Take Stock Magazine - September/October 2014

SEPTEMBER/OCTOBER 2014 - £3.00

YOUR TAKE STOCK MAGAZINE

SEPT/OCT

2014

Saluting the Best of British Flavours of Autumn

Capital Bar Trends

Prep up for Christmas CHAMPIONING INDEPENDENT BRITISH CATERING

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TAKE STOCK

www.takestockmagazine.com

Hi &

welcome...

I love autumn. The falling temperature, darker evenings and the abundance of colourful leaves paving our paths make it a season to adore. It makes me feel all snug and cosy. But the best bit of all is being able to sample all the yummy, seasonal produce available at this time of year.

Follow us on

So it’s fitting that in this edition we hail the

sure you’re fully prepared, so get cracking by

abundance of great food we have here in

reading our feature on page 44.

Britain. To celebrate British Food Fortnight (20 September-5 October) three top chefs

For those planning to cater for bigger than

share their best British dish on page 10.

normal parties, executive chef Anthony

And, while we’re talking of great British food

Marshall shares a few pointers in We Grill!

nothing can beat the good old Sunday roast!

Anthony runs the banqueting at the London

Now an acceptable treat every day of the

Hilton on Park Lane and regularly feeds more

week, find out why we can’t get enough on

than 700 guests at a time.

page 14.

Hungry customers tend to be thirsty ones Halloween and Bonfire Night are big events

too so be sure to check out our feature on

in the foodie calendar. Popular with kids, and

page 40 and find out what’s trending in the

those adults who still want to be one, these

alcoholic drinks market and how to profit

fun family occasions shouldn’t be overlooked

more from your bar.

by chefs. Check out our spookily sweet recipes in the Patisserie section. You’ll keep

As always, we’d love to hear your thoughts so

everyone happy and put the sparkle back

please get in touch.

SEPTEMBER/OCTOBER 2014 - £3.00

Tweet us @TakeStockMag

YOUR TAKE STOCK MAGAZINE

SEPT/OCT

2014

Saluting the Best of British Flavours of Autumn

Capital Bar Trends

Prep up for Christmas CHAMPIONING INDEPENDENT BRITISH CATERING

Published by the fabl.

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

into your profits.

Until the next time, Sometimes autumn is skipped over because of the looming festive season. A lucrative (and busy!) time for caterers, Christmas seems to be an event that’s growing bigger each year - with the festivities starting ever earlier. Here at Take Stock we want to make

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 Vicky McNeill

TAKE STOCK MAGAZINE 03

21

Contents Food and Drink Cold and Colder:

15

Stock Up

17

Get a ‘pizza’ the action

21

Let’s Party!

23

Perfect Patisserie

29

Little Bites of Joy

31-33

A Taste of Heaven Spookily Sweet

35 36-38

Cheers:

33 44 12

Lift Your Sprits!

Let’s Drink to That!

40-42

Features Best of British

10-13

Toast the Roast

14-15

First Impressions Last

43

Get Prepped for Christmas

44-45

New Term, New Standards

47

48 04 TAKE STOCK MAGAZINE

39

38 25 Every Issue

18

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

8-9

We Grill - Anthony Marshall

18-19

Feed Your Eyes

25-28

Big Boys Toys - Simple Sous Vide

48-49

Food for Thought

50

Recipes Slow Cooked Helmshore Lamb Shoulder

41

10

Lightly Smoked Halibut with Apricot, Samphire on Apple & Cucumber Gel

12

Deconstructed Apple Crumble and Custard

13

The Great Meat Up

15

Chocolate and Blackberry Liqueur Cupcakes

31

Beetroot Cupcakes

32

Sticky Ginger & Treacle Cupcakes

32

Poached Pear and Almond Cupcakes

33

Chocolate Salame

35

White Chocolate & Pumpkin Fondant

36

Fermented Pumpkin Ice Cream

37

Salted Caramel Parkin Buns

37

Toffee Apple Soufflé

38

Ginger Jasmine

40

Panky Club Cocktail

41

Toblerone Cocktail

41

Day of the Dead

42

23 TAKE STOCK MAGAZINE 05

Calendar 6-7 6-21 Sept

Sept

SCOTTISH FOOD FORTNIGHT

MEATOPIA Tobacco Dock, London

www.scottishfoodanddrinkfortnight.co.uk

7

www.meatopia.co.uk

Sept

BUPA GREAT NORTH RUN

7-9

11

Sept

SPECIALITY AND FINE FOOD FAIR London Olympia www.specialityandfinefoodfairs.co.uk

15-21

17-18

NATIONAL CUPCAKE WEEK

FOOD & HOSPITALITY IRELAND Citywest, Dublin

Sept

www.nationalcupcakeweek.co.uk

Sept

THE GREAT BRITISH PUB AWARDS The Hilton on Park Lane, London

Sept

www.foodhospitality.ie

20 -5 Sept

Oct

BRITISH FOOD FORTNIGHT www.lovebritishfood.co.uk

06 TAKE STOCK MAGAZINE

23-24

Sept

LUNCH! Business Design Centre, London www.lunchshow.co.uk

SEPT OCT 25 26-28 Sept

Sept

THE RYDER CUP Gleneagles

RESTAURANT & BAR DESIGN AWARDS Old Truman Brewery, London

29 -5 Sept

www.restaurantandbardesignawards.com

BRITISH ROAST DINNER WEEK

30 -2 6-8 Sept

Oct

Oct

Oct

LEISURE INDUSTRY WEEK NEC Birmingham

THE RESTAURANT SHOW Earls Court 2, London

www.liw.co.uk

www.therestaurantshow.co.uk

6-12

Oct

LONDON COCKTAIL WEEK www.londoncocktailweek.com

9-12

Oct

FALMOUTH OYSTER FESTIVAL

11-12

Oct

RUMFEST ILEC Conference Centre, Earls Court, London www.rumfest.co.uk

www.falmouthoysterfestival.co.uk

21-22

Oct

INDEPENDENT HOTEL SHOW Olympia West Hall, London www.independenthotelshow.co.uk

26

Oct

BRITISH SUMMER TIME ENDS

31

Oct

HALLOWEEN TAKE STOCK MAGAZINE 07

The Stock Market:

What’s new for Sept & Oct

Go Gluten-Free

M

acphie of Glenbervie's full range of UHT sauce products is now gluten-free. The change ties in

with the ever-increasing focus on eating ‘free from’, an interest which has seen sales in the

Seafood

UK gluten-free market increase by 229% in the last decade (Datamonitor). Mintel has predicted that sales of ‘free from’ foods will grow by 46% over the next four years to £561 million. The Macphie UHT range comes in 1 litre packs, has a shelf life of between nine to 12 months unopened and seven days

and Butterscotch and there’s a Crème

opened, and covers both sweet and savoury

Anglaise offering too. Finally, desserts

sauces, as well as desserts.

include Chocolate Pot, Panna Cotta,

Savoury products include Béchamel with

Crème Brûlée and Sicilian Lemon Pot.

Butter, Hollandaise, Red and White Wine sauces and a Demi-Glace. Sweet sauce

For further details and recipe ideas visit

options include Toffee, Chocolate, Brandy

www.macphie.com

Home to

N

Home, a new range of high-quality breakfast cereals, aimed squarely

at the catering and hospitality market. Four varieties are available - Crisp Rice, Choco Rice, Bran Flakes and Corn Flakes - with each outer containing eight individually sealed 500g or 600g bags, to maximise shelf life and ensure optimum serving freshness. All four cereals are made in the UK by Nestlé - the world's largest food company - and are available now. www.cerealpartners.co.uk

selection of meals that focus on tasty and luxurious seafood

dishes. The experts in ready meals, based in Northampton, said its latest range becoming popular. Mark Dean, sales director

A Refreshing

C

oca-Cola has launched a new flavour in its Appletiser range.

The gently sparkling 100% apple

juice has been refreshing people in the UK for over 30 years, and contains no added sugar, preservatives or colourants and officially counts as one of your recommended five-ADay portions of fruit and veg. The Appletiser Apple & Pomegranate 275ml bottle is a captivating blend of original apple with the addition of exotic pomegranate juice.

www.appletiser.co.uk 08 TAKE STOCK MAGAZINE

C

lassic Cuisine has launched a

has returned to nostalgic dishes that are

Harvest Change estlé Cereals has launched Harvest

Specialities

at Classic Cuisine says, “At Classic Cuisine we are always adapting and changing the way we present our seafood and fish dishes.

Seafood options are vital for health conscious customers and having a variety of seafood dishes to choose from that are healthy, cost effective and appetising should be a priority for the foodservice industry. Classic Cuisine always ensures it uses quality ingredients to create light and delectable meals that still have a luxurious taste.” The range includes a crab tart with fire-roasted peppers encased in a crisp polenta pastry, a smoked salmon roulade with cheese and a light and zesty spinach and lemon sponge, and a smoked salmon and asparagus quiche encased in a light and crumbly granary and dill pastry. www.classiccuisine.co.uk

Get Popping!

P

remium popcorn brand Portlebay

to create something that was different from

Popcorn has launched a new sweet

traditional toffee-covered popcorn or squidgy

range of popcorn. Cinnamon Swirl,

popcorn with crisp flavours. With our new

Very Berry and Lemon Sherbet is available in

sweet popcorn range we wanted to create

25g impulse bags (rsp: 85p) and 75g sharer

unique, authentic and natural flavours: our

bags (rsp: £1.89) from August. The popcorn

Lemon Sherbet has a real lemony, zingy

is wholegrain, naturally high in fibre and less

fizziness that will make you smile; our Very

than 115 calories per 25g bag. Made in small

Berry is for fruit lovers with a delicious fruity

batches at its Devon poppery, Portlebay

combination of blackcurrants, cranberries and

Popcorn is cooked with rapeseed oil and

raspberries; and our Cinnamon Swirl is for

raw cane sugar to give a distinctive crunchy

those looking for a warming spicy treat with

texture. Jonty White, owner and creator of

a hint of apple.”

