MARCH - APRIL £3.00
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MARCH - APRIL 2015
Cheers to our Bumper
Making the Right
Choice Wonderful Weddings 1
Cooks&Coâ€™s tip! Use as an antipasti or liven up pasta, pizza and sandwiches with these authentic Turkish products. They can be added straight from the jar no additional cooking required. Semi-Dried tomatoes will offer a succulent texture whereas Sun-Dried will add a strong and intense depth of flavor.
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Welcome to the new look Take Stock! With the winter cobwebs blowing away at last, it seemed like the perfect time to launch a fresher, brighter look. We love it - and hope you do to! Itâ€™s still packed with all your favourites and regular features, including a special bumper Cheers section - everything the on-trade needs to know. There are features on cider, Southern Hemisphere wines, and champagnes and sparkling wines for all occasions - particularly weddings which are now on the rise in the UK. A toast to that! We Grill chef patron Simon Salt. At just 30 years old, the MasterChef quarter finalist and former Northcote Manor apprentice has taken over the White Bull in Gisburn, North Yorkshire. Read about his passion for the pub and cooking food that everyone can enjoy on page 18. As the popularity of street food and kebabs continues to grow, we look at the potential of these less conventional food trends on pages 11 and 16. There are also business boosting ideas on weddings and choosing a wholesaler - advice to help you stay ahead in this tough, competitive market.
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Easter is a busy time and therefore offers a lucrative opportunity for businesses. Check out our tips and recipes to sweeten your profits over the holidays. And turn to page 38 to see what was hot at the Hospitality Show in Birmingham. Yet again, we have been spoilt for choice by our loyal #FeedYourEyes contributors, and it was a tough call to filter it down to our contenders - and winners. Entries are getting ever more creative and we love it - so please keep them coming! Take Stock is for you. If there is something you want to see in it then please let us know.
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com email@example.com Editor-in-Chief Mags Walker
Art Director Richard Smith
Editor Tracy Johnson
Digital Director Martin Kersey
News and Features Sarah Hardy Rebecca Cooper
Brand Liaison David Jackson
Designer Steph Murphy
Social Media Vicky McNeill
52 28 PERFECT PATISSERIE 27-29. Easter Delights
31. Sweet Sensation
42. Swifties 43. Dates for your Diary 45. Perfect Peru 47-49. A Taste for Everyone 51. Pressing News 52-54. Wine Report
FEATURES 11-13. Prima Doner 15. Food On-The-Go 16-17. A Food Revolution
FINDING THE PERFECT PARTNER 34-35. I Do...I Doâ€Ś
EVERY ISSUE 6-7. Calendar 8-9. The Stock Market - What’s New 18-19. We Grill - Simon Salt 21. Food for Thought - Doing Your Bit 22-24. Feed Your Eyes
38-39. B ig Boys Toys - Hot Right Now
RECIPES 13. Turkish Delight Special Chicken 13. Imam Bayildi (Stuffed Aubergine) 15. Falafel Flatbread with
PULLED PORK WITH SWEET SLAW
31. Honeycomb Ice Cream 45. Pisco Sour 45. Chilcano
28. Rhubarb Crumble Tarts 29. “Swiss Roll” Genoise Sponge with Raspberry & White Chocolate Creme Patissiere 5
TUCO SKILLS COMPETITIONS
The North’s Biggest Hospitality Show www.northernrestaurantandbar.co.uk
HOTEL AND CATERING SHOW 2015
17 22-25 IFE Excel, London www.ife.co.uk
ST PATRICK’S Mar DAY
NATIONAL BUTCHERS WEEK www.nationalbutchersweek.co.uk
MAR - APR 16-22
NATIONAL BREAD WEEK
3 5 6 20-22
THE NATURAL FOOD SHOW Excel, London www.naturalproducts.co.uk
GOOD Apr FRIDAY
FARM SHOP & DELI SHOW NEC Birmingham
ST GEORGE’S DAY
NATIONAL CONVENIENCE SHOW NEC Birmingham www.nationalconvenienceshow.co.uk
THE FORECOURT SHOW NEC Birmingham www.forecourtshow.co.uk
LONDON Apr MARATHON
28 -4 Apr
ALLERGY AWARENESS WEEK
March - April
is Going Solo!
in both clear mint and five fruit flavours;
blackcurrant, orange, lemon, lime and
After two years of development, Nestlé Professional
strawberry and are available in cases of
has announced the launch of the new NESCAFÉ® & GO
6x660g bags. “Complimentary mints are
solution. The new machine has a contemporary design
the last thing a customer tastes before
which improves the aesthetics, whilst also making it more
they leave an establishment; they are a
energy efficient and easier to operate.
big opportunity to create a positive lasting
Perfect for convenience stores, newsagents, bakeries
impression on peoples’ experiences and
and petrol forecourts, it will quickly and cost
brands are a great way of reassuring
effectively capture the ever increasing
consumers of taste and quality,” says
revenues available within the hot drinks
Anu Christie-David, Nestlé sweet food
market. It offers consumers the choice
of up to 10 different drink varieties,
The UK’s number one mint with a hole is now available as a solo portion; perfect as a complimentary sweet for your business. The individually wrapped POLO® comes
including NESCAFÉ GOLD BLEND, NESCAFÉ Cappuccino, Tetley Tea, AERO Hot Chocolate and a range of MAGGI soups. “Research has shown that lunchtime is the peak time for snack sales, 80% of consumers having bought soup at lunchtime in the last six months,” said Andrew Newson, category manager at Nestlé Professional. “Our MAGGI range gives consumers the option of a quick, filling and healthy lunch to go, whilst also allowing operators to ensure that they can make the most from their machines at all times of day.” www.nescafe-go.co.uk or call 0800 745 845
RH Amar has brought MUTTI - Italy’s No.1 tomato brand - to the UK. The Italian family company, located in Parma, was founded in 1899; work solely with tomatoes and
have as their mission statement, ‘To bring this fruit to its maximum expression’. Using 100% Italian tomatoes with no GMO, Mutti’s integrated supply chain sees fruit getting from field to factory in around 2 hours, ensuring the best taste, colour and texture. All fruit comes from ‘Open air’ field cultivation and Mutti works with their supplying farmers towards maximising quality. Indeed, they even have a ‘Golden Tomato’ award for the top performer!
A unique, revolutionary and multipurpose 100% natural eco friendly sanitising water is now available. Aquaint, endorsed by Allergy UK as an ‘Allergy Friendly Product’, kills 99.9% of bacteria in seconds and can be used on anything and everything. Safe, practical and easy to use on hands, food handling surfaces and equipment, food and anything
Available now, the Mutti range includes
else that needs cleaning, it
‘Finely Chopped’, ‘Chopped’ and ‘Peeled’
does not contain alcohol,
Tomatoes; Tomato Purée and their bestselling Passata Mutti di pomodo. For foodservice there are also Mutti Pizza sauces, in both Classic and Spiced varieties. More details at rhamar.com
fragrances, preservatives or harmful chemicals. Available in a 500ml trigger spray bottle and 50ml finger pump bottle. www.aquaint-uk.com
Perfect Pairing Tetley has launched caffeine-free teabags, perfect for food pairing. The Mood infusions range includes a selection of blends inspired by popular fruit and herbal flavours, but with a unique twist. The teabags come in four blends: Tetley Serenity; a fusion of lemon balm, honey, red clover, elderflower and sarasaparilla root, Tetley Warmth; a combination of rooibos, orange blossom, peel and spices, Tetley Calm; a mix of camomile, lemon and liquorice and Tetley Pick Me Up; a blend of strawberries, cherries, raspberries, apples, hibiscus and poppy flowers. Serenity would pair well with a turkey club sandwich, Warmth with ginger cake, Calm with a salmon, spinach and avocado salad and Pick Me Up with an oat and almond flapjack. More details at www.tetleyteaacademy.co.uk
77% of people are more likely to buy food where Heinz sauces are visible*
For great tasting sauces your customers will love
“Dining out is a large part of British culture,” says Ibrahim Dogus founder and director at the Centre for Turkey Studies. “Due to a mixture of economic, social and cultural factors, taking away and eating at ethnically themed restaurants is also on the rise.” The eating out market is worth £52 billion a year, but this is expected to rise to £65 billion by 2017, according to
Kebabs are big business. Boost your menu with these Turkish delights packed with flavour and super-healthy too!
research from Allegra Strategies. “Kebab is certainly becoming one of the most popular dishes in the country. Having a quality kebab on your menu would make a real difference to your
Kebab businesses currently contribute more than £2.2billion to the
business,” adds Ibrahim. “We are hoping
British economy each year. The British Kebab & Retail Awards, founded
to remove the negative perception of
by the Centre for Turkey Studies, aims to shed light on this established
the dish, which is that kebabs are all
industry and help the foodservice sector and community recognise its
about late night food - which is not
potential and the cultural and economic contributions it makes to the UK.
correct. In fact, the majority of kebab businesses in the country stop serving food at 11pm!”
