NOVEMBER/DECEMBER 2014 - £3.00
YOUR TAKE STOCK MAGAZINE
We Hail the Succulent Sausage Festive Fancies
The Perfect Tipple for Christmas
Be Ready for Allergy Labelling CHAMPIONING INDEPENDENT BRITISH CATERING
EMAIL YOUR SEASONAL SELFIE FOR A CHANCE TO
TETLEY AD *
*Entry information and terms & conditions in pack. While Stocks Last. ® Reg. Trademark of Société des Produits Nestlé S.A.
Visit us online
ut while most groan at the promotions
whiskies to serve - plus a cocktail recipe for
- which seem to start earlier each
each one, in case you fancy shaking things up!
year - the catering industry welcomes
In honour of British Sausage Week (3-9
its busiest period with open arms. With a
November) we hail the succulent sausage. It
higher customer turnover than usual, success
may not be particularly festive, but it’s an all-
will rely on efficiency and variety - and to
round winter warmer and customer pleaser.
give you a boost we’ve got some great
Check out our mouth-watering recipes on
Our beloved turkey may still be the number
We always love to hear your comments, so
one Christmas dinner choice, but what do
if you have a minute in between prepping
you offer those customers who are bored
sprouts, drop us a line.
with the festive bird, or who simply don’t eat meat? Check out our alternative recipes of the
Meanwhile, from everyone at Take Stock,
season on page 17 and wow your customers
have a prosperous and happy Christmas
with something new this December.
As Christmas is a time for pure indulgence,
And finally...we are looking forward to a
we’ve banned the word ‘diet’ and gone for
productive 2015. Thanks to our partnership
broke with some delicious Festive Fancies
with Today’s, Take Stock will continue to be at
with a twist from three top chefs including,
the forefront of all that’s new and happening
Steven Smith, chef patron of the award-
in the industry. We promise to keep making
winning Freemasons at Wiswell, in Lancashire.
the magazine bigger and better!
See page 29 for more. After all that scrumptious food, we suggest a tipple or two to wet your whistle. In this issue, our Cheers section - which is dedicated to the alcoholic drinks trade - brings you best
Follow us on
Tweet us @TakeStockMag
NOVEMBER/DECEMBER 2014 - £3.00
Christmas cards line the shelves, the shops are heaving and Slade is being played at every opportunity. Yep, the festive season is here again!
YOUR TAKE STOCK MAGAZINE
We Hail the Succulent Sausage Festive Fancies
The Perfect Tipple for Christmas
Be Ready for Allergy Labelling CHAMPIONING INDEPENDENT BRITISH CATERING
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com firstname.lastname@example.org
Editor Mags Walker
Art Director Richard Smith
Deputy Editor Tracy Johnson
Digital Director Martin Kersey
News and Features Sarah Hardy Rebecca Cooper
Brand Liaison David Jackson
Designer Steph Murphy
Social Media Vicky McNeill
TAKE STOCK MAGAZINE 03
Contents Food and Drink Perfect Patisserie
Whip it Up
The Perfect Tipple
Toasting the New Trends
Stuff the Bird!
Be Ready for Allergy Labelling
15 04 TAKE STOCK MAGAZINE
Itâ€™s a Banger!
29 23 Every Issue
Calendar 6-7 The Stock Market - Whatâ€™s New
We Grill - Adam Simmonds
Feed Your Eyes
Big Boys Toys - Time...Please!
Food for Thought
Recipes Sausage Burgers
Pork and Black Pudding Scotch Eggs
Chorizo Sausages and Vegetable Bake
Sausage Rigatoni Bake
Herby Sausage Cakes with Savoy Cabbage
Halloumi Rosti with Mushrooms, Spinach and Pine Nuts
Golden Rice Loaf and Pepper Sauce
Lancashire Blue Cheese with Mulled Pears, Walnuts and Rocket Leaves
Panettone Chocolate Torte
Arctic Roll and Custard Tart with Nutmeg
Glazed Date and Brandy Bread, Butter Pudding with Vanilla Bean Cream
Christmas Pudding Semifreddo
Gingerbread Muffins and Creamy Cinnamon Tops 35
TAKE STOCK MAGAZINE 05
Calendar 1-2 3-9 Nov
CHEESE AND WINE FESTIVAL Old Spitalfields Market, London
BRITISH SAUSAGE WEEK www.lovepork.co.uk
BARCLAYS ATP WORLD TOUR FINALS O2 Arena, London
THE NATIONAL POULTRY SHOW International Centre, Telford
SCOTTISH CHEFS CONFERENCE The Thistle Hotel, Glasgow
TASTE OF LONDON WINTER Tobacco Dock, London
BBC GOODFOOD SHOW WINTER NEC, Birmingham
06 TAKE STOCK MAGAZINE
NOV DEC 30 1-7 Nov
ST ANDREW’S DAY
WALLACE & GROMIT’S BIG BAKE www.wallaceandgromitfoundation.org
THE GREAT CHRISTMAS PUDDING RACE Covent Garden, London
THE CHOCOLATE FESTIVAL Business Design Centre, London
EUROPEAN ALLERGEN REGULATIONS
Imposes significant changes for the labelling of pre-packed food.
NEW YEAR’S EVE
TAKE STOCK MAGAZINE 07
The Stock Market:
What’s New for Nov & Dec Gluten Free Cereals An Effective
estlé Cereals have become the first major branded player to enter the gluten free cereals segment - a segment that has grown
160% in the past five years. Projected to add £4.7m to the cereals category, the two Gluten Free varieties on offer are ever-popular Corn Flakes, and a twist - Corn
Flakes with Honey. Pack size is 7 x 500g and both are available now from your wholesaler. www.nestlecereals.co.uk
ate & Lyle has launched a new range of Beverage Syrups, made from natural sugar cane. Vanilla, Caramel, Cane Syrup
drinks. All the sugar used in the Beverage Syrups is certified as
Fairtrade – showing Tate & Lyle’s commitment to improving the
aid needed, the product simplifies the
lives of over 20,000 sugar cane farmers from Guyana to Fiji and
dishwashing process, saves space in the
Jamaica to Belize. Your customers will recognize and support that
kitchen and reduces packaging waste. Most
commitment, as over 50% of households buy Fairtrade. With additional flavours planned
facilities with industrial dishwashers still
for the future, these syrups are bang on trend, allowing you to offer something different to
use separate auto-dosed detergents and
your customers, be that a vanilla-infused latte or a caramel-sweetened cappuccino.
rinse aids - but Suma Combi simplifies the
and Hazelnut and two sugar free options – Vanilla and
Sweetener Syrup - have been developed to offer a sweeter, thicker and more delicious complement to coffee and hot
Available in 750ml plastic bottles from your wholesaler now.
uma Combi is a new machine dishwashing detergent from Sealed Air’s Diversey business with
built-in rinse aid. With no separate rinse
process so that food service operations can achieve the consistent cleaning results to which they are accustomed but with a single, convenient, combined product.
The Suma Combi container is easy to handle and allows facilities to store and manage fewer chemicals. The product
also reduces packaging waste to support
aggi Soups are now available
improved sustainability in food service
from Nestlé Professional® for
operations. “Suma Combi allows facilities
NESCAFE® &GO® machines.
to get kitchenware clean, sparkling and dry,
The launch follows the success of the
all for the same, manageable annual cost of
NESCAFE® &GO® machine – one of the original self-serve hot beverage machines. The UK soup market is set to grow by 29.5% to £869m over the next three years, making the new soups a perfect addition to the range. The soups are available in three traditional flavours: Tomato, Chicken and Vegetable. Andrew Newson, category manager at Nestlé Professional, says: “More than 18,000 NESCAFÉ® &GO® machines
have been sold since it was launched in 2007 and we know that NESCAFÉ® &GO drinks sell best in the late morning and late afternoon/early evening. The introduction of new Maggi® Soups will create a lucrative opportunity for businesses to boost lunchtime sales.” www.nescafe-go.co.uk
purchasing separate detergent and rinse aid,” says Lindsay Maclean, foodservice & retail sector marketing manager for Diversey in the UK. “With this easier-to-handle, all-in-one product, operations can provide the spotless glassware, dishes and silverware their guests demand.” Further information on 0800 525525 or at www.diversey.com TAKE STOCK MAGAZINE 09
THE MAN DATORY ACCOMPANIMENT
76% of people see the provision of HP sauce as a sign of a quality establishment* To be in with a chance of winning a ÂŁ250 contribution towards breakfast items and request your FREE POS**, visit www.hotelfandb.com/HP or www.oohmagazine.co.uk/HP *Source: Canadean Brand Advantage April 2014 **Terms and conditions apply. See websites for details. One entry and POS item per establishment until 8th December 2014. While stocks last.
