SIU April 22_Final LR

5 023616 476309 APRIL 2022

QUEENS JUBILEE

S E N S AT I O N A L
PLANS FOR A
PLATINUM SUMMER

Savourin g CELEBRATE THE
TURNING OF SEASONS
Spring Veg

This month we have an abundance of features and recipes to inspire
you, including one from leading music producer Naughty Boy.

Star We want to keep Stir it up content relevant and interesting for you and we need your
help. Please use the link on the back cover to take part in our short reader survey,
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Rising If you would like to get involved contact us The Stir it up team
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Category Focus

16

NEWS ADVICE INSPIRATION TRENDS

03 11 05 03
Readers’ Lives Education Eat the Season Plate Arrivals
Developing young chefs Spinach Japan
07
Customer Profile 13 22-23 29
All the ingredients Hospitality Signature Dish KAM Media Insight
for success There’s always room for dessert! Naughty Boy Finding a kinder way

08-09 15 27 30-32
News From Country Range Health & Welfare On the Range Melting Pot
Managing food allergies King oyster mushroom Savouring spring veg
38-39 and intolerances in care homes “scallops”
Marketplace 51
16-18 37 Food for Thought
47 Category Focus Special Feature Inspirational plates for
The Country Club Shining a light on dark kitchens Sensational plans for Easter menus
a platinum summer
48 25 CHOOAANUVONNROTDFCHUREABECECMETOABHOAIDAMNEZWCERPOWRKSILNNIESCTT£UHOE2RVA5VE0ERY
Food & Industry News Advice From the Experts 40-41
On the move - tips for starting Rising Star OUR EDITORIAL PARTNERS...
Contact us ... a mobile catering business Callum Graham

Writers 45 43
Lindsey Hoyle The Green Gauge Five Ways to Use
Sam Houston Single-use plastic... Sun dried tomatoes
Jackie Mitchell
Subscriptions Telephone: Design & Print As part of our
[email protected] Eclipse Creative environmental policy
www.eclipsecreative.co.uk this magazine is printed
using vegetable oil based
Front Cover ink and is produced
Emma Ivane to high environmental
www.emmaivane.com standards, including
ISO14001 and FSC®
certification. It is also fully
carbon balanced.

stiritupmagazine.co.uk 02

Signature Dish Feature JapanPLATE ARRIVALS

22 Special 37 Delivering on-trend dishes
from around the globe
T houFgohotd5fo1r
Japan is known for a lot of things but
Readers' Lives one thing everybody seems to have an
interest in is the food. Not only do the
1. NAME: Valentina Mamulat. cooking shows in Romania. visitors to Japan fall in love with the
flavours, but the Japanese themselves
2. JOB TITLE: Chef. 10. WHAT’S THE BEST ADVICE YOU are so attached that when they go
WERE EVER GIVEN AND BY WHOM? travelling overseas, many of them will
3. PLACE OF WORK: Damson “To trust myself and put my soul into search for a Japanese restaurant.
Dene Hotel. everything” - my mother.
SUSHI Sushi is one of the best known
4. HOW LONG HAVE YOU WORKED 11. WHAT IS YOUR MUST-HAVE Japanese foods around the world. As most
IN THE CATERING INDUSTRY? KITCHEN GADGET? Decent spatulas sushi includes raw fish as the main ingredient,
Since 2007. and knives. you may understandably think that sushi is
very fishy. But often, there won’t be strong
5. TELL US SOMETHING 12. WHAT IS YOUR TOP TIP FOR fishy flavours involved. Sushi is a very mild
INTERESTING ABOUT YOU THAT SOMEONE STARTING OUT IN THE and neutral flavoured food
MANY PEOPLE WON’T KNOW? I am CATERING INDUSTRY? The sky is the
secretly training for marathons and limit, so follow your dreams. SASHIMI Like sushi but without the rice,
other endurance events. sashimi is raw fish sliced into easy-to-eat
13. WHAT IS YOUR FAVOURITE pieces. There are dozens of varieties of
6. PASSIONS OUTSIDE OF THE COUNTRY RANGE PRODUCT AND sashimi. Some of the most common and
KITCHEN? Running, outdoor activities. WHY? Country Range spices range - popular varieties are maguro, salmon,
very good value. mackerel, and other tuna varieties.
7. WHAT IS YOUR FAVOURITE
CUISINE TO EAT? Native traditional 14. WHAT TRENDS DO YOU SEE TEMPURA Tempura batter is a
Moldavian cuisine. TAKING OVER IN 2022? combination of wheat flour, egg, baking
I think vegan dishes will soda, starch, oil, and other spices — mixed
8. WHAT IS YOUR SIGNATURE DISH? still be big in 2022 with ice-cold water. This batter is used to coat
Moldavian Zeama (traditional clear and beyond. meat, vegetables or fish and then fried in oil.
chicken soup with home-made noodles).
Country Range SOBA Soba is a noodle dish made from
9. WHICH CHEF DO YOU RESPECT Spice Collection buckwheat flour with water, thinly spread
THE MOST AND WHY? I am following Pack sizes: Various and cut into noodles. It is eaten dipped in cold
Romanian celebrity chefs Catalin soup, or by pouring hot soup over it. The
Scarlatescu and Sorin Bontea. They broth is made from dried bonito broth,
host MasterChef and Chef La Cutite seasoned with soy sauce and mirin.

ONIGIRI (rice balls) Onigiri, also
called omusubi, may just look like
plain rice, but they often have
a savoury filling inside and are
wrapped with a salty sheet of nori
seaweed. Common flavours for onigiri include
kelp, pickled plum (umeboshi), salmon, and
bonito flakes.

YAKITORI Yakitori, or Chicken Skewers
are seasoned only with salt, and cooked
on a charcoal fire, allowing this popular street
food to be cooked quickly and still be
bursting with flavour.

Onigiri

03

tea

sBweerravrieetrfoasroiyfnou

Make sure
you’re serving the
nation’s favourite* on
National Tea Day

21st April 2022

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

*Kantar World Panel No. of Households Buying Dec 2019

SpinachIN SEASON: EAT THE SEASON

Message from George 1/PASTA Also In Season:
McIvor, Chairman of PERFECTION
The Master Chefs This simple but scrummy Rhubarb
of Great Britain Spring Onions
Wild Mushrooms and Spinach Lettuce
This leafy green flowering plant tagliatelle dish is a colourful Kale
primarily comes from central and western addition to any menu. Rocket
Asia with China accounting for 90% of the
world total. The leaves are eaten cooked or 2/ EGG E’LICIOUS
raw and have a high nutritional value rich in This Eggs en
vitamins A, C and K, magnesium, manganese, cocotte is an
iron, and folate, making it a great supplement elegant French dish that’s
to a nutritious meal plan. Spinach is full of perfect for lazy Sunday
antioxidants which helps fight oxidative brunches.
stress. Other health benefits include
helping eye health, cancer prevention, and 3/ MASH’ TASTIC
reduced levels of blood pressure. Most of This creamy spinach
the carbohydrates in spinach are from fibre, mash with soft
making it a very filling vegetable. poached egg and Hollandaise
There are three different types of spinach sauce is a winner at any time
savoy, flat-leaf, and semi-savoy. Each one has of day!
several varieties within its class that vary in
size and shape. Spinach has a savoury and 4/FABULOUS
bittersweet taste, and its strong colour is FISH
used to dye pasta green.
It’s generally a good idea to wash fresh Serve a succulent
spinach before eating or cooking with it. thick piece of cod on a bed of
To freeze Spinach, first blanch it, squeeze out spinach, topped with juicy vine
the water and divide into individual portions tomatoes for a divine tasting,
in freezer bags. healthy lunch.
Fresh spinach should be used within
3 days when it is at its best. It can be eaten 5/ RICE POWER
raw in cold dishes such as salads or cooked This Zingy Tomato
in soups, sauces, subrics, egg and Spinach Pilaf
dishes. Fantastic in all plant benefits from vibrant fresh veg,
based and ethnic dishes. with an added boost of nutrition
from Tilda’s Brown and White rice.
WASTE NOT, WANT NOT
Recipes supplied by: 1. Paul Dickson, Country Range Development Chef,
Have a few handfuls of leftover 2. Paul Dickson, Country Range Development Chef, 3. Lamb Weston,
spinach to use up? Try using it as 4. Paul Dickson, Country Range Development Chef, 5. Tilda. For more
a pizza topping, add it to ramen inspiration visit www.stiritupmagazine.co.uk/recipes
noodles for an easy vitamin boost,
toss baby spinach in your scrambled
eggs, or enjoy it with some
mozzarella cheese on a toasted
open sandwich. 

