SIU June 22_LR

JUNE 2022

Lear n in g

C urve

THE IMPORTANCE
OF MENU DIVERSITY

IN CATERING
FOR STUDENTS

5 023616 476309 The sowfeestumtamsteerFRESH IDEAS IN THE NO-
AND-LOW BEVERAGES MARKET

The summer solstice brings with it the chance to start afresh, whether
that is an updated menu, a new food format, al fresco dining
opportunities – and so much more.

As we head into the summer months we have a huge selection of features for you.
From recipe ideas focusing on the season’s finest ingredients to inspirational
stories from industry chefs, including the amazing winners of the Country Range
Student Chef Challenge 2022!

If you would like to get involved in one of The Stir it up team
our features, or have a new idea for one, let
us know at [email protected]

Food for T hought ChSatluldenegnte Chef

51 25

NEWS ADVICE INSPIRATION TRENDS

03 11 05 03
Readers’ Lives Health & Welfare Eat the Season Plate Arrivals
Raising the profile of care Gooseberries Bengal
07 sector catering
Customer Profile 19 13
Successful sports catering 15 Rising Star Hospitality
Education Mark Aisthorpe Help is only a pavement away
08-09 From kitchen to curriculum
News From Country Range 25-28 33-34
20-21 16-17 Special Feature Melting Pot
Food & Industry News Category Focus Student chef challenge The sweet taste of summer
23 The importance of menu final 2022
The Country Club diversity in higher education 48-49
catering 43 KAM Media Insight
39-40 On the Range A super-sized summer
Marketplace 31 The one love coronation of sport
Advice From the Experts club sandwich
Contact us ... Catering for families 51
44-45 Food for Thought
Writers 37 Leading Lights Inspirational plates for
Lindsey Hoyle The Green Gauge Robert Hunningher summer menus
Sam Houston The 5 r’s of zero waste
Jackie Mitchell 47 OUR EDITORIAL PARTNERS...
Subscriptions Telephone: Five Ways to Use
[email protected] Maple & agave syrup

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
Trinh Minh on Unsplash to high environmental
standards, including
ISO14001 and FSC®
certification. It is also fully
carbon balanced.

stiritupmagazine.co.uk 02

Rising Star Melting Pot PLABTEeAnRgRaIVlALS

19 33 Delivering on-trend dishes
from around the globe
FoCcuasteg1o6ry
Bengali cuisine generally involves a hot
Readers' Lives palette, using many herbs, spices and
roots in order to create dishes that are
NAME: Mary Smith Definitely will be making that again! full of depth and high in flavour. West
Bengal is famously known as the land
JOB TITLE: Chief Executive WHAT TRENDS DO YOU SEE TAKING of maach (fish) and bhaat (rice).
OVER IN 2022? Food waste is not a Bengalis share an irrevocable
PLACE OF WORK: Growing Well, a new thing but a growing problem with relationship with these two foods that
mental health charity, an organic farm a tonne of creative solutions now are a staple in almost every household.
and a training centre. being talked about and tried out.
We do not let a single shred of product ALOO POTOL POSTO Alu Potol Posto
HOW LONG HAVE YOU WORKED IN go to waste. In our kitchens we make is potato and pointed gourd in poppy seed
THE CATERING INDUSTRY? I have a fresh meal for our beneficiaries each paste gravy. Potol is a very popular vegetable
worked in the food and drink industry day, using surplus and “wonky” crops. in Bengali cuisine. The combination of pointed
since graduating in 2005, including We also pickle and ferment things gourd, potato and poppy seed paste lends a
time working for the Cartmel Sticky to use over winter and sell added unique flavour to this dish.
Toffee Pudding Company, Cumbria value products to generate funds for
Tourism and Westmorland Ltd, before the charity. ILISH MACHER JHOL This pungent
arriving here at Growing Well in 2018 smelling curry is prepared with nigella
to head up our amazing mental health WHAT IS YOUR FAVOURITE seeds and chilli to give it the required balance
charity based on a six-acre COUNTRY RANGE PRODUCT is what makes it so perfect. This delicious
horticultural farm. AND WHY? I know I’m not meal is a west Bengali staple.
alone in being a big fan of the
WHAT’S YOUR FAVOURITE DISH TO Jamaican Jerk Seasoning. SHUKTO Usually served as a first course,
COOK IN SUMMER? We grow Shukto is a combination of different
beautiful Komatsuna at Growing Well Country Range vegetables like brinjals, bitter gourd, crunchy
in the spring so I love really fresh, Jamaican Jerk drumsticks and bori. The vegetables are
crispy noodle dishes when our leafy Seasoning mixed with ground spices and milk to make
greens are at their best. Last summer I Pack sizes: 500g a thick curry.
made a really tasty herby orzotto,
using herbs, peas and golden cherry SANDESH This popular sweet is made by
tomatoes picked by our volunteers on curdling milk and draining all the whey,
the field and made just minutes later. leaving the ‘chenna’. The ‘chenna’ is then
kneaded into a smooth texture, mixed with
powdered sugar and cooked. It is then cooled,
rolled into small balls and then flattened.

AAM PORA SHORBOT A drink made
of chilled water, burnt raw
mangoes and sugar, it is an instant
relief that you will get on a
sweltering summer afternoon in
Bengal. By partially burning the mangoes it
gives the drink its signature smoky taste.

MISHTI DOI Anther Bengali dessert, this
dish is created by boiling milk and
sweetening with sugar. This mixture is then
left to ferment overnight and served with a
fragrant hit of cardamom.

Macher Jhol

03

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1UK Nielsen & Kantar Retail Grocery Value Sales MAT 28/11/2020.

IN SEASON: Gooseberries EAT THE SEASON

Message from George 1/FLORAL NOTES Also In Season:
McIvor, Chairman of Pair the tart
The Master Chefs gooseberries with the Blackcurrant
of Great Britain sweet, floral notes of elderflower Mackerel
for a perfect balance of flavour in Globe artichoke
The Master Chefs of Great a summery dessert such as this Grapefruit
Britain was formed in 1980 to provide a forum Gooseberry and Elderflower Fool. Sorrel
for the exchange of culinary ideas
and to further the profession 2/ STUFFED!
through training and the In this dish, a
guidance of young chefs. roast loin of pork
is stuffed with sage, chorizo
OFFICIAL TASTING NOTES sausage and gooseberries.
The tartness of the berries
The name gooseberry, believe it or not, cuts through the naturally
derives from their traditional use to make rich meat.
a sauce to accompany goose. The tart
flavour of the berry compensates for the 3/ HOLY SMOKES
natural fattiness of goose meat. Mackerel is such a
classic pairing for
The gooseberry season is quite short gooseberries that the name for
and is dependent on sunny weather - the gooseberries in French is actually
berries are often at their best just before Groseille à maquereau which could
strawberries reach their peak. be translated as ‘mackerel currant’.

Properties: Gooseberries are nutritious, 4/IN A PICKLE
low-calorie fruits that are rich in vitamins, Take inspiration
minerals and antioxidants. Many of the from Indian cuisine
nutrients in these berries have been and create a sour and spicy
linked to significant health benefits ‘Amla’ pickle using gooseberries
including lower blood sugar, cholesterol as the star.
and blood pressure levels.
5/ THE PERFECT
Usage: Gooseberries are such a big BALANCE
flavour in their own right; they don’t
necessarily need cooking alongside lots The buttery pastry
of other ingredients - they’ll be vying for case and deliciously sweet custard
attention. Use other ingredients to bring base of this tart is flawlessly
sweetness to a dish, like a sweet complemented by the fresh, tart
crumble topping, or whipped cream in a flavours of the gooseberries and
pavlova. Gooseberries work brilliantly in other fresh fruits. Perfect as an
savoury dishes too as their tart flavour addition to summer menus.
cuts through rich and fatty foods.

WASTE NOT, WANT NOT

Use leftover gooseberries as a base for
a ketchup, chutney or a deliciously sharp
compote, all of which can be utilised in a
variety of dishes or as the perfect
addition to a cheeseboard.

Cooks Calendar

JUNE /5 The Big Lunch JULY /17 National
/15 National Beer Day
1 / World Milk Day 22 / National Growing for 1 / International Picnic Month Ice Cream Day
/3 National 5 / National BBQ Week
Wellbeing Week 7 / World Chocolate Day
Fish & Chip Day

05

• FRESHLY FRO
ZENS H LY F R O
ZEN •
FRE

Bloomers Vegan Buns Gourmet Buns

CUSTOMER PROFILE

Successful Sports Catering

With many sports clubs and pressures falling on an army of approach but we also offer vegan, which enable us to create a real
relying on members, mums, volunteers. Ben Fuller, who set up vegetarian, gluten-free and healthy wow factor with our pizzas such as
dads and volunteers to stay Fullers Clubhouse Kitchens with his options. We even offer brunch our popular Spicy Chicken and
operational, often the partner Natalie, told us more about including dishes like ‘Avocado and Chorizo Pizza.”
catering facilities can suffer. their journey: Toast’ and thanks to the Country
Fullers Clubhouse Kitchens Range portfolio, we have a terrific Following the success at the rugby
helps clubs improve their “The tender was a tough process menu full of treats for the hungry club, Ben and Natalie took on their
facilities, working on a and we were competing against kids, whether it’s sausages, burgers second contract this spring at
franchise basis to take some big players but I think the or pizza. Milford Cricket Club and have plans
overall responsibility for the committee liked our local ethos already in place to make it as
food on offer across the site. and were impressed with the food Since we took on the franchise, we successful as their first.
we made in various cook-off have always used Country Range
Set up in 2019, Fullers Clubhouse challenges. Two years later, even products and are still astounded at
Kitchens’ first tender and contract with COVID-19 making things more the quality they provide. They are
win was with the historic Stafford difficult and not giving us a clear run actually better than a lot of the big
Rugby Club, which moved into a at things, we’re in a great place with mainstream brands. Their Ranch
new multimillion pound site on a successful bistro, a whole host of Dressing and Tartar Sauce are
Blackberry Lane, surrounded by functions taking place and even an two of my favourites and are both
the breath-taking nature reserve exciting street food offering, which unbelievably good. Their Dough
and Doxey marshes. While the club launched this spring. Balls are another great product,
hosts men’s, women’s and junior
rugby, it is also a hub for sports in The food in the bistro is similar to Above (main)
general, with Stafford Rangers a quality gastro pub, the burgers Stafford RUFC Clubhouse
Juniors also training at the facility and our homemade pizzas are two
and the Park Run attracting big favourites. We have a wide Right
hundreds of runners every Saturday. selection of menus to cater for all Ben and Natalie Fuller
functions great and small and the
Under the scheme the club now street food offering has made every Below
have the time and support to training or match night a real food Stafford RUFC Pitch
expand their activities, transitioning occasion for the members,
from seasonal or weekend community and locals.
business to attracting visitors
throughout the week, all year We strive to make the food
round. Fullers Clubhouse Kitchens appealing to everyone as we want
also gives the business freedom to friends and families to look forward
get creative with their events and to coming along to support their
menus without the added work loved ones. Yes, the rugby players
tend to go for a meat-based volume

