach could both save

When you eat out, would you ask for a

food, where it comes from and how to

you money and boost business?

'doggie bag' if you had leftovers? In a

cook seasonally. As a return, it’s about

According to the Sustainable Restaurant

separate survey, the SRA discovered that

saving yourself money, attracting new

Association (SRA), which was founded in

half of all diners had never asked to take

customers and enjoying becoming a

2010 to provide busy chefs and restaurateurs

their uneaten food home with them, despite

respected local food hero.

with advice, support and information to

having paid for it. If they had, or, if you as

Adds SRA president Raymond Blanc, of

help them improve the sustainability of their

a meal provider had offered to wrap it for

Le Manoir aux Quat’Saisons: “We now

businesses, almost half a kilo of food per

them, you would not only have been helping

have 1,000 members who have embraced

every restaurant diner is binned annually in

the environment by cutting down on waste,

our values - this demonstrates that good

the UK. That equates to an estimated total of

you could have also been helping to shave

sustainability can translate into good

21 tonnes of food skipped - 30 per cent of it

money off your waste collection bill.

business and this is very important to us

(seven tonnes) scraped off plates as leftovers

For although sustainability might be the latest

if we are to capitalise on our reputation as

and the rest lost in preparation as peelings,

buzz term within the industry,the fact is it

one of the finest food nations in the world.”

36 Take stock magazine

feature

want not Case study

Reaching for the Stars

W

hen Andrew and Helen Coggings became proprietors of the Preston Park Tavern, a lovingly

restored Victorian pub just outside the centre of Brighton, they brought with them an environmental ethos that has them and head chef Alistair Doyle serve a menu of local, seasonal produce. That ethos extends not only to their meat, fish and vegetables but also to their bar offering - they serve Sussex

Says Helen: “We have found our membership

brewed bitter and a local sparkling wine.

very valuable. There are waste and energy

They also melt used candles to form new

regulations that when you read them as an

ones, print daily menus on recycled paper

independent business person, can seem

that are then chopped up to form waiters’

overwhelming. The SRA has walked us

order pads, make cork boards from popped

through them.

corks and garlands from bottle tops. They

“Initially, we had no formal contracts with

abandoned buying in bottled water and

our suppliers. Our relationships were based

instead, invested in supplying chilled, filtered

on trust but we discovered agreements do

tap water as an option, that has now not only

need to be formalised and structured to work

proved more cost-effective for them but is

best. The SRA has various templates they

also better for the environment. However,

can supply. For example, we might ask our

it was when they needed advice on waste

fishmonger for plaice for the next day’s menu

composting and formalising agreements with

but the fishermen he buys from haven’t caught

suppliers that they decided to join the SRA.

plaice. In the past, he may have sold us frozen

That was 18 months ago.

plaice brought in from elsewhere but now it’s all formally agreed, he knows to offer us an alternative fresh fish instead and will discuss with our chef ideas for cooking it.”

Continues Helen: “Our customers know all about our ethos. They ask us about it and I think, appreciate it. I believe people come back because of it and talk about us to their friends, which is obviously good for business.

Since joining the SRA and undergoing its new member audit, the Preston Park Tavern has been awarded a maximum Three Star Sustainability Rating, which it can display on its website, menus and windows. Recognised as the industry standard and dubbed the Michelin Stars of Sustainability by the Sunday Times, SRA ratings now feature in Harden’s and Les Routiers guides. The Times newspaper’s Giles Coren and Olive magazine also include them in their restaurant reviews.

Adds Helen: “We’re very proud to be part of a

Head chef Alistair Doyle

The Sustainable Restaurant Association

T

he SRA works with a number of key industry bodies such as the Marine Stewardship Council, Marine

Conservation Society, Compassion in Word Farming, Fair Trade and the Soil Association. Members include restaurant groups like Carluccio’s and Prezzo as well as fish and chip shops, neighbourhood cafes, pubs and contract caterers.

Members benefit from various approved supplier offers and discounts as well as the SRA’s consultancy service, rating, marketing and PR support. All members feature in the SRA member directory on its website (www.thesra.org) and receive a weekly newsletter. They are also eligible for entry into its annual awards. There is an annual membership fee of £465 + VAT. For further information, visit the website or telephone 020 7479 4224.

movement working to improve sustainability.”

