Page 1

MAY - JUNE £3.00

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAY - JUNE 2015

Sizzling Seafood Snap Happy

Tempting Sun-dried Tomatoes Including our Cheers section for the on-trade 1


LESSON #34

For over 100 years, SC Johnson has been the most trusted name in cleaning products. In that time, we have come to understand your business and the challenges you face. From restrooms to kitchens, we provide high performance cleaning solutions that help tackle the bigger challenges. Plus, our convenient larger sizes mean you’re always prepared to face the next challenge. Use SC Johnson Professional cleaning solutions and make your business shine. Available at Cash & Carry retailers servicing the needs of business owners.

www.scjohnson-professional.co.uk

For more information contact: Emma Palmer Customer Services Team Leader DCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YL Contact | Tel: 01789 208023 www.dcseurope.com


TAKE STOCK FROM THE EDITOR

Hi

www.takestockmagazine.com

VISIT US ONLINE

& Welcome

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!

Tracy x

MAY - JUNE £3.00

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.

FOLLOW US ON

Take

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 hello@takestockmagazine.com For advertising contact david.jackson@thefabl.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

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CONTENTS

14

44

33

FEATURES 10-13 Food for Everyone

23 An Affordable

17-19 Hot up your Menu

Delicacy

20-21 A Taste of

27 Get Photo Smart

Sunshine

35-37 Be Allergy Aware

29 PERFECT PATISSERIE

20 CHEERS RECIPES

CHEERS

53 Barista Amaretto

42-43 Swifties

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

10

41 Dates for you Diary

49 POSITIVELY PIMM’S

51 Doing it for the Kids 53-54 L’Esprit de France

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4

24 23


35

EVERY ISSUE 7 Calendar 8-9 The Stock Market What’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,

17

8

Asparagus Salsa Verde Emulsion and Vanilla

21 Summer Sun-Dried

Mayonnaise

Tomato, Fennel & Fresh

17 Grilled Lobster with

Goats Curd Salad

Herb Butter

23 Tournedos Rossini

19

TUNISIAN STYLE KING PRAWNS & TOMATO RELISH 19 Butterflied Pork Chops

53

31 Dark Chocolate and Brown Butter Terrine with Edible Soil 31 Cranberry and Orange Scones

31 5

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New

Portion Pak Cases

New smaller ready to display case.

Breakfast is the most important meal of the day. Quality & freshnessare crucial to achieving satisfaction. Kellogg’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 Š 2015 Kellogg Company


Calendar May-June

30 April-3 May

18-24 May

11-14 June

THE LONDON COFFEE FESTIVAL

BRITISH TOMATO WEEK

BBC GOOD FOOD SHOW SUMMER - NEC Birmingham

Old Truman Brewery, Brick Lane

www.bbcgoodfoodshowsummer.com

www.londoncoffeefestival.com

18-24 May

4 May

NATIONAL VEGETARIAN WEEK

BANK HOLIDAY

www.nationalvegetarianweek.org

4-10 May

19-23 May

UK COFFEE WEEK

CHELSEA FLOWER SHOW

13-21 June

NATIONAL PICNIC WEEK www.picnicweek.co.uk

www.ukcoffeeweek.com

7 May

GENERAL ELECTION 7-24 May

LEEDS INDIE FOOD FESTIVAL

15 June 25 May

BANK HOLIDAY

Hilton on Park Lane, London

26 May-1 June

10-16 May

NATIONAL BBQ WEEK

BRITISH SANDWICH WEEK

27-30 May

www.sandwich.org.uk

THE CRAFT GUILD OF CHEFS AWARDS 2015 www.craftguildofchefs.org

16-20 June

ROYAL ASCOT

THE ROYAL BATH & WEST SHOW The Showground www.bathandwest.com

11-17 May

COELIAC AWARENESS WEEK

11 June

21 June

BRITISH FROZEN FOOD FEDERATION GALA DINNER DANCE & AWARDS

FATHER’S DAY

Hilton on Park Lane, London

29 June-12 July

WIMBLEDON

www.bfff.co.uk

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New What’s

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

Feeding Tiny

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

8

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.”