Portlebay Popcorn said, “There are plenty of savoury or sweet snack options out there at

For stockist information,

the moment, but popcorn-wise we wanted

visit www.portlebaypopcorn.co.uk

Clean up!

D

iversey has launched a new range of coffee machine cleaning products,

covering every kind of machine. Its Suma

Café Auto Tabs allow for quick and effective system cleaning of both automated espresso and bean-to-cup vending machines. Suma Café Milk Clean is an acid-based cleaner that blitzes both milk containers and milk circuits. Suma Café Liquid is designed to remove stale coffee oil residue from office, kiosk, vending and break room coffee machines. Suma Café Clean is an alkaline detergent designed for coffee vending machines - removing coffee, tea, cocoa and milk stains whilst also tackling scaling in hard water conditions.

Available now at your wholesaler.

Chocolate

Heaven

L

auden Chocolate uses the finest cacao in the world to make one of the best chocolates in the world.

Lauden produces award-winning chocolate with character, depth and lasting taste, scooping bronze at the Academy of Chocolate Awards in 2009 in the category of Best Dark Truffle (unflavoured).

"It’s all about balancing fine ingredients with one another to produce the best chocolate!” explains co-owner Sun Trigg, who set up the company with partner Stephen Trigg. “Just because you are using the finest ingredients does not mean you will produce the best products.

It is the marriage of these ingredients that produces the best!"

The company has a factory in Leeds and produces chocolates in mixed boxes of 20, including the flavours; fresh mint, lemon, Marc de champagne, salted caramel, passion fruit, sour cherry, and lychee and rose.

For further information visit www.laudenchocolate.com

www.sealedair.com TAKE STOCK MAGAZINE 09

Best of British Our nation may be small but the abundance of diverse and delicious food it produces makes it great. So in honour of British Food Fortnight (20 Sept - 5 Oct), Take Stock asked three chefs to share their best British dish with us.

Slow-cooked Helmshore Lamb Shoulder, Lamb Loin, Celeriac Fondant, Minted Pea Puree, Peppered Kale, Lamb Jus by head chef, Abdullah Naseem, at Hearth of the Ram, Ramsbottom, Lancashire “Local is always best!” says Abdullah. “And

White onion 1 chopped

n When meat is cooked, remove from the

at Great House Farm in Helmshore, John and

Lamb stock 200ml

roasting tray and set aside to rest (reserve any

Richard Holt are committed to producing top

Port splash

cooking liquid left in the roasting tray)

quality lamb, and you can be confident about

Butter knob

what you get from them. The meat is excellent eating quality and comes to us direct from the farm. Great paired with a glass of Gigondas!”

Serves 6-8

LAMB SHOULDER AND LAMB JUS

Ingredients

Method n For the confit shoulder of lamb, preheat oven to 85ºC

n Heat olive oil in a roasting tray over a medium to high heat. Season lamb with salt and freshly ground black pepper. When oil is smoking, add lamb and brown evenly all over

Olive oil 3-4 tbsp

n Add garlic to the tray and sprinkle over the

Small shoulder of Helmshore lamb 1

chopped rosemary and vegetables

Sea salt & black pepper to season

n Add lamb stock and then cover the tray

Garlic ½ head Rosemary leaves 3 sprigs, chopped Celery sticks 3 chopped Carrot 1 chopped 10 TAKE STOCK MAGAZINE

tightly with a double layer of aluminium foil.

Transfer to oven and roast for 12 hours, or until the meat is falling off the bone (add more liquid if the pan gets dry)

n Remove meat from fat and shred finely using a fork. Set aside

n Strain cooking liquid through a fine sieve into a clean pan. Add port and bring mixture to a simmer - reduce by half until sauce has thickened. Whisk in butter until sauce is glossy. Keep warm

n Place a 7.5cm chef's ring onto a baking tray and pack the shredded lamb tightly inside.

Carefully remove the chef's ring and repeat the process six to eight times, until you have six to eight discs of shredded lamb shoulder on the baking tray. Just before serving, heat the lamb shoulder meat in the oven until warmed through

FEATURE LAMB LOIN

Ingredients Olive oil 3-4 tbsp Lamb loins 2 Rosemary 2 sprigs Sea salt and freshly ground black pepper to season

Method n Remove excess fat or sinew from loin and cut each loin into 4 pieces and rub with salt, pepper, rosemary and olive oil

n Vacuum bag lamb and place into a water bath at following settings - rare 50ºC/med rare 55ºC/med 60ºC/med well 65ºC/ well done 68ºC. Leave in bath for 2.5 hours, depending on thickness

n Remove from bath and sear loins in a hot frying pan until golden brown, set aside to rest

PEPPERED KALE

Ingredients Kale 200g Butter knob Salt and freshly ground black pepper to season

Method n Cook the kale in boiling, salted water for 1-2 minutes, until just tender. Drain well

n Heat butter in a frying pan over a medium heat. When butter is foaming, add blanched kale and stir until coated in melted butter and warmed through. Season with salt and freshly ground black pepper

MINTED PEA PUREE

return to saucepan and heat. The purée

n Add butter, thyme, garlic and chicken

Ingredients

can be made several hours in advance, and

stock and season well

chilled. Reheat when needed

n Oven cook until tender, basting from time

Butter 25g Shallots 2 or 1 small onion, finely chopped Frozen peas 600g

CELERIAC FONDANT

Vegetable stock 125ml

Ingredients

Fresh mint leaves small handful

Large celeriac 1 peeled and cut into 5cm cylinders

Method

Groundnut oil little

n Melt butter in medium-sized saucepan

Thyme 2 sprigs

and add shallots/onion and cook for 4-5 minutes until softened. Add frozen peas and vegetable stock and turn up the heat until the peas have thawed and are hot. Reduce heat slightly and simmer for 1 minute

Unsalted butter 1 tbsp Garlic clove 1 crushed Chicken stock 500ml Sea salt & butter to season

to time. Keep warm until ready to serve

To serve n Spoon pea purée into a piping bag. Pipe concentric circles of purée into the centre of each of the serving plates

n Place one disc of confit lamb shoulder onto each plate on top of each serving of purée. Add celeriac fondant. Spoon the buttered kale alongside. Carve the lamb loin in half and place on top of each serving of buttered kale

n Stir in fresh mint leaves and cook for

Method

n Garnish with a sprig of rosemary. Drizzle

a further 1 minute. Spoon mixture into a

n Gently fry celeriac cylinders in groundnut oil

with lamb sauce

Thermo Mixer and purée. Season generously,

until coloured. Transfer to a small roasting tin TAKE STOCK MAGAZINE 11

Lightly Smoked Halibut with Apricot, Samphire on Apple & Cucumber Gel

by Anthony Marshall, executive chef at the London Hilton on Park Lane “This is an ideal early Autumn starter,” says

Xanthan gum 2-3g

n Peel celery, mix salt, sugar and lemon

Anthony. “A good British dish because we

Apricots 100g halved, stone removed

juice and put all ingredients in sous vide bag

try to use all local produce, and make it

Cider vinegar 30g

and compress for 4 hours. Remove celery

look interesting. I don’t think people realise

Sugar 20g

from liquid, dry and cut in strips

the diversity of seasonal ingredients in this

Water 20g

n Combine cider vinegar, water and sugar

country, and this dish showcases just some of the ingredients we have available to us at this time of year.”

To Garnish Micro melons 4

Serves 4

Gooseberries 2

Ingredients

Peas 40g fresh and blanched

Nasturtium leafs and flowers 4

Halibut 320g

Broad beans 40g fresh, peeled and

Salt 20g

blanched

Sugar 40g

Cucumbers 20g pearls

Nori 20g ground

Apple 20g pearls

Celery 100g

Samphire 30g blanched

Salt 5g

Fennel flowers 1

Sugar 5g Lemon juice 15g Apple cider 100g Cox apples 100g Cucumber 100g Celery 100g 12 TAKE STOCK MAGAZINE

and bring to a boil. Cool down and add to apricots. Vacuum pack and cook at 85ºC for 3 hours. Cool in ice water and blend to smooth puree

n Juice apples, cucumber and celery, add cider and strain through coffee filter. Add xanthan gum carefully to avoid lumps and leave to rest for 1 hour

To serve n Slice halibut thinly. Use flowers, herbs, micro melons and gooseberries to garnish the plate

Method

n Drizzle cider gel over fish and in between

n Mix salt and sugar, rub into halibut and

the vegetables

marinade for 3 hours. Rinse off and dry with cloth. Smoke fish with smoke gun, coat with ground nori

FEATURE

Deconstructed Apple Crumble and Custard

by Rob Kennedy, executive chef at the Royal Military Academy Sandhurst

Serves 4

STICKY APPLE TARTE

Method

Ingredients

n Beat egg yolks, corn flour and sugar

Granny Smith apples 5 peeled and core removed Butter 50g Vanilla pod 1 Star anise 1

together until creamy in texture

n Scald cream over a gentle heat adding

To serve n Portion your sticky sweet toffee apple tart,

whisking. Place back into pan, cooking

Pre-rolled puff pastry 1 sheet

n Pour into small kilner jars and leave to set in fridge until spongy and creamy to touch

add split vanilla pod and star anise

n Cut apples in half and place cheek down into pan arranging neatly next to each other, add sugar and begin to caramelise over a medium heat for a couple of minutes

n Top generously with pastry, pierce a couple of times and place in an oven for 20 minutes at 170ยบC

n Remove and rest for 5 minutes

CUSTARD

Ingredients Egg yolks 5 Cornflour 1 tsp

n Use a 6 inch approx pan for your tart

vanilla pod seeds

custard out for a couple of minutes

n Place butter into a small pan and soften,

3 days

n Pour cream on to egg mix, continuously

Muscovado dark brown sugar 95g

Method

in a sealed container, it will stay crunchy for

sprinkle with your crushed crunchy crumble, and serve your creamy jar of homemade custard on the side

CRUNCHY CRUMBLE

Ingredients Plain flour 100g Butter 60g Granulated sugar 50g

Method n Rub together all ingredients to form a crumble texture

n Place onto a lined baking tray and bake for 8-10 minutes. Remove and leave to rest as a crunchy biscuit

CHEF'S TIPS n Add nuts to your crumble to enhance

Vanilla pod 1 split

flavour and texture

Caster sugar 75g

n Serve apple tart at room temperature

Double cream 275ml

n Crumble can be made in advance. Placed TAKE STOCK MAGAZINE 13

Toast the Roast

Who doesn’t love a good roast dinner? One of the most favoured and iconic British meals, it’s a guaranteed menu winner.