Take stock magazine 37

Offering your customers the ultimate in choice and quality

For more information call 0800 575755 or speak to your Heinz rep.

IT HAS TO BE

*

At your usual price

FOOD & DRINK

Who’s Eating all the Pies?

L

oved by football fans the nation over, the humble pie is a great addition to any menu.

It can be enjoyed sweet or savoury, dressed up or dressed down and at this time of year, is the food equivalent of a comforting cuddle. Next week sees British Pie Week (March

4th to 10th) celebrate the pie as not only one of the nation’s favourite dishes but also, a culinary classic brought to the world table by Britain. If you’re inspired to get baking, here are two recipes you might like to try.

Manchester Tart Serves: six

Ingredients Puff pastry sheet 1, to fit oblong flan tin or dish 350g raspberry jam Rind of one lemon Fresh breadcrumbs 50g Milk 275ml Butter 50g Eggs 3 large, separated Caster sugar 100g

Shrewsbury Pie Makes 35 to 40 pies

Ingredients

Brandy 1 tbsp Caster sugar for dredging

Method n Pre-heat oven to 220C/425F/Gas 7. n Place onions in pan with a little oil and

Shoulder of lamb 10kg, diced

sweat on a low heat until translucent and soft.

English onions 3kg, finely diced

n Turn up the heat and add the sherry. Cook

Lemons 4 whole

vigorously until three-quarters reduced.

Fresh thyme 3 sprigs

n Add meat and redcurrant jelly. Stir well.

Redcurrant jelly 200g

n Halve the lemons, squeeze the juice into

Sweet sherry 200ml

the pan and throw in the lemon halves. Add

Milled black pepper several twists

the thyme, pepper and boullion and bring

Demi Glace 200g (Knorr and Maggi both

to the boil. Reduce the heat and simmer for

make a ready-made)

about one to one and a half hours until the

Vegetable boullion 3 pints

lamb is tender.

Circular puff pastry pie lids 35-40 to fit 6

n Mix the demi glace with 200ml cold water

inch dishes (make your own or buy in)

until smooth. Bring the lamb back to the boil and stir in the demi glace mixture, stirring constantly until thickened. Allow meat to cool then place the mixture in 6 inch circular pie dishes. Top with pastry lids and bake for 15

Method n Pre-heat oven to 190C/375F/Gas 5. n Use the pastry sheet to line dish.

Prick with a fork and spread jam. n Put lemon rind and milk in a pan.

Bring to boil. Remove from heat and strain over breadcrumbs. Stand for five minutes before beating in butter, egg yolks, 25g of sugar and brandy. Pour on to jam and bake for 25 to 30 mins until the custard is set and the pastry golden. n Make meringue topping by whisking eggs whites until stiff then whisk in the 100g sugar 1 tbsp at a time.

Pile on top of tart, spreading gently to the edges. Return to oven for 15 mins until meringue has browned. Remove and serve cold.

to 20 mins until the pastry rises and browns.

Take stock magazine 39

™

PROFESSIONAL STRENGTH FOR PROFESSIONAL CLEANING. www.scjprofessional.co.uk For more information contact: Emma Palmer Customer Services Team Leader DCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YL Contact | Tel: 01789 208023 www.dcseurope.com

AVAILABLE IN MAJOR WHOLESALERS/ CASH & CARRY OPERATORS

Drum up business with broadband

Ask yourself the following ? n Is your broadband too slow for

your business needs?

n Does your broadband slow down

at peak times?

n Are you being charged for your

static IP address?

n Do you have to pay for a security

licence every year?

n Do you get business level

broadband support?

n Do you pay extra for Line Rental? n Do you have Unlimited calls?

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!

