MAY/JUNE 2014 - £3.00
YOUR TAKE STOCK MAGAZINE
Wise up on Food Waste Top Tips for your Kid's Menu
We Salute the Great British Sarnie!
Sumptuous Summer Sweets CHAMPIONING INDEPENDENT BRITISH CATERING
HEINZ BEANZ Fridge Pack 1kg The perfect alternative to HEINZ BEANZ 840g
= No waste with 5 days chilled storage
PLASTIC FANTASTIC = No can openers or sharp edges
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welcome... This issue is packed full of delicious recipes
With the school holidays just around the
and inspiring features to kick start your
corner, we’ve also pulled together some
summer season’s profits. Unless you’ve been
delicious recipes to feed hungry, little ones
hiding in a cave, you’ll know that one of the
that are designed to keep them - and Mum
season’s highlights is the World Cup. Before
and Dad - happy and coming back for more.
Follow us on
Tweet us @TakeStockMag
MAY/JUNE 2014 - £3.00
The clocks have gone forward, the days are longer and there is a general feel-good buzz in the air (and in the Take Stock office!), as we welcome summer with open arms.
YOUR TAKE STOCK MAGAZINE
you make plans to screen the games, check
out our feature on p45 to make sure you
Take Stock celebrates May’s two bank
have the correct licenses in place. The last
holidays with the flavours of summer in our
thing we want you to get is a red card!
Patisserie section. Patrick Ryan, an up-and-
Wise up on Food Waste Top Tips for your Kid's Menu
We Salute the Great British Sarnie!
coming artisan baker, who we also grill on If you have outdoor space, this is the perfect
p20, shares his yummy recipes for Lemon
time to put it to good use. Even if the sun
Passionfruit Tart and Raspberries and Cream
isn’t shining, customers will still flock to a
Chiffon Sponge - traditional tastes your
beer garden. So check out p46 for our guide
customers won’t be able to resist.
to going al fresco. And if you’re thinking about making your establishment dog
We all love a good sarnie, so in celebration of Sandwich Week, we hail the great snack with a few new twists on some old favourites.
CHAMPIONING INDEPENDENT BRITISH CATERING
Location courtesy of The Bull at Broughton, Skipton
Let’s have some summer fun!
friendly, our guide on p47 could help you make up your mind.
Sumptuous Summer Sweets
Until the next time,
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com email@example.com
Editor Mags Walker
Art Director Richard Smith
Deputy Editor Tracy Johnson
Digital Director Martin Kersey
News and Features Sarah Hardy Rebecca Cooper
Brand Liaison David Jackson
Photography Kat Weatherill
Social Media Miles Sharples
TAKE STOCK MAGAZINE 03
Food and Drink Cold and Colder - Frozen Desserts
Anyone for Tea?
Three Cheers for Cider
Mixing it Up
Letâ€™s Get Fruity!
Features Best Butties
Honey, I Fed the Kids!
Staffing up for Summer
04 TAKE STOCK MAGAZINE
Every Issue Calendar 6-7 The Stock Market - Whatâ€™s New
We Grill - Patrick Ryan
Feed Your Eyes
The Stock Exchange:
Waste Not, Want Not!
Let Me Entertain You
Going al Fresco
Walkies! Big Boys Toys - On Ya Bike! Food for Thought
46 47 48-49 51
Recipes Aromatic Chicken and Zingy Salsa
TTK Veggie Special Wrap
Hot Salt Beef
Sticky Mango Chicken
Cod Popcorn with Cucumber and Potato Salad 17 The Ultimate Scottish Prawn Cocktail
Loin Of Wild Highland Venison with warmed Angus Balsamic Raspberries
Puff Candy Meringue
Strawberries and cream
Lemon and Passionfruit Tart
Raspberries and Cream Chiffon Sponge
The Definitive Doughnut
43 TAKE STOCK MAGAZINE 05
Calendar 5 11-17 May
BRITISH SANDWICH WEEK www.sandwich.org.uk
NATIONAL DOUGHNUT WEEK
CAFFÉ CULTURE SHOW Olympia, London www.caffecultureshow.com
CHELSEA FLOWER SHOW
THE ROYAL BATH & WEST SHOW The Showground
THE CRAFT GUILD OF CHEFS AWARDS 2014 Westminster Park Plaza, London
06 TAKE STOCK MAGAZINE
MAY JUN 12-15 12 -13 Jun
BBC GOOD FOOD SHOW, SUMMER NEC Birmingham
FIFA WORLD CUP
NATIONAL PICNIC WEEK
NATIONAL FOOD SAFETY WEEK
TAKE STOCK MAGAZINE 07
The Stock Market:
What’s new for May & June
atthew Algie has launched five
Reid, commented, “Over several years, we
distinct new hand roasted coffees:
have spent a great deal of our time travelling
Crafty Little Number 1, Newton’s
the world to build strong relationships with
Apple, Finca las Lajas, Costa Rica, Raja Batak,
some fantastic farmers. Each of our hand-
Indonesia and Gatomboya AB, Kenya. The
roasted coffees celebrate an individual farm’s
coffees are a collection of highly prized
unique terroir through carefully developed
micro-lots, each of which has been carefully
and evolving roast profiles.” Matthew Algie
selected for its superior quality and unique
coffee is ethically sourced and traceable.
flavour profile and packed in triple-walled laminate packaging with one-way valves to
For more information visit
seal in the freshness. Technical director, Ewan
eineken is meeting the growing demand for more premium drinks and spirit beers (speers) with the
launch of Desperados Verde - a premium
Get Meaty! TSC Foods has launched a range of ‘Bang on Trend’ Pulled Meat products for foodservice. Available in three varieties - Pulled Pork in a Smoky BBQ sauce, Seasoned Pulled Pork Shoulder and Pulled Beef in Guinness, the full cooked ranged is ideal for many menu solutions including sandwiches, burgers, pizza toppings, pie filling or for adding to a
of mint and lime. The drink, with its lighter, sweeter taste, has been developed to appeal to young drinkers, both male and female. Lawson Mountstevens, managing directoron trade, Heineken says, “Desperados Verde has been launched to keep pace with the expectations of young adult drinkers, offering them a sweeter taste and helping them create the desired impression at social occasions. We are confident that the new flavour will help the brand stay fresh and relevant to
chilli or bolognese.
its growing army of loyal consumers, while
For more information visit
the Beer category." It is available in
www.tscfoods.com 08 TAKE STOCK MAGAZINE
lager flavoured with tequila and a big twist
actively recruiting more new drinkers to 330ml bottles.
eineken has expanded its Moderation portfolio with a range of new lower-alcohol ciders under
its Bulmers brand. Bulmers Cider Five Fruit Harvest and Bulmers Cider Indian Summer have ABVs of 2.8%. The Bulmers Cider Five Fruit Harvest is light and refreshing and made with a blend of five late harvest fruits; apple, pear, plum, quince and grape. Bulmers Cider Indian Summer is a unique cider with a subtle spice, made with apples, a hint of ginger and cardamom. Both ciders will be sold in 568ml single bottles.
edar Bay Grilling Company has
frozen pan-fried or in the oven. Produced in
launched two new salmon products.
Canada they are distributed by DJM Food
Salmon Burgers and Salmon Rissoles
Solutions. The Salmon Burger is packed in a
both use 100% Atlantic salmon and have
40x90g and the Salmon Rissoles in 40x25g.
been seasoned with light spice to enhance the flavour. Perfect for the bbq or oven, the
For more info visit
Salmon Burger can be cooked from frozen.
With a meaty texture that’s moist and juicy, it delivers a similar bite to hamburger - but with lower saturated fats and less calories. Salmon Rissoles are a new twist on the traditional fish cake and ideal for an appetiser, starter or bar snack. Made with whole chunks of salmon, peppers, onions and panko bread crumbs, they hold together and can be cooked from
Time for Tea
estiny Foods has added two new
Dried Tomato & Olive Focaccia and Ham &
products to its range. The Tea Time
Cheese Strombolini. Supplied frozen, these
Selection Boxes feature English and
can be kept chilled for up to 10 days before
French inspired desserts. The English box has
use. Bryan Jackson, Director of Sales at
Mini Tea Time Filled Scones, Ascot Brownies
Destiny Foods, says, “The Tea Time Selection
and Mini Bakewell Fingers, while the French
Boxes seemed a natural progression given
one offers desserts such as Blueberry
the current trend for afternoon tea, and our
Frangipane, White Chocolate Delice,
exciting new partnership with Boboli has
resulted in a range of snacks that are both unique and delicious.”
