NOVEMBER/DECEMBER - £3.00
YOUR TAKE STOCK MAGAZINE
Seasonal Security Get Festive with Frozen
Stocking Fillers Mince Pie Makeovers
Wine Expert Derek Smedley Recommends...
CHAMPIONING INDEPENDENT BRITISH CATERING
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welcome... Yet again the festive season is upon us, and even though it doesn’t seem two minutes since last year, I can’t wait!
Stock Up now!
I've dug out the decorations and I'm feasting
how to keep your business fruitful once
on chocolate for lunch and dinner - so it's
the decorations come down.
fair to say that Christmas has arrived! It’s also
Wine expert Derek Smedley has the
the busiest time of the year in the catering
perfect tips to make sure you stock (and
calendar with Christmas dos and any number
serve) the perfect wine to accompany
of excuses to party.
your festive dishes.
In this packed Christmas issue we have lots
But for those who want to shake things
of great ideas and inspirational recipes to
up during the party season, our very own
make sure you get the most out of the silly
mixologist Miles Sharples and Jack Sturrock,
season - and keep the customers (and profits)
mixologist at Escabeche, Nottingham, have
created the perfect cocktails.
Tiresome turkey is being elbowed as the food
And, in a fitting tribute to our loyal Twitter
of choice. So, if you want to stay ahead of the
followers, we’ve given them Food for Thought
game, make sure you have an alternative to
so they’ll have the last word on 2013 - it’s the
offer. Check out our ‘Go Cold Turkey’ feature
least we can do after all their hard work!
on page 22 for inspiration. This time of year
Have a wonderful and prosperous Christmas
is bursting with flavours, and with chestnuts in
and we’ll see you in the New Year!
the abundance, our foraging feature on page 13 gives you some great recipes to try and impress your customers.
Here’s to 2014!
Follow us on
Tweet us @TakeStockMag
Cover shot by Kat Weatherill
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com firstname.lastname@example.org
And for those who aren’t a fan of the traditional mince pie, check out the delicious alternatives in our patisserie section. Sadly, they’re not calorie-free! If you think the New
Schweppes regular Tonic has the highest rate of sale of any glass packaged tonic within On Premise and offers the choice of both 125ml & 200ml to meet your customer’s needs.*
Source: *CGA On Premise MAT 18/5/2013
Schweppes, the Fountain Device and the 196 Graphics are registered trade marks of Atlantic Industries.
Year will provide you with a well-deserved rest, think again! January is seen as a quiet month but on page 38 we give you tips on
Editor Mags Walker
Photography Kat Weatherill
Art Director Richard Smith
Features Editor Tracy Johnson News and Features Sarah Hardy Rebecca Cooper Victoria McNeill Louise French Leah Sandamas
Digital Director Martin Kersey Brand Liaison David Jackson Social Media Miles Sharples
TAKE STOCK MAGAZINE 03
FOOD & DRINK
Food and Drink
Get Festive with Frozen
10 - 12
Foraging - Chestnuts Roasting
13 - 15
Seared Wood Pigeon in a Twisted Corner Basket with a Madeira Reduction
Roasted Chestnut Cake, Fermented Cherries, Yoghurt and Spiced Chocolate Ganache
Wild Grouse with Sweet Chestnuts, Alexander and Raisins
29 - 37
31 - 32
33 - 37
Don't be Soft
Features Step Back in Time
19 - 21
Go Cold Turkey
22 - 23
Keep the Party Going
38 - 39
Big Success for Small Pub
The Perfect Partnership
48 - 49
Every Issue Calendar 6-7 The Stock Market - What’s New We Grill Feed Your Eyes
8-9 16 - 17 25 - 28
The Stock Exchange - Security Health Check
16 04 TAKE STOCK MAGAZINE 46 TAKE STOCK MAGAZINE
Big Boys Toys - Stocking Fillers Food for Thought
Pork ‘Oyster’ Baked in Duck Fat and Salt with Spiced Cabbage, Plum and Hazelnuts
Cartmel Valley Venison, Granola Mince Meat, with Butternut Squash
SWEET Chocolate & Orange Croustade Twist
Christmas Pudding Iced Parfait with Hot Brandy Foam
Alternative Mince Pies
Apples, Cinnamon and Nutmeg Pies
Mince Pie Marshmallow
52 - 53 55
TAKE STOCK MAGAZINE 05
Calendar NOV DEC 21-24 27 -1 1-2 4 Nov
CHEESE AND WINE FESTIVAL Old Spitalfields Market, London A celebration of Britain’s best ethical and artisan produce with lots of new, exciting tastes to sample and buy. www.cheesewinefestival.com
SCOTTISH CHEFS CONFERENCE The Thistle Hotel, Glasgow
Culinary talents share their skills and expertise so you can expand your repertoire, acquire knowledge and techniques.
TASTE OF CHRISTMAS - Tobacco Dock, London
BBC GOODFOOD SHOW - NEC, Birmingham
BRITISH SAUSAGE WEEK
BARCLAYS’ ATP WORLD TOUR FINALS O2 Arena, London
A time to celebrate and stand up for the Great British Banger! The week highlights the range of quality assured sausages now available nationwide.
See tennis greats battling it out in the season finale. Features the world’s best eight singles players and doubles teams.
WALLACE & GROMIT’S BIG BAKE Fundraiser for Wallace & Gromit Children’s Charity which brings comfort and entertainment to children in hospital. www.wallaceandgromitfoundation.org/big-bake
The 33rd event, packed with entertainment and guest celebrities, is organised by CRAC on behalf of Cancer Research UK.
THE GREAT CHRISTMAS PUDDING RACE - Covent Garden, London
FESTIVAL OF FOOD AND DRINK - Donington Park, Leicestershire festivals/donington-park
BBC GOODFOOD SHOW Olympia, London www.bbcgoodfoodshowlondon.com
VISIONARY RESTAURANT AWARDS Third annual awards ceremony is held to recognise category drivers and the hospitality industry’s brightest and best. www.visionarydining.com/ visionary-restaurant-awards-2013
06 TAKE STOCK MAGAZINE
NEW YEAR'S EVE TAKE STOCK MAGAZINE 07
The Stock Market:
What’s new for Nov & Dec
o ensure your hygiene standards remain high during the busiest time of
the year, P&G Professional has launched a new range of cleaning and disinfecting products. With 15 products to choose from, P&G has made things simple by using specific colours to help
ill Biscuits has launched two convenient mini-packs of firm family favourites, Hill’s Gingerbread
Men and Hill’s Cream Crackers. Perfect for a snack or a filler for the mini-bar basket, they contain no artificial colours, flavours or preservatives. Mini Gingerbread Men are ideal for service over the festive period; Cream Crackers are a year-round favourite and popular with cheese as an after dinner course. Hill’s bakery began in Dukinfield, and has been active since 1855. It moved to Ashton-under-Lyne in 1906 where it combines traditional baking methods with high levels of production. For more information, visit: www.hillbiscuits.com
you identify quickly the area the products are intended for. Thanks to a new concentrated solution formula, these products also last longer because only a small
an’Artisan has added a ‘pizza sandwich’
means we can offer additional choice and
to its range of frozen products to cater
convenience to the caterer. This has enabled
to lunchtime traffic. The Panizza is
us to develop some exciting, innovative
handmade from two 7-inch crusts and
products, the Panizza being one of them.”
filled with various toppings.
The Panizza is frozen immediately after
Delicious and quick, it is the perfect
being made and packed ready for use.
snack to satisfy the demands of hungry
To serve, defrost and grill for two and a
consumers in a hurry and keep your
menu fresh and interesting. Richard Jensen, managing director,
For more information please visit
Pan’Artisan, says, “Our recent expansion
amount of liquid is needed to be effective.
Make it Choppy!
For more information visit www.pgpro.co.uk/academy
Retro Drink Brand Expands T he popularity of retro brands continues to grow with Um Bongo, the iconic
80’s drink, expanding its range to add
new flavour, Mango Tango (mango and
apple). The fruit juice - famous for its advert and ‘they drink it in the Congo’ strapline - has seen a resurgence to meet growing
ooks&Co has catered to the demands of busy chefs by
Festive A Falafel
producing ready to use garlic.
taste of the Middle East is available this Christmas with the launch of two falafels by Daloon. The Falafel
and the Falafel Burger with Spinach are unusual options for vegetarians or those who want to cut back on meat. Quick and easy to prepare, they will add an interesting twist to your menu. Simon Cliff, general
demand, making it once again a popular
sales manager, Daloon Foods, comments,
choice of soft drink. James Logan,
“Falafels have long been a popular dish eaten
commercial director of the Gerber Juice
throughout the Middle East and are widely
Company, which licenses the Um Bongo
regarded as a tasty alternative to meat. As
brand said, “This is a new era for Um Bongo
the market for meat-free products in the UK
and we are seeing many customers that
continues to grow year on year, this new
loved the drink in the 80’s introducing it to
launch perfectly complements Daloon’s
the next generation of Um Bongo drinkers.”
existing ethnic snack ranges which have traditional vegetarian origins.”
