Take Stock Magazine - January/February 2015

JANUARY/FEBRUARY 2015 - £3.00

YOUR TAKE STOCK MAGAZINE

JAN/FEB

2015

Cook Cantonese

Staying Sober at the Bar

New Year Clean-Up

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TAKE STOCK

www.takestockmagazine.com

Hi &

welcome...

Happy New Year!

It doesn’t seem two minutes since we were doing Auld Lang Syne to see in 2014, and here we are starting out in 2015.

B

ut with research from Bookatable

In our Cheers section, we bring you some

showing that there was a 150% rise in

mocktails and low-alcohol beer so you can

Christmas Day bookings since 2011, it’s

still enjoy yourself, just without the hangover!

great to hear that we are starting the year on

Perfect for January, when everyone’s New

a profitable high. Fabulous news for everyone,

Year’s resolution to be more healthy or detox.

Follow us on

Tweet us @TakeStockMag

I’m sure you’ll agree.

Speaking of being social, making the most So, to keep the encouraging and enthusiastic buzz going, we are bringing you a packed issue to make sure the customers keep coming

of social media is a business must nowadays.

Whether you’re a Twitter expert or a Facebook novice on page 47 we show you how to get

and your tills keep ringing.

your business – and staff – up to speed.

Chinese New Year is a big - and lucrative -

A huge thanks to our Twitter followers for

event in the calendar. To help you mark this celebration of great food shared with family and friends, we’ve got some delicious recipes on page 10. It’ll inspire you to heat up that wok and tantalise your customers with a taste of the orient during the quiet start to the year. And if you’re a novice when it comes to Cantonese cuisine, then get some tips from the expert himself, Harry Yeung from Manchester’s Yang Sing, who we grill on

all their support in 2014 so let’s carry on the good work and don’t forget to post your creative dishes with #FeedYourEyes. And, as always, we’d love to hear your thoughts so please do get in touch.

And finally, I’m thrilled to announce that I’ll be moving into the editor's hot seat after being kindly passed the reins by Mags, now our editor-in-chief. So, along with Today’s, we

page 14.

promise to make Take Stock the number one

Breakfast isn’t just the most important meal

next edition with a fresh new look!

of the day: it’s a profit maker too. On page 17 we explain why you should include it on your menu.

magazine for you and your business - starting

Tracy x

Published by the fabl.

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

Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Digital Director Martin Kersey

News and Features Sarah Hardy Rebecca Cooper

Brand Liaison David Jackson

Designer Steph Murphy

Social Media Vicky McNeill Contributor Cathreen Jackson

TAKE STOCK MAGAZINE 03

45

Contents Food and Drink Perfect Patisserie:

19 30

Perfect Pancakes

Taste of Romance

29 30-31 33

Cheers:

A Taste Revolution

38-39

Wine Report

40-41

Mix up some Mocktails

42-43

Wonderful Water

45-46

Features

35

Taste of the Orient

10-13

The Breakfast Club

17-19

The Right Blend

21

The Perfect Stock

23

Coffee Vs Gangs

35

Get Social

47-49

A Fresh Start

51-52

25 04 TAKE STOCK MAGAZINE

19

47

Every Issue Calendar 6-7 The Stock Market - What’s New

8-9

We Grill - Harry Yeung

14-15

Feed Your Eyes

25-28

Big Boys Toys - Conquer the Grime!

53-54

Food for Thought

42

55

Recipes Yang Sing’s Cantonese-Style Roast Duck

10

Yang Sing’s Lobster with Ginger & Spring Onion on Braised Noodles

11

Steamed Sea Bass in Oyster Sauce

11

Yang Sing’s Poached Pork 'Jiaozi' Dumplings

13

Spring Rolls

13

Sausage and Tomato Breakfast Frittata

19

Muesli Breakfast Biscuits

19

Fragrant Beef Broth

23

Rapids Pancake Landscape

31

23

Coconut pancakes with compressed pineapple, malibu syrup & coconut ice cream

31

White Chocolate Ganache with Raspberry and Prosecco Sorbet

33

51 TAKE STOCK MAGAZINE 05

Calendar 1 Jan

NEW YEAR’S DAY

7

18-20

BRITISH KEBAB AWARDS Park Plaza Westminster Bridge Hotel, London

SCOTLAND'S SPECIALITY FOOD SHOW

Jan

SECC Glasgow

www.britishkebabawards.co.uk

www.scotlandsspecialityfoodshow.com

19-21

25

THE HOSPITALITY SHOW NEC Birmingham

BURNS NIGHT

Jan

Jan

Jan

www.hospitalityshow.co.uk

25-31

Jan

BREAKFAST WEEK Championing the importance of breakfast www.shakeupyourwakeup.com

06 TAKE STOCK MAGAZINE

27

Jan

CHOCOLATE CAKE DAY

JAN FEB 2-8 1 Feb

Feb

BRITISH YORKSHIRE PUDDING DAY

BITE FESTIVAL Chipping Campden, Gloucestershire Food festival in the Cotswolds www.thebite.co

2-8

5

Feb

BRAMLEY APPLE WEEK www.bramleyapples.co.uk

Feb

CHEF V CHEF 2015 City of Bath College www.chefvchef.co.uk

6

14

Feb

Feb

VALENTINE'S DAY

RUGBY 6 NATIONS KICKS OFF

16-22

Feb

NATIONAL CHIP WEEK

19

Feb

CHINESE NEW YEAR TAKE STOCK MAGAZINE 07

The Stock Market:

What’s New for Jan & Feb

Get Snacking!

F ebruary sees KP launching an addition

bag being just 94 calories. PUFT’s are a

to their Hula Hoops range, with a

lighter option for Hula Hoops and demand

snack they say will widen snacking

will be bolstered by a £3m direct marketing

consumption by appealing to the female

campaign behind the Hoops range.

market. HULA HOOPS PUFT - ‘Bringing

Available in packs of 24, be sure to get your

Fun to permissible snacking' - will initially

pre-order in with your wholesaler!

be available in cheese flavour, with the 20g

Sachet Away!

N

escafe Azera - the first microground speciality coffee available on the market - has introduced two new

speciality one-cup sachet packs. Azera Latte and Azera Cappuccino offer consumers a blend of instant, finely-roasted coffee, skimmed milk and sugar. The sachet format is perfect for a variety of occasions, including workplace hospitality, self service and hotel bedroom use.

For more information visit www.nescafe.co.uk

Top Marks

M

ulrines, the producer of a comprehensive range of 100% pure fruit juices, smoothies and

juice drinks, has launched two new Kulana juice drinks. Perfect for schools, the drinks meet new government regulations which

08 TAKE STOCK MAGAZINE

stipulate that soft drinks available in schools

the whole family. The New Kulana School

must contain no more than 150ml of juice,

Compliant cartons are available now from

due to their sugar content. The portion size

wholesalers nationally.

limit has been put in place to avoid soft drinks manufacturers adding artificial sweeteners to enhance the taste of an over-diluted drink.

Available in orange and apple juice drink variants in 200ml cartons, they contain 150ml juice, with the remaining volume consisting of water. Kulana is already one of the largest suppliers (by volume) to the Education sector, The New Kulana ‘‘combination drinks” give a more generous portion size and also ensure children are well hydrated. The larger size also makes the new range suitable for

In a Pickle!

Simply Mash F

ollowing research commissioned in the foodservice channel, Mizkan - the No.1 brand in pickled vegetables - has

M

announced changes to two of its bestselling

cCain’s have launched Simply

that those involved reflected patients of all

Mash to provide a tasty and

ages. This has allowed us to understand all

nutritious product for the

requirements and needs, including what the

hospitals and healthcare industry.

patient expects the caterer to provide. The

A sector faced with the pressure of serving

outcome will be McCain delivering products

healthy, varied food suitable for patients,

the patients want, in the pack sizes we need

staff and visitors within time constraints

to reduce waste and to ensure it reaches the

in the kitchen, McCain has been working

patients in the correct way we all expect,

alongside the Hospital Caterers Association

but within the budget.” Of the patients

(HCA) to help gain a better understanding of

asked, 47% said they’d be happy to eat

exactly what patients think of hospital food

the product outside of hospital, and others

and what they wish to be served. And the

added that it had a great taste; not too salty

result was ‘Simply Mash’. “The way McCain

or buttery. Simply Mash is versatile, takes

has worked with HCA has been ground

just 17 minutes to prepare, and ticks all the

breaking within healthcare”, said chairman of

boxes for food hygiene, as the pre-prepared

the HCA, Andy Jones. “To bring the suppliers

product ensures contamination is avoided -

and users together is very simple, but then to

something of utmost importance. It contains

add in the patients was the real difference.

no additives or flavours, and comes in packs

This has never been done before and not just

of 4 x 2.5kg.

one patient group, but to look at ensuring

foodservice lines.

In direct response to requests by restaurants, Hayward’s pickled onions will now be offered in 2.27kg ‘kitchen safe’ plastic jars with a wide screw top to enable easy transfer into serving dishes.

This change to unbreakable plastic addresses safety, waste disposal and recycling issues and with the jars being lighter weight than the outgoing glass variety, transportation costs are reduced too.

Also changing is the Hayward’s beetroot range, the crinkle cut is being joined by a new sliced version - a far more popular option in foodservice. Again available in 2.27kg format, beetroot jars will move to plastic later in 2015, as will other products in the Mizkan range.

Both available from your wholesaler now

Tasty Tomatoes

R

H Amar has extended its specialist

catering jars.” Cooks&Co’s new Semi-Dried

ingredient brand Cooks&Co, by adding

Tomatoes are a highly versatile ingredient,

Semi-Dried Tomatoes to its popular

enabling caterers to tap into the wider trend

antipasti range. “The Cooks&Co brand is all

for innovative, popular Mediterranean

about sourcing the finest ingredients from

cuisine. A natural extension to the current

around the world, which offer something new,

antipasti range, they are oven-dried and

exciting and flavoursome,” says Cooks&Co

contain lower salt levels and no additives,

brand manager Anne-Marie Cannon. “The

making them a healthier alternative. Infused

new Semi-Dried Tomatoes are the perfect

with garlic and oregano, a sunflower oil

addition to our existing Antipasti Range which

blend gives them a softer, more succulent

includes Long Stem Artichokes, Grilled Red

texture with an intense, sweet flavour.

