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SEPTEMBER 2021School meals

5 023616 476309 Fin-tastic

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PREPARE FOR
CHRISTMAS 2021

Seeing our competitors copying
our Stealth Fries has always
made us feel good

As the originators of the crispy-coated Stealth fry,
we’ve always been okay with the competition
following our lead. After all, they say that
“Imitation is the sincerest form of flattery”

sFpSReaEFaloEekrsstyaoRomeuyporp!uler

The 'original' invisible-coated Stealth fry.
Developed by Lamb Weston and copied ever since.

Your partner in potatoes

lambweston.eu

For starters... THE COOKS

Welcome to the September issue of Stir it up CALENDAR
Magazine. Autumn is drawing in and with the
market open we feel there is an air of optimism September
in the air about the future. Caterers across the
marketplace are looking to change up their 1 / National Tofu Day
menus to keep customers happy and we are /1 - 30 Organic September
delighted to share industry insight, data, and 1 - 30/ Sourdough September
trends to help support this. 1 - 30/ Stand Up For Food Month
1 - 30/ National Mushroom Month
The category focus in this issue on page 22 looks at 4/ National Fish & Chip Day
Education Catering and the importance of a whole school 5/ International Bacon Day
approach when it comes to nutrition in schools. Our 26/ National Dumpling Day
Melting Pot on pages 34-37 focus is on Christmas and with 28 - 4/ BNF Healthy Eating Week
some great menu ideas from key industry experts.
Our signature dish feature this month is the fantastic Jazz October
Carlin. After seeing sporting heroes like Paula Radcliffe
and Kelly Holmes achieve Olympic success as a 1/ International Coffee Day
youngster, it was at the age of 16 that Jazz Carlin’s dream
of becoming a professional swimmer became a reality. 1/ World Vegetarian Day
Jazz shares her favourite recipe, Peanut Butter Stuffed
Apples with us on page 47. 5 - 11/ National Curry Week
We have an insightful Advice from the Experts piece on page
37 where Susan Bolam, Managing Director of jellybean, an 8/ World Egg Day
Award-winning food and drink specialist marketing agency
talks to us about the digital age, traditional marketing 9/ International Beer & Pizza Day
methods and how to target your market.
In addition to all of this, we are always delighted to include 10/ World Porridge Day
our own readers in our regular features.
We hope you enjoy the August issue, if you would like to 16/ World Food Day
get involved write to us at [email protected]
22/ National Nut Day
03
/25 World STALIRONDITIVETNYSAWUICOSCTOPOSPEUWMF,I.RAUICNUWAANKAGDPTWDNIAUTO.MFZSONIITENNDRNDEAYU.TE

Pasta Day

M y DSiigshnat4u7re NCeowunFtrroymRan1g2e

NEWS ADVICE INSPIRATION TRENDS

05 19 09 05
Readers’ Lives Hospitality Eat the Season Plate Arrivals
Strength in numbers for British plums Brazil
07 independent restaurants
Customer Profile 12-13 30-31
Racing bangers & fast food 21 New From Country Range KAM Media Insight
Health & Welfare Time to diversify
17 Championing 5* kitchen culture 39
Education in care catering On the Range 34-37
The Country Range Student 5 bean mixed chilli & nachos Melting Pot
Chef Challenge is back! 22-24 The Christmas countdown is on
33 Category Focus 45
Food & Industry News Health by stealth: Why Five Ways to Use 51
49 encouraging children to eat Sliced green jalapeños Food for Thought
The Country Club healthily takes a whole school Inspirational plates for
47 September menus
Contact us ... 29 My Signature Dish
Advice From the Experts Jazz Carlin
Writers Are you maximising your
Lindsey Hoyle marketing potential?
Sam Houston
Jackie Mitchell 42-43
Subscriptions Telephone: The Green Gauge
[email protected] Making kitchens greener

OUR EDITORIAL PARTNERS...

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

stiritupmagazine.co.uk 04

Melting Pot Educat1io7n PLABTE rAaRzRIiVlALS

34 Delivering on-trend dishes
from around the globe
Eat the Season
Eating in Brazil is an absolute pleasure.
09 Just like the country itself, Brazilian
cuisine is vibrant, colourful, diverse,
Readers' Lives and exciting. Brazil is a vast country
and the food varies greatly from region
1. NAME: Gabriella Sargent item my best friend in the kitchen to region.

2. JOB TITLE: Chef Manager 10. WHAT IS YOUR TOP CULINARY TIP PICANHA Barbecued meat is a Brazilian
FOR OTHER CATERERS AND CHEFS? speciality. Picanha (rump) is the most
3. PLACE OF WORK: Ticehurst Be yourself and cook with passion popular cut and it is seasoned with only salt
Residential Care, Aldershot before it’s cooked to perfection. The thick
11. WHO IS YOUR INSPIRATION AND layer of fat is charred and the tender, pink,
4. WHAT ARE YOUR TYPICAL WHY? My mother who taught me how smoky middle falls apart in your mouth.
WORKING HOURS? 37 hours a week to cook
FEIJOADA Feijoada is a rich, hearty
5. HOW LONG HAVE YOU WORKED 12. WHAT IS YOUR FAVOURITE stew made with different cuts of pork
IN THE CATERING INDUSTRY? COUNTRY RANGE PRODUCT AND and black beans. It is the national dish and
25 years WHY? We use so many Country Range is served countrywide. Traditionally, it’s made
products as they are really good value with offal such as trotters and ears which are
6. WHAT IS THE MOST INTERESTING for money and offer great quality. My slow-cooked and the whole process can take
FACT ABOUT YOU? I am very friendly favourite is probably the cheesecake up to 24 hours.
person and I love to socialise, meet filling mix. It’s so easy and quick to make
new people and go to music festivals. up but it is also very versatile. I also use MOQUECA Moqueca is delicious fish
I adore travelling especially to sunny it to make a creamy stew which is served piping hot in a clay
southern Italy cold pudding topped pot. There are various regional variations
with sweet summer of the dish, but the basic ingredients are
7. WHAT IS YOUR FAVOURITE fruit and decorated fish, tomatoes, onions, and coriander (though
CUISINE? It has to be Italian with shards of dark this does not do it justice!). In some places
chocolate coconut milk is used to make the sauce
8. WHAT IS YOUR SIGNATURE DISH? creamier.
Aubergine Parmigiana Country Range
Cheesecake VATAPÁ A thick stew made from shrimp,
9. WHAT IS YOUR MUST-HAVE Filling Mix bread, ground nuts, coconut milk, palm
KITCHEN GADGET? My must have Pack size: 2.4kg oil, and a mixture of herbs, which is mashed
kitchen gadget is a food processor with into a paste. It is often served with rice or
switchable dish/blades. I consider this with another popular Brazilian dish, acarajé.

BOLINHO DE BACALHAU Bolinho
de Bacalhau literally means ‘little cod
ball’. The delicious, fishy snacks are
crispy on the outside and soft on
the inside. The pieces of salted
cod are firstly boiled before they
are deep-fried. Salted cod is very
popular in Portugal and the Brazilian’s
love for it stems from the colonial era.

Picanha

05



CUSTOMER PROFILE

Racing &BaFnagsterFs oodWithhobbiesthatinclude
continued to

racing at 70 mph around keep their foot we have core favourites at both Smee, which has a secret
a track in an old banger or on the gas with sites, we like to challenge the team home-made sauce that is hotter
skydiving from 15,000 feet, the launch of a further site, Rüna to be creative with seasonal dishes than hell but continues to be
not much scares Devon’s on Belgrave Promenade. and specials. During the winter we a top-seller.” Continues Tania,
Tania Fisher and Gary Keen offer roast potatoes and pork baps “we use plenty of Country Range
but as the pandemic struck, “I have ADHD and am also a big which are very popular.” products and they never let us
the adrenaline junkies dreamer so I always need to be down. The quality and selection
faced their biggest fear – doing something. Once the van “We also like to get the staff available is fantastic and they are
lockdown. was running from the driveway and involved in the dish development always great value. The mayo,
turning a profit, we quickly started process so that they get the chance apple sauce and beer battered
Instead of driving each other round looking for our first shop and it to create their own burger, have onions rings in particular are all
the bend at home, the couple wasn’t long after that when plans it named after them and put it on stand outs and key components
decided to clean up a burger van were underway for Rüna. Rather the menu. It gives them an extra in our menus.”
they had been using sporadically than having to outlay huge sums to incentive to push and up-sell it
at banger racing events, fuel the growth, I made the most of and if their burger does well,
accelerating them into their very my time during lockdown and found it stays on the menu. We
own fast food adventure. some second-hand equipment and
refurbished it. It not only saved us

“We both compete at banger a lot of money but probably kept have the Dougie, the
racing and after being horrified at me sane during those times when Ginger Scallion and the
the fast food vendor’s quality, not we couldn’t leave the house. It’s
to mention hygiene, I decided we funny but the burgers started as Above (main)
could do it better, so Gary fitted something to do during lockdown G and T’s Burgers
out a small burger van for me and but now we have two sites, around restaurant
it all began from there really. We 13 staff members, god knows how
only used it every three weeks many drivers and further plans for Right (above & below)
or so in the summer but when expansion.” Says Gary Fisher The “Cran-Brie” Burger
Owners Tania & Gary

the pandemic hit, I was placed A trained accountant, Tania,

on furlough so we moved the van who also has a background in the

to Gary’s mum’s driveway, got the hospitality industry at restaurants

necessary paperwork sorted and and pubs such as Wetherspoons,

began offering takeaway in the explains the philosophy behind

local area from the 22nd May. the food.

