YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JULY - AUG 2019
• Med Menus • Ice Ice Baby • Chippier Chips
g n i c u d o Intr
NEW HEINZ SALAD DRESSINGS
NO ADDED PRESERVATIVES OR FLAVOURS
stra wbe rr blac ies, blu kbe ebe rrie rrie s s,
lemon, lemon zest, thyme
garlic, tarragon, black pepper, dried bell pepper
garlic, cheese, herbs
The new Heinz Salad Dressings are available in six core and innovative flavours. In an easy to squeeze 800ml bottle, Heinz Salad Dressings are packed full of flavour and are a great way to elevate your salads this Summer.
FROM THE EDITOR
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& Welcome Summer is finally here! Although the weather can be unpredictable, come rain or shine summer is still a fun season that’s full of great opportunities to increase trade. We may not enjoy a Mediterranean climate, but you can still bring a taste of it to your customers!
Nutritious and tasty dishes keep the entire family happy - and encourage them to return. We spoke to Gordon Forster from Safari MK on page 45 serves at his award-winning children's soft play and party venue.
on page 23 gives tips on how to put as
touch of sunshine to those customers
much care and attention into a non-
reminiscing about their holiday and
alcoholic drink as an alcoholic one
those looking forward to one. Read our
- and charge as much.
the week when it’s usually quieter. Another taste of summer (even if it rains) is ice cream. With national average consumption at nine litres per person per year, ice cream is a big scoop of your profits. July is National Ice Cream Month so this is a great opportunity for you to offer something special. Vanilla is still the nation’s favourite flavour but our feature
And don’t forget to check out the Take Stock app! Not only will it bring you the best bits of Take Stock but there’s an
#FeedYourEyes on our Twitter and Instagram pages. The competition is hotting up as the standard of entries we receive just keeps getting better! So thank you all.
Unitas, we hope you enjoy this issue.
your food and drink options reflect this.
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JULY - AUG 2019
And finally, keep posting to
up-sell your ice cream offering.
your business than usual, so make sure
YOUR TAKE STOCK MAGAZINE
fingertips to explore.
On behalf of the Take Stock team and
attract a higher number of families to
extensive range of recipes right at your
on page 26 will give you tips on how to
School’s out, so the summer months
be a real profit booster if they are exciting
will not only boost sales but bring a
about your business, especially during
VISIT US ONLINE
Summer thirst-quenching soft drinks can enough to premiumise. Our feature
nights are great for generating a buzz
about the family friendly menu he
Holding a Mediterranean theme night
feature on page 12 to get ideas. Theme
FOLLOW US ON
Tracy x 3
• Med Menus • Ice Ice Baby • Chippier Chips
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 Mark Longson
News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles
Online Martin Kersey Hollie Pickles Unitas Wholesale Les Mohammed Anita Oakhill
CONTENTS FEATURES 12-14 Summer Plates 16-17 Sunshine Sidras 19-20 Big-up your Chips 23-24 The Sober Truth 26-27 All Scream for Ice Cream 29-30 Rev up your RosÃ© 34-35 Get Ready to Rum-Ble! 36-41 Sunday Best 45-46 A Winning Family Menu 48 Have you Tracked & Traced?
BIG-UP YOUR CHIPS
ALL SCREAM FOR ICE CREAM
GET READY TO RUM-BLE!
A WINNING FAMILY MENU
EVERY ISSUE 7 Calendar 10-11 Whatâ€™s New 33 Feed Your Eyes 42-43 We Grill - Matt Healy 50 Plan Ahead
WE GRILL - MATT HEALY
RECIPES 14 Seafood Rub Scampi 14 Mediterranean Bruschetta 14 Rustic Ratatouille 27 Honeycomb Ice Cream 41 Yorkshire Pudding Wrap 41 Spiced Marmalade Glazed Gammon
HONEYCOMB ICE CREAM
SEAFOOD RUB SCAMPI
YORKSHIRE PUDDING WRAP
SPICED MARMALADE GLAZED GAMMON takestockmagazine.com
UK'S NO.1 RIDGE CUT CRISP!*
GLUTEN FREE SNACKING!
UK'S NO.1 NUTS BRAND!*
NEW TO KP! ...ABSURDLY GOOD SNACKS
*AC Nielsen Data Impulse Market MAT 23.2.19.
NEW TO KP! ...POPPED NOT FRIED!
one case! Offering McCoy's best sellers in you! Less outlay, using less space for More choice for your customer! l
IMBIBE LIVE Olympia London
SKILLS FOR CHEFS CONFERENCE
INTERNATIONAL CHEESE AWARDS Nantwich, Cheshire
THE SNACK SHOW Olympia London
LACA MAIN EVENT Hilton Birmingham Metropole
INTERNATIONAL BEER DAY
BIRMINGHAM COCKTAIL WEEKEND
FOODIES FESTIVAL Inverleith Park, Edinburgh
2 JULY 2 JULY 5-7 JULY
THE PUB CONFERENCE The HAC, London
THE CATEYS Grosvenor House, London
THE ALLERGY & FREE FROM SHOW Olympia London
TOUR DE FRANCE
INTERNATIONAL WINE CHALLENGE AWARDS DINNER Grosvenor House, London
GREAT YORKSHIRE SHOW Harrogate
COCKTAILS IN THE CITY Bedford Square Gardens, London
FOODIES FESTIVAL Tatton Park, Cheshire
NYETIMBER DORSET SEAFOOD FESTIVAL Weymouth Harbour, Dorset
BRITISH GRAND PRIX
WHITSTABLE OYSTER FESTIVAL
610 AUG 711 AUG
GREAT BRITISH BEER FESTIVAL Olympia London MR BLACK ESPRESSO MARTINI FEST
PREMIER LEAGUE STARTS
GROUSE SHOOTING SEASON OPENS
CORAL CHALLENGE CUP FINAL Wembley Stadium
FOODIES FESTIVAL South Parks, Oxford
Lifeâ€™s a picnic with Caterers Kitchen
The foodservice industry is now in your hands
Download the NEW Take Stock app today and have all the tools of the trade at your fingertips. Here is just some of what you will find: • • • •
A comprehensive recipe library Help to plan more effectively Industry leading tools and guides The latest in new product developments
And much more...
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A New Spirit
*CGA On-trade Market Report w/c 04.03.2019
SMIRNOFF, the UK’s number one vodka brand*, has launched a new spirit drink, Smirnoff Infusions. The new drink is made with Smirnoff No.21 Vodka, infused with real fruit essence and natural ingredients to produce two delicious flavour variants, Smirnoff Infusions Orange, Grapefruit & Bitters and Smirnoff Infusions Raspberry, Rhubarb & Vanilla. With an ABV of 23%, the drink is recommended to be served in a wine glass filled with ice, mixed with soda and garnished with raspberries, orange or grapefruit, depending on the flavour, with the finished serve containing 87 calories based on a 50ml serve of Smirnoff Infusions. Suited to lower tempo occasions, with its depth of flavour, refreshing garnish and unique serve it is likely to prove popular with consumers. The launch will be supported with a £4.4m above the line campaign which is predicted to reach 97% of the UK population of legal purchase age, across its first year in market.
Sour Cream and Chive flavour is joining Yushoi’s range of baked pea snacks. A combination of new flavours and textures with naturally healthy ingredients means the products are delicious with added nutritional value. Yushoi’s range also includes Sea Salt & Balsamic Vinegar, Sweet Chilli with Lemon and Lightly Sea Salted. The unique oven-baked pea snacks have multiple benefits making the 21g packs perfect for on-the-go snacking. Suitable for vegetarians, they’re a great source of protein, are high in fibre and have 90 calories or less per serving. Distinctive new packaging has real shelf appeal, and effectively communicates key product benefits and the bold, impactful flavours within the range.
Try a Dram
A Thrilling Partnership Seabrook Crisps is to continue as the category exclusive partner with Alton Towers Resort. It sees Seabrook build on the success of last year’s partnership to help them reach a broader audience than ever before and, according to Nielsen data, become the UK’s fastest growing major crisp brand. Driving sales of the Seabrook Crinkle Cut range, is an on-pack promotion offering purchasers two for one entry at the theme park, worth up to £56 per pack. Running through to September, the promotion is being backed by TV and radio advertising, social media, digital advertising, email marketing and a full scale trade and consumer PR campaign.