Cooks Calendar

APRIL /17 Malbec Day MAY 29 / National Biscuit Day
/21 National Tea Day /30 National BBQ Week
/3 Ramadan /23 International /13 Hummus Day
2 / International Carrot Day /13 World Cocktail Day
17 / Easter Macaron Day /28 World Hunger Day

05

NO FAKE
TAN

REQUIRED

SAMPLEORDER A FREE

lambweston.eu

CUSTOMER PROFILE

All thefoirngsruecdceiesnsts

After changes weekly and a creative feedback, Tommy has quickly that side. We have also been
expecting approach to catering have been connected with his customer catering for more and more
his first the cornerstones of his success. “I base. “We can pretty much make people in the ‘holiday let’ and
child in would say the key has been the anything bespoke if our private dinner markets so along
2013, chef quality of the menu and my customers request it but some of with our lunchtime trade and
Tommy Goldsworthy decided personal approach. It’s what sets our most popular wraps are the home delivery, we now have
he needed to improve his me apart as I make everything Mexican chicken, falafel and different strands to the business.”
work-life balance. In true fresh each morning with only the hummus and all-day breakfast. I’m
entrepreneurial spirit, best ingredients and then a good proud to use a wide selection of Above (main and inset)
Tommy G’s Mobile Catering splash of my creativity and the Country Range products as Devonshire Cream Tea Eton Mess
was launched in March personality. As I’m a bit of a the quality is fantastic and they Chef Tommy Goldsworthy
2014, serving Ilfracombe, one-man-band, I have a very make things very easy from an
Mullacott, Barnstaple and close relationship with my allergens point of view. The wraps Below (left to right)
the surrounding areas in customers. I take the orders, and the mayonnaise in particular Chocolate Brownie, Chantilly
North Devon with a wide make the food and even deliver it are essential to our menus,” Cream, Honeycomb and Cherry
array of wraps, sandwiches, so there is no hiding. I think this he enthuses. Compote
nacho boxes, salads personal touch has been vital in Beef Wellington with a
and cakes. growing my reputation locally as it Looking ahead to the remainder fondant potato
wasn’t long after we began that of 2022 with plenty of events
Tommy’s career started in a we started getting requests to already booked, Tommy is keen to
professional kitchen aged cater for events such as weddings, explore further opportunities and
eighteen at Lot 67 in Essex and he funerals, dinner parties and other grow his business. “With many
then spent the next 10 years family celebrations,” he says. weddings cancelled over the last
working in a variety of pubs and two years, there seems to be a
restaurants in Ilfracombe before With COVID putting event backlog, so we’re pretty much
launching his own business. catering on pause and office fully booked for 2022 already on
closures shrinking his customer
“I wanted a job where I had more base, Tommy added a new string
freedom and could be at home to the business’s bow in 2020
more, especially as my first with the introduction of home
daughter was on the way.” Says deliveries. “When the lockdown
Tommy. “I began making up an hit, many of my regular customers
array of freshly prepared subs, were working from home but
wraps, salad boxes and snacks still desperate for my lunches
each day at home. I would then so it was a no brainer” comments
simply drive around the offices Tommy. “We were soon catering
selling my selection.” for between 70-100 people
a day.”
A personal touch, quality
ingredients, a broad menu which Learning through experimenting
with the menu and inviting

07

MTHAIKSESAPRSTINAGTEMENTWYUITMHYINESMOCFAGWUYOOSRERRTRUEESEEDNTTECRIHTLET,IRFPERNINYEEIPTNDARPSEUTAT.ARHLCFNTGEIKHGSECEIESTD

With Easter, St George’s Day and National Tea Hot Cross Buns METHOD
Day, not to forget the start of the barbecue

season, April is the ideal month for chefs to INGREDIENTS 1. Pre heat the oven to 180°C/ 160°C
celebrate new season produce and make a fan/ gas mark 4.
statement ahead of the all-important spring/

summer trade. • 250g Country Range 2. Mix the flour, sugar, spices, orange
plain flour zest and salt in a large bowl.
15 th-18th April • 45g Caster sugar
• ½ tsp Country Range 3. Warm the milk and butter in a pan
EASTER WEEKEND mixed spice until it is blood temperature and whisk
• ½ tsp Country Range ground in the yeast and leave for 5 mins.
Taking place from the 15th – 18th April with Easter cinnamon
Sunday falling on the 17th, the Easter weekend is • 1 Orange (zest) 4. Add this to the flour mix and
a treasured time when people get together with • ½ tsp Country Range salt mix well.
friends and families to eat, drink and celebrate.
5. Add the beaten egg and bring the
mixture together to a smooth dough.
It can get wet so dust with a little flour.

With two bank holidays and a chance of sunshine, • 7g Fast action yeast 6. Tip the dough onto a well-floured
there’s no better time for chefs to break out with • 40g Country Range butter surface and knead the sultanas and
something new. Here are a few ideas from our Country • 125ml Full fat milk mixed peel into the dough.
Range chefs, the recipes for which can be found on our • 1 Country Range free
website www.countryrange.co.uk/recipes range egg 7. Continue to knead for 5 mins until
• 50g Country Range sultanas smooth and silky and forms a smooth
• 50g Country Range raisins ball of dough.
• 50g Country Range dried
apricots (chopped) 8. Place the dough into a lightly oiled
• 50g mixed peel bowl and cover with a damp tea
• Country Range vegetable oil towel to prove and double in size in a
for greasing warm area. It will take about 1 hour to
1 ½ hours.
For the Cross Garnish
• 50g Country Range plain 9. Turn the dough out on to a floured
flour surface and divide it into 10 pieces.
• 60g Water Roll each piece into a ball and place
on a lined tray. Prove again for 1 hour
For the Glaze with a damp cloth. Remember to
• 25g Country Range keep it somewhere warm until the
dough balls are now twice the size.

10. For the famous cross - Mix the
flour and water together and place
into a piping bag.

apricot jam 11. Pipe a cross on top of each ball
• 1 Orange (juice) and bake in the oven for 20 mins.

12. For the glaze - Bring the apricot
jam and orange juice to the boil and

brush the top of each bun.

SERVES COOKING
10 TIME

20 MINS

Scan for the full details of our two
delicious Easter Recipes
(top) Vegan Butternut Squash with pea,
mushroom and red onion pilau rice
(bottom) Easter Chocolate Scotch Egg

stiritupmagazine.co.uk

21sNtAprail tional Tea Day NEWS FROM COUNTRY RANGE

Even though coffee continues to grow in popularity, Conker Iced Tea FOR THOSE,
tea still endures as the British & Irish hot drink of choice.
A core part of our national identity, together we drink LOOKING TO ADD A
around 100 million cups of tea a day, compared to LITTLE MORE GROWN-
around 70 million cups of coffee. UP FIZZ TO THIS YEAR’S
CELEBRATIONS, TRY
To refresh, rejoice, remember, replenish or recover, the
special leaves from the camellia sinensis plant species BREWING UP SOME
have been soothing palates, bodies and minds in Britain
and Ireland since the first batch landed in the 1650s. BOOZY ICE TEA

So, with National Tea Day taking place on the 21st of the COCKTAILS!
month, it’s time to commemorate and mark the occasion
with offers, specials, promotions or even launching some
indulgent sweet accompaniments and pairings for the
day. When it comes to the ingredients and products you
need to brew up a day to remember, Country Range
always dots the i’s and crosses the teas.

INGREDIENTS METHOD

• 35ml Conker Dorset Dry Gin 1. Brew tea and allow to cool
– don’t over stew it.
• 105ml Country Range
Black Tea 2. Fill tumbler with ice and
add gin.
• 20ml Country Range
lemon juice 3. Top up with cooled tea, the
lemon juice and add the sugar
• 1 sachet of Country Range to taste.
sugar
4. Stir and serve in tumblers
• Slice of lemon to garnish over ice with a lemon slice.

• Ice

“WE PRETTY MUCH USE THE COUNTRY Iced Tea Rum Punch (Jug)
RANGE PRODUCTS ACROSS THE BOARD. THE
INGREDIENTS
QUALITY IS EXCELLENT AND PROVIDES A
FANTASTIC BASE FOR THE MAJORITY OF OUR • 400ml Freshly Brewed
Country Range Black Tea
DISHES. I HAVE USED MY COUNTRY RANGE • 150ml Goslings Black Seal
WHOLESALER SINCE I HAVE BEEN IN THIS Dark Rum
ROLE AND I DON’T HAVE A BAD WORD TO SAY • 100ml Country Range
Pineapple Juice
ABOUT THEM” – CARE HOME MANAGER • 100ml Lime Juice
• 50ml Country Range
Lemon Juice
• 60ml Simple Syrup
• Slice of pineapple or lime
to garnish
• Ice

METHOD

1. Brew black tea and allow to cool.
2. Add all the other ingredients
to a jug and stir.
3. Chill for at least 20 mins in
the fridge.
4. Garnish with a slice of
pineapple or lime and serve
over ice.

09

[Seriously] Good Vegan Mayo

The great taste and creaminess of Heinz [Seriously] Good
Mayonnaise, now plant based!

Available now!

CONTAINS GLUTEN NO ADDED
NO ALLERGENS FREE COLOURS OR
FLAVOURS

EDUCATION

DCheYveefolsuonpging

Cookery competitions are pain of the last two years. The colleges who regularly make taking students out of their comfort
not just a frilly extra for Competitions have always been at the finals clearly understand that zones to ensure they can deal with
colleges but can be a the forefront of our teaching success is as much about the the intense pressures that come
central part of the learning philosophy and we invest a lot of our preparation and the planning than it with practical competition cooking.
experience, development own time to ensure our students is about the actual cooking itself.
process and, most have the best chance of taking Hayley McCook continued:
importantly, the enjoyment everything they can from the With applications needing to be
factor for students. experiences. With competitions, life submitted by the end of November, “When practising ahead of the final,
for our students and our team is a lot it means the teams of three students we would switch up the environment
In order to succeed, the winning more colourful and rewarding.” have just three months to create each week by using a different
lecturers and students must spend a their menus from scratch. kitchen and strange equipment to
huge amount of time practising, The prestigious Country Range make the students feel
priming and pushing for perfection Student Chef Challenge launches The Challenge’s brief, theme and uncomfortable. Things will always go
throughout the year. every September as the new term criteria is created each year by The wrong so it’s vital your team can
kicks off and is open to colleges Craft Guild of Chefs in line with the dust themselves down when
So, for many, the cancellations in 2021 with hospitality and catering courses latest VRQ syllabus in professional problems arise, react and keep
took away an incredibly rewarding from across England, Scotland, cookery. This means some lecturers cooking.”
and important part of their college life. Wales and Northern Ireland. incorporate parts of the theme into
This is the reason why there has been upcoming lessons and classes. Michael Evans, Chef Lecturer at
much rejoicing as competitions such There is no reason why colleges Others will simply start running team Coleg Llandrillo, added:
as the Country Range Student Chef can’t ascertain interest, promote the sessions where the brief can be
Challenge returned this year. Challenge to second year students discussed and dish ideas can be “In the lead up to the grand
and select teams before the brief trialled and tweaked. final, our team’s dishes were
Michael Evans, Culinary Lecturer and has been published as getting off to featured on the menu at
Welsh National Junior Culinary Team a quick start is vital. Culinary Lecturer at City of Glasgow our student-run restaurant
Manager, comments: College, Hayley McCook, who on campus. There is no
The team are going to be spending actually competed in the Student better way to iron out
“It was great being back in the a lot of time together as well so it’s Chef Challenge in 2017, said: mistakes and perfect
Country Range Student Chef important they bond and have a a dish than to
Challenge after the disruptions and good blend of skills. “We order in a lot of different make it for
ingredients linked to the Challenge paying
Competitions have always been at the theme and then we spend time customers,
forefront of our teaching philosophy and we together in the kitchen every day for
invest a lot of our own time to ensure our experimenting and researching. four weeks
students have the best chance of taking We discuss everything in detail - under intense
everything they can from the experiences. how we can make the menu conditions.”
sustainable, how we can utilise local
ingredients, how we can maximise
flavours and textures. The team will
spend plenty of time practising the
menu so it’s vital they own it and are
passionate about it.”

