YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2018
Spice up your Nights! • Liquid Assets • Autumn Delights
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& Welcome After our surprisingly good summer, the arrival of darker nights and cooler temperatures may take more adjusting to than normal! Therefore, it’s a good job that autumn is such a rewarding season for the industry. The abundance of delicious, hearty produce make it an exciting season to showcase a new menu or launch a variety of specials. Curries and roast dinners are still popular menu choices, and perfect for the season. And with British Roast Dinner Week (23-30 Sept) and National Curry Week (22-28 Oct) both events will give you the opportunity to drive sales. Our feature on page 13 gives you an idea how to hold an Indian theme night - a sure fire way to boost trade! Halloween and Bonfire Night are now two events not to be overlooked. Events suitable for children and adults, they are fun and thrilling, and present an opportunity to boost weekly trade, as well as weekend. See our feature on page 27 for tips on what to serve. And on the drinks front, mixologist Tom Hodgkiss mixes up some fiery cocktails on page 32 to help the celebrations go off with a bang! No sooner will the fireworks have fizzled out, that it’ll be time to get your tinsel up as the festive season takes hold. Now, with bookings being taken for November,
the season is arriving sooner and lasting longer so it’s vital you are organised and prepped! We spoke to Gareth Wharton, head chef at Christopher’s at The Peel Hotel in Tamworth, Staffordshire to get an insight into their planned festivities on page 47. And for the last minute tweaks check out our Christmas Prep feature on page 58. We love receiving your #FeedYourEyes entries, so please keep them coming. And thank you to everyone who entered our Carte D’Or competition. The winning entry, with her delicious broken lemon meringue pie was Christine Stenner, sous chef at NUMBER9 Bistro at Darras Hall in Ponteland, Newcastle - so £250 of love2shop vouchers will be coming your way soon. Happy shopping! Finally, we have some very exciting news to share - Take Stock has launched an app! Free and available now, it’ll bring you all the best bits of Take Stock right at your fingertips. On behalf of the Take Stock team and Today’s, we hope you enjoy this issue. Please let me know if there’s anything you’d like to see in future editions - we love all your feedback!
Tracy x 3
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Stock CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2018
Spice up your Nights! • Liquid Assets • Autumn Delights
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com email@example.com For advertising contact firstname.lastname@example.org Editor-in-Chief Mags Walker
Art Director Richard Smith
Editor Tracy Johnson
Designers Mark Longson Antony Butler Joe Hawkins
News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles
Online Martin Kersey Hollie Pickles
CONTENTS FEATURES 20-21 World Beers: India 23-24 Confused about Coffee? 27-31 Tricks & Treats 39-40 Winter Warmers 45 Toast the Roast 48-49 A Sparkling Success 51 Tips & Tax 53-54 In the Spotlight: Care Home Catering 57 Bambino Bake Off
TIPS & TAX
CONFUSED ABOUT COFFEE?
TOAST THE ROAST
BAMBINO BAKE OFF
TRICKS & TREATS
A SPARKLING SUCCESS
7 Calendar 8-10 What’s New 13-19 Get a Theme - The Spice of Life 32-33 The Mixologist Recommends 36-37 We Grill - Adam Harper 43 Feed Your Eyes 47 Talking Heads: Christmas 58 Christmas Prep
GET A THEME!
WE GRILL ADAM HARPER
RECIPES 15 Tandoori & Tikka Combo
28 Red Cabbage Tart
17 Chilli Hot Indian-Style Wings
30 Beany Goulash
17 Samosas with a Difference
30 Chocolate Fudge Honeycomb Cupcakes
28 Witch’s Ribs & Vampire Toasts
31 Toffee Apple & Spiced Berry Crumble
28 Sauerkraut Hot Dog
SAMOSAS WITH A DIFFERENCE
WITCH’S RIBS & VAMPIRE TOASTS 5
CHILLI HOT INDIANSTYLE WINGS
TOFFEE APPLE & BERRY CRUMBLE takestockmagazine.com
MEATOPIA Tobacco Dock, London
2 SEPT 2 SEPT
ITALIAN FORMULA 1
SPECIALITY & FINE FOOD FAIR
TOUR OF BRITAIN
LIVERPOOL FOOD & DRINK FESTIVAL Sefton Park
FORMULA 1 SINGAPORE
BRITISH FOOD FORTNIGHT
7 OCT 5 SEPT
FOOD, RETAIL & HOSPITALITY IRELAND Citywest, Dublin
6 SEPT 6-9 SEPT
The Royal Lancaster, London
LEEDS INTERNATIONAL BEER FESTIVAL
GO! ORGANIC FESTIVAL Battersea Park, London
SIMPLYHEALTH GREAT NORTH RUN
AA HOSPITALITY AWARDS
RESTAURANT & BAR TECH LIVE
STREET FOOD LIVE
Grosvenor House, London
THE RESTAURANT SHOW
LONDON COCKTAIL WEEK
LEISURE INDUSTRY WEEK
COCKTAILS IN THE CITY
HERTFORD FOOD & DRINK FESTIVAL
INDEPENDENT HOTEL SHOW
BBC GOOD FOOD SHOW SCOTLAND
St George's Hall, Liverpool
BRITISH ROAST DINNER WEEK
JOHN SMITH'S GREAT BRITISH PUB AWARDS
2228 OCT 31 OCT
Glasgow SEC Centre
NATIONAL CURRY WEEK
Le Golf National, Paris
September - October
Hooray for Hellmann’s! Unilever Food Solutions has launched their new Hellmann’s Real Tomato Ketchup in a 430ml squeezy bottle. Made from sustainably sourced tomatoes the new offering boasts an open shelf life of one week without refrigeration or three months if refrigerated after opening. This completes their full front of house condiments offering, which includes the nation’s favourite mayonnaise*, Hellmann’s Real Mayonnaise 430ml, and the UK’s number 1 mustard,* Colman’s English Mustard 150ml, alongside Hellmann’s BBQ Sauce 430ml and Hellmann’s Yellow Mustard 250ml, which were released earlier this year. This table-top range is a great addition to any pub or restaurant allowing customers to personalise their food without the wait, and freeing up the staff to serve more customers. unileverfoodsolutions.co.uk *Nielsen UK Retail Grocery Value Sales (Mayonnaise and Mustard), MAT 25.03.18
A Caffeine Break Tetley Decaf 440s is the perfect solution for the ever-growing market for decaffeinated drinks, with more and more consumers every year looking to reduce their caffeine intake. Reasons for this trend include health and quality of sleep and with our ageing population this shows no sign of stopping. Packed in a very useful re-sealable polybag, the fresh taste won’t deplete over time and you can have the perfect smooth and refreshing cup of decaf available for your customers, time and time again. tetley.co.uk
A Signature Essence Established in 1896, but refreshed by Britvic in 2016, there’s now a whole new range of premium mixers from The London Essence Company. Experts in distilling the true flavour of fine fruits and botanicals, The London Essence Company creates drinks of rare quality. The launch range of 200ml bottled mixers has spiced ginger beer; grapefruit & rosemary tonic; soda water; ginger ale; classic tonic, and to add that special twist to your cocktail list, bitter orange & elderflower tonic. Each expression is delicately light and low in calories and contains a signature distilled essence. All are expertly crafted to flatter both the palate and premium spirits. londonessenceco.com takestockmagazine.com
Fanta for Phantoms Halloween is now the fourth largest retail event in the UK, driven by interest amongst families and millennials wanting fun and shared excitement. Recognising that fact, in 2017 Fanta - already established as the top selling flavoured carbonated soft drink with that audience - ran a campaign with Halloween themed packs. The positive reaction and sales success of that campaign has seen it being repeated this year. 2018 actions include ghoulish packs, two new flavours that have been chosen by teenage fans of Fanta, and a multi million pound social media campaign - all designed to consolidate Fanta as the Halloween drink of choice, and a must stock item in your fridges! cocacola.co.uk
Age Old Rum
Everyone! People are undoubtedly paying more attention to what they are consuming, not least with alcohol, where 80% of adults are making some effort to drink less. However, the range of credible low or no alcohol alternatives has, until recently, been limited. Recognising that fact, and cognisant of peoples affection for a gin and tonic, Diageo has launched two delicious ultra low alcohol gin and tonic mixes - one with a hint of lime, the other with a hint of grapefruit. Both are less than 0.5% ABV and offer a refreshing taste with subtle complexity, thanks to real Gordon’s Gin extract. Available in 250ml glass bottles with crown caps and backed by a social media campaign, these healthy and great tasting options are a must for your low and no alcohol listings.
Dynamic, modern and luxurious, with a history dating back over 100 years, Dictador embodies heritage and provenance with its award-winning range of ultra-premium Colombian aged rums. Now available through Halewood International, the range includes 12 and 20-year-old rums, an XO and from next year a new expression, called 2 Masters, which will see the Dicatador’s minimum 40-year-old rum finished in barrels from the Glenfarclass distillery, Hardy Cognac, Leclerc Briant Champagne and wine producer Château D’Arche.
September - October
Gourmet Chocolate Coffee from sustainable sources has long been a concern for consumers, and chocolate is now getting the same attention. So, it’s great that Kerry’s new DaVinci Gourmet Hot Chocolate mix is made from sustainably sourced West African cocoa. Available in a 1kg resealable tub with 30g serving scoop within, the new mix contains a minimum of 30% cocoa powder, allowing operators to quickly make up and serve a premium hot chocolate drink, alongside their more usual teas and coffees. The mix is great too as a base for more unusual hot chocolate based drinks that use additional flavours such as orange, mint and coconut. With research showing that 28% of consumers are willing to pay more for a premium hot chocolate, this new DaVinci mix from Kerry is a great option.
