Take Stock Magazine - September/October 2016

Take

YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2016

Toast the Roast Crack Down on Food Waste

Worldly

Beers

Spice up your Menu!

TAKE STOCK FROM THE EDITOR

Hi

www.takestockmagazine.com

VISIT US ONLINE

& Welcome

The light nights and warmer days may now be a lingering memory but I’m excited to dive into autumn. With the chillier temperatures and darker evenings comes an abundance of delicious, heartier produce to draw customers in.

From roasts to curries, now is the perfect season to have fun and experiment.

And thanks to British Roast Dinner Week and National Curry Week, you have two opportunities to branch out and reap in the profits. Read our features on page 11 and 17 for tips and recipe ideas.

As the weather changes so should your beverage menu. We may be a nation of tea lovers, but we love coffee too - 70 million cups are consumed in the UK daily - it’s vital, therefore, that you have a menu for both. Turn to page 23 to see how you can make the most out of your tea and coffee offerings.

Over the next few months there is a lot going on! Halloween, Bonfire Night and the run-up to Christmas are all big events that have the potential to increase footfall so read our features on tips and menu ideas. If you are thinking of holding a firework display, find out how to be well equipped - and safe - on page 36. If you plan to play music at any event, make sure you are covered with the correct licence - especially if you’ve got Christmas parties booked. The last thing you want is to be as red-faced as Rudolf when your customers have nothing to boogie to!

Our industry is a tough but rewarding one to work in, so I was immensely honoured and proud to attend the McDougalls Young Baking Team of the Year Final and watch our future bakers in action. The event, organised by Premier Foods, attracted 100 teams from pupils across the country but only five made it to the final. Read my feature on page 43 to find out who took the baking crown.

FOLLOW US ON

Tweet us @TakeStockMag

And to highlight the talent of chefs working today, you need to look no further than our FeedYourEyes entries.

We love seeing the delicious dishes from our Twitter followers, so please keep them coming. And thanks to the super support of Premier Foods, RH Amar and KerryMaid, the winner of each category will receive a £50 Amazon voucher.

Finally, if you fancy treating yourself to a day of indulgence and relaxation then make sure you enter the competition on our Time Out page - you may need it after such a busy couple of months!

On behalf of the Take Stock team and Today’s, we hope you enjoy this issue as much as we did putting it together.

As always, we’d love to hear your thoughts, so please get in touch.

Tracy x 3

Published by the fabl.

Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com For advertising contact david.jackson@thefabl.com Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designers Joe Harrison Antony Butler

News and Features David Jackson Sarah Hardy Fiona Kyle Alex Hinge Hollie Pickles

Online Martin Kersey Hollie Pickles

takestockmagazine.com

CONTENTS FEATURES 11-14 A Roasting Success 17-20 Currying Favour 23-26 Hot Profits 33-34 Tricks and Treats 35 Super Soup 36-37 Bonfire Night Safety 39-41 The Golden Age of Rum 43 Rising to the Challenge 44-45 University Challenge 47-49 A Whole World of Beer 51 Let the Music Play 53 ‘Tis the Season...to Label Food

17

55 A Smoking Topic 57-58 Waste Not, Want Not

11 39

A ROASTING SUCCESS

CURRYING FAVOUR

47

A WHOLE WORLD OF BEER

THE GOLDEN AGE OF RUM

33 takestockmagazine.com

TRICKS AND TREATS

4

57

WASTE NOT, WANT NOT

EVERY ISSUE 7 Calendar 8-10 What’s New

8 WHAT’S NEW

29 Feed Your Eyes 30-31 We Grill - Spencer Burge 63-65 Time Out - Spa Breaks 66 Plan Ahead

29

30

WE GRILL SPENCER BURGE

RECIPES

63

TIME OUT - SPA BREAKS

RECIPES

18 Chicken with Aromatic Spices 19 Burnt Aubergine & Dry Pomegranate Seeds 20 Fragrant Lamb Curry 26 Hot Caramel Apple Tea

19

18

CHICKEN WITH AROMATIC SPICES

20

BURNT AUBERGINE & DRY POMEGRANATE SEEDS 5

26

HOT CARAMEL APPLE TEA

FRAGRANT LAMB CURRY

takestockmagazine.com

Calendar Sept-Oct

FOOD OCTO BRITISH 1-4­ 2016 17-­ BRITISH FORTNIGHT GRAND PRIX MOTOGP 2 2-4­ MEATOPIA FOOD & 17-­ LIVERPOOL DRINK FESTIVAL 18 SEPT

SEPT

Silverstone

SEPT

29­ SEPT

RESTAURANT & BAR DESIGN AWARDS Old Truman Brewery, London

OCT

2­

FORMULA 1 MALAYSIA

35­

THE RESTAURANT SHOW

INDUSTRY 20-­ LEISURE WEEK 21­

5­

GREAT BRITISH PUB AWARDS

21-­ LUNCH! 22­

611­

2018 FIFA WORLD CUP QUALIFYING

22-­ CASK ALE WEEK 2

1016­

NATIONAL CURRY WEEK

30­ OCT

BRITISH SUMMER TIME ENDS

31­

BRITISH SAUSAGE WEEK

31­

HALLOWEEN

Tobacco Dock, London

OCT

Sefton Park

SEPT

2-4­ FOODIES FESTIVAL SEPT

South Parks, Oxford

4­

ITALIAN FORMULA 1

SEPT

Monza

4-5

2018 FIFA WORLD CUP QUALIFYING

SEPT

18­ SEPT

FORMULA 1 SINGAPORE

OCT

London Hilton on Park Lane

NEC Birmingham

SEPT

& 4-6­ SPECIALITY FINE FOOD FAIR SEPT

Olympia London

The Business Design Centre, London

SEPT

718­

RIO 2016 PARALYMPICS

SEPT

811­ SEPT

11­

LEEDS INTERNATIONAL BEER FESTIVAL Town Hall, Leeds

GREAT NORTH RUN

SEPT

14­ SEPT

FOOD, RETAIL & HOSPITALITY IRELAND Citywest, Dublin

Olympia London

OCT

SEPT

OCT

23-­ 25­

GREAT CORNISH FOOD FESTIVAL Truro

SEPT

ROAST 26-­ BRITISH DINNER WEEK 2 SEPT

OCT

27-­ GOLF - RYDER CUP 2 SEPT

Minnesota

OCT

OCT

OCT

OCT

OCT

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New What’s

September - October

Knorr your Tomatoes

Reinvented

Water

New from AG Barr is Rubicon Spring, a sparkling spring water range with fruit juice –

Tomatino is a new tomato sauce base, aimed directly at operators in the education

containing 15 calories or less

sector, working to satisfy ever-increasing demand from pupils for Italian style

per 50cl bottle. Available in four

dishes. Made with 100% sustainably grown tomatoes, Tomatino offers not only

flavours – Lemon Lime, Orange

a naturally tasting and versatile base for pizzas,

Mango, Strawberry Kiwi and Black

pasta and other sauces, but gives operators space

Cherry Raspberry – the range will

saving and budgetary advantages too. Containing

appeal to consumers wanting

tomatoes and onions blended together into a

a healthier alternative to a fruit

smooth paste, Tomatino is gluten free, 2017 salt

or carbonated drink as it has all

compliant and there are no allergens to declare.

of the low calorie and health

The new 3kg pouch format takes up 20% less shelf

benefits of spring water, but with

space than equivalent sized tins, and is easy to

a real fruit kick. Rubicon Spring is

transfer to Knorr branded storage tubs and jugs

being supported by advertising

that form part of the sales support being offered

on TV, outdoor advertising, on

by Unilever.

social media and through a range

Perfect for operators looking for a versatile

of POS.

product that offers great taste and cost

www.agbarr.co.uk

effectiveness in one convenient package.

Fairy Power Fairy’s new Commercial Automatic Dishwasher System makes dishwashing even simpler. Simply connect Fairy’s 10l Liquid Detergent and 10l Rinse Aid to your short cycle commercial dishwasher – using either the machine’s existing pumps or FOC external pumps from P&G – and away you go. Fairy’s liquids give excellent cleaning and drying performance, and prevent lime scale build up in hard water conditions. To arrange for an on-site visit, call Freephone 0800 716 854 takestockmagazine.com

Enhanced Emerge New Emerge Vitamin Enhanced Flavoured Water is designed for young people with hectic lifestyles containing a blend of key vitamins to combat tiredness. Sugar free and in Juicy Berry or Zingy Orange and Lime flavours, Emerge Vitamin Enhanced Flavoured Water is available in cases of 12 x 500ml bottles. www.emergestimulation.com

8

Re-sealable Decaf Tetley Decaf is the nation’s favourite decaffeinated tea, offering all the famous flavour of Tetley Original, but with virtually no caffeine (0.2%). A Great Taste award winner in 2014 and Rainforest Alliance Certified, Tetley Decaf is now available in a 440 tea bag pack with re-sealable zip, making it perfect for foodservice. www.tetley.co.uk

Mini Best Seller The number one juice drink brand in the UK has launched a new no added sugar kids range, tailored to the needs of both children and busy parents. Ribena ‘minis’ are made with real fruit juice in either classic blackcurrant or apple and mango flavours. Both come in an easy for kids to handle plastic bottle, with a revolutionary and exclusive cap and valve that doesn’t leak or spill when opened – something parents will greatly appreciate. Supported by a £1.5m marketing campaign aimed at parents, Ribena ‘minis’ are available in packs of 24 x 250ml. www.ribena.co.uk

School Compliant Kellogg’s Aimed at school caterers and outlets selling after school snacks, Kellogg’s new Coco Pops Choco Bakes have no artificial colourings or preservatives and at least 40% less sugar than most other ambient chocolate cake bars sold in the UK. This, allied to the fact that each bar is a good source of fibre and calcium, makes Choco Bakes schools compliant. Available in 38g singles or 5x30g multi-packs.

A Sip of Style

Make a Splash

Haig Club has successfully introduced single grain whisky to a new breed of consumer, attracted by its easy drinking style; over ice, in long drinks or in short cocktails. Now, Diageo are building on that success with the launch of Haig Clubman, a single grain whisky that through maturation in ex-Bourbon American Oak Casks has a sweet, light vanilla taste that works brilliantly with the caramel of Cola.

Designed to attract drinkers looking for something new, stylish and fun, the launch is being backed by a £2.5m TV and media campaign featuring David Beckham.

A Relaxing Treat Energy drinks are a big seller across retail operations, hotels, clubs and bars, but now Tranquini has tapped into the opposite - a range of 250ml canned relaxation drinks.

Already a success in over 30 countries, Tranquini flavours are Original, Jade – with green tea notes and reduced sugar, Jasper – with ginger and lemongrass notes, Amber – with a beery, malted barley taste, and Tranquini Zero, for the diet conscious. They help relieve stress, reduce anxiety and enhance mood, without causing drowsiness and have 30% less calories than natural juices or sugar-based soft drinks. As the only beverage targeting stress relief, Tranquini is a genuine incremental sales and profit opportunity for all operators selling drinks.

Heinz’s extensive range of bottled tabletop sauces are long established as foodservice favourites. However, until now there’s one essential that’s been missing. That shortfall has now been addressed with the launch of premium malt vinegar, in a 250ml squared bottle that both looks and feels quality.

Made from malted barley, the new addition enables operators to cover all tabletop needs from the Heinz family and works perfectly alongside Heinz Sauce Caddies.