Peppers and Mixed Antipasto – all available in easy to dispense and store 1.1kg sapphire

Visit www.rhamar.com TAKE STOCK MAGAZINE 09

Taste of the

Orient

Chinese New Year is a 15-day festival starting on the 19th February - a huge celebration, centred around food and family. It’s the ideal opportunity to boost profits during a quieter time of year, so get your business buzzing by offering Chinese meals or even putting on themed nights. Take Stock has asked two influential chefs for some Chinese cuisine recipes to give your customers a taste of the Orient.

Yang Sing’s Cantonese-Style Roast Duck

By Harry Yeung of Yang Sing, Manchester “Duck is amongst my favourite meats. It is versatile and rich but you simply cannot do it any better way than the Cantonese way; gently roasted until the skin is crispy, and yet sealing in all the juices to steam the meat within.”

Serves 5-10 depending on size of duck

Method

n Sit your duck in a cold fridge overnight

n Clean the duck thoroughly, inside and

until the skin feels papery

Ingredients

out, removing any fatty deposits or innards

n Once ready to cook, pre-heat the oven

n Massage the inside of the duck with the

to 150-180ºC and place the duck on a wire

Duck 1 whole (head on or off)

ground ginger, sugar, five spice powder,

tray to cook. Turn regularly to ensure an

Ground ginger 1 tbsp

hoisin sauce, fresh ginger and seasoning

even crispy skin for 45 mins to an hour

Sugar 1 tbsp

n Seal the duck with a long cocktail stick

Five spice powder 1 tbsp Hoisin sauce 1 tbsp Fresh ginger 3-4 slices White vinegar enough for basting Muscavado sugar 50:50 dark to light, dissolved in water

10 TAKE STOCK MAGAZINE

or skewer

n Mix together the vinegar and sugar/ water mixture. Submerge the duck in boiling water for 15 seconds and then baste the duck with the vinegar/sugar water solution for the same amount of time

To serve n Serve whole, on the bone, straight from the oven with a side of steamed white rice and a drizzle of sweetened soy sauce.

FEATURE

Yang Sing’s Lobster with Ginger & Spring Onion on Braised Noodles

By Harry Yeung

Steamed Sea Bass in Oyster Sauce

by Brian Yip of Wing Yip “The word fish in Cantonese sounds like "abundance", so there is always a fish dish at Chinese New Year to symbolise the hope for abundance in the New Year.”

Ingredients

“This dish reminds me of family dinners

dress canapes or dim sum later

Sea bass 1 approx 750g

with my children - it is hands on, which kids

n Sprinkle the 8 pieces of lobster with

Oyster sauce 2-3 tbsp Fresh root ginger 5-6cm peeled and finely shredded Spring onions 2 finely shredded and

love and enables them to try something a bit out of the ordinary.”

Serves 4

soaked in cold water Sesame oil 1 tsp Peanut oil 1 tbsp (heated) Light soy sauce 1 tbsp

Method n Clean and dry the sea bass, then stuff the head and body cavity with shredded ginger

n Place a rack in a wok or deep pan and fill with about 5cm of water. Bring to the boil and reduce to a simmer

n Place fish on a heatproof plate and

Ingredients Fresh lobsters 2 (preferably Scottish) Potato starch pinch Rapeseed oil 2 ltrs Fresh ginger thumb-sized piece, chopped into 0.5cm pieces Spring onions 2 chopped into 1 inch pieces Crushed garlic 1 tbsp Shaoxing rice wine 2 tbsp Chicken stock 4 tbsp e-mein noodles or alternative if not

potato starch

n Pour the oil into a wok or pan and heat until it’s close to boiling point, approx 200ºC. Carefully place the lobster pieces into the oil and baste until the shell and meat has turned orange. Set aside to rest on kitchen roll to absorb any excess oil

n In a separate pan over a medium flame, add 3 tbsp of the oil that was used to cook the lobster, the ginger, spring onion and garlic and fry gently. Add the Shaoxing rice wine and stock and stir fry until the ingredients are softened and wilted. Add the cooked lobster pieces and braise over a gentle heat for approx 3-5 mins. Then remove the lobster pieces from the braising liquid to rest

available

n Boil the noodles, and rinse with

steamer for approx 15 minutes

Method

n Add noodles to braising liquid and toss

n Heat the oyster sauce in a small pan

n Separate the head and body of each

and coated with sauce. Remove from

lobster and then the claws. Crack the

the hob

drizzle with a little peanut oil and light soy. Cover with foil and place in the

and when fish is cooked pour the juices from the steaming dish into the same pan

n Reduce slightly and pour sauce over the fish

To serve n Drizzle some sesame oil over the

cold water so that the noodles are heated through

claws with the back of the knife

n Flatten the body and cut it into 4 quarters, then cut the head in half lengthways. Remove the tomalley (the liver of the lobster which resembles a green sauce) and discard. Remove any roe from the body, which can be saved and used to

To serve n Reassemble lobster pieces onto the plate of noodles and dress with a sprinkle of finely chopped spring onion and a few sprigs of coriander

fish and garnish with spring onion curls TAKE STOCK MAGAZINE 11

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FEATURE

Method n Stir the salt into the flour. Slowly stir in the cold water to form a dough. Hand knead the dough into a smooth ball. Cover the dough and rest for approx 30 minutes

n Meanwhile, add the soy sauce, salt, sugar, rice wine and white pepper to the meat in a large mixing bowl or large blender and mix thoroughly

n Add the remaining ingredients and mix well.

Yang Sing’s Poached Pork 'Jiaozi' Dumplings

Roll the dough into a long sausage shape and pull off 2.5cm pieces to form the dumpling skins. Roll each piece into thin circles, approx 2.5 to 3 inches in diameter

By Harry Yeung

n Place a small portion (about 1 level tablespoon) of the filling into the middle of each

“These are so moreish; the only problem is knowing when to stop eating them!”

circle. Wet the edges with water, and fold the

THE FILLING

dough over the filling into a half moon shape

Ingredients

and pinch the edges to seal

Makes 60

Ground pork 175g (half lean/half fatty)

JIAOZI DOUGH

Salt 1 tsp

Ingredients

Shaoxing rice wine 1 tbsp

Plain flour 150g Cold water 280ml Salt 1/4 tsp

n Bring a large pot of water to the boil. Add half the dumplings, giving them a gentle stir so

Soy sauce 1 tbsp

they don't stick together. Bring the water back to the boil and add 100ml of cold water, cover

Sugar 1 tsp

and repeat. When the dumplings come to the boil for a third time drain and remove

Sesame oil 3 tbsp Spring onion 1 finely chopped

To serve

Fresh ginger 2 slices, finely minced Garlic clove 1 peeled and finely diced

n Serve with a side of red wine vinegar with

Coriander stems 2 finely chopped

shredded ginger or chilli

Freshly ground white pepper to taste

Spring Rolls by Brian Yip Ingredients Rice noodles 300g cooked and chilled Mixed vegetables 400g thinly sliced e.g. red peppers, bean sprouts, carrots, Chinese leaf cabbage, spring onions Prawns 140g cooked Chicken 100g cooked and shredded Garlic cloves 2 finely chopped Ginger small piece, finely chopped Light soy sauce 1 tsp Chinese five-spice powder enough for sprinkling Spring roll pastry 10 sheets

COMPETITION TIME

WIN • WIN • WIN

Makes 10

Egg 1 beaten

n Lay out sheets of pastry and spoon

Ketchup 100g

a sausage sized filling down one side of

Rice vinegar 1 tbsp

each sheet. Brush round the edge with the

Fresh lime juice 1 tsp

beaten egg then roll them up neatly by

Caster sugar pinch

folding both sides over the filling

Chilli flakes to taste

n Lift the spring rolls onto a wire rack over a baking tray, seam side down and brush

Method

with a little water. Bake the rolls for 20-25

n Heat oven to 200ºC/180ºC fan/gas 6 n Mix together garlic, ginger, soy and

minutes or until golden and crisp

n For dipping sauce mix together ketchup, rice vinegar, lime juice and caster sugar

five-spice to a bowl. Add the noodles, vegetables, prawns and chicken, and mix well

until sugar has dissolved. Sprinkle the chilli flakes on top to taste

To celebrate Chinese New Year, Premier Foods is giving caterers the chance to WIN a set of premium woks and a hamper full of products from its Sharwood’s and Homepride oriental ranges.

For a chance to win, submit your details to www.premierfoodservice.co.uk by 23 February 2015 TAKE STOCK MAGAZINE 13

We Grill Multi award-winning Cantonese master chef

Harry re-interprets Cantonese classics for a

Harry Yeung MBE is one of the most celebrated

contemporary audience, whilst keeping an eye

Chinese chefs in the UK. He began his culinary

on honouring the traditions and techniques of

apprenticeship in the kitchens of Hong Kong

the old masters. Harry’s cooking has attracted

and now runs Manchester’s Yang Sing, one of

diners including David Cameron, Sir Alex

the country’s most famed Cantonese restaurants.

Ferguson and Sir Andrew Lloyd-Webber.

14 TAKE STOCK MAGAZINE

WE GRILL Why did you become a chef?

I started to help out in the kitchen as a young boy, aged just 13 in Hong Kong, because I needed to contribute to the family income. I was the eldest son in the family and in those days life was hard. The communists had taken over China and my family and I moved to

Does the menu change seasonally and what ingredients are you looking forward to using in January and February?

Of course, fresh seasonal ingredients are important. For example I change the fillings of

Hong Kong and then later to England.

our vegetable dumplings throughout the year

What was the first restaurant you worked in and how did you embrace cooking?

fresh. January and February are great months

Officially, it was San Ho, in Manchester under my father and uncle when we came over to England in 1970 and I was 17. I worked hard and missed out on school. My father was a tough nut but I enjoyed it in the kitchen alongside the other boys; it became like a second family. I loved food. There wasn’t much choice in the matter, but it was the right thing to do and step up and take the mantle when my dad fell ill. But no regrets - I was

according to the seasons and what's market for root vegetables and a time of big family feasts for us as it is Chinese New Year. In the New Year banquet menu seasonal produce plays a big part along with family favourites like Cantonese duck and suckling pig.

What hobbies/interests do you have outside the kitchen?