Research found that 70% of SMEs surveyed found their domestic broadband package too slow for their everyday business needs and of those, 6% experienced technical 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 41

The

Stock Exchange

Staffing for success

T

raining and customer service are

with it languishing in 13th position in the

meaning they leave unhappy. Jo Causon,

often pushed to the bottom of the ‘to

world for its hospitality. The ‘Handle with

Chief Executive of ICS explains how this

do’ list as they can be expensive and

Care’ report, produced by the Institute of

means they leave dissatisfied and pass this

their value is not fully appreciated. Prioritise

Customer Service found that the majority

feeling on to other potential customers,

and invest and you could reap the rewards

of situations eliciting a complaint were

“our research shows that customers who

though. In a time when growth is hard to

people not product related. When asked

have a bad experience are much more likely

achieve, investing in training and delivering

about the most annoying or frustrating

to tell others, and to tell more people, than

exceptional customer service can see you

service problems, customers cited staff

customers who have had

push well ahead of the competition.

attitude, staff competence and organisations

a good experience. This means it’s essential

A survey by YouGov of 2,000 adults in the

not keeping their promises.

to try to prevent complaints occurring and,

UK last year found that 73 per cent of people

More worryingly, the same report found

when they do occur, they need to be dealt

thought service standards in the UK needed

that there is a large amount of silent

with as quickly as possible and followed up

improving. Perceptions of the UK as a whole

sufferers out there - customers that have

to make sure customers feel the issue has

are poor when it comes to customer service,

reason to complain but choose not to,

been resolved.”

42 Take stock magazine

The Stock Exchange In many cases, the big brands are the ones who get it right. A recent survey by 'CPL Training' and 'Propel Info' of 5,000 customers who had visited the big brands in the last three months found examples of excellent customer service. The winners were

Here’s what readers

Piccolino’s with other big names such as Las

of Take Stock tweeted

Igunas and Gaucho Grill featuring in the top

when asked how they

ten. As CPL’s Chief Executive noted, “it was

kept their service

clear that customers regarded these brands

ship shape:

as offering exceptional customer service and value, resulting in outstanding customer satisfaction scores.” Interestingly, the survey showed that customers did not mark restaurants down based on their prices and are happy to pay slightly more than average as long as they receive a good standard of service. Paul Charity, Managing Director if Propel Info who delivered the report commented, “Gaucho Grill, for example, has price points that are above average, but customers rewarded the brand with a high score based on relative value and service standards.”

CPL Training is an international training company and the biggest provider of personal licence training in the UK. They offer a range of licensed retail, hospitality and security sector qualifications. One company that has benefited from CPL’s training is JW Lees. Fourteen bespoke face-to-face courses were developed for the brewery (which operates 173 pubs) which covered effective communication, getting the best out of your kitchen team, merchandising, recruiting the best, financial management, employment law basics and exceeding customer expectations.

Vicki Jackson, Human Resources Manager of JW Lees outlines how training not only benefits customers but also enhances its employees careers, “we want to ensure that training continues to play an important part in promoting our, 'Be Yourself,' policy. We

Lisa Brunton Stocks @harbourhussy @TakeStockMag @erniechef @chefwood33 @jonfellchef ship shape?

believe that every aspect of our business

Make sure there's a decent

- the people, the pubs, the beer, the food

skipper at the helm who knows

- will measure up to our ‘Be Yourself' standard

what they're doing;-)

and our mission to be the most exciting brewery in the North. We want to be recognised as an employer that does not have any barriers to training and development

Paul Ainscough

and that we are here to help people to

@FATJAX_Chutneys

develop their careers.”

@TakeStockMag a quick slap...!!!

The AA has recognised the importance and value of customer service training. In an attempt to get hotels, bed and breakfasts and guest houses to improve their AA rating, the company is offering WorldHost

LOL take their concerns on board and talk to them..

Burying your head in the sand gets you nowhere

customer service training programmes to its establishments. Simon Numphud, AA Hotel Services Manager explains how it can ultimately provide competitive advantage to its establishments, "in a difficult economic climate, businesses are having to compete

James pattison @chefjimpattison @TakeStockMag hard work detail passion love and respect

even harder for customers’ attention and outstanding service can really set you apart.”

The importance of staff training can be seen by Whitbread’s Food and Beverage Skills Academies. The UK’s largest hotel and restaurant operator has invested over one million pounds in three academies, training over 5,000 members of staff and aiming to put all 15,000 team members through

Sean Kelly @MarriottEUchef @TakeStockMag when you have an issue get to the core of the problem and not a quick fix,accept customer feedback and don't be defensive

the programme. Based in Hockley Heath, Manchester and Swindon, the courses range from food product information and cooking through to presentation and customer service.

