Take Stock Magazine - Christmas 2014

NOVEMBER/DECEMBER 2014 - £3.00

YOUR TAKE STOCK MAGAZINE

NOV/DEC

2014

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 *

STOCK UP

TODAY!

*Entry information and terms & conditions in pack.

While Stocks Last. ® Reg. Trademark of Société des Produits Nestlé S.A.

Visit us online

TAKE STOCK

www.takestockmagazine.com

Hi &

welcome...

B

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

suggestions.

page 11.

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.

season.

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

NOV/DEC

2014

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 hello@takestockmagazine.com

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

45

Contents Food and Drink Perfect Patisserie

37

27

Festive Fancies

29-32

Whip it Up

33-35

Cheers:

The Perfect Tipple

37-39

Best-Cellar Secrets

40-41

Toasting the New Trends

43

Features 11-15

Stuff the Bird!

17-19

Be Ready for Allergy Labelling

40

15 04 TAKE STOCK MAGAZINE

It’s a Banger!

45-47

48

29 23 Every Issue

17

Calendar 6-7 The Stock Market - What’s New

9

We Grill - Adam Simmonds

20-21

Feed Your Eyes

23-26

Big Boys Toys - Time...Please!

48-49

Food for Thought

50

Recipes Sausage Burgers

11

Pork and Black Pudding Scotch Eggs

12

Chorizo Sausages and Vegetable Bake

13

Sausage Rigatoni Bake

13

Herby Sausage Cakes with Savoy Cabbage

15

Halloumi Rosti with Mushrooms, Spinach and Pine Nuts

17

Golden Rice Loaf and Pepper Sauce

19

Lancashire Blue Cheese with Mulled Pears, Walnuts and Rocket Leaves

19

Panettone Chocolate Torte

29

Arctic Roll and Custard Tart with Nutmeg

31

Glazed Date and Brandy Bread, Butter Pudding with Vanilla Bean Cream

32

Christmas Pudding Semifreddo

33

33 13

Gingerbread Muffins and Creamy Cinnamon Tops 35

TAKE STOCK MAGAZINE 05

Calendar 1-2 3-9 Nov

Nov

CHEESE AND WINE FESTIVAL Old Spitalfields Market, London

BRITISH SAUSAGE WEEK www.lovepork.co.uk

www.cheesewinefestival.com

5

9-16

Nov

BONFIRE NIGHT

9

Nov

BARCLAYS ATP WORLD TOUR FINALS O2 Arena, London

Nov

REMEMBRANCE SUNDAY

www.barclaysatpworldtourfinals.com

15-16

17

THE NATIONAL POULTRY SHOW International Centre, Telford

SCOTTISH CHEFS CONFERENCE The Thistle Hotel, Glasgow

www.poultryclub.org

www.scottishchefsconference.co.uk

Nov

20-23

Nov

27-30

Nov

TASTE OF LONDON WINTER Tobacco Dock, London

BBC GOODFOOD SHOW WINTER NEC, Birmingham

www.london.tastefestivals.com

www.bbcgoodfoodshowwinter.com

06 TAKE STOCK MAGAZINE

Nov

NOV DEC 30 1-7 Nov

Dec

ST ANDREW’S DAY

WALLACE & GROMIT’S BIG BAKE www.wallaceandgromitfoundation.org

6

12-14

Dec

Dec

THE GREAT CHRISTMAS PUDDING RACE Covent Garden, London

THE CHOCOLATE FESTIVAL Business Design Centre, London

www.xmaspuddingrace.org.uk/London_

www.festivalchocolate.co.uk

Race.html

13

Dec

EUROPEAN ALLERGEN REGULATIONS

16-24

Dec

HANUKKAH

Imposes significant changes for the labelling of pre-packed food.

24

Dec

CHRISTMAS EVE

25

Dec

CHRISTMAS DAY

26

Dec

BOXING DAY

31

Dec

NEW YEAR’S EVE

TAKE STOCK MAGAZINE 07

The Stock Market:

What’s New for Nov & Dec Gluten Free Cereals An Effective

N

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

Clean

Flakes with Honey. Pack size is 7 x 500g and both are available now from your wholesaler. www.nestlecereals.co.uk

Creative Coffees

T

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

S

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.

Souped Up!

The Suma Combi container is easy to handle and allows facilities to store and manage fewer chemicals. The product

M

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.

FEATURE

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.

W

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

sausage!

for making Bonfire Night sizzle but the

delicious recipes developed by BPEX for

Sausage Burgers Makes 4 or 8 mini ones

SAUSAGE BURGERS

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

SLAW

Ingredients White cabbage 1 washed and finely shredded Raw beetroot 1 washed, peeled and very finely sliced Seasoning to taste

BUNS

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

Method

Assemble

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

Ingredients

Method

Eggs 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

FEATURE

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

Method

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

and stock

coat with chilli jam, smoked paprika and

n Cook over medium heat for about 15

seasoning

minutes until stock has reduced. Season

n Place the garlic bulbs cut side down

if required

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.

bits

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

P

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.