A Drinking Experience Top 10 wine brand Casillero del Diablo has launched a completely new tier to their wine range - Reserva Especial, aimed at fans of “The wine from the Devil’s Cellar’ wanting an even more special drinking experience. The new wine is a Cabernet Sauvignon that hails from the Cauquenes region of Chile, an area identified by maker Concha y Toro as one of that countries best areas for the grape. Backed by a media campaign including cinema, this is an excellent addition to any wine list, from a trusted and well known producer. cyt-uk.com
A Spooky Brew Perfectly timed for Halloween, Greene King has released Gangly Ghoul beer. Gangly Ghoul uses some crystal malt in the recipe as well as a special brewing sugar. These ingredients give a warming toffee character to the beer with the special sugar adding an extra rich fruit cake note. Challenger hops add a fresh 'dry hop' or classic 'English hop' flavour often described as herbal. The First Gold hops in the recipe contribute a touch of orange peel citrus and some spiciness. All of these ingredients together contribute to an easy drinking beer with enough complexity to maintain interest. greeneking.co.uk takestockmagazine.com
The foodservice industry is now in your hands
The latest foodservice app is coming September 2018. Take Stock’s app brings you all the tools of the trade, right at your fingertips. Here’s just some of what you’ll find: • A must-have recipe library • Information on helping you plan • Industry tools and guides • The latest new products And much more...
TAKE STOCK THEME NIGHT
The Spice of Life Theme nights are a great “As a nation, we enjoy foods from around the world and expect them to be healthy, way to attract customers tasty and above all authentic.” and drive sales at your Why it works business. This issue, we Who doesn’t love Indian food? A British bring you some great favourite, spices are readily available that as well as serving the ideas and recipes to help meaning familiar kormas, bhunas and biryanis, you you plan an Indian Night. can venture out and experiment with less common or more regional dishes too.
“Indian food has to be one of the simplest, yet most rewarding foods to cook, as well as eat,” says Darren Chapman, Nestlé Professional business development chef.
What to do Hold a regular, weekly curry night to help boost mid-week trade. If you regionalise
it, you'll have lots of options. You can start by holding an event or having a curry of the day during National Curry Week (22-28 October).
What to serve “Sharing platters and small plates of food are becoming increasingly popular; they allow customers to pick and choose as opposed to being faced with a set menu,” says Mark Rigby, executive chef at Premier Foods. “Make sure there are a variety of different spice levels on offer as well as a range of mains which cater for all needs and preferences, including fish, meat and vegetarian based options.” takestockmagazine.com
TAKE STOCK THEME NIGHT
kitchen because it can be prepped the night before.
• As well as your bhajis and pakoras, samosas are a must. Very versatile, you can fill them with paneer, lamb, chicken or vegetables. They are a healthier option baked, rather than fried.
Mains • Biriyani - a one-pot wonder! Done correctly, they are the perfect dish to serve due to the fact that they can be prepped earlier. • Chicken tikka masala is a customer favourite. However, ditch the chicken - and prawns - and serve it with white fish instead. Tilapia, cod, bass, grouper, haddock, catfish, and snapper are all great in a masala.
• Chana daal with smoked blackened aubergines will suit vegan and vegetarian customers. Full of lentils and pulses, it is very budget-friendly and by adding vegetables makes for a hearty, well-balanced dish. • Chapattis - known as Roti in Indian households - take time to perfect, but are a must when serving Indian food.
Dessert • Fried banana and rice flour balls • Spiced Indian cake balls • Indian rice pudding • Punjabi-style carrot pudding
• Marinated chicken on the bone works well and save lots of time in a busy
Cooking tips • Brown onions - an important ingredient for Indian cuisine, so any other won’t do. An alternative is banana shallot. • Whole spices - use freshly ground whole spices not old or pre-ground ones. • Finishing spices - these have to be added at the end of the dish, not the beginning - an error lots of chefs make. • Use your palate - keep tasting your dish while cooking to check seasoning. Garlic and ginger should be added at the beginning or towards the end of cooking and if the recipe uses mango powder or pomegranate powder, add less salt.
Source: Anjula Devi
With vegetarian & vegan dishes on the rise, make sure there are plenty of veggie dishes available Upsell dishes by adding a side of poppadoms and a selection of dips for customers to tuck into Replace rice with ingredients such as pulses, potato, cauliflower & paneer cheese Source: Mark Rigby, executive chef at Premier Foods
Tandoori & Tikka Combo, Pilau Rice, Poppadom Pieces & Chutney Dip
Masala chips on the menu would be a huge hit! A cold glass of lager and a plate full of baked masala chips - easy, affordable and delicious. Anjula Devi, chef & author of Spice of Life
Serves 10 Preparation time: 15 minutes Cooking time: 15-20 minutes
2. Add the chicken to the tikka paste mix and the chicken thighs to the tandoori paste mix 3. Ensure that each piece of meat is covered
INGREDIENTS 10 chicken breasts, skin on 10 chicken thighs, boned 100g Sharwood’s Tikka Paste 100g Sharwood’s Tandoori Paste 450g natural yoghurt 250g Sharwood’s Mango Chutney
METHOD 1. In separate bowls mix equal quantities of the pastes with 200g yoghurt for the marinade 15
with the paste, then cover each bowl with cling film and marinade for a minimum of 2 hours (preferably overnight)
4. For the dip, mix together the mango chutney and remaining yoghurt, then keep chilled
5. Either BBQ or chargrill the breasts and chicken thighs until fully cooked and serve with the chutney and yoghurt mix, pilau rice and poppadom quarters
Photo credit: Pavlova and Cream photography
Chilli Hot IndianStyle Wings By Anjula Devi Serves 4 Cooking time: 1 hour & 25 minutes
INGREDIENTS 2 tbsp maple syrup 1 tbsp dark soy sauce 1 tbsp Worcester sauce 1 tsp smoked paprika 2 tsp hot red chilli flakes (optional) 1 orange, juice & zest 600g chicken wings 50ml buttermilk (use natural yoghurt if you can't find buttermilk) ½ tsp nigella seeds 1 tsp cumin seeds 1 tsp brown mustard seeds 1 tsp fennel seeds 1 tsp dry fenugreek leaves (use dry parsley if can't get fenugreek leaves)
SECOND MARINADE 3 tbsp brown sugar 2 tbsp white wine vinegar
GARNISH Fresh coriander or parsley
METHOD 1. Combine all the ingredients, except for the second marinade, and garnish in a large bowl. Stir and mix well
2. Cover the bowl with cling film and place in the fridge overnight. Remove and allow to come up to room temperature (about 30 minutes) 3. Preheat the oven to 160°C 4. Place the wings on a large baking tray
Samosas with a Difference By Anjula Devi
Serves 4 Preparation time: 35 minutes Cooking time: 15 minutes
INGREDIENTS ½ tsp brown mustard seeds ½ tsp coriander seeds, crushed ½ tsp cumin seeds ½ tsp fennel seeds ½ tsp nigella seeds ½ tsp black peppercorns, crushed ½ tsp turmeric 1 tsp red chilli flakes 1 tsp dry fenugreek leaves 1 tsp mango powder 4 tbsp vegetable oil 1 medium onion, finely chopped 1 tsp pulped garlic 1 tsp pulped ginger 1 tsp pickled green chillies, ground in a pestle and mortar (2 tsp if you like your samosas spicy) 4-6 King Edward potatoes, par boiled and cut into small cubes 200g frozen peas, thawed 300g packet Chinese spring roll samosa pastry 2 free range or organic eggs Salt to taste
the wings before coating with vinegar. Use tongs to make sure they are fully coated. Stir and return to the oven for 40 minutes or until they are tender and the chicken is falling off the bone
heat. Add the seeds, black peppercorns and leaves and fry until they start to sputter and become fragrant
3. Add the onions, stir and then add the Photo: Pavlova & Cream photography. turmeric and red chilli flakes. Continue to cook for 2 minutes before adding the garlic, ginger and pickled green chillies. Cook gently for 5 minutes, and stir often before adding the mango powder and cook for 2 minutes and stir 4. Add the potatoes, cook for about 5 minutes, and stir often. Remove from the heat. Stir in the peas, lime juice, lime zest, fresh coriander and sea salt to taste 5. Cut the samosa pastry lengthways into 12 strips, each measuring about 12 x 35cm. Loosely cover them with cling film 6. Taking 2 strips of the pastry at a time, lay them out lengthways on the work surface. Fold in first from the left to the middle, then from the right to the middle. On each fold, you will see a triangular pouch forming. Use the egg to stick the folded flaps of the pastry to each other on each fold. Turn over to reveal a pouch 7. Place as much mixture as you like into the pouch. Be careful not to overfill or underfill
in a single layer and cook for 45 minutes
5. Remove and sprinkle the sugar over
1. Preheat the oven to 190°C 2. Heat the oil in a large frying pan over a low
GARNISH 1 tsp lime juice ½ lime zest Fresh coriander including stalks, chopped finely
8. Using a little egg, stick down the pastry flaps to the body of the samosa (vegans can use a little flour mixed with water). Place on a baking sheet, and brush with a little of the remaining oil. Repeat the process with the rest of the pastry strips and the filling 9. Bake for 12-15 minutes, until golden and crisp on top. Allow to cool
6. Garnish with roughly chopped fresh parsley or coriander, and serve 17
TAKE STOCK THEME NIGHT
What to drink Keep it authentic by offering a selection of hot and cold Indian beverages... Warmers Noon Chai A bright pink brew that combines tea leaves, cardamom and baking soda. Gud Kai Chai A tea brewed with hot milk and sweetened with jaggery. Madh Ka Pani Simply, lemon juice and honey stirred into a cup of hot water.
Kashmiri Kahwa Serves 2
INGREDIENTS 4 tsp kashmiri green tea leaves Âź tsp saffron strands 1 small piece cinnamon 2 cardamoms, crushed 2 cloves 2 tbsp sugar Âź cup almonds, finely chopped Saffron strands
METHOD 1. Combine the saffron strands and 1 tbsp of warm water in a small bowl, mix well and keep aside 2. Boil 2 cups of water in a saucepan, add the cinnamon stick, cardamom, cloves and sugar, mix well and cook on a medium flame for 3 to 4 minutes
3. Lower the flame, add the leaves, mix well and cook for 2 to 3 minutes, stirring
4. Strain the tea and transfer the mixture into a saucepan. Add the saffron-water mixture and almonds, mix well and cook on a slow flame for 1 minute, stirring continuously. Serve immediately
Coolers Nimbu Pani Available from Rubicon Street Drinks, it is a combination of lemon juice, sugar, salt, iced water and mint leaves. Jal Jeera Often served as an appetiser, it is made from pre-prepared spices and lemonade. Coconut Water Unsweetened and natural coconut water.
