SIU March 22

MARCH 2022

reDciIpYe kits

DELIVERING A
RECIPE FOR
SUCCESS

5 023616 476309 udy
oo

LEADING
LIGHTS

Spring is in the air! Days are getting longer and we’re all feeling a
sense of optimism for the year ahead.

This month’s issue is full of features to educate and inspire as chefs and customers

across all sectors share their experience and advice. If you would like to get

involved in a future feature contact us

at [email protected] The Stir it up team

Melting Pot Educat1io1n

28

NEWS ADVICE INSPIRATION TRENDS

03 13 05 03
Readers’ Lives Hospitality Eat the Season Plate Arrivals
Inclusive hospitality: Parsnips Portugal
07 meeting the needs of
Customer Profile the disabled community 08-09 28-29
Milford - demonstrating News From Country Range Melting Pot
the best in care catering 15 Delivering a recipe
Health & Welfare 21 for success
11 Four decades of change, Rising Star
Education challenges and catering Michael Carr 30
Ground-breaking new in the health service KAM Media Insight
qualification launched 31 Merging people and tech
for school chefs 16-19 Five Ways to Use – A new era in customer
Category Focus Medium madras experience
20 Sup & savour summer curry powder
Marketplace 43
25 34-35 Food for Thought
32-33 Advice From the Experts Leading Lights Inspirational plates
Food & Industry News Financing a small business or Judy Joo from our student teams
start-up in the hospitality sector
42 39
The Country Club 38 On the Range
The Green Gauge Feta & caramalised red
Contact us ... Let’s hear a ‘kale yeah!’ for onion quiche
reducing meat consumption
Writers
Lindsey Hoyle OUR EDITORIAL PARTNERS...
Sam Houston
Jackie Mitchell Design & Print As part of our
Subscriptions Telephone: Eclipse Creative environmental policy
[email protected] www.eclipsecreative.co.uk this magazine is printed
using vegetable oil based
Front Cover ink and is produced
Judy Joo to high environmental
standards, including
ISO14001 and FSC®
certification. It is also fully
carbon balanced.

stiritupmagazine.co.uk 02

Rising Star PLPATEorAtRuRgIVaAlLS

21 Leading lights Delivering on-trend dishes
from around the globe
34
Portugal’s top dishes are world-famous
FCocautsego1r6y for being tasty yet distinctive. The
Portuguese cuisine takes its inspiration
Readers' Lives from French and Mediterranean dishes.

1. NAME: Stephen Trethewey 9. WHAT IS YOUR FAVOURITE CALDO VERDE A combination of potato
COUNTRY RANGE PRODUCT puree, slices of chorizo and local Portuguese
2. JOB TITLE: Executive Chef AND WHY? The doughballs. olive oil, complete this delicious and hearty
The flavours are incredible and the soup. Green in colour it packs a punch with
3. PLACE OF WORK: The New crusts they make are really crispy unique flavours and textures.
Amsterdam and The Bull & Bear,
Barnstaple 10. WHEN DID YOU KNOW YOU SARDINES When fresh, sardines are
WERE GOING TO BE A CHEF? eaten directly from the charcoal grill,
4. HOW LONG HAVE YOU When I was about 15 years old. I marinated with Portuguese olive oil and
WORKED IN THE CATERING was watching a cooking program served with salads, rice or potatoes. Simply
INDUSTRY? 21 years and thought that that’s something delicious, this Portuguese dish is a feast for
I would enjoy the taste buds.
5. WHAT IS YOUR MUST-HAVE
KITCHEN GADGET? A steel 11. WHAT’S YOUR FAVOURITE BIFANAS These Portuguese sandwiches
to keep the knives sharp INGREDIENT TO WORK WITH? are made of succulent marinated pork
Venison or pigeon breasts served in crunchy white bread. The marinade
6. WHAT IS YOUR FAVOURITE is made with spices including paprika, garlic,
CUISINE TO EAT? Italian/French 12. WHAT INGREDIENT ARE YOU and white wine. This dish is so popular you
– hard to pick between the two EXCITED TO SEE COMING INTO will find it across the whole of Portugal.
SEASON? All the latest in season
7. WHAT IS YOUR SIGNATURE spring vegetables PIRI-PIRI CHICKEN Recipes vary,
DISH? Porchetta sandwich. House but piri-piri sauce is typically made
roasted Porchetta, Swiss cheese, Country Range from crushed chillies, lemon, pepper, garlic,
spinach and watercress salad, Doughballs salt, onion, bay leaves, vinegar, and oil.
balsamic and smoked garlic oil Pack size: Portuguese chicken covered in piri–piri is
40 x 270g served with chips or fries and a small lettuce,
8. WHICH CHEF DO YOU RESPECT tomato, and onion salad is a very popular
THE MOST AND WHY? Heston Portuguese national dish.
Blumenthal because he’s not afraid
to try something crazy POLVO À LA LAGAREIRO Portuguese
cuisine is famous for its delicious seafood.
This, traditionally roasted, octopus dish
is typically served with boiled potatoes,
and when well cooked is perfectly
tender. The addition of Portuguese
olive oil adds a uniquely fruity and
slightly bitter taste.

PASTEL DE NATA Every pastry shop
has their own version of Pastel de nata.
These Portuguese desserts are made from
flour, butter, eggs, cinnamon and sugar. Lots
of butter is layered in the dough which gives
the shells their crispy and crackling texture.

Pastel De Nata

03



ParsnipsIN SEASON: EAT THE SEASON

Message from George 1/PURE PARSNIP Also In Season:
McIvor, Chairman of Lightly roast, season
The Master Chefs well and sprinkle with Kiwi
of Great Britain fresh parsley to fully enjoy the Rhubarb
sweet earthy taste. Spinach
Parsnips are a root vegetable Cauliflower
and member of the parsley family, rich in 2/ PASTA Salmon
potassium, and good for the heart. An all- PERFECTION
round great vegetable for your health, the Puree parsnips
parsnip has been around since Roman times.
Parsnips are harvested in the autumn/winter with cream , mix through
and have a very distinct flavour. They work parpadelle and serve with
well with any roast dinner or in a silky purée. blanched greens for a colourful
They are also fantastic fried as parsnip crisps plate that tastes divine.
as a garnish. I remember my general manager
from 30 years ago saying to me, chef if you 3/ MUFFINS
could put these crisps in a bag, you would Trick kids into eating
make a million pounds. I should have taken his their veggies by
advice as never a truer word was said. stirring in grated parsnip to muffin
batter to add a nutritious boost.
I had parsnip last month in a Michelin star
restaurant in a parsnip snow concoction, it 4/SWEET &
was amazing, the innovation coming from a SIMPLE
group of new, more modern thinking chefs Make a puree of
are taking food to a different culinary level.
parsnips and sweet potatoes,
When you are picking parsnips be careful as stir through farfalle pasta and
the leaves are known to cause irritation from grate over some fresh parmesan.
which you can get a nasty rash. The parsnip Job done!
should be firm right down to the end; discard
any shrivelled parsnips. For best results I 5/ SPICY SOUP
always recommend to peel with a There’s nothing more
speed peeler. Larger parsnips satisfying than a bowl
can have a woody core so its of creamy soup. Add warming
best to quarter and remove spices of coriander, cumin and
the core. turmeric for a winning dish.

WASTE NOT, WANT NOT

They’re great when mashed with
boiled potatoes and made into
parsnip mash. Boil them and the
potatoes separately though. If they’ve
already been cooked, then dice them
up and toss them into a salad, a
frittata, a veggie filled pasta or in a
quiche. There aren’t too many things
you can’t do with left over parsnips!

Cooks Calendar

MARCH 10 / Popcorn APRIL /17 Malbec Day
/21 National Tea Day
1 / Pancake Tuesday Lovers Day /3 Ramadan /23 International
2 / Ash Wednesday 2 / International Carrot Day
3 / Mulled Wine Day /17 St Patricks 17 / Easter Macaron Day

Day

05

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

CUSTOMER PROFILE

hand crimp 200 Cornish
pasties so we regularly use
the Country Range Pasties
which are fantastic when it
comes to quality and value. The
Country Range Mousse is
another great product which I
actually think is better than the
mainstream brands as the real
strawberry flavour is so
much cleaner and to
the fore.”

Having found the perfect
role for his talents as a
chef, Richard has progressed to
Group Catering Manager for Milford
Care and is passionate about
attracting the next generation of
young chefs to the care sector,
providing them with the perfect
arena to be creative, express
themselves and develop as cooks.
“There is a misconception with care
catering that it is one-paced,

Milford - Demonstratingunremarkableandlacking
excitement but that is all absolute
nonsense. The
care arena is the
perfect place to
grow, improve
the Best in Care Cateringandshowoff
your skills.

