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CHAMPIONING INDEPENDENT BRITISH CATERING • JULY - AUGUST 2015
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WELCOME TO TAKE STOCK’S DRINKS SECTION
In this issue
In Good Spirits?
Pump Up The Volume 1
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Welcome to the July/August edition of Take Stock. Finally summer is upon us. And, if you feel like you have waited a lifetime for it, then you’re not alone!
School holidays, sporting events, weddings and the tourist trade - all provide fantastic opportunities to make your business shine - even if the sun doesn’t! The appeal of al fresco dining is all the rage, but make sure you and your staff are on the ball with food safety. It’s not a nice thing to think about, but sadly, at this time of year, cases of food poisoning soar. Make sure your summer dining is trouble free by checking out the FSA site (food.gov.uk) for some useful food safety advice. A pint in a beer garden may be what all your customers (and us here, stuck in the office!) crave at the moment but as we well know, your business head is already thinking, and planning ahead to the chillier months. For some food for thought, we have features on game and top roasts. The Glorious Twelfth (August 12th) marks the start of the shooting season, and with game becoming more popular, it’s
Tweet us @TakeStockMag
a must for your autumn menu. And, on page 27 we tell you about the nation’s most popular meal - roast dinners - and also how your business can get involved in British Food Fortnight; the national celebration of our food and drink. What you serve your customers to drink is equally as important as what you feed them. Our bumper Cheers section focuses on everything you need to know about the on-trade and what drinks you should feature on your bar menu. As usual, we want to thank all our FeedYourEyes entrants. We are being spoiled by the creative dishes coming our way from our Twitter followers. And now with the super support of Premier Foods, RH Amar and Kerrymaid the winner of each category will receive a £50 Amazon voucher. So, what are you waiting for? Get cooking - and start snapping! On behalf of the Take Stock team and Today’s, we hope you manage to soak up some sun this summer - but don’t forget the suncream!
Tracy x 3
JULY - AUGUST FREE
Not only does the warmer season lift everyone’s mood, but this busy time provides the perfect opportunity to boost sales.
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CHAMPIONING INDEPENDENT BRITISH CATERING • JULY - AUGUST 2015
P45 - P66
WELCOME TO TAKE STOCK’S DRINKS SECTION
In this issue Snacking Success
In Good Spirits? 59
Pump Up The Volume 1
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com firstname.lastname@example.org For advertising contact email@example.com Editor-in-Chief Mags Walker
Art Director Richard Smith
Editor Tracy Johnson
Designer Steph Murphy
Cheers Editor David Jackson
Social Media Vicky McNeill
News and Features Sarah Hardy takestockmagazine.com
CONTENTS FEATURES 10-11 Wild at Heart 13-15 Say “Cheese” 17 Twist on a Ploughman’s 21-25 New Tastes of Britain 27 A Toast to the Roast
TWIST ON A PLOUGHMAN’S
35 Teaching Tiny Tummies 37-39 Fire!
Date for your Diary 41 Swifties 42-43 A Rose By Any Other Name 44-47 Doing it for the Kids 49 Positively Pimm’s 51 L’Esprit de France
WILD AT HEART
A TOAST TO THE ROAST
THE STOCK MARKET
EVERY ISSUE 7 Calendar 8-9 The Stock Market - What’s New 18-19 We Grill - Carla Lamont 28-30 Feed Your Eyes 31-33 Perfect Patisserie Desserts Through the Decades
41-42 Big Boys Toys WE GRILL CARLA LAMONT 4
BIG BOYS TOYS
11 Wild Venison Carpaccio with
Pickled Ginger and Greens
23 Lobster Thermidor
14 Crumbled Bacon & Cheese
25 Treshnish Rack of Lamb
Persian-Style with Jewelled
14 Thai Pork & Lemon Burger
15 Pulled Pork Sliders Garnished
31 Pineapple Upside Down
17 European-style Ploughman’s
33 Lemon Meringue Pie
21 Wild Mull Sea Trout and
PULLED PORK SLIDERS GARNISHED WITH CHEESE
WILD MULL SEA TROUT AND SHISO CEVICHE
P45 - P66 TAKE STOCK
WELCOME TO TAKE STOCK’S DRINKS SECTION
47 Dates for your Diary 48-49 Swifties 51-53 Straight Drinking 55 Snacking Success 56-57 CAMRA Club
In this issue Snacking Success Maximising Mini’s Pump Up The Volume
59-61 In Good Spirits? 63 Maximising Mini’s 65 Nordic Noir 66 Pump Up The Volume
LEMON MERINGUE PIE
Cadbury Drinking Chocolate
1 x 5kg
Cadbury Hot Chocolate Instant
1 x 2kg
Cadbury Drinking Chocolate
1 x 2kg
Cadbury Hot Chocolate Instant
1 x 1kg
Cadbury Hot Chocolate Instant Sticks 50 x 28g Cadbury Highlights Sachets
*Nielsen, MAT October 2013. OV9473
30 x 11g
SKILLS FOR CHEFS CONFERENCE
The British Open 1-5 July
SHOOTING SEASON OPENS
HENLEY ROYAL REGATTA www.hrr.co.uk
THE ALLERGY & FREE FROM SHOW
GREAT YORKSHIRE SHOW
SHREWSBURY FLOWER SHOW The Quarry Park
23 July-2 August
WHITSTABLE OYSTER FESTIVAL www.whitstableoysterfestival.com
Tour de France
ISLE OF WIGHT GARLIC FESTIVAL www.garlic-festival.co.uk
INTERNATIONAL CHEESE AWARDS Nantwich, Cheshire
DORSET SEAFOOD FESTIVAL
BANK HOLIDAY 7
Vimto has given its ready to drink
With recent allergen
‘MiNiS’ range a revamp – in time for
legislation and demand
the busy summer season. The new
for free-from dishes
250ml bottles feature resealable
at an all time high, it’s
sports caps, making them ideal
vitally important that
for rehydrating thirsty children,
chefs know exactly what
whilst the bright new packs clearly
is in the products they’re
communicate the drink’s healthy
using. Recognising this,
‘No Added Sugar’ credentials,
Knorr has launched a new
something busy parents will
gluten-free gravy, backed
appreciate. Launch of the new-look
up by a nationwide educational
packs will be supported by a £6.5m
campaign. Manufactured using a gluten-free
multi-media advertising campaign
production process, the gravy aims to give chefs
in magazines like Now, Company and Hello!, as well as online across
uncompromised taste and ease of use.
sites like netmums.com.
More details at www.ufs.com/gravy
Putting on the Ritz Ritz, the world’s number one savoury biscuit brand, has launched Ritz Crisp & Thin to tap into the growing demand for savoury snacks, backed by a £10m brand marketing campaign that includes TV and OOH activities. Scored ‘outstanding’ in independent taste tests, Ritz Crisp & Thins are available in four popular flavours - Cream Cheese & Onion, Sea Salt & Vinegar, Sweet Red Chilli and Sea Salt & Black Pepper. Available in both 30g single and 100g sharing bags, Crisp & Thin are an ideal addition to your snack range, and perfect to meet both entertaining and on-the-go occasions. takestockmagazine.com
Demand for gluten-free continues apace, with research showing 59% of customers want to see more such options on menus (Toluna, Feb 2015). Tapping into this, Provena has added Instant Oat Meal sachets to
its existing range of top quality Gluten Free flours, bread & muffin mixes and larger format Jumbo Oats and Mueslis. Produced
Want to offer hot food but only have limited space? Maggi has
from certified 100% pure
Vegetarian solved the problem!
gluten-free oats, there
Maggi Kettle Cook Soup is ultra easy to prepare – simply empty
are two flavours available
a packet into a soup kettle, add four litres of water and heat.
- Raspberry and Apricot
Three varieties are available: Mediterranean Vegetable, Woodland
Mushroom and French Onion, and all are suitable for vegetarians. w.maggi.co.uk/professional Meeting Responsibility Deal 2017 Salt Targets, Maggi Kettle Soups 742 842have no added MSG, artificial colours or preservatives and are HVO free.
Ideal for breakfast buffets in hotels, B&Bs and other they are a great way to
prepare with the minimum of facilities.
keep gluten-free customers
For more information visit www.maggi.co.uk
of NEW Maggi Liquid Concentrates.
Bursting with flavour, these are scratch quality soups you can
Take Stock readers can get a free sample
– both in easy serve 40g
Perfect for marinating, dressings & dips, stir-fry’s and for that extra flavour boost before, during and after cooking, it’s gluten free too! For your FREE sample call 0800 742 842 or visit www.maggi.co.uk/professional
Nairn’s, the market leading manufacturer of
oatcakes, has developed a foodservice/catering range of products in both wheat-free and gluten-
Filippo Berio has launched a
free formats. The range
new two-litre bottle of their
includes a wide selection
balsamic vinegar, specifically
of oatcakes, oat crackers
for foodservice. Produced in
and biscuits, as well as snacks and gluten-free porridge pots.
Modena, Italy, the vinegar is
Aimed at the estimated 6.5 million “wheat avoiders” or, as
made from specially selected
Nairn’s classes them, “healthy lifestylers”, these portion packs
grapes and traditionally aged to
are ideal for both sweet and savoury offerings. And being
ensure smoothness and flavour.
prepacked there is no risk of cross contamination; so now
The classic, light sweetness
there is a hassle-free way to service a customer base that
makes it an ideal ingredient
many have historically been wary of providing for.
for salad dressings, sauces and marinades. Try it drizzled over
At less than 50 calories per biscuit, Nairn’s Gluten Free
parmesan cheese, fresh fruit
Biscuit Breaks are an ideal treat and taste great.
and ice cream too!
For further details on any of these products or to arrange samples contact firstname.lastname@example.org
Wild at Heart Game is healthy, versatile and can be locally sourced all over the UK. With grouse being the first game bird to come into season on the 12th August (Glorious Twelfth), why not begin with this tasty bird and take it from there?
Wild, natural and free range, game generally has stronger and more distinctive flavours than farm-reared meat and poultry, and is an increasingly popular choice on menus as an alternative to beef, pork, lamb and
Tips for cooking game
Start simple - cook something like a
· Grouse is the first game bird to come
roast pheasant before moving on to
into season on 12th August (Glorious
more ‘gamey’ species such as grouse,
Twelfth) and it ends on 10th December
hare and pigeon.
· Partridge starts 1st September and ends
chicken. Pigeon, rabbit and certain
Take care - be careful not to over-cook
varieties of venison are available all year
the more mature meats like grouse and
round, but it’s during open season when
venison. They can be tougher and drier if
game comes into its own with copious
cooked quickly at a higher temperature.
amounts of pheasant, partridge and
You must always know the age of the
grouse on offer.
game as older beasts, just like mutton,
Low in cholesterol and high in protein, game is generally free of steroids or antibiotics so are some of the healthiest meats available.
need to be treated with a little more care.