1 tbsp cumin powder 2 tbsp black salt 1 tbsp salt 2 cups water 1 tbsp mint leaves Ice
METHOD 1. Boil the mangoes, then leave to simmer for 10 minutes until soft 2. Once cool, peel off the skin and grind the pulp with water to make a thick paste 3. Put the paste in a pan and add the sugar. Cook and stir until the sugar dissolves 4. Remove the pan from the heat and add cumin powder, black salt and salt to the mixture 5. Add 1-2 tbsp of the mixture into a tall glass of chilled water and mix well
6. Garnish with mint leaves and serve
Thandai A mixture of peppercorns, aniseed, almonds, saffron, cardamom, poppy seeds, rose petals, milk and sugar.
Aam Panna Serves 1
INGREDIENTS 2 green raw mangoes 3 tbsp brown sugar
For thousands of years, beer made from rice or millet was part of everyday Indian life. Indeed, a beer-like drink called ‘sura’ was said to be the favourite drink of the god Indra. However, it was the arrival of the British that changed the
face of brewing in India, demand from soldiers stationed
Not strictly an Indian beer - as it
there prompting first the importation of pale and Burton
originates from 1930s Singapore -
ales from the UK, then the invention of Indian pale ale
nevertheless, Tiger beer is a popular
and finally, establishment of breweries across the Indian
accompaniment to every kind of spicy
and fragrant Indian dish. Full bodied,
Nowadays most of the big brewers have a presence in
4.8% ABV with a malty character and
India, not least because imported beers can attract duties
crisp finish, Tiger beer is the product
of up to 100%.
of a 500-hour brewing process that
Here are the top sellers to serve with Indian cuisine…
makes it, to many, the definitive Asian lager.
Despite being brewed and bottled in
Launched in 2015 and already the best
Yorkshire, this 4% spiced craft beer has
selling premium beer in many Indian
been especially designed to accompany
city bars, the Bira 91 nomenclature
Asian cuisine. Warm light amber in
refers to India’s country code, and
colour with a creamy white head, True
the brand markets itself as trendy,
Maharaja’s ingredients include the finest
unorthodox, fun and smart. Choose
Maris Otter Malt and cardamom pods.
between Bira 91 White - a low
These help the beer give the palate a
bitterness wheat beer; Blonde - an
short, refreshing explosion of lemon
extra hoppy craft lager; strong; low
and ginger, which makes for easier
calorie light and Bira 91 IPA.
appreciation of the food.
Cobra A multiple gold medal winning premium lager, that’s vegetarian society and kosher approved too. Brewed from a blend of barley malt, yeast maize, hops and rice, this beer is double filtered, 4.8%
Why not offer?
ABV and marketed as the less gassy
Indian pale ales are classic companions to Indian cuisine. And if you want to be different, Pimm’s No. 1 with lemonade, cucumber, strawberries, mint and ice goes brilliantly!
complement to Indian cuisine. There’s a Cobra Zero beer too.
Kingfisher India’s most recognised and widely available beer, with a market share of around 40%. Brewed to a recipe that’s remained the same for over 150 years, this is a light tasting, easy drinking 4.8% lager with plenty of malt.
King Cobra The world’s first double fermented Pilsner-style lager; this 7.5% beer is brewed in Belgium, with secondary fermentation in the bottle, following a process usually reserved for Trappist ales. King Cobra’s smooth, sophisticated taste is perfect for Indian foods, and the 750ml champagne style bottle size means it’s great for sharing.
Research by the British Coffee Association shows that coffee consumption in the UK has risen to 95 million cups a day, an increase of 25 million in just 10 years.
Coffee consumption has risen by
25 million a day in the last 10 years!
With around 9.5 million of those being consumed in cafés, bars and restaurants it’s vitally important you have a quality offering for your customers. However, do you know your mocha from your macchiato? Here’s the low down…
The basics All espresso based drinks share three basic elements - espresso, steamed milk and foam, to which toppings can be added like the chocolate on a cappuccino.
Use heated cups or glasses to keep the coffee piping hot!
How to make it ESPRESSO/SHORT BLACK 1 shot of espresso coffee in an espresso cup
DOUBLE ESPRESSO/DOPPIO 2 shots of espresso coffee in an espresso cup
LONG BLACK/AMERICANO A coffee cup 2/3 full of hot water with a shot of espresso expressed on top
SHORT MACCHIATO 1 shot of espresso in an espresso cup or short glass, with a dollop of steamed milk and foam to create 3 even layers
LONG MACCHIATO Like a short, but with 2 shots of espresso and more milk and foam to create the 3 even layers
CAFÉ LATTE/LATTE 1 shot of espresso into a cup or tumbler glass. Add steamed milk and then 1cm of foam to finish
Feeling a little daunted? Don’t forget there are excellent instant coffees available to help you prepare a great drink, including Nescafé Azera options of Americano, Americano Decaf, Espresso, Cappuccino and Latte!
CAPPUCCINO 1 shot of espresso into a cup. Add steamed milk and then 2-3cm of foam on top of that. Finish with chocolate sprinkles
Dessert idea! FLAT WHITE Made the same as a cappuccino, but without the foam or chocolate
Affogato Pour a single or double shot of espresso over a tumbler glass of vanilla ice cream.
PICCOLO LATTE A café latte but made in an espresso cup, however, there’s less milk and foam so it’s much stronger MOCHA 1 shot of espresso into a cup and then mix in one teaspoon of chocolate powder. Add steamed milk, 2-3 cm of foam and sprinkle with chocolate powder
Theyâ€™re e! re Gluten F
* Kantar WPO Total Market 52 wks to 25.03.18. **KP Snacks
1 pack sold every second!* 4.5 million households purchase Pom-Bear!* KP's No.1 Selling Foodservice Snack!**
p u k c o t S
Treats & Tricks with
Sweetened Condensed Milk
During the Halloween period, sweet treats are favourites on any menu, but can be time consuming and costly to prepare. Why not use Carnation® Sweetened Condensed Milk to tempt your customers with Halloween treats, from Halloween Spider Cupcakes to delicious Carrot Cakes, Ghostly Halloween Biscuits and playful Halloween Web Chocolate Triangles. Try some of our simple and delicious recipes today! Web Chocolate Triangles
Web Chocolate Triangles Ingredients
Prep Time 20 mins
225g plain chocolate, broken into pieces
Here’s how easy it is
STEP 1. Place chocolate, butter and condensed milk into a saucepan, heat gently until melted. Add biscuits and raisins. Stir well. Press mixture into prepared tin and chill until firm.
397g can Carnation Condensed Milk 275g digestive biscuits, coarsely crushed 225g plain chocolate, broken into pieces 25g raisins 25g white chocolate, to decorate You will also need... 18 x 28cm baking tin lined with baking parchment Each 50g serving contains
680kJ 161kcal 8%
of an adult’s Reference Intake (RI)* Energy per 100g: 1359kJ/322kcal
STEP 2. Cut into triangles and pipe three circles using the white chocolate over each. Using a cocktail stick drag from the centre to the edges of the circles to form a spider’s web. TIPS. Store refrigerated for up to 2 days. Try adding dried fruit or nuts to this recipe if you like!
*Reference Intake of an average adult (8400kJ/2000kcal) Portions should be adjusted for children of different ages.
For more the tasty Carnation® recipe, please visit:
® Reg. Trademark of société des Produits Nestlé S.A. All rights reserved
Halloween spider cupcakes
Tricks & Treats Every year sees a rise in the amount of money spent by customers over the weeks covering Halloween and Bonfire Night. It’s a great opportunity for operators to hold special events to draw in more customers, entertain existing ones and drive profits. Halloween
Halloween grows in popularity each year and it has become one of the biggest nights on the calendar for party goers. It falls on a Wednesday this year so you could plan events for the weekends either side of it plus make the most of the Wednesday itself. As well as popular activities such as pumpkin carving or fancy dress parties, the spooky festival offers so many opportunities to think outside the box and offer customers a night to remember.
Bonfire Night itself is on a Monday this year, so make the most of a traditionally quiet night for the hospitality industry by holding an event on the day itself or the preceding Saturday or Sunday.