Look out for more information at @KraftHeinzFSUK

www.tranquini.com

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New What’s

September - October

Chef’s Pass

Cleaning in a Flash The Flash Professional Cleaning System from P&G will give your business an efficient clean thanks to a combination of top quality cleaning liquids and a choice of free-on-loan manual or automatic dispensers. The cleaning products available in 10l concentrated format are C1 – pH neutral floor and delicate surface cleaner, C2 – Disinfecting multi-surface and glass cleaner, C3 – Disinfecting bathroom cleaner and C4 – Febreze Fabric refresher. Wall mounted dispensers allow staff to quickly and accurately fill colour coded Flash spray bottles with no waste.

Learn more on Freephone 0800 716 854

Boxing Clever Nestle Professional’s Big Biscuit Box has been revised and now includes KitKat to make it even more appealing to consumers. Each box contains 70 individually wrapped chocolate bars, making it the perfect solution for meeting and conference rooms, staff rooms and care homes, as well as a premium complement to your tea and coffee offerings.

Old Bay McCormick Foodservice has brought a top selling USA seasoning to the UK – Old Bay. A savoury blend of mixed spices, herbs and peppers, Old Bay can be used before, during and after cooking to shake up the taste of a wide variety of dishes. Great for marinating chicken or shrimp dishes, stirred into melted butter as a seasoning for popcorn, or as an exciting element in burgers or mac ‘n cheese. www.oldbay.co.uk takestockmagazine.com

Kerry has announced new additions to their Chef’s Pass range. Joining the current range of on-trend marinades – Peri Peri Hot, Peri Peri Mild, Peri Peri Lemon & Herb and a Hot & Spicy - are two new BBQ flavours: Louisiana which has a sticky sweet maple taste with a chilli kick, and sweet and smoky flavoured Tennessee, both are gluten free. And three new bouillons – beef, chicken and vegetable – are available in a choice of powder, paste or liquid formats. Allergen free, they contain no palm oil and meet 2017 salt targets, while delivering an authentic, made from scratch taste. For more information visit www.chefspass.co.uk or via the Chef’s Pass app.

Best China Tsingtao Beer is exported and sold in over 90 different countries around the world, making it China’s most widely exported beer. The Tsingtao recipe combines barley malt from Canada, Australia and France with hops and rice from Western China. To complete the recipe, it is finished with underground spring water from Laoshan Mountain, the birthplace of Taoism. The truly authentic Chinese beer, brewed in Qingdao, uses the same ingredients from over 100 years ago; guaranteeing pure ingredients and same great taste in each bottle. Tsingtao has a 4.7% ABV and is available in 330ml cans, which enables the beer to chill quicker, and the stackable nature of the cans helps maximise fridge space.

10

TAKE STOCK

FEATURE

A Roasting Success There is nothing better than a Sunday roast. And now, thanks to the British Roast Dinner Week (26 September - 2 October), more outlets are being encouraged to make a roast available every day of the week.

“With more and more pubs looking to

Best roast

Bring in the bookings

food as a way to boost sales, serving

“Pubs don’t even have to enter the

Being known for producing top-notch

the UK’s favourite pub meal every

competition to feel the benefits,” said

roasts is a sure-fire way to bring in

day is a massive opportunity,” said

Chris. “After putting on a roast every

the bookings. Last year’s winner The

Chris Brown, channel trade marketing

day of the week for British Roast Dinner

Larwood and Voce in West Bridgford,

manager at Unilever Food Solutions

Week, The White Bull in Alston saw a 45%

Nottingham smashed its record number

who organise British Roast Dinner

uplift in covers and a 10% rise in profits.”

of covers, with reservations jumping

Week, sponsored by COLMAN’S®

But for those who want to put their roast

60%. Leroy Allen, executive chef said,

and supported by KNORR®, which is

forward to win, then this year as well

“Winning Best British Roast Dinner has

currently in its fifth year.

as a national winner there are regional

done wonders for us. Before we were

winners in south England, north England,

shortlisted, we averaged about 170 covers

Midlands, Wales and Scotland too.

on a Sunday. We now have over 270

The week-long celebration of Britain’s best-loved dish culminates in a competition to find the country’s best roast dinner.

covers Sunday after Sunday.”

Being known for great roasts brings in the bookings.

Make your roasts famous, win £10k of PR.*

Get involved! Enter our competition at ufs.com/pubs Open to bona fide UK catering establishments and their employees aged 18+. To enter pubs need to complete and submit the entry form on www.britishroastdinnerweek.co.uk.

Closing date: 20th September 2016. Prizes: the overall winner will be crowned ‘Winner of the Best British Roast Dinner’ and receive £10,000 worth of PR to promote their win.

See www.britishroastdinnerweek.co.uk for full terms

TAKE STOCK

FEATURE and 81% would travel for more than half

70% say carrots

are their favourite veg

an hour to go visit a venue they trust. In other words, if you’re known as the pub that does a great gluten-free roast, you’ll not only win the business of people with coeliac disease but everyone they dine with too.” One particular pub who serves a successful gluten-free roast dinner is the 2014 British Roast Dinner Week winner Truscott Arms, in west London.

“We’ve always offered an extensive gluten-free menu and our roasts are no exception,” said Andrew Fishwick, owner.

“Our eldest daughter is coeliac – so we’ve always been aware how difficult eating out can be for people with coeliac disease. All our gravies are always gluten

80% want a Yorkshire

Pudding

with every roast Make it special Making your roast stand out from the competition will not only increase footfall but entice customers to return.

“A little bit of extra effort goes a long way,” said Chris Brown. “Putting a special

Top 5 Veg 1. Carrots outs 2. Brussel Spr 3. Parsnips s 4. Green Bean 5. Broccoli

twist on your roast will make it stand out.

Having lashings of extra gravy on hand is one way or add apple and cider to pork gravy, red wine and thyme for beef and rosemary and garlic for lamb.”

Something for everyone Make sure your menu includes options for diners with special diets. With more customers suffering with coeliac disease or just choosing to opt for a gluten-free diet, having a glutenfree roast on your menu is crucial.

“It makes good business sense,” said Chris Brown. “84% of people with

free as standard (properly made gravy always is!) and we offer fluffy gluten-free Yorkshire puddings too. We have people travel from all over the world for our Sunday roast and offering a great glutenfree option has really helped strengthen our reputation.”

A tasty and homemade vegetarian option is also guaranteed to go down with non-meat eaters and those just looking for something different.

The Perfect Roast Combo

3 3 2

Slices of Meat

Roast Potatoes

Yorkshire Puddings Source: Unilever Food Solutions

coeliac disease are the decision maker on where their group go to eat

13

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Leroy Allen, and staff of The Larwood and Voce pose with their Best British Roast Dinner award along with the award-winning roast.

Tips from the Top Leroy Allen, executive chef at The Larwood and Voce pub shares his secret on how to make and serve a top class roast.

• For us it’s all about consistency –

• Choose the right wine - suggesting

and intensify the flavour before

a bottle of red to complement the

seasoning it with redcurrant jelly,

roast beef not only impresses the

Maldon sea salt, black pepper and

customers, it tops up your spend per

aged sherry vinegar. Customers

head too. We’ve added our favourite

always ask for another jug, so we

bottles to our Sunday menu – and made sure our team can make a

make sure there’s plenty in reserve!

• Make sure you have your own

recommendation based on the food

‘must haves’ that make your roast

each customer orders.

extra special - ours is a great big

• Make your gravy unique - we roast

fluffy Yorkshire pudding and every

as the first no matter how many

chicken bones to make a stock

roast comes with extra crispy roast

covers you have done.

and reduce it down. Our meats

potatoes (made with goose fat).

making sure the last roast is as good

• Use local produce where possible -

are roasted on a trivet, and we add

we get on really well with our local

the juices to the stock and deglaze

butchers and they provide us with

with wine. We 'pass' this and

all our meat. Plus, we get fresh veg

reduce it down further to thicken

from some of the community in return for a pint or two!

3kg chopped tomato

Garlic and herbs

800g tomato puree

15 mins preperation

Onions

11/2 hour reduction

We've done all the hard work so that you don't have to

Lasagne

Chick pea curry

Pizza

Pasta

Serving Suggestions

For more recipe ideas visit www.maggi.co.uk/professional or call 0800 742 842 ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved.

Discover The

I M P O S S I B LY SMOOTH BEER

Multiple gold award winner at Monde Selection

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TAKE STOCK

FEATURE

Currying Favour Everyone loves a curry. From takeaways to pub meals, curries have become our national dish. And, with National Curry Week (10-16 October) on the horizon, a good curry is something that should feature on your menu - they even have their own awards: The British Curry Awards!

•

Don’t add all your spices at the same time - layer them and finish with some aromatic spices towards the end of the cooking process.

•

Equally, you don’t have to always cook with a large number of spices; identify the ones you like. Recipes are just a

Take Stock looks at what makes the perfect curry, provides tips on how to cook traditional curries and introduces

How to create the perfect curry

three delicious recipes to help bring an

“Home cooked Indian food is simpler and

authentic taste of India to your outlet.

tastier,” said Anjula. “The recipe is simply

“National Curry Week is valuable in creating interest in Indian food, but it’s much more important to educate people and teach

a guide. Of course the base has to be perfected, but after that it's important that people can experiment and change things

them to be able to eat and experience real

around to make the dish their own”.

Indian cuisine with delicately balanced

Anjula shares her top tips

spices chosen especially for each dish,” said Anjula Devi, founder of Anjula Devi

•

from there.

Authentic Indian Cooking.

• Our approach to cooking and eating curry is changing. While our loyalty remains with the tasty tikka masala and the fiery

Learn what each spice brings to your dish.

•

Food eaten in Indian households is simple and healthy - some chefs use

vindaloo, chefs are being encouraged to

large amounts of the clarified butter,

produce traditional, healthy curries that

ghee, when they have to prepare their

customers are requesting. “Customers’

•

The most essential item in an Indian household is the masala dabba the heart and soul of most Indian kitchens. It keeps all your spices in one place, making it easier for you to be organised and prepared.

"Fresh ingredients, chefs with real love and passion, nice dining ambience and service make the perfect curry."

Enam Ali MBE

dishes in a short amount of time.

perception of a curry is different,” added Enam Ali MBE, founder of The British

Start with a simple recipe and build

guide and can be played around with!

•

Experiment! Add garlic and ginger

Curry Awards. “They want change and

halfway through cooking your base,

innovation.”

or even towards the end.

17

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METHOD

Main

1. Place the chicken thighs and breasts in a large bowl, add the marinade ingredients, stir and coat well. Cover the bowl and place in the fridge overnight

2. Remove from the fridge, set aside, and allow the chicken to come to room temperature

3. Take a small dry frying pan, set on a low

Chicken with Aromatic Spices

heat, and warm through the cumin, coriander seeds and mustard seeds for 1 minute.

Remove from the heat, add to the pestle and mortar and grind coarsely

By Anjula Devi

4. Take a large sauté pan, add the oil and warm on a low heat. Then add the onions,

“This recipe works well for everyone. It's got great aromatic flavours with a little warmth.”

Serves 4 Preparation time: 30 minutes Cooking time: 75 minutes Needs to marinate overnight

INGREDIENTS

cassia bark and bay leaf. Sauté for 5 minutes

Warming Spices

5. Add the turmeric and red chilli flakes, stir

1 tsp fenugreek leaves, soaked in 2 tbsp

and cook for a further 2 minutes

hot water

6. Add the tomatoes and jaggery and sauté

4 green cardamoms, lightly bashed

for at least 10 minutes, stirring occasionally.