Banger! It’s a
The temperature has dropped and the nights are drawing in so it’s no surprise that heart-warming meals are the order of the day.
hat better way to satisfy your
range and diversity of posh snags available
British Sausage Week (3-9 November) to
customers than with a bellyful of
today mean they can hold their own at any
whet your appetite and hail the succulent
bangers? Sausages are perfect
dining occasion. Take Stock brings you some
for making Bonfire Night sizzle but the
delicious recipes developed by BPEX for
Sausage Burgers Makes 4 or 8 mini ones
Ingredients Large shallot 1 peeled and chopped Large garlic clove 1 peeled and chopped Tarragon pinch, chopped Chives pinch, chopped Parsley pinch, chopped Traditional pork sausage meat or flavoured sausages 400g with skins removed Oil 15ml
Ingredients White cabbage 1 washed and finely shredded Raw beetroot 1 washed, peeled and very finely sliced Seasoning to taste
Ingredients Burger buns 3-4 sliced open Ox heart tomato 1 sliced Small red onion 1 sliced Small baby gem lettuce 2 Large gherkins 6 quartered lengthways Plain flour for dusting
n Preheat the oven to 180˚C/gas mark 4
n Place slices of tomato on the base of
n Mix shallot, garlic and herbs with sausage
each bun and top with a burger and onion
meat. Shape into 4 or 8 equal sized patties
n Heat oil and pan fry patties until lightly browned on both sides, place in oven for 8-10 minutes
slices. Place the bun lid on top and secure with a cocktail stick or skewer
n Serve with the slaw, garnishes of gherkins and lettuce and a selection of condiments
n Prepare slaw by combining shredded cabbage and beetroot. Season to taste TAKE STOCK MAGAZINE 11
Pork and Black Pudding Scotch Eggs Serves 4
n Preheat oven to 180ËšC/gas mark 4
Traditional pork sausages 400g skins removed Black pudding (or ready mixed pork and black pudding sausages) 200g broken into pieces Flour 50g Eggs 2 beaten Breadcrumbs 125g Vegetable oil for frying
n Boil 4 eggs for preferred time until yolks are quite soft. Drain and place immediately into ice cold water; when cold peel off shells
n Mix sausage meat and black pudding together and divide into 4 portions
n Roll the cooked eggs in flour and shape each portion of meat mixture around it, forming a complete shell
n Dip each one into flour, beaten egg and breadcrumbs to coat n Deep fry for 1-2 minutes or until golden brown and crisp. Remove and place on a baking sheet and bake for 8-10 minutes
To serve n Serve hot with tomato chutney and green salad or cold with fresh watercress
12 TAKE STOCK MAGAZINE
Sausage Rigatoni Bake Serves 6
Chorizo Sausages and Vegetable Bake Serves 2-3
Ingredients Red pepper 1 quartered Yellow pepper 1 sliced into 8 Green pepper 1 sliced into 8 Courgette 1 sliced at angle Red onions 2 peeled and quartered Garlic bulbs 2 top removed Pork and chorizo sausages 400g Chilli jam 2 tbsp Smoked paprika pinch Fresh rosemary large sprig
Ingredients PASTA MIX Traditional pork sausages (or flavoured if preferred) 400g skins removed Oil 1 tsp Onion 1 diced Carrots 3 diced Tomato purée 2 tsp Vegetable stock 300ml Rigatoni 500g Fresh spinach 200g Cheddar cheese 140g grated
Ingredients WHITE SAUCE Butter 50g Flour 50g Milk 500ml Seasoning to taste
Method n Preheat oven to 180˚C/gas mark 4
n Heat oil in a non-stick pan, add sausage
meat and cook for 1 minute until it starts to
n Preheat oven to 180˚C/gas mark 4
colour. Add onion and cook for 2-3 minutes,
n Place peppers, courgette, onions
followed by diced carrots, tomato purée
and sausages into a large bowl, mix and
coat with chilli jam, smoked paprika and
n Cook over medium heat for about 15
minutes until stock has reduced. Season
n Place the garlic bulbs cut side down
on a deep baking tray and scatter the
n For the white sauce, melt the butter
sausage and vegetable mixture around
before adding flour. Once incorporated
them. Add the rosemary, torn into 5 to 6
add the milk a little at a time, while whisking.
Season to taste
n Bake for 20-25 minutes or until
n Boil rigatoni and when al dente, add
sausages are cooked
spinach and drain immediately
n Place half the pasta into an ovenproof dish and pour over the sausage mixture
n Top with rest of the pasta and pour white sauce over. Sprinkle the cheese on top and
To serve n Serve with creamy mash and steamed green vegetables
bake for 20-25 minutes
To serve n Portion and serve with a leafy green side salad TAKE STOCK MAGAZINE 13
IS WNORTH W * RIZE
0 0 £6
S RITY CHA O T GIFT £400 P LU
Bring the UK’s most loved and trusted brands to your kitchen this Christmas Enter online now www.premierfoodservice.co.uk @PremierFoods_FS
will be donated to Hospitality Action in your name and with the other £600 we’ll buy gifts of your choosing * £400 to either treat yourself, family or friends this Christmas. Competition closes 1 December 2014. Registered Charity Number 1101083
Hospitality Action is the industry’s charity, visit www.hospitalityaction.org.uk for more information.
Herby Sausage Cakes with Savoy Cabbage Serves 6
n Remove and place into ice cold water.
parsley. While still warm, form mixture
Savoy cabbage Â˝
Drain, remove stalk and shred finely.
into 6 equal balls
Potatoes 500g peeled and quartered
Place onto kitchen paper to drain
n On a floured surface flatten off sides
Traditional pork sausages or
n Boil potatoes in salted water for
and top of the balls using a palette knife
10-12 minutes until tender and slightly
to form cakes
n Place cakes in the flour, beaten egg
n Heat oil in a non-stick pan. Squeeze
and breadcrumbs to coat. Heat the oil
little balls of sausage meat from the skins
in a large non-stick pan and add 50g of
directly onto it, and as they brown, add
butter. Cook each cake 2-3 minutes at
the onion. Cook until onion is soft and
a time, turning part way through, until
sausage is done
golden brown on both sides
Lincolnshire sausages 400g Small onion 1 peeled and chopped Reduced fat butter 150g (3 x 50g) Parsley 2 tbsp chopped Flour 100g Eggs 2 beaten Breadcrumbs 125g Oil 100ml
n Drain cooked potatoes and return to stove for 1 minute to dry out. Add 50g of butter and break up slightly with the back
n Wash cabbage leaves and boil in
of a fork
salted water for 4-5 minutes until just
n Combine sausage and potato mixture,
add Âž of the shredded cabbage and
To serve n Warm remaining cabbage in 50g of butter, plate and serve cakes on top
n Top with a poached egg for a great brunch dish
TAKE STOCK MAGAZINE 15
A premium dehydrated coconut milk powder - Equivalant to 12 x 400ml tins of coconut milk. - 1kg pack makes 5 litres coconut milk or 3 litres coconut cream. - Ideal for soups, sauces, curries, seafood and vegetarian dishes as well as cakes, biscuits, desserts and drinks.
For recipes visit www.maggi.co.uk/professional
Stuff the Bird! Christmas is typically a time to stuff your customers full of turkey. But what if they donâ€™t eat meat or are just bored with the bird? Here, three chefs share delicious recipes to help inspire you to serve something other than the festive norm.
