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TAKE STOCK FROM THE EDITOR
VISIT US ONLINE
Welcome to the May/June edition of Take Stock. We hope you’ve got a spring in your step and are ready to leap into this jam-packed edition.
For example, TUCO’s (The University Caterers Organisation) competition and training event, held in March at the popular seaside resort of Blackpool, had its largest attendance to date. It saw a record number of competitors showcase their skills and talents at two venues - the Blackpool Hilton and Flyde College. The Hospitality Show, in Birmingham, Casual Dining Show at the Business Design Centre, in London, the NRB in Manchester, The International Food & Drink event at the ExCel London and ScotHot in Glasgow were successful show-stoppers, and our very own Today’s Trade Show held at Ascot was a right royal event! They all just prove what a thriving industry we work in - and Take Stock is committed to helping you keep one step ahead of the game.
Tweet us @TakeStockMag
In this issue, we raise a toast to our Cheers section with everything you need to know about the on-trade. And we hope the sun shines all summer long so you can cook al fresco and make full use of the tips and mouthwatering recipes of champion barbecue chef Ben Bartlett. The competition is really hotting up with our own #FeedYourEyes. Not only are the entries getting more creative thanks to our loyal (and genius!) Twitter followers, but now with the super support of Premier Foods, RH Amar and KerryMaid the winner of each category will receive a £50 Amazon voucher. So, what are you waiting for? Get cooking and start snapping! On behalf of the Take Stock team and Today’s, we hope you enjoy reading this issue as much as we’ve enjoyed putting it together!
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It’s hard to believe how fast the year is going. But, what isn’t hard to believe is how much talent, ambition and potential this industry has - highlighted by the numerous events that have already taken place this year.
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Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAY - JUNE 2015
Sizzling Seafood Snap Happy
Tempting Sun-dried Tomatoes Including our Cheers section for the on-trade
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com firstname.lastname@example.org For advertising contact email@example.com Editor-in-Chief Mags Walker
Art Director Richard Smith
Editor Tracy Johnson
Designer Steph Murphy
Cheers Editor David Jackson
Social Media Vicky McNeill
News and Features Sarah Hardy
FEATURES 10-13 Food for Everyone
23 An Affordable
17-19 Hot up your Menu
20-21 A Taste of
27 Get Photo Smart
35-37 Be Allergy Aware
29 PERFECT PATISSERIE
20 CHEERS RECIPES
53 Barista Amaretto
53 Ginger Ale Twist
44-47 In the Pink
53 Passion on Ice 54 Cola Cooler 54 Gingerbread Martini 54 Shipwrecked 54 Lazy Days
29-31 Perfect Pairing
41 Dates for you Diary
49 POSITIVELY PIMM’S
51 Doing it for the Kids 53-54 L’Esprit de France
EVERY ISSUE 7 Calendar 8-9 The Stock Market Whatâ€™s New
14-15 WE GRILL - BEN BARTLETT 24-26 Feed Your Eyes 33 Big Boys Toys
27 RECIPES 10 Quick Vegan Kidney Bean Burgers 11 Lemon and Lime Dal 13 Sea Trout, Shetland Black Potato Fondants,
Asparagus Salsa Verde Emulsion and Vanilla
21 Summer Sun-Dried
Tomato, Fennel & Fresh
17 Grilled Lobster with
Goats Curd Salad
23 Tournedos Rossini
TUNISIAN STYLE KING PRAWNS & TOMATO RELISH 19 Butterflied Pork Chops
31 Dark Chocolate and Brown Butter Terrine with Edible Soil 31 Cranberry and Orange Scones
Portion Pak Cases
New smaller ready to display case.
Breakfast is the most important meal of the day. Quality & freshnessare crucial to achieving satisfaction. Kelloggâ€™s Portion Paks are the way to offer customers their favourite cerealsin a hygienic, single-serve branded pack.
For range and merchandising information, call the Kareline: 0800 783 6676
KelloggsTradeUK ÂŠ 2015 Kellogg Company
30 April-3 May
THE LONDON COFFEE FESTIVAL
BRITISH TOMATO WEEK
BBC GOOD FOOD SHOW SUMMER - NEC Birmingham
Old Truman Brewery, Brick Lane
NATIONAL VEGETARIAN WEEK
UK COFFEE WEEK
CHELSEA FLOWER SHOW
NATIONAL PICNIC WEEK www.picnicweek.co.uk
GENERAL ELECTION 7-24 May
LEEDS INDIE FOOD FESTIVAL
15 June 25 May
Hilton on Park Lane, London
26 May-1 June
NATIONAL BBQ WEEK
BRITISH SANDWICH WEEK
THE CRAFT GUILD OF CHEFS AWARDS 2015 www.craftguildofchefs.org
THE ROYAL BATH & WEST SHOW The Showground www.bathandwest.com
COELIAC AWARENESS WEEK
BRITISH FROZEN FOOD FEDERATION GALA DINNER DANCE & AWARDS
Hilton on Park Lane, London
29 June-12 July
May - June
Au Naturel Chef has launched a new range of 100% natural stock, traditionally prepared and “True to the Escoffier Tradition”. Ready to use and available in Chicken, Beef and Shellfish variants, the stocks have received favourable reviews from fine dining chefs given the opportunity
Tummies Ella’s Kitchen has launched new cash & carry/wholesaler packaging for their market leading range of Baby Foods. Answering demand from businesses whose clientele includes parents with young children, the Ella’s Kitchen range of Smoothies, Stage 1 and Stage 2 foods are now available in outers suitable for display and self serve. This new ease of use and display has seen the range being stocked by businesses in both the hospitality and leisure sectors, including Bella Italia, David Lloyd Leisure, Virgin Active, Frankie and Benny’s and Centre Parcs. Ella’s Kitchen are now established as the No.1 UK baby food brand, with 11 of the top 20 wet baby food SKUs and a 90% share of baby food pouch sales. (Source IRI Data to 27/12/14) The new packs are 12 x 90g for Smoothie Fruits; 7 x 120g for Stage 1 and 6 x 130g for Stage 2. All are available now. takestockmagazine.com
to test them, many complimenting their natural taste and consistency. Available in 1l and 10l packs, the fonds can be stored at ambient temperature and being pasteurised have a 12 months shelf life. Once opened, the pack has a three-day fridge life and can be frozen. www.chef-professional.com
Perfect Pastes RH Amar has announced the launch of flavoured extract pastes by
vanilla expert Taylor & Colledge. The high-quality professional product is available in Vanilla, Almond, Lemon, Peppermint, Coconut and Lavender. Mess-free, the pastes are a convenient way to add flavour to a range of both savoury and sweet dishes, as well as being preservative, GMO and gluten-free. They each come in a 40g squeezy tube, while its Organic Vanilla Paste is available in the larger 50g tube. “Our innovative new flavoured pastes will appeal to chefs looking for easy-to-use, natural flavourings,” said Sam Himstedt CEO of Taylor & Colledge. “Our almond paste is made with real almond milk and pure oil of bitter almond, our coconut paste uses extracts of real coconut, and only the finest vanilla, lemon, lavender and peppermint are used in the rest of our line-up.”