2 cloves

Cooking these ingredients for a little longer will definitely make your curry taste better

Other Spices

7. Add the garlic, ginger and green chillies,

1/4 tsp nigella seeds 4 whole dry Kashmiri chillies 2 tsp mango powder

and continue to cook for 2 minutes

8. Add the contents of the pestle and mortar, stir well, and continue to fry until you see that the mixture resembles a paste, and the

Wet Ingredients

oil starts to separate from the onions and

4 tbsp vegetable oil

tomatoes

2 medium onions, finely chopped

9. If the ingredients start to become a little

350g chicken thighs, boneless and skinless,

400g tinned chopped tomatoes

dry or the spices start to burn, simply add a

cut into bite size pieces

1 tsp jaggery, grated

little water

350g chicken breast, boneless and skinless,

1 tsp pulped garlic

cut into bite size pieces

1 tsp pulped ginger

For the Marinade

10. Add the marinated chicken and fresh

2-4 fresh finger green chillies, pierced (add less for a milder curry)

150g natural yogurt

6-8 curry leaves

1 lemon juice

140ml water (more if you prefer your sauce

1 tsp pulped garlic

to be not as thick)

1 tsp pulped ginger

2 tsp tamarind pulp

1 tsp tomato paste 2 tbsp tamarind pulp

Key Spices

Turn the heat up to medium, stir really well, and allow the chicken to seal for at least 5 minutes, stirring frequently

11. Add the water and bring to the boil, then immediately reduce to a simmer

12. Add the soaked fenugreek leaves, green

Garnish

cardamoms, cloves and tamarind pulp, and

Small bunch of fresh coriander, chopped

or until the chicken is tender, and the sauce

Zest 1 lemon

place the lid on the pan. Cook for 25 minutes is thick

1 tsp cumin seeds

13. Remove from the heat, and stir in the

1 tsp coriander seeds

fresh coriander and lemon zest. Leave for 5

1 tsp mustard seeds

minutes before serving with chapattis

1 inch piece of cassia bark 1 bay leaf 1/4 tsp turmeric powder 1 tsp red chilli flakes

takestockmagazine.com

curry leaves (rip these into smaller pieces).

18

TAKE STOCK

FEATURE

Main

Burnt Aubergine & Dry Pomegranate Seeds

By Anjula Devi

“The burnt aubergines are a great family dish and a delightful Indian vegetarian meal.”

Serves 4-6 Preparation time: 30 minutes Cooking time: 60 minutes

INGREDIENTS 4 aubergines, medium size

Key Spices

1 tsp grated jaggery

6. Add turmeric and red chilli flakes, stir and

6 whole dry Kashmiri chillies

sauté for 2 minutes

7. Add the aubergines, beef tomatoes, tomato

Wet Ingredients

puree, jaggery, pomegranate paste and curry

4 tbsp vegetable oil

leaves and sauté for a further 10 minutes,

1 large onion, finely chopped

stirring occasionally

4 fresh beef tomatoes, roughly chopped

8. Add the Kashmiri chillies, garlic, ginger and

1 tbs tomato puree

green chillies, and sauté for 2 minutes

2 tsp pulped garlic

9. Add the contents of the pestle and mortar,

2 tsp pulped ginger

stir well, and sauté for 10 minutes, until you

4 tbs water

see that the mixture resembles a paste - add

Small bunch fresh coriander, roughly

water if it becomes dry

chopped

10. In a dry frying pan, roast the warming spices for 1 minute until fragrant, and add to

METHOD

the large sauté pan

1. Soak the pomegranate seeds in 3 tbsp of

11. Stir well, add 4 tbsp water and bring to a simmer. Cover and cook for 25 minutes

1 tsp cumin seeds

hot water for 10 minutes. Grind in the pestle

1 tsp coriander seeds

and mortar, creating a fine paste. Set aside

12. Turn off the heat, add coriander and serve

1 tsp mustard seeds

2. Using tongs, place each aubergine directly

with fresh chapattis

1/2 tsp black peppercorns

over the flames on a gas hob, turning as the

1 inch piece cassia bark

aubergine starts to burn all over and the flesh

1 bay leaf

becomes soft. Alternatively use the grill

1 tsp turmeric powder

3. Allow to cool before mashing. Set aside

1 tsp red chilli flakes

Warming Spices

4. Warm the cumin seeds, coriander seeds, mustard seeds and black peppercorns on a low heat for 1 minute until fragrant. Remove

1 tsp fennel seeds

and add to the pestle and mortar and grind

6 green cardamom, lightly bashed

coarsely

5. Warm the oil on a low heat in a large sauté

Other Ingredients

pan and add onions, cassia bark, bay leaf and

2 tbsp pomegranate seeds

salt to taste. Sauté for 5 minutes

8 fresh curry leaves

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Main

Perfect for the older palate...

Fragrant Lamb Curry

By Andrew Mussett, regional support chef, Care UK

“As people get older their sense of smell and taste diminish. But curry, with its stronger aroma and distinctive taste, is more easily recognised by residents whose taste buds might not be as receptive as they once were."

"The recipe can be easily adapted for different palates - it can be enriched with a shot of cream for those residents whose diet requires a calorie boost or additional dried fruits and vegetables can be added to increase the vitamin and mineral intake. Curry also lends itself to soft food diets, meaning that residents with dysphagia can enjoy it too.”

Serves 4 Preparation time: 15 minutes Cooking time: 1 hour 45 minutes CURRY

INGREDIENTS

VEGETABLE GARNISH

before simmering (covered) for 90 minutes.

INGREDIENTS

Stir occasionally

4. After 60 minutes add the potato and

20 ml vegetable oil 1 red pepper, deseeded & chopped into 2cm wide slices 1 yellow pepper, deseeded & chopped into 2cm wide slices

750g lamb shoulder, diced

1 green pepper, deseeded & chopped into

80ml vegetable oil

2cm wide slices

300g uncooked basmati rice

½ red onion, chopped into 1cm pieces

2 red onions, chopped 2 tbsp cinnamon 2 tbsp ground coriander 2 tsp garlic puree 2 tsp turmeric 3 bay leaves 3 curry leaves 750ml vegetable stock 400g tin chopped tomatoes 1 large potato, chopped into small cubes 3 carrots, sliced 1cm wide

until the lamb is tender and the vegetables cooked through. Season to taste

5. Rinse the rice in cold water before bringing it to the boil. Simmer for 10 minutes before draining

6. Heat the remaining 20ml cooking oil and fry the peppers and red onion until lightly cooked. Remove from the heat and stir in the

METHOD

chopped fresh corianderir

1. Heat 40ml cooking oil in a large frying pan.

Add the lamb and brown off. Once sealed remove from the pan and set aside

2. Heat the remaining 40ml cooking oil in the same pan and sauté the onions until they soften and slightly brown. Add the cinnamon, ground coriander, garlic puree, turmeric and the curry and bay leaves. Heat for 3 minutes stirring occasionally

Small bunch of fresh coriander, stem

3. Add the lamb back into the pan and stir

removed

in the stock and tomatoes. Bring to the boil

takestockmagazine.com

carrots, stir and continue to simmer uncovered

20

7. Serve the curry with the rice and vegetables

Make it

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TAKE STOCK

FEATURE

Britain is a nation of tea lovers – we’re famous for it! However, we’ve also fallen in love with coffee in a big way, with 70 million cups of coffee consumed in the UK daily. Accepting this demand, how can operators carve out their own niche in the marketplace, thereby driving profitability and customer loyalty? Here are Take Stock’s recommendations...

Making the Most of your Coffee Decide how you’re going to brew your coffee • Take into account the space you have available, budget, and how much your customers are willing to pay.

• Speed and volume - there are several top quality instant solutions, like Azera, enabling you to offer Americano, Latte, Cappuccino and various other coffees, by just adding hot water and milk.

• Filter coffee – a great smell and once dripped through, quick and easy to serve.

• Barista model – gives customers the full

• If you choose to do your own grinding, do it little and often in a burr grinder.

café experience.

Instant coffee solutions • Choose the best quality coffee that’s appropriate for your audience. Taylors, Nescafé and Kenco are brands your customers know and trust.

• Coffee drinkers enjoy choice, so consider extending your standard coffee offerings to include the top sellers which are Espresso, Cappuccino, Americano and Latte.

• Coffee and coffee beans go stale, so keep sealed and out of sunlight.

• Make sure the water is the correct temperature for the equipment – 96°C is the optimum temperature for filters; 88-94°C for an Aeropress. Never use boiling water – it burns the coffee.

• Use the right amount of coffee – 60g per litre of water is a good ratio.

• Use fresh milk, and if hot, make sure it’s

Automatic

well foamed.

• Cup solutions – more and more brands

• Talk to your supplier about the range of

are offering this option, as you would

coffees available and experiment until

Coffee menu

find in a vending machine. Kenco’s

you’ve found your top sellers.

• Offer your customers a choice. Begin

new Caffe Latte in their 2GO range for example.

• Bean to cup machines - the range of semi and fully automatic machines is increasing. At the press of a button and with little staff training, you can prepare and serve Barista quality coffee.

• Capsule machines - Nespresso and

• Install a water filter to your automatic supply – coffee tastes so much better without contaminants like chlorine.

• Always use fresh milk.

• De-scale your machines regularly and keep them clean.

small and develop your offering using customer feedback and experimentation.

• Have a specials board.

• Understand the provenance of your beans – Fairtrade and ethically sourced are important draws to drinkers.

Bean

Nescafé-Milano machines provide

• Offer at least a medium and high roast

the opportunity to compete with

bean. There are decaffeinated beans

coffee shops.

available too!

23

• Talk to local suppliers about creating a blend that is exclusive to your outlet.

takestockmagazine.com

TAKE STOCK

FEATURE Serving coffee

differently? Make sure your staff have

• Serve coffee in the correct cup – a

tasted every option on your coffee

sweeteners. Tate & Lyle’s Agave Nectar

single espresso in a large cup looks

menu and can tell customers about

syrup, made from the Blue Agave

terrible and can lose all heat before

what’s available.

cactus plant, is a real talking point –

reaching the customer and the correct Cappuccino cup allows for easier decoration.

and a wholefood too!

• Higher end coffees can be premium priced, especially if decorated. Many

The next big thing(s)

impressive looks are really easy to

• Coffee syrups are hugely popular in Europe and can be used to create

achieve – check out Latte art on

• Give a complimentary chocolate, mint

fabulous tasting flavoured coffees.

YouTube.

or biscuit – eight out of 10 people* would expect a quality establishment

Check out the ranges and recipes from Teisseire and Tate & Lyle Sugars.

• Offer sandwiches, pastries and cakes

to do so!

when the customer orders – and don’t forget to have gluten free and free from

• Obtain customer feedback – is there anything they’d like you to do

Top Tip!

• Offer alternatives when it comes to

• Iced coffee is a current trend in the USA and is gaining in popularity here. Have

options.

options on your menu!

To improve sales have a takeaway cup available for your tea and coffee offering. Adding this option – whatever your outlet – will boost trade.

Making the Most of Tea Decide how you’re going to brew

• Consider investing in a water boiler

your tea

with temperature settings for speed and

• Use filtered water – elements like

consistency.

chorine and fluoride impact upon taste.

• Make sure the water is the right temperature or you’ll burn the leaf • For normal tea and infusions, use water that’s just off the boil – 95-98°C is perfect.

• Water for white or green teas should be at 70-75°C. • Brewing time is crucial: 3-4 minutes for normal teas and infusions. 1-2 minutes for green and white teas.

• Green tea is showing the most growth.* • Infusions are also seeing significant growth, especially peppermint and

• Use the right amount of tea – ask your supplier for the optimum ratio.

• Use fresh milk, and offer hot or cold.

lemon & ginger.* • Provide a decaffeinated option.