Together with Italian bread-maker Boboli, Destiny Foods has created a range of Italian
For more info visit
breads and hot eating snacks such as Sun
www.destinyfoods.uk.com TAKE STOCK MAGAZINE 09
Best Butties Everyone loves a sarnie. Whether itâ€™s the good old traditional white slice, a fancy wrap, a warm baguette or a toasted ciabatta, theyâ€™re a guaranteed menu pleaser.
ver 11.5 billion sandwiches are eaten each year in the UK with chicken being the number one
filling. Served as a light snack or a meatier meal, our craving for the bread-based treat is far from being curbed. In honour of British Sandwich Week (May 11-17) on page 13 we salute the buttie with some inspiring ideas - a spicy twist on a chicken filling and a delicious veggie wrap.
Top five UK fillings: 1) Chicken 2) Cheese 3) Egg 4) Ham 5) Prawn
TAKE STOCK MAGAZINE 11
Like Love Chefs who like butter, love Meadowland* Use it for cooking, baking, frying and spreading. A 250g pack could offer great savings in the kitchen.** Whatâ€™s not to love?
CLAIM YOUR FREE SAMPLE AT UFS.COM
72% vegetable fat spread
Source: April 2013 Research. 100 operator s testing Meadowland Professional 250g. 100 testing Lurpak Unsalted Butter. Blind. Hotels, Restaurants, Pubs. ** Savings vs. butter, based on Unilever Foodsolutions RRP per Meadowland Professional 250g compared to average 250g butter prices of the major wholesalers Source: JagMR published prices from 23.11.13 to 22.02.14. *
Aromatic Chicken and Zingy Salsa by Susan Yarnell at A Great Little Place, Southport
Ingredients Wholegrain bread Butter Chicken sliced Mayonnaise 3 tbsp Harissa 2 tsp
Ingredients Tomatoes chopped Spring onion chopped Coriander chopped Lime Juice
Method n Stir harissa into the mayonnaise and add the sliced chicken n Combine salsa ingredients together n Butter bread, and layer sandwich with chicken mixture on the bottom and salsa on top. Season
Taste of Tradition: Hot Salt Beef The old tradition of a salt beef sandwich
head chef at the Brass Rail, says a Salt
is still a firm favourite - and no-one knows
Beef Sandwich must be served on rye
better how to serve it than Selfridgesâ€™
bread, with lashes of hot juicy salt beef,
famous Brass Rail restaurant which literally
topped off with a slather of mustard of
sells tonnes of this juicy delicacy. Its main
your choice - with a whole sliced pickled
carver, Saj has been carving beef with
gherkin served on the side.
Selfridges for over 33 years, and it is his expertise that ensures each and every bite is as succulent as the last. Mark Taylor,
TTK Veggie Special Wrap by Peter Brennan at The Terrace Kitchen, Easington, Durham
Ingredients Flat Bread White rice 75g cooked Sunblushed tomatoes 50g Feta cheese 25g Almonds 25g toasted Baby spinach handful Yoghurt, mint and cucumber dressing (to taste) Olive oil 2 tbsp Season to taste
Method n Toast wrap in a pan n Remove to plate and pile on ingredients n Drizzle with olive oil, wrap and enjoy!
TAKE STOCK MAGAZINE 13
Honey, I Fed The Kids According to a survey by Organix, four out of 10 parents eat out once a fortnight or more with their families. But gone are the days when chicken nuggets or fish fingers will suffice. Children’s menus are changing as parents demand healthy and nutritious food - and kids become more sophisticated. Demanding More The ‘Out To Lunch’ campaign and survey conducted last year found that 66% of parents think the food provision for children in restaurants is not good enough. Joanna Lewis from the Soil Association, a charity campaigning for planet-friendly organic food and farming who carried out the survey, said, “Restaurants need to raise the bar and listen to parents who are saying they want fresh food not ready meals for their children, and the same kind of variety you’d expect as an adult.”
or parmesan on a piece of grilled chicken, don’t put lots of herbs or salt and pepper on it because that’s when dishes come back,” he said. He also urges restaurants not to offer children bread and if an adult is having three courses, then the kids should too.
their own right is key – whether it’s waiters speaking directly to them or getting them involved in making their own food. At Jamie’s Italian, they get children to make their own salads. This not only gives them one of their
Children like to be adventurous and Italian
means there are more likely to eat it.
or Chinese food is ideal. Italian food is so versatile and kids love pasta and risotto and vegetables. Chef Theo Randall suggests incorporating courgettes or tomatoes in a pasta dish and children will eat it. His partner, Mark Hix says, “Chinese food is always good, certainly for their taste buds. The flavours
(but in smaller portions) is the latest trend -
are interesting and not the kind of thing you
but remember to adjust ingredients to suit
would eat at home.”
their sensitive palates. Chef Theo Randall, says, “Whether it’s just tagliatelle with butter
five a day but ownership over their food
Tips for Kids n K eep it transparent: no secret or extra ingredients, just serve what it says n Don’t garnish the dishes with pepper and herbs n Keep sauces and dressing separate n Serve smaller portions and let the child ask for more
This recipe is by celebrity children’s food expert, Annabel Karmel
n Pour over chicken and marinate for at
n Mix together the mango chutney, sugar, lime juice, soy sauce and some pepper least one hour, turning occasionally
n Pre-heat grill to medium high, drain
Chicken breast 2 cut in half
marinade from the chicken and reserve
Mango chutney 2 tbsp
n Place chicken on baking tray and grill for
Dark brown sugar 1 tbsp
about 6 minutes
Lime juice ½ lime
n Remove chicken from grill and spoon over
Soy sauce 1 tsp Spinach 100g washed Mango ½ large, peeled and chopped Dried cranberries 40g Toasted pine nuts 1 ½ tbsp (optional) Vegetable oil 3 tbsp Balsamic vinegar 1 tbsp Sugar 1 tsp Salt and freshly ground black pepper to season 14 TAKE STOCK MAGAZINE
Remembering that children are people in
Offering children the same food as adults
Sticky Mango Chicken
Involve the children
sauce. Return to grill for about 3 minutes or until the chicken is turning golden and cooked through
n Mix oil, vinegar, salt, pepper and sugar together for the salad dressing. In a bowl, combine the spinach, mango and cranberries and toss with the dressing
n Sprinkle toasted pine nuts on top (if using)
Perfect for kids who want to try Italian food
Aubergine Parmigiana by Marcello Tully, chef at Kinloch Lodge, Isle of Skye
n Make tomato sauce. Combine butter and
n Heat oil in frying pan and fry the aubergine
oil in a heavy-based saucepan. Heat until
for 3-4 minutes on each side. Remove and
foaming, add onions and sweat for
place onto kitchen towel to drain
n Layer half of the aubergine in a small
n Add garlic, tinned tomatoes, fresh tomatoes
casserole dish, pouring over some tomato
and tomato puree. Cook for 5 minutes
sauce and add a sprinkling of parmesan and
n Crumble stock cube and add to the pan
mozzarella. Repeat with rest of aubergine,
with oregano, sugar and a pinch of salt and
sauce and top with cheeses
pepper. Bring to the boil
n Cook in oven preheated to 160°C/gas
n In a jug, dilute cornflour with water before
mark 3 for 25 minutes
Sunflower oil 15ml Onion 100g finely diced Garlic cloves 2 crushed Tomato purée 14g Tinned tomatoes 385g chopped Vegetable stock cube 1 Dried oregano ½ tsp Tomato 190g roughly chopped Water 30ml Sugar 3g Cornflour 9g Fresh basil 10g chopped Salt & pepper to season Aubergine 580g Sunflower oil 50ml Mozzarella cheese 80g grated Parmesan 80g grated
stirring into hot sauce. Reduce heat and simmer gently for 2-3 minutes. Add most of the freshly chopped basil
n Slice each aubergine into 4 pieces lengthways. Season each slice with salt and pepper
To serve n Serve immediately with steamed green vegetables or salad. Recipe courtesy of Great British Chefs. Visit their site for more delicious kids recipes www.greatbritishchefs.com/collections TAKE STOCK MAGAZINE 15
Maggi solutions for you MAGGI® Gravy Mix
MAGGI® range of Simmer Soups
Its thick consistency and roasted meat flavour is ideal to create speciality gravies
1 tub serves 26 litres
- Range is Responsibility Deal Salt compliant - Vegetarian gravy also has no added MSG or artifical colours - Available in 3 variants - Original, Golden and Vegetarian
MAGGI® Demi Glace
- Provides healthy option on the menu. - Enjoyed by all age groups - Can be served as a light lunch or starter - Available in 8 variants
1 tub serves 200 portions
MAGGI® Béchamel Sauce Mix
To accompany meat dishes, use MAGGI®Demi Glace. Rich brown sauce for pies, steaks and casseroles or preservatives
Now with no added MSG, MAGGI® Béchamel Sauce Mix provides the great taste and thickness you would expect from a homemade sauce.