What to do:
What to do: • If you have the outdoor space hold a bonfire and fireworks display - see our safety guide takestockmagazine. com/bonfire-night-safety/ • Set up an outdoor bar and provide live music from a local band
• Host a murder mystery party
• If your premises are not set up to host a bonfire, get involved with events in the local community by having a presence at a community bonfire, providing food or drinks. Or advertise to customers who will be heading to a bonfire to stop by your outlet first for a drink or some food to keep them warm
• Host a family-friendly party during the day including face painting and apple bobbing
• Try a buffet style set up where customers can take food away using paper plates and wooden cutlery
• Create Halloween-themed cocktails for the occasion - see our feature on page 32
• Serve soup in paper cups so your customers have the freedom to drink it around the bonfire
• A ghost walk around the local area finishing at your premises • A movie night screening spooky movies with drinks and popcorn (make sure your licence includes permission to show films)
For the past two years our team has hosted, in collaboration with Dallas Burston Polo Club, a huge bonfire event that attracts over 4,000 people. Held in the grounds, we have a small funfair, food stalls serving everything from hotdogs and burgers to candy floss and toffee apples, an outside bar manned by my team and of course a firework display. It’s a huge event that sees takings go up by more than 50%. Jo Rigby, bar manager, The Millstone Hare, near Stratford-upon-Avon
What to serve From a warming stew to easy-to-eat hot dogs, make your food menu fun and appealing by serving a twist on the traditional savoury and sweet options…
Witch’s Ribs & Vampire Toasts By Lyle's Golden Syrup® Serves 4
2. Add the pork ribs and coat them in the
Preparation time: 20 minutes
marinade. Set aside for at least 1 hour, or overnight, covered in the fridge. Turn occasionally
Cooking time: 1 hour
INGREDIENTS Ribs 55ml soy sauce 1 tbsp hoisin sauce 1 tbsp sweet chilli sauce ½ tbsp sesame oil 50g Tate & Lyle’s Black Treacle 1½ tbsp Tate & Lyle’s Golden Caster Sugar 2 cloves garlic, peeled & crushed 2 x 500g pork loin rack of ribs
Halloween toasts 4 slices white sliced bread Vegetable oil, for frying Salt
3. Preheat the oven to 170°C 4. Half-fill the roasting tin with cold water and place it on the bottom of the oven. Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water. Transfer the remainder of the marinade into a small bowl
5. Roast the ribs for 1 hour, generously brushing the ribs every 15 minutes with the marinade. After 30 minutes turn the ribs over and continue basting as before. Watch carefully during the last 10 minutes to make sure they don’t caramelise too much 6. Stamp out shapes using the Halloween
1. Combine the soy, hoisin and chilli sauce
cutters. Heat a little oil in a frying pan over a moderate heat then add the bread and quickly fry for 3-4 minutes or until crisp and golden. Remove to a plate lined with kitchen paper to drain and sprinkle with salt
with the oil, treacle, sugar and garlic in a shallow non-metallic tray
7. Remove the ribs from the oven to a chopping board, slice and serve with the toast
Sauerkraut Hot Dog By Kühne Serves 4
INGREDIENTS 4 onions, cut into rings 50g butter 4 hot dog buns 4 hot dog sausages 425ml Kühne Sauerkraut 2 tsp Kühne Medium Hot Mustard 4 tsp Kühne Hot Chili Sauce Salt & fresh pepper
METHOD 1. Heat the butter and fry the onions until golden brown, then season
2. Bake the rolls, then heat up the sausages and the sauerkraut 3. Cut the rolls up and fill with the sauerkraut, then the sausage. Add mustard and chilli sauce and top with the onion rings
Red Cabbage Tart By Kühne Serves 3-4
1. Preheat the oven on 160°C.
300g short pastry 720ml Kühne Red Cabbage 2 eggs 200g whipped cream 100g soft goat's cheese 1 tsp thyme (to taste)
Spread the pastry in a greased baking tin
2. Let the cabbage drip and distribute over it 3. Mix the cream with the eggs and pour over the cabbage. Crumble the cheese over it and bake for 40 minutes
Beany Goulash By Lyle's Golden Syrup® Serves 4 Preparation time: 20 minutes Cooking time: 1 hour
INGREDIENTS 2 medium onions, chopped 1 tbsp sunflower oil 200g smoked bacon pieces, diced 500g carton passata or sieved tomatoes 150ml chicken stock 420g can red kidney beans, rinsed & drained 420g can cannellini beans, rinsed & drained 1 red pepper, seeded & chopped 2 tbsp Lyle's Treacle 1 tbsp Lyle's Golden Syrup 1 tsp smoked mild or hot paprika 1 tbsp wholegrain mustard
METHOD 1. Heat the oven to 180°C 2. In a flameproof casserole dish, cook the onions in the oil over a medium heat for 3-4 minutes then add the bacon and cook for a further 5 minutes
3. Stir in the rest of the ingredients and bring to a simmer. Cover and place in the oven to cook for 1 hour 4. Serve with garlic bread
Chocolate Fudge Honeycomb Cupcakes By Lyle's Golden Syrup® 2. Combine the syrup and sugar in a saucepan over a medium heat until the mixture reaches 150°C. Add the bicarb and quickly whisk
INGREDIENTS Honeycomb 70g Lyle’s Golden Syrup 100g caster sugar 9g bicarbonate of soda
Cupcakes 110g unsalted butter 70g dark chocolate 150g caster sugar 20g Lyle’s Golden Syrup 35g cocoa powder 100g self raising flour 6g baking powder 2 eggs 2g Maldon salt
Cupcakes 1. Preheat the oven to 160°C 2. Melt the butter and chocolate over a simmering pan of water then mix in the sugar and syrup
3. In a separate large mixing bowl, sift together the cocoa powder, flour and baking powder
4. Fold the wet and dry mixes together, then beat in the eggs. Equally pour the mixture into 8 cupcake molds and sprinkle the salt over the surface 5. Bake for 20 minutes, then leave to cool
60g dark chocolate 40g Lyle’s Golden Syrup 100g butter 70g Tate & Lyle Icing Sugar 3g sea salt flakes
Buttercream 1. Beat the butter and syrup together. Sift in the icing sugar and mix until soft and smooth, then add the melted chocolate
2. Spoon into a piping bag fitted with a star nozzle and pipe onto the surface of the cupcakes
1. Place a parchment lined tray in the freezer for 20 minutes
3. Add the chunks of honeycomb and sea salt flakes over the top and serve
3. Decant into the chilled baking tray and leave to cool for 30 minutes. Remove and break into pieces
Toffee Apple & Spiced Berry Crumble By Lyle's Golden Syrup® Serves 5
5 whole apples 250g Tate & Lyle Soft Dark Brown Sugar 125g Lyle’s Golden Syrup 30g blueberries
1. Place the apples into a large saucepan with the butter, sugar, cinnamon and salt and cook over a medium heat for 8 minutes until softened. Remove from the heat and add the berries
Crumble 30g self raising flour 30g unsalted butter 2g ground cinnamon 30g Tate & Lyle Soft Dark Brown Sugar 30g hazelnuts, chopped 60g desiccated coconut, toasted 60g flaked almonds, toasted 40g puffed wild rice
Filling 325g Bramley apples, peeled, cored & chopped 80g butter 50g Tate & Lyle Soft Dark Brown Sugar 2g cinnamon 2g salt 80g Lyle’s Golden Syrup 40g raspberries 90g blackberries 30g blueberries
METHOD Crumble 1. Preheat the oven to 160°C 2. Combine the flour and butter in a large mixing bowl then add the cinnamon and make a crumb with the mix
3. Add the sugar and hazelnuts, then mix the ingredients together and pour into a baking tray 4. In a new baking tray add the coconut and flaked almonds. Then place both trays into the oven 5. Remove the almond and coconut mix after 8 minutes and the crumble mix after 30 minutes. Leave to cool at room temperature before mixing both mixes together in bowl 6. Add the rice then leave in an airtight container until required
2. Toss all the ingredients together, pour into a container and store in the fridge until required
Toffee Apples 1. Preheat the oven to 160°C 2. Remove the tops from the apples and using an ice cream scoop, core out the apples until the weight is reduced by 50%. Place on a parchment lined tray and bake for 15 minutes. Remove from the oven and allow to cool
3. Add the sugar and syrup to a large saucepan and cook over a medium heat until the mixture reaches 150°C 4. Reduce the heat to low then using metal tongs dip the baked apples in the caramel and place on a parchment lined tray to cool To serve Spoon the warm filling into the warm apples, top with crumble and serve with thick vanilla custard
Recommends with Tom Hodgkiss
Make it theatrical! When I’m creating special cocktails for a themed menu or a specific event, I look at how to bring a bit of theatre into the serve. Not only does it make it fun, but it adds value to the customer experience. In these days of social media, when there’s a bit of spectacle involved, people are more likely to photograph or film the drink - so great free PR and advertising for your business!
Don’t make it complicated There are many different techniques that you can use to successfully achieve theatre in your venue. It could be something as simple as the noise of the tin when shaking a cocktail which will turn heads at the bar, or the use of simple chemistry such as a change or separation of coloured liquids. Even simpler than that, a bespoke vessel and a different garnish can really make a drink shine. You’re getting a great effect, whilst still serving simple, great tasting drinks that people know and love.
Get the balance right When creating cocktails, make sure the
Demand for cocktails shows no sign of abating; meaning that skilful
liquid is balanced, not too sour or too
cocktail making - or the art of mixology to give it its proper name
sweet. Make sure it looks good, as people
- is an essential skill for bar staff everywhere. To help spread the
buy with their eyes. Be creative with the names and ingredients used. They don’t
knowledge, in every edition of Take Stock we ask a top mixologist
have to be difficult to make. Some of the
for tips and a couple of recipes too. In this edition we’ve spoken to
most popular drinks are the simplest to
Tom Hodgkiss, from Hi-Spirits to tell us how to make impressive, special effect cocktails for an event such as Halloween and recipes perfect for the occasion... takestockmagazine.com
make. Make the drinks for a mixed group of people to ensure the drink tastes good. Get their honest feedback and perfect the recipe to ensure it’s going to sell.
Change the name
Deliver with minimal effort
Another way to add theatre is to simply
Dry ice is a fantastic way of delivering a
change the name of the drink. For
great looking drink with minimal effort.
example, a simple rum and coke can
A solid form of carbon dioxide when
be renamed ‘The Black Magic Cauldron’
mixed with liquid produces a cold, dense
perfect for Halloween celebrations. All
mist, which is perfect for a spooky,
you have to do is ditch the standard
ghostly Halloween effect. Dry ice sticks
glass for a witch’s cauldron mule
that you can keep in the freezer and
vessel, garnish with lychee segments
drop into a drink with a straw as and
to resemble eyeballs and drizzle with
when you need them are a great idea
grenadine to look like blood and
as it reacts with the drink and produces
suddenly a rum and coke has become
the desired mist. Taking this even further,
a Halloween serve that people will
you can keep the drink clear, then use
different food colouring to make different
potion like drinks! Use your imagination by serving the drinks in various random vessels such as pots, test tubes, measuring beakers etc, as if they’re bizarre experiments! However, make sure you adhere to the safety guidelines when using, as if used incorrectly, dry ice can be extremely dangerous. Do your research before using or contact a specialist company such as chillistick. com to distribute dry ice safely.
Here are Tom’s two favourite cocktails to help spook up your profits this Halloween... Drink
Black Magic Cauldron
50ml Southern Comfort Original 150ml fruit cider 2 squeezes lime Dry ice
50ml Black Magic Spiced Rum Coke 12.5ml lime juice 2-3 lychees Drizzle grenadine Cubed ice
METHOD 1. Add all ingredients to the glass. Place the dry ice stick
into the drink and serve
1. Add ice to the mug and top with Black Magic, coke and lime 2. Drop the lychee on top and drizzle the grenadine
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Adam Harper At just 26 Adam Harper is the head chef at
French at the Midland Hotel in Manchester, followed by The Samuel Fox in Bradwell before returning to Fischer’s as a junior sous chef in 2013. Then, in March 2015, the head chef position came available at Rowley’s.