Manchester United! I never miss a game, it's the only thing that tears me away from the kitchen. I also recently became a grandfather too.

meant to be a chef.

Earliest food memory

What would you liked to have been if you weren’t a chef?

At 13-years-old, in the kitchen with my Dad as an apprentice.

Easy, a footballer! I was a good player, I’m

Favourite restaurant in the UK?

better on the sideline now though. I have

My own. I've eaten almost all my meals here

a few of my own ideas about how to run

for nearly 40 years and I'm still not bored.

What specific skills, ingredients and equipment do you need to cook Cantonese?

Good hands, fresh, seasonal produce, a wok and a good burner. Good gas!

It was presented to me by Prince Charles

known for. But also it’s my family. My father

What’s the biggest mistake chefs make when trying to cook Cantonese food? What tips do you have for a chef who wants to cook Cantonese for the first time?

in 2004 for services to food. Buckingham

was a chef before me and my children will be

Overcooking the food. With wok cooking

Palace is a beautiful place and I felt very

after me, so the restaurant is in good hands.

you need to concentrate, pay attention, don't

honoured.

Our customers also make it a success, and we

overcook or undercook the food. Keep your

have some that started coming when we first

ingredients real and fresh with good textures.

opened in the 70s.

Don't overthink it: less is more.

United.

Why, and when did you get your MBE?

What has been the highlight of your career or what are you most proud of?

What do you think makes your restaurant a success?

Without a doubt the food: it's what we're

Our restaurant Yang Sing was the first 'ethnic' restaurant to receive the Pestle and Mortar back in 1983. It meant we served the best food in the UK. A Chinese restaurant had never been recognised in this way before, and the Good Food Guide chose us. That and serving Sir Alex of course: that's up there.

What’s your favourite dish on the menu and why?

Steamed wild turbot in ginger and spring onions with simple, boiled rice. It has to be fresh, the fish has to be wild not farmed. Less is more.

TAKE STOCK MAGAZINE 15

HAPPY CHINESE

NEW YEAR

WIN! A SET OF WOKS AND A HAMPER OF SHARWOOD’S PRODUCTS. Visit premierfoodservice.co.uk to enter and for T&C’s.

FOR DELICIOUS CHINESE, SIMPLY...

1 2 3

Pick a sauce and accompaniment from Sharwood’s - the No.1 Pan-Asian Brand* Choose a recipe from hundreds of combinations online at premierfoodservice.co.uk Serve up some excitement, this Chinese New Year, 19th February 2015

SERVE UP SOME

EXCITEMENT *IRI 52 w/e 14th June 2014

premierfoodservice.co.uk PremierFoods_FS

FEATURE

The

Breakfast Club For years, health boffins have been banging on about the importance of breakfast, saying it’s the most important meal of the day. Recognising this, Breakfast Week (25-31st Jan) aims to raise the awareness and value of the morning meal.

A

ccording to research conducted by Kantar, 104.7m breakfasts a year are eaten outside the home - with 25% of consumers now eating it out at least once a week. Seeing

this trend, Today’s Group has been promoting the fact that the rise of breakfast on-the-go presents opportunities for foodservice outlets. This is evidenced by research showing that pubs in particular have capitalised on this trend by opening for breakfast increasing their share of the breakfast market from 5% to 8.2% in the past two years.

Karen Levy, HGCA campaign manager for Breakfast Week said: “Breakfast Week is an opportunity for the food industry to work together to promote this important meal and benefit the businesses of those operating in this sector. With such a wide variety of foods consumed at breakfast, Breakfast Week is a campaign that a huge range of companies can get involved in.”

Whether you serve a full English, continental or energy packed breakfast bowl, breakfast is big business. Make the most of this opportunity by including and promoting it on your menu. To help you get started, here are a few ideas from Phil Vickery for www.shakeupyourwakeup.com

BREAKFAST PREDICTIONS

FOR 2015

According to the Today’s Group the convenience formats for the cereals category will be a big opportunity - whether it's via on-the-go pots or other formats that capture the 'convenience eat'. Health will continue to play an important role, especially with kids’ cereal as parents become more health-conscious.

And the gluten-free foods market, worth £355m in the UK, is expected to grow to £519m by 2016, driven by brands like Nestle, who have launched a gluten-free range of cereals in foodservice friendly pack sizes.

TAKE STOCK MAGAZINE 17

Maggi Crunchy Bake Add crunch and flavour to meat, fish and vegetables without having to fry

Just coat and bake

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

FEATURE

Sausage and Tomato Breakfast Frittata Prep: 10 minutes Cook: 15 minutes Serves 4

Ingredients

Method

New potatoes 125g

n Boil the potatoes for 6-8 minutes or

Rapeseed oil 1 tbsp Cumberland sausages 4 cooked and sliced Eggs 6 medium, beaten Reduced sugar and salt baked beans 200g Parsley 2 tbsp chopped Cherry tomatoes 150g halved

until tender, drain and slice

n Place under a preheated grill for 3-4 minutes until golden and cooked through

n Rest for a few minutes before serving

n Heat oil in frying pan and fry potatoes and sausages for 2 minutes

n Beat the eggs with the beans, parsley and season. Add the tomatoes to the pan and pour over the egg mixture and cook for 6-7 minutes

Muesli Breakfast Biscuits Prep: 15 minutes + chilling Cook: 15-20 minutes

Method n Preheat the oven to 160°C, gas mark 3 and line 2 baking trays

n Cream the butter and sugar together.

Makes 12

In a separate bowl, mix together the

Ingredients

mixture to make a dough. Chill in the

Butter 100g softened Golden caster sugar 25g Egg yolk 1 medium Oats 50g

remaining ingredients and add to other fridge for 10-15 minutes

n Cut 12 biscuits in a 22x16cm rectangle and bake for 15-20 minutes. Leave to cool before serving

Oatmeal 25g Wholemeal plain flour 75g Baking powder ½ tsp Dried apricots 25g chopped Sultanas 25g

TAKE STOCK MAGAZINE 19

LESSON #18

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We help make your workplace easier to manage with simplified cleaning processes and effortless solutions so you can focus on what’s important. Taking care of your customers.

www.scjohnson-professional.co.uk AVAILABLE IN MAJOR WHOLESALERS/ CASH & CARRY OPERATORS

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

FEATURE

The

Right

Blend The Coffee House Café Bistro in Stow-on-the-Wold, Gloucestershire, is a successful family-run business that insists it’s not a tea room.

When Mike and his wife Sue opened up The

“We don’t scrimp,” says Mike. “Our food isn’t

“If we’re not open they’ll go elsewhere - and

Coffee House Café Bistro they knew exactly

cheap but not hugely expensive either. It’s not

may then never come back,” he says.

what they wanted it to be.

fancy, just good old British cooking - the food

“I love coffee,” says Mike. “So I wanted a very continental, European-style place with a friendly atmosphere.”

The family run business - managed by their son Sam - is now in its twelfth successful year.

The chatty, informal environment, coupled

we’d like to eat! But if there is something a customer wants and it's not on the menu then we are happy to make it for them.”

Today's Group said; “I was immediately

explains their steady flow of loyal and new

struck by the inviting atmosphere despite

customers.

it being busy. I ordered coffee and a

“A lot of our regular customers come in to see

food has people queuing to come in.

us,” explains Mike. “We take the time to talk

Mike. “At least 70% of our clients are local.

They’ll come in for a coffee and to read the newspaper. They’ll either have a chat with one of us or be happy to sit quietly enjoying the

to them. We’re friendly and make them feel at home - which is important to those who may be lonely. The family appeal of the place is

Mike adds he has one customer who comes in twice a day, seven days a week. “She

taken, they go out and have a walk and come

knows us and we chat,” he said. “If she forgets

back.”

her purse one day it isn’t an issue.”

Mike says the key to their success is not

Customers have three rooms to chose from:

being a tea room. “We wanted to create a

the front room, complete with comfy leather

relaxed, European atmosphere,” said Mike.

chairs and sofas, the middle room equipped

best sellers are the paninis, which, in Mike's

presented and extremely enjoyable. A very well-managed and operated business in a small town that has a huge amount of competition."

one of the reasons we are so successful."

others have their preferred chair. If it’s already

ingredients and is homemade each day. Their

bacon sandwich. Both piping hot, well

huge. It’s what customers want and I believe

peace. One woman comes in every day and

Everything they make has locally produced

Bill Laird, managing director of the

It’s this kind of customer attention that

with great coffee and fresh, home-cooked “We have a huge loyal following,” admits

The bistro is dog friendly and has a license.

with 10 tables or the conservatory, known as the garden room - and in the summer it’s a race for the eight tables outside.

words “are so full they can’t close”. They also

Open seven days a week 9am to 5pm,

serve a full English from 9am to 12pm and

the only time they close is Christmas and

their bacon butties - which contain four

Boxing Day, something Mike thinks is

rashers - are hugely popular and they go

hugely important.

through two kilos of bacon a day.

TAKE STOCK MAGAZINE 21

“This is the closest to scratch you can get, this jelly bouillon lets my flavours really shine�

Mark Sargeant Rocksalt, Folkestone

NEW Jelly Bouillons Product

Case size

Case yield

Vegetable

2 x 800g

2 x 32L

Chicken

2 x 800g

2 x 32L

Beef

2 x 800g

2 x 32L

Your best just got better

Get a free sample at knorrjellybouillon.co.uk Open to UK bona fide caterers and chefs aged 18+. One sample per establishment and per IP address. Limited to 4000 samples. To apply submit your details at www.knorrjellybouillon.co.uk.

Closing date for receipt of applications is 23.59GMT on 31 December 2015 or when samples run out. See www.ufs.com/knorrjellybouillontermsfor full terms and conditions.

FEATURE

A Natural

Stock

Fragrant Beef Broth

by Paul Hawkins business development chef Serves 4

Ingredients Lemongrass 1 stick, bruised Star anise 1 Clove garlic 1 thinly sliced Small red chilli 1 sliced Lime leaf 1

Stocks are an essential and important part of a busy kitchen. But with chefs demanding a clean and natural flavour, stocks are changing from the traditional cube or powder to forms that allow better flavour delivery and integration into the recipe.