The response from the local “It’s all about imaginative burgers
community was unbelievable with personality at G&T’s, but at
and the business took off from Rüna the offering is more focused
there.” Explains Tania Fisher. on scaled down snacks such as

With demand increasing at a fast quality sandwiches, paninis, nachos

pace, the duo opened their first and cakes. We strive to use the

G&T Burger shop in Ilfracombe best local ingredients such as

just before Q4 2020 and have Devon’s finest beef and while

07

THE NATION’S
FAVOURITE MAYONNAISE*

LOW IN CALORIES,
HIGH IN TASTE

WE’RE ON
THE SIDE
OF FOOD

*UK Nielsen Retail Grocery Value Sales MAT 02/11/2019/ IRE Nielsen Retail Grocery Value Sales MAT 03/11/2019 * UK sales out data, Mayonnaise, all BOH format, YTD October 2019/ IRE sales out
data, Mayonnaise, all BOH format, YTD October 2019

PlumsIN SEASON: EAT THE SEASON

Message from George 1/NICE & SPICY WASTE NOT,
McIvor, Chairman of This five spice pulled WANT NOT
The Master Chefs duck bun with plum
of Great Britain sauce is full of flavour with the right If you haven’t
amount of heat to pack a punch for yet eaten your
How I look forward to the guests to enjoy. fill of plums this
British plum season. Plums are believed summer, it’s time
to have been brought to Britain from 2/TART TO to get started
Asia and there is thought to be over forty TREAT with these
varieties. British plums are divided into two A colourful, tasty recipes. Plums
types, sweet dessert plums, such as Avalon, bring bright,
used in an array of recipes like the very tart to add something different tangy flavour to
indulgent plum Jam. The other is the sour to any plate - this plum and salads and juicy
sweet cooking plums such as Czar, which pistachio tart is a vibrant addition depth to cakes
are used in recipes such as the classic plum to any menu. and galettes.
sauce with star anise, and Chinese five spice They are great
for duck as well any many other innovative 3/ QUAILLY to use in savoury
chutney and marinade recipes. REFRESHING preparations—
A salad with a plums + pork
During my product development days, my chops make the
assistants would put Victoria plums in cans difference - this sumptuous warm perfect summer
by hand. They were then topped with salad with Quail, Plums and Spinach dinner—though
our special cooking syrup, poached packs plenty of flavour. who would
and then labelled, destined for the turn down a
royal household, always making 4/EASY AS PIE plum-rippled ice
sure to retain a few cans for the As the season cream cake.
chef’s household! changes to Autumn,
this warming plum pie would be
. perfect with some creamy custard
or créme anglaise. A real crowd
OFFICIAL pleaser to add to your menu!
TASTING NOTES
5/ KEEP YOUR
Eaten simply with clotted cream or COOL
baked with ricotta, toasted oats and Cool and refresh with
hazelnuts, lemon orange, drizzled with
clover honey, plums have fond this indulgent homemade roasted
memories for me. The Mirabelle plum plum ice cream dessert - a perfect
is the much-prized variety among chefs after dinner treat.
and to me evokes memories of my very
posh country house cooking days. Back
then a dessert trolley with an array of
delicious fruits and puddings was
delivered with great ceremony to the
table. The Mirabelle plums served in
a grand crystal bowl with a silver ladle,
the seasonal plums had been simply
poached in a syrup with a stick of
cinnamon zest of orange and lemon.
Embracing the best seasonal fruits in
prime condition. What is not to like
about plum crumble and custard - adult
or child it is a favourite. Let us celebrate
our British plum season.

Also In Season:

Raspberries Rhubarb Leeks Mackerel Sweetcorn Wild Turbot
09

FROM CATCH

TO CAN
we care

Our Goal

To source from fisheries that are in a Fishery Improvement Project
(FIP) with the goal of achieving Marine Stewardship Council (MSC)

Certification or from fisheries that are MSC certified.

How wi we achieve our Global Tuna Sustainability goals?

Science led approach Fishery Improvement Projects Working with
and conservation projects our partners

Our progre so far

100% compliant & traceable Founders of the ISSF Proactive Vessel Register

We meet all industry regulations, As a founding member of the When we purchase tuna from large scale purse seine
can trace all tuna back to the vessel that International Seafood Sustainability Foundation vessels they must be registered on the Proactive
Vessel Register (PVR). Vessels on the PVR are
caught it and do not allow any illegal (ISSF), we work closely with some of the required to demonstrate their compliance with
fishing practices or methods. world’s top scientists to help improve a range of measures to minimise bycatch.
standards in tuna fishing.

Fishery Improvement Projects MSC Dolphin Safe

Princes works with a range of partners to We not only invest in research that All Princes tuna is dolphin safe and as an
source from Fishery Improvement Projects (FIPs) helps fisheries towards MSC certification, approved and compliant member of the Earth Island
that have the aim of achieving MSC certification but we work with current MSC certified
for their tuna. Together we can help to preserve Institute (EII), we only work with fisheries that
fisheries that are committed to reduce the risk of dolphins being unintentionally
the future of the world’s oceans. sustainable fishing practices.
caught in the tuna fishing process.

For more detailed information on our tuna sourcing and sustainability work,
please read our latest Wild Caught Responsibly Sourced Seafood Guide at:

www.princesgroup.com/wp-content/uploads/2021/01/Princes-Wild-Caught-Seafood-January-2021-final.pdf

n Lk

S e Gr A Ra G .

PRINCES TUNA HAS BEEN A FOODSERVICE FAVOURITE FOR MANY YEARS.
PACKED WITH PROTEIN IT’S A GREAT ADDITION TO A JACKET POTATO,
SANDWICH OR SALAD, MAKING LUNCHTIME THE PERFECT OCCASION.

SPEAK TO YOUR LOCAL COUNTRY RANGE WHOLESALER FOR MORE INFORMATION.

@Pr N e | Pr N e .c .u

Er Or y u, a l Wa s

AUTUMN DAYS

A SEASONAL CROSSROAD, SEPTEMBER BRINGS PLENTY OF JOY BUT ALSO SADNESS THAT
ANOTHER SUMMERTIME IS COMING TO AN END. NONETHELESS, IT’S A MONTH TO BE

EMBRACED, AS THE FINAL SUMMER HARVESTS MERGE WITH THE NEW CROPS OF AUTUMN,
HOLIDAYS ARE FORGOTTEN AND PLANNING FOR THE COLDER MONTHS BEGIN.     

Rhubarb & PEAR & MAPLE SLICE
Custard Tart Poached pears baked with silky vanilla sponge and dulce de
leche drizzled with maple syrup. Whole loaf, suggested portions
– 16. Accompany this cake with a hot beverage or give it centre
stage as a dessert, served with whipped cream.

NewCake Selection PLUM & ALMOND SLICE
Plum compote on sweet pastry baked with
As anyone in the trade knows, whatever the problem, almond sponge and finished with plums and
cake is always the answer! Our new super selection of flaked almonds. Whole loaf, suggested
seductive autumn treats are just the ticket for success portions – 16. The perfect pairing with
this September. a cup of tea and even more indulgent
when served with custard, clotted
The new range, which includes a Rhubarb & Custard cream or ice cream.
Tart, Chocolate & Ginger Cake, Pear & Maple Slice and
Plum & Almond Slice, can be defrosted overnight before
serving. Perfect for a speedy serve whatever the hour, each
cake can be served cold or warmed in a conventional oven
or microwave.

RHUBARB & CUSTARD TART

Sweet pastry filled with tangy rhubarb and dairy custard topped
with vanilla sponge and an oat crumble. Pre-cut with 14 portions.
Delicious when served with Country Range Dairy Vanilla
Ice Cream.