Ahead of the finals, lecturers will be
a little more creative and focus on

11



HOSPITALITY

297mmT herroeo’smaflowradysessert!
Desserts have often been the severity of her nut allergy with tea or coffee, proudly offering between 12-14th August says
considered an afterthought, and heavily influenced by her delights such as peach mousse “on one hand consumers are
but with an increasing Italian upbringing, she states: “I cake and mango and passionfruit looking at comfort food from their
number of ‘dessert-only’ get my inspiration from vintage mousse cake. Whereas Blondies childhood in new and exciting
sites opening, they are cookbooks and strive to offer Kitchen takes us back to formats, but we are also seeing
fast becoming the venue something different. We are childhood memories with a ‘Milk many completely new creations
of choice for younger growing our vegan menu as there and Cookie Bar’ in Selfridges emerge. Many brands in the
generations seeking an is such demand for desserts such department store in London. Due Festival’s “Start Up Village”
alternative to meeting as vegan lemon meringue tart and to popularity, they have expanded began a dessert business in
friends in the pub and for vegan sticky toffee pudding.” with an outlet in London’s Covent lockdown. The entrepreneurial
consumers looking for an Garden and offer freshly baked spirit of these individuals means
indulgent treat following Creativity and indulgence is top and finished hand rolled cookies. that the desserts sector remains
months of restrictions. of the menu for dessert bars. The range includes personalised an exhilarating space to be in.”
“The pandemic stole a lot Creams Café regularly change cookies, cookie dough bars, red
of joy away from people their desserts, introducing new velvet cookies and white chocolate Above (main)
and desserts are a great and innovative dishes including bite sized cookies to name a few. A selection of desserts
way to replenish that. You a dessert poke bowl, a mince pie from The Proof. Image by
can be so creative in terms waffle for Christmas and popcorn Trends within the dessert bar @Charliemckay
of the flavours, colours chicken waffle bites. sector are broad-reaching.
and textures that you use. Soraya from the London Dessert Below (left to right)
Dessert-only restaurants In the Midlands, Birmingham-based Festival which takes place Creams Café Dessert
offer a level of escapism and chef Andrew Sheridan has opened Bowl and Popcorn
whimsy.” Comments Adam a dessert bar at his restaurant 8. Chicken Waffles
Mani from Creams Café, With one sitting at 2pm, the menu
a national chain of outlets features a twist on
serving flamboyant desserts. traditional
desserts
Francesca Strange operates including
another dessert-only café and carrot cake with
recently opened The Proof, clotted cream,
the UK’s first profiterole bar in lemon drizzle
Dalston, London. Her business was with marmalade
previously a delivery e-commerce and apple pie with
enterprise, but such was the crème brulée.
demand for her products, she
has since added to her portfolio Also proving
and enhanced her brand with a popular is the pairing
physical presence. Francesca’s of beverages with a
desserts are nut-free due to sweet treat. Number
79 in London’s Soho
pair dessert mousse

13

CERTIFIED BY THE VEGAN SOCIETY

W W W. PR E M I E R FO O D S E RV I CE .CO.U K

@PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

HEALTH & WELFARE

Managing food allergies
and intolerances in care homes

With Allergy Awareness when someone has difficulty nursing staff and carers. In one Further information and
Week taking place from digesting a food and results in session, the carers learnt that assistance can be gained by
25-30th April, it is the symptoms such as bloating and providing gluten free toast for their contacting the following
ideal time to put allergen stomach pain whereas a food resident who was coeliac meant organisations:
management top of mind allergy can trigger an anaphylactic the gluten free bread must be
and update policies and attack, requiring immediate toasted in a separate toaster.” NACC
training. Understanding emergency response. To avoid https://www.thenacc.co.uk/
and managing food mistakes, every resident should Sue Cawthray, National Chair,
allergies in care homes is have a care plan which includes National Association of Care Allergen Accreditation
vitally important, especially medical conditions, medication, Catering (NACC) supports the www.allergenaccreditation.co.uk
for residents with dementia food allergies and intolerances. need for regular policy review and
as the consequences can training, noting that “All care JACS Ltd
be fatal. Food intolerances and allergies can providers have a responsibility to https://jacsallergenmanage
develop at any stage of life. NACC ensure the safety of their residents ment.com/
One of the most common issues member Jacqui McPeake from with a clear food allergen policy
amongst caterers is the confusion JACs Ltd, allergen and catering incorporated into the daily food Food Standards Agency
between intolerances and allergies. specialist, says “More people are safety systems. The food allergen www.food.gov.uk
A food intolerance or insensitivity is receiving a diagnosis later in life policy must be available and
due to a greater understanding of communicated to all team Anaphylaxis Campaign
“All staff in the food the signs and symptoms of allergic members with training for catering www.anaphylaxis.org.uk
service chain from reactions.” According to Jacqui, teams and anyone that handles
preparation to service there is a noticeable increase in food, together with regular Natasha’s Allergy Research
need to be aware of any people reacting to legumes refresher training.” Foundation (NARF)
special dietary needs.” including pea protein, chickpeas www.narf.org.uk
and lentils. “The most dangerous Caterers can use coloured
allergen is milk as it can appear as crockery to ensure allergen free Allergy UK
a hidden ingredient in so many meals are easily identified or label www.allergyuk.org
foods,” she says. allergen free meals, however it is
important that residents don’t feel Coeliac Society
All staff in the food service chain singled out or that their menu www.coeliac.org.uk
from preparation to service need to choices are lacking compared to
be aware of any special dietary their peers. Sue from the NACC Using trusted suppliers that can
suggests “A good choice of guarantee food which is allergen-
needs. Regular staff training is alternatives should be offered and free is critical, but ingredients need
critical. Although free training in the dining environment, to be checked every time in case
is available via the Food reminders for staff should be they change. Julian Edwards from
Standards Agency (FSA) subtle and not isolating, such as a Allergen Accreditation says “As with
different placemat discreetly all foods and beverages we buy in,
website, Jacqui signposting a resident with an we need to check the provenance
recommends more allergy. It’s also essential to take and safety measures of that
in-depth training. “I have into consideration the food being manufacturer. This includes making
brought in by visitors within the sure everything that’s on the
delivered food allergen food allergen policy.” packaging label is correct. That is
awareness training for why only approved suppliers who
staff in care homes have been audited for due diligence
should be used. The same applies
including caterers, for any free from products.”

15

Shining a

DARK

"Dark kitchens are highly 16
efficient production units
optimised for delivery,
featuring a kitchen with no

shopfront or seating."

stiritupmagazine.co.uk

CATEGORY FOCUS

light on

K KITCHENS

As deliveries and meal kits Since the pandemic, investment
continue to rise in popularity, a in dark kitchens has reached an
new model for restaurants has emerged all-time high and increasing number
that is geared towards a digital first of ‘aggregator-owned’ dark kitchens have
approach to hospitality. What was once a emerged. Aggregator-owned operations can
small, little-known burgeoning operation, be the most cost-efficient model because a
dark kitchens are now booming with premises is divided into multiple units from
investment and growth, however it is not which individual operators can rent a kitchen.
a world without its difficulties. Also known Deliveroo Editions is one such operator, renting
as cloud kitchens, ghost kitchens, virtual space to brands including Dishoom, Five Guys,
kitchens or delivery-only restaurants, Bleeker, Shake Shack, Pho and Rosa’s Thai.
they have enabled many restaurateurs However, over the years, there has been some
to survive the challenges of the Covid discord with commission and missed delivery
pandemic and for some, initiated a sea- fees charged by Deliveroo, making the model
change in the way they operate for good. unsustainable for some small businesses.