“I want my stock to be as close to scratch

category manager for KNORR. “Chefs have

as possible,” says Mark Sargeant, chef

told us the taste is better than the powdered

and restaurateur. “The new KNORR

bouillons they’ve used and that it’s versatile

Professional Jelly Bouillon looks the same as

and easy to use, and much closer to stock

if I had made my own stock from scratch. It

made from scratch than pastes and powders.

dissolves quickly and easily, with no lumps,

They say that the stock dissolves really

and the aroma and flavour are great.”

quickly and the flavour is less salty than other products they’ve used. They also liked

Ginger thumb size piece, grated Small onion 1 diced Bok choi 1 sliced Packed baby corn 1 sliced Fillet steak 1 thinly sliced Small packed rice noodles 1 cooked and drained KNORR beef jelly bouillon 1 ltr Fish sauce 1 tsp Lime 1 Thai basil 1 tbsp chopped

Method n Bring the bouillon, lime leaf, ginger, lemongrass, chilli, star anise and garlic to the boil and simmer for 30mins

n Strain into a clean pan, add the

The perfect base for soups, sauces,

the jelly format, and felt the new bouillon

casseroles and stews, the jelly bouillon is

was smoother with a cleaner flavour.”

vegetables and simmer for further

meets the Department of Health UK 2017

KNORR trialled the product on 95

sauce and Thai basil

salt targets for stocks. Available in beef,

chefs and 78% rated the taste as very

chicken and vegetable (ideal for vegans

good or excellent. KNORR Professional

too) it was a huge hit at The Restaurant

Jelly Bouillon is available from all major

Show last October.

distributors, wholesalers and cash and

gluten free, contains no added MSG and

carries.

“We’ve had some very positive feedback so far from chefs,” says Charlotta Oldham,

10mins or until soft then add in the fish

To serve n Divide the cooked noodles and sliced beef between 4 serving bowls then ladle over the hot broth and serve with a wedge of lime

TAKE STOCK MAGAZINE 23

RESPONSIBLE COFFEE. IT’S OUR BUSINESS. Make It Yours Our business is about more than just responsible coffee farming.

Our business is about reducing the environmental impact of our products.

At NESCAFÉ®, we do things differently. We’re developing better farming practices, using our local coffee factories and creating objectives for every part of our business - from plantlet, to production, to distribution, to the cup in a customer’s hand.

We’re making our coffee more responsible and embracing our social responsibility.

We are proud to be part of it, are you?

For more information visit www.nescafe.com

It all starts with a

® Reg. Trademark of Société des Produits Nestlé S.A. Subject to availability.

Feed Your Eyes is a successful and popular feature

But, before we look forward to the exciting year

in Take Stock, and during 2014 the creative entries

ahead, we want to take this opportunity to thank our

continued to dazzle and impress us.

dedicated and loyal Twitter followers. And by way of our

This year we are looking forward to receiving even more of your tantalizing dishes at #FeedYourEyes.

appreciation, we thought we’d give last year’s winners a roll of honour to salute their amazing achievements.

Well done everyone!

Starters

Mains

Desserts

@OssoAlly

@ Highcliffgril

@robkennedy0

Beetroot & goat’s cheese

Venison, quinoa, & butternut

New Eton mess

mousse

squash

@parkersarms

@SteveChefB

@yusuflovett

Dessert of chestnuts

Lobster, crab, tomato & lemon

Venision haunch, ragu and carrot

@Geri1984

@BenHandleyChef

@RobinMcC123

Pistachio cake

Scotch quail eggs

Lamb and peas

@ChefHeslip

@mitrapalash

@dean_chef

Chocolate plate.

Pork belly vindaloo

Sunday roast

@the_lordclyde

@JoechefBartlettl

@ChefTomMackins

Bitter chocolate and orange

Wood pigeon salad

Pork three ways

@Bexxmrondeau

@KarlMartinChef

@EdChef1

Hazelnut & Banana

Smoked cheese

Pig Bell & Lobster

Millefeuille

Send your photo to us on Twitter @TakeStockMag with #FeedYourEyes.

TAKE STOCK MAGAZINE 25

ef Carway - ch way @Chef_ Connor Car aised Br ich rw Wine bar, No at The Last , lemon and jam, tomato izo or ch s, octopu rocket mayo

enses ast4thes shaw @fe s, am R k e Sense Mar st for th ef r at Fea corned be : sh ha chef/owne ire - Campf egg, re l's hi ai rs qu te , potato Glouces l', smoked onion 'foi embers, pickles

26 TAKE STOCK MAGAZINE

George Dack @Chef Dack - chef at The Last Wine Bar, Nor wich - Carpaccio of venison loin with par snip, picked baby shallots smoked bee troot

Neil Ferg uson @ne ilfergie sous chef Killarney at Park Hot el, Irelan d - Salm watercre on pâté, ss purée, samphire, quince jelly

Lee Coa tes @co atesah at The olic - h Walton ead che Hotel, f Notting pigeon, ham roast a Wood rtichoke horsera , merlot dish fo reductio am n,

Grant Mac Nicol @V8 chef - he ad chef at Rufflets Country H ouse Hotel , St And Scottish hi rews ghland ve nison, beet root textur fondant, pu es, rple brocco li, game ju s

f - executive che @robkennedy0 Rob Kennedy ndhurst Sa y, em ad Ac litary at the Royal Mi ge and onion n lunch with sa - Roast chicke con and ba stuffing, beets

Jonny Mills @jonny hmills - head chef at The Ebrington Arms, War wick - Cod, seared squid, puy lentils, salt ed baked beetroot and Jerusalem artichoke

Adam Stanley @ajkstanley - sous chef at Peckforton Castle, Cheshire - Chocolate,

mousse, hazelnut comet, Malibu gel, nevardo

powder

ssteak Franks steakhouse @Frank erry marshmallow, awb Str pton ham Nort sorbet, strawberry gel lemon curd, strawberry

Byron Frank lin @bfrankli n83 - sous chef at Clare C ollege, Cam bridge - Bl ackberry, lemon, yoghur t dessert

e1 - chef at s @chef_luk Luke Daniel let h - Pork fil l, Scarboroug Weston Hote and rib

Jan Bre tschneid er @janb chef at retschne Langshot ide - so t Mano us glazed r, Surre duck, ca y - Fenne rrots, a l nise fla vours

Wesley Watts @wezwatts - head chef at The Post Box, Perth - Strawberry and vanilla Arctic roll

ris86 - head pastry Chris Turnbull @chefch burgh - New comice Edin hin, Kitc The at chef lemon and thyme e, pear & caramel millefuill lemon confit and b ycom hone ice cream and

TAKE STOCK MAGAZINE 27

The Winners Connor Carway @Chef_Carway

Chef at The Last Wine Bar & Restaurant, Norwich Braised octopus, chorizo jam, tomato, lemon and rocket mayo

Winner MAINS

Jonny Mills @jonnyhmills

Head chef at The Ebrington Arms, Chipping Campden - Cod, seared squid, puy lentils, salted baked beetroot and Jerusalem artichoke

Byron Franklin @bfranklin83

Sous chef at Clare College, Cambridge - Blackberry, lemon, yoghurt dessert

28 TAKE STOCK MAGAZINE

Winner

STARTERS

Winner

DESSERTS

Welcome to 2015! And a whole new year to indulge in some perfect patisserie.

Along with our sponsors Tate and Lyle, we’ll be keeping you up to date on all the trends, recipes and ideas that will keep your customers, and profits, sweet. Please let us know anything you’d like to see featured...after all, doesn’t everyone deserve to be indulged with a little slice of heaven…?

Enjoy!

SPONSORED BY

TAKE STOCK MAGAZINE 29

Perfect Pancakes

On February 17th frying pans in every kitchen will be flippin' busy in celebration of Shrove Tuesday, or, as it’s now better known, Pancake Day.

B

ut whether you have a high-energy fruit pancake for breakfast, a savoury one for lunch, a novelty animal shape for the kids or a good old traditional one served with lemon and sugar for

dessert, this delicious batter-based treat is still as popular as ever.

Here, two chefs share with Take Stock their take on the perfect pancake.

30 TAKE STOCK MAGAZINE

PATISSERIE

Rapids Pancake Landscape with Lyle's Golden Syrup

by Andrew Stellitano for Tate & Lyle Makes 2

Ingredients Plain flour 90g Tate & Lyle caster sugar 5g Maldon sea salt pinch Milk 145g Large egg 1 Water 75g Butter 10g melted Lyle’s Golden Syrup to taste Strawberries, blackberries, raspberries to

Method

upside down in it

n Make the crêpe pancake mix. Warm up

n Break up small pieces of pancake and

the butter in a frying pan

scatter among the fruit ‘rocks’. Choose a

n Make up a series of large, thin pancakes

large piece of baked pancake with a fold in it

n Drape each pancake over a foil shape (can be any shape, the more varied the better) and place on baking tray in a

decorate

pre-heated oven at 100° for an hour, until

Blue food colouring few drops (optional)

the pancake is stiff

Yoghurt 2 tbsp

n Make a pool of yoghurt on the plate. Trim

and balance on the edge of the plate to form a small waterfall

n Mix the golden syrup with a little water (optional) and a few drops of food colouring then pour down the pancake waterfall and serve

the tops off strawberries and place the fruit

Coconut Pancakes with compressed Pineapple, Malibu Syrup & Coconut Ice Cream

by Lee Coates, head chef at The Walton Hotel, Nottingham

Star anise 1

trying not to stir as this will cause the sugars

Makes 20 small pancakes

Pineapple 1

to crystallise

Serves 4

Lemon balm to garnish

Ingredients Plain flour 200g Caster sugar 100g Coconut milk 200g Eggs 2

n Cook the pancakes to your liking and thinly slice the compressed pineapple

Method n Mix together the flour, caster sugar, coconut milk, eggs and splash of Malibu

To serve n Stack five pancakes with layers of

to form a batter

compressed pineapple in between. Grill the

n Slice half of the pineapple and compress

remaining pineapple with some lemon balm

it in a vac pack until translucent

and add next to pancakes. Pour the syrup

Sugar 50g

n Place the sugar, water, Malibu (35ml) and

over and sprinkle some dessicated coconut.

Water 50g

star anise in a small pan and heat to dissolve

Serve with a good dollop of coconut ice

Malibu 35ml

the sugar and reduce until nice and sticky,

cream, and finish with dessicated coconut

Malibu splash Desiccated coconut to garnish (optional)

TAKE STOCK MAGAZINE 31

K STOC ME NOW!