CHOCOLATE & GINGER CAKE
A sticky gluten free spiced ginger cake, filled with chocolate
icing, topped with a chocolate ganache and crystallised stem
ginger. Pre-cut with 14 portions. Double up on the chocolate
by serving warm with chocolate ice cream.

New • RHUBARB AND CUSTARD TART 1 X 14PTN
• CHOCOLATE AND GINGER CAKE 1 X 14PTN
• PEAR AND MAPLE SLICE WHOLE

(SUGGESTED 16 PORTIONS)
• PLUM AND ALMOND SLICE WHOLE

(SUGGESTED 16 PORTIONS)

stiritupmagazine.co.uk 12

Chickpea Balti NEW FROM COUNTRY RANGE

“WE LOVE COUNTRY SAUCY SEPTEMBER
RANGE BECAUSE THEY
ALSO ALIGN THEMSELVES Our much-loved, ready-to-use (RTU) world sauces have been given a majestic
WITH OUR VALUES makeover, just in time for the new school term and change in season. After
ON A COMMITMENT countless hours in the test kitchen to ensure the aroma and authentic flavour
TO REDUCING IMPACT profiles are not compromised, the gluten-free, vegan and vegetarian recipes
ON THE ENVIRONMENT have been crafted to ensure that they all meet the Public Health England 2024
AND ALSO DO NOT salt targets.
USE GM INGREDIENTS,
HYDROGENATED FATS Combining versatility with convenience, the reformulated RTU sauces are perfect for
AND STRIVE TO REDUCE public sector caterers or foodservice operators looking to give their menu a healthier
ADDED SUGAR, FAT AND edge in line with government targets.
SALT. IT’S VITAL THAT WE
HAVE TOTAL CONTROL The 13-strong selection of sauces is made up of six Indian curry house favourites
AND FREEDOM ON THE (Balti, Jalfrezi, Korma, Madras, Rogan Josh and Tikka Masala), two Italian classics
FOOD WE OFFER SO (Bolognese, Tomato & Basil), a Mexican/American must-have (Chilli Con Carne)
THE AMAZING SUPPORT and two Oriental options (Sweet & Sour and Sweet & Sour with Vegetables).
WE GET FROM OUR
COUNTRY RANGE GROUP All the sauces in the range are vegan, except for
WHOLESALER HAS BEEN the Tikka Masala and Korma, which are vegetarian.
VITAL FROM DAY ONE”
The sauces are available in 2.2kg tubs and
– EDUCATION PROVIDER are supplied in cases of two. Whether you are
adding international dishes to your menu to
Plum & say arrivederci to summer, or global plates
Almond Slice to welcome the new season’s ingredients,
it’s time to get saucy this September.

“MY FAVOURITE COUNTRY RANGE
INGREDIENTS ARE THE READY-TO-USE
SAUCES – SUCH A WIDE VARIETY TO
CHOOSE FROM.” - CARE HOME, MERSEYSIDE

Vegan Portuguese
custard tarts

Chicken Tikka Masala

13





NEW

Endless Possibilities
Two new delicious flavours
to add to your menus
• First flavoured Custard Powder
• Delicious and versatile dessert solution
• Can be served hot or cold
• Can be made up using no added sugar
• Suitable for Vegans (simply use your favourite dairy free milk alternative)
• Made with natural Strawberry flavour
• Made with added Cocoa
WWW.PREMIERFOODSERVICE.CO.UK
@PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

EDUCATION

The Country Range Student
Chef Challenge is back!

Following the cancellation is run in partnership with the Craft in facing both work and Show in Excel,
of culinary competitions Guild of Chefs, who provide everyday life adversities. It has London on the 22nd March 2022.
over the last 18 months, competition-standard judging and also taught me the importance of
a new generation of chefs detailed feedback to the students. teamwork and that difficulties can be “The Country Range Student Chef
have the chance to cook overcome if a group of individuals Challenge isn’t just about competing
for the ultimate glory, Chris Basten, from the Craft Guild work as a unit. I would definitely – it’s an all-round, fantastic
as the much-anticipated of Chefs and lead judge recommend other student chefs experience for the students. Many
Country Range Student commented; “We’ve missed it, to compete. While competitions can of our students have never been
Chef Challenge the lecturers have missed it and be stressful at times, it is important to London so in addition to being
2022 returns. by God have the students missed to appreciate the challenge and an unbelievable platform for them to
it! It’s terrific to have the Country have fun throughout the process.” push and test themselves, travelling
The widely endorsed competition, Range Student Chef Challenge Said Andreau Talla, a member of to London, staying in hotels and
which has been running for over back. The lack of competitions the City of Glasgow College winning meeting the other students is an
a quarter of a century, provides has left a huge gap in the learning team in 2019. experience in itself” comments
the ultimate test for teams of three and enjoyment factor for many Robbie Phillips, Lecturer at the City
full-time hospitality and catering hospitality students. After being THE 2022 CHALLENGE of Glasgow College whose team
students from colleges around cooped up for the last 18 months, The 2022 challenge tests each clinched victory in the 2019 final.
England, Scotland, Wales and I’m expecting to see more interest student’s essential core skills and
Northern Ireland. Seen by many than ever and believe this could techniques and has been carefully THE 2020 WINNERS
as the pinnacle for catering students be the biggest and best year yet.” designed in line with the NVQ A trio of talented chefs from the City
looking to showcase their culinary syllabus to assess both classical of Liverpool College came out on
skills under intense competition An incredible prize of an overnight and modern cooking techniques. top during the thrilling conclusion in
conditions, the Country Range stay and meal followed by work Each team of three must work the Live Grand Final in 2020. “It’s a
Student Chef Challenge experience at a Michelin star together to devise a delicious fantastic competition to be involved
three-course menu that showcases in and we’ve all learnt a lot. Whether
restaurant is on offer to the their techniques, knowledge of that’s better time management,
winning team alongside profile flavour and teamwork skills. menu planning, teamwork or use
publicity, all of which supports of ingredients and flavours, we’ve all
their first steps into a Teams must cook a menu including picked up skills along the way which
permanent role in hospitality. smoked fish canapés, a guinea fowl will prepare us for a future career in
main course and a tart with a the industry but winning is the cherry
“Winning the Student Chef crumble topping for dessert. on top.” Said Chi-Hin Cheung, part
Challenge helped me prove The dishes need to be prepared, of the 2020 winning team.
to myself that anyone can cooked and presented to a high
succeed and achieve their standard within 90 minutes. Entry The three culinary students –
goals regardless of their to the competition is now open Chi-Hin Cheung, Talent Sibindi
background. Winning gave and forms can be found online, the and Beth Disley-Jones – were under
me that boost of confidence deadline for submissions is the 26th the tutelage of lecturer Ian Jaundoo
November 2021. A paper judging and wowed the judges with their
Above (main) stage will commence in December inventive menu, impressive skills
before the practical regional heats and techniques and ability to stay
Loughborough College Team take place in late January and early calm under the watchful eyes of the
in action February 2022. live audience.

Left (top) The nerve-racking live final will see For further information and to
a cook-off between eight teams at download an application form, visit
City of Liverpool College the Hotel, Restaurant & Catering www.countryrangestudentchef.
winning starter co.uk

City of Liverpool College
winners; Talent Sibindi, Beth
Disley-Jones & Chi-Hin Cheung

17

THE ULTIMATE PRIZES FOR MEAT
AND VEGETARIAN
BRITISH DISH. CATEGORY WINNERS
PRIZES INCLUDE:
THE ULTIMATE £3,000 VOUCHERS
COMPETITION.
PR SUPPORT
PHOTOSHOOT

IT’S BACK! GREAT
The Great British Roast Competition BRROITAISSHT
is seeking the nation’s most
exceptional roast dinners and the COMPETITION
chefs who work to craft them.
THIS YEAR IT COULD BE YOU, CHEF. 2021

SCAN HERE

Enter now at
ufs.com/greatroast
or scan the QR code

Open to GB, NI and ROI bona fide catering establishments and their employees aged 18+. Competition opens 08:00 BST on 01/07/2021 and closes 23:59 BST on 30/09/2021. To be
selected for participating in the competition, visit ufs.com/greatroast and complete the entry form. If selected, you will be visited by our Mystery Diner team for an assessment of your roast.
One entry per establishment. A total of 4 prize packages are available (two prizes for UK entries and two for ROI entries). For full terms and conditions see ufs.com/greatroast.

