November/ December 2022 Stir It Up

NOV/DEC 2022

WCrharpisptimngasup

IN THE (SAINT) NICK OF TIME

LOOKING AFTER
MENTAL HEALTH
IN THE KITCHEN

5 023616 476309 for alternative cuts, meats
and offal as prices rise?

Stock up with
your favourites
this Christmas

Available in Gluten Free and Vegan friendly solutions

WWW.PREMIERFOODSERVICE.CO.UK
@PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Vegetarian Pie

Preparation: Cooking Time: Portions:
30 minutes 35 minutes 10

Products: Bisto Vegetable Gravy Granules,
Mcdougalls Shortcrust Pastry Mix

Ingredients

• 500g McDougalls Shortcrust Pastry • 250g Puy lentils (cooked)
(made as per instructions) • 200g Chestnuts (cooked)
• 350ml Double cream
• 250g Leeks • 150g Cranberries
• 75g Butter
• 250g Mushrooms (frozen and defrosted)
• 2g Nutmeg • 1 Egg (for glaze)
• Fresh thyme • 750ml Prepared Bisto
• 250g Potatoes (cooked 1cm dice)
Vegetarian Gravy Granules
Method to serve

1. bMeafkoerethuesiMncgD(yoouugcaallnsaPlsaostmryakMe itxhiassthpeerdathyebienfosrter).uctions on pack, cover and rest for at least 15 minutes Allegens Wheat, Barley, Milk, Egg, Soya, Celery
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Suitable for Vegetarians Yes
Suitable for Coeliac No

3. VuHB FB neierulugltatiestetle hatgtra choo harelnindap oadeniv en lfeGil tbbnortaarluteovsor ew ye11gw0an8gn 0iab tdwn°haCdskat,ei shcn3aherg5si asm o0rpnni°in.dxaF gC ,tltausgvh rraeoeeesgrnf, eum stptihlmllaaeayrbi nckllleiaefc4 rtsio, n. pavt hitneeherdsenw b f frpiarotilkhdamecga efteop h otraeonsa r ttcpiornhpy agirll lsoni d txaohinanmedn- psad stiteeiescsrelkyv ab ebl3e a(w0fdkoeimirtcnheoig rn bBa tutairetsakettyioshn , aegnt. odp lsinweit heaacnhy rpiansgtr wy ittrhim tmhein gpsa).stry (rolled to approximately 4 mm).
4.

Traditional Trifle Portions:
CNo/Aok, i3n hgoTuimrse s:etting, 10
Preparation: or overnight
30 minutes

Products: McDougalls JPellalyin, BSiprodn’sgIen,sMtacnDtoCuugsatlalsrdStMraixwberry
Vegetarian

Ingredients

• 2p0lu0sgeSxttrraawfobredrreiceosr,afrteinsgh(ooprtfiornoazle) n, Chef Tips
• 200g Cooked McDougalls Plain Sponge
ThiYenYodosuuihovbecfcied raayrrunnroyiaueuealrssanp etsidonaifltknyrtseehuma-sitasnhsawdrkaoeearrsceyeftip rhlooloeipfasz.ftseeiinonrp.tnaoartl.
• 100ml Sherry (optional) Strawberry Jelly
• 175g McDougalls Vegetarian
• 100g Bird’s Instant Custard Mix Allegens Wheat, Egg, Milk, Soya, Almonds

• 600ml Fresh double cream or grated chocolate Suitable for Vegetarians Yes
• 50g Dark chocolate chunks Suitable for Coeliac No
• 50g Flaked almonds, toasted

Method1.PBA MC WWTSlrloaheplihovhncaereeiweginnpnrnwt 1 pktthwtohlhilehepii eitctelesro hoedetvj aorceobeoallllur irwlaffniybonytwgbhlrieges-e aeraf artsci oclerfnremiheferotewoac tstatrocmho neiomne td asluhrtaimtontne1othuetapbolei,til tnose atcyreosi uetols raotskauvohsptin iftnahenedowr nagfddfwov apdtearithhosim lessmeiucrhsoiornkco.tf luootgCndi nsvp udt,atehetptsanrheatlrd aahtekdb nhcels.Meodee.s ai Pctslspv,Dhpltoeatreoohna ctunceewgogug ne ibcasnewoietl tnlaaoorshtnrrl oVidai.ds e eckP posfghlirni(apeunoucptitnintotetakhi.g por iseLinn aboeaa Bntaafln)higvtSrdtehde otw pre ’ftsasrliojaetiwIed hncrclbg veolsayeeeto o,as.,rl tntrn,uo ayttntrhocJCt erneipulenol sylao zytpotfza,elutlsareh dtaca,iee rrtMae hsuinin tinrxdcrtetka otsiawol cadaauvmb ylfsele ratt tirioadkhnrr eigea detesahscls reattteyoh hyfms eiersctirbneadk.tllgdesc feur.oai szurrt ezntalwtderidlioo s.n svheoeoelruvdtreehsdde. ..s herry.

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It wouldn’t be the November/December issue without bringing you
some fantastic festive menu inspiration, advice and top tips from
chefs, caterers and industry experts – which we’re doing across
both the Category Focus and Melting Pot features this month.

The festive period, this year more than ever, can be a fantastic time for business but
also with it comes a lot of pressure on staff. At a time when retaining and attracting
good staff is vitally important it’s essential that all catering businesses focus on the
physical and mental wellbeing of their staff. As a result, we have a dedicated six
page feature focusing on several angles of mental health across the industry.

The Stir it up team wish you all a Merry (and profitable) Christmas and a very Happy
New Year.

If you would like to get involved in one of The Stir it up team
our features in 2023 let us know at
[email protected].

From Country Range On the Range

News 10 41

NEWS ADVICE INSPIRATION TRENDS

05 13 07 05
Readers’ Lives Health & Welfare Eat the Season Plate Arrivals
09 A beacon of light for former Chestnuts Argentina
Customer Profile seafarers
The perfect catch 25-26 42-43
10-11 15 Special Feature Melting Pot
News From Country Range Hospitality Is it game-time for alternative Twinkle twinkle little treat
28-29 Why some consumers will not meat prices?
Marketplace be ‘merry’ this Christmas 58-59
45 & 61 41 KAM Media Insight
Food & Industry News 17 On the Range Giving staff a fair share
63 & 65 Education Pulled beef brisket with smokey
The Country Club A whole-school approach to BBQ beans 67
Veganuary Food for Thought
Contact us ... 47 Inspirational plates for
19-21 Five Ways to Use Festive menus
Writers Category Focus Cocoa powder
Lindsey Hoyle Wrapping up Christmas HUINNDFDUIORNSENDTDLRUISYNPOEN-TFAEOWTR-EDSCAAITPNEEDS
Sam Houston 55-57
Jackie Mitchell 23 Leading Lights
Subscriptions Telephone: Advice From the Experts Heston Blumenthal
[email protected] Luisa Welch, Wine educator

31-38
Special Feature
Looking after your mental health
in the kitchen

49
The Green Gauge
Driving into the future

51
Hospitality
Pre-match preperation

OUR EDITORIAL PARTNERS...

Design & Print As part of our
Eclipse Creative environmental policy
www.eclipsecreative.co.uk this magazine is printed
using vegetable oil based
Front Cover ink and is produced
Aimee Twigger to high environmental
ww.twiggstudios.com standards, including
ISO14001 and FSC®
certification. It is also fully
carbon balanced.

stiritupmagazine.co.uk 04

PLAATrEgAeRnRtIiVnAaLS

Delivering on-trend dishes
from around the globe

Five Ways47 Leading Lights Particularly known as a meat and
T hoFugoohdtf6or7 especially beef country, Argentina
55 serves a variety of carnivore recipes.
Inspired by European cuisine, with
Spanish, Italian and French influences,
Argentinian food has a distinctive
Mediterranean flavour.

ASADO Asado is meat grilled in its purest
form. Traditionally, the fire used to cook
the meat is made with a combination of
red-hot coals and firewood. Beef, pork, ribs
and sausages are the meats you will expect
to see cooking over the flames.

CHIMMICHURI A green salsa made of
finely chopped parsley, oregano, onion,
garlic, chilli pepper flakes, olive oil and a
touch of acid, such as lemon or vinegar,
chimichurri is the country’s go-to condiment.

DULCE DE LECHE Discovered by
accident in Argentina, Dulce de Leche is
loosely translated as ‘milk jam’ This thick
caramel is the result of condensed milk being
slowly reduced until sweetened and sticky.
Dulce De Leche is used as an ingredient in
many desserts or can be drizzled over the top
to add an extra sweetness.

Readers' Lives PROVOLETA This is AffrrofgotorheTmceyanuokttcshiueneoeradminWdamspirospeeehritrlnieodanusntgCieoahusneoprfe
the Argentinian take teams
1. NAME: Joel Stubbs when I got a job at a chain restaurant. on provolone cheese.
I instantly loved the whole atmosphere Pungent discs of cheese
2. JOB TITLE: Junior Sous Chef of being in a professional kitchen are grilled and topped
and the buzz of service. This led me with chilli flakes and
3. PLACE OF WORK: Bulls Head - to where I am now and I couldn’t be oregano or other herbs.
Holymoorside more grateful for the opportunities I The nearly melted cheese
have been given.
4. TELL US SOMETHING INTERESTING is served crisp and slightly
ABOUT YOU THAT MANY PEOPLE 8. WHAT’S YOUR FAVOURITE
WON’T KNOW? DISH TO COOK IN WINTER? caramelised on the outside,
I’ve played ice hockey for Team GB. You can’t beat a classic steak and
potato pie! gooey and smoky on the interior.
5. WHAT IS YOUR FAVOURITE
CUISINE TO EAT? Italian - I like how 9. WHAT’S YOUR FAVOURITE ALFAJORES These crumbly,
simple it is and you can’t beat a good WINTER INGREDIENT TO WORK shortbread-like biscuits usually sandwich
bowl of pasta or a well-made pizza. WITH? When the first black winter dulce de leche, jams or a mousse. Argentina
truffle come in the aroma and is said to be the world’s largest consumer of
6. WHICH CHEF DO YOU RESPECT flavours are second to none. this delicious afternoon treat!
THE MOST AND WHY? Mark Aisthorpe,
his work rate on a daily basis is second 10. WHAT IS YOUR FAVOURITE EMPANADAS Much like a small pasty,
to none. His knowledge and experience COUNTRY RANGE PRODUCT dough is filled with a sweet or savoury
is incredible. The time and effort he puts AND WHY? Cling film, no kitchen filling then baked or deep fried. This hot,
into, not just the business but helping can run without it. cheap and portable meal was historically
people like me who haven’t been in the popular among the working classes.
industry or the fine dining environment Country Range
for long is something that doesn’t come Cling Film (450mm or 300mm) Chimmichuri
along everyday. Pack size: 1 x 6 rolls

7. WHEN DID YOU KNOW YOU WERE
GOING TO BE A CHEF? It’s always been
a passion of mine, but I never really gave
it much thought until around 5 years ago