Fullers Clubhouse Kitchens gives the business
freedom to get creative with their events and menus

07

A ROYAL Sweet Chilli Chicken
OCCASION Hanging Kebab
Scan for full recipe
We’ve been blessed with an extra bank holiday to celebrate the Queen’s
Jubilee this month, which means Thursday 2nd – Sunday 5th June will be Father’s Day
one of the biggest party weekends of the year.
So, why not crown the occasion with some regal sweets of a royal persuasion. With Beer Day Britain taking place
Think Queen Cakes, a Galette des Rois (King Cake), an Apple Charlotte or on the 15th June in the lead up to Father’s Day
even a Queen of Puddings. Our own take on the Queen of Puddings includes on the 19th, why not kick off celebrations a bit
Country Range White Square Thick Sliced Bread covered in a delicious earlier this year and introduce a beery element
homemade custard, layered with Country Range Solid Pack Rhubarb and to guarantee Pops has an ale of a time. You
finished with gorgeous peaks of glossy meringue. You can find the full recipe could run a special beer tasting, incorporate
on the website at www.countryrange.co.uk/recipes beer into your menu or offer beer pairings to
Whether it’s staple ingredients such as puff pastry be tried alongside different dishes.
blocks, flour, ground almonds and custard, or When it comes to the day itself, it’s essential
conveniently pre-portioned finished desserts, we’ve to have a strong offering of classic dishes
on your menu. From a classic fish and chips
got the Jubilee celebrations well accompanied by the award-winning Country
and truly covered. Range Tartare Sauce to our Country Range
Steak, Ale and Mushroom Suet Pudding, which
GNIINRUTRVC,ERAWEARSNRT–“EEHGTYDRSFIHCECAIYLCBHENHA,COLEEDVCUENIFVRSOO,SASPAEZUATURIRRESDASLRNEYOTAWERBOTAENDNDAARNNINAUEYRYILTLEDCSOS,, TCHYHAAG.AAETNAIRLATNSOED’SAEUTAR.”T is a fantastic single serve product for those in
need of a speedy solution. Don’t forget to add
Jubilee Trifle a few on trend specials such as this Sweet Chilli
Scan for full recipe Chicken Hanging Kebab, which adds a lot of
theatre to the dining experience. Also consider
all day parts when it comes to the Father’s Day
celebration with breakfast and brunch options,
or how about including our Mini Mince & Ale
Party Pies on a lunchtime ploughman’s style
sharing board or a gentlemen’s afternoon tea.

Beer Can
Jerked Chicken

Rhubarb Queen
of Puddings

08

FIRE UP THE GRILL NEWS FROM COUNTRY RANGE

The BBQ season is roaring, and is an occasion that seems to get Ras el Hanout
bigger and more diverse every year. There is still time to refine Tofu Veg Skewers
recipes, ramp up promotion and put your fabulous fire cooking
techniques to the test. Here are our tips to ignite a summer BBQ Vegan
to remember: Burger

GO GLOBAL

Give guests a taste of what they have been missing with some
classic BBQ dishes and flavours from around the world. It could
be a bit of smoky US-inspired slow and low cooking, a
Mediterranean-inspired fish dish, a South American steak-feast
or some chargrilled treats with a spicy Asian twist. We have a
variety of seasonings, spices and sauces that can help to give a
global flavour to the dishes across your summer menu.

PLANT-BASED BBQ

There is no excuse for chefs not to cater for the growing
number of vegans, vegetarians and flexitarians this
summer. The selection of meat-free meat and fish products
is growing all the time and using our Country Range
seasonings and spices, any piece of veg can become
a sizzling, skewer star. Don’t forget our award-
winning Country Range Vegan Mayonnaise as the
perfect finishing touch to your vegan BBQ offering.

Za’atar Country Range SAUCES & MARINADES
Chicken Shawarma
It’s not a BBQ without your favourite sauces and
marinades! Our Country Range Sweet Chilli and BBQ sauces,
mustards and burger relish ooze quality and flavour.

BEST DRESSED

Salad is an essential part of the al fresco dining experience
providing freshness, crunch, texture and zest to counteract the
flavours of flamed-grilled meat and veg. Healthy, vibrant and easy
to make up in advance, your salads are not just a sideshow and
can be raised to royalty with our Country Range Caesar, Ranch
and French dressings.

FUEL

The type of fuel you use can play a huge role on the final flavour
as every wood will impart different nuances. Experiment with
some different types of wood such as hickory, mesquite or
maple. Hardwoods are great for beef and
pork, while lighter hardwoods are
usually preferred for chicken and
fish but even throwing some
rosemary or some other hardy
herbs onto the coals can
help to boost flavour.

“THE COUNTRY RANGE BLACKENED CAJUN SEASONING IS BRILLIANT

ON CHICKEN KEBABS OR DPUIPLPLIENDGPSOARUAKC,EAtaINsNtDeSoWAf LtEhAUeDMSDEeRdTEHSSEhSaCINrOiGnUgSN.P”TRlaYtter
RANGE SWEET CHILLI

– CATERING DEPARTMENT, CENTRAL LONDON

09



HEALTH & WELFARE

Raising the
Profile of Care
Sector Catering

Changing the perception may think they will be restricted An innovative approach is continues to be a challenge, the
of care catering and in terms of repertoire. Of course needed to tackle the current fundamentals remain true, that by
raising awareness of the this is totally inaccurate. I was a recruitment challenge. At offering opportunities for career
opportunities available judge at a care home catering Harrogate Neighbours, a local progression, appropriate training
is vital for recruiting new competition and it’s amazing public relations campaign was and a platform for discussion,
professionals into the what is being created.” launched “Behind the Mask” more catering professionals
industry. Care sector catering where staff members and carers will join and stay in the care
is not only highly rewarding, Harnessing the power of were filmed doing their jobs sector.” Supporting employees
it also plays an incredibly referrals, Neil and his team and asked what they liked most with additional benefits such
important role in the health at the Care Friends App are about it. Sue Cawthray, CEO of as flexible hours, career
and wellbeing of residents. actively encouraging care sector Harrogate Neighbours, says “We development opportunities,
workers to refer friends, inviting shared the videos and real-life wellbeing programmes and a Blue
James Clear, Head of Hospitality testimonials with the local press. Light Card can also assist with
at Care UK, says “People have “Apprenticeships This helped to raise awareness staff retention.
this outdated idea that it’s all pair hands on of job vacancies and highlighted
about bland food, overcooked experience with the enjoyment and job As staff shortages continue to
vegetables and food out of classroom learning.” satisfaction a career in care bite, adapting benefits packages
packets. Nothing could be further can provide.” to meet the needs of employees
from the truth. Our meals are all them to apply for vacancies and learning from organisations
cooked from scratch with good via text message or Facebook. Other methods of who are actively changing the
quality ingredients and our chefs Referrers are rewarded via a recruitment include face of care sector catering, can
have the freedom to design their points system for every job they apprenticeships. Claire help to ensure your operation
menus around the preferences share, receiving additional points Leake from National Care becomes an ‘employer of choice’
of residents.” if the referee has a successful Group, says “This attracts for those entering the industry.
interview. Over 33,000 care new people to the sector
As James highlights, one major workers use the app, linking and ensures they have
point of difference between care them to 450 care organisations full training for the role,
homes and the wider hospitality nation-wide. leading to a higher chance
sector is the work/life balance. of career longevity. An
“Our chefs don’t have to work Neil Eastwood says “Employee apprenticeship pairs hands
until midnight and enjoy plenty referrals are the best source of on experience with classroom
of free weekends,” he adds. staff. The employee knows their learning, benefiting individuals
friend and is hand picking them. from a range of academic
Neil Eastwood, CEO of Care The quality of that applicant is so backgrounds and attracting a
Friends App and author of much higher than someone who’s younger, more versatile cohort of
“Saving Social Care” feels it applying for 20 different jobs.” catering colleagues.”
is imperative to change the
downmarket image of the care Claire also recommends
sector. “Food at care homes is organisations make staff feel
seen as mundane so if you’re a valued to reduce attrition rates,
chef, this might not appeal. They commenting “While recruitment

11



HAelPp iasvOemnleynt Away HOSPITALITY

‘Only A Pavement Away’ (OAPA) is planning to open its first
training café to help prison leavers, veterans and those facing
homelessness find careers in the hospitality industry. With
assistance from celebrity chef and ambassador Tom Aikens,
the new initiative will supplement their existing activities and
will be staffed by OAPA members, as well as an experienced
management team, who will provide on-the-job training.