• Create a bespoke tea menu, with details

Tea menu

of blend, provenance, taste and serving

• Offer a choice of teas in either tea bag,

options e.g. with lemon; hot or cold

or for a premium feel, loose leaf.* • Top selling black teas are Tetley Original, PG, Twinings English Breakfast and Yorkshire Tea.* • Top speciality teas are English Breakfast and Earl Grey.*

milk; straight.

• Consider regular guest blends.

• Extend your range to include chai and iced teas. Use syrups to create iced tea ‘cocktails’ – check www.tasteandsmile. com for recipe ideas.

Sources: UK Tea & Infusions Association & OHSO Chocolate

25

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Staff training

The next big thing

• Make sure your staff know about

• Tea Fusion – an innovative tea solution that gives tea shops something with the same theatre as a barista type coffee machine. Designed to get the most out of the tea leaf, the system brews loose leaf teas and infusions in a back-lit glass chamber that lets customers see the leaves ‘dance’. There’s a choice of 12 different high quality teas and infusions to choose from. Trials have seen operators experience double digit sales growth.

every tea on your list, including their provenance.

• It is important that staff have tried every tea and know how it should be served.

• Develop a chart for perfect water temperature and brew times for every option so staff can quickly check while preparing.

• Keep teas away from light in airtight tins until use.

How to serve • Provide your customers with a menu of teas – it demonstrates you're serious about the subject.

• Use china teapots and high quality cups or glasses for serving – serve with extra hot water, regardless of whether the customer asks. It will make them feel they are getting their money’s worth.

• Don’t forget many customers like their tea in a mug – so have these available too.

• Serve tea with a complimentary biscuit (gluten free optional).

• Offer a takeaway cup – this will bring in takeaway trade as well as dine-in.

• Offer a food pairing option – especially in the quieter mid afternoon slot.

Visit www.teafusionbylipton.co.uk

“Tea virgin cocktails can make a great addition to your menu.

Mix Earl Grey tea with orange juice to create a zingy, refreshing drink, or pair green tea with mint for a take on the popular mojito.”

Isabelle Haynes, Tetley senior brand manager – OOH

The average

tea bag is brewed for just

13 seconds

Source: Twinings

29% of people

think they can make a better

cup of tea

at home

Source: Allegra

Drink

INGREDIENTS 4oz apple cider or unsweetened apple juice 4oz water 1 tea bag 1 tbsp Tate & Lyle Pure Cane Caramel Syrup 1 cinnamon stick 1 apple wedge Sprinkle lemon juice

Hot Caramel Apple Tea

METHOD 1. Mix the water and apple cider/juice and bring to the boil for 4 minutes

2. Remove from heat and pour into a mug or tea cup. Add the tea bag and steep for 1

Serves 1 Preparation time: 2 minutes

a free mint

or biscuit indicates

quality

minute

3. Remove tea bag and add the syrup 4. Garnish with the cinnamon stick or apple wedge sprinkled with lemon juice.

Stir and serve

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8 in10 people think

26

Source: OHSO

Tetley’s All-New Envelope Range Delicious new flavours. Best ever quality. Great new look.

Delicious teas developed to meet your customers’ tea drinking needs around the clock.

Visit tetleyteaacademy.co.uk for more details.

Stock up with your

NESTLE HARVEST HOME available in retail, bag and bulk pack. ideal for baking and breakfast clubs!

POUCHES RANGE

visit www.cerealsuccess.co.uk/food-service for more details For cereal insights, recipes, product news and a lot more, follow us on Twitter at @CerealSuccessFS

Feed Your Eyes Our twitter followers continue to dazzle and impress us with the range and quality of each dish created.

Mix it up

As always, it was a tough job whittling them down to three winners whose recipes can be viewed at takestockmagazine.com.

Congratulations to them. They'll each receive a ÂŁ50 Amazon voucher courtesy of our sponsors RH Amar, Premier Foods and Kerrymaid.

Thanks again for all the amazing entries. Keep them coming to #FeedYourEyes.

We’re on the look-out for the best mixologist...

Tweet us your best dri nk @TakeStockMag #mixo logist

George Dack @ChefDack

Chef, The Last Wine Bar & Restaurant, Norwich - Sesame seed tuna loin, heirloom tomatoes & avocado

Ronald Robson @ronnyrobson85

Head chef, The Merchants Tavern, Newcastle-uponTyne - Beef tartar, marmite, beer pickled onions, confit egg yolk & nasturtium leaves

Neil Ferguson @neilfergie

Pastry chef, Castlemartyr Resort, Cork - Rhubarb, lemon & milk

29

takestockmagazine.com

We

Grill takestockmagazine.com

30

Spencer Burge Spencer Burge is a director of Crow Wood, in Burnley, Lancashire. The family-run business is home to the award-winning Woodland Spa, an equestrian centre and Bertram’s Restaurant, an adult-only venue. Spencer is nationally recognised, having won Best Sunday Lunch at the Observer Food Awards, Dessert Pub of the Year, and Best Local Produce Award.

Tell us about Crow Wood…

What is your favourite restaurant?

Set in 100 acres of unspoilt woodland just on the edge of Burnley, we have over 3,000 members. Our award-winning gym is equipped with an Olympic-size swimming pool, children’s area and The Lounge; perfect for family dining. The spa has been voted Global Day Spa of the Year 2016 for the second year running. Our five-star unique and modern adult-only Bertram’s Restaurant not only serves guests consistently good food but the views are spectacular. After their meal, they can treat themselves to a cocktail in our new Terrace bar. We listen to our members and customers so we’re constantly improving and I think that’s what makes us so successful.

At the moment I prefer casual dining so I really like Neighbourhood and Albert’s Shed, both in Manchester. But if I was to treat myself to something special then I would go to the Freemasons at Wiswell in Lancashire. Chef-proprietor Steve Smith and his team really know how to put on a show in an intimate yet spectacular setting.

What chefs have inspired you?

My mum when I was starting out, but later in life it was Mr Hamill who owned the Idlerocks Hotel in Guernsey. I worked for him on a sporadic basis over a period of four years. Once I fed more than 1,000 people in an aircraft hangar to celebrate the D-Day landings which involved prepping over 500 lobsters! Mr Hamill moved to Guernsey from Ireland with nothing and built a fantastic, successful business. Sadly, he is no longer with us but his passion and determination continue to inspire me.

What is your career history?

After leaving school, I studied at Halton College before starting my first job at the Adelphi Hotel in my home city of Liverpool. I then moved on to the small but busy a la carte restaurant The Admiral House on the Isle of Man; part of The Admiral Hotel. The premises were also home to a tapas restaurant, so I was fortunate enough to spend a few years gaining experience in the different kitchens before being promoted to head chef. Then, after working all over the UK, including a stint in a Roux brothers’ kitchen, I made the best move of my career by going to Bertram’s in 2014 as head chef, and one year later I was made a director of Crow Wood and Bertram’s Restaurant.

What is your favourite food to cook?

Desserts - and anything that involves chocolate! I get the most satisfaction from seeing a customer devour a dessert. We have submitted two dessert recipes for The Great British Cookbook and one – Toffee Popcorn – is currently on our menu. Layers of white and dark chocolate marquise on a sticky toffee sponge base with salted popcorn ice cream, toffee sauce and bitter chocolate crumb, it is delicious!

Where did your love of food come from?

My mother Shirley. She used to be Cilla Black’s hairdresser before downing the scissors and picking up a knife! She was a very successful sous chef but told me how the head chef at the time didn’t want to hire her and made the excuse that she wouldn’t be able to lift the bins! And after many years of service he didn’t want her to go. My mother not only passed on some great tips and recipes, she inspired me to put 100% effort into everything I do, even in the face of adversity.

When do you start planning for Christmas?

In January we all float ideas around - and by 9 January this year Christmas Day in Bertram’s was fully booked! In March we produce our menus; one for the run-up to Christmas - which runs alongside our à la carte menu during December - the day itself and New Year’s Eve. Turkey is as popular as ever on our Christmas menus but we also offer sea bass and grass-fed fillet steak. We hold party nights in Bertram’s which include a three-course meal, and these were almost entirely booked up by June this year. On New Year’s Eve we host over 160 people for a set five-course meal.

How important is it to use seasonal, local produce?

Can you describe a typical day?

You could argue that everything is always in season, given how fast produce reaches the country as air freight nowadays, it’s just a matter of how much you want to pay for it. However, it’s not just about money, it’s about supporting local farmers and local businesses and buying British has never been more important. We have some of the best foods grown right on our doorsteps and it is important to buy them at their best and take advantage of what this great nation has to offer.

Being responsible for all the catering at Crow Wood means I don’t have one! We have so many projects on the go that no day is ever the same. The company has just invested over £500,000 in the Terrace Bar, complete with retractable roofs, fire pit and a huge jacuzzi, so there is a lot of planning in that alone! We are also in the process of building a tapas kitchen for the Terrace Bar so I need to get that up and running. Not to mention our involvement in charities, cookbooks and outside catering events. The only problem I have is not having enough hours in the day!

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TAKE STOCK

FEATURE

Tricks and Treats

Halloween and Bonfire Night present two opportunities to increase footfall and make a profit.

Spook it up!

Saturday before. That way, depending on

Squash. For the adults you could serve a

your business, you can hold a kids' party in

Dracula’s Punch and Fright Night cocktails.

Halloween is the third most celebrated holiday behind Christmas and Easter, according to research by him! So whether you are a cafe, pub or care home, make sure you have some ghostly goings-on.

the afternoon and have a fancy dress party

If you are a café or deli then why not have

in the evening for adults.

some fun with your menu and rename

What to do

your usuals? Or put that pumpkin to good

Get into the spirit by decorating your

by Steve Smith, head chef at Bohemia in

premises - whatever your size. Carved out

Jersey.

use by making these tasty dishes created

pumpkins, hanging cobwebs and bloodstained walls all add to the entertainment of the event - especially if you are holding a party. Apple bobbing (add some food

•

fresh cream •

Halloween falls on a Monday this year,

buttermilk and usual pancake

so you could hold an event on the actual day to help liven up a relatively quiet day, or stick with the

ingredients

a must for the kids - offer a prize for the best dressed too. 2FOR1 offers on spirits

Pumpkin Pancakes - Puree a cup of pumpkin and mix together with

dye to make it bloodcurdling red), ghoulish games, face painting and fancy dress are

When to celebrate

Pumpkin Pie - Serve with a dollop of

•

Pumpkin Curry - Combine pumpkin

are a given for most pubs and nightclubs -

with chickpeas and coconut. The

especially if you are holding the event on

longer it is sat, the better the flavours

the day itself, as it will help boost trade.

develop •

What to serve

add texture and substance to the rice

If you are holding a party then finger, snacky food is a must. For the little horrors re-name your usual snacks: Morbid Margarita, Snot-tail Nachos, Freaky Fingers (sweet potato fries) and

Pumpkin Risotto - Pumpkin pieces dish. Perfect for the chilly night

•

Pumpkin Loaf - A healthy, alternative snack to a carb-heavy loaf cake. And for those with a sweet tooth, adding a thick layer of cream cheese icing will make it a devilish delight

Bloodthirsty

33

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Blast off!

As Bonfire Night falls on a Saturday this year, it presents the perfect familyfuelled occasion.