Halloumi Rosti with Mushrooms, Spinach and Pine Nuts by Eddie Shepherd, cookbook author and development chef Serves 4
n Add spring onions, and bind mixture
Dry white wine splash
together with egg yolks
Olive oil drizzle
Baby new potatoes 500g
Halloumi 250g Dried oregano pinch Red onion 1 diced Parsley 2 tbsp chopped Spring onions 2 finely chopped Free-range egg yolks 4 Cracked black pepper to season Salt small pinch Butter 1 tsp
Method n Boil potatoes for 15 minutes or until just cooked. Strain and leave to cool
n Grate into a bowl, discarding skins. Grate the halloumi and mix together
n Season with pepper, parsley, oregano n Shape rosti mix into four patties, pressing rosti into flat circles about 12 cm across, 1.5 cm thick
n Heat a little oil and butter and fry each rosti on each side for about 2 minutes until browned with soft centre
Ingredients Closed cap mushrooms 250g sliced into quarters Fresh rosemary 1 tbsp chopped Garlic cloves 2 roughly chopped Tamari 1 tbsp
Method n Fry the garlic and rosemary for Â˝ a minute and add mushrooms
n Fry for 1 to 2 minutes, add tamari and once liquid has mostly evaporated add wine and cook for a further minute
To serve n Warm the halloumi rosti if needed and serve on a bed of spinach and toasted pine nuts
n Top with the mushrooms and finish with a squeeze of fresh lemon juice and some chopped fresh chives
TAKE STOCK MAGAZINE 17
77% of people are more likely to buy food where * Heinz sauces are visible
Heinz Tomato Ketchup Sachet HP Sauce Sachet Heinz Salad Cream Sachet Heinz Mayonnaise Free Range Egg Sachet Heinz Mayonnaise Light Sachet Heinz Tartare Sauce Sachet
200 x 10ml 200 x 10ml 200 x 10ml 200 x 10ml 200 x 10ml 200 x 10ml
Heinz Horseradish Sachet Heinz Mint Sauce Sachet Heinz BBQ Classic Sachet Heinz English Mustard Sachet Heinz Dijon Mustard Sachet Heinz Malt Vinegar Sachet
200 x 10ml 200 x 10ml 250 x 7ml 250 x 7ml 250 x 7ml 200 x 7ml
For great tasting sauces your customers will love
*Source: Canadean Brand Advantage April 2014
Golden Rice Loaf and Pepper Sauce by Miriam Sorrell, gourmet chef, The Vegan Society
Lancashire Blue Cheese with Mulled Pears, Walnuts and Rocket Leaves
by Steven Wallis, MasterChef winner 2007 & Carron Lodge Cheese Serves 4
Ingredients Lancashire Blue 400g Pears (Comice) 4 peeled and cored Red wine 1 btl Cloves 2 Orange ½ cut into pieces Mace blades Walnut halves 6-8 roughly chopped Rocket handful Mizuna handful Watercress handful
GOLDEN RICE LOAF
n In a large bowl, combine cooked rice
and carrots. Add grated vegan cheese, the
Onion 1 roughly chopped
clementine zest, salt, and garlic granules
Small aubergine/eggplant 1 roughly chopped Garlic cloves 2-3 roughly chopped Large carrot 1 grated Short grain brown rice 250g pre-cooked (boiled and drained) Salt to taste Curry powder 1 tsp Olive oil 2 tbsp for frying
Olive oil drizzle
Vegan cheese 2 cups grated
For the dressing
yeast (optional) 1 tbsp
Olive oil 2 tbsp
Celery 1 stick
Reduced poaching wine 1 tbsp Orange zest Sugar pinch Sea salt pinch Pepper pinch
Parmazano (vegan parmesan) or nutritional Tomato puree 1½ tbsp Oregano ½ tsp Garlic granules 1 tsp Roasted pecans 1 cup crushed Cornstarch or arrowroot 2 tsp mixed into a paste with ¼ cup nut milk or other vegan milk Tangerine, clementine or mandarin zest
n Stud the pears with the cloves
Golden breadcrumbs enough to garnish
and poach with the wine and half the orange for 10-15 minutes
Sesame seeds enough to garnish
parmazano or nutritional yeast, pecan nuts,
n Add the cornstarch paste and stir well n Spoon mixture into tin and flatten. Garnish with the breadcrumbs and sesame seeds, and bake for 50 minutes until golden
n Take out and cool for 2 to 3 hours. Using a sharp knife, cut into ½ inch portions. Return to container, and place in the fridge overnight
Ingredients Soya cream or vegan equivalent 1 cup Vegan margarine 1 tsp Garlic cloves 2 finely chopped Mild English mustard 2 tsp Vegetable granules/powder 1 tsp Crushed black pepper 1 tsp Cognac 1 tsp Flat leaf parsley finely chopped
Method n Stir margarine and garlic for 1 minute on
n Once warm enough to handle
remove the pears and reduce the
n Make the loaf the day before you plan to
strained remaining liquid down until it
medium heat then slowly add the cream. When it bubbles, add remaining ingredients
n Simmer for 2 minutes
becomes viscous and syrupy
n Preheat oven to 200˚C and grease a
n Coat the leaves with some oil.
9-inch loaf tin, or equivalent pyrex container
Halve the pears and place on a plate,
n Blitz onions, garlic, celery and eggplant
n Heat the portion in the oven for 25
until finely chopped, and fry until brown
minutes, or microwave until very warm
crumble the cheese over
n Toss the walnuts through the leaves, pile over the pear and cheese and drizzle with the dressing
n Add a splash of olive oil before adding
n Serve with the sauce, rosemary roasted
curry powder, tomato puree and herbs. Mix
potatoes and petit pois
and cook for a few more minutes TAKE STOCK MAGAZINE 19
We Grill Adam Simmonds, 43, achieved his first Michelin star at Ynyshir Hall, Wales, in 2006, before establishing Adam Simmonds at Danesfield House, where he achieved a Michelin star, 4 AA rosettes and an 8/10 in the Good Food Guide. He now oversees the restaurant at the Pavilion, one of Londonâ€™s most exclusive business members' clubs.
20 TAKE STOCK MAGAZINE
What ignited your passion for cooking?
Describe your style of cooking.
Being dyslexic, I always struggled
style. It looks simple but behind the scenes
academically, but when it came to home economics I thrived. I found it easy being creative with my hands rather than sitting behind a desk, where, despite trying my hardest I found it extremely difficult - unlike
I try not to follow trends but use my own a lot of technical work and thought has gone into it - I want the dish to have an array of flavours and textures. At the moment, people aren’t putting as much on their plate, so my cooking tends to be minimal.
cooking, which came naturally. Mum and dad encouraged me by allowing me to cook for them and their friends. Looking back I was only 16 and I used to do the odd dinner party for six - it probably tasted awful! But it was my parents support that helped me
Piece of equipment in the kitchen you couldn’t live without? Right now, the water bath. I believe the Sous Vide Tools one is the best on the market. It’s consistent and ideal for the Pavilion, where our speciality is our steaks - we get a lot of praise for them. We age our meat for 35 days, so we have a fantastic product to begin with.
Is there anything you can’t cook? Yes - Yorkshire puddings! Chefs who have worked with me laugh, but for some bizarre
Then rather than roasting them from raw, all we do is cook it in the best way, by using the water bath, and then sealing. They give us a lot of compliments, with some people saying they are the best steaks in London!
realise what I wanted to be.
reason I just can’t cook them. I know it’s
Which chef has inspired you the most?
simplest thing, so why on earth I struggle
Every chef I’ve worked for has inspired me
Cookham. It has fantastic food cooked very
Favourite childhood food memory?
atmosphere, with friendly staff. But there
and I’ve gained something from them all. The team at The Halkin Hotel, London, took me under their wing and taught me a lot, and then I learnt a great deal from Marco Pierre White at Les Saveurs in London. But the most influential one was Raymond Blanc at the Le Manoir aux Quat’Saisons. I was 27 and it was my last job before I took a head chef job at 32, and I learnt more about flavour from him
ridiculous because technically it is the I’ll never know. I’ve been in the industry 24 years and I still can’t master Yorkshire
It’s got to be the Sunday lunch, for two reasons. It was the one time each week when the whole family got together around the table, and secondly, the smell and taste of the whole dinner, whether it was roast
Favourite restaurant in the UK? Blimey there are so many...one of the great pubs that I like to eat in is the White Oak at well, and the restaurant has a nice informal are so many great restaurants in the UK I wouldn’t want to single out just one.