Appeal The simple, delicious kebab has been developed by professionals over decades. “We only use the finest ingredients in all of our recipes,” says Deniz Dikgoz from Turkish Delight in Manchester, winner of the best kebab shop of the year 2013 at the British Kebab awards. “We pride ourselves on doing all our own butchery and preparation, from our homemade doner kebab to our homemade vegetarian dishes, assuring that only the best ingredients are used in all of our food.” The family-run restaurant serves traditional Turkish cuisine through to a selection of hot and cold mezes and a range of lamb and chicken dishes including: Kuzu sis kebab - lamb, charcoal grilled with onions and peppers Homemade doner kebab - famous
High quality meat and fresh vegetables with the special sauce, cooked at the right temperature, makes a good kebab.
Turkish dish of oven spit roasted lamb Pilic kebab - fillet of chicken breast, charcoal grilled, topped with fried onions and peppers Tavuk kebab - chicken off the bone, rolled and skewered with onions and peppers, charcoal grilled
Ibrahim Dogus, Centre for Turkey Studies
Sarsons Trade Advert_Artwork_OL.pdf
Deniz Dikgoz, chef and proprietor of Turkish Delight in Manchester, shares two of his popular, tantalising dishes.
Turkish Delight Special Chicken Makes 4
Imam Bayildi (Stuffed Aubergine) Serves 4
INGREDIENTS 2 medium aubergines, cut in half and scored inside 3 large onions, thinly sliced 3 green peppers, thinly sliced 4 pieces of garlic, sliced 1 tsp salt 1/2 tsp black pepper Pinch chilli powder Pinch sugar 1/2 tsp ground cumin 1 small tin chopped tomatoes 2 tbsp tomato purée 2 tomatoes, cut into quarters
METHOD 1. Cook the onions, peppers and garlic in a drizzle of oil until soft, then add the chopped tomatoes and cook for a further 5 minutes
2. Add the salt, chilli, black pepper, cumin and sugar and cook for a further 10 minutes
3. Deep fry the aubergines until cooked and place on a strainer to get rid of the
8 chicken thighs, with bone and skin off
1. Blitz the garlic and vegetable oil until fine,
and add the sauce, spreading it evenl.
2 tbsp tomato purée
add the tomato purée and blitz
Place the tomatoes on top and bake in
4 pieces of garlic
2. In a bowl, mix the chicken, salt , pepper, chilli
oven on highest setting and cook until
1 tsp oregano
excess oil, then place onto a baking tray
and cumin, then add the blended tomato and
the tomatoes on top brown
1/2 tsp black pepper
rub mixture into the chicken
4. Leave to cool
Pinch chilli powder
3. BBQ or pan fry the chicken until cooked
1 tsp salt 4 tbsp vegetable oil 1 tsp ground cumin powder
Serve with long grain rice and thick natural yoghurt 13
Served hot or cold, add a drizzle of olive oil
For recipes using these products, visit www.maggi.co.uk/professional MAGGI® Gravy I Mix creates authentic, great tasting gravies
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Great tasting instant MAGGI® Mashed Potato
• Premium dehydrated mash potato flakes • Responsibility Deal salt compliant • Hot and cold application • Quick and easy to prepare
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• Premium dehydrated coconut milk powder • Dissolves easily once dispersed into water/sauce • Ideal to use in curries, soups, sauces, desserts and drinks • 1kg pack yield makes 5 litres of coconut milk
Food On-The-Go The eating out market is booming. And thanks to a change in eating habits, food onthe-go has become an established part of the British diet. Here, Take Stock looks at some ideas to help your business benefit from the change in the nationâ€™s eating habits.
Keep it healthy
Food to go can be good for you - and thatâ€™s what customers want, according to Allegra
According to market researchers NPD
Foodservice. Nutritionally-balanced dishes that fit into a healthy lifestyle is a growing
Group, these days customers rarely eat
priority so provide delicious options.
three set meals a day and instead are increasingly grazing on snack items.
Small, takeaway portions ideal for a
Make your menu stand out with influences from different cuisines. Take inspiration
lunch, mid-afternoon snack or a dessert
from street food - these talented vendors specialise in homemade, tasty treats from
are a great idea.
around the world, including British favourites.
Falafel Flatbread with Salsa Dressing
FALAFEL 800g tinned chickpeas, rinsed, drained and dried
Serves 10 400 calories per serving
10g garlic, chopped 5g vegetable bouillon 10g flat leaf parsley, chopped 1 tbsp Moroccan spice mix 50g plain flour 10ml sunflower oil
METHOD 1 Blitz all ingredients except sunflower oil and bread and shape into 10 patties
2 Fry for 3 minutes each side
INGREDIENTS SALSA 400g MAGGI rich & rustic tomato sauce 1 garlic clove, crushed 100g banana shallot, finely diced 100g cucumber, de-seeded, finely diced 100g orange bell pepper, finely diced 1 tsp smoked paprika
METHOD 1 Mix all ingredients, and season to taste
To serve put one warm falafel in a toasted pitta with a generous serving of salsa and green salad 15
A Food Revolution Great, affordable food served from a van or a stall at markets, festivals and events is now taking the UK by storm...
The street food revolution is a global phenomenon and this year is set to be a bumper one for the UK. A firm favourite in London, it’s now a growing trend around the country. Street food in the UK has doubled in size every year for the past four years. The Nationwide Caterers Association (NCASS) said they have had almost 700 new businesses sign up with them since January 2014 and they now have close to 2,000 traders working. “The street food industry in the UK is growing faster than anyone could have predicted,” says Mark Laurie, director at NCASS. “It’s passionate people making great quality and affordable food for everyone to sample. This is an upward trend, and certainly no fad.”
food traders are actively seeking to avoid
Street food has successfully made the art of dining out move from fussy to unfussy. Not only does it allow everybody to taste global cuisine in an affordable, unpretentious setting, it is homemade produce made by skilled, enthusiastic people. It is one of the most affordable and low-risk ways to start your own business, helps to re-energise under-utilised and possibly unloved urban spaces, creates jobs and brings people together.
There is a move within the industry to work together to re-use any waste that is created at festivals and events and NCASS is working closely with FareShare South West and A Greener Festival to pilot a new scheme.
Allergy friendly The allergen legislation, which came into force last December, requires all businesses to provide allergy information to customers on food sold unpacked.
Nationwide trend Street food first took off in London, but now it’s reaching the masses outside the capital in cities and towns including: Birmingham, Newcastle, Tiverton, Frome and Blackpool. But it’s Leeds’ forward thinking ‘Trinity Effect’ – five traders taking residency in the shopping centre for one month – that has got other nationwide shopping centres hoping to follow suit.
Street traders make their own food so they know exactly what ingredients they have used and in turn, they can tell and show their customers.
Handmade happiness Leeds-based Market Wraps has been trading for four years, with a regular spot at Leeds Farmers Market. Owner and trained chef Carl Denning, along with his members of staff, pride themselves on delivering something just a little bit
Waste not, want not A shocking 3.9 million tonnes of food is wasted every year by the food and drink industry. It is estimated that 10% of this waste is fit for consumption, enough food for 800 million meals, according to FareShare. In contrast, many street takestockmagazine.com
waste and only cook what they need.
special on the streets of Yorkshire. Their previous menu included wraps filled with everything from curry to spinach, but they now concentrate solely on their pulled pork wrap. “Instead of having several items that are going to be good, we wanted to have one item that is amazing,” said Carl.
Pulled Pork with Sweet Slaw By Carl Denning at Market Wraps
Boned and rolled will feed about 8
the pork skin about 1cm deep all over
film and leave overnight
5kg quality pork shoulder, boned (ideally get the pork seperate to the rolled fat) Sweet slaw - 3 carrot, 1 large onion, 1 red cabbage, mayo (half of a jar),
work full time
every year since 2010
with a sharp knife, wrap in heatproof cling
3 The next day place the meat (still in cling flim) onto an oven tray, with half an inch of water, and cover in foil. Cook at
60% of traders
2 Massage the rub into the meat, score
2 tbsp sugar, pinch fennel seeds
120ºC for 8 hours (or until ready)
4 Leave to cool and then pull the meat 5 When ready to eat, heat in a dry non- stick pan and add some of the rub for extra taste
METHOD 1 Smoke the shoulder for 2 hours – if you don’t have a smoker, buy some smoke liquid and inject or spray a small amount (4 squirts of liquid smoke, or rub a tablespoon) into the meat
Served in his mum’s handmade flatbread, accompanied by their own sauces, everything on the stand is homemade using local ingredients.
