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JANUARY/FEBRUARY 2014 - £3.00

YOUR TAKE STOCK MAGAZINE

JAN/FEB

2014

Continental Cuisine Love is in the Air

We Grill

Simon Rimmer Make January Training Month CHAMPIONING INDEPENDENT BRITISH CATERING


Licensed Range now available!

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TAKE STOCK

www.takestockmagazine.com

Hi &

welcome... Follow us on

Happy New Year! Daylight seems to have diminished, the

With the New Year comes two new sections

heating is on full, and if (like me) you’ve

in Take Stock. We’re very excited to launch

stuffed yourself silly at Christmas you’ll no

our new frozen section, Cold and Colder, and

doubt be carrying a bit of extra weight.

our alcoholic drink section, Cheers!

Tweet us @TakeStockMag

But fear not! Here at Take Stock, we have dedicated this issue to shaking off those

And as the top of most people’s resolutions

January blues (and pounds!). It’s a packed

(including mine!) is to get healthier in 2014,

issue guaranteed to start 2014 with a bang!

on p22 we show you the nutritional benefits of frozen food. With more people opting

You may be exhausted from the Christmas

for a gluten-free diet, on p12 we have three

chaos, but if you think now is the time for

mouth-wateringly delicious recipes that

that well-deserved break, think again! January

are good for your health as well as your

is often referred to as the ‘dead’ month but

tastebuds!

we’re showing you ways to use your time effectively. Get some training going and

For Valentine’s Day, we show you how to get

revisit your health and safety policies.

in the mood for love and ensure that your business’, as well as your customers’, hearts

With Valentine’s Day in our sights love is in

beat for the whole romantic weekend.

Cover shot courtesy of our very own Kat Weatherill

the air. So, we thought it fitting that this issue is dedicated to our one true love: food. In these bitter, cold months there’s no better way to stay warm and cosy than with some

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

hearty recipes, which feed the body and the soul with added feel good factor ingredients. We even crossed the channel for you on p16 to bring you a continental trio and and their signature dishes.

Editor Mags Walker

Art Director Richard Smith

Deputy Editor Tracy Johnson

Digital Director Martin Kersey

News and Features Sarah Hardy Rebecca Cooper

Brand Liaison David Jackson

Photography Kat Weatherill

Social Media Miles Sharples

TAKE STOCK MAGAZINE 03


23

Contents Food and Drink Perfect Patisserie:

29 - 35

Flippin Delicious

30 - 31

Sweet Satisfaction Cheers!

33 22

35

48 04 TAKE STOCK MAGAZINE

17

33 37 - 41

A Toast to Champers!

39

Gin Gets a Tonic

41

Features Going Gluten Free

12 - 14

Continental Cuisine

16 - 19

The Healthier Face of Frozen

22

Pancake Day - Savoury

23

A Lancashire Lift

24

Love is in the Air

43 - 45

31


39

25

Every Issue Calendar

6-7

The Stock Market - What’s New

8 - 11

We Grill - Simon Rimmer

20 - 21

Feed Your Eyes

25 - 28

The Stock Exchange - Make January Training Month

46 - 47

Big Boys Toys - Full Steam Ahead

48 - 49

Food for Thought

50

Recipes Goat’s Cheese Soufflé GF

45

20

12

Pan Roasted Butternut Squash and King Prawn Ravioli GF

13

Gooey Chocolate Fondant GF

15

Oven Baked Vegetable Soup with Artichokes Stuffed with Cuttlefish

16

Lemon Sole á Restaurant Gabriel

17

Pot au Feu

19

30

Panfried Gilthead Bream on Spiced Aubergine and a Pea Pancake

23

Apple Pancakes with a Spicy Plum Sauce

31

Apple Tatin with Spiced Ice Cream and Financiers

35

Bramble Cocktail

41

Valentine's Cocktail

45

43

11 TAKE STOCK MAGAZINE 05


Calendar 14 20-29 1 Jan

Jan

NEW YEAR’S DAY

BRITISH KEBAB AWARDS - Park Lane Sheraton Hotel, London

OBSESSION - FESTIVAL OF FOOD & WINE - Northcote, Lancashire

www.britishkebabawards.co.uk

www.northcote.com

19-21

25

SCOTLANDS SPECIALITY FOOD SHOW

BURNS NIGHT

Jan

Jan

Jan

www.scotlandsspecialityfoodshow.com

26 1

27

FARMHOUSE BREAKFAST WEEK

CHOCOLATE CAKE DAY

Jan -

Feb

Jan

31

The annual celebration championing the importance of breakfast.

Jan

www.shakeupyourwakeup.com

1

Feb

RBS 6 NATIONS KICKS OFF

CHINESE NEW YEAR

1-9

Feb

BITE The Cotswolds Food Festival www.thebite.co

06 TAKE STOCK MAGAZINE


JAN-FEB 2 2-8 Feb

Feb

BRITISH YORKSHIRE PUDDING DAY

6

Feb

BRAMLEY APPLE WEEK www.bramleyapples.co.uk

7-23

Feb

CHEF V CHEF 2014 CITY OF BATH COLLEGE This annual competition promotes modern cuisine exploring the use of local seasonal produce, and allows young chefs to demonstrate their skills.

SOCHI 2014 XXII OLYMPIC WINTER GAMES

www.chefvchef.co.uk

11-13

14

AIR CONDITIONING AND REFRIGERATION SHOW NEC BIRMINGHAM

VALENTINE'S DAY

Feb

Feb

www.acrshow.co.uk

17-23

24 -9

NATIONAL CHIP WEEK

FAIRTRADE FORTNIGHT

Feb

Feb

Mar

www.fairtrade.org.uk

TAKE STOCK MAGAZINE 07


The Stock Market:

What’s new for Jan & Feb

Fishy Business

A Touch of Spice!

P

F

acific West has launched two new

oodFellas has launched three new

products; Popcorn Shrimp and Modena

products; Supreme Mexican Guacamole,

Sole Fillets. The Popcorn Shrimps are

Big Jake’s Half Rack of Ribs in a BBQ

raw, peeled non-deveined prawns coated

Sauce and Big Jake’s Full Rack of Ribs in

with traditional breadcrumbs. Ideal as a

a BBQ Sauce - all created by its development

starter, bar snack, or appetiser at an event

chefs. FoodFellas supplies innovative,

or party, this versatile product can be

authentic, high quality food products from

deep-fried, oven cooked or panfried - all

around the world. The Supreme Mexican

from frozen. The Modena Sole Fillets are part

Guacamole is sold in a pack of 12 and the

of Pacific West’s ‘Sustainable Harvest’ range

avocado pulp is seasoned with spices,

being MSC Certified. The Modena Sole is

jalapeño and red bell pepper to give a

a prime fillet of sole infused with Balsamic

special spicy formula with medium heat level.

vinegar with a cracked black pepper and sea

Big Jake’s Half Rack and Full Rack

salt coating. Halal certified, it is designed to

of Ribs are both cooked for fall-apart

provide 'convenience without compromise'.

tenderness and a sweet, smoky flavour.

For more information visit

For more information visit

www.pacificwestfoods.co.uk

www.thefoodfellas.co.uk

Giving it a Whirl

L

eading cooking oils specialist AAK

More convenient than butter, there is no need

Foodservice has launched a new

to refrigerate, clarify or reduce, while the new

product which is an alternative to butter.

format makes it easy to handle and manage

Whirl Griddle Spray has the taste of butter

portions with a press of the trigger spray.

and the convenience of a spray. Ideal for

Cooking could not be easier as Whirl Griddle

shallow frying, grilling, roasting, griddling or

Spray does not spit, burn or discolour pans in

simply spraying over hot food just before

normal use.”

serving for a buttery taste and aroma, the ultra-functional spray can be used on grills,

Cost effective and healthier than butter,

griddles and hot plates. Rachel Neale,

the Whirl Griddle Spray comes in cases of

marketing manager for AAK Foodservice,

4 x 500ml bottles with one multi-use trigger

said, “Whirl, a liquid vegetable oil with butter

spray head.

flavouring for that much desired buttery taste, was launched in answer to caterer demand,

For more information call 01482 332100

and it is now even easier to work with thanks

or visit www.aakuk.com

to this new liquid spray format. 08 TAKE STOCK MAGAZINE


Tulip Blooms in Foodservice T ulip Ltd has relaunched its foodservice

Our dedicated foodservice division is focused

division to bring its food expertise to

on taste and customer care as well as quick

the catering and hospitality industry

service and delivery.”

nationwide. Tulip Foodservice Solutions, the

Tulip Ltd only use produce that is fully

‘one-stop shop’ for professional caterers,

traceable and sourced from high welfare,

offers sliced cooked meats, shredded meats,

sustainable farming systems in the UK,

pizza toppings, meal solutions and deli fillers.