- High yield - 16 litres per pack - Vegetarian - HVO free
- High yield: makes 13 litres per 2kg pack - 43% cheaper vs leading brand per litre made up* - Simple to prepare with water
For more information visit www.maggi.co.uk/professional or call 0800 742 842
Cod Popcorn with Cucumber and Potato Salad
by Luke Tipping, executive chef, Simpsons, Midlands Serves: 4
Ingredients Plain flour 150g Baking powder 2 Â˝ tsp Milk 125ml Cod fillet 200g boneless, cut into 1cm cubes Shallots 2 chopped Spring onions 2 chopped Vegetable oil 1l Salt & pepper pinch Potatoes 4 large Buttermilk 2 tbsp Cucumber 1 peeled and cut into ribbons Mayonnaise 2 tbsp Chives 1 bunch, chopped
Method n Prepare cod batter by mixing flour, baking powder and milk. Whisk until it forms a thick pancake-like batter
n Add diced cod, shallots, spring onions, salt and pepper to mixture. Fold together and put to one side
n Rinse and scrub potatoes. Make cylinder shapes using an apple core
n Add potatoes to large pan of boiling, salted water, simmer for 15 minutes on low heat until almost cooked. Drain carefully
n Heat deep fat fryer to 150Â°C n Using a teaspoon, put cod in hot oil and cook for 3 to 4 minutes until golden
n Remove cod and drain on kitchen towel n Combine potato and cucumber together in a bowl. In a smaller bowl, mix the mayonnaise, buttermilk and chives and pour over potato and cucumber
To Serve n Arrange cod popcorn on plates and serve with the salad Recipe courtesy of Great British Chefs.
TAKE STOCK MAGAZINE 17
Bonny Scotland! In July, thousands of athletes will compete in the Commonwealth Games in Glasgow. In honour of the 12 days of sport, we thought we’d give you a taste of Scotland. Jacqueline O’Donnell, chef/ patron (aka Big Sis) of The Sisters Restaurants in Glasgow, shares three recipes that could make your summer menu a medal-winner.
The Ultimate Scottish Prawn Cocktail “This dish is something to behold. With the
n Place lettuce in centre of individual
coast in easy reach, I can get my hands on
plates with 3 prawns on top, followed by
the finest seafood our island can offer,”
the cocktail sauce
n Finely grate lemon zest, juice of lemons
said Jacqueline. “I love the prestige of the
n Garnish with cherry tomatoes and
Scottish lobster, however, give me a dozen fresh Scottish langoustines - still nipping - with a spoonful of bloody Mary cocktail sauce anyday!” Serves 4
Ingredients Scottish langoustine 16 Little baby gem lettuce 1 Cherry tomatoes 1 punnet, diced finely Cucumber ½ finely diced
Method n Cook the langoustines in their shell in boiling water for one minute. Cool in shell at room temperature. Peel, leaving four unshelled 18 TAKE STOCK MAGAZINE
n Finish with one whole langoustine
into a bowl
n Juice lime into a separate bowl n In a non-reactive bowl, mix 3 tbsp of lemon juice, 2 tbsp of lime juice, and lemon zest with all of the remaining ingredients
BLOODY MARY COCKTAIL SAUCE
n Add more horseradish, lemon juice, or
be refrigerated for up to a week
Lemon 2 small Lime 1 small Ketchup 1 cup Chilli Sauce 1 cup Prepared White Horseradish 2 tbsp Vodka 2 tbsp Sherry 1 tbsp Worcestershire sauce 1 tbsp Celery salt 1/8 tsp Mayonnaise 6 tbsp
celery salt to taste before serving. Sauce can
Loin Of Wild Highland Venison with Warmed Angus Balsamic Raspberries “This recipe signifies wonderful Scottish
produce at its finest in a society where
we want our food quickly, as it is ready in under 15 minutes,” said Jacqueline. “This is super healthy and sings from the rooftops of first class quality venison roaming wild around the Highlands of Scotland and the finest berries in the world. The balance of rich game complementing flavourful raspberries and a cheeky wee drizzle of balsamic lifts the whole dish. It’s my idea of an exceptional quality meal in an instant!”
Saddle of Venison 900g Olive oil 1 tbsp Salt & Pepper to season Balsamic vinegar 2 tbsp Scottish raspberries 250g
Method n Cut venison into four portions and rub each with a little oil and season
n Heat oven to 200°C. Seal venison in a pan and then roast for 6 minutes
n Allow to rest for 6 minutes in a warm place n Shake raspberries over venison and drizzle with balsamic
n Serve with a rocket and spinach salad
Puff Candy Meringue
Ingredients Egg whites 4
To serve n Once the meringues are ready spoon a good quality ice-cream in the centre
Caster sugar 100g
n Sprinkle with crushed puff candy and
this dish has remained on the menu for
over the top
nearly 17 years - and I daren’t take it off!” said
n Whisk egg whites and add sugar gradually
Jacqueline. “It was created after I ran out of
to form soft peaks
ingredients for another pudding and with the
n Fold 1 tbsp crushed puff candy through
“Sweetie puff candy is an old fashioned favourite in Glasgow so it’s no surprise that
components I already had, the Puff Candy Meringue was born.” Serves 4 to 6
Ingredients Puff Candy Sugar 4 tbsp Golden syrup 4 tsp
n Spoon mixture onto some greaseproof paper about 6cm diameter and bake for 40mins at 150°C Gas Mark 3 until chewy in the middle
Ingredients Light Muscovado Sugar 100g Butter 100g
Bicarbonate Soda 1 tsp
Double Cream 100ml
n Boil sugar and syrup together until light
n Boil the sugar, butter and double cream
golden and remove from the heat
n Quickly stir in soda until frothy and pour into greased tray and leave to cool
heat 1 tbsp per portion of sauce and pour
and simmer for 2 mins in a high-sided pot as this mixture will boil up quite high
n Store in a jar in the fridge (this will keep for 3-4 weeks) TAKE STOCK MAGAZINE 19
We Grill Up-and-coming artisan baker Patrick Ryan, 29, runs bakery and bread school The Firehouse in
Delgany, Co Wicklow and on Heir Island in Cork. His debut book is Bread Revolution and he starred in the BBC2 programme ‘The Big Bread Experiment.’
You’re passionate about baking - especially bread. Why is it so important to you? Convenience has become key these days and that’s resulted in fewer people baking. The bread we eat has changed so much
20 TAKE STOCK MAGAZINE
from what bread really is and what it used
spoon - and that's the bit I remember the
to be like back in the day when people,
most! If the next generation don’t bake
like my gran, used to bake all the time. But
then that family tradition will be lost. We
it’s not just about the health benefits of
need to show younger people that baking,
homemade bread but the nostalgia too.
especially bread, is simple.
Whenever I watched my mum or gran bake I'd ask to lick the mixing bowl or the
WE GRILL How old were you when you started baking? I have a degree in corporate law so baking was never the long term plan - it just kind of happened! When I was 19, while still at NUI Galway, I spent the summer on the Greek island of Paros and I got a job in a beach bar and a restaurant. It was my first taste of working in a kitchen - and I loved it. So, I came home and finished my final year and then enrolled on a two-year cookery course in Galway where I did a five-month placement at the Radisson Hotel. I soon found out that anyone working with food has to have a passion for it because there are easier ways to make money!