After a career working in activities to the food, tailored comments Richard. “The special The variety of techniques,
fast-paced kitchens in specifically to the residents. nights such as our Taste the World ingredients, styles and cuisines on
high-end hotels and Knowing our residents well is the events are a great chance for our show in a care kitchen is so diverse
restaurants around the UK, it key to our success” says Richard. team to show off, be creative and and no one day is ever the same.
was only when Richard “Our menus change seasonally and provide our guests with some It really is the perfect playground
Glover joined Milford Care as offer three choices every meal time unique experiences or trips down for young chefs looking to join
Head Chef in 2014 that he but our residents play a big role in memory lane. For our recent the industry, especially here at
really felt able to fully apply developing our dishes, tweaking Chinese night, we produced some Milford, where showing off your
his culinary skills. menus and driving change. We run incredible authentic pork ribs that culinary talents is an important
resident forums to ask them what had been slow cooked for 6 hours part of the job.”
With over 30 years of success they would like on the menus and and just fell off the bone. We love to
behind them and a host of awards, after meals we always ask the surprise our guests and go the Below (top to bottom)
Milford Care operates 6 homes residents if they enjoyed it or if they extra mile by providing some real Top row - Alison and Richard
across Derbyshire and would change anything. It helps us authentic flavours.” Second row - Joanna and Rosie
Nottinghamshire. The company has get a clear picture of our residents Last row - Lisa and Pam
been owned independently by the likes and dislikes and the process of While Richard and his team cook
same two families since its engagement also ensures our from scratch as much as
inception and follows a Montesorri waste is minimal.” possible, they still rely on
approach to care, emphasising the high quality staple
value of independence, while Thoughtful and creative, Richard ingredients and a few
helping to develop a natural interest and his team constantly develop special finished
in activities and learning. new dishes that not only products. “We try
Developed 120 years ago, the compliment the seasons, but are and make as much
Montesorri approach has been culturally diverse and continue to as possible inhouse
hugely successful in the care involve activities for residents. but sometimes we
sector, helping residents have real “Outside of the normal menus, we lack the time and
independence and giving them the run a wide range of special dishes, resources. Other
power to shape their own days, seasonal celebrations, events and times, it just isn’t
interests, lives and happiness. functions, plus regularly involve commercially
residents in the hands-on making viable. For
“The Montesorri method is central and baking wherever possible, example, we
to everything we do with every whether that’s sessions making just don’t have the
aspect of our care from the cakes, jam tarts or bread,” time to make and

07

MARCHING
TOWARDS SPRING

With spring’s arrival on the twentieth of the month, it’s time to put the bleak winter behind us and
lift the spirits with some dazzling new dishes for the new season. Find out more about our exciting
new trio of tantalisingly tasty fries launching this month on page 22, whilst these new recipes should

inspire you to grab your Country Range ingredients from the larder and get cooking.

1st-7th March Vegan Rhubarb
and Ginger Tart
NATIONAL PIE WEEK
Scan for full recipe
The season for comfort food may be ending, but it’s not
over just yet. National Pie Week is back again and with
some fantastic new produce to test out, it would be
rude not to show off your ex-PIE-tise.

Whether it’s the traditional much-loved classics, never-
seen-before creations or even pies with an international
twist, it’s time to put on a show to ‘pie’ for.

We have a wide selection of ingredients available for
those who cook-from-scratch, and for those without
the space or time, our finished products will
leave your guests in pie and pasty paradise. For
some Country Range inspiration, why not try this
delicious new vegan rhubarb and ginger tart
or try the vegetarian savoury recipe below.

Celeriac, Cheddar and SERVES
Onion Dauphinoise Pie 6-8

INGREDIENTS METHOD COOKING
TIME
400g Country Range Puff 1. Pre-heat the
Pastry Block 30 MINS
200g Country Range Mature
White Cheddar Cheese oven to 200°C /
12 Country Range Mature White
Cheddar Cheese Slices 180°C Fan / 400°F / Gas Mark 6.
100g Country Range Béchamel
Sauce Mix (made up) 2. Roll out enough puff pastry to line
1 Country Range Free Range a suitable pie dish.
Medium Egg
50g Country Range Creamery 3. Thinly slice the celeriac and
Salted Butter blanch in salted water for 2 mins.
1tsp Country Range Dried
Rosemary Refresh and pat dry.
1tsp Country Range Garlic Powder
A drizzle of Country Range 4. Place the sliced celeriac into the
Olive-Pomace Oil lined pie dish and pour over the
500g celeriac ready-made béchamel sauce. Top
2 onions the mixture with sliced cheddar
cheese.

5. Slice the onions and sweat in
olive-pomace oil with the garlic and

rosemary.

6. Top the cheddar with the onions
and then cover with some puff
pastry and crimp tight around the
edges. Cut a few holes in the top to
let the steam out and brush with
beaten egg.

7. Bake in the oven for 30/35 mins
and serve a wedge of the pie with
seasonal vegetables and gravy or a
cheese sauce.

stiritupmagazine.co.uk 08

NEW FROM COUNTRY RANGE

27th March SALMON For those
looking to push the
Mother’s Day boat out and create
from scratch, try this
Mother’s Day is the perfect recipe for Salmon
opportunity to finish March in style. A day
of appreciation, Mother’s Day demands and Prawn
quality ingredients, enticing menus, Roulade
delectable dishes and decadent desserts
so make sure you have a plan in place. AND PRAWN
It doesn’t just have to be a supreme, slap- ROULADE
up lunch with all the trimmings, get creative
with your breakfast and brunch menus, SERVES COOKING
coffee and cake offerings, afternoon tea 2 TIME
selection and don’t forget takeaways.
For sweet success on what is an incredibly 10 MINS
busy day for kitchens, our wide range of
stunning cakes such as our Rhubarb & INGREDIENTS COKVIILDL-S19
Custard Tart, Chocolate & Ginger Cake,
Pear & Maple Slice and Plum & Almond 2 Country Range Salmon Portions Spring Clean
Slice are perfect for when you have mums 10ml Country Range Olive Oil
to impress. 50g Country Range With the increase in demand for soap
Premium Prawns and cleaning products, having the best
Plum and Almond Slice 1 tbsp Country Range quality at the right price is vital. We’re
Pack Size: Uncut 1 x 16 Cream Cheese delighted to announce the expansion of
1 tsp Chopped Chives our range by introducing 2 new products
Rhubarb and Salt and pepper to taste which will be rolled out in March.
Custard Tart
Pack Size: METHOD COUNTRY RANGE ANTIVIRAL
1 x 14 Portions DISINFECTANT
1. Pre heat the oven to 200˚C/ 180˚C Proven against many common pathogenic
fan/ gas mark 5. viruses including Coronaviruses, the
formula is suitable for use on most non-
2. Defrost the salmon and cut porous surfaces and leaves surfaces safe
horizontally into two even sized for human contact. Available in 750ml with
slices per portion of salmon. a pump-spray nozzle and 5 litre bottles.

3. Mix the defrosted prawns with the COUNTRY RANGE ANTIVIRAL
cream cheese and chopped chives. HAND SOAP
A high-performance moisturising
4. Divide the prawns onto the 4 soap that is kind to skin and free from
slices of salmon and then roll each artificial colours and fragrances. It kills
piece into a parcel. 99.99% of viruses and bacteria including
Coronaviruses. Available in 500ml pump
5. Drizzle with oil, season with a action bottle or a 5 litre bottle.
little salt and pepper and bake in
the oven for 8/10 mins.

6. Serve with Country Range green
beans and a sauce of your choice.
Garnish with a few more of the
Country Range juicy prawns and a
few sprigs of fresh dill.