Denmark and Europe. Their ‘Farm to Fork’

Alongside well-known Tulip Ltd brands

process is one of the most advanced and

Danepak, Stagg® Chili, SPAM® Brand and

vigorous supply chains in the world.

SuperTops, Tulip Foodservice Solutions has also launched retail-inspired own label product ranges: Simply Best, Simply Better

For more information please visit www.tulipltd.co.uk/foodservice

and Simply Good Oak Crown. Simon

Chocolate

Heaven

B

rodericks, the south Dublin-based bakery, has launched two new indulgent products: a mixed box of chunky

cupcakes and a Caramel Chunky Granola tray bake. The box of 16 cupcakes includes; Belgian chocolate brownie cupcakes, roasted

Shirley, Tulip Foodservice

peanut chocolate brownie cupcakes, Rocky

director, said, “Although we

Road cupcakes and Tiffin cupcakes. All cakes

have been leaders in retail for

are hand-made from scratch, using Irish

over 20 years we recognise

butter, Belgian chocolate and Broderick’s

that the foodservice sector is

closely guarded secret caramel recipe. Barry

significantly different.

Broderick, co-founder of the Broderick’s brand, said, “This latest launch takes indulgence to a whole new level. Our delicious, premium

Au Naturel

quality, hand-made cupcake treats are available The new Fonds range, available in veal, chicken and shellfish and prepared

in mixed boxes so that customers can enjoy maximum choice.” The granola tray bake has 18 portions of granola flapjack, smothered

NESTLÉ

traditionally using the classic Escoffier

PROFESSIONAL®

roasting, simmering and skimming

CHEF® has unveiled a

techniques, can save chefs up to 24 hours

chocolate - all ready to thaw and serve.

new premium range of

of preparation, freeing up precious time.

For further information please visit

Natural Fonds, made purely from 100%

Susan Gregory, head of food at NESTLÉ

natural, authentic

PROFESSIONAL® said, "Chefs are under

ingredients. CHEF®

immense pressure to produce high quality,

100% Natural Fonds,

well sourced scratch-made food day-in,

made from nothing

day-out but ingredient costs, skill levels and

but bones, vegetables

time make this increasingly difficult. Our new

and herbs, is the first

100% Natural Fonds are a quality culinary

genuinely 100% natural

base for any discerning chef who has high

product to replace the

aspirations for their food. The ingredients

stockpot, but still offering chefs the same

are completely authentic and the cooking

quality and consistency to ensure each

process is exactly the same as scratch-made…

signature dish is never compromised.

It’s just that our pots are a little bigger."

with caramel and a layer of wavy Belgian

www.broderickbrothers.com and www.facebook.com/BrodericksBars

TAKE STOCK MAGAZINE 09


SU ITA NO BL A E F DD OR

NS SG RIA M TA ED GE VE

Use in: Lasagne, pasta bake, cannelloni, cheese sauce, parsley sauce, mustard sauce

(serving suggestion)

Try our NEW MAGGI® Béchamel Sauce Mix Now with no added MSG, MAGGI® Béchamel Sauce Mix provides the great taste and thickness you would expect from a homemade sauce. - High yield: makes 13 litres per 2kg pack - 43% cheaper vs leading brand per litre made up* - Simple to prepare with water No added MSG No artificial colours or preservatives

Meets Responsibility Deal salt targets

Suitable for Vegetarians

HVO free

Low fat as prepared

or preservatives

For more information visit www.maggi.co.uk/professional or call 0800 742 842

*Based on Booker data. October 2013.

Case Size: 2 x 2kg High Yield: 13 litres per 2kg pack equivalent to 133 x 100ml servings


The Stock Market:

What else is new

New Drink

in the Mix A new brand of mixers perfect for

& Orris, Cucumber & Apple, Pear, Spice

spirits and cocktails have been

& Lime, and Ginger & Lemongrass, which

launched by Boost Drinks. Four

help to enhance, not overpower, the

premium mixers, with an added help of

drinking occasion and offer a tasteful

stimulation, are taurine-free, sugar-free and

alternative to the current market leaders.

have over 30% less caffeine per 100ml than

Founder and MD Simon Gray says, “We’re

the market leader. Available in a 150ml can,

rethinking energy drinks, we’re rethinking

Gloworm comes in the flavours; Raspberry

mixers, we’re rethinking drinking.”

For more information visit www.glowormdrinks.com

Dress to Impress

D

enny’s Uniform is celebrating after a triumphant 2013. The 173 year old catering clothing brand have been

awarded a Royal Warrant by HM the Queen, celebrated their 20th birthday for their Le Chef brand and launched a new easy-to-navigate ecommerce website www.dennys.co.uk. In honour of their birthday, they launched the Le Chef Prep, an innovative 'jacket that isn’t a jacket' for a new generation of kitchens where people are looking less at tradition and more for comfort, breathability and a great fit (not too loose or too tight - just perfect) and at an affordable price. Denny’s Uniforms managing director Nick Jubert comments, “The Royal Warrant publicly acknowledges that Denny’s meets the highest quality standards and consistent levels of service. It’s like being offered a peerage for trade - and we’re all delighted!” For more information visit www.dennys.co.uk

TAKE STOCK MAGAZINE 11


FEATURE

Going

Gluten Free

Whether it’s a lifestyle choice or

Meeting demand

Prepping right

severe intolerance, the trend to

With 1 in 20 Brits suffering from the disease,

Risk of contamination is high, so:

choose gluten-free products is

Charity Coeliac UK believes the demand for gluten-free products is not being met.

n wash down surfaces and utensils

becoming more popular.

A

ccording to Mintel, the UK’s gluten-free market is valued at £160 million and the Food Standards

Agency says this is growing by 15% each year. So if your business isn’t gluten-free friendly,

They launched an accreditation scheme a

before preparing gluten-free dishes n cook gluten-free in separate dishes

year ago to cater for the growing number of

or baking trays

people requiring a gluten-free diet. It offers

n use clean oil for frying

online and face-to-face training for kitchen

n use separate utensils

and front of house staff on how to prepare, deliver and advise on gluten-free food.

it needs to be.

Goat's Cheese Soufflé Served with caramelised shallots, broad bean salad and balsamic dressing Ingredients

n Stir in the parmesan and mustard, and

GOAT'S CHEESE SOUFFLÉ

set aside to cool. Beat in the egg yolks, fold

Gluten-free flour mix 25g Butter 25g Milk skimmed 150ml Dijon mustard a touch Parmesan 10g Egg 1 separated Goat's cheese 75g Salt & pepper to season Gluten-free plain flour enough to line dishes

Method n Melt butter in a large saucepan, and use about 1tbsp to grease two soufflé

through the goat's cheese, season with salt and pepper, then transfer to a large bowl. n In a clean bowl, whisk the egg whites until they start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in three stages. n Heat oven to 200ºC/180ºC. Spoon the mix into the soufflé dishes, and then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. n Bake for 20-25 minutes until they are risen and golden brown.

BROAD BEANS - 100g if using fresh

dishes before flouring them.

podded beans

n Cook for 2 minutes, stirring constantly,

n Remove the outer skin and simmer in a

then gradually whisk in the milk, a little at a time. 12 TAKE STOCK MAGAZINE

little salted water. Allow to reduce slowly until

almost no water left, remove from stove, check seasoning and add some butter, keep to one side.

SHALLOTS - 100g n Peel and cut in half if needed, put in frying pan and sauté with oil. Add balsamic vinegar and allow to evaporate, add some sugar and a drop of water. Reduce until cooked and syrupy but not too thick.

To Serve n Remove soufflés from dishes and place in centre of the plates, scatter a few broad beans around. n Spoon a few shallots on the broad beans and drizzle with the balsamic reductions and olive oil; garnish with a few salad leaves.


FEATURE

Pan Roasted Butternut Squash and King Prawn Ravioli Served with sage brown butter, and rocket and parmesan salad

Ingredients

n Once mixture holds together, remove

Butternut squash 100g

from heat and cool.

down one setting at a time, until pasta

Garlic clove 1

GLUTEN-FREE FRESH PASTA MIX

n Cut 20 round disks, place 10 in a row,

Thyme 1 sprig

Ingredients

butternut squash and prawn mixture in the

King prawns 100g raw, peeled and clean

Double cream 60ml Olive oil dash Salt and pepper to season Rocket handful Parmesan to garnish Brown butter 100g salted Sage 2 leaves washed and finely sliced Lemon quarter squeezed

Method n Peel the butternut squash and small dice. n Finely chop the garlic and thyme sprig, heat the oil and cook the squash for three minutes, then add garlic and thyme. n Dice the prawns and add to frying pan, add the cream and allow to reduce slightly. Season to taste.

a rough square shape. Repeat, taking it sheets are thin. egg wash and place a small tsp of the cold

Rice flour 100g

centre. Top with pasta circle and seal.

