SIU July 22_Final LR (1)

JULY 2022

The Green Issue

WHY SUSTAINABILITY
IS BIG BUSINESS

EVERYONE’S
A CRITIC

MAKING THE MOST

OF CUSTOMER

REVIEWS

5 023616 476309 Angela
Hartnett

Whether you’re a hospitality catering business owner, school cook
or chef working in a care home, there is increasing pressure to
implement sustainable practices within your kitchen.

In our Category Focus and Melting Pot features we’re focusing on sustainability,
breaking it down into key areas that you need to focus on within your business.
We have trend data, advice and menu ideas from a whole host of industry experts,
caterers and chefs to inform and inspire you.

Elsewhere this issue we have an interview with the brilliant Angela Hartnett, advice on
how to deal with customer reviews as well as lots of amazing seasonal recipe ideas.

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

Rising Star WeHlfeaarlet1h3&

22

NEWS ADVICE INSPIRATION TRENDS

03 13 05 03
Readers’ Lives Health & Welfare Eat the Season Plate Arrivals
Why hospitals should be Broccoli Cyprus
07 game for venison
Customer Profile 22-23 11
Brunching above Education Rising Star Hospitality
their weight 17 Jean Delport Everyone’s a critic -
School food matters - making the most of
08-09 educating the educators 29 customer reviews
News From Country Range Five Ways to Use
35 White Chocolate Drops 30-31
24-25 The Country Range Student Melting Pot
Food & Industry News Chef Challenge 2023 36-37 Sustainable menus to
countdown begins Leading Lights preserve “planet A”
33 Angela Hartnett
The Country Club 18-19 37
Category Focus KAM Media Insight
40-41 Why sustainability is Customers are crying
Marketplace big business out for support when
buying wine
Contact us ... 21
The Green Gauge 43
Writers Fighting hunger & tackling Food for Thought
Lindsey Hoyle food waste Inspirational plates for
Sam Houston Summer menus
Jackie Mitchell
Subscriptions Telephone: OUR EDITORIAL PARTNERS...
[email protected]
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
Angela Hartnett by to high environmental
John Carey standards, including
ISO14001 and FSC®
certification. It is also fully
carbon balanced.

stiritupmagazine.co.uk 02

3M0elting Pot PLACTEyApRrRuIVsALS

Leading Delivering on-trend dishes
from around the globe
Lights 36
The dishes of Cyprus are heavily
tFoiUveseW2ay9s influenced by Middle Eastern, Greek,
Turkish, French and Italian cuisines.
Readers' Lives Cypriot cuisine is rich in fresh
vegetables, meat such as pork and
NAME:  Jonathon Wells WHAT’S YOUR FAVOURITE DISH TO lamb and tasty herbs and spices.
COOK IN SUMMER? I like to make Cypriots are also proud of their
JOB TITLE:  Head Pastry Chef dishes that showcase any of the sweet wine Commandaria, one of
fruit that can be found around the the oldest wines in the world.
PLACE OF WORK:  Bulls Head, country in the summer. Summer is
Hollymoorside my favourite season when writing HALLOUMI With its popularity rapidly
dessert menus. growing worldwide, halloumi is a familiar
HOW LONG HAVE YOU WORKED IN favourite on many menus. This salty, semi-soft
THE CATERING INDUSTRY?  12 years WHAT TRENDS DO YOU SEE TAKING cheese is eaten in a variety of ways from
OVER IN 2022? As someone who being served in salads or pasta dishes, or
WHAT IS YOUR FAVOURITE CUISINE doesn’t drink myself due to health on its own with a tasty dip.
TO EAT? Italian reasons, I’m noticing a much wider
range of non-alcoholic options starting SHEFTALIES Similar to a meatball which
WHAT’S THE BEST ADVICE YOU to appear. is typically made with minced lamb or
WERE EVER GIVEN AND BY WHOM? pork, mixed with lots of cinnamon, parsley
Keep your head down and put in the WHAT IS YOUR FAVOURITE and onion. The meat is then wrapped in caul
graft. You’ll never know everything in COUNTRY RANGE PRODUCT AND fat and cooked over a charcoal grill.
this trade so take in as much information WHY? As daft as it sounds, I’d say the
from people around you as you can. I cling film is probably one of the most KOUPEPIA Arguably the most famous
had the same advice from chefs at used products in my kitchen. traditional Cypriot dish, Koupepia is grape
places I trained in, and it has always leaves, stuffed with rice, minced meat and
worked for me. Country Range Cling Film herbs and seasonings. This is cooked in a
Pack sizes: 300mm x 300m tomato sauce and is simply delicious.
WHAT IS YOUR TOP TIP FOR
SOMEONE STARTING OUT IN THE SOUVLA An integral part of the Cypriot
CATERING INDUSTRY? Work hard, culture, Souvla is the Cypriot version of the
learn from yours and other’s mistakes. barbeque and consists of large chunks of
Listen, but most importantly look after skewered pork or lamb cooked over charcoal.
yourself. Health and wellbeing should
always come first.  MAKARONIA TOU FORNOU Meaning
“oven baked macaroni” in Greek, this is
the Cypriot version of the Greek dish
Pastitsio. It is a layered pasta dish which
contains ground pork and cheese
sauce.

LOUKOUMADES If you have
a sweet tooth, this delicacy is for you.
Loukoumades are golden brown fried
doughballs which are then soaked in honey,
you can usually buy them from sweet vendors
or coffee shops.

