DISH BY ON THE RANGE WITH CHEF NIGEl SMITH

COUNTRY RANGE MAGAZINE FOR CATERERS
JAN/FEB
2011
Win a
fantastic coffee
queen thermos
worth
£265
on the range
WITH chef
Nigel Smith
CATEGORY
FOCUS
HOT BEVERAGES
MY SIGNATURE
DISH BY
DANCING ON ICE JUDGE
KAREN BARBER
Take a
butchers
at slow
cooking
ROBINSONS and the ROBINSONS ARCH device are registered trade marks of Robinsons Soft Drinks Limited.
COUNTRY RANGE MAGAZINE FOR CATERERS
Editor’s
Letter
JAN/FEB
2011
Win a
fantastic coffee
queen thermos
worth
£265
on the range
WITH chef
Nigel Smith
MY SIGNATURE
CATEGORY
DISH BY
FOCUS
HOT BEVERAGES
DANCING ON ICE JUDGE
KAREN BARBER
Take a
butchers
at slow
cooking
Stiritup contacts
Editor Janine Nelson
editor@stiritupmagazine.co.uk
Telephone: 01282 611677
Writer Sarah Rigg
Telephone: 01282 611677
Designer Richard Smith
Telephone: 01282 611677
Publisher Practical Publishing
Telephone: 01282 611677
Advertising Mags Walker
advertising@stiritupmagazine.co.uk
Telephone: 01282 611677
Subscriptions Olivia Blunn
olivia@countryrange.co.uk
Telephone: 0845 519 6181
Welcome to your new and improved Stir it up!
As we welcome in the New Year, we thought it was
time that we gave your favourite catering magazine
a fresh new look.
We’ve also introduced some new regular features,
which we hope you will find, not only interesting,
but useful to your business too.
Meet our new Country Range development chef
Nigel Smith on page 23. Each issue he’s going to
be cooking up some fabulous recipes in our new
On the Range feature.
Our reader survey last year also highlighted your
increasing thirst for more product information and
so, in response, we have created Category Focus,
where, each issue, we will give you the lowdown on
a specific food or drink category. We’re launching
with Hot Beverages and you can find out all you
need to know on page 25.
09
We’d love to know what you think of the new-look
magazine and would very much appreciate it if
you could send us a quick letter or email to share
your thoughts.
Wishing you a happy and prosperous 2011!
25
43
contents
Food
09RECIPE
• Take a butchers at slow cooking
11 5 WAYS TO USE...
• Country Range sweet Chilli sauce
13celebrity
signature dish
•
By dancing on ice judge Karen Barber
14NEW PRODUCTS IN
The Market place
23 ON THE RANGE
•
With Nigel Smith
features
06NEW YEAR FEATURE
•
Food Trends 2011
19 Country range Customer profile
•
The Merry Harriers
25 Category focus
•
Hot Beverages
35 FOOD & INDUSTRY NEWS
37HEALTH & WELFARE
•
Favourites
05COOKS CALENDAR
05ROGER RANT
16 COUNTRY CLUB
21BAUMANN’S BLOG
21GARY SAYS
43 LEADING LIGHTS
•Masterchef: The professionals
winner Claire Lara
Catering for OLDER vegetarians
38 EDUCATION
• Rise in school meals take up for the first time since 1970s
39HOSPITALITY
•“Darling don’t forget to Facebook us
a table for two”
40 ADVICE FROM THE EXPERTS
Cert no. TT-COC-2143
•
From cooking good to looking good
January/February 2011 Stiritup 03
Make sure you stock
our Best Sellers
• Cadbury Dairy Milk Bar
is now Fairtrade.
• Twirl is the No.1
chocolate bar in the
UK, worth over
£30 Million.*
• Wispa is the No.2
chocolate bar in the
UK, worth over
£27 Million.*
Not everyone knows that
since October 2009 the
Cadbury hot chocolate range
has been Fairtrade certified
in the UK and Ireland.
*AC Nielsen Total Coverage
MAT W/E 27.03.10
FAVOURITES
FAVOURITES
The
Soapbox
by Roger Rant
TAX
FREEDOM?
The last time I heard about
Tax Freedom Day - when
Britons begin working for
themselves rather than the
taxman - it was at the end
of May (don’t ask what it
is now).
JANUARY
1st
New Year’s Day
24th - 26th Hospitality 2011
Birmingham NEC
www.hospitalityshow.co.uk
24th - 26th Essential Cuisine Chefs
Team Competition
Birmingham NEC
www.essentialcuisine.com
FEBRUARY
3rd
Chinese New Year
(Year of the rabbit)
14th
St Valentine’s Day
21st - 27th National Chip Week
www.lovechips.co.uk
28th - 13th Fairtrade Fortnight
March
MARCH
24th - 30th Farmhouse Breakfast Week
www.farmhousebreakfast.com
25th
Burns Night
www.burnsnight.net/burns-night/2009
25th - 29th Good Food Show
Birmingham NEC
www.bbcgoodfoodshow.com/home
8th
Shrove Tuesday
9th
Ash Wednesday
13th - 16th IFE - The International
Food & Drink Event
ExCel, London
www.ife.co.uk
13th - 16th Pro2pac
ExCeL
Royal Victoria Dock, London
www.pro2pac.co.uk
17th
Meanwhile, whilst Brits are working off
the debt, coping with SAD (Seasonal Affective
Disorder), recovering from Christmas expense
etc. etc. we have to attract these people to eat
out of home. It can’t be easy, can it? But!
How better to easily cheer yourself up than
with a nice cup of coffee, some comfort food
or a quality restaurant experience. Hold on,
what was that word? EXPERIENCE. That’s
the X Factor in catering, the sum of the parts
that is more than just the food.
You can email your letters to
editor@stiritupmagazine.co.uk
St Patrick’s Day
Letters
Hello, I think you may find these anecdotes a wee
bit amusing for your readers. I run a country pub
(The Three Horseshoes in Barrow, Suffolk) and both
happened on the same day. A female customer
came in with her partner and ordered the drinks.
“Have you got a slimline lemonade please”.
“Sorry, no” I replied.
“Well, what slimline drinks have you got then?”
“Just slimline tonic.”
“O.k., I will have to have one of them”
“And what would you like to eat?”
“The full English Breakfast please!”
Save 20 calories, and then eat 700 calories!
That same evening, another customer came in with
her partner and ordered a burger, chips and baked
beans for him as well as something for herself.
After a couple of minutes, I asked them if
everything was alright.
“No, there is no mention of burger relish being
added to the burger on the menu, and my
partner is diabetic, so can’t have sugar”
So I looked at that tiny dollop of burger relish, then
at the pile of baked beans in tomato sauce with all
the sugar that contains, and gave a very polite apology.
You can choose your friends, but you can’t choose
your customers!
Bruce Burgeon, landlord of The Three
Horsehoes, Barrow, Bury St Edmunds, Suffolk
January/February 2011 Stiritup 05
FEATURES
NEW YEAR
Jan-packed
Peter Backman
Tips for boosting business
during caterers’ quietest
month of the year
The turkey bones have been boiled for stock; the
festive frills are back in the box and you’re toying
with the idea of renaming your establishment,
‘La Marie Celeste’.
Don’t you just love January?
If this year’s figures are anything like 2010’s - your
sales could sink by up to 50 per cent at this time
of year.
Figures in a report by industry forecasters
Horizons reveal the snowstorms of 2010 caused
a sudden sales slide - while conversely the
takeaway market boomed.
Says report author Peter Backman: “While each
year differs, January is always a slow month.
“Last year we had snow for two weeks - this
helped the fast food and home delivery market.
For example Domino’s sales went sky high.
“However restaurants have to work much
harder to entice people in using discounts,
special menus and themed nights. Marketing
should be stepped up during January,
particularly aiming to get regular clients in.”
Some restaurateurs - such as Stir it up columnist
Mark Baumann - choose to close their businesses
for part of January.
Says Mark: “We are all pretty tired from the
Christmas season, so we take a couple of
weeks off to rest and also give the restaurant
a deep clean.”
But while a January break suits some
establishments, there are still many things you
can do to survive the post Christmas lull.
Winter blues-buster 4:
Use cheaper ingredients and provide ‘sharing
dishes’ on your menu. Tapas and Chinese sharing
plates are particularly popular with customers.
Winter blues-buster 5:
This is a good time to give your menu an overhaul
and let your customers know about it with a chalk
board on the forecourt or a sign in the window.
Check your local supplier for special cheap food
deals and base your new dishes on this.
Check out our tips . . .
Winter blues-buster 1:
A reported 79 per cent of Brits go on a diet in
January each year - so offer customers a ‘New
Year, New You’ menu, bursting with healthy
options, low fat sauces and puds.
Winter blues-buster 2:
This is the month to come up with discounts
and theme nights. What about ‘discount divas’,
offering a free glass of wine for the ladies with
each meal ordered?
Winter blues-buster 3:
Don’t over-staff. Work out the fairest way to cut
hours throughout the month of January so you
are keeping your workforce happy too.
Functioning to Please
Do you have a functional
breakfast menu to satisfy
your over-nighting guests?
Latest research from Mintel shows that just
over two-fifths of Britons now opt for foods
with added health and nutritional benefits
when doing their shopping.