7. Brush a little oil on the bottom of
an oven proof serving dish.

09

NEW

Discover the art of perfect pizza

Please Cooking from frozen in as little as 4 minutes,
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information hand-made visual appeal. Made from extra-long
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12” long fermented, stone baked pizza
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Cooks straight from frozen in as little
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oetker-professional.co.uk

EDUCATION

GrouNnedw-bQrueaakliifnigcation
LAUNCHED FOR SCHOOL CHEFS

Nicole Pisani, Chefs in Schools charity The course also includes a module Operating in tandem with the new
co-founder and Executive Chef
on how to create a happy team. qualification is a drive to address

Nicole says “School chefs and cooks the deficit of chefs in the industry

are under enormous pressure with a series of apprenticeships for

feeding hundreds of children in a school leavers. “We need to

The Chefs in Schools charity, Called the School Chef Educator short period of time, so it’s important enhance the role of the school
which aims to improve Qualification, the pilot scheme, they learn how they can keep their chef and show what career
children’s health by which took place in December 2021 equilibrium and remain happy.” opportunities are available,” says
transforming school meals and January this year, was funded Nicole. “When we get enquiries from
and food education, has by Urban Health. Nicole says “We Participants for the course must be chefs, the first step is to arrange for
introduced a new school are reviewing the pilot scheme and nominated by their school or them to spend a day in one of our
chef qualification as part of seeing how best we can offer the contract caterer and those who schools so they can see whether
their ongoing campaign to course nation-wide. successfully complete the course it’s for them.”
raise the standards of school will receive the School Chef
The course covers School Food Educator certificate. www.chefsinschool.org.uk

food. The campaign Standards – what they are and how Above (main)
encourages schools to sign to apply them, computer literacy, Nicole educating children on
up to a School Food Charter, nutrition, portion control, how to school meals
committing to serve freshly have a varied meal and how to
made, high quality school reduce food waste in the kitchen Below (left to right)
meals. Endorsed by and dining room. Health and safety, Prepping and serving
celebrities such as Prue food safety, allergens, food display school meals
Leith and Tom Kerridge, the and food education are also
campaign also aims to included. Participants undertake
recruit more school chefs by 80% of the modules via online
prompting those with a tutorials learning and 20% in person.
passion for food to consider “We think it’s time school chef
a career in the sector. training is brought into the digital
age. The advantage of this is that

Nicole Pisani, co-founder and students can complete lesson

Executive Chef, says “Currently materials at a time convenient to

there is no qualification for school them,” comments Nicole.

chefs even though they are

responsible for feeding hundreds of “We need to enhance the role of the school chef and
children a day. This will become the show what career opportunities are available.”
standard school chef qualification
and provide the foundation for
training school cooks and chefs.”

11

GUESTS WANT A RANGE

OF BRANDED CONDIMENTS

SERVED IN THE MOST HYGENIC WAY1

THE UK’S
NO.12

VEGAN
MAYO

CHOOSE THE FULL SACHET
RANGE FROM THE NATION’S
FAVOURITE MAYO BRAND2

1Project Powerhouse, Front of House, Kadence, April 2019. 2UK Nielsen & Kantar Retail Grocery Value Sales MAT 28/11/2020.

HOSPITALITY

Mofetehtiengditshabe lneededcsommunity

While there are restaurants recommends looking at your needs better than highlight the benefits to
and cafes who make every venue through the eyes of people anyone else. We’ve businesses of being more
effort to provide a safe and with different disabilities and trained the team on what accessible and how they are
welcoming environment for using training to help businesses to ask when disabled able to help change public
customers of all abilities, see their operations differently. guests contact us so we can attitudes towards disability,” says
there is still much to be “Training staff to understand get things right for them.” Kate. “Although meeting the needs
done. Accessibility and staff different disabilities and be of disabled customers has
training have been recently empathetic is the single most Technology such as remote improved and continues to do so,
cited as two key issues the important thing you can do. Not ordering apps and audio there are still areas where the
hospitality industry needs to looking after disabled guests will menus can improve the industry can do even better. We
address when catering for have an impact on your business dining experience for should be aiming for a point at
customers with disabilities. as they look elsewhere for future disabled customers. Kate which no-one in our industry is at
bookings. Think about how Nicholls UKHospitality chief all unsure about what to do when
Representing Disability Rights UK, someone with a visual impairment executive and disability looking after disabled guests.”
Anna Morell states that many would feel walking down a badly ambassador for the sector says
restaurants remain physically lit corridor or how frightened a
inaccessible for those with mobility customer would feel after slipping Training staff to understand different
issues. “Chairs often have arms or on the bathroom floor only to disabilities and be empathetic is the single most
moulded shapes which don’t allow discover the red cord to call for important thing you can do.
for people with different body help has been tied up by the team
shapes, limb pressure or pain. when cleaning,” she says. “UKHospitality is working with Kate is also passionate about
Many don’t offer accessible menus businesses to promote the promoting the huge potential for
– large print, braille or audio menus AccessChamp training courses benefits of this sort of technology. jobs and careers for those with
and there is nearly always a lack of simulate a variety of disabilities for Simple changes to the environment disabilities. She says
adaptive crockery and cutlery or staff to learn what it feels like. This can be made too, such as subdued “UKHospitality is determined to
straws for people who need them. includes moving around the lighting, noise reduction and dispel misconceptions that our
Hospitality businesses need to building in wheelchairs and support rails. Then there’s the industry is not a career option for
appoint accessibility consultants to wearing ear defenders. “By language that staff use – inclusive those with mental, cognitive and
help them make easy adaptations undertaking staff training, you will language and communication physical impairment. Instead we’re
to accommodate the take away that fear of looking after tailored to disabled guests goes a keen to show just what a good fit it
widest possible long way to improving their can be for them.”
range of customers.” disabled clients in customer experience.”
the future,” For more information on how to
Often, it is difficult continues Karen. UKHospitality is planning adapt your business for customers
to fully comprehend initiatives that seek to educate with disabilities, head to:
how changes Listening to guests businesses in accommodating
to layout, fixtures is also essential. guests with disabilities whether https://www.ukhospitality.org.uk/
and equipment Paul Bayliss, general they be mental, cognitive or
might affect manager of Hotel physical. “These initiatives will https://www.accesschamp.co.uk/
disabled customers. Brooklyn,
Karen Fewell from Manchester, says https://www.disabilityrightsuk.org/
AccessChamp “Listening to your
guests is crucial as
they know their

13

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Use biocides safely. Always read the label and product information before use.

HEALTH & WELFARE

Changaen,Cd hCaaltleernignegs

Last year, HCA members. A raft of initiatives very excited about this as the Despite the pandemic,
Brian has been introduced by the HCA Forum has been cancelled a few Brian’s proudest achievement has
Robb, to help all 600 members navigate times because of Covid,” he says. been to change the structure of
Honorary their way across a wide range Sessions will include an update the HCA to a limited company by
National of platforms such as education, on the Hospital Food Review, guarantee, a project which was
Chair of the Hospital training and legislation, as well as led by Phil Shelley, chair of the completed last November. “The
Caterers Association (HCA) coping with the pandemic. “The NHS Food Review and the way we were set up exposed
and Area Soft Facilities biggest changes I’ve seen are impact of food waste by Eleanor us to financial risk, but now the
Manager at NHS Lothian, an improved infrastructure, more Morris, WRAP. organisation is well equipped for
celebrated 40 years in the spending on equipment and huge the future,” says Brian.
health service. “It feels changes in technology.” As in other hospitality sectors, the
like yesterday,” says Brian. pandemic has been difficult for Looking ahead to the next
“I met my wife Susan in Education and training for 12 months, Brian is keen to
the NHS after my first six members is high on the HCA hospital caterers and Brian cites it address the issue of staffing and
months and within two agenda for 2022, with a as one of his biggest challenges recruitment which is currently
years we were married.” programme of webinars in the of his career. “Social distancing affecting the industry, stating
pipeline and fresh resources rules are probably more severe in “We need better engagement
After leaving school at 15, Brian to be available for members hospitals than hospitality – social
started his career as a chef at to refer to. Brian says “We did
the North British Hotel (which some research to find out what “We’ll be looking at trends,
later became the Balmoral) as an subjects would interest members. initiatives, developments in equipment
apprentice and worked his way up The aim is to keep members and recruitment.”
to junior sous chef. When the hotel updated with the latest news and
was sold, he joined the Eastern best practise. We’ll be looking at distancing is 2m – it never moved with colleges to provide courses
General Hospital in 1981, part of trends, initiatives, developments to 1m. We look at operations for apprenticeships to attract
NHS Lothian. “I was gobsmacked in equipment and recruitment. daily to make them safe for staff youngsters into the industry.
by the NHS’s excellent terms The new guidance documents while still producing meals for The NHS Chef competition has
and conditions with sick pay and that we are launching are being patients. Catering in production helped to raise the profile of
two days off a week. It was a big put together by working groups kitchens is difficult with masks and hospital catering, but it isn’t seen
change, but as part of a group of comprising different branch social distancing. It’s bad enough as sexy, so this is something we
12 chefs we were encouraged to members. This is totally new for working in a hot, sweaty kitchen need to address.”
put flair into the menu and we did us, bringing branches together but staff have to wear a mask as
evoke change.” and it will improve networking.” well. So to counteract this we give www.hospitalcaterers.org
staff regular breaks and make sure
Throughout his career, Brian has The culmination of the HCA’s they are nourished and refreshed
witnessed many changes and is training work will be the HCA with liquids.”
now a champion for supporting Leadership and Development
and meeting the needs of fellow Forum, which is held on March
30 and 31 in Liverpool. “We’re