Sugar Stories

Mid-Morning

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

Treat

read too!

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

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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

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TAKE STOCK

FEATURE

Lemon and Lime Dal by the Vegetarian Society Serves 6

DAL

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

DRESSING

INGREDIENTS 2 tbsp olive oil ½ tsp cumin seeds 1 garlic clove, finely sliced Ÿ 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.

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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


TAKE STOCK

FEATURE

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

INGREDIENTS

FONDANTS

1 egg white

INGREDIENTS

Season salt

4 Shetland black potatoes

METHOD

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

Season salt

pass through a muslin. Leave to cool then

200g butter

refrigerate

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

VANILLA MAYONNAISE

and thyme in another pan

INGREDIENTS

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

3g salt

INGREDIENTS

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.

METHOD

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

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We

Grill

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14


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

cooking!

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

15

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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.


TAKE STOCK

FEATURE

“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

METHOD

HERB BUTTER

two places on one side but take care to avoid

1. Crack the lobster claws and knuckles in

INGREDIENTS

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

METHOD

with herb butter

1. Combine all the ingredients with a fork

5. Lobster is cooked when underside of tail is firm and dark orange

GRILLED LOBSTER

6. Return to grill if required; take care not to

recipes from seafood to meat to get your

INGREDIENTS

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

17

To serve, brush with herb butter and garnish with lemon wedges takestockmagazine.com


TAKE STOCK

FEATURE

Tunisian Style King Prawns & Tomato Relish

Butterflied Pork Chops

Serves 4

Serves 6

“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

METHOD

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

20 minutes

1 tbsp garlic, chopped

3. Grill prawns for a couple of minutes, turning

2 tbsp capers, chopped

once and serve with the relish

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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

inside

· 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

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20

· 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


TAKE STOCK

FEATURE

Summer Sun-Dried Tomato, Fennel & Fresh Goats Curd Salad by Craig Gray, head chef at Icebar London

Photo: Luigi Galasso

Serves 2

FENNEL

varieties, which will add colour to the dish. If

INGREDIENTS

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

SEMI-DRIED TOMATOES

not to overheat the garlic as you want to

INGREDIENTS

retain the freshness

METHOD

Fennel pollen

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

Nasturtium leaves

fennel pollen

and reserve the oil

5g caster sugar

10g gordal olives

wild garlic pesto and diced gordal olives

METHOD

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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For recipes using these products, visit www.maggi.co.uk/professional MAGGI® Gravy I Mix creates authentic, great tasting gravies

MAGGI® Rich & Rustic made with sun ripened tomatoes

Serving suggestion

• Range is Responsibility Deal Salt compliant • Vegetarian gravy also has no added MSG Variant Original Vegetarian Original Golden

Pack size 2 x 1.7kg 2 x 2kg 2 x 2kg

Yield per pack 26 litres 26 litres 30 litres

Great tasting instant MAGGI® Mashed Potato

Serving suggestion

• Premium dehydrated mash potato flakes • Responsibility Deal salt compliant • Hot and cold application • Quick and easy to prepare

• A premium tomato sauce made with sun ripened tomatoes, onions, garlic and herbs , • Perfect with pasta, as pizza topping, in stews and casseroles use as salsa, in curries • Gluten free, responsibility deal salt compliant, no added MSG • Available in 800g and 3kg tin

MAGGI® Coconut Milk Powder, made from the

Serving suggestion

• Premium dehydrated coconut milk powder • Dissolves easily once dispersed into water/sauce • Ideal to use in curries, soups, sauces, desserts and drinks • 1kg pack yield makes 5 litres of coconut milk