Tell us about the new restaurant at the Pavilion… The previous assistant general manager of Danesfield House had started as general
than from anybody else.
beef or chicken, is unforgettable. Mum
What are your favourite ingredients to use in November and December?
the effort that went into preparing that meal appreciate.
focus on the very best of seasonal British
I find winter quite a difficult season to be
What interests do you have outside the kitchen?
exceptional cuisine. Our number one dish
I like extreme sports: I snowboard and
pickled onions, chips or salad. I love it and
honest, as everything is dark and heavy and I find it quite a challenge to lighten the ingredients. Everything that is in season is quite robust, and you can’t add baby vegetables on dishes because it isn’t the right time of year. But it’s a great season for game - it smells fantastic and just sums up autumn
wasn’t the best cook but she was good and is something I am now grateful for and really
wakeboard. I also visit the the gym and support Tottenham Hotspur FC, who I go and see when I can.
manager at The Pavilion, so he asked me to come with him and help set it up. It’s an informal, modern brasserie where we produce and the finest ingredients to create is steak, as it’s good value for money. You don’t just pay for a steak, you get steak with am really happy, but my career aim is to have my own place in the future. Photography courtesy of Will Pryce
and winter. TAKE STOCK MAGAZINE 21
® Registered Trade Mark of United Biscuits (UK) Limited.
*Source: Nielsen data 12 weeks ending 28/12/13
• McVitie’s Victoria – No. 1 Premium Sweet Assortment* • McVitie’s Family Circle – No. 1 Everyday Assortment* • Jacob’s Biscuits For Cheese – No. 1 Savoury Assortment*
STOCK THESE TO MAXIMISE YOUR CHRISTMAS SALES
BAKED TO BUILD YOUR BUSINESS
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.
o now you’re a pro, enter your best shot
our Feed Your Eyes champs until the next
into Feed Your Eyes and show off your
Take Stock comes out. Winners are given
culinary and photography skills.
certificates and go on to a final where all the years' winners are judged against each other,
We’ve pinned the most appetising photos on
the top dish being awarded with Dick Knives.
our Take Stock Pinterest board under Feed Your Eyes - Starters, Feed Your Eyes - Mains
Congratulations to the winners from last edition!
and Feed Your Eyes - Desserts. To see them, simply log on to Pinterest and type in Take
Joe Bartlett from Ashburton Cookery School
for his wood pigeon salad, macerated golden raisins, spiced apple purée, salt caramel and
Each issue, our creative team picks the
walnuts; Tom Mackins for his pork three ways
starter, main and pud they’d most like to eat,
with asparagus and English mustard mash,
based purely on how they look in the shot.
and The Lord Clyde in Kerridge, Bollington for
The senders of the chosen photos will be
their bitter chocolate and orange.
Send your photo to us on Twitter @TakeStockMag with #FeedYourEyes.
TAKE STOCK MAGAZINE 23
head chef at @KMaoui Karim Maoui Wickersley, , Restaurant Vasco Bar & anut pe ar pe - Pigeon Rotherham
ad ecutive he ton7 - ex r, n @alanpa be m to cu Pa cu n Ala with Salmon MCGB amic, chef at ree, bals pu ge an or a dk vo , fennel beetroot
24 TAKE STOCK MAGAZINE
Jon Appleby @Jono 01642 - freelance chef, Middlesbrough - Guinea fowl terrine , bergamot, earl gre y
Sam Eve rett @sa meverett2 03 - head at HN S econd Floo chef r, Manch ester - R terrine, qu abbit ince jelly , carrots, tarragon butter
Karl S tephen Martin head ch @olddow ef at O ntonlod ge ld Dow - Smok nton Lod ed chee ge, Lud se dish low
Luke Foura cre @Luke Fouracre chef, Walto senior sous n/Weybrid ge, Surre y Pork, cele riac, apple and truffl e
Ed Sargent @EdC hef1 - head chef/man ager at The Beef Kitche n, London - pig bell y, lobster, crackling, cori ander
ngs_ - junior @_Jack_Rawli Jack Rawlings ter Kingsway ins stm utts, We sous chef at Co artichoke, mullet, charred College - Red a pyramid ad ras sob ne and chorizo langousti aeli couscous with toasted Isr
Adam Church @churchyboy22 - head chef at Franks Steak House, Northampton Black Forest dessert
rtlett - chef tutor Joe Bartlett @JoechefBa school - Plums poached at Ashburton Cookery jam sandwich, plum with cinnamon, toasted granita on rmel wate , hnut brioche doug
The Lord C lyde @the_ lordclyde Gastro pub, Kerridg e - "tiramisu " of bitter chocolate, Ti a Maria jel ly, coffee sp onge & mascarpo ne
e bretschneid hneider @jan Jan Bretsc rrey Su , or an M Langshott sous chef at with garden east of beef br d an t - Fille watercress lo nero and turnip, cavo
Bjorn M oen @th ehartinn Devon - The H - Carr artinn, ot, orang e, beetr chives w oot & ga ith panfried se rlic abass
Rebecca Marshman @Bexxmrondeau pastry chef at Alba, St Ives - Hazelnut & banana millefeuille with praline ice cream
dyf - head chef Andrew Foster @chefan ace Restaurant, Terr & l Hote o Tudn at St and cinnamon ble Llandudno - Apple crum m crea ice brulee, vanilla
TAKE STOCK MAGAZINE 25
The Winners Karl Stephen Martin @olddowntonlodge
Head chef at Old Downton Lodge, Ludlow - Smoked cheese dish
Ed Sargent @EdChef1
Head chef/manager of The Beef Kitchen, London - Pig belly, lobster, crackling and coriander
Rebecca Marshman @Bexxmrondeau
Pastry chef at Alba, St Ives Hazelnut & banana millefeuille with praline ice cream
26 TAKE STOCK MAGAZINE
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 with some mouth-watering treats to help indulge your customers over the Christmas period. Weâ€™ve mixed it up with traditional desserts and old favourites with a twist. Enjoy!
TAKE STOCK MAGAZINE 27
Professional Pastry Chefs tell us they prefer Tate & Lyle Caster and Icing Sugar*
www.sugarandsyrup.com * Based on research carried out by MMR Research Worldwide for Tate & Lyle Sugars in April 2014, out of 202 UK-based Pastry Chefs interviewed, 68% used Tate & Lyleâ€™s Caster and Icing sugars for baking.
. CONSISTENT . QUALITY
Festive Fancies Christmas is a time of pure indulgence. But instead of giving your customers the same, traditional puddings, why not be alternative and try something different? Take Stock asked three chefs for their favourite festive fancies that give tradition a little twist.
Panettone Chocolate Torte by Brett Pistorius, head pastry chef at The Lowry Hotel, Manchester Makes a 10-inch round family-sized cake ring, or 11 individual 70mm x 3.5mm dessert ring portions
Panettone 500g Ground almonds 150g Unsalted butter 165g Caster sugar 150g Dark chocolate 400g Eggs 4 Vanilla pod 1 Mascarpone cream cheese 200g Seville orange marmalade 150g
smooth. Add the melted chocolate and
minutes to cook (family size), and 14
butter mix and stir through
minutes for the individuals
n Pour wet mix onto the crumbed
n Puddings are done once they reach a
panettone and almonds. Using a spatula,
temperature reading of 87ËšC - this allows
fold the whole mixture together until a
for reheating at a later time or for service
breadcrumbs, add ground almonds and
paste is formed
n To add an extra fruity citrus hit, take the
set aside in a large bowl
n Fill piping bags with mixture and set
Seville orange marmalade and let it down
n Take a medium saucepan, add butter
with a little water. Heat it up and use to
and place over a medium low heat to
n Grease the cake or dessert rings with
glaze the torte and let it shine
melt. Add dark chocolate and melt with
butter/one spray baking oil. Pipe mixture
into rings and fill to the top
n In a bowl, combine eggs and sugar
n Level tops and sprinkle with flaked
with vanilla pod seeds and whisk
together to create a smooth wet vanilla
n Add the uncooked torte mix to the
mixture. Add mascarpone and whisk until
oven and bake at 165ËšC for about 35
Flaked almonds 25g
Method n Turn the whole panettone into fine
To serve Heat up in a microwave, and serve with an ice cream made with a cream liquor such as Amarula or Baileys
TAKE STOCK MAGAZINE 29
*Nielsen, MAT October 2013.