The nation’s favourite golden syrup* established for over 130 years, delivering delicious pancakes every time. *Symphony IRI 52 w/e 11th Oct 2014

For more recipes and all our range visit www.sugarandsyrup.com

Taste of Romance

PATISSERIE

On 14th February romance will be filling the air. This is a busy and lucrative calendar date for caterers, and we all know that the best way to a person’s heart is through their tummy - and everybody’s tummy loves a yummy

So, make sure your tasty treats are oozing with seductive flavours and passionate tangs to get your customers mouths watering, their hearts beating and your cash tills ringing!

White Chocolate Ganache with Raspberry and Prosecco Sorbet

by Peter Clifford, head chef and author, Dublin Serves 8

GANACHE

Ingredients Gelatine 4g (about 1.5 leaves) Cream 300ml Water 50ml Glucose syrup 12g Agar-agar 1.5g White chocolate 250g melted

Method n Soak the gelatine leaves in cold water and line a 4cm-deep kitchen tray with cling film

n Place the cream, water and glucose in a pot and bring gently to the boil. Add the agar-agar, whisking constantly, and boil for at least 2 minutes

n Squeeze out the gelatine to remove excess water and then whisk into the cream mixture until fully dissolved. Add into the melted chocolate, whisking until

SORBET

n Once cooled, mix with the raspberry

Ingredients

purée and lemon juice, slowly stirring in the

Water 120ml Caster sugar 80g Raspberry purée 500g Lemon 1 juice Prosecco 500ml

fully incorporated

Method

n Pour mixture into the tray, let it cool

n Bring the water and sugar to a gentle

for 30 minutes at room temperature and then refrigerate for 4 hours or until set

boil for 7 minutes to create a syrup

Prosecco

n Chill and place in an ice cream machine until frozen, or place in the freezer for about 2 hours, whisking it every half hour until frozen

To serve n Slice the ganache to portion size, place on a plate and garnish with a quenelle of the sorbet

TAKE STOCK MAGAZINE 33

For some young Hondurans, gangs are a constant threat.

At Kenco we want to make a difference. Offering a group of vulnerable young people an alternative by training them as coffee farmers.

Follow their story at coffeevsgangs.com

FEATURE

Coffee vs Gangs Kenco has brought the harsh reality of Central American gang culture to life with a series of ground-breaking adverts.

T

he ‘Coffee Vs. Gangs’ programme,

skills they need to become successful

– who drink about 8.6 million cups of Kenco

first aired last August, is part of the

coffee entrepreneurs and forge a secure,

a day – have a responsibility towards the

Coffee Made Happy programme

crime-free future.

communities that our coffee comes from.

from Mondelēz International. It tells the grim story of what life in Honduras is like for some young men on the brink of joining or becoming embroiled in gang warfare.

Honduras is the top coffee producer in Central America and the seventh largest in the world. It produced 3.8 million 60kg bags of coffee this season and the country has

The Coffee Vs Gangs Pilot Project will offer an end-to-end programme from lodging, to food, to business skills, following individual stories along the way and creating true brand transparency and a step towards real

Reflecting the real-life struggles that these

110,000 registered coffee producers, with

men face on a daily basis, through a mixture

92 per cent considered small producers.

of live action and animation via the medium

Between them they generate more than

of tattoos, the advert finishes with the young

1 million jobs during the picking season –

“This has been, and will continue to be, an

man choosing the right path - not the wrong

creating employment for more than 12.5 per

extremely exciting and potentially life-

one as predicted - and instead of heading

cent of the Honduran population.

changing project. The advert has a completely

for a life of crime and violence he joins on the Coffee vs Gangs project.

The 11-month training programme, delivered alongside FUNDES and Sogimex, is part

Set up by Kenco, the project gives young

of Coffee Made Happy, a global $200

people in Honduras the opportunity to train

million Mondelēz International project that

as coffee farmers - the belief being that if

aims to help 1 million coffee smallholder

you care for the people who care for the

farmers become successful entrepreneurs.

bean, you get quality coffee. Kenco aims

The programme already works with 16,500

to work with people from the inner city

farmers in Honduras.

and coffee-making communities who, as portrayed in the advert, may be at risk of falling into crime. They equip them with the

“Mondelēz International is a big player in coffee and collectively we and our consumers

sustainability,” says Emad Nadim, brand manager at Kenco.

new look and feel to what people are used to from Kenco, but it embodies the seriousness of life in Honduras. I strongly believe this Kenco ad has pushed the boundaries of coffee advertising and brand transparency, above the norm of smiling people holding steaming cups of coffee."

You can follow the stories of all involved in this ground-breaking project at www.coffeevsgangs.com

TAKE STOCK MAGAZINE 35

PERFECT PUB *** ILLUSTRATOR DOCUMENT RASTER EFFECT SETTING ARE SET TO 300DPI. WHEN SCALING THE LOGO, CARE SHOULD BE TAKEN WITH THE SHADOW BLURS. PLEASE REFER TO THE MASTER PHOTOSHOP DOCUMENT WHERE POSSIBLE. ***

client project job no file name

date Intersnack production Penn State proof ITS 706 Penn State Master colour Logo.ai dimensions design approval

10:11:2011 Rupert Snell 1 198 x 158mm

artwork approval

colour spec 2738c 000c 000c 000c

pantone

m y k

pantone

pantone

pantone

pantone

pantone

pantone

pantone

000c 000c 000c 000c

FINAL approval

Your One Stop Snacking Solution to Maximise Sales check all visual aspects including images colour spec quality etc.

check all cutter/bleed aspects including separations and DCS files etc.

final check (usually account manager or director) for all copy & final visual overview

lyndean house farm yard windsor berkshire UK SL4 1QL

t+44 (0)1753 833550

KP Snacks’ SnacKPartners: Perfect Pub is a category driven programme that will see the leading snacks brand work in partnership with pubs, offering a one-stop snacking solution to increase crisps, snacks and nuts sales. Bagged Snacks are worth a massive £2.8billion in annual value sales having experienced +2.3% growth over the last year. It’s an increasingly important category to get right in the on trade channel; consumer research shows that on average 50% of customers look to purchase a bagged snack when visiting a pub or bar. Following extensive research and a series of in-outlet trials, KP Snacks has identified the perfect snacks and merchandising solutions to meet the needs of varying pub types and customers, including its new O’Donnell’s range – delicious hand-cooked, gluten-free crisps.

Matt Collins, Trading Controller Wholesale & Foodservice, KP Snacks

“

“

With over 600 bagged snack products in the market, we know how difficult it can be for licensees to choose what products are right for their customers. With the launch of SnacKPartners Perfect Pub and through our comprehensive range of crisps, nuts and snacks, we can offer a one stop solution to provide the ideal range that will cater perfectly for pubs across the country, whatever their size or location. Within our extensive portfolio we have a real variety of leading household brands to meet all consumer needs and occasions, including favourites such as McCoy’s, Hula Hoops, POM-BEAR and KP Nuts.

Our research has shown that pubs can genuinely benefit from working with us – offering the right range in the right way can make all the difference, which is vital in today’s competitive environment.

Core Range

ght The ri u for Yo e g n a r Premium Niche

O’Donnells Salt & Vinegar

O’Donnells Cheese & Onion

Extended Range

O’Donnells Salted

KP Cashew Nuts

KP Chilli Peanuts

Penn State Pretzels Original Salted

6 lines

Penn State Pretzels Sour Cream & Chive

Traditional

McCoy’s Cheddar & Onion

KP Salted Peanuts

McCoy’s Salt & Malt Vinegar

Brannigans’ Roast Beef & Mustard

KP Dry Roast Peanuts

McCoy’s Salted

McCoy’s Flame Grilled Steak

McCoy’s Mexican Chilli

McCoy’s Sizzling Prawn

Brannigans’ Smoked Ham & Pickle

KP Pork KP Cashew Big Hoops Scratchings Nuts Salted

7 lines

Big Hoops BBQ

Family

McCoy’s Cheddar & Onion

KP Salted Peanuts

McCoy’s Salt & Malt Vinegar

KP Dry Roast Peanuts

McCoy’s Salted

KP Chilli Peanuts

McCoy’s Flame Grilled Steak

Penn State KP Salt & Penn State Vinegar Pretzels Pretzels Sour Peanuts Original Salted Cream & Chive

McCoy’s Mexican Chilli

McCoy’s Sizzling Prawn

KP Chilli Peanuts

KP Pork Scratchings

9 lines

Big Hoops Salted

KP Salted Peanuts

KP Cashew Nuts

Pom-Bear Original

KP Dry Roast Peanuts

Penn State Penn State Pretzels Pretzels Sour Original Salted Cream & Chive

Skips Prawn Cocktail

er through Available to ohrdolesalers. all good w

“

The Perfect Pub initiative from KP SnacKPartners has been great. Not only did they find the perfect range for my pub, they helped me merchandise my products in the best way possible. In the first four weeks, our sales increased significantly.

“

Big Hoops BBQ

KP SnacKPartners’ support has given my pub the boost it needed. Thank you!

Becky Eames

Manager of The Vine Inn Pub, Hillingdon

Ernie Welch

Manager of The Old Star Pub - Winsford

To find out more about the

“

“

Having worked with KP Snacks, I can honestly say that their help, support, and determination to better my own business has been fantastic. KP Snacks has my pub’s best interests at heart and I really am grateful to them for this. I hope to continue this partnership long into the future.

Perfect Pub initiative contact licensedenquiries@kpsnacks.com

Welcome to Take Stock’s Drinks section - dedicated to all that’s new and interesting in the On-Trade.

This issue we’re looking at predictions for Europe’s 2014 wines, the burgeoning interest in low and zero alcohol beers and ciders, and as everyone’s recovering from Christmas, bottled water.

Coming up is a look at Southern Hemisphere wines, champagne and lots more. Let us know what you’d like to read about in coming issues at

ot@takestockmagazine.com We hope you enjoy the read...

A Taste Revolution

Demand for low and non-alcoholic beers and ciders is growing, with Mintel reporting that one in seven drinkers bought a non-alcoholic beer in 2013.

K

ey reasons for this developing trend are lifestyle driven - people trying to reduce their alcohol consumption,

improve diet, drink-driving and the search for something more interesting than soft drinks to have whilst visiting the pub or dining out.