Greg Mangham, CEO and founder getting people into employment.

of OAPA, says “The café project He says “We discovered that

will enable us to support even there was a link between

more members and get them off prison leavers, veterans and

the streets and into work. We’re homelessness and there was

still in the development phase, but a clear need for a strategic,

plan to roll out cafés in major cities practical not-for-profit solution

across the UK. We’re lucky to have to bridge the gap between those

Tom on board and he supports all in need and the hospitality sector.

our campaigns.” Our aim is to get at least 700

Greg founded the charity with his people into work each year.”

wife Gill in 2008 as a way of OAPA works with 80 charities

tackling homelessness and across the homelessness sector

such as Crisis, The Salvation Army

“Resuming the partnership with and St Mungo’s, as well as other Iulian, Commis Chef, Thy Ivy Collection
OAPA following the pandemic is organisations including Food
of upmost importance to us, Behind Bars, Job Centre Plus,
building on the success of the Prince’s Trust and the Ministry of
existing placements and offering Defence. Connecting charities
more opportunities at a time with employers such as the Ivy
when it’s as important as ever Collection, Greene King, Brewdog
to do so. Two members have Benugo, Corbin & King and
worked with us for over a year Fullers, the charity runs a ‘Jobs
and have done a tremendous job. Board’ where employers post
Their commitment and dedication their vacancies.

to both their roles and the Prior to being given access to interview skills. Participants “My support worker told me
restaurants are clear to see. They the jobs board, prospective receive a certificate at the end about OAPA and encouraged me
have slotted into their respective employees undertake three days’ of the course. to apply for a job. My career had
teams very well and have had work experience to learn about been in restaurants – as a
many positive comments from the industry. Following The charity’s relationship managers bartender, a sous chef and then a
customers and colleagues like.” completion, they are given support all parties involved to chef. I was helped to prepare for
vouchers to purchase home ensure applicants are placed in the an interview at The Ivy Collection
Daniel Jeffries, Head of essentials and can apply for jobs. best possible roles. Greg says and I was lucky to be accepted
Recruitment, Corbin & King Job seekers are also eligible to “Once an individual starts working for a trial shift, which went well
with us, they become a member of and I was offered the job. It’s
access the charity’s the charity. We recruit for all roles what I really enjoy doing, so I was
online “Life Skills Hub” within hospitality from front of so happy to get the job. When
which delivers a house and customer service to pot you go from being homeless to
two-week course washing and cooking – and moving in to your new home and
covering the basic everything in between. The being given a chance to forge a
skills of applying for scheme is open to everyone and new career, it’s a feeling I can’t
jobs and living easily describe. I am so relieved
independently. all ages – we have a and finally feel safe and stable.
Topics include member who is 72!” I am proud and know I have
career options, accomplished something amazing.”
practical If you would like to
hospitality learn more about how Iulian, Commis Chef,
training, you could get involved, The Ivy Collection
budgeting for visit https://
independent onlyapavementaway.
living, IT, CV co.uk/ for more
writing and information.

Life Skills Hub 13

FYOORUSTUSDHENOTUS’ LPIDZZNAS’,T NEW
HAVE TO
CHOOSE

SCAN HERE When it comes to serving pizza,
you shouldn’t have to choose
to find out more between nutritional benefits,
and order your
sample operational efficiencies and great
taste. For a menu option with

universal appeal, it’s got to be a
Balanced Choice.

PIZZA YEOXUPREGRO-TTSO
oetker-professional.co.uk

EDUCATION

From kitchen to curriculum

In the education sector there At The Academy for Character and fork and spreading. These are Themed days and special menus
is more to a caterer’s role Excellence (ACE), a trust of eight topped with pea shoots and served are another way school caterers
than nourishing children’s schools based in Devon, Sam Ward, to parents as canapés.” can support pupils’ learning. At ACE
bodies, they can also play a Trust Catering Lead is often asked to schools, when children were taught
vital role linking the support teaching staff as part of food James Taylor, executive chef, Chefs about France, the kitchen was
curriculum with practical, science or healthy eating topics. “I in Schools, collaborates with turned into a French café serving
hands-on experience. take in different vegetables and ask teachers at the two schools he tartiflette, quiche and crepes. Sam
Working with teachers, children to identify them and if they works at - Harrington Hill and Sir says “Other theme days have been
catering staff can help know how they are grown. We then Thomas Abney, both primary schools around an Anglo Saxon learning
children learn more about look at what vegetables are used in in London. “We’ll work on a link journey with Beowulf stew.”
individual ingredients, dishes such as pizzas,” she says. between what they’re teaching in
where their food comes from “The children make smashed pea class and the food we’re preparing,” For Black History Month last
and how to cook with it. and mint bruschetta with me which he says. “One teacher was reading October, special menus were
Classes with participating teaches them various skills – a book in class, set in Trinidad, about created at Harrington Hall and Sir
caterers can often include podding the peas and beans, a character who makes rotis Thomas Abney featuring dishes
practical sessions such as snipping the herbs, mashing with a (flatbreads). I was asked to bring the such as jerk chicken drumsticks,
growing peas, beans and character to life. So I became that Nigerian stew, fried plantain and
mint or visiting a farm. Above (main) character, cooked chickpea rotis and puff puff with ice cream.
Sam Ward and ACE Schools brought them into the classroom.
Above The kids were enthusiastic and Building relationships with teachers
Children mixing dough enjoyed eating them.” is crucial to ensure that menus can
Left be linked to classroom activities.
James Taylor James also organised the first ever Caterers can also get involved in
Vegan Week, connecting food with after school activities, extending the
environmental issues at Harrington learning possibilities. Getting started
Hall. Serving dishes such as vegan couldn’t be simpler, all it takes is a
Thai curry, vegan mac and cheese conversation with the school
and lentil shepherd’s pie, the event leadership team and a little creativity,
was a resounding success. “The yet the rewards are bountiful – a
children didn’t really notice the lack deeper relationship with the faculty
of meat, they enjoyed the meals and and more engaged students who
came back for seconds. It was the become increasingly open to
ideal response and it brought the experimenting with food.
message home. It was such a
success, I will be holding one at Sir For more information about the
Thomas Abney as well. I would like work that ACE and Chefs in
to move over to serving mostly Schools do, visit their websites
plant-based meals in future. After at www.acexcellence.co.uk
Vegan Week, many teachers are and chefsinschools.org.uk.
on board with this idea.” he says.

15

THE IMPORTANCE OF

Higher EducationMENU DIVERSITY IN

Plant based “CATERERS CAN APPEAL Speak to any university or college and
vegan wrap TO MORE HEALTH-CONSCIOUS they will tell you that a large proportion
of their funding comes from international
stiritupmagazine.co.uk STUDENTS BY STOCKING students. Although domestic fees at
HEALTHIER SNACKING OPTIONS. university level can feel overwhelming,
international students face tuition fees
NUTS IN PARTICULAR ARE of £18,000 and above per year. With the
PERFECT FOR THOSE LOOKING high standards of education provided
FOR A HEALTHIER SNACK WITH by UK and Irish universities and the
combined opportunity to learn a second
NATURAL AND FUNCTIONAL language, they remain a popular choice
BENEFITS,” RECOMMENDS MATT despite the cost. As a result, universities
COLLINS, TRADING DIRECTOR, KP host large numbers of people from all
SNACKS. “KP SNACKS’ FLAGSHIP over the world and a diverse range of
backgrounds, cultures and religion.
‘BETTER FOR YOU’ BRAND,
POPCHIPS, IS ANOTHER MUST- Food forms a central part in many cultures, and
it is important for students both international
STOCK TO DRIVE SALES IN and domestic, to feel welcomed and accepted.
THE HEALTHIER SNACKING The challenge for caterers is not only to create
CATEGORY. WORTH £39.1M a menu that is as diverse as the student body,
IN RETAIL SALES VALUE AND but to access the various skill sets required
GROWING IN VALUE AT +27.3%1. to serve such a wide variety of food. Staff
POPCHIPS OFFERS A MORE must be well versed in how to handle kosher
PERMISSIBLE SNACK WITHOUT and halal food, support students celebrating
religious festivals and be able to prepare and
COMPROMISING ON deliver authentic dishes such as sushi while
GREAT TASTE.” observing allergen regulations.

1 Nielsen Scantrack 01.01.22 Accommodating such a diverse student
population must be carefully considered by
16 caterers and extends way beyond what’s on
a written menu. Everything from the dishes
selected to how food is stored, prepared
and presented must be thought through to
ensure every student has the access to the
nutrition they need. Most higher education
campuses have several catering outlets and
are increasingly offering additional delivery
services and event catering, making menu
development as fun and creative as it is complex
and challenging. Bearing the following four
broad considerations in mind when determining
the menu for the new term may help to double
check you have all options covered.

PLACE SUSTAINABILITY
FRONT AND CENTRE

Reducing your carbon footprint and
supporting an overarching sustainable pledge
is important not just for the educational
organisation, but to the students too. Reducing
meat in dishes, providing plenty of recycling
points, making sustainable packaging choices,
running workshops to teach students how to
eat sustainably and engaging with them to
develop long-term environmentally friendly
habits will all help to meet the expectations of

CATEGORY FOCUS

n Catering “UNIVERSITY CATERERS CAN

UP THEIR GAME AND MAKE THE

MOST OF A BIG GLOBAL FOOD TREND BY
TURNING THE EVERYDAY WRAP INTO A
NUTRITION-BOOSTING BURRITO. PURE
BASMATI RICE PAIRS NICELY WITH PRAWN AND
CHIVE COCKTAIL; NUTTY AND WHOLESOME
WHOLEGRAIN BASMATI THAT’S PERFECT WITH

HARISSA AND HUMMUS. SPICY PERI PERI

BASMATI WHICH IS DELICIOUS WITH CHICKEN

AND SOUR CREAM, OR TAP INTO THE

PLANT-BASED DEMAND WITH A COCONUT

both international and kitchen that serves multiple outlets, BASMATI RICE AND AVOCADO ROLL!”
domestic students. defining preparation space and - ANNETTE COGGINGS, HEAD