Its Chopped Garlic comes in 1.2kg sized jars, and is preserved in healthy Rapeseed Oil. The essential time-saver retains the texture and authenticity of handchopped garlic - without compromising on quality or flavour. Cooks&Co is owned by RH Amar and has an extensive range for the professional kitchen including delicious ingredients such as wine and sherry vinegars, anchovies, pulses, mezze as well as olives and marinated vegetables from producers. For more information, visit www.cooksandco.co.uk or www.rhamar.com
For more info visit www.daloonuk.com 08 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 09
FOOD & DRINK
Get Festive with Frozen Freezing techniques and the sheer quality and range of
frozen products have changed professional chefs attitudes to frozen food making it an acceptable option for busy chefs - even in top kitchens.
esearch from the British Frozen Food
pastry. Andrew Brook, managing director,
Federation (BFFF) has shown that 97%
says, “The technology of freezing food has
of chefs now stock and use frozen food
improved dramatically in recent years and it
regularly - an increase of 20% since 2009.
is now possible to freeze products in a matter
"Frozen ingredients provide significant
of minutes - locking in flavour and vitamins.
benefits to the hospitality industry and can
Frozen also offers year-round supply, a buffer
provide year-round availability of seasonal
against market price variations and great
ingredients at a steady price,"
says Brian Young, BFFF director general.
For the festive period, Hensons recommends
"It represents a significant profit opportunity,
roast potatoes, sprouts, parsnips and other
with our research showing that on average,
festive veg, as well as frozen cranberries.
operators can make a 24% saving by buying
They all come fully prepped, in handy 1kg
in prepared frozen food than by making a
bags, with no waste.
duplicate recipe from scratch."
Frozen options can also lift the pressure on
The benefits of frozen are speed and
dessert service - and help chefs cater to
convenience. During the Christmas period
increased demand during the festive season
where kitchen and wait staff are stretched to
as everyone treats themselves to pud. In the
breaking point for sustained periods - from
past decade, frozen desserts have become
the end of November until the first week of
increasingly sophisticated and delicious and
January – frozen foods can help teams cope,
come in a wide range of styles and degrees of
as well as maximise profits.
finished presentation. Many desserts are fragile
For chefs who regularly use frozen staples,
by nature, and easier to transport frozen.
from french fries to frozen vegetables,
John Ward, regional sales manager, Total
desserts and main meals, Christmas is an
Foodservice Solutions, says, “For chefs at
opportunity to try some more premium and
Christmas, it’s hard to beat the amazing
luxury items. Create a festive menu and tap in
quality of frozen desserts that look and
to people’s celebratory - and free-spending
taste chef-made. Our Fig, Pear and Baby
moods. Leading frozen food producers have
Apple Strudel is handmade, fresh, fruity with
some mouth-watering premium dishes to
guaranteed consistency. If nothing else, chefs
suit all budgets - see our Christmas Selection
should also try part-baked frozen bread. They
Box for details. Try labour-saving options
can choose every type of roll or loaf and put
that offer portion control to extend menus or
together fantastic fresh bread baskets.”
supplement made-in-house dishes. Quality
Total Foodservice supplies over 4,000
frozen vegetables is one high-quality winter
different products, including frozen, to
option. A few well chosen frozen extras,
commercial kitchens across the north of
such as indulgent vegetable combinations
England, many made by local and artisan
- potato gratins, roasted roots - spice up
suppliers. Check out its Totally Tasty
mains, save time and allow chefs to fulfil
Christmas guide which includes offers
diners higher festive expectations.
Hensons, which supplies restaurants, casual
For added convenience, most frozen
dining and wholesalers throughout the UK,
desserts that require baking can be cooked
has a range of frozen items specially tailored
towards chefs cooking from scratch, such
If, however, you still prefer a specialist dessert
as potatoes, pork ribs, vegetables, seafood
chef, you can always save yourself time and
and fish, as well as ready to cook bread and
effort by using frozen pastry - many top
Christmas Selection Box n KK Fine Foods: Slow-Cooked Duck Leg, Chicken with White Wine and Mushroom Sauce, Mushroom Cranberry Hazelnut and Brie Wellington, Oyster Mushroom and Champagne Risotto.
n Classic Cuisine: Coquille St Jacques, Red Onion and Goats Cheese Tart, Duck with Fruits of The Forest, Turkey Tornado with Orange, Cranberry and Chestnut wrapped in Bacon, Fennel, Cranberry and Chestnut Roast with a Cranberry Relish, Mushroom and Artichoke Wellington, Salmon en Croute with Oyster Mushrooms, Asparagus and Cream Cheese
n Aviko: Deluxe potato dishes such ascroquettes, duchesse, gratin dauphinois.
n Bannisters' Farm:
chefs do for speed and consistency vital for
delicate pastries like filo and puff. Check out
Jus-Rol Professional’s ready- made pastry range: it includes a reduced fat option and comes in every form imaginable, sheets, blocks, squares, shapes as well as ready-to
Retro Vegetable mix (Jerusalem artichokes, parsnip, celeriac, pumpkin, carrots and red onions) for roasting or
bake buffet foods like cheese straws.
With planning critical to a successful and
n Atlantic Foods’ Harvest range:
profitable Christmas for caterers, getting festive with your freezer gives you the chance to stock up now and get ahead of the game.
10 TAKE STOCK MAGAZINE
Duck Confit, Pork Confit, 10 Mini Desserts for Sharing.
TAKE STOCK MAGAZINE 11
FOOD & DRINK
Jus-Rol Professional Pastry Perfect development
day winners - head chef, Ben Burdass at The Old Ship Inn and chef Jason Rowlands at The Wiremill Inn - share their frozen pastry secrets.
Seared Wood Pigeon in a Twisted Corner Basket with a Madeira Reduction by Ben Burdass, The Old Ship Inn, Ringmer
Not just a festive flavour, sweet chestnuts are a winter-long delight. Now is the perfect time to find them on the forest floor.
Chocolate & Orange Croustade Twist by Jason Rowlands, The Wiremill Inn, Lingfield
weet chestnut trees abound throughout the UK and the nuts start falling at the same time as the leaves. The best places to find
these sweet and versatile little gems are parks and woodlands. Don’t confuse sweet chestnuts with horse chestnuts (conkers) as the latter are not edible and certainly won’t be as tasty as their sweeter namesake. Forager’s tip: to tell the difference between a horse chestnut (conker) and sweet chestnut, take a look at the spikes on the shell. A conker has
Jus-Rol Twisted Corner
n Preheat oven to 180°C/Gas Mark 4. n Defrost Jus-Rol baskets on baking
Baskets 4 Wood pigeons 2 (breasts only, use carcass and legs for stock) Small beetroots 2 (cooked and cut into a 1cm dice) Blackberries 50g Mixed leaves 50g Madeira 100ml White wine 100ml Shallots 2 Garlic clove 1 Bay leaves 2 Thyme 4 sprigs Rocket handful Olive oil 50ml Seasoning Egg 1 (yolk only for glazing)
sheet. After a few minutes, prick centre well and fold sides over. Brush with egg yolk, bake for 12 minutes, until golden.
n Thinly slice shallots and garlic, gently fry, add white wine, Madeira, herbs and slowly reduce.
n Blend rocket, olive oil and seasoning to make rocket oil for dressing.
n Sear the pigeon in a very hot pan with a little oil for 1 to 2 minutes on each sides.
n Remove whilst still rare and rest. n Strain sauce through a chinoise. n To serve, slice pigeon, arrange in basket and dress with sauce. Garnish
Ingredients Jus-Rol Shortcrust Pastry 375g
short, stubby spikes, whereas the sweet chestnut has longer, hair-like spikes. Inside, horse chestnuts have one round nut while sweet chestnuts have several nuts, each with a flat side.
Orange 1 zested Dark chocolate pistoles 120g Egg 1 to glaze
Method n Preheat oven to 180°C (160°C for fan assisted) / Gas Mark 4.
n Roll pastry out and egg wash all over. n Sprinkle pastry with the chocolate pistoles and half the orange zest.
n Fold pastry in half and roll out again slightly. n Egg wash again and sprinkle over remaining orange zest.
n Cut pastry into finger width lengths and twist each from the middle outwards.
n Bake in the preheated oven for 20 minutes.
with mixed leaves, arrange diced beetroot and blackberries around plate and drizzle rocket oil. 12 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 13
THE CHRISTMAS NUMBER ONES! Roasted Chestnut Cake, Fermented Cherries, Yoghurt and Spiced Chocolate Ganache by Sam Owen
® Registered Trade Mark of United Biscuits (UK) Limited.