Tate & Lyle Sugars has launched brand new packaging across its Fairtrade sugar sticks and sachet range - the first
support farmers across the globe. They’re an interesting
Cadbury Dairy Milk has launched Cadbury Dairy
You can see more at www.tasteandsmile.com/fairtrade
Milk Oat Crunch. The 30g snack, perfect to satisfy
redesign in seven years. Each sugar sachet or stick tells one of six stories, showcasing the benefits Fairtrade brings to cane sugar farmers. Stories include funding the replanting of old sugar cane in Belize and renovations of a primary school in Fiji. With sugar a staple across every foodservice operation, this is a great way for businesses and consumers to ethically
mid-morning cravings, comes on the back of another successful year for the brand. “As the number one chocolate brand, we are constantly innovating and identifying unique opportunities to expand chocolate occasions and drive category growth,” said Matthew Williams, marketing director at Mondelēz International. “Cadbury Dairy Milk Oat Crunch is set to revolutionise the mid-morning snacking occasion. With small portions, portable format, a great oaty taste which is synonymous with the morning and at just 150 calories per serving, we believe it will meet consumer needs during the day part. We believe it will bring a fantastic opportunity for operators to drive impulse purchases.” For more info visit www.mondelezinternational.com
Food for Everyone To support Coeliac UK Awareness week and National Vegetarian Week, Take Stock presents some recipes that can be enjoyed by all. From May 11-17, it’s Coeliac UK’s Awareness Week and according
the friends and family they dine with are worth a potential £100
to Mintel, one in 100 people suffer from coeliac disease - an
million a year,” said Kathryn Miller, food policy lead for Coeliac UK.
intolerance to gluten. In addition, many more people are choosing to avoid gluten for a variety of reasons and the free-
Vegetarian Week runs from 18-24 May and according to Mintel
from foods market is growing rapidly. Research from Mintel
12% of adults in the UK follow a vegetarian or vegan diet. There’s
shows that the free-from market has shown impressive growth,
a growing number of consumers who are also actively cutting
having doubled in value since 2009 to £365 million in 2014. It’s
down on their consumption of meat, preferring fish or having
forecasted to grow by a further 51% by 2019 to £551 million.
meat-free days during the week. As a result, the meat-free market in 2014 has been estimated at £657 million.
“Catering businesses can benefit from the increased demand for All the recipes below are gluten-free.
gluten-free – it is estimated that people with coeliac disease and
Quick Vegan Kidney Bean Burgers by the Vegetarian Society
Makes 6 burgers
INGREDIENTS 400g kidney beans 2 tomatoes, finely chopped 1 garlic clove, crushed 2 tsp mixed herbs 115g gluten-free breadcrumbs 50g semolina 1 tbsp soy sauce 1 tbsp lemon juice 1 tbsp vegetable oil
METHOD 1. Drain, rinse and mash kidney beans and mix with tomatoes, garlic and herbs
2. Add breadcrumbs and semolina and mix, add soy sauce and lemon juice - if necessary add a tablespoon of water to increase moisture
3. Shape into burgers and gently fry in vegetable oil for 10-15 minutes
Serve on lightly toasted gluten-free burger buns or seeded rolls, with crisp lettuce, chutney, ketchup, onion and gherkin. Add cheese for vegetarians! takestockmagazine.com
Lemon and Lime Dal by the Vegetarian Society Serves 6
INGREDIENTS 3 tbsp groundnut oil 1 large onion, finely chopped 2 tsp cumin seeds 1 tsp salt 1 tbsp turmeric 2 fresh chillies, sliced thinly (reserve a few slices for garnish) 2 garlic cloves, chopped 250g red split lentils 1 ltr free-from vegetable stock 1 tsp dried mint 2 limes, zest and juice 1 lemon, zest and juice
METHOD 1. Heat the oil and add the onion and slowly fry for 10 minutes
2. Add the cumin, salt, turmeric, chillies, garlic cloves and cook for 2 minutes. Add the lentils, stock and mint
3. Bring to the boil and simmer for 30 minutes, add more stock if required. Stir occasionally
4. Add the majority of the lime and lemon juice, but reserve some to garnish
INGREDIENTS 2 tbsp olive oil Â˝ tsp cumin seeds 1 garlic clove, finely sliced Âź tsp cayenne pepper 1 tbsp fresh coriander leaves
METHOD 1. Heat the olive oil and add the cumin, garlic and cayenne pepper. Cook for 30 seconds only then remove from the heat
Place the dal in a serving dish and spoon swirls of the dressing over the top. Add the lemon and lime zest, the reserved chilli slices, a little fresh coriander and the remaining lime and lemon juice (to taste). Serve with rice, naan bread or chappati.
ONLY THE BEST GET INTO THE JAR BEST BEST INGREDIENTS INGREDIENTS AND AND BEST BEST TASTE TASTE FOR FOR YOU YOU TO TO SERVE SERVE
www.kuehne-international.com www.kuehne-international.com www.rhamar.com www.rhamar.com
Sea Trout, Shetland Black Potato Fondants, Asparagus Salsa Verde Emulsion and Vanilla Mayonnaise by Wesley Watts, head chef at The Post Box in Perth, Scotland Serves 2
15g Dijon mustard
SEA TROUT AND ASPARAGUS
1 egg yolk
1 egg white
4 Shetland black potatoes
200ml chicken stock
12 asparagus spears 2 x 4oz - 8oz sea trout fillets
120ml white wine
1. Blitz the capers, gherkins, lemon zest,
1 sprig of thyme
parsley and chives with the oil
2 garlic cloves
2. Heat the green oil until simmering and
pass through a muslin. Leave to cool then
3. Blitz the eggs, mustard and salt and slowly
METHOD 1. Sear the seasoned potatoes in a medium hot pan to colour. Heat the stock, wine, garlic
add oil in to mix until emulsified and season
and thyme in another pan
2. Place potatoes in a roasting tray, pour in
Makes 10 portions
stock, add butter and thyme and cook at 180ยบC
1 egg yolk
for around 15-20 minutes until tender
1 whole egg 15g Dijon mustard
SALSA VERDE EMULSION
1 vanilla pod
Makes 10 portions 1 small handful of capers 1 small handful of gherkins 1 lemon zest
350g rapeseed oil 20g white wine vinegar
METHOD 1. Trim asparagus to desired height then blanch in salted simmering water for 2-3 minutes depending on size. Toss in clarified butter and season
2. In a medium to hot pan fry the sea trout skin side down until cooked 2/3 through. Turnover, remove from the heat and leave for around 1 minute
To serve, drag a spoonful of emulsion across the centre of the plate Arrange the fondants around the emulsion and lay the asparagus in the centre of the plate Place three generous dots of vanilla mayo around the emulsion. Garnish with capers, caper berries and samphire.
1 bunch of parsley
1. Blitz eggs, mustard and vanilla seeds and
1 bunch of chives
slowly add oil until emulsified and thick, then
350g rapeseed oil
add the white wine vinegar
10g white wine vinegar
Ben Bartlett Ben Bartlett is a barbecue champion. As president of the British BBQ Association and first winner of Britain’s Best BBQ’er, Ben represents Britain across the world. A demonstrative al-fresco chef and Master Craftsman of the Craft Guild of Chefs, Ben has written the ultimate BBQ book - The BBQ Manual - which is available in 75 countries. His next, Cooking with Wood, is destined to be another chip off the old block. Smokin’! How did you get in to BBQ cooking?
work well too. Cook them, scoop out the inside and mix with cheese, peppers, onions, and chopped bacon. Restuff the skins
I was head chef at The Pump House in Bristol when I offered
and pop them back on the grill.
to barbecue for my friend’s wedding. I’d been used to cooking on barbecues, but when the guest list hit 100 and I had to use three grills it was a totally different situation – and I loved it! I
Most common mistakes when barbecuing?
won Britain’s Best Barbecuer and my prize was to visit Kansas
There are three; cooking food from frozen, cooking on a too
City and learn from Slaughterhouse Five, a chain of barbecue
high temperature - low to medium is best and cooking food
restaurants. That was in 2002 and I’ve been hooked ever since!
for that bit longer than you normally would; and applying a cold sauce to the meat - you wouldn’t serve a steak Diane in
What’s your favourite product to bbq?
a restaurant with cold sauce would you?
Seafish, because you can char-grill, steam in foil, wrap in vine leaves or cook on wood (planking) – the options are endless! In
Any unsung barbecue heroes?
May and June mackerel and sardines work really well. All you
Sweetcorn is good to use as well as aubergines and courgettes.
need are fresh herbs, oil and flavours and the end taste is fantastic.
Octopus is great and literally takes just two minutes to cook. All it needs is a marinade of tomato sauce, a few chillies, a bit of
What’s your career history?
brown sugar and Worcestershire sauce. Don’t forget desserts. Bananas, peaches and pineapple are fabulous on the barbecue.
My mother is a phenomenal cook and I learnt about meat, fish
Wrap a banana in foil and place on the grill. When it’s soft to
and game from a young age. Even now she won’t let me in her
the touch, slice it open and pour in a generous measure of Irish
kitchen! When I left school at 16 I knew I wanted to be a chef
cream. Simple, but delicious.
and got my first job at Forte’s Restaurant in Bournemouth as a commis chef. The kitchen worked with an old fashioned brigade system so you moved around doing everything from peeling to
Hobbies outside the kitchen?
washing! It was great training. From there I went to The Bouffage
I love singing and actually trained in Italy as an opera singer! I’m
in Rangeworthy as a chef de partie and after working in Italy I
treasurer for the children’s charity Eleanor Children’s Charitable
returned to the UK and became head chef at The Pump House.