Take stock magazine 43

Supping up Spring March plays host to two very special events - Easter and Mother’s Day.

B

oth of these celebrations bring hungry punters to pubs, cafes and delis as they look to celebrate in

style. We have compiled two cocktails, one for Mother’s Day (March 10th) and one for the Easter period, to help you grow your drink sales.

44 Take stock magazine

Mother's Day

Delight

THE EASTER

EGG

Short and sweet, this cocktail is the perfect way to toast the woman who means the most.

Gin 50ml Blackberry liqueur 15ml Fresh lemon juice 25ml Sugar syrup 15ml Crushed ice Straws A few frozen blackberries to garnish Old fashioned cocktail glass n Fill an old fashioned cocktail glass with crushed ice. n Pour the gin, lemon juice and sugar syrup into an ice filled cocktail shaker and shake well. n Pour directly into the cocktail glass you have prepared. n Drizzle the blackberry liqueur over the top. It should give an elegant effect as the liqueur sinks through the crushed ice. n Garnish with a slice of lemon, blackberries and a straw.

This chocolate martini is a real treat and is the perfect tipple to end any customer’s alcohol free Lent.

Creme de Cacao (Chocolate liquer) 25ml Vodka 25ml Kahlua 10ml Baileys 10ml Cocktail shaker Martini glass n Chill a cocktail glass. n Shake all ingredients with ice cubes and strain into the chilled martini glass. n Grate some dark chocolate over the drink to garnish.

Take stock magazine 45

We Emma Sharples, Take Stock reporter, interviews Carl Fogarty MBE - the man, the myth and the biking legend!

W

hen it comes to racing bikes, Fogarty is world famous. He is the most successful World

Superbike racer of all time in terms of number of championships and race wins.

What may be less well known is his recent foray into the hospitality market.

46 Take stock magazine

Grill

From left to right: Lawrence Dallaglio, Christian Sarbach, James Blunt, Carl Fogarty and Rob Sawyer

H

aving retired twelve years ago, after setting record after record and wrecking more than a few bikes,

Carl Fogarty has turned his attention to the slopes. Verbier, the hub of world-renowned skiing, is home to La Vache (Swiss-French for cow). With famous owners, including Fogarty, James Blunt and Lawrence Dallaglio, this bovine is more than a little bit special.

Bringing affordable food to snow hungry punters, La Vache is making waves in the exclusive resort. With guests including Heston Blumenthal and co-star of the popular 'Foggy and Whit: Givin’ It Gas' chat show tour, James Whitham, this cow is far from the slaughter.

Which is the best biking circuit in the world?

My favourite circuit is the old Assen circuit in Holland. I won twelve out of fourteen races there. I used to love that circuit, they have changed it now. They dug it up and redid it all about five years ago. But that, for me and most people, was the favourite circuit.

What do you think of the people who race the TT track circuit, some lapping at speeds of over 130mph?

Very brave. Been there, won it, got the

Let’s talk food - If you had to choose what would be your favourite?

Probably English food. But if I were to eat one food all my life, it would have to be Chinese or Italian or Greek food or maybe a Sunday roast - like vegetables, chicken, roast beef, steak and things like that. Race Food!

In a gastro pub I do like a steak with a bit of peppercorn sauce and some vegetables and stuff.

stopped him crying and gave in a little bit.

Mine is just cheese and tomato, Parma ham and rocket. I don’t even like rocket.

But actually mine is number one on the list and has been the biggest selling one so far.

Whoop!

He did, but he didn’t tell me - at least I don’t

near Blackburn), we've got quite a few

think he did, it was a good night!...

good eating out places. I like the Freemasons at Wiswell.

My wife.

looking, sexiest bike on the road.

wanted red onion and spicy salami, so I just

west coast. Up here (in the North West

seven years. Obviously very dangerous, but

The Ducati Panigale, which is the coolest

James Blunt spat his dummy out, because he

The Cliff Restaurant in Barbados, on the

Favourite places to eat out?

Best kitchen gadget?

Money no object, which bike would you buy and why?

It’s a bit @*!? actually, I am a bit !*&?!* off.