Loukoumades

03

PROFESSIONAL
CATERING
MADE EASY

✔ VERSATILE

Multiple uses – a staple for any
kitchen. Use straight from the jar,
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Moornelinreecaiptes For more versatile recipe ideas,
aimiafoods.com designed to help you save time
visit www.aimiafoods.com
For more information please contact
Aimia Foods Ltd customer service ®/™ Registered Trademark. ©Mars, Incorporated 2021
on 01942 408600 or email
[email protected]

Aimia Foods Ltd, the sole distributor for
Mars Foodservice products in the UK

BroccoliIN SEASON: EAT THE SEASON

Message from George 1/VEG POWER 2/ AMAZING Also In Season:
McIvor, Chairman of Tilda developed this MEZE
The Master Chefs vibrant Broccoli Stir For a fresh starter, Tayberry
of Great Britain Fry recipe as part of Veg Power’s Pork
campaign Eat Them to Defeat side dish or as part of a meze Radicchio
The Master Chefs of Great Them, the nationwide movement to platter, chargrill tender stem Watermelon
Britain was formed in 1980 to provide a forum get kids eating more vegetables as broccoli with almonds and a lemon Kipper
for the exchange of culinary ideas part of a nutritional diet. dressing and use as a topping for
and to further the profession some paprika spiced houmous.
through training and the 3/ THE MAIN
guidance of young chefs. EVENT 4/NO FOWL
Perfect for lunch or A team of Newbury
OFFICIAL TASTING NOTES College student
dinner, stuff a chicken breast with chefs paired purple broccoli with
Broccoli is closely related to cabbage, a delicious broccoli and cheese bulghar and a tahini dressing in
brussel sprouts, kale and cauliflower. mixture, sear for a few minutes on this roast guinea fowl dish for the
There are two main varieties of broccoli, each side then cooked in the oven semi-finals of the 2018 Country
calabrese – the large dark green head to finish off. Range Student Chef Challenge.
or sprouting broccoli which are smaller
on thin stalks. The crop is a cool-season 5/ RETURN OF
vegetable, growing best during spring or THE MAC
autumn and is typically harvested from This ‘Mac’ & Cheese
mid-October through December.
stack can be made with leftover
Properties: Broccoli is a nutritional pasta of any shape. Blend
powerhouse full of vitamins, minerals, broccoli or other vegetables
fibre and antioxidants. An excellent into the cheese sauce mix or
source of Vitamin C just 78grams of pile on top.
steamed broccoli provides up to 84% of
you RDI – more than one-half of an
orange. Different cooking methods, such
as boiling, microwaving, stir-frying, and
steaming, alter the vegetable’s nutrient
composition, particularly reducing vitamin
C, as well as soluble protein and sugar.

Usage: It is hugely versatile in the
kitchen, lending itself to being eaten raw
in salads, cooked with cheese, healthy
soups, roasted and stir-fried.

WASTE NOT WANT NOT

Broccoli stems can often be thrown away.
They are very versatile: you can shred
them into rice, spiralize them into noodles,
blend into broccoli rice, blitz them into
hummus or pesto, add them to broths or
blend them into soups.

Cooks Calendar

JULY 17 / National Ice Cream Day AUGUST 17 / Cupcake

1 / International Picnic Month 5 / International Beer Day Day
5 / National BBQ Week 8 / Afternoon Tea Week
7 / World Chocolate Day 11 / International Bakewell 19 / National Potato Day
25 / National Burger Day
Tart Day

05

r

CUSTOMER PROFILE

Brunching AT hbeoivreWeightBackintheday,itwould
Open seven days a week, the

have been the butcher or company specialises in

the greengrocer with the breakfast, lunch, cakes, coffee and “When it comes to our most and they never let us down from a
biggest queues in the is even licensed to sell quality craft popular dishes, people travel from quality and consistency perspective.
market towns of Hampshire, beer, cocktails and wine. While far and wide for our unique The large tortilla wraps, brioche
but those days are long still ticking the box of the Pancakes, which can either be burger buns and double crunch fries
gone and now it’s all about traditionalists, the kitchen team also served with sweet or savoury are excellent.”
brunch and nobody does it go off the beaten brunch track with toppings. For the sweet tooth, our
quite like Josie’s. inventive dishes such as their Biscoff Pancakes are a massive As the business continues to go from
Mexican Benedict, Breakfast crowd pleaser and on the savoury strength to strength even in these
Since 2011, Josie’s has helped Tacos and Josie’s Style Pancakes, side, our Fried Chicken Pancakes testing times, the search is already
redefine coffee, brunch and which have become famous for are the ultimate.” underway for a fifth site, which the
daytime socialising in Hampshire miles around. company would like to have open by
and has grown from a single site to “We use a selection of the Country the end of the year.
four eateries which continue to see Josh Cannon, Executive Chef Range products across our menu
long queues of hungry customers explains more about the ethos and
each and every week. menu at Josie’s: “Sourcing locally Above (main)
wherever possible, we’re Josie’s Brunch Selection
Set up by mother and son team passionate about using new and
Josephine and Kevin Latouf, the exciting ingredients to offer the Below (left to right)
independent, family-run business ultimate selection of breakfast and Josie’s Famous Pancakes
has been brunching above its brunch classics, interspersed with Exterior view of Josie’s
weight since day one with a our own modern creations and the

magic formula of exquisite coffee, best drinks around. Everything is

delicious food, welcoming staff cooked from scratch in our

and excellent locations. The kitchens and outside of

original Josie’s opened in brunch classics, we also

Bishop’s Waltham and the have a diverse range of

second soon followed in the toasties, tacos, wraps,

cathedral city of Winchester in burgers and loaded tater

2013, before a third in Petersfield tots including some new

in 2017 and the newest addition plant-based options, to

opening in the heart of Romsey cater for all appetites

in 2019. and occasions.”