05



IN SEASON: Chestnuts EAT THE SEASON

Message from George 1/TUSCAN TREAT
McIvor, Chairman of The Add this traditional
Master Chefs of Great Tuscan dessert to your
Britain menu. It’s a castagnaccio which
is made with chestnut flour and
The Master Chefs of Great enriched with pine nuts, walnuts,
Britain was formed in 1980 to provide a forum raisins and rosemary.
for the exchange of culinary ideas and to
further the profession through training and 2/ TURKISH Also In Season:
the guidance of young chefs. DELIGHT
Clementine
At the mention of chestnuts I instinctively Candied chestnuts, Radicchio
think of Christmas, of the smell of roasting or Kestane şekeri, are a traditional Grouse
chestnuts on the street corners in London Turkish sweet made by cooking Whiting
in winter. This nut is synonymous them in sweet sugar syrup. Brussels Sprouts
with carols, snow, icy cold
winds, cold noses and warm 3/ CENTRE OF 4/LEVELLING UP
glows from the brazier. ATTENTION Chestnut works
beautifully in the
OFFICIAL TASTING NOTES This squash, chestnut stuffing for this turkey wrapped in
and mushroom wellington is a bacon dish, finished with seasonal
Chestnuts are the edible nuts of the celebration of winter produce, and vegetables and a rich gravy.
sweet chestnut tree. They have a is a stunning alternative to a meat-
delicious, mildly sweet taste and are based centre of plate option for
incredibly versatile. You can incorporate festive menus.
them into a variety of dishes, such as
stuffings, salads, soups, and many more. 5/ON A ROLL
Whether it’s for a
Properties: Chestnuts are a good winter afternoon tea,
source of many vitamins and minerals, sharing board or as an on-the-go
such as copper, manganese, vitamin B6, snack, these sausage, cranberry,
vitamin C, thiamine, folate, riboflavin, and chestnut and sage rolls are
potassium. They are also a good source perfect for the festive period.
of fibre.
Recipes supplied by: Paul Dickson, Country Range development chef.
Preparation: They are easy to prepare. For more inspiration visit www.stiritupmagazine.co.uk/recipes
You can roast them in the oven on a
baking sheet for 20–30 minutes at
400°F (200°C). Make sure to pierce the
nuts’ skin before roasting to prevent
them from exploding in the oven.

WASTE NOT, WANT NOT

Chestnuts can be dried and milled into
flour, which can then be used to prepare
breads, cakes, pies, pancakes, pastas,
polenta, or used as thickener for stews,
soups, and sauces

Cooks Calendar

NOVEMBER 9 / British Pudding Day DECEMBER /24 Christmas Eve
10 / National School Meals Week /25 Christmas Day
1 / World Vegan Day / Month 21 / National Gingerbread Day /2 English /26 Boxing Day
3 / World Sandwich Day /31 New Year’s Eve
4 / Roast Dinner Day Breakfast Day

5 / Pigs in Blanket Day
15 / International Tea Day

07

Ensure great tasting
& good-looking dishes

this Christmas!

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••PPeerrffeeccttffoorrccooookkiningg,,ppoouurriningg&&wwhhipipppiningg
••44hhrrsswwhhipipppeeddssttaabbiliiltityy
••DDooeessnnoottssppliltit
••BBaaininMMaarrieiessttaabblele
LLeeaarrnnmmoorreeaatt

uupp iieellddpprrooffeessssiioonnaall..ccoomm

T hCe Patcehrfect CUSTOMER PROFILE

FOR BADEN HALL FISHERY

With 30 years of experience running professional kitchens
across the restaurant and pub sectors, it was only when
Richard Pinchin was 43 and started at Baden Hall Fishery,
that he realised he had finally hooked his dream job.

Surrounded by nature in Staffordshire, Baden Hall Fishery offers a
variety of different waters and facilities for catch and release specimen,
match and pleasure fishing. The family business has over 17 different
lakes on the site with seven open to the public, an onsite tackle shop
and is famous for the three gigantic 50lb
carp that guests desperately try to
catch for eternal fame and glory.

A keen angler, Richard completed freshly from scratch each day and
his youth training in Anglesey even act as waiter, serving and
before working in high-quality delivering orders. It’s exactly how I
kitchens across Buckinghamshire, like it though.
Kent, Shropshire and Staffordshire.
After an unlucky run of The key specification about food
pandemic-related on the café menu is that it has to
Covid-redundancies, he heard the be easy to eat on the banks while
fishery was looking to recruit so fishing. My homemade pizzas,
decided to cast his net and go for it. burgers and pies are all popular
and offer real nutrition, good value

“My homemade pizzas, burgers and pies
are all popular and offer real nutrition,
good value and are full of flavour.”

Talking about his experience, and are full of flavour. I freshen
Richard said: “After a stressful time everything up as much as possible
during the pandemic, I joined the though and will always run specials
fishery at the beginning of 2021 and and make the most of the seasons.
in my eyes this job is the big catch For the events, it enables me to
for me. It’s a beautiful place to work push the boat out a bit and offer
and we have over 200 visitors each everything from hog roasts and
day who all need feeding whether barbecues to refined five-course
it’s breakfast, lunch or dinner. On sit down meals.
top of that we have a clubhouse
and event venue.” The Country Range products
feature a lot on my menu and
I have total independence on the provide great quality at a fantastic
food we serve and am a bit of a price. I try to make as much from
one-man-band as I source the scratch as possible but on busy
ingredients, prepare everything days, making enough dough for
100 pizzas on top of everything
Left (main) else is impossible so the Country
Range Doughballs are a brilliant
Chef Richard Pinchin solution. The thick sausages are
of Baden Hall Café another fantastic product – full of
flavour and no other sausage gets
Above close in my opinion.”

Baden Fishery Lake
Pork and apple bap with chips

09

With the festive season almost upon us, we’ve further
fortified our portfolio of Christmas crackers to help add a
little extra oomph to this year’s celebrations. Whatever the
challenges, we have you covered come reindeer or shine.

Country Range Premium Spread a little
Choc Praline & Christmas cheer
Profiterole Dessert

SWEET Whether you’re creating an activity
FESTIVE TREATS programme within a care setting or wanting
to offer a fun, festive treat to customers in
a hospitality or higher education setting,
the newly launched Country Range Frozen
Cookie Pucks are a perfect base to dress
up for the festive period. Here, Country
Range development chef Paul Dickson has
used a variety of ingredients to decorate
the cookies including our award winning
Country Range Dark Chocolate Drops
- the versatile, easy-melt Belgian dark
chocolate, made with 56% cocoa mass.

With Christmas the ultimate time for COUNTRY RANGE BLACK
indulgence and extravagance, we’re FOREST TRIFLE CHEESECAKE
delighted to add another four sweets Pack Size: 1 x 14 Pre-portioned
to our ever-growing dessert and cake Chocolate sponge sprayed with kirsch,
collection. Showcasing innovative twists topped with cherry compote and a chocolate
on timeless classics and those much- and cherry flavoured cheesecake. The
adored festive flavours, the fab four cheesecake is finished with cream and
come frozen for speed and convenience. chocolate curls and freeze-dried cherry dust.
Defrost for approximately 6 hours or overnight
COUNTRY RANGE PREMIUM in a refrigerator at 5°C. Alternatively, remove
FROZEN CHOCOLATE PRALINE & the required number of slices from the frozen
PROFITEROLE DESSERT product and defrost each slice on a plate at
Pack Size: Whole (16 suggested portions) 5°C for approximately 3 hours.

Dark Belgian chocolate truffle, praline and white COUNTRY RANGE PECAN
chocolate mousse centred with cream filled PIE CHEESECAKE
profiteroles, encased in a chocolate sponge Pack Size: 1 x 14 Pre-portioned
layer. Defrost under refrigeration (8°C or below) A crispy shortbread base topped with a
for approximately 12 hours for the whole dessert. light brown sugar cheesecake with a hint
of whisky and pecan pie topping. Defrost for
COUNTRY RANGE PREMIUM approximately 8 hours or overnight in
FROZEN SHERRY TRIFLE DESSERT a refrigerator at 5°C. Alternatively, remove
Whole (16 suggested portions) the required number of slices from the frozen
product and defrost each slice on a plate at
Vanilla sponge soaked with sherry, layered with 5°C for approximately 3 hours.
traditional fruit salad in clotted cream mousse
and custard, encased in a vanilla sponge layer. 10
Defrost under refrigeration (8°C or below) for
approximately 12 hours for the whole dessert.

stiritupmagazine.co.uk

FESTIVE NEWS FROM COUNTRY RANGE
POTATO
PLEASERS Veganuary 2023

With the most ground-breaking and In 2022 Veganuary inspired over 620,000 people to try going vegan
pioneering potato portfolio around, and created a whole lot of noise around vegan and plant-based dining.
we’re thrilled to once again lead the In terms of the impact on our industry, more than 800 new vegan
pack with the addition of four new potato products were launched, and more than 640 new vegan menus were
products, perfect for caterers over the busy launched by branded, high street operators – the amount will be much
festive period. higher when considering independent catering establishments too.

The innovative spuds guarantee caterers of all sizes This means your customers will be hearing all about Veganuary wherever they go and
can offer flavour-first, consistent and creative potato many customers including meat-eaters, flexitarians, vegetarians and vegans will be
sides across the festive menu, whatever the time, looking for plant-based options to choose when dining out. From key ingredients, to
day or occasion. Unbeatable when it comes to taste, finished desserts we have a range of products for your menu planning to ensure you
texture and staying power, the new lines are also great can maximise the opportunity in January and beyond into 2023...
for helping caterers reduce waste and save time.
Looking for a solution to Our Country Range
COUNTRY RANGE SEASONED offering hot, handheld snacks Vegan Mayo is a
WAFFLE FRIES for customers who are on the fantastic product with all
Pack Size: 4 x 2.5kg go? Our vegan Sausage Roll and the flavour of real mayonnaise.
A crispy lattice cut potato with a light seasoning Pasty are both high quality, tasty Don’t just take it from us, our
made from a secret selection of spices. Brilliant products for all customers. The Vegan Mayo won the Savoury
for a wide range of sides, festive cooked Country Range Vegan Pasty is made Innovation award at the 2021 CCM
breakfasts and brunches or takeaways. of potato, swede, onion and meat-free Chefs Own Brand Awards. Thick
COUNTRY RANGE POTATO mince in a rich vegan gravy, all and creamy, the mayo is ideal for
DAUPHINOISE wrapped in a hand-crimped pastry dipping, using in wraps, sandwiches
Pack Size: 10 x 1kg (10 portions per bag) case and finished with a vegan glaze.
A pre-portioned gratin made with sliced and with salads.
fontane potato with an indulgent cream cheese Don’t forget your dessert
sauce giving a golden crisp surface when baked. menu! Our Country Range There are many vegan
A potato centrepiece fit for any table, feast Vegan Black Forest Fudge recipes on the
or occasion. Cake is the perfect indulgent treat for Country Range
COUNTRY RANGE ROASTED POTATOES the end of a meal, or to offer within a
Pack Size: 4 x 2.5kg coffee and cake offer during website from
Fontane potatoes parboiled before being roasted Veganuary. Three layers of chocolate mushroom and
to perfection. Golden and crispy on the outside sponge filled with vanilla frosting and almond pithiviers, a
with a soft fluffy centre. cherry sauce. Masked in a cherry coconut, banana and
COUNTRY RANGE ROASTED POTATOES flavour chocolate fudge icing and side passion fruit cream
WITH DUCK FAT decorated with freeze dried cherry pie to a delicious
Pack Size: 4 x 2.5kg pieces and cocoa nibs. ‘beet’ bourguignon.
The pinnacle of roast potatoes, which have
a roughened texture and have been cooked in Our Frozen 12” Pizza Bases
duck fat for flavour, a crisp outer and a beautiful come in thin crust and deep
soft inside. pan and are suitable for a
vegan diet, making it extremely
Country Range easy for you to create a small
Potato Dauphinoise special menu of vegan pizzas that
can run throughout the period. Our
Country Range Frozen Doughballs
are suitable for vegans too and can
be used for so much more than
pizzas, think flatbreads, garlic
twists or knots, tear-and-share
breads and so much more.