Caterers at the University of equipment will also help. OF FOODSERVICE, TILDA UK

Sussex have taken sustainability “It can be a daunting task to cater

to new highs as a result of for students with varying dietary

connecting with students requirements whilst also tapping into

and listening to their ideas. current food trends, hence why it is so

By supporting local suppliers, crucial to source free-from foodservice On-campus catering has undoubtedly come a

introducing a coffee cup recycling products and ingredients from trusted long way since its inception. Challenging your

scheme, a Mug for Life incentive brands. This provides university caterers team to expand catering services to actively

within on-site cafés and installing with complete reassurance that the welcome and serve the diverse student

a bio-processor to convert organic products are not only suitable for students population studying at your campus every

matter into fertiliser, they have with varying requirements, but also year not only fosters understanding between

championed the University’s goals across all taste amazing and can be prepared easily,” staff and students, but encourages community

outlets on campus. recommends Alison Smith, Global Product cohesion. Food can play a pivotal role in

UNDERSTAND CURRENT FOOD Developer, Mars Food. “The entire Dolmio making people feel at home and welcomed,
TRENDS Professional® and Ben’s Original Professional® but also considered and heard as individuals.
foodservice sauce range not only offer caterers Helping each student feel more comfortable
Veganism is booming in the younger with a ready-to-use range of classic and on- socialising with each other in an inclusive
trend sauces, but each jar also clearly details environment enhances the educational
generation, so sourcing alternative plant-

based proteins is key and can also cater for key nutritional and allergen information on the experience as well as the broader commercial
students with religious dietary requirements each of each jar.” opportunities for higher education providers.

or allergies. From Peruvian-inspired dishes to

Pan-Asian menus and Middle Eastern flavours,

going above and beyond to explore the latest Left (main)
food trends in world cuisine, translating that Plant based vegan wrap
into your menus across campus outlets will

give students variety and encourage them to Below (left to right)

dine on campus more regularly. Persian Styled Jeweled Rice. Image
courtesy of Tilda

ENSURE DISHES ARE AUTHENTIC Katsu Burger. Image courtesy of
Ben's Original Dolmio
Extend your network of contacts to the families

of international students, local religious

communities and the National Union of

Students to seek advice on how to prepare and

cook specific dishes, the meals eaten during

religious ceremonies and the type of food they

want to eat. Extending Indian food beyond the

korma, and Chinese menus beyond sweet and

sour chicken to deliver authentic dishes that

not only excite students, but give international

students a taste of home will go a long way. Try

dishes such as Papas a la Huancaina (potato

in a spicy cheese sauce) from Peru, Jollof rice

for an African dish or Feijoada (black bean and

pork stew) from Brazil to add diversity.

Fulfil the spectrum of dietary preferences
and requirements from choice to necessity
A higher education institution could have
upwards of 23,000 students attending courses
each week. It is therefore likely that caterers
will need to accommodate for a broad range
of allergies as well as dietary preferences,
from the health conscious to those wanting
a little indulgence. Storing ingredients that
contain allergens separately will prevent cross
contamination, and if you operate a central

17



RISING STAR

MRisinAg stRar K
AISTHORPE

Recently appearing on the going to an after-school cookery never have signed on Above (main & inset)
17th series of the Great class, which was run at Sheffield the dotted line. It had five Mark Aisthorpe
British Menu, representing University. It was here that I caught different managers in the
Yorkshire and the North the bug so from a young age I was previous five years and Smoke cured sea trout, wild garlic
East, Rotherham-born learning classical techniques, how it was a wreck serving and creme fraiche, Exmoor caviar
Mark Aisthorpe started to fillet fish, de-bone lamb etc. It very low-end food. In four
out in the catering team at was an incredible apprenticeship years, we’ve completely Below left (left to right)
Sheffield University before for a teenager. transformed the venue Venison cannon artichoke puree,
spells in Michelin 1 and 2 and its reputation. We celeriac puree and puffs, braised
star restaurants and hotels. Who has been instrumental to have a bar menu, an a la rosscoff chocolate/cherry jus
Still only just 30, he’s been your development? carte, a tasting menu and have
owner and chef at The Undoubtedly Tracy Carr, who just added three luxury rooms The Bull’s Head dining room
Bull’s Head, Holymoorside set up the Skills for Chefs upstairs so it’s definitely become
for the last 4 years. conferences, which took place a bit of destination venue. The me a little. It made me realise that
at Sheffield University, and who food is traditional English pub food you can adapt to anything if you
Tell us a bit about your route ran the after-school cookery with the elegance of fine fining stop moping around and just get
into food classes I attended. She was a real and my cooking is still influenced on with it – even if learning to lip
My mum ran a bakery for a mentor to me from a teenager, by the basic techniques taught to read was bloody difficult!
time and also a wedding cake not just in the technique and me by Tracy. All the stocks and
business, plus my aunty ran a good practises she taught, but sauces are made from scratch, How was the Great British Menu
pub, so I was always around food by giving me a job and pushing meat and fish comes in whole and experience?
and spent plenty of time as a kid me to be better. When I was we de-bone and prepare it to our Overall, it was incredible and
making flowers out of icing or 18-years-old I had the opportunity specifications, wasting nothing. since it’s been on TV we have
bottling up at the pub. My true to work with Marcus Wareing at Nothing pretentious – just great gone from being fully booked a
food journey really began as a the Skills for Chefs conference hyper-local ingredients, treated week in advance to being fully
12-year-old though when I started at Sheffield University. with absolute respect. booked 2-3 months in advance
so it’s been an amazing business
Tell us about The Bull’s Head What’s been the toughest booster. In all honesty, ahead of
If I had known more about the moment of your life? the first day I have never been
history of the pub when I took I think when I found out I would so scared in my life but after day
over the tenancy, I probably would be partially deaf for life. I was one, I began to enjoy it a bit more.
17 and I had been prescribed
some medicine for my condition
and was told that there was a
1-in-20,000 chance of partial
deafness. I guess I was
just unlucky but I couldn’t help
but think the world was against

“From a young age I was learning
classical techniques, how to fillet fish,
de-bone lamb etc.”

19

newsFOOD & INDUSTRY

GARDEN GOURMET® NEW INSIGHT
HIGHLIGHTS OPPORTUNITIES FOR
PLANT-BASED OFFERING

New social media insight* released actually influence more people to reduce their
by GARDEN GOURMET® reveals that meat intake.
while Veganuary 2022 participants
expressed an appetite for Alongside posts about enjoying these
plant-based menu options beyond alternatives to meat dishes, consumers were
January, there are key areas curious about the nutritional value1 and
operators could address, to reassure sustainability2 of plant-based proteins. This
and attract more plant-based diners gives food operators food for thought when it
all year round.
Discussing reasons for going vegan, animal welfare came
Overall, consumers were impressed by the top at 38.7%, closely followed by health (33.5%) and
sustainability (27.8%). Meat alternatives continue to be
vegan dishes on offer from food operators, hugely popular, with most mentioned vegan products
being bacon (35.6%), burgers (33.4%) and sausages (15.2%).
expressing a desire for these to be available

beyond the month. Spurred on by the

experience, they also spoke about the need to

make lasting behavioural changes beyond

Veganuary. And many argued that having wider

plant-based selections when dining out will

FOOD & INDUSTRY NEWS

Left comes to communicating the proteins in their
Garden Gourmet products plant-based dishes.

Below (left to right) Rohini Alam, Global Brand Manager for Plant Based
Garden Gourmet’s Mini Taco Cups with at Nestlé Professional says: “Now the plant-based
Sensational Mince and “Deluxe-tarian” Burger market is maturing, it seems that consumers are
Images courtesy Garden Gourmet becoming more concerned with provenance of
plant-based products. There is a raft of meat
alternatives now available, so it’s hardly surprising
there’s more interest in what’s in them. To reassure
consumers about what’s in their meat alternatives,
food operators might consider sourcing and
communicating them in the same way they would
with traditional proteins like meat or fish.

For details on their range, available via OOH
through wholesalers, go to https://www.
nestleprofessional.co.uk/garden-gourmet

* Social media insight based on 22,000 British consumers and
local businesses’ comments and publications about Veganuary
during the month of January

1 GARDEN GOURMET® products contain soya protein
which is a high-quality protein. Reference: Recommended
amino acid scoring patterns for infants, children and older
children, adolescents and adults, FAO 2013
2 ‘Plant-based diets represent a major opportunity to
reduce greenhouse gas emissions’ (Intergovernmental
Panel on Climate Change- IPCC, 2019).

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portion size. SqueezMe are perfectly shaped,
with an easy to tear wrap, allowing customers to
enjoy our classic HEINZ Mayonnaise, Tartare and
Ketchup sauces.

With a generous portion size (26g), SqueezMe
are also great for improving customer
satisfaction and controlling food waste costs.

T he Country ClubTHECOUNTRYCLUB
EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP

KEEP To celebrate the amazing Live 6” Santoku Knife at your food less, less strokes = less
SHARP Final of the Country Range This knife is designed to be light and work. A great all-rounder. A better
Student Chef Challenge we are swift. You can chop using the entire tool suited for your cabbages, swedes
AWS2anpSItNieoetkcue giving away a Flint & Flame Two length of the blade due to its flatter and squashes.
Piece Santoku Set to one lucky design, with a razor-sharp heel this will is
reader. ideal for finely slicing ginger, spring This amazing set comes in an elegant
onions and herbs. wooden gift box, making it ideal to
The 2 Piece Santoku Set features both give as a gift to someone with a passion
the 6” and 8” Santoku knives, which It features a wide blade making scooping for cooking.
have quickly become favourites or crushing a joy. Its bevelled edge
amongst both Flint & Flame customers prevents food sticking to the blade and For your chance to win, send an email
and staff. The Santoku knives are hindering your next chop. titled ‘Flint & Flame’, along with your
already so incredibly versatile and name, contact details and the name
8” Santoku Knife of your Country Range Group
reliable, you won’t find The bigger brother of the 6” Santoku. wholesaler, to competitions@
any two knives that Having a longer blade means you saw stiritupmagazine.co.uk
can fulfil the role of
Closing date for the competitions: 30 June 2022. All winners will be notified by 31
a complete July 2022. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House,
knife-set quite Mercury Rise, Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and
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SPECIAL FEATURE

Challenge

ACCEPTED

The Country Range Student Chef
Challenge is a prestigious culinary
competition, which has become a
firm fixture in the catering industry’s
calendar.