Corn flour 100g

n Bring a pan of salted water to the boil

Potato flour 3 tbsp

and cook the raviolis in small batches for 6

Xanthan gum 2 tsp

to 8 minutes.

Salt pinch

n Put a small saucepan on medium heat,

Eggs 3

wait until it’s very hot and throw in a few

Olive oil 1tbsp, plus extra for salad dressing

cold salted butter cubes. Remove from heat and squeeze in a little lemon juice

Method n Mix the rice flour, corn flour, potato flour,

and chopped sage.

xanthan gum, pinch of salt and eggs to make

To serve

the dough.

Arrange five raviolis in a circle, add parmesan

n Wrap in cling film and rest for 30 minutes.

and spoon over sage butter. Serve with

Put a handful through the pasta roller on the

handful of rocket and touch of olive oil.

widest setting (if it crumbles push through again), fold into 3 pieces and repeat until it's TAKE STOCK MAGAZINE 13


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FEATURE

Gooey Chocolate Fondant Served with caramel sauce, vanilla cream and fresh raspberries

Method n Heat oven to 200ºC/180ºC fan.

for one minute. Gently ease each out of the moulds to check it comes away, before

n Using upward strokes, brush the melted

tipping it back into the mould.

n Chill butter, add a spoonful of cocoa

Using two spoons dipped in hot water,

butter all over the inside of the pudding mould, n Squeeze a spiral of caramel sauce, then sit a fondant in the middle of each plate. and place in fridge. powder into the mould, and repeat. Tap any excess cocoa butter back out, and then repeat with the next moulds.

n Place a bowl over a pan of simmering

scoop a ‘quenelle’ of the whipped cream on top of the fondant and garnish with mint leaf and a raspberry.

water, slowly melt the chocolate and butter

CARAMEL SAUCE

together. Remove bowl from heat, stir until

Ingredients

smooth, leave to cool.

Ingredients

n Whisk eggs, yolks and sugar until thick

Butter 15g melted

and pale and the whisk leaves a trail. Sieve

Cocoa powder for dusting

the flour into the eggs, and beat together.

Dark chocolate 45g

n Pour melted chocolate into egg mixture in

Method

Butter 45g

thirds, until it makes a loose cake batter, and

Golden caster sugar 45g

spoon into prepared moulds.

n Put the ¾ of the cold water into a small

Eggs 2 - 1 whole and 1 yolk

n Place fondants on a baking tray. Cook

Gluten-free plain flour 45g

for 10-12 minutes, remove and leave to sit

Water 50ml Sugar 35g

pan, add sugar, put on medium heat. n Cook until golden brown, add remaining water and remove from heat.

VANILLA CREAM

Ingredients Double cream 45ml Icing sugar 1tsp Drop vanilla drop

Method Add cream sugar and vanilla into a small metal bowl and whisk until the cream is thick and has set.

To serve n Add the sugar and vanilla to the cream and whip until it’s thick and doubled in size. n Place the hot pudding in the centre of the plate, drizzle over the caramel sauce, and with two dessert spoons make a barrel shaped cream and set over pudding in the middle garnish with berries and mint. Coeliac UK are offering Take Stock readers a 10% discount (usually priced at £35+VAT) on online training until 28th February 2014. Use discount code TAKESTOCKFEB14 when buying online at www.coeliacuktraining.org.uk

TAKE STOCK MAGAZINE 15


FEATURE

Continental

Cuisine Most menus have been influenced

or include a foreign dish. In honour of our love of food, helped by the inspiration and delight other countries add to our culinary cuisine, we asked three chefs from Europe to share (and woo) us with their signature dish.

Taste of Italia

D

omenico Maggi is the Ambassador of Apulian cooking. With over 40 years’ experience, the award-

winning chef is renowned around the world for his expertise in Italian cooking, especially cuisines from his southern region of Puglia. He was the captain of Italy’s National Team of Culinary Art, has contributed to the cookery books Il Buffet Secondo L’Etoile and Tapas, and now teaches at the Perotti Professional High School for Hotel and Restaurant Services in Bari. “I focus on experimenting with innovative cooking techniques and on exalting traditional flavours,” says Domenico. “I’m partial to locally grown and made produce that

can be made into refined dishes. This dish I have chosen is a traditional one rich with flavors and colours. It is easy to prepare and perfect for this season. Buon Appetito!” 16 TAKE STOCK MAGAZINE

Oven Baked Vegetable Soup with Artichokes Stuffed with Cuttlefish Serves 10

Garlic 10g sliced

VEGETABLE SOUP

Eggs 3

Ingredients

Salt and pepper to season

Leeks 300g sliced Green courgettes 400g Potatoes 400g Celery 300g sliced Mushrooms 300g Cherry tomatoes 300g halved Parsley 20g chopped Parmesan cheese 100g grated Salt and pepper to season Water 1 ½ l Extra virgin olive oil 250g

ARTICHOKES STUFFED WITH CUTTLEFISH

Ingredients Artichokes 10, cleaned and placed in water with lemon Cuttlefish 400g cleaned and diced Breadcrumbs 250g Parmesan cheese 80g Parsley 10g

Milk 300g

Method

n Mix all the vegetables together. Drizzle a terracotta dish with oil, season with salt and pepper and put in a layer of vegetables, sprinkle with Parmesan cheese, drizzle again with oil and make another layer of vegetables. n Toss the cuttlefish in a pan with the chopped garlic. n Soak the breadcrumbs in the milk, squeeze out the milk and place in a bowl. Add the cheese, parsley, cuttlefish, the remaining garlic, eggs. Season with salt and pepper and mix well. n Open the artichokes and stuff with the mixture. Place them in the vegetables and add some water, slightly seasoned with salt and pepper. Sprinkle with Parmesan cheese and finish with some oil. n Cook in the oven for about 50 minutes at 170°C.


Swedish Delight J

ohan Malml, 29, is the owner and head chef at Restaurant Gabriel, situated in the Fish Church, Gothenburg. Opened by his father, Gunnar 30 years ago, Johan, who

won the World Oyster Champion 2010, still cooks in the traditional way and the lemon sole dish was created by his father and is one of his favourites. "All seafood and fish are in their best season during winter in the cold water and you can really see a difference in the quality,“ explains Johan. “This is what I prefer to cook at this time of year as you really do not need to add much more - just let the fish speak for itself. But, you do need to serve a good sauce. A dish without a sauce is like a person without a soul!"

Lemon Sole á Restaurant Gabriel Ingredients: Lemon sole 250g Breadcrumbs 300ml Mushrooms 6-8 Cream 300ml Lemon 1 White wine 100ml Garlic 2 tsp Oregano 2 tsp Dried parsley

Method n Turn the fish in the breadcrumbs, place butter in a frying pan and fry the lemon sole fillet on medium heat until golden brown. n Add the mushrooms and the three spices, put in the wine and boil off the alcohol. n Add the cream and let it cook. Season with salt, pepper and lemon.

To serve n Dish up with good portion of mashed potato. TAKE STOCK MAGAZINE 17


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French Fancy

Pot au feu Serves 4

Ingredients Beef shin (on the bone) 600g Prime rib of beef 600g Beef brisket 800g Marrow bones 3 Carrots 6 Turnips 4 Leeks 4 medium or large

Bertrand Grébaut is one

Celeriac 1 (or celery, if you prefer)

of Paris’ most talented

White onions 3

young chefs, earning his

Waxy potatoes 6

first Michelin star at the

Butter 25g salted

Cloves 2 Bouquet garni 1 Salt and pepper to season

age of 27.

H

e owns restaurant Septime in the

households during the winter months. It

11th arrondissement of Paris, which

can be as fancy or as simple as you like, but

was ranked amongst the World’s

the base ingredients usually involve three

50 Best Restaurants this year. He also

different cuts of beef and a variety of winter

owns Septime La Cave, and has recently

vegetables. Do it the French way and skip

opened Clamato, a seafood and oyster bar.

the supermarket: instead, go to your local

Pot au feu is a traditional recipe in French

butcher for advice on what cuts to use.

Method n Put all of the meat into a large saucepan and cover with cold water. Bring it slowly to the boil. As it boils, every so often remove the scum that forms on the top. n Meanwhile, clean and peel the vegetables. Add the onions, a pinch of salt and two pinches of pepper, the cloves and the bouquet garni to the pot. Leave to simmer for 2 hours. n Add all of the vegetables apart from the potatoes. Add the butter. Cook for half an hour to 40 minutes - the vegetables should be silky-soft. Half an hour before the end of cooking, cook the potatoes separately in salted water and set them aside when they’re done. n Strain out the bouillon (broth) through muslin or a clean tea towel and keep it warm. n Carve the meat and plate up. Serve the vegetables alongside, ladling over some of the broth to keep it moist.