Yardhead, the latest whisky from the newly returned John Crabbie & Co, challenges the idea of how single malt Scotch whisky can be enjoyed. Known for breaking whisky convention over its 218 year history, Crabbie’s Yardhead is designed to be served however the customer enjoys and is the perfect product for introducing Scotch to your non whisky drinking customers. Ageing in ex-bourbon casks gives notes of rich vanilla, citrus, and sweet apple meaning that Yardhead is excellent mixed in long drinks yet distinctive enough to be the perfect base for cocktails. Bottled at 40% for maximum drinkability.
East Asia Delight
Spice up your Mixer
Saluti! There’s a new super premium gin in town - Villa Ascenti. Hailing from Italy, the 41% ABV gin is distilled at a brand new distillery in Santa Vittoria, using a refurbished Frilli copper pot still from the 1970s. There, Master Distiller Lorenzo Rosso works with local producers and farmers to source ingredients for the new gin, including Moscato grapes, fresh mint and thyme. Triple distilled with the finest Tuscan Juniper the resulting gin has a smooth fruity flavour from the grapes, a vibrant and refreshing nose, zesty juniper notes and a velvety, slightly sweet taste.
Coca-Cola has created a new milestone in its 134-year history with the introduction of Coca-Cola Signature Mixers - a range of four specially crafted drinks, designed to be mixed with premium dark spirits. They are: Smoky - to be paired with spiced rums and premium whiskies; Spicy - for spiced rums, aged and golden tequilas and spiced or sweet whiskies; Herbal - the ideal mixer for amber whiskies and most rums, and Woody - designed to bring out the best from golden rums and smoky, woody whiskies. Created in collaboration with a handful of the world’s leading bartenders, who were challenged to create a range of new taste experiences, Coca-Cola says the result is 'a totally innovative and unique product range for mixology'. Served in a contemporary 200ml Hutchinson glass bottle, the launch is being supported by a social media and digital campaign, trade events, POS, training and branded glassware. coca-cola.co.uk
The perfect serve? 125ml Villa Ascenti Gin with 500ml Prosecco, 125ml soda water and a splash of syrup, garnished with fresh herbs and grapes and served in a carafe over plenty of ice.
Ultra-premium vodka brand Cîroc has released a limited edition watermelon variant, created with summer spritz cocktails in mind. Made using French grapes the 37.5% ABV five-time distilled vodka has been infused with natural watermelon, which is considered one of 2019’s top trending flavours. According to Cîroc the result has the 'fruity and refreshing taste' of watermelon, coupled with 'sweetness and zest' from the Cîtroc vodka. Presented in a bright frosted red and white bottle, Cîroc Summer Watermelon joins Cîroc Red Berry, Cîroc Apple and Cîroc Pineapple in the brand’s flavoured vodka portfolio, and will be available for a limited time only. Diageo’s signature serves for the new variant are the Watermelon Spritz and the Watermelon Royale.
Going Low BrewDog has announced a low-alcohol version of their flagship craft beer, Punk IPA. At 0.5% ABV the brew is full of flavour, hopped to oblivion with American and New World hops and offers drinkers the same bold flavours and tropical fruit mixes of Punk IPA, but with none of the alcohol. With sales of low and no-alcohol up a huge 381% in the past two years according to EeBria Trade, operators have to have quality products to satisfy customer demand. Punk AF is an obvious candidate! brewdog.com
Mediterranean - the word alone is evocative, conjuring up warm winds blowing gently across sun-kissed isles and platefuls of simple, delicious, life-giving food. What's not to love about Mediterranean cuisine? Entice your customers through the door this summer with a Mediterranean themed evening.
What to serve Pizza and pasta are always going to be right at home on a Mediterranean menu. However, why not make it more
Whether it reminds customers of a
authentic by serving lots of delicious
holiday they have enjoyed, or gets
and nutritious fish, seafood and
them in the mood for their next, serving
vegetables. The healthier twist will
Mediterranean cuisine is a guaranteed
appeal to those customers who have
customer pleaser. The versatile style of
adopted vegetarianor flexitarian
food makes for a relaxed and informal
lifestyles as well as encouraging
dining experience to suit all tastes.
others to try something new.
No Mediterranean diet is complete
To be truly authentic, fish and seafood
without olive oil! However, organic,
should feature heavily on your menu.
good quality extra virgin olive oil is the recommended one to use.
• Mussels - a popular choice, they
make a great starter or sharing dish.
• Use as seasoning - just dress your
Serve moules marinière, or to make
it slightly healthier, opt for tomatoes
and chilli. For something a little
• Butter is not traditionally part of
different why not serve crunchy
Mediterranean cooking, so replace
mussels baked in their shells with
it with olive oil
garlic, parsley butter and breadcrumbs.
cooked dish with a splash at the end
• Extra virgin olive oil has a high
• Salmon - a whole baked salmon
smoking point, which means you
fillet studded with olives, sun-dried
can fry at quite high temperatures -
tomatoes and basil will make an
great for sautéed potatoes, fried eggs,
impressive centerpiece and is ideal
omelettes and pancakes
• Anchovies - a central ingredient to
lots of Med dishes. These are popular
in a salad nicoise or Caesar, and as a
pizza topping. Or you can get creative
and mash some drained anchovy
fillets with the juice and grated
zest of a lemon, extra virgin olive
oil and a finely chopped shallot
to make a vinaigrette to
pour over grilled,
Vegetables Vegetables are an important staple of a Med diet. Served as an appetiser, main or side, vegetables should be a huge part of your menu. Ideas include courgettes with tomato and feta, potato salad (minus the mayonnaise) with cherry tomatoes, olives, roasted red
of industry leaders expect healthy eating offerings to grow the fastest over the next 3-5 years Source: MCA
• Add a splash of oil into the boiling water when cooking rice
peppers and fresh herbs, courgette and quinoa-stuffed peppers and a stew of summer vegetables (see recipe).
Seafood Rub Scampi
By McCormick Serves 4 I Preparation time: 10 minutes I Cooking time: 5 minutes
INGREDIENTS ⅓ cup olive oil 4 cloves garlic, minced 1 lb shrimp, peeled & deveined 2 tbsp white wine 1 tbsp McCormick Herb with Lemon Seafood Rub 2 tsp McCormick Parsley Flakes
METHOD 1. Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant (do not brown) 2. Stir in shrimp, wine and Seafood Rub; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in parsley 3. Serve with crusty bread or over cooked pasta or rice
Rustic Ratatouille by Natalie Wheen at Avlaki Serves 6-8
INGREDIENTS 500g mixed pepper, cut into bite size chunks 500g strong onions, finely sliced 500g courgettes, cut into bite sized chunks 500g aubergines, unpeeled & cut into bite size chunks 500g ripe tomatoes, peeled & roughly chopped 4 large cloves of garlic, peeled & chopped 100ml organic extra virgin olive oil Freshly ground black pepper & sea salt To garnish, flat leaf parsley, chopped
METHOD 1. Add oil to a large, wide, heavy bottomed pan and heat, but not too hot
2. Add the garlic and onions to soften, but don’t let them caramelise
By McCormick Serves 15 I Preparation time: 25 minutes
3. Add the aubergines and meld with the
1. Preheat oven to 425°F 2. For the bruschetta toasts, slice bread into 32
1 loaf French bread 2 tbsp olive oil ½ tsp McCormick Parsley Flakes
Topping 1 cup plum tomatoes, finely chopped ¼ cup black olives, chopped 2 tbsp olive oil 1 tbsp cider vinegar 2 tsp McCormick Basil Leaves 1 tsp McCormick Oregano Leaves 1/2 tsp McCormick Onion Salt 4 oz goat's cheese (chèvre)
(½ inch thick) slices
3. Mix oil and parsley in small bowl. Brush oil mixture lightly on both sides of bread slices. Place in single layer on baking sheet and bake for 6 to 8 minutes or until crisp and light brown, turning once. Cool on wire rack 4. For the topping, mix tomatoes, olives, oil, vinegar, basil, oregano and onion salt in medium bowl. Let stand at room temperature for 30 minutes to allow flavours to blend
5. Spread 1 teaspoon of goat’s cheese on each slice of toast, top with 1 tablespoon of the tomato mixture and serve 14
onions. Turn several times, for about 5 minutes, until the aubergine is semi-cooked and softening
4. Add the peppers then stir in the courgettes and tomatoes. Stir again 5. Don't fry the veg - let them stew in the oil without disintegrating. Cover the pan and simmer for about 30 minutes 6. Uncover for another 10 minutes or so, check the seasoning, and add the parsley to garnish 7. Serve hot or cold by itself, with grilled meats, pasta or as part of an antipasto selection. Add a few pitted olives and capers for extra bite
Cidre in France, sidra in Spain, cedro in Italian and cider in the UK. Whatever you know it as, it's a refreshing accompaniment to your Mediterranean menu. Why not impress your customers and mix up your product offering with some foreign flavours to really give them a taste of the Med?