Run in partnership with the Craft Guild of Chefs,
who provide competition-standard judging and
detailed feedback to the students, it has played
a huge role in developing young chefs and
talent around the UK and Ireland, with previous
winning teams being given the opportunity to
compete at the Culinary Olympics and cook for
the country’s leading chefs at the Craft Guild of
Chefs Annual Awards.

Entries to the Challenge were accepted until
December 2021 before they went through to a
strict paper judging stage. The eight successful
entrants then progressed to the Grand Final at
the Hotel, Restaurant and Catering (HRC) Show
in March 2022.

The teams, consisting of three full-time catering
and hospitality students, were required to plan,
prepare and present a three-course menu in
just 90 minutes.

STUDENT CHEFS AYRSHIRE COLLEGE
CAREFULLY PREPARED DESSERT

EACH DISH WITHIN Lemon and honey
THEIR MENU IN LINE cream, white
WITH THE CRITERIA
chocolate sorbet,
AND SUBMITTED hazelnut and basil
THE DETAILS TO THE streusel, citrus and
JUDGING PANEL IN THE elderflower curd
INITIAL STRICT PAPER
JUDGING STAGE OF
THE COMPETITION

29

SPECIAL FEATURE THE “WINNING IS GREAT FOR THE
FINALISTS STUDENT’S CVS, FUTURE CAREER
2. COLEG LLANDRILLO PROSPECTS AND THE COLLEGE’S
Jay Rees, Helen Roberts 1. CAMBRIDGE CULINARY REPUTATION, BUT THEY ALSO
REGIONAL COLLEGE MASTER NEW SKILLS AND TECHNIQUES,
and Pippa Taylor David Carr, Adriel AND MEET OTHER CATERING STUDENTS
Mascharenas and AND INDUSTRY CONTACTS ALONG THE
4. NEW CITY COLLEGE Alfie Bradford WAY WHICH WILL PUT THEM IN GOOD
Sam Paoli, Maria Victoria
Carbone Parra and Paulo 3. CITY OF GLASGOW SHAPE FOR THE FUTURE.”
Ryan Mace-Hopkins, - Ian Jaundoo, 2020 Winning Team - City of
Dela Cruz Krisztina Nagy and
Gavin Barr Liverpool College Lecturer
6. MORAY COLLEGE
Joely Beal, Austin May “AN AWESOME ADVENTURE FOR OUR
STUDENTS AND THE PERFECT WAY TO
and Darren Slapp PREPARE THEM FOR THE PRESSURES
OF A BUSY PROFESSIONAL KITCHEN.
8. WEST SUFFOLK I’M SO HAPPY WITH OUR TEAM – THEY
COLLEGE PUT SO MUCH WORK INTO PRACTISE

Millie Smith, Harry BEFOREHAND AND THEY WERE
Falkingham and Harry OUTSTANDING TOGETHER AS A TEAM ON
THE DAY. THEY IMPROVED THROUGHOUT
Bennington
stiritupmagazine.co.uk AND THE EXPERIENCE WILL STAY WITH
THEM FOR A LONG TIME." - West Suffolk

College Lecturer, Stuart Ascott

5. LOUGHBOROUGH THE CRITERIA
COLLEGE
Riley Monk,Caitlin The Challenge this year is to cook and present
McGrath and Sam two portions of a three-course meal, comprising
Watkins Canapés, Guineafowl main course and a dessert.

7. HERTFORD Canapés: Three different types of smoked fish, four of each,
REGIONAL COLLEGE twelve in total
Lucas Woods, Shane
Hutt and Ramonte Main: Guinea Fowl. Two portions from a whole bird, a portion
Harvey must include Breast and leg meat, each must utilise
a different cooking method. A starch and at least three
seasonal vegetable garnishes should accompany each
portion, all parts of the bird must be used i.e bones for sauce
and skin/fat if not required rendered down and made into a
crisp or for cooking/sauté.

Dessert: Two portions, an individual tart with a sweet pastry
base, filling of your choice and a crumble topping to be
presented with a sauce or ice-cream. Fruit must be included
either as a garnish or included in the sauce or ice-cream.

“For most of our students, this was
the first time they had been to London
so as an all-round experience for them,
it takes some beating. T he competition
itself was fierce and I’m not sure they
were totally prepared for the live
audience but we kept them on their toes
in practise so it was great to see them
adapt so well." - Moray College Lecturer, Martyn Woodward

26

THE LIVE FINAL THE STUDENTS
WORKED
The eight teams of student chefs battled it out
in front of a huge audience in the Live Theatre BRILLIANTLY
of the HRC Show. In addition the competitions UNDER THE
Chair of Judges Christopher Basten and WATCHFUL EYE
Judge Daniel Ayton there were a number of OF THE JUDGES
exceptional judges with a wealth of experience AND A LARGE
in competition judging, all of whom added AUDIENCE
intense pressure on the day. IN THE LIVE

THE RESULTS THEATRE

The standard shown by every team was
fantastic, with each team being awarded
a bronze, silver or gold International Salon
Culinaire medal in addition to their placement
as part of the Country Range Student Chef
Challenge.

The team from Hertford Regional College
finished in second place (silver standard) and
the trio from Loughborough College took third
(silver standard).  

AND THE
WINNER IS...

THE DISHES “UNREAL – LOVED EVERY
CREATED BY MINUTE OF IT, EVEN THE MOMENT
THE STUDENT I HAD MICHEL ROUX OVERLOOKING
CHEFS WERE MY PREP. NOTHING PREPARES YOU
INCREDIBLE FOR THE AUDIENCE AND PRESSURE ON
AND REALLY THE DAY BUT I HONESTLY THRIVED ON IT.
IMPRESSED WHAT A BUZZ! IT WOULD HAVE BEEN NICE TO
THE JUDGES TAKE THE TROPHY BACK UP TO SCOTLAND
ON THE DAY BUT IT DIDN’T TAKE ANYTHING AWAY
FROM THE WHOLE EXPERIENCE.”

- Ryan Mace-Hopkins, City
of Glasgow

27

SPECIAL FEATURE BELOW (LEFT NEW CITY COLLEGE
TO RIGHT): CLAIM TOP SPOT
T he Standard STEVE FOR 2022

CAMBRIDGE REGIONAL MUNKLEY, CHEF Following the enthralling live final Sam Paoli,
COLLEGE - BRONZE DIRECTOR Maria V Carbone and Paulo Dela Cruz of New
COLEG LLANDRILLO FOR SALON City College were crowned Country Range
- BRONZE CULINAIRE Student Chef Challenge 2022 winners.
CITY OF GLASGOW WITH THE
- BRONZE The trio of chefs, under the guidance of lecturer
HERTFORD REGIONAL WINNING NEW Jeffrey Mason, triumphed under intense competition
COLLEGE - SILVER CITY COLLEGE conditions by wowing judges with their inventive
LOUGHBOROUGH STUDENTS SAM and flavoursome menu, supreme cookery skills and
COLLEGE - SILVER PAOLI, MARIA tremendous teamwork.

MORAY COLLEGE - BRONZE VICTORIA New City College’s winning menu consisted of:
NEW CITY COLLEGE CARBONE
PARRA AND Canapés
- GOLD BEST IN CLASS Seeded tuile, avocado and spinach puree and
WEST SUFFOLK COLLEGE PAULO smoked salmon.
DELA CRUZ Teriyaki marinated smoked eel sushi roll.
- BRONZE Brown butter crumpets, chive mousse, smoked trout
stiritupmagazine.co.uk and cucumber spaghetti.

Main
Poached breast of guinea fowl with mousseline,
braised leg & leek croquette, wild mushroom &
braised barley, shallot puree, crispy shallots, buttered
petit pois, wild mushroom & guinea fowl jus.

Dessert
Chocolate & orange tartlet, orange streusel, vanilla
& orange ice cream, poached orange, orange &
Cointreau sauce.

In addition to the glory of winning, the team
have won:

• An overnight stay and meal at a Michelin
star restaurant.
• A stage working and learning what Michelin-
level cooking is all about.
• A free media publicity campaign around the
winners, their dishes and the college.
• A trip to Venice, courtesy of HRC, awarded to
the team as they were Best in Class in our
competition at the live final.

The additional time and resource that each and every
lecturer invests in order to allow teams to enter the
Challenge must be appreciated. As a result Jeff was
presented with a Flint and Flame chefs Knives set at
the live final.

Do you know a student
chef or lecturer who would
be up for the Challenge?
We will shortly be launching
the 2022/2023 Country Range
Student Chef Challenge,
and colleges are invited to
register their interest online
at www.countryrangestudent
chefchallenge.co.uk

28

OUR BAGELS ARE EXTREMELY FFRREOSZHENNEFSOSR
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Our expert, artisan bakers have been creating NOW IN CASES Serving Suggestion
our deli-style bagels for over 30 years and our OF 24 FOR YOUR salmon and avocado
range is perfect with both sweet and savoury CONVENIENCE
fillings. Try the winning combination of
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NEW FOR 2022

Sourdough bagels

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NEW FOR 2022

Mini bagels

Although full-size bagels often served as a main grain
within a meal, a mini-bagel is meant to be more of a
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A great offering for the catering sector!