11

2/3 chefs prefer to work with

*

Give your Christmas Menus the Gift of Philly

You Don’t Know

Rich, creamy and incredibly versatile. Stock up for Christmas today!
www.philadelphiaprofessional.co.uk

*66% of chefs selected Philadelphia Original when asked ‘Which cream cheese would you prefer to work with as a chef?’ during
independent blind taste tests with 3 competitor products, conducted by Good Sense Research in July 2020 with 101 chefs.

A Beacon of Light HEALTH & WELFARE
for Former Seafarers

Matt Goodman new ideas. Tasting sessions are

also held so that residents can

sample new dishes and be involved

Building Matt Goodman, catering manager in creating future menus. Catering
relationships says “We always meet new surveys enable residents to give
with residents residents to discuss any dietary further comments. We encourage
and visitors, needs, likes and dislikes, where visitors and relatives to have lunch
supporting the work of they like to eat and their favourite with residents so they can also
the nursing care system drinks and meals. Every Monday get involved.”
and ensuring nutrition is I visit each resident to discuss
at the centre of care plans meals for the week including any All menus are designed to cater
is vitally important for the special events taking place and for a variety of diets such as
catering team at the Royal residents receive a weekly menu.” vegetarian, vegan, pescatarian,
diabetic, gluten free for those

Alfred Seafarers’ Society, in “We combine nutrition and taste as best we can. tells us how many
Banstead, Surrey. calories they
The team of nine produce over For example, by including creamy sauces and fish require in their
70,000 meals each year for the 68 as often as possible so residents consume Omega-3 diet. We fortify
residents at Belvedere House, the diets by using ingredients
such as cream, butter, full fat
charity’s nursing care home. The fatty acids which have an array of health benefits.“ milk to increase calorie intake.”
charity has been providing housing,
For those living with dementia, Matt
residential and nursing care for and his team ensure that mealtimes
are made as easy as possible for
former seafarers, their widows and Matt, whose background is in care living with coeliac disease, as both residents and carers. He says
dependents for over 150 years. This home catering, was introduced to well as creating personalised “Sometimes simple changes such
includes those with backgrounds in the Royal Alfred Seafarers’ Society plans for those living with as altering mealtimes where sleep
the Royal and Merchant Navies, by his grandmother Nora Jones, a dementia and dysphagia. patterns are disrupted can have
Women’s Royal Naval Service, former carer at the home. “I used to a big impact as residents may
Royal Fleet Auxiliary and fishing come here as a child and when a Matt says “We combine nutrition become hungry and only want
fleets. The charity was founded in job came up, I knew I had to apply and taste as best we can. For to eat at midnight rather than
1965 with HRH the Princess Royal – that was eight years ago.” example, by including creamy dinner time.”
as its patron. sauces and fish as often as
Getting feedback from residents is possible so residents consume Regular themed food events are
crucial so they are always included, Omega-3 fatty acids which have held which gives the catering team
as well as staff, in the quarterly an array of health benefits.” a chance to get creative and offers
residents something different
menu development sessions. Saffron, a web-based nutritional such as Mexican day,
Italian day and
“It’s important to create new fresh management system, is invaluable Caribbean day.

menus which keeps it exciting for as it helps the catering team identify

the team and the residents,” says allergens in all the food served to

Matt. “We get input from residents residents. Matt adds, “In addition, it

such as dishes they would like to enables us to look at an individual

see on the menu and others taken resident’s needs – for example if

off. It’s an opportunity to discover they need their menu fortified, it

13

2 2
2
2
Time to
2

2
2
2

HOSPITALITY

Why some consumers

will not be ‘merry’

this Christmas

The ‘Low & No 2022: The cover a broad range of products huge scope of opportunity as feedback on what customers are
Customer Perspective’ across the category. “Beer and they don’t invite comparison with keen to drink. There’s little point
research from KAM Media and wine are the most popular, but alcoholic versions and can work in stocking a wide selection if
Lucky Saint has reported one spirits, RTDs and alternative well with food pairings. Review you don’t have the audience to
in three pub visits (29%) and drinks such as kombucha and the balance of alcohol to appreciate them. Introduce new
37% of restaurant visits are sparkling tea are important. At non-alcohol drinks and as a options over time to gauge
now alcohol free, a result of an celebration events, there’s no minimum, have five to ten options reaction. If you’re going to the
increasing number of adults excuse for leaving anyone out to cover the key segments. effort of stocking some fantastic
reducing their alcohol intake. drinks, then shout about it to
“People are looking for ways to drink less customers. This can be as simple
Katy Moses from KAM Media says alcohol, but don’t want to miss out on all the as putting up clear signage or
“Better health is the major driver occasions where alcohol is normally served” posts on social media.
behind moderation. Other reasons, Introductory offer and free
apart from having to drive, include with exceptional sparkling wines As space is a premium, choose tastings are a great way to get
staying fresh for a “big day” the such as ‘Alt’ and ‘Noughty’.” brands that can be adapted. For customers to try products,” he
next day, if others aren’t drinking example, our range can be mixed says. Stephen also believes the
alcohol in a group or being able to A new evolving category is wine with water, tonic, lemonade or non-alcoholic wine sector has
attend another activity such as alternatives, “where the real ginger ale.” huge potential. “Today over 20%
organised sports afterwards.” excitement is,” he says. “For of Millennials and Gen-Z are not
example premium kombuchas Stephen Kofler from Krombacher drinking alcohol at all. This will
She added that people are looking (LA Brewery, Holos) sparkling teas advises operators to listen to only increase over time as
for ways to drink less alcohol, but (Real, Saicho, Copenhagen) or their customers. “Gather growing numbers of discerning
don’t want to miss out on all the new styles of drink such as Sharp adults moderate their intake.”
occasions where alcohol is normally and Spark from
served such as celebrating a Blurred Vines.
birthday, enjoying a beer while Many of these
watching sport or going to the pub. combine well
“The research suggests that low with food.”
and no alcohol has hit the
mainstream and is here to stay.” According to Alli
Briaris, founder
According to IWSR, the international of non-alcoholic
drinks analyst, sales of low and no aperitif brand
alcohol drinks is set to grow to Drinks Kitchen,
£558 million by 2024. With there is a
Christmas and Dry January around growing range of
the corner, there are plenty of drinks creating
opportunities to boost sales of low their own niche.
and no alcohol drinks. “These offer a

James Morgan, zerologist with Zero
Zip Zilch, recommends that the low
and no alcohol offering needs to

15

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EDUCATION

A WHOLE-SCHOOL

VeganuaryAPPROACH TO

Veganuary offers the perfect opportunity for universities,
colleges and schools to promote more plant-based meals,
but many operators struggle to expand their menus. In a
bid to change this and make 2023 an even bigger
success, Dr Toni Vernelli from Veganuary, the charity that
runs the campaign recommends as many staff as possible
take part in the Veganuary Workplace Challenge, where
staff challenge themselves to eat a vegan diet for the
month of January.

“By signing up, senior management tacos, pizzas and curries. Toni says A ‘PI-ZZA’ THE “Meatless Mexican”, “Hoi Sin No
can lead by example,” she says. “These can easily be adapted by VEGANUARY PIE Meat” available as a 6in individual
“The more team members who using plant-based milks, cream and pizza or as a huge slice of a 16in
participate, the more reason there cheese as well as the wide range During Veganuary, Tugo, a pizza. As a result, Pizza NEO was
is for the catering department to of meat-free minces, sauces and catering company that works inundated with students wanting
introduce more plant-based options chick’n pieces now available.” with universities, offers what it to try and buy the vegan pizzas.
and promotions.” calls “vegan counter takeovers”.
There are many well-known benefits To encourage take up of plant- These have been created to Kathryn from Tugo says “We
of a plant-based diet, cost saving based options, it’s important to ensure students have ample literally take over the prep,
being one of them, and in the current position meals in the right way and opportunity either to try a cooking and communicating with
climate, Veganuary couldn’t come at make meal names and descriptions plant-based meal for the first time students and staff. I persuade as
a better time. “A University of Oxford appealing. Jimmy Pierson, Director or for current vegan or vegetarian many students as possible to
study in 2021 found that vegan diets at ProVeg says “Many schools make customers to try Tugo’s pizzas sample the plant-based offers.
reduced food costs by up to one the mistake of providing a and street food offers. Expressions are priceless when
plant-based option next to a they see how tasty they are,
third. Vegetarian diets were a close meat-based dish. Instead, try a Sri Matt Joblin, head of brand especially our Vegorella (vegan
second and flexitarian diets with low Lankan Sweet Potato or a Coconut development at Tugo, says alternative mozzarella) which isn’t
amounts of meat and dairy reduced Curry, so students have two “Veganuary has now become sticky like some vegan cheeses
costs by 14%. Another advantage is completely different dishes to one of our favourite annual are when melted. While I chat to
that vegan food is suitable for all choose from. It’s vital plant-based events. We are continually students, I ask them a range of
religious groups as it is by default options are framed in a way that is developing our plant-based offer questions and discuss the
kosher and halal,” says Toni. enticing. ‘Veggie sausages and because we believe plant-based feedback with the catering
If your school is yet to introduce mash’ isn’t as appetising as food is for life, not just Veganuary.” manager from each site. This
plant-based cuisine, start with vegan ‘planet-friendly sausages with provides invaluable information
versions of popular dishes such as creamy mashed potatoes.’” Huddersfield University was the on what the students are looking
lasagne, Spaghetti Bolognese, chilli, first vegan counter takeover. for in their food offers on campus.”
Toni suggests listing vegan options Sarah Hodgson, catering
in the same menu sections as the manager, was interested in ‘Vegan counter takeovers’ have
non-vegan dishes rather than in a promoting the vegan pizza been held at several universities
separate section or even worse, concept in its branded Pizza NEO including Keele and Strathclyde,
in an entirely separate menu. unit. Kathryn Ennis-Burton and which now have vegan pizzas
“A simple green ‘v’” next to the Deb Adams from Tugo provided permanently on their menus.
vegan dishes and a key to let staff training on the vegan pizza
customers know what it means is menu. Varieties of pizza include
enough,” she says.

To be successful, it is crucial to
engage everyone in the plant-
based process – staff, children and
parents. ProVeg runs workshops to
help schools overcome any
concerns. “Once catering staff
realise how easy it is to make
plant-based dishes and they taste
good, you can get others on board.
Get children involved by letting
them taste new recipes before they
go on the menus. Tasting sessions
are a great idea as you’ll receive
invaluable feedback,” says Jimmy.

17



CATEGORY FOCUS

Wrapping
U p Christmas
In The (Saint)
Nick Of Time

If, like most of us, you have been busy
trying to maximise every possible
opportunity coming your way this year,
it is likely you have gotten to November
and started to panic about Christmas!
Although many operators plan for
Christmas months in advance, if you
simply have not had time or would like to
make a final few tweaks to your menus,
help is on hand to ensure you are still
able to ‘sleigh’ the competition and give
your business a boost for the last two
months of what has undoubtedly been a
tumultuous year.