15

sup& SAVOU
As the warmer months approach, its time and Penitre, but there have also been new
to start planning summer menus packed concepts introduced such as bubble tea, which
with barbeque flavours, salads, picnic has become mainstream amongst the younger
platters and cool refreshing drinks. While generation.
consumers are well known to enjoy an
alcoholic beverage on a warm summer’s “While popular with all ages, bubble tea
day, trend reports over the last 6 months appeals predominantly to a younger,
have highlighted a distinct decline in Instagram-savvy age group - and we
alcoholic drinks sales. Conversely, the have several Instragrammers and Tik Tok
no-to-low alcoholic sector (also referred ‘celebrities’ who have become regulars.” Says
to as NOLO), is bucking the trend and has Anh Pham, founder of Paeonia Café & Bubble
been on a strong upward trajectory since Tea Room.
2019, projecting growth of 22% by 2024
in the UK and 34% worldwide. Offering a wide range of flavours such as
peach and orange fruit tea, bubble tea has
MARKET INFLUENCES & TRENDS captured consumer interest, with its unusual
The main driver behind the increase in non- aesthetic achieved through the addition of
alcoholic drinks has been a burgeoning health- tapioca pearls and imaginative toppings
conscious consumer group, seeking to swap including popping jelly, egg pudding and chia
hangovers for a healthier lifestyle. Despite seeds. Securing repeat custom through reward
the perception that alcohol consumption cards and new flavours, bubble tea cafes are
was on the rise during the pandemic, it reinvigorating a fresh wave of tea lovers – just
was in fact, the opposite. Dry January 2021 with a slightly less conventional brew.
was reported to be the most successful to
date, with an estimated 6.5million people “New recipes and flavours are constantly
participating in the UK alone. Over the course being created, which go viral and reinvigorate
of the last 2 years, we have seen a number of the popularity of the drink, such as Fluffy Dirty
innovative products launched such as Seedlip Biscoff and fluffy crème brûlée,” comments
Anh. “We also serve Hojicha tea, which is
New recipes and flavours are constantly being less well known than matcha tea but has a
created, which go viral and reinvigorate the multitude of health benefits. Matcha has about
popularity of the drink 70mg of caffeine per cup, whereas Hojicha
contains about a tenth of that, so can be
enjoyed later in the day.”

Slushies are also set to see a revival, with
the global slush machine market predicted to
reach $391.3million by 2026, and kombucha

HEALTHY ENERGETIC RAW
SMOOTHIE WITH PUMPKIN,
PERSIMMON, ORANGE FRUITS,

GINGER AND TURMERIC

stiritupmagazine.co.uk 16

summerUR CATEGORY FOCUS

which has predominantly been marketed as a A selection of
drink with health benefits due to the addition delicious Bubble
of healthy bacteria, is still soaring in popularity.
The golden thread of course between these Tea drinks
three drinks trends is Generation Z, who are
increasingly spearheading new opportunities
in the hospitality sector. Adventurous and
constantly seeking new experiences, the
younger generation are adopting many trends
via social platforms such as Tik-Tok before they
are available to purchase here.

SATISFYING THE SOBER CURIOUS
Despite the fact that the younger generation are
the driving force behind many new alcohol-free
drinks entering the market, it doesn’t preclude
operators in the care sector from adapting and
introducing them to their menus through tasting
activities or fermentation projects.
However, bars and restaurants
undoubtedly are looking for a
more sophisticated answer to
the NOLO trend as an increasing
number of adults reduce their
alcohol intake and adopt a
healthier lifestyle.

“Its very hard to create exciting
low sugar and low alcohol drinks
at the same time. Sugar is one
of the better flavour carriers, the
same as alcohol, so removing
both can lead to issues making
tasty drinks.” Comments Alan
Sherwood, Owner, Little Mercies.
“To make life easier I would
probably pick up something like
Monin’s Sugar Free Sweetener,
we actually make our own version
of this in house. You could easily
make an alcohol-free Mojito, or Tom
Collins for example. Herbs can add
a lot of flavour here without having
to add sugar, maybe use some
Lemon Thyme in your Tom Collins.”

Offering a non-alcoholic version of
your cocktail menu is often a good
starting point, giving consumers the
flavours and aesthetics of cocktails
that have proven popular for your
particular business. “We adopted our
popular Mojito cocktail and it is often
made with hand-picked mint from
some of our employees own gardens.
It adds a fun flair and personal touch for
our customers, The results were well received
and it adds a great story for the local customer
base.” Says Nikolas Opacic, Owner, Seven 54.

17

Refreshing
grapefruit and
rosemary virgin

cocktail

Alternatively, operators can stock a wide
range of ready-made drinks with their roots
in botanical flavour profiles such as rose
lemonade and sparkling elderflower or mixers
such as pink grapefruit tonic water. “We stock
only 5 mixers, including soda, but that doesn’t
mean all bars should have that few. We make
a huge amount of ingredients in house, so we
always have things like Raspberry, Strawberry,
Banana, Grapefruit and Cranberry cordials or
syrups. We can very quickly create new drinks
with these. If a bar has that capacity, it makes
sense not to overstock mixers that people may
not order,” recommends Alan.

CATEGORY FOCUS

“Cold brewing tea is another fantastic way to
infuse teas into a summer drink by extracting
the ingredients in liquid over several hours.
For some when it comes to cold brewing, they
say it brings out flavours that they had never
noticed before! You can brew with all types
of tea with water, lemonade, milk - options
are endless.” Krisi Smith, Co-Founder and

Creative Director, Bird &
Blend Tea Co.

KRISI SMITH, CO-FOUNDER The team at Little Mercies
AND CREATIVE DIRECTOR, also adopt a homemade
approach to creating non-
BIRD & BLEND TEA CO. alcoholic drinks. “We do a lot

of preserving and fermenting

MAXIMISING MARGINS instead, so we capture
Many UK producers are successfully
establishing premium tier alcohol-free drinks charcoal and other healthy ingredients. flavours when they are at their peak and find
– an opportunity that can also be realised by
operators and caterers seeking to differentiate These health shots are great for recharging ways to keep them for later in the year.” Says
themselves from the competition. When
Seedlip was first introduced, consumers and rejuvenation. Also great for your immune Alan Sherwood.
were initially shocked by the price, however
the increase of likeminded brands entering system in the winter to fight off colds and other Whether you opt for homemade or ready-
the market has changed expectations and bugs.” Says Nikolas Opacic. made, the opportunity within the non-alcoholic
consumers are now more accepting of
premium level non-alcoholic drinks. Using ingredients such as Madagascan drinks market is rapidly expanding and the

“We offer health shots & raw juices, with vanilla, saffron and homemade preserves or category is one that every operator within
blends of turmeric, apple, coconut water,
applying techniques such as cold brewing the hospitality sector can exploit. It’s almost

and fermentation can also help to elevate time to put up the parasols, dust off the deck

your offer. Not only does this give your chairs and get ready for Summer, so start your

business a unique story to tell, but it assists preparations for the warmer weather now!

with developing a premium pricing strategy

that is comparable with other well-established 1 Alcohol Change (December 2020) Press Release