“Sourcing locally wherever possible, we’re
passionate about using new and exciting
ingredients to offer the ultimate selection.”

07

PICNIC SOME COUNTRY RANGE
PERFECTION PICNIC ESSENTIALS

Picnics were initially indoor affairs and often involved • Country Range Sausage Rolls
music and dance as they started to become popular in (4”, 6” and 8”)
18th century France. It was only in the UK where they
were taken up by the growing middle class • Country Range Vegan Sausage Roll 6”
in the 19th century that a picnic revolution – 66 x 132g
began, and they were turned in to the
outdoor dining experience we all know • Country Range Cooked Gammon
and love today. Ham – 500g

So, as National Picnic Month kicks off this July, • Country Range Sliced Silverside of
it’s time to pimp up your picnic offering so Beef – 500g
everyone can raise a sandwich, cake or glass of
fizz to our pioneering picnic ancestors and make • Country Range Vegan Mayo – 2.27ltr
this year’s celebration a spectacle. • Country Range Tortilla Wraps – 10”
and 12”
The Country Range portfolio is packed with solutions • Country Range Scone Mix – 3.5kg
to guarantee your picnic menu is the talk of the town.
• Country Range Mini Cake
BAKED BESTIES – Our Quiches, Sausage Rolls and authentic Cornish Assortment – 40
pasties will always add an extra portion of pizzazz to your picnic.
• Country Range Sundried Tomatoes – 1kg
NOURISHING NIBBLES – For a little sophistication, try our Olives and • Country Range Green Olives Stuffed
Sundried Tomatoes or for some crunch, our Tortilla Chips with Salsa with Pimento – 1kg
never fail.
Country Range
SUMPTUOUS SARNIES – Ditch the basic everyday fillings and sliced Afternoon Picnic
white bread, a picnic deserves something special. Try our Wiltshire
Gammon or Silverside Beef Slices for superior fillings and our selection VMeCgeeodtuanibttelrreyrQaRnuaeinacgnhee
of Baguettes, Tortilla Wraps and Rolls for unbeatable bread.

PLANT-BASED PICNIC – Whether it’s hummus and dips, globally-
inspired veggie wraps, salads or a full vegan platter, there is plenty you
can do to ensure your plant-based picnic offering creates a stir. Our
Award-Winning Vegan Mayo is an amazingly versatile store cupboard
ingredient, whether slathered on sandwiches or used
as an ingredient for herb or chipotle dips.

SWEET FINISH – A picnic isn’t complete without some delectable
desserts and cakes so choose carefully. For an afternoon tea feel to
the picnic, our Scone Mix, Sponge and Pudding Mixes never fail and for
those looking for finished products, our Mini Cake Assortment are mini
in name but mighty when it comes to visual appeal and taste.

Country Range
Sausage Roll

American Pancakes NEWS FROM COUNTRY RANGE
with Bacon and
Maple Syrup SWEET
SEDUCTION

With both World Chocolate Day (7th July) and World
Ice Cream Day (17th July) falling in July, it’s a great
opportunity to check your sweet treat offering and
possibly give it a revamp ahead of the peak holiday
season. Why not use our Award-Winning Dark
Chocolate drops to make these delicious Rocky
Road Brownie’s on World Chocolate Day?
For World Ice Cream Day, maybe forget about the
bog-standard cone and think cocktail floats and
use our Country Range Dairy Ice Cream for
sensational sundaes or try our tortilla
ice cream cone recipe.

Rocky Road Brownies
Scan for full recipe

Smokey BBQ Burger “THE COUNTRY RANGE DARK
CHOCOLATE DROPS – THE QUALITY IS
American VERY GOOD AND MEETS THE STANDARDS
Independence Day I NEED FOR SPECIAL FUNCTIONS AND
DAY-TO-DAY DESSERTS.” - SCHOOL, BERKSHIRE
With the US celebrating their independence
Tortilla Ice Cream Cone
from British rule in July, it’s a great excuse to Scan for full recipe

get inventive with your menu and add some 09

international flair. You could run a special burger

for the day using our Gourmet Steak Burgers to

create a delicious Smokey BBQ

Burger, a themed

barbecue, or a classic

breakfast with the

STYHW“SMRIET’IUAMTBYCOPHPALOAPLECWOEUEOBPRUHNAAINAGRITNTCN”RIAFDHOC-YAMCANAWNRA,KEGEEATREOAXENSISFVRCEEGATIEANREENNGVRD-E Country Range
American
Style
Pancakes
and all the
trimmings.