WHAT IS A DARK KITCHEN? Enter a new take on this concept – Karma
Dark kitchens are highly efficient production Kitchen who break down their spaces by time
units optimised for delivery, featuring a kitchen of day, recognising that many operators have
with no shopfront or seating. Operating via an different needs. “A food truck, say, will want
online ordering system or app, food is prepared to work in the morning, while takeaways will
to order, collected by drivers and delivered need space during the nighttime rush, so
directly to the consumer (although some also Karma Kitchen has morning-evening shifts for
operate with a collection facility). renters. Sharing all the cleaners and porters
and operating on a bigger scale only adds
Fueled by developments in technology and to that efficiency.” Says Eccie, co-owner of
online ordering platforms such as Uber Eats Karma Kitchens. Offering a comprehensive
and Deliveroo, dark kitchens have progressed spectrum of rental options from workbenches
exceptionally quickly, but before you jump in in shared kitchens to private spaces, Karma
and get going, it is important to work out the Kitchens prides itself on lowering the barriers to
right business model to suit your needs – and businesses so they can pay for what they need
with dark kitchens, there’s plenty of options to without too much risk exposure.
choose from.
The final model is the ‘outsourced’ dark kitchen
A BUSINESS MODEL FOR ALL BUDGETS which occurs when a brand outsources the
The ‘traditional’ dark kitchen was the first model production of their menu to another company,
launched; one brand owns or rents a location before applying finishing touches to the meals
and offers a single menu to its customers – all themselves.
available to order on any one of the many apps
available. A variation on this theme is the ‘multi- THE BENEFITS OF DARK KITCHENS
brand’ dark kitchen where a single operator The restaurant industry is notorious for high
produces food under multiple brands, all overheads which can sometimes be prohibitive
from the same kitchen to keep costs to a for start-ups and small businesses. Dark
minimum. The traditional models were swiftly kitchens reduce many of these operational
followed by the ‘takeaway’ dark kitchen which costs because they do not rely on prime real
enables customers to wait and collect their food estate, a front of house team or investment in
from the premises, but no seating or dining area interiors and tableware to function. Tech savvy
is provided. business owners have access to real-time data
which helps maximise sales opportunities,

17

CATEGORY FOCUS

determine demand and "Whichever route you take, THE TOP 10 DISHES
automate key processes. marketing your business is ORDERED FOR DELIVERY IN THE
not optional - its a must." UK (ACCORDING TO DELIVEROO) IN
The focus of a dark kitchen 2021 INCLUDED CHEESEBURGERS,
is primarily on the food, Technology is another key consideration. BURRITOS, PAD THAI, DAAL AND
by reducing operational Operators can choose to offer their own delivery FROZEN YOGHURT, HOWEVER
costs, businesses can service or use a third-party provider. There BUILD YOUR OWN POKE BOWLS
afford to invest in better are pros and cons to each route – a third-
quality ingredients which party offers convenience and reach but the TOPPED THE LIST.
helps secure their brand commission fees (and hidden fees) can erode
reputation and build a your margins, while an owned system requires WITH ANY DELIVERY
strong customer base. upfront investment in technology and marketing OPERATION, MAKE SURE YOU
to get the reach. Should you choose to work with
The flexibility afforded by multiple third-party applications, aggregating THINK ABOUT HOW YOUR
dark kitchens is limitless – your orders through supporting software will be FOOD WILL BE PRESENTED
one company can operate necessary to stay on top of deliveries, or you risk ONCE RECEIVED. SPEND TIME
multiple brands and cook driving your team mad as they reconcile each RESEARCHING PACKAGING FOR
many different cuisines under order with the right fulfilment partner. THE BEST SOLUTION AND TO
the same roof, trialing and ENSURE ANY HOT FOOD WILL NOT
changing the menu to Whichever route you take, marketing your
respond to consumer business is not optional - its a must - because ARRIVE COLD.
demand. However, don’t ultimately, it’s the only tool you have to let your
be fooled into thinking customers know you exist. “For brand and do so much to make a product delivery perfect,
that you need to offer marketing, it’s very difficult to get cut through but once it leaves our kitchens, it’s out of our
a broader menu. Lizzy without having a physical presence or ‘shop hands.” Comments Lizzy.
Barber, Head of Brand front.’ Even though so much of brand and Running a dark kitchen may not be for
Marketing at The Hush marketing is now digital, people always like everyone, it comes with its own pressures
Collection notes: “We’ve the reassurance of having seen a brand ‘in the and the sector is developing at a very fast
found customers want flesh’. From an operational point of view, you’re rate, however for those experiencing too
choice, but don’t want to very reliant on how the product is delivered, many barriers to entry with dine-in premises,
be overwhelmed by it. which you have no control over. We can only they could prove to be a much-needed
It’s about giving a good solution and a fantastic way to trial new menu
selection of dishes that concepts. With investors such as Amazon
are instantly appealing. We don’t hang about ploughing £millions into the market, dark
and are constantly assessing our menu range kitchens will certainly be keeping their lights
to see what can be improved. Dark kitchens on for a long time to come.
teach you to think outside (or should it rather
be ‘inside’) the box, as you not only have to
think about flavours and presentation, but how
the dishes will look and taste once they’ve
been transported across town.” 

BEFORE YOU START…..
Once you have decided upon the right
business model to suit your needs, there are
a few fundamentals you need to get to grips
with. Although dark kitchens don’t need a high
street presence to operate, you do need to
have enough customers within a 3 mile radius
to keep your kitchen busy, so research the
demographics, competition and population
density before you settle on a premises.

No matter where you set up your operation,
you will need to make every square inch
of the premises count, ensuring shelving is
unobstructed, workstations are constructed
for maximum productivity and you can quickly
respond to the needs of the business. As
Nisar Hussain, Operations Director at AA Food
Concepts explains, launching a dark kitchen
for the brand meant a new way of working both
front, as well as back of house: “In comparison
to a typical Creams restaurant, space is at
even more of a premium in our Doncaster
kitchen and we ended up having to fit the
same amount equipment in half the space
which was no easy task. We need to be really
organised to work efficiently to maximise our
productivity - we needed more order.”

stiritupmagazine.co.uk 18

• 15 ml MONIN flavoured syrup* Pour MONIN flavoured syrup into a glass. Add the lemon
• 10 ml fresh lemon juice
• 25 ml vodka or no-ABV spirit Top with sparkling water. Stir to combine.
• 100 ml sparkling water
* Passion Fruit, Strawberry or Blackberry syrups

monin.com/uk
D R I N K R E S P O N S I B LY

25





Naughty Shahid Khan, better known by his
stage name Naughty Boy, is a British
BOY DJ, songwriter, record producer and
musician. Having worked with the
(AKA SHAHID KHAN) likes of Emili Sandé, Jennifer Hudson
and Ed Sheeran, Naughty Boy has
now also made a name for himself in
the restaurant business, giving his
fans the opportunity to sample his
culinary skills at pop up restaurants
and through his online platform
Naughty Boy Kitchen. We caught up
with Naughty Boy recently to learn
more about his passion for cooking
and his plans for the future.

When did your passion for cooking start? 
My Mum would constantly be cooking us
traditional Pakistani dishes, three meals a day
without fail! Even when I was older and had left
home, she would still cook and send me three
meals a day! She’s a great Mum. 

How have you honed your skills over the
years -are they self-taught or have you had
any professional training? 
If I’m being honest all my skills were home
taught by watching my Mum. She taught me all
the traditional Pakistani methods which I now
use in my own cooking. Once I had been on
‘Cooking With The Stars’ my partner Judy Joo
also showed me a lot of Korean cooking tips
and recipes which I took away from the show. 

You are well-known for telling your stories
through music, how does that narrative
translate into the food you cook? 
Much like my music, I want people to be taken
on a journey when they eat my food. My
recipes take a traditional British dish and put a
Pakistani twist on it, and I think it’s putting that
flex into my dishes and my music which makes
them memorable. 

What inspired you to create Naughty Boy
Kitchen? 
When 2017 came I had been in the world of
music for some years, and celebrated some
incredible achievements so far, from awards

stiritupmagazine.co.uk 22

MY SIGNATURE DISH

“Much like my NAUGHTY KEEMA 3. Slice the onions (length-ways) and add to
music, I want SHEPHERD’S PIE the frying pan, sautée them for 15 minutes
people to be taken on medium heat.
on a journey when INGREDIENTS SERVES
they eat my food.” 6 4. As the onions turn brown, add in the
crushed garlic and ginger then after a
like the MOBOs’ and the Grammys; and • 1 tbsp cumin seeds minute, add in minced meat.
honestly, I just wanted a new challenge. I knew • 2 tbsps butter or olive oil (use rapeseed
through my love and passion for food I could 5. Shallow-fry the meat and onions until the
produce something special, and that’s when if making a vegan version) meat is visibly cooked done.
Shake Shack approached me in 2017 to create
a Naughty Boy special burger! The Naughty • 400g Roma tomatoes 6. Add in the finely chopped Roma
Boy Kitchen venture gave me the opportunity • 3 red onions tomatoes and your veggies (peas/carrots)
to put my passion for cooking into something • 1 tsp of turmeric and green chilli.
tangible and show people this other side to me • 1 tsp chilli powder
away from the music industry.   • 1 tsp coriander powder 7. Add in the following spices:
• 1 tsp cumin • 1 teaspoon of turmeric
What have you enjoyed most about creating • 1 tbsp freshly grounded garam masala • 1 teaspoon chilli powder
the menu?  • Handful of chopped coriander • 1 teaspoon coriander powder
Being able to have my friends and family try all • 1kg lamb or chicken mince (meatless
of my recipes is always my favourite part! I just 8. Keep stirring for 20 minutes on the
love feeding people and making them happy option for vegan version) medium heat then turn the heat down to
with my food. Whenever people come to my • 6 large potatoes to mash low and add in the freshly grounded garam
studio, I always make sure I bring them one of • 2 tbsps of single cream or milk masala and the handful of chopped
my dishes to try - Mary J Blige was actually one • 1 tbsp of crushed garlic* (if you can’t coriander. Let that simmer for 5 minutes and
of my biggest fans.  then put to one side.
use fresh, would recommend using
Did you learn anything from your pop-up frozen over jar alternative) 9. Boil your potatoes and then mash when
kitchen experience in Croydon that helped cooked, adding single cream or milk and 1
you shape and form your business?  METHOD teaspoon of butter (if vegan friendly, don’t
It was so helpful hearing people’s honest add these in – or use canned coconut milk).
feedback on the dishes we had on offer at 1. Roast 1 tablespoon of cumin seeds in a
Boxpark in Croydon. For example, the Goat frying pan for roughly 30 seconds. 10. Place the meat into an oven proof
Biryani Roti was actually a brand new recipe dish and top with the mash, then place
that we had tried out specifically for the pop- 2. Add 2 tablespoons of combined butter under a grill for a few minutes to brown
up, and it ended up being one of the best and olive oil (rapeseed for vegans). before serving.
sellers! I’ll definitely be curating a few more
street-food style dishes to add to the Naughty Keema Sheperd’s Pie
Boy Kitchen range. 