Sidra Avalon Cider
El Gaitero Cider
Maeloc Blackberry Cider
Avalon is a brilliant pale yellow Sidra at
Spainâ€™s best seller, this refreshing 5.5%
A 4% ABV craft fruit cider. Made with
5.5% with a smooth style and a slow
medium-dry cider is pale, crisp and light,
apples exclusively cultivated in Galicia,
release of fine bubbles forming an
with a clean apple flavour. Known in
with fresh blackberry juice added.
attractive and a persistent lacy head.
Spain as Sidra Champanada due to the
There is a Strawberry variant, made
Clean aromas of green apple shine
way itâ€™s fermented in the bottle - hence
the same way, but with the juice
through with hints of balsam.
the champagne style cork.
from sharply sweet strawberries.
Cidre De Normandie Bayeux Doux
Loïc Raison Breton Cidre, Brut
Loïc Raison Brut Framboise
Made with some pears, this classic cider
Brittany’s most popular cider, famous for
A pairing of cidre with real raspberry
has a 'bittersweet' edge reminiscent of
its character and freshness. 100% natural
juice and just a touch of sugar
our own west-country farm ciders.
with no added water, colourings, sugars
culminates in a tasty, fruity, and
or additives, Loïc Raison Cidre is 4.5%
refreshing beverage. A bronze medal
ABV. Fat and generous on the palate the
winner in the 2018 International
mouth feel is both silky and robust.
Angioletti Mela Rossa Sidro
Angioletti Secco Sparkling Italian Craft Cider
Angioletti Rosé with Blueberry Craft Cider
Angioletti Mela Rossa Sidro is a
Angioletti Secco Sparkling Italian Craft
Made with apples from the Italian
medium dry cider that is crisp and
Cider is a 5% ABV dry cider with aromas
Dolomites which are then blended with
fresh with crunchy apple flavours and
of fresh apple and white blossom. Made
blueberries, carefully pressed in Italy. A
a refreshing, lightly sparkling style.
with 100% Italian apple juice the same
premium 4% ABV sparkling craft cider
way as Prosecco, the result is intense,
with forest fruit aromas, followed by
fresh flavours of orchard fruits, followed
fresh apple and blueberry flavours.
by a satisfying, clean and crisp aftertaste.
r u o y Make e l z z i s r e m sum With the HEINZ Table Top range
The HEINZ table top range is great for adding instant flavour and excitement to any plate. From barbeques to salads to dipping, the HEINZ classics are here to take your menu to the next level, with the taste your customers know and love.
Chips From chunky chips to skinny fries, crinkle cut to waffle, serving a good variety of 'chips' will please all of your customers, help boost sales and fry up some well-needed profit. The chip revolution
the appetising taste and appearance
street food chains. Knowing what
of traditional French fries and the
they are serving is a great way to keep
profitability and performance of coated
on-trend with your chips. Offer a combo
fries. The coating also retains heat for
of skin-on and sweet potato fries with
longer - perfect during busy periods -
a mixture of toppings such as bacon,
and makes the cooking process quicker.
cheese and BBQ sauce, load up your
Available from Lamb Weston, Stealth
chips with chip shop curry sauce, or go
Fries are gluten free.
large with beef chilli, cheese and sour
Stealth fries are the secret weapon
The humble chip is finally having its day. Once just a bit on the side, the chip has now become the star of the plate. Big-up your chips and serve as a premium side, stand-alone or sharing dish.
on any menu. Thinly coated with a transparent batter it makes them crunchier than standard fries, so gives customers the best of both worlds -
cream. Waffle fries are the new kid on the block. Serve with nacho cheese and
Salt and pepper, masala and piri piri fries are all now appearing on menus - with fries even having their own section of the menu. Take inspiration from high
bacon, pulled pork and BBQ sauce, or fried chicken, cheese and gravy, served with coleslaw. Cajun spiced fries are a menu must and loaded fries with chicken steak, Tex Mex and chilli cheese work well too.
Ellis’s burger joint in Burnley has created
their biggest selling accompaniment
chip offering is family friendly for the
11 different versions of fries alongside
for chips are in-house garlic mayo and
school holidays. Chip butties at lunch
the favourites of skin-on fries, sweet
imported satay sauce, with black truffle
(to eat in or to go) are an easy and quick
potato and cheese fries. They include
and award-winning vegan basil mayo
lunch option. Offer gluten-free bread
Big Mac Fries (fries, beef patty, lettuce,
also very popular. Other sauces include
alongside white and brown. Cater for
their special sauce and sesame seeds)
BBQ mayo, sweet chilli, beetroot and
different appetites by offering kids and
and Pizza Fries (fries with pizza sauce,
horseradish, dill and gherkin and spicy
adults sized portions like Safari MK, a
melted mozzarella and pepperoni).
tofu. “We trained with one of the best fry
children’s soft play and party venue
shops in Amsterdam and high quality fries
based in Milton Keynes. The menu there
have always been our driving force. We
includes a bowl of plain chips, chips
believe this has been a key factor in our
and melted cheese, chips and beans,
success,” says Chan Beevers, director. “We
curly fries and chips and homemade
also make over half our sauces ourselves
beef chilli which are all available in both
and I feel this is really what sets us apart
sizes. However, keep portion control in
from the rest.”
mind: Steven Cross, head chef at Park
Get dipping! Tomato ketchup may be the king of condiments, but there is more than one way to dip a chip! An accompanying sauce not only brings extra taste to a plate of chips but is an easy way to add a premium price. Award-winning
Community School in Havant, Hampshire and LACA School Chef of the Year 2019
BeFries in Brighton has built their
business around chips and sauce.
There is no getting away from the fact
scoop and only gives the children a
Taking inspiration from Belgian fries,
that kids love chips, so make sure your
35ml sauce sachet.
measures chip portions with a Kraft
The ‘healthy’ chip For those customers who want a treat without the guilt, it is possible to serve a healthier version of chips. • Bake instead of fry • Use or make thick cut chips • Skip the salt - let customers season them • Sweet potato fries are higher in fibre and vitamin A, and lower in calories • Rustic chips have the skin left on for goodness. Cut them big and chunky, and bake
TO CLAIM YOUR FREE MERCHANDISE, WIN PRIZES AND GET LOTS OF INSPIRATION VISIT
WE CAN PROVIDE EXPERT ADVICE, INSPIRATIONAL IDEAS, HELP YOU GROW YOUR BUSINESS AND OPTIMISE YOUR GUEST EXPERIENCE
Sober Truth With an increasing number of adults choosing alcohol free drinks, times are changing at the bar.
Research group CGA suggests that while Britons are not consuming as much
Serve for success
alcohol, they are spending more money
Selecting the right range is only one
on out of home drinking occasions.
part of the process. To get sales flying, itâ€™s all in the delivery. Over 8 in 10 of
And with this sober revolution comes
your customers will be inspired to order
high expectations. Customers who
and pay more if they see a drink served
are not drinking alcohol still want
well and made in an interesting way.
and deserve the same high-quality
Itâ€™s important to make sure your serve
matches the experience you want your guests to have. The more premium
With experts predicting the no-booze
your venue, the higher the expectation
trend to rise over the next 12 months,
for a sensational drink experience with
Britvic has gathered a team of expert
customers willing to spend more for
mixologists to look at ways in which
products perceived as premium.
of consumers want better choice when it comes to non-alcoholic drinks
you can serve for success.
Why is serve important?