Ways to cook grouse · Flash fry in a hot pan (1 minute on each side) and then put on a slow half
Jack Knott from Game-to-Eat, a
hour cook at around 100°C. Then allow
campaign dedicated to promoting wild
to rest for 10 minutes. The resting is
British game meat, said: “The restaurant
essential, to allow the meat to relax
scene and celebrity chefs is where game is really exploding. There has been a change from roast pheasant, partridge and grouse to more exciting products, like squirrel pie. People are hesitant about cooking game but if you take a bit of time
· Another option with grouse or partridge is to crown the bird, keeping the breasts on the bone (adds flavour) and do the same technique just reducing the cooking time by 15 minutes
and do your research, it can be great fun and enjoyed by all.” From partridge carbonara to pigeon fajitas, game can now be a regular on your menu.
The restaurant scene and celebrity chefs is where game is really exploding. Jack Knott, Game-to-Eat
1st February · Pheasant is 1st October to 1st February · Sika Deer (Stags) 1st August to 30th April source: gametoeat.co.uk/article/shooting-seasons
250 grouse moors
in the UK
Grouse season lasts
Wild Venison Carpaccio with Pickled Ginger and Greens by Carla Lamont, Ninth Wave, Isle of Mull
INGREDIENTS 450g venison loin steak, in one piece (start a day ahead) 1 tsp vegetable oil
Petals from 4 primroses
2. Wipe off the venison loin, reserving the
40g gari (pickled ginger)
MANDARIN AND SESAME DRESSING
the venison on each side for 3 minutes (it’s a
cylinder so roll it over three times to cook it all)
3. Heat the vegetable oil and when hot sear
1 mandarin orange, juice and zest
60ml rice wine vinegar
125ml soy sauce 60ml sake or mirin 2 tbsp light brown sugar 2 cloves garlic, minced 1 tbsp fresh ginger, minced ½ small onion 120ml mandarin (or fresh orange) juice To season black pepper
¼ tsp powdered ginger 1 tbsp dark soy
6. Remove the venison from the marinade and
4 Sichuan peppercorns, crushed
keep it well wrapped in the fridge (it will keep
½ clove garlic, minced
for 24 hours)
7. Blend all the dressing ingredients together
½ tsp honey
and mix the salad
8. Dry the venison off and thinly slice the
cylinder into rounds of 3-4mm thick
Dot wasabi paste
20g sesame seeds
2 tbsp cress or bean sprouts
5. Once cooled, cover and refrigerate for 4-7 hours
10ml sesame oil
SALAD 200g mixed leaves (rocket, mizuna, mibuna)
4. Remove from heat and submerge in the marinade
30g bamboo shoots, julienned
1. Blend all the marinade ingredients in a food
30g red pepper, julienned
processor and submerge the trimmed venison
30g yellow pepper, julienned
loin in the marinade, cover and refrigerate
Petals from 1 marigold
To serve, place salad down one half of each plate and add dressing. Fan one quarter of the venison slices on each plate and add wasabi. Garnish with flower petals, sesame seeds and gari
Kerrymaid Original Slices and Grated really top the lot, unbelievable melt, amazing taste and delicious texture
BBQ Ben Bartlett Celebrity barbecue chef and head of the British Barbecue Association, Ben Bartlett, has teamed up with Kerrymaid, the professional dairy range for chefs, to create brilliant summer barbecues inspired by Kerrymaid products. Ben’s top tips for a great barbecue include: Less is more. When it comes to your menu, choose four or five great dishes and do them really well – customers will appreciate this simplicity of choice Customise for success. It’s estimated that 95% of burgers are sold with toppings, such as cheese. They’re a very simple way to add taste as well as profit.
For recipes please see www.Kerrymaid.com
Try something new. Ben suggests a spray of unsweetened apple juice on any barbecued meat to keep the meat moist, as well as encourage that all important caramelisation for an amazing taste.
The professional dairy range made with Irish craft and charm that delivers the creamiest flavour and texture to your dishes every time.
For more information, contact Customer Services W: www.kerrymaid.com @KerrymaidDairy
Say “Cheese” Summer’s here and customers are looking for something new and exciting for their al fresco eating experience. But many are also creatures of habit, liking to experiment but also being reassured with the sight of favourite ingredients and menu options, albeit with a twist. Brand manager for Kerrymaid, Grace
prime poultry, fusion and slow-cooked
colour. They also improve the structure of
Keenan closely monitors trends and
trends is essential for keeping menus
the burger when served in a bun – great
fresh and contemporary, and to keep
taste, less mess - and by being easy to
consumers returning again and again.
hold, you can upsell by partnering with beverages or other products.
“Burgers of all varieties remain at the heart of any barbecue menu, but consumers
We’re also seeing named ingredients such
want a selection of great toppings to
as chipotle and roasted black pepper
Of course, if you don’t want to use slices,
choose from. Then we’re seeing more
being featured on menu descriptions as
we’ve got Kerrymaid Grated White or
and more menus with low and slow
a method of creating premium barbecue
Red, which provide a more even melt
flavours such as pulled pork and slow
offerings. And food provenance is
than standard cheddars, leading to less
cooked brisket. These cheaper cuts of
increasingly becoming an important
oiling out and giving a more visually
meat offer great profit potential – just
qualifier in consumer purchase decisions,
appealing end product. This can enable
slow cook at first and then finish on the
so offer regional or local produce as a
the creation of a wide range of dishes,
BBQ for that wow factor.
strong additional selling point.
from dips and sauces to coleslaws and relishes. With a great melt, taste and ease
Chicken remains one of the most popular
And don’t forget the cheese! A massive
options, and the US smokehouse flavour
95% of burgers sold in quick service
is on-trend, as is the move towards a
restaurants are served with cheese so
fusion of sweet and savoury options with
make sure that’s one of your options.
Many operators are sticking with what they know, but giving it a modern - and sometimes unexpected - twist, such as authentic peri-peri chicken with tequila for extra flavour. Being aware of these
the perfect addition to any professional kitchen.”
For more information on Kerrymaid
sticky barbecue glaze chicken bringing spice, depth and sweetness to plates.
of use, Kerrymaid Grated and Slices are
Our market leading Kerrymaid Original Slices offer the creamy flavour of real Irish dairy in an easily served slice-onslice format. They’re consistent in melt and taste, and give barbecue burgers an appetising visual appeal with their golden
visit www.kerrymaid.com or call 0800 783 4321. For seasonal recipe ideas, commercial kitchen know-how and foodservice marketing tips, follow @KerrymaidDairy on Twitter and join in the conversation.
Recipes courtesy of Ben Bartlett, celebrity barbecue chef
Crumbled Bacon & Cheese Melt Burger
Thai Pork & Lemon Burger
INGREDIENTS 4 Kerrymaid Original Slices 300g lean minced pork 10g mint, finely chopped 10g granulated sugar 10ml light soy sauce 4 garlic cloves, finely chopped 1 lemon, freshly squeezed 8 lemongrass stalks Pinch salt and black pepper
METHOD 1. Place the pork, garlic, mint, soy sauce, sugar and lemon juice in a large bowl and season
2. Mix well and divide into 4 burgers. Mould each one into a ball around the lemongrass stalk
3. Barbecue the burgers on a medium heat for 6–8 minutes on each side
4. Top with a Kerrymaid Original Slice
4 beef burgers
1. Blend together the Kerrymaid Grated Red,
4 Kerrymaid Original Slices
cherry peppers, black pepper, garlic powder,
4 rashers smoked back bacon
cayenne pepper, mayonnaise and chill for 2
113g Kerrymaid Grated Red
57g cherry peppers (if jar – drained and
2. Place the burgers on the barbecue
3. Grill the bacon until crisp
sold in quick service
½ tsp black pepper ½ tsp garlic powder ¼ tsp cayenne pepper 100g mayonnaise 4 burger buns takestockmagazine.com
4. Place the burgers on the bun, and top with a Kerrymaid Original Slice
5. Then, spread on a generous amount of the mixture and top with a crumbling of bacon
95% restaurants are
Pulled Pork Sliders Garnished with Cheese Serves 12
INGREDIENTS 3–4 kg (6–8lb) pork shoulder on the bone 50g (2oz) yellow American mustard
2 tsp cumin
meat to a cutting board. Using two forks, pull
4 tsp black pepper
meat apart into shreds, discarding any fat or
1 tsp cayenne pepper
4 tsp celery salt
8. Place in a bowl and stir in the barbecue sauce
9. Spoon the meat mixture onto bun bottoms.
1. Combine all the pork rub ingredients and
Top with Kerrymaid Grated White and add the
store in an air-tight jar
2. Rub the pork shoulder with mustard 3. Use a spice sprinkler to coat the outside of the meat with a generous amount of pork rub
100g general pork rub
4. Indirectly smoke the meat at 110°C (230°F)
100ml rapeseed oil
for 8 hours, turning every 2 hours so no side
100ml apple juice
gets too much heat
300ml barbecue sauce
5. Mop the meat with an equal mixture of
20 slider buns or small round dinner rolls,
rapeseed oil, apple juice and a tablespoon of
split and toasted
the pork rub
For garnish Kerrymaid Grated White
6. The pork is ready when the internal
8 tbsp smoked paprika
temperature is above 85°C (185°F)
4 tsp onion powder
7. Cover and rest for 1 hour. Then transfer the
4 tsp garlic powder
“With a great melt, taste and ease of use, Kerrymaid Grated and Slices are the perfect addition to any professional kitchen.” Grace Keenan, Kerrymaid takestockmagazine.com
DISCOVER THE PROFIT POTENTIAL IN
VERSATILE SEASONINGS Truly authentic American flavours Seasonings can be mixed with oil or water to use as a marinade before, or to baste or sprinkle on during cooking Adjustable grinders can be added before, during or after cooking to achieve the perfect flavour intensity
ADJUSTABLE GRINDERS Montreal Steak Seasoning on a rib eye is a match made in heaven!
In research, over 80% of chefs would buy Grill Mates* *Kadence Research 2012
WATCH OUR GRILL MATES MASTERCLASS VIDEO scan me For more information and recipe inspiration visit
Twist on a Ploughman’s A Ploughman’s lunch may be a retro classic, but it’s still a popular choice for many. Light and tasty, this typically English
Broughton Hall, Yorkshire. “Cheese, ham
potato and parsley salad with mustard
dish is best served with a pint of beer and
and bread go so well together but there is
and cider vinegar dressing, creamed
eaten outside in a (sunny) pub garden.
nothing wrong with mixing it up a bit!”
cheese pot and roast plum halves.