What to do

What to serve Hot dogs and burgers go hand in hand with Bonfire Night. Quick, easy and filling, they are perfect for families. If you want to set a BBQ up outside, check all your health and safety regulations are in place and make sure children are accompanied by an adult when they are being served food. Pulled pork in brioche buns or jacket potatoes cooked on the bonfire

If you have the room and the safety

oozing with butter work well,

measures in place (read our feature on

or a big, warming bowl of

page 36), a bonfire and firework display

chilli is easy to make (and

brings in the custom - and depending

serve) and you can charge

on what you are offering you could

a premium price by adding

even charge. If you hold an event make

garlic bread, wedges and

sure you have outside cover in case the

coleslaw. You can’t beat

weather turns or enough room inside

the traditional desserts:

- the last thing you want is a bunch of

sticky toffee apples and

wet-through, unhappy customers on your

parkin, but for something

hands! A DJ or live band for the night is

a bit different, chocolate

a great idea for an event - either to play

brownies are easy to make, easy

post-bonfire or to have instead of one.

to eat and not too indulgent - perfect

See our feature on page 51 regarding

for care home residents - and a berry

music licences.

cheesecake is a wow dessert for adults

who don’t fancy a sticky toffee apple.

Warming drinks are the key tonight: hot chocolate with a dollop of cream and a few marshmallows are perfect for children and the non-drinkers. Mulled wine may be a typically festive drink but it’ll work well on this chilly night.

Spread the word For both events make sure you promote whatever you are doing via social media, your website, in-house posters and word of mouth. Talk to your supplier about relevant POS material for any drinks or offers you are promoting - both events have the capacity to increase footfall and boost profit so make sure you do everything to advertise it. But, as a word of warning, if you are holding a Halloween party make sure the theme is not offensive!

Last year, a pub in Bournemouth scrapped its ‘mental patient’ theme after customers deemed it ‘offensive’. The event offered free shots to ‘deranged doctors and nurses’. The pub’s company apologised and cancelled the event.

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34

TAKE STOCK

FEATURE

into either individual 600g pots or 4 kg pails that are ideal for foodservice, so that once sealed and chilled, the soup is in perfect condition.

That way, when re-heated and served to the consumer, he or she is getting a real home made taste. Soups that have to rely on chemicals and additives to give them a long shelf life just can’t compete.

What’s in it for the reseller?

If you have the time, making soup isn’t that difficult. However, what we offer our customers is guaranteed quality, full allergen and ingredient information and a known base cost. The other thing is that as we’re making the same soups all year round, we can always source the ingredients, meaning supply and cost is guaranteed. But above all, it’s the fact

Super Soup UK spending on fresh soup has shown consistent growth, up from £78.2m in 2007 to £124.39m in 2015.* This increase has been driven in no small part by the desire of an increasing percentage of the population to eat healthily, while at the same time wanting to spend wisely.

Variety and flavour innovation has also played a major role in this upward sales trend, as consumers become more adventurous in their tastes.

demand for top quality soup, with the minimum of equipment and hassle. All that’s required is a saucepan to heat the soup, something like a bain-marie or soup kettle to keep it warm and cups to serve it in. Get some POS signage up, look at possible soup and food combinations and away you go. It really is that simple. www.scottishsoup.co.uk

Who are your customers?

A whole range of suppliers but we’ve built up a brilliant relationship with a major local wholesaler in Glasgow. Obviously

To find out more, Take Stock talked to

we’ve still got the butchers and bakers we

David Sword, MD of The Scottish Soup

started out with, but now our soups can

Company.

be found in sandwich bars, coffee shops,

How have you seen interest in fresh soups grow?

that an operator can satisfy the incredible

delicatessens and retailers far and wide.

We’ve been selling pies and pastry

Why have your soups proved so popular?

products to butchers and bakers for over

Our goal at the start was to have soups

50 years. Spotting a niche in the market

as good as the ones we grew up with. At

for fresh, chilled soups, we added our own

the start it was just me in the kitchen and

homemade soups to the range in 2013

I spent a lot of time developing a range

getting sales up to around two tonnes a

that offered genuine taste and quality. We

week pretty quickly. Since then it’s just

don’t use any chemicals or additives; but

exploded, so much so that we now sell an

top quality stocks, local vegetables and,

average of five tonnes a day – our busiest

when necessary, a little cornflower to

period being September to Easter.

thicken. Once made, our soups go at 90°C

Source: Kantar Worldpanel

35

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Bonfire Night Safety Bonfire Night is a major celebration in the UK, with many premises hosting events. Take Stock helps you to decide whether you are able to carry out a fireworks display safely by yourself or if you'd be better off to employ a registered firework display team.

• You need to ensure the spectator area is cordoned off with clearly visible ropes, tapes or barriers, and the area marshalled to ensure spectators stay at least 25m from where the fireworks are being set off.

• You need protective clothing – hard

DIY Doing it yourself may be cheaper, but before you do, you should consider the following: • Is your site large enough to accommodate a display? You will only be able to use category 3 shop bought fireworks, which will require a minimum safety distance of 25m.

assessment on your site? i.e. are there

hat, eye protection, fire retardant

any overhanging obstacles – trees,

overalls and gloves for your firers. Do

power and telephone lines? Are there

you have competent people to do

any residential properties, livestock or

this? Remember that if your staff are

public roads, next to your firing area?

setting off fireworks, they’re not going

• Do you know what effect each firework gives? Do you know how to set up a fan type of firework – do it wrong and one side of the fan will end up firing at your

drinks and food so you may need to recruit extra staff for the evening.

• Are you covered under your insurance for public liability with fireworks? You

spectators.

• Are you competent to carry out a risk

takestockmagazine.com

to be available to serve your customers

need cover of £5m minimum.

36

TAKE STOCK

FEATURE • Who is going to clear up after the display and safely dispose of used fireworks? They will need to use tongs to gather all the used fireworks.

If you have considered all of the above and you still want to do your own display, make sure you buy your fireworks from

The professionals If you think it would be better to employ a reputable firework display professionals, then check the following: • Do they have the required insurance?

• Do they hold BPA qualifications (British Pyrotechnists Association)?

a reputable fireworks supplier. Expect to pay around £500 for a basic selection, and only buy and use fireworks that

• a copy of their insurance certificate?

The UK Fire Service has issued the

• their BPA registration number?

following safety advice for those

at least one member who has firework display experience.

• Make sure the local police, first aid

Using fireworks professionals, you should get a more spectacular display as category 4 fireworks will be used and a continuous display achieved, with very little or no ‘black sky’ during the display. from £100 a minute, so you’re looking at a base of around £1,000, though a full,

manned by qualified people and have plenty of torches.

• Arrange for fire extinguishers, buckets of water, buckets of sand and metal litter bins to be available on the night.

• Don’t allow spectators to bring in their own sparklers or other fireworks.

• Make entrances well lit and clearly signposted and be aware of animals close by.

• Ensure the display is away from your

off, wait at least half an hour and then douse them in a bucket of water.

out completely Source: fireservice.co.uk/safety and thanks to Peter Mather for help with this feature

following exceptions: until 1am following the first day of Chinese New Year, until midnight on November 5, until 1am on the day following Diwali Day and the day following December 31.

If you’re planning a bonfire Bonfires need a lot of organising and can be a hazard. If, after careful consideration,

planning to final clearing up. Don’t site it too near your display or firework storage area.

•

Never use flammable liquids like paraffin or petrol to get it going as this can result in uncontrolled spread of fire or explosion.

•

Check immediately before lighting that there’s no animal or even a young child hidden inside.

• Never use matches or lighters to light the display. If a firework doesn’t go

from the site and then put the bonfire

year between 7am and 11pm, with the

the instructions, angle away from to smoke.

Once finished, clear all spectators

Fireworks can be let off any day of the

• Before lighting fireworks, read spectators and don’t allow the handler

•

Did you know?

one person responsible for it, from early

anything alcoholic when on patrol.

fire on the night

over £5,000 on a really good show!

damage.

• Make sure none of the organisers drink

nothing that can be thrown onto the

considerably more – it’s easy to spend

you do decide to have a bonfire, make

from the police if needed.

bonfire area in advance so there’s

electronically-controlled display will be

car park, as falling fireworks can cause

• Be aware of overcrowding - seek advice

Remove any rubbish from your

Work on the basis that a display will cost

are aware of your plans.

• Arrange for the first aid post to be

•

• a written quote?

service and local fire and rescue service

• Store the fireworks securely.

foam-filled furniture).

and risk assessment?

• Plan ahead - set up a committee so

what he/she is doing, and ideally have

aerosols, paint tins or

• a hard copy of the site survey

running their own displays:

a particular task and they know exactly

rubbish (e.g.

have you been given:

Standards.

Don’t burn dangerous

• Have they conducted a site survey and

are marked as conforming to British

each member can take responsibility for

•

•

Never put fireworks on a bonfire, even if they’re dud.

37

takestockmagazine.com

RUM LIKE NO OTHER • Rum growing 12% in the On Trade driven by Golden Rum • Golden Rum grows at 24% - the fastest growing spirits subcategory in the On Trade*

*CGA data to 14.05.16 Maxxium UK, Castle Business Park, Stirling, Scotland FK9 4RT. 01786 430 500

TAKE STOCK

The Golden Age of Rum

FEATURE

The Caribbean. For many an exotic destination of turquoise water lapping on white sandy beaches, palm trees, reggae and calypso music, and a laid back lifestyle made famous by the likes of Hemingway. But for many others, it’s the home of one of the most evocative spirits in the world. Rum! Harking back to colonial times when plantation owners realised that the molasses left over from sugar production could be distilled into a spirit, rum has a special place in the heart of barmen around the globe – not least because it’s an essential ingredient in some of the most famous cocktails ever created. Think Daiquiri, Mojito, Piña Colada or Long Island Iced Tea and you think rum!

Rum Types and Perfect Serves Dark Rum: The original, and for many, the best.

Typically heavier and thanks to it’s molasses base, sweeter than other rums. Much of the taste stems from lengthy ageing in charred oak casks, a process that gives a very smooth, mellow and sometimes slightly spicy finish. Alcohol content varies, with the original strength Navy Rum traditionally at 57%.

Rum sales in the on-trade are growing at Source: CGA

Perfect serve? Sipped straight, or in the national drink of Bermuda – a Dark ‘n Stormy

Dark ‘n Stormy

Fill an Old Fashioned glass with ice.

Squeeze in ½ a lime. Add 100ml of ginger beer and then float 50ml of dark rum over the top. Garnish with lime and serve.

12% 39

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White Rum:

Golden Rum:

Overproof Rum:

Often the first rum a drinker will experience, thanks to one of the world’s most famous drink brands – Bacardi.

Typically aged in white oak casks that give the spirit slight vanilla and almond notes, the distilled product is then charcoal filtered for clarity and purity. White rum has a slightly sweet taste and a

The fastest growing sector in rum, golden rums get their colouration and flavour from ageing in charred white oak barrels that have been previously used in Bourbon whiskey production. With more flavour and a stronger taste than whites, they’re equally at home as sipping rum or in

Not for the faint of heart, over proof rums have a much higher alcohol content than the norm - Bacardi’s 151 rum at 75.5% ABV being a great example!

Bottles often carry warnings about keeping away from a naked flame and some even have stainless steel flame arresters crimped into the bottle neck!

Perfect serve? Both the Cuba Libre (rum & coke) and the Piña Colada are favourites. But why not try it in a Monkey Wrench?

Monkey Wrench

Combine 50ml rum and 100ml of pink or normal grapefruit juice in an ice filled Old Fashioned glass. Add a couple of dashes of Angostura bitters, stir and garnish with a maraschino cherry.

cocktails.

Perfect serve?

The Havana Sidecar?

Perfect serve? In sweet rum and fruit juice cocktails such as the Caribou Lou, or the notoriously dangerous Hurricane.

Havana Sidecar

Put 50ml Golden Rum into an ice filled shaker. Add 25ml Cointreau or Grand Marnier and 25ml lemon juice. Shake well, strain into a chilled cocktail glass.