Best ingredients - make your
• It delivers a better experience for
soda water to ice, using the freshest and
best quality ingredients will enhance
• It encourages drinkers to keep
coming back to the bar
ingredients and mixers high quality. From
your drink and make it stand out. Flavours - using herbs and spices as
• Customers will want to return to
ingredients is a great way to produce less
sweet options and using citrus and/or
• A better serve allows a trade up
opportunity and increased spend
• Other customers will see it, and
How to deliver Glassware - first impressions count so the style of glassware you use will speak volumes about the quality. • Highball glass - great for long drinks
creating your own drinking vinegars will help bring balance to your drinks. POS support - maximise the POS support from brands. Using it inside and outside your business will spread the word and help generate sales. Get social - never underestimate the power of social media. The better looking your drink, the more chance it will get snapped and posted by your customers. Training - customers are looking for an experience they cannot get at home.
• Hurricane glass - for fruit forward,
It’s the craft of the bartender that keeps
them coming back for more, so training
• Coupe - perfect for strained cocktails
is vital to ensure that every drink is
served with panache.
that are served without ice
• Jam jars & kilner jars - great for
Pricing - it’s a fact that customers are
Instagrammable options and with
willing to pay more for a better quality
serving taps for sharing
of experience. Up your game and make more profit from each serve.
Garnish - those extra touches turn a good drink into a great experience. Garnish not only adds an extra flavour dimension to a drink, it also shows you
Temperature - drinks should be served at the right temperature. A few degrees can make a real difference.
care and allows a premium price. Pick
Be better - continue to surprise and
one ingredient featured in the drink and
delight customers by constantly asking
use it as a garnish - for example orange
yourself if your drink presentation could
peel, a rosemary sprig or coffee beans.
be better. No matter what the drink, it can always be enhanced.
• Drinks that have natural flavours
• Drinks made with real fruit, spices
• Offer mixers and RTDs from brands
with heritage: R. Whites; Teisseire;
Schweppes 1783; London Essence;
Perrier and San Pellegrino being
Make sure a non-alcoholic drink:
• Looks the same
Mocktails may be the name associated with low and zero alcoholic cocktails
• Tastes as good
- but it’s having a shake up! Now, the
• Is garnished the same
term most used in the on trade to
… as an alcoholic one
describe this category is ‘mindful drinks’. The name change has helped give
the category a fresh new identity that chimes with what consumers are
The importance of soft drinks in the
are drinking more no & low ABV drinks than last year
converging trends: health and wellness,
For inspiration and recipe ideas visit
premiumisation, a desire for heritage
and authenticity, and the rise of experiential drinking.
on trade is being propelled by several
Sources: Britvic, CGA, University College London
Available now, stock up today. 2 CGA - GB Mixed Drinks Report 2018 â€“ Out of Home Leisure Market.
All Scream for
Ice Cream On average, each person in the UK eats nine litres of ice cream every year* making it a highly profitable food for operators to sell. And with July being National Ice Cream Month it presents a great opportunity to offer customers something special - and drive profits at the same time. The appeal Ice cream parlours are one of a handful of growing sectors - with a 20% increase in outlets during 2017. One of the best things about ice cream is how versatile it can be - from a bowl of vanilla, to an ice cream sandwich, to a waffle cone bursting with colour and flavour - there’s an ice cream for everyone!
Flavours When you’re choosing your ice cream there are thousands of flavours to look at. According to research by Kerry, the fastest growing flavours in Europe
include elderflower, honeycomb and prosecco and many customers will be looking for something new to try. However don’t neglect the old favourites - vanilla is still the best-selling flavour in the UK followed by chocolate*.
Good enough to share Make your ice cream offering so special that customers will want to share pictures of it on social media. If you have space, tubs of delicious, colourful flavours at the front of your outlet really
draw people in. The Sea Shanty Cafe in
Whether it’s ice cream with a healthy
to their advantage, by finishing their
added ingredient, like probiotics or
ice cream cones off with a wafer with
sustainably sourced vanilla, or something
their name on, so when pictures of
that tastes great but is lower in calories
their delicious creations are shared on
like refreshing fruit sorbet, it’s a good
Instagram, everyone who sees it knows
idea to have a healthier alternative on
where to head for a treat of their own.
Trearddur Bay, Anglesey, is using this
your menu. Sorbet is usually vegan and gluten free too.
Other ways to serve
Make it premium
Ice cream is extremely versatile - and the
Premium ice cream is a trend that is
best news is it appeals to both young and
worth cashing in on. In their research,
old! To make stand-out milkshakes
Kerry found: “Consumers view ice cream
simply blend ice cream with milk
as an indulgence - and they want it to
and add an extra flavour, fruit
taste and feel like one.” So for a relatively
or chocolate or anything
low cost, you can make a bowl of ice
you think your customers
cream into something really special by
will enjoy. Gelato is
adding finishing touches like chocolate
currently very popular -
pieces, or by creating layers of flavours
it's a low-fat version of ice
and toppings. Choose high-quality ice
cream made with more
cream and ingredients and offer waffle
milk and less cream. For a
cones instead of the traditional wafer
sharing experience, why not
cone for a premium feel.
offer two-spoon sundaes?
Make them on-trend by filling a waffle
Java Vanilla and Nuii Cookies &
with all the yumminess rather than a
Idaho Valley Mint.
dish, and add popular toppings like Oreo cookies.
Skittles - strawberry ice cream with Skittles pieces wrapped in a refreshing
What’s new for 2019
strawberry sorbet coating. The number
Ben & Jerry’s Moophoria - this lighter
version of the classic has all the chunks and swirls customers love, with half of the calories. Available in Chocolate Cookie Dough and Caramel Cookie Fix each contains only 132 & 128 calories per 100ml .
one sugar confectionery brand in an
have been launched: Cherry Bakewell, Pistachio and Mixed Berry Sorbet (all suitable for vegetarians) available in 4.5 Ltr.
free chocolate with coconut oil. With
Makes 1 litre
75g caster sugar 2 tbsp clear honey 1 tsp bicarbonate of soda 500ml whipping cream 1 tin (397ml) condensed milk, sweet
Source: Eden Farm
plant-based ice cream covered in a dairy
By Carol Ridehalgh, author of Fodder for Foodies
Kelly’s of Cornwall - three new flavours
Magnum Vegan Classic - a dairy free ice cream with cream flavour, it’s a balanced
Honeycomb Ice Cream
Ice cream around the world
1. Put the sugar and syrup into a pan and cook over a low heat until the sugar melts
2. Turn up the heat and boil rapidly until the caramel is a mid-golden colour
over 3.5m vegans in Britain, this is a
• Argentina's most popular flavour
is dulce de leche with chocolate
Kinder Ice Cream Stick - made with
chips, followed by banana split
40% fresh whole milk, it has been
and chocolate with almonds.
designed with care and attention, giving
• Southeast Asia's Thai rolled ice
you that unique Kinder chocolate
cream has made its way to the
4. Using a spatula scrape out the mixture onto a magic mat/parchment paper. Do not spread and leave to cool
UK. The creamy mixture is
5. Once cool, put into a freezer bag/bowl
poured on to a -30°C metal
and bash with a rolling pin - leave the pieces a bit chunky
taste and delicious simplicity.
3. Turn off the heat and sieve the bicarbonate of soda over the caramel. Stir gently until it becomes frothy. Do not mix
Nuii - inspired by discoveries
plate, toppings are added and
from journeys around the
the mix is chopped and spread
world, Nuii has crafted
into paste using two spatulas.
6. Whip the cream until floppy 7. Add the condensed milk and continue
the finest ingredient
It is scraped up into small, cigar-
to whisk until thick and holding its shape
combinations for a surprising
shaped rolls and served in a pot.
twist; always using the
• India's Kulfi is a dense and
8. Fold in the honeycomb pieces, plus any crumbs. Scrape into a freezer container/ice cream tub and pop into the freezer overnight
creamiest dairy. Options include Salted Caramel &
creamy ice cream served on a stick and topped with pistachios.
Australian Macadamia, Almond & *Source: The Ice Cream Alliance
OUR SYRUPS ARE CRAFTED TO COMPLEMENT With a taste that consumers love, a quality suitable for professionals and from a brand committed to ethical sourcing, our range is the perfect accompaniment to your hot and iced beverages.
Tate & Lyle® Vanilla Syrup
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4 x 750ml
For the full flavour range, please visit sugarandsyrup.com
Rev up your
Rosé Summer’s here and with it, peak demand for drinks that can be sipped leisurely in the sunshine with food, or by themselves. High on the list of top selling summer tipples is rosé. Demand for rosé is at an all time high - Britons bought more than 100 million* bottles in the off-trade over the last recorded 12 months, so it's certainly going to be a winner when eating out.