STOCK UP
NOW
FLAVOURS
RANGE

WORTH OVER
£145M*

MAXIMUM LIME
NO SUGAR

Source: Nielsen, Total Coverage, Value Sales, MAT, data to w.e. 25.12.21

Time to

HOSPITALITY

E-vmearkiyngotnhee’msosat ofCcusrtoimteircreviews

Customer reviews, whether venue after a visit. Ensuring you super easy for guests to leave always avoid standardised
good or bad, are important have regular good reviews will reviews. If a guest takes the time responses to negative feedback
for building your business. keep the positive appearing at the to leave you a review, then and approach each example
Positive reviews not only top of the review timeline, which is engage and respond.” promptly and honestly. People
encourage more customers, what you want potential pay attention to how you respond.
but also elevates your customers to see.” For The Hungry Plaice, a mobile Don’t take negative reviews to
business in search engine catering business, feedback is heart. Although your offering
rankings such as Google The main platforms include pivotal to the company’s success might appeal to many, preferences
and heightens awareness TripAdvisor, Trustpilot, Google “they can mean the difference vary.” Inviting customers who have
about your establishment. Review and Booking.com, between taking a booking and complained back for a second
Crucially, reviews offer although social media also needs missing out on an opportunity experience can also help you to
insight to prospective to be checked including altogether,” says Georgina restore their faith in your business.
customers before they Facebook, Instagram and Twitter. Lee-Price, owner. “We always
actually make a booking. As follow up with our customers with When handling negative reviews,
Jane Pendlebury, CEO, The According to Emily Lockwood a direct email and encourage try to take the issue offline as soon
Hospitality Professionals from Excelerate Consulting, as possible by switching to an
Association (HOSPA) says email conversation. “You also
“Prompting good reviews “Customer reviews should always be seen need to spot the serial fakers –
should be a priority as no as a great opportunity.” those using the review platform to
opinion is more valuable seek a refund or compensation. If
than that of consumers who customer reviews should always them to leave feedback either they are genuine, they will usually
have used your services. be seen as a great opportunity. through our booking platforms or accept your response. Otherwise,
The more reviews you have “OpenTable offers a great platform on social media and once you must report them to the
on platforms such as Trip where all reviews can filter received, they are put onto our platform to prevent further
Advisor or Google Review, through one channel making it website for all to see. It’s damage to your business or
the more transparent your easier to respond while not important to take on board all someone else’s.” Says Felicity
business becomes.” missing any.” feedback, whether positive or Read from Leapfrog PR.
negative, to learn from any
Regularly monitoring reviews on a Angus Grill + Larder, Brechin, mistakes that may have been Whether reviews are good or bad,
daily basis is imperative so you Scotland responds to all public made and to continuously improve the person behind them is a
reviews. Will Macpherson says your business.” potential ambassador in the
can respond accordingly. Felicity “This shows guests that we making, by transforming your
Read from Leapfrog PR says appreciate the feedback and TURN A NEGATIVE INTO attitude to all reviews, you could
“Business owners need to be on demonstrates to the public that A POSITIVE reveal a huge opportunity for
top of reviews on a daily basis, we engage with our guests. The The way you respond to negative your business.
making it easy and straight- two main ones we look at are reviews is important. Jane
forward to review and rate the Google and Facebook as they are Pendlebury says “You should

11



HEALTH & WELFARE

Why Hospitals Should
be Game for Venison

Venison is one of the most “Hospital Caterer of the Year” England’s 1,500 forests and introduced venison, they visited
popular dishes on the menu award by the Hospital Catering woodlands, culls deer as part of every ward, giving team members
since it was introduced at Association (HCA). His ethos is to its sustainable forest management the opportunity to sample dishes
East Lancashire Hospitals put quality restaurant food onto programme. Nigel Foster, Lead before they were added to the
NHS Trust (ELHT) a year hospital menus for patients and Wildlife Manager, says “The menu, so they were able to tell
ago, with 48% of patients staff. “We have a fresh cook model successful collaboration we have patients about them when they
selecting it from a choice of so we needed to obtain raw meat,” with ELFT and Highland Game launched. They also introduced a
six dishes when available. he explains. Initially he sourced the means we have a resilient and takeaway frozen version for staff to
The biggest seller is venison venison through his local butcher ethical outlet for our venison.” take home.
and mushroom pie which from the highlands of Scotland,
was featured on Channel but at the end of 2020, the Soil Both Highland Game and Forestry Tim points out the advantages of
4’s “Food Upwrapped”, Association approached him. “They England are interested in working venison. “It’s high in protein, low
followed by venison stew said they had a connection with with other hospitals and catering in fat and it’s important for the
and gamekeeper’s pie. Forestry England, and would I be outlets. Nigel says “This model ecological system – venison has
interested in having a chat with is a safe, efficient way of getting no natural predators. All the prices
Tim Radcliffe, Facilities Manager them and Highland Game about venison more widely used on of other meat such as chicken,
from ELHT started his hospitality obtaining venison more locally,” menus and we are aiming to grow pork, lamb have gone up but I
career in a restaurant and recently he said. this partnership to include other haven’t had an increase in venison
won this year’s hospitals, schools and institutions.” in three years and there are no
The conversation led to plans for an increase as there’s
a lasting collaboration As an offshoot of the collaboration, a glut of it. The difference in
between Forestry ELHT introduced wild boar from price between standard protein
the Forest of Dean on menus in meat options and venison is
England and Highland April this year featuring a pie using becoming smaller.”
Game to supply the wild boar mince. In addition, Tim
Trust with venison hopes to work with a farm 35 miles Although, venison is ELHT’s most
away which rears water buffalo. expensive single purchase, other
from the Forest “I’m looking at how we implement dishes cost a lot less, “so it all
of Bowland, 10 it onto the menu to give patients balances out,” says Tim. “We have
miles away. choice,” he says. 110 different items on the menu
over a 14 day cycle, with 55% of
Forestry England, Staff eat the same meals as the dishes vegetarian. The plant-based
which manages patients, so when ELHT first dishes are there but we need to
give quality choice to patients.”
Above (main)
Sliced Venison Fillet Steak with The venison is listed on the menu
Potato Mushroom Terrine and as “British Forest of Bowland
Berry Sauce Venison”. Tim says “Patients’
expectations have changed and
Left (above and below) they expect a story behind their
Common Buck. Image courtesy food. Provenance does matter and
of Forestry England Crown how you describe it.”

Venison and Mushroom Pie

13

Helping the planet
one potato at a time...

At Lamb Weston we’re committed
to a more sustainable future with
zero waste... starting with
our potatoes!