14 TAKE STOCK MAGAZINE

FEATURE

With British Roast Dinner Week back for its third year (29 September - 5 October) we thought we’d raise a toast to the roast and celebrate the fact it no longer needs to be a Sunday to enjoy one!

A classic twist The traditional chicken, beef or lamb will always lure customers to the table. But, giving the classic roast a twist is a good idea too,

especially if you want to serve it on other days

has been roasted in. “Chefs wishing to go one

of the week. “A roast doesn’t have to be just

step further could make what I call Grandma

about meat and two veg,” says Chris Barber,

Gravy,” adds Chris. “Derived from the French

UFS pub expert. “Offering lentils, pulses and

term ‘la cuisine de grand-mere’, it means

grains or glazed spinach gives customers

simple, traditional home-cooking and can be

something different.” Asian influences will

made by roasting the meat, pouring off the fat,

give a kick to a roast chicken. Try lemongrass,

adding red wine and gravy mix, then cooking in

ginger and chillies for an intense Thai flavour

a pan with real meat juices from the roast.”

or go Indian with a roasted masala chicken.

We love gravy...

Tips from the top!

Last year’s winner of British Roast Week was

“Gravy is a key element of any roast dinner,”

Kyloe, in Edinburgh. The restaurant serves its

says Chris. “But it’s a part that often gets

roasts whole and carves them at the table, with

overlooked when it comes to the perfect roast.”

accompaniments served in sharing dishes. As

For an extra special taste and more flavour

a result, the dining experience is one you share

add a few simple ingredients to pre-packed

with family and friends just like you would at

gravy products or granules. Try rosemary or

home - but without the washing up!

garlic, or pour the gravy into the pan the meat

The Great Meat Up and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

Serve immediately

CREAMED CABBAGE

Ingredients Savoy cabbage Cream Butter Oil

Method n Quarter the cabbage, remove core and

Kyloe's executive head chef, David Haetzman doesn’t follow a strict recipe, but here is his guide for serving 4-5 people

KYLOE YORKSHIRE PUDDINGS

Ingredients

n To make the batter, tip the flour into a

Ingredients

bowl and beat in two eggs until smooth

Meat juice

n Gradually add the milk and salt and carry

Quality stock little

on beating until the mix is completely lump-

Cornflour smidge to thicken

Aged ribs of Scotch beef 1kg

Method n Roast the beef in a combi oven for about

Makes 8

Ingredients Plain flour 140g Full cream milk 200ml Eggs 2

slice finely

n Quickly cook in a little butter and oil.

Season well with black pepper

n Add a generous dash of cream and reduce until a thick, rich and warming dish has been created in super quick time

Salt pinch

n Season before serving

Method

GRAVY

free. Season with salt and pepper

n Pour the batter into a jug, then remove

40 minutes (dependant on size) and allow

the hot and well-oiled tins from the oven

to rest - this is vital to the quality of the roast

n Carefully and evenly pour the batter into

dinner experience

the holes. Place the tins back in the oven

Method n Mix together and bring to a boil

TAKE STOCK MAGAZINE 15

To enter visit

britishroastdinnerweek.co.uk

Stock Up Stocks are a key part of the kitchen. They give depth, richness and taste to many savoury dishes and are one of the most important assets

Susan Gregory, head of food at Nestlé

bones per litre content, the stocks help chefs

Professional. “There’s a cost implication

achieve the same quality and consistency

to consider too. Generally speaking,

every time, ensuring that each signature dish

pre-prepared products tend to be

is never compromised.

chefs have at their disposal.

Stocks and sauces can be used as a base for

popular now. Whether made properly from

T

your own creations within almost any current

bones or from jellies, pastes or powders,

food trend.

stocks have seen a 51% market increase in

Building blocks of the kitchen, traditional

in the gravy market. Says Mintel Analyst

busy kitchens producing stocks and sauces

stocks are liquids formed by extracting

Alex Beckett, “stocks have benefited from

from scratch can be both time consuming

flavours, nutrients and salts during the

an increase in variety of formats such as jelly

and cost-prohibitive, making it an unrealistic

cooking process from bones, vegetables

and liquid, as well as a robust interest from

choice for most.

and herbs. Clear in appearance, classic

scratch cooking.”

Ready-made stocks, gravies and sauces

stocks have a delicate flavour and are clear

provide caterers with confidence and peace

of grease. Typical stocks include meat stock

of mind that their dishes will always shine, as

such as white beef stock, brown beef stock

well as saving them lots of time.

and chicken stock together with vegetable

“The reality is that ready-made stocks and

stock and fish stock.

• White stock

Go natural

• Fish Stock

he French word for stock is ‘fond’ meaning foundation, a true testament to just how important these flavoured-

liquids are to good cooking. But in today’s

sauces are commonplace in today’s kitchens; they are quick and easy to use and provide chefs with peace of mind they’ll deliver a consistent quality every time,” comments

significantly cheaper than scratch made.”

The benefits

What is a stock?

CHEF 100% Natural Fonds are made from bones, vegetables and herbs. With a high

Growing market Mintel has noted that stocks are far more

the past five years and 10% in the past year alone. The result has been a massive decline

Types of stock • Brown Stock • Vegetable Stock

TAKE STOCK MAGAZINE 17

We Grill

Anthony Marshall is the executive chef at the London Hilton on Park Lane. He has worked at the hotel for 16 years and is in charge of banqueting events. The hotel holds on average, five a week, catering to a minimum of 700 guests.

18 TAKE STOCK MAGAZINE

WE GRILL

How do you prepare for a banqueting event?

The key to a successful event is organisation.

Dench and Paul McCartney, international sports awards, and boxing legend Muhammad Ali’s 60th birthday.

several months in advance of the event. This

What chef inspired you the most as your career was starting and who inspires you now?

gives a choice of three starters, mains and

I started my career with Anton Mosimann

I call it ‘Marshall’s Law’ which means you have to be organised and you can’t take any prisoners. The first thing we do is give the client a tasting menu - chosen by them -

desserts. Each dish is one that I know me and my team can put together and execute on the day. I then photograph and date the chosen dishes so they are served in an identical way at the event.

How do you make sure it runs smoothly on the day?

Working ahead is a must. Most of the food is prepped the day before the event with cooking on the day. For most events we have 13 chefs working in the kitchen, but rope more in when we need help plating up. To get a glimpse of how much work goes into the preparation, for one event it took three chefs almost six hours to make the individual rose-shaped butter each guest was given with their hot bread. Timing is crucial at banquets. It takes the waiters between five and eight minutes to clear, and once the intermediate course goes out the

at the Dorchester and now having worked alongside so many great chefs it is very hard to name just one. But those who stand out are Pierre Gagnaire, Sat Baines and Jason Atherton.

Favourite restaurant in the UK? Nobu

Christmas is the busiest time for catering, so how would you advise a chef to prepare and deal with the extra numbers?

Be organised, have a plan of action and order in advance so you know what the costs are and that your supplier has enough notice to get the correct quality and quantity you require. A pair of roller skates would be handy!

Favourite childhood food memory?

What’s the most popular request on the banqueting menu?

Boiled egg with soldiers – I still like that

Beef fillet with red onion marmalade

now! And my mum’s vegetables which were so over-cooked you could make soup out of them.

glazed with brie, and soufflés which are the signature dishes of our banqueting team as well as the most popular and most profitable.

What are your favourite ingredients to use in September and October?

Are different skills required for a banqueting chef and a restaurant chef?

These are generally challenging months for

They are two different sides with ultimately

vegetables, but we try to use as many forest mushrooms as possible and a lot of game

the same goal. A banquet chef has to be extremely organised and use seasonal

which is available at this time of year.

produce at the right times of the year for anything up to a 1000 guests. The

Who have been your most prestigious guests?

Piece of equipment in the kitchen you couldn’t live without?

I’ve cooked for the whole Royal family,

My Thermomix (not much it can’t do) or

chefs have between eight to 10 minutes to get the main course ready to serve.

including the Queen - whom I’ve met -

the dehydrator.

to recreate the same top quality dish restaurant chef has to follow the same ethos but only for only few guests. The difference is a mistake in the restaurant is on a small scale - a mistake in banqueting can cost you much, much more.

celebrities such as Sir Tom Jones, Dame Judi TAKE STOCK MAGAZINE 19

(serving suggestion)

TOP MARKS FOR SCHOOLS All of these products are great for use in school meals because they are in line with:

School Food Standards, England

Healthy Eating in Schools, Scotland

Appetite for Life, Wales

Nutritional Standards for school lunches, Northern Ireland

✔Free from artificial colours, HVO and added MSG.

✔Meet Public Health Responsibility Deal 2012 Salt Reduction Targets*

MAGGI® Rich & Rustic Tomato Sauce MAGGI® Liquid Concentrates

®

MAGGI Béchamel Sauce

MAGGI® Gravy Mix

MAGGI® Mashed Potato Flakes

MAGGI® Coconut Milk Powder Mix

®

MAGGI Crunchy Bake

For Education menu cycles and recipe inspiration, visit www.maggi.co.uk/professional/education or call 0800 742 842 ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved. *Liquid Concentrates if used as make up instructions.