But you don’t have to stick with tradition
She suggest serving a couple of options
For The Continental, try a platter with
- typically bread, cheddar and pickle - for
on your menu this summer - The English
the following: small baked camembert or
this menu winner.
and The Continental.
brie, parma ham wrapped breadsticks or
“A Ploughman’s is relatively easy to do
For The English she recommends a
pitta bread, sliced figs and caramelised
and with the mix of flavours is a great
platter of the following: pulled glazed
dish,” says Gail Pizer, head chef at Utopia,
ham, toasted sourdough slices, chunky
European-style Ploughman’s by Gail Pizer, head chef at Utopia, Broughton Hall, Yorkshire Serves 1
INGREDIENTS 1 feta and sunblush tomato scone 50g Yorkshire fettle cheese or other
it resembles fine breadcrumbs
3. Add tomatoes and crumble in feta cheese, mix lightly
cheese of your choice
4. Mix eggs and milk and add enough
to the mixture to form a soft but not
½ marinated roast red pepper
Few dressed rocket leaves
5. Turn dough out and pat to a
2 slices parma ham
thickness of about 1/2 inch. Cut into rounds with a 21/2 inch cutter
FETA AND SUNBLUSH TOMATO SCONES
INGREDIENTS Makes 9 450g self-raising flour 4 tsp baking powder 100g butter 2 tsp dried oregano 125g feta cheese 100g sunblush tomatoes, chopped 2 eggs
6. Place on trays, brush with remaining egg mix and bake for 10 minutes or until golden brown
To serve, place scone at one end of an oblong platter, with a slice of Yorkshire fettle cheese inside. At the other end, arrange peppers, a dish of olives and parma ham. Garnish with rocket leaves
METHOD 1. Grease a large baking tray, preheat the oven 200ºC
2. Mix flour and baking powder, add oregano and butter and combine until
Photo by Dr. Sam Jones
Carla Lamont Carla Lamont owns the Ninth Wave, an award-winning seafood and island game restaurant on the Isle of Mull. Along with her fisherman husband Jonny they have created ‘hedonism on a plate’ with their decadent 18-seat restaurant. The winner of the Highland & Islands Restaurant of the Year 2013 and runner-up SLTN Restaurant of the Year 2014, Ninth Wave is open from May to October. To capture the essence of the wild and wonderful Island, Carla wrote her debut book, The Ninth Wave - Love and Food on the Isle of Mull. What was your inspiration behind Ninth Wave?
When did your passion for cooking begin?
Jonny was catching all this incredible seafood and it was being
At home. Our entire life revolved around food. My mum was a
trucked straight off to Spain (today, 95% of what’s caught is still
great cook and her mum was before her. Food was the main
exported). There were few places in Mull that actually served fresh
family focus; if we weren’t buying it we were cooking and eating
seafood, and those that did didn’t have sea urchins or octopus
it! My first love was a lemon meringue pie baked by my mum.
on the menu. I thought it was such a shame that locals and
Only six years old, I remember sneaking into the kitchen before
tourists were missing out on all this local fabulous seafood; so we
breakfast and eating it - it was definitely worth the trouble I got
decided to change that! Drawing on inspiration from restaurants
into! I now do a deconstructed lemon meringue on my menu
in Canada, childhood memories and the great produce available
and it makes me think of my mum.
on this wild island, Ninth Wave was born. That was six years ago
Any tips for cooking seafood?
and we’ve not looked back since!
Pick the freshest seafood you can get and try not to overcook
How do you source your ingredients?
it - something most people do. For example, with langoustines
All of our produce is as fresh as you can get it. Jonny goes out
all you have to do is heat up a sauce on the stove and when it is
mid morning to fish and whatever he catches is on the menu that
hot put the langoustines in for three minutes. You don’t have to
evening – served by him in his kilt! We try to grow as many herbs,
fry them beforehand. This way, they will be cooked to perfection;
fruits and vegetables as we can. I pick my spinach an hour before
soft and melt in your mouth – just the way seafood should be.
it is served, my herbs minutes before dinner. There is always
People always cook it for far too long. Most recipes say to cook
meat on the island, especially beef, slow-grown lamb and lots of
lobster for 20 to 25 minutes but I cook them for just seven and
game. In fact, our venison and lamb have a unique, tastier flavour
it makes a big difference! The second you overcook seafood it
because of what they eat from the shore-line. I make my own
just turns into rubber so be careful with the cooking time and
chocolate, sorbets and ice cream and use the award-winning Mull
follow your instinct. I think people know more than they give
cheese. As much as possible is sourced locally.
themselves credit for.
Which chefs inspire you?
How do you choose the menu?
I like over-the-top people so Paul Pairet’s Ultraviolet restaurant
We offer the option of three, four or five courses. All start with
in Shanghai is just amazing. The whole experience is like a
a soup or oyster course and end with coffee and chocolate. We
fantasy as over a 20-course avant-garde set menu your food
don’t have a huge selection of main courses, as I prefer to offer
is united with visual technology. I love it! And for traditional
more small ‘tasting’ dishes and have therefore planned the menu
culinary greats, never overlook the Roux brothers.
to mirror that. The menu changes daily and is written around what is caught and available, but lobster and crab are always on.
What’s your career history? I started working part time at a pizza place when I was 14.
Hobbies outside the kitchen?
Once I left school, I worked in as many kitchens as I could to
I’m a keen pool player – although I don’t play as much I’d like.
get hands-on experience, eventually building up to being a line
I write poetry, love to read and as a Steampunk enthusiast - it’s
cook. I worked at the Executive House Hotel in Victoria and the
where Victoriana meets sci-fi – I host lots of costume parties.
former Rattenbury’s Restaurant in Victoria, on Vancouver Island.
When the restaurant is closed, I do marketing for it, experiment
My colourful landlady (who impersonated the Queen of England
with new menus, dry seaweed, forage and plant the garden. And,
and travelled the world!) found out through her worldly contacts
if I’m lucky, I go on culinary travels!
that Argyll Hotel on the island of Iona, on the western coast of Scotland, was looking for a meat cook. She knew I had a passion
To win one of three copies of Carla’s book tweet #NinthWave @takestockmag by Aug 31
to travel, so I applied – and got it! I loved the place so much that I stayed, met my husband and moved to Mull.
GREAT CHEFS ADORE IT “ Speyside Glenlivet gives me the exceptional purity I trust to complement the flavours I’ve worked so hard to create.” MICHEL ROUX Jr. Maître Cuisinier de France & MD at Michelin two star Le Gavroche
Sourced from the highest naturally occuring spring on the Crown estate of Glenlivet. Prized by the most select establishments for its unusually low, balanced mineral content. Perfectly STILL and Lightly SPARKLING are available in understated 330ml, 500ml and 750ml glass bottles.
IT’S THE UK’S NO.1 CHOICE* STOCK UP AND START SMILING AT YOUR SALES FIGURES • More people buy Highland Spring than any other bottled water brand in the UK** • Pure spring water drawn from protected organic land in Scotland • Sophisticated and premium bottle design, perfect for on trade occasions
*Zenith International UK Bottled Water Report 2014, plain **Kantar Worldpanel 52 w/e 14.09.14
New Tastes of Britain
British Food Fortnight (19 September - 4 October) is the biggest national celebration of our very own food and drink. Two chefs share their favourite recipes using some of the finest British ingredients... whatever British produce they have
Held in the autumn to coincide with
positive impact on sales - one restaurant
traditional harvest festivals, British Food
increased sales by an astonishing 300%
Fortnight is organised by Love British
one year. The event gives you the
‘British Food Fortnight’ logo or put a
Food, and is an opportunity for the
opportunity to attract new customers and
Union Jack on menus or around your
industry to come together and promote
increase spending from existing ones.
premises and give customers discount
the benefits of buying and serving food
How to get involved
vouchers for a return visit
from our home-grown larder.
Why take part?
· Set yourself a target of putting five locally sourced dishes on your menu
Whether you are a large brewery chain,
· Experiment with new dishes, create a
hotel or independent restaurant, taking
‘Chef’s Special’ or even run a special
part will help to increase your sales.
‘British Food Fortnight’ menu
Promoting the event is proven to have a
· Contact your suppliers and get
· Promote your participation using the
· Get staff to promote the event to customers and encourage them to order British · Be impressive and customers will remember you and return - this will help boost Christmas bookings
Wild Mull Sea Trout and Shiso Ceviche by Carla Lamont, Ninth Wave, Isle of Mull Serves 2
1 sprig dill, chopped
and whisk well until the sugar is dissolved
1 kabosu (or lime), zest
2. Taste and season if desired
2 kabosu (or limes), juiced
Leave to rest for 10 minutes, covered, in the
Handful dry flaked sea lettuce
1 radish, sliced
4. Mix in the mouli and drain off excess marinade
230g sea trout fillets, skinned, boned and
80ml rapeseed oil
diced into 1cm cubes
Handful shiso and land cress
Small handful rocket, washed 20g mouli, diced 1 small shallot, peeled and finely chopped 8 shiso leaves (or mix of mint and basil), finely chopped
3. Add trout and mix well into the marinade.
15g palm sugar, finely grated
METHOD 1. To make the marinade, place all ingredients except trout and rocket in a non-metal bowl
To serve, place rocket leaves in a martini glass or bowl and place trout mix on top. Garnish with shiso, radish, land cress and kabosu wedges
“A fantastic British dish that most chefs have their own version of.”
1 750g cooked lobster
1. Take all the lobster meat from the claws,
1 large shallot, finely chopped
(any head juice can be kept for the sauce). Slice
tail meat and claw meat and place into tail
600ml fish stock
by Jon Fell, head chef at Muncaster Castle Estate, Ravenglass, Cumbria Serves 2
100ml double cream
2. Melt butter and sweat shallots. Add brandy
100ml dry white wine
1 tsp English mustard
3. Add fish stock, white wine and half of the
1 tsp Dijon mustard
cream, boil and reduce by half. Add the rest of
the cream and simmer until you have a thick
Squeeze lemon juice
30g cheddar, grated 30g parmesan, grated 30g parsley, chives, tarragon and chervil, finely chopped
4. Whisk in two mustards, lemon juice, cheddar, herbs and any lobster head juices
5. Set your grill to high. Gently spoon the sauce over the lobster, sprinkle on the parmesan, and grill for about 3 minutes until the sauce is golden
Serve lobster thermidor with a rocket salad and steamed new potatoes. It doesn’t need anything else
Treshnish Rack of Lamb Persian-Style with Jewelled Rice by Carla Lamont, Ninth Wave Serves 4 LAMB
1. Rinse rice in cold water then bring to the boil
2 racks of Treshnish lamb, French-trimmed
with all the ingredients
4 tbsp pomegranate seeds
2. Stir, then cover and turn heat to low. Cook
1 garlic clove, thinly sliced
for 10 to 12 minutes
METHOD 1. Preheat oven to 220ºC
“The middle-eastern ingredients in this recipe make our local free-range lamb sing.”