TAKE STOCK

FEATURE

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

METHOD

slices of truffle. Keep warm while finishing

6 fillet steaks

1. Place foie gras slices in covered dish and

the sauce

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

65g butter

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

heat

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

23

Source: L’Aquila

takestockmagazine.com


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,

elderflower

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

scotch egg

granola

meringue

takestockmagazine.com

24


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,

belly dish

fondant, blueberries

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”

creme caramel

London - Rhubarb with white chocolate

25

takestockmagazine.com


The Winners Tony Casey

Winner STARTERS

@tonycaseychef

Head chef at the Garricks Head, Bath - Salmon, eel, apple, beetroot, horseradish meringue

STARTERS

Sponsored by

Jon Fell

Winner MAINS

@jonfellchef

Head chef at Muncaster Castle Estate, Ravenglass, Cumbria - Sous vide halibut, smoked haddock and potato sauce with mussels

MAINS

Sponsored by

Chris Turnbull

Winner DESSERTS

DESSERTS

Sponsored by takestockmagazine.com

26

@chefchris86

Head pastry chef, The Kitchin, Edinburgh - Baked sago vanilla & crowdie cheesecake, poached Yorkshire rhubarb, macaroon, jelly & sorbet


TAKE STOCK

FEATURE

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

radiators!

Ideal shot

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.

27

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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.


TAKE STOCK

PATISSERIE

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.

source: kraftfoodservice.com

Take Stock’s patisserie pages show

Time for tea

you how.

There’s nothing more quintessentially

Each year

400 billion

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.

29

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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 emea.foodservice@asr-group.com

* Source: Sensory testing for T&L Sugars Ltd 2014


TAKE STOCK

PATISSERIE

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.

£700

We’re seeing an increasing number of hotels putting a real focus on their tea range the Mandarin Oriental Hyde Park and The

million

Langham have trained tea sommeliers, and Brown’s Hotel in Mayfair has a seasonal ‘tea library’. Twinings trains hotel staff to

Tea contains

inform customers about the range of leaf

50%

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

less caffeine

story of how their tea is sourced and want to

than coffee

know more.”

Best tea pairings

Tea costs

English breakfast - traditional scones with jam and cream

approximately

Earl Grey - choux bun filled with a delicate

3p per cup

lemon cream

to make

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

CHOCOLATE TERRINE

EDIBLE SOIL

125ml milk

INGREDIENTS

INGREDIENTS

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

side

brush with egg wash and leave for 20

except butter and gently warm until

2. Once both are ready, mix the sugar into

minutes

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

METHOD

with chocolate mix and pour into a terrine mold. Refrigerate for 24 hours

4. Bake for 12-15 minutes until golden brown

31

Serve with strawberry jam and clotted cream on the side and tea!

takestockmagazine.com


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 & Colledge’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.

HIGH PERFORMANCE

STYLISH

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.

33

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TAKE STOCK

FEATURE

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

35

1/0408

Available to print off from the Food

08 1/04

Chef cards

/125

smooth - and safe - as possible…

. FSA

tips to help a customer’s order run as

2014

Take Stock has compiled some helpful

08

To prevent any minor or severe mishaps,

1/04 /125

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!


TAKE STOCK

FEATURE

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

Lacto-vegetarian -

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

Mustard

write them - and the ingredients - down

Sesame

on their notepads. No customer expects

Sulphur dioxide/sulphites

waiting staff to remember everything

Lupin

but if they have information to hand it

Molluscs - clams, mussels, oysters

is more efficient than constantly going

Celery

away to ask.