consumer brands. 2 Source: Snowshock

THE MARKETPLACE

THE MARKETPLACE

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

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RISING STAR

Rising star

MICHAEL
CARR

After starting in the local country & Compass, I applied and my career in food we are as a business and team. In all honesty,
pub kitchen at the age of 14-years- began. I was hooked immediately to the military I have never worked in a busier restaurant. It’s
old to fund his boxing, Michael Carr regime of a kitchen, the hard graft, the buzz and truly phenomenal and maybe the battle of the
carved out a unique route to the top. that get-stuck-in mentality. There was no real last few years has made it even sweeter. We’re
Just 29-years-old, he has run his own training, it was just learn-as-you-go. still delivering a quality product and the team I
restaurant, been head chef at Michelin- have around me is immense. They’re so driven,
starred The Box Tree in North Yorkshire How did you progress? diverse and after facing so many challenges
and worked for big hitters such as Alyn By the age of 15-years-old, I was doing more together, there is a feeling that we can do
Williams, Northcote Manor and the and more in the pub and even running the anything.
Ramsey Group. Now a box office name full service on my own. It meant 150-cover
in his own right, Michael is head chef lunches. When I was 16, Stephanie Moon, You were on Great British Menu – would you
at Fenchurch Restaurant, where his who was then Executive Chef at Rudding Park like to do more TV or do you have other plans?
knock-out menus have become the talk Hotel, was eating in the pub and asked who Great British Menu was a brilliant experience
of London. We caught up with Michael was cooking. The landlord introduced me, a and one I would relish another chance at but if
to learn more about his journey thus far little begrudgingly I think, and not long after I could dream, I would love to do a Rick Stein-
and what’s still to come. Stephanie offered me a job. type TV show with travel. I grew up watching
him and love his passion for ingredients so it
What was your route into the industry? What character traits have helped you would be a privilege and a lot of fun to take on
I played a lot of sport as a youngster including succeed? that mantle and be that visionary. While my time
rugby for Yorkshire and my grandfather was a I think I have always been a fighter and in the kitchen is still where I am the happiest,
champion boxer, so in my teens I actually boxed someone who pushes himself. When I have a I’ve realised these past couple of years that I
to a semi-pro standard. With my parents not passion, I really immerse myself in it and I’m have a lot to offer outside of it as well.
entirely delighted with me coming home with lucky that at a young age I found a career which
bruises, black eyes and cuts from the ring, at I loved. As mates were messing around at What’s happening at Fenchurch in 2022?
14-years-old I decided I needed to fund my own university, I had clarity and could concentrate all 2022 is hopefully going to be the first normal
boxing so when I saw an advert for a kitchen my energy in the kitchen. year since the pandemic so it’s about seeing
porter at the local country pub, the Square what comes initially. One step at a time and
What has been the toughest time in your build as the year goes on. We have some new
career? menus rolling out in early spring including some
It was probably during the time I was running lunch tasting menus at Fenchurch Restaurant.
my own place - Restaurant 92 in Harrogate. We’re also looking to set up some food and
I was 23 years old when we launched, and wine tasting menus with English wines. We
we got off to a very positive start. I think we used to do similar events at Restaurant 92 and
had a Rising Star within eight months. By year they’re great fun so keep an eye out for them.
3 though, we really needed to invest in the
building and business to take it to the next How would you like to see the industry
level. To compound things, trading was slow in improve?
2018 and with my backer going through divorce It’s a struggle to find good young chefs at the
proceedings, more of the financial pressures moment so I would love to see more young
fell on me. I was having to get bank loans and blood joining the industry. I’m passionate about
the lines of credit just eventually ran out. I think providing the same opportunities to grow that
now I was probably too precious, cautious and were given to me. It’s not an easy job. In fact,
immersed myself in it to the point where I lost it’s tough but if you have a passion for food and
myself a little. It took over my life and there was are driven, it is hugely rewarding. There are
no balance at all, but I learnt a lot about running definitely people still out there who have the
a business and more about myself. hunger to be involved and active in an industry
that is so alive. That is hospitality. When you’re
How have you made your mark on Fenchurch? immersed and working in a busy restaurant, it is
When I came in at Fenchurch, we were battling alive, buzzing and a great place to be and earn
against COVID, BREXIT, staff shortages and a living. That will never disappear.
serious supply issues and I’m so proud of where

21

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Country Range have further strengthened inner potato.
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ADVICE FROM THE EXPERTS

Financing a somr astllart-up
business

Starting investors or use crowdfunding. have specific criteria to meet. investors
your own Debt funding is another possibility, Business loans are ideal for share your
business with business loans or sale and launching new products or vision for
in the hospitality sector can leaseback as options. Other services, whereas invoice the company’s
be a daunting experience; potential finance options include finance helps keep future. They should
choosing the right location, grants and schemes, invoice cashflow strong. Once have a strong network
shop fittings, suppliers financing, R&D tax credits and you know exactly they can leverage on
and route to market. Often Innovate UK (for eligible where the money your behalf, as well as
it is difficult to get ideas businesses). is going, you’ll some experience in your sector.
off the ground without a be able to They should also fit with your
bit of funding, so Stir it What do you have to have in choose the general brand culture and trust
Up sought the advice of place before seeking financing? best option.  in your team. 
Graham Davies, CEO and Whether you choose a loan,
founder of Addition, a equity/reward fundraising or When is a crowdfunding What are the risks involved
financial services firm who grants and schemes, it’s important campaign appropriate and with financing?
have provided over 180 to have to hand your turnover and how can businesses start one? Affordability checks are there
SMEs with guidance and profit, trading history, payment There are two types of to protect borrowers, however
support, many of whom are history (including any late crowdfunding: reward-based there are always risks if
in the hospitality sector. payments or CCJs) and detail for and equity-based. If you need circumstances change. Your
the purpose of the loan. capital to get things started, business could be declared
reward-based crowdfunding bankrupt or go into liquidation.
What are the financing options How do you determine the best might be best. It’s easy and If you’ve taken a grant, HMRC
available for small/start-up financing option for your cost-effective to send a free could claim the money back from
businesses in hospitality? business? e-book or a voucher for future your business if you don’t use the
This depends on your approach. The first step is deciding what sales to contributors. Kickstarter money for its intended purpose.
and Indiegogo are great platforms In order to protect your personal
If it’s equity funding, you can you’ll use the money for. Grants for this. Equity crowdfunding is assets, it’s essential that all
more suitable for businesses that financing is associated with your
access angel and schemes, for instance, often are already established and can registered business or limited
demonstrate a growth trajectory. company - otherwise you could
“It’s vital that any In this case, platforms like end up footing the bill personally
potential investors share CircleUp, Seedrs and Crowdcube if things go wrong. Having a
your vision for the will work for you.  competent financial advisor on
company’s future.” board can prevent any issues from
What should people look for the get-go, so it’s worth finding
in an investor? someone you can trust. 
It’s vital that any potential

25

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Top Tips from Our Chef

TOP TOP
TIP! CCreRaEmAMyYMMuUsShHrRoOoOmMSSoOuUpP TIP!CCRreEAamMYyTTOoMmATaOtoSOSoUuPp

Why not add fresh herbs, such as chopped tarragon Stir through some pesto and top
or parsley? Great with a swirl of cream fresh. with croutons for a crunch.

Why not add extra mushrooms and use as a sauce? For an Italian twist, add pasta to the soup
and cook until tender, then serve with
PRO TIP: This is a great base to braise pork steaks. grated Parmesan or other cheese.
Crumple in some Stilton cheese for a delicious
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Turn your soup into a stew by adding tinned
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Add stir fry vegetables, extra sweetcorn,
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Why not add some cooked lentils or barley?

Works as a great base for you to add extra
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delivering

a resciupecfocr ess

DIY recipe kits have been
steadily increasing in popularity
since the start of the pandemic,

from chains to independent
restaurants and entrepreneurial

start-ups, businesses are
capitalising on the trend. A
niche with its origins rooted
in the pandemic, recipe kits
soon became a firm favourite,
tapping into consumer demand
for livening up mealtimes while

avoiding never-ending
supermarket queues.

Bridging the gap between
delivery and dining in, recipe kits
encourage consumers to be more

adventurous in the kitchen
without the investment of vast
quantities of food cupboard items
which may never see the light of
day again. In this month’s Melting
Pot, our panel of experts tell us
about their successes and how
they make their DIY recipe kits

stand out from the crowd.

28

MELTING POT

s Left (main) ROBERT THOMPSON
Hard Rock @Home Chef Owner and Founder,
Steak Burger You Be Chef

Below Sustainability is really important
Shoryu DIY Kit to me and I relish the chances
Ganso Ramen I have to get out, explore and
forage on the Isle of Wight. Everything you need
ANETA JARZMIK to create your weekly menu at home will arrive
General Manager, Hard in a sustainable box, with 95% of packaging
Rock Café Manchester compostable by the end of 2021. So, even if it
ends up in landfill, packaging will decompose
Launched in April 2021, Hard Rock without harming the planet.
@Home is the brand’s first-ever
foray into ‘cook at home’ fresh food Our meal kits have weekly-changing menus
boxes, and focuses on two of the most popular with at least four starters, mains and desserts
menu items - steak burgers and BBQ baby back to choose from. We also have dishes suitable
ribs. We weren’t the first to market with such kits, for vegetarians and vegans too. These can be
but we spent a lot of time to make sure we got ordered up to four weeks in advance to bring
it right, and the food was as fresh as possible, dishes bursting with in-season, quality ingredients
reflecting the quality and care we put into the to your doorstep. Our menu this season includes
food in the restaurant. a Parfait of Sauteéd Chicken Livers with a
Smoked Chicken Butter, followed by a Ballotine
Attention to detail was key - for instance, the of New Forest Venison with a Chicken and
ribs were smoked in-house just as they are Roasted Chestnut Mousse, amongst other
when served in the restaurant. With items delicious dishes. The kits can be purchased
vacuum packed and chilled, the box included for under £50 per person.
all the ingredients, such as spice mixes and rubs,
and detailed instructions. We partnered with meal
kit experts Plateaway to offer UK-wide delivery.

HANNAH TOKUMINE
Managing Director,
Japan Centre

Our chefs prepare all of the
ingredients fresh for each DIY
Kit, which then gets packaged
up and sent off to our customers on the same
day to ensure maximum freshness. Our best-
selling DIY Kit is the Spicy Tuna and Salmon
Roll DIY Sushi Kit, which comes with freshly cut
sushi-grade tuna and salmon by our in-house
team of sushi chefs making it really easy for
our customers to roll sushi at home.

We currently offer 7 DIY Kits, from authentic
Japanese meals to sake flights and cookies,
even a party kit which contains our popular
sushi DIY Kit as well as the Sake Flight Kit
and the Matcha and Sakura Cookies Kit, which
makes for a perfect weekend family activity.