What are your ambitions for the future of
Naughty Boy Kitchen? 
My ambitions for NBK are to release a
cookbook full of my favourite recipes and
cooking tips, to open my own restaurants, and
to have something affordable in supermarkets
so everyone can eat well like I did as a child. All
I’m going say is watch this space… 

If you could cook a dish for anyone, what
would it be and who would it be for? 
That’s a tricky one. I think I’d choose my I’m
A Celebrity Get Me Out of Here cast. They
need to taste my recipes and see what real
seasoning is! 

What recipe have you selected to share with
us and why? 
I’ve chosen to share my Naughty Keema
Shepherd’s Pie with you. It was one of the first
recipes I curated and so it’s one I hold close
to my heart. I took it to Lorraine when I went
on her show a couple years ago and she was
speechless after trying it – I think that says it all! 

23

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GOOD PEOPLE DESERVE GOOD COFFEE

ADVICE FROM THE EXPERTS

On the move
TIPS FOR STARTING A
MOBILE CATERING BUSINESS

Barny Luxmore has been What are the benefits of running learn the ropes, get entrance to a Above (main)
running The Jabberwocky a mobile catering business? festival and in return, we get a few Barny Luxmore with The
mobile catering business The main benefit is the freedom it days’ work. Visit as many street Jabberwocky mobile
with his wife Flic since gives us. I hated the restrictions of food events as you can, try out the catering vans
2011. Their food vans travel working in a kitchen and like amazing food and meet some of
throughout Warwickshire, interaction with people. With this the weird and wonderful people Below left (top and bottom)
West Midlands and business, we get to travel across who do this for a living. Don’t The Jabberwocky mobile
bordering counties to cater the country to different places and spend a huge amount on a van catering vans all set up for
at festivals, weddings customers every week. until you have traded for a year business
and attend street food and you know what you need.
events. Barny is the author Is it seasonal? to cook and eat most. You are
of “Toastie Construction In short yes. In previous years we What are the minimum going to spend a lot of time cooking
Manual” and Flic has written have always aimed to trade from qualifications required? it, so it has to be something that you
“Street Food Soliloquy – March to Christmas, with 65% of The only qualifications you are passionate about. If you don’t
Starting and Running a UK our income coming from the absolutely need are food hygiene like standing over a BBQ don’t sell
Street Food Business”. With fourteen weeks of summer. level 2 and a full UK driving BBQ. Also get out there and try
plenty of catering miles However this year we are planning licence…anything else you can other people’s food. It might just
under their belt, we sought on working harder during the learn as you go. inspire you.
their advice on how to set summer so that we can stop work
up a mobile operation. in October and have nearly six What is the basic equipment? What made you specialise in
months off! This depends on the food you “toasties”?
are cooking, but mostly it is a We wanted something that ticked
What advice do griddle, fridge (or cool box) and a lot of boxes and toasties were
you have for a a bain marie. the one. They’re very British and
complete versatile – we have 87 varieties
What are the biggest challenges on our full menu and we’re always
beginner? in setting up a mobile catering developing more. They can be
It is best to get business? veggie or meaty, cooked quickly
some first-hand Finding the places to trade. It took and most importantly, can be
experience. We us about six years to build a roster eaten with one hand!
have had a few of events that we know, like and
people join us for where we can make profit. It’s What is the best vehicle for a
shifts, where they completely dependent on the mobile catering unit?
food you serve and what you That depends on what you are
serve it from. Do Internet research selling and where. Whatever you
to find events in your area – if you choose I think most of the
focus on local events, you save conversion should be done in
money and petrol. house. This way you will create
something different. We have two
How do you self-converted vehicles a 1981
decide on what Bedford CF campervan called
to put on the Betty and an ex-NHS ambulance
menu? called Balu.
Sell food
you love

25

elevate

your plate

The greatest grains. The finest flavours.

Visit the website for recipe inspiration and
product information tildafoodservice.com

TildaRice @TildaChef

ON THE RANGE

King Oyster
Mushroom “Scallops”
Nestling in the gloriously
tranquil Lyth Valley in the Lake
District, the Damson Dene
Hotel is the perfect place to
relax and unwind. Named after the
famous Damson trees historically
found in the area, the hotel has 58
en-suite rooms, hot tub cabins, a spa SERVES COOKING
and the Heron View Restaurant which 1 TIME

20 MINS

consistently achieves rave reviews. INGREDIENTS METHOD

The kitchen is run by Head Chef Stefan • 125g Country Range 1. Sauté garlic, shallots, leeks and mixed
Constantin, who spent 12 years studying Basmati Rice wild mushrooms in a pan with olive oil for a
gastronomy and working in kitchens in few minutes.
Romania, Sicily and Cyprus before starting at • 125g Country Range
Damson Dene around three and a half years Wholegrain Brown Rice 2. Add in the cooked rice, tenderstem broccoli
ago. Stefan is still only 33 but has big plans to and the cherry tomato halves and continue
help the restaurant win an AA Rosette in 2022. • 2 king oyster mushrooms  to sauté.

“I feel very blessed to be cooking here, it’s any • 1 shallot (sliced julienne)   3. Add a pinch of smoked paprika, salt and
chefs dream. Our menu changes daily so we pepper and cook for a further 5 mins.
decide what is perfectly in-season and best on • 30g Country Range Extra
the day and go from there. With the supreme Virgin Olive Oil 4. Take the king oyster mushrooms and score
producers and suppliers in the area, we have with a knife so they resemble scallops.
the pleasure of working with outstanding • 100g mixed wild mushrooms 
ingredients across the seasons. Each and every 5. Sauté the king oyster mushrooms in a little
day is different so it’s the perfect challenge for • 3 slices of thinly ribboned oil for around 2 mins on each side in separate
any chef and one where we can showcase our courgette that have been pan and season.
creativity.” Says Stefan. marinated in lemon, olive oil,
salt and pepper 6. To plate up, add the rice, mushroom and
“The recipe I am choosing to share is my King vegetable mix to the plate before topping with
Oyster Mushroom Scallops. The dish is served • 4 cherry tomatoes (sliced the king oyster mushrooms, rolled up ribbons
over a bed of mixed Country Range brown and in half) of courgette and a garnish of rocket.
basmati rice with Mediterranean vegetables and
lemon marinated courgette ribbons. It’s all about • 2 baby leeks
simplicity and extracting every last ounce of
flavour from the very best seasonal ingredients. • 2 pieces of tenderstem broccoli
Trust me – it’s vegan and delicious.”
• 1 clove of garlic 

• Salt

• Pepper 

• Touch of smoked paprika 

• Rocket for garnish 

“With the supreme producers

and suppliers in the area, we

have the pleasure of working

with outstanding ingredients

STEFAN across the seasons.”
CONSTANTIN

27



KAM MEDIA

“Whatever else
you do in 2022,
put “being kind”
at the forefront
of every decision
you make.”

By Katy Moses, Founder & Finding a KIND TO THE PLANET
Managing Director of KAM Media • Source sustainably - terms
KINDER WAY like ‘vegan’, ‘local’, ‘home
Almost three quarters of UK brewed’, ‘certified organic’
adults say it is important are even more driven by alcohol-free range or low and ‘carbon-neutral’ will
that we learn from the environmental factors; to 18-24 alcohol alternatives become even more prevalent.
pandemic to be more kind year olds it is the most important • Get involved in community • Re-look at reducing CO2
as a society. As we reflect issue facing the country today. initiatives, sports teams, emissions and energy waste
on lessons learnt over the social groups in your venue.
last two years there is a The choosing companies that • Support the local food bank • Re-look at your packaging
clear message coming from ‘care’ isn’t just about being good • Be honest with customers use of single-use plastics,
the ashes: perhaps we could to the environment it’s also about in all communications- they especially if you offer
be a little kinder to being ethical, inclusive, and fair will find out if you try to delivery.
ourselves, to each other and towards humans too, that might be mislead them • Look at ways to minimise
to our planet? in your team meeting or at the food waste and how you can
distant end of your supply chain. KIND TO YOUR STAFF ‘dispose’ in a kinder way- this
Health, wellness and even • Promote health and safety may be local food banks or
sustainability were considered So, whatever else you do in 2022, • Actively create for a diverse simply ensuring food bins
important growing ‘trends’ well put “being kind” at the forefront of and inclusive workforce are used.
before COVID became a every decision you make: • Be honest with your team
household name. Now things in all communications How you treat your team, your
have calmed down somewhat, KIND TO YOUR CUSTOMERS (as above!) political stance, what you stand
consumers have started to care • Put hygiene and safety at the • Practice kindness by giving for, what your staff say in public
again. They want to be kinder to top of your agenda compliments and praise. It – all this and more has a profound
themselves (their bodies and their • Offer healthier alternatives can boost self-esteem, help impact on what your customers
minds) and also to their planet. for food and snacking reduce employee burn-out think of your business now and
• You have a duty to advocate and absenteeism and ultimately the extent to which they
Consider all the factors at play responsible alcohol improves employee will engage with it.
when deciding what to buy- price, consumption, offer a credible well-being.
taste, quality, availability, value The pain that the hospitality
for money, health, pack size, industry has experienced should
allergens etc. Yet, for around be an opportunity to question
1-in-3 Brits a company’s impact and reaffirm core values and
on the environment and their beliefs. If a building is toppled by
ethical stance are major factors in an earthquake, we probably
influencing their decision. 70% say wouldn’t reconstruct exactly what
they buy products with eco- was there before, we build back
friendly packaging even if they are better. Here’s our chance to find a
slightly more expensive. kinder way.