Arctic Roll and Custard Tart with Nutmeg
Method n Mix egg yolks and sugar together. Boil cream and gradually whisk into mix until combined
n Pour into tart case and bake for 1½-2 hours until just cooked - it should have a slight wobble
Ingredients Strawberries 400g hulled weight Water 300g Sugar 40g Agar agar 4.4g
by Steven Smith, chef patron of the Freemasons at Wiswell, Lancashire STRAWBERRY ICE CREAM
Whisk eggs and sugar until pale and fluffy.
Gently fold in flour and butter
n Pour onto a flat baking tray lined with
Cream 100ml Sugar 150g Egg yolk 95g
Method n Bring milk and cream to the boil, add strawberries and remove from heat. Leave to infuse for 1 hour
n Whisk eggs and sugar until pale
n Preheat oven to 160°C/gas mark 3.
parchment paper and spread out to a thickness of 4mm. Bake for 8 minutes
Ingredients Flour 500g Butter 250g Sugar 120g Eggs 2 plus extra for egg wash
n Bring milk and strawberry mixture to the boil again, then pass through a fine sieve and pour slowly onto eggs, whisking continuously
n Return to pan and heat to 80˚C while stirring continuously to ensure mixture does not catch
n Cool, then churn in an ice cream maker. Once ready, transfer to a large piping bag
Method n Rub butter, flour and sugar together to form breadcrumb-like consistency. Mix in egg to form a dough. Wrap in cling film and rest in the fridge for 45-60 minutes
n Preheat oven to 110°C/gas mark ¼ n Roll pastry out and use it to line a
and freeze until required
rectangular tart tin (36 x 13 x 2.5cm)
minutes, then brush with egg wash and return
n Blind bake with baking beans for 6-8
to the oven for a further 2 minutes
EGG CUSTARD FILLING
Eggs 2 Flour 120g Butter 20g melted and kept warm
n Combine strawberries with water and sugar and cook gently over a medium heat until soft but not mushy
n Blitz until smooth. Pass through a fine strainer to remove seeds and return to a clean pan with the agar agar
n While whisking, heat gently to dissolve agar agar, remove from heat and store in a suitable flat container
n Cool to room temperature and refrigerate until set. Once set, blitz into a gel and store in a squeezy bottle until required
Garnish Strawberries 80g diced Lime juice 1 dash Nutmeg 1
Assemble n Soften ice cream slightly. Place sponge sheet onto a sheet of cling film and spread a thin layer of strawberry gel over the entire surface. Pipe ice cream along one edge, roll the sponge around the ice cream and freeze
To serve n Mix diced strawberries with the lime juice and set aside. Use a microplane to grate nutmeg over the tart, then cut the tart into even portions and place onto plates
n Cut a similar sized piece of arctic roll
and arrange alongside the tart, using
a small line of strawberry gel to 'glue'
it to the plate. Finish with small dots of
Egg yolk 175g
strawberry gel and diced fresh strawberries
TAKE STOCK MAGAZINE 31
Glazed Date and Brandy Bread and Butter Pudding with Vanilla Bean Cream By Michael McCamley, Coeliac UK gluten-free chef of the year 2010 Ingredients
n Butter bread and shape to fit pot
Butter enough for spreading and
n Alternate date mixture and slices of
bread, making sure you top it with a slice
n Remove tin foil and bake for another
Brandy 3 tbsp Dates 6 diced Caster sugar 1 tsp Sweet mincemeat 1 tbsp Gluten-free bread 8 slices Milk 125ml Cream 125ml Vanilla pod 1 Egg 1 Caster sugar 25g
Method n Soak dates in brandy and add mincemeat, caster sugar and brandy. Butter souffle pot
32 TAKE STOCK MAGAZINE
n Cover tray with tin foil. Bake for 25-30
of bread, buttered side down
n Pour milk, cream and vanilla pod into
n Remove from oven and leave for 10-15
a pan and bring to the boil. Remove from
minutes. Sprinkle with caster sugar and
glaze with a gun or under a hot grill
n Whisk eggs and caster sugar together and pour the heated mixture into it
n Remove vanilla pod and gradually pour mixture over the bread and butter pudding until all absorbed. Leave to stand for 15-20 minutes
n Preheat oven to 160ËšC/gas mark 3 n Place souffle pot in a tray which has been filled with boiling water, making sure the water is approximately 3/4 of the way up the side of the pot
To serve n Make vanilla bean cream by whipping double cream with seeds from one scraped vanilla pod and sugar
n Serve pudding with vanilla cream, vanilla ice cream and date to garnish
Whip it Up Delicious desserts and sweet treats just wouldn’t be the same without cream. Either used when creating the dish, or afterwards to complement it, high in fat and totally yummy, cream may top the no-no list of many dieters but it’s an essential ingredient in patisserie.
Cream Facts Soured cream - treated with lactic acid to give it a tangy taste. A thick texture and about a 20% fat content. Best for cheesecakes Créme fraîche - similar to soured cream but with a milder taste. It has a high fat content, at around 35%, which means it does not curdle when cooked
emand for cream rises during the festive season when customers
Clotted cream - the highest fat percentage
put their healthy habits on hold. As a result, consistency, taste profile
at 55%. This silky, butter-coloured cream is a
and value for money are vital. “With the festive season bringing
speciality of Devon and Cornwall where it is
opportunities for increased footfall and greater consumer spend, Kerrymaid
served with scones and jam
Double can support chefs this Christmas,” says Grace Keenan, brand manager for Kerrymaid. “It offers the flavour, taste and texture of fresh cream with greater functionality and convenience.”
Christmas Pudding Semifreddo by Sophie Wright, author and chef Serves 12
n Crumble the Christmas pudding
Christmas pudding 175g
into a bowl and pour over the wine.
Sweet Marsala wine 75ml
Add the zests, almonds and spices
Orange 1 zest
and leave to soak
Lemon 1 zest
n Separate the eggs. Place the
Whole almonds 75g Cinnamon 1/2 tsp Nutmeg pinch Clove pinch Salt pinch Large eggs 3 Sugar 100g Kerrymaid Culinary 300ml Seasonal fruit
Method n Line the ramekins, terrine mould or pudding bowl with cling film
whites into a large bowl, add the salt and whisk to firm peaks
n In another bowl, whisk the yolks with the sugar until they turn pale. In another bowl whisk the Kerrymaid Culinary to firm peaks and then fold into the egg and sugar mix. Gently fold in the whisked egg whites
n Fold in the soaked Christmas pudding and pour mixture into your
lined mould, cover the tops with the
n Remove the top layer of cling film and tip the mould
excess cling film and place into the freezer for 6-8 hours until set
upside down. Pull away the mould and remove cling film
n Garnish with seasonal fruits and serve
TAKE STOCK MAGAZINE 33
The proof is in the pudding
Kerrymaid Double does it all, outperforming on taste, functionality and versatility. Kerrymaid cream alternatives have been voted the creamiest and best looking cream alternatives by customers.* Coupled with multipurpose Kerrymaid Buttery - ideal for baking, cooking and spreading - chefs can create exceptional desserts this Christmas. For Christmas recipe ideas from brand ambassador Sophie Wright, visit www.kerrymaid.co.uk.