Rowley’s, a village pub in Baslow, Derbyshire. After moving across from its sister Michelinstarred restaurant Fischer’s at Baslow Hall,
How did your love of food develop?
Adam’s fine dining background enables him,
I got a part-time waiting-on job at The Plough Inn while I was still in school. I then decided to dye my hair bright red and as a result I was sent to work (out of sight) as a pot washer in the kitchen - a decision that turned me into a chef! As I was in the kitchen, I had the chance to watch the chefs at work, and I was in awe as I watched how the dishes were created and the concepts and techniques that went into them. Seeing my interest, they gave me the chance to prep, and I loved it; I knew then that becoming a chef was the career path for me. At the time I thought dying my hair was a reckless move however now I’m eternally grateful for my fashion faux pas!
and his team of five, to wow diners at Rowley’s by using the best local produce with simple presentation and an emphasis on bringing out the flavour of individual ingredients.
Tell us about Rowley’s… We aim to be a pub but with posh food; so a posh pub I suppose! People can come and have a drink and a sandwich or enjoy a three-course dinner. Everything I learnt about producing a fine dining menu at Fischer’s goes into my creations at Rowley’s - it’s just not as refined. We serve what people want: uncomplicated, fresh, tasty food - it’s that simple really. Our pricing is fair and by the numbers we attract, we are clearly doing something right.
Which chefs have inspired you? I know it sounds corny but it’s Max Fischer and Rupert Rowley - the head chefs and co-owners of Fischer’s and Rowley’s. They took me on as an apprentice and it’s thanks to their teaching and belief in me that I am where I am today.
What are the menu options?
What advice would you give to aspiring chefs?
Our lunch menu consists of sandwiches, burgers and light bites or a three-course set menu for £21 which is really popular and great value. In the evening we go a little more upmarket with dishes such as cod baked in a hazelnut pesto sauce served with a red wine and brown butter sauce, olive oil-roasted potatoes and green vegetables for those that want something a bit more special. However, our fish and chips and steak are equally as popular for those who want a decent pub dish.
Stick at it! It can be a tough industry to work in but it is a wellrewarded one; especially if you’re passionate - you have to love it. Don’t listen to negativity around the long hours involved as it’s not necessarily the case now. The industry is changing and if you find the right place to work then you won’t be working a gruelling 17 hours a day. Rowley’s is like a family, so I’m lucky to have a balance between work and life, and that’s what I try and instill in the students I teach at Buxton College at the University of Derby. The industry needs more chefs and this way students realise it’s an appealing career path to join.
What dishes are popular in autumn? We change our menu every six to eight weeks to make sure our ingredients and dishes are seasonal. However, one thing we serve masses of at this time of year is game - it literally flies off the menu! It’s one of the best things about Rowley’s - we have so many shoots on our doorstep that we receive the game the following day - so it’s as fresh as it can be. We use pheasant, partridge, rabbit and venison - basically, anything we can get our hands on! We also use a lot of grouse, which is very popular. I cook it on the crown and leave it to rest in the oven before removing it from the bone and serving it with a blackberry sauce, creamy savoy cabbage, mash puree and roasted veg.
What would be your last meal? Heinz tomato soup and a cheese sandwich. You can’t beat it!
How are your Christmas preparations coming along? Good! Our menus have been launched and we are offering the works with turkey and all the trimmings, and our Christmas puds are all ready - we made them at the end of July. December is without doubt our busiest month; we are booked everyday with lunches and parties. I don’t hire any extra staff, as I believe by being efficient and organised we don’t need any. I just tell my team that it’s the same thing we do everyday, just a little busier! And as a thank you to them, we are closed on Christmas Day itself - something both me and the team greatly appreciate!
What is your career history? I started an apprenticeship when I was 16 at The Plough Inn at Hathersage before moving to Fischer’s two years later as a commis chef gaining my level 3 qualification. I decided to spread my wings to gain more experience so went to The
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Winter Warmers A steaming hot drink on a cold, frosty day is one of life’s luxuries. It warms the hands, and the soul - and research* says holding one even makes you friendlier! However, in this competitive industry how do you make your tea terrific, your coffee captivating, and your hot chocolate heaven sent? Take Stock shares some inspiration to help you make your winter drinks menu creative and memorable...
consumers drinking more tea than they
The appeal of a nice cup of tea is not
did a year ago.
showing any signs of slowing down.
Tea in the out of home market is still dominated by black tea consumption, so Earl Grey and English Breakfast blends are a must stock product.
The value of tea in the UK foodservice market increased by an impressive 13.6% between 2015 and 2017, according to the Tetley Tea Report 2018, with 1 in 5
However, operators are being encouraged to look for new ways to take a closer look at their tea menus. “The tea category remains exceedingly competitive and a deep understanding of trends and consumer needs is vital under tough overall trading conditions,” said Marshall Kingston, Tetley senior brand manager - out of home. “Caterers should be looking for new ways to add value to their tea offering to keep returning customers interested and entice new trade.”
Offer a to-go hot drink solution to cater for the customers who have lunch on the run or back at their desk.
What to serve? • Spice up your tea by adding fresh fruit, cinnamon or star anise to create a seasonal and festive feel to warming blends like fruity raspberry and pomegranate or lemon ginger. • An Earl Grey hot toddy is a nice alternative to the medicinal remedy we all swear by! Still featuring whiskey, honey and lemon, Earl Grey brings a hint of the citrus fruit bergamot adding a new dimension to the drink. • Hot tea mocktails are shaking up the beverage menu. Lapsang Souchong tea can be mixed with orange juice for a zingy burst of flavour, or for a zesty drink, pair green tea with mint and lime for an interesting take on the popular mojito. takestockmagazine.com
and espressos anymore - you need to understand what you are selling (see our feature on page 23) - we have entered an exciting time of coffee innovation.
What to serve? • Baileys Pumpkin Spiced Latte is a delicious blend of Baileys, coffee and autumnal spices, topped with a generous dollop of whipped cream the perfect indulgence for Halloween or a regular on your festive menu.
Coffee Coffee continues to enrapture the nation; with the British Coffee Association announcing that coffee consumption in the UK has risen to 95 million cups a day. To keep the romance sweet, operators have to up their game. It’s not just about serving your basic lattes, cappuccinos
Hot chocolate Our craving for chocolate puts hot chocolate as one of the most popular hot drinks ordered off the menu, but keep it exciting by being inventive.
What to serve? • Pumpkin butterbeer hot chocolate is perfect for Halloween. The butterbeer beverage was the wizarding drink of choice in the Harry Potter books, so has the magic flair to transform your hot chocolate into something spookily special! • Adding a drop of rum will satisfy those adults who want a chocolate craving but need the liquor kick - perfect for a warming drink around the Bonfire! For added indulgence add some salted caramel or garnish with marshmallows and sprinkled chocolate. • Hot chocolate Mocha is a rich, decadent drink perfect for the cooler months - the espresso shot on top of a hot chocolate cures two cravings at once! Top with whipped cream and cocoa powder or add some latte art to a foamed milk top. • Provide a range of toppings and flavours such as chocolate flake, caramel sauce, fudge, or honey and
• Liven up a mid-morning espresso; add a dash of excitement to an afternoon café au lait or help sweeten an evening Americano by stirring in a drop of flavoured syrups such as vanilla, hazelnut or caramel. • The traditional eggnog screams Christmas, but mix it with an espresso, milk and sprinkled with nutmeg and you’ll have yourself a festive favourite! • Sooth your customers gently into the cooler season by helping them reminisce about their summer holidays with a sweet Bon Bons.
almond, to give customers the option to mix and match their hot chocolate at an additional cost.
Menu must-haves • Mulled wine is a traditional favourite but why not try an alternative using spiced winter berries cordial? Add white wine, cloudy apple juice, cinnamon stick and orange peel. • Add some punch to your Halloween and Bonfire Nights by serving hot buttered Cider with rum. This one-pot wonder is perfect for events because it’s not only popular, but saves space and time. • A warm gin punch is perfect for frosty days and chilly nights; as well as satisfying your gin-loving customers. Winter Bramble by GinMonkey is just the tonic! It contains gin, Xante pear liqueur, blackberries, cloudy apple juice and vanilla pod. • Cranberry mulled cider is a warm and spicy drink perfect for the winter months. Ideal for serving crowds on Halloween and Bonfire Night, and even during a festive party, because the drink can be made in advance and reheated on the night. Add garnishes like cinnamon sticks, fresh cranberries,
The Spanish-style cafe drink layers espresso over dulce de leche, also known as sweetened condensed milk, and is the perfect afternoon muchneeded pick-me-up. • Oat milk is the barista’s new best friend. With more people opting to follow a vegan diet it is vital you have more than just full-fat and skimmed on offer. Previous alternative favourites; soy and almond milk curdle when you add them to an espresso unlike oat milk which is designed for coffee because it has an acidity regulator and a more neutral flavour. • Turmeric lattes are fast becoming a healthy alternative to coffee. This versatile spice has anti-inflammatory properties beneficial to your health, including tackling colds (something you should promote!) and still gives you the energy boost without the caffeine jitters! The drink is made up of milk (any can be used but almond is preferable), turmeric, cinnamon, ginger, vanilla extract, maple syrup and black pepper.
and orange slices, and to make it extra boozy, add a splash of dark rum or bourbon. Make it alcohol free by swapping the apple cider for apple juice. • Hot ginger beer with cinnamon or spiced apple juice both make great alcohol-free alternatives to mulled wine. Perfect for children or adults who are not drinking. • Elderflower cordial with hot water is not only a delicious, heartwarming drink, the fruit has immune-boosting properties too. Add a splash of brandy for those adults who want a drop of alcohol - and a much-need kick!
Look out for promotional tins of Kenco Coffee to find your unique code! Then enter your code at win1923.co.uk to instantly see if youâ€™ve won a Cofficionado prize to enhance the coffee experience at your workplace.