What is rosé wine?
What's the story?
Rosé wine is made from red grapes,
Talk to your supplier about each wine's
where the grape juice is given minimal
provenance and back story. So, for
contact with the grape skins after
example, the label on Familia Pasqua’s
pressing - six to 48 hours maximum.
Rosé depicts Rome's Romeo and Juliet
The longer the contact, the deeper
Wall of Love. Can you think of a better
wine to suggest to couples, or for special days?
Like white wine, rosé is best served in a medium sized glass so that the wine's fresh and fruity characteristics can be enjoyed.
It's important to offer a rosé from
If serving in a large glass, don’t over fill - you need to leave
Provence - it’s arguably the most
room so your customer can ‘nose’ the wine.
famous producing area in the world and is a firm favourite, backed by the
Don’t serve rosé too cold. A good rule of thumb is that it’s best
fact that in 2017, sales of Provence
drunk 20 minutes after being removed from the fridge. In this
rosé increased by 76%.
regard, a wine sleeve is often better than an ice bucket, as it’s But look too at wines from Languedoc
not as cold.
- which tend to have more richness
and body than their Provence neighbour; the Côtes du Rhône -
Rosé wines can be dry, medium or sweet; from almost white
where Tavel is a best seller, and the
through to deep pink; alcohol content ranges from ‘virtuous’
Loire Valley, where Rosé d’Anjou a
through to a thumping 15% or more. They’re produced by
nd Sancerre rosé hail from.
countries across the globe. Given all of these facts, it’s important to offer your customers a choice.
Italy To cater for Prosecco lovers, it is important to stock an Italian sparkling
rosé. Most will have been produced
America’s most famous rosé or blush
using the Charmat method, so look for a
wine is undoubtedly Zinfandel. Often
wine with good colour and provenance.
labelled as White Zinfandel, in the past it’s typically been on the sweeter side,
Top producing areas are Sicily, where
however, that is no longer the case.
Nero d’Avola comes from, Puglia and the
Nowadays, much of the top selling
Piedmont, home of Gavi. Finally, look out
Zinfandel is drier and full of tropical
for wines from Cerasuolo d’Abruzzo - the
melon and strawberry flavours.
Appellation is exclusive to top quality rosé wines.
South Africa The quality and range of wines
emanating from South Africa continue
Many Australian wine labels reflect
to improve and there are now rosé
good times and sharing with friends
wines made with grape varieties
and make for an arresting sight when
most commonly associated with big,
on display behind the bar or in the
powerful reds. A great example is a
fridge. If you can get your customers
Pinotage rosé from the Bon Courage
talking - you’re half the way to a sale.
winery. Dry, full of flavour and packing a 13.5% ABV, this is a fine example of what is available.
e t e m d n Come a ! s t s i l a n f our Live final at LACA - the main event, thursday 11th july 2019 1pm in the Arden Suite Winning team receives £1000 worth of kitchen equipment* The winning school will receive £1,000 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Each of the four runner up finalist schools will win £250 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. *
Feed Your Eyes Winners
Created a dish you’d like to show the world? Want to win £50 of Amazon vouchers? Every edition we select the best starter, main and dessert from entries posted to #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50 Amazon vouchers, courtesy of our sponsors Kerrymaid, Chef and cooks&co. You’ve got to be in it to win it… so, get posting!
Kirk Wade @chef_kirk_wade
Head chef, Blacksmiths at Clayworth in Retford - Crab & tomato
Mark Fice @m4rkf1ce
Head chef, The Ship Inn in Ugborough, Plymouth - Pea, shallot & basil arancini roasted aubergine, goat's cheese & cider vinegar dressing
Gary Heffer @chefheff88
Head chef, Black Boys Hotel in Aylsham, Norfolk - Norfolk strawberry Eton mess pavlova with strawberry & mint sorbet
With rum sales rising and now worth over £1bn, there is a new spirit on your bar which is giving gin a run for its money… Sales of rum have been rising in the
spirits producers are crafting their own
UK, reaching nearly 35 million bottles.
interpretations of the spirit - often
"Consumers are becoming more
Golden and dark rum are the main sellers
alongside their gin range.”
adventurous with their beverage choices, and seeking brands that
for the on trade, with golden rum being Rum has the advantage of being both
define them as individuals, and the
a serious spirit and an all-round party
craft rum movement in the UK is
“It’s been another great year for rum
drink. And with research group CGA
showing more people that rum has
sales in the UK,” says Miles Beale, chief
predicting that golden rum sales will
the potential as the drink of choice.”
executive of the Wine and Spirit Trade
outstrip gin by 2020, it’s time rum
Association. “British drinkers have more
took centre stage on your bar.
Dan Buckland, co-founder, Drum & Black Rum Co.
the most popular.
choice than ever before when it comes to rum. Craft spirits are ‘of the moment’, and an increasing number of artisanal
Sales of rum
are worth just over
Why the rise?
alternative for spirit drinkers with
• Consumers are becoming more
more refined tastes as well as a new,
adventurous with their choices, and
exciting, luxury drink for those
the more exploration they do, the
exploring the rum world.
more knowledgeable they become.
• The number of rum brands available
They're seeking brands that define
has grown significantly, with there
them as individuals.
now being close to 200 on the market.
• Spiced rums were previously
• An increasing number of artisan spirits
associated with lower quality
producers are now crafting their own
mixing spirits. However, if crafted
rum brands alongside an existing
as a premium sipping rum with an
innovative flavour profile, spiced rum can become an accessible
• The duty freeze on spirits last autumn helped craft spirits to boom.
FEATURE • For winter - spiced punches and hot buttered rum toddies • Cane Sugar Teisseire adds an authentic, sweet element to a rum cocktail • Lengthen classic rum punches with Britvic Pineapple Juice or Britvic Orange Juice • To emphasise the rich taste that comes with barrel-aged rums try Teisseire Orgreat (Almond)
Get crafty Craft rum is now available to the UK on
How to serve rum
trade. Copalli Rum is an organic rum
Rum and coke may still be a popular
Distillery in the middle of the Belizean
tipple, but drinkers want more options.
rainforest and they use fresh sugar and
produced by The Copal Tree Organic
cane juice to produce floral, fresh and Think seasonal when you come to the
fruit notes. Copalli Rum has launched a
different types of mixers for rum.
white rum and a barrel-rested rum aged
• For a summer feel - Schweppes 1783
in American oak ex-Bourbon barrels.
Golden Ginger Ale works best for use
The perfect ingredient for a Daiquiri and
in Dark ‘n’ Stormy cocktails
Mojito, they also work well for fruity
• For a warming, wintery feel the flavours of vanilla, caramel and butterscotch of Schweppes 1783 Muscovado perfectly enhance the taste of dark rum The range of flavours and styles of rum make it a great component in a cocktail. • For summer - tropical tiki refreshers
tropical drinks and in the classic cocktails Negroni and Martini.
Types of rum • White • Dark • Rich • Golden
Golden rum is the most popular rum choice in bars, pubs & restaurants
Sales of golden rum were worth
in 2018, an increase
of 7% on last year
and classic Pina Coladas
White rum, flavoured & spiced rum categories were worth
£137m over 2018
Sources: UK’s Wine and Spirit Association’s latest Market Report, CGA
Sunday Best Who doesn’t love a Sunday roast? The mouth-watering dish is iconic within British cuisine and should have pride of place on your menu. Take Stock shows you how to make your roast stand out...