Tell us about The Firehouse? I’d already set up The Thoughtful Bread Company in Bath with Duncan Glendinning which we made into an award-winning bakery, so I decided to head home and start my own revolution here. I set up a bread-school on Heir Island in Cork during the summer of 2012. The idea was to do a one-day weekend course for about six people. It took off more than I ever thought possible and by the end of the summer more than 60 people had been. Since then, we’ve added Sundays and we are fully booked until October. We then opened The Firehouse Bakery and cafe at The Delgany cafe in County Wicklow, where our speciality is
You had a taste of TV on the BBC2 programme ‘The Big Bread Experiment’. What was that? It was a three-part series that tried to reunite a community by getting them to start up their own bakery. Myself and Duncan were there to offer the professional help and I’m pleased to say it was a great success. It was a bit daunting at first being on camera but I soon got used to it and would now love to do more!
sourdough bread. I now work there during
Best food you’ve eaten?
the week and go back to the school on a
It was in the Japanese restaurant Azuma in
Sydney. The flavours in the dish were simple
What was it like training under the guidance of Michelinstarred chef Kevin Thornton at Thornton's Restaurant in Dublin? Working for Kevin was hard work but an honour. He raised the standard of what Irish food is and helped lay the foundations upon which I base myself today.
Favourite Irish dish? Anything slow cooked, like plate of beef or shoulder of lamb, or any seafood would be perfect especially lobster, oyster and crab.
What foods/ingredients could you not live without? At the moment I’d be lost without flour!
What is your long-term goal? I’m aware it’s a good time for bread at the moment so ideally I’d like the bakery to grow into a brand. I think young people should be encouraged to cook and bake more at
but tasted amazing.
school and in college - and be encouraged
Favourite place to eat?
16-year-old self what to do I’d say learn to
When I was in Bath, it was The Fox at Broughton Gifford, in Wiltshire. It’s really good pub grub, like comfort food, that uses local produce. Its Sunday roast is delicious -
to work in the food industry. If I could tell my cook - the girls love a guy who can cook! Tweet us @takestockmag to be in with a chance to receive a copy of his book!
served as a whole joint which you share with your fellow diners.
Do you have any hobbies Do you think programmes like outside of the kitchen? the ‘Great British Bake Off’ have I used to play rugby but now I don’t have helped baking become popular? the time. I still follow it and also Liverpool Absolutely. Everyone can relate to it and
it’s making baking more popular, which can only be a good thing. The final last year was viewed by 9 million people and had more viewers than the ‘Champions League’ coverage and ‘The X-Factor ‘which just shows there is growing interest in baking.
Earliest food memory? At my gran’s farm in Laois, Ireland eating bread, butter and jam. The soda bread and jam were made by her and although so simple, absolutely delicious. TAKE STOCK MAGAZINE 21
YOUR ROUTE TO
® Registered Trade Mark of United Biscuits (UK) Limited. * Source Date: AC Nielsen up to 30/11/2013 MAT/Total Coverage.
THE UK HAS A LOVE AFFAIR WITH BISCUITS, WITH MORE BISCUITS BEING CONSUMED IN THE UK THAN ANY OTHER COUNTRY
United Biscuits is the UK’s No.1 biscuit manufacturer* with an unrivalled portfolio of products to cater for the Foodservice sector. Consumers expect to have the choice of trusted brands such as McVitie’s, Jaffa Cakes, Go Ahead, Jacob’s & Mini Cheddars.
WE HAVE EVERY FOODSERVICE OCCASION COVERED
STOCK UP TODAY
COLD & COLDER
Less is More Miniaturised, lower calorie and single portion puds are making it a sweet time for frozen desserts.
he tough economic climate coupled with a greater focus on health has led to a shake up in frozen desserts.
This has resulted in a flurry of mini desserts, share plates, lower calorie and single portion puddings that will not only satisfy your customer’s cravings but your bottom line too. Allowing the customer a treat without the guilt appeals to those watching the pounds and counting their pennies, and tempts those who believe they are ‘too full’ for a regular dessert.
Proof is in the Pudding n Add value - and profit - by serving a scoop of ice cream, sorbet or frozen yoghurt with the dessert n Gluten-free desserts are ideal to satisfy this rapidly-expanding market and those who’ve opted for the diet for a healthier lifestyle n Frozen desserts save time, labour and cost n Suitable to serve as an all-day snack Photo credit: Almondy mini desserts TAKE STOCK MAGAZINE 23
The nationâ€™s favourite tea for drinking at home
Ideal for large catering outlets serving more than 30 cups per day
Tetley has the highest UK household penetration of any tea brand
The perfect product for serving a single cup/mug or a single teapot
It’s a proven scientific fact that we eat with our eyes, given that how a dish looks is usually the first sensory criterion by which we judge it.
o now you’re a pro, enter your best shot
our Feed Your Eyes champs until the next
into Feed Your Eyes and show off your
Take Stock comes out. Winners are given
culinary and photography skills.
certificates and go on to a final where all the year's winners are judged against each other,
We’ve pinned the most appetising photos on
the top dish being awarded with a set of
our Take Stock Pinterest board under Feed
Your Eyes - Starters, Feed Your Eyes - Mains and Feed Your Eyes - Desserts. To see them,
Congratulations to the winners from last
simply log on to Pinterest and type in Take
edition! Steve Barringer from St Helena
Restaurant, Bedfordshire for his lobster, crab, tomato and lemon starter, Yusuf Lovett
Each issue, our creative team picks the
from The Duck Inn, Norfolk for his main of
starter, main and pud they’d most like to eat,
venison haunch, ragu and carrot, and Stosi
based purely on how they look in the shot.
Madi from the Parkers Arms, Lancashire for
The senders of the chosen photos will be
the chestnut dessert.
Send your photo to us on Twitter @TakeStockMag with #FeedYourEyes.
TAKE STOCK MAGAZINE 25
n - head yjimystephe henson @mat Matty Step Smoked tle as wc Haggerty, Ne chef at Pan lemon, kled fennel, eradish, pic salmon, hors y skin isp cr & pers keta roe, ca watercress,
e - sous tschneid @janbre Crab, chneider ts y re re B ur Jan or, S hott Man te gs na an L ra d pomeg chef at celery an chicken, ed ok sm
26 TAKE STOCK MAGAZINE
Simon Martin @El_B arto - sous chef at The Grandison, Bramfield - Beetroo t carpaccio with beetroo t meringue, apple, hazelnut, and waterc ress
Jon Rober t Fell @jo nfellchef at Stella - head ch ef Park Hou se Hotel, Lobster ra Cumbria violi in a hot and so ur broth
Ben Ha ndley @ BenHan patron dleyCh at The ef - ch Duck In ef/ quail eg n, Sta gs nhoe Scotch
Robin @R obinMcC 12 3 - chef at Turnbe - Lamb an rry d peas
George Dack @Chef Dack - chef at The Last Wine Bar, Nor wich - Pan fried hali but, cauliflower textures and pearl barley sala d
ma - head dge @GavinGroo Gavin Groombri - Fish and le ast Royal, Newc chef at Cafe chips
Mairead McCarthy @knoxy2day - pastry chef, London - Carmelised white chocolate, amaretti and plum
head chef at f_swifty Ryan @Che old ham - Cotsw anor, Birming Hampton M fle uf tr d an tcorn chicken, swee
Bjorn M oen @th ehartinn North D - The H evon art Inn, Panfried micro-he duck bre rbs and ast with a rosehi p foam
Geraldine Gay @Geri1984 - sous chef at The Bridgehouse Hotel, Dorset - Pistachio cake, poached pear, blackberry ice cream
and ginger beer gel
hef - head chef at Kit Davis @KitDavisC castle - Orange Bos l, Hote on ingt Well the ge salad oran cheesecake, Cointreau, and twiglets
Stacey Barn ett @PastryS tacey - past chef at Long ry shott Manor , Surrey Coffee and walnut soufflĂŠ, Mille feuille
nedy0 - executive Rob Kennedy @robken ary Academy Milit al Roy the of chef Biscuits Sandhurst - Coffee and
TAKE STOCK MAGAZINE 27
The Winners Ben Handley @BenHandleyChef
Chef/patron at The Duck Inn, Stanhoe - Scotch quail eggs
Chef at Turnberry Lamb and peas
Geraldine Gay @Geri1984
Sous chef at The Bridgehouse Hotel, Dorset - Pistachio cake, poached pear, blackberry ice cream and ginger beer gel
28 TAKE STOCK MAGAZINE
Welcome to Take Stock’s regular patisserie section! Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings the latest trends, recipes and ideas to keep your business sweet. To celebrate the beginning of summer we’ve brought you some traditional tastes that will tempt your customers, and in honour of National Doughnut Week we salute the doughy delight. The British summer weather may be a let down, but your desserts don’t have to be! Enjoy!