To serve n Serve with flakes of sea salt, Dijon mustard and gherkins. Slice up a baguette for spreading the marrow and mopping up juices. Bon appetit!

TAKE STOCK MAGAZINE 19


We Grill

Simon Rimmer, 50, is the TV chef and co-presenter of Channel 4’s Sunday Brunch. Married to Ali, with a daughter Florence, 16 and son Hamish, 10, he owns the restaurant Greens, in Manchester, and Earle in Cheshire and has released four cookery books. 20 TAKE STOCK MAGAZINE


WE GRILL

What’s your ideal brunch and who would be your number one celebrity to serve it to? It would be my cottage cheese and blueberry pancake with bacon, eggs and maple syrup, and I’d serve it to Kenny Dalglish.

What other chefs inspire you? Rick Stein, Tom Kerridge and Ken Hom to name a few.

What's the perfect Northern dish? Why? Scouse. It’s basically a stew with lamb or beef.

You're a self-taught chef, with a degree in fashion and textiles, so how did that come about? I’ve always been interested in food and when I was studying at Leicester University I did the usual part-time jobs in bars and restaurants, and I loved the buzz and atmosphere. In the back of my mind I always fancied opening a restaurant.

What inspired you to open your first vegetarian restaurant Greens in 1990? I’m not vegetarian but it already existed as a vegetarian cafe in West Disbury, Manchester, so me and my business partner Simon Connelly decided to buy it and run it as a restaurant. We were both naive and thought we’d have enough money to employ a chef while we worked front of house - chatting up girls! But when financial reality hit, me and Simon tossed a coin for which one of us would be in the kitchen - and I lost! But it turned out to be the best thing that happened to me. Armed with two cook books I had no idea what I was doing. But the obsessive nature in me drove me not merely to learn how to cook but to learn everything I could about the art and science of cookery. I hung out at markets, talked to traders, and tasted products. I learnt about ingredients and seasonal produce, and started to create dishes with flavours and food I wanted to eat. Soon, it became a place that not only vegetarians ate at but somewhere that produced good food, and now 70% of our customers are carnivores.

Favourite food? Indian. I remember tasting my first curry when I was 15 or 16 and I loved it. I still find it exciting to eat today.

Earliest food memory? My nan’s apple pie. I must have been about six years old, and she was famous for it. Sadly, I never got the recipe from her but it still makes my mouth water when I think about it.

You’re a Liverpool fan. So, what is your biggest passion - food or football?

What ingredients/products do you like to use at this time of the year? This is a tough time of the year, so I tend to turn exotic and love using pineapple as it’s a great source of sweetness to use in a dish, such as sweet and sour pork and chicken livers with caramel pineapple.

What’s your favourite restaurant in the UK? I love the Three Fishes in Mitton, Lancashire, the Social Eating House in London and my local curry house, Sheraker in Chorlton, Manchester.

I’d have to say both. I can’t chose as I actually think about them equally.

Is it more nerve racking working in a busy, stressful kitchen of a restaurant or cooking in front of cameras? Without a doubt a kitchen! Preparing meals for 120 people is far more stressful than cooking in front of cameras.

What’s the worst cooking crisis you've had on air? I’ve had many but the worst one was when we had actor and comedian Ricky Gervais as a guest on the show. I didn’t realise it but the oven wasn’t working. I’d cooked seabass baked in salt but when I brought it out of the oven for Ricky to try it was freezing cold!

Men Love Pies, Girls Like Hummus by Simon Rimmer, published by Mitchell Beazley, £16.99 www.octopusbooks.co.uk TAKE STOCK MAGAZINE 21


COLD & COLDER

The

Healthier Face of Frozen Frozen food? That’ll be deep fried then. Chips and onion rings are catering

mainstays but there is much more to frozen. Thanks to frozen fruit, vegetables, fish, and now gluten-free bread and desserts, frozen food can be tasty and good for your customers.

A

fter an over indulgent Christmas,

commonly bought supermarket fruit and

comes to organising stock and planning

top of many customers' New Year

vegetables and compared antioxidant levels

menus. Stocking up on frozen ingredients and

resolutions will be to lose weight, or

between fresh and frozen. The evidence

low-calorie meal options can be a huge help

at least cut back the calories and eat more

revealed that in 66% of cases, frozen fruit

to busy establishments. “The huge ranges of

healthy foods. With new research proving

and vegetables had higher nutritional levels

frozen healthy options, such as fruit mixes for

that some frozen products actually have more

of antioxidant-type compounds compared to

desserts and smoothies, vegetable soup mixes

nutritional value than fresh, Take Stock dispels

fresh products on day three of storage. The

and a variety of rice, fish and pasta options

some frozen myths to help your business pile

results showed that the Vitamin C content

help to make it easier for a foodservice

on the right sort of pounds.

in carrots, green beans, blueberries, Brussel

operator to provide a range of healthier

sprouts and broccoli was higher in frozen

options to keep diners interested as they look

Benefits of frozen

than in fresh.

to reduce their waistlines,” says Brian Young.

Frozen foods have fewer preservatives, lock

“As we know, fast and highly organised

reduce food waste and it requires significantly

methods of ‘harvest-to-freeze’ have evolved

less preparation than its fresh or chilled

with the express purpose of minimising

counterpart.”

in more nutrients, generate less food waste and help manage portion control. And, unlike their raw counterparts, products frozen immediately after catching or harvesting retain their freshness, and goodness, longer, as fresh foods continue to degrade in cold storage.

Proof’s in the pudding Recent scientific research has dispelled the myth that all fresh food is nutritionally better than frozen. Two independent scientific studies on compounds in fresh and frozen fruits and vegetables have proven that frozen products can be nutritionally comparable to fresh – and in some cases actually contain a higher level of antioxidants. The British Frozen Food Federation (BFFF) has been working with scientists at Leatherhead Food Research and the University of Chester who investigated the content of the most

22 TAKE STOCK MAGAZINE

“Frozen food can help to control portion size,

nutrient losses,” explains Brian Young, director-general, BFFF. “In contrast, ‘fresh’ food has been shown to spend up to a month in the chain of producers, wholesalers and retailers before consumers have access to store and prepare them. During this time we know that product deterioration takes place - to the extent that they can have lower nutritional value than their frozen equivalent.”

Watch the scales to boost sales

Berry Good Henson Foods, which supplies restaurants, casual dining and wholesalers throughout the UK, has a range of frozen items better suited to a healthier diet. “We sell a lot of frozen berries for those who want to make a fruit field smoothie ideal for breakfast or lunch,” says Julian Burgess, Hensons’ sales director. “For those on a diet who usually like something of substance then our tuna steaks are a healthier

According to a survey by the National

alternative than a pie or fish in batter.” Ardo

Restaurant Association, 71% of customers

UK, supplier of frozen fruit and vegetables

are trying to eat healthier at restaurants than

now offers products once deemed

they did two years ago. Customers want

‘unfreezable’ such as avocado, banana and

healthier menu options and more information

cucumber. They have also perfected a way

about each dish to help make them make

of freezing spinach leaves individually to

calorie-controlled choices. This can be a

ensure taste and texture.

challenge for chefs and caterers when it


PANCAKE DAY

Award winning Masterchef of Great Britain, Peter Gorton shares his favourite savoury pancake recipe. For a sweet

Savoury - Pan-Fried Gilthead Bream on Spiced Aubergine and a Pea Pancake Serves 4 (Starter size)

Ingredients

Method

BREAM

BREAM

Gilthead bream fillets 50g x 4

n Heat a heavy duty frying pan. Add

Sunflower oil 2 tbsp Sea salt and freshly ground black pepper to season

PEA PANCAKES Peas 225g fresh or frozen (cooked until tender) Egg 1 Egg yolk 1 Double cream 112ml Plain flour 3 tbsp Butter 2 tbsp Salt and freshly ground black pepper

the sunflower oil and place the gilthead bream fillets in to the pan. Sear until the skin is crispy. n Turn and cook for 1 minute or until the fish

Garlic clove 1 finely diced Ground cumin to taste Fresh coriander 1 small bunch, chopped Honey 1 tsp

n Add the cumin, honey, salt and pepper and aubergine pulp, mix well and set aside to cool. Add the spring onions and coriander, place in a container until ready to use.

Put a warm pea pancake in the centre of a

n Drain the peas and in a food processor, combine peas, egg yolk, cream, and flour to form a smooth batter. Refrigerate until

pre-heated dinner plate, place a spoon of aubergine purée on top and then the gilthead bream and serve.

required. n Melt the butter in a sauté pan. Place 1 tbsp of batter for each pancake in the

keep warm.

Spring onions 2 chopped

restaurant, Gorton’s in Tavistock.