325g fresh spinach 125ml yoghurt 125ml sour cream 1/2 tsp sea salt Pinch of black pepper
2. If you are using a fatty lamb rack, the fat cap
must either be rendered fat down in a frying
(A Persian take on pesto)
2. Fry onions in a dash of olive oil until
pan on low until most of the fat is melted off, or
2 tbsp fresh coriander, chopped
translucent. Add garlic and cook for a further
trimmed to a suitable thickness
2 tbsp mint, chopped
3. Score the fat lightly in a criss-cross pattern,
2 tbsp Asian basil, chopped
but without cutting through to the meat
1 small garlic clove, minced
4. Place the lamb in a roasting tray and spread
1 tbsp pomegranate molasses
a generous tablespoon of golpar paste over it
1 tsp agave syrup or honey
5. Roast for 15 minutes for rare, or 20 for
40g walnuts, chopped
1. Steam spinach for 3 minutes, allow to cool
medium-rare. After 10 minutes, cover with tin
half tsp ground Golpar (hogweed seeds) or
ground fennel seeds
6. Once cooked, leave to rest, covered, in a
To taste sea salt and pepper
warm place for 5 to 7 minutes
1. Using a pestle and mortar, grind herbs,
garlic and walnuts to combine
250g basmati rice 500ml water 1/4 tsp salt 60g barberries (or dried cranberries)
2. Add other ingredients and mix. Season to
3. Add onions and garlic to yoghurt. Add sea salt and pepper and mix
4. Squeeze water from spinach and chop, add it to the yoghurt and mix
To serve, carve the lamb to give each person two or three cutlets. Spoon the rice onto warmed plates and arrange the cutlets on top. Garnish with a teaspoon of spinach booraniyeh, golpar mix and a sprinkling of pomegranate seeds and rose petals
1 tsp butter
1/4 tsp saffron threads
(A creamy yoghurt and garlic dip)
60g sweet white onion
2 pinches dried rose petals
1 tbsp olive oil
Being known for great roasts brings in the bookings. Make your roasts famous, win £10k of PR.* GLUTEN FREE
Enter our British Roast Dinner Week competition at ufs.com/pubs *UK bona fide caterers 18+. To enter complete and submit the entry form on www.britishroastdinnerweek.co.uk or e-mail your responses to email@example.com. Closing date: 16 August 2015. Prizes: 1 x ‘Winner of the Best British Roast Dinner’ title including £10,000 worth of PR, a day with a pub consultant and 6 tubs of KNORR® Gravy Paste and 6 COLMAN’s® English Mustard. 4 runner up prizes; including 3 KNORR and 3 COLMAN’S® products. See www.britishroastdinnerweek.co.uk for full terms.
A Toast to the Roast The humble roast dinner is still the number one menu choice in most pubs. Serving the nation’s favourite will put your business on the map, bring in the bookings and ultimately help cook up even tastier profits. With British Roast Dinner Week on 28 September to 4 October, Take Stock
· Take good quality pictures of your roasts and upload to your website
shows you how to get the most out of
· Social media is a must. Use Twitter
your roast - and you don’t even have to
and Facebook to post menu ideas,
wait until Sunday to serve it!
promotions and pictures · Capture your customers’ contact details
Stand out from the crowd · Share the story of the meat you serve. Is it local, free range or Red Tractor? · Celebrate the game season (see our feature on page 10) by offering partridge or pheasant as an alternative, or some local venison · Bring the roast with sides to the table to
and if they are happy to receive emails, send regular updates and even a ‘host a roast’ voucher for their birthday
What makes the perfect roast? Three slices of meat, three roast potatoes and two Yorkshire puddings.
make it more of a sharing experience;
let them carve and serve themselves
· Enter the British Roast Dinner Week
· Make veg a hero too with delicious
competition to be crowned the
side dishes of braised red cabbage,
UK’s best roast dinner.
cauliflower cheese, gratinated leeks or
baked fennel · Brits love gravy! Not only does it have
·A ndrew Fishwick, owner of London gastropub the Truscott Arms,
to be as tasty as the roast, you need to
Maida Vale won in 2014. The title
serve plenty of it!
helped increase food sales by 50%; it now serves 400 covers every
Spread the word
· Keep your website current with regular
a roast over any other dish
are eaten in the UK
every year Almost half
want to see
a roast on the menu every day
Feed Your Eyes Our Twitter followers have done it again, sending us dozens of photos of stunning dishes they’ve created. The quality and range of submissions continue to dazzle and impress us. As always, it was a tough job whittling them down to the top five for each course. Thanks again for all the amazing entries, please keep them coming to #FeedYourEyes. And a huge thanks to our sponsors RH Amar, Premier Foods and Kerrymaid, because now the winner from each category will receive a £50 Amazon voucher. The competition is hotting up!
Starters Dominic Powell @powell_ - Exec utive chef at Fish at 85 , Cardiff - Sautéed garlic razor clams, summ er vegetable dre ssing
ates - Senior sous Lee Coates @Lee Co ttingham - Goats No n, chef at The Walto itage tomato, her , am cre curd, basil ice ic strawberry balsam
ysbistro - Chef at Noel Keane @darc , Kerry - Carrot & Darcys Bistro, Tralee beetroot salad
William Grub b @willyjjg18 74 - Pastry chef at The Pl umed Horse, Ed inburgh Ham hock, sw eetbread, terri ne, braised beluga, lentil s & puffed po rk skin
Tom Mackins @ChefTomMackins - Head chef at Falmouth Bay Cafe , Cornwall - Olive oil poached sea trout, carrots, purple sprouting broccoli and radish
Mains Adam Church @ChefAdam Church - Head chef at Franks Steakh ouse, Northampton - Roasted seab ass, hot pickled vegeta ble remoulad e, saffron mayo, gremol ata, baby leave s
Dan Watkins @danchef
82 - Head chef
at Rural Kitchen and Bla ckthorpe House, Suffolk - Native lobster , crispy claw, miso glazed chicken thigh, gem, carrot and passion fruit
Luke Daniels @che
_Rawlings_ Jack Rawlings @_Jack Coutts, London - Junior sous chef at beer battered ée, Roast skate, herb pur k yol egg shallot & cured
f_luke1 - Chef at
Weston Hotel, Sca rborough - Duck breast, beetroot, cha rred carrot, orange, apple, cauliflower and asian spiced jus
Simon Ashb urner @sim on_ashburn - Executive er chef at ISS de fence, Surre Confit, pickle yd, tartare of mackerel w sea herbs & ith buttermilk sn ow
Desserts - Head ameverett203 Sam Everett @s t, Rochdale an erside Restaur chef at The Riv baileys d an el lice, caram - Chocolate de
r1chance Tom Sturman @davo nsleydale School, We at er nag Catering ma ms and lemon Leyburn, Yorkshire - Pim
patro rniechef - Chef Ernst van Zyl @E ter Bit ge , Kerrid of The Lord Clyde & rpone, grapefruit sca ma te, ola oc ch coffee
Craig Skinner @skinna86 - Head chef at Maison Mes Amis, Chesterfield Classic créme caramel
- Sous chef and Tom Genty @GentyTg Mulberry Tree, acting head chef at The Kent - ‘banoffee’
The Winners Lee Coates
Senior sous chef at The Walton, Nottingham - Goats curd, basil ice cream, heritage tomato, strawberry balsamic
Head chef at Rural Kitchen and Blackthorpe House, Suffolk - Native lobster, crispy claw, miso glazed chicken thigh, gem, carrot and passion fruit
Sponsored by takestockmagazine.com
Catering manager at Wensleydale School, Leyburn, Yorkshire Pimms and lemon
Welcome to Take Stock’s regular patisserie section!
Desserts Through the Decades You never forget your favourite childhood dessert do you? So it’s no surprise that retro puddings are making a comeback. More and more chefs are rediscovering old-fashioned sweets made by their parents or grandparents and putting them on their menus. To help more chefs take advantage of this dessert revival,
all remember from our childhoods,” said Sarah Gray, channel
Premier Foods has released a ‘Desserts through the Decades’
marketing manager at Premier Foods. “The recipes are ideal
guide. This provides an innovative twist on the most popular
for creating excitement within the upsell opportunity that the
desserts from the past 80 years - so you can serve up baked
dessert occasion creates. The guide also provides top tips on
treats just like granny used to!
how to make the most of the recipes with twists and tricks to
“Our new ‘Desserts through the Decades’ guide brings an
provide variety which will help drive footfall among both new
aspect of fun through a nostalgic look back at the products we
and existing customers.”
Pineapple Upside Down Cake by Louise Wagstaffe, culinary advisor for Premier Foods Makes 12 portions Prep time: 10 minutes Cooking time: 30 minutes
INGREDIENTS For greasing butter 35g sugar 14 slices canned pineapple in juice 100ml pineapple juice 180g glacé cherries 600g McDougalls Plain Sponge Mix 200ml water
METHOD 1. Pre-heat oven to 200°C. Grease two 9” wide, 8-9” deep cake tins (neither loose-
bottomed nor springform) and sprinkle each
for 4 minutes on medium speed to create a
with sugar then arrange the pineapple slices to
make a circular pattern
4. Pour half the sponge mixture into each tin
2. Fill each pineapple ring with a glacé cherry,
carefully so as not to move the cherry-studded
and then dot one in each of the spaces in
pineapple rings in the tins; the sponge will only
just cover it, so spread it out gently
3. Whisk McDougalls Plain Sponge Mix, add
5. Bake for 30 minutes, then ease a spatula
the water and pineapple juice and mix for 1
around the edge of the tin, place a plate on top
minute on low speed. Scrape down and mix
and, with one move, turn it upside down
T&L AD Professional Pastry Chefs tell us they prefer Tate & Lyle Caster and Icing Sugar*
www.sugarandsyrup.com * Based on research carried out by MMR Research Worldwide for Tate & Lyle Sugars in April 2014, out of 202 UK-based Pastry Chefs interviewed, 68% used Tate & Lyleâ€™s Caster and Icing sugars for baking.
. CONSISTENT . QUALITY
Alfred Bird invented the original homemade Bird’s Custard Powder in 1837
Lemon Meringue Pie by Louise Wagstaffe, culinary advisor for Premier Foods
Win Tea At The Ritz Premier Foods is running an online competition giving chefs and caterers the chance to win afternoon tea for two at The Ritz. Simply download the Desserts through the Decades guide from their website, www.premierfoodservice.co.uk by 31 August 2015.
Makes 24 portions Prep time: 25 minutes Cooking time: 1 hour 10 minutes
Ambrosia was first founded in 1917 as an infant nutrition company
2. Divide pastry into four, roll and line four 18cm/7” pie tins. Bake blind for 20 minutes or until cooked
3. Blend Bird’s Lemon Filling Mix with 1.15l cold water. Bring to the boil, stirring
continuously, and simmer for 1 minute
500g McDougalls Shortcrust Pastry Mix
4. Pour into baked pastry cases and allow to
100g caster sugar
170ml water 1 packet Bird’s Lemon Filling Mix 1.15l water 1 packet Bird’s Meringue Mix 160ml water
5. Add 160ml water to the Bird’s Meringue Mix and whisk on a low speed for 1 minute
6. Increase to a high speed and whisk until mixture forms soft peaks. Add the 220g caster sugar and blend on a low speed for 1 minute
220g caster sugar
7. Divide the meringue between the 4 pastry cases to cover the lemon filling. Create a peak
1. Pre-heat oven to 170°C. Mix McDougalls
8. Cook for 40 minutes at 160°C
Shortcrust Pastry Mix with 170ml water to make a dough. Rest for 10 minutes then roll out
“It’s all in the name”
“Tetley Tea! ”
Studies show that serving a branded tea can increase out-of-home tea sales by up to 76%* That’s why you need to offer the strongest tea brand…Tetley Tea! With the highest brand awareness**, and drunk in over 9m UK households***, Tetley is the nation’s most trusted tea brand.****
Tetley One Cup 2 x1100s
Tetley Tagged Envelope 250s
Tetley On The Go 300s
The perfect tea bag for outlets serving more than 30 single cups, mugs or teapots per day, stored in bulk in a re-sealable pack.