TAKE STOCK MAGAZINE 29
Essential Tools of the Trade
4 x 3KG
6 x 2KG
4 x 3KG
x 600 x 1000
Find our products and recipes on www.sugarandsyrup.com Tate & Lyle Sugars is part of www.tateandlylesugars.com
very season has its traditional tastes and the gentle sunny days of the British summer conjure up thoughts of sweet times at picnics in the country, tennis at Wimbledon, and bank holidays at the sea-side.
Fresh fruit tarts and sorbets, light as air sponges and strawberry shortcake are the flavours of summer - and ones that will keep your customers coming inside for a seasonal treat no matter how much the sun is shining outside!
Strawberries and Cream by Andy Chan, 2013 winner of the South West Chef competition, sous chef at The Castle in Taunton
Double cream 280ml
Semi skimmed milk 70ml
Plain flour 250g
Caster sugar 50g
Caster sugar 65g
Gelatine sheets 1 Â˝
Sugar 10g (to dust top of the shortbread)
Vanilla pod 1 (scraped)
Egg 1, small Strawberries to serve
Mint leaves to serve
n Bring the milk, cream, sugar, vanilla seeds
and pod to a simmer
n Place the gelatine sheets in cold water
n Rub butter, flour and sugar to form yellow
and leave to soak for three minutes
n Once gelatine sheets are soft and the
n Whisk egg, add to mixture and bind to
cream mix has simmered, whisk together and
pass through a sieve
n Leave to rest in fridge for 20 minutes and
n Pour into moulds and leave to set in the
cut into shapes
fridge for 4 hours
n Cook at 160Â°C for 10-12 minutes until golden brown
Ingredients Caster sugar 50g
n Dust with sugar and place on a resting rack
n Dip panna cotta in warm water and pull
Glucose 1 tbsp
away from mould
Strawberry puree 250g
n Gently shake out and place just off centre of the plate
Method n Bring the water, glucose and sugar to boil, then whisk in the puree
n Pour into an ice cream machine and churn till semi frozen. Place into the freezer and leave for 4 hours
n Ball the strawberry sorbet and place in between the panna cotta
n Cut strawberry, place in and around the sorbet and panna cotta
n Place shortbread and mint around and finish with a bit off strawberry coulis
TAKE STOCK MAGAZINE 31
Hea lthier recipe ideas? Healthier ideas? Just add Dr. Oetker Just Oetker Wellcare Jams 16155 Wellcare Reduced Sugar Strawberry Jam 16159 Wellcare Reduced Sugar Raspberry Jam 16163 Wellcare Reduced Sugar Blackcurrant Jam 16136 Wellcare Reduced Sugar Marmalade
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Wellcare Jelly & Desserts 16039 Wellcare Reduced Sugar Orange Jelly 17039 Wellcare Reduced Sugar Strawberry Jelly 54165 Wellcare Reduced Sugar Strawberry Dessert
4x1kg 4x1kg 4x1kg
For more information and recipe ideas, simply call Dr. Oetker Food-Service on 0113 8231400 or visit www.oetkerfoodservice.co.uk
Raspberries & Cream Chiffon Sponge by Patrick Ryan, chef at The Firehouse, Delgany, Co Wicklow and Heir Island, Cork Ingredients Plain flour 225g Baking powder 20g Salt pinch Caster sugar 250g Lemon 1 zest and juice Eggs 6, separated - yolks and white Vegetable oil 120ml Caster sugar 50g - to be used with the egg whites Whipping cream 100ml Raspberry jam 100g Raspberries fresh, handful
Method n Sift together flour, baking powder and salt. Mix lemon zest and sugar through the flour
cake ring and bake for 35 â€“ 40 minutes
n Add egg yolks and lemon juice
n Once baked, remove cake and invert cake
n Place all ingredients in the bowl of a mixer. Using the paddle attachment, mix on a medium speed and pour on sunflower oil slowly until fully incorporated
n In a clean separate bowl, whisk egg whites with 50g of caster sugar to form soft peaks
n Fold the egg whites into the cake mix.
Lemon and Passionfruit Tart by Patrick Ryan
the oven to 170C. Place the cake mix into the
ring immediately onto a clean baking tray and allow to cool
n Once cake has cooled, cut in half lengthwise. Spread one half with raspberry jam and cover with whipped cream
n Sandwich the second layer on top, dust with icing sugar, decorate with fresh
Grease and line a 10-inch cake ring. Preheat
raspberries and serve
SWEET SHORTCRUST PASTRY
Plain flour 300g
Caster sugar 100g
Passion fruit 3
Butter 200g diced
Caster sugar 175g
Egg yolks 3
Vanilla extract 1 tsp
Unsalted butter 200g
Cold water 2 tbsp
Method n Zest and juice lemons. Place into a
n Sift flour into a clean bowl and stir in sugar
saucepan along with the pulp from three
n Using fingertips, rub in the butter until
passion fruit and caster sugar. Bring to the boil
mixture resembles fine bread crumbs
n Whisk eggs in large bowl with remaining
n Add egg yolks, water and vanilla to form
sugar until pale and fluffy. Pour hot lemon
dough into a ball
and passionfruit juice over beaten eggs
n Wrap in cling film, refrigerate for at least
n Return mixture to saucepan and bring to
n Roll out into a 9-inch tart case (or 8 3-inch individual tart shells) and blind bake in a preheated oven at 180ÂşC for 18 minutes - and a further 10 minutes without lining/
a gentle boil, whisking constantly. Remove from heat, add butter and stir until smooth
n Leave to cool for 10 minutes then pour into the blind baked pastry case. Allow to set before serving
TAKE STOCK MAGAZINE 33
Delicious Doughnuts! Who doesnâ€™t love a doughnut? Ring shaped, solid with jam or simply glazed, the deep-fried doughy delight is a hit with customers young and old. With National Doughnut Week (10 - 17 May), this is the perfect time to let them indulge - without the guilt!
ereâ€™s a few doughnut varieties to
Doughnut sundae: Use a doughnut as the
help you mix it up and not get
base for an ice cream sundae
Churros: Long, ridged sticks of dough fried
Cruller: A twisted fried doughnut, either ring shaped, or a long straight strip Paczki: Flat, round and glazed, this jam-filled doughnut is of Polish origin with a richer dough than normal Cider: Apple cider in the batter mix along with cinnamon and nutmeg, then coated in sugar or cinnamon-sugar
until crisp and sprinkled with sugar. Plain ones are served with thick, rich chocolate sauce for dipping Loukoumades: Deep-fried dough balls popular in Greece, Cyprus, and Turkey, served in a sweet honey-based or sugar-based syrup Beavertail: A wide, flat doughnut rolled out and stretched before frying, and then smothered with chocolate
If you want to stick to tradition, Andy Chan, sous chef at The Castle, Taunton shows you how to make a classic doughnut.
The Definitive Doughnut
Method n Heat milk to room temperature n Mix yeast, flour, butter to resemble a
n Add salt, caster sugar, and then eggs
Milk 250g full fat Fresh yeast 15g Strong bread flour 500g Caster sugar 40g Butter 60g room temperature Salt 8g Eggs 2 medium
and milk to form a dough
n Knead dough for 5 minutes until doubled in size
n Roll out and cut into 30g pieces n Put on a lightly floured tray and spread each one out
n Pre-heat deep fryer to 180c and fry for
1 minute until golden brown
n Remove and dust with half sugar and half cinnamon mix
TAKE STOCK MAGAZINE 35
Anyone for Tea?
Like the Sunday roast, afternoon tea is a British tradition which has grown into a hugely profitable market.
Fun fact We owe the origin of afternoon tea to a young Anna, the 7th Duchess of Bedford.