Heston Blumenthal was at the launch of La Vache, did he have any suggestions for dishes?

T-Shirt, set the record in 1992 which lasted massive respect to anybody that does the TT.

So what’s the Fogarty pizza?

Why did you decide to get involved in the La Vache restaurant?

We all had a mutual friend, me, Lawrence Dallaglio and James Blunt - a guy called Rob Sawyer. He is in the industry - hotels, nightclubs and stuff. He has a main place out there (in Verbier) called the Farinet Hotel.

He just had this idea of getting involved with

Have you been to The Fat Duck?

No, but I have met Heston a couple of times, because he is quite friendly with Nigel Howarth, the top chef near where we live.

He was at Nigel's wedding a few years ago.

When visiting the restaurant, how do you see your role?

Manager, punter, bartender or waiter?

Punter, definitely punter. I am just there to eat and drink.

three to put a bit of money in. In the bar we

Where did the restaurant name come from?

all have themed toilets - mine is on the start

It was James Blunt's idea that one. He has a

line of a race. Then Lawrence’s is a scrum

place there where he spends quite a lot of

rugby thing and James's is a concert with

time - and La Vache means fighting cow in

all the people in front of him. We’ve all

Swiss-French, believe it or not.

this restaurant and renaming it and getting us

got pizzas named after us too. It's all doing really well.

So how long till we see a 135mph lap of the TT circuit?

When I make my comeback next year!

Take stock magazine 47

\

GET YOURself A BIG UN!

Big boys toys

Read the interview with Carl Fogarty? Fancy the idea of taking to two wheels on one of the most famous and evocative names in motorcycling? Working on the basis that all work and no play makes Jack a dull boy, Take Stock takes a break from the norm and shows you two routes to motorcycling nirvana…

Founded in Bologna, Italy in 1926, Ducati started life building components for radios until moving into motorcycle manufacture in 1950. Ducati’s first bike was the 48cc ‘Cucciolo’, capable of a heady 40mph. Still, Ducati went racing with their new baby - and they’ve been racing ever since!

48 Take stock magazine

N

ow owned by Audi through

and your new baby.

jerk upright as a wave of sound

their Lamborghini subsidiary,

Engine Brake Control helps smooth

batters their windows. Even better,

Ducati is widely acknowledged

out aggressive down changes.

fit an aftermarket exhaust and

as manufacturers of some of the

Race developed ABS stops you

intake kit - pure bevel heaven and

fastest, most beautiful and desirable

quickly and controls rear wheel lift,

guaranteed to grab the attention

bikes in the world - and you’ve

whilst stabilising the bike. Ducati

of every passerby - check out the

only got to glimpse the latest 1199

Traction Control can be set from

videos on YouTube if you don’t

Panigale R to see why - it’s gorgeous.

Level 8 - detecting and reacting to

believe me! www.youtube.com/

Sharp, racy design. Classic 90-

the slightest slip, all the way down

watch?v=mU_PkqhFnsM

degree engine configuration.

to Level 1 - for expert riders. Finally,

Compact in size, the SS has a

Monocoque structure chassis

riding mode options range from Wet

relaxed, fairly upright riding

using the Superquadro engine as

to Race - allowing you to vary the

position. There’s room for a 6’1

a stressed member. TFT instrument

engines power mode, suspension,

rider to tuck behind the screen

panel with a race display setting.

ABS, EBC and DTS levels.

and the handling is light, stable

Deep red bodywork with carbon

This is one serious piece of kit -

and predictable.

fibre detailing. Everything oozes

equivalent to owning a Ferrari or

Stick a decent set of sticky tyres

function and race bred technology.

the aforementioned Lamborghini.

on, adjust the Showa forks and

Even when parked up, she looks like

Unfortunately, like these icons the

rear suspension for your weight

she’s doing 120mph.

Ducati Panigale 1199 R isn’t cheap

and you’ll have a ball.

Then there are the stats. 195hp @

– we’re looking at a base price of

And, you’ll not be breaking the bank.

10,750 rpm and 132Nm of torque

£26,550 OTR and that’s before

Specialists like Ducati John in Leeds and V-Duo

@ 9,000 rpm - for a bike weighing

Motorcycles of Lincoln

188kg fuelled up and

will do a full annual

ready to go!