FEATURE

Herby Sausage Cakes with Savoy Cabbage Serves 6

Ingredients

n Remove and place into ice cold water.

parsley. While still warm, form mixture

Savoy cabbage ½

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

breaking up

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

Method

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,

cooked

add ž 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

FEATURE

Stuff the Bird!

Christmas is typically a time to stuff your customers full of turkey. But what if they don’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

HALLOUMI ROSTI

n Add spring onions, and bind mixture

Dry white wine splash

Ingredients

together with egg yolks

Olive oil drizzle

Baby new potatoes 500g

and salt

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

MUSHROOMS

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 ½ 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

Description

Pack Size

Description

Pack Size

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

FEATURE

Golden Rice Loaf and Pepper Sauce

by Miriam Sorrell, gourmet chef, The Vegan Society

Lancashire Blue Cheese with Mulled Pears, Walnuts and Rocket Leaves

Serves 4-6

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

Ingredients

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

Method

finely chopped

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

PEPPER SAUCE

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

Method

remove the pears and reduce the

n Make the loaf the day before you plan to

strained remaining liquid down until it

serve 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

To serve

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 London’s most exclusive business members' clubs.

20 TAKE STOCK MAGAZINE

WE GRILL

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

puddings. Ridiculous!

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

STOCK THE

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*Source: Nielsen data 12 weeks ending 28/12/13

BEST SELLERS

• 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*

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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.

S

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

Stock magazine.

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

Winner MAINS

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

Winner

STARTERS

Winner

DESSERTS

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 with some mouth-watering treats to help indulge your customers over the Christmas period. We’ve mixed it up with traditional desserts and old favourites with a twist.

Enjoy!

SPONSORED BY

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 & Lyle’s Caster and Icing sugars for baking.

PURE

. CONSISTENT . QUALITY

PATISSERIE

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

Ingredients

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

aside

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

the butter

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

almonds

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.

OV9473

PATISSERIE

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

STRAWBERRY GEL

Ingredients Strawberries 400g hulled weight Water 300g Sugar 40g Agar agar 4.4g

Method

by Steven Smith, chef patron of the Freemasons at Wiswell, Lancashire STRAWBERRY ICE CREAM

Method

Ingredients

Whisk eggs and sugar until pale and fluffy.

Strawberries 250g

Gently fold in flour and butter

Milk 1l

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

SWEET PASTRY

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)

SPONGE SHEETS

minutes, then brush with egg wash and return

n Blind bake with baking beans for 6-8

Ingredients

to the oven for a further 2 minutes

Sugar 100g

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

Ingredients

and arrange alongside the tart, using

Cream 625ml

a small line of strawberry gel to 'glue'

Sugar 95g

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

minutes

greasing

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

10 minutes

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

heat

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

PATISSERIE

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.

D

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

Ingredients

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

To serve

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: info@kerry-foodservice.co.uk W: www.kerrymaid.co.uk @KerrymaidDairy

PATISSERIE

Gingerbread Muffins and Creamy Cinnamon Tops

by Sophie Wright Serves 12

Ingredients

Kerrymaid Double 125ml

n Make a well in the centre of the sifted

Flour 250g

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

Method

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

stir well

Runny honey 50ml

n Beat the eggs with the honey, ginger

Stem ginger syrup 50ml

syrup and buttermilk to form a smooth

Buttermilk 175ml

mixture

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

CHEERS

The

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.

Highland Park

T

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

AROMA

Modern and Refined

MOUTH FEEL

TASTE

Fresh, light citrus note

Crisp and cool

Mineral dry, balanced

FINISH

Ultra-smooth, clean

Perfect serve The smoothest neat vodka experience, with taste complexity and depth.

Martinis and modern cocktail creations-experimental mixology.

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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.

CHEERS

Macallan

T

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

Laphroaig

L

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

Method

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

with ice

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

Best-Cellar

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.

I

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

CHEERS

Less is more

Provide details

Exotic options

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

CHEERS

Toasting the

New Trends

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,

and suppliers.

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®

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CHICKEN Chicken flavoured MAGGI® soup, garnished with Parsley, is a delicious snack to be enjoyed at any time.

TOMATO

VEGETABLE

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)

The

Stock Exchange

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 –

BRV86889_14

–

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

ingredients

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

customer

force good customer service throughout

n Provide training programmes for staff if

the industry. Ensuring staff know about the

needed

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

And finally...

What a Year!

We’re almost ready to toast in a new year but how good was 2014?

I

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.

Joe @JoechefBartlett

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.

LESSON #18

THE SC JOHNSON PROFESSIONAL™ HERITAGE OF CLEAN

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