Here are the Tea Council’s top tips:
tea is now an incredible 25% of a hotel’s
n Promote it - Make it clear on your
turnover. No longer just a treat for grannies
website that you serve afternoon tea. Make
or overseas tourists, tea time has blossomed
the offer prominent as customers don’t want
into an experience for everyone; from
to trail through looking for it. Include imagery
families and hen parties, to business
and details so they know what delightful
colleagues and young women looking for
treats they will be eating
an alternative way to socialise.
n Twist tradition - Make your own mark.
n Menu - Be insightful and knowledgeable.
Sketch in Mayfair, London serves vegan
Don’t just write sandwiches; describe each
and nut-free afternoon tea plus gluten free
ccording to research by the United Kingdom Tea and Infusion Association (Tea Council), afternoon
With our love of tea growing, the refreshing brew is now being marketed like wine with a tea type or blend to suit every taste, budget and occasion. Simple, yet effective, serve afternoon tea properly and you could enjoy a year-round profit boost. Crumbs!
At the time, it was common to only eat two meals a day (breakfast and dinner). Weakened and irritated by hunger pangs, Anna started to make time for tea and a snack each afternoon - and an English tradition was born.
one, say if you’re using local produce or if
options alongside its traditional one
you have given a traditional sarnie a unique
n Training - If your staff know the correct
twist. The more the customer knows the more impressed they’ll be – and likely to return or recommend
n Seasonal - Change your menu to suit the seasons. If a customer returns, they’ll be disappointed to be served the same thing again
teas to serve, it will make all the difference to customer experience and is just as important as bar staff knowing about wine
n Themes - Wimbledon teas, summer teas and Christmas afternoon teas are extremely popular - get the Christmas one on your menu by Autumn at the latest TAKE STOCK MAGAZINE 37
THE KIWI HAS LANDED
Must stock item: • World Cider has grown by circa 500% in the past 4 years. World Cider is projected to grow by a further 100% in the next 2 years 2 • Grow your world cider sales with New Zealand's number 1 packaged cider 1 • Founded in New Zealand in 1947 and available in 3 exciting flavours
So stock up now! GET THE KIWI TASTE FOR ADVENTURE 1. AC Nielsen Total Scanned Data (NZ) MAT to 01/12/13 2. IRI and Internal HUK forecast
Established in Nelson, New Zealand. Made in the EU.
for Cider Nothing beats an ice cold cider – fantastically refreshing and crisp, it has summer written all over it. One of Britain’s oldest alcoholic drinks the fruity favourite is now a fashionable tipple. Make sure you’re stocked up so your punters thirst is well and truly quenched this season.
Enjoying a boom Cider has seen a revival over the past few years thanks to constant innovation and product development, and is seen as the drink of the future. According to Mintel, sales of cider have increased by 32% over the past few years and an explosion in growth is predicted. Not only a fashionable choice, it also enjoys an even gender split. As Simon Russell from the National Association of Cider Makers notes, “Cider is enjoyed by men and women equally as well as a broad
action with weird and wonderful new flavours
cider. “When looking for good matches go for
including strawberry and lime, pomegranate
the same territory approach as wine drinkers
and rose ciders. Traditional apple ciders
and try pairing food and drink from the same
will always be big sellers but Chris Jowsey,
region," she says. For example a Somerset
trading director of Star Pubs & Bars says
cider would go well with a dish that's strong
offering them alongside new ones is key.
on cheddar or try some Gloucester Old Spot
“As a starting point you should offer popular
sausages with a Gloucestershire cider.
choices – an original cider and then new and interesting flavour variants to satisfy cider drinkers’ ongoing desire for experimentation.”
Food & Cider
Top facts n 45% of all apples in the UK are
demographic in terms of age.”
Cider is great with food. Peter Mitchell, a
Leaders of the pack
appreciation, suggests matching cider with
n It is naturally gluten free
fish dishes. Fiona Beckett, who runs the
n If you double distill (i.e. distill cider),
Fruit ciders in bottles are the best sellers, with the past year seeing sales of 68.2% on value and 67% in volume. Apple cider pioneered the category, then it moved onto pear, but now every fruit is getting in on the
cider maker who offers courses in cider
website matchingfoodandwine.com, says cider goes well with dishes based around chicken, pork (belly in particular), ham and bacon, and adds if a dish goes well with
used in cider making
you get calvados
n There are 480 active cider makers in the UK
Chardonnay, it will also sit nicely with a fruity TAKE STOCK MAGAZINE 39
Mixing it up! There is nothing nicer than a cooling beverage during the summer evenings. But whether your customers’ tipple of choice is a G&T or a lime and soda there’s an increasing desire amongst clientele of all ages to have something different to dally with - and more brands are offering alternatives to the norm.
ccording to Gabriel David, founder of Luscombe Drinks, the percentage of adults who don’t drink alcohol is as
high as 30% so Take Stock shows you how to mix up your drinks range to make sure all of your customers’ thirsts are slaked - and their taste buds challenged.
Give your drink a boost!
Try the following mixes:
Spirits are always crying out for different and
Vodka with Raspberry & Orris: best served
Luscombe’s Sicilian lemonade works well with
unique mixers. The traditional combinations
over ice with a twist of orange
Mediterranean flavours and its lime crush is
- gin and tonic, rum and coke, whisky and
Gin with Cucumber & Apple: gives tonic a
ideal with Mexican food. Its apple juices are
dry ginger - will never disappear, but exciting alternatives are vital to shake things up. Gloworm mixers from Boost Drinks are sugar and taurine-free, but have enough caffeine to give drinkers a satisfying energy shot.
run for its money Rum with Pear, Spice and Lime: a spicy change from cola
Mouthwatering mocktails, or non-alcoholic cocktails, can spruce up a pre-dinner drink
Fizz it up!
and let the tee-total customer ditch boring
Adult soft drinks are a dynamic and growing
a night on the tiles. And then there’s energy
sector in the market and businesses need to realise their importance. Just because some customers don’t drink alcohol doesn’t mean they should miss out on exciting drinks! For food-matching, offering a non-alcoholic drink with food is key but it has to be premium.
40 TAKE STOCK MAGAZINE
good with pork and chicken dishes.
pop and indulge in something classy during drinks. These are ideal for customers not wanting to drink alcohol but still want to party all night! But be sure to offer versatility and different flavours. For more information visit www.glowormdrinks.com
Letâ€™s Get Fruity! Summer is in the air. And as the season changes so does your customers' thirst.
hether you are showing the tennis or hosting a wedding, a chilled glass of alcoholic summer fruit punch is a perfect addition to your bar menu and a
guaranteed crowd pleaser. And thanks to ICB, you can offer a low-cost alternative and boost your margins without sacrificing on taste. Just add lemonade and fruit to Jeeves and your customers will be wooed by this simple, but moreish quintessential British drink.
Recipe for a refreshing summer drink n Pour one part of Jeeves into a jug one third full of ice n Add three parts of lemonade and slices of peach, apple, orange, strawberry and cucumber n Add sprigs of mint TAKE STOCK MAGAZINE 41
“It saves me time and effort. I’d recommend P&G Professional products to anybody.” Debbie – Hotel Cleaner
P&G Professional Disinfecting Sanitary Cleaner removes soap scum 5 times faster than the leading competitor* After 2 wipes
After 2 wipes
Find a distributor on www.pgpro.co.uk *Tested on glossy blue ceramic tile with greasy soapscum dirt
Staffing up for
Summer Summer’s nearly here, and if you’ve not sorted out your staffing, you need to get a move on!
t’s a difficult balancing act, making sure you’ve sufficient resource on hand to keep kitchen and front of house running
smoothly to cover staff holidays and the extra trade – without breaking the bank.