And it probably doesn’t come as a
surprise that younger consumers

29

SAVOURINGSPRI

30

ING VEG MELTING POT

Springtime yields a fresh wave of ALEX NAVARRO
new seasonal vegetables to Executive Chef, Maray

brighten our menus. As we finally I look forward to Asparagus season
shake off the last of the winter at the end of April/beginning of
May.  We’re very lucky as we have
blues, fields, kitchen gardens and Formby asparagus grown on our
hedgerows are a hive of activity, doorstep here on Merseyside. We develop a lot of
inspiring chefs to introduce new vegetable dishes & have amassed a big following
because of it. They are front and centre of all of
dishes that are packed with a our menus! This summer the humble swede will
rainbow of colour and flavour. make an appearance and for dessert we have
From starters to main courses, carrot cake as well as sweet potato doughnuts
featuring on our specials board. 
hors d’oeuvres to desserts,
discover how chefs across the Our famous Disco Cauliflower is our best seller,
country are working hard in their which is cauliflower cooked until the florets begin
kitchens to give spring vegetables to caramelise and then covered in tahini, harissa,
centre stage and celebrate the yoghurt, chermoula and finished with flaked
almonds and pomegranate - closely followed by
turning of the seasons. our falafel, hummus & tabouleh, sweet potato with
tahini and date molasses, and our braised rice with
PETER EVANS Ormskirk kale.
UK & Ireland Marketing Manager,
Lamb Weston PAUL ABELA
There’s no simpler way for Chef, Mount Hall Bupa Care Home
operators to serve tasty plant-
based dishes than with the UK’s Many chefs will tell you Spring is
favourite side dish – chips! Elevated to hero from their favourite season as it’s the
side of plate, chips can be served loaded as a best time for selecting fresh, crisp
main dish or sharer. vegetables. One of my favourite
Natively-grown food is in demand by climate- dishes to cook with seasonal spring vegetables is a
conscious consumers who happily pay more starter, asparagus with slow roasted tomatoes. The
for locally sourced products. The Dukes of dish consists of asparagus which is griddle cooked
Chippingdom are cut from 100% British potatoes, to bring out the best flavour. This is served on a bed
so operators can promote their Britishness on of rocket with slow roasted tomatoes drizzled with
menus; available in skin-off and skin-on varieties, a balsamic syrup to complement their sweetness.
they’re an amazing base to create endless The delicious dish is finished with shaved parmesan
inventive dishes with, tapping into global flavours. cheese, which goes well with the asparagus.
Try ‘Twerky Jerky Dukes & Sheese’; toss fried
chips with spicy jerk mix, place in a dish, top with The dish has always been very popular with
vegan cheese and bake for three minutes. Finish our care home residents and is really adaptable
with pineapple mayo, jerk sauce, coriander and – working well when served with spring lamb,
spring onions. chicken, or steak. Versatile and fresh ingredients
are the key to good nutrition, which is so important
Left (main) for the elderly, contributing to their overall good
Disco Cauliflower health and wellbeing.  
from Maray
TANIA BURTON
Managing Director, Ginger Snap

Asparagus is traditionally in
season from St George’s Day, 23rd
April, until summer solstice, 21st
June.  Asparagus is so delicious
and serving it simply blanched with a soft poached
egg and lashings of butter and a sprinkling of sea
salt is best with such a fantastic ingredient. I am a
strong believer in overindulging whilst in season so
you have had enough by the time the season is over
and can wait another year for the season again.

Being in the events industry we cannot just
put something on the menu like a restaurant.
This spring we are launching a spring vegetable
broth with beautiful asparagus, radishes and new
season peas poached in butter, with shavings of
sweet baby beetroot and lots of fresh herbs from
the garden. There isn’t one best selling vegetarian
dish for us. We plan our menus with dishes for
the majority of the guests and then we plan a
vegetarian option to complement the style of the
main menu.  

31

MELTING POT

Gourmet
Brioche Buns

Available sliced & unsliced

Above
Pumpkin Curry from Chaophraya

KIM KAEWKRAIKHOT
Owner and Head Chef, Chaophraya

Our hero vegetarian dish here at Chaophraya is our
Pumpkin Thai Red Curry. Made with fresh red chillies,
galangal (similar to ginger), cumin, coriander root and
lemongrass, this flavoursome curry is the perfect
option for those looking for something substantial.

The vegetable and protein-rich dish uses Thai pumpkin and our
customers love how incredibly tasty and creamy this recipe is,
despite it being completely plant-based. The dish delivers a sweet
and ‘melt in the mouth’ style texture, stemming from cooking over a
longer period of time. We recommend pairing it with Jasmine rice and
garnishing it with aromatic Thai Basil and pumpkin seeds for a true
taste of Thailand.

STEFANO CAMPLONE
Head Chef, Barge East

Szechuan Aubergine is a vegan main on my seasonal
menus and guest favourite, I love the juxtaposition
of sweet vs savoury flavours. Szechuan peppers
paired with an XO sauce brings spicy notes and Asian
flavours to the dish, complemented by a smooth cashew cream and
earthy undertones from shitake mushrooms and furikake. 

I’m lucky to have Hackney marshes close by to me, the marshes offer
plenty of spring produce, a particular favourite of mine is elderflower
amongst other spring flowers and berries. An endless resource
of produce and inspiration for dishes, they enable my chefs and
I to forage yearly, last year we picked over 5 kilos of elderflower
which we used to make vinegar, cordials, syrups and more to enrich
dishes. I work closely with our gardener to manage and plan the 37+
different types of produce growing in our on-site edible gardens,
while composting and harvesting smartly across the seasons. I always
source produce from British farms between London and Sussex for the
best quality produce available on the markets, while supporting small
ethical and sustainable growers. 

DISCOVER THE DELIVERY FRIES
MORE
FOR THE HAPPIEST CUSTOMERS

@McCainFoods_B2B @McCain Foodservice (GB) @mccainfoodserviceuk

LET’S MAKE

EASTER
EXTRA SPECIAL

HLoavpepyfroEmasttheer kMidusm!

WWW.PREMIERFOODSERVICE.CO.UK

@PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

A little inspiration...

Giant Yorkshire Pudding with Rump of Lamb
in a Fennel and Olive Sauce
A giant Yorkshire is a great option to serve for a Sunday Roast.
Fill it with seasonal vegetables and lamb to serve a roast dinner

BRAND: McDougalls, Bisto Preparation:
PRODUCT: Yorkshire Pudding Mix, Chicken Bouillon, 15 minutes
Cooking Time:
Gravy Granules Reduced Salt 45 minutes
Portions: 10
INGREDIENTS:

For the Yorkshires For the Fennel and Olive Sauce YIfoyrkoasuhlldi.roAenl’st’etairhnnnadbavatseCitevc1rHehv0leeyEts,itnmhFusenayTmtkioIeluoyPsnocmSauthnahleelaYsaviosedirlmekysachodioerektshtheem

• 400g McDougalls Yorkshire Pudding Mix • 3 fennel bulbs, finely sliced
• 790ml water • 200g shallots, sliced
• 100ml oil • 50ml olive oil

For the Lamb • 125ml dry white wine
• 200g black olives
• 10 x lamb rumps • 1l Bisto Chicken Bouillon
• 2tbsp oil • 75g Bisto Granules Reduced Salt
• Salt and pepper to season

METHOD:

sRsnaBP31eenoeu.a.aaadePPtdsstsdrldoewoateeirnncfhhndoeia.ieng.rlsTtats6khvh2ot..ee0eiHteTngnh-ofae2eeeBcca5ctnoihoaotsnmobvaotoeokelkindel,nnCetrasiuhinht,nzaoteaizdebncnl2lskadesad0etfhmopco0ncahforob°lBeotClmo,oaosi,rkltt,eue4osisfdndi0oekliiulnrs0ueionc.1am°ane-TF5cs.rh,htiooBmghderaoraneeiiusfsnnhtdt1niugomeon0tptiawtgealxotwrscntk2iaoiion,n0to6flrh,toock.uhdmwret2nehr4d.itseroz-Miito6lzmvoculgieamexymnonrowuvdilentduepiosruetrd,aht1ntlahnlie8a.tknedshRm0idnwMeue°bwgCnisocc.e,tahDlhiiLr3nlivoevsc5cdeukeaaa0gvoskriu°neeeaiaFnlrml,tttatlvohigsineneleaYrdlsnweisoB.sessirmWeietetkshddafstaho.ohsetreRrhkodiGnrfeen.4eirptv.5af.hPeePen.HeunalTmueaodtnolcaieudiementlsnliuianiaasRtntgilkneehlatedBdsarohg.ltuateolh8,etcltoept.iehfevvTlrdseearoeya,cSlinsufsnaeaoaecmfglualoertlvc.obpr,leaeAwi2aind,dsn0iplnadseomlgeapvtoahcieatfnlehenretueht,adrthoaeoe.meda7snpsd.eg-urtpPdeientaalihpdtanucieaclkmtfreewsYei-onnotdhihnfnrsitMketgee.rshl4luachaaD.nchminTrtdoeioedbouarPcnoegtso.usldkaioC.diluvnlkoLdesce-atesisYhnat,iobdvegttrhhyeeskgeehtsouinoahlanpanlirkmfrpeite.enslYAebatPaopdt.iurerndkwodssot,adahhifsrilieinmtlraligewnnwugdainttthetriral,y.