Trust that supports children in Bristol and orphanages in Romania.
Essential bbq equipment and tips? There are lots of gadgets but you can’t do without a
What’s it like being head judge at the World Barbecue Championships?
barbecue kettle, Gloven oven gloves and a Thermapen digital
This year, it’s in Gothenburg, Sweden in June and the best
thermometer. Use ordinary, unsweetened apple juice. Put it into
teams from 80 countries are competing. Last year, I was a judge
a garden hand sprayer and spray it onto any meat - beef, lamb,
at the one in Morocco and it was amazing and fascinating to
chicken or pork - while it’s cooking. It keeps the meat moist and
witness the different styles of barbecuing from around the
gives it a lovely caramelisation. Finally, keep turning the food -
world. The Moroccan competitors wore their traditional dress
you have to stay with it.
and sat on stools hand-turning the goat they were barbecuing for three hours. The team from Argentina cooked their meat
Dishes that go down a treat?
on a huge metal cross and threw charcoal on the floor below
I have my top ten and and they include pork - pulled pork and
it. They too hand-turned the meat – and danced while it was
pork ribs, chicken trio - thigh, breast and wings, king prawns
and scallops, and beef brisket. You can’t beat a sirloin steak! With meat, it’s easy to overcook beef and chicken can be quite dull.
To win one of three copies of Ben’s book, tweet #BestBBQ @takestockmag by May 31
Pork is great and very forgiving on the barbecue. A fish kebab works well and so do fruit or vegetable ones. Jacket potatoes
Grow your footfall with Heinz Sauces 79% of
consumers say that they are more likely to choose an outlet that offers a Heinz range of Sauces!*
Make Heinz sauces visible in your outlet!
For merchandise visit heinzfoodservice.co.uk/merchandise *Source: Canadean Brand Advantage April 2014.
“A simple but tasty treat for fans of superb seafood complete with a simple seasoning that’s a must for many barbecue dishes.”
Hot up your Menu! Now the sun is shining, barbecuing is a fantastic way to bring in more customers and keep your loyal ones happy.
Grilled Lobster with Herb Butter Serves 2
two places on one side but take care to avoid
1. Crack the lobster claws and knuckles in
crushing the meat
4 tbsp butter, softened
2. Brush the shell and un-cracked side of the
Research commissioned by Premier
2 tbsp parsley, chopped
claws and knuckles with olive oil
Foods for its Summer Sizzlers Guide
2 tbsp chives, chopped
3. Place the lobster, cracked side up, on a plate
reveals that 77% of its customers seek al
1 tsp lemon juice
and brush with herb butter
fresco dining options during the summer
Pinch salt and pepper
- so it’s vital you either promote a regular BBQ day, or go the whole hog during a sporting event or celebration. Here, chef Ben Bartlett - Britain’s Best
4. Barbecue, cracked side up and covered with foil. Grill for 15 minutes, brush occasionally
with herb butter
1. Combine all the ingredients with a fork
5. Lobster is cooked when underside of tail is firm and dark orange
6. Return to grill if required; take care not to
recipes from seafood to meat to get your
overcook or it will be tough
customer’s taste buds sizzling…
1 large lobster, halved
BBQ’er - shares some of his favourite
1 lemon, cut into wedges 2 tbsp olive oil
To serve, brush with herb butter and garnish with lemon wedges takestockmagazine.com
Tunisian Style King Prawns & Tomato Relish
Butterflied Pork Chops
“This superb sauce can be prepared in advance and kept in the fridge for several weeks.”
INGREDIENTS 6 good sized pork chops, butterflied 2 tbsp olive oil 1 small onion, diced 3 cloves garlic, minced 1 tsp ground cumin ¼ ground red pepper 100g ketchup 100ml malt vinegar 50ml light soy sauce 100g light brown sugar 2 tbsp Worcestershire sauce ¼ tsp liquid smoke
METHOD 1. Heat oil over a medium heat and add onion, garlic, cumin and red pepper. Stir for 5 minutes until onion is tender
2. Add all remaining ingredients except pork chops. Simmer gently for 10 minutes constantly stirring until sauce thickens slightly
“Serve your piping hot prawns with this cool and refreshing relish from the desert sands of the Sahara…”
INGREDIENTS 16 king prawns, split open and deveined 2 tsp harissa paste 4 tbsp extra virgin olive oil 1 tbsp lemon juice
3. Prepare medium-hot barbecue and grill chops until cooked
4. Allow 6 to 7 minutes per side. And 5 minutes before each side is cooked brush with the sauce
5. Serve with barbecued sweetcorn
2 tbsp lemon juice 2 tbsp light olive oil Pinch sugar
2 large ripe tomatoes, diced
1. Combine harissa paste, olive oil and lemon
140g shallots, diced
juice and baste the cut flesh of the prawns
1 large Spanish onion, diced
2. Make relish by combining all remaining
2 tsp coriander, chopped
ingredients in a bowl, toss lightly and leave for
1 tsp ground cumin
1 tbsp garlic, chopped
3. Grill prawns for a couple of minutes, turning
2 tbsp capers, chopped
once and serve with the relish
A Taste of Sunshine Originally cultivated by the Incas and Aztecs, the tomato is native to the Americas and its arrival in Europe is often credited to the Spaniard Cortez, who in 1521 conquered what is now known as Mexico City. From Spain, cultivation of the ‘tomatl’
There they are washed, halved, treated
(its Aztec name) spread to Portugal, then
with salt and spread on white linen to
to Italy through Naples - which was a
dry out in natural sunlight. That process
Spanish city at the time.
takes approximately six days, following which the sun dried fruits are taken to be
It was in southern Europe that tomatoes
washed again, sieve dried and preserved
established themselves as a food favourite,
in oil. It’s a labour of love for our farmers
the Italian ‘pomi d’oro’ (apple of gold)
and we’re proud to bring the results
deriving from the fact that most early
of their efforts to professional kitchens
fruits were yellow. Its popularity in more
across the UK!”
northern countries like France and Britain took longer, the English word ‘tomate’ not
Sun-dried tomatoes are a colourful, tasty
appearing until the 17th century.
and natural addition to any number of dishes. You can make semi-dried ones
Nowadays of course, the tomato is
using your oven.
Sun-dried tomatoes are a lovely ingredient to use with a beautifully intense flavour that’s rounded at the same time. A little goes a long way, and works with a variety of ingredients with hardly any preparation work needed. They also keep for a long time, so you can use them throughout the year! Craig Gray, Icebar London
everywhere we look. Fresh, tinned, chopped, sieved, reduced to a passata, or turned into soup. At this time of year, the focus is on sun-dried as June is the month for making and preserving this
Oven-dried cherry tomatoes · Lay a silicone mat onto a baking
· I f you don’t need the oven for
useful ingredient. We asked James Amar
tray, slice tomatoes in half and
anything else, let tomatoes cool
of Cooks & Co how it’s done.
place flesh side up on the sheet
· Drizzle with olive oil, season and “The starting point is carefully selecting seeds, so we’ll get flavourful, quality
put in oven at 150°C for 1 hour · Check after 30 minutes and again
tomatoes. Planted early in the year, by
after 45 minutes as ovens vary
June the tomatoes that are suitable for
· When done - tomatoes should be
sun drying are carefully picked and taken
slightly shrivelled and beginning
to specialist drying stations close by.