* Source: A C Nielsen MAT (20 w/e 29/12/12)
† Source: Kantar Worldpanel (20 w/e 23/12/12)
Wild Grouse with Sweet Chestnuts, Alexander and Raisins by Sam Owen, head chef at 34 Windsor St
Ingredients Grouse 1
United Biscuits is the market leader in Christmas biscuits, In 2012 91% of UK Households bought a McVitie’s, Crawford’s or Jacobs seasonal product.* †
Alexander 3 stems Fresh sweet chestnuts 100g Raisins 100g
Jacobs Biscuits For Cheese are the No.1 in Seasonal Savoury Crackers.* †
Victoria is the No.1 in Seasonal Premium Biscuit Assortments.
Family Circle is the No.1 in Seasonal Everyday Biscuit Assortments.
Jaffa Cakes Pole is the No.1 in Seasonal Novelty Biscuits.* †
STOCK THE FULL RANGE OR MISS OUT ON SEASONAL SALES!
Pearl barley 100g soaked Eggs 2 Plain flour 100g Calvados 50ml
bring to full pressure for 1 hour. Allow to de pressurise, strain the stock into a pan and place stock back into the pressure cooker. Add the soaked pearl barley, cook for 10 minutes at full pressure until light and fluffy.
n Warm the raisins with a touch of calvados to plump them back up.
n Blanch the alexander stems in boiling water and add knob of butter.
spooning over the butter, caramelise one
n Take grouse apart, remove breast from
leave to rest for 2 minutes, coat with some
with chopped chestnuts and roll up tightly. Refrigerate for 1 hour.
Place into pressure cooker, cover with water,
Chestnuts 100g dried, ground to powder
bone, separate legs and debone. Fill them
Independent Biscuits and Snacks category advice to boost your sales
n Roast the carcass, vegetables and splash of vegetable oil at 180°C until caramelised.
n Set out a pané (coating for the drumsticks). Dip the rolled legs in flour, egg and breadcrumbs.
n Melt butter in pan and cook the breasts side then turn and take out of the pan and ground up chestnuts.
n Fry the leg in vegetable oil until golden, then drain onto a paper towel.
n Reduce the barley until risotto light consistency, season and serve the dish.
For the ganache: Chocolate 250g Whipping cream 250ml Caster sugar 50g Chinese 5 spice to taste Cherries fermented: These need to ferment for one week prior to baking the cake Fresh sour cherries 100g Caster sugar 100g Thyme 2 sprigs Fresh live organic yoghurt 100ml Fresh blanched chestnuts 100g Chestnut cake Polenta 50g Chestnut puree 100g Chestnuts 100g Baking powder 1tsp Butter 100g melted Eggs 3 Plain flour 50g Caster sugar 200g
Method CHESTNUT CAKE
n Mix all the ingredients together, fill a lined bread tin and bake at 160°C for 40 minutes until there is a slight wobble. Leave to cool.
n De stone, mix with equal quantity of caster sugar, leave for 2-4 weeks until complete.
CHOCOLATE GANACHE n Place chocolate, sugar and a pinch of spice into mixing bowl n Warm cream to 56°C (to ensure chocolate gets nice gloss) pour over chocolate, spice and sugar, stir until thick and glossy. Pour into greaseproof paper container, leave until firm and cut into 3cm squares.
To serve n Serve the squares with the fresh chestnuts and yoghurt. TAKE STOCK MAGAZINE 15
Are you influenced by what other chefs are doing at the moment? Actually, I think the single greatest source of inspiration is Facebook. This is because you have so many friends who travel and take photos of what they’ve eaten, or friends working at restaurants all around the world who post the menu so I know what they’re serving in Chinatown, New York, for instance. I don’t think there’s ever been such a mass democratisation of imagery around food. That definitely has a bearing on how we see food and how we can keep up with trends.
Writer Catherine Bennett recently swapped life in the Big Smoke crossing the channel to work in Paris, the city of love. She spoke to chef Michael Greenwold who opened Paris’ only fish and chip shop, The Sunken Chip, in July along with fellow Brit James Whelan.
What would you choose to eat off your menu?
Best drink pairing with fish and chips?
I would suggest going for the hake with a
James swears by Dandelion and Burdock. I’m
side order of fish nuggets, our speciality.
more of a beer man - London Pride is a good accompaniment.
What are the fish nuggets? of not letting anything go to waste. Most
Where is the best place to get fish and chips in the UK?
people don’t use the cheeks but it’s the
James tells me it’s the Codfather in the Isle of
Monkfish cheeks - it’s all part of our ethos
sot-l’y-laisse of the sea (chicken oyster of the sea). No one else does them and so now they’re one of our trademark things. including real langoustines, but by the time
What’s your earliest food memory?
you’ve shelled them and prepared them, it’s a
When I was about four, we went to San
I toyed around with a variety of recipes,
really lengthy process. As we have everything supplied fresh each day, we don’t have time for that kind of preparation. All of the fish we use are the most sustainable fish that exist in the waters around France and the UK. We use wild, small-boned, line-caught fish that comes from Finisterre – so it’s the same fish that you get in England, it’s just the other side
Why did you decide to open a
they’ve already got the frites, they have a
bankrupt and selling through a blind auction.
fish and chip restaurant in Paris?
great appreciation for fish, you just need
We put in a cheque, got it, gutted the
to present it properly. The way we’ve done
place, started building work and were open
fish and chips here is slightly atypical:
a few months later. We wanted to be near
we’ve made the batter lighter, the mushy
either water or a park so people could
Are you planning to expand?
peas are made with real peas… These
take away, and so getting this place on the
things weren’t done because we wanted
conveniently-named rue des Vinaigriers was
Yes - we’d love to have another branch in
to 'Frenchify' fish and chips, or cater to the
providential. And since then we’ve had a
French palate. They were done because
As much as British food is maligned, fish and chips has always been something that the French appreciate. The first thing our friends do when they go to London is Instagram a plate of fish and chips! It’s like the burger - 50 years ago, the French would go to New York and the first thing they’d order would be a
this is how we truly believe fish and chips
burger, but they wouldn’t have wanted one
back in Paris. Now, there’s a burger on the
of the Channel. We have one guy who goes searching for it himself in Brittany.
either St Germain or Montmartre. But in general it’s quite difficult to expand, in terms of keeping the standards that we’ve set for ourselves. We never use frozen fish, and it always arrives fresh every day, so it needs
How has it gone so far?
Even with the pickled eggs and Vimto?
that big a leap - they already had steak à
It all happened quite quickly. We didn’t have
People are slightly more circumspect with
about scale of economy, the main thing for
cheval, it’s not so different to just putting it in
any money for the project, then suddenly got
the pickled eggs! And I’m fairly sure we’re the
us is going to be learning how to expand in
a bun. And it’s the same with fish and chips:
investment and found this place which was
only restaurant in France to have Vimto.
a way that keeps the same level of quality.
menu of every bistro in every street. It wasn’t
16 TAKE STOCK MAGAZINE
Wight, where he’s from.
to be scaled, deboned, portioned. We do everything here. And so if you’re talking
Francisco, and I remember going to the harbour where they had live octopus in a tank. You could choose the one you wanted and they’d take it out and whack it with a rolling pin to kill it for you. And I remember my mum asking me which one I wanted, and I looked at her and said, ‘Do I really get to choose?’ and she said, ‘You can have whichever one you want’. I was so excited. (laughs) I was not a fussy eater when I was a kid.
Money and other constraints no object, where would you like to eat in the world?
First thing you have when back in England ? A good cup of tea.
Favourite restaurant in Paris and in the UK? Caffe dei Cioppi, the best Italian in Paris. St John in London.
Give us a tip for Paris and a tip for England. Go to El Nopal on the rue Eugène Varlin in Paris for the best burritos and tacos. And for England, find some Hook Norton - the most underrated beer in the UK.
Comfort food? Roast chicken. It’s the gift that keeps on giving. You can make soup out of it the next day, there’s always some left over for sandwiches.
And the first? An oyster. It’s the only food that’s a perfect entity - it has the meat, the fish and its own juice with it. It’s completely beautiful. It’s sensual, it’s quite sexy, it doesn’t need to be cooked. It works on every level. It’s the philosophically perfect food.
elBulli, because I never got the chance to eat there, it was kind of before my generation… But if not there, I would really like to eat at Mugaritz.
TAKE STOCK MAGAZINE 17
Step Back in Time
As nostalgic grub makes a comeback, Take Stock takes a trip down memory lane.
f you thought prawn cocktail had vanished
better times. When times are hard, nostalgia
along with shoulder pads, Roland Rat and
becomes more attractive. Looking back to
A-ha hits, then think again. Retro food
bygone days in a somewhat misty-eyed way is
quite an understandable response." According
In these tough times, we are driven by a need
to Mintel, this new retro wave is transporting
to remember the good old days, and so are
consumers back to life in the 70’s and 80’s
gravitating towards comfort food to transport
and businesses are jumping on the trend.
us back to happier, more innocent times.