PEA PANCAKES

SPICED AUBERGINE PUREE

Small onion 1 finely diced about 50g

Peter now runs his own

To Serve

pan and cook on both sides until the edges

Sun-dried tomatoes 2 tbsp

One of Devon’s finest chefs,

is cooked.

to season

Fresh aubergines 500g

alternative check out page 31.

are brown. Drain on kitchen paper and

LIGHTLY SPICED AUBERGINE PUREE n Cut the aubergines in half lengthwise, brush with olive oil, lie on a baking sheet and roast for 30 minutes. Remove from oven and cool. n Once cool, scoop pulp away from the skin, discard the skin. Heat the olive oil in a large frying pan and sauté the onions until translucent. Add the garlic and continue to cook for one minute. Do not allow the garlic to brown. TAKE STOCK MAGAZINE 23


CUSTOMER PROFILE

A Lancashire Lift!

Scott and Joanne Bannor have

Scott created a menu that serves English

And the personal service he receives from

been running the Boars Head

classics, such as fish and chips and jam roly

his supplier has enabled Scott to build up a

poly, alongside a specials board which serves

reputable and loyal relationship with them.

in Hoghton for almost five

food ‘a bit posher’ like lamb rump with a red

"Their consistency and friendliness stops you

years. With their profits

wine jus, and crème brûlée.

feeling like a name and number. They show

genuine concern," he adds.

growing year on year the

"Our signature dish is steak and ale pie," says Scott. "We don’t serve the pie in the traditional

Consistency is something Scott values, and

couple believe consistency

way with a lid on. Instead, we braise the

believes it is the root to their success. Since

is the key to success.

meat for over 12 hours, then cage it in a

taking over the Boars Head the business has

home-made pasty and pop it back into the

grown 20% year on year with food, and 10%

oven, and serve with chips or mash, and

on beer.

S

ticking to what their customers’ want,

mushy peas."

and producing fresh, local dishes in a relaxed and casual setting is the ethos

of this 16th century village pub. "We have enough rules and regulations in

"We give good service, a good standard With 65 seats in the restaurant and 35 in

and value and quality all year round. We are

the bar, Scott has a lot of mouths to feed.

consistent with our menu as that’s what our

Passionate about using local produce, 95%

customers want - and we listen to them,"

of his menu is made fresh.

explains Scott. "If something isn’t selling we

our life so the last thing I wanted for our

take it off but don’t tend to change our main

customers was to be told what, and where,

"Because Total Foodservice is on our door-

menu seasonally. About every 12 months, we

they can and cannot eat,’ explains Scott, who

step, it can provide local and fresh products,"

change it but we have customers who come in

took over the business in 2009. "I didn’t want

says Scott. "And, if we request something a

and ask for the same table and the same dish,

any restrictions on the menu. If you fancy a

bit different, Total will cater for that too."

so consistency clearly works - and the reason

sandwich in the restaurant or a meal at the bar, then that’s fine." 24 TAKE STOCK MAGAZINE

we have grown."


It’s a proven scientific fact that we eat with our eyes, given that how a dish looks is usually the first sensory criterion by which we judge it.

A

nd here in the Take Stock office, our

champs until the next Take Stock comes out,

appetites have been well and truly

and the winners’ certificates will be hand

whetted by a visual feast of photos,

delivered by their local wholesalers.

which our Twitter followers have sent in using #FeedYourEyes.

Congratulations to the winners from last

They show a colourful array of delicious

edition; Sumosan London Restaurant for their

looking starters, mains and desserts, all

special Sumosan roll with salmon, crab and

created by you, our very talented readers.

red caviar, Sorella Sorella restaurant for their Italian fish stew, and Jon Robert Fell for his

We’ve pinned the most appetising photos

pineapple with passion fruit sorbet and piña

on our Take Stock Magazine Pinterest board

colada sauce.

under Feed Your Eyes - Starters, Feed Your

If you feel you have what it takes to be one of

Eyes - Mains and Feed Your Eyes - Desserts.

our champs, photograph a dish you’ve made,

To see them, simply log on to Pinterest and

which you think can outshine the competition

type in Take Stock Magazine.

in terms of making us drool with hunger.

Each issue, our creative team will pick the starter, main and pud they’d most like to eat, based purely on looks. The senders of the chosen photos will be our Feed Your Eyes

Send it to us on Twitter @TakeStockMag with #FeedYourEyes.

TAKE STOCK MAGAZINE 25


26 TAKE STOCK MAGAZINE


TAKE STOCK MAGAZINE 27


The Winners Ally McGrath @OssoAlly

Winner

STARTERS

Osso restaurant in Peebles, Scotland - Pickled beetroot and goat's cheese mousse.

Winner MAINS

Highcliff Grill @HighcliffGril

Fish restaurant in Bournemouth Venison, quinoa, butternut squash and rainbow chard

Rob Kennedy @robkennedy0

Royal Military Academy Sandhurst - New Eton mess.

28 TAKE STOCK MAGAZINE

Winner

DESSERTS


Welcome to Take Stock’s regular patisserie section! Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings the latest trends, recipes and ideas to keep your business sweet. And what better way to start the New Year than with some flippin delicious ideas to help you prepare for Pancake Day. And our choice of mouthwatering sweet recipes are guaranteed to get your profits sizzling!

SPONSORED BY

TAKE STOCK MAGAZINE 29


Flippin Delicious! O

n March 4, frying pans across

The tradition of making pancakes stretches

side of the filling fence does your business

the country will be sizzling away

back to Tudor times, when the ingredients

fall on? Savoury or sweet?

like crazy.

sugar, fat, flour and eggs were used up

Shrove Tuesday – or Pancake Day as we prefer to call it - is the one day when consuming as many pancakes as humanly possible is legally allowed!

30 TAKE STOCK MAGAZINE

before they were restricted during the

Take Stock shares a delicious recipe to

ritual fasting of Lent, but nowadays it’s just

keep your customers happy - and begging

about how flippin delicious they are! The

for more!

only dilemma these days is which


PATISSERIE

Sweet - Apple Pancakes with a Spicy Plum Sauce by Peter Gorton Makes 16

Ingredients PANCAKE MIX Large eggs 2 Water 125ml Milk 125ml Flour 110g Salt pinch Calvados 2 tbsp (optional)

Method

PANCAKE MIX

n Add plums and cook over a low heat for 1 hour. Press contents of saucepan through a

Butter 30ml melted

n Put eggs, water and milk into a stainless

fine sieve. Thin down with a little orange juice

steel bowl, whisk together and add flour and

if needed. Set aside.

BUTTERED APPLES

salt, stir in butter.

Butter 175g Brown sugar 2 tbsp Eating apples 4, peeled and cut into chunks or quarters Vanilla bean 1, split Cinnamon stick 1 (small) or 2 lemon verbena leaves

SPICY PLUM SAUCE Water 500ml Castor sugar 500g Cassis 150ml Brandy 100ml Vanilla bean 1 scraped Cinnamon ½ stick Ripe plums 1kg halved and stoned Star anise 1

n Add calvados (if using), and refrigerate batter for at least ½ hour or overnight.

To Serve

Before use, strain batter through a sieve.

n Put about 2 tbsp of apple filling mixture

BUTTERED APPLES

roll pancake up, tucking the ends in as

n Melt butter and sugar in a wide based frying pan. n Add apple and spice and cover for five minutes until fruit has softened. n Remove lid and watch closely. Once tender, increase heat and shake gently as apple becomes lightly caramelised. Pour out of the frying pan on to a clean tray and allow to cool.

on each pancake 1 inch from the edge and you go. n Repeat with the other pancakes and place on a baking tray, shake icing sugar on top of the pancakes and place in the oven for 5 minutes. n Pour the plum sauce into the middle of 4 dessert plates. n Remove pancakes from the oven and place on the centre of the plum sauce and top with an ice-cream of your choice.

SPICY PLUM SAUCE n Put all ingredients except plums into a large stainless steel saucepan and bring to the boil. Simmer for 20 minutes.

Pancake trivia

n Earliest recorded pancake toss was in

n It was believed that the first three

the 15th century. Back then, pancakes were

pancakes cooked were sacred, so each

a little thicker than today's with added

would be marked with a cross and

spice. In the 18th century, the influence of

sprinkled with salt to ward off evil spirits.

French cuisine flattened our big cakes into the crepe-style that’s still popular today.

n In Ireland, girls were given the afternoon off to make their batter and the eldest, unmarried girl would toss the first pancake. Success meant she would be married within the year.

TAKE STOCK MAGAZINE 31


36 TAKE STOCK MAGAZINE


PATISSERIE

Sweet

Satisfaction

S

ugar, made from sugarcane, has

involved with the Governor, Beatriz de

been an integral ingredient of the

Bobadilla y Ossorio, and when he sailed

Great British diet for years. It graces

she gave him cuttings of sugarcane, which

our kitchen tables, makes cakes and biscuits

became the first to reach the New World.

naughty (but yummy!) and gives most of us the lift we crave as we spoon it into our

Crusaders equally encountered sugarcane

cuppa. The ingredient we take for granted

and started to trade - leading to Venice

drove many changes in our modern history

becoming the European refining and trading

and forged the basis of the modern cuisine.

hub of sugarcane.