KANJI FURUKAWA
Executive Chef, Shoryu

Sold online or via Restokit and
Plateaway, our Shoryu DIY Kit -
Ganso Ramen is our best seller,
giving customers a real taste of
Hakata tonkotsu ramen. The Tonkotsu pork soup
takes over 12 hours of cooking at a constant boil,
which we make in our kitchens. We work with a
Japanese noodle-making master, to create the
perfect original ‘hosomen’ thin noodles for our
ramen and all our toppings are hand prepared
in our kitchen. We’re constantly innovating and
looking for new ideas, from creating vegan kits
to working with Japanese Virtual pop star
Hatsune Miku on a DIY kit collaboration.

29

KAM MEDIA

By Katy Moses, Founder & Merging people and tech
Managing Director of KAM Media
– A NEW ERA IN CUSTOMER EXPERIENCE

When ‘order and pay at table’ experience but embracing are focused on the areas which will this new way to pay. More
first entered our worlds, after technology will be critical to our deliver the greatest return. Quality than 2-in-3 customers welcome
the first lockdown, Mr Katy growth as operators. and relevant training, great the ability to order and pay on
and I visited Vagabond in leadership, and company culture as a digital screen in a QSR for
London Victoria- a great time The research identified for example well as emerging technology are all example. Operators are reaping
was had by all- except for that customers are currently critical enablers here. And far from the benefits of digital order and
one little mishap. Our first noticing staff shortages and they feeling threatened by technology, pay too. Healthy, fast-food brand
order- done on the new app, say service levels are slipping. 94% of them are confident that it Abokado recently introduced
ended up at Vagabond Nearly 2-in-3 customers had can help them do their job. 64% of an innovative self-service kiosk
Charlotte Street- something noticed venues they have visited hospitality staff say their venue concept in their venues which
we only realised after half an being short-staffed over the last 3 embracing time-saving has resulted in an increase in
hour of waiting for our drinks. months and 1-in-5 said they’d technologies would improve their their Average Transaction Value,
I think the issue is now waited longer to be seated and job satisfaction. all due to a faster turnaround
resolved, but let’s just served than normal. and the kiosk’s upselling feature.
say- operators- customers One of the biggest consumer
like me are far more stupid Staff are feeling the strain, with an trends to have been fast-tracked I think the key is implementing
than you think, please make alarming 64% of those interviewed by the recent COVID-19 pandemic technological solutions that
sure your tech is seamless! saying that working in hospitality is is the proliferation and acceptance solve problems without
less enjoyable now than it was of the digitalisation of order and creating new ones. The optimal
Recent research KAM carried out pre-pandemic. pay across the hospitality industry. customer experience should be
in partnership with pointOne, frictionless. Frictionless
highlights the critical importance of Staff obviously only have a finite It didn’t surprise me at all how technology and design are in
the human touch in hospitality but amount of time so it’s critical they open customers, of all ages, are to essence about reducing the
also that, far from it being a case of energy required by an
“the robots are coming for our experience. In other words, the
jobs”, with current staff shortages customer experience would be
and industry challenges, our improved without the customer
industry needs tech in order to having to do anything more
deliver against modern customer and, in some cases, even doing
expectations. And this is only less. The same can be said for
going to accelerate in 2022. staff too. The technology
should save time, save money,
The key is clearly for tech and staff or add value above and beyond
to work in harmony, the research what is reasonably expected of
suggests however that many the human staff.
venues are having tech teething
problems with more than 1-in-3 Stir it up readers can download
frontline staff saying problems with the full research go to https://
tech had caused customer service kam-media.co.uk/merging_
issues in the last 3 months. We still people_and_tech/
have a long way to go as we
navigate this new era of customer

stiritupmagazine.co.uk 30

FIVE WAYS TO USE

WAYS
TO USE

Medium Madras Curry Powder

Madras Curry Powder is a versatile 1/ Singapore 2/ 3/Madras Spiced Madras
aromatic blend of spices that provides Cocktail Curry Rub Duck Breast
heat and a taste typical of the Madras
region of India. The Country Range For a twist on a traditional This rub is great for barbecued Take a duck breast, score the
Medium Madras Curry Powder is a prawn cocktail, on top of the meats or vegetables. Sweat off skin and rub the Madras Curry
complex blend of coriander, turmeric, layers of shredded lettuce, diced onions, chopped chilli, Powder in. Sauté or oven roast
cumin, onion, fennel and other hot add fine chopped/shredded Madras Curry Powder, until the breast for eight minutes
spices to give an earthy, medium-hot, pineapple and replace the soft. Add a couple of spoons so that it is still pink but has a
fragrant powder. It can be used as a Marie Rose sauce with a curried of vegetable stock and mango delicious crispy Madras skin.
marinade overnight to allow a more Mayo made of Country Range chutney. Blitz into a paste
intense flavour to develop, or used Free Range Egg Mayonnaise and use as a rub for meats ANDREW
directly in the cooking process. and Country Range Medium before you BBQ the meat, very GREEN
Madras Curry Powder. flavoursome!
Paul Dickson, Country Range Development CRAFT GUILD
Chef shares his five innovative ways to use 4/ Curried 5/ Bombay
madras curry powder. Parsnip Potatoes (V) OF CHEFS
Soup (V)
ABOUT: PAUL DICKSON Sweat diced onions, chopped This month showcases the
Sweat onions until soft but not chilli and Madras Curry Powder great talent that the UK has for
Paul Dickson is a chef, brand ambassador, coloured then add Madras in a little sunflower oil. Add the Chef world, when we once
food stylist and Home Economist. With a Curry Powder and cook out. potatoes that have been cut again go back to the ExCel
vast culinary knowledge collected from Add diced parsnip and cook into quarters, stir until the centre in London for this years
some of the finest establishments in until soft. Add vegetable stock potatoes have all been coated HRC Show, on from 21 – 23
London, Manchester and and cook for 30 minutes, blitz with the spices. Add a little March. The middle day we have
the North West. He creates exceptional until smooth then adjust the flour and the vegetable stock the Country Range Student
visual stories about what and how we eat. seasoning. Depending on slowly, until a nice consistency. Chef Competition, where we
whether you would like the Cook on a low heat so that the see the great teams that have
Country Range work with Paul to create dish to be suitable for vegans potatoes absorb all the flavour made it this year into the final,
recipes from using the latest insight trends and vegetarians you could add and cook through. Great done if one of the teams is from your
to make up inspirational menus through cream to finish off the soup. This in advance and heated region please do come down to
to developing new ways of serving up soup will have warming heat through a support them!
traditional favourites. which works really well with the day or so
sweetness of the parsnip. later. For more on the Craft
Guild, visit www.
Country Range Medium Madras craftguildofchefs.org
Curry Powder or follow the Craft
Guild of Chefs on
Pack size: 490g & 2.5kg Twitter at @Craft_Guild

31

newsFOOD & INDUSTRY

GRAND FINALISTS • Moray College
ANNOUNCED FOR THE • Hertford Regional College
COUNTRY RANGE STUDENT • West Suffolk College
CHEF CHALLENGE 2022
Due to the ongoing uncertainty with COVID 19, the organisers
After one of the most competitive paper had to take the decision to cancel the practical heats, which
judging stages in the competition’s were set to follow the paper judging and take place at the
history, eight college teams have been end of January and early Feb.
successful in making the grand final of the
returning Country Range Student Chef While far from perfect and a huge shame for the students
Challenge 2022. who were looking forward to the practical challenge, instead
teams were judged by Craft Guild of Chefs Chairman of
The eight teams who have made it through to the grand Judges Chris Basten and chef Daniel Ayton, solely on the
final to be held at the Hotel, Restaurant & Catering Show at written applications.
Excel in London on the 22nd March 2022 are:
The teams, each made up of three talented young chefs from
• Cambridge Regional College colleges around the UK & Northern Ireland, had to devise a
• Coleg Llandrillo delicious three-course menu consisting of smoked fish
• City of Glasgow canapes, a guineafowl main course and a tart with a crumble
• New City College topping for dessert.
• Loughborough College
The applications had to include the full menus with recipes
and costings, methodology showing menu development and
images of the dishes they devised.

The victorious eight will now face off in the nerve-racking live
final, where they will have to recreate their menus and
present them to an impeccable standard within 90 minutes in
front of a live audience.

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FOOD & INDUSTRY NEWS

Left
Student Teams and one of the Judges
from previous Student Chef Challenges.

Craft Guild of Chefs Chairman of Judges Chris Basten said:
“The cancellation of last year’s competition has obviously focused the
minds of students as the number and quality of applications has
never been so high. It’s therefore an even bigger shame that we have
had to cancel the regional practical heats and solely judge teams on
their paper applications. The challenge is as much about final
flavours, teamwork and performance in the kitchen on the day so I’m
sorry to all the colleges who haven’t made it through this time and
had a chance to cook. To the eight finalists – congratulations, your
menus impressed us greatly and we look forward to tasting the
dishes in March.”