Stodgy dishes, rich sauces and delicious
David Kershaw, chief executive of M&C
desserts are appealing again as consumers
Saatchi, says, “Retro foods make us think of
opt to eat out ‘the retro way’. TAKE STOCK MAGAZINE 19
Prawn Cocktail By Luke Thomas at Retro Feasts, London
Ingredients North Atlantic prawns 400g peeled Iceburg lettuce 1/4 head, finely shredded Avocado 1/2, peeled and diced Paprika few pinches
Cashing in Bob Bob Ricard in London is serving Chicken Kiev and Bedford & Strand, also in the capital, has introduced fondue nights. Some restaurants have turned completely to this trend. Retro Feasts, a Mayfair-based pop-up created by nineteen-year-old Luke Thomas,
FOR THE COCKTAIL SAUCE Mayonnaise 100ml
Method n Mix the cocktail sauce ingredients together, season with salt and pepper.
Tomato ketchup 2 tbsp
n Loosely fill the glasses with dressed
Brandy 1 tsp
shredded lettuce and avocado and then
Lemon juice 1 tsp
arrange some prawns on top. Finish
Worcester sauce drop to taste
with a dollop of sauce. Sprinkle
Salt and pepper
with a pinch of paprika and serve.
concentrates solely on the retro food concept. Says Luke, “We’ve come up with a menu full of the guilty pleasures that British people grew up with and still love to eat -
even though they might not want to admit it in public.”
A twist The Three Fishes in the Ribble Valley, Lancashire, has brought back classics such as Steak Diane but put a twist on old favourites with dishes such as Black Forest Cheesecake. Nigel Haworth, chef patron of Ribble Valley Inns, commented, “We have worked hard on the menu to make sure there is something for all to enjoy. There is a bit of a retro aspect to the menu. I love taking these traditional dishes and putting that contemporary twist on them.”
Old faves Market data supplier CGA Strategy found that soft drinks such as Barrs Original Ginger Beer, Fentimans Dandelion & Burdock and Hartridge’s Cloudy Lemonade have seen recent growth, and reworked classic flavours such as rose lemonade are becoming popular. The report found that these drinks commanded premium prices and were good
By Luke Thomas at Retro Feasts, London
in pan and bring to the boil. Add the
Ingredients Pudding rice 100g Caster sugar 50g Milk 500ml Double cream 250ml Vanilla pod 1, seeds scraped
n Place the milk, cream, sugar and vanilla rice and stir. Turn the heat down low and slowly cook for 30-35 minutes stirring regularly until the rice has cooked through and the liquid has thickened slightly. Remove from the heat and keep warm.
n Serve the rice pudding in warm bowls with strawberry jam on the side, alternatively spoon a little jam into the centre of each bowl.
profit drivers. TAKE STOCK MAGAZINE 21
FOOD & DRINK
Go Cold Turkey! Take Stock goes global and looks at alternatives to the traditional Christmas dinner.
salt-baked. It makes a nice alternative to a nut
poussin, guinea fowl, partridge, pigeon and
Cartmel Valley Venison, Granola Mince Meat, with Butternut Squash, Gin Tuille, served with Choucroute
roast for pescetarians. Lee Bennett, executive
quail, the roast costs £665 and serves over
chef of Le Pont de la Tour in London,
125 people! Not content with her creation
suggests a lobster bisque as a Christmas
having 12 different types of meat, each one is
starter. ���A lobster bisque with fennel and dill
stuffed with flavours unique to that particular
o get your tills ringing this Christmas,
is our signature dish - if I ever take it off the
bird: the goose has an orange and walnut
think outside the box and offer
menu, people ask where it's gone.”
stuffing and the pigeon a juniper one.
turkey. A survey of pub owners and
Spice it up
Meat free options
restaurateurs identified a 22 per cent
Atul Kochhar of London’s Benares Restaurant
Rather than vegetarian options being
increase in orders for alternative Christmas
says duck is an authentic Indian meat at
mandatory additions to menus, why not make
dinners last year and top of the list was
Christmas and recommends duck in a
them the centrepiece? Amanda Powney,
a curry! So if you fancy putting some
cinnamon and cardamom marinade,
owner of vegetarian restaurant Terre á Terre
alternatives on your festive menu, read on.
roasted with a xacuti blend.
says, “The key to making sure that meat-
The Nordic way
The Romanian Way
Scandinavian food is becoming popular.
Christmas dinner in Romania is a truly
same traditional flavours as the roast turkey.
Noma restaurant in Copenhagen was voted
grand affair with the meat of choice being
Chestnuts are good for that.” The Vegetarian
the world’s best three times and the number
pork. Serve roasted pork with a range of
Society has a bespoke Christmas website for
of Icelandic restaurants has risen with outlets
homemade pickles or incorporate ham and
caterers that offers help, support and free
like Texture in London. Herring and gravadlax
cheese and go for a traditional Romanian
recipes. Su Taylor from the Society explains
n Cook pancetta, add cabbage, de-glaze
Onion jam 2 tsp
make alternative starters and why not look to
Pork Cordon Bleu.
why catering for vegetarians is so important
with vinegar, add chicken stock and reduce
Pistachios 35g peeled
at Christmas, “Caterers should remember that
n Emulsify with butter and mustard
Mixed spice 1g
something different to our beloved
Rudolf for inspiration and replace turkey with oven-roast reindeer or smoked salted lamb?
A twist on tradition
eaters get their share of festive fun is to serve them food that, while not meat, offers the
it’s not just veggies that choose vegetarian
If you want to stick closer to home, Anne
dishes in restaurants - people looking for a
Petch of Heal Farm has created a ‘twelve
lighter dish, those reducing their meat intake
Fish dominates menus throughout Spain
bird true love’ roast to celebrate the 12 days
and customers who are simply bored with
and Portugal at Christmas, served in rich,
of Christmas. Incorporating turkey, goose,
turkey will often opt for a non-meat option,
aromatic stews, paellas, or simply roasted or
chicken, pheasant, three types of duck,
especially if there is a choice.”
Ingredients Duck fat 2kg Agar agar 20g Sea salt 100g Chinese 5 spice 20g White cabbage 1 Plums 200g Hazelnuts 200g toasted
by Sam Owen, head chef at 34 Windsor St
n Make the fat case for the pork, warm the fat and mix in agar agar - a 1% dilution should be enough.
n Pour into a thin tray and leave to cool and firm, place the pork oyster on and roll around in the fat, coat in sea salt and then wrap in cling film. Leave to firm up in the fridge.
n Bake pork at 58ºC for 12 hours, the agar agar should stop the fat from melting too much.
22 TAKE STOCK MAGAZINE
Gilpin Hotel & Lake House
CHOUCROUTE Serves 6
Ingredients Julienne white cabbage 500g Salt 40g Pancetta dice 300g White wine vinegar 100g Chicken stock 200g Butter 50g Grain mustard 50g
n Finely shred the cabbage and cook until translucent and tender, season with 5 spice.
water bath set at 56 degrees for 15 minutes
GIN TUILLES Makes 12
n Blitz hazelnuts until they become a light powder.
Spread the purée in the middle of the base of the plate, place the cabbage on each corner of the purée with the pork in the middle, arrange the plums around the pork and sprinkle the hazelnut soil in piles around the pork. Serve with potato purée/mash as a side dish.
Honey 105g Glucose 105g Dark soy sauce 2 tsp
n Cook the rice for two hours until almost puree, then blend the rice and spread it thinly onto a non-stick mat.
n Sprinkle over some crushed juniper berries and allow to dry.
Method n Foam butter, add butternut squash, and cook until soft.
n Add the cream, blend and pass through a fine sieve.
n Season to taste.
SAUCE FOR THE MEAT
Thyme leaves 1 tsp
Juniper berries 100 crushed
with spice then blend till a purée, season
n Roast the plums in the oven at 180ºC
White pepper 2g milled
n Take off all fat and sinew. n Roll in cling film and cook, sous vide, in a
until they start to puff out of their skins.
Rock salt 3g
Mincemeat mix 40g
n Take cabbage trimmings and sauté them to taste.
Poppy seeds 1 tbsp
100g Per Person
per 60 gram portion.
Pork oyster 1kg
Pork ‘Oyster’ Baked in Duck Fat and Salt with Spiced Cabbage, Plum and Hazelnuts
By Dan Grigg, head chef at
n Toast oats n Mix together and roast in the oven the poppy seeds, pine nuts, mixed spice and pistachios.
n Mix together sultana, apricot, rock salt, milled pepper.
n Warm glucose and honey, add soy sauce and onion jam to warmed liquid, keep warm.
n Mix toasted and roasted ingredients with the sultana mix, add warmed liquid and mix well.
n Press into moulds each weighing 25 grams.
n For service put granola in the oven when mains are called away.
Banana shallots 6 sliced Head garlic 1 crushed Small carrots 2 chopped Celeriac 1/2 chopped Bay leaves 2 Sherry Vinegar 100ml White wine 1btl Veal jus 3ltr Game jus 3ltr Vegetable oil 50ml
Method n In heavy base pan, heat oil, colour mirepoix until golden brown.
n Add bay leaves, juniper. Deglaze with vinegar and reduce to syrup.
n Add wine, reduce by 3/4. n Add jus, bring to simmer, skim and reduce
n Finish by lightly colouring under the grill.