Help yourself by: n Having a wall planner clearly showing who’s on duty, and when, with all holidays clearly marked
n Set a deadline for how much notice an employee needs to give when wanting time off - a month notice isn’t unreasonable
n Ask your permanent staff if they have family or friends who’d like to earn some summer money. But remember to factor in any time you may need to train them up
Listen to the experts Agencies like Chefs Jobs UK and Cummins Mellor are invaluable resources for getting temporary and full time staff. Here are their tips:
n Arrange temporary cover as early as possible - it’ll be too late once the busy period starts
n Look after temporary staff and they’ll stay with you throughout the duration of the summer - this prevents wasting time and money on new recruits
n Issue contracts highlighting hours, pay rates, holiday pay entitlement and pension contributions. Be clear on things like travel expenses and wages payment schedules (weekly or monthly) to stop any grievances with the employee once they have started
n Get staff who handle cash, keys or are in a position of trust CRB checked
n Provide a thorough induction - an employee needs to know everything from where to find the napkins to where the toilets are
n Include/inform all temporary workers in any training, benefits, or permanent roles you are recruiting for and ensure they are being paid the same amount of pay as a permanent employee
n Staffing agencies offer security and less hassle because they do all the hiring and firing. And, if you’re not happy they will replace staff immediately
n Always inform the agency if there is any chance that the temporary worker may be taken on for longer or even permanently Visit: www.cumminsmellor.co.uk and www.chefsjobsuk.com
TAKE STOCK MAGAZINE 43
Take Stock looks at two upcoming issues that will soon affect your business; waste management and entertainment licensing
Waste not, Want not! Make sure you don't bin the new rules on recycling.
ince the beginning of this year,
The government is taking things seriously,
6. Make sure you’ve got the correct
all Scottish businesses have been
with DEFRA committed to working with all
collection arrangements in place for
required to 'take reasonable steps' to
businesses, including waste management
separate out four recyclables for separate
companies, local authorities, re-processors,
collection - paper/card, plastic, metals and
waste producers and the Environment
7. Look at how much of your waste can
glass. Businesses in non-rural postcodes who
Agency towards achieving the goal of ‘Zero
produce more than 50kgs/week of food
Waste to Landfill’.
waste have also been required to handle that waste separately.
So, what does this mean for your business? Take Stock asked Andy Coultas of waste
Penalties for transgression are severe. ‘Any
experts Procuria for his advice on what
business that fails without reasonable excuse
businesses should be doing to be compliant,
to comply with the duty to recycle shall
here are his suggestions:
be liable to a fine of up to £10,000 upon summary conviction.’ And next year that legislation is coming to the rest of the UK, effective 1 January 2015. An addition to the Environmental Protection of England and Wales Regulations 2012 will mean that all generators of waste will need to comply with this legislation by: making arrangements for separate collections of waste paper, metal, plastic, glass and, of course, food.
be recycled and check if that volume has a value you can recoup. For example, if you have waste cooking oil, Procuria can get you 20 pence a litre - and provide collection barrels/bins if required 8. Work out what kind of waste contract you need 9. Start waste reduction and recycling initiatives straight away
1. Look at where all your waste is coming
10. Speak to and work with specialists to
from, and seek solutions to prevent it
make sure your current waste service is
2. Check your waste data regularly,
providing the best value, including basics like
to identify significant changes in waste
appropriate bin sizes, numbers of bins, and
production, so you can see how the change
Above all else, make sure you know your
3. Check your current waste contract and determine how much it’s costing you 4. Check that the amount you need collected annually matches what you’re paying for
legal responsibilities – and then make sure your staff know too! New year’s day 2015 is closer than you think – so act now!
5. Set priorities to prevent or reduce waste
Just for you from Procuria Procuria is offering a free site survey to readers of Take Stock, to ensure you’re complying with legislation and have the necessary legal documentation. For more information and advice on all of its waste management and recycling services, contact Procuria on 0845 300 9027 or check out its website, www.procuria.net
44 TAKE STOCK MAGAZINE
Let Me Entertain You Whether you’re hosting a wedding or showing live sport, entertaining your customers during the longer and (hopefully!) warmer spring and summer days will increase income. Music alone boosts a bar’s wet sales by
licenses cost from 18p per day but final figure
The World Cup - You may need to apply for
£100,000 a year, according to CGA Strategy.
depends on business type, size and activity.
a one-off Late license (£21) as some games
But before you rock that DJ or buy a spanking
Spinning the Decks
new plasma TV, your profits will slump quicker
DJ’s have to have their own Pro Dub license.
than a drunk at a wedding if you don’t have the necessary licenses.
Pump up the volume
This isn’t your responsibility when hiring one for an one-off event but if you employ a DJ then it is. Pro Dub licenses work according to
will be screened past the 11pm deadline. Check with your local licensing department. Music - If you have a TV you also have to inquire about what music license you need.
how many tracks a DJ downloads.
TV licenses cost £145.50 and covers up to
or play music from the TV you need, by law to
A Year One, Level One tier license starts at
or screen. You pay £145.50 for every extra
have a music license.
£212.77 (+VAT) to copy up to 5,000 tracks.
Whether you have a weekly disco, a jukebox,
In addition you must have both PPL and PRS
15 units - one unit covers an individual TV five units.
There are 3 types of licenses:
music licenses if a DJ is to play music in your
n PRS (also known as PPS) is for music
venue. If they screen music videos then a VPL
If it can be shown that a premises has played
license is also needed.
music without the correct licenses, then
played through radios, CD’s, MP3, computer speakers, internet, music on TV (including an advert) and live performances
What’s on the Box
n PPL - recorded music or music videos,
You need a license to cover any TVs or large
including on TV or radio music
screens in your premises; a residential license
n VPL (operated by PPL) - if you’re showing
won’t cover these.
music videos to a public audience Sport packages - Terrestrial TV is covered To stay within the law and play copyrighted
by your standard TV license but any sport
music you will need to apply to both PRS and
shown on satellite TV requires the correct
PPL and get a license from each. If you want
commercial agreement with either SKY or
to show music videos, you will need a PPL and
each organisation listed above can claim an estimate of those ‘missed’ fees or you could face civil action for copyright infringement and an order to pay damages and costs. You can be fined £1,000 for not having a TV license.
VPL. Licenses cover 12 months. PPL and PRS
TAKE STOCK MAGAZINE 45
Going al Fresco Winter weather may have been a wash-out but our desire to head outdoors hasn’t been dampened.
s soon as the first rays of sunshine peek through the murky clouds, customers will be itching to get into
a beer garden for a pint or a meal. Eating al fresco boosts customer’s spirits - and your profits. Here’s how you can make the great outdoors even greater.
Maximise outdoor areas Whether you have a beer garden or patio, you should maximise your outside space whatever the size as it could provide an additional income stream and boost your wet sales. Mintel found that on average, outside dining areas increased beer sales by 10-15%. All you need is suitable furniture and some shade from the sun - or rain! The Yard Bar and Kitchen in Cardiff has an outside temporary bar which holds DJ nights in the summer. “We found we were losing money with too many customers queuing so the outside bar relieves the main bar and generates more money as people sitting outside can use it rather than going inside,” says assistant manager Janine Johnson. 46 TAKE STOCK MAGAZINE
The trusty BBQ
Two in three adults ate food cooked on a
The Saddle Inn near Preston has introduced
barbecue last year, according to Mintel.
picnic baskets for families to enjoy in the
National Barbecue Week starting May 27 is
pub grounds. For just £25 they provide a
the perfect time to dust down your barbi and
family of four with a bottle of beer, small
kick off the summer tradition, getting you
bottle of wine, two fruit shoots, crisps, fresh
ready for this season of sport. The Yard Bar
fruit, baguettes, potato salad, coleslaw and
and Kitchen runs barbecues when the rugby
home-made biscuits. “The idea was to relieve
is on and its last one made £900 profit in
the bar and catering staff of work during busy
periods but the picnic baskets have quickly
Get cooking Chefs can take some pressure off the kitchen by cooking outside. Rotigrill offers a selection of products, including hog roasters and stainless steel rotisseries complete with skewers and kebabs. “Our products give a competitive edge by supplying a see and smell experience - diners can see and smell the cooking," says owner Colin George. Pizza ovens are another novel way of cooking outside and create a real point of difference.
become a success story in their own right,” licensee Graham Rowson reveals.
A dog is a man’s best friend. So, it’s no surprise that customers now want their furry friends beside them when they nip out for a pint or even have a week’s holiday.
he trend to make establishments dog
doors to meet him," says Mop Draper, owner.
friendly is on the up, increasing 6% a
"It was the busiest it had been in years." Mop
year according to a Euromonitor report.
organised Sunday dog walks from the pub followed by a roast, and now The Compass
The hotel chain Hotel Du Vin has been dog
is marketed as the dog-friendliest pub in the
friendly for over 20 years (it stopped a few
years ago but had so many complaints from dog lovers that it reverted back!) and Best
According to Common, "The Food Standards
Western even has a phone line dedicated to
Agency rules are that dogs are allowed inside
dog owners to book rooms. Visit Cornwall
any catering establishment at the discretion of
has just launched a ‘Dogs love Cornwall’
the proprietor, as long as they don’t go into the
campaign so dog owners can now search
for dog friendly pubs and restaurants on the county’s website. Wightlink Ferries,
dog owners called Pawprint.