Take Stock investigates the history...

Where it all began Sugarcane was a native of tropical South Asia and Southeast Asia. The earliest historical references date back to Chinese manuscripts from the 8th Century BC. By 500 BC residents of India had begun making sugar syrup and cooling it in large flat bowls

In the early 1800s, when a British blockade of the European continent cut off much of the supply of sugarcane, Germany and France established factories for making sugar from sugar beets. Napoleon encouraged the industry and helped popularize this type of sugar.

n Sugar was heavily taxed and by 1815 the government had collected £3 million in sugar duties, but in 1874 the prime minister, William Gladstone, removed the tax so more people could afford it.

What is Sugarcane? A grass and the source of 70% of the world's sugar which is extracted from the sweet, juicy stems.

Sugar Facts n Pieces of sugarcane are chewed for their sugary syrup and are a popular street food in South Asia.

to make crystals that were easier to store

UK’s sugar

n The word 'sugar' is thought to derive

and transport.

n Sugar was first recorded in England

By the 6th century BC sharkara was

in 1099 China taught methods of cultivating

n The household of Henry III was using

sugarcane after Emperor Taizong of Tang

sugar in 1264, but general use of sugar in

626-649, and in 1492, Columbus stopped in

Britain was not until 1319 when it was sold at

the Canary Islands. He became romantically

two shillings a pound (£50 today)

from the ancient Sanskrit sharkara. frequently referred to in Sanskrit texts which even distinguished superior and inferior varieties of sugarcane.

TAKE STOCK MAGAZINE 33


Apple Tatin

Chef Peter Clifford

by Peter Clifford

photographs taken by Zoe McGovern

Ingredients

FINANCIERS

Apples 6

Ingredients

Sugar 100g

Butter 175g

Butter 1 tbsp

Egg whites 150g

Sugar 80g

Icing sugar 200g

Puff pastry ready to roll

Method n Peel and core the apples. Cut them into the same size wedges. Make a caramel with 100g sugar and the butter in a frying pan. n When the sugar starts to caramelise add the apples and cook until soft. Take from the heat and cool. Put the remaining sugar in a pot and add enough water to make a thick paste. n Put this mixture on the heat and caramelise. Beforehand prepare the tart tin by lining the bottom with parchment paper. n Pour the caramel in the lined tin; arrange

Ground almonds 135g

SPICED ICE CREAM

Ingredients Milk 500ml Egg yolks 6 or 120g yolks Caster sugar 125 Star anise 1 handfull Cardamon pods 10 crushed Ground cinnamon 1 tsp Ground cloves 1 tsp Ground ginger 1 tsp

Method

cooled caramel. Prick the ready rolled puff

n In a pot place the milk and all the spices.

shrinking. n Cover the apples with the pastry. Place in a preheated oven (180째C) and cook for about 15 minutes or until pastry is cooked and golden brown all over. n Turn the tart upside down and remove paper to serve.

Method n Melt the butter in a pot, until nut brown. n Mix this with the rest of the ingredients in a mixing bowl. Refrigerate for at least 30 minutes. n Cook at 180째C for 12 minutes.

Ground nutmeg 1 tsp

the apples in a fan shape on top of the pastry with a fork to prevent the pastry from

Flour 55g

RED WINE SYURP

Ingredients Merlot wine 300ml Sugar 150g

n Heat this mixture up and infuse for at least

Method

30 minutes. Whisk the sugar and the yolks

n Put ingredients in a pot and reduce until

together until pale.

slightly thick on a low heat.

n Pour the infused milk over the eggs, mix

n To assemble this dish, place tatin on a

together and put it back on the heat. With a

round plate, with a 'quenelle' of spiced

rubber spatula, on a low heat, keep stirring

ice-cream. Soak the financiers in the syrup

until it thickens. Strain the mixture.

for 1 minute and place neatly on the plate.

n Put it in an ice-cream machine and follow

You can add a few crystalized edible flowers

the equipment instructions.

for another touch if you wish. TAKE STOCK MAGAZINE 35


CELEBRATE

BURNS NIGHT WITH AWARd WINNING SCoTCH WHISkIES

B u r n s n I G h T P r e s e n T s A n I M P o rTA n T o P P o rT u n I T Y To D r I V e r AT e o F s A L e I n J A n u A rY s C oTC h w h I s k Y s A L e s w e r e u P 5 7 % o n B u r n s n I G h T 2 0 1 2 V e r s u s A n Y oT h e r AV e r A G e D AY I n 2 0 1 2

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Please enjoy our brands responsibly

(CGA Brand Index P13 vs. YTD) * (CGA MAT Volume 2012)


Cheers! Raise your glass to Take Stock's alcoholic drink section.

W

e'll bring you the latest

In this edition, we toast gin as the drink

trends and ideas on wines,

of the moment, and to celebrate all the

spirits, cider, draught, cask

corks popping this Valentine’s Day, we

and ale - packaged to help you raise

give you all the fizz and none of the

the profit bar in your business.

froth about why Champagne remains the best bubbly.

WHY PAY MORE? > Great margins for you > Great value for your customers

Established in 1990, ICB has grown quickly and now supplies alcoholic drinks to wholesalers, convenience chains and most of the UK's leading supermarkets.

icbrands.co.uk I drinkaware.co.uk Please drink responsibly

TAKE STOCK MAGAZINE 37


The GUINNESS and MADE OF MORE words and associated logos are trade marks. ツゥ Guinness & Co. 2013

32251_HalfPageAd_A5.indd 1

09/10/2013 11:04

Serve your customers something NEW this year

Job 3261 ad_a

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WHERE FL AVOUR IS KING

A refreshingly different vodkA experience

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The JOHNNIE WALKER, BAILEYS, SMIRNOFF and Cテ山OC words and associated logos are trade marks. ツゥ Diageo 2013

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20/11/2013 15:08


FEATURE

A Toast to

Champers! Drinking Champagne is an age-old tradition. Dating back to Roman times when they planted grapes in the northeast section of France, the posh fizz gained its fame from its association with French kings.

N

owadays anyone can sip a taste of

The gas hisses softly, the pressure rises

luxury. Whether it is a celebratory

and you pluck out the cork in a wisp of

toast, adding extra sparkle to a

champagne mist.

cocktail or just a well-deserved treat, bubbly

Champagne Facts

is still as popular as ever.

To serve

n The name ‘Champagne’ is legally

To get the best out of your bottle, follow

Don’t attempt to fill the glass in one go. Tilt

the 1981 Treaty of Madrid.

G.H.Mumm’s protocol:

the champagne flute (a stem glass with a tall,

Temperature

which will promote the most bubbles.

Champagne should be served cold. Chill the

narrow bowl) and gently pour along the side,

protected by the European Union in n The three main types of grapes used are Pinot Noir, Chardonnay and Pinot Meunier.

bottle in a bucket of ice and water before

Production

n The region of Champagne consists of

opening to ensure the drink is less gassy

Méthode Champenoise is the traditional

86,500 acres and produces more than

and opened without spillage. The perfect

method by which champagne is produced.

temperature to enjoy is regarded as being

After primary fermentation and bottling, a

8°C, but remember each situation requires

second alcoholic fermentation occurs in the

specific chilling preparations.

bottle, where several grams of yeast and

Opening the bottle Hold firmly in one hand, slightly tilted. Keep the thumb of your other hand firmly on the cork to control the air pressure. Turn the bottle, not the cork, so that the latter slips

rock sugar are added. Then, a minimum of

200 million bottles each year. n If your female customers want fizzier fizz, ask them to remove their lipstick. The fats and oils in lipstick flattens bubbles.

11/2 years is required to completely develop all the flavour. Only bubbly made from grapes grown in the Champagne wine region of northeast of France can be legally called champagne.

away from the side of the bottle at each turn. TAKE STOCK MAGAZINE 39


PERFECT SERVE GINGLO In an OLD-FASHIONED TUMBLER With CUBED ICE Add a MEASURE OF GIN Top up with CUCUMBER & APPLE GLOWORM Garnish with CUCUMBER Serve CHILLED

The only stimulating drink that’s specifically blended to be mixed with spirits. Available in four delicious flavours, it’s more than a mixer, it’s Gloworm. VO D KAGLO | R U M G LO | G I N G LO | B O U RB O N GLO #RETH INKYOU R D R I NK | 0 1 1 3 3 4 5 5 1 5 5 | S A L ES @ G LO W O RM D RI N K S. CO M | G LO W O RM D RI N K S. C OM


Gin gets a Tonic Once called ‘mother’s ruin’, gin is no longer seen as the cliched drink of choice for women in a crisis or the serious half of a ‘G&T’. In fact, this much-maligned spirit is experiencing a resurgence as the drink of the moment.