DOCELLO® Desserts

CARNATION®

COLD & COLDER

Get a ‘pizza’ the action Pizza is one of the simplest yet most popular foods on the market. Thin and crispy or on a baguette-base, the cheesy feast is loved by young and old and always pleases customers.

And with frozen pizza offering quality, variety, easy serving and no waste, it’s an option for every establishment and a profitable choice.

A booming market

High mark-ups

Flippin' easy

With sales hitting £2 billion a year in the UK,

A recent exposé of the pizza industry

A simple, easy-to-store and cook - yet

pizza is big business. A broad appeal means

revealed just how much profit firms were

delicious - food, pizzas are an ideal menu

it satisfies the appetite cravings of families,

making on pizzas. One high street chain was

choice. Served as a snacky slice or a full

couples, singles and groups. At the lower end

found to be marking up the most basic of

pizza, they satisfy fussy kids, can fill a hunger

of the market, pizza fills the need for cheap,

pizzas, the cheese and tomato margherita, by

gap for drinkers or fill the rumbliest tummy for

value-for-money food but it also has a place

900%. The cost to make one pizza was £1.49

lunch or dinner. “Pizzas are a really simple and

at the top end with more sophisticated bases

but the firm charged customers £12.49.

a profitable solution - straight from the freezer,

and toppings enabling higher prices to be charged.

to the oven, to the customer,” says Alan Todd,

Kiddy friendly A well-fed child is a happy one - and pizza is perfect for tiny tummies. Freiberger, one of Europe’s leading frozen pizza manufacturers, has created a pizza ‘by children for children’.

Developed in conjunction with the UNESCO Education for Children In Need foundation and children from different nations, the pizza has a light, soft and slightly crispy dough topped with fruity-sweet tomato sauce and tasty mozzarella and mildly seasoned - just the way kids love it.

catering development manager at Punch Taverns. Its Alberto Stone-Baked Pizza with extra-thin base and a crispy edge is cooked and ready to eat in just eight minutes.

Top benefits n Frozen pizzas have a longer shelf life than fresh as they can be kept in the freezer for months, allowing for greater flexibility

n With toppings ranging from pepperoni, chicken curry, ham and pineapple, veggie and the good old margherita - all tastes and cuisines are covered

n The range of bases, thin crust, baguette, deep pan, satisfy all customers from those on a diet to those who want to pig out!

n Frozen pizzas are ‘flash frozen’ so you can be assured that the toppings have the same nutrients and taste as their fresh counterparts. Flash freezing locks in all the goodness of the fresh product TAKE STOCK MAGAZINE 21

HAND COOKED CRISPS

DISCOVER THE TRUE CHARACTER OF REAL CRISPS THE PREMIUM PACK WITH LOTS OF PERSONALITY

Customers will genuinely love the handcooked taste of Real Crisps. For such a premium potato snack, they’re competitively priced to give you good margins. They come in a great range of flavours too with something to suit everyone’s taste. Perfect for any foodservice environment, get to know the Real Crisps range now, in 35g and 50g pack sizes.

SAY HELLO TO THESE FINE FLAVOURS

realcrisps.com

COLD & COLDER

Let’s Party!

The silly season is almost upon us. And with the build up to Christmas getting earlier each year - or it certainly seems that way - it’s crucial to be prepared. And that doesn’t mean just buying a tonne of party hats!

W

hether you’re hosting parties, are

of waste as caterers often need to prepare

inundated with girlie nights out

food in advance. This leaves caterers under

or post-work festive drinks, party

a great deal of pressure - not only to serve

Suggestions for party food - Chilli cheddar nuggets - Hash brown bites

food is the perfect choice when catering for

quality food in high volume but also to keep

the festive crowds - and the freezer often has

menus fresh and unique in order to stay ahead

the best range.

of the competition.”

- Beer-battered onion rings

“Christmas is the busiest time of the year and

Whether it’s a shared platter or individual

- Mozzarella fingers

consumer expectations are always high,” says

servings, hand-held, easy-to-eat food is

Aviko general manager, Mohammed Essa.

highly profitable yet requires minimal effort.

“With the excessive number of parties over

Easy to cook, with low preparation time,

the festive period, consumers quickly become

nil wastage and portion control, it’s perfect

bored with the traditional ‘turkey with all the

for the festive season.

trimmings’ offering, and there is also the risk

- Potato wedges - Garlic & herb wedges

Top Tips 1. Pick ‘n’ mix Give customers the freedom to choose their favourite options by offering a ‘Pick ‘n’ Mix’ list. This is a great way to create custom-made sharing platters for a fixed price and helps caterers tap into the growing appetite for interactive, buildyour-own meals.

2. Go veggie It’s a great idea to introduce vegetarian and gluten-free food onto your menu even for meat-eaters who want a change.

3. Homely feel Add some homemade dips to go with the food. These can be prepared in advance, and are an added bonus that will leave the customer feeling like you’ve gone the extra mile.

4. Present with creativity Plant pots, steel buckets, chunky chopping boards and mini frying baskets are all fun, eye-catching ways to present party food and make platters a talking point for customers.

TAKE STOCK MAGAZINE 23

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.

S

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 years' winners are judged against each other,

We’ve pinned the most appetising photos on

the top dish being awarded with Dick Knives.

our Take Stock Pinterest board under Feed Your Eyes - Starters, Feed Your Eyes - Mains

Congratulations to the winners from last

and Feed Your Eyes - Desserts. To see them,

edition!

simply log on to Pinterest and type in Take Stock magazine.

Palash Mitra from Scarfes Bar, London for his pork belly vindaloo, filled peppers, roots and

Each issue, our creative team picks the

shoots, Dean Light from the Rose & Crown,

starter, main and pud they’d most like to eat,

Great Horkesley for his Sunday roast, and

based purely on how they look in the shot.

Jacob Heslip from the Greenbank Hotel,

The senders of the chosen photos will be

Falmouth for his chocolate plate.

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

TAKE STOCK MAGAZINE 25

tutor rtlett - chef t @JoechefBa let rt Ba e Jo od pigeon school - Wo n Cookery at Ashburto iced apple sp n raisins, rated golde salad, mace ts caramel walnu purĂŠe, salt

ad chef 03 - he everett2 tt @sam Black re ve r E te Sam anches Floor, M d on ec ts at The S adamia nu ries, mac blackber UK Rose pudding, ot qu Clic ith Veuve w ed ir pa

26 TAKE STOCK MAGAZINE

Terry McCormick @C hef_mccormick Freelance chef, Sou thwest - Pea mousse with pickled allotme nt vegetables

@Mulberr yBSDC - Mulberr y Restaur at Burto n and Sou ant th Derby shire Col British as lege paragus with wild mushroom shoots an s, pea d panko duck egg

Jan Bre tschneid er @ja Sous ch nbretsch ef at L neide angshot - Home t Manor made w , Surre ild garl y ic humm vegetab us, malt le patc h an

d

Adam Chu rch @chur chyboy22 - head ch at Franks ef Steak Hou se, Northa piri chicken mpton - Pi ri , red prop er salsa

Rob Kennedy @robke nnedy0 - executive chef at the Royal Military Academy Sandhurt - Steame d stone bass, sea herbs, crayfish cream

- Cornwall hefTomMackins Tom Mackins @C glish En us, ys, asparag - Pork three wa mustard mash

Dean Hammerton @dmham86 - head chef Crown and Punchbowl, Cambridge - Apricot and amaretto

rlMartinChef Karl Stephen Martin @Ka Lodge, Ludlow head chef at Old Downton malt mousse chio, Chocolate, banana, pista

Chris Turnbu ll @chefchris8 6 - head pa chef, The Ki stry tchin, Edinb urgh - First of the season stra wberries

ef at s - head ch s @wezwatt Wesley Watt Braised d lan ot x, Perth, Sc the Post Bo ef of scotch be de bla r feathe

Jon Fell @Jon F ell - he Park Hou ad chef at Sella se Hote l, Cumb asparagu ria - H alibut, s mouss e, carrot powder, pureĂŠ, ca roasted rrot seawee d crisp

Reece Brooks @Brooksreece - chef at Old House, Northampton - Potted cherries

ordclyde The Lord Clyde @the_l er chocolate and Bitt on ingt Boll e, Kerridg orange

TAKE STOCK MAGAZINE 27

The Winners Joe Bartlett @JoechefBartlett

Chef tutor at Ashburton Cookery school - Wood pigeon salad, macerated golden raisins, spiced apple purĂŠe, salt caramel walnuts

Winner MAINS

Tom Mackins @ChefTomMackins

Cornwall - Pork three ways, asparagus, English mustard mash

The Lord Clyde @the_lordclyde

Kerridge, Bollington - Bitter chocolate and orange

28 TAKE STOCK MAGAZINE

Winner

STARTERS

Winner

DESSERTS

Welcome to Take Stock’s regular patisserie section!

Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings you the latest trends, recipes and ideas to keep your business sweet. To embrace the change in seasons we’ve cooked up a selection of rich and warming delights perfect for the chillier temperatures. We honour Cupcake Week with some yummy recipes and deliver some naughty sweet treats for Halloween and Bonfire Night. The summer may be gone but autumn is bringing its own delights.

Enjoy!

SPONSORED BY

TAKE STOCK MAGAZINE 29

Used by Chefs Pastry Chefs tell us they prefer Tate & Lyle over any other white sugar brand*

68% of 202 Pastry Chefs surveyed in the UK use Tate & Lyle White Baking Sugars* *Based on MMR research carried out on behalf of Tate & Lyle Sugars in April 2014.

Tate & Lyle Sugars is part of

Little Bites of Joy Everyone loves a cupcake. Petite and delicious, they are the perfect indulgence for your customer - without too much guilt! In honour of National Cupcake Week (15-21 September) why not try a twist on tradition and offer something different to keep them wanting more. Two previous winners of the National Cupcake Championships share their scrumptious recipes so the only thing you need to worry about is running out!