One easy step towards
this goal is to keep the
peel and choose our
Premium Skin-on ranges.
Here’s why…

Benefits for the planet Benefits for your customers

7% Less food waste. 7% of potato is the peel Extra taste of real potato
6% Lower product carbon footprint Artisanal, rustic, handmade look
4% Less natural gas use due to no peeling Crispier bite vs same skin-off
More nutrients including fibre,
SAVE Washing and steaming processes vitamins and minerals
WATER to eliminate the peel are removed

Your partner in potatoes

lambweston.eu/uk/sustainability

Potato Dippers

Sharing is a trend that’s here to stay,
and Potato Dippers are made for sharing.
Ideal for mixing and matching with different
dips and flavour combinations for a fun
experience that will get people talking.

Gluten Free Extra Long Extra Crispy Gluten Free
Holding Time Extra Crispy

Stealth 9/9, Skin-On - S04 Serve up our Potato Dippers, Skin-On - LWS64

Connoisseur PSrkeimn-iounm Gluten Free
Rustic Fry
ranges

The on-trend taste and appearance
that consumers are looking for.

Gluten Free

Connoisseur Rustic Fry, Skin-On - LWF56 The Dukes Skin-On: LWF92

PLANT BASED

BURGERS
www.movingmountainsfoods.com #MovingMountains

EDUCATION

School Food Matters
EDUCATING THE EDUCATORS

The ethos In the past two years, a new approach and that the school food Above (main)
of charity programme called Young service is seen through the eyes of School kids picking strawberries
School Food Marketeers has been trialled in a child.”
Matters is to Newcastle, Liverpool, Below (above and below)
educate Gloucestershire, Dorset and in the The organisation is keen to share its Learning to cook in school
children Midlands. It is designed to bring learning from the Healthy Zones Exploring what’s on offer at
about food, together children from local primary programme, which aims to improve the markets
how it’s grown and cooked schools to experience growing, children’s health by tackling
and improve their access harvesting and cooking fresh fruit childhood obesity in partnership good health through our work in
to healthy, sustainable and vegetables. Stephanie explains with Impact on Urban Health. schools, we can take the lessons to
food while at school. “The children grow fruit and veg Stephanie says “Over the next five policy-makers and improve the
Through the provision of from seed in their growing spaces years we’ll be working with 80 health outcomes for children across
classroom-based food and then set up stalls at their schools in London’s Lambeth and the country.”
education programmes, local market to sell it. Schools Southwark to tackle health
consultancy and training in London sell produce at inequalities so that children can For more information visit
to resolve issues with Borough Market in aid of The receive the nutrition they need to www.schoolfoodmatters.org
school meals and a variety Felix Project, London’s largest thrive - wherever they live.  If we can
of broader programmes, food redistribution charity.” unlock some of the
the charity transforms a barriers to
school’s food culture. The best way for schools to get children’s
involved with School Food Matters
Founded in 2007 by Stephanie is to subscribe to updates on the
Slater, School Food Matters was web site. “If schools are
set up as a result of her committed to working with
disappointment in the food on offer us, they can guarantee
at her children’s local primary access to food education
school. She says “We’d come from sessions through our
Australia, where my children schools membership,” says
attended a Montessori nursery, Stephanie. “By becoming a
grown their own vegetables and member, they are provided with
helped to prepare lunch together. advice on how to establish a
I realised this would be hard to garden, cooking clubs and
replicate, but we could certainly do developing links with farms. There’s
better. This coincided with an nothing like seeing a class full of
opportunity to improve the food children from an inner city school
across the 38 primary schools in the run into a field to harvest fresh veg!”
London borough of Richmond and
School Food Matters was born.” Her advice for school caterers is to
talk to students. “Pupil voice is
Since then, it has worked with powerful and in the same way that
schools in every London borough any business conducts market
and in five new regions across research, do the same with the
England. Stephanie says “Our food children you serve. Our work on the
education programmes are so government’s School Food Plan
valued by schools in London that we taught us that success in school
want to share them far and wide and food comes about when the head
add more cities to our map.” teacher leads the change, the
school adopts a whole school

17

Why

Sustaina
is Big Busine

Sustainable Every industry is facing Director Nestlé Professional UK&I.
and reusable increasing pressure to
packaging is implement sustainable The pressure is on operators to make
practices and support the meaningful, lasting changes. Some are forced
a must environment, but are we as through by government – the ban on plastic
operators (and individuals) truly owning straws being one of the most recent, but others
stiritupmagazine.co.uk this task, or merely paying lip service to need to be a conscious decision to step away
it? And does it really influence consumer from old practices. But where should you start?
spending habits?
FOOD WASTE, SOURCING LOCALLY,
Ten years ago, the power of the conscious REDUCING PACKAGING WASTE/
consumer was considerably less than it is INCREASING RECYCLABLE PACKING
today. Since then a lot has changed. Demand MATERIALS, REDUCING SINGLE USE
for ethically and sustainably sourced goods PLASTICS AND CARBON FOOTPRINT
in 2019 reached £41bn1 in the UK, having risen WERE THE TOP 53 FACTORS
fourfold in the last 20 years. In the fashion SAID TO INFLUENCE CONSUMER
industry, the resale market been the fastest PURCHASING DECISIONS WITHIN THE
growing sector and is now set to be twice the HOSPITALITY SECTOR, HOWEVER
size of fast fashion by 2030. It is clear that THE RESPONSIBILITY FOR CHANGE
consumers are driving substantial changes DOES NOT FALL SOLELY ON THE
and the hospitality sector is not exempt. SHOULDERS OF OPERATORS – YOUR
SUPPLY CHAIN CAN PROVIDE A LOT
Research recently conducted by Nestlé OF SUPPORT TOO.
Professional has revealed that 82% of UK
consumers feel that sustainability is an DEVELOPING A SUSTAINABLE
important factor when considering what to eat SUPPLY CHAIN
and drink. With 71%2 of those surveyed saying Looking to your supply chain to support
they would choose sustainable options should sustainable practices can go a long way to
they be available, the opportunity for operators
who adapt their business model is huge. get you started. With a little bit
of legwork, it is possible to
Almost three quarters of UK consumers determine how sustainable
think hospitality operators could do more the brands and suppliers
to support and promote you purchase from truly are,
sustainable living. making a list of those who you
“Consumers are looking may need to replace. From
to the industry for change,
and although 43% admitted global brands to independent
culpability for making sure artisan producers, knowing
their diets are sustainable, what’s behind every product
almost a quarter (24%) said means that you can be more
it is also the responsibility of confident in your customer
food operators.” Comments facing statements.
Katya Simmons, Managing