to brown at the edges with a moist centre
· When cool, store in fridge for up to a week or cover with olive oil to keep longer · B ring back to room temperature before serving
Summer Sun-Dried Tomato, Fennel & Fresh Goats Curd Salad by Craig Gray, head chef at Icebar London
Photo: Luigi Galasso
varieties, which will add colour to the dish. If
not red cherry tomatoes are fine
1 head fennel 5 caraway seeds 2g smoked sea salt 50ml olive oil
METHOD 1. Cut the fennel head into segments, place into a vacuum-seal bag with olive oil, caraway seeds, and smoked salt and sous vide for 40 minutes at 85 degrees. If you don’t have a
2. Cut tomatoes in half, sprinkle the sugar, smoked salt and fresh bay leaf onto the tomatoes. Place under heat lamps or in a low oven at 40ºC, until the tomatoes have concentrated and lost roughly 20 per cent of their volume
WILD GARLIC PESTO AND MONK’S BEARD
INGREDIENTS 20g wild garlic leaves
sprinkle over the fennel and gently steam until
20g olive oil
tender. Don’t overcook, as you want a nice bite
2g sea salt
to the fennel
20g monk’s beard
oil to combine into a smooth pesto. Be careful
not to overheat the garlic as you want to
retain the freshness
METHOD 1. Heat a pan with reserved fennel oil and 2. Arrange fennel on plate or platter as a base. Place the sun-dried and semi-dried tomatoes
3. Finish with any remaining fennel oil, and
1. Place garlic leaves in a blender with enough
5g smoked sea salt
and reserve the oil
5g caster sugar
10g gordal olives
wild garlic pesto and diced gordal olives
1 bay leaf
30g goat’s curd
around fennel and dress with the goat’s curd,
immediately. Once cool, remove the fennel
4 Heritage cherry tomatoes
60g sun dried tomatoes
gently caramelize the fennel segments
water bath, grind up the caraway and salt and
2. Once cooked, chill in an ice bath
TO FINISH INGREDIENTS
2. Once puréed, cover and refrigerate until ready to use. This recipe makes more than you will need. It has a lovely fresh garlic flavour, great for a pasta or other salads
3. Blanch monk’s beard in unsalted boiling water for 30 seconds. Chill in an ice bath, and
4. Garnish with monk’s beard and nasturtium leaves Note - Sun-dried and semi-dried are very similar, but the difference is sun dried ones have been naturally dried in the sun for around six days and semi-dried are artificially dried and only takes a few hours. It just adds a different tomato flavour to the dish a bit fresher as they have not lost as much moisture in the drying process.
reserve until ready
1. If possible try finding a selection of 21
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An Affordable Delicacy Whatever you call them - diamonds of the kitchen, heaven’s scent or the food of love - truffles seem to be growing in popularity. People can’t get enough of this luxury fungus.
prized by chefs, summer truffles are more abundant which makes them cheaper, increasingly accessible and perfectly suited to creative dishes - so have a go!
What is a truffle? A sort of super-concentrated mushroom which grows underground at the foot of an oak, poplar or hazel tree.
Truffles are no longer restricted to the menus of elite fine dining restaurants. Now this gourmet food is more widely understood
How to store?
and appreciated. It comes in many forms and is an affordable
· If truffles are unbrushed, leave the traces of soil on until you are ready to use them.
delicacy that can be easily incorporated into any menu.
· On arrival, wrap them in absorbent kitchen paper or napkin and store in a dry glass/plastic airtight jar/container in the least
Take the Black Summer Truffle (Tuber Aestivum), for example.
cold part of the fridge - change the paper daily.
It’s available from now until the end of August. It looks just like a black winter truffle but its bumpy warts are larger and the flesh
· 15 minutes to an hour before you plan to use them, brush off
is hazelnut-coloured and veined with white capillaries. Summer
traces of soil. Carefully rub with a damp cloth over the edible
truffles have the characteristic truffle aroma, but are more
skin and place on a clean towel to reach room temperature. · Black truffles will keep for about a week .
delicate, sweeter and less musky than the winter truffle. Highly
Tournedos Rossini Serves 6 INGREDIENTS
slices of truffle. Keep warm while finishing
6 fillet steaks
1. Place foie gras slices in covered dish and
6 slices of foie gras
baste with 2 tbsp Madeira and 3 tbsp stock,
4. Add 140ml of stock to fat from steaks
4 tbsp Madeira
10 minutes before serving place over barely
and boil down rapidly. Add the cornflour and
Pinch salt and black pepper
simmering water to heat through gently
Madeira mixture and simmer for 1 minute.
3 tbsp stock or beef bouillon
2. Place truffle slices in small saucepan with
Away from the heat, swirl in 50g butter and
2 tbsp Madeira, pinch of pepper and butter,
pour sauce over the steaks and serve
18-24 slices Black Summer Truffles
5 minutes before serving warm over a gentle
140ml stock or beef bouillon
1 tsp cornflour
3. Sauté steaks and season. Cover each steak
50g butter, for deglazing
with a warm slice of foie gras and top with
Feed Your Eyes Our Twitter followers have done it again, sending us dozens of photos of dishes they’ve created. The quality and range of submissions continue to dazzle and impress us. As always, it was a tough job whittling them down to the top five for each course. Thanks again for all the amazing entries, please keep them coming to #FeedYourEyes. And thanks to our sponsors RH Amar, Premier Foods and Kerrymaid because now, the winner from each category will receive a £50 Amazon voucher. The competition is hotting up!
Starters Jan Bretschneider @janbretschneide
Adam Church @ChefAdamChurch -
- Sous chef at Langshott Manor, Surrey
Head chef at Frank Steak, Northampton
- Baby gem gazpacho, scallop and
- Homecured black treacle bacon steak,
pea purée, fresh podded peas, asparagus & fried quails egg
George Dack @ChefDack - Chef at
Craig Gray @CrGray7 - Head chef at
Tony Casey @tonycaseychef - Head
the Last Wine Bar, Norwich - Confit
the Icebar, London - Peas/broad beans,
chef at the Garricks Head, Bath -
mackerel, cucumber tartare and mackerel
Westcombe ricotta, wild garlic and
Salmon, eel, apple, beetroot, horseradish
Mains Jon Fell @jonfellchef - Head chef at
John Grabecki @John_Grabecki - Head
Muncaster Castle Estate, Ravenglass,
chef at BNY Mellon, Blackfriars - Dexter
Cumbria - Sous vide halibut, smoked
fillet & rib, burnt onion, kale, turnip, onion
haddock and potato sauce with mussels
purée, beef dripping emulsion
Andrew Guilfoyle @Guilfoyle1301 -
Trevor Bailey @Chef_bailey - Education
Daniel Renham @Renham - Sous chef
Front of house manager at Mark Jordan
coordinator at Red River College,
at Charnwood Hotel in Blyth, England
at the Beach, Jersey - Stunning pork
Winnipeg, Canada - Rabbit and peas
- Duck breast, honey glazed swede,
Desserts Chris Turnbull @chefchris86 - Head pastry
Luke Fouracre @LukeFouracre - Senior
chef, The Kitchin, Edinburgh - Baked sago
sous chef of Knightley’s restaurant,
vanilla & crowdie cheesecake, poached
Dorking- Charred pineapple, meringue,
Yorkshire rhubarb, macaron,jelly & sorbet
mango and chilli
Connor Carway @Chef_Carway - Chef
Craig Skinner @skinna86- Head chef at
Rebecca Marshman @Bexxmrondeau
at The Last Wine Bar, Norwich - Dark
Maison Mes Amis, Chesterfield - Classic
- Chef de partie at Searcys: The Gherkin,
chocolate, coconut and lime “Bounty”
London - Rhubarb with white chocolate
The Winners Tony Casey
Head chef at the Garricks Head, Bath - Salmon, eel, apple, beetroot, horseradish meringue
Head chef at Muncaster Castle Estate, Ravenglass, Cumbria - Sous vide halibut, smoked haddock and potato sauce with mussels
Sponsored by takestockmagazine.com
Head pastry chef, The Kitchin, Edinburgh - Baked sago vanilla & crowdie cheesecake, poached Yorkshire rhubarb, macaroon, jelly & sorbet
Photo Checklist Slightly angled shot Added props Taken near a window
Get Photo Smart
Attention to detail
Shots to avoid
A dish is no longer something that is enjoyed by the customer alone. Thanks to social media many more pairs of eyes are feasting on the visual delights of a dish making it even more crucial that your dishes look as appealing in photos as they do in real life. To help you get the best angle and come up with a winning shot for #FeedYourEyes - we asked photographer Kat Weatherill to give us a few professional tips.