Chocolate and Blackberry Liqueur Cupcakes

by Helen Bollen, Mrs B's Cakes Makes 12

n Mix all dry ingredients together, add

CHOCOLATE BLACKBERRY SPONGE

margarine, cream, egg and vanilla. Beat

Ingredients

n Add chocolate and mix until texture

Dark chocolate (50% solids) 55g Cold water 25g Cold water 85g Plain flour 115g Bicarbonate of soda ½ tsp Baking powder ½ tsp

until smooth becomes thick and smooth

n Fill each cupcake case half way and bake for 25-30 minutes. Once cooled, make several holes in each cake and pour a teaspoon of blackberry liqueur over top

CHANTILLY CREAM

Ingredients Double cream 300ml

CHOCOLATE LIQUEUR GANCAHE

Icing sugar 2 tbsp

Caster sugar 200g

Ingredients

Method

Margarine 25g softened

Dark chocolate (50% solids) 200g

Salt ¾ tsp Cocoa powder 25g

Soured cream 85g Large egg 1 Vanilla extract ½ tsp Blackberry liqueur

Method n Preheat oven to 185ºC/165ºC fan n Heat chocolate and 25g water in a bain

marie, then stir in the 85g of water and leave to cool

Double cream 200g Chocolate liqueur 3 tbsp

Method n Heat the cream. Just before it boils, add

n Whisk cream and sugar together until thick but not stiff consistency, and put into a piping bag

To assemble n To each cupcake add a swirl of ganache,

chocolate and remove from heat

dollop of blackberry jam, swirl of Chantilly

n Stir together until smooth and shiny. Stir

cream and a sprinkle of grated dark

in chocolate liqueur and cool

chocolate

n Move to fridge but stir occasionally

n Top with a fondant rose

TAKE STOCK MAGAZINE 31

PATISSERIE

Beetroot Cupcakes

BEETROOT CUPCAKES

n Put roughly ¼ cup of mixture into each

by Shalini Sriskandarasa, Lovely Cakes

Ingredients

cupcake case and bake for 20 minutes

Beetroot 320g cooked and grated

CREAM CHEESE BUTTERCREAM

Makes 9

Pecans 150g chopped Soft dark brown sugar 100g

Ingredients

Eggs 2

Unsalted butter 75g soft

Caster sugar 150g

Icing sugar 175g

Vegetable oil 125ml

Salt ½ tsp

Vanilla extract 1 tsp

Vanilla bean paste ½ tsp

Pineapple 125g crushed

Milk as needed

Plain flour 190g sifted

Cream cheese 150g

Cinnamon 2 tsp Bicarbonate of soda ¾ tsp Salt ½ tsp

Method n Mix butter and icing sugar and beat until it turns pale

Method

n Add vanilla bean paste, salt and beat

n Preheat oven to 180ºC/gas mark 4

before adding cream cheese

n Mix together beetroot, brown sugar and nuts and set aside

n In a separate bowl, beat the egg, then add caster sugar, oil and vanilla and beat before folding in the flour, cinnamon,

Assemble n Pipe swirls of buttercream on each cupcake. Dust with some dark brown sugar

bicarbonate of soda and salt. Strain beetroot mixture and fold in

Sticky Ginger & Treacle Cupcakes

by Helen Bollen Makes 18

GINGER & TREACLE SPONGE

Ingredients Unsalted butter 170g Dark muscovado sugar 170g Black treacle 170g Stem ginger in syrup 3 pieces, roughly chopped Large eggs 2 beaten Plain flour 170g Bicarbonate soda 1 tsp Ground ginger 1 tbsp Ground cinnamon 1 tsp

n Add yoghurt and mix until texture is runny

Method

n Use ice-cream scoop to half-fill cupcake

n Blitz 300g icing sugar with cream cheese,

cases. Bake for 20-25 minutes until the tops have a shiny sheen. Cool

PECAN PRALINE

Ingredients Roughly chopped pecans 50g Caster sugar 200g

Method n Scatter pecans over a lightly-greased baking tray

n Heat caster sugar until it turns rich gold colour, then pour over pecans and allow to cool

n Break the praline into shards, keeping enough for at least 2 shards per cupcake.

Natural yoghurt 200ml

Blitz the rest

Method

RUM BUTTERCREAM

n Preheat oven to 180ºC/160ºC fan n Melt butter, sugar and treacle together, then add eggs and ginger

n Sieve flour, bicarbonate of soda and spices into a large bowl, before adding butter and treacle mix to combine 32 TAKE STOCK MAGAZINE

Ingredients Unsalted butter 100g softened Full fat cream cheese 200g Icing sugar 650-700g White rum 3-4 tbsp

butter and rum. Once combined add another 350g icing sugar and mix until soft and fluffy

n Add in more icing sugar if needed

To assemble n Add a swirl of buttercream to each cupcake, then a sprinkle of the blitzed praline and top off with a couple of praline shards www.mrsbscakes.co.uk

PATISSERIE

Poached Pear and Almond Cupcakes

ALMOND CUPCAKES

BUTTERCREAM

Ingredients

Ingredients

Sponge flour 75g sifted

Unsalted butter 75g

Ground almonds 25g

Icing sugar 175g

Makes 6

Caster sugar 100g

Salt ½ tsp

POACHED PEARS

Butter 100g

Vanilla bean paste ½ tsp

Eggs 2

Milk as needed

by Shalini Sriskandarasa

Ingredients Pears 3 small and peeled Caster sugar 150g Vanilla bean paste 1 tsp Water 250ml

Method n Place the caster sugar, vanilla and water in a saucepan on a low heat until the sugar melts

n Put the pears into the syrup and simmer for 15-20 minutes until cooked. Leave to cool before slicing into two and removing seeds

n Heat 50ml of the syrup until it thickens.

Leave to cool

Cold water 2 tsp Almond essence ¼ tsp Flaked almonds toasted

Method

Espresso powder to dust

n Beat butter until soft. Add icing sugar and

Method

n Add the vanilla bean paste and salt and

n Preheat oven to 180ºC/gas mark 4 n Cream the butter and sugar together, add the eggs, water and almond essence and beat together

n Fold the flour and ground almonds into mixture

n Put a heaped tablespoon of batter into each case and half a pear

n Bake for 20 minutes until golden. Leave to cool

beat until it turns pale beat again

Assemble n Pipe little peaks of buttercream onto each cupcake

n Drizzle some cooled syrup over the buttercream peaks, sprinkle some toasted almond flakes on each cupcake

n Dust lightly with espresso powder www.eatlovelycakes.co.uk TAKE STOCK MAGAZINE 33

PATISSERIE

A Taste of

Heaven

As a nation of self-confessed chocoholics, this heavenly delight is a year-round crowd pleaser. But as the seasons change so should your approach to how you serve it. Rich and dark, it is the perfect indulgence for the chilly autumn and will have your customers returning for more.

Chocolate Salame

by Beverley Hargreaves, Lytham Artisan Bakes A quirky Portuguese-inspired chocolate

n Beat in the amaretto and the sieved

dessert. This very rich confection is perfect

cocoa powder

served as a canapĂŠ, or petit four. Rolled with a thicker diameter, it makes a super dessert.

n Fold in the chocolate, crushed biscuits, then the nuts and apricots

n Put in the fridge to firm up for 20-30 mins

Ingredients

n Form into 4x1 inch diameter logs, in a

Good quality dark chocolate callets

double layer of clingfilm and leave to set in

(minimum 70% cocoa) 250g Amaretto biscuits or other biscuits 250g crumbled finely

fridge for at least 6 hours

n Unwrap from clingfilm, then roll the logs in icing sugar, brushing off the surplus

Soft butter 100g Caster sugar 150g Eggs 3 beaten Amaretto 2 tbsp Cocoa powder 2 tbsp Whole blanched hazelnuts 75g Whole pistachios 75g Dried apricots 50g chopped Icing sugar to dust

Method n Melt chocolate in a bain marie or gently in a microwave, then allow to cool slightly

n Cream butter and sugar until light and add the beaten eggs. Do not worry if it curdles

TAKE STOCK MAGAZINE 35

Spookily Sweet Halloween and Bonfire Night are always popular occasions and will help put a sparkle in your autumn trade. Take Stock found some naughty but delicious recipes to make sure your profits don’t go bump in the night.

White Chocolate & Pumpkin Fondant, White Chocolate Sauce and Vanilla Ice Cream

by Adam Church, head chef at Franks Steakhouse, Northampton Makes 8

WHITE CHOCOLATE AND PUMPKIN FONDANT

Ingredients Eggs 4 Egg yolks 4 White chocolate 200g Butter 200g Plain flour 200g Pumpkin purée (pre made) 100g Sugar 200g

Method n Pre heat oven to 160ºC n Melt the chocolate and butter in a bowl over bubbling water until creamy and smooth

n In a separate bowl whisk the eggs and sugar until pale and fluffy, fold the chocolate mix in, add the flour and fold in the pumpkin purée

n Butter and flour 8 moulds, fill 3/4 with the fondant batter and cook for 8 minutes

VANILLA ICE-CREAM

Ingredients Full fat milk 250ml Double cream 125ml Egg yolks 2 Sugar 88g Seeds of vanilla pods 2

36 TAKE STOCK MAGAZINE

Method

Method

n Bring the milk, cream and vanilla to 65ºC

n Gently warm the cream and pour over the

n In a separate bowl, whisk the egg yolks and sugar until pale and fluffy. Still whisking the eggs, slowly pour over the warm milk mixture, keep whisking and return to the pan

white chocolate, then whisk until thick and creamy

and bring it to exactly 83ºC

To serve

n Allow to chill, then churn in an ice cream

n Garnish plate with a chocolate emulsion,

machine

WHITE CHOCOLATE SAUCE

Ingredients Double cream 100ml White chocolate 200g

chocolate crumb and orange gel

n Turn out the fondant, cover with white chocolate sauce and add a scoop of vanilla ice cream