Get creative Chicken and beef remain the firm favourites of any roast dinner. However, why not get creative and offer a
• Ginger Ale Brined Roast Pork Loin - keep the lean cut of meat moist by cooking it in brine and top it off with
• Pot Roast Brisket with Thyme
- this heartwarming dish is a great
- a must for all pub menus (see recipe).
way to use a cheaper cut of meat that will stay moist
Use rindless marmalade for the roast
• Roast Rack of Lamb with Merlot
and serve it with fresh vegetables
- indulge your customers with this luxury lamb roast and tempt them to pair it with a nice glass of red Source: unileverfoodsolutions
• Chicken & beef remain number one meat choices • Offer a selection of meats including pork, lamb & gammon • Pigs in blanket, roast potatoes & gravy are essential sides • Have a good choice of vegetarian & vegan roast alternatives
a tasty ginger ale glaze
selection of meats alongside the
• Spiced Marmalade Glazed Gammon
At a Glance
• Sharing boards create theatre around your roast • Don’t forget to cater for children & the elderly • Serve a roast on other days of the week, not just Sunday
Mix it up Why not mix up your roast choices with something a little less traditional, while still using the same great ingredients? By putting a twist on the roast dinner it will appeal and cater for different appetites and help keep your menu looking fresh. A Yorkshire pudding wrap - this has all the flavour of a Sunday roast but in a handheld wrap - and don’t forget the gravy dip! “We first put this together for secondary schools so that children could enjoy a roast on the go rather than being stuck at a table,” explains Alex Hall, executive chef at Unilever Food Solutions. Why not offer this as a to-go option or a special on your menu? Think about serving this dish during the week to help use up any leftovers (see recipe).
Giant Yorkshire pudding - many menus now offer the popular
Your must haves
giant Yorkshire pudding, either filled with
Pigs in blankets
a roast dinner or sausages and mash.
- a great added extra to any roast dinner
- good gravy is the perfect finishing
Why not offer it as a sharing dish for the
and are popular amongst customers.
touch. Bisto gravies can be adjusted to
whole family to tuck into?
Paxo Stuffing Mix will add a twist to the
suit a wide variety of preferences and
well-loved dish, and for a vegetarian
requirements. Ingredients such as wine,
alternative try courgettes instead of
herbs, vegetable juices and caramelised
onions can be added and are the perfect
Magic of celeriac - known for its nutty, celery-like flavour, celeriac can be mashed, pureed, cooked
solution to delivering a distinctive gravy,
or roasted. It works well with horseradish,
served alongside rare roast beef in
- everyone wants to serve the perfect
tailor your gravy to the meat, so think
a ciabatta and added to a vegetable
roasties. Ideal fats for roasting include
honey and cider with pork, and white
wellington. “Hot or cold celeriac is a great
beef dripping, goose fat, or for vegetarian
wine and mushrooms with chicken.
accompaniment - or even a hero - of any
dishes, olive oil. Plenty of salt and pepper
You’re aiming to excite your customers’
roast!” says Alex Hall, executive chef at
is key and added extras such as thyme or
taste buds, so be creative.
Unilever Food Solutions.
an Oxo cube also help enhance flavours.
Source: Premier Foods
full of flavour. The ideal accompaniments
WE’RE ON THE
A CHANCE TO WIN
UP TO £3,000 worth of kitchen equipment plus many more prizes
ENTER YOUR ROAST AT UFS.COM/KNORR
WITH MORE CATEGORIES FOR 2019: Meat Vegetarian/Vegan NEW People’s Favourite NEW
Open to Great Britain bona fide catering establishments and their employees aged 18+. Competition opens 08:00 BST on 05/07/2019 and closes 23:59 BST on 29/09/2019. To submit an entry for consideration, visit www.ufs.com/knorr and complete the entry form. If your entry is shortlisted, you will be visited by our Mystery Diner team for an assessment of your roast. One entry per establishment. Multiple prizes available. For full terms and conditions see www.ufs.com/knorr
Meat-free dishes It’s crucial that your roast menu meets the needs and preferences of your vegan and vegetarian customers. “It’s important that consumers who are vegan and
A winning roast Matt Healy of X The Foundry in Leeds was crowned the winner of the British Roast Dinner Week 2018 competition for his Sunday lunch, which he aims to
vegetarian don’t miss out on popular
make like a ‘home away from home’.
occasions such as a traditional carvery
He insists that the roast isn’t about
because they have not been catered for,”
fancy presentation but having a perfect
says Sarah Robb, channel marketing
Sunday afternoon. They serve their
manager at Premier Foods. “Usually a
roast on one board for the table and it
customer visits a carvery as part of a
consists of roast chicken, slow-cooked
large group, for a family gathering or
beef sirloin, duck fat roast potatoes,
celebration, so it is common to have a
and a bottle of wine. Since winning the
wide variety of dietary preferences and
competition they have extended their
requirements. It’s important to cater
opening hours on a Sunday by three
for these, so the whole group can dine
hours and have gone from serving 50
together with ease and everyone has
covers to 100!
Care sector Elderly customers must be treated with the same attention and thought when it comes to serving a roast dinner. “For the elderly
something to choose from.” Some menu
and children we offer smaller
A roast dinner is a perfect meal to
with customers who are living with
serve children at school. “It’s important
dysphagia,” says Amanda Ramsay
that school meals are nutritious yet
from the Stair Arms in Pathhead.
A roast a day
cost-effective, but most importantly
“Our slow cooked meat tends to
that pupils enjoy them,” says Sarah
be tender enough for them to eat.
A roast dinner is so enjoyable that why
Robb, channel marketing manager at
However, we do get asked to cut
not make it available on other days of
Premier Foods. McDougalls Yorkshire
up the food and in some cases
the week, not just Sunday? Make the
Pudding Mix means caterers can make
to liquidise it, which we are more
most of your roast by:
perfect puddings every time with just
than happy to do.” Premier Foods
the addition of water and Paxo Sage &
IDDSI Dysphagia guide provides
Onion Stuffing is great for keeping meat
information to help chefs who work
moist and also helps control the cost
in a care home or hospital to cook
per portion for those up against a tight
• Create theatre by serving your roasts
and serve residents and patients
budget. It’s important that pupils who
and sides on a board, to let customers
have allergies are catered for and parents
with roast dinner alternatives, so
carve and help themselves
will want to see that taken seriously on
• Celebrate seasonality - offer in-season
the menu. Those with gluten intolerance
food like pheasant and partridge
will require suitable alternatives available
ideas include Jerk Black Bean & Potato Curry, Potato, Spinach & Blue Cheese en Croute and Vegan Balls with White Beans & Mushroom in a Tomato Sauce.
• Shout about your roasts on social media, in-house and on your website, prior to and during the event
• Offer 2FOR1 or early birds menu during quieter days and times
to them; Bisto Gluten-Free Gravy Granules delivers on taste as well as
portions, and are used to dealing
they don’t miss out. The guide also provides top tips on wider elements such as the importance of making dishes visually appealing and perfecting the texture.
supporting the diet and is the ideal solution for caterers.
I N T ROD UC I N G N E W
CHEF ® SIGNATURE RANGE
CHEF® SIGNATURE is designed to make creating consistent and on trend dishes easy, at a fraction of the time and cost with minimal complications. With intense flavours and scratch made quality, they make a perfect base or finish to your own creation.
CHEF SIGNATURE BENEFITS: Create dishes that are unique to your menu Use at any stage of the cooking process Only a small amount needed for a big taste impact Made from high quality ingredients Innovative flavours to encourage creativity
TO FIND OUT MORE VISIT
NESTLEPROFESSIONAL.CO.UK/CHEF OR CALL 0800 745 845 ®Registered Trademark of Société de Produits Nestlé S.A.