Open to businesses based in Great Britain only. Nominated Employees must be over 18+. To enter, visit www.win1923.co.uk to submit your details and the unique code found on promotional stickered packs of Kenco Millicano 500g, Kenco Smooth 750g, Kenco Rich 750g and Kenco Decaff 500g. 3,001 prizes available including: 1 x ÂŁ1,923 Amazon Voucher, 20 x Tassimo Vivy Machines with 10 Packs of Kenco T-DISCS, 50 x Hario V60 Electric Kettles, 1,000 x Kenco Millicano Instant Coffee 85g Refill Bags, 1,930 x Kenco The Cofficionado Branded White Ceramic Mugs. Retain your promotional pack and receipt as proof of purchase. Entries open 09:00 GMT on 01/05/2018 and close 23:50 GMT on 31/10/2018. Full Terms and Conditions apply, see www.win1923.co.uk.
Carte D’Or Competition Winner
Congratulations to Christine Stenner, sous chef at NUMBER9 Bistro at Darras Hall in Ponteland, Newcastle who wins first place and £250 love2shop vouchers!
WINNING DISH @mecheffin
Broken lemon meringue pie, bee pollen, Carte D’Or Lemon Mousse & some hidden extras too!
RUNNER-UP Gareth Wharton, head chef at Christopher’s at The Peel Hotel in Tamworth, Staffordshire wins £50 love2shop vouchers.
For more Carte D’Or products visit www.ufs.com
RUNNER-UP Carol Ridehalgh, head chef at the Glenapp Estate in South Ayrshire, Scotland wins £50 love2shop vouchers.
Feed Your Eyes Winners
Created a dish you’d like to show the world? Want to win £50 of Amazon vouchers? Every edition we select the best starter, main and dessert from entries posted to #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50 Amazon vouchers, courtesy of our sponsors Kerrymaid, Chef and cooks&co. You’ve got to be in it to win it… so, get posting!
Rory Lovie @chefrorylovie
Head chef, Bridgeview Station, Dundee - Gloagburn oat crusted mackerel, Jersey Royal potato salad & Pittormie gooseberries
Alex Waldron @ChefDeAlex
Chef de partie, Ego Mediterranean Restaurant, Lichfield - Cannon of lamb, roasted carrots, carrots puree, fondant potato & lamb jus
Will Poulton @chefwillpoulton
Head chef, The Gate Hangs Well, Carlton, Leicestershire
S U PL
e iz s! pr nt et tra bl n ta l e B al 8G for 12 w a dr
DOES YOUR PUB SERVE BRITAIN’S BEST ROAST? Enter the Best British Roast Dinner Competition* and make your roast famous.
worth of kitchen equipment
BOOST YOUR SALES
Last year’s winners saw a 25% increase in trade**
Enter the Best British Roast Dinner competition at: ufs.com/brdw *The Competition and prize draw is open to pubs who serve roast dinners who are a resident in England, Wales or Scotland and their employees aged 18 or over. The opening date is 08:00 GMT 06/08/2018 and closing date is 00:00 GMT 14/10/2018. Employer permission required for employees to enter. To enter, complete entry form at www.ufs.com/brdw. One entry per person and per establishment. Competition consists of multiple stages, including mystery dining. Prize: One overall winner will win 200,000 UFS Chef Reward Points, £5,000 of Vouchers for Kitchen Equipment (vouchers must be used within 12 months of winning notification), a framed certificate and a Chef Jacket. Regional Winners will receive a framed certificate and a Chef Jacket. Shortlisted entries subjected to mystery dining will receive a framed certificate. All entries are automatically entered into a prize draw to win one Tablet 128GB grey. T&Cs are applicable to the UFS Chef Rewards scheme see www.ufschefrewards.com. For more information and full T&Cs see on www.ufs.com/brdwterms. Promoter Unilever UK Limited, trading as Unilever Food Solutions Unilever House, Springfield Dr, Leatherhead KT22 7GR. **The Feathers Inn, BRDW 2017 Winner.
Toast the Roast Roast dinners are among the most popular dishes when eating out, and with British Roast Dinner Week (23-30 Sept) now in its eighth year, we spoke to Alex Hall, executive development chef at Unilever Food Solutions, to get top tips on how to make your roast stand out all year round...
Build your reputation A roast dinner is one of the nation's favourite pub meals, so it’s important to get people talking about your roasts.
• Let it sizzle - 30 minutes in a really hot oven to produce the colour and crispness. • Turn the oven down and let your joint finish cooking so it is beautifully succulent.
Serve roasts all week - 40% of consumers want roast dinners on the pub menu every day - not just on Sunday! Serve at lunch and evening too.
Create theatre - rather than individual dishes, bring the roast and sides to the table for customers to help themselves. Pre-carve or carve at the table for them.
Don’t over-serve expensive meat - veg costs less, so serve plenty of appealing sides, like braised red cabbage, cauliflower cheese, gratinated leeks and baked fennel.
• Whisk and let it rest for 30 minutes.
Promote your roasts - previous winners of British Roast Dinner Week competition have seen roast sales increase threefold.
Master your meat • Source your ingredients properly - use the best quality meat that you can find. • Heavily season your meat - use plenty of sea salt and black pepper.
Pride of Yorkshire Everybody loves a Yorkshire pudding, so don't just serve with beef.
Measure it by volume - a cup of flour, a cup of eggs and a cup with half milk and half cold water, a dash of vinegar, and lots of seasoning.
Make sure the beef dripping or lard in your moulds is boiling hot, pour the batter in, place in a really hot oven and watch them rise!
Love your gravy When it comes to roast dinners, good gravy is vital. • Serve lashings of gravy - it brings a roast together, so serve generous quantities in gravy boats. •
Make your roast dinner special - lift it with simple twists. Try adding apple and cider to pork gravy, add red wine and thyme to your beef gravy, and garlic goes great with lamb.
Be dietary mindful With the growing popularity in veganism and vegetarianism, it’s important you have a menu that suits everyone. • Try swapping duck fat for vegetable oil on your roast potatoes. • Serve a brined cauliflower steak or a butternut squash wellington.
In my opinion you have to use Maris Piper. • Part boil in heavily salted water, then let them steam dry for as long as you can. • Add to really hot fat, dripping, lard or chicken fat.
“British Roast Dinner Week is a great accolade - it’s great to be able to say you have the UK’s best roast dinner. We provide certificates and social media assets to shout about this.”
• Roast until golden brown and crunchy.
365 day shelf life Cooks from frozen in under 4 minutes Perfect for snacking, as a side, sharing and on-the-go
CONTACT YOUR ACCOUNT MANAGER FOR MORE INFORMATION
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In each edition of Take Stock we find out from an industry expert how they are planning for a forthcoming event. This issue, we are discussing Christmas…
Let’s Get Festive The festive period is the busiest time of the year for the industry. Take Stock spoke to Gareth Wharton, head chef at Christopher’s at The Peel Hotel in Tamworth, Staffordshire. How have you advertised your Christmas Day and festive menus? Via our social media pages. We find this is the best way to interact with our customers as we have a good, local following.
Are you booked up for Christmas Day? Yes - we have been since January, and we have a waiting list! We cater for 45 guests with just the one sitting, beginning at 12.30pm, as we want our guests to have a relaxed and enjoyable occasion.
What is your Christmas Day menu? Traditional roast turkey and roast striploin of beef with all the trimmings alongside salmon en croute and a stuffed butternut squash filled with wild mushrooms and spinach. We serve side bowls of roast potatoes, seasonal vegetables and, of course, brussel sprouts.
What drinks will you serve? Bubbles are always a big hit on Christmas Day so we always make sure we are well stocked. We offer a complimentary glass
of Champagne and we feel this is the perfect way to toast the day. After all, it wouldn’t be Christmas Day without fizz, would it? For our non drinking customers we have a selection of non alcoholic beers, soft drinks and some great mocktails! Obviously, tea and coffee post meal are included in the price too.
What about your festive menu? Our festive/party menu is available from the last weekend of November until 23 December. It includes roast turkey with all the trimmings, draft of pork with a cranberry and walnut stuffing alongside more fun options such as ox tongue, monkfish cheek and veal T-bone and is served alongside bowls of family vegetables, roast potatoes and homemade chips. We make sure it appeals to all diners and all dietary requirements are met, and children will be served a smaller portion.
What are your New Year’s Eve plans? After service on Boxing Day, we will deep clean the whole business and close until New Year’s Eve at 8am for brunch. Our brunch menu is very popular, so we will stick to our regular one which offers a full English, continental breakfast, eggs royale with fresh avocado, and poached eggs with smoked kippers. We will close at midday until 2 January.
Why don’t you open for New Year’s Eve? Christmas Day - and the lead up - is a culmination of five weeks of very hard work and six months of planning. The whole team makes huge sacrifices with friends and family during the festive period, so we feel that by giving them New Year’s Eve and New Year’s Day off it’s just a small thanks for everything they have done.
How and when do you decorate your outlet?
Do you hire temporary staff for the season?
We decorate at the end of November with discrete and stylish decorations. We have a beautiful tree on display and decorations that bring festive cheer without imposing on the dining experience.
We make a real effort to employ and train young people from our local area and with a friendly and fair work environment fortunately our staff turnaround is very low. Therefore, we are lucky that when it comes to the festive period trained temporary staff - who are in full time education - are happy to come and work for us, rather than us sourcing in new staff for the period. We have created a family atmosphere which helps at such a busy time!
What are your popular festive drinks? There is no getting away from everyone’s drink of choice at the moment, gin! We have over 40 to choose from - who can resist a Gin Fizz to celebrate the festive period? We also have a fabulous range of wines, lagers and ales; with Hackney Hopster being very popular.
In every issue of Take Stock we ask John Mansfield of the Society of Vintners about what’s happening in the world of wine. In this edition his focus shifts to bubbles in time for the festive period...
A Sparkling Success Now is the time when our customers ask for advice about what to stock for their Christmas and New Year drinks menu. It’s the peak time for sales of Champagne and sparkling wines, therefore make sure you are well prepared ahead of the season and stock up on those wines your customers love and pair well with the foods you are planning to serve.