TOP OF THE TRENDS
This year the Queen’s Platinum Jubilee hit
a nostalgic note with traditional puddings
coming to the fore. A season full of traditional
fayre, Christmas is the ideal time to re-
visit some of those much-loved desserts,
combining them with new ones such as Clootie
Pudding, a traditional Scottish pudding made
of vine fruits, candid peel, warm spices and
a generous glug of whisky. Of course, they
will sit on a menu full of firm festive favourites
including Christmas Pudding and Turkey
with the trimmings. “One trend that’s set to
be big this Christmas is nostalgia – rather
than looking for trendy new foods, diners
are seeking the familiar. And what could be
more perfect than the humble prawn cocktail?
Our tasty Lion Thousand Island Dressing
and Prawn Cocktail Sauce are the perfect
accompaniments to freshen up this classic
dish,” comments Sarah Lesser-Moor, Brand
Manager, Lion Sauces.
Care home caterers can ramp up plans
for a traditional Christmas, invoking happy
memories of family festivities, while event
caterers can go big on nostalgic themed

19

menus for office parties with their own spin
on the classic vol au vent and indulgent giant
mince pies.
Cocktail-inspired desserts are also set to be
a big hit this Christmas, many supermarkets
have kick-started the trend, launching a range
of puddings including an espresso martini and
passionfruit martini served in a cocktail glass
to enhance the experience – so take their
lead and create an aperol spritz cheesecake,
a margarita lime tart or keep it simple with a
sparkling raspberry jelly.

EXTENDING THE CELEBRATIONS customer segments and cater to their MOVING MOUNTAINS HELP
Five to ten years ago, Christmas celebrations needs. Knowing a customer’s life stage and YOU CLIMB!
started in earnest early December, however spending habits allows us to communicate The market-leading Moving Mountains®
with cross-cultural influences giving us every the elements of what we do that will appeal plant-based product range keeps on
excuse for a party, operators are also starting to them,” advises Scott Muncaster, Managing getting better and better!
to extend the Christmas season, testing festive Director, Adactus. “Using intelligent CRM The delicious Moving Mountains® burgers
menus on crowd-pleasing Thanksgiving systems can help capture the right data from and hot dogs which epitomise street food
events. The result is an extended holiday your website, bookings, ordering and other and snacking at events like Halloween,
season. “Our Festive menu starts the third systems, collating and organising data from Bonfire Night and New Year’s Eve sports
week of November and lasts until the end all customer touchpoints to give a single view events are joined by plant-based meat
of January. January is generally a slower of the customer.” While for many, installing balls which make a great pasta dish.
month, but there are plenty of companies new technology is beyond financial-and-time No-Fish Fingers and No-Chicken Nuggets
that move their Christmas parties to after the limits this Christmas, training staff when taking can be for both kids meals and adult
festive season” comments Christian Kaberg, sandwiches and No-Fish Fillets are the
Managing Director, St Pancras Hotels Group perfect antidote to over-inflated white fish
Ltd. For care homes, marking international prices and too much turkey. Look out for
events such as Thanksgiving is another the new No-Chicken Burgers 125g size
opportunity to engage residents in a social coming to a wholesaler near you!
activity, making pumpkin pie and indulging in a Two key tips for November and December:
practise-run turkey dinner before the big day! Mention ‘Moving Mountains®’ on your main
menu and your customers will know that
"Introduce ingredients that can be you’ve used quality ingredients.
used creatively across a wide range Keep your plant-based/vegan selection
of dishes and meal occasions,” fresh by ringing the changes on the
Christmas menu and plan your menus
for Veganuary!

WORK SMARTER, NOT HARDER bookings to ask key questions or making companies do also wish to have to option to
All too often, operationalising teams to amendments to online booking forms will mix and match menus, so flexibility is key.”
manage the festive period gets overlooked. give you the additional information needed
With increasing numbers of consumers looking to improve your customer’s experience. A VERY VEGAN CHRISTMAS
to spend their hard-earned cash more wisely, Another way to streamline operations is to With Veganuary just round the corner, its time
it is more important than ever before to focus offer fixed price menus for parties, limiting to put your vegan cooking skills to the test and
on the little things that matter. the options to a range of well-honed dishes roll out some great tasting vegan Christmas
Looking after parents with young children, that have been perfected in the kitchen. This offers. Not all diners are looking for a turkey
providing highchairs, colouring books, space will help your team cope with the increase in dinner (or a soggy nut roast), and there are
for buggies and child-friendly cutlery goes trade without dropping standards or getting plenty of ideas from ready made to home-
a long way to ease the stress of dining out too stressed. “I would have three price baked to be inspired by. “The Menuserve
for parents. Alternatively, making sure you bands for food, and three drinks packages,” Cajun Spiced Sweet Potato Roulade is filled
have space for wheelchair access and quieter recommends Christian. “Options should be with vegan cream ‘cheese’ and a sweet and
tables for older people who spicy red pepper and red onion chutney
may be overwhelmed by four of each course, ensuring that you and can be served with the usual festive
too much noise, will help can comfortably incorporate options for accompaniments like sprouts, roast potatoes
you cater for families who and parsnips for a Christmas dinner with
want to celebrate together most preferences. a difference. To help reduce wastage and
this year. The higher the price keep tabs on costs, it’s supplied in cases of
“Data collection band, the more 16 individually wrapped portions, making it
and analysis is luxury you add to a worthwhile item to add to any Christmas
key in offering this the package. Always
personalised service, include basic festive
enabling you to decorations, and
identify different scale it according
to price band. We
have found that some

stiritupmagazine.co.uk 20

menu,” comments Gordon Dijon and versatile coarse grain, which can CATEGORY FOCUS
Lauder, Managing Director, also be utilised in terrines and sandwiches
Central Foods. throughout the festive period, and well into “Loaded fries
Providing a full vegan menu the new year as a delicious option on a roast can command
extends to the wine list too, dinner or carvery,” says Sarah. around £4-5
so make sure you have a wine list that can Frozen food that caters for a broad range of margin per serve
accompany turkey as well as vegan dishes dietary requirements and day parts is another (ingredients
“A vegan option will pair well with most white way to keep costs down. “Stocking delicious, costing around
wines and light reds, and of course sparkling pre-prepared frozen products that just happen £1 per serve with
wines can accompany a festive meal from start to also be suitable for free-from customers £5-6 selling price
to finish,” says Luisa Welsh, Wine Educator. helps operators to manage costs and avoid based on a 2pp
menu proliferation,” says Gordon. “The sharer option)."
KEEPING COSTS UNDER CONTROL hospitality sector is undergoing a number of
As the economic situation starts to bite, challenges at the moment, and such products Left (clockwise)
many operators will be looking to balance can help to make it easier to cope with staff Moving Mountains®
celebrations with caution, maximising margin shortages, freeing up kitchen teams to prep Christmas Burger
opportunities with simple serves that also and create other parts of a Christmas menu” Buteisland -
represent value for money. “Christmas, can be Whichever way your business is going to Chocolate Walnut
a fine balance between providing an inspiring celebrate Christmas this year, despite the Cranberry Loaf
and interesting menu whilst maximising challenges we have all faced together, we Christmas Plum
profitability. One way of keeping costs under sincerely hope you enjoy the festivities Pudding with Rum
control would be menu rationalisation and and the efforts from you and your team
introducing ingredients that can be used pays dividends as we head to the finish line
creatively across a wide range of dishes and of 2022.
meal occasions,” says Daniel Duprat of
Bennett Opie Limited. “For example, a
good quality olive can be used across
a number of meal occasions. They can
transform a breakfast burrito or used
to top a shakshuka and then be used
later in the day for sharing platters – and
even for traditional martini cocktails.
Stem Ginger in Syrup meanwhile, can
be used across cocktails, bakes and
biscuits.”

Although there will be plenty of
Christmas fayre on the menu, diners
will also be looking to indulge in
regular favourites too. “Our top tip
would be ‘build your own fries’ – give
customers a choice of sauces, toppers
and extras that can change regularly
to offer something fresh and new, all
built around world-class fries!” says
Peter Evans, Lamb Weston’s UK & IRL
Marketing Manager. “Try loading up
Stealth Fries with sriracha and vegan
mayo, plus fresh chilli, spring onion
and crispy onion – stacks of flavour
and texture, easy to assemble and
trending flavours/seasonal ingredients
can command around £4-5 margin per serve
(ingredients costing around £1 per serve
with £5-6 selling price based on a 2pp
sharer option).”

Using the simple ‘soup of the day’ mechanism
to minimise wastage by making fresh soup
from leftovers will also help to make every
pound stretch further. Serve it in a hollowed
out crusty roll or with a homemade cheese
scone, changing the accompaniments to
keep the offering interesting. Hearty soups
are a staple in care homes as well as cafes,
providing nutrition and hydration throughout
the day. Alternatively, look to your store
cupboard for inspiration on how to re-use
leftovers more creatively. “A delicious
traditional honey roast gammon can be
brought to life with Lion Sauces’ mustard
collection – featuring four familiar favourites
with aromatic French, fiery English, smooth

21

tea

sBweerravrieetrfoasroiyfnou

To discover our full product
range and marketing support
visit tetleyfoodservice.co.uk

ADVICE FROM THE EXPERTS

Luisa Welch,
Wine Educator

Passionate about wine, Are there any wine trends The supply chain will remain How are English wines now
Luisa Welch DipWSET is our readers should be a problem, as many smaller performing against their
an Association of Wine taking advantage of? producers are no longer exporting competitors?
Educators member and to the UK due to the increased
works as wine educator, Styles, sustainability and supply bureaucracy partly brought about Finally, English wines have started
wine judge and restaurant have come into the spotlight this by the new import regulations to boom. The price tag is high
wine trainer. We caught year and are likely to continue to after Brexit. This means that whilst when compared to competitors
up with Luisa to gain the lead the 2023 trends. Premium some wine brands will no longer from other countries. If you look
benefit of her advice in time rosé wines, for example, are now be available here, many other at an English sparkling wine, made
for the holidays this year. the UK’s fastest growing wine wine producing countries which in the traditional method, like
trend, with 2022 declared as the have so far been under the radar, champagne, the price is on par
What is involved in your ‘year of great rosé’. Rosé wine has with champagne. But it’s time to
role as a wine educator? stop comparing English sparkling
“Premium rosé wines, for example, are now wines with champagne. They are
My work is varied and has recently the UK’s fastest growing wine trend, with a fresh taste sensation, and we
expanded to cover a broad need to accept that we are tasting
spectrum of roles. I run private 2022 declared as the year of great rosé.” something special in its own right.
tasting events for clubs and There are currently 800 vineyards
associations, and for restaurants in England and Wales, and 165
and their diners to help improve wineries, the choice is vast.
business on slow nights. I have
also been called to train the staff become a year-round experience, will become popular. What’s
at some gastropubs and not just a summer tipple, with interesting is that many of the
independent restaurants who may consumers looking well beyond ‘new’ wines which will hit the
not have a dedicated wine the traditional Provence rosé, and market in 2023, already tick most,
sommelier, on other occasions, I ready to experiment with the rosé if not all, the boxes when it
have developed the wine list for of Corsica, New Zealand and comes to sustainability.
newly opened restaurants. Slovenia for example. Puglia in the
south of Italy, has been tipped as Are there any challenges facing
the ‘new Provence’ for the wine makers that may affect
excellence of its rosé wines. The supply going into 2023?
shortage of Champagne has
prompted consumers to move out Yes, the wine industry has been
of their comfort zone and look for impacted, and this will inexorably
alternatives like the much lead to price increases going into
overlooked Cava (which 2023, but these may be smaller
incidentally is made like than the current increase of
Champagne, whilst the more a pint of milk!
popular Prosecco is not), Cremant
from the French regions and many
other sparkling wines. Operators
with foresight should take
advantage of these trends.