Irish Dairy Craft
*research conducted by Cambridge Direction, 2012
For more information contact Customer Services T: 0800 783 4321 E: email@example.com W: www.kerrymaid.co.uk @KerrymaidDairy
Gingerbread Muffins and Creamy Cinnamon Tops by Sophie Wright Serves 12
Kerrymaid Double 125ml
n Make a well in the centre of the sifted
Icing sugar 75g
dry ingredients and pour in the wet
Golden caster sugar 225g
Vanilla bean paste 1 tsp
mixture. Mix well, using an electric mixer
Mixed spice 1 tsp Ground ginger 1 tsp Ground cinnamon 1 tsp plus extra for dusting Baking powder 2 tsp Salt pinch Eggs 2 beaten
if you prefer
n Divide the mixture evenly between the
n Preheat oven to 180°C /350°F/gas mark 4. Line a muffin tray with 12 muffin cases
n Sift all dry ingredients together and
Kerrymaid Buttery 110ml melted
Runny honey 50ml
n Beat the eggs with the honey, ginger
Stem ginger syrup 50ml
syrup and buttermilk to form a smooth
muffin cases and bake for 20-25 minutes until golden brown
n Whip the Kerrymaid Double to firm peaks with the icing sugar and vanilla bean paste
n Place into a piping bag with a star nozzle. Once the muffins are cooled completely, pipe on the cream and dust with a little cinnamon
Cream Facts Pure cream - 35-45% butterfat and can be whipped or poured Thickened cream - generally has 35% butterfat with added gelatine to make it thicker. Once whipped it’s good for cake fillings, or most recipes Double cream - the thickest and best for serving with fruit and for decorating desserts. It can also be used to add richness and creaminess to savoury dishes TAKE STOCK MAGAZINE 35
A LITTLE BIT OF CHRISTMAS MAGIC
HAPPY CHRISTMAS FROM MAXXIUM UK
Perfect Tipple With a higher customer turnover and increased revenue opportunities, it’s essential you stock and serve the right drinks over the festive season. With one of the favoured choices being whisky, Take Stock looks at three brands to help you get the most out of your bar sales.
he range encompasses 12, 18, 21 and 25 year old vintages, with the balance of gentle smoke and sherry wood creating the unique heather honey sweetness of Highland Park. The multi-award-winning malt core range suits a diverse range of
tastes, and is supported by the national consumer sampling campaign that ‘eclipses the ordinary’. The Authentic Orcadian bottle design gives it a superb shelf standout.
Drink suggestion: Orkney Old-Fashioned Ingredients Angostura bitters 2 dashes Honey 1/2 tsp Highland Park 12 years old 40ml Grapefruit zest to garnish Ice cubes
Method n Using the bottom of a bar spoon, mix together the Angostura bitters, honey and 12.5ml of Highland Park in an old-fashioned glass
n Add 6 ice cubes and stir briskly for 20 seconds
n Add more cubes and the remaining 27.5ml Highland Park
n Stir again for another 30 seconds
To serve n Top with more ice and garnish with a grapefruit zest
TAKE STOCK MAGAZINE 37
Russian Standard Platinum VODKA AS IT SHOULD BE Setting the standard for elegance and refinement, Russian Standard Platinum is the perfect vodka to indulge in exquisite style. It employs an exclusive silver filtration system known for its unique natural refining value to create an exquistite ultra-crisp, ultra-smooth experience for those who demand the best. The finest vodka found in the leading bars of the world.
Tasting Notes STYLE
Modern and Refined
Fresh, light citrus note
Crisp and cool
Mineral dry, balanced
Perfect serve The smoothest neat vodka experience, with taste complexity and depth. Martinis and modern cocktail creations-experimental mixology.
THE BEST LIQUEUR IN THE WORLD™ RSV
Platinum Trade Ad
105307 / 321705
W: 190mm x H:91mm
Glayva is a deliciously, rich blend of the finest aged Scotch malt whisky, exotic spices, Mediterranean tangerines, cinnamon, almonds and honey. Crafted by Edinburgh whisky merchant Ronald Morrison, the recipe remains unchanged from the day it was first created in 1947. “Glayva” translates in Gaelic to “very good” – the words spoken by Morrison’s warehouseman upon tasting the liquid. #1 NOSE #2 HOLD #3 ENJOY The sweet bouquet of Sip and hold to enjoy the The best liqueur in the citrus, herbs and spices luxuriously smooth and world. Elegant and rich blend perfectly with subtle indulging flavours wash on the palate with a long scent of malt whisky. over your taste buds. and enticing aftertaste.
WRITE YOUR OWN STORY We believe that the harder the story is to write, the more rewarding it is to read. Ours began when we reopened a derelict distillery on a remote island, beside a giant whirlpool, helped revive a community and launched a legend. But a story is nothing without its individual characters. And ours has four very distinctive and characterful malts at the core of our range. Since 1963, we’ve used our uniquely tall stills to produce whiskies that reflect the story of a distillery reborn. JURA ORIGIN Light and delicate with a warm honey finish
JURA SUPERSTITION Lightly peated with hints of smoke and spice.
he Macallan is a luxury global icon and holds the world record for the most expensive whisky. Matured
exclusively in sherry oak casks made of the best quality wood to create a unique flavour and natural colour. The Macallan
1824 Series range consists of Gold, Amber, Sienna and Ruby, which are based on natural colour and character.
aphroaig is the number one Islay malt in the world. With unmistakable peatsmoke flavours differing between rich,
light, smoky and sweet, it is the only single malt Scotch whisky to be awarded the Royal Warrant by HRH Prince of Wales.
Drink suggestion: Macallan Amber Glow Ingredients Macallan Amber 50ml
Drink suggestion: Islay Manhattan Ingredients Laphroaig 10 years old 50ml
Bols Dry Orange Curaรงao liqueur 20ml Chocolate bitters dash Orange 1 sliced Ice cubes
Sweet vermouth 25ml
Angostura bitters dash
n Fill a highball glass
Orange zest to garnish Ice cubes
Method n Fill a mixing glass with ice cubes n Add the Angostura bitters, Laphroaig and sweet vermouth
n Place a bar spoon down the inside of the glass and stir briskly for 25 seconds
To serve n Place a julep strainer over the top and
n Add the Macallan Amber and gently stir
n Add the Bols Dry Orange Curaรงao liqueur and gently stir
n Add the chocolate bitters and stir
To serve n Garnish with the orange
pour into a cocktail glass
n Garnish with an orange zest TAKE STOCK MAGAZINE 39
Secrets We may be approaching the busiest season in the catering calendar but your wine list needs to be in tip top shape all year.
ndustry research has discovered that on-trade wine sales volume has dropped by more than 10% in the past five years.
Sales show that drinkers are increasingly choosing cocktails, craft beers and ciders over wine when out of the home. To make sure you maximise your wine sales potential, how you present your wine list is crucial. Here’s Take Stock’s tips on putting together a wine list that’ll make your customers pop their corks.
40 TAKE STOCK MAGAZINE
"Wine makes every meal an occasion, every table more elegant, every day more civilised.” André Simon, the late French wine merchant and gourmet
Less is more
Unless your customers demand a huge
Don’t just include the wine name, also put
Some customers like to try something
choice, work on the basis of less is more.
the vintage, producer, region and country.
different so a Pinot Grigio is hardly going
In recent years, many top restaurants
For example, Picpoul de Pinet (2007)
to make them dance in the streets. Have a
have halved their wine lists and increasing
Domaine Sainte Anne (Picpoul, France)
few oddball specials from unusual places
numbers of fine eateries have a range of
£20. Always check your wine list spellings!
such as a Brazilian sparking wine, a Greek
20 wines or less.
Don’t be greedy Stocking your wine list with high-margin wines like Chablis may sound like a winner - but if you only sell a couple a year, you’re the loser. It makes better business sense to sell more bottles at lower margins. That’ll keep your cellar freshly stocked - and your customers believing they’ve got a bargain.
Have clear sections
Fuller wine list Create a more detailed list of the same wines for customers who want to know more about whats on offer. This could contain grape variety, tasting notes and food pairing information.
Staff training Make sure your staff are educated and knowledgeable about the wine list. That way if a customer quizzes them about
Split your wine list into Sherry;
a flavour or food pairing they know the
Champagne & Sparkling; Rosé; White;
answer - and can sell more wine or wine
Red and then split the White and Red
with a higher margin.
sections into sub-sections e.g. crisp/ dry, dry/fruity, medium bodied/ fruity, full bodied. This will match what your customer is used to seeing at the supermarket and make them feel comfortable.
By the glass Increase the number and quality of wines you sell by the glass. This can be easily done if you invest in a wine stopper system like Verre de Vin. It’s a great way to introduce customers to a better wine that they might then buy a bottle of.
Rosé or a Slovenian Sauvignon Blanc. Your wine merchant will be pleased to help you and you’ll be offering customers a talking point too.