38 TAKE STOCK MAGAZINE

CHEERS

SnacKPartners Helping licensees snap up snack sales

W

ith bagged snacks sales worth an eye watering £2.8 billion and sales up 2.3% in the past

year, it’s vitally important that licensees maximise their sales opportunities.

Recognising this, snack specialist KP has launched SnacKPartners: Perfect Pub. Offering publicans a ‘one stop snacking solution’, the initiative advises licensees on the ideal range to stock, merchandising and sales - whatever their business size or location. With 50% of

tasteless, kickless and expensive, brewers

Market it right

and producers have worked hard to deliver

Bavaria’s feedback found that when you

bagged snack per visit - this is an initiative

products that appeal to those looking for a

or your staff are describing a beer with no

low or lower alcohol experience. There are

alcohol, most customers would prefer the use

now more and more brews that both taste

of the term ‘Alcohol Free’ rather than ‘Non-

and look good. This can clearly be seen in

Alcoholic’ - so get your sales patter right.

Historically perceived by many drinkers as

pub and bar goers buying at least one well worth investigating!

Get more details by emailing licensedenquiries@kpsnacks.com

recently launched products such as Bavaria 0.0% beer, Fosters Radler and Heineken’s

Even more important is visibility. When asked,

Bulmers Cider - where their Five Fruit Harvest

a staggering 69% of consumers admit they

and Indian Summer options are both at 2.8%.

actively look for alcohol-free beer in a pub,

And that hard work has been recognised in

bar or restaurant. Worryingly, having seen

on-trade sales, where, for instance, Becks

that figure, 81% of drinkers do not think there

Blue has seen sales grow by 11.7% during

are enough alcohol-free beer options in on-

2013/14, making it the most popular alcohol-

trade establishments.

free beer (CGA Index).

There are now so many great low and alcohol So, with consumer demand and interest

free options - it is definitely worthwhile having

growing in this lucrative market, it’s essential

them clearly and prominently publicised!

Spirit’s sales are on the up, but there’s more to be done!

CGA Strategy have conducted a survey into spirit’s drinkers habits and expectations - highlighting a growth opportunity for the on-trade.

you both stock up and present your alcohol free options effectively.

According to their findings, spirit sales have gone up 2.8% in restaurants and 0.7% in food-orientated pubs in the

Boost sales

past year, with spirits drinkers also going out to pubs more often than non-spirits drinkers. The survey also highlighted that

Each drink on your bar menu needs exposure to raise awareness and boost

the key period for spirits consumption is

sales - but doing the right thing is key. Consumer research conducted for

between 7 and 9pm - a time slot three

Bavaria makes interesting reading:

times more popular than 5 to 7pm.

20% of drinkers wanted staff to introduce them to 0.0% beers

This latter finding points to a major

45% wanted more on-premises visibility for low alcohol options

opportunity, with CGA recommending licensees educate after-work drinkers that the ABV value of a premium spirit

76% would like to have a wider stock range

and mixer is comparable to the more

33% would like more beer info on drinks lists

wine - so there’s no need to wait till later

And, finally, 41% of customers wanted more promotions

popular post-work choice of beer and in the evening to order a favourite spirit. www.cgastrategy.co.uk TAKE STOCK MAGAZINE 39

Wine Report Across the globe, winemakers are preciously guarding the results of their 2014 efforts. Has it been a good year – one to be talked about with awe in years to come – or one that’s best consigned to the wine spittoons of history?

Here’s Take Stock’s guide to what’s being said about 2014’s wines from the main European producing countries….

France: For much of the year, France has suffered with dreadful wine growing weather. Too wet when it should be dry. Too dry when it should be wet and a general lack of sunshine that has hampered grape ripening. However, what was looking like a total disaster was partly saved by sunshine and heat in September – not a moment too soon for embattled growers.

PLB’s wine expert Karen Hardwick says 2014 will see some fabulous wines from Burgundy - but at a price! Three years of poor yields means cellar stocks are low, so there’s not going to be enough to go around. This lack of supply has, in turn, put pressure on regions like The

40 TAKE STOCK MAGAZINE

Languedoc, where prices are expected to rise by 20% on whites, and 10% with reds and rosés.

Karen’s hot tip therefore is to look further south - especially for wines from the South West, Bergerac and Ventoux - including her Chateau Eyssards from Bergerac. Picpoul - meaning ‘lip stinger’ is also set to continue to be in demand.

She also says there could be a real opportunity with wine from the Loire, where they suffered less from the poor weather. Many growers are reporting both excellent yields and quality – making them perfectly placed to satisfy the ever increasing demand for quality Muscadets and Sauvignon de Touraine.

leading to some regions not finishing harvest until mid-November.

For Rioja and Tempranillo wine lovers this is bad news, with the whole production area suffering from particularly wet weather – and all the fungal problems that brings.

According to Karen, we can expect prices to be 5 - 10% higher than last year.

Despite all this hard work, many growers are reporting yields up on 2013 and grapes with good sugars and acidity. Look for some super wines from Toro, Monsat and Priorat regions, and there should be no problem in sourcing the Godello and Bobal wines that seem to be gaining more and more UK fans.

And Karen’s top tips? Look out for some great value wines from Verdejo (Rueda) and Mencia (Bierzo) including her Protos

of October, but just as this got underway, the rain returned, with selective harvesting around the clock being the order of the day.

It’s not all doom and gloom though. As with much of the rest of Europe yields are down especially reds, but, because of the selective harvesting of the best grapes, there are confident predictions of some outstandingly good QbA and Kabinett quality Rieslings.

Great news for the On-trade where the accelerating popularity of German wines continues.

Italy: Helped by geography, Italian producers have either done well, or struggled.

Southern vineyards had a good year, with yields and quality reported as good. Look out for some really competitively priced wines from Sicily and the Puglia and Campania

Verdejo.

regions of mainland Italy – top tips being

Portugal:

Northern production areas have fared the

The Douro is Portugal’s most important wine region and a downpour on 3rd July caused a lot of damage. However, once the mess had been cleared up, wine-growing weather improved and picking in the hugely important Douro Superior region was in full swing before the end of August and across the rest of Portugal by mid-September.

Because of the variable weather, 2014 will see better quality wines from Central Portugal where Alentejo producers are happy; limited supplies from Dão (too cool and wet) and some absolutely fabulous wines from producers in the Douro Superior.

Fiano, Greco and Falanghina from the latter.

same as much of the rest of Europe – rain, cold and rot. Volumes are down over 10% from 2013, so expect favourite wines from Trentino (Pinot Grigio/Pinot Noir), Piedmont (Barberra/ Dolcetto/Nebbiolo) and Tuscan Chianti’s to be more expensive across the board.

Austria: Finally to Austria where their most important white wine grape – Grüner Veltliner should have given them an advantage due to it’s resistance to rot. Well, it did, but at the cost of reduced yields. Still, some comfort when compared with Riesling producers – many of

Germany:

whom suffered with bunch rot.

Throughout the year, climate change

Expect prices to be appreciably higher than

has been the subject on German wine growers lips, with hail, rain and cold being compounded by infestations of fruit flies in southern German regions such as Baden and Pfalz - areas normally unaffected.

According to Reh Kendermann - producers of top selling German brand Black Tower, 2014 has been a turbo-vintage. As with

Wonderful Wines

a 14% belter from South West France

September sun, rain returned in October –

Mosel area started at the very beginning

from Loire Properties 13%

as they were feeling more cheerful after

and 2013 vintages. Harvesting in the key

Karen's

Fresh , delicious and 13%!

throughout the summer, and then, just

predicting yields up on the poor 2012

Bergerac Merlot Cabernet Franc

Wineries had to battle against mildew

respite to growers and many growers were

Sauvignon Vin de Pays Le Anges

Once again weather has had a real impact.

France, September sunshine brought some

Spanish Verdejo

Spain:

last year, but take heart from predictions that 2014 vintages will be fresh and fruity – making for a great drinking experience.

So, a difficult year which will see prices rising.

However, with some exceptional wines also being promised, there will always be something to take the pain away!

TAKE STOCK MAGAZINE 41

Mix up some

Mocktails

January is a popular time for detox and diets. But while customers cut back on their booze intake - or some knock it on the head completely - that doesn’t mean that your bar profits should suffer.

A good way to continue attracting trade is to serve some tee-total tipples. Take Stock has asked some mixologists to shake up some mouth-watering mocktails to keep your customers in the party mood‌. minus the hangover!

Virgin Margarita

by Ian Wilson and Jenni Webster from The Brink in Liverpool

Passion by the Coast

Serves 1

by Alan Walker from Ducks in Aberlady

Ingredients White sugar 2 tsp Slimline tonic water 150ml

Serves 1

Lime 1 sliced

Ingredients

Lemon 1 juice

Cranberry juice 100ml

Salt enough to rub around rim of glass

Orange juice 200ml

Elderflower cordial 15ml Orange juice 100ml

Method

Ice

Method n Pour the cranberry juice into a milk bottle and fill with ice

42 TAKE STOCK MAGAZINE

n Blend the sugar and orange juice in a n Mix the elderflower with the orange

blender and top with tonic

juice then pour slowly onto the ice

n Cover the glass rim with lime and

n This allows the drinks to separate and

salt, pour in drink and garnish with lime

gives the layered effect

and lemon

CHEERS

Nojito

by Ian Wilson and Jenni Webster from The Brink in Liverpool Serves 1

Ingredients Brown sugar 3 tsp Limes 2 juice Mint few sprigs Traditional lemonade or San Pellegrino 330ml Ice

Method n Blend the sugar, most of the lemonade and ice (in a blender or stirred with crushed ice) and pour into the glass

n Top up with remaining lemonade and garnish with sliced limes and mint sprigs

Shampagne Cocktail

by Ian Wilson and Jenni Webster from The Brink in Liverpool Serves 1

Ingredients

Method

Elderflower cordial 15ml

n Blend in blender with lots of ice

Limes 2 juiced Orange blossom 2 drops Sparkling water or lemonade 200ml Strawberry 1 Ice

n Top with sparkling water or lemonade.