The ’functional foods’ they buy, according to the
research, are primarily breakfast goodies - eggs
with added omega rich fish oils, yoghurt pots,
06 Stiritup January/February 2011
yoghurt drinks and breakfast cereals, which claim
to help reduce cholesterol, boost the immune
system to fend off infections or aid digestion, as
well as similarly spiced-up spreads, water, juices
and milks.
With the market for functional foods predicted
to grow, to curry favour with your guests and
encourage their return, should you be making such
choices available to them?
Says a Mintel spokesman: “Just over two-thirds
of consumers claim to prefer to eat functional
foods rather than take vitamins and a fifth of
consumers claim to be buying more functional
foods now compared to a year ago.
“The healthy eating agenda has been a key issue
for the UK food industry with rising obesity levels
in adults focusing the Government’s attention on
the need to encourage consumers to maintain a
balanced and healthy diet.”
The functional foods market, according to the
report, has been enjoying healthy sales growth
with value sales increasing by 3.7 per cent
between 2008 and 2009 to reach £719million.
NEW YEAR
FEATURES
‘Gung hei fat choi!’
Use your noodle and spice up
Chinese New Year
February 3 marks the
beginning of the Year of
the Rabbit on the Chinese
Lunar Calendar.
The Chinese calendar is very different to the
western calendar, and the lunar Chinese New
Year calendar has names that are repeated
every 60 years.
Chinese New Year (also known as the Spring
Festival) is the most important holiday in China
and millions of Chinese families all over the world
celebrate it every year. Chinese New Year is all
about bringing prosperity and good luck, and the
tradition associated with this time of year lasts for
15 days. The celebrations begin with the customary
Chinese New Year’s Eve family dinner and close
with the lantern festival.
You can create a taste sensation this Chinese New
Year with the latest additions to Country Range:
sweet chilli sauce and medium egg noodles.
Use both to create this deliciously spicy dish...
Chilli Prawn Noodles
Ingredients
Method
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
300g raw peeled or Country Range
frozen prawns
1 red chilli, chopped
1 orange or red pepper, deseeded and sliced
150g sugar snap peas, sliced lengthways
4 spring onions, roughly chopped
2 tbsp Country Range sweet chilli sauce
3 tbsp soy sauce with a pinch of sugar
300g Country Range medium egg
noodles, cooked
small bunch chives and coriander
oil , for frying
Heat one tablespoon oil in a wok or frying pan and cook the prawns for one minute. Remove.
Tip in the chilli and pepper and cook for
two minutes.
Add the spring onion and sugar snap peas
and cook for one minute, then add the sweet chilli sauce, soy sauce, noodles and about 100ml water.
Simmer for two minutes until the sauce is syrupy, then stir in the prawns.
Garnish with the chives and coriander.
Country Range Sweet Chilli Dipping Sauce
700ml
Country Range Medium Egg Noodles
3kg
January/February 2011 Stiritup 07
™/®/designs/© Mars 2010
Ingredients for illustrations only
G eat taste,
n artificia s
Uncle Ben’s and Dolmio sauces are developed using only the best ingredients from around the world.
We don’t add artificial colours, flavourings or preservatives, and our renewed range is only full of the
best ingredients. So you can rest assured they not only taste good, they’re good for everybody too
– try them for yourself!
®
®
For information on all our ranges and recipes contact us on 0800 952 0011
FOOD
Take a butchers
at slow cooking
It could save you
“a small fortune”
RECIPE
Caterers could chop thousands of pounds off their
annual food budget by slow cooking cheaper cuts
of meat, a top food author says.
Former chef Cara Hobday believes Britain’s
butchers have a large part to play in helping
cooks select less popular - and therefore less
pricey - portions of meat.
Says Cara, who has just released her 23rd book,
Ultimate Slow Cooker Favourites (Ebury, £8.99):
“There is a small fortune to be saved using
alternative cuts of meat in the dishes.
“Most professional ovens have slow cook settings
which apply a small amount of heat over three
to 12 hours.
“As a result, the fibres in cheap cuts of meat
break down, providing a beautifully tender
taste at a low cost.”
Here are some of our top reasons and
tips for firing up the slow cooker:
•
•
•
•
•
•
•
•
Meat swap . . . for example compare £5 a kilo of braising steak with £23 for a kilo of fillet steak
You can save loads of energy cooking on slow (two light bulbs worth for 12 hours)
No boiling over or dried out pans. Liquid will not evaporate - the same amount remains in the
pot from start to finish
Convenient - no stirring needed leaving you free to get on with other dishes/duties
You can roast joints in a slow cooker
The best slow cooking cuts include: beef shin, mutton shoulder, ox cheek, pork knuckle, neck, trotters and lamb shank, neck and shoulder. You can afford to experiment when you are slow cooking
Using a slow cooker to make jams and condiments actually speeds up the process
by softening fruit without drying it out. Slice fruit and slow cook on a low heat overnight to make a great base
You can cook dried bean, lentil and pea dishes. To prepare the pulses, they’ll need to be soaked overnight to soften and boiled for 10 minutes to get rid of the toxins
Meatball casserole with tomato sauce
(Serves 6, prep time 20 minutes,
cooking time 4 hours on high/8 hours on slow)
Ingredients
400g minced beef
400g minced pork
1 egg, beaten
4 tbsp olive oil
1 onion, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 celery stalk, chopped
1 tbsp tomato puree
100ml red wine
2 x 400g cans of chopped tomatoes
1 tbsp mixed herbs
1 tsp sugar
Sea salt and freshly ground black pepper
Method
•
•
•
•
Mix together the beef, pork, egg and seasoning in a large bowl. Divide the mixture into 12 and shape each piece into a meatball.
Heat half the oil in a large frying pan over a high heat and seal the meatballs, cooking them until golden brown all over. Transfer them to the
slow cooker.
Heat the remaining oil in the frying pan and cook the onion, carrots, garlic, and celery for five minutes until softened. Transfer to the slow
cooker. Stir in the tomato puree, red wine,
chopped tomatoes, mixed herbs, sugar and seasoning. Cook for four hours on the high setting or eight hours on low.
Serve hot, with pasta.
January/February 2011 Stiritup 09
the
one
Stoptea Shop
Offer your customers a brand they
trust and the range they want.
From Everyday Tea to Speciality
Teas, Tea Deli, Infusions and
Green Tea, Twinings offers a true
one-stop-shop. All supported
by a wide range of branded
merchandise solutions.
And as market leader* with 300
years of blending expertise,
no-one knows tea better.
Speciality teaS
12 compartment box
infuSionS
3 tier Stand
For more information contact Twinings Customer Services on 01264 348 181
*Market leaders in Speciality Teas, Infusions and Green Tea (AC Nielsen UK Mat Value Share October 2010)
TW2583.indd 1
17/11/10 12:21:35
All the Chinese you need to
know this Chinese New Year
Quick and convenient to use
A range of classic authentic Chinese and Oriental sauces and noodles
Create the authentic cooking experience and provide a
superb menu choice
Products available include:
Sweet & Sour Sauce, Dark Soy Sauce, Oyster Sauce, Sweet Chilli Sauce,
Black Bean Sauce, Hoi Sin Sauce, Garlic Sauce, Spicy Szechuan Sauce,
Plum Sauce, Light Soy Sauce
FOOD
FIVE WAYS TO USE...
Five ways
to use...
Country Range
sweet chilli
sauce
Spice up your dishes this winter with Country
Range sweet chilli sauce (12 x 700ml).
This thick, glistening red
sauce studded with red chilli
pepper flakes is the perfect
balance of spicy and sweet.
It makes the perfect dipping sauce
for Chinese dumplings and spring rolls but is also incredibly versatile and can be
used as an ingredient in a whole host of dishes.
Here are some examples:
•
Use as an ingredient in compound butter. Whip teaspoon of sauce into the butter then reform, in plastic wrap or parchment paper, and chill until it is firm enough to be sliced. Melt on top
of meats and vegetables for a spicy ‘kick’.
•
It can be used in marinades for chicken and salmon. Mix half a cup of sweet chilli sauce,
the juice of two large limes, zest of a lime, one teaspoon of soy sauce and one teaspoon of finely grated fresh ginger.
•
Add a hint of spice to salads with this dressing: combine four tablespoons fresh lemon juice, three tablespoons of sweet chilli sauce,
½ teaspoon salt, ½ teaspoon black pepper
and four tablespoons of extra virgin olive oil.
•
Mix half a cup of sour cream with two tablespoons of sweet chilli sauce to make a
delicious dipping sauce for sweet potato or regular potato wedges. It can also be used as
a dip for chips and/or raw vegetables.
Why not try this easy
recipe for sweet chilli
mushrooms with
halloumi cheese?
Ingredients
8 flat mushrooms
4 tbsp chilli flavoured or extra virgin olive oil
150g halloumi cheese, sliced
4-6 tbsp sweet chilli dipping sauce
Rocket salad leaves to serve
Method
•
•
Heat the grill to high. Place the mushrooms gill-side up on a grill rack, brush all over with with the oil and season with salt and ground black pepper. Cook under the grill for five minutes until the juices start
to run.
Top with the halloumi cheese slices then return to the grill and cook for a further 4-5minutes until the cheese is golden and crisp. Arrange two on four serving plates and spoon a little chilli sauce over each. Serve with the salad leaves.
January/February 2011 Stiritup 11
FOOD
DISH
Ice queen Karen Barber
loves nothing better
than chilling out over
a nice home-cooked
meal with her family.