TO SERVE 1 Put a handful of pork in a flatbread 2 Serve with a nice sweet slaw and BBQ sauce on the side
Where Some examples of traders in the UK: • Exeter Innovations Street Food, Guildhall shopping Centre, Exeter
Carl says there is nothing better than seeing their customers reaction. “We get so much back from their feedback, and we know that if they like it then they’ll be back for more!”
• Treacle Market, Market Place, Macclesfield • Stockbridge Market, Saunders Street, Edinburgh • Piccadilly Street Food Market, Manchester • Eat Street, Food Market, Regent Court
I think it’s the aroma that gets them to the queue, and once they are in it, they see us creating their dish and can see exactly what is going in.
Shopping Centre, Leamington Spa, Warwickshire • Cranleigh Market, Village Way Car Park, Surrey
Carl Denning, Market Wraps
Simon Salt Simon Salt, 30, is the new chef-patron of the White Bull, in Gisburn, Ribble Valley. A former quarter-finalist on MasterChef: The Professionals, he was previously Lancashire Young Chef of the Year, North West Young Chef of the Year, Gordon Ramsay Scholar finalist, and an apprentice at the Michelin-starred Northcote Manor, Lancashire. What brought you to the White Bull?
at The Ledbury and Martin Berasategui in San Sebastián. Meeting people like Mark Askew and Gordon Ramsey inspired
It had always been my ambition to have my own place.
me, but so did a broad range from all over the world. I’ve picked
When The White Bull came up it stuck out for me. I’m from
up things from a lot of people so I couldn’t single out just one.
Oswaldtwistle, so I wanted a village pub in Lancashire, and I used to go there when I was a lad. It had a tired but nice character and always felt like the heart of the community,
When did your love of food begin?
so after it had been closed for a year it seemed the perfect
I liked food from an early age. As well as offering to help Mum
opportunity to bring it back to life. It’s got four areas; the snug
make tea, we ate out a lot, and when we did I never ordered a
(a drinking area for locals), a dining area, a private dining room
child’s meal. Even at the age of seven I knew I wanted a steak
that seats up to 14 and the function room that holds 140 people.
over fish fingers and would even order it myself - medium rare!
It can cater for every situation.
And when I was 15 I figured out I wanted to be a chef, because I was the only boy in my home economics class! I struggled
What’s the menu?
academically, but thrived when it came to cooking. I loved it.
I was adamant about providing dishes of different cost and a burger and fish and chips, but then we have a specials board
What advice would you give to a young, ambitious chef?
that you can have something a bit more fine dining - like lobster
Soak up as much as you can from chefs you respect. Be
or venison. Fresh, local and seasonal products are extremely
prepared to work long and unsociable hours and, starting from
important to me. I want to use local produce to feed local
when you first start training, expect not to have a social life for
people. I wouldn’t call my food gastro or fine dining: it is what
at least five years! Try and get an apprenticeship somewhere
it is. We aren’t pretentious. You can get a burger or something
good that has an excellent reputation and are prepared to train
fancier with a gel or a foam. I’m offering the two options and
you. You have got to constantly eat, sleep and drink food.
style to suit every occasion. I wanted staples on the menu, like
not singling myself out as one or the other.
Favourite restaurant in the UK?
Do you have a children’s menu?
There are too many to name just one! But, in London, I’d have to say The Ledbury in Notting Hill. Brett Graham is fantastic and
No. Everything I make I’ll do in a small portion of. I knew what
in my eyes one of the best chefs in the UK. Obviously, you can’t
I wanted at that age and I believe children need to be taught
beat Nigel Howarth. He is the man of the north west without a
about good, nutritional food. Customers love it because they
shadow of a doubt. And in the Lake District L’Enclumes serves
want their children to be eating what they’re eating, and they
simple, beautifully tasty food.
are trying food they never thought they would - and enjoying it.
Do you think restaurants outside of London can compete?
What’s your signature dish? I don’t have one. I don’t use expensive cuts because anyone can cook with an expensive cut. I like braising and slow cooking
The Ribble Valley is one of the strongest areas in the country
- for me its more about the flavour than the presentation.
outside of London for food. You can’t beat the views and the
Presentation plays a massive part but flavour is absolute key to
northern hospitality. Places like Northcote and the Freemason’s
me, and using local produce is important.
in Wiswell match London and give it a run for its money. London chefs have been using north west products for a long time, there is a lot of good stuff grown in Lancashire that is
Who has been your biggest influence?
shipped to London.
There are a lot of chefs who I look up to and have helped me throughout my career; from lecturers at college to Brett Graham
50P PER 1150s
PROMOTIONAL PACK PRODUCED IS DONATED TO COMIC RELIEF
packs l a n io t o m o r p o w t Buy your im la c o t s 0 5 1 1 s ip t of PG
PG 1 Cup Tea Bags
DO YOUR BIT FOR RED NOSE DAY for FREE fundraising tools visit ufs.teatips.co.uk
Terms and Conditions Open to bona ﬁde UK catering establishments and their employees aged 18+. Employees must seek their employer’s permission. Prizes subject to availability whilst stocks last. To claim a PG tips Red Nose Day Monkey send two tokens on side of promotional 1150 pack, providing name, address, DOB and telephone number to PG tips Red Nose Day Climbing Monkey, PO Box 7557, Derby, DE1 0NP. Closing date for receipt of entries: 23:59 (GMT) 13th April 2015. Up to 10 Monkeys per catering establishment only. For full terms and conditions see www.unileverfoodsolutions.co.uk/teapromotion Licensed by Comic Relief Ltd, a subsidiary of Comic Relief, registered charity 326568 (England/Wales); SC039730 (Scotland). © Comic Relief, all rights reserved.
Doing Your Bit If you feel like being charitable and doing something worthwhile for a good cause, then perhaps 2015 is the year. Comic Relief is back on 13 March. The
but for which many people elsewhere
charitable event, held every two years,
need help in order to preserve their
helps raise money to tackle poverty and
quality of life.”
social injustice in the UK and across the world. Monkey, the face of PG tips, has
Marketing assistant Emma Down and
partnered with the charity and is urging
trading controller Hilary Nithsdale
the foodservice industry to help them
embarked on a five-day trip to Africa, to
to make £1 million for Red Nose Day by
see for themselves how the charity, which
buying PG tips 1150 packs.
supports activities in more than 680 villages and 10 schools, has changed lives.
For each pack, UFS will donate 50p to Comic Relief and operators can claim
“It was a real eye opener for both Hilary
a free, limited edition climbing Monkey
and I,” admitted Emma. “However, it was
with every two promotional packs
vital that we truly understood how the
purchased. Fundraising kits are also
Zambian people live and how the money
has to be tidy and free from refuse and
available for operators to download
Today’s has raised helps them.”
waste. They also have to have a pestle
from the UFS website to help them raise
stand as well as a latrine.
money and let customers know they
The pair visited the villages Llalamupa
serve PG tips.
and Mongu to see first-hand how
“It is all well and good hosting charity
families have benefitted from new water
dinners and events, but at Today’s we are
pumps and wells.
all passionate about giving something
Emma Quinn, UFS category manager for tea, said: “We’re excited to be backing
back, particularly to children, so it’s
Monkey’s mission. Comic Relief is a
“We went on a roller coaster of emotions,”
important we see the impact of what we
fantastic charity that makes a difference
admits Hilary, who witnessed the despair
do for ourselves,” added Emma.
to the lives of people all over the
in the villages that did not have water
world. There’s plenty of great reasons
and met children who walked 10km in
for operators to sell PG tips – a brand
35 degree heat to go to school. “We saw
consumers love and trust – but now
the self-esteem that clean water can bring;
we’ve given operators one more with our
clean clothes, clean bodies, clean children,
pledge to donate 50p per pack to this
crops, drinking water, saving time not
having to walk to fetch clean water. We
Visit www.ufs.com for more information
saw the pride in the villages that had passed the assessments and either had or
Meanwhile, our very own Today’s Group
were getting the water pump.”
has a charitable foundation which
Safe water and sanitation is something we take for granted in the UK, but for which many people elsewhere need help in order to preserve their quality of life.
supports Village Water, a charity set up
Before the Zambian Team at Village
to provide safe water and sanitation for
Water install a pump, the chosen village
village communities in rural Zambia.
has to pass a Village Assessment. This
Bill Laird, managing director at Today’s
means that each household must have
said: “Safe water and sanitation is
hand washing facilities (a tippy tap), a
Tweet us your charity events and
something we take for granted in the UK,
toilet and a dish rack and the village
efforts and we’ll give you a mention.