Easy-to-store, easy-to-display self-merchandising carton, ideal for hotel, guest house and self-service environments.
The complete takeaway format, containing 300 double-wall insulated cups, spill-free sip-lids and drip-free drawstring tea bags.
Stock up today on the Tetley products your customers know and love! To learn more about the Tetley offering and for advice on tea service, visit
* Tetley U&A Study and Microtestfrom Research International ** IPSOS Brand Tracking, Oct 2014 *** Neilsen Data, 2014 **** Marketing Week, 2014
Teaching Tiny Tummies
School bells will soon be ringing to announce the start of the new academic year. But while education is paramount to a child’s development, what they eat is crucial too.
A healthy guide
And, in an effort to make sure our youngsters have a healthy future, caterers and suppliers are working together to give them
Premier Foods is launching a ‘Back to School’ competition
the best start with healthy, well-balanced meals at school.
and has partnered with the children’s charity Kids Company to launch a recipe guide, which will also include information
on helping to spot signs of malnutrition amongst children in schools. The guide will offer tips and advice on nutrition for
During British Food Fortnight (19 Sept-4 Oct), there will be
caterers, teachers and parents, malnutrition awareness and
events to educate young people about British food, with
recipes. Kids Company receives food donations from across
schools incorporating cookery and food-related topics into their
the country that their volunteers turn into nutritious and
curriculum. The aim is to make sure the young are aware of the
filling meals, catering for over 13,000 hungry and vulnerable
diverse and delicious food that’s available, and who sells it.
children each month. They are experts in helping overcome the constraints that school chefs and caterers can face.
What you can do · Offer your kitchen facilities to your local school as a venue
for a cooking lesson or a demonstration
- Visit www.premierfoodservice.co.uk.
· Help kids learn about food by hosting a British Food: True or
- Choose items from the list of 10 prominent ingredients Kids
False Quiz or give them factsheets about some of the dishes
Company receive via donations and combine with at least
on your menu eg what ingredients are in it and why they
one of Premier Foods kitchen cupboard staples, such as
are good for you
Bisto, Homepride, McDougalls and Ambrosia, to create an
· Child-friendly promotions will encourage parents to bring
their children - and return
- The five winning recipes will win £100 worth of high street
· Offer smaller portions of dishes on your menu rather than a
vouchers and have their recipe featured in the Premier
kids menu and offer a ‘try it’ plate
Foods Back to School guide launched in October
· Create a budget-conscious version of one of your dishes
- For more details, T&Cs and to submit your recipe entry visit
that would be suitable for a school caterer, and produce a
recipe card to show it to teachers, parents and students
McVitie’s Family Circle
Jacob’s Biscuits for Cheese
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Perfect for restaurants and hotels
Perfect for hotels and cafes
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Your route to snacking success
Fire! In the good old days, fire and rescue authorities would proactively involve themselves with public businesses to ensure a valid fire certificate was in place. However, since the introduction of the Regulatory Reform (Fire Safety) Order 2005, that has changed. And now, responsibility for complying with the order rests with the ‘responsible person’ or anyone who has a degree of control for the premises/business.
Take Stock shows you how to be fire safety conscious...
What do you need to be aware of?
It is important to remember that fire risk assessment (FRA) is a continuous process and as such must be monitored and
Fire and Rescue Authorities enforce the law, so The Regulatory
audited on a regular basis. New and existing control measures
Reform (Fire Safety) Order 2005 makes you responsible for
should be maintained to ensure that they are still working
taking steps to protect the people using your premises from the
effectively i.e. Fire Alarms/Smoke Detection.
risk of fire.
You can pass this requirement on to a competent person within the premises or an outside specialist company.
What legal obligations do you need to comply with? You must comply with fire safety law and, as far as is reasonably practical, make sure that everyone on the premises, or nearby, can escape safely if there is a fire. As the ‘responsible person’ you are required to assess fire safety risks and put in place measures to reduce the risk of fire and protect people from harm. Under the order you must carry out a fire risk assessment and make an emergency plan.
What is a fire risk assessment and what’s involved? · Identifies fire hazards · Identifies and evaluates who might be at risk · Evaluates the risks and looks at ways of removing or reducing them · Records significant findings and ensures you have a plan and staff training in place · Reviews findings when necessary
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What is an emergency plan?
and sufficient instruction on the appropriate precautions and actions to be taken by the employee in order to safeguard them
This is specific to your premises and details the pre-planned
and other relevant persons on the premises. All staff identified in
procedures in place for use in the event of a fire. It must
your emergency plan that have a supervisory role (such as fire
marshals) should be given details of your fire risk assessment
· Action on discovering a fire
and receive additional training.
· Warning if there is a fire · Calling the fire brigade
How can a business access training?
· Evacuation of the premises (including those particularly at
There are a number of companies offering certified training,
risk), places of assembly and roll call
much of it on-line. The best offer tailored packages, allowing you
· Liaison with emergency services
to select how many staff you want trained and how much of the
· Identification of key escape routes
necessary record keeping they handle for you. Always make sure
· The fire fighting equipment provided
the company you work with is RoSPA and IFE certified.
· Specific responsibilities in the event of a fire · Training required
Cost and frequency of that training?
Regardless of the type of premises, the order applies to virtually
Training doesn’t have to be expensive. As a guideline, OTC
all and covers nearly every type of building, structure and open
Online Training Courses Ltd typically charge:
space. A FRA and the action you must take to make premises safe are a
(Per Staff Member)
(Per Staff Member)
From £99 - £180
From £140 - £200+
Fire Extinguisher Training
From £65 - £140
In small premises, an emergency plan may be as simple as evacuation of the premises and calling the fire brigade as outlined in their FRA. In large premises, it may be a complex management document detailing fire fighting, phased fire
Certified Online course
(Per Staff Member)
of a pub with bigger occupancy, the basic rules remain the same.
Full day course
Basic Fire Safety
legal requirement under the order and although fire safety may be easier to manage in small premises such as an office than that
Half day courses
On average, an online training course takes one to two hours
alarms/evacuation, calling the emergency services and defining
and can be completed at the users own pace, resulting in less
the roles of specific people.
disruption to the workplace than external training. Any training should be easily understandable by staff, explain
What are the penalties for non-compliance?
the duties and responsibilities of staff, be repeated periodically where appropriate and also be: – Provided to all new employees
Failure to comply with the order may initially result in an
– Provided when employees are exposed to new or increased
enforcement notice being issued by the fire authorities.
risks i.e. change of responsibilities
However, placing one or more employees at risk of death or
– Provided when there is an introduction of new work
serious injury in case of a fire is a criminal offence in itself! In
such cases the authority could prosecute in the courts, which can result in unlimited fines and up to two years in prison.
Fire safety is just one of many safety issues a business must address to minimise the risk of injury or death to staff or the public. But, unlike most of the other safety concerns, it is fire
What training do employers need to give employees?
that has the potential to injure or kill large numbers of people very quickly.
The responsible person must ensure that all employees are provided with adequate safety training and information
Our thanks to www.on-linetrainingcourses.com for help in
about the risks in the premises and should include suitable
this feature. Visit their website for more information or to sign up for a free trial.
NEW, Individually Wrapped POLOâˆ? is a perfect complimentary sweet for your business
Available in either refreshing clear mint or fruit - with a variety of fruit flavours; blackcurrant, orange, lemon, lime
AINS APPR O NT
LY W R A P P E D
Big Boys TOYS
WHAT IS A DRONE? A pilotless robot that flies via remote control. Used mainly for military activities, weather reporting and search and rescue. Now, the hospitality industry is using them for aerial photos, shooting videos and to serve guests!
Drones are taking off in a big way. Take Stock looks at what you need to know if you’re contemplating one for your business...
“Aerial photos and videos – especially when it comes to weddings – will make a real point of difference for your guests, making it a unique experience,” said Phil Horton of flycamera. co.uk. “There is nothing to stop anyone going out and buying
If you are going to fly your own drone here is what you must do n The drone has to weigh less than 20kg
a drone but getting CAA approval can be expensive and rigorous, so it’s advisable to employ an experienced company who will take care of everything for you.”
n Avoid flying it within 150m of a congested area without Civil Aviation Authority (CAA) permission n Stay at least 50m from people, vehicles, structures and buildings that aren’t under your control n Respect peoples privacy n Mustn’t fly above 400ft n Have visual line of sight of the drone at all times, which for larger drones the law deems to be around 500m from you n If you are charging guests for the use of the drone, for example at their wedding, then you need to apply for a CAA Exemption, which involves tests to ensure that you are a competent operator n Make sure all guests are informed of flight times and agree to being filmed n Keep well away from power lines and guest’s heads!
TOP FLYERS 3D ROBOTICS SOLO Brand new and claimed to be the smartest drone ever, it makes it easy for amateurs to get professional quality aerial shots and video. Prices from £700, excluding Go Pro camera.
The £350 Bebop, with built in camera, provides decent quality
On-board computers in both the controller and drone link
filming on a budget.
with Wi-Fi to allow operators supreme flight control, whilst novices will appreciate the ability to use an app on their
mobile devices to pre-programme flight plans that the drone
Load Parrot’s Freeflight app onto your tablet or smartphone, use the drones own Wi-Fi to link up and then on your device choose between tilt, virtual joysticks, or tilt with independent use of the
will follow automatically, courtesy of the in-built GPS tracker. Press a button and away it goes! Flying power
camera. Once that’s done, off you go!
Solo’s video game style controller gives full access to GoPro
camera controls in flight (a first) and ‘Smart Shots’ technology
With a spare in the pack, the battery allows a c. 10 minute flying
offers you the ability to set the camera to stay focussed on an
time and range is around 250m. Thanks to a three-axis digitally
object whilst the drone orbits or tracks an object. There’s also
stabilised 14-megapixel camera with 180-degree fisheye lens,
a ‘Selfie’ setting where with the tap of a button the drone will
what you can capture in the 8GB of in-built storage is certainly
take off with the camera pointed at you, fly up and back to
good enough to share with friends and family. You can even use
capture your surroundings and then fly back and land. Save
the Wi-Fi to stream live pictures to your device whilst flying.
onto your phone and share!