So, what kind of

service for around

bragging rights

£400 and you can pick up a low mileage

does that give you?

900SS for less than

Well, the 2013

£2,000 - £3000

Panigale R is so new; getting meaningful

gets you a

UK performance

minter with

figures hasn’t been

less than

possible. However,

15,000 miles on the clock.

Motorrad took last

So, what are you

years slightly less powerful Panigale S to Nardo in

you start adding some of the carbon

waiting for? Invest in one of these

Italy, strapped on a GPS system and

fibre and exhaust system options.

motorised works of art, book your

recorded 0-100kph in 3.2 seconds,

Ah well…

self a track session - MSVT have

0-200 in 7.6 seconds, 0-250 in 11.9

But wait! There is another route -

track days at 5 circuits across the

and a top speed of 292kph. So,

the beautiful Ducati 900 SS from

country with prices from £49 - and

with cojones big enough and road

the 1990’s - a future classic that

away you go!

clear enough, you’re looking at

oozes class. It also looks and sounds

0-60mph of under 3 seconds and

wonderful.

Keep the shiny side up - and may

over 180mph.

The 904cc V-twin engine is smooth

the (Ducati) force be with you!

But, what’s she like to ride? Well,

and simply gushes with torque

you’re astride what is essentially a

at any revs. Compared with the

race bike for the road, so the 1199

Panigale the peak power output

isn’t really happy below 3,000rpm

of 72bhp looks puny, but twist

and only truly comes alive higher up

the throttle and there’s instant

the rev range. Yes, pottering to the

response, all the way to a 140+mph

shops or through town is possible,

top end.

but this is a bike designed for the

Clutchless upward gear changes are

www.clubmsv.co.uk

open road or, even better, a blast

possible and traffic is dispensed

www.ducati-john.co.uk

with friends to a track day - learning

with by just rolling on the power -

www.v-duo.co.uk

how to get the best from yourself

watching inattentive drivers

www.ducatiuk.com

More info at www.bernitopizzaovens.co.uk

Take stock magazine 49

And finally...

Food for Thought

PARSLEY, SAGE, ROSEMARY &

A

...TIME

s the fatally-wounded film action

goes 'ping' quicker than its predecessor is of

He creates works of deliciously edible art

hero always says: “You go....I'll buy

course worthwhile. And the new generation

and one of his secrets is the great modern

you some time.� Time is, as ever,

of well-schooled catering juniors should (in

time-saver - sous-vide cooking. Ingredients

our most precious commodity and the

theory!) also hasten the production process.

stay time-trapped in a vacuum, intricate

price of a few extra minutes is always worth

But there are other ways - the ability to

flavours locked in safely-contained harmony

paying - especially in a busy kitchen. Even

shave minutes off meal making by using

until the precise moment they are needed.

with the latest equipment that works better

'speed-ingredients' should be seized at every

A great method and great economy of time.

and faster than anything before, those spare

opportunity. Part-prepped products such

Of course, buying time is nothing new. First

seconds are now needed for new reasons.

as custom-made sauces and pre-blended

came sun or wind-dried meat and fruit, then

As recently as five years ago, great food

spices all aid in cutting cook-to-table times.

salting, canning and freezing. But those

served quickly on shining plates would

The time-consuming truth is that carefully

techniques were designed to keep the

keep the punters more than happy. But now

grinding 15 spices to make a masala or

ravages of time at bay. Today, we need

everyone is a critic - not just of taste but

moroccan meat rub is a luxury for a lucky

every new trick to beat time itself.

particularly of presentation. Presentation is

few who have a customer base happy to

now a central plank of how a meal is scored

pay for that trouble. Speaking of which

and lips will purse at an off-target drizzle or

- a good metaphor can be found by turning

scruffy garnish. Investing in gleaming kit that

to the King of Presentation, Mr Blumenthal.

50 Take stock magazine

by Chris Tate

t. 01756 636 777 www.thefabl.com @wearefabl

Strategic planning Branding Creative campaigns Innovative digital solutions Engaging content PR and event planning Social media Design Customer publishing Look forward to meeting you.

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