Bill Laird, Today’s Group
Feed Your Eyes Our Twitter followers have done it agian, sending us dozens of photos of dishes they’ve created. The quality and range of submissions continue to dazzle and impress us. As always, it was a tough job whittling them down to the top five for each course. Thanks again for all the amazing entries, please keep them coming to #FeedYourEyes.
3. Robbie Lorraine @Robbie_lorraine
1. Zoltan Szabo @zoltan_sz
4. Wesley watts @wezwatts
6. Bjorn Moen @thehartinn
Senior head chef at Cameron House, Loch Lomond “Cailles aux raisins” with celeriac, spiced sourdough, sauternes & vinegar sauce
Head chef at the Post Box, Perth - Hand dived scallops, confit guinea fowl croquet, celeriac and apple
Head chef and owner of the Hart Inn, Hartland, Devon - Three little pigs; celeriac, pea shoots, apple gel, black pud, belly and prosciutto crisp
2. Tom Mackins @ChefTomMackins
5. Jack Day @ChefJackDay
7. Matt Noonan @dirtyworm35mm
Head chef at the Llawnroc Hotel, Cornwall Scallops with textured of cauliflower, pickled raisins and crispy ham
Culinary director of Xclusive Hospitality and Xclusive Christmas Parties, Leicester - Hot smoked salmon, celeriac, coriander, mayonnaise and beetroot
Head chef at the Boathouse hotel in Hythe, Southampton - Wild bass, celeriac, oyster mushroom, prosciutto, butternut squash
Executive chef at Grazing Events, London Lobster ravioli and pickled fennel
8. Phil Dixon @phildix
13. Leon Justin Sharp @Chef_LeonJSharp
9. Adam Church @churchyboy22
11 Chris Turnbull @chefchris86
14. John Grabecki @ John_Grabecki
Head chef at Franks Steak, Northampton - Beef three ways, fillet, liver & shin, glazed vegetables & beef reduction
Head pastry chef at The Kitchin, Edinburgh Warm choc financier, bitter ganache and an espresso ice cream
Head chef, BNY Mellon Blackfriars - Sticky toffee pudding
10. Neil Ferguson @neilfergie
12 Simon Martin @EI_Barto B
15. Tom Lawson @Lawson_chef
Sous chef at Killarney Park, Co Kerry, Ireland - Lamb rack, smoked potato, confit garlic, pea puree, bacon jus
Head chef at Kippings, Wheathampstead Black Forest gateaux
Head chef and co-owner of Rafters Restaurant, Sheffield - White chocolate and banana parfait, rum and caramelised banana ice cream
Head chef at Langshott Manor, Gatwick, Surrey Venison with red fruit mustard and smoked potato
Chef de partie at Millenium Madejski, Reading Muscovado parfait with raspberry, lemon and vanilla
The Winners Tom Mackins
Head chef at the Llawnroc Hotel, Cornwall Scallops with textured of cauliflower, pickled raisins and crispy ham
Head chef and owner of the Hart Inn, Hartland, Devon - Three little pigs; celeriac, pea shoots, apple gel, black pud, belly and prosciutto crisp
Head chef, BNY Mellon, Blackfriars - Sticky toffee pudding
Welcome to Take Stockâ€™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.
Professional Pastry Chefs tell us they prefer Tate & Lyle Caster and Icing Sugar*
www.sugarandsyrup.com * Based on research carried out by MMR Research Worldwide for Tate & Lyle Sugars in April 2014, out of 202 UK-based Pastry Chefs interviewed, 68% used Tate & Lyleâ€™s Caster and Icing sugars for baking.
. CONSISTENT . QUALITY
Easter is particularly popular and our busiest time for families after Christmas.
Paul Williams, Celtic Manor Resort
For caterers, Easter is second only to Christmas when it comes to a high customer turnover. As the only weekend with two bank holidays and falling in the middle of the school holidays, Easter can be a lucrative opportunity. Last April, Greene King Leisure
homemade hot cross buns in their
Tracker found that the average British
afternoon tea, they have arranged
household leisure spend increased 8%
specific accommodation packages just
to £215 due to the Easter weekend
for the holiday plus a ‘Gourmet to Go’
and spending on eating and drinking
package where the hotel’s chefs will
out experienced double digit-growth
create a gourmet Easter lunch that
compared to the previous month.
can be taken away, or enjoyed within the hotel.
Paul Williams, PR manager for Celtic Manor Resort in Newport, Wales says;
“We’re a year round hotel that attracts
Easter is predominantly about
families throughout the calendar, but
chocolate, but you can create any
Easter is particularly popular and our
sweet and tasty treat to mark the
busiest time for families after Christmas.”
occasion. From a courtesy mini-
Generates future profit
egg with every tea purchased or a chick-decorated cupcake with every
Having an Easter event will make you
glass of pop, little touches will entice
stand out as a venue to return to after
customers in. Big, lavish, or expensive,
the holiday. The Eagle and Child in
needn’t be the case; something simple
Ramsbottom put on a community
and thoughtful can be just as effective.
event last year, which included a barbecue and face painting. “It was
Easter may be only two days for some,
a great success with many locals
but for families with school children it’s
visiting us,” says owner Glen Duckett .
two weeks - a perfect opportunity to
“Whilst we made profit on the day we
get their business. Things like putting
also benefited later on as the event
out more colouring books for the
encouraged them to visit again.”
young ones, making sure you have an up-to-date kid-friendly menu or
Be different Easter egg hunts or bonnet parades are still popular and pull in the crowds,
even even checking your WiFi works properly means you are catering to the needs of families.
but why not think outside the box to attract even more trade? Celtic Manor
To give you some inspiration, two
Resort is running an extensive Easter
chefs have shared their recipes, which
programme. Not only do they feature
they feel are perfect for the occasion.
Rhubarb Crumble Tarts by Tom Kitchin, chef & proprietor, The Kitchin, Edinburgh
Makes 4 Photo: Laura Edwards
1 Put the rhubarb into a heavy-based
1 Roll out the pastry to a 3-4mm thickness
250g plain flour, plus extra for dusting
saucepan with the sugar, orange zest and juice
and use to line 4 individual flan tins (7.5cm in
50g icing sugar
2 Bring to a simmer, lower the heat and cook
diameter and 2.5cm deep)
150g unsalted butter, in pieces
gently for 10-15 minutes
2 Refrigerate for 15 minutes before baking at
1 free range medium egg
1 free range medium egg yolk,
3 Line the pastry cases with baking parchment
CRUMBLE TOPPING 250g plain flour 200g cold unsalted butter, in pieces
processor. Add the butter and pulse until
200g soft light brown sugar
breadcrumbs. Add the whole egg and pulse
75g rolled oats (or oatmeal)
until the dough comes together
Few drops pink food colouring
2 Knead, and flatten into a round
Lemon thyme or shredded mint
3 Wrap in cling film and chill for 30 minutes
to finish (optional)
RHUBARB FILLING 6 rhubarb stalks â€“ de-strung, cut into 1cm lengths 180g sugar, or to taste 1 orange juiced and zest finely grated
10 minutes, then remove the paper and beans and bake for a further 10 minutes
Pinch sea salt
1 Sift the flour and icing sugar into a food
and add a layer of baking beans. Blind bake for
4 Remove the paper and beans and brush the inside of the hot pastry cases with the beaten egg yolk to seal. Set aside on a wire rack
5 Scatter the crumble on a baking tray and bake for 6-8 minutes
1 Warm the rhubarb compote, if necessary,
1 Sift the flour and salt into a bowl. Add the
and use to fill the tart cases
butter until the mixture resembles coarse
2 Scatter the crumble evenly over the surface.
crumbs. Stir in the brown sugar, oats and a
Sprinkle with herbs or leave plain
little food colouring
2 Cover and chill for 20 minutes
Serve with a scoop of vanilla ice cream or pouring cream
This is perfect for the transition from the last colds of winter to the more mediocre suns of spring! It’s got a rich white chocolate cream with a fresh and crisp raspberry sorbet; perfect to make in batches for families at Easter.