OUR BAGELS ARE:
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Country Range have expanded their range by introducing
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ADVICE FROM THE EXPERTS

Catering for Families

Rebecca Parents and kids want innovative, with the family. Over half of those Are there any quick-wins an
Thomson healthy and inspired options. We we spoke to are now ordering operator can implement
is the also want attentive service where restaurant meals via third-party immediately to improve their
Founder of the parent’s our kids are engaged by staff. We delivery apps, suggesting parents service to families?
website Greenwichmums also want to feel welcome and are getting comfortable with the Make menus available online or
and has over ten years that our toddlers, for example, will relaxed atmosphere and on your socials. That way, parents
of experience marketing be served first using child-friendly convenience of dining at home. can check out what to order
to families. Working with cutlery and entertained by ahead of time. Next, having your
independent restaurant innovative dining concepts— What should operators consider staff adjust how they welcome and
brands including Bills, giving us parents, the time to when marketing themselves speak to families and children can
Cabana, Cafe Rouge, enjoy our meals in a relaxed way. to families? have an immediate positive
Caprice Holdings, Grind The pandemic has highlighted the impact. That means no eye-rolling
and Sticks n Sushi, Has the pandemic changed the advantages of convenience, value or huffing and puffing to put in a
Rebecca advises operators attitudes or needs of families? and a relaxed experience that highchair! Do you have child
on how to improve their COVID-19 remains a significant takeout and third-party delivery friendly place settings? If not,
offering and adapt their driver in how families approach methods have provided us. So get some. Consider using
environments so that going to restaurants. Just talking awareness and re-education in equipment families are familiar
they are more welcoming to the parents in our community, your family’s marketing strategy with and may have at home.
for families. over a quarter said a lack of well across these areas are essential. Don’t underestimate your
documented COVID safety Set yourself apart by increasing baby-changing either; check
How important is the family policies is a barrier to dining out your customer’s emotional throughout the day and put a
catering market? investment and perceived value station in the gents if you can.
The family catering market is The status quo of of what you offer. Keep your After all, men also change nappies!
exceptionally lucrative. Focus on nuggets and chips is policies up to date to help
convenience, affordable pricing no longer an option. reassure parents back into Have reusable catch-all bibs on
and kid-friendly amenities to win in-person dining. hand for parents who may have
at the family market. The status forgotten theirs - we’ll appreciate
quo of nuggets and chips is no How broad does a children’s the thoughtfulness and it’s a small
longer an option. menu need to be? touch that won’t break the bank.
Variety is vital, but it doesn’t need Neither will cups with lids because
What are the most common to be complicated. If you have a spills happen no matter how hard
mistakes an operator makes? specials board, let families know we try to avoid them. Contented
Food can be a struggle and that kids’ portions are available kids mean relaxed parents, and
a reward simultaneously, from the main adult menu. Always from personal experience, when
variety on a menu is vital; clarify what is vegan, vegetarian, my kids are contented and happy,
so many operators lack has gluten, or any other allergens. we spend more money and come
exciting kids’ menu items. If your plates don’t look fun or back time and time again!
tasty, kids will not be interested.

31

REQUEST
YOUR TRADE
SAMPLES HERE

Get in touch at [email protected] @radnor_fam

MELTING POT

The sweet taste
of summer

With a variety of As we reach the height of
sensational cocktails the summer season, it’s time to
cool customers down with
out there, why not a refreshing non-alcoholic drink.
mix it up and be Soft drinks should cater for all
adventurous occasions and demographics
and are not necessarily limited to
pre-made bottled brands. From
fantastic recipes for homemade
lemonade, a caffeine kick with
cold-brew coffee or a low sugar
drink for kids, the soft drinks
market is bursting with fresh
ideas. If you are looking to add a
new health drink to your menu or
liven up mocktails with world
flavours, our panel of experts did
us proud this month, delivering
advice and insight to inspire
operators across the industry.

GINA BARBACHANO
Bar Manager,
Hanky Panky
We don’t have a mocktail
menu per se, but we
love to interact with
our guests and create drinks in the
moment. We ask what they like, and we
make something delicious using our
imagination. It’s a great way of making
a connection as well! Almost all of our
ingredients are homemade, we like to
make them from scratch so that we can
guarantee the flavour and consistency
that we want and are famous for. We
use a lot of cold brew because at Hanky
Panky we don’t have an espresso
coffee machine and cold brew is a great
option to have for those refreshing
and delicious coffee cocktails. We also
use cold-brew tea, and actually one of
the menu drinks is a cold brew non-
alcoholic drink called, Auritum, made
with Black Team infusion with coffee
peel, topped up with coconut soda.

33

MELTING POT

“We love to interact with our guests and
create drinks in the moment. We ask what
they like, and we make something delicious
using our imagination.”

JUDY JOO AIDAN BEAUMONT Above:
Celebrity Chef & Group Bar Manager, Cosmopolitan classic red cocktails
Founder, Seoul Bird Chaophraya with a twist.
Our Homemade Korean Our ‘Made in Thailand’
Ice Teas are refreshing, cocktail showcases Below:
thirst quenching, the exotic and tropical Paeonia premium bubble tea.
uniquely flavoured. They are full of flavours of every corner of Thailand.
revitalising vitamins and antioxidants Incorporating three of the four flavours
too. At Seoul Bird, we offer Yuzu Green of Thailand; sweet, sour and spice.
Tea, which has a lemony honey sweet, Refreshing and moreish, we consider
slightly sour flavour derived from Yuzu, this our signature cocktail. It boasts
a citrus fruit known as Yuja in Korea. ginger, pineapple juice, fresh lime juice
Bursting with Vitamin C, Korean’s drink and is finished with a fiery ginger beer.
Yuja juice regularly to strengthen their It comes served in a ceramic bamboo
immune systems.   cup with pineapple leaves for garnish.
If you’re feeling adventurous, add a
Our best seller, Mixed Berry and non-alcoholic spirit.
Lychee Green Tea needs no
explanation as to why it’s so popular! ANH PHAM
This crowd pleaser not only tastes Owner, Paeonia
absolutely amazing, but also packs the At Paeonia premium
endless health benefits associated with bubble tea lounge,
green tea and berries. Our ice teas are we love bringing new,
refreshing and full of flavour; they are original and exciting
the ultimate Korean mocktail. If you feel flavour sensations to the tastebuds of
like stiffening it up slightly, then add a our customers and we’ve just launched
shot or two of Soju! our summer drinks menu. New for SS22
are bespoke and exotic drinks such
GABRIELA LOZADA as dragon fruit tea, whale tea, mango
Bar Manager, Brujas  matcha latte and a tropical fruit tea with
This summer we set guava, mango and passion fruit. We’re
ourselves the challenge really excited to see what people think!
of creating fresh, citrusy
flavours by limiting We’ve also got several slushies on the
ourselves to using lemon juice or menu at Paeonia this season, where
other citrus fruit that is around us. In we use only the very finest ingredients.
other words, we are going to exploit Slushies include mango, taro, melon
ingredients and handle them in milk, marble matcha and cookies and
such a way that we can highlight the cream, to mention a few.
acid notes with sparkling wines and
homemade sodas (for very refreshing
non alcoholic drinks). 

In Brujas we are lovers of mocktails,
especially because we open in the
afternoon and alcohol is not always
a great choice. That’s why we always
have herbal infused sodas that we
play with by adding seasonal fruits or
other ingredients. In my obsession with
creating complexity in a non-alcoholic
beverage, I began to experiment with
edible resins. The weirdest mocktail
I’ve ever made was the Mexican
Forrest, made using pine resin, citrus
ash, agua miel and a bit of mead. The
flavour was so complex and unique that
it felt like it contained alcohol.

stiritupmagazine.co.uk 34

®

FRREUAILT

WE’RE GOOD TO GO

*Contains naturally occurring sugars

Time to

I’m made NEW
from plants
NO CHICKEN
NUGGETS

THE GREEN GAUGE

T he 5 R’s of Zero Waste

As the world’s population ideology, products should be cup. There will always be a few garlic and herbs to create a pesto
continues to rise, we are perpetually reused or recycled and disgruntled customers, but many of and left over veggies can make a
producing unprecedented composted instead of going to landfill. us have adapted to the plastic bag super-tasty vegetable broth. Any
quantities of waste. Food, surcharge, proving that consumers food scraps that cannot be used
packaging, energy and water We are all well versed with the are willing and able to make can be composted.
waste are areas that operators phrase ‘reduce, reuse, recycle’ a change.
should be actively seeking to however Zero Waste takes this a few • Install water filters for
reduce and ease the pressure steps further to create 5 R’s; refuse, Seek suppliers who are willing to customers to refill their
on our planet. As the reduce, reuse, recycle and rot. join you on your mission. Reusable own bottles instead of selling
hospitality sector continues tubs, crates and plastic bottles all bottled water.
to improve its sustainability Starting with refuse, the aim is to stop
credentials, a new Zero Waste purchasing or consuming products “T he goal is to take a fresh look at what is
Kitchen concept is emerging that include waste, this may mean
that will take our efforts to assessing how food is used and wasted within the complete lifecycle
the next level. being packaged or
requesting produce is of products, ingredients and materials.”
WHAT IS A ZERO WASTE KITCHEN? delivered in reusable
The term itself is a little bit of a cartons. The addition of help to ensure plastics are not • To keep kitchens clean, replace
misnomer because achieving zero the final stage – rot – ensures going straight to landfill. toxic chemicals with steam cleaners
waste is incredibly difficult no matter items are composted to harness and use biodegradable cleaning
how savvy you are. While it cannot be any remaining nutritional value to • Assess your condiment options utensils containing bamboo,
100% achieved, the goal is to take a feed new life. and extras such as napkins, coconut, sisal, loofa, palm or
fresh look at what is used and what is paper straws, sleeves, lids walnut fibres.
wasted within the complete lifecycle INSPIRING A ZERO
of products, ingredients and materials, WASTE APPROACH and stirrers. Can sugar, salt and • Buy staff uniforms and textiles
to determine how any waste can be There are many different sauces be dispensed from from suppliers who use natural,
reduced. Under the zero waste steps operators can take to organic materials or recycled
achieve a Zero Waste glass shakers instead of small fabrics, donating any that are no
kitchen, some are more intimidating packets? Does giving access to a longer needed back into the
stack of napkins entice customers system to be recycled.
than others! Here are to take more than they
a few ideas to get need? Evaluating all The Zero Waste Kitchen
you going: the small ‘incidentals’ is concept is an ambitious goal
just as important as for any operator and requires
• Reduce “to-go” waste tackling the bigger-wins. questioning some of our
by implementing an customer service ideals that have
additional charge on Challenge chefs to create new led to the over-use of convenience
disposable paper dishes, condiments, sauces or goods, but with a bit of retraining
pickles to reduce food waste, for and tackling tough conversations
cups and offer example, watermelon rind can be head-on, you will be astounded by
a discount for combined with tomato to create a the results you can achieve.
rich, vegan tomato sauce, carrot
customers tops can be blitzed with lemon,
who bring
their own