18

To improve your environmental credentials, Catch at the Old Fish Market. CATEGORY FOCUS
focus on 3 key areas in the supply chain: “All the fish we serve is caught
Packaging, Produce and Power. in the local Dorset waters and Solar is One of
is hours old when it lands on the the Cleanest
PACKAGING fish monger’s slab. Catch is about
One of the biggest impacts every operator celebrating the whole local Energy
can make is to work with suppliers who are food environment. We use Sources
dedicated to reducing the amount of plastic a local dairy, a local rare
used in packaging or who use 100% recyclable breed farm, a local microgreen with suppliers to find out if any green energy
grower and we feature wine from 4 suppliers providing certificate-backed natural
abilitypackaging. Almost 80%4 of consumers surveyed local vineyards.” renewable energy are used and how they are
ess off-setting their energy consumption. This will
stated that minimal or recyclable With both supplier and operator working give you a better understanding of the carbon
packaging was an important hard on provenance and sustainable footprint of your supply base.
consideration when purchasing food sourcing, the information is no longer
and drink. hard to find. Brands such as Taylors Achieving a sustainable operation in the
of Harrogate proudly promote their hospitality sector is not something that can be
In response to consumer demand, sustainable sourcing programs and done alone – nor should it be. Forming closer
support a wide range of international social ties with suppliers, compiling a knowledge
many brands across the sector are and environmental projects from clean- bank on sustainable practices by product or
water and education initiatives to long-term brand results in a plethora of information that
implementing sustainable packaging tree planting partnerships. can be imparted to a growing environmentally
conscious consumer group. Combining this
practices. McCain Foods are on track to The team at Weetabix are also actively data with your own efforts to create a unique
communicating their responsible sourcing sustainability story will not only give your
ensure 100% of their packaging is recyclable policies, using wheat farmers within a 50- business a point of difference, it will also
mile radius of the factory who commit to satisfy your consumer’s need to make more
by the end of the year and Pladis Global sustainable and ethical practices all the way meaningful purchasing decisions.
through the food chain. “We require growers
have pledged to make all plastic packaging to abide by our Wheat Protocol, which 1 World Economic Forum (May 2021). The Global Eco-
sets out environmental as well as quality Wakening: How Consumers Are Driving Sustainability
recyclable, reusable or compostable by 2025. requirements. All farms must be members 2 Nestlé (Sept 2021). Nestlé Professional Sustainable
of an appropriate environmental scheme Diets Research
The team have already removed all black and be able to demonstrate compliance, as 3 Nestlé (Sept 2021). Nestlé Professional Sustainable
well as Red Tractor certification. We’ve also Diets Research
plastic from their product portfolio, preventing been working hard to ensure that all of the 4 Nestlé (Sept 2021). Nestlé Professional Sustainable
cocoa we use, across every single product, Diets Research
approximately 80million black trays going is certified as sustainable.” Says John Petre, 5 Nestlé (Sept 2021). Nestlé Professional Sustainable
Supply Chain, Procurement & Technical Diets Research
to landfill. Director, Weetabix.

The team at Délifrance are also joining the POWER
growing number of brands developing fully Whether suppliers produce or process
recyclable packaging. “We’ve been working food, they consume a lot of energy. Check
behind the scenes for some time to set
out a robust roadmap that offers a quality
solution for customers as we commit to
driving eco-change within the business. And
what progress we have made already! 98%
of packaging is recyclable and 83% of our
packaging is based on recycled materials.
Delightfully we are on track to meet our 2025
goal as we increase the use of recycled
plastics as food safety and hygiene allows.”
Comments Stéphanie Brillouet, Marketing
Director for Northern Europe and North
America at Délifrance.

PRODUCE FRPOLEORSCRLLDDTOINIIHNDDIOUINDGSAG™ACTUHGME,ILRNHEIRRCEEASE.ASFET-LRWUANTC,ODAAKOSEORFIORSNEEEWPIANTEDTTNDEPIUPSSNITFRWLNGMTSSRGGAAAAUNA.AOATSNFBAISOSONMTSRTTLRTVITREEELCAAEATRYSSSRSHANTOSHC.C’IINETISLONNNOAEIDSONFCEGNEMULOSSRSLEIPSEMNNXPGEILLY-
With 77%5 of consumers
concerned with animal
welfare and 76%
placing importance
on responsible
production of food,
understanding
more about the
ingredients and
produce you
purchase is key.