N

Bramble

ick Worthington, brand manager

versatile mixer.” In addition to cocktails, gin

for Inspirit’s No 3 gin explains, “It

can also generate profit in the winter months

is a really exciting and ever-expanding

by being sold as a hot gin punch.

Our resident cocktail maker Miles

moment.” The gin explosion has been

Maximising gin revenue

the ideal short gin cocktail. “This will

attributed to the influx of craft distillers,

Geronimo Inns has a ‘gin palace’ amongst

category that is in massive boom at the

innovation and marketing from leading suppliers as well as the link that has been made between gin and food.

Range of flavours

its group of pubs. By featuring bottles in the

Sharples recommends the Bramble as appeal to most taste buds and what’s great about this one is that you can make

back-bar display, having a gin list and featuring

it as sweet or bitter as you like!”

it on food menus in dishes such as gin and

Ingredients

tonic sorbets and gin-cured salmon, sales of gin are 40% higher than at its other pubs.

Gin 50ml

styles. Some are juniper-led and others

Premium tastes

Fresh lemon juice 25ml

fruit-led. As a result, some gins are heavy

Beefeater is pushing the boundaries of the

Gin has a huge spectrum of flavours and

and others remarkably light. Now appreciated as a delicate drink that can be drunk neat, many new gins are being launched with this in mind. Geraldine Coates, author and all-round gin expert, thinks drinkers need to be re-educated. “People need to understand that each gin is different,” she says. “You wouldn’t drink the same wine every week, so why should you with gin?”

Classic cocktail ingredient

gin category with the launch of Beefeater Burrough’s Reserve, a hand-crafted, ultra-premium gin. Recommended to be served neat, it redefines the way gin is consumed by presenting a new experience for those seeking to explore the world of premium quality gin. Distilled in a small historic copper still from the 19th century, Beefeater Burrough’s Reserve is then rested in Jean de Lillet oak barrels, the only gin to have ever been treated in this way. Adam Boita, marketing controller at Pernod Ricard

Tim Stones, gin ambassador for Pernod

UK, says, “The launch of Burrough’s Reserve

Ricard, underlines the importance of gin

will continue to cement Beefeater as a premium

in cocktails, “There is a massive resurgence

spirit and driver of innovation within the gin

in classic cocktails, prohibition-style drinks.

category. We are looking to challenge gin

People have been going back to simpler,

lovers’ perceptions and redefine the way in

bolder flavours. People need to start thinking

which they consume gin by introducing them

beyond the gin and tonic. Gin is a fantastic,

to a new way of enjoying their favourite spirit.”

Blackberry liquer 15ml Sugar syrup 15ml Blackberries 2 to garnish Crushed ice Straws Old fashioned cocktail glass

Method n Fill an old fashioned cocktail glass with crushed ice. n Pour the gin, lemon juice and sugar syrup into an ice-filled cocktail shaker and shake well. n Pour directly into the cocktail glass you have prepared. n Drizzle the blackberry liquer over the top. It should give an elegant effect as the liquer sinks through the crushed ice. n Garnish with a slice of lemon and a straw.

TAKE STOCK MAGAZINE 41


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BUSINESS BOOSTER

Love

is in the Air

Valentine’s Day is the perfect opportunity to get your business heart beating again after the post-Christmas lull. TAKE STOCK MAGAZINE 43


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A

ccording to the National Restaurant

Steven Pike, director of Hospitality Gem,

Survey, the romantic event is the

says, “Keep your offer simple. Maintain your

second most lucrative day of the

usual prices, ensure your service is good and

year for restaurants after Mother’s Day and

personal, and make your venue romantic

now seen as a big celebration for singles as

without going over the top.” He suggests

well as couples. Take Stock looks at how to

opting for special romantic-themed starters

get your business in the mood for love.

in addition to your normal menu, rather than

Singles romance Over the past few years there has been a rise in singles-based events on Valentine’s Day. Research from Mintel found that 15% of Brits are on the dating scene, and six million adults are single. “Being single is very much the

going down the set menu route. Shared dishes and platters, such as tapas are a good option, because they create intimacy and feel sexier and more spontaneous than a sedate, formal meal.

Spread the love

norm,” explains Alexandra Richmond, senior

This year, Valentine’s Day falls on a Friday so

consumer and lifestyle analyst at Mintel.

there is a prime profit-making opportunity

“The stigma attached with being single has

by making the whole weekend a festival of

disappeared and, as such, Valentine’s Day

romance.

has become a popular night to go out and celebrate their single status.” Here are some suggestions to host singles at your premises and ensure you pull in the single crowd:

n Have a Valentine’s lunch deal. Not everyone can afford or is able to go out in the evening. This way, customers still have a romantic treat and don’t feel like they’ve

n Speed dating night

missed out.

n Valentine’s quiz

n Most singles party on a Friday night

n Fancy dress party n Drink offers and speciality cocktails

Attracting couples The tradition of Valentine’s Day has been two people celebrating their love for one another over a candlelit dinner. Although a winning formula, with so much competition nowadays (and the growing attraction of staying in) you have to be savvy when it

and couples on a Saturday, so think about

A Romantic Twist Our resident cocktail expert Miles Sharples has suggested this sweet cocktail, perfect for the romantic occasion. Strawberries are romantic, and the chocolate will boost your endorphins to put you in the mood for love!

dedicating each night for one particular

Ingredients

group and cater to their needs.

Vodka 30ml

n Create specials with ingredients known

Strawberry juice 15ml

for their aphrodisiac properties: cherries, pears, oysters, pine nuts and asparagus

Dark chocolate 2 tbsp, melted Strawberries handful, chopped

could all be used. n Be organised and gear up your promotions. Research shows that half of all customers on Valentine’s night book two

comes to creating deals and menu options.

weeks ahead.

A survey by Hospitality Gem showed that

n Have champagne deals available, such

only 6% of romancers said they would be

as by the glass or as part of the meal deal.

interested in a set menu, with 62% admitting

Couples like to toast their love with fizz -

they’d prefer to choose from the full menu.

especially if one proposes!

To Serve n Blend vodka, juice, and 1 tbsp chocolate with ice in a blender n Drizzle remaining chocolate into the bottom of the glass, then fill with cocktail and garnish with strawberries

TAKE STOCK MAGAZINE 45


The

Stock Exchange

Make January

Training Month In a busy environment staff training can sometimes slip down your ‘to do’ list. Essential to a profitable business, training shouldn’t be ignored and January - when trade is predominantly quiet - is the ideal month to kick-start a training programme.

W

asting food, poor customer

to training have changed in recent years as

service, lack of menu knowledge

competition for the leisure pound has become

by employees can all be

more intense – and people increasingly

detrimental to your business. These problems

recognise the importance of training for

- and many more - can be solved or at least

staff retention as well as ensuring the

reduced through training. From in-house

customer has a good experience." The surge

sessions by senior staff to specialist external

in social media use leaves establishments

trainers, there is a wide range of training your

wide open to negative feedback that is being

business could benefit from. Start by finding

shared with thousands of followers. This

out what you need most to help your staff

puts enormous pressure on staff to get it

bring the profits rolling in.

right first time.

Required training Check what training your business requires. Is it food safety, fire awareness, first aid or customer service? Don’t put your business, staff or customers at risk. Now is a good time to look at your particular business and see if training in aspects such as drug awareness, EPOS systems or underage sales prevention could benefit your business and staff. From cuts and burns to robberies and assaults, many dangers can befall the untrained member of staff.

Know your product Product knowledge training can be done in-house, by the owner or chef. All front of house staff, especially waiters should be menu savvy - and this means knowing more than just what the soup of the day is. An efficient and knowledgeable waiter, who can provide dish and ingredient advice (without checking) is impressive and memorable to the customer. It shows professionalism and instills confidence and trust. This is especially crucial when dealing with food allergies or intolerances.

In-house training tips n Swap roles. Have a day when front of house work in the kitchen. This will give them a greater understanding how the business works and improve relations between staff. A business where staff work together is a happier one. n Meetings. Hold a weekly or monthly meeting with all your staff or separate departments. Ask them if they are struggling with any part of their job, which they think can be improved. n Menu knowledge. Make sure all front of house staff, including bar, know what is on the menu. Before their shift, quiz them on the specials, soup of the

Better customer service

How to get started?