1. Shoot in natural light
3. Angle the shot Take the pix at eye level or slightly above the plate. A bird’s eye view of a dish taken directly from above can look flat and you’ll lose the height and structure of the dish.
A table near a window is a great spot.
4. Shots to avoid
The food will look its best with the light
Good props make a shot, but bad
coming on to the dish from the side,
props can kill it. Don’t be too wacky
not from behind. This helps to create
and make sure there are no unwanted,
natural shadows and give depth to
extra features such as people or rusty
the dish. Artificial light, camera flash
and spot lights can be too harsh and wash the colour out of the ingredients, creating glare or reflections on the plate.
5. Get prepared Food looks at its best immediately after it’s cooked so make sure you’ve
2. Props and styling
prepped your location and have props
You usually serve food to a customer on
take a test shot minus the food.
in place prior to cooking. Be a pro and
a table that is dressed well. Presenting your food in a pix needs the same amount of attention. The right prop, such as a glass of wine, cutlery or a nice roaring fire can add ambience and creativity to the shot.
6. Picture perfect If you want to edit, crop or improve your image, consider using a picture editing app.
RESPONSIBLE COFFEE. IT’S OUR BUSINESS. Make It Yours Our business is about more than just responsible coffee farming. Our business is about reducing the environmental impact of our products. At NESCAFÉ®, we do things differently. We’re developing better farming practices, using our local coffee factories and creating objectives for every part of our business - from plantlet, to production, to distribution, to the cup in a customer’s hand. We’re making our coffee more responsible and embracing our social responsibility.
We are proud to be part of it, are you? For more information visit www.nescafe.com
It all starts with a
® Reg. Trademark of Société des Produits Nestlé S.A. Subject to availability.
Welcome to Take Stock’s regular patisserie section!
Perfect Pairing The great tea versus coffee debate is one that we’ve been frothing over for years. But whether your customer’s preferred choice is a cappuccino or a cuppa, everyone agrees that their beloved beverage is always better served with a sweet treat. Pairing coffee or tea with a dessert,
Medium-roast coffee - with crème
cake or pastry will not only encourage
brûlée, carrot cake and apple pie
customers to spend, it could generate
Dark-roast coffee - with cheesecake,
new trade and set you apart from
muffins and chocolate cake
your competitors with some very sweet rewards.
Take Stock’s patisserie pages show
Time for tea
There’s nothing more quintessentially
cups of coffee are consumed
37% of coffee drinkers
drink it black
English than tea. Adopted as our national
Coffee culture The coffee chains may have originally come from across the pond, but with 800,000 adults visiting a coffee shop in the UK at least four times a week, according to research by Kantar Media, quality coffee is now a top British beverage. From May 4-10 UK Coffee Week encourages coffee operators, trade professionals and customers to join together to celebrate British coffee culture.
Best coffee pairings Light-roast coffee - with cookies, shortcake and meringue
(and some would argue favourite!) drink a good cuppa always hits the spot. Whether it’s a morning brew, used as a healing cure in a crisis or an essential afternoon pick me up, a nice cup of tea paired with a slice of cake makes the world a happier place! There’s now a huge variety of teas available and even if you do not offer a full-blown traditional afternoon tea, you are missing an opportunity if you don’t offer the customer some options. The fruit and herbal tea market is worth £65 million and green tea £30 million, according to Statista, proving that drinkers of speciality teas are an important group.
Rediscover your coffee
Consumers are telling us they love the taste of our thick, rich and wonderfully indulgent flavoured syrups*. And as a certified Fairtrade product, stocking our syrups goes towards helping over 20,000 small scale farmers in developing countries. Find out more, including great hot and cold drinks recipes at
www.tasteandsmile.com For listing enquiries please contact firstname.lastname@example.org
* Source: Sensory testing for T&L Sugars Ltd 2014
Annual UK tea
“It’s a really versatile drink with hundreds of different varieties and each particular tea
market is worth
suits certain tastes and accompaniments.
We’re seeing an increasing number of hotels putting a real focus on their tea range the Mandarin Oriental Hyde Park and The
Langham have trained tea sommeliers, and Brown’s Hotel in Mayfair has a seasonal ‘tea library’. Twinings trains hotel staff to
inform customers about the range of leaf
teas it offers,” said Keith Newton, founder of afternoontea.co.uk. “There’s also been an increase in new leaf tea businesses following the trend for artisan and organic products, customers are engaging in the
story of how their tea is sourced and want to
Best tea pairings
English breakfast - traditional scones with jam and cream
Earl Grey - choux bun filled with a delicate
3p per cup
Oolong tea - a simple madeleine source: Afternoontea.co.uk
Dark Chocolate and Brown Butter Terrine with Edible Soil by Tom Mackins, head chef at Falmouth Bay Seafood Café, Truro, Cornwall Serves 4-6
Cranberry and Orange Scones by Andy Moore, executive chef at Let There Be Crumbs at the Best Western Roker Hotel, Sunderland
“The cranberry and orange is just a bit different from fruit scones and they go down really well. The fact we serve a wide range of teas is also really popular.” Makes 8-10
INGREDIENTS 250g strong flour 50g caster sugar 50g unsalted butter 15g baking powder
“This dessert goes well with coffee because of its rich flavours.”
125g dried cranberries
250g dark chocolate
100g dark chocolate
150ml double cream
100g caster sugar
50ml semi-skimmed milk
50g caster sugar
1 large egg
METHOD 1. Pre-heat oven to 160ºC. Mix dry ingredients together, add butter and blend
2 tsp water
to a breadcrumb texture
100g butter 1 vanilla pod
40g mixed peel
2. Add cranberries and mixed peel, then
METHOD 1. Place sugar and water into a pan and
egg and milk and mix to form a dough
gently simmer until sugar turns a light
3. Roll out dough on well-floured surface
golden colour. Melt chocolate and set to one
and cut out scones. Place on a lined tray,
1. In a deep saucepan add all ingredients
brush with egg wash and leave for 20
except butter and gently warm until
2. Once both are ready, mix the sugar into
chocolate has melted. Remove from heat
the chocolate with a whisk and leave to cool
2. In a separate pan, melt butter until a nut
brown colour and leave to cool. Combine
To serve, place soil in a bowl and place a portion of terrine on top. Serve with clotted cream or ice cream
with chocolate mix and pour into a terrine mold. Refrigerate for 24 hours
4. Bake for 12-15 minutes until golden brown
Serve with strawberry jam and clotted cream on the side and tea!
Big FUSS-FREE Boys TOYS
Spice up your catering equipment with grinders of all shapes and sizes. Essential tools for your kitchen, Take Stock milled around and pulled together our favourite few....
Taylor & Colledgeâ€™s adjustable vanilla bean grinder is in an innovative format to help you sprinkle vanilla easily, conveniently and fuss-free over your dishes. Ground vanilla beans are perfect for savoury dishes such as vanilla mash, lobster and seafood sauces or to give a twist to a salad dressing. They can also be used as a garnish over bakery desserts and puddings. Available in cases of six, each 12g grinder holds the equivalent of three whole pure bourbon vanilla beans. And now Cooks&Co have Dried Mushroom Grinders - containing dehydrated premium mushrooms with an intense flavour - perfect for pasta dishes, pizzas, soups and sauces. Easy to use, they come in the new packaging format, 6 X 19g.
herb grinder, by Peugeot Mills and Grinders, is in celebration of the legendary manual Peugeot coffee grinder. Designed to grind all types of fresh herbs, it features a timeless and practical design. Operated by a handle connected to the cutting mechanism, this mill makes it possible to place freshly herbs directly inside the grinder.
Functional and stylish, the concept
The Waring Professional Spice Grinder CD409 is ideal for peppercorns, cinnamon sticks, star anise and much more. With its high performance, compact, brushed steel and single speed grinder it has a 70g chopping capacity and is equipped with steel blades. It features a 340ml bowl and an upper housing safety interlock, and comes with three dishwasher safe stainless steel grinding jars with storage lids. It has a UK standard plug fitted, reaches 175W power and a speed of 19,000rpm.
Be Allergy Aware It’s been almost six months since the allergen legislation came into force last December. The EU Food Information for Consumers Regulation 1169/2011 requires food businesses to provide allergy information to customers on food sold unpackaged - that means all dishes in restaurants, cafes and bars.