BUTTERNUT SQUASH PUREE
Rice 40g (crisped in fryer)
garnish to taste. (approx. 1ltr, 1 tbsp. berries 4
Butternut squash 200g sliced, de-seeded
GRANOLA MINCE MEAT
Oats 100g Pine nuts 50g Apricots 50g chopped Sesame seeds 1 tbsp
Unsalted butter 100g Double cream 50ml
n Rest for 10 minutes. Strain through a fine n Re-heat; stir in a little compote and juniper
Simple assemble, eat and enjoy TAKE STOCK MAGAZINE 23 35
party at your local
Job No/Client/File: 32193_DIA_XmasCoreInnov_A4_ Ad_V2 AD: XX
Date: 03.10.13 Version: 3 Initials: JH / DC Size: 297x210mm Do you have a print spec?
Spell check completed?
Specials FONTS SUPPLIED WITH THIS ARTWORK ARE FOR REFERENCE ONLY AND NOT TO BE USED. COLOUR OF OUR PRINT OUTS ARE NOT INDICATIVE OF THE FINAL PRINTED COLOURS UNLESS STATED.
PRINTER TO CHECK TRAPPING
The Spirit & mixer occasion at Christmas is a huge opportunity for your outlet, with spirit sales increasing by 40% which is worth an additional £245 million in the on-trade vs an average month.*
It’s a proven scientific fact that we eat with our eyes, given that how a dish looks is usually the first sensory criterion by which we judge it.
nd here in the Take Stock
ply log on to Pinterest and type in
Groombridge won last issue. The
office, our appetites have
Take Stock Magazine. Each issue,
pair were presented with their
been well and truly whet-
our creative team will pick the
certificates by Tyneside Food-
ted by a visual feast of photos,
starter, main and pud they’d most
service Regional Sales Manager
which our Twitter followers have
like to eat, based purely on looks.
sent in using #FeedYourEyes.
The winners from last edition
Well done guys!
They show a colourful array of
were; Ken Harker for his lobster
delicious looking starters, mains
salad dish, Gavin Groombridge
and desserts, all created by you,
for his pork, and Connor
our very talented readers.
Carway for his flavours of
We’ve pinned the most appetis-
apple and raspberry.
ing photos on our Take Stock
And congratulations to Cafe
Magazine Pinterest board under
Royal, in Newcastle. Its head
Feed Your Eyes - Starters, Feed
chef Cevat Robert Elat was a
Your Eyes - Mains and Feed Your
previous winner for his Monkfish
Eyes - Desserts. To see them, sim-
main, and senior sous chef Gavin
Send it to us on Twitter @TakeStockMag with #FeedYourEyes.
*CGA Brand Index – 4 w/e 29.12.2013 versus 24.12.2011. The JOHNNIE WALKER RED LABEL, BAILEYS, CAPTAIN MORGAN’S SPICED and SMIRNOFF logos and associated words are trade marks. © Diageo 2013
TAKE STOCK MAGAZINE 25
The Winners Sumosan London restaurant @Sumosan_London
Our special Sumosan roll with salmon, crab and red caviar
Sorella Sorella @sorellasorella1
Italian restaurant in the North East - Italian fish stew
Welcome to Take Stockâ€™s regular patisserie section! Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings you the latest trends, recipes, and ideas to keep your business sweet. In this edition we get all festive. We look at the uses of caster sugar and offer some mouth-watering recipes which have a twist on the traditional mince pie. Jon Robert Fell @Jonfellchef
Head Chef, Sella Park House Hotel, Cumbria - Pineapple with passion fruit sorbet and pina colada sauce
28 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 29
Helping you make Christmas sweet
and all Things Nice Caster sugar is the chef’s friend at any time, but never more so than during the festive months
Don’t forget your baking essentials Find our products and recipes on www.sugarandsyrup.com
avoured for its consistency, the fine texture means that it dissolves quickly, giving light, smooth results. Ideal
for baking, making meringue or using in liquids. Michelle Gillott, one of the UK’s leading pastry chefs, said, “For a pastry chef, caster sugar is the essential store cupboard ingredient. It's used in pretty much everything because it gives good, reliable results. At this time of year, we need to make sure it's in
What is caster sugar? There are two types. Refined is made with sugar cane and has been treated to remove naturally-occurring molasses. Unrefined caster sugar, or golden caster sugar, has not had the molasses removed. Because it hasn’t had this extra stage of processing, it can be seen as a more natural product.
It’s not just for sweet treats! n Use in cranberry sauce to balance out the natural acidity
of the fruit
n It’s the cocktail waiters secret
weapon. The speed and ease
with which caster sugar dissolves
makes it ideal for quickly creating
a range of drinks
plentiful supply as we'll go through dozens
Tate & Lyle Sugars is part of www.tateandlylesugars.com
of bags." TAKE STOCK MAGAZINE 31
Christmas Pudding Iced Parfait with Hot Brandy Foam by Michelle Gillott, one the UK's leading pastry chefs
Ingredients CHRISTMAS PUDDING ICED PARFAIT Semi skimmed milk 175g Double cream 175g Vanilla pods 2 Caster sugar 175g Guar Gum 1.5g (stabiliser for egg free recipe) Instangel 17g Glycerine 35g Semi-whipped cream 550g Orange zest 1 White PCB or Martellato Velvet spray (Optional)
Christmas pudding 500g
n Shake well then store at 65°C.
HOT BRANDY FOAM
n Break up the Christmas pudding
Double cream 250g Semi skimmed milk 200g Brandy 50g Caster sugar 75g ProEspuma Hot 45g
ORANGE JELLY Orange juice 200g no bits Caster sugar 25g Powdered Vegetable Gelling Agent 12g Vegetable Oil, enough to line the container
MADEIRA CAKE TUILLE Stock syrup 250g sugar and
and bake for 10 minutes.
n Use 400g for the parfait and reserve 100g for garnish.
n Mix 175g cream, milk, glycerine
n Mix orange juice, sugar and vegetable gelling agent, and bring to the boil.
n Pour the jelly mix into an oiled container and leave to set before slicing.
and infuse with vanilla.
MADEIRA CAKE TUILLE
n Mix the Guar gum, sugar, instant gelatine,
n Slice the frozen Madeira cake as thinly
and blend into the cold milk and cream mixture.
as possible – use a clean meat slicer if
n Blend in the baked, cooled 400g of
you have one - and cut into rectangles
n Fold in the semi-whipped cream and
n Place 4 Madeira cake rectangles on a
silicone mat and drizzle with stock syrup.
n Pour into 3cm semi-sphere
n Bake in the oven at 160°C until
Silikomart silicone moulds and freeze.
they are golden in colour.
n Once frozen, remove the parfait and
n Place the Madeira cake rectangles
spray with White Martellato Velvet spray,
over a rolling pin until set.
return to the freezer until required.
Water 200g - bring to the boil.
HOT BRANDY FOAM
Madeira cake loaves frozen,
n Mix cream, milk and brandy
shop bought is fine.
together and bring to the boil.
Place the tuille on your chosen plate,
n Mix sugar and ProEspuma together then blend into the hot liquid.
n Pour into a foam machine/cream whipper and gas with one CO2 cream whipper charger.
32 TAKE STOCK MAGAZINE
add two frozen Christmas pudding parfaits. Garnish with the reserved baked Christmas pudding, confit lemon strips, orange jelly slices and top with hot brandy foam.
Mince Pie Makeover Christmas wouldn’t be Christmas without a mince pie, but no-one’s stopping you from giving tradition a tweak or even a complete makeover.
s traditional as Santa, turkey and
consumes a whopping 27 mince pies over
crackers, the festive pie dates back
the festive season, these little pastry tarts
donkey’s years (no pun intended) to
are still a popular, and profitable, dessert.
when it was originally filled with meat, rather
But how do you cater for those customers
than fruit and nuts. Once a status symbol to
who are shuddering at the sight of another
show off one’s wealth, an old custom said
mince pie even before Santa has made an
that if you ate a mince pie every day from
appearance or - dare we say it - simply don’t
Christmas to Twelfth Night (6th January) you
like them? Take Stock asked three festive
would find happiness for the next 12 months.
chefs to share how they plan to spice up
Considering that on average each person
our most traditional festive treat.
TAKE STOCK MAGAZINE 33
Apple, Cinnamon & Nutmeg Pies By Becs Rivett Makes 18
Ingredients PASTRY Plain flour 220g Unsalted butter 100g, cut into cubes Cold water 3 tbsp
FILLING Cooking apples 2 Cranberries 30g
Alternative Mince Pies
Pecans 60g Golden caster sugar 40g plus 3 tbsp Lemon juice 1 tbsp Cinnamon ½tsp ground Nutmeg a pinch
by Kate Webster
Egg 1, beaten Milk a splash for a wash
Unsalted butter 85g, room temperature
n Heat sugar and stir caramelised edges into
n Place flour and butter in a food
Granulated sugar 50g
the middle until all sugar dissolves.
processor. Pulse until the mixture
Egg 1 (large free-range, yolk)
n Add chopped pears. Cook mixture for 10
resembles breadcrumbs. Add cold water
Plain flour 140g
minutes over a medium heat, until pears are
and blend until the mixture forms a dough.