Get promoting Customers like promotions. Mark some of your wines down from say £20 to £15 and keep changing your ‘specials’. Customers will be happy with their ‘bargain’, and you might well sell a second bottle. If they love the wine, you’ll be able to sell it at full margin next time.
Go organic Customers now want to see organic and bio-dynamic wines in each category. Even better, have these as house or by the glass options.
Home service Offer the customer the option of taking home their unfinished bottle of wine. This boosts customer relations and encourages them to switch from by the glass to by the bottle - or even to order a second bottle if they know they can take it away.
TAKE STOCK MAGAZINE 41
DRIVE YOUR PROFITS WITH PREMIUM SPIRITS THIS
• 42% of consumers wouldn’t normally drink spirits during the course of the year but enjoyed spirits over the festive period • 52 million spirit serves were sold at christmas vs an average month, driving higher margin and generating greater profits • 2013 saw its highest ever share of serves - 1 in 3 drinks served were spirits. this increased from 1 in 4 last year *CGA Strategy P13 28th December 2013
As the New Year beckons so does a new bar menu. 2015 looks set to see a revolution in flavours in the drinks sector. Driven by the importance of provenance, jazzed-up flavours combined with traditional, familiar ones look set to be the order of the day. Positive move As we emerge from recession, Mintel has found that consumers going out for a drink are seeking more rewarding, immersive experiences. As a result, they’re ‘trading up’ and wanting something a little more exciting to drink. A key factor influencing their choice of drinks is their need for ‘value for time’. As time is so precious, consumers want to make the most of it and are choosing more exotic options. Mintel says that provenance is key to drink choices as consumers seek a sense of familiarity and connection to producers
It’s like a half-way house; consumers want something they know and understand balanced with something new and exciting. Coca Cola Enterprises is one company tapping in to this trend - predicting that its newly launched Apple and Pomegranate Appletiser will be a hot seller in 2015. Its ‘See the Opportunity’ report highlights soft drinks as a huge growth opportunity for the trade in 2015 and potentially worth £52 million.
The rise of craft wine Driven by the importance of provenance,
craft wine looks set to take 2015 by storm.
Mix it up
spirits, craft wine is produced by small,
Following on from the lift in fruit cider sales, 2015 is set to see a boom in mixed fruit flavours combining one widely recognised orchard fruit with a fruit that is more exotic.
Hot on the heels of craft beer, cider and independent producers and, like them, is selling the story of its production and origins. The result is a superior, diverse and interesting wine offer. Craft wines were the talk of the London Wine Fair this year with many up-and
-coming craft brands such as Crash, Planet Bee and Supperclub being represented. Wine expert Mark Hill thinks craft wine will be a key trend in 2015. “Consumers are demanding the very best – we’ve seen it with craft beer and spirits such as gin. It was only natural that this movement was to spread to wine. I think next year ‘craft wine’ will be the thing everyone is talking about and asking for.” TAKE STOCK MAGAZINE 43
Soup up your sales.. ..Lunchtime is the peak time for snack sales1 • Consumers are looking for quick, filling, healthy food to go2 • 80% of consumers have eaten soup in the last 6 months2 • Soup is popular with all age groups, but over indexes in the 16-34’s, where 30% eat soup at lunchtime3 • Value for money is important; 38% of consumers say a low price is one of the top factors when choosing soup3
YOU COULD INCREASE YOUR LUNCHTIME SALES BY SELLING NEW NESCAFE® &GO®
CHICKEN Chicken flavoured MAGGI® soup, garnished with Parsley, is a delicious snack to be enjoyed at any time.
Rich and warming MAGGI® Made with our own special Tomato soup is a tempting snack blend of vegetables, MAGGI® packed with tomatoes and Vegetable soup is a tasty snack bursting with flavour. ready to savour in minutes.
Order your favourite soup varieties now! To order a NESCAFÉ® &GO® machine or new POS please call 0800 745 845 and quote &GO TAKE STOCK 2014 1 Kantar WorldPanelUsage, 12 m/e Feb 2013 Out of Home
2 Mintel UK Soup Report April 2013
3 Soups UK, Sandwich shop retailing Mintel reports May 2011 * Machine price £99+VAT & Delivery (£9.95)
Be Ready for Allergy Labelling
What is it? New allergen legislation The EU Food Information for Consumers comes in to force in Regulation 1169/2011 will require food businesses to provide allergy information the middle of the busy to customers on food sold unpackaged Christmas period on the that means all dishes in restaurants, cafes and bars. 13th December. If you haven’t got it sorted, don’t Why? panic! Take Stock talks you Allergies continue to be a widespread problem in the UK, with the most recent through what you have to statistics suggesting that 21 million adults suffer from at least one type of allergy, and do and why... numbers are continuing to rise, particularly when it comes to food allergies. Recent data also suggests that by 2015, 50% of Europeans will suffer from allergies. The laws are changing so that consumers can make safe decisions when purchasing food. Caroline Benjamin, director of the Food
Allergy Training Consultancy explains, “Legislation has been introduced because of the increase in allergies, intolerances and coeliac disease across the UK and Europe, and the increased incidence of consumers falling ill or suffering anaphylaxis while eating out or ordering take-away meals.”
Cost to your business The British Hospitality Association (BHA) has calculated that it could cost the industry £200m a year to implement the new procedures but it’s something that has become part of the catering culture. Your business may only serve one allergy customer in a blue moon but this doesn’t mean you can delay. You need to be prepared. That way, when a customer does ask for food ingredients and allergy information, you are ready. TAKE STOCK MAGAZINE 45
Big Brands FOR ALL TASTES –
Making life’s everyday moments more enjoyable
You’re not alone If you haven’t started preparing for the new legislation don’t worry, you’re not alone. Research undertaken by Unilever Food Solutions found that the majority of caterers have yet to take steps. Wendy Duncan, technical manager for Unilever Food Solutions, says: “It’s apparent from our research and queries we’re getting from our customers that operators are concerned about the new legislation. Only a third of businesses said they felt ready for the change.”
What’s involved? Any food or recipe which contains one or more of 14 named allergenic ingredients will need to be labelled as such and declared to consumers. The 14 substances or products stipulated that can cause allergies or intolerances are: fish, crustaceans, molluscs, nuts, peanuts, milk, eggs, soybeans, celery (including celeriac), mustard, sesame seeds, lupin, sulphur dioxide and sulphites (at concentrations more than 10mg/kg) and cereals containing gluten – such as wheat, rye, barley, oats, spelt and kamut. Sue Hattersley, head of food allergens at the Food Standards agency, explains how this information can be relayed to customers, “caterers will be able to provide this information in the ways that best suit their individual businesses – on a menu, a ticket, a chalkboard, or as part of a conversation with
ingredients in each dish can only help them provide better service. Research carried out by the FreeFrom Awards found that only 20% of allergy sufferers or those with food intolerances wanted more choice. Instead, 60% wanted clear, reliable and transparent information about possible allergens in their food. Explains Food Allergy expert Liz Allan, “While implementing the right recording processes and training staff about allergens will be time-consuming and potentially expensive, the long-term benefits of such a change in business models make it worthwhile. People think regulations are a pain, but if they do it in the right way, people with allergies will be loyal customers, because they appreciate how difficult it can
Help is at hand
be. They spread the word and will come back
Unilever Food Solutions has created on-line
and eat there.”
guides and help for caterers. “We’ve produced
What you should do n Store information on ingredients in your dishes and products on a system that can be easily updated and presented to consumers
n Create menus or dishes which are free from allergens or review each menu item to ensure that all allergens are described
n Ensure that your suppliers notify you of
staff. If a business does decide to give this
any allergy changes to their products
information orally this will have to be backed
n Store allergen-containing ingredients
up by good allergen control processes and
away from non-allergen-containing
staff knowledge, and these can be checked
by local authority enforcement officers.”
n Minimise the risk of cross contamination
A positive effect
by using separate areas for non-allergen containing dishes
Chef Tom Kerridge says operators must
n Ensure all staff are allergen aware and
see the law as a positive step as it helps
can relay the correct information to the
customers make safe choices and will
force good customer service throughout
n Provide training programmes for staff if
the industry. Ensuring staff know about the
a simple-to-use allergens and diets guide for professional caterers. This gives clear and practical advice to help operators get ready for December. It includes detailed information about the 14 allergens, what foods and products may contain them, and hints and tips on how to make substitutions on their menus. The guide makes an ideal tool to help operators train their staff and there’s an online quiz to test employee knowledge about allergens,” says Unilever’s Wendy Duncan. http://www.unileverfoodsolutions.co.uk/ our-services/your-menu/allergens If you feel your staff need specialist training then a number of companies offer bespoke training in the form of workshops, consultancy and seminars. Check out Food Allergy Aware www.fact.co.uk and Hygiene Audit Systems www.hygieneauditsystems.com and see how they could help.