23

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SPECIAL FEATURE

Is it Game-Time
for alternative cuts, meats
and offal as prices rise?

As the winter and price rises continue
to bite ahead of the festive season and
a recessionary start to 2023 looms, it’s
time for chefs from across the public
catering and hospitality sector to dig
deep into their pantry of creativity to
ensure they can step up to the challenges
and continue to deliver excellence.

BE WASTE-WISE

For many kitchens, the first port in the rising cost
storm is examining wastage. How much is being
thrown away and how can this be minimised?
It’s not just about costs but it’s about cooking
sustainably as well.

“I think trying to think outside the
box without overworking the food is
important and to use the whole
ingredient to its max with minimum
wastage is key. There are lots of
ways to maximise expensive
proteins without taking away from the ingredient.
Keeping it local where possible can help to cut
down on wastage massively as well more frequent
orders. Looking into other cooking techniques
such as preserving can also add flavours and shelf
life to many ingredients,” recommends Jean
Delport, Executive Chef of Restaurant Interlude at
Leonardslee Lakes & Gardens and is the second-
ever South African to be awarded a Michelin star.

Nathan Eades, Executive Chef at
The Montagu Arms, agrees: “When
it comes to waste, any little action
will build up over time to make a big
difference. It’s imperative we make
sure our due diligence is done
correctly, whether that is making sure cooks are
utilising every ingredient and every part of it or
ensuring we don’t over order – it all helps. Chefs
also have to get creative. There is always
something that can be done with offcuts or leftovers.
Build your menu out of ingredients and produce
that you know you can use in multiple ways, and
that you can use every inch of.”

25

Award-winning chef and food
writer Olia Hercules also
preaches a no-waste mantra,
which was distilled into her as a
child growing up in Ukraine. “It
may be a cliché but the main
thing is to cut back on your waste. We all need
to start thinking extremely creatively. You don’t
need to throw away the beetroot and radish
tops. Try to find ways to use every ingredient
up. We all need to look further and ensure
minimal waste,” she says.

SEEK ALTERNATIVE CUTS OF MEAT Championing offal in Above (clockwise)
hospitality and at consumer Asian chicken broth ramen with pork
Alternative cuts of meat and the often- level is Ben Roberts, of M.E.
sidestepped parts of the animal are becoming Evans and the Welsh Craft Fillet of venison
increasingly popular. Recognising that we can Butchery Team, he
no longer waste such valuable resources, the recommends working with Jean Delport believes more needs to be done
industry is putting offal back on the menu and your butcher to understand more about
creating some fantastic dishes as a result the various cuts and how it can be cooked. to give alternative meat game time on menus.
“I always recommend offal as it’s a great
“People also need to embrace different cuts product” he says, “it can often be “I think game meat as a whole is massively
and offal and chefs need to utilise them more. considered a waste product, so
In my latest book, I have a broth that my mum consumers and chefs need to be educated overlooked” he says. “There are masses of wild
used to make which is made out of gizzards. on its versatility. Speaking to your butcher
Most people will throw these away if they come about preparation and then cooking it in birds and venison on our doorstep that we can
in your chicken but I freeze them until I have the right way can create a multitude of
enough. Then I take them out and make a broth meals. Chris Roberts, a chef from Caernarfon, is obtain and that can be used in the same way as
with noodles or rice. Fry the chicken livers as a incredible on the BBQ and I saw him cook an
chefs treat (they will make the broth taste bitter), ox heart. He trimmed the meat away and many other popular proteins,
but the hearts and gizzards have real value for treated it like quality steak, very delicate but
stocks,” says Olia. richer in flavour. You can get 1kg of ox heart for but for a fraction of the
about £4-5, whereas 1kg of fillet steak would be
“Offal can be considered a £50-60. Offal is also typically very lean but high cost. Meat cuts are very WF1FKOHWIGLYER£OLOR5OAEU0EUFTBAL-O6COSDS0TAUXB1ENTKHEAG£GEK4AOE-T5RF,T
waste product, so chefs need to in key nutrients that we need and are often personal and specific to
be educated on its versatility.” lacking so it can be a good way of fortifying menus and chefs,
dishes, especially in the winter months.” but always keep an
Jean, who is also a big advocate of offal, open mind and be
commented: “I find that offal is very EXPLORE NEW SOURCES OF MEAT willing to see what
underused, so much to the extent that else can work.”
it has become difficult to source quality Outside of the insides, game is another
offal at a reasonable price. I love offal and often forgotten area where the UK and Nathan Eades agrees
really want to champion it more. I think Ireland has real strength and presents
the willingness to eat offal is definitely fantastic opportunities for chefs to be that chefs should be using
around, we just need to get it back on creative. “Game is a big resource chefs
the menus!” should be considering using more of. more game on their menus, looking
When possible, I like to get outdoors
Part of the challenge is educating and get involved in the countryside to local game keepers for advice and build a
diners about offal “I think we all need and gamekeepers are often telling me
educating a little more on offal and that they don’t have an outlet for their relationship to get the most out of the supply
it’s certainly something we should carcasses post shoot. Shooters will pay
consider using more to minimise for the rearing of the birds but often don’t opportunities. “Pheasant has always featured
wastage. Looking at Europe and how want to take them home so many end up
our counterparts treat offal and use as dog food which is a great waste. It’s in all of my menus as it’s so versatile – from
offal, it is way more integrated into a fantastic product that is high in protein
their cuisines,” notes Nathan. and low in cholesterol,” comments Ben. schnitzels to dumplings – and is a great addition

Jamie Tully, Executive “During the main season - October to to any menu.”
Chef at Teulu February - there is a whole host of game
Restaurant, agrees, available to use including partridge, Success in 2023 will center around keeping
saying “Offal is frowned duck, pheasant and venison. However, in touch with your suppliers, making the most
upon but you can do so there are challenges as registered game out of seasonal produce, assessing what
much with it. Liver, dealers can seem expensive but if you you’re currently doing, continuously looking for
kidney, tongue, it’s cheap, sustainable have the skills, space and resources improvements and maximising every ounce of
and not many people use them so it to hang and dress your game, it is equipment, time and ingredients that you have
can give you a unique angle if you do it well worth speaking to, and building a at your disposal. Looking to alternative cuts of
well. We often blend offal with some relationship with local gamekeepers.” meat, offal and game will, for many operators,
prime cuts such as rolled saddle of lamb be an opportunity too good to miss.
with a kidney stuffing.”

stiritupmagazine.co.uk 26



THE MARKETPLACE

KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY

Tilda’s Basmati Bonanza PERFECT SMALLER
SERVING SIZE
Tilda Foodservice is giving one lucky
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Giving chefs and caterers the chance to win easier for everyone to achieve the Government’s advice to
big prizes, Tilda Foodservice is rebooting eat two portions of seafood a week.
their brilliantly successful Basmati Bonanza. In celebration of Easy Cook
Basmati, the chefs’ favourite grain, the rice people have got prizes This 50g portion size is perfect for schools, care homes or any operator
ranging from unique dining experiences to vouchers up for grabs. looking to offer a smaller option which still looks good on a plate.

In top spot, one Golden Ticket will hold the key to an overnight stay in With the aim of making meal planning and budgeting easier, the 50g
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Perfect for caterers looking to
Along with the star prize, chefs and caterers have the chance to win one refresh their fish range and
of 5 x Virtual Cook-Alongs with Cyrus and Pervin Todiwala, 5 x Panasonic offer something new
Rice Cookers, 10 x chefs jackets, Tilda aprons and much more! to customers.

To win one of 100 prizes in Tilda’s Basmati Bonanza, chefs and caterers 10F:o0r9further information,
are encouraged to look out for the glimmering Golden Ticket hiding in please visit www.
theWiSr F5kFgSoRra1n0gkeg bChargissotfmEasasaydCo(o18k4Bxa1s3m1mamt)i aAnWd.epndfter th1e co2d9e/0in6t/o2022 youngsfoodservice.co.uk
the website here https://www.tilda.com/professionals/blog/news/
basmati-bonanza/

THE MARKETPLACE

Central Foods launches Menuserve OFFER SHAKES AT THE
Squidgy Chocolate Roll TOUCH OF A SCREEN

Frozen food distributor Central Foods has unveiled a Leading food and drink
new squidgy chocolate roll for the food service sector. distributor Aimia Foods are
delighted to announce a new
The Menuserve Squidgy Chocolate Roll is a light, squidgy, flourless range of Shmoo milkshake
chocolate sponge, rolled and filled with real, freshly whipped cream powders which have specifically
and a delicious, rich chocolate ganache, all dusted with cocoa. been developed for running
through cold/chilled vending
Very moreish but with a light and fluffy texture, it has a rich machines.
chocolate flavour that’s sure to go down well with customers.
The Menuserve Squidgy Chocolate Roll serves up to 14 portions. Available in four of Shmoo’s most
popular flavours - Vanilla, Chocolate,
The chocolate roll joins an extensive range of ‘thaw and serve’ Strawberry and Banana - Shmoo
Menuserve desserts and puddings offered by Central Foods vending powders boast a unique,
and has been launched just in time for Christmas menus. school compliant formula, which in
seconds, transforms into a delicious
For more information, visit www.centralfoods.co.uk shake when processed through a cold/
chilled vending machine.

As with all blendable Shmoo powders,
each flavour within the Shmoo Vending
Powder range is suitable for
customers following a gluten-
free or vegetarian diet.

To find out more about Shmoo
Vending Powders, or for advice
on compatible machines,
please contact Aimia Foods
on 01942 4086000 or visit
www.aimiafoods.com

NOW ACCREDITED BY THE
CRAFT GUILD OF CHEFS

CARRY FLAVOUR FRY HEAT STABLE BLEND MIX & HOLD

For more information email: [email protected]

“Heinz Professional Mayonnaise received a stunning approval score
from us. The highest rating in its category in recent years”.

- Andrew Green, Chief Executive, The Craft Guild of Chefs. SCAN FOR RECIPE
INSPIRATION

SPECIAL FEATURE

Looking
after
your
mental
health
in the
kitchen

RECOGNISING THE SIGNS OF STRESS
It can be difficult to identify when colleagues are struggling
with stress and mental health. Mental health problems can
distract employees from day-to-day tasks but it can also
present more visible symptoms.
The team at Pilot Light have identified the below four steps
to help the conversation flow when looking after a colleague’s
mental health:
ASK: Start by mentioning anything different you’ve noticed.
Maybe they’re spending more time at the bar, coming into
work late, or missing social events.
Question: “You’ve not quite seemed yourself recently.
Are you okay?”
Remember, we often say “I’m fine” when we’re not. So if you
think something’s wrong, don’t be afraid to ask twice.
LISTEN: Try to give your full attention, without interruptions.
Don’t feel you have to diagnose problems, offer solutions or
give advice. Follow-up questions are good too. They’ll help to
let them know you’re listening
Question: “That can’t be easy. How long have you felt that way?”

31

SPECIAL FEATURE

ENCOURAGE ACTION: Help them to focus helping operators understand how to identify
on the simple things that might improve and deal with mental ill-health and stress in
their wellbeing. Suggest that they tell other the workplace. Employers can also subscribe
people they trust about how they are feeling to their Employee Assistance Program which
and if they have felt low for more than two is a care package that provides peace of mind
weeks, suggest they see a doctor. to employers through a range of specialist,

Focusing on your belly breathing

is one of the quickest ways to

help access a state of calm.