What to stock Champagne For many, only Champagne will do! Jules Feraud Champagne has notes of caramel, buttered toast, grilled nuts and pistachio shells, and very importantly is available in half bottles, full bottles and magnums - so there’s an option for everyone.
An event sparkler
The perfect serve
Offer a wine suitable for parties where
Don’t forget that there are options like
No matter how much time and effort
your customers will be drinking more than
rosé and varying degrees of sweetness.
you put into selecting your sparkling
a couple of glasses of something sparkling
Brut is far and away the most popular,
wines, if they’re served incorrectly the
without breaking the bank. Something like
however, it’s a good idea to have a few
whole customer experience is reduced.
Conte di Campiano Brut Millissimato is a
bottles of sec and demi-sec on hand. Look
Therefore, we work very closely with the
perfect choice. It’s a fragrant pale straw
too for less obvious sparkling wines like
world-renowned Wine & Spirit Education
yellow spumante with intense notes of
Lambrusco, or the less well known Mateus
Trust to make sure you select and serve
bread crust and apple that will keep any
the correct sparkling wine.
Here, master of wine Victoria
shape to enhance perception of
Burt DipWSET, the product
aromas and flavours. Fill up to the
widest part of the glass to allow
the wine to fully express itself.
development manager for Wine Qualifications at WSET, shares her top tips for the perfect serve... 1. Keep it fresh - a cool, constant
becoming more descerning about quality. For that reason it’s important to have an entry level - Nua Prosecco is a great example, and then a premium option, such as our Famiglia Pasqua, which has notes of grilled hazelnuts, crisp green apples and melon.
classic dry white fizz goes perfectly
with smoked salmon blinis as
the mouth-watering acidity cuts
through the oily fish, while sweeter
styles like some proseccos work
well with melon and prosciutto
bites, complementing the sugar in
the fruit and counterbalancing the
salt in the meat.
environment out of strong light
is best for long term storage as
warmer temperatures can cause
the wine to taste older quicker.
When served, sparkling wines
should be well chilled between
6-10°C. Not only does this make
the wine more refreshing to drink,
5. A festive twist - sparkling wines
it also lowers the pressure in the
don’t need to be limited to the
bottle so that the cork comes out
aperitif. Sparkling reds such as a
frothy dry Lambrusco are becoming
increasingly popular and pair
well with cured meats, cheeses and
pâtés. The flavours pair well while
the refreshing acidity and bubbles
cleanses the palate.
Demand for prosecco shows no sign of abating, but beware, customers are
4. Coordinate your canapés - a
2. Open with care - the build-up
of pressure in the bottle can make
the cork fly out unexpectedly if not
handled correctly. Tilt the bottle
45 degrees, away from your
customers, and keep one hand
6. Drink it at its best - a sparkling
firmly on the top as you loosen
wine can lose its fizz and delicate
the cage around the neck. Twist
flavours quickly, so it’s best enjoyed
the bottle, not the cork, and
soon after opening. If you need to
the cork should glide out with a
store it for later, use a proper
sophisticated ‘pop’. Have a glass
closure and keep the bottle cool to
ready to catch any spills.
trap in as many bubbles as possible,
but don’t leave it too long as it will
spoil after as little as one day.
3. Release the aromas - if you don’t
have enough flutes or coupes,
don’t worry! While they may be the
classic choice, a simple white wine
Find out more about WSET courses at
glass could actually be the better
This summer, Heineken® launched ‘The Greenpaper’ – the biggest ever piece of category research undertaken. Jerry Shedden, highlights where we should be turning our attention this summer...
PREMIUMISATION Premiumisation has become a buzzword for almost every part of running a pub business, from food to spirits to soft drinks, it seems that everybody is using it. Why is it so important for beer? Premium beer is growing and gaining traction across the market , largely thanks to the rise in beer and food pairings, craft beers and the wider on-trade category movement towards premium drinks. More than two in five (43%) consumers now choose high quality drinks or say they are likely to upgrade to one when drinking out of home. This figure increases to more than half (54%) among 18 to 34 yearolds, suggesting that young adults are trading up and driving the shift towards premium drinks brands.
This summer, HEINEKEN launched ‘The Greenpaper’ – the biggest ever piece of category research undertaken by HEINEKEN UK. This insight has identified six growth drivers, which offers licensees solutions to grow their cider and beer businesses. One in particular, ‘We’re Worth It’ mentions how one of the easiest ways to increase how much consumers spend is by encouraging them to try a more premium beer at the bar. One of the macro consumer trends HEINEKEN identified as impacting the UK On trade market at the moment, is consumers demanding more premium experiences. In general, consumers are drinking less, but drinking better – they are happy to trade up, but value for money is key in their decision making. Although the number of occasions in the on-trade has declined, consumers are treating themselves when they do go out and are choosing more premium drinks. It is still vital to have a mainstream beer and cider offering as two in every five pints of draught beer is Foster’s, John Smith’s, Guinness, Carling or Carlsberg. However, licensees should try and premiumise at every opportunity. This can be done by offering a range of mainstream and premium drinks at the right price points. HEINEKEN is proud to have the two fastest growing beers of this segment within its portfolio of beer and cider brands: Birra Moretti and Amstel. A recent report by The Morning Advertiser in conjuction with CGA Data explained that Both Birra Moretti and Amstel are delivering significant volume and value growth at 106% / 27% and 100% / 30% respectively, driving the premium beer category . With Birra Moretti as the fastest grower of the year in terms of value and Amstel coming in third. There are so many premium beers available, how can pubs make a decision on what to stock? There are a number of ranging principles to consider when choosing what brands to stock.
When considering a range, it’s key to remember what kind of outlet you want to be and there are a number of channels within this. ‘Great pub, great food’ is more premium and outlets should therefore consider stocking brands such as Birra Moretti. Customers are increasingly looking for ‘experiences’ when they visit the pub. This would indicate that obscure, interesting brands might be what they are looking for. On the other hand, popular brands sell better. How does a pub balance these needs? There are a number of drivers from The Greenpaper that respond to experiences, the first being ‘Great With Food’. Food is a great way to entice consumers into the on-trade, so licensees should maximise their consumer spend by pairing food with their range of ciders and beers, to drive more money through the tills. This is because food is present at a third of all drinking occasions and this is growing. By using drinks and food together, this can deliver more value to the consumer whilst driving both footfall and repeat business . A simple burger and a pint style promotion will increase footfall, or presenting a more formal food and drink matched menu will increase spend in higher end outlets. The second is ‘Let’s Get Together’; Licensees should be captalising on existing events and creating new occasions throughout the year to drive footfall and maximise sales. Create occasions that give people a reason to visit rather than stay at home. Whether that be driving footfall by generating a fantastic atmosphere around a football match, hosting a pub quiz or simply prompting friends to meet for a drink.
Jerry Shedden, Category and Trade Marketing Director Heineken® UK
both volume and value and almost half of the on-trade now has a craft offering . Currently, the “winning combination” is Lager/Pils less than 5% ABV, followed by lager 5-5.5% ABV, and then lower ABV IPAs . These lower ABV styles are more accessible and are currently winning in the market as they act as an entry point for consumers to try something a bit different. It’s essential that licensees offer more taps to premium lines, driving trade up, but it’s key to still retainin the existing trusted brands. We have seen many outlets looking to trade consumers up by switching to a more premium brand, but have therefore suffered from volume losses, as without their preferred brand, consumers chose to drink elsewhere rather than trade up. 5) Where do Moretti, Heineken and Amstel fit within a pub’s beer range and who drinks them? The growth of Birra Moretti in the on-trade is testament to consumers’ growing expectation of a strong food and drink offering that complement one another. As the fastest growing premium lager in the on-trade, much of the success of Birra Moretti can be attributed to this increase in consumers looking for a better experience, visiting quality bars and pubs with a great food and drink menu. All quotes to be attributed to Jerry Shedden, Category and Trade Marketing Director at HEINEKEN UK
Despite the growth in craft and premium lagers, mainstream lagers are still the backbone of beer sales within the on-trade. Bigger brands are seeing small declines as outlets look to premiumise ranges and respond to the trend for craft; however signpost brands are here to stay and, in this case, are in growth. It’s key to remember that although consumers are looking for new brands to try, they don’t want to be challenged every time they go for a drink, therefore, there is still appeal for classic lager. Having a classic lager is vitally important and licensed outlets will lose volume if it’s removed from the bar. What are your tips for trends you think are emerging in premium beers? There’s no doubt that the category has evolved significantly over the past few years and craft is a segment that is definitely having its moment - it’s a trend that everyone is talking about and everyone wants to be a part of. In fact, it currently has a growth rate of almost 20% in
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Tips & Tax The task of taxing tips can sometime be a confusing area for both employees and employers. Take Stock spoke to Alex Skinner, a hospitality accountancy specialist at Perrys Chartered Accountants to advise what should be done...
Do employees pay tax on tips? Yes. Employees pay Income Tax on tips and any income over and above the tax free personal allowance of £11,500. All tips must be declared and it depends which tax band your collective income falls under whether tax on tips is paid at 20%, 40% or 45%. However, tips do not count towards an employees wage and can’t be used to substitute this.
Who is responsible for declaring tips? An employer must declare all tips received from customers through the payroll. Taxes on tips are deducted via PAYE depending on the frequency of the payroll run before being provided to the employee. It is the responsibility of the business owner to operate PAYE.
What if an employee is given a cash tip direct from a customer? Then it is their responsibility, rather than the employer, to notify HMRC of the tips received. Tips can either be declared on an annual self-assessment return or by contacting HMRC directly on 0300 200 3310. However, best practice would be to pool all tips via a ‘tronc’ system, as this would encourage a team ethic to work together to produce good service.
What is the ‘tronc’ system? A way to simplify the tipping process and make paying tax easier. Although Income Tax still needs to be paid on a tronc system, the scheme is exempt from National Insurance (N.I.) contributions, so long as the employer has no influence on how tips are shared out. To set up a tronc, you need somebody willing to be appointed as ‘troncmaster’. This is usually an employee responsible for collecting all staff tips and service charges into a central pot and distributing to staff, usually via the payroll. Tips paid via this system can qualify for exemption from N.I. contributions, and will only be subject to Income Tax. Companies are allowed to deduct money for administrative costs - such as card fees - but many will absorb the costs and distribute 100% of tips to staff.