Cinnamon 3/4 tsp ground
soft and mushy.
n Wrap in cling film and chill in the fridge
n Squash pears and caramel together to form
for at least half an hour.
rough, mushy, thick liquid. Cook for one minute
Golden caster sugar 150g Pears 3 medium-sized ripe, peeled, cored, chopped into 1cm pieces Double cream 80ml Salt pinch
FOR CHOCOLATE GANACHE Dark chocolate 130g chopped Double cream 90ml Pecans handful to decorate
Method PASTRY n Make the dough and divide into eight equal pieces.
n Press into a deep tin; prick bases of each tartlet, pop into the freezer for one hour.
n Preheat oven to 190°C. Remove tart cases from freezer and bake for 7 minutes.
n Remove from oven, press flat any dough that has risen away from the edges. Return to oven and bake for a further 15 minutes or until golden brown.
n Remove from oven and leave to cool.
then remove from heat and add double cream and salt. Blitz together and leave to cool.
CHOCOLATE GANACHE n Heat cream and pour over the chopped chocolate. Allow to stand for about 45
FILLING n Preheat oven to 190°C. Grease two bun trays. Place the cranberries in a ramekin and pour boiling water over to soften them.
n Toast and caramelise the pecans and
seconds, then stir to form smooth ganache
leave to cool.
remove core. If pecans are stuck together,
n Spoon 1 - 2 teaspoons of caramel into the base of each pastry case. Divide the ganache between the eight pies, pouring over the caramel layer and smoothing the top with a palette knife.
n Toast and finely chop a handful of pecans and sprinkle in middleof tart to decorate.
n Peel apples, slice into quarters and break into a few pieces and place all into a food processor. Pulse until blended – fine or chunky.
n Stir in remaining sugar, drain cranberries, lemon juice, cinnamon and nutmeg.
n Roll out pastry and cut out 18
Set tarts in the fridge.
circles and 18 tops.
holes, spoon about a teaspoonful of filling
n Place large circles in each of the tray into each and top with the final pastry piece. Brush with the egg milk wash.
n Bake for 20-25 minutes until tops are golden. Leave to cool. Source: www.laythetable.com TAKE STOCK MAGAZINE 35
Mince Pie Marshmallow
Don’t forget the
by Michelle Gillott
IS WNORTH W RIZE
ift £400agrity to ch
n Blend all the ingredients with the additional
Gelatine leaves 11 (soaked in cold water)
250g of apple juice until a smooth purée is
Icing sugar 200g
Corn flour 100g
Mince pie filling puree 175g
Dextrose Sugar 100g
Mixed spice 2g
Mixed spice 20g
Bringing you quality at Christmas Bring the UK’s most loved and trusted brands to your kitchen this Christmas
Brandy aroma 4 sprays
MINCE PIE FILLING PUREE
Gelespassa and Albumina with hand blender
n Combine all the ingredients. n Prepare a Gastronome tray or shaped
then whisk with the Kitchen Aid or electric
Mixed fruit with mixed peel 250g Cinnamon 1g ground Mixed spice 1g ground Ginger 0.5g ground Orange 1/2 (zest and juice) Dark Rum 25g Apple juice 200g (250g additional juice for blending)
Hospitality Action, the industry’s charity. Registered Charity Number 1101083
n Blend the mince pie puree, mixed spice,
silicone mats by covering with oil spray,
n Once the sugar has boiled to 130°C
and sieving a layer of the Coating mixture.
remove from heat, add the gelatine then add
Save to one side.
to the puree while still whisking slowly.
Aid or large mixing bowl, and cools to 45°C.
n Wash the dry mixed fruit in hot water
n Fold through the reserved 100g soaked
n Whisk until it comes to the top of a Kitchen
n Combine all the ingredients in a bowl
n Turn out onto the prepared Gastronome
Cinnamon oil 1 spray
(except the additional 250g apple juice).
tray or silicone shaped mats and cover with
Mix well and cover in cling film. Leave in a
more spiced coating mixture.
warm place for minimum of two hours until all the liquid has been soaked into the fruit.
n Refrigerate until set. n Remove from the Gastronome tray, and
n Reserve 100g of the fruit mixture to fold
portion with a clean warm knife.
through at the end.
n Coat with extra spice coating ready to serve.
Brandy aroma 1 spray
will be donated to Hospitality Action in your name and with the other £600 we’ll buy gifts of your * £400 choosing to either treat yourself, family or friends this Christmas. Competition closes 2 December 2013.
n Mix the sugar, water and glucose in a pan and boil to 130°C.
Enter online now www.premierfoodservice.co.uk
Caster Sugar 500g
TAKE STOCK MAGAZINE 37
Incentivise Staff Your staff are the best people to identify non-regulars and make existing ones feel special. Why not incentivise staff with a reward if a specified number of vouchers are redeemed in January. A voucher scheme gets staff talking to customers too meaning their customer service skills should be appreciated and rewarded in December too.
Chinese New Year Everyone loves a Chinese take-away so why not go one step further and embrace
Chinese New Year, a huge celebration in the Chinese calendar that lasts upto 15 days.
Diets top most lists of New Year’s
This year the flamboyant event is on January
resolutions, but don’t let this be an
31. Cash in on its popularity by providing a
excuse for customers to avoid your
Chinese menu for a brief period or hold a
establishment. Instead of dieters
theme night to celebrate.
seeing it as a sin, encourage them to
visit with one-off low-calorie, but still delicious, dishes and desserts which
Be inventive and make your business stand
will make their mouths water but not
out. Gone are the days when people are
add anything to their hips! And by
happy to simply go out and get tipsy or
offering the dieter a menu option,
stand on a floor with a flashing light and
the rest of the family will eat out too.
loud music. Today’s revellers want to be entertained. Theme nights have proved popular and if you can be original it will
stick in customers’ minds.
Woo Sale Shoppers Keen shoppers will be thankful (and in need) of a quick bite before heading back into the sales, so why not advertise this? More than likely, it will be a family hitting the shops together or a couple of friends, so promote a speedy lunch for four or ‘kids go free with adults’ deal, or have a two-for-one offer.
Don’t let January bring a chill to your business. Follow Take Stock’s tips to combat the post-Christmas lull and ensure that 2014 begins with a bang!
ecember is without doubt the
Retail Eyes found that nearly half of all
busiest time of the year. But just
adults surveyed planned to attend a work
because the turkey is finally finished
Christmas party at a pub, bar or restaurant
and the decorations are down, it doesn’t
they had never visited before. This means
mean your profits have to follow suit and
a large number of visitors to your venue in
dry up along with the festivities. January
December are new customers that could
may be seen as a dead month, but you
become regular ones. Simon Boydell,
can change that and start as you mean
marketing manager for Retail Eyes explains,
to go on with a booming business.
“There is a fantastic opportunity for publicans,
Capture New Customers
landlords and venue managers to make a real impression on party goers. If they play their
The festive period provides the opportunity
cards right, they will sell the benefits of their
to generate excitement, good vibes and
venue to an eager audience and encourage
interest in your business. In a recent survey
38 TAKE STOCK MAGAZINE
New Year’s Day Once considered a write off as revellers stayed home nursing their hangovers, now it’s big business. Punters are swapping New Year’s Eve celebrations for a New Year’s Day knees up, or heading out for a comforting roast dinner to soak up the booze. Hangover-free families are also up for a great day out to kick off the New Year. Harvester has cottoned on to this and advertises a New Year’s Day menu - it encourages early bookings by offering £5 gift vouchers.
Bounce-back Promotions Promotions awarded throughout the festive period will encourage customers to return during the drab month when their pockets are emptier. Two-for-ones, free desserts, complimentary bottles of wine or 25% discounts are great ways of luring diners back in the New Year.
Get started Social media is one of the best - and free - marketing tools to promote your business. Generate and increase your social following through regular posts regarding offers, events, special promotions and news Last January Crown Carveries offered its customers' Facebook friends a carvery meal for just £2.99.