“The victorious eight will now face off in
the nerve-racking live final, where they
will have to recreate their menus and
present them to an impeccable standard.”

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Korean-American Chef, TV Having had a breadth of international
personality and restauranteur experience and working for
Judy Joo currently runs renowned chefs such as Gordon
Seoul Bird, a Korean Fried Ramsey and Heston Blumenthal,
Chicken restaurant in two how did you develop your own style
locations in London. Following of cooking?
an engineering degree at
Columbia University and a Every chef has to develop their
career on Wall Street, Judy own style in order to distinguish
became disenchanted in themselves. I consider working for
finance and decided to follow other great chefs as a way to lay down
her true passion in life: food. the foundation for your career and
After enrolling with the French development. It is from this foundation
Culinary Institute in New and way of working that you can grow
Judy York, Judy received her Grand from and develop your own style,
Diplome in Pastry Arts before techniques, and flavour profiles. 
becoming a test kitchen and
editorial assistant at SAVEUR Your recipes have been described as
magazine.   “food without borders.” Are fusion
dishes an integral part of your work
Judy has worked in some of the as a chef?
JOOworld’s most prestigious restaurants
including Maze, Claridges and Pétrus Absolutely. I often describe myself
in London, 3 Michelin-starred The as a French trained Korean American
French Laundry in Yountville, Londoner. I have deep roots in
California, Heston Blumenthal’s three continents and am constantly
3 Michelin-starred The Fat pulling inspiration from many
Duck in Bray and Bangkok’s different cultures. I meld flavours and
1 Michelin-starred Nahm techniques from all of my travels. I
restaurant. We caught up with her think this fusion is what makes modern
cuisine so exciting these days. 
earlier in the year to learn more about
What excites you about fusion food?
what drives her innovative style of
The unexpected flavour combinations
cooking and what she has learned from that surprise and makes you say
“wow”. 
operating her own restaurants.

stiritupmagazine.co.uk 34

LEADING LIGHTS

I love taking something completely What inspires you to continue What recipe have you selected Left (main and inset)
traditional and modernising it— I think innovating? to share with us and why? Judy Joo
it gives people a fun playful hit of Korean Fried Cauliflower
nostalgia while appealing to modern My travels always inspire me to invent I am sharing my meaty mandoo
tastes not only in flavour, but also in new flavour combinations and dishes.   dumpling recipe— as everyone Below
presentation.  loves it and it has become a staple Joo’s Meaty Mandoo
With multiple recipe books, in so many of my friend’s homes. Dumplings
When working on new dishes, what restaurants and tv shows under your It is a great activity to do with the
is your development process? belt, what’s the next challenge? whole family.

I test and test and test again. The I would love to successfully franchise
kitchen is a laboratory to me with Seoul Bird internationally.  
controls and variables. I don’t settle
for just good tasting food— It has to Meaty Mandoo Dumplings For the dumplings:
be fantastic. 
INGREDIENTS 1. Line a couple of baking sheets with greaseproof
How is the Korean food trend paper and set aside. Fill a small bowl with water.
evolving in the UK? For the filling: Unwrap the wonton wrappers and cover lightly
450 g (1 lb) pork mince with a piece of clingf­ilm to keep them from drying
Now, I am seeing that people are 225 g (8 oz) beef mince out. Lay a wrapper on a clean work surface and
somewhat more aware that Korea 175 g (6 oz) firm tofu, drained and put a tablespoon of the meat filling in the centre.
has its own cuisine and it is not in finely crumbled
South East Asia. People are slowly 250 g (9 oz) finely shredded Korean or 2. Dip a forefinger into the water and run it
becoming more educated about Asia Chinese cabbage leaves (ribs removed) along the edges of the wrapper to moisten the
as a continent as a whole, and not 3 spring onions, finely chopped surface. Fold the wrapper in half. Starting at the
just assuming that all of Asia shares 2½ tbsp soy sauce top of the half-circle and working towards the
one flavour profile. Korean food is 2 tbsp toasted sesame oil ends, press firmly together to seal, pressing out
becoming more and more popular 2 large cloves garlic, grated or any air bubbles.
and items like kimchi are practically finely chopped
main-stream now.   2 tsp sea salt 3. Lay the dumpling on its side on one of the
2 tsp grated peeled fresh ginger prepared baking sheets. Repeat with the
Where should a chef visit in Korea to 2 tsp roasted sesame seeds remaining wrappers and filling, making sure the
experience/learn about the variety 2 tsp sugar dumplings aren’t touching on the baking sheets.
and flavours of Korean food?
¾ tsp freshly ground black pepper 4. In a large non-stick frying pan, heat about 1
Seoul, Korea the capital is a great tablespoon of vegetable oil over a medium-high
start… and just eat on the street. For the dumplings: heat. Working in batches, lay the dumplings on
Street food is wide and varied in 48 thin round eggless wonton wrappers their sides in the pan in a single layer without
Seoul—everything from a sidewalk Vegetable oil, for frying crowding the pan. Cook for 2-3 minutes until
barbecue to savoury pancakes, Dried chilli threads (silgochu) golden brown on the base. Flip them and cook
noodles to donuts.  for a further 2-3 minutes.
Chilli-soy Dipping Sauce, to serve
What inspired you to open your first 5. Transfer the fried dumplings to a wire rack or
restaurant in London and why did METHOD kitchen paper-lined plate to drain. Repeat with
you choose that specific location? the remaining dumplings. If you prefer not to fry
For the filling: the dumplings, steam them in batches for 5-6
I have been living in London for 18 1. In a large bowl, combine all the filling minutes until cooked through.
years now; I am a British citizen. I saw ingredients. Mix together using your hands,
an opportunity and gap in the market; really breaking up the tofu to make a very 6. Plate up your cooked dumplings and finish
no one was doing modern Korean uniform texture. with chilli threads and dipping sauce.
food at all in modern fun way. Soho,
with its young and multi-cultural Tip: Once the dumplings are assembled, if you
clientele seemed like the ideal place don’t plan to cook them straight away, you can
to open my concept. freeze them on the baking sheets, then bag
them up to store in the freezer. Without thawing
What were your stand-out memories the frozen dumplings, boil or steam them to
of the first year of trading? cook through, then pan-fry if you like to make
them crispy.
Customers were very curious about
the cuisine, but there was a lot of
education necessary. Even with the
professional food critics— I had to
explain to them that Korea doesn’t
grow let alone cook with lime or
lemongrass! The concept of wrapping
food in leaves was also a bit lost—
we had to really explain everything. 

What lessons have you learnt
that you applied to the launch of
Seoul Bird?

People love comfort food and fried
chicken is loved all around the world.
Chicken is eaten by more people
around the globe than any other
meat.  

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THE GREEN GAUGE

Let’s hear a 50% less meat over the course of a week,
‘Kale Yeah!’for but still include it on the daily menu. Claudia
reducing meat says “Caterers can offer more vegetarian or
consumption plant-based meals as well as reducing the
quantity of meat within meals that still
contain meat.”

To encourage more students to eat more
plant-based foods, the scheme recommends
introducing a loyalty card. Claudia says “As
everyone loves a freebie, this is a great way
of rewarding customers for choosing
plant-based options. It can be a paper card
or an electronic version. We trialled the idea
at the University of Portsmouth and the deal
was buy six meat-free meals and receive the
seventh for free, which worked well.”

Universities which have already joined the
scheme include Anglia Ruskin University,
University of Bristol, University of Chester,
Edinburgh Napier University, University of
Portsmouth and University of Winchester.