HOSPITALITY

Strength in numbers for
Independent Restaurants

Launched in April this year and February this year 2,0001 Member benefits include a one to make sure we’re established in
to support independent independent restaurants closed page website template available the UK and France before going
restaurants, Restaurant their doors permanently in the UK. from within the platform, complete elsewhere.”
Collective is a member-led, with menu and table booking
not-for-profit organisation Paul says “It’s critical members capabilities to help get Neil Bellingham, owner of
offering a variety of have a say on how Restaurant independent restaurants online. The Crewe Arms in Brackley,
initiatives from business Collective develops and how “This will ensure the restaurant Northamptonshire, recently
advice, online booking tools, it supports them. We have a has a ‘proper’ online presence joined Restaurant Collective.
procurement assistance membership steering committee and information is accurate on “Our website was cumbersome
and a members’ forum. and nation-wide regional review sites,” says Paul. “Most and difficult to keep updated. The
representatives.” importantly, the restaurant will be Restaurant Collective’s website
Paul Shaw, CEO, Restaurant listed in the members’ Independent template was simple to set up and
Collective, says “The idea began “We’re building a Restaurant Directory.” significantly cheaper to maintain.
when we realised restaurants were membership community I’m no IT expert, but I find updating
having problems with their online to ensure we offer the The ‘Knowledge Base’ keeps it much easier and I’ve not had
presence – often basic listings resources, guidance and members up-to-date with any to contact them for IT support.
were incorrect” continues Paul, inspiration that makes element of operating a restaurant The new website has had a great
“We wanted to create a platform a positive difference from how to run a social media response, with locals saying how
giving restaurants control of core to their businesses.” campaign and low energy much smarter it looks. To obtain
data. Our purpose is to level the equipment to how to be the services Restaurant Collective
playing field for independents. Patron of Restaurant Collective COVID compliant. There’s also offers would require signing up
We’re building a membership is acclaimed chef Brian Turner a mentoring scheme and to umpteen different sites and
community to ensure we offer CBE, who says “I firmly believe webinars with various experts. agencies whereas I can now get
the resources, guidance and Restaurant Collective is a fantastic them all through one source.
inspiration that makes a positive initiative, bringing together The ‘Deals Marketplace’ is We’ve already saved money
difference to their businesses.” independent and smaller an online resource which offers without accessing some of the
operators to support one another. members exclusive access other benefits, which we’ll tap into
The organisation was founded It’s certainly something that to discounts for products and as we need them. I’d recommend
by Paul, former Managing Director would’ve been of great assistance services that support their it for the website support alone.”
of lastminute.com and members of to me and my peers when we business. On the community
online booking site Livebookings were starting out in the industry.” forum, members have the TO FIND OUT MORE ABOUT
(now Bookatable). Membership to opportunity to make comments, RESTAURANT COLLECTIVE, VISIT;
Restaurant Collective is £99 a year share ideas and offer advice. WWW.RESTAURANTCOLLECTIVE.
and is open to owners of single
sites or a small group of sites. Following the UK launch in ORG.UK
The independent restaurant sector April, Restaurant Collective was
were one of the worst hit during introduced in the south of France 1 CGA/AlixPartners Market Recovery Monitor
the pandemic, between January in June with plans to roll it out March 2021
country-wide. Paul says “We want

19

HAVE AMake time to BREAK
FROM WORK

A selefcotrioanmofintirebartesaizkeinfayvoouurritdeasyp!erfect

HEALTH & WELFARE

Championing
5* kitchen culture

IN CARE CATERING

In March by potential staff as great places good for retention and will bullying staff belongs firmly in
2021 Care to work, but also the general encourage youngsters to join the past, stating that “People
UK, became public as an assurance mark of a the profession.” who work as a cohesive, happy
the first care high quality dining experience.” team not only serve up better
sector organisation in the When James first heard about food, but their mood extends to
world to join #FairKitchens, Research undertaken in 2017 the #FairKitchens movement, the dining room and customers
a global movement aimed by Unilever Food Solutions in he realised that Care UK will pick up on it. No-one wants
at building a healthy, robust America reported that 74% of already practised what the a special dinner ruined by a
and sustainable kitchen chefs in the hospitality sector movement promotes in terms bad atmosphere.”
culture for the hospitality were sleep deprived to the of training, working hours, the
sector. The aim of the point of exhaustion, 63% were kitchen environment, values As an ambassador of
movement is to make the depressed, more than half felt and overall ethos. “I genuinely #FairKitchens, James has
happiness of catering pushed to breaking point and believe we have a lot to offer been sharing videos on social
teams as important as diner one in four had been physically by showcasing what a healthy media platforms to promote
satisfaction. abused. As a result, the catering environment looks like, the movement in the hospitality
company founded the movement so was pleased to become an sector and throughout Care UK’s
James Clear, Hotel Services #FairKitchens the following year. ambassador. I feel passionately 125 homes, recommending other
Manager & Chef, Care UK, is It has since garnered support there is room for improvement in care homes to join, stating “If you
spearheading the partnership from chefs such as Michael the way chefs and catering staff believe in what it stands for, then
with #FairKitchens. He says “The Giulotta and Naama Tamir as are treated and like the idea of you’ve nothing to lose.”
movement aims to improve the well as organisations including doing something to help drive that
lives and working conditions of Hospitality Action, Hawksmoor, improvement” says James. Businesses can show their
foodservice operators worldwide. The Burnt Chef Project and Craft support by becoming a friend of
It does this by sharing best Guild of Chefs. Paying tribute to Jon Bicknell, the movement via the website.
practices and resources from his Director at Care UK, James Your company’s logo will be
partners and ambassadors James says “As the hospitality comments “He (Jon) is an displayed on the supporters’
who believe in the same vision. industry comes out of the biggest inspirational leader who has page and a digital toolkit is
The long-term ambition is to challenge it has ever faced, we completely changed the way available to download and show
make #FairKitchens a point of need to create a healthy and care catering and dining with your support on social media
preference, recognised not only positive kitchen culture that dignity is offered in our homes. and promotional materials.
enables people to thrive. That’s He gives the leadership team
the freedom to introduce some www.fairkitchens.com
fantastic initiatives such as
“We need to create a healthy and positive joining #FairKitchens.”
kitchen culture that enables people to thrive.”
James believes the days of head
chefs and owners swearing at and

21

HEalth by

WHY ENCOURAGING
CHILDREN TO EAT
HEALTHILY TAKES A

StEalthWHOLESCHOOL

Inspiring children Nottiycmokuearalaltbvtahelerlasbgowexietbshowwcailtrhorfotsthpseapsegahgleehntetttiit.l.i.
and young adults
to eat healthily is 22
not always easy.
While we have
a burgeoning
consumer group
who are more keen
than ever before
to understand the
provenance of their
food and the impact
food production has on the
environment, the Government
has recently released fresh data
which shows obesity in children and
young adults is continuing to increase
year after year.

School and higher education catering has
undergone huge change over the last 15
years, with programs such as the Government’s
20% less meat being introduced, calls for
continued funding and support for school
meals during lockdown and even Jamie Oliver’s
campaign which started back in 2005 has been
rejuvenated to encompass child health as well
as school dinners.

As the new school term approaches, we take
a closer look at how school catering teams
can continue to develop methods that support
children and young adults to make healthier
choices at mealtimes.

stiritupmagazine.co.uk

MEETING THE CHALLENGES HEAD-ON soil and then they tell the kids, ‘go and find a CATEGORY FOCUS
Catering for different age groups in schools is beetroot’ the pupils start pulling out vegetables
undoubtedly challenging, developing menus that and getting so excited. National School
are nutritious, provide variety and accommodate MEals WEEk 2021
a multitude of dietary requirements on a budget “It is easier to encourage Primary school children
requires skill and tenacity. to eat more healthily but with secondary school National School Meals Week has been
children you hear them complaining in the running for over 30 years and aims to
“The biggest challenge for school caterers when corridor about eating spinach!” continues Nicole, promote the benefits and importance
it comes to healthy eating is that pupils don’t “We're in five secondary schools at the moment of choosing a nutritious school meal. This
really like eating vegetables. Through Tilda’s and we've learned that linking the food we year the event will take place from the
support of Veg Power’s ‘Eat Them to Defeat serve to the food tech department by asking the 8th-12th November and is open for any
Them’ campaign we know 80% of children teacher what they are teaching that semester has school to participate. “It is more important
don’t eat enough and 50% of parents have a real impact. For example, if they are teaching than ever that children return to eating
given up trying to get their kids to eat 5 a day!” about sugar, we can then make sure that when hot balanced meals at lunchtime.” Says
says Annette Coggings, Head of Foodservice, they come into the dining hall, there is a cake Stephen Forster, National Chair, LACA
Tilda UK “Over the summer Tilda worked with made with 50% apples, 20% pears and 10% – The School Food People. “Over the
a number of Welsh LEA’s, as well as Hampshire honey to show them the natural sugars versus last 30 years, the focus has moved to
County Council Catering Services (HC3S) to host processed white sugar.” celebrate local stories and initiatives within
weekly cook along sessions with pupils using the wider context of National School
Tilda Brown & White rice with a vegetable that Education however should not solely be aimed Meals Week. We will have resources
needed to be defeated. Through the campaign at the pupils, staff in school kitchens have long available for members to draw upon to
we hope it will inspire pupils to eat more veg, but promote specific days within the week,
also spur on school caterers to get creative with linked to individual school preferences.”
their menus.” For more details, visit: www.laca.
co.uk/events/national-school-meals-
Linking the dining hall with education is an week-2021
important element of implementing change.
Chefs in Schools is an organisation combining
the skills of chefs and teachers to transform
food, food culture and food education in schools.
Nicole Pisani, the founder of Chefs in Schools
is dedicated to teaching children all about
the food they are eating, promoting lifelong
healthy choices by undertaking activities such
as cooking classes in the kitchen, talking to
students about nutrition and healthy eating
during their science lessons and providing
vegetables for children to draw in art class.