While some caterers have taken to the
makes chefs aware of any food allergies -
new measures like ducks to water, others
taking the pressure off everyone.
are finding it a challenge - and the major issue appears to be with serving staff.
Don’t ‘take a gamble’ Explain to serving staff that they shouldn’t
“The problem with eating out when you
feel embarrassed or awkward if, when
are a coeliac is that when you are placing
questioned by customers, they are not
your order, you are putting your health
aware of all the ingredients in a dish.
in someone else’s hands,” said Katie
Instead, they should make a polite retreat
Hinchliffe, trading controller, Today’s.
and check - and never make a dangerous
“The first issue seems to arise with
guess or assumption.
Use your head If someone orders a salad and you know it contains croutons, or a chilli con carne where peanut butter has been used to thicken it, don’t be afraid to point this out. The customer may have been unaware of the potential hazard. Showing initiative proves they are in good hands and will make them more likely to return.
servers not knowing or being confused with what the ingredients are in the food served. The second is that they are
Standards Agency website, chef cards are designed for customers to list the foods they are allergic to. Put one (or more if requested) on every table and get waiting staff to encourage customers to complete and pass on to the chef. This
Available to print off from the Food
smooth - and safe - as possible…
tips to help a customer’s order run as
Take Stock has compiled some helpful
To prevent any minor or severe mishaps,
who are intolerant.”
A . FS 2014
with the intake of wheat/gluten to those
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unaware of the health issues associated
® Registered Trade Mark of United Biscuits (UK) Limited. * Source Date: Ac Nielson Up to 1/02/2015 MAT/Total Coverage.
THE NATION’S FAVOURITES
We have a love affair with biscuits, with more being consumed in the UK than any other country. United Biscuits is the UK’s No.1 biscuit manufacturer* with an unrivalled portfolio of products to cater for the Foodservice sector. Consumers expect to have the choice of trusted brands such as McVitie’s, Jaffa Cakes, Go Ahead, Jacob’s & Mini Cheddars.
WE HAVE EVERY FOODSERVICE OCCASION COVERED, STOCK UP TODAY!
Labelling on the menu Proper labelling makes it easy for the customer to see what they can order and avoids any potential misunderstandings over information supplied by busy or badly-prepped waiting staff.
Who can’t eat what? Vegan -
Foods identified as allergens
Meat, poultry, fish, eggs and dairy
These are the foods that have been
noted as relating to allergies and must
Meat, poultry, fish and eggs
Don’t ‘eye roll’
Lacto-ovo vegetarian -
It may get tedious having to constantly reel off the list of ingredients in a dish, or answer the same question over and over, but remember how important (in some
Meat, fish and poultry
Gluten free/Coeliac disease Wheat, barley and rye
cases a matter of life and death) giving
Nut allergy -
the correct information is. Always show
Most commonly peanuts and
compassion and professionalism.
cashews, but can include all nuts
be identified on menus. Crustaceans - prawns, crabs, lobster, crayfish Eggs Fish Peanuts and nuts Soybeans Milk Cereals containing gluten, namely:
Note it down
wheat (such as spelt and Khorasan wheat), rye, barley, oats
Before service, get chef to run through all the specials and make sure all staff
write them - and the ingredients - down
on their notepads. No customer expects
waiting staff to remember everything
but if they have information to hand it
Molluscs - clams, mussels, oysters
is more efficient than constantly going
away to ask.
S E N I L D A E ID THE H
G N I N R - A WA
as charged ant owner w ur ta es -r an Indi e first n March, an gligence - th by gross ne r te gh au sl with a with man a customer itain - after Br in nd ki a curry. Paul case of its after eating ed di y rg le ut al after severe pean ctic reaction an anaphyla d re ffe su singwold, , Ea 38 Wilson, Garden in an di In he T from the eating food ire. North Yorksh
“It’s all in the name”
“Tetley Tea! ”
Studies show that serving a branded tea can increase out-of-home tea sales by up to 76%* That’s why you need to offer the strongest tea brand…Tetley Tea! With the highest brand awareness**, and drunk in over 9m UK households***, Tetley is the nation’s most trusted tea brand.****
Tetley One Cup 2 x1100s
Tetley Tagged Envelope 250s
Tetley On The Go 300s
The perfect tea bag for outlets serving more than 30 single cups, mugs or teapots per day, stored in bulk in a re-sealable pack.
Easy-to-store, easy-to-display self-merchandising carton, ideal for hotel, guest house and self-service environments.
The complete takeaway format, containing 300 double-wall insulated cups, spill-free sip-lids and drip-free drawstring tea bags.
Stock up today on the Tetley products your customers know and love! To learn more about the Tetley offering and for advice on tea service, visit
* Tetley U&A Study and Microtestfrom Research International ** IPSOS Brand Tracking, Oct 2014 *** Neilsen Data, 2014 **** Marketing Week, 2014
WELCOME TO TAKE STOCK’S DRINKS SECTION
In this issue Swifties
Doing it for the Kids
L’Esprit de France
The brands customers love to buy
TRADITIONAL TASTES. Customers adore the much-loved taste of Golden Wonder crisps and Mr Porky’s ever-popular Prime Cut Pork Scratchings
HANDCOOKED HANDCOOKED HANDCOOKED HANDCOOKED HANDCOOKED
ROAST OX FLAVOUR POTATO CRISPS 50g
STRONG CHEESE & ONION FLAVOUR POTATO CRISPS
HAM & ENGLISH MUSTARD FLAVOUR POTATO CRISPS
SEA SALT POTATO CRISPS 50g
SEA SALT & MALT VINEGAR FLAVOUR POTATO CRISPS
JALAPENO PEPPER FLAVOUR POTATO CRISPS 50g
FINER FLAVOURS. They’ll really appreciate the flavor of our Real crisps range, our Marmite crisps and our best ever Mr Porky Pork Scratchings
PICK OF THE PACKS. It’s hard to resist the delicious Jonathan Crisp range and Mr Porky Finest Quality Pork Scratchings
With something to tempt every type of customer, Tayto’s brands are a great way to drive incremental sales and deliver strong margins.
GIVE ‘EM WHAT THEY WANT For further details please contact Neil Sturgess – 07918 733220 / email email@example.com
33593 Tayto Take Stock FP AD 195x280mm_AW.indd 1
Dates for your Diary
MANCHESTER 18-24 May
Cider & Perry Festival
LONDON London Wine Week
Sporting Events 1-3 May CYCLING
19-24 May GOLF
30 May RUGBY UNION
Tour de Yorkshire
PGA Championship, Wentworth
Premiership final, Twickenham
2 May 2000 GUINEAS
21-24 May FORMULA ONE
6 June HORSE RACING
6-10 May BADMINTON HORSE TRIALS
30 May FOOTBALL
16-20 June HORSE RACING
FA Cup Final, Wembley
30 May FOOTBALL
29 June-12 July TENNIS
Scottish Cup Final, Hampden
19 May-7 June TENNIS French open
Festivals 7-9 May 15TH BANBURY BEER & CIDER FESTIVAL
17-18 May RAW - THE ARTISAN WINE FAIR
8-9 May 21ST MACCLESFIELD BEER FESTIVAL
18-20 May LONDON INTERNATIONAL WINE & SPIRITS FAIR
8-10 May GWENT CAMRA REAL ALE & CIDER BAR
18-24 May LONDON WINE WEEK
14-16 May MID ANGLIA BEER FESTIVAL Nr. Diss, Suffolk
15-16 May SHIRLEY BEER & CIDER FESTIVAL
6-7 June MUSIC & REAL ALE FESTIVAL Abergavenny
15 June BEER DAY BRITAIN UK Wide
25-27 June GLASGOW REAL ALE FESTIVAL Glasgow
22-25 May STOCKTON BEER FESTIVAL
26-27 June GREATER MANCHESTER CIDER & PERRY FESTIVAL
Palace Hotel, Manchester
6 June THREE VALLEYS BEER FESTIVAL
29-30 June IMBIBE LIVE
Dronfield, Nr Sheffield
Olympia Grand Hall, London
Swifties May - June
Bold Taste Smirnoff is arguably the most famous name in
Diageo has been busy in the rum
vodka, and now there’s a new addition to their
sector – their Captain Morgan
stable - Smirnoff Double Black Ice.
spiced growing to 74% market share of spiced rum in just three years and 26% of total rum.