37

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

THE MARKETPLACE

THE MARKETPLACE

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

Moving A FROZEN
Mountains, FIRST
One Bite at
a Time Well known for their ambient • Diane A classic rich and creamy wine and diced shallots with a
solutions, Essential Cuisine sauce with mushrooms, ideal deep glossy finish.
This year marks the long-awaited are proud to share their brand poured over grilled meats.
launch of Moving Mountain’s new Premium Frozen Range. • Blue Cheese A rich, tangy
plant-based chicken, beginning Prepared using the finest • Hollandaise A classic butter blue cheese with a very distinct
with the Moving Mountains® ingredients; simply heat, snip and sauce made with free range savoury flavour.
No Chicken Nuggets. Tender pour for a consistent solution in eggs with a rich velvety texture.
and crunchy, their irresistible your working kitchen. • Smoked Bacon and Mushroom
chicken nuggets are a deliciously • Béarnaise A silky rich butter Sauce A robust wild mushroom
dippable treat that’s better for Packaged in FSC approved sauce with a good hint of sauce with smoked bacon
your tastebuds and the planet. cardboard for peace of mind, each tarragon, ‘the classic steak lardons and loaded with cream.
box contains 25 x 75g sachets, sauce’.
Stocked in over 10,000 restaurants reducing wastage, whilst allowing For more information visit
around the globe, Moving chefs to effectively cost control • Red Wine and Shallot Gravy www.essentialcuisine.com
Mountains® products are trusted their sauce solutions. A rich, robust sauce with red
by chefs due to our reputation in
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all your customers’ meaty cravings Range contains the following
without compromising on taste variants: all of which are gluten free.
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• Peppercorn Sauce A classic rich
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New additions to the Weetabix
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THE MARKETPLACE FULL OF BEANZ of children are now vegan,
vegetarian, or would like to
Making a Splash Heinz and Fridays (formerly Fridays restaurants UK-wide.; follow a more plant-based diet.1
TGI Fridays) have joined Heinz Original Beanz Burgerz
Radnor Splash is one of the hero brands forces to put Heinz Original are served in a vegan bun with Keith Shearer, Group Head
at Radnor Hills, in 2021 two bottles of Beanz Burgerz on kids’ lettuce, tomato, vegan mayo Chef at Fridays added: “Kids
Radnor Splash were sold every second! menus in restaurants UK- and vegan cheese. Fridays are taking charge; consuming
This year they have launched a very wide, moving the plant- diners can also enjoy Heinz more plant-based meals and
exciting partnership with one of the UK’s based protein-filled burgers Beanz as sides or alongside snacks when they eat out
most popular theme parks, Alton Towers. from retail to out-of-home veggie sausages in the new at our restaurants. We’ve
This partnership includes an on-pack restaurant for the first time. Heinz Beanz pot. created a tasty selection of
promotion of 2 for 1 entry on tickets, vegan kids’ dishes, designed
available on all 500ml labels. Combining Now top of the ‘Major League’ Passionate about doing to satisfy even the fussiest
one of the UK’s most favourited drinks with on the Fridays kids’ menu in 85 their bit to save the planet, 60% eaters and are delighted to
one of the UK’s most popular theme parks, add the much-loved flavours
so make a splash this summer and join of Heinz to the menu. Our
them for some Radnor Thrills. new vegan Heinz Beanz
Burgerz are sure to become a
For more information visit firm favourite!”
www.radnorhills.co.uk
1 https://www.bbc.co.uk/
“Passionate about doing their bit to save newsround/58653757
the planet, 60% of children are now vegan,
vegetarian, or would like to follow a more
plant-based diet.”

MINCIHOBCORLATEE AKS
Giving you a treatsize
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ON THE RANGE

One Love Community Music and Arts is a T he One Love
community interest company, which was
set up in 2017 by Richard Clarke with the Coronation Club
aim of tackling a broad range of mental Sandwich
health issues including social isolation,
loneliness, anxiety and depression. INGREDIENTS METHOD SERVES COOKING
4 TIME
The jewel in the One Love crown is the Expressions • 6 tbsp Country Range Real
Coffee Shop, which is based on the lower floor. Mayonnaise 30 MINS
Together, Expressions’ Manager Carol Tipper and
Assistant Manager Tim Davies have over a half • 2-3 tsp Country Range Mild 1. Mix the mayo, curry powder, mango
century of experience working in catering and Curry Powder, to taste chutney together in a bowl and season
serve between 70-100 customers each day. with black pepper.
• 2 tbsp Country Range
The quality of food and drink offered is a key factor Mango Chutney 2. Add the cooked chicken breast to the
when enticing people to visit, helping guests bowl and stir to fully coat the chicken in
connect with others and lift spirits. The eclectic • 500g tender cooked Country the sauce. Cover and refrigerate for at
selection of sandwiches, paninis and toasties are Range Chicken Breast Fillets least 2 hours to enhance the flavour.
freshly prepared with plenty of love each day and (cut into slices – this will
their famous homemade cakes are made every provide enough chicken for 3. Take the toasted bread and layer only
evening by Tim and his talented partner Danni. approx. 4 sandwiches) two slices of bread with the lettuce
leaves and tomato slices, then add 125g
Tim Davies comments: • 2 rashers of Country Range of the marinated coronation chicken to
Unsmoked Rindless one slice and the cooked bacon to the
“Expressions plays a vital role in enticing and Back Bacon other. Using the marinade that’s left
encouraging people to visit and learn more about spread over the remaining piece of toast.
One Love and the activities taking place so it’s • 3 slices of white or brown
crucial that the food and drink we offer makes bread slightly toasted 4. Stack and serve.
a positive first impression. We’re proud to cook
everything from scratch, the menu is constantly • 1 ripe sliced tomato
changing and we’re always adding seasonal
specials. It’s about quality ingredients, which is • 6 fresh lettuce leaves
where Country Range come in, a bit of imagination
and a whole lot of love.”

“This recipe I have chosen is one we created for
Jubilee weekend. It’s a special Coronation twist on
our extremely popular Club Sandwich and it is truly
fit for royalty.”

43

The Soup
Kitchen

Due to my dyslexia and the lack of

support system at the time, I felt a lot of
options were closed to me. It was either
carpentry or hospitality and I chose the
latter due to the fact I couldn’t build a
box, but I was good at baking!

We fell into catering really. We started

a sandwich and salad run for the local

NHS and nurses and doctors, and then

when the PCT barred us due to their

Robert Hunningher MBE, runs canteens losing money, we negotiated

Humdingers, a vibrant bakery, terms where we could cater for the

event catering business and NHS, but the food had to be pre-
soup kitchen in Hoxton. With ordered. It was hugely popular with the
an impressive career including NHS and the catering business took off
L’Escargot and the River Café, from there.

he set out on his own selling We opened our kitchens in Hackney

homemade cakes before and to cover rent, we began catering

moving into his new premise, for studios alongside the NHS and

starting a delivery service for soon through word of mouth, this

the local NHS walk-in centres. grew to local corporate business, and

Clearly not one to be held back, eventually fashion houses such as
McQueen and Tom Ford. The events
followed soon after and after some
very successful years and an amazing
team, we are running and catering for
multiple events daily.

What lessons have you learnt during
your career that you still apply to
your practise today?
HRoUbNertNINGHERRobert’sdriveandenthusiasm
has led him on a journey that
not only has seen him move
to a bigger premises, but an
enviable client list including
Alexander McQueen, Gucci,
Vogue, Microsoft and the
Financial Times to name a few.
The pandemic changed the direction Resilience. Never give up. We have
of Humdingers significantly after he gone through a lot of trials and
witnessed the challenges many people tribulations to get to where we are
were facing. A soup kitchen and food today – not to mention a world-
bank, feeding up to 1,000 people was changing pandemic. There are many
soon set up to serve his community times where you are tempted to throw
and is still operational today. Robert’s in the towel, but a blue sky is always
mission to put people before profit just around the corner.
has not stopped, the soup kitchen
gives both him and his team purpose, Seeing beyond profit is important and
providing the foundations for a ‘kinder focusing more on what you can do to
business’ philosophy – a movement be of service to the local community
that continues to fuel his passion for and society. For us, its finding fulfilment
the industry. in creating a memorable experience for
our event clients, feeding our exhausted
When did you decide on a career in NHS, or ensuring that no one goes
hospitality and what attracted you to hungry in our community with our soup
event catering in particular? kitchen. It’s time for kinder business.

stiritupmagazine.co.uk 44

LEADING LIGHTS

“T he community efforts have enhanced not field for securing event venues as
we have found over the years that

only my passion for hospitality but for food.” many locations are very biased in
their preferred supplier list. It puts a
lot of small businesses like ours on

the backfoot.

When did you decide to open a have to be products – you can even I would like to see better working
soup kitchen? share skills or simply your time. A conditions and treatment of hospitality
The soup kitchen was officially opened little contribution from all business staff, as I think many people have
during the COVID-19 pandemic who believe in kinder business would been chased away from the industry
lockdown in 2020. An eyewatering result in something hugely impactful. and, as a result, truly passionate
number of people lost their jobs or staff are now very hard to come
couldn’t make ends meet on furlough, What are your plans for Humdingers by. We are very lucky to have the
and as a father of two young children, the next year? hardworking team that we do, and
it broke my heart to think there were I want to open more soup kitchens, this is because we ensure no matter
children – or anyone for that matter particularly at our new bakery in your role, you are treated and spoken
- going hungry. The business had to Hornsey, and to be able to do this, we to with respect, and we ensure that
shut down and we had the space, we would love to do larger events and wellbeing comes first.
had the stock and people who wanted attract more clients who believe in
to help, so it started from there. To business with a heart, as whatever they What recipe have you selected to
help us to continue to fund the soup spend with us ultimately is pumped share with us and why?
kitchen once stocks were depleted, back into our community efforts. We have chosen to provide our

we opened our first bakery, which to What changes would you like to see Flourless Chocolate Cake recipe

this day funds our soup kitchen. in the hospitality industry to improve as it has been with Humdingers

What was the reaction from the it for the next generation? since day one. It’s both Gluten Free
local community and your I would like to see a fairer playing and delicious!

customers?