PATISSERIE

Salted Caramel Parkin Buns

by Colin Poma-Young, Dough, York

Ingredients

Fermented Pumpkin Ice Cream

by Damian Wawrzyniak, Fine Art of Dining

Golden syrup 200g Organic blackstrap molasses 85g Soft light brown sugar 85g Oatmeal 50g Self-raising flour 225g Ground ginger 1 tbsp

To start

n Whisk the egg yolks in a separate bowl

Ferment the pumpkin. This process depends

and gradually whisk in about half of the warm

on the chef's preference. I usually ferment

mixture, stirring constantly

my vegetables until ripe, but my preferred

n Scrape the warmed yolks back into the

time is four months.

saucepan and cook over low heat, stirring constantly and scraping the bottom until the

Ingredients Whole milk 400ml Double cream 250ml Granulated sugar 95g Freshly-grated ginger 1 tsp Ground cinnamon ½ tsp Cinnamon stick 1 Seaweed salt ½ tsp Egg yolks 6 large Dark brown sugar 60g Vanilla extract ½ tsp Dark chocolate (74%) 800g Rum 2 tsp (optional) Pumpkin (fermented 100% pure) 180g

mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 71º-76ºC

n Immediately strain the mixture into the

Dulce de leche 1 tin Sea salt pinch Salted butter 200g softened Icing sugar 400g Dark chocolate shaved (optional)

n Preheat oven to 160ºC fan

preferably overnight

n Whisk in the vanilla, rum (if using), and pumpkin pureé. Press the mixture through a fine-mesh strainer, then freeze in ice cream maker according to the manufacturer’s instructions

n Melt chocolate over the steam or in a Chocolate Melter

n After ice cream is frozen, use Paco Jet

of chocolate

freezer if possible) and cover with thin layer

a mesh strainer over the top

to bubble and foam

Full fat milk 4 tbsp

sugar, then stir until cool. Chill thoroughly,

n Make an ice bath for a 2l metal bowl, with

nutmeg, and salt. Heat until the edges begin

Egg 1 lightly beaten

Method

Method

ginger, ground cinnamon, cinnamon stick,

Freshly-ground nutmeg half tsp

bowl nestled in the ice bath. Mix in the brown

and piping bag to shape (work in the walk-in

n Mix the milk, cream, granulated sugar,

Mixed spice 1 tsp

n Heat the syrup, molasses, and sugar over a low heat until melted

n Remove from heat and mix in oatmeal, flour and spices. Add milk and egg, and mix

n Divide among a 12-hole muffin tray and bake for 15 minutes

n Allow to cool before transferring to a cooling rack

n Beat the butter and icing sugar until light

n In a separate bowl, add the salt to the dulce de leche and combine

To serve

n Pipe buttercream icing then drizzle

n Serve with burnt bananas or honeycomb

over salted caramel and top with dark chocolate shavings TAKE STOCK MAGAZINE 37

PATISSERIE

Toffee Apple Soufflé

n Hold each apple by the stalk and dip

n Once ready remove from churn and place

carefully into the sugary mixture, then set

in freezer

by Jon Appleby, independant chef, Middlesbrough

CINDER TOFFEE ICE CREAM

Serves 4

TOFFEE APPLE SOUFFLÉ

Ingredients

down on grease proof paper to harden

CINDER TOFFEE

Ingredients Sugar 250g

POPPING CANDY AND SUGAR COATING

Ingredients Caster sugar 4 tbsp Popping candy 2 tbsp Malik acid / ascorbic acid 1 tsp

Golden syrup 115g Vanilla essence 1 tsp Water 45ml

Method

Bicarbonate of soda 1 tsp

n Place all the ingredients into a bowl and

Caster sugar 100g

Method

Egg whites 150g

APPLE FRUIT PASTEL

n Bring the syrup, vanilla essence and water

Apple purée 225g Cornflour 1 tsp

Unsalted butter 200g Sugar 175g

Method n Heat the butter and sugar to 140°C n Once cooled pour onto a grease proof tray and break into a fine crumb

n Bring the apple purée to the boil and add the cornflour. Leave to cool.

n Whisk the egg whites and sugar and fold in the purée in three equal parts, then add the toffee crumbs

n Line the 4 by 7cm ramekins and add the

to 151°C. Remove from heat and whisk in the bicarbonate of soda

n Pour into a grease proofed lined container and set aside to cool. Once cooled, break into small pieces

cling film and set to one side

Ingredients Apple purée 500g Caster sugar 350g Glucose 150g Pectin 20g

ICE CREAM

Method

Ingredients

n Bring the apple purée and 300g of sugar

Pasteurised egg yolk 300g Caster sugar 400g Liquid glucose 100g Double cream 1 ltr

and glucose to 81°C

n Add the remaining 50g of sugar and pectin to the mixture and stir constantly until mixture reaches 108°C

Vanilla essence 1 tbsp

n Once ready remove from heat and pour

n Cook at 180ºC for 10 minutes

Method

leave in the fridge to set

MINI TOFFEE APPLES

n Bring the sugar, liquid glucose, cream

mixture

into a lined grease proofed container and

n Once set portion into small cubes and coat in the popping candy and sugar coating

Ingredients

and vanilla essence to the boil. Remove from

Mini apples ( petite pommes) 12

whisking constantly

To Serve

n Place back on the heat and bring it to 72°C.

n Place the apple soufflé on a napkin (to

Once reached removed from heat and cool

stop it sliding) in the middle of the plate

n Once cooled add the cinder toffee to

n Put a scoop of ice cream on and garnish

the ice cream base (quantity is individual

with the other sweet treats

Sugar 300g Water 50ml Red food colouring enough to colour

Method n Bring the sugar and water to boil until a light caramel colour appears. Remove from heat and whisk in red food colouring

38 TAKE STOCK MAGAZINE

heat and pour over the pasteurised egg yolks

preference ) place into a nice cream churns and churn according to gone manufacturers guidelines on your specifics ice cream machine, as time can vary depending on machine

CHEERS

Lift Your

Spirits!

Join the Spirit Revolution and see your spirit sales grow

S

pirit Revolution is a new initiative

menu forms part of the whole experience as

which consists of your best sellers, and place

from Diageo to help foodservice tap

consumers take time to read the options and

them in the centre and behind each other so

into a huge sales growth opportunity

descriptions and make a more considered

you don’t run out, along with new or seasonal

across the spirit category. The drink expert

choice. A simple but bright menu is perfect

spirits to excite your customers.

is inspiring you to sell more and serve better

for the party or late-night crowd, as this helps

spirit drinks. And it’s all achievable through

them choose a drink in a busy and often dimly

Use your back bar

your menu and merchandising.

lit environment.

n Remove clutter

Make a mark

Tips

n Separate light spirits from dark ones

According to Diageo's research, a third of

n Be selective and limit choice. More than

n Display fresh fruit to demonstrate that

customers haven’t decided what they want to drink when they come through your door, and 90% of purchase decisions are made at the bar or at the table. A drinks menu plays a vital role in decision-making and creates an opportunity to inspire customers to choose something different - and more profitable.

Different roles Menus perform different roles throughout the day. During quiet, relaxed times they provide inspiration and a helping hand for the indecisive drinker. On special occasions, a

eight drinks will be confusing

n Show pictures of finished drinks, eg. vodka & cranberry; whiskey & ginger. This will tempt customers and let them know what to expect

n Include the price. Customers are more likely to choose a spirit if they know the cost

n Double bank your best sellers drinks will be served properly

n Group your brands using the Core Method - your bestsellers, Excite - new or seasonal spirits, and Must-Stock - lowervolume spirits

Don’t fail to display Shockingly, one-quarter of publicans don’t use their back bar displays - a wasted opportunity. In order to sell more spirits you have to make bottles visible, accessible and easier to choose. Display your core range, TAKE STOCK MAGAZINE 39

Let’s Drink to That!

As the seasons change so should your bar menu. Take Stock presents a few of the new trends that could shake up your drinks’ list this autumn.

Get mixing!

Tipsy teas Forget the Long Island kind – teas are making their way out of the kitchen and into the bar. Absolut Wild Tea launched in 2010 and the taste for tipsy tea soon gained momentum. With fresh aromas and floral notes, tea cocktails provide a light, pleasant alternative to some of the stronger, smoky drinks that have proved popular of late – old-fashioneds, negronis, et al. Tea can be infused into the spirit or brewed, chilled and added to the shaker. Operators to have capitalised on the trend include Caravan with its Rooibos Iced Tea and the Gilbert Scott Bar, London with its flowery Ginger Jasmine.

Ginger Jasmine

Method

by Gilbert Scott Bar, London

bottom of a mixing glass

serves 1

Ingredients Ginger root 1 half thumb Jasmine tea-infused gin 35ml Home made ginger syrup 25ml Fresh lemon juice 25ml Apricot liqueur 20ml Cold jasmine tea 50ml

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n Muddle the root ginger in the n Add all ingredients, ice and shake vigorously

n Strain contents into a cocktail glass

For a longer drink n Strain contents into a long glass over fresh ice and top up with a splash of soda water

n Garnish with a piece of candied ginger and an edible flower

CHEERS

Aged cocktails Some things get better with age. But who

oak, vanilla, caramel and spice from charred

Drinkable desserts

knew that included cocktails? Aged cocktails

oak-aged barrel. James adds, "Even metal

Do we ever lose our sweet tooth? Lisa

- mixed drinks that are placed in barrels for a

ageing and bottle conditioning has created

Yearwood, head of marketing at Drake

few weeks to alter their character and flavour

cleaner, more mineral takes on classics."