Spiced Marmalade Glazed Gammon By Unilever Food Solutions Serves 10
Yorkshire Pudding Wrap By Alex Hall, executive chef at Unilever Food Solutions Serves 10
INGREDIENTS For the wrap
300g plain flour 300g egg 600ml semi skimmed milk 40ml vegetable oil 800g topside of beef, trimmed of fat 10ml vegetable oil 600g potatoes, peeled & cut 30ml vegetable oil 200g green beans 200g carrots, peeled & sliced 200g tenderstem broccoli 35g KNORR Gluten Free Gravy Granules 500ml water
For the wrap 1. Preheat oven 200°C 2. Crack the eggs into a bowl and lightly whisk 3. Put the flour into a mixing bowl then pour in the eggs and milk. Whisk together ensuring no lumps are left. Place in the fridge to rest for 30 minutes
4. Pour the oil into a flat tray and put into the oven
5. Remove from oven and pour in a thin layer of the batter to cover all of the tray
6. Place back in the oven and cook for 12-15
For the beef 1. Preheat oven 190°C 2. Rub the beef with the oil then place on to a roasting tray and roast in the oven for 45-50 minutes or until the core temperature is reached
3. Remove from the oven and allow to rest before carving
For the gravy 1. Bring the water to the boil then whisk in the gravy granules
For the vegetables 1. Preheat oven 190°C 2. Par-boil the potatoes 3. Heat the oil in a roasting tray then add the potatoes and cook for 45 minutes until golden
4. Steam the carrots for 5 minutes, steam the broccoli and green beans for 4 minutes
INGREDIENTS 1.20kg gammon, raw 1g cloves 300g onions 50g KNORR Professional Ginger Puree 4 Lt water 100g marmalade, orange 40g brown sugar 30ml COLMAN’S English Mustard
METHOD 1. Place the gammon in a large pan, cover with water then add the cloves, onions and puree 2. Bring to boil then reduce the heat and gently simmer for 2.5 hours 3. Remove the gammon from the water, allow to cool slightly and remove the skin. Cut any excess fat from the gammon 4. Preheat the oven to 200°C 5. Put the marmalade, sugar and mustard in a small saucepan, add 2 tbsp of water and stir until everything has melted
6. Bring to boil, then remove and pour half over the gammon
carrots, broccoli and sliced beef then pour over a little gravy
7. Put the gammon into the oven and cook for 15 minutes. Remove and pour over the remaining glaze then return to the oven for a further 10 minutes until golden
3. Roll the Yorkshire up and serve
8. Carve the gammon into thin slices
1. Lay the Yorkshire wrap out flat 2. Add some roast potatoes, green beans,
and place onto a serving plate
minutes or until slightly golden
7. Remove and repeat the process until all the mixture has gone
Matt Healy Matt Healy is the owner of X The Foundry in Leeds. The runner-up in BBC Masterchef: The Professionals 2016, he was crowned national winner of British Roast Dinner Week in 2018. The Foundry Wine Bar and Restaurant, part of the award-winning Round Foundry estate, has steadily built a great reputation in Leeds for its British cooking.
Congratulations on being crowned the British Roast Dinner Week national winner!
Can you describe the menu?
Thank you! Before I owned my restaurant, I never used to go
thinking. It’s simple, tasty and well executed. We’re not trying
out for Sunday lunch because I could never find somewhere
to reinvent the wheel here; we are serving British food
that could do a roast as well as I could do it at home. I was
with seasonal produce. The menu is written in such a way
reluctant to go out and spend £20 on a piece of undercooked
that the dishes appear understated, then people tend to be
lamb and overcooked veg. Therefore when I opened X The
overwhelmed when the food arrives! I’m quick to dismiss the
Foundry I aimed to make Sunday lunch here like a home
term ‘fine dining’ because I think that puts people off trying
away from home - and I think that’s what we’ve done!
new places. We’ve removed the shackles of an à la carte three
I want the food I serve at my restaurant to get customers
course meal and delivered a more comfortable, relaxed way
What’s the secret to serving an awardwinning roast?
of enjoying the dishes we prepare. Our menu encourages a grazing, sharing style of dining, delivering dishes as and when they are prepared and at their freshest. This encourages
The way we do it is to serve it all on one board for the table to
our guests to sit back and enjoy their time with us.
share. Loads of roast chicken and slow-cooked beef sirloin served
How did appearing on Masterchef: The Professionals boost your career?
with duck fat roast potatoes, homemade Yorkshire puddings, roasted carrots, greens, cauliflower cheese, and of course gravy. And a bottle of wine. We offer mushroom wellington for customers not wanting to eat meat. The meal isn’t about fancy
I had an amazing time - especially when two-Michelin-starred
presentation, it's about having a perfect Sunday afternoon.
judge Marcus Wareing described one of my sauces as ‘one of the best he had ever tasted’! I came runner-up in 2016 and thanks
How has winning impacted your business?
to that had a golden ticket to open my own restaurant. Most
We are lucky that we are almost full Tuesday through to
of the contestants on the show returned to their kitchens and
Saturday. However, since winning the competition we have
continued what they are doing. However, the show helped to
extended our opening hours on a Sunday by three hours;
create awareness of me and that gave me the platform on
going from 50 covers to 100! We're booked a month in
which to be able to build my own restaurant and reputation.
advance for Thursdays, Fridays and Saturdays - now
What is your career history?
Sundays are going that way too!
I started washing up at a restaurant in my village of Horsforth,
What simple mistakes do some outlets make with a roast?
near Leeds when I was 15 and then trained at Thomas Danby Catering College in Leeds. After graduating I worked at Stuart’s Wine Bar in Leeds as a commis chef, then Babylon and Livebait
Making it overcomplicated! We focus on making the actual
before moving to Ripponden and working under Simon Shaw
meat perfect, coupled with a mega gravy, roasties, Yorkshire
at the original El Gato Negro - the only Manchester city centre
puddings and a simple veg offering! Anything more than
restaurant to hold a Michelin Bib Gourmand - as head chef. I
that is just faff (in my opinion!).
then moved to London and worked at the critically acclaimed
Tell us about X The Foundry…
restaurant Terroirs as senior sous chef before returning home.
It was a long-standing restaurant in Leeds, which I took over in
What advice would you give to a young, aspiring chef?
March 2018. I gave it a facelift, stripped it back to barebrick walls and put a polished concrete floor in to make it in keeping with the Round Foundry estate - refurbished industrial buildings. It
Buy a notebook so you can jot everything down and go to a
was very important for me to have my own restaurant in Leeds.
good catering school. Then go and work somewhere where
It’s not only where I come from but I was so touched by all the
you'll know it'll be tough, and where you'll get your backside
people from the city who got behind me during my time on
kicked for two years! That'll help you find where you want
Masterchef that I wanted to create something here that we can
to be - whether that's in a vegan cafe or a high end restaurant.
all be proud of. Leeds is finally getting its place on the map. It
It's important to figure out what it is that makes you tick in
was a good few years behind London and Manchester but it is
the kitchen - once you’ve done that chase after it and don't
catching up and I hope I can add to that.
let anyone stand in your way.
A Winning Family Menu Safari MK is a national multi award-winning children’s soft play and party venue based in Milton Keynes. As well as providing a place where families can play and spend time together, it is committed to serving high-quality, home cooked family food for both children and adults. Take Stock went to find out the secret to their success... an important part of that day is eating a delicious, nutritious meal.”
chicken oven baked, and served
“Nothing here is fried,” says Gordon
owner. “So, if a child wants a burger they
Food plays an important role within Safari MK, which is why Gordon and his wife hired a head chef to create the menu and run the kitchen, setting a standard way beyond the level that the majority
can have it!”
of leisure venues enjoy.
‘healthy’ is boring but it isn’t - it’s just
Gordon’s background is in hospitality
eating a balanced diet and taking more
“The vision for Safari MK was to create
“We wanted Safari MK to produce modern, good quality lunchtime food to the same standard as a fancy cafe, and knew the only way to do that was to get an experienced and skilled chef,” says Gordon. The kitchen also houses a sous
something unique both in Milton Keynes
chef and three full time trainee chefs.
There is nothing on Safari MK’s menu which a parent wouldn’t let their child order. “We’re sneaking healthy ingredients into children’s favourite foods and presenting them in a fun way,” says Gordon Forster,
and his wife Fiona in accountancy, and they set up the family-run business four years ago.
and within the indoor play industry,” explains Gordon. “We wanted families to want to come and eat together as well as play. We have three children under the age of 11 so understand the demands of
The burgers at Safari MK are made by local butchers with good quality meat containing a minimal fat content, lower salt and sugar.
with their chunky oven chips.
proudly. “Everything is either baked or steamed in our many ovens. Healthy eating is just thinking a little bit more about the food we eat. People think
time to think about the ingredients that go into your dish, and the method in which you cook it. We are not the sort of place where food goes from the fryer to the plate.” The menu is so impressive that most people - including parents - who visit the play centre always stay to eat. “In every meal we produce we make a conscious, determined effort to reduce
young children and what parents need to
This ethos also goes for their ‘chicken
the fat, sugar and salt content without
enjoy a relaxing day out with them. And
nuggets’ which are actually real strips of
compromising the quality or taste,”
says Gordon. “And that’s a promise I
The menu is changed seasonally and
can make to all the parents who bring
they have a weekly specials board.
their children to us.”