S E N I L D A E ID THE H

AVO

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

I

37

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“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

www.tetleyteaacademy.co.uk

* Tetley U&A Study and Microtestfrom Research International ** IPSOS Brand Tracking, Oct 2014 *** Neilsen Data, 2014 **** Marketing Week, 2014


TAKE STOCK

Cheers CHEERS

WELCOME TO TAKE STOCK’S DRINKS SECTION

In this issue Swifties

42

Rosé Report

44

Positively Pimm’s

49

Doing it for the Kids

51

L’Esprit de France

53

39

takestockmagazine.com


TEMPTINGLY TAYTO

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

50g

50g

SEA SALT POTATO CRISPS 50g

SEA SALT & MALT VINEGAR FLAVOUR POTATO CRISPS

HANDCOOKED

JALAPENO PEPPER FLAVOUR POTATO CRISPS 50g

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 neil.sturgess@tayto.com

33593 Tayto Take Stock FP AD 195x280mm_AW.indd 1

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Dates for your Diary

1-3 May

26-27 June

MANCHESTER 18-24 May

Cider & Perry Festival

30 May

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

Newmarket

Monaco GP

Epsom Derby

6-10 May BADMINTON HORSE TRIALS

30 May FOOTBALL

16-20 June HORSE RACING

FA Cup Final, Wembley

Royal Ascot

30 May FOOTBALL

29 June-12 July TENNIS

Scottish Cup Final, Hampden

Wimbledon

19 May-7 June TENNIS French open

Festivals 7-9 May 15TH BANBURY BEER & CIDER FESTIVAL

17-18 May RAW - THE ARTISAN WINE FAIR

Banbury

London

8-9 May 21ST MACCLESFIELD BEER FESTIVAL

18-20 May LONDON INTERNATIONAL WINE & SPIRITS FAIR

Macclesfield

Olympia

8-10 May GWENT CAMRA REAL ALE & CIDER BAR

18-24 May LONDON WINE WEEK

Newport

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

Warwickshire

Palace Hotel, Manchester

6 June THREE VALLEYS BEER FESTIVAL

29-30 June IMBIBE LIVE

Dronfield, Nr Sheffield

Olympia Grand Hall, London

Solihull

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Swifties May - June

Real

Vibrancy

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

and soda.

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.

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Golden Guinness

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

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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.

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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

sparkling.

differentiates the two is how long the grape juice stays in contact with the skins.

Saignée

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

Maceration

Blending

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!

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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.


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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

structure.

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

chicken skewers.

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.

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Positively Pimm’s

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

Pimm’s Strawberry

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,

Pimm’s

infused with strawberry and cucumber, this is the perfect drink for customers wanting a more adult taste. It also brings

was invented

something different to the cider market and allows consumers to enjoy a Pimm’s

by James Pimm in the

moment, straight from the fridge.

1820s

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!

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..the home grown, handcooked crisp from Tipperary

NEW

No.1

BEST SELLIN KETTLE COOK

G IRISH

ED CRISP*

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).

THE


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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

Getting active

greatest degree.

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

Drinkwise

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’.

www.fruitshoot.com/minimudder

scrutiny. As a result, parents are choosing

In response to changing consumer

drinks they perceive as healthier.

preferences, Britvic has also made

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Heat up your spirit sales this summer with these refreshing long drinks from

The famous grouse and ginger

Jim beam apple buck

Courvoisier regency

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


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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

by….

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

Non-alcoholic

METHOD 1. Place all ingredients into a

INGREDIENTS

blender and whizz

20ml hazelnut syrup

2. Pour into a glass and decorate

40ml pear juice

with cocoa powder or grated

60ml energy drink

chocolate

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

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Cola Cooler Non-alcoholic

INGREDIENTS

Shipwrecked 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

160ml cola

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

INGREDIENTS

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METHOD

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

2 kumquats

3. Stir gently. Decorate with orange zest

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TEISSEIRE

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, Europe’s largest coffee festival 30 Apr - 03 May 2015 regular Barista range only 2based on a 10ml serve

1

BRV303477_15


The CAPTAIN MORGAN words and associated logos are trade marks. Š Captain Morgan Rum Co. 2015.

Profile for the fabl

Take Stock Magazine - May/June 2015  

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

Take Stock Magazine - May/June 2015  

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

Profile for thefabl