The much-loved judge on ITV’s Dancing on Ice,
which begins its sixth series on ITV on January 9,
keeps her cool in the kitchen by cooking up hearty
northern dishes, which were inspired by
her grandma and mum.
Karen started figure skating when she was
14 and took gold in the UK National Junior
Championships and silver at the World
Junior Figure Skating Championships.
With partner and fellow Dancing on Ice judge Nicky
Slater, she was the 1983 European bronze medallist
and they represented Great Britain at the 1980
“ This recipe
is very close to
my heart because
my grandma used
to make it...”
by KAREN BARBER
Winter Olympics, placing 12th, and at the 1984
Winter Olympics, where they placed 6th.
The busy mum-of-two now works as an ice skating
coach and tours professionally, as well as her role
as judge on Torvill & Dean’s Dancing on Ice.
Karen, who lives in Lancashire, has chosen to
share an old family recipe for Pea and Ham Soup
with Dumplings as her signature dish.
She explains: “Obviously I spend a lot of time
in ice rinks so I need something that will warm
me up!
“At first I tried to come up with something ‘posh’
Karen Barber
for my signature dish but then I thought ‘No, we
should champion traditional cooking’. Food at
the moment is too fancy - but most people don’t
have time for that, especially if they’ve got children.
“This recipe is very close to my heart because
my grandma used to make it so it is one of those
things that I really associate with my childhood.
Now my mum makes it and my girls always fight
over who’s got the most dumplings!”
Pea and Ham Soup
with Dumplings
• Soak peas overnight with a teaspoon of bicarbonate of soda
• Put a ham shank in a pan with salt and bring to the boil, simmer for about an hour
•
When the ham is cooked, take out of the pan. Give the peas a good rinse then add to the ham stock. Bring to the boil and simmer for a couple of hours
• Slice the ham into chunks and put in with the peas and check for seasoning
• Make dumplings with suet and a little water, roll into small rounds and cook for 20 minutes
• Serve with crusty bread. January/February 2011 Stiritup 13
CELEBRITY SIGNATURE DISH
MY SIGNATURE
FOOD
THE MARKET PLACE
NEW
PRODUCTS
IN THE
MARKETPLACE
Wrap Film
Systems
launches
Baco
Professional
‘TEAM GREEN’
Wrap Film Systems (WFS) is underlining its
commitment to the environment with the launch of
new Baco Professional BioWrap 100% biodegradable
cling film - the first of its kind in the UK.
Made from polyethylene and completely food
safe, Baco Professional BioWrap contains an
oxo-biodegradable additive allowing it to readily
biodegrade even in landfill, avoiding the need for
separation from other materials. Once exposed
to a combination of heat, light and oxygen Baco
Professional BioWrap will start to degrade and
will completely biodegrade in around two years;
that’s faster than the natural degrading process
of materials such as twigs and straw.
Claire Morgan, marketing manager at Wrap Film
Systems says: “All caterers are re-thinking
their approach to kitchen waste and recycling
and this launch demonstrates how Wrap Film
Systems continues to provide innovative solutions
for caterers. We are committed to developing
practical products that help them to manage and
reduce waste for the benefit of the environment.”
New Baco Professional BioWrap can be used in
the same way as conventional cling film and it is
suitable for covering and wrapping all foods. It can
be used in the fridge, freezer and in microwave
ovens. Each 350cm x 200 metre carton of Baco
Professional BioWrap cling film advises the caterer
that for best results the cling film should be used
within 12 months of opening as the cling film will
begin to reach the final stages of its lifespan after
18 months.
14 Stiritup January/February 2011
Muffins in
a Moment
Turn coffee breaks into one of your key profitmaking times of day by adding a selection
of ‘treat me’ products such as muffins,
cookies and doughnuts to your mid
morning or mid afternoon menu.
Readi-Bake has created a range of
thaw and serve bakery products
to help caterers add extra value
to hot and cold drink sales with very
little extra work.
A new toffee and banana flavour muffin is the
latest addition to the Readi-Bake Premium Muffin
range, which also includes Blueberry, Raspberry
and White Chocolate, Double Choc Chunk, Lemon
and Poppy Seed and also a reduced fat Mixed Berry
flavour for that perfect ‘guilt free’ muffin treat.
Make some dough
with Chicago Town!
With the erosion of the traditional eating timetable,
there is increasing pressure on pubs to provide
flexible menus to cater for the broadening range
of reasons and meal occasions behind eating
out. Combine this with the fact that 90 per cent of
handheld snacks in the pub sector are driven by
pizza and you have a profitable opportunity at
your fingertips.
According to the latest figures from Dr Oetker - the
UK’s no.1 frozen branded pizza company which
owns Chicago Town - over 90 per cent of Brits now
eat pizza at least once a week.
In response they have launched
a range of branded frozen fresh
dough pizzas into foodservice to give
caterers the opportunity to benefit from
market trends.
Served as whole pizzas or slices, the range
comprises 4 Cheese, Inferno, Pepperoni and
Chicken Supreme, all of which have the distinctive
Chicago Town sauce stuffed crust.
From freezer to oven to plate in
three minutes, pubs can make
around £5.00 profit on each
pizza by selling it for
£1 per slice.
Adding value with
green credentials
The launch of BacoFoil Professional 100%
Recycled Aluminium adds strength you can trust
to the Team Green line-up.
This innovative foil for everyday use is made from
aluminium that has been reclaimed, re-processed
and recycled from car components, stadia
seating, railway sidings and even cookware. The
process uses 80 per cent less energy than the
production of foil from virgin aluminium.
Available in 45cm x 60 metre, BacoFoil
Professional 100% Recycled Aluminium can
itself be readily recycled via local authority
collections along with other aluminium products.
Both Baco Professional Team Green products
come in impactful and tamper-proof robust
cartons. They are metal edged to ensure ease
of dispensing.
FOOD
Leading potato products supplier Aviko has become
the first in foodservice to provide the whole of
Europe and overseas markets with frozen potato
specialities prepared using pure sunflower oil.
From this month (January), Aviko’s range of potato
specialty products will be made using 100 per cent
sunflower oil, and contain just 12 per cent saturated
fat compared to the 50 per cent saturated fat when
using traditional palm oil.
Healthy potato products won’t mean a sacrifice in
flavour, as the new sunflower oil range will offer
the same signature taste and result synonymous
with Aviko, enabling operators to meet the growing
demand for healthier menu options.
NEW
PRODUCTS
IN THE
MARKETPLACE
Crème Comes
Out On Top
For Muffins
The latest Craigmillar Crème Cake Mixes from CSM
United Kingdom, are perfect for making the most
delicious muffins. The easy to use mixes, in plain
and chocolate varieties, give bakers easy access
to the UK’s £70.5million muffin market.
Muffins made using Craigmillar Crème Cake
Mix are incredibly moist and soft eating, giving
your muffins a real point of difference that your
customers will appreciate.
The mixes create a cake with a resilient crumb
structure that holds inclusions evenly through
the batter so you can confidently create a selection
of muffins with different and even quite chunky
inclusions such as real chocolate chips or large
fruit pieces that offer excellent, luxury appeal.
Craigmillar Crème Cake Mixes are available in
12.5kg bags and in two popular variants. Both
mixes meet the FSA 2010 sodium guidelines
when using the standard recipe.
Chocolate Crème Cake Mix is characterised by a
rich chocolate flavour and dark colour that is
delicious on its own or add chocolate chips, fruit,
nuts or dark cherry pieces to create menu variety.
Plain Crème Cake Mix is the perfect ‘blank canvas’
for a variety of inclusions such as sultanas,
cherries, blueberries or raspberries. Alternatively
drizzle with a fudge icing or decorate with sliced
nuts or fruit slices to give consumer choice.
Cash in on cupcakes
Creamy, dreamy
cheesecakes
Caterers looking to indulge sweet tooths with one
of the top-listed desserts in foodservice can now
whisk up dreamy cheesecakes with help from
baking expert Dr Oetker.
The foodservice supplier has developed new
Cheesecake Base Mix and Cheesecake Filling Mix
to bring more variety to dessert menus, whilst
giving caterers the freedom to add everything from
rich, hot fudge sauce to fresh fruit toppings to their
works of art.
Creating cheesecakes with a creamy texture and
oaty base, the easy-to-use butter formulas simply
require water to make up 96 portions.
Readi-Bake have launched
a new range of cupcakes
in three delicious flavours,
Chocolate Swirl, Zesty Lemon
and Strawberry Swirl.
Readi-Bake Cupcakes are
available in pack sizes of 12
These soft and moist sponge cupcakes
are filled and frosted for an indulgent
taste and luxury appearance that is
right on trend.
Readi-Bake Cupcakes are suitable
for all types of food retail outlets; all
you need is a freezer to provide your
customer with fresh, tasty, appealing
treats for any time of the day and potentially
all day - so you never miss an opportunity as it
takes just 90 minutes to defrost at 15-20 degrees.
January/February 2011 Stiritup 15
THE MARKET PLACE
The future is
healthy for Aviko
COUNTRY CLUB
FAVOURITES
Welcome to the Country Club
- exclusively for customers of the Country Range Group.
OFFERS
The Ultimate
Slow Cooker
Favourites
by Cara Hobday (Ebury Press)
You’ve read the reasons why slow
cooking is great for saving money
(page 9)- and now here’s your chance
to win a brilliant new book packed
with 100 mouth-watering recipes to
cook up.