On-trade Golden Rum sales are growing

faster than Gin!

Source: CGA

typical ABV of 40%.

Hurricane

Fill a cocktail shaker with ice.

Add the juice of ½ a lime, 50ml white rum, 50ml dark rum, 60ml passion fruit juice, 30ml orange juice, 1 tablespoon grenadine and 1 tablespoon sugar syrup. Shake and then strain into a tall glass.

Garnish with an orange slice and a maraschino cherry.

Spiced Rum: Mostly based on golden rums, these obtain their flavours through the addition of spices such as cinnamon, absinthe & aniseed, nutmeg, vanilla and even pepper! Watch out for cheap spiced rums, which are often made from poor quality white rum, darkened with caramel colouring.

Captain Morgan’s Spiced Rum is the market leader, and has been responsible for much of the interest in spiced rums.

Perfect serve? Let the spices take a Long Island Iced Tea to new levels.

Long Island Iced Tea

Put 17.5ml of each of the following - Spiced Rum, Vodka, Dry Gin, Tequila, Orange Liqueur, sugar syrup, lemon juice and lime juice - into an ice filled shaker. Shake until cold. Strain into a Highball glass with ice. Top up with cola and garnish with a lemon slice.

Captain Morgan

Spiced is now the

largest

spiced rum brand in the GB on-trade

Source: CGA-value-12 weeks to 14/5/16 takestockmagazine.com

40

TAKE STOCK

FEATURE

Off the Wall?

Premium Rum: Many spirits producers release premium and super premium editions for the connoisseur, and the same holds true in the world of Rum. Famous names to look out for include Appleton Rare Blend, Angostura Cask Collection, Brugal 1888, Havana Club 15, Diplomatico Ambassador and Clement XO. For a Navy style premium look at Pussers, and Kraken Black Spiced rum is an up sell opportunity made in alcoholic heaven!

Perfect serve? These are too good to be mixed! Sip and savour!!

Rumfest The 10th UK Rumfest is happening on 22 23 October. Why not hold your own event to capture the excitement? rumfest.co.uk

Rum production isn’t confined to the Caribbean and there are some really weird and wonderful ‘Rum’ varieties out there. Getting significant attention amongst mixologists at the moment is an unaged cane spirit called Cachaça. Or, why not look out for Canada’s twist on golden rum – known locally as Screech!

Maximising Sales Rum is an on-trade hot spot at the moment. Maximise sales by having:

A rum menu - split by style and geographical area Cocktail suggestions Tasting events and rum clubs

41

Price pointed tasting flights Staff training A rum display behind the bar - grouped by category and with up-sell options

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Rising to the

FEATURE

Challenge Mary Berry needs to watch out! The young bakers from Spaldwick Community Primary School showed the proof was in their profiteroles after they were crowned McDougalls Young Baking Team of the Year 2016.

channel marketing manager at Premier

To make choux pastry in under an hour

Foods. “We were very impressed by their

and achieve the light texture that they did

dedication, enthusiasm and how involved

is extremely impressive!” said Mark Rigby.

they were in sourcing local ingredients.

We would like to thank everyone who contributed to making the competition such an unbelievable success.”

The school was awarded £1,000 of kitchen equipment and team members were given a gold medal each. The other finalists all received a bronze medal.

Andrew Green, representing Craft Guild of Chefs, Carol Harwood, from LACA and Mark Rigby, executive chef at Premier Foods - had the near impossible task of choosing an overall winner but it was Spaldwick Community Primary School who baked their way to the top spot.

They impressed the judges with

Five teams showed exceptional talent

their delicious and incredibly light

and impressive baking skills at the

profiteroles, and achieved high

McDougalls Young Baking Team of the

scores for teamwork, presentation,

Year Final, held at the Lead Association

taste, aroma and texture. Maddie

for CAtering (LACA)’s The Main Event in

Thorpe, Rebecca Lucas and Daisy

Birmingham.

Ritchie, supported by school

The event, organised by Premier Foods, now in its second year, attracted 100 teams of pupils aged between seven and 11 from schools across the nation.

The theme was provenance so each team had to submit a recipe which

caterer Alison Leaver, used locallysourced eggs and strawberries in their recipe to meet the provenance criteria.

included a product from the McDougalls

“We were all

foodservice range along with at least

extremely

one ingredient which had been locally

impressed with the

sourced within 30 miles of the school.

level of effort each

Spaldwick Community Primary School, in Cambridgeshire; Bolsover C of E Primary School, in Derbyshire; Phoenix Community Primary School, in Kent; Trinity & St. Michael’s Primary School, in Leyland and Lymm High School, in Cheshire battled it out during a one-hour cook-off.

team had gone to in their preparation for the live final.

From Rising Phoenix Tear ‘n’ Share bread to Crumbly Summer Fruit Sponge, it was an incredibly tough decision, but ultimately

“The children astounded us with their

Spaldwick Community

creativity,” said Sarah Robb, foodservice

Primary School stood out to us.

43

Photo: The winning team with Peter McGrath, Chair of LACA

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University Challenge University catering is no longer just about feeding students, it is a business in its own right. Thanks to a combination of food trends, changes in eating habits and catering for the public as well as students, a university is a challenging, but exciting environment to work in.

Take Stock spoke to Darren Edwards, executive chef at the University of Reading, about how he and his team manage to feed their 17,000 students and why grab-andgo is their biggest seller.

“Students’ eating habits have changed,”

This new trend means the university is

says Darren, who has been at the

doing a lot more grab-and-go options

university for more than five years and

for students, in both catered halls and

was promoted to executive chef from

in the many food outlets dotted about

chef manager 12 months ago. “Where hot

the campus. And for the academic year

meals like lasagne and cottage pie were

ahead, Darren is keen to do more.

once the most popular, now it’s all about grab-and-go. Students no longer take the traditional one hour lunch; instead they take 10 minutes to eat something quick so they can get back to their phones or laptops. Food is just fuel.”

takestockmagazine.com

He says: “We used to turn out about 40,000 portions of hot food but because our paninis, sandwiches and wraps are becoming more popular, hot food is in decline. So we have to come up with new grab-and-go foods in our central kitchen.”

44

But it’s not just menu planning that Darren and his team are having to rethink.

There are a number of new pressures on university chefs.

“Catering for dietary and allergen needs is something we do more than ever,” says Darren. “We saw a big increase last year especially catering for students who want vegetarian and vegan food, halal meats,

TAKE STOCK

FEATURE gluten free and nut free products. There are 14 allergens and all have to be catered for. It’s now a big part of our provision.”

On 13 December this year, an update to the EU Food Information for Consumers Regulation 1169/2011 will oblige all businesses to declare or label all prepacked food they serve with nutritional information (see our feature on page 53).

So Darren and his team have an even greater challenge on their hands.

“Once the regulation comes in, all the pre-packed food from our central kitchen - where we produce our ready-to-eat products - will need to be labelled with nutritional content so the students are aware what is in their food,” says Darren.

“At our serving counters, all of our menus are available on a rolling screen or on

Darren Edwards (Left) with Angel Gonzalez

scraping too much cottage pie into the

is fierce and aims to keep his offerings

bin then we know that shouldn’t be on the

on-trend.

menu for the following term.”

“We do a number of grab-and-go items

chalk boards. So if a particular dish on the

Darren reports into Julie Frost, the head

similar to those served in high-street

menu is gluten free it will have ‘GF’ beside

of catering operations, and together they

chains that are perfect for a student’s

it, for instance. If a student is unsure

meet with their head chef and lead chefs

sweet fix!” says Darren.

about an allergen they can ask one of the

to discuss new menu ideas and recipes.

serving staff who can check in their ‘bible’,” says Darren. “This manual contains every recipe and all of the ingredients that go in it so if a student questions them about a dish they know if it is suitable for them to eat.”

a five-mile radius over three campuses’,

students and take their feedback on

Darren and his team are also responsible

board,” says Darren. “Students are more

for catering for events which take place

knowledgeable these days. We have a lot

at the Meadow Suite venue for up to 300

of international students too so we make

people, and fine dining with their vice

Chinese, Indian and Vietnamese curries

chancellor.

Being a business, the university needs to

but on the other hand, we also serve a fish

make money, so it is always looking to

finger wrap – the key is a diverse offering.”

meet the budget.

As well as catering for their students in

“We leave feedback forms for our

“The Meadow Suite is available to anyone who wants to book it,” said Darren.

With research from Premier Foods

“Weddings, birthdays, proms, it doesn’t

“This is where The University Caterers

announcing that only 42% of students

matter who you are. We rent out the right

Association (TUCO) gives us a lot of

buy from on-campus outlets in the UK

package to whoever wants to book it.

support,” says Darren. “When it comes to

with the vast majority of students (82%)

University catering is now a business - and

suppliers, they negotiate on our behalf.”

turning to food-to-go outlets on the high

I can’t echo that enough.”

Darren, an RAF reservist for the past 18

street, Darren is aware that competition

years, has worked in hotel catering, fine dining and the university sector, and was once offered a job at Buckingham Palace.

“Wherever you work, a kitchen is a kitchen - granted it was slightly daunting walking into the one at Buckingham Palace!” smiles Darren. “It’s not about where you cook, it’s about the passion you cook with - without that, you will not succeed.

You are only as good as your last plate of food!”

Uni Cuts Sugar The University of Brighton is hitting out against sugar. A member of TUCO, the university is the first in the country to launch a campaign to cut sugar consumption – backed by Jamie Oliver – by joining with Brighton & Hove City Council in the Sugar Smart City campaign. The university will introduce a number of initiatives this year to raise awareness of sugar consumption and hidden sugars, through cooking lessons, education and nutritional information.

It includes the introduction of a 10p levy on the price of sugary drinks, and money raised from this will be used to fund food education schemes for

And that’s how Darren decides what stays

university students. Mike Haslin, chief operating officer of TUCO, said: “Obesity

and goes when he is planning the menu

is a massive problem in the UK and the sugar debate forms a key part of this. As

for the new term.

the first university in the UK to launch an initiative to tackle sugar consumption, Brighton University is demonstrating the influential position TUCO members are

“The kitchen porter is the best person

in, shaping the leaders of the future and driving important health messages in

to ask,” said Darren. “After all, he is the

order to address the issues of obesity and high sugar intake.”

one who scrapes the plates. And if he is

45

takestockmagazine.com

splash make a

with Heinz Malt Vinegar

We’re always ready to help create a great impression on your tables, so together, @KraftHeinzFSUK

TAKE STOCK

FEATURE

A Whole World of Beer Today’s consumers demand new tastes and flavours. Just look at the demand for flavoured ciders, premium spirits and cocktails as proof. And now it’s the turn of packaged beers and ciders, sales of which are already worth £2.4bn to the on-trade according to CGA - that’s bigger in total than vodka!

Stocking and selling packaged drinks gives operators a genuine growth driver, and brings new people into the beer category.

Premium pricing, ease of storage and no wastage through excellent shelf life, drives profits too! Here’s how to maximize your sales...

Get the range right Today’s consumers care about authentic beer brands and styles. They want to explore, matching their mood and venue to a drink that offers authenticity, quality and a taste profile that generates both excitement and refreshment. When picking your range therefore, you need to have beers for every palate:

Central & South America: Light in colour and easy drinking, with taste and mouth feel akin to what you’d expect from a mainstream USA beer like Budweiser. Watch out for the ABV’s though – some are higher than you’d expect. Look at Mexican and Caribbean beers too, like Corona, Sol, Red Stripe and Cusquena!