DJI PHANTOM 3 PROFESSIONAL The professional level drone has a top quality fully stabilised 12.4-megapixel camera that offers auto exposure, time lapse and single or multi-shot photos. It starts at £1,150. Stream live The video camera can stream live 720p HD from the drone direct to the controller, thanks to the DJI Lightbridge image transmission technology used by professional cinematographers, whilst at the same time storing everything on up to 64GB of SD card. Flying platforms The controller has been engineered specifically for flying camera platforms; everything links to your mobile devices; intelligent batteries let you know in real time how much power is left and a worry-free GPS autopilot system not only helps you fly, but can get your drone back to you at the push of a button. Range is up to 2000m and flying time over 20 minutes. The piece de resistance It has visual positioning technology too – meaning you can fly indoors and close to the ground, helped by visual and ultrasonic sensors that scan the ground for patterns, thereby enabling it to identify its position and move accurately! Source: Phil Horton of flycamera.co.uk takestockmagazine.com
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STRONG CHEESE & ONION FLAVOUR POTATO CRISPS
HAM & ENGLISH MUSTARD FLAVOUR POTATO CRISPS
SEA SALT POTATO CRISPS 50g
SEA SALT & MALT VINEGAR FLAVOUR POTATO CRISPS
JALAPENO PEPPER FLAVOUR POTATO CRISPS 50g
FINER FLAVOURS. They’ll really appreciate the flavor of our Real crisps range, our Marmite crisps and our best ever Mr Porky Pork Scratchings
PICK OF THE PACKS. It’s hard to resist the delicious Jonathan Crisp range and Mr Porky Finest Quality Pork Scratchings
With something to tempt every type of customer, Tayto’s brands are a great way to drive incremental sales and deliver strong margins.
GIVE ‘EM WHAT THEY WANT For further details please contact Neil Sturgess – 07918 733220 / email firstname.lastname@example.org
33593 Tayto Take Stock FP AD 195x280mm_AW.indd 1
WELCOME TO TAKE STOCK’S DRINKS SECTION
In this issue Snacking Success Maximising Mini’s Pump Up The Volume 45
STOCK UP NOW SUSO*, FIZZY FRUIT FIX LOVED BY TEENS & APPROVED BY SCHOOLS
GET IN TOUCH FOR MORE INFORMATION CALL: 01509 674915 EMAIL: INFOSUSO @ COTT.CO.UK OR VISIT OUR WEBSITE: WWW.SUSO.CO.UK
Dates for your Diary
In this issue
Sporting Events TAKE STOCK
Ends 12 July
25 July-2 August
Special Olympics, World Games, Los Angeles
IAAF World Championships, Beijing
28 July-1 August
Tour de France
Challenge Cup Final, Wembley
RACING F1 - British GP
30 July-2 August
Womens British Open, Turnberry
31 August-13 September
Premier League starts
US Open, New York
8 July-24 August
British MotoGP, Silverstone
11-15 August GREAT BRITISH BEER FESTIVAL
11-12 July 52ND WOODCOTE RALLY & BEER FESTIVAL
8-11 July 26TH EALING BEER FESTIVAL Walpole Park
8-12 July DERBY CITY CHARTER SUMMER BEER FESTIVAL Market Place
10 July MALIBU NATIONAL PIÑA COLADA DAY 10-12 July BEER ON THE WYE XI
Maximising Mini’s Pump Up The Volume53 47
Straight Drinking Snacking Success
In this issue Snacking Success
The Open, St Andrews
7-11 July SUMMER BEER & CIDER FESTIVAL
WELCOME TO TAKE STOCK’S DRINKS SECTION
25-29 August PETERBOROUGH BEER FESTIVAL
17-19 July 39TH ANNUAL COTSWOLD BEER FESTIVAL
26-29 August CLACTON-ON-SEA REAL ALE & CIDER FESTIVAL
23-25 July CAMRA BEER FESTIVAL
St. James’ Hall
27-29 August SWANSEA BAY BEER & CIDER FESTIVAL
24-26 July MAIDENHEAD BEER & CIDER FESTIVAL
Hereford Rowing Club
11-12 July PLYMOUTH BEER FESTIVAL
6-8 August WORCESTER BEER, CIDER & PERRY FESTIVAL
28-31 August SOUTH DEVON RAILS & ALES FESTIVAL Staverton
CAMRA Club 56-57
In Good Spirits? 59-61
Maximising Mini’s 63
Nordic Noir 65
Pump Up The Volume 66
Disaronno Devil’s Sour Mix Cellar! Disaronno claims that the secret formula of its
amaretto flavoured, bittersweet liqueur has remained Legend has it that Casillero del Diablo
unchanged since 1525 – and the Italian 28% abv
wines were stored in the devil’s cellar to
‘Originale’ has become a favourite in cocktail bars
protect them from thieves. Luckily, South
(and homes) across the globe.
American wine specialist Concha y Toro (CyT) has managed to find a way to bring these wines to our shores, turning it into the fastest growing top 10
Now, the makers have launched Disaronno Sour Mix in an easy-grip speed bottle, allowing bartenders to create a tasty, thirst-quenching drink that perfectly blends flavours of lemon and lime with the almond and vanilla of the liqueur.
wine brand in the
Feedback from consumers who’ve tried the new
UK in the process!
combination has been overwhelmingly positive – a
There’s a fresh Sauvignon Blanc – perfect with
full 86% said they love the taste and 83% promised to keep ordering it. Find out more at www.disaronno.com
chicken or fish; a light Chardonnay
by no means least,
the Casillero del
Wychwood Brewery has launched Hobgoblin Gold – a combination
of no less than six hop varieties, with an infusion of wheat and
malted barley that gives a perfectly balanced taste. Needless to say,
which is the UK’s
there’s a huge hop punch too!
for pasta and risotto dishes and, last but
No.1 best selling Cabernet.
including the female market. To maximise awareness, Wychwood
is supporting the launch with eye-catching POS materials and a
comprehensive media campaign across trade and traditional media.
4.3% growth and CyT are running promotional events in the run up to Halloween – so
The brew has been developed to appeal to new, younger drinkers,
They’re also making innovative use of social media with the launch of the Hobgoblin’s Taste Finder iPhone & Android app – featuring details of permanent stockists – as well as activity on Twitter and Facebook.
get stocked up!
Get some in, before the Hobgoblins get you!
Created in 1864, Smirnoff No. 21 vodka is the number one best selling premium vodka brand in the world. And now it has a whole new look!
What’s inside the bottle needs no introduction. The grain-based,
triple-distilled, 10-times filtered spirit is famous for a taste that combines tones of light lemon balm with a cedar spiciness – a combination
Maxxium UK’s award-winning range of spirits has been
that’s seen No.21 become a favourite
complemented by a number of new additions, including two
for drinkers in over 130 countries.
whiskies matured in American bourbon casks.
It’s the outside that has changed -
Bowmore’s Small Batch whisky is exclusively matured in first
Diageo giving their flagship vodka
and second-fill ex-bourbon casks, then married together
a look that has real ‘stand-out’
giving it a distinctive taste of citrus, gentle saltiness, coconut
presence behind the bar or in a retail
Triple distilled Auchentoshan single malt hails from Clydebank,
The updated look and feel is being
Glasgow and has sweet aromas of bourbon vanilla and
reflected across all promotional and
coconut with layers of zesty citrus fruit.
POS materials and serves to give
40% abv, the malt’s refreshingly smooth taste to the tongue,
a more modern feel to the bottle,
ending with a hint of spice saw it win silver at the 2014 IWSC
whilst at the same time giving due
awards with a rating of outstanding.
deference to Smirnoff’s 151 year
Visit www.maxxium.co.uk for more details of these and
other premium spirits
The best has just got better! www.smirnoff.com
19 Crimes In 1788, there were 19 single felonies in the UK
Launching this September, 19 Crimes aims to
punishable by transportation, including bigamy,
challenge the wine status quo, tapping into a
assault with an intent to rob and impersonating
consumer demand amongst 18-34 year old males
for masculine, unique and sophisticated brands
In the ensuing 80 years, 162,000 convicts were
that stand out from the crowd.
sent to various Australian penal colonies, in the
A black frosted bottle sets the tone; convict
process helping create what is now a fiercely
John O’Reilly features on the label and each
proud, independent and life-loving country.
cork will have one of the 19 crimes printed on
Now, in celebration of the rules these convicts broke and the culture they built, Treasury Wines has announced 19 Crimes – a 14% abv red wine, which is 57.1% Shiraz, blended with Cabernet
it. Real presence, which will be backed up by POS material, and a digital campaign to drive awareness, including 19crimes.com Available for pre-order now from your suppliers!
Sauvignon, Grenache, Merlot and other 2014 reds.
NEW BOTTLE, NEW LOOK, NEW SIZE…
Our new glass bottle range in 330ml* is now available and includes Pepsi, Diet Pepsi, Pepsi Max and 7Up Free The redesign of the Pepsi bottle was inspired by original heritage bottle and 7Up is now a classic design with a premium label
Pepsi is worth a £ billion+ in the UK1
Low calorie options are the biggest opportunity, they under-trade in Leisure but are driving growth.2
Best tasting in their categories Vs their competitors3
STOCK UP NOW
*Pepsi, Diet Pepsi and Pepsi Max are also available in 200ml bottles, perfect for mixing with spirits. Source:  Canadean Total Coverage Q2 ‘14.  Source: CGA brand index, total on premise, low/no cal % value/volume share, 52we 21.02.2015 (Low cal 25.8% of value, +8.5% growth vs full sugar +1.5%).  Pepsi: Qubiq quant blind taste test June 2013 (n=200 Nat Rep sample). 7Up: Qubig online, March 2014, blind taste test, all 7Up variants vs all Sprite variants.
Straight Drinking The adult soft drinks sector is growing. Consumers spend ÂŁ27.5bn on drinks when socialising. 15% of sales can be attributed to soft drinks, according to research by CGA and a survey by the Office of National Statistics revealed one in five adults are now teetotal. Thanks to health conscious consumers, a growing aging population, sober social occasions and changing tastes, there now is a big opportunity to boost sales with your straight drinking selection.
51% of mixers are drunk
Reasons for straight drinking
n A culture of health among 35+ n More people conscious of calories n Consumers looking for inspiring drinks outside flavoured carbs n An aging population, with changing tastes n Social occasions not all revolving around alcohol
What to order Pepsi Max – the no-sugar cola meets
or preservatives it contains added
the needs of those looking for less sugar
vitamins. It is sweetened with naturally
and a great taste and is ideal with food or
sourced stevia, a plant leaf extract.
as a mixer. Available in 300ml and 200ml,
Targets 25-35 year old females who are
the new bottle is a dynamic glass design
looking for a tasty alternative to water.
inspired by its heritage.