"dEvEloping mEnus that arE nutritious,

providE variEty and accommodatE a multitudE

of diEtary rEquirEmEnts on a budgEt rEquirEs

skill and tEnacity."

“I was in a school in Stretham, its a primary been left without specific training qualifications
and secondary school and over the lockdown for the sector. The team at Chefs in Schools are
period, we decided we wanted to set up a Koji currently writing a qualification which introduces
lab in the school kitchen. It links to education nutrition for children, menu writing, portion sizes
and it is taking the education of food up a level, and training on how to get children excited
many restaurants don’t have Koji labs, let alone about food. “One of the biggest problems
a school! But the importance is the education, we are witnessing is portion sizes. It's not
making food accessible and interesting to the necessarily what we're actually eating, it's
kids.” Comments Nicole. “The kids come in the amount that we're eating. The amount that
and they see the mould growing on rice and gets put on the plate is too big even for an adult
then we show them the process of making soy sometimes, but nobody has been trained on it!”
sauce, which most kids love. It works because comments Nicole.
they are coming into the kitchen, they're seeing
something that isn't ordinary and they're MAKING HEALTHY MORE APPEALING
getting excited. They're going to tell their Whether they know the importance of eating
friends and they're excited about lunch.” healthily or not, encouraging children to select
a healthy school meal requires tapping into
Nicole believes that school gardens are a bit of child psychology and a touch of trial
fundamentally important to encouraging and error. “When schools tackle dinners by
healthy eating. “The kids, they just love getting saying ‘this is what you have to eat because
their hands in the soil. They love pulling out it's healthy’, they're encouraging the exact
veg and its guaranteed that if they pull out a opposite behaviour.” Says Nicole Pisani “In one
carrot, they're going to eat it two minutes later. school, when we swapped Heinz ketchup with
They're eating raw beetroot, they're eating homemade ketchup, we had a protest! They
sorrel because it's not forced,” says Nicole. were literally in tears, saying ‘why would you
“There is a primary school we work with and do this to us? Who are you? Why would you
they get vegetables and they hide them in the take away the most important thing we know

23

MaCATEGORY FOCUS and love?’ There is a fine balance between intensifies the natural sweetness. Lentils are
treating students as adults, letting them make a great source of fibre, protein and low in fat.”
ke wise cshcohiocoelsmfoerals their own decisions and giving them a little bit of
guidance in a way that's not force-fed.” It is also well-known that we eat with our eyes,
so consider how food is displayed, is it
Rather than removing all familiar and popular connecting with every one of our 6 senses?
options completely, consider using no added “Look at the layout, design and language used
sugar, low fat options from the same brands. on menus and use descriptive words to draw
Heinz have developed a range dedicated attention to dishes such as crisp summer salad
for schools including 50% less sugar and or zesty salmon fillet” suggests Ruth O’Sullivan,
salt ketchup, light mayonnaise and no added UK and Ireland Nutritionist, Unilever.
sugar baked beans. James Birch, Business
Development Chef, Away From Home, Unilever Addressing topical issues with menu solutions
suggests supplementing this with slight changes or building trust by communicating how
to much loved dishes, reducing the meat content the kitchen is contributing to improving the
and increasing the quantity of vegetables and environment is another way to encourage
pulses “When making a classic like a cottage healthy eating. Linking social trends such as
pie, elevate it with extra roasted root vegetables meat free Mondays with environmental change
and lentils instead of beef mince. Roasting your taps into what’s important to students, giving
vegetables gives great textures, those umami them options which positively impact the issues
flavour notes associated with meat dishes and they are passionate about without having to
promote the dish as a healthy option.
51% of parEnts say
low-sugar school The days of the Turkey Twizzler may be behind
lunch options arE most us, but it is clear there is still a lot to be done. The
important to thEm whEn good news is that children are more interested in
thinking about thEir child’s their food than ever before. Meeting this curiosity
nutrition. This was followEd with exciting, delicious meals and building strong
by: low fat (37%),low salt connections between the kitchen, teaching staff
(35%), high protEin (28%) 1 and curriculum will contribute to the ongoing
journey of raising the standards of school meals
across the sector, reducing childhood obesity
and giving children the best possible foundation
for the rest of their lives.

1 Onepoll 1,000 parents of children aged 6-16 in the UK,
February 2020

SaMlteeGtsuiFdSeAlines Improved

karafs.co.uk HIGH FIBRE
BUN

Contributes to a child’s
daily fibre allowance

What can bread bring to your menus?

Iron • Calcium • Zinc • Fibre

karafsbakery

YFOORUKIDSSH’ POIZUZALSDN’T NEW
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*Based one adult 80g portion For a menu option with
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oetker-professional.co.uk





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ADVICE FROM THE EXPERTS

Are you maximising your
marketing potential?

Susan Bolam, Managing Director subject line OTHER EFFECTIVE WAYS
of jellybean, an Award-winning food so customers OF REACHING YOUR
and drink specialist marketing agency will open the CUSTOMERS INCLUDE:
email to read
Keeping in contact with all your social media easily on on and use • Google Ads – sometimes
existing customers and one dashboard, platforms such pictures that referred to as PPC (pay
reaching new ones is vitally as Hootsuite or Sprout Social are will tempt them to per click) to target potential
important. You don’t want worth checking out, as is Canva book. Within your email, customers when they are
to bombard them with to help you create engaging social offer exclusives to your database searching online.
marketing materials, but content. Also, make sure you have to make them feel special, such • A well-maintained Google
at the same time you need Google Analytics installed on your as a free glass of bubbles/cup Business Profile – this
to keep them updated. In website so you can see where of coffee for subscribers when will help consumers find
this digital age, traditional your traffic is coming from and booking between X & X date. you online.
marketing methods may still monitor how it’s performing as • Search sites – make sure you
have a place, but it depends far as converting traffic to all Keep emails short and sweet are listed with sites like Yelp.
on your target market. important bookings – then with a clear call to action. Invite • Maps – make sure you are
focus on what works! customers to let you know what listed with Apple Maps and
they love and what you could Google Maps so you are
do better or to post a review. marked when people view
the area.
Generation Z and Millennials favour “Most consumers will research online where • Third party delivery apps –
more digital and social channels, they’re going to eat or for takeaway and Uber Eats and Deliveroo can
while older consumers may be delivery, so make sure you’ve got great reviews” offer a platform to introduce
more influenced by print media your brand to new consumers
and door drops, so you’ll want to EMAILS & A monthly newsletter is about as can platforms like Design
choose the right tool for the job. NEWSLETTERS right but do encourage them my Night & Book a Table etc.
Most consumers will research E-newsletters are to follow you on social media • Awards – these
online where they’re going to eat a standard way of for more regular updates. can help raise your
or for takeaway and delivery, so keeping in touch profile and drive
make sure you’ve got great reviews with customers, but it’s important To make sure you stay on the your reputation.
and your web site is up to scratch. to get it right. The first step is put right side of GDPR legislation,
yourself in your customers’ shoes; have a clear ‘opt in’ tick box them if they opt in and
MARKETING TOOLS what would you like to read? Give for each of the following: email, only on the channels
If you are planning to send emails an exciting and enticing post and text. Only keep they have ticked,
regular e-shots to your opted-in customer data and contact ensuring you also have
database, platforms like Mailchimp a link to your privacy
policy on your website.
and Dotdigital are a
great starting point. If
you want to manage