TAKE STOCK MAGAZINE 47
BIG BOYS TOYS
They say that everyone who loves watches should have one from the year they were born. So, to aid your Christmas shopping, here’s Take Stock’s guide to the top watches of recent decades. Go on, indulge yourself while you can the clock’s ticking!
THE SEVENTIES SEIKO DIGITAL ‘The name’s Bond, James Bond.’ Famous lines and a character synonymous with expensive cars, ladies and watches. In 1977 Bond’s trademark Rolex was ditched in favour of new kid on the block – a Seiko Digital watch. Nowadays, it’s hard to imagine something as commonplace as a digital watch causing a sensation,
TIME ... PLEASE! THE SIXTIES OMEGA SPEEDMASTER As the 1960s drew to a close the whole world watched Apollo 11 blast off from the Kennedy Space Center, moon bound. The rest is history. Neil Armstrong’s ‘One small step’ radio transmission on July 20 1969 is as famous as quotes get. The mission saw Armstrong and Buzz Aldrin leave man’s footsteps in moon dust marking an effective end to the space race. And the watch on Armstrong’s wrist? An Omega Speedmaster. Cost: still made today around £2,850. For one from the 60's expect to pay an extra £1,000 - perhaps more!
48 TAKE STOCK MAGAZINE
but Seiko’s launch of the first mass-market digital in 1975 ushered in a new age of watch technology. In The Spy Who Loved Me, Bond’s Seiko 0674 5009 came complete with a ticker-tape machine. Bond continued to wear Seikos with all sorts of enhancements from Q until 1985 in A View to a Kill. Cost: expect to pay at least £450. Beware of fakes - only buy from a specialist.
THE EIGHTIES SWATCH In 1983, the world of watches was turned upside down with the introduction of an affordable, Swiss-made, plastic watch. Swatch made watches a fun, colourful fashion statement that everyone wanted to be part of. Celebrities, artists, pop stars and Joe Public clamoured to buy and wear the latest editions, and this passion for all things Swatch has created sales that now exceed 330 million watches and a global fan base. There are specialist shops selling Swatch watches for every year since 1983. Cost: from around £145
THE NINETIES TAG HEUER A Swiss watch-maker of distinctive ladies and men’s watches, fitted with a stylish metal link bracelet that allowed the lucky owner to wear their timekeeping statement anywhere and everywhere – the boardroom, living room, gym, pool, or beach. Starting at over £400 Tag Heuers were not an impulse buy. Recognising this, Tag introduced the F1 range of plastic cased watches to coincide with its 1992 appointment as Official F1 timekeeper. Sold at launch for less than £100, today you’ll be paying around £200 for a nice example from an auction site. Cost: under £200
THE NEW AGE SMART WATCH The age of smart watches is upon us, with
THE NOUGHTIES CASIO WQV-1
global brands like Samsung, LG and Sony now competing with niche brands such as Pebble. September’s announcement that an Apple Watch will be on sale in early 2015 has intensified interest in the
In 2000, the world’s first wristwatch equipped with a digital camera was launched. Whilst no match for a smartphone, it was certainly distinctive. Today, it makes a great talking point, especially when you can find one on eBay.. Cost: under £150
sector, so start saving!
WHAT CHEFS WEAR? James Martin regularly wears an Omega Seamaster costing around £5,000 Tom Kerridge loves his £3,000 Bremont and Ken Hom's watch of choice is a £15,000 Patek Philippe TAKE STOCK MAGAZINE 49
FOOD FOR THOUGHT
What a Year! We’re almost ready to toast in a new year but how good was 2014?
n foodservice, business picked up with real growth in casual dining and quick service food sectors while gluten-free was flavour of the year. As usual, Take Stock’s loyal Twitter followers kept us updated
with their creative and inventive dishes, so we thought it was only fair to give them the final say. Here, they reflect on the success of this year and what they’re looking forward to in 2015.
Adam @ChefASimmonds My highlight for this year was reaching the banquet for GBM at St. Pauls cathedral to honour the veterans of D-day landings, the opening of the Pavilion and raising money for the Roy Castle foundation. I'm looking forward to setting up and opening my own restaurant in London in the New Year.
I’ve been inspired and support the rise of local, artisanal
producers who sell at local markets, streets stalls and fairs. 2015 could see the influx of more exotic meat and
fish as we try to keep sustainability at bay! Maybe even
creepy crawlies? Who knows! Lindsey @linzi_d
ping up the level of food I’m looking forward to step a Hotel, Chesterfield. 2015 in our restaurant at the Cas of new quirky presentation should bring about all sorts ut miniatures so using mini ideas. It’s all going to be abo resting me. wine and lager bottles is inte
Eddie @vegetarianchef My highlight of 2014 was my trip to Copenhagen with my fiancé where we ate at Relae and Noma, as well as meeting Rene Redzepi and getting a tour of the Noma kitchens.
Adam @churchyboy22 This has been a great year. Franks Steakhouse were nominated for Northamptonshire restaurant of the year and social media has really got me out there. I entered and wrote the foreword for the food ie guide - and I had my first recipe in Take Stock.
Rebecca @Bexxmrondeau I’m looking forward to trying to work my way up at my new job as chef de partie at Searcys, in the Gherkin, London and trying to become a sous chef by the end of 2015.
50 TAKE STOCK MAGAZINE
jan @janbretschneide I retained 3 AA rosettes, and watched the team step up one level. I think that Russell Bateman, head chef at the Colettes restaurant at the Grove Hotel will have a fantastic 2015 and deserves a star and Gareth Ward head chef at Ynyshir Hall serves fantastic food. Adam @ajkstanley I’m loving the Japanese influ
ence that is featuring more in our restaurants, the precisi on, crisp and clear flavours. I’ve found myself buying mo re Japanese books for influence instead of the No rdic style of cooking which has featured a lot lately. Brett @BrettPistorius
rations, and even I have done many cooking demonst chocolate slice which showcased my Lowry Rocky Road our own chocolate bar will become something better as ding Contribution and I was nominated for the Outstan Awards. Award at The Manchester Tourism
Rob @robkennedy0 My highlight of 2014 was representing Team England at the culinary World Cup in November in Luxembourg! Peter @pistolpete1991 My book 'Clifford & Son' was published in October. It was a labour of love and had been in the making for the past two years. It was a way of honouring my late father, the Michelin star Michael Cliff ord by amalgamating his two books with my own.
THE SC JOHNSON PROFESSIONAL™ HERITAGE OF CLEAN
When you’ve spent the last 127 years as the most trusted name in cleaning products, you learn a thing or two. You learn valuable lessons like food can fly in a busy kitchen. To help you with these tougher cleaning challenges you face every day in the workplace, we developed the SC Johnson Professional line of commercial cleaning products. Only SC Johnson Professional gives you the right tools, the right advice and the right support to drive your company to be more efficient, effective and competitive. We help make your workplace easier to manage with simplified cleaning processes and effortless solutions so you can focus on what’s important. Taking care of your customers.
www.scjohnson-professional.co.uk AVAILABLE IN MAJOR WHOLESALERS/ CASH & CARRY OPERATORS
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
Share a little
FESTIVE SEASON STOCK UP NOW ÂŠ2014 The Coca-Cola Company, Coca-Cola, Coke, Diet Coke, Diet Coca-Cola, Coca-Zero, Coke Zero, the Coca-Cola Contour Bottle and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company.
Take Stock Magazine provides news, features and business boosting ideas for restaurants, cafes, pubs and hotels.