Alternative use fentimans pink lemonade for Rose Shampagne

n Pour into a champagne flute and garnish with strawberry

Passion Punch

by Ian Wilson and Jenni Webster from The Brink in Liverpool Serves 1

Ingredients

Passionfruit syrup 15ml Fresh passion fruit 1 Lemon 1 juice Pineapple juice 220ml

Method n Blend the syrup, juices and ice and pour into glass

n Garnish with a slice of orange and squeeze of passion fruit (including seeds)

Orange juice 100ml Orange slices Ice TAKE STOCK MAGAZINE 43

Welcome

to the BLUESTONE SPRING range of water, uniquely bottled for, and only available to Today’s.

Our source is found in an area of outstanding natural beauty, within a small range of hills above the rural village of Churchstoke, located in the sparsely populated borderland between England and Wales. Geologically the area is ideal for the formation of spring waters.

CHEERS

Wonderful

Water

Water is not just an ideal thirst quencher, it’s a healthy drink option and profit generator too! The £1.38bn UK bottled water category has grown 6% year on year, and analysts predict a further increase of 8% in the next three years.

C

alorie-free and an essential for a

With consumers going out less, trends

experience,” adds Simon Oldham. “When

healthy body, it’s an ever popular

show that when they do they are spending

consumers are served bottled water from

tipple - and one to encourage

more and tend to capitalise on being out

Highland Spring Group they know that it is

your customers to order, not just now,

for a “treat”. On-trade establishments

reaching them exactly as nature intended

but throughout the year.

can make the most of this move towards

from our carefully managed natural

premiumisation by stocking well-known

sources.”

“Bottled water is now one of the leading growth categories in soft drinks, including in the on-trade,” says Simon Oldham, sales and marketing director of the Highland Spring Group. “While still water holds the lion’s share of the total bottled water market, sparkling accounts for a bigger proportion in the on-trade as people view it as something a little bit special on a night out. It provides outlets with an effective way to boost sales per customer by offering water as a ‘spacer’ to be consumed between alcoholic drinks.”

brands that consumers instantly recognise and trust. They can also drive revenue by offering sparkling water mocktails - catering for customers who want both the healthy option and something more sophisticated than ‘ice and a slice’.

Health benefits The post-festive period when customers are looking for ways to get healthier is a great time to promote the benefits of drinking

How to serve

water to consumers. “As the only product

“We would always recommend serving

and no additives, naturally sourced bottled

bottled water with food - it’s about making

water is currently benefitting from the

water a premium part of the dining

healthy living trend,” adds Simon.

with no calories, no sugar, no preservatives

TAKE STOCK MAGAZINE 45

Big bucks advertising Also tapping into the water market is Coca-Cola Enterprises (CCE) with its newly launched Glacéau smartwater. Made from British spring water, it is vapour distilled before having a blend of magnesium, calcium and potassium compounds added, the electrolytes result in a drink that has a distinctively crisp, clean and fresh taste.

Aimed at consumers looking for a healthier drink option - especially young professionals - CCE have backed the launch with print and TV advertising, social media activity and an OOH campaign covering over 4500 sites, including some of the most iconic sites in the UK. Nick Canney, VP sales & marketing at CocaCola Enterprises, said: “Bottled water is a key growth sector for our customers…Glacéau has become the number one premium water in the US and we hope to build on that here in GB. Glacéau smartwater is part of our ongoing programme of innovation...offering our customers further opportunities to capitalise on the growing bottled water category and... providing retailers with a choice of drinks that suit their customers’ lifestyle.”

Winter Sparkle

The Refresher

A delicious mocktail bursting with fruity

A fresh, classy mocktail perfect for festive

flavours and a subtle sharpness of lime

Ingredients

Ingredients

Belvoir Raspberry and Rose cordial 25ml

Bottlegreen Ginger & Lemongrass

Lime 1 wedge

cordial 25ml

Raspberries 3

Cucumber 5 slices

Highland Spring sparkling water

Highland Spring sparkling water

Method

Method

n Fill a tall glass with cubed ice

n Fill a tall glass with cubed ice, adding

n Squeeze a fresh lime wedge over the

cucumber slices throughout

ice and drop in the glass

n Then add Bottlegreen Ginger

n Add Belvoir Raspberry and Rose cordial.

& Lemongrass cordial. Top up with

Top up with Highland Spring sparkling water. Garnish with fresh raspberries 46 TAKE STOCK MAGAZINE

celebrations

Highland Spring sparkling water

BUSINESS BOOSTER

Get

Social The new year is a prime time to refocus and re-evaluate your business, and the one area that should be top of your list is social media. It doesn't matter if you’re a corner café, a busy pub or top class restaurant, you should be posting and tweeting regularly.

Whether you’re a Twitter expert or a Facebook novice, Take Stock is here to help you get social.

S

ocial media is an invaluable and important tool for your business. Not only does it build brand awareness,

but it enables you to engage directly with regular and new customers. What’s more, the research suggests that it’s only going to get more popular. According to Ofcom, 60% of social media users visit sites daily, and e-marketer predicts that this year 50% of all adults with a mobile device will access social media whilst out and about. And consumer research by Allegra Foodservice shows that social media is having a much higher influence on consumers’ choice of where to eat with 40% of those surveyed saying a restaurant’s tweets and posts were what persuaded them to choose that establishment.

T

Get tweeting

witter gives you 140 characters per post. It takes minutes to set up - all you need is to create an

account with an email and password, pick an available twitter name and upload a profile picture and cover photo. Follow accounts relevant to you and build up your followers. You can post videos and pictures as well.

TAKE STOCK MAGAZINE 47

KITCHEN KING CATERING SOLUTIONS...

Today’s Kitchen King range has long reigned supreme over cleanliness and hygiene in the commercial kitchen and throughout the public areas of hotels, cafes and restaurants. Call 0844 247 0700 for information or visit www.todays.co.uk

Only available from your Today’s wholesaler 48 TAKE STOCK MAGAZINE

BUSINESS BOOSTER

Set a strategy Social media is all about engaging, contributing and sharing. Set firm goals about what you want to say, who you want to target, how often you want to post and ultimately what you want to achieve. For example, if you want to boost sales in quiet periods, set posts the day before and again on the day that advertise two for one meals or happy hour at the bar. If you want customer interaction, start a conversation openly asking for feedback and include a hashtag to help your followers join in.

offers, or embedded booking apps that allow ‘one click’ reservations. But most of all it’s about keeping the conversation open between you and your customers.”

• Make sure your content is relevant

Budget for it When deciding on and budgeting for your advertising, PR and other promotional activity, you need to cost in social media – primarily a time cost for tweeting, updating your Facebook page and your Pinterest or Instagram (both great for posting pictures of scrummy meals). You may also want to

Social media never sleeps You need to decide who will manage your social media and make sure it’s regularly updated. Your sites have to be active 24/7 and you need to respond within a suitable time frame - positive or negative. If it’s too much for you or an employee, or just sounds plain scary, you can go on a training course to get your ‘social’ head on or use a specialised agency so you don’t have to worry about it. “Social media is another tool in your box of promotional tricks,” explains Vicky McNeill, social media expert at the fabl, a content marketing agency. “Look at how your competitors are using social media. Talk to customers about how they like to use it – for

Top Tips

consider promoting your posts or advertising on social channels - this can be cost effective and highly targeted to your audience.

Proven to work Cucumber Catering in Kent, puts a lot of its success down to social media marketing, in

• Don’t shy away from negative feedback - engage with the poster, and if you can, take the conversation out of the public sphere • Be succinct, friendly and conversational • Shorten links using bitly or other tools - it saves space and looks neater. Bitly also allows you to track engagement • Mix written content with videos and photos • Retweet and share other’s content, interact and respond to tweets that interest you • Ask questions and seek input from your customers • Be timely – be ahead for Valentine's,

particular on Facebook. Managed by IMM

Easter and other special occasions

UK a social media agency, they have seen

• Post opening times and promotions,

their ‘likes’ increase by 300% in just two years. Kajal Menta, account manager at IMM UK gives the following advice. “The first thing to realise is that it doesn’t happen overnight.

It needs to be worked on frequently and be

invitations to events and run competitions • Encourage people to ‘check in’ at your establishment

genuinely interesting. Integrate Facebook with Twitter and you’ll be surprised how it grows.”

reservations, to find opening times or special

O

Facebook friendly

ver 1 billion active global users share 2.5 billion pieces of content daily on

Facebook. Your business can be part of these conversations and leverage the most powerful form of word of mouth marketing: recommendations from friends. You need to set up a business page by opening an account and then invite people to ‘like’ your page, then request and add friends, keeping them up to date with regular posts.

Social strategy • Quick response expected - Lithium Technologies found that 53% of users that tweeted a brand expected a response within the hour • Nighttime is best to earn a retweet TrackMaven found between 10pm-11pm is most likely time you’ll get re-tweeted • Facebook Friday – Adobe found this is the best day for engagement TAKE STOCK MAGAZINE 49

Congratulations

Your business is rated 5/Very good

Gaining a 5 rating is vital to your business and good hygiene is vital to its health. You work incredibly hard but you know all too well that one bad review or unhappy customer can ruin your reputation and undo all that hard work. Food Hygiene Rating is one way you can show your customers just how highly rated you are, and remember, your customers check these ratings BEFORE they book.

The good news is that good hygiene is easy with Business Solutions. Cif is a complete range of professionally formulated products for every area from chopping boards to greasy floors. All designed to help you focus on what is most important – your reputation.

Display your 5 with pride

Cif is a registered trademark of Unilever

FEATURE

A Fresh Start The madness of Christmas is over. Spring is fast approaching. It’s the perfect time to have a good clean and re-assess your cleaning schedule and diary for the year ahead. You’ll be set up for a fresh start, and be able to ensure your premises remain spick and span at all times.

"A

ny organisation preparing and

The schedule needs to cover three

serving food and drink should

groups, broad details of which are:

employ robust cleaning and

hygiene processes as part of its wider food safety policy,’ says Lindsay Childerhouse, Kitchen Care & Cleaning Tools Product Manager, UK & Ireland, Diversey Care. ‘"Effective cleaning and hygiene will help to prevent infections that can lead to guests (and staff) becoming ill. While this duty of care is the primary reason for ensuring the

a) Items that come into contact with food • Worksurfaces and chopping boards • Equipment such as knives • Fridges/Freezers • Equipment with moving parts - mixers; slicers; sous-vide equipment; processors • Sinks and soap dispensers

highest standards of food safety, any illness

• Re-useable cloths and work clothes

breakouts can have serious implications

• Ice machines

for the reputation and brand value of the

b) Frequently touched items

business, as well as leading to expensive legal bills and compensation payments."