29

TIME TO diversify

By Katy Moses, Founder & hot drinks, we’ve added new GIVE CUSTOMERS MORE
Managing Director of KAM Media cocktails & mocktails and a REASONS TO VISIT
bottomless brunch.” There are multiple new drinking

Other daytime eating and drinking and eating out occasions to go

occasions which have, and still can, for. Although many operators are

One of the many things this maximise footfall during off-peak grow, include opportunities for concerned about a fall in ‘workers’
pandemic has done to the times, and flatten the traditional earlier family dinners, or the need visiting for lunch or post work
hospitality industry is peaks throughout the day, to keep a to ‘escape’ for a morning coffee. drinks, many consumers are still
exacerbate the same steady and safe stream of customers. There is an opportunity for looking for a change of scenery
challenge that many foodservice operators and now that they are (back/still)
operators have faced for Yummy Pubs for example, have suppliers to think differently. How working from home.
many years; how to drive been advertising that “10am is do range, offer and comms need
more (and new) footfall and the new 10pm” in their outlets- to flex to attract different customer Some operators in residential
how to diversify their offer pushing breakfast and brunch occasions. For example, the current areas are already jumping on this
to open up opportunities to throughout the week. Tim Foster low and no-alcohol range will need opportunity with “pub desks”.
increase incremental spend at Yummy Pubs told me, “We’ve to be spot-on for some of these One village pub in Kent is offering
in their venues. seen a real shift in how people are daytime occasions – customers remote workers a table by a plug
using their time. I’ve recruited a still want a good experience and socket, WiFi, a sandwich and
MAXIMISE EVERY DAY-PART new chef specifically for breakfast. operators need the margins- a lime unlimited tea and coffee for £10.
The music is different, our FOH and soda or a glass of tap water This means coffee will need to
There is no doubt that after 6 team have been re-trained on won’t cut it for either side. be a leading category, with

months the way people live their “I’ve seen some great examples of diversification where venues have
lives has changed, meaning the way

we consume will change too. This made use of both indoor and outdoor ‘dead space’.”
offers a huge opportunity to

Our allergen free and delicious
plant-based range is perfect for
education with no compromise on
taste and texture. Available at your
local Country Range Wholesaler.

Product Pack Size
Plant-Based IQF Mince 8 x 1kg
Plant-Based Burgers 36 x 113.5g
Plant-Based IQF Sausages 3 x 18 x 50g
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Get in touch with us today to find out more
on [email protected]

Visit meatlessfarm.com/professionals

KAM MEDIA

“Customers are open to
trying new things right now
and are looking for more
options and opportunities
to spend local.”

fointoovedicytxiuoopnsGuregtrcriovaiovemenefnfenyeacrouerestueivbas.raaynnn the added
exposure and
awareness
they create
throughout

the local area

unquestionable quality in order to rooms for local groups to meet, are open to trying new and beyond.
compete with local coffee shops educational classes, wine tasting
for ‘remote worker spend’. Strong sessions and selling everyday things right now and are We’ve already seen the
and reliable WiFi, as well as grocery items. looking for more options and pandemic fast-track the use
a wide availability of power opportunities to spend local. of technology in thousands
sockets are also absolutely key. A local wet-led pub sub-lets
space in the car park for a weekly TIME TO TAKE VENUES TO of venues, we’ve seen a huge
MAKE USE OF YOUR SPACE fish and chip van, another hosts THE NEXT LEVEL increase in outside dining options
an artisan coffee trailer during and we believe that it’s only a
I’ve seen some great examples the day while they are currently
of diversification where venues closed. Both draw more Whether it’s giving up space matter of time before we see
have made use of both indoor customers to the site as well
and outdoor ‘dead space’. These as making them some money. for local community groups or further diversification across the
range from hiring out private One thing is clear. Customers
creating bespoke cocktail-making hospitality scene. For many it will

classes, many of these initiatives be these additional opportunities

create revenue opportunities that allow the industry not just to

not only in themselves but also in survive, but thrive.

maTOkGeEtThHeERmLoEmT’eSnt
Now we’re back, it’s time to make every moment the best it can be.
See how you can grow your business by delighting your customers from first to last bite.

www.McCainfoodservice.co.uk

@McCainFoods_B2B @McCain Foodservice (GB) @mccainfoodserviceuk

E: [email protected] T: 0800 146 473 (GB)/1800 409 623 (ROI)

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newsFOOD & INDUSTRY FOOD & INDUSTRY NEWS

INSIGHT EDUCATION

Kellogg’s back to school campaign

NEW STIRITUP EDUCATION Kellogg’s know how important at how the Kellogg’s School Food
SECTOR GUIDE it is to educate children from Approved range is sustainably
a young age about the sourced, naturally created and
Menu planning and with advice on how to importance of a nutritional provides children with all the daily
preparations have encourage healthy meal diet and to teach children vitamins and minerals they need
begun - marking choices, sector trends about how food is produced, to start their day the healthy way.
the start of a busy and top tips, our guide what it contains and where
year ahead. to school catering is not it comes from to set them up Kellogg’s will be running a
to be missed! To obtain for a lifetime of good health. competition open to all Country
To help make this year your copy, ask your CRG Range Group education customers
successful, the Country wholesaler or visit www. Through the Grains to Goodness where they will encourage schools
Range Group have released stiritupmagazine.co.uk, campaign, Kellogg’s will follow the to get creative and submit their own
their latest guide for and get ready for the school journey from seed to bowl & look designs for the perfect allotment.
education sector caterers. gates to open once more
Featuring tasty recipes as children across the Every school that takes
for snacks, new vegan country make their way part will receive a Kellogg’s
dishes and product back to school. Seed Kit to start growing
recommendations, along their own nutritional
ingredients. The lucky
school that submits the
best allotment design
will win £5k to build
and plant their very
own allotment.

YES!

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contact your Country Range Group wholesaler
Delight your consumers with our thaw-and-serve Vegan range!
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A choice of three American style injected muffins in fruity and chocolate flavours, two cookies
and a brownie. Deliciously moist Vegan Certified bakes that don’t compromise on taste.

• All natural flavours with great taste and texture
• 5 day shelf life from day of defrost
• Individually wrapped with Natasha’s Law compliant labelling

Contact for more information:
Phone: 01368 760843 or e-mail: [email protected]

CTohuentCdhowrinstmisaosn

Within a few short months, Christmas will be upon
us and now is the time to get planning! With the
festive period more critical to the hospitality
sector than ever before, many operators will
be introducing inspirational festive menus and
concepts that will encourage customers to step
out of their homes and celebrate with friends
and family.

The hospitality sector plays a vital part in spreading
Christmas spirit, so in this edition of Stir it Up we are
taking a look at some of the plans currently in place.

Join us as we don our Santa hats and start the
countdown to Christmas 2021.

stiritupmagazine.co.uk 34

MELTING POT

“T his will be a very REBECCA MANFREDI ZAREEN DEBOO
special Christmas, Managing Director, Foodservice Channel
as for many it will Suncream Ice Cream Operations Manager,
be a proper reunion Ferrero UK & Ireland
following the unique Adding limited edition
year we’ve had.” Christmas specials to Consumers are much
your menu is a great way more likely to want to treat
to entice customers through your doors themselves over the festive period with
over the festive period. Customers love indulgent and rich flavours. Operators
trying out a fun twist on a traditional dish can revamp existing offerings by adding
or flavour and after a missed or muted luxurious fillings or toppings to Christmas
celebration last year, will be looking for cookies or existing bakes and cakes. By
an extra pick-me-up treat whilst dining upgrading existing menu items operators
out this year. The new Suncream Mince can add value and variety to everyday
Pie ice cream as a side to popular items while also boosting profits. Ferrero
puddings or as a stand-alone dessert has made it easy for caterers to get the
is a great and simple way to add festive great taste of Nutella® into their bakes
flavours to your menu. with the 1kg Piping Bag.