‘Swiss Roll’ Genoise Sponge with Raspberry and White Chocolate Creme Patissiere by Simon Martin, head chef at Kippings, Wheathampstead, Harpenden
1 Whisk the egg yolks with the sugar until light
1 Bring all the ingredients to the boil
150g icing sugar
and thick, then add the flour
and simmer for 2-3 minutes
150g ground almonds
2 Bring the milk and vanilla pods to a simmer
2 Blend and cool
and remove, pour over the egg and sugar
90g egg yolks
mixture and return to the heat
275g egg whites
3 Bring to a simmer and use a spatula to
110g caster sugar
ensure mix is evenly rotated and thickened
120g plain flour
after 2 minutes
METHOD 1 Whisk the eggs and yolks, then whisk in icing
4 Fold in the chocolate and cool using a covering of cling film
5 Finish with the raspberry purée
sugar and almonds until pale
500g raspberries 100g caster sugar 15ml lemon juice
METHOD 1 Put the raspberries and sugar in a bowl,
2 Whisk the egg whites and caster sugar to
form a meringue
WHITE CHOCOLATE POWDER
simmering water for 2 hours
50g melted white chocolate
2 Drain, add lemon juice and chill. Churn
100g tapioca maltodextrose
the mixture in a sorbet maker and transfer
3 Mix the two, fold in the flour and bake for 6 minutes at 180ºC
cover in cling film and place over a pan of
to the freezer
WHITE CHOCOLATE AND RASPBERRY CREME PATISSERIE
1 Whisk the the ingredients into a crumb-like
TO FINISH 1 Cut the genoise base into 8 equal squares
500ml full fat milk
and pipe the creme patisserie onto one edge
2 tbsp cornflour
RASPBERRY AND STRAWBERRY COULIS
crumbs so that each edge is straight
2 Lay the white chocolate crumb opposite and
pipe the coulis where necessary
To serve, scatter frozen raspberries over the top of the chocolate crumb and add a scoop of raspberry sorbet
1 whole egg 2 egg yolks 1 pod vanilla seeds 50g white chocolate, melted
and spread across. Roll up and trim any excess
50g sugar 1/2 lemon juice
Sweet Sensation Thanks to its sweet, thick formula, condensed milk is a pleasure to bake with. This essential and versatile ingredient can be used in just about any sweet dish, and is traditionally used in banoffee pie, millionaire’s shortbread and toffee icing. It is a must in a professional kitchen.
How it’s made
·S tore in a cool, dark place
Condensed milk is cow’s milk with the water removed and sugar added. It is tinned
· Turn the tins upside down every
and can last for years without refrigeration if unopened - a bonus for kitchens
few weeks as the milk solids settle
pushed for fridge space. The sugars and proteins in condensed milk help it to brown
at the bottom
and mellow as it cooks, and it grows thick and chewy if boiled with a little sugar. When mixed with acidic ingredients it thickens naturally without requiring heat. It’s perfect for puddings, bar cookies and refrigerated desserts.
Honeycomb Ice Cream By Carol Jackson, freelance chef www.fodderforfoodies.com
·K eep refrigerated once opened and use within five to seven days · Don’t freeze
Preparation time: 30 mins
condensed milk. Continue to whisk until thick and holding its shape
Makes 1 litre
7. Fold in the honeycomb pieces, plus any crumbs
INGREDIENTS 75g caster sugar
8. Scrape into a freezer container/recycled ice
2 tbsp clear honey
cream tub, label and date
1 tsp bicarbonate of soda
9. Place in the freezer overnight
500ml whipping cream, chilled
10. Serve by itself or as an accompaniment to
1 tin (397ml) sweet condensed milk
a hot dessert
METHOD 1. Put the sugar and syrup into a pan and cook over low heat until the sugar melts
2. Increase to a boil until the caramel is midgolden colour
3. Turn off the heat and sieve in bicarbonate of soda. Stir until frothy - do not over mix
4. Scrape out onto a flat baking tray with a magic mat or parchment paper. Do not spread. Leave to cool
5. Put into a freezer bag or bowl and bash with a rolling pin, leaving some pieces quite chunky
6. Whip the cream until floppy and add the
The condensed milk whips well with the cream, adds just the right amount of sweetness and the finished product has the silky smooth texture of ice cream, without having to use an ice cream machine. takestockmagazine.com
277 cups in
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cups in every box
Finding the Perfect Partner Choosing the right wholesaler is a big deal. It’s a relationship that has a direct impact on your business and how successful you are. Take Stock spoke to Tracy Faulkner from research and consulting firm, him!, about how to find the perfect wholesale partner.
The amount of support and added
“In fact, 54% of caterers who use a depot
value your wholesaler gives you is also
are doing so to ‘top up’ – buying products
outside of their main weekly order.”
Research shows that whilst 62% of
buyers work from a precise shopping
Everyone loves a bargain and a fifth
list, 38% are keen to know about
of caterers will go out of their way to find
new products and are willing to try
a good deal - but how good is it really?
something different. A good wholesaler
“It is really important to weigh up all
will have informed sales teams who
aspects,” says Tracy. “Yes, it may be a good
know what’s available and give you
deal, but what additional cost is there in
fuel and time out of your business?”
Keeping in touch
Good communication is also a must.
Research by him! revealed that when
“You need to consider, when choosing
The perfect partner will keep you
it came to ‘overall relationship’ Today’s
a wholesaler, which one is best suited
informed and let you know what’s
wholesalers scored 8.1 out of 10 - points
to your business needs and first and
happening on a regular basis - via
above its closest competitor which
foremost which option is best for you;
email, telephone contact and/or regular
scored 7.9. See how Today’s wholesalers
a delivery service or a cash and carry,”
promotional literature. Almost 80% of
performed in detail below:
said Tracy. “The main points you have
buyers say this directly influences their
to consider are; how much stock you
Wholesale Industry Average
Value for money
Quality of own label
are likely to order (delivered services may have a minimum order level), are
Inspiration is key! Foodservice is on the
you able to hold much stock, whether
constant look out for something new
your business requires high levels of
- him! research reveals that over a third
fresh produce, can you take time out of
of buyers want to be given menu ideas.
your business, do you have the means to
That’s one reason why every issue of
transport stock yourself.”
Today’s Take Stock is packed with recipes and suggestions.
According to research by him!, when it comes to choosing a wholesaler, caterers
are influenced by:
A delivery service offered once or twice
· Reliability (46%) · Value for money (38%)
a week is vital - 73% of caterers made it a priority even if they also used a cash and carry. “Even if the delivered route is the
· Availability of stock (25%)
way to go, the majority of caterers will still
All scores out of 10.
· Delivery times (20%)
use a cash and carry depot,” adds Tracy.
Source: him! Wholesale programme 2014
I Do...I Do…. After decades of decline, weddings in the UK are back on the rise according to The Office of National Statistics. The overall wedding market is worth £10 billion according to hitched.co.uk, with the average couple predicted to spend £2,210 on food and drink this year.
Whether you’re a small or large venue, a restaurant or a pub, you can take a slice of the lucrative wedding market.
Year of the ‘Romantic Luxe’ A-list celebrity weddings are a big inspiration this year, and ‘Romantic Luxe’ is set to be a key trend. Luxury is paramount with opulent flowers, champagne fountains and elegant dining. The Wedding Community has said that jam jars, soft pastels, birdcages and bunting are out, in favour of The Great Gatsby and Downton Abbeyinspired art deco decadence.
Colour and flower trends Pantone’s top colour picks for 2015 weddings are ‘En Plein Air’, which in English means ‘in the open air.’ Soft and muted hues are set to be big with Aquamarine dominating together
with Lucite green and toasted almond. Pantone also predicts that Glacier Grey will be massive – a colour they say works for the bride and groom and is unobtrusive, contrasting with and enhancing the other key wedding colours for 2015. In keeping with the ‘Romantic Luxe’ theme, flowers are set to take centre stage and be very grand. An abundance of hydrangeas, hyacinths and orchids in creamy pastels are expected to be popular.
Food trends Couples are looking for elegant dining. Every dish should be beautifully presented and ready to eat, and service discreet, attentive and efficient (just like Carson in Downton Abbey!). The Wedding Community predicts classics
friendly atmosphere, at the fraction of the cost of an extravagant country hotel. If you’re a pub contemplating hosting
weddings, you could also apply for a license to hold civil ceremonies. In many
ways weddings are not only profitable but easier to organise than you might think, as Tom Martin of the White Swan in London explains. “It’s actually easier
with 96 guests
to host a wedding than a normal night at the pub. You know exactly how many
people are coming, what they’ll be eating and what wine they’ll be drinking. I’d definitely recommend it to other landlords. You’re guaranteed a specific income on that day, and it’s likely to be above what you’d usually make. People are happy at weddings so they tend to spend more on drinks.”
like quail egg royale canapes will return, replacing trendy fusion or quirky options. The wedding breakfast will feature classic English dishes – with starters such as Gravadlax, mains of duck breasts with blackcurrants and gooseberry fool for dessert. The Wedding Community predicts classic English ingredients will dominate each season with rhubarb, asparagus and jersey royals in spring and rabbit, venison and pheasant in winter.