Last year Sizzling Pubs offered ‘feast for a fiver’ with two main meals for £5 during one week in January; the Slug and Lettuce bars offered 50% off food. January may be a cut back month but people still want to socialise - for the right price. TAKE STOCK MAGAZINE 39
MUST STOCK SPIRITS FOR
CHRISTMAS Big Success for Small Pub ria a M Tia No 1 o nn the m o r s i a iu Dis e No 1 m e r* No r u P e h t u n-cre iq is cream L am L e i queu fe f n o C o * r s are N ur e the u 2 n s q i d Li l a u ea ium sub-c rgest r t n atego Coi 2 Prem ry in t he on m o a N e trade the on-cr r* * N u e Liqu
*CGA Brand Index MAT to 10th August 2013
Laxton couple Linda and David Brown are celebrating after their pub, The Dovecote Inn, was awarded the 'Best Food Pub East Midlands and East Anglia' by the Great British Pub Awards.
ood food, a relaxed and welcoming
home-cooked food and don’t try to be fancy. I
Local head chef, Edward Hackland, has
environment, and an honest
think that is what our customers want,” admits
been at Dovecote Inn for three years and
approach to dining are the
Linda. “That’s not to say we don't have an
has really taken the establishment forward
ingredients which attract customers to this
exciting menu, when it is available or in season
with a focus on made-in-house cooking.
unique village pub. But it is the food and
we have veal, rabbit and pheasant - which is
Linda says, “Eddie is very enthusiastic and
the commitment to ensuring the inn remains
all lovely and keeps our menus interesting.”
passionate about food and has led the way
true to its traditional style which has bagged
They also make their own sourdough rolls
- when he joined us he took things back to
the pub its award - and keeps customers
and artisan baguettes, flavoured butters and
basics by making all of his sauces and gravy
“The award is for a pub, not a restaurant,”
Situated in an idyllic location, famous for its
The pub has an excellent selection of cask
explains Linda. “It’s not alternative or chic but
historic medieval strip farming system, and
ales and fine wines, and to complement the
has got that quintessential English feel to it.”
close to Sherwood Forest, the community
menu it features theme nights such as Tapas.
The couple have run the Dovecote for the
is important to Linda and David who try to
On top of the win at the Great British
past six years along with their team and are
Pub Awards, organised by The Publican’s
passionate about using local produce. Beef
Sous-chef Kerry and commis chef Hayden
Morning Advertiser, Linda and David have
and steaks are sourced from nearby farms
are both from the locality. Kerry has been
also received a certificate of excellence from
and butchers, and they even rear their own
with the Dovecote Inn for five years; Hayden
TripAdvisor, which is given to only 10 per
free-range pigs. “We serve wholesome,
started as an apprentice.
cent of establishments worldwide. TAKE STOCK MAGAZINE 41
Don’t be Soft! Christmas is traditionally a time for drinking - but it's not all about sherry.
he soft drinks market is worth over £2.7bn, with consumers last year spending 33% more than average in
the four-weeks running up to the big day than any other time, according to market data supplier CGA. “People spend more at Christmas, and the soft drinks category is the third largest after beer and spirits, making it an integral category to drive sales,” says Andrew Boyd, commercial director for Leisure at Britvic. Take Stock looks at how stocking soft drinks will not only put a sparkle in your consumers tipple - but your profits too!
Party time With the increase in trade it’s key you cater for all the needs of your consumers. Stocking a wider and alternative selection of adult soft drinks is essential so you are able to meet the demands of those not drinking, groups who want to share pitchers, and those looking for a livelier tonic to spice up their alcohol drink.
Fancy a bite? Maximise soft drink sales by promoting them alongside food. Creating food and drink menus that complement each other drive interest from consumers and help to make their visit more of an occasion.
Take a break Consumers shop like crazy in the run up to Christmas, so target thirsty shoppers and promote a ‘drink break’. Entice them in for a quick refuel before they re-hit the shops!
Family time Christmas is all about the kids and nearly a fifth of soft drinks are consumed by them.
Offer your customers the top favourite refreshments Order the range today
Make sure you stock products predominantly aimed at the younger market. Juice drinks, squashes, pure juice, and lower sugar options will increase family time and spend.
Customer satisfaction Refills and upsizing is a customer pleaser and profit maker. Consumers think they are getting more value for their money which leads to repeat visits and increased spend.
Be visual All copyrights and trademarks are the properties of their respective owners.
Don’t just keep soft drinks in the fridge behind the bar. Display them in a visible spot which will catch the attention of the consumer, and tell staff to recommend them.
TAKE STOCK MAGAZINE 43
Foodservice best sellers to
GROW your biscuit sales... Code Product
CADBURY MINI FINGER PORTION
5x22g 110g x 8
400g x 12
ROYAL EDINBURGH THICK 250g x 24 FINGER S/BREAD CTN
CADBURY CHOCOLATE DIGESTIVE
300g x 122
CADBURY CHOCOLATE RICH TEA
300gg x 12
CADBURY CHOCOLATE SHORTCAKE
300g x 12
Shaken but not
Behaving Getting fruity A refreshing way to feel part of the party, Jack’s sophisticated and fruity cocktail will spice up your evening.
Ingredients White grape juice 74ml Apricot nectar 89ml Ginger-infused simple syrup 30 ml per serving (sugar 236ml, water 236ml, fresh ginger ¼ cup) Ground clove 1/4 tsp
Method n Mix together grape juice (organic
hristmas is a time for fun and
if possible), apricot nectar and ginger-
parties, so cocktails go down a
infused syrup (or boil together sugar,
treat! But, remember whether
water and ginger for one minute, steep
your customers are drinking or driving
2 CDU CADBURY MINI FINGERS 40g x 24 SNACK
for 20 minutes, then strain out the ginger)
they still want to indulge in a festive
n Pour into a cocktail maker, add most
tipple. We asked Jack Sturrock, mixologist
of the clove, and shake vigorously
at Escabeche, Nottingham, and Miles
n Strain into a martini glass, and garnish
Sharples, our resident cocktail expert and
with the rest of the clove
author of #MilesMixes to shake up your Christmas with a festive cheer!
Raving - Shake it up To keep up with the demands of the silly season, Miles’ cocktail is a twist on the traditional. A great pick me up or alternative to the after dinner coffee.
Great re e Prot Potential enttial • GGre arr Leading Br Brands ran nds • MMarket ar Pack Formats rm matss • VVarious For all enquiries please contact
Burtons Biscuits Company, Charter Court, urt 74-78 Victoria Street Street, St Albans Albans, H Hertfordshire, ertf tf d hi AL1 3XH
n Fill an Irish coffee glass with ice
Baileys 10ml Chocolate liqueur 10ml Banana liqueur 10ml Coffee liqueur 10ml Milk 75ml - 100ml Cream 75ml - 100ml
n Fill your cocktail shaker with ice, then pour in all your ingredients
n Shake well and strain over ice into chilled glass
n Garnish with chocolate sprinkles
All trade marks and copyright owned by Cadbury UK Ltd and used under licence TAKE STOCK MAGAZINE 45
Securit y Health Check
We’re not ones to big ourselves up, but this is pretty special. Matua is the 2012 NZ Wine Producer of the Year, awarded by the International Wine and Spirits Competition in London. Good job everyone. Now let’s get back to work.
Stock up now!
In the festive run up, it’s not just your customers, food and decorations you need to think about.
ecurity is paramount, and, to some degree, just as important as your menu. But more often than not it
slips down your ‘to do’ list with severe
Deter the thieves
repercussions. This is the busiest time of the
n Good customer service is a key
year, and the high customer turnover and
deterrent in fighting crime. Criminals
increased cash can turn your premises into
like to remain under the radar, not be
an easy target. “Christmas brings with it an
put into the spotlight by friendly staff.
increased likelihood of your establishment
n Set cash limits for your tills and once
experiencing theft or a burglary,” explains
they reach that amount remove the
Matt Jones, head of security for a group
money and park it somewhere safe, or
of pubs and restaurants in Stoke-on-Trent.
bank it. Alternate your trips to the bank
“Your takings are at their highest at this time
to stop a pattern forming that thieves
of year, as is your footfall. Your staff are also
at their busiest meaning criminals can strike
n Make sure sensitive data, personnel
unnoticed. Despite being rushed off your
and financial information, is not left
feet, try and take the time to be vigilant and
behind the bar or reception where it
do all you can to prevent crime." There are
can be seen - and possibly snatched.
lots of ways you can keep your festive period fruitful, not frightening. To help, we asked Dr Steffan George, development director at The Master Locksmiths Association, the UK’s leading locksmith trade association, for some
n Don’t give out too many keys to your premises. Use one master key or look into a restricted system where keys can’t be copied or replaced without proof of ownership.