“The whole ethos of
Catch is to measure
its food miles in feet
and inches” says Mike
Naidoo, Executive Chef,

19



THE GREEN GAUGE

FightingTaHckulnigngerF&ood Waste

With rising HOW DOES IT WORK? to claim it before dropping round 320million meals this waste could
household Charities such as FareShare, to collect it at a pre-agreed time. make, the difference to the
costs, many the Trussell Trust, City growing number of households
families in the WHAT IS THE IMPACT? who are desperately trying to
UK and Ireland Harvest and Plan Zheroes The impact on redistributing keep their heads above water will
are having to work alongside surplus food is huge. In the last 10 be life changing.
choose between restaurants to collect years, Plan Zheroes have saved
paying their energy surplus food and put it to over 500 tonnes of food and over If you would like to find out how to
bill and buying food. good use in a sustainable 2,000 tonnes of CO2 emissions. donate your surplus food to help
Food poverty and the way, redistributing With the food they have collected, the thousands of people across
reliance on food banks is they have provided over 1million the UK who are suffering from
now at an all time high. In nourishing meals to meals to those in need. City food poverty, visit the Trussell
2019, a damning statistic vulnerable people Harvest, who partnered with Uber Trust website www.trusselltrust.
was released that there were including homeless Eats have rescued over 420 org to locate your nearest food
more food banks in the UK shelters, soup kitchens, tonnes of food, the equivalent of bank, get in touch with FoodCycle
than outlets of McDonald’s children’s programmes, centres 2,000 meals a day since 2020 to learn about community meals
and today this still rings true, for the elderly and refuges for – and that’s just within the London taking place near you or
despite an increase in sites women experiencing domestic catchment area! download the Olio app and start
for the fast-food chain. violence. your journey to becoming a
In the UK alone, restaurants food hero.
Restaurants have long been a Restaurants use online apps and produce 199,100 tonnes of food
vital source for many food banks, food donation platforms to easily waste every year, costing the
however since the pandemic, and safely donate surplus food to hospitality industry
closer relationships have been nearby charities and community £682million. If
formed and many not only deliver groups who can use it. Accounts together, the
meals and ingredients that would are created in minutes and once industry can
have gone to waste, but they are the donation redistribute the
also actively making and is posted
providing additional meals for online, local
those in need. charities are
immediately
informed and
can get in touch

"In the last 10 years, Plan

Z heroes have saved over 500

tonnes of food and over 2,000
tonnes of CO2 emissions.”

21

RISING STAR

Rising star

JEAN
DELPORT

A self-confessed foodie at the age of 15, Who has been pivotal to your training, about creating our own style as we become more
Jean Delport began his career cooking improvement and growth as a chef? confident and comfortable in what we do and how
for friends and family before studying we do it well. Local, seasonal ingredients foraged
at the prestigious Zevenwacht Chef My first head chef, Dan Evans, was a big from the estate combined with our South African
School in Cape Town. Jean has honed his influence in my growth at the start of my career. heritage is what I believe to be key to our success.
career in award-winning restaurants in Dan is an English chef who had settled down in
South Africa and is now Executive Chef South Africa. He had worked in the peak 1980’s How do you create new dishes?
at Restaurant Interlude at Leonardslee Soho under British self-taught chef, Alastair
Lakes and Gardens, in West Sussex. Little. Dan showed me what true passion was It comes from many forms, but normally a particular
for being a chef, the art of short form menus that flavour or technique gets imbedded and the
Describe your cooking style and what your would change daily and how to get the best out process starts and grows from there. I like to see
key influences have been? of local, seasonal produce. The second chef that where that idea fits and adapt it to fill that space
greatly changed my outlook during my career
My cooking style is predominantly classic French was the acclaimed chef John Shuttleworth – he
and English with a modern twist. I love to use introduced me to fine dining and really trained
my South African heritage and influences in my me to have a keen eye for detail in food. This
cooking too. changed the way I wanted to cook forever.

What do you consider your biggest Tell us about Restaurant Interlude, the food
achievement as a chef so far? and the philosophy behind it?

Moving to the UK from South Africa in 2018 after The idea behind the entire experience of
being invited to open Restaurant Interlude at Restaurant Interlude from start to finish is to
Leonardslee and having to adapt to the lifestyle showcase our estate at Leonardslee Lakes and
and working here was definitely one of the Gardens through the tasting menus of up to
hardest things I’ve done. It was a massive 21 courses. Throughout the meal, we take our
learning curve for me but also such a fun journey guests across the estate showcasing the local,
and getting a Michelin-star along the way was seasonal produce we have foraged from our
a huge bonus! I’m also very proud of being only 240-acre gardens. Every course has something
the second-ever South African chef to have been found on the estate, whether that’s honey from
awarded a star. bees, eggs from hens, pork from pigs and a

I feel blessed that I get to express myself and my
South African heritage through my cooking.

variety of other ingredients either foraged or in the menu. The process can sometimes take
purposely grown on the estate. We source weeks, or sometimes it works almost instantly.
our produce as locally as possible and have Its forever changing.
developed great relationships with local farmers
and producers, occasionally doing specially What do you love about your job?
curated projects together. We like to take our
guests on a culinary journey showcasing what I love that no day is the same and that I’m
we do, how we do it, and where our inspiration constantly learning and being challenged, as
comes from during the dining experience at this is what makes you grow and improve. I feel
Restaurant Interlude, and that’s what I think blessed that I get to express myself and my South
makes it so special. African heritage through my cooking.