COMPETITIONS
Win
The ultimate Slow
Cooker fAVOURiteS
recipe book
Choose from a light and tasty Provencal Pasta
Sauce or Seafood Risotto, or rustle up a hearty
winter warmer such as Creamy Lamb and
Cauliflower Kashmir curry.
The author Cara Hobday is a food stylist, writer
and chef who has worked in kitchens all over
the world. She is author of eight other cookery
titles and the book’s beautiful photographic
illustrations were taken by her husband,
Rob White.
For your chance to grab a free copy simply send an email titled ‘Slow Cook
Book’, with your name, contact details and the name of your Country Range
wholesaler, to competitions@stiritupmagazine.co.uk
16 Stiritup January/February 2011
FREEBIES
FAVOURITES
Let’s drink to
To celebrate the launch of our new Category Focus feature, we’ve got two fabulous
prizes inspired by this issue’s topic: Hot Beverages.
One lucky reader will scoop a
fantastic Coffee Queen Thermos
worth £265.
The Coffee Queen Thermos brews coffee
directly into a 2.2ltr thermos, and is
great for keeping the coffee warm whilst
retaining its taste and aroma, making
serving great coffee simple and flexible,
as you can serve it anywhere.
Win
a fantastic Coffee
Queen Thermos
worth £265
To be in with a chance of winning, simply send an email titled ‘Hot Beverages
competition’, along with your name, contact details and the name of your
Country Range wholesaler, to: competitions@stiritupmagazine.co.uk
Win
Call on Horlicks to Unwind
The benefits of a milky drink before bed in helping you unwind are well documented
and original Horlicks has been there to help the nation nod off since 1883.
Now, renowned chef Paul Hartley wants to move
the malty favourite from the bedtime routine. He’s
determined to get us all cooking with Horlicks by
following the simple, sweet and savoury recipes in
his latest book, ‘The Horlicks Cookbook’.
Colourful and easy to follow with lots of fascinating
Horlicks facts, the book details 40 tantalising
everyday dishes. The book is available from
www.horlicks.co.uk (RRP: £7.99) but we have
11 to give away. Each book comes with a 2kg jar
of original Horlicks but the reader whose name
is first picked from the competition hat will not
only receive their book and drink, but also a
high spec iPhone!
an iphone, horlicks
recipe book & jar
of horlicks
For your chance to win, simply send an e-mail titled ‘Horlicks Competition’, along
with your name, address, daytime contact telephone number and the name of your
Country Range wholesaler, to: competitions@stiritupmagazine.co.uk.
Closing date for all competitions: 28th February 2011. All winners will be notified by 31st March 2011.
Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley,
Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/competitions
January/February 2011 Stiritup 17
COUNTRY CLUB
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receive a FREE £5
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“Across all JD Wetherspoon pubs we have been known to
sell up to a quarter of a million curries in a 4 week period,
serving Tilda Basmati rice with every one of those dishes!
Testament enough to the Tilda brand I’d say.”
Paul Miller, The Welkin, JD Wetherspoon, Liverpool
TO FIND OUT MORE ABOUT WHY RICE MATTERS
AND THE TILDA BASMATI RICE RANGE VISIT
WWW.TILDAFOODSERVICE.COM
FEATURES
G and T
Peter and Angela Gatling
are the first to admit they
knew nothing about the
pub industry.
But it didn’t stop them from giving up their jobs
and re-locating with their three young daughters
to run their dream pub in the West Country.
It has been a steep learning curve but, five years
on, it seems the savvy duo now know a great deal
- and have been named The Good Pub Guide Devon
Dining Pub Of The Year 2011 for their efforts.
“We were absolutely new to the trade,”
says Peter. “I worked in IT for 20 years
beforehand so I knew nothing about
this industry.
We wanted our own business and to make a
change of lifestyle, and we have always liked
food and drink so it seemed an obvious choice.
“However, you can’t be emotional.
This is a business and we didn’t look at it
through rose-tinted spectacles. We had a
good look and fell in love with this place.”
The Merry Harriers dates back to 1492 and
was originally a Devon longhouse. It stands in
the beautiful Blackdown Hills, Clayhidon, and
was enough to lure the Gatlings away from the
Berkshire home.
“When we took it over it had a good reputation
for food but was regarded as a ‘specials
occasions’ pub because it was quite expensive,”
continues Peter. “We have moved from being
an exclusive gastropub to an ‘Everyone
Welcome’ country pub. The previous owners
didn’t welcome children or dogs and they
closed the skittle alley, which were all very
negative messages.
“We have let it evolve over time. The important
thing is to make sure that what you are doing
is what the customers that you want, want you
to do. It’s all about attention to detail. The food
is the flagship but the wines, beers, atmosphere
and cleanliness are also extremely important.
“We serve local fish, meat and game and turn it
into something that our diners wouldn’t be able
to make at home. We order little and often of
things that sell so there is very little wastage.”
All their hard work and efforts have culminated in
scooping The Good Pub Guide Devon Dining Pub
of the Year title.
Peter adds: “The awards are the Oscars of
the pub trade and the reviews are written
by customers for customers. It’s the most
independently read guide in the pub trade.
“Devon has about 1,500 pubs and 57 of them
are featured in the guide so to pick us was very
overwhelming. It is a wonderful reward for all
of the hard work of the team.”
The Merry Harriers’ team of chefs use a wide
selection of Country Range products and Peter is
a particularly big fan of Country Range butter. He
says: “There are different types of butter with
different fat contents and if the constituency is
wrong, it splits. The CR butter is really good.
If you are cooking from scratch, it’s a quality
product. I’m also a big fan of the cleaning
products. In fact, during our last EHO visit, the
inspector commented on how good the products
are. He was really impressed.”
January/February 2011 Stiritup 19
CUSTOMER PROFILE
From I.T. to
Away from
home, busy
day ahead?
For a great
breakfast...
IT HAS TO BE
With more and more operators recognising Breakfast as an opportunity
for extra profit, it’s crucial your breakfast menu meets the demands of
your customers – quality, choice and value.
Seeing the brands that your customers
know and love reassures them of the
quality of your menu and signals that you
care about the food you serve.
HEINZS GHT
INSIGHT FROM HEINZ
FREEPHONE CARELINE 0800 575755
Trademark(s) owned by Ajinomoto
Co. Inc., Tokyo, Japan, used under
licence by HP Foods Limited
Product
Case Size
HP Brown Sauce
8 x 285g
Heinz Tomato
Ketchup
10 x 342g
Heinz Beanz
12 x 840g
Code
FAVOURITES
Baumann’s Blog
FAVOURITES
Mark Baumann is a regular Stir it up columnist. He is the owner of the
acclaimed Baumann’s Brasserie in Coggeshall, Essex, was elected as a
Master Chef of Great Britain in 2003, is a regular TV chef - and is a proud
customer of the Country Range Group. Each issue, he shares anecdotes
about life in his chaotic world of catering…
The last couple of months
of last year were manic! I
was inundated with requests
for TV and fundraising
work, and it’s very hard
to say no.
First up was the OysterFest in Colchester which
is an annual event attended by 250 dignitaries.
It’s full of pomp and ceremony and I kind of
underestimated how posh it would be. I was one
of three guest speakers.
I went to Holland with Jean-Christophe Novelli (JC)
judging on their version of Masterchef, which was
an excellent experience and very well put-together.
I’ve also been in Cumbria doing a great Northern
Air Ambulance fundraiser, where we worked with
students from the local college to cook a meal for
the event.
I appeared on BBC Essex as part of Children in
Need, doing Ready Steady Cook in front of an
audience of around 600 people. We won but I
caused a bit of a food fight! It was all a bit too
boring and staid so I ‘splatted’ the presenter - but
she wasn’t very happy because I ruined her top!
My final destination last year was Moscow, which
was a truly amazing place. JC and I were invited
do some master classes and a dinner for 220 of
the Russian elite - gymnasts, singers, actors, the
equivalent of our A-list here - in the most incredible
hotel. I have to say the systems out there are
bizarre and the maitre d’s are totally useless. They
are a long way behind this country in terms of
hospitality. Everyone was smoking and, when we
arrived the chefs were all asleep in the kitchen, and
had to be woken up!
This year we’ve been invited to do a demo on the
new QE2 in April, which we’re very excited about
and a return to Russia, this time to St Petersburg, is
looking likely.
All in all, I was away from the brasserie for
longer than I would have liked but I’m lucky that I
Don’t get
caught short!
In these difficult economic times there are shortlength toilet rolls being sold as full-length rolls.
Rest assured that all Country Range Professional
Brand products offer you value for money and
peace of mind.
have a great team who allow me to go off and do
my thing. I made it back for the big Christmas and
New Year rush, which leads me on to wishing you a
Very Happy and Prosperous New Year!
Happy cooking!
Mark
Look out for the ‘Soft Tissue Standard’ Logo on
Country Range paper products as your guarantee
of quality.
Call your Country Range wholesaler, today to
ensure you beat the cheats and get the most
out of every roll.
It will save you money!
January/February 2011 Stiritup 21
Simply
add value
Marinades that provide exceptional flavour with an authentic aroma
that will take your dishes on a journey across the East and beyond.
Brian Eastment, Exec.
Development Chef of Major Int.
shows why Major Marinades
are winners in the kitchen.