August is the most popular month (www.ons.gov.uk)
Covering all bases
Engagements abroad have risen sharply
According to confetti.com, 19% of
according to the Office for National
weddings are held in hotels. Mitton Hall
Statistic and some couples are inspired
is a country hotel in Lancashire that
by a foreign influence to shape their
caters for all types of weddings – from
wedding theme. Italian weddings, for
small and intimate receptions to grand
instance, feature up to 15 courses, so
affairs! For large weddings, the hotel
if you have the resources, why not
can accommodate 200 guests for the
offer it as an option? Or, instead of the
wedding reception and 400 guests for
traditional wedding cake why not go
the evening reception. They’ve recently
French and offer a pièce montée?
added a stunning conservatory for ceremonies and provide accommodation
Small reaps big profits Pubs are a cost effective option for many couples. The Great Country Pubs association supports them as a great venue because it allows for atmospheric surroundings in the beautiful English countryside, with great food and a
with 18 bedrooms. To cater for smaller weddings, they have a number of dedicated, private rooms, allowing for most intimate gatherings. See page 47 in Cheers to learn how champagne and sparkling wine can complement the occasion.
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Spot the difference! Unilever Food Solu tions are giving away a case of PG tips and a toy Monkey to 10 lucky winners. All you have to do to be in wi th a chance of winning is spot the 7 differences between the 2 monkey images.
Email your answers to firstname.lastname@example.org by Friday 13th March to be in the draw
GOOD LUCK Comic Relief, registered charity 326568 (England/Wales); SC039730 (Scotland. Monkey TM & ÂŠ Comic Relief Ltd. 2015 Open to UK bona fide caterers and chefs aged 18+ who subscribe to Take Stock magazine. To enter email the 7 spot the difference answers to email@example.com. Closing date: 23:59 (GMT) 13th March 2015. Internet access required. Prizes: 10x 1 case of PG tips and 1 PG tips Comic Relief Monkey. See www.ufs.com/takestockterms for full terms.
Big Boys TOYS
THE RIGHT TEMPERATURE T
he SuperFast Thermapen has made it easier than ever to avoid cross-contamination in your kitchen.
Available in four colour-coded models, each is printed with a specific food type to allow you to identify quickly which thermometer should be used. Claimed to be faster and more accurate than any other cooking thermometor on the market, the Thermapen takes the guesswork out of cooking, giving a reading in less than
We scoured the Hospitality Show at the NEC in Birmingham to bring you what is hot right now...
three seconds. www.thermapen.co.uk
HEALTHY FRYING W
ho knew frying could be healthy? Well, thanks to a new oil-free fryer it can be! Caterers looking for
a way to serve chips and other fried favourites like onion rings, chicken nuggets or breaded mozzarella - with less oil, now can, thanks to the new LightFry. The oven, available exclusively from JM Posner, cooks using steam, before a stream of hot, dry air gives a crispy surface, making the end results 40%60% lower in fat. Asides from the obvious health benefits, LightFry offers cost reduction and reduces safety risks. No need to install a sophisticated kitchen ventilation or a fat separator either, as the LightFry only needs an extraction hood or canopy (kitchen extract duct 2A). With a basket capacity of up to 2.5kg, it can cook 16kg fries per hour, which is comparable to many standard deep fat fryers. For more information visit www.jmposner.co.uk or call 01923 220805.
SQUEEZING GOT STYLISH E
picurio has made lemon squeezing simple and stylish with it’s individual squeezers. Not only is
it a perfect tabletop accessory that fits into elegant surroundings, and a must for fine dining, it’s lightweight and durable. The practical and economical squeezer allows your guests to season their food easily, without messy, sticky fingers or unwanted pips. It creates twice as much juice compared to squeezing by hand and the controlled pour stops drips. Perfect to use on a range of food from fish to pancakes, and hot lemon drinks as well. The lemon squeezers can even be engraved with your business name giving them a personal touch. Made using a food safe transparent acrylic, the squeezers are industrial dishwasher safe. www.lemon-squeezers.co.uk
CHOC GETS HOT A
time and cost effective heated chocolate
WHIP IT UP
sprayer was one of the top ten star products at
the Hospitality Show. The hotCHOC LM3 has been launched by KREBS and sprays a mixture of 50%
hip up desire for desserts with the new Amigo automatic cream
chocolate and 50% cocoa butter at a temperature range
whipping machine from DCA. Satisfy discerning customers by
of 25°C-35°C/82°F-95°F, and can also be used with
offering them fresh whipped cream as the perfect complement to
different materials and temperatures such as cocoa
their dessert or hot drink. The Amigo delivers a high quality, low-
butters, glaze or other low viscosity materials. Fitted
cost solution with no mess or wastage, is extremely user-friendly
with an insulation sleeve, the 40W power settings and
to operate and simple to clean. DCA is the sole UK business partner
nozzle and piston sizes enable a thin layer of ingredient
of the world-renowned Sanomat, German manufacturers of best in
to be sprayed, with minimum overspray or noise. The
class cream whipping machines. The Amigo is ideally suited for use in
purpose built, hand-held, electric sprayer can be used
restaurants, coffee shops and ice cream parlours. DCA has a range of
for final coverings, prepping moulds, speckling pralines
machines for all situations.
or adding decoration.
Light and crispy texture 94 calories per pack
N .1 O
Stock up today!
*600 nat rep sample, adult snackers Dec 14 TNS
T A E O T N U F SNACK !
WELCOME TO TAKE STOCK’S DRINKS SECTION
In this issue Swifties
A Taste for Everyone
Swifties March - April
Vickery Cocktails Velvet Personalised Diageo has been looking at how
personalisation of drinks can be used in clubs,
The Wine Fusion have
pubs and bars to attract younger consumers.
just announced the UK launch of Vickery Riesling,
They’ve identified a growing interest in
- created by award winning
personalisation – with ideas like individual
‘old master of Australian
serving trays with components of a cocktail
Riesling’ John Vickery, and
that can be self-assembled at the table.
renown wine maker Phil Lehmann.
Especially useful to drive spirit sales, the idea taps into the trend for customers to photograph, tag and share their experiences on social media – great exposure for both the drink and venue!
The 2014 Watervale Riesling celebrates a blend of fruits from the Brazel and Castine vineyards in Clare Valley, South Australia and has been heralded by wine experts as one to watch in the 2015 independent sector.
St Patrick’s Day - Tuesday
Find out more at www.thewinefusion.com
The celebration gets bigger each year,
with festivals and parades across the
Detox January is long gone, but
UK, including in London, Birmingham
interest in healthy living and reducing
and Manchester, on the weekend before
sugar intake continues apace.
and on the day itself.
Belvedere Vodka’s ‘Drink, Eat, Live’ initiative recognises this – offering
Don’t forget to stock up and promote
bartenders access to a whole archive
all things Irish – including plenty of
of cocktails developed by their head
Jameson - the no.1 best selling Irish
of Mixology and Spirit Creation,
whiskey, with a 75% market share.
Find out more at www.belvederevodka.com
Dates for your Diary
LONDON DRINKER Beer & Cider Festival
LEEDS Beer, Cider & Perry Festival
39TH NEWCASTLE 11-13 Mar
Beer & Cider Festival
Sporting Events 10-13 Mar CHELTENHAM FESTIVAL
05 Mar FOOTBALL
12 Apr CRICKET
Gold Cup 13th March
Scottish Cup Final
County Championship Season
15 Mar FORMULA ONE
06-12 Apr GOLF
18 Apr SNOOKER
Start of the season, ends 28th Nov
World Championships, ends 4th May
28 Mar HORSE RACING
11 Apr BOAT RACE
26 Apr RUNNING
Dubai World Cup
Womens & Mens
05-08 Mar WIGAN
12-14 Mar LEEDS
26-29 Mar BURTON
Beer Festival CAMRA
Beer, Cider & Perry Festival
Beer Festival CAMRA
06-08 Mar BROMLEY MAD MARCH
19-22 Mar SUSSEX
28-29 Mar NORTH SUSSEX
Cider Festival CAMRA
Beer & Cider Festival
Beer & Cider Festival
11-15 Mar LEICESTER
20-22 Mar WINCHESTER
23-26 Apr BEXLEY
Real Ales & Cider Festival CAMRA
Beer Festival CAMRA
11-13 Mar LONDON DRINKER
10-12 Apr GUISBOROUGH
24-26 Apr COVENTRY
Beer & Cider Festival
Beer Festival CAMRA
12-14 Mar BRISTOL
15-18 Apr 39TH NEWCASTLE
24-26 Apr GLOUCESTER
Beer & Cider Festival
Beer & Cider Festival CAMRA
w o n p u k Stoc a e T e c I n o with Lipta with 79% share!
ice te ! • UK’s No.1 orth $4bn w is d n a r b the Lipton , y ll a it b lo G • double dig e e s o t d e t projec • Ice tea is xt 5 years e n e h t in growth 7.14 a 52 we 5.
e Te share of Ic rage, Value Total Cove ch 2014 n ar se M el d Ni Lt : Source Canedean
Looking for something different? Get in some Pisco! Developed in Peru by 16th century Spanish settlers, Pisco is a distilled brandy spirit produced initially in the coastal area just south of the capital Lima and now to a lesser extent in some areas of Chile. Itâ€™s bang on trend, tapping into the rapidly expanding Peruvian food scene. Serve as a shot, in a tumbler neat over ice or mix in a cocktail, you can keep it traditional with Pisco Sour or the latest refreshing, summer drink, Chilcano.