Good customer service is a key component

You can train your staff yourself, employ

putting to a customer when a member

of a successful business. Well-trained staff

a professional company to train on your

of staff is clueless about the menu -

provide better customer service and happy

premises, send staff on training courses or

even those behind the bar.

customers come back. Paul Chase, head

sign up to on-line training - depending on

of UK compliance at CPL, underlines the

your budget and how much disruption to

importance of training. “There is a growing

service you can happily cope with. Online

realisation among operators that well-trained

causes least disruption. Prices vary but CPL

staff, who understand how to look after

offers online food safety course for £35

customers, are of key importance. Attitudes

per person.

46 TAKE STOCK MAGAZINE

day etc. There is nothing more off

n Season changes. Whenever the food or bar menu changes get chef or bar manager to inform other members of staff.


Putting

What you should do? n Prepare a statement of safety policy for

Safety First

As an employer you are responsible for the health and safety of your staff - however small your business.

H

your organisation and arrangements for achieving the policy’s aims (written if you employ more than four people) n Consult employees through safety representatives if your workplace is unionised, or through employee representatives or directly if it is not n Appoint someone competent to assist you with health and safety n Assess which workplace risks are significant and make effective arrangements to

ealth and safety law is essential,

a spokesperson for the Health and Safety

control these

so this means you have to take the

Executive. “Most accidents can be prevented

n Carry out health surveillance where

necessary precautions to provide

by good management and supervision

appropriate (in catering, for dermatitis or

a safe working environment and reduce

combined with effective training, which

musculoskeletal risks if present)

danger risks in the workplace.

makes accident prevention no different from

n Set up emergency procedures including

any other aspect of running a successful

those for temporary workers (in catering these

“The biggest mistakes that caterers can make

business. Health and safety is about knowing

are only likely to be for fire and gas leaks)

is thinking that either an accident won't

the risks and managing them. A lot of it is

n Inform and train employees on the risks

happen to them, or believing that health and

simply common sense.”

present and the arrangements in place to

safety is costly and time consuming,” explains

control them www.hse.gov.uk/catering

Stay Sharp

Flaky skin

Accidents with knives

Skin disease - dermatitis

are very common, so

- can be one of the main

minimise the risk by:

causes of ill health for

Pains in the neck Many tasks in the kitchen, such as

catering staff, so:

n Train employees how to sharpen knives correctly

n Avoid contact with cleaning products,

n Always cut on stable surfaces

food and water where possible, eg use

n Keep knives sharp

a dishwasher rather than washing up by

n Handle carefully when washing up

hand, use utensils rather than hands to

n Carry with blade pointing downwards

handle food

n Don’t leave knives loose on worktops

n Wear gloves where possible to help

where they can be accidentally pushed off

protect your skin and moisturise your

n Never catch a falling knife, never carry

hands often

one in your pocket or whilst carrying

n Check hands for early stages, such as

other objects

itchy, dry or red skin

carrying or picking up heavy items can cause back and shoulder pain, and muscoskeletor disorders are common. n Train staff in proper lifting techniques and use of handling aids n Raise awareness of the risks to reduce the likelihood of injuries in the future n Early detection and reporting of aches and pains is crucial

Non-Slip Chefs, kitchen assistants

n Make sure staff are vigilant and clean up

n Fix a faulty floor straight away to avoid

and waiting staff are

any spilled substance

trips, and make sure boxes, bags and

the biggest sufferers of

n Turn off taps and fix leaks quickly to

cables are stored correctly so they don’t

major accidents caused

avoid slippy floors

trip up staff

by slips and trips, with hundreds reported

n Ensure cleaning happens at the right

each year, according to the government’s

time and in the correct manner - not during

Health and Safety Executive.

busy service

TAKE STOCK MAGAZINE 47


\

FULL

STEAM AHEAD

Combi steamers have become the chef’s best friend. This professional cooking appliance, made popular due to its ease of use, combines the benefits of steam and hot air cooking and is a key feature in any busy kitchen.

48 TAKE STOCK MAGAZINE

BIG BOYS TOYS


\

Tips when buying a combi steamer: • Look for a combi that offers automatic controls. For example, with the SelfCookingCenter whitefficiency all staff have to do is load up and push the button to select the food. • Make sure you have the right size model for your operation: there are professional machines available that are smaller than a domestic washing machine. • A key advantage with an advanced model like the SelfCookingCenter whitefficiency is its ability to cook a variety of different foods at the same time, on different shelves, with no cross contamination of flavour or aroma. Rational's Efficient LevelControl is ideal for this. • Choose a combi with a limescale monitor. Traditional combis can suffer from limescale build-up, which makes them inefficient and can cause breakdown. The new SelfCookingCenter whitefficiency does away with the problem with its CareControl System. An added benefit is that there is no need for a separate water filter.

Not only does it speed up cooking

Rational invented the concept of

times, a combi steamer intensifies the

combi cooking in 1976, and today

flavour of food, gives it an appetising

the company's continuing development

colour and develops the best texture.

of its SelfCookingCenter technology

At the same time, the process maintains

has reached a pinnacle in what is

a food's natural vitamin, mineral and

recognised as the world’s leading

nutritional values, meaning it is better

specialist combi steamer, the

for customers - and quicker to prepare!

SelfCookingCenter whitefficiency.

Combis are sophisticated machines,

“The SelfCookingCenter whitefficiency

and over the years combi manufacturers

set a new benchmark in combi oven

have worked hard to make them easier

technology,” says Lee Norton,

to operate.

managing director of Rational UK. “It has a huge impact in three key areas:

• To save time, choose a combi that heats up quickly. The energy saving means there's no need to leave it on all the time, as is the case with many conventional cooking appliances. The Rational can get from room temperature to 300°C in less than eight minutes. • Self-cleaning combis save time at the end of the day.

Combi steamers can: • bake

• braise

• roast

• blanch • poach

They’re not just suitable for big kitchens:

sustainability, ease of use and food

great results, energy savings, retention

quality. In addition, chefs know they

• grill

of nutritional values, versatility and ease

have complete, precise control of the

of use are as beneficial in smaller sized

cooking process and perfect results

• steam

ones, too.

are guaranteed, every time.”

For a free Rational cooking live demonstration visit www.rational-online.com

TAKE STOCK MAGAZINE 49


FOOD FOR THOUGHT

And finally...

Beating the ‘No Booking’ Blues Andrew Brook, managing director of food supplier and expert butcher Hensons, shares his thoughts on the new trend sweeping the capital… As part of my job I get to eat out two or three times a week, for research and development. It's a hard job, but someone's got to do it! But recently I seem to have spent as much time queueing as eating, thanks to the new wave of dining which has come over from New York and taken hold in London. ‘No-booking’ restaurants offer the customer a unique, rare and value for money experience. Tables can be turned more quickly, no booking clerk and no agency commission make sense for the owner. While the diner gets the chance to experience a seat in a trendy or new restaurant, without having to endure the

A freebie

agony of an impossible reservation wait or

I might be freezing and ravenous by the

cursing themselves because they aren’t a

time I get to my table, but present me with

celebrity! But how do you make sure that

a complimentary cup of popcorn, or a shot

when you open your doors there are

glass full of Smarties and I will soon warm

people waiting to come in?

to the evening. And I don't even like Smarties.

Manage expectations

Celebrity status

Leaving happy

If an expected 40 minute wait turns out to be

‘No-booking’ restaurants are meant to be

under half an hour, I'm pleasantly surprised.

more democratic. In theory, I could find

You want to turn the table, I want to linger

Keep me waiting for an hour though, and I

myself queueing next to Salman Rushdie

am not a happy bunny. In fact, I'd appreciate

or Katie Price. It never happens, but I don't

being told a better time to come back,

mind, especially if I am made a fuss of by

avoiding a queue.

charming waiting staff who make me feel

Liquid queues

like it is me who is the VIP!

For £20! The secret, of course, is that the increased cost of these ingredients has been off-set against some of the saved operating costs. It might seem too good to be true but, really, that's what you have been queueing for. Literally, as well as figuratively.

and enjoy the convivial atmosphere for a while longer. Remember those glasses of liqueur that signal the end of the evening on holiday abroad? Well they work just as well at the end of a dinner in the UK - with the added advantage that you walk out into the cold night air feeling warm inside and

I don't feel as if I am queueing if I am in a bar,

Under promise and over-deliver

cocktail in hand, even if I am standing cheek

At last, I am about to eat. My expectations

nothing, the food was great and - oh, if you

to jowl with other would-be diners. In fact,

are high; I'm composing tweets in my head. I

go there before 6.30pm on Monday night

it can be fun and I hardly notice that I am

can't believe that I am going to have a burger

there isn't even a queue!

already spending money.

made of Kobe beef. Topped with real truffle.

50 TAKE STOCK MAGAZINE

ready to tell your friends how the queue was


LESSON #58

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Take your customers on a Chilli Taste Adventure with Heinz Chilli Sauces! "Chilli" on Menu’s is in 9.3% growth!

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Take Stock Magazine Issue 10