Allergens: Wheat, egg, milk, soya | May Contain: N/A | Suitable for Vegetarians: No | Suitable for Coeliac: No

OAcanrdreaaamsynoamgndweloigrkhatrnegaludlltyewnAefrlellmteocgaeoktehn.eTrdh. TehoCisraians gakegearenadtwhoitth a Cardamom Custard
pudding with Ambrosia Light Custard
Preparation:
15 minutes
BRAND: Ambrosia Cooking Time:
PRODUCT: Light Custard 30 minutes

INGREDIENTS: Portions: 10 YounucotTsuh.lWids shiswyaaanngpCodrttHeghtarreEtyogguaFrln5oudTu0ten/pIn5Pdis0fatrSmaelmceihxooioonp?fdtiasolfnmo.roontdhser

For the cake • 4 eggs
• 60ml vegetable oil
• 220g ground almonds • Icing sugar, to dust
• 6(C5hgegckluftoernoftrheeerbarleleardgcernusm) bs
• 1/4 tsp baking powder For the Cardamom Custard
• 2 oranges, zested and segmented
• 150g caster sugar • 1L Ambrosia Light Custard
• 6ancdartdhaemseoemdspogdrosu, hnudstkosarepmowovdeedr ,

M1gptctAh.hluaulPeelslEetertmece.aTrangGhriHrdxeerfd,rtanaaueOhdtsmereu:teDhaboNaietlrmn:uletyothtaopvsaedeoad(ccndadrpuulstrmst.omeht6apoe1b.ra8ndosRr0,dieeilb°ns,dmCa)wa,c,okhae3sivnkigae5legeug0tcth,pc°ieoFmenopngwcaaitaalndinkknsdeewu|mrbifiMantraanhogrkakdmetyth4oofCteo.rhwoarLgenhni3rgtcigo0sahauekimtknnl,zey:udientgNsnicutnrta/etiiA.rlenadDwss|aaueoeSmbsrlualtoouica2wtmnoal2lltmbciooalmlbvnveaeeidrnfsrrooksewaruetdiiVnmwr.tedht4eeog.rcidceGcaiiinotukneasmemngreittbraslihtnyuinenegfsdaaeo:ant.lirYndd3u,e.tnctlsoihPetnpi|lenleaSwtidctrtueerhictiyoetchoaaimfbntbshtagetlheeesrseeeroftdcosoaruaiarntekgnhCdneageotsrceseiboadlisomnineeaidtlgcewo.:mesSitYgttohehergueansbstitenascignk,ltegahiananrmnlgoda.uirpxsLggaeteehupravrbevaeereof.uiwwt2nsoil.eit,ncPhasoglnitaoehadclveeliewanwtirhhntgaihetseroemkgmtaruiocennbaut.torani5dwlld.atslhTmaptoiloocmomkormeonaamn.nkcdPuedoo,svttuhearerd.

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SPECIAL FEATURE

Sensational plans for
a platinum summer Forinspiration,
party ideas, how to
hold a street party and
how to get involved, visit
https://www.

An extended bank edenprojectcommunities.

holiday in June to celebrate COVID-19, because it affords them of a two night stay for two, Dukes com/the-big-jubilee-lunch

https://platinumjubilee.

the Queen’s Platinum a wonderful opportunity to recoup London Hotel is offering a Jubilee gov.uk/get-involved-with-

Jubilee offers the perfect some of their pandemic losses.” tea served in the drawing room the-platinum-jubilee/

opportunity to capitalise Several key events will be held and a Jubilee picnic to enjoy in the looking forward to celebrating the
on increased footfall and over the Platinum Jubilee Bank Royal parks in close proximity to way our customers have come
later opening times. The Holiday. On Thursday June 2, the Buckingham Palace. Paul Bayliss to expect.”
weekend, from Thursday Queen will be attending the from Hotel Brooklyn, Manchester
June 2 to Sunday June 5 Trooping the Colour. Over 1,400 says the hotel will be appropriately At the newly opened ‘For The
will feature an extensive soldiers, 1,000 dancers and dressed up with union jacks and Saints’ Espresso Bar,
programme of events that musicians and 500 horses will a special menu of Royal dishes Cheltenham, a special
mix the “best of British gather at Buckingham Palace then will be provided. This will include afternoon tea and
ceremonial splendour and proceed down The Mall to Horse replicating the winning entry from Jubilee cocktails
pageantry with cutting edge Guard’s Parade, joined by the Platinum pudding are in the pipeline.
artistic and technological members of the Royal family on competition. “We’re Emily Redman says
displays” according to the horseback and in carriages. On planning a social “This particular
government. Friday 3 June there will be a media competition Jubilee will be a
‘Service of Thanksgiving’ at St where people who huge occasion in the
Kate Nicholls, Chief Executive, Paul’s Cathedral, while on dress their dog UK. Brits love their
UKHospitality, says: “As Britain’s Saturday June 4 the Queen and up in platinum traditions, so anything
longest reigning monarch, Her members of her family will attend -themed outfits that’s regal and gives a nod
Majesty’s Platinum Jubilee is a rare the Derby at Epsom. That evening have the chance of
and special event that millions of the BBC will stage and broadcast a winning a stay at the to the Queen should be a hit.”
people across the UK will want special live concert from hotel,” he says.
to celebrate, and it will be Buckingham Palace that will bring
extra-special for thousands of together some of the world’s Special dishes to
commemorate the Queen’s

hospitality businesses hit by biggest entertainment stars to Platinum Jubilee will be good As we get nearer to the big event,

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decade reign.  Nottingham and Derby says the country. Cakes and puddings

IF YOU ARE STILL IN The Big Jubilee Lunch takes place “We’ve created special themed are likely to be a focal point of the
NEED OF INSPIRATION, on the last day of the bank holiday burgers. These are fun and larger celebrations, inspired by the
THERE ARE PLENTY OF weekend, Sunday June 5. This is than life. For the Golden Jubilee Platinum Pudding Competition, so
RECIPES TO EXPLORE the Eden Project’s initiative to we had one with coronation make sure you have plenty of ideas
INCLUDING: PINEAPPLE encourage street parties across the chicken and gold ingredients as to satisfy customers hungry for an
AND RUM STICKY nation. It offers the chance to well as a radish crown. For the indulgent street party!
TOFFEE PUDDING BY Platinum we’re looking at Whatever you decide
THE HAIRY BIKERS; engage with your local community traditional English food such as a to do this June, your
SALTED BANOFFEE by collaborating with residents to Suffolk cheddar or poached Country Range Group
CRUNCHIE ETON PIE BY hold a street party. chicken breast braised in Fortnum wholesaler is always on
ALEX HOLLYWOOD, JUBILEE and Mason tea. I’ve heard the hand to supply you with
CROWN MERINGUE BY MAKING THE MOST OF Queen likes burgers, but that she plenty of ready-made frozen
FIONA CAIRNS AND THE CELEBRATIONS eats them without the bun and desserts, cakes, pastries and
JUBILEE JAMMY ROLL Special themed packages are with a cranberry chutney. Special pies or ingredients to make
CAKE BY ROSE PRINCE. a great idea for those offering burgers work well and we’re your own sumptuous treats.
overnight accommodation. As part

37

THE MARKETPLACE

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A rising star in the industry and Celeriac with
one of the UK’s most exciting ‘Gold Bullion’
young chefs, Callum Graham
is Head Chef at Bohemia, the
Michelin-starred restaurant at
The Club Hotel & Spa in St. Helier,
Jersey. With over a decade of
experience under his belt, Callum
is responsible for the ever-evolving
seasonal menus at Bohemia and
is particularly passionate about
showcasing and combining local
Jersey produce and seafood with
ingredients from France, just 14
miles away.

Where did your passion for food
come from?
My passion for food started at home. My
dad would always make home cooked
meals and eventually that inspired me
to get into cooking myself as I began
to learn more and more. I then started
reading about it, watching cooking shows
for inspiration and from there I’ve never
looked back.

How important was your time at Milton
Keynes college to your early development?
It’s safe to say that without two standout

CRisAing LstarLUM
GRAHAM

stiritupmagazine.co.uk 40

“Always have RISING STAR
a notebook in your
lecturers, Tony Oxley back pocket never As it was during the positive effect on those that dine at
and Stephan Naghi, I stop learning time of COVID-19, it Bohemia through my cooking.
don’t think I would have was a quiet celebration What trends do you see growing and
made it to the level I unfortunately, although taking off?
have today. From the we were all over the I think we will see more casual
restaurants opening from chefs that
offset at college, they and taking notes.” moon with Bohemia’s have already perfected their skills in fine
distilled discipline in all continued success. I dining, where they can have more control
over the dishes, the menus and have a
of us and pushed us don’t think it has fully chance to create ‘good mood food’ in a
casual setting.
to do better each day, settled in yet, even now! How would you like to see the
industry improve?
and that discipline and drive is something What changes have you made in the I think the industry would improve by
I will now always carry with me throughout last 12 months? educating customers on the true value
my work. It was in my 3rd year of college Over the last 12 months we have of what they’re paying for. For example,
where everything started to click and fall changed our menus, we now have just if a burger only costs £7, how good is
into place. It was a standout year for me three main menus to choose at Bohemia it really going to be? I think there is a
when I had the passion paired with the – the two or three-course set lunch misunderstanding of what value for
dedication and determination, as well as a menu, the six-course surprise tasting money truly is. Some people value
bit of a chip on my shoulder, to show them menu and the seven-course tasting quantity whereas I believe we should
how badly I wanted to succeed. menu. We also cater for pescatarians be taught to value the quality of dishes,
produce, the venue, crockery, and the
How important has travel and working and vegetarians with dedicated menus, service instead. That is what makes
a dining experience truly special and
in different countries been to your and our surprise menu can even be worthwhile. I think there is also too
much emphasis nowadays on dishes
growth and personal development? adapted to a fully vegan six-course and restaurants being ‘Instagrammable’,
and customers are valuing that over fine
Moving abroad definitely opened my menu on request. dining restaurants. Really, fine dining
is about chefs and teams who have
eyes, there is so much to see in the world Are there any chefs who excite you at dedicated their lives to learning complex
and things you can easily take for granted the moment? cooking skills and techniques to bring
if you never leave your hometown. It Michael Viljanen is one to watch at the guests wonderful dining experiences,
made me a stronger person for sure moment, I recently went to Chapter and that of course comes with a cost.
as you have to grow up fast and learn One Restaurant in Dublin and the meal
how to sink or swim. I even learnt a new was sublime; technically brilliant, using Left (main)
language, something I never would have outstanding produce and interesting Callum Graham
pushed myself to do at home. flavour combinations. The service was Above (clockwise)
Interior of the
What would you recommend young also first class. restaurant at The Club
Hotel & Spa in St.
chefs to do in order to improve? Why do you love your job and why is Helier
I think knife skills can always be hospitality a great industry to work in? Beetroot, Hibiscus &
practiced and perfected. Start by I love my job because I simply love food Goat’s Cheese Tart,
learning classic techniques, as I don’t and the way you can transpire your Horseradish Sorbet
think young chefs starting out realise character into dishes and light up a Foie Gras Parfait,
just how important it is to perfect the whole restaurant. I think hospitality is a Rhubarb & Pistachio,
classics and what a difference this will beautiful industry as you have the power Duck Salad, Duck fat
make to your cooking in the long run. to change someone’s entire outlook on Brioche
Finally, always have a notebook in your their day within the time it’s taken them
back pocket – never stop learning and to eat a dish and experience a standout
taking notes. restaurant service. I love having a

Tell us about Bohemia, the food and

the philosophy behind it?