& Morgan bars and restaurants, doesn't

- are all the rage. Silk + Grain, recently

think so. "I'll always choose an after-

opened in east London, is so confident

dinner cocktail over a dessert," she says.

that the trend is here to stay it specialises in

"But why make it such a difficult choice?

them. Restaurant manager James Urquhart

The public has developed a taste for a

says, "Aged cocktails are destined to be the

product that combines both and we've

next big thing because they really raise the

introduced two dessert cocktails that

bar. Our cocktail-making process begins

do just that on our latest menu — one

months before the serve, allowing ingredients

inspired by crème brûlée and the other

to come together over time in vessels that

by tiramisu. Our tipples always have

enhance the flavour, appearance and texture

a sense of fun about them – so we're

of the drink." Classics, it seems, are given a

confident that these will be a huge

new lease of life with the ageing process

success with our customers." El Pirata

when combined with the natural flavours of

Detapas, the Spanish tapas restaurant in London offers a Toblerone cocktail – Baileys, Frangelico, Kahlua and honey - whilst Smiths of Smithfield, London has been serving its Espresstini, Peach Melba and Strawberries & Cream cocktails as desserts for years.

Interestingly, at significantly higher prices than its traditional puds.

Toblerone Cocktail

by El Pirata Detapas, London serves 1

Ingredients Frangelico ½ oz Baileys ½ oz Kahlua ½ oz kahlua

Panky Club Cocktail

Cacao cream ½ oz Chocolate syrup 2 dashes

by Silk & Grain, London

Vanilla ice cream 2 scoops Glass: Cocktail

serves 1

To start

Tanqueray Export 10ml

n Use 4 litre oak barrels - heavily charged

Raspberry puree 15ml

- and fill with 1430ml Tanqueray Export, 1430ml Martini Rosso and 140ml Fernet

Lemon juice 20ml Gomme sugar syrup 10ml

Branca. Leave to age for 1 month

Egg white 1

Ingredients

Method

Barrel Aged Panky Club (Tanqueray

n Shake all the ingredients and strain into

Export, Martini Rosso & Fernet Branca aged for 1 month) 40ml

Method: n Blitz Bailey's, Kahlua, Frangelico and crème de cacao into a blender

n Add 2-3 spoons of ice cream n Blend until smooth n Pour into a large cocktail glass and garnish with chocolate syrup and chocolate powder

a coupe glass with toasted barley garnish (which also makes a great bar snack) TAKE STOCK MAGAZINE 41

Tequila, tequila!

Day of the Dead

n Add Mezcal on top of it (float) then flame

Once a late-night party only drink, the

by Casa Negra, London

n Garnish with mint sprig, lime wedge and 2

serves 1

maraschino cherries

tequila shot is hot again with more bars and restaurants taking the spirit seriously.

Thanks in no small part to more credible Mexican restaurants, from popular chains such as Wahaca to fine dining destinations such as Peyote in Mayfair. Agaveria El Nivel recently opened in Covent Garden to offer a true taste of quality tequila and mescal; Casa Negra, London serves dozens of interesting varieties alongside carafes of sangritas. Naomi Sharpe, Casa Negra’s pr and marketing manager, said, "It's amazing to see such a range of 100% agave tequilas becoming the norm in bars. Being able to find all my favourite tequilas, such as Herradura, Ocho and Tapatio all in one place, with bartenders who know how to use them, is a far cry from the dusty bottle of 'gold' on the back bar taken with lime and salt that we used to be limited to." But hold off on the margaritas and long drinks: tequila today is about quality and not quantity.

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with the Wray & Nephew

Ingredients El Jimador Blanco 25ml El Jimador Reposado 25ml Herradura Repo 10ml Passionfruit syrup 10ml Simple syrup 10ml Lime juice 15ml Pink grapefruit juice 20ml Pineapple juice 30 ml Angostura 2 dashes Wray & Nephew 2.5 ml Vida Mezcal 2.5 ml

Method n Add all the ingredients to the shaker excluding the Vida Mezcal and Wray & Nephew

n Shake and single strain into a 16oz pattern glass with cube ice

Get it bottled!

Weird wine

Bottled cocktails are on the rise. We’re not

Customers don't have to be seasoned wine

talking sweet, sickly sips aimed at students

experts to enjoy and explore different wines.

but high-quality, batch-produced classics

Just look at the trend away from Pinot Grigios

that just happen to be served ready-made.

and Chardonnays towards more complex

Not only can they taste great, but they cut

grapes such as Riesling or Lebanese and

down on expensive training and long waiting

Corsican reds. Proof that there’s a demand

times at the bar. Take Whyte Lyan in Hoxton,

for discovering off-the-beaten vine wines is

where every cocktail is made by their master

Newcomer Wines in Boxpark, and Sager +

mixologist, bottled and chilled prior to

Wilde in Hackney, specialising in premium

service.

and rare wines in equal measure.

FEATURE

First Impressions Last Whether you’re running a country pub, Michelin-star restaurant, boutique hotel or back-street cafe, one thing that unites everyone is creating the right first impression - because if that fails, so will your business.

T

hat’s why P&G Professional has teamed up with interior designer Laurence Llewelyn-Bowen to make

sure your front of house welcomes, not deters, customers.

“Never underestimate the power of the first impression,” says Laurence Llewelyn-Bowen.

“A refreshed look can have a huge impact on people’s perceptions and ensure your guests and residents will keep coming back for more.”

To make sure your customers have a firstclass welcome, Laurence Llewelyn-Bowen believes small touches make a big difference.

Here are his top tips: Get the simple things right – Go for love at first sight and first sniff. Above all else, make sure your establishment is clean, tidy and smells divine.

Be passionate – If you show a lack of enthusiasm your guests and residents will too. Enjoy your work and let your passion

Be memorable – People will experience many businesses on their travels. Give them a reason to remember you by using individual and unusual design elements. Don’t be frightened to be quirky.

Make it sensual – Use different elements, shapes, finishes and textures to make your front of house feel that bit more special.

shine through!

Use colour – A splash of colour can really bring a room to life. Use light, bright colours to make your business welcoming and airy, and to give a real sense of specialness and personality.

After a nationwide competition, The Cross Inn of Cowbridge, Wales was lucky enough to receive a memorable makeover, courtesy of P&G. The P&G team turned their front of house into a modern, stylish and noticeably cleaner one.

TAKE STOCK MAGAZINE 43

Get Prepped for Christmas

The build up to Christmas is just as important as the event itself. So effective planning and marketing now is crucial. Take Stock looks at the different festive trends that will help your business stay merry this season.

44 TAKE STOCK MAGAZINE

FEATURE Be spectacular This year it’s all about spectacular parties especially for the larger venues. Coombe Abbey’s Christmas programme is all about parties with a twist. The Warwickshire hotel is hosting murder mystery nights, medieval banquets, Bavarian nights and a grand white tie New Year Ball. “We have our own team of 30 acting staff who run the themed nights,” says June Picking, director of sales.

“Our Christmas programme of events is really profitable but planning early is key. We get enquiries from June and are nearly always booked up from mid October.” June says the key to attracting customers is offering something different. “You have to think out of the box as customers now expect party nights with a difference.”

Keep it simple For pubs and restaurants the advice is to stick to what you do best - the food. “We offer a cosy, comfortable, relaxed atmosphere and this Christmas we want to ensure this is still the case,” says manager Matthew Wood of the newly-reopened Aspinall Arms in Mitton, Lancashire. “We are a pub and don’t believe in offering functions – larger places can do that better. Instead we are concentrating on the food and offering a homely, welcoming, relaxed vibe in our pub.” The pub purposely leaves 15% of all tables free for walk-ins but is offering customers the opportunity to book tables throughout December and for Christmas in advance.

Top turkey Despite the annual moan over the festive bird it appears turkey still tops the chart for the number one festive feast. The Aspinall

organiser. If you don’t have a website have

The use of colour is set to follow this theme

Arms says that experience has shown that

festive info/leaflets laid out clearly around

with gold being dominant and used with

over 70% of diners will order a traditional

the establishment and make sure all staff

either one of the traditional red or green

turkey dinner as they like to stick with the

are prepped so they can answer questions

colours. She also thinks neutrals will play a

festive favourite. Offered with other roast

efficiently and effectively. If a staff member

large part in decorations this year. “White,

dishes such as beef and matched with a fish

doesn’t know what’s happening then it won’t

taupes, beige and greys will be big this year.

and a vegetarian option, you should have a

instil confidence and could possibly lose you

Think winter landscape at dusk.”

simple but winning combination that will suit

potential custom.

everyone.

Promote now

Trim up right

Be different A visit from Santa is always a customer

This year is predicted to be the year of the

pleaser, but there are other things you can

Your festivities should be on your website

Style Mash Ups in which designers take two

do too to pull in trade. Coombe Abbey is

now. Clear and easy to find and follow, they

or more popular trends from past years and

offering festive afternoon tea with Christmas

should include all contact details, menus

create a hybrid theme. Kathryn Hill says an

carols. You could also tie it together with

and dates. An enquiry or booking form is a

example of this is urban meets neutral where

family meals on Sundays throughout the

good idea, but make sure replies are checked

metal and LED lights are paired with natural

season giving children the opportunity to

daily. An early bird booking incentive should

items such as pine cones and white trees.

meet Father Christmas and receive a gift.

be considered together with a gift for the

The result is a sort of natural glamour.

TAKE STOCK MAGAZINE 45

a little help makes a big difference... ‌WHICH IS WHY WE’VE PARTNERED WITH Help us support Kids Company. By baking with the McDougalls range, we will donate products to centres across the UK to help Kids Company, who feed 13,000* vulnerable and hungry children every month.

www.premierfoodservice.co.uk @PremierFoods_FS *3000 meals served every week

FEATURE

New Term, New Standards With the introduction of new school food standards and Universal Infant Free School Meals, caterers have more challenges ahead of them. Mark Taylor, foodservice channel controller at Premier Foods, shares some tips on how caterers can ensure they start the new term on the right foot.