Already a runaway success story in South Africa, where it has sold over 1.5 million cases, and in Australia, where it makes up over 50% of Smirnoff
Now the Captain is turning his
sales, Smirnoff Double Black Ice is 4.7% ABV and is
guns on another section of the
available in both bottles and cans.
sector, with the launch of 37.5% ABV Captain Morgan White Rum.
Best served chilled, ready to drink Smirnoff Double Black Ice has no caffeine. Its unique taste
Made with rum sourced from the
comes from the blend of Smirnoff vodka, guarana
Caribbean and blended to create
a smooth, slightly sweet and creamy taste it aims to capitalise on consumer perception of white rum as a high-energy occasions drink.
Offering drinkers a bold taste with intense flavours, Smirnoff’s latest is sure to appeal to younger drinkers looking for something new this summer.
Great with cola or in cocktails, Captain Morgan White Rum will add real vibrancy and excitement to the white rum category!
Summer Tipple Ginger Grouse is the perfect summer drink - proving that Ginger Beer, thanks to The Famous Grouse, has come a long way from the days of Billy Bunter! The seasonal tipple, primarily aimed at 25-40 year old male drinkers, is a refreshing ginger beer with a splash of Scotland’s No. 1 whisky. A real thirst quencher, it has a delicious blend of citrus and warming spices. Available in 500ml bottles, Ginger Grouse is supported by a whole range of premium POS materials and offers drinkers serious refreshment. Serve over ice with a wedge of lime.
Cider Demand Carlsberg’s Somersby brand has three new additions, two of which tap into the booming demand for fruit-flavoured ciders – a category that according to CGA and Neilsen is experiencing 22% year-on-year growth. Somersby Apple Burst – a sweeter 4.5% ABV version of the original Somersby Cider, Somersby Cranberry – a delicious 4% ABV cider with that familiar sharp cranberry taste and Somersby
Last September, Guinness launched
Blackberry – 4% ABV with a fruity, tangy taste of blackberry are all best served over
their West Indies and Dublin Porters
ice. Available in 500ml bottles,
– both of which have become firm favourites in the premium bottled ale arena occupying first and third spots
Coffee Indulgence With research by Allegra showing 64% of under 24s and 51% of consumers aged 25-34 wanting to try new products when visiting a coffee shop, it’s essential to be ready. Recognising this, Tate & Lyle has launched a new Fairtrade Beverage Syrups range into the foodservice sector, made with pure cane sugar and no artificial colours. Ideal for making flavoured coffees and frappes, there are eight flavours;
in the sales rankings. Now, Diageo has launched a third edition to the Porters family - Guinness Golden Ale. The 4.5% ABV ale is brewed using Guinness yeast, hops, Irish Barley and amber malt to give it a rich golden colour and the launch is being supported by a £4.5m advertising campaign. With growth in PBA golden ale at 31% and the PBA category set to double in size by 2020, Guinness Golden Ale is set to become yet another success story!
Vanilla, Caramel, Hazelnut, Chocolate, Spiced Chai, Strawberry, Raspberry and Mango. Available in 750ml bottles with an 18-month shelf life. www.sugarandsyrup.com for information and recipe suggestions
In the Pink
RosĂŠ wine has come a long way in recent years, now being seen as a serious wine option rather than something to quaff in industrial quantities on hot summer days.
As more and more drinkers opt for a
period long enough to extract the desired
bottle of rosé rather than the traditional
amount of colour – between eight and
white/red choice, producers are
12 hours for a variety such as Grenache,
developing ever more sophisticated
even less for strongly pigmented grape
wines to cater for every palate.
skins - Cabernet Sauvignon for example.
So, as you’re looking at what wines you’re
The juice is then separated from the
going to have on offer this summer, here’s
skins - normally by pressing and draining
Take Stock’s guide to everything rosé.
- and then fermented, with the actual
How rosé is made:
fermentation technique depending upon both how dry the wine is to be, and
Rosé is generally made from black
in what style – still, semi-sparkling or
skinned grapes – just like red wine. What
differentiates the two is how long the grape juice stays in contact with the skins.
There are three distinctly different
method of producing rosé is adopted
production methods: maceration;
by red wine producers who want to
saignée and blending.
have more tannin or colour in their
This is by far the most common way to make rosé wine. Here, the de-stemmed grapes are crushed and the juice and skin kept in contact with each other for a
Blending is where white wine has a small amount of red wine added to it to impart colour. Rosés produced this way are typically basic and the process is outlawed in France - except for makers of Champagne – though virtually all top producers prefer the saignée method!
Family members There are two other wines that are commonly grouped within the rosé family: Vin Gris and White Zinfandel.
From the French word for bleeding, this
wines. They do this early in the process by reducing the amount of liquid in their vats, thereby allowing a higher
Vin Gris Very pale pink wines that are produced from grapes with lighter skins, Gamay and Cinsault being prime examples. These red grapes are then pressed immediately – there is no maceration time – the colour coming from the grape itself.
concentration of juice to grape skin. This ‘bleeding’ is done early in the process, the pink grape juice then being fermented separately to produce rosé.
White Zinfandel This typically Californian wine is commonly described as a ‘blush’. Named after a grape variety that traces its roots to Croatia, the wine is normally slightly sweeter and lower in alcohol than European rosés.
Something for everyone That’s a quick guide to how rosés are made. Here are four examples that offer something to everyone!
TRIPLE MATURED FOR A SMOOTHER RICHER TASTE Triple Maturation is the secret behind the award-winning taste of Whyte & Mackay.
TASTING NOTES Honeyed soft fruits, seductively rich and smooth with a pleasing aftertaste.
New 1.5L bottle design will be available from May.
Le Rosé de Mouton Cadet French rosé is on the way back. Many growers are once again focussing on quality rather than quantity. This Mouton Cadet Rosé is a prime example, with winemakers from one of the most recognised names in wine, Baron Philippe de Rothschild overseeing production of this glittering coral pink wine. Produced using a mixture of direct pressing and the saignée method, Le Rosé de Mouton Cadet 2013 is a blend of traditional Bordeaux varieties: Merlot (60%) gives roundness and fruit, Cabernet Franc (23%) refinement and Cabernet Sauvignon (17%) power and
The 2013 Rosemount Estate Founders Edition Rosé Hailing from South Eastern Australia, it is at its very best right now. A mixture of Shiraz, Pinot Noir, Grenache and Sangiovese grapes gives
this crisp 12% ABV wine a nose of freshly
A delicious French rosé and a perfect
hint of sweet spices.
crushed summer fruits with the slightest
match to a summer salad or grilled
Serve as an aperitif, with Asian food or
with light cheeses.
Mateus Rosé Think Portuguese wine and there’s a good chance you’ll immediately think of Mateus Rosé – the distinctively shaped bottle being known and loved by generations of wine drinkers. Light, fresh and slightly sparkling, the taste of Mateus Rosé Original is young but balanced – its 11% ABV making it an ideal aperitif. It is also a perfect accompaniment to both Italian pasta dishes and oriental cuisine. A classic!
Gallo White Zinfandel Gallo’s White Zinfandel is everything you’d expect from a Californian ‘Zin’. Light and fruity with bright flavours of raspberry, strawberry and watermelon. Pair with grilled seafood, pesto pasta sauces or mildly spiced curries.
Think that Pimm’s is just for garden parties, Wimbledon and polo matches? Think again! One of the most iconic British brands is hitting the summer season with two new offerings – guaranteed to drive incremental sales.
Pimm’s Cider Cup The world of cider has never been afraid of innovation – just look at how popular flavoured ciders and cider over ice have
become these days.