Question: “Are you getting enough independent and confidential support
sleep, exercising regularly, and eating services to employees 24/7. Visit www.
properly? Maybe there’s something that's hospitalityaction.org.uk for more information
helped before?”
Case Study
CHECK IN: Suggest you catch up soon
– in person if you can. If you can’t manage a Howard Lewis, General Manager at Novotel
meet-up, make time for a call, or drop them Liverpool Paddington Village Hotel tells us
a message. This will show you care and how he is actively working to reduce anxiety
you’ll get a feel for whether they are feeling and stress in the workplace.
any better.
“It is vital that high standards are maintained
If you’re worried that somebody’s life is constantly, meaning that working in the
in immediate danger, go directly to hospitality sector can be very demanding
emergency services. at times. Let’s not forget that even the best
employees struggle to perform without role
Hospitality Action provides mental health clarity, this can lead to stress, poor
awareness training for all levels of staff, performance and anxiety.

stiritupmagazine.co.uk 32

SPECIAL FEATURE

My team and I conduct regular one-to-ones CREATING A POSITIVE WORKING AS A FORMER FINALIST IN THE
with staff members to check in with them. ENVIRONMENT NACC CHEF OF THE YEAR COMPETITION,
We are also in the process of putting together Alexandra Watson, success and wellbeing COMPETITIONS WERE AN IMPORTANT
engagement surveys to evaluate stress levels expert gives guidance on how to create a PART OF MY DEVELOPMENT AND
more effectively. With this in mind, I encourage positive environment at work, despite the MOTIVATION SO I ENSURE OUR TEAM
all our managers and senior stakeholders to current economic challenges: “The whole HAVE THE SAME OPPORTUNITIES THAT
work closely with their teams to promote staff reason working in a kitchen is stressful is that WERE OPEN TO ME. AN IMPORTANT
wellbeing and stress management. you’re only as good as your last service. There’s PART OF MY ROLE NOW IS HELPING THE
an extreme amount of intensity in a short space TEAM GROW AND ENSURING THEY STAY
I encourage my staff to work as a team and of time.” ENTHUSIASTIC AND HAPPY IN THEIR
make sure the workload is equally distributed. WORK. COMPETITIONS ARE A GREAT
I am also a big believer in recognising and “There are several ways to create a positive WAY OF DOING THIS AS THEY GIVE THEM
rewarding positive output and performance. environment which can help at all levels, the A BREAK FROM THE NORM, HELP THE
first is to show up for work in the right way. That LEARNING PROCESS AND PROVIDE A BIG
The senior leadership team and I also support means you are energised, you have a clear BOOST TO MORALE AND CONFIDENCE.”
our teams to socialise together outside of and happy mindset. You’re not bringing your CARL WESTON, HOTEL SERVICE
work, and we organise a number of social “stuff” to work – there’s no place for your stuff MANAGER, TLC CARE GROUP
events ourselves as a business. Moreover, – leave it at the door. That’s helpful for you
despite the hospitality industry being 24/7, and everyone else, especially if you’re the chef
I also try to offer flexibility where possible to leading by example.
reduce anxiety and stress levels.”
Start the working day early as that enables you
Case Study to take a breath and generate a clear idea of
what needs to be done that day, not rush into
Gina Barbachano, Mixologist at Hanky an environment of high stress. Make sure you
Panky discusses what she feels are the most know what the priority is and what can come
common causes of stress in hospitality and after it. Sometimes you see in the environment
how she leads her team to maintain a positive someone fussing over things that aren’t
working environment important and this can ignite conflict
and argument.
“I think the real problems especially post
covid are long hours, not having the tools to Lastly, make sure everyone has a proper break.
work (not only equipment or products but the Take a breath, go outside, get some fresh air
structure of the enterprise) and unfortunately, (away from everyone else if you can) and take a
I see more and more colleagues struggling moment. It’s a busy environment with everyone
with building a team. Less people are willing to running around.”
join this amazing sector at the moment, which
is a shame. Another problem some teams
experience is the absence of communication
from the leaders.

For the team at Hanky Panky, after working for
almost 4 years together, I can quickly realise
if someone is stressed out because they
change their mood, might use abrupt manners
or in little details like punctuality and their
facial expressions. It is important as a manager
to check in with the staff as soon as possible,
in order to make them feel better, help resolve
whatever problem it might be and also have a
better and smooth service for the day.

The most important thing is to lead by
example and always step in to help someone
before the other asks. This creates a culture of
looking outside one's responsibilities, making
the team feel supported knowing that we will
finish every task as a team. This community
we create allows us to be more creative
through collaborations and opens up further
dialogue on how we can be better every day.”

33

STEALTH WEDGES

GAME-CHANGING COATING NATURAL POTATO TASTE
CRUNCHY FOR LONGER
MORE PORTIONS PER KG SKIN-ON FOR EXTRA FLAVOUR
CUT FROM WHOLE POTATOES

Gluten-free Extra long Extra crispy Plain wedges Extra long Great for the
holding time Gluten-free holding time oven

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EXCELLENT PLATE COVERAGE EXCELLENT FLAVOUR SUPER CRUNCHY COATING
CUT FROM WHOLE POTATOES PERFECT AS A SNACK FUN, PLAYFUL & EXCITING

Gluten-free Extra long Great for the Gluten-free Extra crispy More servings
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How is your

FFRIES GAMMEE
shaping up?

Whatever challenges you need to take on this season, when it comes to frozen
potato products, you can count on Lamb Weston to be your No. 1 supporter.

Our playful range of iconic potato shapes and specialty fries lead the field
for winning orders and scoring upsells thanks to their unique appearance,

great taste and consistent performance in the kitchen.

So whether you want to tackle your takeaway menu or you need a crowd-pleasing
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Try our takeaway
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Total Recipe 8-10mins
Ingredients

400g Lamb Weston Stealth Fries
150ml Sour Cream

100ml Sriracha Sauce
1 bunch Spring Onions

1 Red Chillies
50g Crispy Onion
Preparation & Serve
Fry off Stealth Fries for 3:15 mins at 175°C
Slice your spring onions and chilies
Lightly season your fries then drizzle with sriracha,
followed by sour cream.
Top with sliced spring onion & chilies,
then finish with crispy onions.
Finally, top with crispy onions & enjoy the tasty hot
fries, dripping in sour cream with the gentle heat of
the sriracha & chilies warming your mouth & the extra
crunch of the crispy onions to really enhance the texture.

lambweston.eu/uk

SPECIAL FEATURE

SHINING THE LIGHT ON addictions, they are not going to be at their best
ADDICTION and that will ultimately affect your business,
Jason-Candid Knüsel brand and bottom line.
is Managing Director of
Healthy Hospo, a not-for-profit Long hours and double shifts without breaks
organization working towards a or proper sustenance have to be a thing of the
dream of a happier and healthier past as they all leave their mental mark and
hospitality industry. Providing a wide range of can open up that road to addiction. Staff need
training and classes to hospitality businesses, regular breaks, they need good food that will
the organisation also offers free resources nourish and fuel them, and they need to be
and content on their digital channels to help treated well, appreciated and have a voice.
and support people working globally across
the hospitality industry. In this article, Jason Just like with fires, the key to stopping addiction
discusses why tackling addiction in the is prevention and that can only happen if we all
industry is so important. start to talk about the issues and mental health
more. Employees need to know that there is
“With the pandemic only adding to the stress someone to turn to, someone to speak to and
for many working across hospitality, mental someone to support them. The more people
health and addiction issues have only got talk, the easier talking, finding solutions and
worse over the last few years. Addiction is a making positive changes becomes.”
big topic and unfortunately, it isn’t discussed
enough in the industry. When you consider If you are suffering from addiction or need help
that bartenders are licensed drug sellers and and advice, visit www.healthyhospo.com for
alcohol is incredibly accessible to them, it more information
does seem strange.
WHERE TO GET HELP
Hospitality businesses will have regular Pilot Light is a global social impact initiative, committed to raising
health & safety meetings around how to lift awareness of mental health and providing support to the hospitality
boxes correctly, how to use a knife safely and sector. If you are experiencing a personal crisis, are unable to cope and
what to do in case of a fire but zero on the need support, text SHOUT to 85258. www.pilotlightcampaign.com
dangers of alcohol and other addictions that
unfortunately come hand-in-hand with the Hospitality Action is dedicated to support organisations and
industry. Considering so many more people employees within the hospitality sector, offering arrange of services
are suffering from mental health each year from counselling support, financial assistance and training. Assisting
than are tragically dying or being injured in with complex issues such as addiction, financial difficulties, relationship
fires, it doesn’t make sense to me. breakdown and bereavement, their free advice hub provides guidance
and links to further support. www.hospitalityaction.org.uk
We need a rethink and with many businesses
struggling to find and retain staff at present, Mind provides advice and support to empower anyone experiencing a
it has to be time for positive change. I firmly mental health problem through local services, confidential Infoline and
believe an operator’s duty of care is to the staff legal advice.
and the staff’s duty of care is to the customer. www.mind.org.uk

If the staff are happy, customers will vibe off Samaritans is available to anyone who needs help with their mental
that and will receive the best food, drink and health 24 hours a day, 365 days a year. Call 116123 free of charge
service. If staff are unhappy, demotivated or to instantly access the support you need or email the team at jo@
are struggling with mental health issues and/or samaritans.org if you feel that writing down your thoughts and feelings is
easier for you. They also have a self-help app available for download so
you can keep track of how you are feeling and receive recommendations
to help you cope and stay safe in a crisis. www.samaritans.org

36

SPECIAL FEATURE

WE STILL TACKLING THE CHALLENGE OF Building A Happy,
HAVE PEOPLE WHO LONG HOURS Motivated Team
ARE AFFECTED BY The Burnt Chef Project, founded by Kris Hall
ADDICTION AND was set up with the sole intention of eradicating Best selling author and happiness expert,
FORTUNATELY GOING mental health stigma within the hospitality Andy Cope gives us his advice on how to
THROUGH THAT industry. One of the main reasons for stress and build confidence within teams to improve
MYSELF, YOU CAN SEE THE SIGNS A burn-out in hospitality is long hours. If you’re job satisfaction
LOT BETTER. THE BIGGEST THING I looking to mitigate long working hours for your
KNOW FROM BEING THERE MYSELF IS teams, the top three things to consider are: What role can managers play to boost
staff morale?
THAT THE ONLY PERSON WHO MENU CONSOLIDATION: Does your menu There’s ‘leadership’ with big L and little l. ‘Big
CAN GET YOU OUT OF THE have too many options that require additional L’ is the strategic stuff but that’s useless unless
SITUATION AND MAKE prep time? Consider reducing prep by you get small things right. The ‘little l’ acts of
POSITIVE CHANGES IS purchasing pre-made stocks, sauces, prepped leadership are crucial in building confidence
YOURSELF. YES, YOU NEED veg, prepped juices or fruit for cocktails. and trust. Catch people doing things well and
SUPPORT BUT THE tell them. Also, praise team members behind
DECISION TO SOLVE THE COMMUNICATION: Find out what hours your their back. Your nice words are likely to find
team would like to work. We’ve found that many their way back to the team member and the
ISSUE HAS TO BE YOURS AND IT businesses are employing part-time members second-hand nature of the praise somehow
TAKES DETERMINATION TO MAKE of staff to supplement the busier periods and super-charges the impact.
IT HAPPEN.” TOM KERRIDGE allowing those with longer shifts to take some
time off. Perhaps an IT consultant who has a How can they make individuals feel part of
natural flare for the culinary world and wants the team?
to “dip their toe in the water” or maybe it’s the The biggest missing link in high pressure
dental nurse who wants to share their creative hospitality situations is listening. Most staff
design on mixology to supplement their income want to do a superb job but we’re often so busy
barking out orders that we forget that our team
FLEXIBILITY: It doesn’t have to be an are buzzing with ideas about how to deliver
“all or nothing” approach. Sometimes you awesome service, so ask and listen.
can ‘tweak’ your working week or individuals’
hours in one area to save another. We need to What skills training should they invest in?
consider more dynamic ways of working. For me, skills training is secondary to attitude.
For more information, visit If you have a positive team, with an ‘extra
www.theburntchefproject.com mile’ attitude, they’ll learn anything. So invest
in anything that will enhance their spirit,
confidence and positivity.