Careful planning

Make your menu mighty

Educate the kids

With healthier, more nutritious meals

Pupils returning from the summer holidays

Pupils are more likely to enjoy what they eat

expected from school caterers, planning is

won’t want to be bamboozled with unfamiliar,

if they know more about it. Make an effort to

key. Premier Foods has launched a Menu

complex or overly health conscious dishes

explain to children that eating nutritious food

Solutions Guide which offers advice and

so be sure to serve a wide variety of hot and

will make them fit and strong like an athlete

recipe inspiration alongside useful new

cold dishes, plus vegetarian options. Recipes

- and that higher fat foods will make them

products. Available to download via Premier’s

like vegetable paella or tuna cannelloni

store fat and gain weight. Use the school

website www.premierfoodservice.com, it

are simple, but healthy and a little more

newsletter to run a regular column on the

includes a dedicated Back to School section

adventurous. For dessert, anything yummy,

kitchen and canteen. Having the chef discuss

with recipes.

but nutritious works. The new custard and rice

the menu or asking pupils for their opinion

Mini Pots from Ambrosia are perfect. Tasty

on the menu will get them interested - and

and full of calcium and vitamin D. Mini Pots

have their tummies rumbling in no time!

are an instant ambient dessert with minimal

Or hold a theme day in the school canteen

waste, which can be an issue in space-limited

so pupils can chat to chefs and learn more

kitchens.

about healthy eating. If kids are engaged in

Be on trend Keep menus fresh and stay on trend with new ideas. The grab-and-go concept is predicted to be popular and grow in the new term.

Derived from the high street, the grab-and-go option is an alternative to the hot meal menu in schools.

what they eat, then they are more likely to be excited about their diet and make better choices.

TAKE STOCK MAGAZINE 47

\

SIMPLE SOUS VIDE

To get started you need a vaccum packing machine and either a traditional electronic water bath or a thermal circulator and large container.

Alex Shannon, managing director of Sous Vide Tools, the UK’s leading supplier of sous vide equipment, is passionate about supplying the right equipment for chefs and businesses: “Gone are the days where sous vide is considered just for fine dining. We see customers from all walks of the hospitality sector enjoying the benefits of it,” he says.

48 TAKE STOCK MAGAZINE

Cooking sous vide is a hot topic. The cooking technique, which involves cooking food in vacuum-sealed pouches in a water bath at a precisely controlled temperature, is being championed by chefs as a way of achieving perfect results every time.

BIG BOYS TOYS

\

Get the kit Traditional water bath A staple in many kitchens and instantly recognisable, water baths are offered in a number of sizes and will keep the water within them at a precise temperature.

Happy to work away quietly in the background, water baths do all the hard work and produce perfect results every time and are suitable for fine dining restaurants, gastro-pubs and any food establishment.

Vac-Star® water baths are the ultimate

Vacuum packing equipment

VACMASTER VP215 - 280mm: - This

PolyScience 300m Chamber Vacuum

packing. With the ability to pack two to

Packing Machine: - this is a perfect entry-level machine with one of the most competitive price tags on the market. It is also a great secondary machine (new legislation coming in requires two vacuum

heavy-duty machine is the most powerful on the market, designed for large-scale vacuum three bags per minute, it is considered the equivalent of an American muscle car, without the hefty price tag. It is ideal for production kitchens and event catering.

Price: £1,049.99 + VAT

packing machines in every kitchen – one for raw and one for cooked food). In addition to the low price tag, this machine requires minimal maintenance due to having a dry pump with no oil changes required. It’s ideal for businesses with up to 50 covers, such as bistros and cafes as it can pack up to 50 bags before needing to cool down.

Price: £849.99 + VAT.

sous vide water baths. Manufactured in

Foodtek by Lavezzini – Cucina range:

Switzerland to the highest specification,

250mm, 300mm and 400mm - The size

these Vac-Star® Sous Vide Water Baths

variations give the option to seal anything

have a 20-litre capacity and drain tap

from single portions (250mm) to larger

and are designed for extensive use in any

portions such as baby back ribs (300mm)

professional kitchen, coming complete

and whole joints such as a full pork belly

with a five-year warranty to match.

(400mm). Many kitchens choose to have

Price: £899.99 inc VAT.

a 400mm and then a 250mm or 300mm as their secondary machine depending on

Thermal circulators

budgets. The Cucina range uses a Busch

Ideal for kitchens where space is limited, these turn containers (anything from a paddling pool to a small stock pot!) into a water bath, stirring the water via a motor to eliminate the opportunity for hot and cold spots. Easy to use and very reliable, they can be easily moved around or stored away. They can cook items for up to 72 hours.

Foodtek Platinum is a mountable thermal circulator that guarantees a temperature stability of 0.03°C between 20°C to 100°C on all cooking pots up to 50 litres and is quickly fixed to any pot with its own clamp. Its space saving design allows for quick storage and movement between locations.

This can be used in all types of fine dining restaurants, gastropubs, hotels and food establishments. It has a 50-litre capacity maximum.

vacuum pump. They are designed for Foodtek by Lavezzini Delta range: 300mm and 400mm - Used across Gordon Ramsay’s restaurants, it has intelligent features that save on cleaning (and therefore maintenance) and handles food more gently. The built-in liquid sensor stops liquids from boiling, reducing the

continual use and can pack one to two bags per minute.

Price: Cucina 250 - £979.99 + VAT; Cucina 300 - £1,299.99 + VAT; Cucina 400 £1,699.99.

www.sousvidetools.com

chance of pouches exploding leaving liquid all over the chamber. The soft-air feature also reduces any ‘squashing’ of the food as the machine removes the air from the chamber in a much gentler manner, further protecting the quality of the product. It also features the Rolls- Royce of vacuum pumps from Busch. Ideal for busy kitchens and for vacuuming stocks and sauces.

Price: 300mm - £1,689.99 +VAT; 400mm £2,399.99 + VAT

WHAT THE CHEFS SAY: Michelin-starred chef and Great British Menu 2014 finalist, Adam Simmonds has two vacuum sealing machines, which he uses for hygiene and cooking purposes. “They’re very durable and easy to use which is important for a busy kitchen,” he says.

Michelin-starred chef and two time Great British Menu finalist, Kenny Atkinson of House of Tides said, “By cooking sous vide we maintain consistency and reduce the stress and pressure on chefs in the kitchen which helps keep our staff happy. I’d much rather get 95, 96, 97% perfect every time than 60% perfect most of the time and 95% some of the time. And, with less pressure on the chefs we’re able to focus on other elements of the dish.”

TAKE STOCK MAGAZINE 49

FOOD FOR THOUGHT

And finally...

Keep Britain

Buzzing Having the World Cup, Tour de France, Wimbledon and the Commonwealth Games all in one summer created an unmistakable buzz in Britain.

T

Ideas like this seemed to pop up all over the

night or an offer could ignite some interest

country during the summer, and the results

and recapture that summer excitement.

of The Fleece Countryside Inn to pour a

revenue. And the reason for this? Simple:

ourists and locals alike crammed into cafes, pubs, restaurants and hotels to soak up an exciting summer of sport.

Le Tour inspired Yorkshire’s Angus Wood record-breaking 3,664 pint beer (one pint for each kilometre of the race). The Black Horse Inn was emblematic of many restaurants, creating its own ‘Le Tour’ menu and setting the stage for the tastiest tour in history - this side of the channel.

The World Cup wasn’t far behind on the food front: London Restaurant group The Diner created a selection of 32 burgers, each one coming with a flag and filling representing a qualifying country. The Commonwealth Games ended this spectacular sporting

were clear to see: more customers, more new ideas bring people in.

If I had to choose between a menu of round-the-world hot dogs or soup of the day, the German ‘Deutsch-Hund’ would win hands down!

So with autumn setting in and only winter to look forward to, smart business owners should look to the lessons of summer and turn to innovation to pep up trade in the preChristmas period and dreaded ‘dead’ months of January and February.

season with a culinary crescendo, typical of

Get thinking, and preferably do it outside

Scotland’s vibrant gastronomy scene.

the box. All it takes to bring in customers is a

On a personal level, my local pub in Skipton created a World Cup themed hot dog menu, with six different frankfurters for competing

new idea, something that will catch their eye, ignite their interest and give your business the edge.

teams. They went down a treat, and the

I’m not suggesting a gigantic beer or an

talk of some delicious, and different, dogs

international hot dog menu but anything

certainly pulled in new punters.

from rejigging your regular dishes, a theme

50 TAKE STOCK MAGAZINE

For inspiration and ideas look in your local newspaper, local or regional tourist information office and see what events are on the calendar. Go online and discover national or international celebrations and festivals (Halloween, for example) or marketing-led promotions such as National Cupcake Week or British Food Fortnight.

Take Stock’s own Calendar (see page 6) should be your first port of call, of course!

Tapping into these resources once or twice a month could offer inspiration - or even ideas to keep your offer fresh and exciting all year round.

Put yourself in the shoes of your customers - loyal and new - and it’s easy to see that the same menu for months could get monotonous.

Offering them something new and exciting will not only keep them impressed and pleased, it will mean they’re likely to return, and prove we don’t need a summer of sport to keep Britain buzzing.

LESSON #92

THE SC JOHNSON PROFESSIONAL™ HERITAGE OF CLEAN

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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.

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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

A True Icon Are you stocking the right range?

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 served their favourite one.

So stocking a wider range will mean more happy customers.

74% of consumers prefer packaged when given the choice between a 330ml Post-mix Coca-Cola or an Icon 330ml bottle of Coca-Cola at the same price.†

Stocking Coca-Cola, Diet Coke and Coke Zero in the icon glass bottle gives customers the choice that they desire.

Make it a Perfect Serve

5ºC 3ºC

STORE

Rotate stock regularly and store away from sunlight

+

CHILL

Keep between 3 - 5°C

+

GLASS

Cool, clean and undamaged ‘Georgia Green Glass’

+

ICE

Fill 1/3 glass height with fresh cubed ice

+

POUR + GARNISH = The chilled Coca-Cola

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

Add appropriate fresh garnish to complete the perfect Icon serve

THE PERFECT SERVE