Page 1

NOVEMBER/DECEMBER - £3.00

YOUR TAKE STOCK MAGAZINE

NOV/DEC

2013

Seasonal Security Get Festive with Frozen

Stocking Fillers Mince Pie Makeovers

Wine Expert Derek Smedley Recommends...

CHAMPIONING INDEPENDENT BRITISH CATERING


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TAKE STOCK

www.takestockmagazine.com

Hi &

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

rolling in!

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 hello@takestockmagazine.com

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

News and

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

52

25

Contents 12

21

Food and Drink

Recipes

Get Festive with Frozen

10 - 12

SAVOURY

Foraging - Chestnuts Roasting

13 - 15

Seared Wood Pigeon in a Twisted Corner Basket with a Madeira Reduction

12

Roasted Chestnut Cake, Fermented Cherries, Yoghurt and Spiced Chocolate Ganache

15

Wild Grouse with Sweet Chestnuts, Alexander and Raisins

15

Prawn Cocktail

21

Perfect Patisserie:

29 - 37

Caster Sugar

31 - 32

Mince Pies

33 - 37

Don't be Soft

43

Features Step Back in Time

7

22

19 - 21

Go Cold Turkey

22 - 23

Keep the Party Going

38 - 39

Festive Cocktails

45

Big Success for Small Pub

41

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

35

Pork ‘Oyster’ Baked in Duck Fat and Salt with Spiced Cabbage, Plum and Hazelnuts

22

Cartmel Valley Venison, Granola Mince Meat, with Butternut Squash

23

SWEET Chocolate & Orange Croustade Twist

12

Rice Pudding

21

Christmas Pudding Iced Parfait with Hot Brandy Foam

32

Alternative Mince Pies

35

Apples, Cinnamon and Nutmeg Pies

35

Mince Pie Marshmallow

37

15 37

47

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

Nov

Nov

SCOTTISH CHEFS CONFERENCE The Thistle Hotel, Glasgow

Culinary talents share their skills and expertise so you can expand your repertoire, acquire knowledge and techniques.

Nov

Dec

TASTE OF CHRISTMAS - Tobacco Dock, London

BBC GOODFOOD SHOW - NEC, Birmingham

www.tasteofchristmas.com

www.bbcgoodfoodshowwinter.com

www.scottishchefsconference.co.uk

4-10

4-11

Nov

27 -5

Nov

BRITISH SAUSAGE WEEK

Nov

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.

Dec

HANUKKAH

See tennis greats battling it out in the season finale. Features the world’s best eight singles players and doubles teams.

www.lovepork.co.uk

2-8

Dec

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

www.atpworldtour.com/Finals

5

Nov

BONFIRE NIGHT

11

Nov

REMEMBRANCE DAY

7

7-8

The 33rd event, packed with entertainment and guest celebrities, is organised by CRAC on behalf of Cancer Research UK.

www.festivaloffoodanddrink.co.uk/

Dec

Dec

THE GREAT CHRISTMAS PUDDING RACE - Covent Garden, London

FESTIVAL OF FOOD AND DRINK - Donington Park, Leicestershire festivals/donington-park

www.xmaspuddingrace.org.uk/London_Race.html

15-17

Nov

BBC GOODFOOD SHOW Olympia, London www.bbcgoodfoodshowlondon.com

21

Nov

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

24

Dec

26

Dec

CHRISTMAS EVE

BOXING DAY

25

31

Dec

CHRISTMAS DAY

DEC

NEW YEAR'S EVE TAKE STOCK MAGAZINE 07


The Stock Market:

What’s new for Nov & Dec

Christmas Cleanup

T

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

Get Snacking

H

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

Easy Pizzi

P

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

half minutes.

menu fresh and interesting. Richard Jensen, managing director,

For more information please visit

Pan’Artisan, says, “Our recent expansion

www.panartisan.com

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

C

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.

R

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,"

product consistency.”

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.

and inspiration.

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

from frozen.

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

Colcannon

delicate pastries like filo and puff. Check out

n Ardo:

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.

steaming

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


FORAGING

FOOD & DRINK

Jus-Rol Professional Pastry Perfect development

Chestnuts

day winners - head chef, Ben Burdass at The Old Ship Inn and chef Jason Rowlands at The Wiremill Inn - share their frozen pastry secrets.

Roasting

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

S

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

Serves 5

Serves 4

Ingredients

Method

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)

Ingredients

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.* †

Breadcrumbs 100g

Victoria is the No.1 in Seasonal Premium Biscuit Assortments.

Butter 200g

*†

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.

Method

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.

www.ubperfectstore.com

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.

FERMENTED CHERRIES

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


WE GRILL

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.

We Grill

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

great response.

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

should be.

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.

I

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

is back!

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


FEATURES

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

Rice Pudding

Method

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

Method

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

T

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.”

Something fishy

Ingredients Duck fat 2kg Agar agar 20g Sea salt 100g Chinese 5 spice 20g White cabbage 1 Plums 200g Hazelnuts 200g toasted

Method

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

VENISON

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

Rice 400g

n Blitz hazelnuts until they become a light powder.