Purdey’s – a unique blend of botanical
7Up Free – a great refreshing taste
extracts with vitamins, spring water and
and no sugar, it’s available in a heritage
fruit juice it’s delicious and caffeine-free.
style 300ml glass bottle. Premium, yet
The brown glass bottle wrapped in silver
informal, it is designed to target females
foil is aimed at 30-40 year olds.
within a food focused environment.
J2O Spritz – targeted at 25-35 year
Coca-Cola Life – a third less sugar
olds who are looking for something a
and a third fewer calories than regular
bit different and are prepared to pay
cola, it is sweetened with a blend of
for it. More sophisticated and lighter in
sugar and naturally-sourced stevia leaf
taste than the core J2O range, it will be
extract. Targeted at 35-55 year olds, it is
available in 275ml bottles and in Pear
available in glass contour bottles with
& Raspberry, Apple & Watermelon and
Peach & Apricot and is designed to be
Lipton – the refreshing blend of tea
served chilled in a Champagne flute.
extract and fruit juice offers consumers
Schweppes – two new low-calorie
something a bit different. Launched with
flavours have been launched, aimed at a
33% less sugar and a new glass bottle in
‘new generation’ of consumers aged 35
peach, it’s the perfect partner for a meal
and above. Grapefruit & Blood Orange
or on its own.
and Lemon & Elderflower contain 20
V Water – a sugar-free choice with no
calories per 100ml, making them one of the lowest calorie drinks in their category.
artificial sweeteners, colours, flavourings
7 in 10
on-trade soft drink occasions
of soft drinks are consumed
by women Adults over 35
Snacking Success Snack sales can have a major impact on your bottom line, be that through direct sales or as part of a value add proposition. However, with over 600 types of bagged snacks currently available in the UK market, it can be tough deciding what to stock and how best to then maximise sales.
Core range Everyone has a favourite flavour of crisp, so make sure you have all of the traditional tastes available. The same goes for nuts – ready salted and dry roasted are essentials you ignore at your peril, as are quality pork scratchings.
Pack sizes You know your clientele, so buy accordingly. Lots of families with youngsters coming in? Make sure you’ve got a selection of single bags as asking children to share a pack is often a recipe for arguments. Couples and older families? Larger pack sizes have real appeal here.
Be adventurous People like to experiment, so offer them
are prepared to push the boat out for something special.
Gluten free There are so many people out there who want to eat gluten-free – so make sure you’ve got something to offer them. KP’s O’Donnells crisps are a premium snack that enables you to cover the gluten-free base in style.
Display and marketing On average, 50% of customers look to buy a bagged snack when visiting a pub or bar, but so often what’s available is hidden away. Research by Him! shows that by simply making crisps, snacks and nuts more visible, you can lift sales by up to 8%. So show the world what you’ve got.
something different! Jalapeno Pepper
Dedicate a blackboard to your snack
flavoured crisps? Chilli peanuts? Sour
varieties. Have guest flavours. Offer deals
Cream & Chive pretzels? Marmite flavour?
– a sharing pack plus two single bags at
There’s a huge range out there, so get
a discounted price lets the kids have a
some whacky alternatives in!
pack each whilst mum and dad get some
Up-market offerings If you’re selling premium drinks, offer premium snacks. Deli-style potato chips and carton packed snacks are a classy way to snack whilst enjoying a nice glass of wine. Cater for clients who
peace and quiet. And lastly, get some help. Talk to your supplier and take advantage of the marketing tools and advice that’s out there. They care about your snacking success.
CAMRA Club The Campaign for Real Ale has been around since 1971 and is now the largest singleissue consumer group in the UK. So when out of 28,000 possibilities they named Wortley Men’s Club as their National Club of the Year, Take Stock went to find out more. Situated in the heart of a pretty south
says Theresa. “We’ve around 650 members
Yorkshire village, Wortley Men’s Club
- 200 or so who come in regularly - and
occupies what were once the Earl of
the committee is really supportive, which
Wharncliffe’s reading rooms. Fed up with
means we can concentrate on looking
having to share the Wortley Arms pub
after the day-to-day running of the club.
with rowdy American soldiers stationed
Annual subscriptions are just £15, but
around the village during WWII, the Earl
as our prices are around 15% less than
transformed the rooms into a club on
elsewhere around, regulars soon get
22nd December 1945 and it’s been a
haven for drinkers ever since.
We focus on making regulars and their
First impressions are good: a sweeping
guests feel at home, and the club is
drive, tended lawns and a nicely preserved
available to hire for parties and meetings.
stone and externally timbered building
So, for instance, we’ve two shoots that
with parking behind. Ducking through the
meet here on Saturday mornings. We
entrance you’re immediately into a large,
lay on bacon sandwiches and coffee -
comfortable lounge, with a cosy bar area
setting them up for the day – and then
off it, whilst through an open doorway
they finish up here, swapping stories and
a snooker/games room with proudly
displayed trophies beckons.
Nigel and Theresa get members in by
However, it’s the warmth of welcome
running a quiz at 9.30pm on Thursday
from steward Nigel Pickering and his wife,
evenings and a cash prize draw on
Theresa, that really sets this club apart –
Saturday nights and Sunday lunchtimes,
something CAMRA fully recognised when
plus snooker and darts competitions.
making their decision. “We’ve been here since 2004 and love it,” takestockmagazine.com
“It’s full on, but hugely enjoyable,” she adds.
Wortley is a great place to live. The
“I then deal directly with the breweries,
couple work closely with the church,
helped by the fact that we sell quite a bit
local shops and their neighbours - the
– 310 brewers barrels last year,” he adds.
Wortley Arms’- to run events that benefit
“Winning this award has made my life a
both residents and visitors.
bit more difficult, as I’ve been inundated
“In mid July (17-19th) we’ll be running our annual beer festival, where people will be able to sample around 40 beers and 10 ciders,” explains Theresa. “Then
with breweries calling to ask if I’ll feature them in the club, or during the beer festival. I’m not complaining…it’s a nice problem to have!”
we’re planning a Brass Band Festival
And top tips for success? “We try hard
on 6th September and are looking at
to make our customers feel welcome,
the possibility of running a Christmas
comfortable and relaxed,” says the couple.
market. We also support the Yorkshire Air
“We listen to their suggestions; serve
Ambulance – donating £9000 over the
them the very best and never stop trying
past three years. Come and join us!”
to do better. We want them to love the
Providing and serving the best real ale
club as much as we love working here!”
is a passion for the couple. Success in
On 22nd December 2015 the club
One of Britain’s most notorious
winning CAMRA’s National Club of the
celebrates the 70th anniversary of its first
highwaymen - John Nevison
Year is clear recognition of their hard
licence. The Earl of Wharncliffe would be
- was born in Wortley in 1639.
work and dedication.
proud of his legacy.
Reputedly nicknamed ‘Swift Nick’
“We dedicated one pump to cask ale in
For more information visit
by King Charles II after he rode
2007 and have never looked back,” says
www.wortleymensclub.co.uk or call
Nigel. “We’ve now got four plus a craft
non-stop from Kent to York so as to establish an alibi for a robbery he’d committed, he became
cider, and we change what’s on offer every two or three weeks.
famous for his gentlemanly
Timothy Taylor’s Landlord is what we’d
anyone but the rich.
conduct and refusal to take from
call our resident beer and then we have
After numerous run-ins with the
regional and local guest beers – so
authorities and an escape whilst
right now you have a choice between
on his way to be transported
Ringwood Boon Doggle, Spring Bank
to Tangiers, Swift Nick’s luck
from the Small World Brewery at Shelley,
finally ran out in 1684 when he
West Yorkshire and Chantry Brewery’s
was sentenced to death for the
Diamond Black Stout, plus of course more mainstream brews.”
murder of a constable. He was
When it comes to choosing the beers
now famous as the home of the
that the club will run, Nigel says he keeps
annual York Camra Beer & Cider
his ears open as to what’s new, gets great
hanged at the Knavesmire, York –
input from his regulars and suggestions from CAMRA members too.
KP’s Best Selling Must Stock Range The No.1 Ridge Cut crisps brand*
The UK’s favourite Snack brand**
Gluten-free premium crisps
*AC Nielsen Total Market 52 wks to 25.09.14. **600 nat rep sample, adult snackers Dec 14 TNS †AC Nielsen Total Market 52 wks to 21.06.14
The leading nut brand† in the UK
In Good Spirits? If you were asked to name an alcoholic spirit, there’s every chance Gin or Vodka would spring to mind. They’re firm favourites with drinkers everywhere. But do you know how they’re made and what makes them different. Here’s the lowdown…
Vodka Records of vodka production in Russia and Poland date back to the 9th century. The name stems from the Slavic word ‘voda’, meaning water or the Polish ‘wódka’. Demand saw cheap, lower grade vodka being made in thousands of distilleries across Russia - often from potato mash – and an epidemic of drunkenness so bad that the production and distribution of vodka came under state control! The 1917 Russian Revolution led to many vodka makers fleeing the country, taking their expertise and recipes with them. In the 1930’s, one such exile set up the first vodka distillery in the USA! His name? Vladimir Smirnov! Vodka is made by the distillation of starch or sugar rich plant matter – most commonly fermented cereal grains, sugar beet or potatoes. Grapes, molasses, soya, rice and even wood-pulp can be used too!
distillation of English spirits. Thousands
If a customer is willing to spend money
of distilleries opened and gin sales soon
on a quality gin or vodka, it doesn’t make
exceeded that of more expensive beer and
sense to pair it with an inferior mixer.
ale, gin even being given to some workers
Since launching in 2005, Fever-Tree have
as part of their wages!
pioneered a whole new mixer category
By the 18th century, drunkenness, vice,
using the highest quality, hand-sourced
madness and death caused by drink was
natural ingredients, making tonic and
rife – perfectly encapsulated in 1751 by
mixers an ingredient in their own right.
William Hogarth’s ‘Gin Lane’ – estimates
Fever-Tree’s range uses perfect carbonation
of gin production in London at that time
which consists of smaller bubbles for
being 14 gallons for every adult male.
a smoother and more intense taste. By
Government legislation and licensed
replacing cloying saccharin sweeteners
retailers under the supervision of
and artificial preservatives with natural
magistrates led to respectable firms
botanicals and flavours, Fever-Tree has
embarking upon the production of gin,
created delicious mixers that have been
leading to it becoming the high quality
designed to complement and enhance
spirit we have today.
the world’s finest spirits. Their belief is that
Gin is produced by distilling a fermentation of grain with flavouring being added
if three quarters of a drink is mixer, then it should be the best.
through the use juniper, plus as many as
The quinine in Fever-Tree’s tonics comes
ten other ‘botanicals’, including coriander;
from the last remaining plantation of fever
angelica; citrus peel; cinnamon and
trees in East Congo. Their classic Indian
nutmeg. Every producer has their own
Tonic it is mixed with eight botanicals,
Distillation and filtering can see the final abv
secret recipe, which is why there’s such a
including rare ingredients such as marigold
of vodka reach 96%. As such, most vodka is
choice of gin flavours.
extracts and hand pressed orange oils from
diluted with water prior to bottling!