1 measure of Pisco Puro Quebranta 1/2 measure of lime juice, fresh Few drops Angostura bitters Splash ginger ale
METHOD 1 Pour ingredients with handful of ice cubes into a long tall pre-chilled tumbler
2 Top with ginger ale, slice of lime and a stemmed cherry, and stir to mix
INGREDIENTS 1 measure of freshly squeezed lime juice 1 measure of egg white (fresh) 1 measure of sugar syrup 3 to 4 measures Pisco Puro Quebranta Splash Angostura bitters
METHOD 1 Shake ingredients in a cocktail shaker with a handful of crushed ice
2 Pour into a chilled tumbler in three parts: 70%, 20% and then the last 10% (the foam)
3 Finish with few drops of Angostura bitters
GREAT CHEFS ADORE IT “ Speyside Glenlivet gives me the exceptional purity I trust to complement the flavours I’ve worked so hard to create.” MICHEL ROUX Jr. Maître Cuisinier de France & MD at Michelin two star Le Gavroche
Sourced from the highest naturally occuring spring on the Crown estate of Glenlivet. Prized by the most select establishments for its unusually low, balanced mineral content. Perfectly STILL and Lightly SPARKLING are available in understated 330ml, 500ml and 750ml glass bottles.
IT’S THE UK’S NO.1 CHOICE* STOCK UP AND START SMILING AT YOUR SALES FIGURES • More people buy Highland Spring than any other bottled water brand in the UK** • Pure spring water drawn from protected organic land in Scotland • Sophisticated and premium bottle design, perfect for on trade occasions
*Zenith International UK Bottled Water Report 2014, plain **Kantar Worldpanel 52 w/e 14.09.14
A Taste for Everyone It was Coco Chanel who famously said “I only drink champagne on two occasions. When I am in love and when I am not.” It’s been over 40 years since she died – in which time champagne has been joined by a whole host of sparkling wines from all over the world - often drunk to toast a special occasion or wedding, but always with pleasure. Here’s Take Stock’s guide to the most popular options.
Champagne A word sometimes erroneously used to describe any sort of fizzy wine, but actually a specific region of France, centred upon Reims, east of Paris and the only geographical area allowed to use the ‘champagne’ descriptive for their wines. Champagne itself can be made from three grapes – white chardonnay, pinot noir and pinot meunier – the latter two, somewhat surprisingly, being red skinned grapes. Because up to three different grapes can be used, champagnes can have distinctly different tastes or ‘house” styles. Actual blends are generally a closely guarded secret, but sometimes a wine is described as ‘blanc de blancs’ which means only white grapes have been used, whilst ‘blancs de noirs’ tells you the champagne is made from the red skinned varieties. The process of creating champagne – the méthode champenoise – is well documented. Suffice to say it is both complicated and labour intensive – which goes some way to explaining why the finished product is not cheap…but that’s part of the attraction!
Champagne also has the distinct
Italian sparkling wines were astis and
bottle-fermented lambrusco for quality,
advantage of offering something to suit
lambruscos, joined now by Franciacorto
and have one of the sweeter varieties
everyone’s palate. Like a super dry taste?
and prosecco sparklers.
as a superb accompaniment to
Look for Brut Nature or Brut Zero. Then
moving up the scale of sweetness you
have Extra Brut; Brut; Extra-Sec; Sec
Hailing from the Asti region in Piedmont,
The Franciacorta region is home to most
(medium dry); Demi-Sec and sweetest of
asti is made from the moscato grape,
of Italy’s sparkling wine production,
all - Doux. So, a taste for everyone.
giving it a slightly sweet taste. Production
mainly using chardonnay and pinot
costs are reduced by use of the Charmat
bianco grapes. Wines carrying the DOCG
As the use of the word champagne is
method, where secondary fermentation
label have no more than 15% pinot nero
strictly controlled, French producers
takes place in large tanks, with the finished
grape and will have been aged on their
outside of the area have adopted different
wine being bottled under pressure.
lees for between 18 and 30 months.
they make. Two examples to look out for
Asti is normally lower in alcohol level
than champagne, with the moscato
Made in exactly the same way as
d’asti ‘frizzante’ even less.
champagne, cava is Spain’s favourite
terms to describe the sparkling wines
Crémant - wines from eight AOC areas that are produced within strict guidelines, using the same methods as in champagne. Vouvray - hailing from the Loire Valley, Vouvray wines are typically made from the chenin blanc grape and can offer brilliant value.
Lambrusco Mention lambrusco and many people
Most of Spain’s production comes from
will immediately think of cheap, red
the Catalan region – where the main
fizzy wine. This is a shame, as there are
grape varieties of macabeo, parellada,
growers in the Emilia-Romagne region
xarel-lo and of course chardonnay thrive.
of Italy who use the lambrusco grape
These grapes contribute to a slightly
to produce some really high quality red,
less complex taste than champagne,
white and rosé sparklers.
but standards are getting better, yearby-year. Production costs are kept
The French are justifiably proud of their sparkling wines, but to a true Italian, there is no need to leave their shores. Historically, by far the best known
Because of the wide range available –
down through the use of greater levels
there are at least 13 different lambrusco
of mechanisation, so there are some
grape varieties for example - you need
excellent value wines available to the
to talk to your wholesaler. Look for a
Prosecco Often thought of as an affordable alternative to champagne, prosecco’s keen pricing comes about through use of the Charmat tank method. Made in and around the town of Valdobbiadene from the prosecco grape, the wine can be found in both spumante (fully sparkling) and frizzante (lightly sparkling) forms. There are also varying degrees of sweetness - Brut (driest), Extra Dry, or Dry (sweetest). In 2014 the UK was the top export market for prosecco, with some on-trade operations selling it ‘on tap’ rather than from a bottle. This has prompted Italian makers to take legal action in an attempt
New Kids on the Block
to enforce a 2009 European law that stipulated prosecco could only be served from glass bottles. Ask your wholesaler for advice.
The different types of sparkling wine have, traditionally been European. But times are changing...
1826, it is in the last 30 years that
California has been producing
Sekt is the German word for sparkling
sparkling wine since 1892 – pioneers
wine and is used to describe fizz from
being the Korbel brothers who
both there and Austria.
brought the méthode champenoise across with them from Bohemia.
The vast majority of sekt is produced using the tank method, though some
Some of the world’s most famous
traditionally produced wines are made.
champagne houses now have
German producers tend to favour
wineries in the region, including Moët
riesling and pinot blanc grapes, Austrian’s
et Chandon, Tattinger, Mumm and
often going for grüner veltliner and
Australian wine producers have established themselves as masters at making high quality sparkling wines. Predominantly based in Victoria and Tasmania, quality has been driven by both the willingness to embrace new techniques (e.g. screw caps) and investment by and cooperation with French champagne houses, including Moët and Roederer.
Most Australian sparking wines use
Around 90% of sekt is made at least
Wines made using traditional
partially with imported grapes. If you
champagne methods carry the label
chardonnay and pinot noir, but in recent
want a wine made with just German
MCC – Methode Cap Classique.
grapes, look for the label Deutscher Sekt
Grapes are predominantly chenin
or Sekt b.A.
blanc and sauvignon blanc, though these are now being joined by chardonnay and pinot noir. Because of the climate, most SA wines have a fruity taste.
the classic grape combinations of years there have been new offerings, including the red sparkling shiraz.