To serve

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

Water 400g

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

Sultana 50g

Ingredients

Thyme leaves 1 tsp

Juniper berries 100 crushed

Method

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

Ingredients

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.

by 1/3.

Ingredients

BUTTERNUT SQUASH PUREE

chinois.

Rice 40g (crisped in fryer)

Ingredients

garnish to taste. (approx. 1ltr, 1 tbsp. berries 4

Butternut squash 200g sliced, de-seeded

tbsp. Compote)

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

To serve

Simple assemble, eat and enjoy TAKE STOCK MAGAZINE 23 35


Make the

party at your local

Job No/Client/File: 32193_DIA_XmasCoreInnov_A4_ Ad_V2 AD: XX

CW: XX

AH: XX

Date: 03.10.13 Version: 3 Initials: JH / DC Size: 297x210mm Do you have a print spec?

Y

Spell check completed?

Y

artwork CMYK

C

M

Y

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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.

A

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.

Peter Henderson.

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

Winner

STARTERS

Our special Sumosan roll with salmon, crab and red caviar

Winner MAINS

Sorella Sorella @sorellasorella1

Italian restaurant in the North East - Italian fish stew

Welcome to Take Stock’s regular patisserie section! Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings you the latest trends, recipes, and ideas to keep your business sweet. 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

Winner

DESSERTS

Enjoy!

SPONSORED BY

TAKE STOCK MAGAZINE 29


PATISSERIE PATISSERIE

Helping you make Christmas sweet

Sugar, Spice

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

F

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


PATISSERIE

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)

Method

Christmas pudding 500g

CHRISTMAS PUDDING

n Shake well then store at 65°C.

ICED PARFAIT

HOT BRANDY FOAM

n Break up the Christmas pudding

ORANGE JELLY

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

Christmas Pudding.

3cmx10cm.

n Fold in the semi-whipped cream and

n Place 4 Madeira cake rectangles on a

orange zest.

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

To Serve

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.

A

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


PATISSERIE

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

Makes 8

Method

Ingredients PASTRY

PEAR CARAMEL

PASTRY

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

Salt pinch

n Squash pears and caramel together to form

for at least half an hour.

PEAR CARAMEL

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.

To Assemble

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.

Source: thelittleloafblog.com

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


PATISSERIE

Mince Pie Marshmallow

Don’t forget the

by Michelle Gillott

IS WNORTH W RIZE

P

£600

*

PLUS

ift £400agrity to ch

Ingredients

Water 200g

n Blend all the ingredients with the additional

COATING MIXTURE

Gelatine leaves 11 (soaked in cold water)

250g of apple juice until a smooth purée is

Albumina 20g

achieved.

Icing sugar 200g

Gelespassa 1g

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

Method

MINCE PIE FILLING PUREE

COATING MIXTURE

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,

mixer.

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.

FILLING PUREE

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

and drain.

mixed fruit.

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

MARSHMALLOW

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

Liquid

n Reserve 100g of the fruit mixture to fold

portion with a clean warm knife.

Glucose 100g

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.

Brandy 50g

Enter online now www.premierfoodservice.co.uk

MARSHMALLOW

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

Lighter options

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

Theme nights

Keep the

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

Party Going

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!

D

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

repeat visits.”

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.

G

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

coming back.

ale batter.

from scratch.”

“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

recruit locally.

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.

T

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

Size

13563

CADBURY MINI FINGER PORTION

5x22g 110g x 8

8853

LYONS DIGESTIVE

400g x 12

9136

ROYAL EDINBURGH THICK 250g x 24 FINGER S/BREAD CTN

123533

CADBURY CHOCOLATE DIGESTIVE

300g x 122

11333

CADBURY CHOCOLATE RICH TEA

300gg x 12

12263

CADBURY CHOCOLATE SHORTCAKE

300g x 12

Shaken but not

Stirred C

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

12595

Festive Cocktails

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 Prot Potential enttial • GGre arr Leading Br Brands ran nds • MMarket ar Pack Formats rm matss • VVarious For all enquiries please contact

01253 658379

Burtons Biscuits Company, Charter Court, urt 74-78 Victoria Street Street, St Albans Albans, H Hertfordshire, ertf tf d hi AL1 3XH

burtonsbiscuits.com

Ingredients

Method

Vodka 10ml

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

to cool

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


The

Stock Exchange

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.

S

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

can recognise.

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

Staff check

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.

I

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:

Canapes

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.

bilberry freshness.

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

Main course

Partnership

want a rich full bodied wine look for a ruby;

hard cheeses and sweet white - Sauternes

Starter

Perfect

Port is traditional and never fails. If you

Sparkling wine is perfect - but you don’t Spain, Prosecco from Northern Italy, Cap

The

Cheese board

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.

Dessert

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

considered ‘juicy’?

A BLENDING DREAM ordinary cooking to culinary excellence and

to be over, maybe)! So, here at Take Stock,

JUICE BOOST

long periods is growing in appeal

RAZOR SHARP

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

And finally...

!@#!%

What a Year!

We’re almost ready to say farewell to 2013 but let’s have a quick industry recap first.

T

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

given us.

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

chicken" !!!!!

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...

Take Stock Magazine Issue 9  

Take Stock Magazine provides news, features and business boosting ideas for restaurants, cafes,.