Ian White, Domestic Bursar, University of
Chester, says “We thought the accreditation

Friends of the Earth has launched a “Sustainability is high on the agenda for T UCO members and
new accreditation scheme to help “Kale Yeah!” offers a simple and effective way of increasing plant-
university caterers reduce the based options on menus and reducing greenhouse gas emissions.”
amount of meat and dairy eaten on
campus in line with targets set out by requirements for animal welfare - by the was a good fit for us and was something we
the Committee on Climate Change end of the first year.” could achieve. All accreditation is important
(CCC). The Committee’s report says and with a scheme like this, you are proving
consumption of meat and dairy must The four higher levels will be achieved by you are meeting the criteria and putting it
decrease 20% by 2030 and 35% by having reduced meat or increased plant- into practice. I would recommend it to other
2050 to help prevent catastrophic based dishes by 35%, 50%, or 75% universities.”
climate change. measured against a baseline menu and
procurement. She adds “Obviously, we’d Ian says the university was already doing
Claudia Tarry from Friends of the Earth says love all caterers to aim for the highest level some work in this area. “Students were
“Our position is to aim for less and better - 5 but reaching any of the lower levels will already asking for more vegetarian, gluten
meat and dairy production and consumption have a positive impact.” free and vegan meals so we’d already
– the “better” is important as it encourages introduced this. Under the scheme, our
farming systems that have improved Several TUCO member universities have menus are inspected. We have to prove
environmental and animal welfare outcomes.” already joined the scheme. Mike Haslin, chief how much vegetarian food we’re serving
executive, TUCO, says “Sustainability is high and how we reduce meat. For example,
The new scheme is called Kale Yeah! on the agenda for TUCO members and “Kale with lasagne we reduce the meat content
Kitchens and has five levels of accreditation, Yeah!” offers a simple and effective way of to the minimum and fill it with vegetables.
designed to motivate caterers to serve less increasing plant-based options on menus Dishes still need to taste good and be
meat and more plant-based options. Claudia and reducing greenhouse gas emissions.” presentable.”
says “Caterers can join in whether they’ve
done any work in this area already or not For universities looking to join the scheme, For more information about the scheme, visit
- the entry level requires them to achieve a Friends of the Earth has produced a guide https://campaigning.friendsoftheearth.uk/
minimum of 20% reduction of meat and which demonstrates how chefs can serve up kale-yeah/how-join-kale-yeah-kitchens
dairy on the menu or 20% of the menu being
fully plant-based, as well as some basic

ON THE RANGE

Since its inception in 1997, a
lot has changed at Glebe Farm
Tearoom in Kettering, but the
founder’s passion for the finest
ingredients from local produce
has remained undiminished. In Feta & Caramelised
fact, it is the key reason why
head chef Karl Wilson loves
his job so much and has never
looked anywhere else after
being taken on by owners
Jan and Chris Holdsworth
as a raw 19-year-old

Red Onion Quichein2007.
Head Chef Karl Wilson explains:
“The business started as a small shed INGREDIENTS METHOD SERVES COOKING
with a few tables and now nearly a 6 TIME
quarter of a century later, we can seat • 340g Country Range plain flour
around 75 people inside and another • 150g Country Range butter (Room 40 MINS
70 outside. Initially it was basic jacket
potatoes, sandwiches and cakes but temp) 1. Put the flour and
now we have a constantly evolving • 6 tbsp water butter into a food processor and blitz
menu with everything from posh • 1 block feta cheese until it looks like breadcrumbs then
breakfasts to steak sandwiches, Sunday • 4 red onions add the water 1 tbsp at a time until it all
lunches, sumptuous cakes and snacks. • 5 tbsp Country Range balsamic combines into your pastry.
Every day is different and with the
incredible produce available within miles vinegar 2. Roll this out and line a loose
of the farm, it’s every chef’s dream.” • 2 tbsp demerara sugar bottomed quiche tin (Approx 23cm).
• A pinch of Country Range salt Trim the edges. Bake blind with
Originally a farm run by Chris’s dad, grease proof paper and baking beans
the decision was taken to diversify and pepper inside at 200˚C for 15 minutes then 15
in 1997 with Jan’s dream of having • 3 egg yolks minutes without the paper and beans.
her own tearoom becoming a reality. • 2 Country Range Free Range Eggs Fill any cracks with the leftover pastry.
The business now has 14 full-time • 100ml milk
staff including six chefs. While it was • 200ml double cream 3. Mix the eggs, milk, cream and salt
initially a big hit with an older clientele, and pepper together in bowl and set
the venue is now a hotspot for Gen Z, aside. Slice the red onions and place
millennials and young families. in a pan and sweat down, then add
the sugar and balsamic vinegar and
On the Country Range brand and the leave on low heat until bubbling and
recipe he has chosen, Karl comments: caramelised.
“If we can’t find a product or ingredient
locally, Country Range never fails in 4. Fill the pastry case with the
filling the gap. The product range is onions then crumble the feta
broad and the quality and price is always over the top. Lastly pour in the
great. This Feta and Caramelised Red egg mixture.
Onion Quiche is a favourite of mine and
with our customers. 5. Place into the oven for 25
– 30 minutes until set and
golden brown on top. Enjoy with
salad, coleslaw and buttered

new potatoes.

KARL 39
WILSON

NEW

Made by chefs Heat resistant, great hold, thick and creamy.
for chefs
Driven by Food dishes featuring mayonnaise
are on the rise 25% (Japanese food),
popular demand 10% (chicken restaurants), 11% (burritos).
One sauce, Versatile and popular ingredients are
key as dish count on menu is down
many recipes 26% in chains and 56% in restaurants.

Keeping kidsfull of beanz!

It’s not just about what pupils learn at school or college – it’s how they
stay nourished throughout the day.
For children and young people, obesity is a widespread problem, so it’s more
important than ever to improve their futures through health and nutrition.

28% of children aged 2 to 15 are

OVERWEIGHT OR OBESE1

British teenagers aged 15 to 19 have

THE HIGHEST RATES
OF OBESITY IN EUROPE2

after learning3 of their nutritional benefits, Up to 22% fewer calories, 60% less fat, 55% less sugar
and 19% less salt than other reduced salt and sugar beans
57% OF PARENTS SAID THEY WOULD
LIKE TO SEE HEINZ NO ADDED SUGAR High in protein & fibre, The first no added sugar
BEANZ ON SCHOOL MENUS MORE low fat, no artificial beans on the market
sweeteners

1 of your 5 a day Vegan

Light Mayonnaise Tomato KEtchup
50% less sugar & salt
• Children voted Heinz their favourite sauce brand
• No mustard allergen (vs brand leader) and meets • Exceeds PHE’s sugar and salt targets
PHE salt target • The LOWEST sugar, salt and calorie Ketchup4
• Low fat school meals are the 2nd most important • Low sugar options are parents number 1
criteria for parents priority for school meals
• 100% recyclable pail • Contains even more real tomatoes4

Recipe idea

Sweet Chilli Chicken and Beanz Quesadillas

A delicious hand held snack, ideal for Makes 10 portions ideal
mid-morning break or lunchtime. for secondary school pupils

Ingredients Low in fat, saturated fat and sugars

300g Heinz No Added 400g mixed red and yellow Can be made in advance and
Sugar Beanz peppers, sliced kept warm in the hot cupboard
1tbsp vegetable oil 50ml Heinz Sweet Chilli
Sauce To make this recipe vegan simply remove
250g red onions, sliced 500g cooked shredded the chicken, increase the Heinz Beanz by
10 flour tortillas chicken 300g and add 200g grated vegan cheese

Nut rition a l 10SERVES ENERGY FAT SATURATES SUGAR SALT Per portion without 1075kJ 5.0g 1.7g 8.4g 1.5g
information (215g) (177g) chicken or 255kcal LOW LOW LOW MED
1328kJ 6.1g 2.0g 7.6g 1.4g v egan cheese 25%
314kcal LOW LOW LOW MED 13% 7% 9% 9%
10% 24%
16% 9% 8%

that is full of beanz (literally) Contact [email protected]
and set to help you sail through traffic-light systems with nutritious, versatile and to find out more information or to
flavour- packed meals using one of the nation’s favourite ingredients. discuss how we can help plan your
return to normal.

1 Health Survey for England 2018, NHS 2 International comparisons of health and wellbeing in adolescence and early adulthood, Nuffield Trust, 2019
3 OnePoll survey of 1000 UK parents and their children, Feb 2020 4One Poll ‘Heinz School Children’ research: MW WM 2301 HSC

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Lancashire, BB5 5BY. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about

stiritupmagazine.co.uk 42

FOOD FOR THOUGHT

Student TeamsINSPIRATIONAL PLATES FROM OUR

To celebrate the finals of the 1
Country Range Student Chef 3
Challenge we thought we would
take a look at some dishes from 5
the 2019 – 2020 competition!

1 AYRSHIRE
COLLEGE

2 Spanish style pork with a tomato
and potato layer, pork, chorizo and
apricot empanada, toasted almond
chard and a Rioja jus.

CITY OF LIVERPOOL
COLLEGE

3 Lemon Tart with meringue frosting 2
served with raspberry coulis and 4
creamy vanilla ice cream.
6
LOUGHBOROUGH
COLLEGE

4 Lemon and Ginger Duck egg Tart
with Clementine leaf ice cream.

WEST SUFFOLK
COLLEGE

5 Delice of Plaice, fennel,
rosemary cream.

UNIVERSITY
OF DERBY

Red wine pork loin with parsnip purée,
roasted and pickled heritage carrots,
Cypriot pork meatball, sautéed
potatoes served with red wine
jus sauce.

6 NEWCASTLE
COLLEGE

Fillets of plaice poached and pan fried
served with scorched cucumber, wilted
spinach, mushroom, cucumber and
wasabi beurre blanc.

43

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GETS NOTICED

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