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 email@example.com Telephone: 01282 611677 Writer Sarah Rigg Telephone: 01282 611677 Designer Richard Smith Telephone: 01282 611677 Publisher Practical Publishing Telephone: 01282 611677 Advertising Mags Walker firstname.lastname@example.org Telephone: 01282 611677 Subscriptions Olivia Blunn email@example.com 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 firstname.lastname@example.org 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 email@example.com 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: firstname.lastname@example.org 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: email@example.com. 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 these hot prizes R M... ... - Buy any bag of Tilda Easy Cook Basmati 5kg or Easy Cook Basmati & Wild 3kg and receive a FREE £5 JD Wetherspoon voucher*! *Offer valid from 10th January 2011 - 25th February 2011. “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: firstname.lastname@example.org *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: email@example.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 Must Stock Aviko Lines! Lines Potato Essentials Fact No. 1 Super Crunch • Outstanding crunch & crispness • Natural starch coating ensures perfect crispness & reduces oil consumption • Perfect for pubs, hotels & restaurants looking for a quality fry Super Long • Delicious extra long fries offering great taste & plate coverage • Quick cook time & excellent holding properties • Perfect for QSR Super Mash • Delicious & convenient creamy mash potato • Easy to use individual cubes help with portion control & waste • Endorsed by the Craft Guild of Chefs – who had this to say... “An excellent alternative to our homemade mash, no wastage and a consistent product.” Veggie Burger • Mashed potato, fresh onions, carrots, sweetcorn, peas and broccoli in crispy breadcrumbs – delicious! • Generous portion size which can be oven cooked, grilled or deep fried • Perfect as a tasty veggie option Roast Potatoes • Great tasting roasties with a fabulous taste, texture & appearance • In a blind taste test they beat the market leading brand hands down!* • Endorsed by the Craft Guild of Chefs – who had this to say... “They taste great and are the closest thing to making it from scratch.” Place your order today! *Blind tastes test carried out in June 2010 with 10 Craft Guild Members. Both brands were prepared adhering strictly to the instructions on-pack and tasted blind to eliminate bias. For more information call 01442 239 536 or visit www.aviko.co.uk 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 : firstname.lastname@example.org 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. • B ritvic’sb iggeste ve rconsume rpromotion • chancetowine ve ryminute-1mi llionprizestobewon • B ignameb randpartne rships • £5.5mmarketingspend STOCKupnowtodriveyoursales! Promotion available on 500ml & 600ml packs of Pepsi, Tango, 7UP & Mountain Dew and 500ml & 440ml Drench & Juicy Drench only. For UK, CI & IOM aged 16+ only. Exclusions apply. Prize illustrations are indicative only. For no purchase entry, point rewards & full details, visit rewardyourthirst.com. Internet access required. Text entries incur a cost of 25p, plus your standard network rate. Closing date 20.02.2011. All copyrights and trade marks are the properties of their respective owners.