North America American craft ales are often fuller bodied and stronger tasting than mainstream brews. Pale ales, IPA’s and some really original stouts are all available, and interest in American brews has never been higher - Samuel Adams Boston Lager is the world’s leading craft beer!

47

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Australia / Asia

European

Normally well balanced, many of these

The range is endless; encompassing everything from heavy stouts and porters, to

beers use the very finest ingredients

light and refreshing Pilsners, taking in oddballs like Weissbiers and high abv Trappist

available to produce a beer that

ales. Specialist Belgian beers are enormous sellers - look to brands like Duvel,

perfectly suits the cuisine of that area.

Chimay, Vedett, Liefman, Hoegaarden, Grimbergen and Leffe as your base and then

Cobra with Indian food, Singha with

add Austrian and German top guns like Stiegl, Erdinger, Warsteiner and Bitburger.

Thai, Tsingtao with Chinese or Sapporo

Czechoslovakia should be represented by Pilsners Urquell, Budvar and Staropramen,

with Japanese for example. And why

and Italy by Peroni, Poretti, Ichnusa and of course Birra Moretti. Finally, add beers

not add some fun to your menu with

from Iberia, including Sagres and Portugal’s world best seller - Super Bock.

brands like New Zealand’s Yeastie Boys?

Know your audience Customers love something different – and are prepared to pay for it. Establish your credentials as ‘the’ place to enjoy genuine world beers by: • Hold themed events and world beer tastings • Set up a beer club • Use the branded and often innovative glassware available to ensure maximum impact and a perfect serve • Offer foods to match world beer varieties • Look out for limited editions

• American Beers and the Ryder Cup in Minnesota, USA starting 30 September • Far Eastern brews and Formula 1’s races in Singapore, Japan and Malaysia • Southern Hemisphere brews during November and December’s Rugby Union Internationals involving teams like Australia, Fiji, New Zealand, Argentina and South Africa • 16 days of ‘Oktoberfest’ – the perfect opportunity to launch your world Beers range with a focus on German Pilsners, accompanied by grilled sausages, chicken or duck, served with Knödel (dumplings), red cabbage and raclett

• Have clear displays of what’s available and what’s new – behind the bar and on POS

Pair with food

Toast the occasion

norm. However, nowadays more and

How better to drive world beers than to pair them with world events?

Opportunities include:

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• South American Beers and the Rio Paralympic Games starting 7 September

48

Choosing a wine to suit the meal is the more customers want to accompany their meal with beers from around the world.

TAKE STOCK

FEATURE

Premium bottled ale is the fastest growing beer category Source: CGA

Pick your beer stock so they can: Complement – by matching flavours you can enhance enjoyment of both the dish and the beer. For example, dark beers go with red meats, game, venison, smoked and cured meats, chocolate and cheese. Wheat beers go with fish and white meats.

Contrast – choose flavours that highlight the differences, working on the adage that opposites attract. Blonde beers with chocolate and cheese, and ales with red meat.

Cut – cleanse the palate while eating rich, fatty and spicy foods. IPA’s, lagers and pilsners are ideal.

And don’t ignore brews specifically designed for particular foods. Birra Moretti has launched two beers to go with Italian food – one that’s perfect with pasta, the other with raw and grilled seafood.

See Take Stock’s guide in the January

Bottles: The most common format and perfect for both fridge and back bar display. The premium bottled look, coupled to branded glassware allows premium pricing too.

Draught: Found your customers can’t get enough of World beers? Why not install best selling draughts? Top names include Cobra, Grolsch and Pravha – all with bar fonts and glassware that have real eye appeal!

February 2016 edition for more information about food and beer matching – available online at www.takestockmagazine.com

Present properly Your world beer range needs to be served chilled, so take into account the key drivers for fridge revenue: • Get your range right - based on CGA advice, your split should be 55% beer; 35% Cider and 10% RTD. • Maximise visibility – 38% of consumers admit that what they see behind the bar influences their buying decision, so back up your fridge display with one at eye level that shows what’s available. Emphasise speciality too!

• Get the fridge layout right - dedicate the top shelf to new, innovative products. Next down, group together your key category brands and favourites. Finally, use the least visible areas for slower selling lines or top bar call names like J2O and Coca-Cola.

• Train staff - 32% of consumers are influenced by bar staff, so make sure yours can confidently promote your new products and promotions.

World Draught One of the beauties of World Beer is that there is a format for every size of outlet.

Cans: More and more brands are releasing their beers in 330ml format. Easy to store and stack in the fridge, cans cool quickly and colourful packaging attracts the eye. Easy opening makes them ideal for beer bucket deals too.

49

“There is always scope for rotating premium lager and here licensees should balance popular premium options with introducing lesser-known ‘future favourites’ into the mix.

Outlets should dedicate a significant portion of fridge space to premium bottled beers. By stocking premium brands, outlets can ‘premiumise’ the choice available for their consumers, driving increased rate of sale.”

Scott Parker, trading manager for Beer & Cider, Molson Coors

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TAKE STOCK

FEATURE

Let the Music Play

6pm, Monday to Friday. There are several ways you can pay for your PPL licence including via direct debit, BACS, credit or debit card, cheque or over the phone. If you choose to pay by direct debit, you can spread your payment over up to four months.

Music can play a key role in a business.

Whether it is background music in a restaurant, the radio playing in a cafe or a DJ playing in a bar, it helps to lift the mood, set the atmosphere, and of course bring in trade.

How long does the licence last for?

But it comes at a price if you don’t play by the rules - a nightclub

activity, and how you use recorded

PPL licences must be renewed annually and you will receive a renewal invoice 28 days prior to the expiry of your licence. The cost depends on several factors, such as business type, size and

owner were arrested in May and ordered to pay £20,000 for

music in your premises. For example,

illegally playing music at their Lancashire venue.

the fee for a restaurant with an audible area

Take Stock spoke to PPL’s head of Public Performance, Sarah

of up to 400 square metres is currently

Mitchell about music licences, and why operators need to

£130.51 per annum. If your restaurant has

have one.

an audible area of 50 square metres or less

What is PPL?

and only uses traditional radio or television broadcasts you may be eligible for a

PPL is the music licensing company which works on behalf of

concessionary fee of 50% of the above.

its performer and record company members to license recorded

What are the consequences of not having a licence?

music played in public (at pubs, nightclubs, restaurants, shops, offices and many other business types) and broadcast (on TV, radio and online) across the UK. Our members include major

A court can order you to pay your

record labels and independents as well as globally successful

outstanding music licence fees plus PPL’s

performers and session musicians, ranging from orchestral players

legal costs and issue a court order banning

to percussionists and singers.

you from playing recorded music until

Why do operators need a music licence?

all outstanding amounts have been paid

If you play recorded music in public, including playing a radio, TV,

in full. However, PPL will only take this

CD, downloaded music or mp3 player on your premises for either

action as a last resort. They communicate

staff or customers, you will usually be legally required to have a

with businesses by email, post, telephone

music licence from both PPL and PRS for Music. Buying a CD or

and face to face to inform them of their

music download only allows you to use it for domestic purposes

legal obligation and they will always give

(listening at home). PPL collects and distributes money for the use

businesses a reasonable opportunity to

of recorded music on behalf of record companies and performers.

obtain a licence, or to resolve any queries

PRS for Music collects and distributes for the use of musical

or concerns regarding their licence or their

compositions and lyrics on behalf of songwriters, composers and

need for a licence, before considering legal

music publishers. After the deduction of running costs, all licence

proceedings.

fee income is distributed to PPL’s and/or PRS for Music’s respective

Can you play music as a one-off, for a Christmas party?

members, many of whom rely on these royalties to continue to create music.

Does one licence cover all music played?

If you don’t already hold a music licence

PPL has a number of licences to cover the use of recorded music.

you can apply for a one-off music licence

This includes background music, a radio, DJ sets, as well as on-

via PPL and PRS for Music, who will be

hold music on telephone lines or music played via a jukebox. For

able to arrange for the necessary licences

live performances by bands, a PPL licence will not be required

to be put in place. If you are selling

unless recorded music is being played in public alongside it but a

tickets for an event then you will be

PRS for Music licence will be.

obliged to declare the box office figures

How do you pay?

to live.musiclicence@prsformusic.com

PPL licences are available to purchase online at ppluk.com/apply-

to make sure that you are charged the correct fee for your event.

online or by calling 020 7534 1070 between the hours of 8am and

51

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TAKE STOCK

FEATURE

‘Tis the Season... to Label Food

What’s new?

From 13 December this year, an update to this regulation will oblige businesses to declare or label all pre-packed food they serve with nutritional information in the prescribed format currently in use.

What does it mean?

You have to declare the exact energy values in kilojoules (kJ)

With the festive season on the horizon, restaurants, cafés, hotels and other foodservice establishments will soon enjoy one of their busiest times of the year. With peak numbers of diners, it’s more crucial than ever to follow the latest government regulations on labelling food, especially when it comes to allergens.

and kilocalories (kcal), as well as the amounts in grams (g) of fat,

The current regulation

Following Britain’s recent decision to leave the EU, some

On 13 December 2014, the EU Food Information for Consumers

business owners have been claiming that they soon won’t by

Regulation 1169/2011 came into effect. This requires

law have to supply allergy information when asked. According

establishments serving pre-packed food to declare to consumers

to David Pickering, the joint lead officer for Food and Nutrition

if their dishes contain any of the 14 allergenic ingredients: fish,

for the Chartered Trading Standards Institute, any changes in

crustaceans, molluscs, nuts, peanuts, milk, eggs, soybeans,

food regulation wouldn’t come into effect until at least two years

celery (including celeriac), mustard, sesame seeds, lupin, sulphur

from now. In the meantime, the current EU food regulations still

dioxide and sulphites. Therefore, establishments must inform

stand. These include the recent change to the labelling of gluten:

their customers of allergens through printing a warning on the

from 20 July, establishments have been required to use terms

packaging, putting a warning on a display such as a blackboard,

such as ‘gluten-free’ and ‘very low gluten' instead of ‘No Gluten

or through conversation between diners and staff.

Containing Ingredients’.

saturates, sugars, protein and salt.

Who does it apply to?

Whoever serves packaged food such as sandwiches and salads.

The easiest and most transparent way of following these regulations is to simply print all the nutritional information as well as any allergenic ingredients present on the packaging of all pre-packed food.

Does Brexit affect this?

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TAKE STOCK

FEATURE very few people have been annoyed by the decision.

Why ban them?

Operators choose to ban vaping to avoid confusion between real cigarettes and e-cigarettes. The nuisance to non-smoking customers causes some operators to ban them. It is argued that people who share a room with an e-cigarette user are open to contaminations, including nicotine, however according to Public Health England there is no evidence so far of harm to bystanders from second hand vapour from e-cigs.

A Smoking Topic You can’t walk down the street without passing someone using an e-cigarette. However, whether you are for or against the ‘fake’ cigarettes, with 2.8 million adults in the UK currently using them, according to a report from Action on Smoking and Health, it’s important to have clear guidelines in place for your establishment.

What are e-cigarettes?

glowing red tip. Other varieties include

As a business owner it is up to you to administrate your own rules in your

traditional cigarettes in appearance. Some

establishment. Your premises are a private

open-tank e-cigarettes allow the user

place of business, therefore despite

to control the power of the device and

legislation you are entitled to have your

strength of nicotine it emits.

own policies and procedures. Getting

Are they legal? anywhere. The UK’s smokefree legislation

jeopardise profits or drive away sales.

only applies to products that contain tobacco and can be lit, therefore there are

If you allow vaping

no laws that determine whether outlets

•

Create a designated area(s)

•

If a customer vaping is creating a

should allow e-cigarettes to be used on their premises or not.

politely offer to move one of them to

Wales, coming into force in 2017, bans

another seat or table

people from using e-cigarettes in

and stop children smoking.