Overall feedback has been great, Flourless Chocolate Cake
the soup kitchen is increasingly
popular and there are queues at
the door at 5pm when it opens. A

lot of our volunteers are customers

from the bakery and clients from

our catering who share our ethos of INGREDIENTS 3. Place chocolate
business with a heart and the local Met and butter in a

Police are getting their names down 300g caster sugar (divide bowl, and melt.

on the calendar in efforts to improve into two bowls of 150g) 4. Pour the sugar
community engagement. It’s wonderful. 10 eggs syrup into the melted chocolate
330ml water and stir quickly until warm and shiny.
How have your community efforts 1kg dark chocolate
enhanced your passion for 250g butter 5. Add to the egg mixture and whisk for
hospitality? 30 secs on low speed until combined.
The community efforts have

enhanced not only my passion for METHOD 6. Grease a 12” round cake tin and pour
hospitality but for food and what it in mixture.
can do for the soul and wellbeing of 1. Whisk the eggs and 150g sugar until
an individual. To have a young family soft peaks. 7. Cook at 180 for 30 minutes. If still too
come to get their Friday evening wet, reduce to 160C and take out once

dinner from the soup kitchen and 2. Place the second 150g sugar and pick comes out clean.
seeing their excitement to discover water in a pan and reduce to a syrup 8. Allow to cool.
it’s going to be chicken wings and consistency.
potato wedges - not to mention the

gratitude in their ‘thank you’ - fills you

with both a sense of achievement and

fulfilment that cannot be replaced.

How were you informed about your
MBE and what was your reaction?
I received a letter from the Prime
Minister, and I felt both emotional and
hugely honoured but mostly shocked!
I was privileged enough to go to the
ceremony at Westminster Abbey,
and Martin, the ambassador of the
NHS was there to greet us. It was a
wonderful day for my wife and me.

What advice would you offer to other
operators looking to make a
difference in their local community? 
Look at what you offer to your clients

and where you can offer the same to

the community. It doesn’t necessarily

45

WITH NEW
*
ASED PLANT B
S OFTNESS

DESIGNED FOR PROFESSIONALS

*85% of ingredients contributing to Lenor softness are plant-based

FIVE WAYS TO USE

WAYS Maple &
TO USE Agave Syrup

An all-round, store 1/ On-trend 2/ A Mean ANDREW
cupboard hero, Glaze Marinade GREEN
the Country Range
Maple & Agave Syrup can quite Yuzu is one of those very on- Maple and agave syrup can CRAFT GUILD
literally do it all. Brilliant for breakfast trend ingredients right now. be a great component of a
Simply reduce some yuzu juice in range of delicious and sticky OF CHEFS
and brunch, drinks and desserts or a pan with some of the Maple & marinades, particularly if you
when used as an ingredient in bakes, Agave Syrup until it’s just sticky wanting to create a vegan This month sees the return a
dressings, sauces, marinades and more. and then glaze chicken, fish and marinade for vegetables or 2 year absence of the Craft
Packed in an easy to squeeze 620g vegetables before coating in tofu. Make a lighter and tangy Guild Awards, after a 2 year
bottle and suitable for vegetarians and seeds and herbs to add texture. teriyaki-style marinade by absence, this year being held
vegans, this moreish maple and agave mixing the syrup with soy at Magazine near to the
blend is deliciously sweet and versatile. 3/ Tasty sauce garlic and ginger. 02. With so much having
Toppings happened, we saw a great
ABOUT: JAKE PIPER 4/ A Simple deal of entries from all sectors,
Take some Country Range Oats & Sweet and the chance to all get
With experience working for the that have been cooked in the Treat together and celebrate will
Ramsey Restaurant Holding Group syrup in a pan to make them be so wonderful.
including stints at Bread Street Kitchen, sticky, drizzle them over yoghurt, Add the Maple & Agave
Limehouse, The Savoy and Heddon berries and other seasonal fruits Syrup to oats with a little We are also kicking off the
Street, Jake Piper is now a Lecturer of for a delicious, texture-filled black treacle and then semi-finals of the Graduate
Culinary Arts at Cambridge Regional breakfast bowl. You will never sandwich between softened Awards in Sheffield and
College. Jake’s passion and dedication go back to serving bog-standard dates before baking. London, with the National
since joining the college has played a cereal again. Chef of the Year also
huge role in the college’s recent success well underway. Plans are
in reaching consecutive Country Range underway to run our October
Student Chef Challenge Finals. British Student Culinary
Championships, again at
5/ A Refreshing Tipple Central Bedfordshire College,
Use the syrup as a sweetener for please visit our website for
cocktails and mocktails. Smash some lime more details.
juice quarters, add tequila and the syrup with
ice, stir well and top with more lime and mint For more on the Craft
leaves for a refreshing light cocktail. Guild, visit www.
craftguildofchefs.org
Country Range Maple & Agave Syrup or follow the Craft
Pack size: 620g Guild of Chefs on
Twitter at @Craft_Guild

47

By Katy Moses, Founder & sAuSmUmPeErRo-fSsIpZoErDt
Managing Director of KAM

Sport. There’s something about it. What more than £11 uplift in average spend per What makes a great live sports pub ‘great’?

else but a last-minute winner prompts customer while showing major sporting events. Customers and publicans agree, it is a quality
us to spontaneously and simultaneously setup (screens and sound) and being able to
erupt? We lay emotions bare as we With two huge women’s sporting events coming generate the atmosphere that sets it apart. Whilst
shout at televisions, throw drinks in the up, the research shows there is still a significant it may be relatively easier to ensure your set up is
air, and wrap arms around strangers opportunity for pubs and bars to take advantage top notch, it can be much harder to manufacturer
with whom we’ve never spoken. as the numbers of fans steadily increase. An the elusive ‘atmosphere’ that sports fans crave.
impressive 38% of UK adults intend to watch a But the research shows that if you can deliver on
New research KAM carried out in partnership with Women’s Football European Championship game what sports fans want, then the rewards will be
FANZO suggests that an astounding 16.1 million this summer with 17% wanting to watch in a pub or significant. Large groups will visit frequently and
UK adults intend to watch at least some of this bar. That’s 8.8 million UK adults looking for a spend big. Live sport has the power to help pubs
year’s Men’s FIFA World Cup in a pub or bar, and suitable venue (more than the number who watch hit a home run this summer and beyond.
an impressive 8.8 million want to watch a 2022 Wimbledon). However, only 18% of publicans say
Women’s Football European Championship game. they do anything, in particular, to encourage So how do you ensure your venue to chosen
customers to watch ‘live’ women’s sporting for the big game?

It seems fans are excited to be back watching events in their pub/bars. 82% of consumers use at least one ‘tool’ to help

sport in pubs and bars this year following two
years of lockdowns. 2022 certainly offers some

“Research shows that if you can deliver on what sportsmassive opportunities for the industry to
fans want, then the rewards will be significant. Large
capitalize on major sporting events.

We interviewed publicans as part of the research

groups will visit frequently and spend big”and nearly 2-in-3 think showing live sports is
pSrtoifritiatbulpe MtocCtahienirSbuurseicnreisssp, cadlaiHmailnfgpatgheeyAWs.epedf 1 04/04/2022 10:07

KAM

them choose a venue.

This represents a huge

opportunity to influence

the decision. General

internet searching and

apps like FANZO are the

main sources of help for

sports fans. Brands and

operators need to

ensure they are targeting

their customers through

these channels. We wcrocwe‘aP.Spuwnotokiw.rar\ktriceatebcrmuseyopos-fvumsriSerstepcihatdeoiednsireagftur’.sll
need to be aware of
the ‘routes to
information and
influence’ that
sports fans are
using – and invest
time, effort, and

money into maximising

our reach as brands

and operators.

One of the biggest challenges for many pubs
and bars is to convince customers to leave the
confines of their homes and venture out to the
pub. Live sport can be that catalyst. It’s the
unique combination of environment and
ambiance that makes pubs and bars so special.
When you throw live sport into this mix, and ‘big
occasion’ live sport for that matter, you really hit
the sweet spot. And footfall and sales will speak
for themselves.

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• CONVENIENT,

SIMPLY POUR MILK
INTO THE BAG IN

THE BOX

69

HIGH IN 6 VITAMINS 9 VITAMINS SOURCE SOURCE OF WHOLEGRAIN HIGH IN SCHOOL SUITABLE FOR
FIBRE* & MINERALS* & MINERALS* OF IRON FOLIC ACID NO.1 INGREDIENT FIBRE COMPLIANT VEGANS

*BRAN FLAKES *&COCRRNISPFLRAIKCEES *BRAN FLAKES 5

SUITABLE FOR VEGANS SUITABLE FOR KOSHER SCHOOL COMPLIANT MADE WITH LOW IN NON-HFSS CONTAINS 5
VEGETARIANS MK BRITISH WHEAT SATURATED FAT VITAMINS & IRON*
*EXCLUDES BRAN FLAKES *BRAN FLAKES

GLUTEN FREE - GO FREE INTRODUCING

NEW

GLUTEN FREE NO NUT SUITABLE FOR SUITABLE FOR KOSHER WHOLEGRAIN HIGH IN SCHOOL KOSHER
CONTAINING VEGANS* VEGETARIANS MK NO.1 INGREDIENT FIBRE COMPLIANT MK
INGREDIENTS *CORNFLAKES
9
6

NO ARTIFICIAL 6 VITAMINS 9 VITAMINS APPROVED BY SUITABLE FOR LOW IN LOW SUGAR
COLOURS OR & MINERALS* & MINERALS* COELIAC UK VEGETARIANS SATURATED FAT NON-HFSS
FLAVOURS *CORN FLAKES & CRISP RICE *BRAN FLAKES

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