How can operators achieve a happy team?
Share the good news stories (customers
who’ve had a terrific night or events that have
gone well). As a rule, high performing teams
have a positive to negative communication
ratio of 6:1. That means 6 bits of praise,
encouragement, laughter, banter and good
news for every grumble. That sets the tone.

It is vital to promote
the discussion of
mental health within
the workplace.

37

SPECIAL FEATURE

MINDFULNESS: HOW TO glFaislelsneovsthywerith
IMPROVE YOUR MENTAL
HEALTH cordial 6 x 500ml:
Set up by former chef Merly
Kammerling in 2018, Me, Myself in handpicked elderflower, pomegranate & elderflower,
Mind provides workshops, one-to- lime & mint, summer raspberry, ginger & lemongrass
one therapy and group facilitation for
businesses and individuals, specifically sparkling pressé 12 x 275ml:
working in the hospitality industry.
Merly’s mission is to educate others handpicked elderflower, pomegranate & elderflower,
on stress reduction techniques, mental crisp apple, raspberry lemonade, ginger beer
health awareness and the importance of
learning coping skills, emotional resilience
and self-awareness.

“Alongside realistic rotas, these simple things
can show you’re open to the subject, but it's not
just about your employer though – you need to take
responsibility for your own mental health and managing your own
stress,” says Merly. Here are a few of his tips to get you started:

Recovery – like any battery, you need to recharge so make time.
Sleep is important but it’s not the only way to recharge. Think of
things that recharge your mind, body or soul. It could be a podcast,
a book, calling your family, the gym or something else – find your fit.

Turn SHOULD into COULD – should isn’t motivating, in fact it can
make you feel worse about yourself especially when your inner
critic says things like ‘I should be eating healthier’.... ‘I should be
exercising instead of sitting on the sofa’. Stop berating yourself, kick
out the should and replace it with could. ‘I could go for a walk’ or ‘I
could have a portion of vegetables for dinner tonight.’

Breathwork – in times of stress, anxiety or mental fatigue,
concentrate on your breathing. Focusing on your breath and belly
breathing is one of the quickest ways to help deactivate your fight
or flight response and access a state of calm. Allow the belly to
expand and deflate for the count of 4.

Self-massage – feeling tense or stressed on the way to work, on a
break or when finishing? Give areas of your body where you hold
tension a bit of attention with a light self-massage. Massaging the
neck and tops of shoulders can be especially relaxing. Try it, you
will feel the benefit.

Sing from the rooftops – well maybe not necessarily from
the rooftops but singing and humming can be great for stress.
This stimulates the vagus nerve which also has the power to
communicate and reduce our stress response.
For more information, visit www.memyselfinmind.com

ONE OF OUR HEAD CHEFS, ALEX STANDEN, IS NOW
AN AMBASSADOR FOR THE BURNT CHEF PROJECT. AFTER
STRUGGLING WITH HIS OWN MENTAL HEALTH AND WELLBEING,
ALEX NOW DEDICATES TIME TO SUPPORT BOTH BAXTERSTOREY
TEAM MEMBERS AND THE WIDER INDUSTRY. IT JUST GOES TO
SHOW THAT PEOPLE REALLY ARE THE INDUSTRY'S BIGGEST
ASSET, SO IT IS VITAL FOR THE HOSPITALITY BUSINESSES TO
PRIORITISE WELLBEING AND PROMOTE THE DISCUSSION OF
MENTAL HEALTH WITHIN THE WORKPLACE.” ANDY ASTON,
HEAD OF WELLBEING AT BAXTERSTOREY

NESCAFE® NESCAFE®
Original Instant Original Decaff Instant
Coffee Sachets
Coffee Sachets
200 x 1.8g 200 x 1.8g

We are taking action with purpose on the NESCAFÉ stickpack range by removing all the plastic
shrinkwrap from the outer box of all stickpack SKUS, now securing them with two Nescafé non-per-
forated stickers. This includes the Nescafé Original, Nescafé Gold and Nescafé Azera core and decaf
range. This will remove about 5,000kg plastic across the products each year*!

Packaging is one of the key pillars in the #GoodPeopleDeserveGoodCoffee brand narrative, because
we believe that good coffee does its best to be better.

*Based on yearly sales 2019-2021.

Dazzling businesses with its sparkling results, Fairy Professional caters to the needs of professionals.
It can be used in both dishwashers and glasswashers, achieving a brilliant clean and shine, even on
1-5 minute short cycles!

What’s more, with Fairy Professional Platinum, there’s no need to pre-rinse or polish your crockery
and glassware, saving time and energy. Thanks to its limescale prevention feature, your business
can worry less about the upkeep of your dishwashers, and focus on providing an excellent experience
for your guests.

ON THE RANGE

PullewditBh Seemf oBkyriBskBetQ BeansHoburneHolidaysiscomprised

of eight stunning holiday parks in
SERVES

spectacular settings in Cornwall, Devon, 10

Dorset, Hampshire, Gloucestershire and INGREDIENTS INGREDIENTS

Somerset. While the packed schedule of

nature, entertainment, relaxation, sports For the Beef Brisket For the Smoky BBQ Beans
and physical activities are big draws for all • 1kg Beef brisket • A 2.5kg tin Country Range Red Kidney
ages, the creative food menus provide a real • 70ml Country Range Barbecue Sauce
wow factor and play a big part in ensuring Beans In Water

guests continue to come back. • 60ml Country Range Pure Clear Honey • A 2.5kg tin Country Range Chopped

“We welcome around 85,000 visitors each • 10g Country Range Smoked Paprika Tomatoes in Tomato Juice
year, with most dining with us every day • 50ml Cooking oil • 200g Country Range Barbecue Sauce
during their stay, so we must provide great • 150g Chopped onions • 50ml Country Range White Wine Vinegar
solutions and lots of variety for our guests. • 10g Garlic cloves • 5g Country Range Smoked Paprika

We prepare as much as we can from scratch, • 200ml Beef bouillon • 75ml Olive oil

sourcing local produce where possible and • 5g Fresh thyme • 150g Finely chopped onion

keeping an eye on the latest trends, whether • Salt & pepper • 20g Garlic cloves
it be our pies, baguettes, wraps, burgers, • 50g Demerara sugar
American pancakes, cauliflower Milanese METHOD • 20g Chopped coriander
steak, curries or dirty fries. The menu variety
we offer, means guests never have the same 1. Preheat the oven to 130°C (or alternatively METHOD
thing twice and can be taken on a global cook overnight at 98°C for 12 hours).
gastronomic journey each stay. said Group
Executive Chef at Hoburne, Chris Blake 2. Heat half the oil in a large non-stick 1. Heat the oil in a saucepan and gently sweat
I have chosen to showcase our Pulled Beef
Brisket with Smoky BBQ Beans, which has frying pan. the onions and garlic until soft. Then add the
proven immensely popular in the last year.
Brisket is a great cut, especially with the rising 3. Place the brisket on a chopping board smoked paprika and stir for a few minutes.
food prices and the slow and low cooking
ensures it’s juicy, sticky, and full of flavour.” and season with salt and pepper all over. 2. Add the sugar and allow to caramelise in

CHRIS 4. Brown the brisket on all sides in the frying the pan then deglaze with the wine vinegar.
BLAKE
pan then transfer to a deep ovenproof dish. 3. Add the chopped tomatoes, barbecue

5. Add the remaining oil and cook the onion sauce and drained kidney beans to the pan
and garlic for 2-3 minutes until soft, then and simmer gently for approximately 30
transfer to the dish with the brisket. minutes.

6. Add the barbecue sauce, honey, stock, 4. Add the pulled brisket, finally add the fresh

thyme and paprika and bring to the boil, chopped coriander and mix thoroughly.

cover and slow roast in the oven for To ServewsseactmeArgseaatermaHsirlmhlveaoeeevdbdadoutnrthcsirodcnaiesreedlati,wig,oslslhoa.iott,nhulyerd
4-5 hours until the beef is tender.

7. Leave to cool slightly then
transfer the beef to a clean
chopping board and ‘pull’ the
cooked beef apart with a fork.

8. Transfer to a bowl and add
some of the cooking liquid (sieved)

to the beef to keep it moist.

41

how I wish for something sweet

Well-known for providing customers 42
with the opportunity to indulge,
some of the best sweet treats and
luxurious desserts are created at
Christmas. While diners wait eagerly
in anticipation, chefs are hard at
work in the kitchen, designing
menus that will excite and delight
their guests. For many, this
preparation began a few months
ago, but if you are yet to get in the
festive mood, let us give you an early
Christmas gift of inspiration.

From a unique take on a mince pie,
an alternative to Christmas pudding
and Christmas cookie icing
workshops, we have spoken to a
number of chefs and businesses
who are taking the opportunity to go
all-out with a range of treats that will
tickle your festive fancy.