Take action n Make regular patrols around your premises, including the toilets.
n Check all windows and doors, gates and fences in and around your premises for faults, broken locks, weak frames and damage. Replace or fix any that show signs of wear and tear.
n CCTV and alarms will not only deter a criminal but come in to their own to alert
you to a break in or identify a perpetrator.
n If you employ temporary staff make
safety but to create a welcoming and safe
sure you obtain references.
environment for staff and customers.
n Consider external lighting - not just for
security tips: TAKE STOCK MAGAZINE 47
Take Stock asked wine expert Derek Smedley to advise on the best wine to complement your dishes during the festive season.
n the industry since 1961, Derek is a Master
Sauternes/Barsac from Bordeaux are
of Wine and says choosing the right style
classics but there are others with the same
for the right occasion over Christmas is
style that are cheaper such as a Monbazillac.
paramount and adds to overall pleasure and
Alternatively, if your customers would prefer
happiness. “The golden rule with wine and
a spicier one to complement the rich flavour
the recipes in this issue
food is to not overpower either,” says Derek.
of the pudding then one of the richer
“They should be a harmonious partnership and
Muscats would suit.
of Take Stock
it is important to enjoy the flavours from both.” If you are hosting a corporate party or large dinner, Derek advises the following wines to serve during each course:
48 TAKE STOCK MAGAZINE
Surprisingly, dry white wines go well with style - with blue cheese.
suggestions to accompany
n Prawn Cocktail Prawns and the sauce have quite a strong flavour so choose a white with character. Sauvignon Blanc with its racy crunchy gooseberry and lime freshness stands up well to the crustacean richness, or a Bacchus which has the same lively freshness.
Classique from South Africa, or an English
n Pork ‘oyster’ baked in duck fat
sparkling wine are a good choice.
and salt with spiced cabbage, plum and hazelnuts Pork needs a lighter style of red but one with some acidity
For fish, white wine is a must.
that can balance the richness.
Sauvignon Blanc is gooseberry
Cabernet Sauvignon based wines have
crisp and suits the lighter fish whilst
lots of blackcurrant and black cherry
the richer melon fleshy Chardonnay
richness yet retain an underlying
complements fish such as salmon.
Sticking with tradition, even though
Christmas is a busy and profitable time, so the last thing you want to do is make a faux pas by not serving (or not stocking) the right wine.
for a lighter nutty style, opt for a tawny.
have to serve Champagne. A Cava from
want a rich full bodied wine look for a ruby;
hard cheeses and sweet white - Sauternes
Port is traditional and never fails. If you
Sparkling wine is perfect - but you don’t Spain, Prosecco from Northern Italy, Cap
And here are Derek’s
turkey is one of the richer types of poultry don’t overpower it with a red that is too rich and powerful. Cabernet and Cabernet/Merlot blends or Pinot
n Wild Grouse with sweet chestnuts, alexander and raisins This wonderful wild bird is full of flavour and needs a powerful wine to ensure that the wine is not overshadowed, so a Syrah/Shiraz goes well.
Noir work well. The Pinot Noir from
n Roasted chestnut cake, fermented
Burgundy is the ideal choice but it
cherries, yoghurt and spiced
tends to be pricey so ones from Chile,
chocolate ganache This demands a
South Africa or New Zealand may work
wine with an equally strong flavour.
better if you want to offer a cheaper option.
A rich Muscat would work well.
To complement Christmas pudding something sweet and white is essential.
n Apples, cinnamon and nutmeg with caramelised toasted pecans and cranberries with All-butter Shortcrust pastry Classic whites, either Sémillon or Sauvignon, would suit this nicely. www.dereksmedleymw.co.uk
TAKE STOCK MAGAZINE 49
Drive your profits with premium spirits this Christmas
HOWEVER THEY CELEBRATE, WE MAKE IT PERFECT SOURZ IS THE 8TH BIGGEST SPIRIT BRAND BY VOLUME IN THE ON TRADE – THIS SHOULD BE ON YOUR BAR.
2 OUT OF EVERY 3 COGNAC SERVES IS COURVOISIER VS AT CHRISTMAS – A MUST STOCK FOR YOUR COGNACS.
1 IN EVERY 3 BLENDED SERVES AT CHRISTMAS IS THE FAMOUS GROUSE – YOUR CUSTOMERS WILL BE LOOKING FOR THIS.
MORE THAN ¼ OF MALT WHISKY SOLD AT CHRISTMAS IS A MAXXIUM BRAND SUCH AS LAPHROAIG – ENSURE YOU HAVE A GOOD MALTS RANGE TO MEET THIS.
JIM BEAM IS SHOWING STRONG VOLUME GROWTH (+45.4%) IN THE ON TRADE – MORE CUSTOMERS ARE LOOKING FOR THIS BRAND.*
35% of all Drinks solD at Christmas in the on traDe are spirits* over 1/3 of the aDDitional spirits Drinks solD at Christmas are premium spirits*
SOURCE: CGA BRAND INDEX TO P13 (29/12/2012)
*CGA Strategy brand index
BIG BOYS TOYS STOCKING FILLERS
SUPER MACHINE Ever thought how nice it would be to have one piece of equipment in your kitchen that did just about everything, and then cleaned itself afterwards? Well, it’s totally achievable, thanks to Thermomix. This all-in-one super machine can really help enhance any kitchen with its ability to do anything you might want. The Thermomix weighs, grates, mills, purées, grinds, blends, cooks, boils, simmers, steams, crushes, whisks, emulsifies, kneads, chops and heats. And once service is finished you can throw in the washing up bowl and it cleans itself. Perfect!
IT’S THE FUTURE The sous vide or water bath is a forward thinking cooking technique. The method of vacuum packing food with the sole purpose of poaching the pack in water or steam at a precise temperature for
With the build up to the festive season, followed by the delivery of your Christmas menu and service, there isn’t much time what they want for Christmas (except for it
foods into ultra-light mousses, naturally fresh
we asked our loyal Twitter followers what they’d like in their stocking this year...
to extract juice from just about anything, enabling you to add more unusual and exciting flavours to your dishes. The machines work at a low speed of 80 rpm, which means heat and oxidation
kitchens - especially for breaking down tough cuts of meat or developing intense flavours.
ice creams and sorbets or aromatic soups, sauces or fillings without thawing. Intense flavours, natural colours and vital nutrients are captured in individual, ready-to-serve portions. It spins at 2,000 rpm to ensure
MUST HAVE Something that can cut down on waste, improve hygiene and provide safer storage is a definite must have, that’s why the Vac Pac is a kitchen storage
yourself to products that are
and the Vertical Juicer allows you
in commercial and domestic
enables chefs to ‘micro-puree’ deep-frozen
food is the smoothest you’ve seen.
in your kitchen, but why limit
The Omega Masticating Juicer
Pacojet is a revolutionary device that elevates
for chefs to really sit back and think about
Juices can add flavour to anything
A BLENDING DREAM ordinary cooking to culinary excellence and
to be over, maybe)! So, here at Take Stock,
long periods is growing in appeal
essential. Vac Pac creates airtight pouches that prevent oxidation and the growth of harmful micro-organisms.
You’ll be razor sharp in the kitchen if you get your hands on a set of Wusthof Knives. These precision-forged knives, known for their super sharpness and balance, will make you top dog when it comes to cutting, chopping and slicing. Just watch that pinkie!
are minimised, resulting in a high enzyme content.
52 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 53
AVAILABLE IN MAJOR WHOLESALERS/ CASH & CARRY OPERATORS
FOOD FOR THOUGHT
What a Year!
We’re almost ready to say farewell to 2013 but let’s have a quick industry recap first.
PROFESSIONAL STRENGTH FOR PROFESSIONAL CLEANING.
he low point of the year
For Take Stock, the highlight
was definitely the food
of our year has been the growing
chain scandal when meat
number of chefs who’ve become
hit the headlines in the worst
our loyal Twitter followers - and
possible way and what was in
the inspiration and ideas they’ve
everyone’s food came under
the microscope - literally. High
In reward, we’re giving them the
points were a better than average
final Food for Thought to blow
summer, a royal baby and a
off some steam and tell us what
gradually improving economy
really got their goat in 2013. If
that has seen people beginning to
their rant is aimed at you, then
spend again in restaurants, cafes
you know what your New Year’s
and bars around the country.
Resolution will have to be!
James @Chef_Captain When someone's 'Gluten Free' but can handle that little bit of gluten in the dish...GF Bread though! Betty @elisabethliskus Leaving spoons in tubs then putting them back in the fridge! Brent Goodell @bgoodellYNP When someone turns off your oven timer and says NOTHING! Ross Carlin @familyguy2007 Uniforms not ironed and filthy dirty shoes.
www.scjohnson-professional.co.uk For more information contact: Emma Palmer Customer Services Team Leader DCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YL Contact | Tel: 01789 208023 www.dcseurope.com
Harrison Cheney @Harrisoncheney When people put whole blocks of butter in tubs on their section instead of dicing it..
dan catford @danchef No clean tea towels and aprons for the morning!
ChefSamn @chefsam88 Waiting staff asking is table # ready yet? After I sent order through 5 mins previously! Jonny Mills @jonnyhmills Dirty spoon water for service! If you wouldn't drink it,
don't put your spoons in it
Jorge Guzman @SoleraChef MEP all over your station after dinner rush, plastic wrap all over containers etc... jon-robert fell @jonfellchef FOH describing your pheasant dish as "well it's kinda like
Ryan Hunter @Rhunter1202 Coming in from your day off to find nothing covered in the fridge and a huge prep list for no reason! Steve Barringer @SteveChefB When waiting staff ask what’s that on the dish? When it’s
been on the menu 5 months
TAKE STOCK MAGAZINE 55
For on trend sauces...