MOHAMMED ESSA TOM BOURLET DAVE DEAVES
General Manager, Aviko Marketing, Fizzbox Chef, The Tap House,
Shoreham
We expect sharing platters Our events company
will prove popular over have noticed a large This will be a very special
the Christmas period number of hotels opting Christmas, as for many it
as friends, co-workers for roast dinners in will be a proper reunion
and family gather for festive drinks. previous years, however there has been following the unique year we’ve had. As
These diners will seek indulgent and an increase in hotels stating that they may such it’ll be all about warm, reassuring
luxurious topped and loaded fries to be offering Thai food this year! One of the and homely flavours at our Tap House;
share amongst themselves. Mixing up most popular dishes for 2021 is Pad Kee think of cinnamon aromas, dill on salmon,
your offering with exciting toppings such Mao, a rice noodle dish also known as star anise tartness, warm cloves in apple
as Philly Cheesesteak or Vegan Dirty ‘Drunken Noodles’. and a cosy glass of mulled wine or cider.
Fries! Aviko’s Gastro Gratin will give
festive menus an edge and point In years gone by, when an office would In addition to traditional offerings, we’ll
of difference from more common enquire about a vegetarian or vegan be having piping hot mussels cooked
potato-based side dishes. Made option, they would predominantly be in cider, bacon & parsley and a locally
using the finest ingredients including offered a nut roast for Christmas dinner. sourced seafood stew with saffron and
creamy Godminster Mature Cheddar This year we have seen a few new vermouth to warm from the inside out.
Cheese, steam blanched sliced options introduced, including a root Our Chef’s Specials will complement
potatoes, rosemary and thyme, these vegetable tarte tatin; a mouth-watering our festive menus with traditional
hand-finished gratins are an easy combination of parsnip, carrot and sweet indulgences that will include a shrimp
way to upgrade potato sides and potato. This tasty dish is covered in puff or crab based appetiser, freshly roasted
wow customers. pastry and served with cheese (optional) turkey, a local beef cut and for dessert,
for vegetarians. the must have plum pudding and a rich
dark chocolate treat.

TALIA PROFET
Head Development Chef,
deZaan Cocoa

With hospitality making
a return this festive
season, it’s time for
caterers and operators to go all out
with their desserts! Classic Christmas
cakes such as the Yule Chocolate Log
and Black Forest Gateau will always be a
hit with diners but try giving them a fresh
update. Our range of six cocoa powders
have their own flavour profiles, allowing
caterers to get creative with their bakes.
The True Dark cocoa pairs perfectly with
zesty orange for those familiar festive
flavours or use Crimson Red to get your
desserts into the Christmas spirit!

Left (main)
Cocoa Gingerbread Loaf by deZaan Cocoa

Right
Mussels cooked in cider, bacon and parsley

35

MARYANNE HALL
Food & Cookery
Manager, Viva!

This year we’ve loved
bringing fruity flavours
into savoury dishes to
add a deliciously moreish, sweet flavour,
such as our Apricot & Chestnut stuffing,
Cranberry “Bousin” Style Cheese and
Maple Parnsips. Oh and did we mention
cocktails? Try a Cranberry Mojito, an
Old Fashioned or a vegan ‘Baileys’ Irish
Cream Liqueur! Our new vegan recipe
guide contains 25 recipes including
scrumptious starters, luscious mains,
tempting sides and heavenly desserts,
not forgetting truffles, Christmas cakes
and cheese.

Download the guide here: vivashop.
org.uk/products/deliciously-vegan-
christmas-guide-1

HTOHTEDUSOKUG’PS&PLLSEIAEARUDSINAGGE••wLGolhwuot•ielnnTecof•satraarAelbbellosye•hos.lyPsaudrfatreeeua-lc(tyscoeaasdonekg•leeeHidacimtigfoohcauorsinlned.apc)sryoout.uesiekn Full ranQgueaolfitTyrSaaduitsiaogneasl German

pWrloeedawudocinergkrstroiengtaGeitleehrremsraiwnniyGt,hewrtmhhoeanbaylessoatnpadrnoEdduburoicgepgefeosrt

“Oh and did we MELTING POT
mention cocktails? Try
a Cranberry Mojito, Left
an Old Fashioned or Old Fashioned
a vegan ‘Baileys’ Irish
Cream Liqueur!” CLAIRE BANNERMAN ETIENNE MOYET
Roving Chef, UK Ambassador
Vegetarian for Life for Maison Villevert
and Bar Manager,
I like to pair different The Ivy Manchester
textures with flavours
that you instantly This Christmas I will visit
associate with the festive period. pear flavours, inspired by my family who
My go to starters are great for sharing have made this fruit part of our festive
and tofu is the perfect base for celebrations since I was little. Pear is
citrus flavours. Crispy smoked tofu extremely versatile in cocktails and this
fingers with a cranberry and lime dip year I will combine it with ginger and
combines crunch with the zing of fresh cardamom, two spices from the same
cranberries. I also love to use figs and family whose spicy, earthy and citrus
tofu accompanied by a spiced orange notes perfectly balance the sweetness
dressing. This rich combination is the of pear. To bring these flavours together
perfect blend of festive flavours. I have created a Pear, Cardamom
& Ginger Martini using June Pear
Our Mushroom Wellington is a & Cardamom Gin and Domaine De
traditional crowd pleaser, a wonderfully Canton Ginger Liqueur, both being
festive centerpiece. A great alternative artisanal products from Cognac, it neatly
to turkey that can be served with all highlights the alchemy of the flavours.
the trimmings.

At the heart of every Al'Fez product
lays the promise of discovery. We’ve put
together a delightful selection of North
African and Middle Eastern inspired
products for you to enjoy.

Visit alfez.com

for recipe inspiration.

CREATE DISHES

WORTH CELEBRATING

To find out more visit: MAGGI® ORIGINAL GRAVY MAGGI® RICH & RUSTIC
TOMATO SAUCE
www.nestleprofessional.co.uk/maggi

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*Serving suggestion

ON THE RANGE

5 Bean MandixeNdaCchhoislli
After a successful career in catering,
Victoria Major jumped at the chance SERVES
of taking on Easewell Barn when the 4
opportunity came about in early 2020.
INGREDIENTS METHOD
Featuring a café, restaurant and takeaway
offering, Easewell Barn services visitors to the • 3 tablespoons of Country Range 1. Heat oil. Add onion, garlic, peppers,
Easewell Farm Holiday Village Park and the Olive-Pomace Oil mixed herbs and chilli powder and fry
local community of Woolacombe. for approx. 5 mins or until soft.
• 1 diced onion
Victoria initially planned to run the business 2. Stir in the tomato puree, cumin and
by herself while her husband Mark continued • 1 garlic clove chopped paprika, heat through. Add the tomatoes
working in the manufacturing industry. and beans. Season with salt and pepper.
Fate intervened though, as Mark was made • 1 red pepper
redundant while they were on the way to meet 3. Increase the heat and bring to the boil,
the owner of the four holiday parks, seeing it as • 1 green pepper then reduce heat, cover and simmer for
a positive sign, the couple sealed the deal and 30 mins.
Mark joined forces with Victoria on the project. • 1 yellow pepper
4. Serve on a generous bowl of Country
On her selected dish, Victoria notes; “This • 1 teaspoon Country Range Range nachos with soured cream,
vegan five bean chilli recipe has become a Dried Mixed Herbs guacamole, salsa and jalapeño peppers.
big favourite in the last few months and can
be offered as vegan, vegetarian and gluten • 1 teaspoon hot chilli powder
free option, depending on the sides and dips
chosen. We actually have a regular who would • 2 tablespoons tomato puree
only order the meat version of this dish but
recently when we had sold out, she was forced • 1 teaspoon ground cumin
to go vegan. She absolutely loved it and has
been back four times since and only orders • ½ teaspoon Country Range
the vegan chilli now. The Country Range Ground Paprika
tinned tomatoes and nachos are key cogs
in the flavour profile of the dish and they are • 1 tin Country Range
comparable in quality, if not better than most chopped tomatoes
of the big brand names.”
• 450g 5 mixed beans
VICTORIA
MAJOR • 300ml vegetable stock (vegan)

• Salt and pepper to taste.