Oriental Coronation
Chicken Baguette
10 covers
Ingredients:
Cooked diced chicken meat
451g
Mayonnaise
190g
Major Oriental Mari-Base® Marinade
37g
Soy sauce – low salt
18ml
Five spice seasoning
4ml
Chives – chopped
1 tablespoon
Flaked almonds
75g
Mango – peeled & thinly sliced
225g
Coriander – chopped
to garnish
Dried chilli flakes
to garnish
Yielding
166 servings
per xc1.2a5se
litres)
(c/s = 2
Suitable for Coeliacs & Vegetarians
Tenderises and penetrates meat,
ideal to flavour fish and vegetables
Method:
1. Mix together the mayonnaise, soy sauce, Major
Oriental Mari-Base® Marinade and the five spice
seasoning. 2. Stir in the chopped chives, flaked
almonds and mango. 3. Toss the chicken into the
mixture until well coated. 4. Garnish top of baguette
with chopped coriander and chilli flakes.
Great taste with a great profit
The costing guide below gives an idea of the kind of margins that can be
generated from our recommended recipes.
Suggested Selling Price
VAT @ 20%
Net Selling Price
Major Mini Pork Ribs*
Ingredients Costs:
Cooked Diced Chicken Meat
45g = .18p
Mayonnaise
19g = .04p
Major Oriental Mari-Base® Marinade 3.7g = .005p
Soy Sauce - Low Salt
1.8g = .01p
Five Spice Seasoning
0.4ml = .005p
Chives – Chopped
1.5g = .01p
Flaked Almonds
7.5g = .06p
Mango - peeled & thinly Sliced
22.5g = .05p
Coriander
To Garnish = .02p
Dried Chilli Flakes
To Garnish = .02p
Total Costs of filling (100g)
Approx Cost of Baguette
Total Costs
Major Spicy Turkey Soup*
£3.25
£0.65
£2.60
Cash Gross profit £1.90
As % of net sales profit 73%
All prices & weights based on a 100g portion
All ingredient costs are based on local
supermarket prices as of 19.11.2010
*Contact us for free recipes
40p
30p
70p
11 flavours for all seasons
For further information on how we can add value to your kitchen call
our Customer Services free on 0800 58 77 333, quote STIR111
www.majorint.com
FOOD
on the
RANGE
ON THE RANGE
To coincide with our new
look, Stir it up is delighted
to announce that we also
have a new columnist, who
will be cooking up some
delicious dishes from the
Country Range kitchen.
Nigel Smith has worked with a host of renowned
chefs, including Albert Roux, Paul Heathcote and
Anton Edelmann. He is currently chef/patron at
The Villa, Wrea Green, near Preston in Lancashire,
where his celebrity diners include footballer Steven
Gerrard, boxer Ricky Hatton and chefs Michel Roux
and Jean Christophe Novelli.
Nigel has hosted his own TV series and has won
numerous awards, including Hi-Life Dining Awards’
Best North West Restaurant 2010 and the Good
Food Guide’s taste of Britain award.
In addition, Nigel is currently working with the NHS
on specialised projects at Preston and Chorley
hospitals, having achieved excellent results at
Blackpool Hospital in 2009/10.
Each issue, Nigel will be road-testing one or more
Country Range products and demonstrating their
versatility with a fabulous recipe for you to try.
He is no stranger to Country Range products,
having been a devotee for the last five years.
He says: “The products are fabulous and it
is very difficult to single one out. I have to
admit, however, to being a big fan of Country
Range mayonnaise. It’s wonderful! I love the
creaminess and how comparable it is to the large
brands. It has a great flavour and the price is
amazing too.
“I also really like the tomato and basil sauce
- it’s very fresh and exudes the flavour of
tomatoes. It’s perfect for lasagne and pasta
dishes or for bulking up a tomato soup.”
Nigel is extremely pleased to be working with
the Country Range Group and making regular
appearances in Stir it up.
“I always read Stir it up magazine - it’s a
great trade journal and very informative - and
I’m delighted and very excited to be working
with Country Range. Their fantastic variety
of products enables anyone from the smallest
catering outlet to the largest business to
confidently order everything they need from
one dependable and dynamic company.”
January/February 2011 Stiritup 23
100% Rainforest Alliance Certified™
Beverages from Country Range
Country Range 100%
Rainforest Alliance Certified™
range comprises:
Roast & Ground
Filter Coffee
50 x 60g
Teabags
1100’s
Enveloped String
and Tag Teabags
250’s
String and Tag
Teabags
250’s
With 92% of
consumers willing
to pay extra for a
product perceived to
be ethical1, our range of
100% Rainforest Alliance
Certified™ tea and coffee will
improve your margins whilst giving
your customers a feel good factor.
New Country Range 100% Rainforest Alliance
Certified™, roast and ground filter coffee is sweet
but well-balanced with toasted almond notes and
cost-effectively delivers the perfect pick me up without
damaging the ecosystem where the beans are grown.
Our range of tea is sourced from one of the world’s first 100% Rainforest
Alliance Certified™ tea estates to offer a premium blend Kenyan tea. The
enveloped tea bags are perfect for front of house or as part of a room service tray.
Point of sale material for our 100% Rainforest Alliance Certified™ product portfolio
is available on request.
1
0845 519 6181
www.countryrange.co.uk
Feel Good Research – 2008
FOCUS
Hot
Beverages
Hot drinks sales continue to rise in spite of
the recent recession and increased prices.
The hot beverages market is up 7.2
per cent, adding £110.7million to the total value
of £1.6million. While hot chocolate and malted
drinks have struggled, tea and coffee sales are
soaring but consumers are demanding more
and more choice.
Tea Time
Tea prices may have reached record levels
worldwide, but this has not quashed Britain’s
thirst for its daily cuppa.
Tea remains the biggest seller, accounting for 34
per cent of market share (coffee is 17 per cent)
and Tetley remains the brand leader, followed by
PG Tips then Twinings, Typhoo and Yorkshire Tea.
Of the 145 million cups drunk each day in the UK
only 10 per cent are consumed away from home.
However, 25 per cent of tea drunk
is NOT everyday tea. Are YOU
catering for this sizeable chunk
of the market?
Tea remains
the biggest seller,
accounting for
34 per cent of
market share
According to Twinings Foodservice, demand
for premium teas is growing and this offers a
significant profit opportunity. They suggest
offering a range of Speciality Teas, Infusions
and Green Teas to maximise profit potential
from high margin products. Twinings’ new
Infusions range offers a selection of Herbal &
Fruit Infusions, Green & White Teas made from
only 100% natural ingredients, perfect for
today’s health-conscious consumers.
A range of free PoS materials are available to
caterers to help maximise sales at a premium
price point.
Tea consumption habits (Tetley)
3% 2%
ui
ta
ffe
fr
a
dec
6%
red tea
tea
green
ted
ina
5%
9% s
pecia
li
nd
he
ty tea
rb
al
75%
of consumers
drink everyday tea
January/February 2011 Stiritup 25
HOT BEVERAGES
CATEGORY
They get the coffee
they love. You get
their loyalty.
When you’re serving NESCAFÉ® coffee you’re
unlocking the flavour of 100% pure coffee.
NESCAFÉ® Original delivers the full-flavoured
taste the nation loves. Serving it will encourage
your customers to keep coming back for more.
Whatever your needs, you’ll find the perfect
coffee solution in our comprehensive range.
The NESCAFÉ® Coffee difference:
• Britain’s No. 1 coffee*
• Over 16,000 cups enjoyed every minute†
• Range of formats, including stickpacks
and decaff variants, to satisfy every
consumer need
• NESTLÉ® is investing over £200 million in
coffee projects over the next 10 years to
make a difference to everyone, from farmers
to consumers
*TNS Brand Tracker 2009
† IRI MAT 14 Aug 2010
For professional advice to grow your business,
call us today on 0800 745 845 or visit
nescafe-beveragesolutions.co.uk
® Reg. Trademark of Société des Produits Nestlé S.A.
FOCUS
CATEGORY
Café-style coffees are now
the norm and consumers are
clamouring to get their hands
on their next cappuccino,
latte, americano, mocha,
macchiato or frappuccino!
Last year the total roast and ground segment grew
by 12 per cent to £165million and instant coffee
was valued at £671million and is currently growing
at 4.6 per cent. Nescafé is currently the largest
coffee brand in the UK enjoying over 82.8 per cent
market share in the out-of-home market.
Bean to cup machines (which grind the coffee on
demand for each cup) ensure fresh-tasting coffee
and are becoming the norm in coffee shops where
individual servings are required. However, filter
coffee is still the preferred option when catering for
large numbers, such as conference or banqueting
when speed of service is paramount.
The future of cafés in the UK is bright and it is
predicted that over 800 new coffee shops will
open in the next three years. Although big branded
chains are growing, this is not to the detriment
of quality independents, which remain a key
component of the market. According to him! Food
to Go 2010 study, 39% of coffee shop customers
would buy a meal deal if there was one available.
So bundle in a cake or snack according to the
time of day and encourage customers to trade-up
their purchase.
According to a recent survey by Nestlé Professional
on out of home trends in coffee consumption,
there is an increase in demand for great tasting
‘cafe-style’ coffees, and the need to ‘raise the
bar’ on the quality of hot beverages served in the
workplace. Also trusted consumer brands are
preferred, generating ‘feelgood’ factor amongst
employees. ‘Spoon to cup’ products, such as
Nescafé Latte and Cappuccino, will help you
capitalise on current trends without the need
for investing in new machinery.