Here’s what you need to do to make your establishment dog and people friendly:
"Some hotels charge £10-£15 a night for dogs
n There is no legal requirement to advertise
which operates services to the Isle of Wight, produces a travel guide to the island just for
to stay and, while that’s a tidy profit for them, it’s also a price dog owners are willing to pay to take their best friend on holiday with them," explains Jane Common author of Phileas Dogg’s Guide to Dog-Friendly Holidays in Britain and editor of the dog travel website
n Think about a separate room for customers with dogs so this doesn’t put off customers who are not necessarily dog-lovers
Welcoming dogs has turned the fortunes of
n Make sure certain bedrooms are allocated
photograph of our Jack Russell puppy Boris on our Christmas message in the local paper and suddenly customers were flooding through the
Constable and Robinson.
discretion of the owner
n Most places allow dogs in the bar but not
closure in 2011 due to slow trade. "We used a
in Britain is out on May 15, published by
your business as dog friendly but it’s at the
The Compass Inn in Winsor after it was facing
Phileas Dogg’s Guide to Dog-Friendly Holidays
in the restaurant for dogs and that customers without dogs are aware of this
n You’ll need big outdoor bins for poo bags and plenty of water bowls available TAKE STOCK MAGAZINE 47
BIG BOYS TOYS
With the Grand Depart of the 2014 Tour de France in Yorkshire and longer, lighter days here at last there’s never been a better time to get out and ride. British cycling has been enjoying an upsurge of success thanks to Olympic and Tour de France triumph. So, to keep with the patriotic theme our resident lycra expert Martin Kersey - a qualified mountain bike leader and former bike mechanic - gives you the low down on three British bikes to tempt you out of the kitchen and onto the open road.
Boardman Road Sport 2014 - £499 Chris Boardman’s range of bikes has gained a reputation for both performance and great value. Solid, comfortable and specced with reliable components that won’t let you down. The range includes; mountain, commuter, road and cyclocross bikes at just about every price and most have a women’s specific version too. The Road Sport is very versatile, capable of a work commute, blasting out big miles
on your day off or even a Sportive event, it has eyelets on the frame which allow for fitting mudguards and a pannier rack for light touring if you so wish. It has a lightweight aluminium frame which features curved seat stays designed to flex and improve comfort. Comfort has also been considered with the 25mm tyres, rather than the usual 23mm. The seat features a decent amount of padding and there’s plenty of spacers to enable you to get the handlebar height just right. The 16-gears will help get you up all but the steepest of hills and the Tektro dual-pivot brakes provide plenty of stopping power for on the way down.
48 TAKE STOCK MAGAZINE
Hoy Shizuoka .001 City Bike - £550
The Hoy range has been designed to be
The frame gives a zippy ride and eggs
above all else, fun. Sir Chris Hoy set this as
you on to go faster, luckily there’s a set
lat-bar bikes, sometimes referred
the most important aspect before his bikes
of powerful hydraulic discs to ensure you
to as urban, commuters or hybrids,
were designed, because he wants more
come to a swift and controlled stop.
eschew the traditional drop bars to
people riding bikes. Distributed by Evans
allow a more upright riding position. A flat or straight handlebar reduces the
Cycles, its staff are trained to be specialised
Although it only has eight gears, the ratios
“Hoy bike fitters” making sure you leave the
have a reasonable range suitable for
store with the bike set up perfectly for you.
commuting or a leisurely ride. If you want to
number of hand positions you have; drop
up the pace, or go touring upgrade to the
handlebars have 3 - the tops, the hoods of
The Shizuoka .001 is the cheapest in a range
Shizuoka .003 which has an extra chainring
your brake levers and the drops for when
of four city bikes and is designed to be
up front and a 10-speed wide range cassette
you’re putting the hammer down or trying
versatile. It features a lightweight, triple-
at the back. The .003 also has a full carbon
to reduce the impact of headwind. You
butted aluminum frame and fork, enough to
fork which is lighter and stiffer, and will
can add another position to your flat-bars
take on rough roads, towpaths and gravel
absorb more imperfections in road surface.
by adding bar ends which can assist on
tracks - although you’ll want tyres with more
climbs or just let you change position for
tread on if you’re venturing off the tarmac
comfort reasons from time to time.
regularly or in muddy conditions.
The tyres are a generous 32mm wide and along with the natural flex of the steel frame and fork allow the bike to easily absorb the bumps and potholes of poorly surfaced roads and lanes. The Madison Prime seat never leaves the rider sore and the Hayes disc brakes give you plenty of stopping power, whatever the conditions and, even if you are fully loaded up for touring. A tough 32-spoke wheelset keeps everything rolling straight and true. And now to the hub gears; technology has moved on since Sturmey Archer 3 speeds and the Shimano Alfine hub has proven
Genesis Day One Alfine 8 - £999
Reliable and versatile the Day One will
itself to be a reliable and efficient drivetrain
take whatever you throw at it. Part of
in recent years. The eight ratios are spread
the “Urban Cross” collection, it’s low
quite widely and give a similar range of gears
maintenance, adaptable, and perfect as a
to the Boardman. You can even change gear
Genesis is part of a much bigger family
bike for all seasons.
when you’re stationary unlike on a traditional
of brands which include, Ridgeback and Saracen who have been making hybrid and mountain bikes for over two decades, and
derailleur set up. Featuring a Reynolds steel frame, disc brakes
If you hanker for more gears or have a
and an 8-speed hub gear the bike can stand
bigger budget then there’s a higher spec
is stocked by many independent bike shops up to plenty of neglect and abuse so it’s suitable for commuting, touring or even light and the Evans Cycles chain. off-road duties.
version with an 11-speed hub, an electronic shifter and a lighter steel frame available for £2,199.
TAKE STOCK MAGAZINE 49
Stock up Now!
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FOOD FOR THOUGHT
Fresh and Fabulous Take Stock’s very own Victor Meldrew, David Jackson, reflects on his salad days…
’ve just had an enjoyable evening
the world, sliced and diced. Hardly inspiring!
down and agree a supply arrangement with
with business colleagues at a Brazilian
Whilst an out-of-season salad may not be
you. What’s more, you’ll also get inspiration
restaurant. The conversation was engaging,
the easiest to maintain, or be top of your
for new menu ideas – using seasonal
wine flowed, and copious amounts of meat
customer’s requests, whether you serve a
vegetables that truly taste of something. And,
were both served and eaten.
complimentary side-salad or one as a main
if you make a song and dance about the fact
course, the same amount of care should be
you’re using fresh, local ingredients, you’ll
The one element of the evening’s
given to it as everything else which leaves
probably find you’re suddenly getting in
entertainment that was really disappointing
the kitchen. And that’s especially true now
fresh, local customers!
was the salad. Green and vegetable-looking,
summer’s here and demand for healthy menu
yes. But also totally bereft of taste and
options is at its peak.
Now, I maybe a salad snob, but I know what I like. Salads with a dressing of say olive
substance – not to mention eye appeal. One solution to ‘tasteless’ salad vegetables
oil, Dijon mustard, red wine vinegar are
And that got me thinking about how often
would be to buy organic. Now, I do accept
delicious, and one of my favourites is fresh
I’ve had a really good salad whilst eating out.
that in the past anything vaguely organic
leaves topped by crumbled goats cheese,
Sadly, the answer is, not nearly often enough.
typically came with a price tag to make the
carpaccio of beetroot and walnuts. Delicious,
eyes water, but that is no longer the case.
interesting - and simple.
This prompted me to take a closer look at
Demand for organic and other taste-filled
what’s out there. Plastic bagged and gassed
vegetables brought a whole raft of producers
I don’t think it’s too much to ask for salads
rocket at an astronomic price, pre-washed
into the marketplace – and they’re still there.
to be fresh and fabulous. So chefs, hop to it!
greenery and carrots from halfway around
Most (if not all) are more than willing to sit
After all, we’re not rabbits. TAKE STOCK MAGAZINE 51
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Take Stock Magazine provides news, features and business boosting ideas for restaurants, cafes, pubs and hotels.