“T his vegan five bean chilli
recipe has become a big favourite
in the last few months and can
be offered as vegan, vegetarian
and a gluten free option”

39

NEW
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MINSOMEakinggkritecehneerns

KITCHENS ONLY
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USED FOR THE

PREPARATION Aramark at University of correct recycling bins for waste Development Goals and building
AND STORAGE Westminster are exemplars of and bringing keep cups onto site. a sustainable future. We are proud
OF FOOD.1 green kitchen practice – winning of what we’ve achieved so far and
the coveted Green Kitchen Dain Son, CSR Ambassador at the look forward to creating bigger
Much of the wasted Standard Champion Award from University of Westminster says: positive impact.”
energy is dispersed into Food for Life two years running
the kitchen as heat . for their outstanding sustainable “We have worked on the Green I Carbon Trust ‘Food Preparation and Catering’
From reducing energy initiatives. They have installed Kitchen Standard for the last three
waste to food miles, LED lights across all their years and it has put sustainability
caterers can play a kitchens, complete regular at the heart of what we do in
huge role in leading monitoring of energy, water and our kitchens at the University of
environmental change waste with reduction Westminster. We recognize the
by considering kitchen targets set and
practice and communicate to impact that our operation
implementing students on how has, therefore we worked
thoughtful procurement they can support closely with the university to
to support eco-friendly the green initiatives, make sure our commitments
menus and equipment. such as by using the align with the university’s
strong commitments to the
United Nations Sustainable

The taste prefer red by

3 in4 kid s! *

Ideal single serve carton with a paper straw

*Independent Research, Feb 2020 THAT’S WHY WE’RE #1 IN SCHOOLS

www.VIVAMilk.co.uk Brought to you by Lakeland Dairies, a 100%
[email protected] farmer owned Irish dairy co-operative

Top tips: THE GREEN GAUGE

• Calculate the lifecycle cost of equipment
when making new equipment purchases,
and build a business case for replacing
inefficient equipment

• Recruit a team of sustainability
ambassadors to promote green initiatives
at a site level

• Implement switch off policies for equipment
that is not in use, and ensure teams are
trained to use equipment efficiently

• Put in tap controls such as water shut off
valves for spray washers, flow restrictors
and aerators

• Monitor, reduce, reuse and recycle waste
where possible

"From reducing energy waste to food Clare Clark, Senior Business & Product
miles, caterers can play a huge role Development Manager, Soil Association.
in leading environmental change." Food for Life is a Soil Association programme.

Stir it up readers can take advantage of 10%
off Food for Life’s Sustainable Catering
Certifications. Visit foodforlife.org.uk/
stiritup or contact Clare at cclark@
soilassociation.org

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FIVE WAYS TO USE

WAYS
TO USE Sliced Green Jalapeños

A member of the capsicum family, jalapeño 1/ Chutney 2/ Cocktail 3/ Boost a salad
chillies range from moderate to very hot. Jalapeños make Kick Add a few sliced
Originating from South America, they are a great chutney and love jalapeños to invigorate any
about 4cm long, dark green when young a cheese board. Bring Give your jalapeños a salad. Works amazing to liven
and scarlet when ripe, and are sold both to the boil 250ml sugar, little drink. They deserve up a classic Caesar salad.  
fresh and tinned. 250ml vinegar, 1 fine diced it. Add a few slices
onion and 150g jalapeños, of jalapeños to your ANDREW GREEN
The Country Range Sliced Green Jalapeño Peppers simmer until the mixture favourite Margaritas
in Brine are cleaned and sliced and come in 3 kg tins. reduces by half and goes or Bloody Mary for CRAFT GUILD
These Jalapeños are versatile enough to be used in sticky. Cool and store a next level cocktail.
many cuisines and are perfect for an all-purpose hot in a clean jar. OF CHEFS
sauce which provides an injection of heat to your dish.
4/ Spicy 5/ Fondue This month we are really starting to
This issue we have Paul Dickson, Country Range dressing Great in get out and about, we have a stand
Development Chef who shares five innovative ways a cheesy fondue dip. at the UCFF event, a chance to get
to use these Jalapeño Peppers. Use the brine juice with a Puree the jalapeños and out and meet people in person at one
squeeze of fresh lime and stir into your cheesy dip, of the best and most exciting events in
ABOUT: PAUL DICKSON veg oil to make a delicious gives nachos a real kick. the calendar, dubbed the Glastonbury
spicy dressing. 1tbsp brine, for Chefs it gives us that chance to mix
Paul Dickson is a chef, brand ambassador, food stylist 1tbsp lime juice, 5tbsp veg with suppliers and Chefs alike. Also
and Home Economist. With a vast culinary knowledge oil and 1tbsp water. we are at The Cateys and the Public
collected from some of the finest establishments in Service Catering Awards, so you can
London, Manchester and the North West. He creates “T hese Jalapeños are versatile enough really tell that things are starting to
exceptional visual stories about what and how we eat. to be used in many cuisines and are move forwards, we are exhibiting
perfect for an all-purpose hot sauce at both the Commercial Catering
Based in Lancashire, but working all over the U.K and which provides an injection of heat show and the Restaurant show so if
Ireland with well-known brands, Paul creates recipes, any of you are there please do drop
stills and video content to promote their brands. As a by and say hello. Mid-September we
recipe writer he has a loyal following on social media are having the final of our Graduate
and hosts regular cookery demos. Awards, where after months of
preparation and various heats the
In addition to his food styling work, Paul is currently final Kitchen and Pastry Chefs see
working as a mentor with small businesses, promoting if they have made the mark to enter
modern, tasty and, above all, beautiful food. our Hall of Fame

to your dish.” For more on the Craft Guild,
visit www.craftguildof
Country Range chefs.org or follow the Craft
Sliced Green Guild of Chefs on Twitter
Jalapeños at Craft_Guild
Pack size: 3kg

45

introducing our two new cordials

elldebearrdafelnordwiner cdoemsfipoglonedemdetnot

cordial 6 x 500ml: handpicked elderflower, ginger & lemongrass, pomegranate & elderflower, apple & plum, plump summer raspberry,
sloe & juniper, rhubarb & ginger, bramble sparkling pressé 12 x 275ml: handpicked elderflower, pomegranate & elderflower, ginger
& lemongrass, crisp apple, fruity raspberry lemonade, refreshing ginger beer sparkling pressé 6 x 750ml: handpicked elderflower,
pomegranate & elderflower, ginger & lemongrass, crisp apple, plump summer raspberry, rhubarb & ginger, bramble

This October for Breast Cancer Awareness month
we have teamed up with The Pink Ribbon Foundation
to help raise awareness for the incredible work the charity

does supporting families around the UK that are
affected by Breast Cancer.

We will be teaming up to donate a portion of every bottle
sold of our Raspberry Lemonade in August, September

& October this year to The Pink Ribbon foundation.

heartsease_farm Reg. Charity No. 1080839 Flavours available: Traditional Lemonade, British Raspberry
Lemonade, Wild Elderflower Pressé and Fiery Ginger Beer
pinkribbonfoundation

MY SIGNATURE DISH

Jazz CARLIN

After seeing sporting heroes like JAZZ PEANUT BUTTER
Paula Radcliffe and Kelly Holmes STUFFED APPLES
achieve Olympic success as a
youngster, it was at the age of INGREDIENTS SERVES
16 that Jazz Carlin’s dream of being 1-2
a professional swimmer became a • 2 JAZZ™ Apples, cut in half
reality and her journey to Olympic
stardom began. • 4 tsp of your favourite nut butter
(I used peanut)
Despite missing the London Olympics
in 2012 due to illness, Jazz put the • A handful of nuts of your choice
disappointment behind her and made - chopped (I used almonds)
the podium at Rio 2016, winning silver
medals in the 400m and 800m freestyle • 50g melted dark chocolate
events. Over her 14-year professional
career, Jazz also became European and METHOD
Commonwealth champion, securing 13
international medals in all. 1. Preheat oven to 180C.

Since retiring from the sport, Jazz 2. Cut the JAZZ™ Apples in half and
continues to swim as much as she can carefully scoop out the core using
and is passionate about getting people a teaspoon or melon baller.
of all ages involved, whether in a pool or in
open water. She has recently launched her 3. Place apple halves onto a baking dish
‘Swim with Jazz’ programme, which looks and bake for 15 mins.
to encourage more people to swim and
help them reach their goals with support, 4. Remove apples and layer a teaspoon
advice and unique training plans. of nut butter on each half and bake for
another 4 mins.
On how her diet has changed since
retirement, Jazz commented: 5. Take out and decorate with melted
chocolate and chopped nuts for crunch.
“Due to the amount of training I was doing
whilst competing, I was lucky that I could
pretty much eat as much as I wanted as
I was always burning it off. Since I have
stopped, I have had to be a bit more
careful but I have always loved my food
and it continues to be a big part of my life
and enjoyment.”

“Peanut butter and apple is probably
my all-time favourite combination. Simply
chopped and dipped is the perfect anytime
snack but this is a little more indulgent for
when you have a bit more time. This recipe
is so simple but will give you a lift and put a
smile on your face, whatever the time
of day or season.”

For more information on Jazz and her Swim
with Jazz activities and events in 2021, visit
www.swimwithjazz.co.uk or follow her on
Instagram @jazzcarlin.

47

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With its exclusive TenderCrisp a casserole, you can enjoy delicious And when it’s time to clean up after
technology, you can use the pressure meals without the hassle of cooking cooking, the non-stick cooking pot
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your food will cook up to 70% faster and sides at the same time, use To win a copy, send an email titled
than traditional cooking methods, so the reversible rack to layer your ‘Ninja’, along with your name, contact
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Add versatile cooking to your crisps for the whole family without Closing date for the competitions: 30th September 2021. All winners will be notified
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