Hotels capitalising
on coffee culture
Hotels are also starting to capitalise on the coffee
culture - and not just at mealtimes.
Savvy hoteliers are creating cafés in their lobbies
and bars to tempt customers - both guests and
people walking in off the street - at all hours
of the day.
It makes sense to utilise the space to its full
potential and there is an enormous mark-up on
hot drinks, although obviously there is the initial
investment in equipment to take into consideration.
Estimates show that staff training and equipment
costs between £3-4,000 but if you can
sell 50 cups of coffee a day at £1.50,
you can make a return of
around £23,000 a year,
so it’s definitely
worth considering...
hot beverages
Coffee
break
Pubs are also turning to hot beverages to help
them to boost their profits but getting your
offering right is essential. Here are some
key points to bear in mind:
•
•
•
•
•
•
•
Make sure you are catering for the right market
Don’t over-complicate your menu - six
expresso-based drinks and six teas and infusions are ample
Check what your competitors are offering and how much they charge
Never undersell yourself - people expect to
pay around £2 for a decent coffee
Highlight the fact that your coffee is
Fairtrade etc.
Make sure your customers know about your offering, via a blackboard or PoS materials (many brands offer free PoS)
Introduce a coffee/hot drink of the month to keep your menu fresh
Last year
the total roast
and ground segment
grew by 12 per cent
to £165million
January/February 2011 Stiritup 27
We only buy beans for our Kenco freeze dried coffee
range from Rainforest Alliance Certified™ farms.
Rainforest Alliance certification helps to ensure a
decent wage for workers, access to education for
their children, and protection for the environment.
At Kenco, we’ve dedicated ourselves to coffee pleasure
for over 80 years. So you can be sure that the coffee
you choose is specially selected and carefully blended
to give a delicious coffee experience.
Quality is at the heart of everything we do and the Kenco brand is
your reassurance of this promise. We offer Kenco freeze dried coffee
in a range of convenient catering formats designed to meet the needs
of any environment.
AFH6810
CATEGORY
Hot chocolate
FOCUS
and malted drinks
hot beverages
According to Mintel, the hot chocolate market
grew by 20 per cent between 2007 and 2009
and is now worth just under £100million.
By contrast, once-iconic malted drinks saw sales
decline by 12 per cent between 2005 and 2009.
Their research shows that both hot chocolate and
malted drinks are often viewed as an “occasional
drink” as they are heavier and more calorific than
tea or coffee.
Cadbury still claims the No 1 spot with their hot
chocolate portfolio valued at £41million, and new
variants are being introduced to combat these
consumer perceptions. Low calorie Cadbury
Highlights, for example, targets the female
population and is currently worth £9.5million.
Similarly, Aero is lighter and bubblier than
traditional hot chocolate.
The malted drinks segment is dominated by
Horlicks with a 65 per cent share.
Malted drinks are a popular choice amongst the
over 65s and care caterers can capitalise on this
market by including a malted drinks offering to
residents. Many hoteliers are also missing the
opportunity to offer individual sachets of malted
drinks on bedroom trays or include them on their
room service menu. Horlicks have also published
a recipe book containing 40 sweet and savoury
dishes that feature Horlicks.
Current trends
• Ethical offering
More and more consumers are making informed choices about the tea and coffee they drink and, in response, many cafés and restaurants now include a sustainable/ethical option on their hot drinks menu such as Fairtrade or those sourced from Rainforest Alliance Certified farms. With 92 per cent of consumers willing to pay extra for a product perceived to be ethical,
this is a trend that can work positively for caterers’ margins.
• Quality own brand ranges are also thriving. Country Range was the first brand in foodservice to offer a tea that is 100% sourced from
Rainforest Alliance Certified farms. With the range now including 1100s, Envelope Tea, String
& Tag teabags and Roast and Ground Filter Coffee, Country Range offers caterers the largest
range of 100% Rainforest Alliance CertifiedTM
hot beverages in foodservice.
Martin Ward, Country Range Group purchasing
manager, says: “When brand isn’t important
but provenance of offering is, our Rainforest
Alliance CertifiedTM products offer quality,
exceptional value and better margin opportunities,
without compromising on taste. We also
provide PoS material to help you highlight
your sustainable offer.”
Soya milk-friendly products
In response to the growing trend for dairyfree diets, Tetley have launched a new
blend of tea created specifically to work
perfectly with soya milk.
January/February 2011 Stiritup 29
C A F E
S O LU T IO NS
Coffee Prophet
The UK coffee market is the most developed in Europe –
representing 42% of the total European market.*
So it’s crucial that now – more than ever – you maximise the sales opportunities available.
At Kerry Foodservice we’ve developed a unique, solution-led approach to help caterers and
end-users make the most of the UK’s café culture, featuring a range of core products:
• DaVinci Gourmet Coffee Syrups – for adding flavour shots to drinks,
from a Hazlenut Latte through to a Vanilla Frappe
• Caramel, Chocolate, Strawberry & White Chocolate Sauces
• Frappe Mixes – available in Coffee & Vanilla Flavours
• B-Ravi Fruit Frappe Mixes – ideal for refreshing summer drinks
(or as an all-year alternative to traditional soft drinks)
• The unique V*Go range of Porridge Pots
Discover more about Kerry Foodservice and our brands:
www.kerryfoodservice.co.uk Email: info@kerry-foodservice.co.uk
*Source: Allegra
evolving food
CATEGORY FOCUS
hot beverages
Under the brand Coffee
Queen, Crem International
UK Ltd sell a large range
of Filter coffee machines
starting with the Original
through to the Serving
Concept.
Original is a complete series of classic coffee
machines that for decades have earned a
reputation in cafés, restaurants, hotels and other
environments where guests are served a good
coffee. Models featured in this range are the M2,
DM4 and Thermos.
Serving Concept is a range of ‘bulk’ brewers which
cater for greater numbers of customers such as you
might find at a university canteen, sporting events
and large social gatherings. They still use filter
coffee but some, like the Double Tower, can brew
up to 10 litres of coffee in about 7 minutes. The
hot beverages advertorial
COFFEE
coffee is served through a Serving Station which,
if required, can be branded with a company logo
to really make a big impression. Models featured in
this range are the Single Tower, Double Tower,
Single and Double Cater and Mega Gold.
The great thing about filter coffee is that it is
making quite a resurgence after many years in
which espresso coffee has led the way. In fact
many of the worlds coffees, such as the County
Range 100% Rainforest Alliance Certified Filter
Coffee, do not lend themselves to espresso
brewing. Filter coffee typically costs around £1.10
per cup versus around £2.75 for an espresso,
making filter an attractive proposition on a sales
strategy based on a cup.
The basic M2 costs £200.00, Thermos £265.00,
Single Cater £666.00, Double Tower £1995.00.
Discounts of up to 30 per cent are available for
Stir it up readers to support the launch of the
Country Range 100% Rainforest Alliance Certified
Filter Coffee.
Our ORDER HOTLINE
David Russell - 07557-035686
- quote Stir it up when ordering to secure your discount.
email: david.russell@creminternational.com
www.creminternational.com
January/February 2011 Stiritup 31
“You wash, I’ll dry!”
E
E
R
F
Tea el
Tow
Our FREE tea towel makes short work of the drying-up.
So make sure you get your hands on a ‘Tetley Tea Folk’ tea towel,
FREE inside every promotional case* of Tetley for Caterers 2x1100s.
www.tetleyforcaterers.co.uk
*While stocks last
That’s better. That’s Tetley.
CATEGORY FOCUS
hot beverages
hot beverages advertorial
TEA
The One Stop Shop
for Premium Teas
Consumers are increasingly
looking for something
different when purchasing
tea out of home; as a result
Speciality teas such as
Traditional English and
Earl Grey are Twinings’
most popular blends
and a ‘must-have’ on
all beverage menus.
Caffeine free alternatives are also growing in
popularity with infusions such as Peppermint
and Cranberry, Raspberry & Elderflower, and
naturally caffeine free Redbush all moving into
the mainstream, reflecting a trend towards a
healthier lifestyle and more varied tastes.
Twinings has the widest range of premium teas
in the out of home market; from Everyday Tea to
Speciality Teas, Loose Tea Rituals, and Tea Deli
Mesh bags, and Jacksons of Piccadilly Fairtrade
Teas, Twinings offers a true one-stop-shop for all
your tea needs. With over 300 years of market
leading expertise, and with an unrivalled
reputation for quality and innovation, no-one
knows tea better than Twinings.
New Twinings Tea Deli
Marketing your Perfect Serve
New Twinings Tea Deli is the easy way for
operators to put on a loose tea experience without
the preparation needed for a loose tea service.
Consumers seek a premium experience when out
of home and Twinings Tea Deli offers loose tea in a
mesh bag, which delivers the ceremony associated
with loose tea, and instantly gives your tea service
a more premium feel and will naturally demand a
higher price. Twinings new premium tetra mesh
range ‘Twinings Tea Deli’, bridges the gap for outlets
looking to take the next step from a standard tea
bag offering. Operators can choose from six rare
and unusual 2nd flush and single estate loose
tea blends including English Breakfast, Signature
Earl Grey, 2nd Flush Assam and Great Taste Award
winner, Gunpowder, Green Tea and Mint.
With research revealing that 75% of purchasing
decisions are made at point of purchase,
Twinings understands the need to promote a
range of teas to consumers, and has a variety
of merchandising solutions to suit all outlets.