Are tips and service charges the same thing? No. Service charges are added to the bill before it’s given to the customer. They can be paid voluntarily or be compulsory as part of the bill. Depending on which, this will affect the tax treatment of any of these amounts distributed to staff.
charges are paid by the customer, N.I is only applicable if there is a contractual obligation to provide a certain level of tips to staff or where the employer has an influence on how tips are distributed. In the case of voluntary tips these too are subject to Income Tax and, in some cases, N.I. Tips provided in this way will either be paid directly to staff or pooled into a tronc arrangement. There is no current legal requirement for the total amount of the service charge to be distributed to staff - this is entirely at the discretion of the employer.
What happens if a customer tips using a card or cheque? Any tips that are paid electronically can be added to an employees wage by their employer. If tips are distributed this way, they are subject to Income Tax and N.I deductions which the employer is responsible for paying via the company payroll. Tips received by cheque or card can also be collected together and shared out to staff via the tronc system. N.I. would not apply if all decisions regarding tip distribution are made by the troncmaster.
How is tax on tips worked out? Income Tax is always due on service charges distributed to staff, and in the case of compulsory charges, N.I is also applicable regardless of how the charge is shared with employees. If voluntary
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Cleves Place is a two-storey building divided into four units, each of which has a dining area and sitting room. The home also has a day centre that supports people in the local community living with dementia - it even has a pub! “Cleves Place is the residents’ home and each day we have the privilege of coming in and working here; they are front and centre of all we do, and if there is anything we can do to make their lives more fulfilling, happier and healthier we will do it, whatever it takes,” says Richard.
In the Spotlight:
Care Home Catering Cleves Place, in Haverhill, Suffolk is an award-winning care home. It has won Care UK’s dementia care award
Heading up the catering team of five, Richard has been at Cleves Place since December 2016. He and Stephanie are passionate about the meals they serve to the 60 residents and their visitors. “Food choice is so much more than nutrition,” adds Richard. “Diet supports the physical and emotional wellbeing of our residents, so it’s paramount that we get it right.” Breakfast begins at 8am. A full English is very popular, especially with tinned tomatoes because they are softer and skinless so easier for the residents to eat. And the cereal is always presented on the table in its box.
three years in a row and last year scooped a chef apprentice of the year award. This year, it received an
“For people living with dementia, traditional, well-known brands such as
Outstanding rating by The Care Quality Commission
Quaker Oats, Ready Brek and Kellogg’s Corn Flakes helps to trigger memories from their childhood, and in return stimulates conversation and their appetite,” explains Richard.
- an award achieved by less than 2% of care homes - with particular praise awarded to the kitchen team for its commitment to serving delicious and nutritious food. Take Stock spoke to head chef Richard Baker and second chef Stephanie Henson who head up the catering team to find out more...
Lunch begins at 12:45pm and consists of soups, salads and rolls, with a selection of hot dishes. “Chorizo risotto and chow mein are very popular, however, we always have an English classic too, such as steak and ale pudding or a pie,” says Richard. “And we
always follow with a light dessert such as homemade cherry cheesecake.” Teatime is at 5.30pm and tends to be a lighter meal with a more substantial dessert. Egg, bacon and hash browns are popular, as is chicken, salads and potato wedges, followed by traditional pudding such as crumbles and custard and apple pie and ice cream. Each day Stephanie bakes a batch of tasty treats for those residents who prefer to snack throughout the day rather than eat a big meal. This is also important for those residents who are living with dementia and feel uncomfortable dining with others, so instead eat on the go. Richard and Stephanie put special thought and care into the food they produce for residents living with dementia, as well as dysphagia and Parkinson’s, and believe in continuous training. “We take particular care to make sure there is dignity in dining,” adds Stephanie. “We don’t want any residents to feel alienated at mealtimes.”
We take particular care to make sure there is dignity in dining.
A board in the kitchen also has every residents’ dietary needs clearly shown, so the chefs know what each resident can and can’t eat. “We always make extra effort to adapt a recipe so it is still as tasty and nutritious for those residents with a dietary requirements,” says Stephanie. “Plus, we relish the challenge!” Richard and Stephanie do a post-meal walk to each dining room to gain feedback, and allow the residents to air any special requests. It’s this type of commitment and passion given to the meals that has made the team awardwinning.
Our residents are the front and centre of all we do.
“This is the residents’ home and their views are paramount. If they want something, and it is medically ok for them to have it, then they should have it,” says Richard. Seasonal events are a big thing. The home celebrated this year's royal wedding with a party, serving traditional buffet-style dishes that would have been served on the residents’ own wedding days! And Christmas begins early in December with residents helping to make decorations and enjoying festive trips out of the home. “We serve a special Christmas Eve dinner such as Beef Wellington and our Christmas Day menu is prawn cocktail then turkey with all the trimmings; enjoyed by residents and their families,” says Richard. “Last year, we turned the coffee shop into a restaurant, it was magical - exhausting, but worth every moment.”
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Bambino Bake Off Three budding chefs from St Martin and St Mary C of E Primary School in Windermere, Cumbria, have been crowned 2018 McDougalls Young Baking Team of the Year.
C of E Primary School cook in front of a live audience.
The competition, now in its fourth year and organised by Premier Foods, encourages young people to take an interest in the industry; inspiring them to consider it as a future career.
The judges - Andrew Green, representing the Craft Guild of Chefs; Carol Harwood, representing LACA; and Mark Rigby, executive chef at Premier Foods - had the tough challenge of choosing one overall winner from the outstanding finalists in attendance.
Finely Park, eight, Harry Vinall, nine and Alice Evans, 10, supported by school caterer Nicola Hastie, cooked their way to the top, wowing judges with their mouth-watering recipes and outstanding team skills with their raspberry and white chocolate scones. Held at LACA: The Main Event at the Hilton Birmingham Metropole the competition saw teams of 7-11 year olds from Gurnard Primary School, Mendip Green Primary School, Overleigh St Martin and St Mary C of E School, Woodlands Primary School and St Martin and St Mary
“We couldn’t wait to see the dishes that each of the five finalist schools had submitted come to life,“ said Sarah Robb, foodservice channel marketing manager at Premier Foods. “Every year we are blown away by the standard in terms of presentation, taste and how the teams work together throughout the day.”
St Martin and St Mary C of E Primary School scored highly for their impeccable attention to detail from the mini pots of jam and cream to the beautifully handmade chocolate swans. The school was awarded £1,000 worth of kitchen equipment, a prize which was presented to them by
Tim Blowers, chair of LACA, encouraging the pupils to continue their passion for high quality food and learning cookery skills. “Huge congratulations to the winning school and a big thank you to all those who took part, the effort that you put into rehearsing for the finals was clearly evident in the high quality of the final dishes,” added Sarah. Nicola Hastie said that the school has spent their prize money on kitchen equipment that will be used in their weekly cookery club. “It’s so important that the children know where their food comes from and how to prepare it and this prize will help us teach them this,” she added.
Christmas Prep Your menus have been planned and the bookings have been made. However, while you wait to deck your halls and decorate the tree, autumn presents the perfect opportunity to make sure everything is in place and ready to roll for the busiest time of the year.
Take Stock’s checklist is here to help you on your merry way!
• Dining room - give everything a good
Spread the word • Social media - appoint a few members of staff to be in charge of your social media with daily updates of: images,
of this during the busy times and have a
• Bar - give the bar a good clean; everything that often gets overlooked
member of staff appointed to manage it.
on a daily basis such as inside the
fridges, the shelves and optics - and
• Composure - all front of house staff
polish the taps! The bar is the first point
(whatever their position) should be
of contact for a customer so it needs to
polite, friendly and attentive. If they
do not know the answer to a question asked by a customer tell them not to
clean including the curtains or blinds,
ignore the request but find another
and make sure all light fittings are
member of staff who can assist -
working and not damaged. Ensure there
regardless of how busy they are.
are no scuffs or chips of paint on the
• Dress - if you have a uniform make sure
wall that are easy to spot, check all the
that all staff members have a clean, tidy
furniture is in a good condition.
one - now is the time to check and get
• Kitchen - use the opportunity to look
it replaced if it is looking shabby or ill-
forthcoming festive menu, seasonal
at how hygienically food is handled,
drinks, menu changes and booking
fitting. For non uniforms, make sure staff
including preparation, cooking, cooling,
availability - especially if a certain time
look presentable and clean at all times.
reheating and storing. Have a ‘clean-up
or date suddenly becomes free.
and hygiene’ day with staff before the
• In-house material - make sure any leaflets or signage promoting food and
season starts. toilet is one of the main reasons a
changed daily (if necessary).
customer would leave an establishment. Make sure you have one member of
reminding people that you are still
staff each day who is responsible for the
running your normal menu alongside
upkeep of them - especially important
your festive one on your social media,
during the festive season.
website and in-house material. Push any quiet times when there is availability. • Blackboards - make sure any boards
to cover every shifts. Show the rota to staff well in advance in case they can’t
• Toilet hygiene - an unclean or untidy
drink offers are kept up-to-date and • Normal menu - if applicable, keep
• Rotas - make sure you have enough staff
• Waste control - make sure you have a system in place which stores waste correctly and disposes of it regularly.
work a particular shift and you still have time to appoint another staff member to cover it. Legally, staff can’t work more than 48 hours a week. • Temp cover - if you recruit temporary or new staff for the season make sure they have an induction, the correct training and know which senior member of staff to approach if needed. • Telephone manner - all staff should be
outside the outlet are correctly
Not only does unmanaged waste
positioned and kept up-to-date. These
lead to disease and infection, but can
trained to answer the telephone and be
have the opportunity to attract walk-in’s
encourage an infestation too. Rats, mice,
able to deal with a query. Or, for each
so make sure the information advertised
ants and flies will quickly gather if waste
shift, appoint one or two designated
on them is correct and easy to see.
is left unmanaged, so be extra mindful
members of staff to answer the phone.
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