Types Disposable e-cigarettes that cannot be recharged known as ‘cigalikes’ are made to look like a real cigarette with a

nuisance for non-smoking ones,

However a new public health law in

reduce the risk of normalising smoking

battery.

is vital before enforcing your own rules on e-cigarettes as you don’t want to

the difference is they don’t contain

vapour when heated by the e-cigarette

the correct balance between customers

In the UK e-cigarettes can legally be used

e-liquid into a vapour that is then inhaled,

and nicotine which is turned into a

of adults around them.

with e-liquids. They do not resemble

by ministers who argued that it will help

up of water, flavourings, propylene glycol

future who are receptive to the behaviour

which can be recharged and refilled

alternative to cigarettes that turn an

An e-cigarette contains an e-liquid made

potentially influence children in the

What can you do?

enclosed places. The decision was taken

What are e-liquids?

families, allowing e-cigarettes could

closed-tank and open-tank e-cigarettes

E-cigarettes are a battery powered

tobacco and cannot be lit.

If your premises are popular with young

•

Restrict use to your smoking shelter (if you have one)

If you don’t allow vaping •

Clearly state that you don’t allow

Meanwhile, bigger businesses like

vaping on your website and social

Wetherspoons, All Bar One, KFC,

media accounts

Starbucks and Caffe Nero have banned the use altogether. “Our pubs are very busy and it is difficult to see if a customer is using an e-cigarette or smoking a real cigarette,” said Wetherspoon spokesman Eddie Gershon. “We didn’t want our

•

Have a sign on the main door or inside the entrance and at the bar

•

Brief all staff in order that they are aware of the rules

staff to be involved with any issues, so banned it.”

The company imposed the ban around five years ago and stated that

55

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@PremierFoods_FS

TAKE STOCK

FEATURE

Waste Not, Want Not Food waste is a global problem. In the UK alone, it costs the pub sector £357 million a year, the restaurant sector £682 million and the education sector £250 million. And, with 1.3 billion meals wasted annually in the hospitality and foodservice sector, it is time for everyone in the industry to take note.

money as well as reducing the strain

really well with fish, for example, as you

we’re putting on our resources.

can create a menu around pre-cooked

Steps have been taken. Courtauld 2025

• Freeze food immediately - this way, you

is a voluntary agreement that brings together organisations across the food industry - from producer to consumer to make food and drink production and consumption more sustainable. Their aim is to cut the resource needed to provide food and drink by one-fifth in

Here are some measures that could help you and your staff to reduce food waste.

• Buy what you need! - if something

• Use leftovers creatively - mashed potato makes great hot potato soup,

particular day you sell less of one item,

celery leaves can be made into celery

then order less of it when you next buy

salt or if you have a tonne of chips why

your stock - you can always top the

not put them on the bar as a free of

order up again if it changes.

charge snack? Saves you wasting them

• Buy seasonal - creating a seasonal

and makes for good PR!

menu will reduce spoilage and food miles.

can take products and ingredients out as you need them.

Food prep • Store fresh produce in the right way to avoid food spoiling.

• Use preparation waste - meat off-cuts

Service Agreement has put measures in

great canapés.

recycling.

soup, or donate to a local food bank or

on the menu isn’t selling well or on a

and bone for stock, salmon trim makes

attempt to reduce waste and increase

ingredient to develop a unique dish, like charity (see details overleaf).

Buying

10 years. And the Hospitality and Food place to help support the sector in an

fish dishes. You could also use the

• ‘Best before’ and ‘use by’ dates on products should be checked daily by a member of staff. Perhaps appoint a

From prepping food to recycling, it

'waste champion' whose job at the end

doesn’t matter if you are a high-street

of the day is to check these products

deli, a country pub or an inner city

and flag up anything nearing its date.

school, if you buy less, you won’t waste

You could then create a specials dish

as much food and this will save you

for the next day’s menu - this works

57

Why do we need to act?

• More than 2 billion extra people to feed by 2050 • Food supply in 2050 could contribute 2 degrees to global warming • For every two tonnes we eat, another tonne is wasted • 8 of the top 10 countries we import food from are drought prone Source: wrap.org.uk

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• Leave the skin on chips and roast

food, bags of salad, fruit and veg, or

potatoes, and use herbs efficiently -

ambient food like bread and cakes that

don't discard stalks, use them too.

need to be eaten by the end of the next

Plate it up • Offer customers another portion size other than a children’s one - if an elderly customer chooses a dish you know is large ask if they’d prefer a smaller portion. Equally, a healthy eater may want a ‘light bite’ instead of a main.

• Go easy on the garnish - depending what it is and who it is for, it often gets left on the plate.

• Make it clear what is on the plate - if a main comes with a side salad and chips, confirm the customer wants both or either of them. Chips are the most commonly left food.

• Offer a doggy bag - if you spot a customer with a less than empty plate, ask if they’d like to take it away. Most of the time they want to but are too embarrassed to ask! 41% of customers surveyed blamed oversized portions for leaving food.

• Make a note of food returns and waste - is there a common thread? If so, stop putting it on the plate.

End of service • Offer food to staff at the end of the day - if there are any products you know can’t be used the next day why not ask staff at the end of service if there is anything they want to take home? It’s better than it going in the bin!

• Offer leftovers to a school - many schools have breakfast clubs so if you have plenty of ambient products like bread rolls to be used by the next day, why not offer them to a local school for the following morning? It is important to make it clear that it has to be used that day.

• Offer unused food to a food bank, homeless shelter, hospice or children’s football league - any surplus packaged

For more information takestockmagazine.com

day you could drop off that night or first thing. Again, just reiterate the ‘use by’ date.

Recycle • Ensure bins are clearly labelled and everything is going in the right one.

• Vegetable oil - collections should be carried out by a registered waste carrier.

• Check that the waste service provider you use is giving you the best deal.

• Look into working with other local businesses to combine waste and share costs.

• Appoint a dedicated person - or depending on size of business create a rota so that the recycling is always managed properly.

Measure and monitor binned food • Measure and monitor binned food as a one-week trial and repeat at least twice a year - it’ll enable you to identify the cost of waste to be identified.

• Collect waste in three bins: preparation, spoilage and plate waste.

Where does

food waste

come from?

45% 34% food prep

customer plates

21% spoilage

• Weigh waste daily to find out where the most food waste is being generated.

Source: wrap.org.uk

Waste regulations in Scotland In 2014, a ban on food waste being disposed of to landfill and to sewer was imposed, and a requirement was introduced to separate food waste and certain packaging wastes for recycling. But since January this year, food businesses in nonrural areas who generate more than 5kg of food waste per week are legally required to have it collected for recycling - it was previously 50kg.

Home waste

• Plan your weekly shop and only buy what you need and know you will eat.

• Stick to your list while shopping - don’t be tempted to add additional items to your basket or trolley.

• Freeze what you can immediately - that way, if your daily food plan changes, those particular products won’t go to waste.

• Stick to portion sizes - weigh and

You can take your own measures at home too to reduce waste.

measure ingredients pre cooking so you know you aren’t making too much.

And if you do, freeze it for another day!

• wrap.org.uk/content/takingaction-waste-information-sheets

• wrap.org.uk/content/courtauldcommitment-2025

• unileverfoodsolutions.co.uk/ menu-support/food-wastereduction.html

• lovefoodhatewaste.com

58

• fareshare.org.uk/giving-food

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THE WOODLAND SPA WHERE: Crow Wood, Burnley WHY GO: Enjoy luxury beauty treatments delivered in luxurious surroundings at this award-winning spa, voted Global Day Spa of the Year 2016 for the second year running. Dine at the adult-only Bertram’s Restaurant before retreating for drinks in their new venue, the Terrace Bar. INFO: thewoodlandspa.com 01282 471913 63

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RUDDING PARK HOTEL WHERE: Harrogate WHY GO: Relax, unwind and take advantage of the wide selection of treatments available for men and women. The hotel has four treatment rooms, a hammam, beauty area, steam room, experience shower and two relaxation areas.

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Menu

Staff Parties

Plan Ahead

The run-up to Christmas gives you the opportunity to increase footfall and profit before the big day.

Staff up Brief all your permanent staff - especially senior - on how busy (and important) the next few weeks are going to be, and have all temporary staff you need in place. A recruitment agency can be used - but that costs money, so recruiting via word of mouth or posting on your social media accounts are great options - and free!

Newly opened Holmes Mill in Clitheroe started to recruit seasonal staff via their social media pages in July, so if you haven’t started by now you need to. Help keep staff morale high during this season by making sure you have your own Christmas party booked in the new year.

That way it gives staff something to look forward to.

Festive tipples Stocking up on Prosecco and mulled wine is a given but make sure you order enough to cover not only your bookings but walk-ins - the last thing you want to do is run out! Having a variety of festive cocktails is essential - you could also make a seasonal menu. Bertram’s Restaurant, the adult-only dining venue at Crow Wood leisure in Burnley has a Christmas cocktail menu. Red Nosed Paindeer - Sauza golden tequila and crème de cassis, fresh lime juice and Fentimans ginger beer, The Candy Apple - Stolichnaya salted caramel vodka, angostura bitters, apple juice and Fentimans ginger beer, Santa’s Getaway - Brugal golden rum, coconut rum and amaretto almond liqueur, with fresh orange and pineapple juice, and The takestockmagazine.com

Grinch (who stole Christmas) - Stolichnaya vodka, Midori melon liqueur and peach schnapps, with fresh lime juice and lemonade. Making it fun and festive will not only make the customer order more, it will leaving a lasting impression on them long after the tinsel has been stored away.

Spread the cheer From chalk boards, signage to a specific link on your social pages and website, you should be shouting: festive, festive, festive! If you have a last minute party night to fill or your daytime bookings are still available, then shout about it!

Non drinkers Jazz up your tea and coffee servings - see our feature on page 23 for some inspiration. Or to add premium to your tea offerings tea cocktails are an impressive touch. Hot Caramel Apple Tea is a rich and warming drink (see recipe on page 26), for a fruity twist opt for Earl Grey with orange, and for a more refreshing drink (perfect post meal) green tea with mint. Or just make mocktails from your own cocktail menu. “We can tweak all our cocktails to be virgin (alcohol free) and our bar team is always happy to try new things if our guests suggest it!” said Olivier Foucre, food and beverage director at Bertram’s Restaurant. “Virgin strawberry daiquiris and Mojitos are the most popular.” Daytime diners may prefer something different to

66

complement their meal so how about a smoothie? Bertram’s Restaurant have added them to their drinks menu as they offer a healthy alternative to a low-calorie soft drink or water. Make sure you stock up on a good range of soft drinks suitable for adults and children.

Festive offers Start your festive offers in November.

Christmas gets busier each year, so it makes sense, and is perfect for those families are who can’t meet up in December - or have to work! The popular Turkey & Tinsel breaks that numerous hotels run start as early as October and some pubs that start their festive menu mid November are offering a complimentary glass of Prosecco for everyone in the party if a threecourse festive menu is booked before 1 November. If you have the amenities add a B&B deal - especially for a Monday evening when trades tends to be quieter.

Be organised “The festive period is definitely one of our craziest period and the success has grown tremendously year on year,” said Olivier Foucre. Depending on the size of party pre-ordering food is a definite to ensure the smooth running of a busy kitchen.

But what about the bar? “We offer a discounted drinks package on pre-booked parties to help with service at the bar and stop everyone coming up at once,” added Olivier. “That way, the bar staff are ready and organised - especially when it comes to our themed cocktails!

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