Twinings offers a comprehensive range of branded
crockery and merchandise solutions including
menus, tent cards, posters, tea stands and
compartment boxes to help you promote
your tea service and give it a premium feel.
Twinings’ promotional calendar, available at
www.twiningsfs.co.uk, has been developed to
help caterers promote a range of Twinings teas
and infusions throughout the year, point of sale
is available to download where you can print
off monthly posters promoting a tea of the month,
as well as show support for events such as
Fairtrade Fortnight.
Research reveals
that 75% of
purchasing decisions
are made at point
of purchase
January/February 2011 Stiritup 33
FEATURES
National Chip Week
FOOD AND INDUSTRY NEWS
21st - 27th February
A-peeling potatoes!
A few things you never
knew about chips...
• Fish and chips are a big hit at celebrity weddings. Fans include Steven Gerrard and Alex Curran, Wayne Rooney and Coleen, Myleene Klass and Graham Quinn, and John Terry and Toni Poole to name just a few.
• The fish and chip shop market is worth £1.2billion - that means £1 of every £100
spent on food is spent in a chippy!
• Eight out of 10 households buy frozen chips each year, so most of us have a bag in
the freezer.
• Over half a billion meals containing homemade chips are eaten each year.
• A portion of chip shop chips contains less fat than a prawn mayonnaise sandwich.
• A portion of oven chips will provide a third of your Recommend Daily Amount of vitamin C.
•
•
A serving of oven chips with three fish fingers contains one third of the saturated fat found in
a serving of lasagne.
A staggering 255million fish and chips meals are sold each year.
Country Range’s delicious Freeze Chill Fries are
available in three sizes:
• 11 x 11mm (7/16”)
• 13 x 13mm (9/16”)
• 9 x 18mm (Steak cut)
Fair Enough for
Business Growth
Catering for your more ethicallyminded customers could be
good for business, according
to the UK charity behind the
Fairtrade mark.
Says James Bennett, of the Fairtrade Association:
“An increasing number of people are making a
conscious effort to choose Fairtrade goods and
indications suggest that despite the credit crunch,
Fairtrade marked products are continuing to
show sales growth.
“We now have a total of 4,500 products bearing
Some 74 per cent of Britons now recognise the
the Fairtrade mark. As well as the more usual
mark and know what it stands for, claims its
teas and coffees, included in these and of
originators the Fairtrade Association.
particular interest to the hospitality trade are
it helps us to continue to help the producers but
It works primarily with smaller Third World
wines, vodka and bar snacks such as nuts. All
also, with more and more consumers supportive
producers, tackling the injustices in conventional
Cadbury branded chocolate bars are now made
of the Fairtrade ethos, offering Fairtrade goods
trade to help them achieve a fairer price for their
with Fairtrade cocoa and so have the Fairtrade
is an increasingly sound business proposition.”
crops, including tea, coffee, cocoa, sugar and
mark on pack. It’s great to have the support of
The foundation is currently planning for its annual
bananas among a diverse range of other produce.
big companies but it’s also important to have
big awareness event, Fairtrade Fortnight, which
Goods from its producers are then Fairtrade marked
support at all levels to continue to highlight the
runs from February 28th until March 13th. For
and latest figures, based on value sales for 2009,
Fairtrade message to the public.”
further information on this and the foundation’s
show that they totalled just under £800million in
Continues James: “We believe selling Fairtrade
work, including its marked products, log on to
the UK, representing growth of 14 per cent.
marked produce now works both ways in that
www.fairtrade.org.uk.
January/February 2011 Stiritup 35
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• Endorsed by the Craft Guild of Chefs – who had this to say...
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Share our passion for potatoes
FEATURES
older vegetarians
A charity charged with
improving the quality of life
for older vegetarians and
vegans has issued some tips
for care home cooks.
Vegetarian for Life provides nutrition and catering
advice to chefs working in the welfare sector,
as well as facilitating caterer training courses
in conjunction with the renowned Cordon Vert
Cookery School of the Vegetarian Society.
Tina Fox, the charity’s company secretary, claims
a quarter of the UK’s care homes have at least
one resident who is vegetarian or vegan.
In spite of this, Tina claims many caterers struggle
to provide imaginative vegetarian alternatives for
their non meat-eating residents and rely too heavily
on cheese-based dishes.
“There is often an over-abundance of cheese,”
she says. “But it is high in fat so it isn’t healthy
to eat it in every meal. As an alternative,
caterers should look at other sources of protein
such as pulses and lentils.
“Also a lot of caterers are still not familiar with
meat alternatives, such as Quorn and soya
mince, and they sometimes don’t know what to
do with them. You can make all of the usual
dishes, such as Spaghetti Bolognese and cottage
pie, with soya mince and research has shown
that cooked minced meat can get caught in
the throats of older people whereas soya mince
breaks down better so it is a great for nonvegetarians too.”
Tina also urged care home caterers to think
about the texture of the dishes they provide.
“Vegetarians and vegans don’t often get pies
and crumbles. I appreciate that some older
people need softer food that is easy to swallow
but not everyone does. It must be awful to be
served baby food every day!”
Finally she advised cooks to use herbs and spices
to liven up dishes, where appropriate, particularly
for their younger residents.
She said: “A lot of vegetarians in care homes
are of an age when they have gone through
the war and they are really tough characters.
This age group tends to like quite plain food
but in the 1960s and 70s there
was a greater number of
vegetarians and this
generation have been
exposed to more
world cuisine and
are therefore more
adventurous in their
tastes. This will be
reflected in the types
of dishes they will like
when they come to live
in care homes.”
Tina Fox
For more information visit
www.vegetarianforlife.org.uk
NACC launch their ‘Keep well in winter’ campaign
The elderly should be given a
regular supply of hot drinks and
at least one hot meal a day to keep
them safe during the bitter winter
months, says the National
Association of Care Catering.
Recommendations include:
In order to help pensioners be as prepared as
possible for the winter months the NACC has
been working with local authorities to develop
new guidelines which will be sent out to the
UK’s 12million pensioners.
Derek Johnson, NACC chairman, says: “Winter is a
time when everyone’s health can suffer. However,
illness like flu and pneumonia can lead to serious
complications for older people so it is really
important to ensure their health is in good check
•
•
•
Aim to provide at least one hot meal a day and give hot drinks regularly throughout the day
Provide a hot drink before bedtime
Prepare a thermos flask of a hot drink to
have by residents’/patients’ beds
and they are eating well.
“Good nutrition is even more vital during the
winter months and we hope these guidelines
will provide carers
with the information
they need to help
the elderly to
stay in good
health this
winter.”
January/February 2011 Stiritup 37
HEALTH AND WELFARE
Catering for
features
education
Rise in school meals
take up for the first
time since 1970s
- as School Food Trust is axed as Government quango
Uptake of school meals has
gone up for the first time
since the mid-1970s.
The latest figures reveal that the proportion
of children eating a school lunch in primary
and special schools rose by 2.1 per cent to
41.4 per cent.
The number of children eating school lunches
in secondary schools currently stands at 35.8
per cent - up 0.8 per cent on the previous year.
The news came as it was announced that
the School Food Trust will be axed as a nondepartmental public body with effect from April
2011 and will therefore no longer be funded by
the Department of Education. It will continue to
be a charity and will establish a separate
Community Interest Company.
Before the Trust was established, meal numbers
had been declining almost every year since the
mid-1970s.
School Food Trust Chairman, Rob Rees, said:
“Over the last few months we have been
working closely with the Government to develop
a realistic and achievable plan to build upon
the improvements in school food which have
taken place in recent years.
“Since it was established, the Trust has
developed an enormous amount of expertise
in school food and food education, working
with schools, local authorities and other groups
to make sure that school lunches are wholesome,
tasty and affordable, and to increase the
number of children eating them. Numbers are
now climbing and a recent survey of parents
suggested that this is leading to children eating
a wider range of foods at home.
“We are confident that our new status as a
Community Interest Company and charity
means we will be able to work with everyone
involved in children’s food and drink to inspire
improvements in food and education and give
our young people a great start in life.”
38 Stiritup January/February 2011
features
“Darling don’t forget to
facebook us a table for two”
For restaurant marketing
manager Isobel Gibbions
it was something of a
tumbleweed moment.
“I’d suggested we put our two venues on
Facebook,” she says, “but there were some
raised eyebrows and doubts at first.”
Like many successful organisations with a tried
and trusted marketing strategy, the old phrase
‘better the devil you know’ often raises its horned
head. But as Isobel points out, Facebook works and it is free!
With the backing of her managing director, Craig
Lynch, Isobel set about making a business
Facebook page for their two Derbyshire outlets;
Brampton Manor Country Club and The Fox and
Goose Inn.
Using their personal Facebook friends list, Isobel
and colleagues invited people to become ‘fans’ of
the two picturesque venues.
Daunted
At least once a week, Isobel updates the Facebook
page to notify ‘fans’ about an event, knock-down
food deals, or special offers on at the leisure club.
And so far both fan pages have proved a hit, with
hundreds signing up to follow weekly events.
Says Isobel: “We get a lot of calls as a result
of our Facebook updates. Many want to book
a table or enquire about the health club - and
some want to do that online.”
For anyone daunted by the prospect of joining
Facebook, Isobel says: “Once you have set up
your page, it is easy to update yourself. Initially
we had to enlist a little bit of help, but once you
are up and running it is pretty straight forward.”