London gin must be distilled to at least 70% abv, must not contain any artificial
Gin The earliest confirmed date for the production of gin is the early 17th century – in Holland – where it was sold as a medicine under the name jenever. British troops fighting during the Thirty Years War were given ‘Dutch Courage’ to
ingredients, can not have any flavours or colourings added after distillation and can only contain a minute amount of
Tanzania. Simply put, by using botanicals which are the same high quality as those used in premium spirits, their mixers enhance rather than mask the gin and vodka in long drinks.
sugar. Whilst London gin can be produced anywhere, Plymouth gin has to be distilled
See over the page for some fabulous
Fever-Tree drink ideas and then email email@example.com to ask about their free bespoke gin & tonic menus...
fend off the damp and cold.
When William of Orange came to the
A good mixer is absolutely essential to
English throne in 1689 he brought
making a good drink and should no
in statutes to actively encourage the
longer be considered an afterthought.
Tanqueray No. Ten
Gluten free. Distilled in France from French grapes.
Small batch gin using fresh citrus fruits (grapefruits, orange and limes), camomile flowers and other hand selected botanicals.
Dutch distilled in a copper ‘ketel’ for the smoothest possible finish. Available in Oranje & Citroen flavours too.
Tanqueray London Dry One of the world’s most awarded gins. Distilled four times
Russian Standard Vodka
using juniper, coriander, liquorice and angelica botanicals.
Distilled in St. Petersburg. Russia’s No.1 Premium vodka.
Moscow Mule A Moscow Mule is a buck or mule cocktail made with vodka, ginger beer, and lime served in a copper mug. It became popular during the vodka craze in the United States in the 1950s. The name refers to the popular perception of vodka as a Russian product.
INGREDIENTS 200ml Fever-Tree Ginger Beer 50ml vodka 10ml fresh lime juice Fresh mint
METHOD Pour vodka over stacks of ice in a tall glass. Add fresh lime juice and chilled Fever-Tree Ginger Beer, then garnish with fresh mint.
Fever-Tree’s Gin & Tonic A quintessential British long drink that dates back to the 1800s when it was first invented by the British Army in India. Such a simple drink to make but it is utter perfection when done right and a huge disappointment when not. A classic, clean, crisp drink.
INGREDIENTS Fever-Tree Indian Tonic Water 50ml gin 4 large ice cubes Lime curl, it’s the oils you want not the flesh (or a slice if you really must)
METHOD Using a large wine glass or a tall, slim glass, add the ice first then pour over the gin of your choice followed by Fever-Tree Indian tonic water. Finally, add the curl of lime, running it around the rim of the glass before dropping it into the drink. Make sure you are quick when adding the garnish as you want the fizz to tickle the nose (as you smell the aromas of G&T). Drink and enjoy.
Fever-Tree’s Ultimate Summer Cup
One of the most refreshing summer drinks made with a gin-based fruit cup and award winning ginger ale.
INGREDIENTS 200ml Fever-Tree Ginger Ale 50ml gin 4 large ice cubes To garnish strawberries, mint, cucumber and citrus fruits
METHOD Pour gin and Ginger Ale together over a glass full of ice and plenty of fruit.
A twist on the classic vodka & tonic, this drink is made using FeverTree Mediterranean Tonic Water. The subtle floral flavours and the gentle bitterness of the natural quinine are a perfect combination for your favourite vodka.
INGREDIENTS 200ml Fever-Tree Mediterranean Tonic Water 4 large ice cubes 50ml premium vodka Lemon thyme or curl of lemon peel
METHOD Fill a large wine glass or a highball with plenty of ice. Pour in your vodka and top up with a chilled bottle of Fever-Tree Mediterranean Tonic Water and garnish with a sprig of lemon thyme or a curl of lemon peel.
Maximising Mini’s After five straight years of declining wine sales in both the off and on-trade, there’s growing evidence of a fight back.
However, we also know that many people who’d like a glass of wine at home are put off from opening a full-sized bottle of wine, either because they don’t want to be tempted to have a second glass or they’re not going to be able to finish the bottle before it’s past its best. Our single serve bottles are therefore the perfect
Research from the Wine and Spirit Trade
answer to that dilemma – which is why you’re
Association (WSTA) published earlier this year
seeing many more off-trade sites offering a
showed that post the 2014 budget, volume
selection of our minis, with Hardys Stamp
sales in the on-trade were down just 2% -
Shiraz/Cabernet, Echo Falls White Zinfandel and
the lowest annual fall in five years - and,
Banrock Station Colombard/Chardonny being
encouragingly, overall values were up by the
We’re also seeing increasing numbers of
Much of that stabilisation can be attributed
restaurants and bars stocking minis – and
to scrapping of the alcohol duty escalator,
profiling them on their wine lists – top sellers
but the wine trade has also been helping
being Hardys VR Merlot, Echo Falls Chardonay
itself, with new offerings, competitive
and Jack Rabbit Sparkling White.
pricing and innovations like wine on draught.
That’s because single serve wines are easy to stock, they look great on a shelf or in a glass
And at the other extreme to draught
fronted fridge and they’re just so easy to serve.
wine, there’s been much activity in the
Twist the screw top off, pour some into a nice
field of single serve ‘minis’, be they red,
glass and leave the customer to top up at their
white, rosé or sparkling.
Tom Joyce-Brown of Accolade Wines
You’re guaranteeing the wine is in perfect
explains the thinking….
condition; it’s faster than doing wine by the glass
“We know people love wine. It remains the most popular drink for restaurant goers and a recent YouGov poll for WSTA revealed that 8 out of 10 respondents had
as you don’t have to use a measure and there’s no risk of that half finished big bottle going off. And customers like them too, not least because they’re in control of what they drink.
drunk at home - with red wine, white wine
We’re convinced single serve wines will continue
and lager being the most popular alcoholic
to see real growth, which is great news for
On trade-On tap-On trend! Frizzante 1754 comes in 20 litre single use kegs. Once opened, this sparkling ‘Taste of Veneto’ Glera grape wine has a life span of one month and runs through your existing cooler. Plus all these benefits: • No waste on half sold flat bottles • Easy to install • Unique selling point to your customers • Easy to serve • Fantastic profits • Makes many great cocktails
20 litre keg serves 160 x 125ml glasses
Buy 3 x 20 litre kegs and get this eye catching silver font + free glasses
For further details please visit www.prosecco1754.com or speak to your Today’s Wholesaler
Nordic Noir It’s hard to image TV these days without dramas like ‘The Bridge’ and ‘Borgen’ – we just can’t seem to get enough of them. Yet go back four years and most of us had never heard of Nordic Noir.
Now, tapping into this love affair there’s a
with our product and gave us a marketing
new beer – Kolson Export.
hook that we felt would have impact with consumers in the demographic we were
Based on an old Nordic recipe, but
refreshed for contemporary drinking tastes, this premium 5% lager offers a
Rowley continued, “We’re all massive fans
clean, crisp taste for publicans and the
of the Nordic Noir film genre and really
identified this as one of the Nordic regions’ great exports. The trademark dark thrillers
An exclusive deal with Today’s sees the
with their heavy mix of crime, politics,
beer available in bottles and kegs through
judgement and retribution are regularly
the on-trade, as well as in cans for the
drawing massive UK viewing figures. They
off-trade. And it’s just the start as Kolson,
seem to have tapped into an eager vein
aided by internationally recognised
with British viewers. Our aim is to forge a
Master Brewer Anders Kissmayer, is
long-lasting relationship with filmmakers,
currently working on additions to the
actors, production companies and the
range, including flavoured lagers and
region they represent, thereby boosting
Nordic Noir - a 6.5% abv dark beer.
interest in both the films and our beers.
Consumer marketing will be supported by sponsorship of Nordic Noir films
We’re excited to be launching Kolson
working closely with Arrow Films
Export to both the on- and off-trade, and
and events like Nordicana - bringing
to be bringing Nordic tastes to an ever
two great exports from the same
region together. If you’re a fan of Nordic Noir, this is the Stewart Rowley, Kolson’s managing
beer for you!
director, is clear about the association: “As a Nordic lager, we were looking for a
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sponsorship initiative that really aligned
Pump up the Volume! The papers are full of doom and gloom about a possible Prosecco shortage, fuelled by reports of a poor 2014 harvest and soaring demand. However, the picture won’t be at all clear
that consumers are opting for brands
wine that gives great profits and makes
until later in the year as some experts
they know and trust, the top beneficiaries
selling by the glass a doddle.”
are predicting a 2015 harvest up 7% on
being internationally recognised brands
So, the message is clear. Don’t stress
last year and brokers won’t be releasing
Laurent-Perrier, Moët & Chandon, Perrier-
about the future. Stock up now – the
details of what stocks they’re holding
Jouët, Veuve Clicquot and, of course,
market is fizzing!
What is totally clear is that demand
With sparkling wines, value for money
for Champagne and sparkling wine
allied to industry innovation, are drivers
continues unabated. The Lanson
– something Marcus Hilton of on-trade
International Champagne Category
supplier Prosecco 1754 firmly recognises.
Report 2015 found that Champagne and sparkling wine are registering volume growth in the on-trade of 4.9% and 15% respectively.
“Having been in the on-trade for years, I know how important it is to offer customers great quality at a competitive price,” says Marcus. “That’s why we started
In the off-trade the figures are even more
directly importing Prosecco from the
startling – with sparkling wine increasing
Veneto region of Italy, which we now
by 25% in value and volume in 2014,
supply to over 200 bars across the UK.
primarily driven by Prosecco, where volume was up 61% in value.
“Dealing directly we can supply our on-trade customers with a 100% Glera
Lanson’s report also gives interesting
grape Prosecco with a delicate, crisp,
insights as to what is behind these
clean taste at a really competitive price
impressive growth figures.
for a 75cl bottle. We’ve also got Frizzante 1754 - our draught sparkling wine in 20
With Champagne, sales in hotels and restaurants are doing especially well, and wine bar sales are up 37.5% in value over 2014. There are more and more
litre non-returnable kegs. Pop the keg into your cellar, connect up with a Celli coupler and pipe straight to the bar top through your existing cooling system.
consumers buying Champagne outside of formal occasions, especially where it
“No empties to get rid of, no half used
is available by the glass. It’s also apparent
bottles to go flat and a brilliant tasting
STOCK UP ON OUR SPLENDID CREATION
FLAVOURED CIDER HAS NEARLY DOUBLED OVER THE LAST TWO YEARS.* STOCK UP NOW AND CAPITALISE ON THIS GROWTH! *GROWN BY 92%. NIELSEN SCANTRACK MAT TO WE 03.01.15. The Pimm’s word and associated logos are trade marks © The Pimm’s company 2015
Take Stock Magazine provides news, features and business boosting ideas for restaurants, cafes, pubs and hotels.