Bohemia is the restaurant I am Head

Chef at, located in The Club Hotel

& Spa here in St. Helier,

Jersey. It’s the island’s only

Michelin-Star restaurant and

has firmly put Jersey on the

gastronomic map, becoming

a destination in itself.

We’re fortunate to have great
independent local
suppliers, farmers and
fisherman that can
source incredible
ingredients to
use within the dishes at
Bohemia. For example,
depending on the season,
we can forage for unique sea
herbs such as sea beet, bronze
fennel, sea purslane and sea
bean on out coastal walks.

You helped Bohemia retain
it’s Michelin Star for the 17th
consecutive year in January,
how did you and the team
celebrate?

41



FIVE WAYS TO USE

WAYS
TO USE Sun Dried Tomatoes

Sun dried tomatoes are ripe 1/ Purée 2/ Flavour ANDREW
tomatoes that lose most of their Purée your sun dried In pastas or stews. GREEN
water content after spending most tomatoes and add a spoonful These great nuggets of sweet
of their drying time in the sun. These to infuse soups and sauces. It and sharp flavour will be CRAFT GUILD
tomatoes are usually pre-treated will give an amazing umami hit perfect for any pastas or
with sulphur dioxide or salt before of flavour or add a spoonful to stews, particularly veggie OF CHEFS
being placed in the sun to improve your favourite pesto recipe. and vegan stews.
colour and appearance. This month we hold our yearly
3/ Topper 4/ Savoury AGM where we look for new
The Country Range Sun Dried Tomatoes These succulent In savoury scones members to join our committee
have added herbs which create additional tomatoes make the perfect or quiche. Add a few chopped and help move us forward,
flavours. These popular products are the topping on breads like focaccia. sun dried tomatoes to your this year again at The Victory
ideal ingredient for salads, risottos and Sun dried tomatoes are great cheese scones or homemade Services Club, and on 3 April,
pasta dishes. squashed into fresh bread quiche instead of raw tomatoes. any members can come along,
doughs. I love adding them to The flavour is so much better! please do let us know. The Craft
Paul Dickson, Country Range Development top my focaccia dough. Guild will be out and about at
Chef shares his five innovative ways to use the Public Service Catering
Sun Dried Tomatoes. 5/ Dressings Awards, so please do come
In salads or along and say hello, at the same
ABOUT: PAUL DICKSON dressings. Instead of fresh time we are running the British
tomatoes I use sun dried Turkey and Duck Young Chef
Paul Dickson is a chef, brand ambassador, tomatoes in my classic Competition, aimed at young
food stylist and Home Economist. With a mozzarella, avocado and Chefs who are entering into the
vast culinary knowledge collected from tomato salad. The tomato competition circuit, this is at the
some of the finest establishments in oil also makes an amazing Central Bedfordshire College.
London, Manchester and the North West. dressing for the salad.
He creates exceptional visual stories about Moving into May we have a
what and how we eat. team of judges whom are
looking at the British Frozen
Country Range work with Paul to create Food Awards, and also we
recipes from using the latest insight trends are holding our Golf Day,
to make up inspirational menus through please contact enquiries@
to developing new ways of serving up craftguildofchefs.org for further
traditional favourites. detail of this and any other
event that we are holding.
Country Range Sun
Dried Tomatoes For more on the Craft
Pack size: 1kg Guild, visit www.
craftguildofchefs.org
43 or follow the Craft
Guild of Chefs on
Twitter at @Craft_Guild



Single-UsNe oPt-lSaos-tFica...ntaTHEGsREEtNGiAUGcE

Single-use plastics have operation and involve as much properties (100% Until every region has published
become a serious representation from the entire compostable/100% recyclable). their regulations, it is up to
environmental issue, business as possible. Once each These new, environmentally- operators throughout England,
contributing to pollution, area of operation has been friendly tubs will contain a newly Wales and Scotland to determine
harming wildlife and reviewed, start thinking about how developed BioPBS inner tub how they wish to proceed, however
increasing greenhouse gas you can remove or replace each coating, a biodegradable polymer the decision to transition from single
emissions. In January 2022, item, ranking them from easiest to derived from raw sugar.” use plastics will be much easier to
the EU Directive to ban all most difficult to replace. This will implement than ever before, so why
single use plastics including give you a priority list to work from. With a few simple not join the movement?
cutlery, plates and changes, operators
polystyrene containers was It is important to recognise that can begin 1 Earth Day Network (2018). Plastic Pollution
introduced. The Directive many operators across the UK & transforming their Primer and Action Toolkit
affects all operators in Ireland source from a similar pool of reliance on single-use 2 Earth Day (2018). Factsheet: Single Use
Northern Ireland, while suppliers and as such, it is likely that plastics. Swapping plastic stirrers Plastics
England, Wales and Scotland food containers will meet the EU to bamboo or switching plastic
are looking to adapt and directive as standard because they bottled water to water fountains
implement it in a phased will need to comply with the most and refillable glass bottles are just
approach throughout the year stringent regulations in order to two of the many options available,
and into 2023. supply all countries. This will make however be careful that your
replacing single-use plastics replacement item does not create
Reducing the reliance upon increasingly easier to source. Neil more waste. If packaging changes
single-use plastics is not only the Morris, Sales Director, Cooldelight result in a shorter shelf-life, food
best way to reduce your carbon Desserts Ltd confirms “To fall in line waste might increase so make sure
footprint, but increasingly with UK / EU packaging legislation, your food management system
consumers are looking for evidence which bans the use of single-use accommodates this by altering
of businesses who are positively plastic packaging (which EPS come your delivery schedules or
addressing sustainability issues. under), from 2022, Cooldelight preparing and freezing dishes
Getting started is simple, but it will Desserts are changing the format of more regularly.
require cooperation across all their individual tub packaging from
departments, so consider starting a the current, EPS insulated individual 32%1 of all plastic packaging ends up in
working group to assess the types tub packaging, to the new our oceans each year
of single-use plastics within your environmentally-friendly paper-
based tubs with insulation

5002 Billion disposable cups are
consumed each year

45

A clean portfolio

With the increase in demand for soap and cleaning products,
having the best quality at the best price is vital to any caterer.
Country Range have expanded their range by introducing
some new products to their already expansive portfolio.

New

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For your chance to win, send an email
• Express ServeTM Patented system to titled ‘Kenwood’, along with your name,
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With 12 programmes, there’s no kneading by hand Closing date for the competitions: 30 April 2022. All winners will be notified by 31 May 2022.
or oven baking required and you can enjoy a Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise,
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About this item 47

• 12 functions including: French, Gluten Free,
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For your chance to win, send an email titled ‘Russel
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NEW FOOD & INDUSTRY NEWS
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Sauce and Rice Foodservice products, please contact Aimia Foods Ltd,
The Country Range further, reduce our footprint and
the sole distributor for Mars Foodservice products in the UK. Group has announced also encourage manufacturers,
Call Customer Service 01942 408600 • Email [email protected] that at the end of 2021, suppliers and brands to follow
all non-recyclable black our lead.”
packaging material was
successfully removed Martin Ward, Commercial
from the production of Director, said:
new Country Range
products. “In line with the Country Range
Group’s passion for continual
While some products with improvement, the Group
longer shelf-life will still have created the Quality Manager
the old packaging until stocks role in 2017, this means every
run out, it is already estimated product in the 800-plus
that a minimum of 57 tonnes Country Range portfolio is
of non-recyclable black systematically and robustly
packaging materials will be assessed from a sustainable
eliminated from the Group’s standpoint. This includes
supply chain each year (based evaluating all packaging,
on 2019 figures). production methods,
ingredients, sourcing, and
Moya Parrington, Country supply chains to ensure
Range Group Quality & everything is being done to
Compliance Manager, said: make each product as green as
possible, while guaranteeing
“It’s been a huge amount of the same high-quality product.”
work and it’s really only the
beginning but we’re delighted With non-recyclable black
to have eradicated all non- packaging materials now
recyclable black packaging disposed of, the Group is also
material from the Country switching products from white
Range portfolio. It’s been an cardboard to brown cardboard
extremely rewarding project for to further reduce their footprint
everyone associated with the and improving the recycled
Group and highlights that if we content of its plastic packaging.
all work together, we can make
a real and big difference.” Out with the old and
in with the new
“We began a process of
critically assessing each
Country Range
product. Instead of
just concentrating on
one area of
sustainability, a full
360°-review of each
product was
conducted, and
every launch was
examined to provide
us with clear goals.
This is only the
beginning as we
continue to assess,
test and develop
new solutions to
help us improve

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All natural flavoured
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ZERO TO LANDFILL INFINITELY RECYCLABLE @radnor_infusions

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*Three in four kids preferred the taste of new VIVA Chocolate Milk
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www.lakelanddairies.com/foodservice
 [email protected]  lakelanddairiesfoodservice  @lakelandFS

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Source: Nielsen, Total Coverage, Value Sales MAT to 20.11.21

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