An increasing number of businesses are reaping
the rewards of using social media to promote their
events. As Country Range customer Isobel explains:
“To anyone who is unsure of whether to set up a
Facebook page, I would say, keep an open mind.
“Just because you may not use Facebook
yourself, you need to think about what your
target market is using. These days people sit at
home and socialise on Facebook, they talk on
the site, it is just like chatting on the phone.
Hiccups
“We are getting a lot more customers as a result
of our Facebook page. And that is for both the
restaurants and leisure club.”
Isobel advises nominating one trusted member
of staff to update the Facebook site - which will
incorporate a link to your company website and
location details.
She says: “It is important to remember that
if you are using Facebook for business, there
needs to be some protocol.
“For example there were a few hiccups when
we first started our site. There was a little bit
of banter between male staff - a bit of bravado
going on - and I had to point out that
customers could see that and that it wasn’t
professional behaviour.
“As for your status updates, you obviously can’t
stop people commenting on your wall, but you
can be careful how you provoke their responses.
“If you post something provocative you are
going to expect a provocative response.
So it’s a case of being careful and using it
professionally.”
Isobel says she has been able to slash her media
budget - but stresses you shouldn’t be too quick
to put a stop to conventional advertising methods.
Marketing mix
“You have got to have a good marketing mix,”
she says. “You can’t just suddenly only do
one thing.
“We also have Twitter, but there is a different
user. For example Facebook targets our market
for Brampton Manor and Leisure Club. Twitter
is better suited to our other venue, the Fox and
Goose, slightly older, maybe a slightly higher
end market.
“It is all experimental. At the moment I am
concentrating on making Facebook work better
for us and by that I mean using it more.
“It is a place where you can be as creative
and innovative as you want.”
“ We are
getting a lot more
customers as a
result of our
Facebook page”
Isobel Gibbions
If you are interested in setting up your own
Facebook page and need advice, you can
contact Isobel at ‘Let’s Do Facebook’ on
07791 962256 or
email : isobel@brampton-manor.com
January/February 2011 Stiritup 39
hospitality
Growing number of customers want to book online
features
advice from the experts
From cooking good
to looking good
- The food presenting secrets which can boost your sales
By food writer Cara Hobday
A pretty plate of food
doesn’t just get the juices
flowing ... it works to
attract us on the most
primal of levels.
Spaghetti of vegetables
Even half a million years ago our cave-dwelling
ancestors would only eat grubs which looked good;
knowing it was safe, healthy and not going to leave
them frothing at the mouth.
Those instincts remain in the human brain today
and that’s one of the reasons why every chef
should know how best to present their plates.
Whether you are using moulds to present your
mash or rice, or piping your pureed vegetable in
patterns, there are hundreds of ways you can
make your food look good enough to eat.
So grab your peeler, blender and deep fat fryer
for some clever insider tricks ...
1. Thinly slice your vegetables (this works well with potato, swede, parsnip, sweet potato),
by hand or with a julienne peeler
1
2.Blanch in boiling, salted water for 30 seconds, drain well and plunge into a bowl of iced water
3.Stir fry in a little oil until aromatic and tender but not browned
4.When cool enough to handle, work quickly draping over the palm of your hand rolling
them into a ball before topping with your meat and sauce
40 Stiritup January/February 2011
2
3
features
Noodle nests
2. Form noodles into a ball and place a basil leaf
on top. Set aside until you are ready to serve
3.
To fry, test the oil with a piece of noodle, when it sizzles it is hot enough. Use the wire draining spoon to hold the noodle nest on to the base of the pan so that a flat bottom is formed. When the next is golden, use the wire draining spoon to lift it out of the hot oil
4.Drain off the excess oil on plenty of paper towels. Add your filling and serve hot!
1
2
4
Chocolate cups
1.Melt a batch of chocolate. Make sure the muffin cups are clean and dry
2.Using a paintbrush, coat the inside of the muffin cup, reaching into the pleats right to the top of the paper’s edge but not over it
3.Melt a second batch of chocolate and paint a second coat over the first coat, which will strengthen it when removed from the cups
4.Once cooled and dried, to unmould the cups, hold them very lightly and use a toothpick to gently prise the paper away from the chocolate gently working the toothpick all around the cup
5.
2
3
4
Illustrations courtesy of Food Presenting Secrets by Cara Hobday & Jo Denbury
(Apple, £14.99), Photography by Rob White. Dozens more tips available in this book.
Turn the cup upside down on a plate (or store in an airtight container for up to seven days) and serve with your preferred filling, dusting with cocoa powder to finish
5
January/February 2011 Stiritup 41
advice from the experts
1.Cook egg noodles in boiling salted water and remove from the pan with a wire draining spoon
favourites
MASTERCHEF: THE PROFESSIONALS
WINNER CLAIRE LARA
A passing comment about her mum’s cooking has
made headlines in most of the morning’s newspapers.
“I’d said that once my mum found oven chips
there was no looking back,” cringes Claire. “I feel
a bit guilty now. Although my mum didn’t cook
much, she did make the odd mince and mash
and dishes like that.”
It was watching her mum cooking that sparked
Claire’s culinary curiosity. “From an early age
I wanted to find out what else could be made
with everyday ingredients.”
Her winning plate on MasterChef: The Professionals
was a little more complex than any early
cooking attempts.
It was a mouth-watering menu which started with
crispy-skinned sea trout served with apple puree
and caper with cider beurre blanc, followed by
roasted boneless pigeon breast on mashed potato,
peas and pancetta with quince jelly and a red wine
sauce. Dessert was a raspberry and white
chocolate millefeuille with lemon thyme discs
and fresh raspberries.
2011 is going to be a busy year for the 30-year-old
chef originally from Moreton on the Wirral, Merseyside.
In addition to accepting a work placement at Michel
Roux jnr’s at Le Gavroche, she has recently given
birth to baby son George.
But if there is one thing Claire and her French chef
husband Marc do not shy away from it is hard work.
Here Claire tells the inspiring story of her journey
from canteen cook to winner of MasterChef: The
Professionals.
How did you start your professional
cooking career?
Just before the age of 16 I joined a YTS (Youth
Training Scheme) scheme in catering where I met
Maggie Rimmer, a fantastic lady and massive
inspiration to me.
She got me a placement at the nearby Cadbury’s
factory canteen from half seven in the morning
until half three in the afternoon. One of the chefs
there got me job at a hotel in the evening working
5.30pm until 11pm. My mentor Maggie would come
out to me during working hours to complete my
theory. I didn’t think about the long hours I just
loved the work and couldn’t believe I was getting
paid for it!
What was your first job abroad?
Because things were going well on the YTS scheme
they offered me a chance to work in Belgium. I
absolutely loved it there and I developed a taste for
working away. Then just before my 19th birthday
I got the opportunity to work in Paris thanks to
the recommendation of another chef who knew I
was passionate and hard working. It was at Albert
Roux’s English restaurant ‘Berties’, in Paris. I met
Albert a couple of times; he was the executive chef
there. He asked me if I was going to teach people
the ‘Mersey French’. I mainly taught them how to
swear in English!
Why did you and Marc decide to come
back to England to work?
In England, and I think Marc would probably agree
with me, you get more opportunities at a younger
age. In France our head chef was 35 - it was his first
position in overall charge - whereas in Britain you
can reach that post at a much younger age.
What was your first job back in the UK?
I spent three years at the London Carriageworks
before leaving to help open Panoramic in Liverpool
- the UK’s tallest restaurant located on the 34th
floor of Beetham’s West Tower. I was the pastry
chef and Marc was the head chef and we worked
from 7am until 1am, seven days a week. Towards
the end I was physically destroyed. So we decided
to move on from there. As a chef you never stop
learning wherever you are.
Where were you working when you
applied for MasterChef last December?
Claire with
husband Marc &
baby son George
You met your husband in France?
Albert left a year later and his replacement brought
Marc to work with him. Together Marc and I worked
long hours, starting at 7.30am - 8pm with a
brief break about four then back on service until
midnight. You can’t do it half heartedly. There is
little chance to meet anyone outside the industry!
What did you learn from your time in
France?
They have a real respect for produce and realise
you don’t have to go very far to get a good meal. If
you visit the supermarkets there for example there
is only a tiny selection of ready meals.
Did you notice change on the British
culinary scene when you returned
to England?
After the frantic pace of Panoramic, I took the head
chef post at a loose leaf tea shop making lots of
chutneys, pickles and jams and learning how to
match puddings to teas. I also started teaching
two days a week at Liverpool Community College.
How would you describe your time
on MasterChef?
I felt like a fish out of water. I was amazed at getting
through every stage. I also fell pregnant during
filming - Marc and I had been trying for 10 years
- I just assumed I couldn’t have kids! I’m used to
multi-tasking and sleep deprivation so
I will hopefully be ok!
Any advice for aspiring chefs?
Try to work abroad, you are even more focused and
passionate away from home and it is good to learn
how other kitchens work.
When I first went to France I was 19 and came back
aged 24. I saw a massive change in the food being
served in Liverpool and London. Now we can hold
our own in Europe
and we can be
proud of British
produce and
British cooking.
January/February2011
2011 Stiritup 05
January/February
43
leading lights
MasterChef champ 2010
Claire Lara has just
finished the latest round
of press interviews . . .
and she’s feeling guilty.
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