RACHEL GREEN
Consulting Chef, Rachel
Green Food Design
From classic, locally-sourced
festive ingredients to
inspiring twists for holiday
entertaining, my Christmas recipes are all
about creating fabulous food for family and
friends. I am passionate about traditional
puddings; people come every year to
taste my Christmas plum bread-and-butter
pudding with English brandy. I always buy a
great quality ice cream to go with Christmas
pudding, mince pies and Christmas cake.
If nothing else, you can also use it for an
affogato (bit less full-on than traditional
Baileys). Christmas pudding and cake is
not everyone’s cup of tea, so I always do
a chocolate roulade with white chocolate
mousse filling and black cherries, this can be
made and frozen well in advance.

stiritupmagazine.co.uk

MELTING POT

REBECCA MANFREDI annual tradition. This year we will continue NUTCRACKER LATTE
Managing Director, to make lots of festive bakes and cakes.
Suncream Ice Cream Hopefully we will be celebrating a little win • 10ml MONIN Hazelnut syrup
Adding limited edition too – we have been shortlisted for Café of • 10ml MONIN Gingerbread Syrup
Christmas specials to your the Year! • 1 Double Shot Espresso
menu is a great way to • 220ml Steamed milk of choice
entice customers through your doors. LEE HYDE
Customers love trying out a fun twist on Monin Beverage Add Espresso, MONIN syrups and
a traditional dish or flavour. Adding an Innovation Manager steamed milk into cup of choice.
enticing ice cream flavour like the new The holidays see consumers Garnish with whipped cream, and
Gelato Gold Mince Pie ice cream as a side jump towards nostalgic cinnamon.
to your Christmas pudding or mince pie flavours associated with past
is a great and simple way to add festive celebrations. Flavours such as gingerbread after a hearty meal! Gourmets will enjoy
flavours to your menu or for something and cinnamon have remained key holiday the refinement of a mulled cider and apple
different make a seasonal mince pie trends over the last few years in beverages trifle, enriched with a few gingerbread
milkshake! such as lattes and hot chocolate, with many biscuits. A perfect combination of flavours
people looking for nostalgia and comfort. and textures. Finally, my ultimate treat
AMANDA HUMPHREYS Winter 2021 saw consumers become would be a vegan Christmas afternoon tea.
Chef Manager, Heol Don more adventurous with their choices, Vegan scones, savoury, sweets don’t have
Bupa Care Home drinking dual flavour combinations, and we anything to envy to the classical pastry!”
This year our theme is saw flavours such as Chocolate Orange
‘traditional with a modern dominating the hot drinks sector. ALEX ROVING
twist.’ We’re basing our Chef, Veg for Life
menus on cranberry and spice, with sweet SARAH LESSER-MOOR One of my favourite treats
potato and cinnamon or celeriac and Brand Manager, Lion I like to make around
cranberry soup, and stuffing infused with Sauces Christmas time is M’hancha.
seasonal flavours. Our range of fruit coulis For some that may be an
are perfect for desserts unfamiliar food. However, I think once
Our brandy infused Christmas cake is and plate dressing – both you have tried it you will be a convert.
always a huge success with residents, and at Christmas and beyond. Featuring Essentially, it’s a sweet pastry dish. Sheets
we start preparing the fruit three months in blueberry, mango, passionfruit, raspberry of filo pastry are placed in a row, slightly
advance to get the best out of the flavours. and strawberry flavours, these can be overlapping each other. Butter or margarine
We always host engaging activities with used across your dessert menu – from is drizzled over the pastry. Then a filling
our residents, such as making mulled wine, cheesecake to roulade to brownies and ice of chopped dried cherries, nuts, ground
mince pies and Christmas cookies while cream. Our coulis range contains no artificial almonds, sugar and spices are added and
singing Christmas carols. ingredients or colours, they are quick and the whole thing is rolled up like a sweet
sausage roll. Then rolled again into a coil. It
“We love to interact with our guests and create is baked in the oven until golden and crispy
drinks in the moment. We ask what they like, and when cooled add a dusting of icing
and we make something delicious using our sugar. The combination of nuts, dried fruit,
imagination.” sugar and spices really has a wonderful
Christmas flavour. I guess like a posh mince
FLEUR MCCARTHY & easy to use, with 80% fruit content and pie. A small slice is perfect with a cup of tea!
PAUL MORTIMER minimal waste. Not only this, but the full
Owners, The Retreat range is suitable for vegans, making our
Last Christmas we introduced coulis the perfect accompaniments to plant-
some fantastic festive treats, based desserts throughout the year.”
including Paul’s homemade
lattice mince pies, luxury ruby port DANIELLE MAUPERTUIS
mincemeat flapjacks and Christmas pudding Executive Vegan Pastry
chocolate cookies. Customers were eagerly Chef & Author
waiting for his turkey, cranberry and sage & The classic chocolate log
onion stuffing sausage rolls too! We also hid will remain the attraction
12 gift tags around the village for customers of the Christmas dinner.
to find, anyone who found a tag got a free The chocolate mousse is lightened with a
Christmas treat and this has become an vegan meringue, especially appreciated

43

*NielsenIQ MAT, Value Sales 16.07.2022 **Nielsen MAT, Singles and Sharing combined in Total Coverage 17/07/21 †NielsenIQ Scantrack MAT Sales 2014 - 2022

THE UK’S NO.1 The NO.1 CONTRIBUTOR of Category Growth†
‘BETTER FOR YOU’ BRAND**

THE UK’S NO.1 NUTS BRAND*

this

THE UK’S NO.1 RIDGE CUT CRISPS*

newsFOOD & INDUSTRY FOOD & INDUSTRY NEWS

SUSTAINABILITY plant-based options could have on carbon
emissions. According to the Plate Up for the Planet
GARDEN GOURMET SCORES Carbon Calculator, when inputting the ingredients
WITH MANCHESTER CITY FANS of the GARDEN GOURMET Sensational™ Burger
consumed at Man City over the 2021/2022
Garden Gourmet® are proud GARDEN GOURMET products, including the season, this would be equivalent to just over
plant-based partners of Premier Vegan Sensational Burger, Vegan Chilli Loaded 19,000kg CO2e saved when compared to beef
League Champions Manchester City Fries, Vegan Chilli Pizza, Vegan Chilli Nachos and equivalents typically consumed in the UK.
and work together to promote Vegan Fillet Sub Roll, all at similar prices to their This corresponds to
plant-based eating across the Etihad meat equivalents. Everywhere where a meal just over 64,000
Stadium. Food is one of the main contributors miles by car.
Manchester City fans have saved
to an individual’s carbon footprint, and making a the equivalent of 64,000 miles of car Figures were taken
flex choice can have a positive impact. As a result, emissions by choosing plant-based from sales of the
Manchester City plans to continue serving fans options at the Etihad Stadium GARDEN GOURMET
plant-based dishes as part of their match day during the 2021-2022 season. Sensational™ Burger
catering offering, in line with their broader during the 2021/2022
sustainability agenda. option is offered in General Admission, Man City season and
offer a vegan alternative alongside. Typically, calculating their CO2
During the 2021/22 season, Manchester City match day vegan sales average 10% of total emissions using the Vegan Society’s ‘Plate up for
worked with GARDEN GOURMET on an online product volume and rising. the Planet’. To ensure parity, CO2 emissions of
plant-based cook-along and flexible eating their equivalent meat products were worked out
webinar for chefs and operators, highlighting the The GARDEN GOURMET team wanted to look using the same tool. The tool, which is funded by
deeper to see what impact fans choosing The University Caterers Organisation (TUCO), can
THE UK’S NO.1importance and positive impact of making meat be found at assets.plateupfortheplanet.org/
carbon-calculator/
alternatives available stadium-wide. Served in
hospitality and most concessions, fans can For more information on GARDEN GOURMET,
choose from delicious meat alternatives using please visit www.nestleprofessional.co.uk/
garden-gourmet



FIVE WAYS TO USE

WAYS
TO USE Cocoa Powder

Another incredibly versatile 1/ Pasta 4/ Timeless Lacto-and-
product, the Country Master Classic Gluten-free
Range Cocoa Powder has plus suitable
a reduced fat content making it ideal for Remember pasta isn’t solely For me unbeatable and for vegans,
both drinking and cooking purposes. for savoury. Make a sweet a dessert that has been the cocoa is
pasta dough, add some very much back-on-trend perfect for a
Lacto-and-Gluten-free plus suitable for vegans, the cocoa and let your in restaurants and across warming cup
cocoa is perfect for a warming cup of hot chocolate imagination run wild. It social media this year – of hot
on a wintery day, but just as impressive when used could be chocolate-filled quality cocoa is vital for chocolate on a
in dishes across the menu and seasons. ravioli but my all-time my tasty Tiramisu. wintery day
favourite is the sweet
Giuseppe Del Grosso, lecturer at Hertford dough filled with 5/No Flap
Regional College has given us five fantastic mascarpone and a cherry Biscuits
ways that Cocoa Powder can be used. compote.
Brilliant to add depth of
ABOUT: GIUSEPPE 2/ Brownies flavour and richness to a
If you’re looking host of your favourite
DEL GROSSO for a quality chocolate cake, biscuits and bars, I
quality cocoa is essential particularly enjoy adding
With his Italian heritage fuelling his passion for and there is no better way cocoa to my flapjacks.
the creative world of food from a young age, to show off your skills than
there was only one profession Giuseppe Del with a tray of oven-fresh Country Range
Grosso ever wanted – and that was to be a chef. brownies. Cocoa Powder
With over 30 years in the hospitality and catering Pack size: 1kg
industry, Giuseppe worked across the sector as 3/Meringue
head chef in restaurants, hotels and golf clubs. art
He began teaching and passing on his skills and
knowledge to the next generation of young chefs Get creative with your
in Hertfordshire in 2009. Now Chef Lecturer at meringues and try some
Hertford Regional College, he helped guide his colourful inclusions to add
trio of young chefs Ramonte Harvey, Lucas Woods vibrance and interest. Use
and Shane Hutt to an impressive third-place finish cocoa for a chocolatey
in the prestigious Country Range Student Chef meringue masterclass.
Challenge 2022.

47



THE GREEN GAUGE

Driving into the Future

The continuous rise in fuel undertake deliveries or installing but also by customers. Installing an electric vehicle. Clean Air
prices has had a huge impact electric car charge points on charging points on-site can Zones (CAZ) are set to become
on the hospitality sector premises for staff and customers, encourage more customers the norm nationally, however
supply chain, increasing there is a ray of hope. to visit your premises which electric vehicles will be exempt
food costs and causing
widespread uncertainty. The shift from petrol or diesel “Ultimately, petrol and diesel vehicles
With many operators to electric is a significant step to
offering delivery services change your fleet. While the initial will be replaced by electric models, what
and relying on customers investment is high, it is possible
to travel to their premises, to achieve the following benefits: remains to be seen is when this will happen”
it seems as though the
sector is under fire from Reduced costs: The reduction can be monetised by levying a fee from these charges,
all directions. in fuel and maintenance costs for use. In addition, early research including
alongside the added advantage is indicating that on-site charging the CAZ in
As much as we would like to wave of government incentives and points encourage customers London which
a magic wand and alleviate these tax benefits do add up. Electric to spend longer at that location currently costs
pressures, no such item exists vehicles are reducing in price while they wait for their cars to £15 a day in
– however for those who are and they are proving to be more recharge, resulting in a higher congestion
playing the long-game, looking reliable than petrol or diesel cars average spend. charges.
to electric bikes and vehicles to due to fewer mechanical parts
prone to failure.
Enhanced employee retention Ultimately, petrol and diesel
Enhanced environmental rates: As increasing numbers of vehicles will be replaced by
credentials: Corporate social us are pursuing ways to positively electric models, what remains
responsibility (CSR) is impact the environment, to be seen is when this will
employers who are also actively happen, what the tipping point
increasingly important, the supporting the same cause will will be and whether there will
need to reduce your carbon therefore become more attractive. be any funding for businesses
footprint (and meet what will On-site charging points could also looking to upgrade their fleet.
inevitably become stringent help to reduce commuting costs. For those who have already
environmental regulations) taken the plunge, the results from
will eventually mean going Access to Clean Air Zones: If an environmental perspective
beyond the standard carbon you manage a fleet of 2 or more speak for themselves and the
cars, your drivers could be facing driver advantage is clear – a
reduction measures. expensive fees each day on lower benefit in kind rate of tax
popular routes through city which goes a long way in this
Generate new sources of centres if they are not driving age of perpetually rising prices.
value: Electric vehicle charging
points are not only required by
your staff if you change your fleet,

49

THE TASTE YOUR
CUSTOMERS LOVE,

NOW VEGAN

ALMOST HALF OF
UK ADULTS ARE SET
TO CUT INTAKE OF
ANIMAL PRODUCTS*

* IPSOS Future of Plant-Based Apr 22 PUBLIC (Base: 2100 adults aged
16-75 in the UK, conducted between 28th January and 29th January 2022).