Perfect for single or jug serving, Pimm’s
Tapping into that spirit, and sure to excite
Strawberry is available this summer as a limited edition addition to the Pimm’s family. Backed by a £1.1m advertising and promotional spend, Pimm’s Strawberry is based on the classic Pimm’s No.1 cup; infused with the flavours of strawberry and a hint of mint. With Kopparberg and Rekordelig’s Strawberry & Lime drinks enjoying great success at the moment, it proves that Pimm’s new flavour is bang on trend. Pimm’s is the runaway best seller in the liqueurs and specs category every summer, attracting new consumers and driving incremental sales. Pimm’s Strawberry with its innovative and eyecatching packaging will only serve to reinforce that position. 20% ABV. Available in 70cl & 1 ltr bottles and a new premix can.
further interest and sales, is a brand new offering from Diageo – Pimm’s Cider Cup. A blend of cider and Pimm’s No.1 Cup,
infused with strawberry and cucumber, this is the perfect drink for customers wanting a more adult taste. It also brings
something different to the cider market and allows consumers to enjoy a Pimm’s
by James Pimm in the
moment, straight from the fridge.
Available in 500ml bottles, Pimm’s Cider Cup has an ABV of 4%.
Did you know? • Pimm’s is the perfect accompaniment to...curry! In a trial conducted by Ogilvy & Mather in conjunction
Pimm’s and 78% would do it again and recommend it to a friend. • London oyster bar owner James
with broadcaster, comedian and
Pimm originally sold Pimms as a tonic
chef Hardeep Singh Kohli, 84% of
and aid to digestion. Customers were
customers to a Brick Lane pop-up
served the drink in a No.1 tankard, a
restaurant said they enjoyed the
fact that explains where the Pimm’s
combination of spicy curry and
No.1 name comes from!
..the home grown, handcooked crisp from Tipperary
BEST SELLIN KETTLE COOK
Traditional, natural ﬂavours
Gluten free, authentic hand cooked crisps No artiﬁcial colours or ﬂavours
*No.1 best selling Irish kettle cooked crisp brand 2012, 2013 and 2014 to date (Nielsens report).
Doing it for the Kids Soft drinks are an important and valuable profit tool for your business. But there has been a big shift in the kids category as health takes priority. The latest National Diet & Nutrition
"All the recent media coverage on sugar
the decision to only produce and sell
Survey report found that all age groups
has made parents reassess what their
Robinsons No Added Sugar squash for
were consuming more added sugar than
children are drinking,” said Trystan
the UK market.
the 11% recommended dietary level -
Farnworth, director of Out of Home
with children exceeding it to the
Wholesale for Britvic. “But, while they
want to reduce added sugar in their
To go hand-in-hand with the no added
children's diet, they still want to strike a
sugar message, Britvic is encouraging
Government scientists have warned that
balance between giving them something
kids to be active.
we should try to halve the recommended
that is healthy and that they also enjoy."
level and the World Health Organisation’s
According to Bupa the number of
new guideline recommends adults and
children reduce their daily intake of free
In May 2014 Britvic removed its full sugar
has more than tripled in England over
sugars to less than 10% of their total
Robinsons Fruit Shoot from the market.
the past 25 years. If the current trend
energy intake - ideally 5% (or 25g).
The decision, resulting in the removal
continues, globally there will be 70
children who are obese is growing and
of 2.2bn calories from the kids drink
million children overweight or obese by
Soft drinks are the biggest source of
category, affirmed Britvic’s commitment
2025. Children need a healthy balanced
added sugar for young people with boys
to helping promote healthier lifestyles.
diet with regular physical activity so Britvic has launched mini mudder - a
aged between 11-18 getting 42% of their added sugar this way, according to the
With the emphasis now on healthier
version of Tough Mudder, a 12-mile
survey. Another trend is the growing
drinks, Britvic’s Fruit Shoot range
military-style obstacle course - to
popularity with children of high-energy
includes: Fruit Shoot (juice drink), hydro
challenge their young drinkers. Fruit
and high-sugar drinks targeted at adults.
(flavoured water) and My 5 (juice and
Shoot Mini Mudder is aimed at 6-12
Given that sugar is being raised higher
water). Each contains no added sugar,
year olds and will encourage kids to be
up the agenda, categories that are
no artificial colours or flavours and My 5
adventurous and enjoy playing.
consumed by kids are under particular
provides one of your ‘5 a day’.
scrutiny. As a result, parents are choosing
In response to changing consumer
drinks they perceive as healthier.
preferences, Britvic has also made
Heat up your spirit sales this summer with these refreshing long drinks from
The famous grouse and ginger
Jim beam apple buck
Tall glass with ice
Tall glass with ice
Tall glass with ice
Add 25ml of The Famous Grouse
Add 25ml of Jim Beam
Add 25ml of Courvoisier VS
Top up with ginger ale and squeeze in a fresh lime wedge.
Add 25ml of apple juice
Add 25ml of apple juice
Top up with lemonade and garnish with a slice of lime.
Top up with ginger ale and garnish with a slice of lime.
Each serve contains approximately 1 unit of alcohol. Maxxium UK, Maxxium House, Castle Business Park, Stirling, Scotland, FK9 4RT Tel: 01786 430500
L’Esprit de France
Ginger Ale Twist Non-alcoholic
INGREDIENTS 60ml passion fruit syrup 40ml fresh lemon juice 1 orange, sliced ginger ale 4-5 sprigs coriander
METHOD The English have a long standing love affair with all things French – which is why, after Spain, it’s the top summer holiday destination for UK travellers.
1. Half fill a pitcher with ice. Add the syrup, lemon juice, coriander and sliced oranges
2. Top up the pitcher with ginger ale 3. Stir gently and serve
And what’s not to like? Sunshine and
Well now you can bring a little bit of
scenery; cheese and wine; long lunches
France to your customers here in the
listening to the click of boules from the
UK by adding ‘Sirop’ based alcoholic and
village square; the pleasure of sitting
non-alcoholic drinks to your lists. Here
outside a café watching the world go
are some suggestions that should tickle
every kind of taste bud.
Barista Amaretto Alcoholic
INGREDIENTS 10ml coffee liqueur 10ml Bailey’s Irish Cream 10ml amaretto syrup 20ml milk
Passion on Ice
20ml pouring cream Scoop vanilla ice cream
METHOD 1. Place all ingredients into a
blender and whizz
20ml hazelnut syrup
2. Pour into a glass and decorate
40ml pear juice
with cocoa powder or grated
60ml energy drink
3. Serve with an amaretto biscuit
METHOD 1. Fill a tumbler with ice. Add the syrup and pear juice. Stir
2. Fill to the top with energy drink. Decorate 3. Serve with a straw and cocktail stick
Cola Cooler Non-alcoholic
INGREDIENTS 10ml vanilla syrup
METHOD 1. Put all the ingredients into an ice-filled
10ml apricot liqueur
20ml vanilla syrup
shaker and shake vigorously. Double strain
15ml cranberry juice
40ml scotch whisky
2. Serve in a cocktail glass
5 grapes, cut in two
METHOD 1. Pour the vanilla syrup into a tumbler filled with ice
2. Add cola, stirring gently 3. Decorate with sliced lemon
Lazy Days Alcoholic
INGREDIENTS 20ml Triple Sec syrup 150ml white wine, chilled
METHOD 1. Pour the syrup and wine over crushed ice 2. Decorate with orange zest and serve
Gingerbread Martini Alcoholic
15ml gingerbread syrup
1. Put the kumquats into a glass and
40ml Martini Bianco
press gently to release some of the juice
40ml orange juice
2. Add crushed ice, the syrup, Martini and
20ml lemon juice
lemon juice. Top up with orange juice
3. Stir gently. Decorate with orange zest
a dash of french flair SINCE 1720 Teisseire syrups offer an opportunity to drive spend per head in your outlet with an incremental syrup serve, making all your customers favourite drinks a bit more special. Teisseire prides itself on delivering the best product quality you can get and is sold in more than 80 countries worldwide. Teisseire is made from the finest ingredients with no artificial sweeteners or preservatives1. Available in 1ltr PET, we have the perfect range to enhance every coffee experience.
Remember... a syrup shot is always incremental!
STOCK UP TODAY!
erves2 s 0 0 1 ttle per bo
Teisseire is also the lead syrup sponsor at the London Coffee Festival, Europeâ€™s largest coffee festival 30 Apr - 03 May 2015 regular Barista range only 2based on a 10ml serve
The CAPTAIN MORGAN words and associated logos are trade marks. ÂŠ Captain Morgan Rum Co. 2015.
Take Stock Magazine provides news, features and business boosting ideas for restaurants, cafes, pubs and hotels.