• Rubbish bins, brooms, mops • Door handles, taps, switches, controls, cash registers, scales

The Government Food Standards Agency and Environmental Health Officers (EHOs) recommend making a schedule of everything that needs cleaning. This needs to cover how to clean and then disinfect every area of your business and detail the products and equipment used.

EHOs recommend that cleaning be done in three stages: Use a cleaning product to remove

• Can openers • Telephones c) Other Items that need cleaning • Floors, walls, ceilings • Storage areas • Waste areas and drains • Microwaves, ovens, dishwashers, hot-holding and display cabinets • Coffee machines

visible dirt from surfaces and equipment,

• Self-service and staff areas

and rinse.

And don’t forget your schedule needs

Then disinfect, using the correct dilution

to state:

and contact time for the disinfectant.

• How you clean the items

Remember, chemical disinfectants only work if surfaces have been thoroughly cleaned first to remove grease and other dirt.

• What chemicals are used, and how • What equipment is used • How often the items are cleaned

Rinse with fresh clean water.

TAKE STOCK MAGAZINE 51

Choosing your products Quality products give quality results.

SmartDose system being a perfect

In addition, when disinfecting food

example. Whilst often slightly more

preparation surfaces, you must make sure

expensive, you get maximum cleaning

the product used meets the BS EN 1276,

for the minimum dose and the spill proof

or your EHO won’t be happy!

nature of a pump or similar dispenser means the wastage risk is greatly reduced.

Don’t forget to look for products where dosage is easily regulated - Diversey’s

Hand hygiene Using an effective hand disinfectant should be part of you and your staff’s cleaning routine. "The highest possible standards of kitchen cleanliness and food safety always start with effective hand hygiene," adds Lindsay Childerhouse of Diversey Care, who recommends use of a product like their Soft Care Med H5. "People preparing, handling and serving food should clean their hands when moving between tasks, switching between raw ingredients and prepared meals and always after visiting the toilet.."

Don’t forget, too, the range of Sanitising

Top performers General Purpose Cleaners: Diversey’s

Large area cleaner: Mr. Muscle’s 5ltr

Suma Multipurpose D2.3 - a general

Floor Cleaner, Kitchen King’s APC or

purpose glass and floor cleaner and hand

Diversey’s Suma Sprint 200 - ideal for all

dishwash liquid; SC Johnson’s Mr Muscle

interior surfaces with spray-and-wipe or

All Purpose Cleaner and Kitchen King All

bucket cleaning versions

Purpose Cleaner Washroom: Diversey’s TASKI Sani 4in1 - a Cleaner/sanitisers: Diversey’s Suma Bac

daily cleaner, descaler, disinfectant and

D10 - a fragrance-free kitchen cleaner/

deodoriser all in one and Mr Muscle’s

sanitiser that cleans and disinfects all food

750ml Washroom Cleaner. And don’t

preparation surfaces and complies with

forget in-toilet cleaners such as the range

the EN1276 standard

from Duck Professional

52 TAKE STOCK MAGAZINE

Hand Wipes in packs of 200 from Kitchen King.

\

BIG BOYS TOYS

Washing up in a busy commercial or industrial kitchen is hard work.

Scrubbing grill plates, chargrills, fryer baskets and extraction filters laden with burnt-on carbon and grease isn’t anyone’s number one job! Thankfully, help is at hand.

CONQUER THE GRIME! TAKE STOCK MAGAZINE 53

REASONS BUSINESSES

ARE GOING DOWN THE DECARBONISER

ROUTE EFFICIENCY The units work 24/7 so a busy operation can throw all their dirty kit – pots, pans, oven tops, grill plates, gastronomes, char grills and even nightmare objects like air mesh filters and frying baskets into the unit and go home. Next morning it’s a case of taking the cleaned kit out, a quick rinse and hey-presto, the job’s done. No damage; no mess; no-brainer!

STAFF MORALE There’s nothing more soul destroying than scrubbing away at a dirty pan that just doesn’t seem to be getting any cleaner. Having a decarboniser makes everyone happier – including EHOs who love to see one on a busy site, as they

DECARBONISERS ARE THE ANSWER TO A K.P’S PRAYERS, AND SUPPLIERS CLAIM THEY SAVE MONEY TOO.

W

know there is a proper system in place for effective cleaning.

e spoke to Matt Walkey of

in The Cube, Birmingham and a bespoke

FINANCIAL

decarbonising experts Grime

solution for foodservice giant Bakkavor.

Similar to the price of a commercial

Reaper for the lowdown on this

We can always find the best option for a

dishwasher, they start at around £1650

customer!”

and even the most expensive and

kitchen technology.

sophisticated automatic machines HOW DOES IT WORK?

ANY TIPS?

cost less than £3,500. Renting is most

“Basically, a decarboniser is a self contained

“Yes - talk to a specialist,” adds Matt.

popular, where, for between £70 and

unit that uses a combination of detergents

“They’ll advise you on the best option

and water heated to 80/85°C to remove dirt

for your business and tailor a package of

delivered and installed, your staff

and grease from virtually anything you can

machine supply, training, chemical supply

cook in, or on,” says Matt. “The detergent is

and ongoing support that will keep your

HEADING hands etc from the extremely hot water

safe to use and handle, is non corrosive (even

smile as brilliant as your pots and pans!”

to aluminium), is not caustic, and is safe for disposal to the sewerage system.”

WHO CAN USE IT? “Virtually any catering business!” says Matt.

“The smallest units can be plumbed in like a dishwasher and self-fill and empty at the touch of a button. From that base there are different sizes and specifications to suit every client.

So, for instance we’ve supplied machines to Marco Pierre White at his new Black Boy Inn, Banbury, the larger Steakhouse Bar & Grill 54 TAKE STOCK MAGAZINE

£120 a month, you get a machine trained, a set of PPE included to protect and a supply of chemical. All you then COPY

need to do is enjoy the benefits for a month, before re-filling the machine with water and detergent and starting again.

Compared to how much businesses spend on cleaning by hand, a busy kitchen could save over £400 a month.

WWW.GRIMEREAPER.COM 01926 863780

FOOD FOR THOUGHT

And finally...

Where are all

The Chefs Going?

Michelle Mellor, director of Chefs Jobs UK, shares her thoughts and worries about the industry ….

S

pecialising in interim chef employment

mentor and train the younger brigade, order

Whilst we all realise that the number of

for the last 25 years has been the

stock, plan menus, look after the operation

Michelin Star restaurants across the whole

perfect job. I maintain my love of the

on the head chef’s days off and perform

industry is a very small proportion of the

industry by supporting chefs and managers

consistently, executing perfection whilst on

total, the growth of the celebrity chef and the

who need help. But, as a former chef, and

their feet all day in a hot, busy, kitchen.

national interest in these Michelin Star level

being at the receiving end of what chefs and clients need, I see a very worrying side of our industry too.

Chefs are people pleasers and creative. With their reputation on the line, they cannot risk

operators is such an amazing platform for attracting people into the sector.

getting it wrong. Employers must cherish

This level of interest is so very unique to the

“Where are all the chefs going?” is a question

and respect them, and offer a real work-life

industry and chef careers in particular. To have

constantly asked by our clients - and in the

balance. Recognise their contribution to

such high profile ambassadors championing

last 18 months it has become a real issue.

success and pay them for every hour they

this exciting and dynamic profession is, I am

But, to be able to answer my clients, firstly

work.

sure, the envy of many sectors.

we have to ask ourselves in the hospitality

The hospitality industry is growing at a rate

Chefs should be entering the profession

industry: how do we stop talent from leaving

of knots, so we have to ensure that chefs

in their droves, confident they will have

the sector? And what changes have to be

entering the industry are embarking on

a rewarding career for life with a caring

made to ensure new talent can forge a

a career, just like any other demanding

employer of choice, across every type of

rewarding and fulfilling career in the kitchens

profession. A job with straight shifts, decent

hospitality sector.

of the future?

hours, flexibility to job share, two days off a

Let’s take a typical role in a good gastro pub,

week and an appreciation of the skills and

rosette restaurant or a busy hotel, where chances are the sous chef will, in many cases, be working 60 hours minimum a week, split into shifts over five or six days, on a typical

efforts they bring to a business. They are in demand. They can get a job anywhere - especially if they feel they are going to be better appreciated and looked after by

£25K salary per annum.

another employer.

If you calculate this in real terms, the chef is

Every profession knows the importance of

working for £8.00 per hour, often over a split shift so their chances of seeing their family and partner are slim.

Chefs are incredibly skilled professionals who are often working in highly pressured environments, so they cannot afford to have a bad day. At sous chef level, they will be expected to run their own section,

having strong role models for junior staff to aspire to. So, what messages does the industry send out to young people who are keen to enter the profession, when they look further up the career ladder at the sous chef - who’s totally burned out and disillusioned?

Apprenticeships are a great entry in, but the percentage of students continuing with a career as a full time chef is very low. Is it any wonder?

The days of working 60/70 hours in split shifts over a six day week, on an annual salary, have to go. Employers must be different. They need to embrace better working methods, pay structures and hours to attract, and retain, these highly skilled professionals.

The sooner this happens, the better. By adopting this approach, more chefs will stay, and they will feel valued and appreciated.

More importantly, a normal working environment will be created for recruiting and then retaining the creative talent this dynamic and exciting industry of ours needs for the future.

We have to change! www.chefsjobsuk.co.uk TAKE STOCK MAGAZINE 55

75.9% of people asked said that ‘My Coke’* was their preferred Cola variant.† Our research study highlighted that 45% of people who ordered a cola were not servered their favourite one.

So stocking a wider range will mean more happy customers.† 74% of consumers prefer an iconic glass bottle of Coca-Cola when offered at the same price as post-mix or similar.†

Add a slice of fresh lemon to complete the perfect serve

*My Coke includes Coca-Cola, Diet Coke and Coca-Cola Zero Zero. †Source: Evolution Insights Aug 2014. ©2014 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Coca-Cola Zero, the Dynamic Ribbon Device and the Contour Bottle are registered trade marks of The Coca-Cola Company.