The main meals like bolognese and
Many first time visitors to the centre are always pleasantly surprised and
curry are the same for adults and children - just smaller portions.
impressed by the menu; a clear
Open from 8.30am during the school
testament to the good job Gordon
holidays and 9.30am term time they
and his team are doing.
offer a continental breakfast for children
“We also work really hard at the presentation and how our food is served,” adds Gordon. “We use the correct cutlery and have lovely plates there is no plastic in Safari MK. We want our customers to feel that when they come here to play they are also have a nice lunch out - like a special treat. And as a result, nearly everyone who visits Safari MK eats with us.” Vegetables are added to every child’s meal and the sandwiches are garnished with carrot and cucumber sticks. Only
and adults have the choice of bacon, sausage or egg baps. There’s a glutenfree bread option for their sandwiches and a range of snacks for those customers with allergies. A folder is
available detailing all ingredients and allergens in everything so parents and children know exactly what they are eating.
Gourmet hot dogs in a brioche bun served with
The cafe also offers a range of sugar-free and low sugar drinks, however, full fat
gourmet chunky chips
alternatives are still available as eating
Freshly prepared pizza
in moderation is key believes Gordon.
topped with homemade tomato sauce, mozzarella
a small handful of handcooked crisps
Safari MK won three awards at the
are added to adult sandwiches and
BALPPA (The British Association of
& cheddar cheese
they are also asked if they want a
Leisure Parks, Piers & Attractions) in
complimentary salad garnish.
2018. It won Attraction Of The Year,
“We decided it’s better to give customers the choice,” says Gordon. “That way if they want to be extra healthy they can
Employee of Excellence award for its centre manager Jen and second place in the Food and Beverage Excellence award.
Penne pasta with homemade bolognese sauce
4 Fish goujons served with
and if not the salad isn’t wasted.”
peas, sweetcorn or Heinz baked beans & half a baked potato or chips
So, what’s the key to their success?
“We are consistent and don’t cut corners,” replies Gordon. “Use the best quality
Pork sausages served with
products and cook them correctly. Think about how you can make the best
Heinz Baked Beans & mash or chips
panini, not the cheapest way you can produce it. “Lots of food outlets easily over complicate their menu - but there is no need. We keep it simple. Serving good meals isn’t rocket science. It’s what every customer
Mini hand pressed beef burger served with chips
T ESST NGG ORR * STTE IN JO S* AS WI AAJ DDS FFA ROOW LMM AANN R GG AALLL BBRR FF SPP OO RRIIS CC
MA JOR NEW ON PACK PROMOTION
T V, RADIO & SOCIAL ADVERTISING
STOCK UP NOW! * S ource: Nielsen data 52 w/e to 1st December 2018
‘M ajor brands’ compares S eabrook Crinkle Cut to Walker s Crisps , McCoys , Kettle, Tyrrells and S ensations .
must now have an: Economic
Operator Identifier Code (EOIC) (for
their business) and Facility Identifier
Code (FIC) (for each outlet they sell
tobacco from and for each premises
which stores tobacco).
What happens if I haven’t complied? If, by now, you don’t have an Economic Operator Identifier Code and a Facility Identifier Code you are not able to purchase tobacco. If outlets have identifier codes but breach their regulations, they could lose their ability
Have you Tracked & Traced? Tobacco manufacturers, or anyone selling tobacco, are now required by law to provide unique codes on cigarettes and hand-rolling tobacco products. Take Stock brings you a step-by-step guide to the new regulations.
to purchase tobacco. The government is currently proposing that in the following circumstances an outlet could lose their Economic Operator Identifier Code: • sold illicit tobacco on three or more
occasions within any 12-month
period, and as a result illicit tobacco
has been seized
• failed to rectify their non-compliance
after being issued a compliance
notice (for example, a retailer has
not applied for a code)
• a conviction for selling illicit goods
under the customs and excise acts
• received a penalty exceeding £10,000
What is track & trace?
How does it work?
On 20 May 2019, track and trace came
As tobacco products move through the
into effect. The regulations are part
supply chain, certain checks will need to
of the EU Revised Tobacco Products
take place under the new regulations:
for selling illicit goods within the last
• not used their identifier code in the
• deliberately provided false information
Directive (2014/40/EU) and now UK law. The intention of the track and trace
• Manufacturers' obligations - tobacco
in an application to the UK ID Issuer
regulations is to ensure that legitimate
manufacturers that produce in or
for an identifier code
tobacco products can be tracked through
import to the EU can now only
the supply chain, and that only retailers
produce cigarettes and hand-rolling
Do I still have time to comply?
who have registered for codes for
tobacco products which have unique
identifier codes so they can be
Yes. The UK’s exit from the European
their business can purchase legitimate tobacco.
tracked through the supply chain.
Why has it come into force?
• Wholesaler obligations - distributors,
wholesalers and retailers with
The UK lost around £2.5bn to the illicit
distribution centres must record
tobacco market in 2016/17, so the
the sale and movement of cigarettes
regulations are an important part of the
and hand-rolling tobacco products,
fight against criminals buying and selling
including transloading, in and out of
illegitimate products. At any time, if you
their warehouses until they arrive at
suspect another business in your area is
a retail store.
Union will have no impact on the regulations, so anyone who hasn’t complied needs to as soon as possible because it is the law. To register for track and trace visit eutpd.uk.delarue. com. Your registration will be validated within two working days. If you have a visual impairment or don’t have access to a computer, you can contact the De La Rue Customer Care Centre on 0843 462 0259.
selling illicit tobacco, or you have been approached to purchase illicit tobacco,
• Outlet obligations - to purchase
More information is available at
you should call the HMRC fraud hotline
cigarettes and hand-rolling tobacco
on 0800 788 887.
with unique identifier codes, outlets
British Food Fortnight 21 Sept-6 Oct
eek Seafood W 4-11 Oct
cktail London Co ct O Week 4-13
Plan Ahead Planning ahead is crucial to maximise the sales opportunities presented by key events on the calendar. British Food Fortnight
London Cocktail Week
The event celebrates all things British. It will help attract new customers, increase spending from existing ones and show that you are serious about food sourcing and provenance.
The annual campaign is aimed at getting more people to eat more fish, more often. Run by Seafish, it highlights the variety and quality of fish and shellfish on offer in the UK.
The celebration of the capital’s cocktail scene is the biggest event of its kind in the world. Turning 10 this year, it’s a party you want to be involved in!
Why choose British?
Why get involved?
• You’re supporting the economy • Helps lower your carbon footprint when using fewer imported foods • British meat is produced to some of the highest welfare standards in the world • Britain’s pig farmers operate by UK law to standards of welfare that are higher than those of nearly every other EU member state • Our beef and sheep industries are the envy of the world, so protect our livestock industry by buying British • British chicken is the safest chicken meat in Europe: 2% of them have salmonella compared to 30% in Europe
• Seafood Week 2018 was bigger and better than ever before. The campaign reached over 416 million (+75% on 2017) • Businesses got involved with great ways to buy, cook and dine out on great seafood choices • Consumers in the UK eat on average only one portion of seafood a week. By encouraging customers to increase their consumption it will help improve the nation’s health
How to celebrate • Promote the event before dining and after on your social media pages • Create a one-off menu or have daily specials using British produce • Display POS material and hang union flags • Name producers and farms rather than simply ‘local’ on your menu • For children’s menus and school dinners, create menu cards that detail where the food has been sourced
What to do • Sign up to be part of the seafood week at fishisthedish.co.uk/seafoodweek • Promote the event in-house and on your social media • Have a fish of the day or create a one-off menu for the week • Offer early bird 2FOR1 meals • Encourage people to eat fish in different ways by serving fish cakes or fish curry • Offer child friendly fish meals (and portions) like fish fingers, haddock goujons and tuna pasta bake • Have complimentary nibbles on the bar to get customers excited about fish. For example, cod bites, crab parcels and calamari
Why get involved? • • • •
It’s a huge event for London which will bring in a lot of new trade If a neighbouring venue is one of the bars signed up for the event you can cash in on their trade by offering your own event on the back of theirs Getting involved will help put you in the spotlight for future custom and raise revenue Shows that outlets outside of London can still be involved and capitalise on the event
What to do • Have a cocktail offer during quieter times of the day to attract trade • Create your own signature cocktail or have a cocktail of the day • Hold a masterclass in cocktail making • Offer cocktail and food pairings • Shout about your event on social media and in-house • Encourage customers to post the event and pictures on social media by suggesting hashtags they should use • Host a competition for the best cocktail photo posted. The winner gets a free cocktail, post event
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*Norstat Omnibus | Online Access Panel 4,051 licensed GB representative respondents | July 2016