U.K. English sparkling wine is growing enormously in both popularity and quality. Indeed, English wineries are now regularly winning
If you’re looking for an unusual addition to your wine list, try and find one of the red sparkling pinotages now being produced.
international awards - taking on and beating competition from French champagne houses. This improvement has seen sales on
English sparkling wine grow – one
Whilst the history of Australian
rise in just the past year – so definitely
sparkling wine goes back to around
worth considering for your wine list!
supermarket chain reporting a 32%
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• Fruit cider The popularity of cider continues to grow, driven in part is now the fastest growing cider by innovations aimed at both craft cider loverscategory and*the – and Stella Artois Cidre 18-30 market. Take Stock looks into some of the latest boasts the highest penetration developments: of any other in the
category at 8%.**
Modern Twists Hot on the heels of their new look and taste Old Rascal cider, Thatchers have launched two entirely new ciders. Thatchers Somerset Haze is a 4.5%ABV cloudy cider, made with Discovery, Gala, Falstaff and Jonagold apples – aimed at drinkers wanting an authentic sweet cloudy cider taste with lower alcohol content. Billed as the only red apple cider in the category, Thatchers Red has a slightly lower ABV (4%), is made with Jonagold and Katy apples and is aimed at
• Having both ranked in Cider category of the 2013 International
theon topthis, mostCarling trending Brewing Awards. Building
ﬂavours for new beverage
British Ciderlaunches launched a in the UK, both
Cherry flavoured variety lastPeach Stella Artois Cidre Cidre Elderﬂ year and forand 2015 have justower
are highly desirable for shoppers.
announced Orchard***Fruits - cider with a peach and apricot flavour. The whole Carling British Cider portfolio - including
Stellar Stella ! Stock up today. AB InBev have just announced two new supported this year with a Orchard Fruit - will be
£5m+ advertising campaign, Please drink responsibly. © 2015 AB InBev UK Limited, all rights reserved.
including TV and digital. INB0652_1c_Cidre_NPD_Ad_A4.indd 1
Re-launched in 2014, Today’s ownlabel Amberdown Cider continues to give retailers the opportunity
Marketing support for
burgeoning cider market,
throughout the year and Thatchers have continued their food matching strategy by launching new recipes, including a Pulled Chicken Burger for Haze and a
to capitalise on the and make a POR of at least 25%. Two varieties are available - Amberdown
Chicken Tikka Kebab for Red.
Dry Amber (5% ABV) in
Carling British Cider
Amberdown White in 1,
Since its launch, it has made quite a name for itself, winning Gold in the
2 & 3 litre bottles and 2 & 3 litre bottles at 7.5% ABV.
- peach and elderflower.
*IRI **Kantar Worldwide Worldpanel Purchase data ***Turf analysis
the 18-24 year old market.
the on-trade will occur
additions to their Stella Artois Cidre range
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attract £7.2m of sales in the 6 months after it’s May 2014 launch, the two new variants directly tap into the demand for fruit ciders - the fastest growing cider category according to IRI research. A Stella spokesman says “Since it’s launch, one million people have purchased Stella Artois Cidre Raspberry, so we’re delighted to bring even more fresh flavours to the market.” According to Turf analysis, both new varieties have ranked in the top most trending flavours for new beverage launches in the UK - so stock up now!
That’s because long before Europe’s winemakers were picking their grapes, producers south of the equator were tasting their 2014 vintages.
Australia One has only to overlay a map of Europe on Australia to see how enormous this country is. Australia: 7,706,168 sq km Europe: 3,483,066 sq km. Small wonder then that Australia produces such a wonderful range of great tasting wines – many of which are firm favourites with UK drinkers. Jo Burnett of wine specialists Negociants (www.negociants. com) has good news for these fans, reporting that 2014 quality is excellent. “We specialise in Australian wines, and across the country there are some really fabulous wines to add to your lists,” Jo explains. “From where Australian wine really started – the Barossa Valley – look no further than Yalumba’s Patchwork Barossa Shiraz or Bush Vine Grenache. “Then, for those wanting a superb Riesling, I’d recommend Yalumba’s Eden Valley Viognier or our Pewsey Vale Riesling. We’ve also got some excellent value wines from award winning Jim Barry Wines, including their Lodge Hill Riesling and Shiraz’s.
Geography is a wonderful thing. In the last issue of Take Stock we looked at predictions for 2014 European wines, but when it comes to the Southern Hemisphere, we already know!
“The Riverland area of Western Australia produces their equivalent to Bordeaux, and I’d strongly recommend looking at the Vasse Felix Chardonnay, Cabernet Sauvignon and Sauvignon Blanc Semillon wines we have. “And last, but by no means least, there are South Australian / Murray River wines.
From where Australian wine really started – the Barossa Valley – look no further than Yalumba’s Patchwork Barossa Shiraz
“This is the home of our Oxford Landing
In addition our Mud House wines have
range, wines that offer great value for
benefitted from Vintage 2014’s early
money and instant customer recognition
flavour development with resulting
– Oxford Landing Sauvignon Blanc being
wine showing balanced fruit acids and
the UK’s best selling Australian Sauvignon
intense mouth-watering flavours thanks
to plenty of sunshine hours. Our popular Marlborough Sauvignon Blanc and
Jo Burnett, Negociants
“It’s also where Yalumba Y Series Shiraz
Central Otago Pinot Noir are particular
is produced– a big mouthful of Australia
highlights from 2014.”
with soft juicy tannins and a moreish “The growing season for Sauvignon Blanc
has been fantastic, the Lower Wairau And all this positive news is echoed by
Valley in Marlborough held its acidity
Darren Mackay of Treasury Wine Estates.
with good intensity and salty structure” commented Ben Glover, Mud House
“2014 was a great year for our growers.
Just try either the Bilyara Chardonnay or Bilyara Shiraz from our award winning Wolf Blass range to see what I mean!”
New Zealand Growers in the Nelson, Central Otago, Marlborough and Waipara regions saw a bumper 2014 harvest of good quality fruit, thanks to mild spring and summer weather. So prolific was growth that many producers had to thin bunches to allow ripening, but this rigorous attention to detail paid off with resulting wines showing fantastic fruit flavours. Accolade Wines New Zealand expert Deborah Zbinden confirms this good news. “We had a good year resulting in high quality wines across a number of aromatic whites such as Pinot Gris and Riesling as well as our core Sauvignon Blanc and Pinot Noir wines. “On-trade customers looking for great quality New Zealand wines need look no further than our Waipara Hills range with the Pinot Noir and Chardonnay being particular standouts from the 2014 vintage as well as some delicious lifted tropical fruit flavours for our best-selling Sauvignon Blanc.
We had a good year resulting in high quality wines across a number of aromatic whites... Deborah Zbinden, Accolade Wines
white wine grapes. Red wine producers
Shiraz and Malbec blend.”
had to rush to get the harvest in before
Some great tasting wines!
heavy rain in late March – but have been rewarded with an outstanding harvest.
South America & Chile Faith Knight of Chilean wine producers
Accolade Wines have been supplying
Concha y Toro, waxes lyrical.
South African wines to the on-trade for years and their expert Bryonie Grieveson
“Chile is a country of remarkable features.
is upbeat about the burgeoning demand
With the Atacama Desert in the north,
for South African wines.
the Andes Mountains in the east, glaciers in the south and the Pacific Ocean to
“Our on-trade customers have long
the west, its landscape is breathtakingly
been supporters of our Kumala range,
beautiful and truly unique. Just as Chile’s
especially Colombard Chardonnay and
geography is diverse, so are its wines and
whatever your preference, Chile boasts a lip-smackingly great selection of styles
South African vintners must be happy
“What we’re now seeing is a move to
at the moment, as their 2014 wines
wider listings of South African wines –
are being described as ‘remarkable’
Fish Hoek Chenin Blanc and Pinotage
“Chilean wines to watch in 2015 include
being examples. We’re also thrilled with
the excellent quality and great value
the interest in our Flagstone range, where
ranges from Casillero del Diablo and
A cold wet winter and early season rain
we have the ‘Free Run’ Sauvignon Blanc
Sunrise. Add Concha y Toro’s Trivento
saw ground-level moisture levels high –
and ‘Dark Horse’ Shiraz, plus the ‘Noon
Reserve Malbec to your wine list too – a
helping growth, and a warm dry February
Gun’ blend of Chenin, Sauvignon and
wonderful wine from Malbec’s heartland
aided grape ripening, especially with
Viognier, and ‘Longitude’s Cabernet,
ranging from easy drinking to fine wines.
CAPITALISE ON THE MASSIVE SUCCESS OF SOUTH AMERICA WITHIN THE ON-TRADE • Excellent quality, great value varietals • Concha y Toro – World’s Most Admired Wine Brand 2011, 2012 & 2013 • Screwcap for by-the-glass speedy service TO REQUEST YOUR FREE POS KIT, PLEASE CALL 0845 5196 298
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75.9% of people asked said that ‘My Coke’* was their preferred Cola variant.† Our research study highlighted that 45% of people who ordered a cola were not servered their favourite one. So stocking a wider range will mean more happy customers.† 74% of consumers prefer an iconic glass bottle of Coca-Cola when offered at the same price as post-mix or similar.†
Add a slice of fresh lemon to complete the perfect serve
*My Coke includes Coca-Cola, Diet Coke and Coca-Cola Zero Zero. †Source: Evolution Insights Aug 2014. ©2014 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Coca-Cola Zero, the Dynamic Ribbon Device and the Contour Bottle are registered trade marks of The Coca-Cola Company.
Take Stock Magazine provides news, features and business boosting ideas for restaurants, cafes, pubs and hotels.