What is exciting you at the moment in food? What are your current goals on a personal
and work level?
In terms of the work we’re doing at Restaurant
Interlude, my team and I are very much excited Current goals include growing the name of
Restaurant Interlude as much as possible and

stiritupmagazine.co.uk 22

“I’m constantly
learning and being
challenged, as this
is what makes you
grow and improve.”

continuing to raise awareness of the amazing work we do
here, whilst of course, enhancing and producing one of the
best dining experiences the UK has to offer where my team
and I can showcase our passion and talent. We are working
hard at growing and upskilling our passionate and dedicated
team, which should keep us busy for a while.
Why is hospitality a great industry to work in?
Hospitality is great to work in as it’s so vast and very
welcoming to anyone that joins it. Working in hospitality,
you get to meet such interesting people from all aspects of
the business and from all walks of life, and the experiences
you gain from working with these people is invaluable and
something you can take across the world with you. What
I love the most about the hospitality industry is that its
constantly adapting and willing to mould itself to whatever
issues are thrown its way – a true testament
of character of a resilient industry.
What three things would you
recommend young chefs
doing and practising in
order to improve?
Read, read and read
some more! You can
never learn enough.

Above main
Jean Delport
Left
Bar Snacks Interlude
Right
Spring Peas,
Sea Urchin, Bracken

newsFOOD & INDUSTRY

INSIGHT

NEW RESEARCH HIGHLIGHTS
OPPORTUNITIES FOR FOOD OPERATORS IN
THE POST-PANDEMIC BREAKFAST MARKET

To help food operators understand market is well and truly picking up. The goal for
their new needs, the leading bakery food operators in the current environment will
products supplier surveyed 1,000 be revising their menus to provide cost-effective
breakfasters from across the UK to breakfasts that meet diverse consumer needs.
create ‘Prove it: unlocking the
opportunities in the occasion’. Despite the rising cost of living, expected price
Revealing trending breakfasts and key points remain stable, when compared to
drivers for OOH breakfast diners, the Délifrance’s 2018 Breakfast & Brunch report –
report highlights how food operators for both OTG and dine-in breakfasts. However,
can adapt their offering and loyalty schemes are gaining traction, and 44% of
operations, attracting and retaining OOH breakfasters now use a subscription or
consumers now that the OOH loyalty scheme.
breakfast market is picking up speed.
To learn more about the UK breakfast market,
The great news is that almost twice as many changing consumer attitudes, and how best to
capitalise on new market needs, read the
people are eating breakfast OOH more than Delifrance report ‘Prove it: unlocking the
opportunities in the occasion’ at https://www.
once a week, when compared to 2018, so the delifrance.com/uk/breakfast-report

SUSTAINABLE MENUS,
SUSTAINABLE KITCHENS

Vegware is made from plants using renewable, lower carbon,
recycled or reclaimed materials, and designed to be commercially
compostable with food waste, where accepted.

+44 (0) 330 223 0400 | [email protected] | vegware.com
@vegware

INSPIRATION flavour of to-go desserts operators should FOOD & INDUSTRY NEWS
consider incorporating chocolate as an
Callebaut Uncovers ingredient in their desserts to appeal to a SUSTAINABILITY
Sales Opportunities mass market.
for Takeaway and GARDEN GOURMET® TO
Delivered Desserts Whether this be pubs offering Callebaut’s BE A CARBON NEUTRAL
Brownie Fingers or QSRs offering CERTIFIED BRAND BY THE
Callebaut has launched its latest Callebaut Chocolate Cookie Ice-cream END OF 2022
campaign, Everyday Inspiration Sandwiches, operators can maximise
To Go, offering operators sales by incorporating a to go dessert to GARDEN GOURMET® believe that as
solutions on how to make the their menu. In fact, £18,000 of additional more people embrace plant-based food,
most of the takeaway and turnover per year can be generated by the better the world will be. With the
delivery market with offering to-go desserts . Garden Gourmet range, it provides
chocolate-based desserts. The delicious plant-based food options to
Callebaut Chocolate Academy Offering menu items that can tie in with an allow you to offer consumers more
has perfected 10 indulgent and occasion is an effective strategy for sustainable plant-based alternatives to
channel-specific chocolate operators to secure a dessert order. conventional meat dishes to help them
dessert recipes to meet this Nearly 85% of consumers opt for dishes live a lifestyle with a reduced impact on
growing consumer demand for that can be shared and can be consumed the environment.
to-go options. for celebratory occasions. Callebaut’s
Everyday Inspiration To Go campaign GARDEN GOURMET® have challenged themselves to
During the pandemic, operators made a features options such as a Chocolate achieve carbon neutrality by 2022 to accelerate their
shift to adapt to delivery and takeaway. Afternoon Tea and Chocolate Pizza, which contribution to the ambition they share with their
Today this market continues to offer can be customised with different flavoured consumers: making the world a better place while
operators the opportunity to uplift profits. chocolate and toppings like fresh fruit for a enjoying great food.
With more than 60% of consumers seasonal twist.
preferring chocolate as their number one At GARDEN GOURMET® the team know that
To view a full list of recipes, please visit: plant-based diets represent a major opportunity
https://www.callebaut.com/en-GB/ to help reduce the environmental footprint of the
everyday-inspiration-love-chocolate food system.

1 Callebaut 2022 Dessert Report, CGA Data

YES!

VEGAN INDULGENCE MADE EASY TO ORDER, and for a list of other
available products, contact your
Delight your consumers with our thaw-and-serve Vegan range! Country Range Group wholesaler

A choice of three American style muffins in fruity and chocolate flavours - Vegan Certified bakes that www.dawnfoods.com/uk
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*Healthier Bars as defined by Nielsen **Nielsen Total Coverage Total Chocolate Value Sales 52W MAT to w/e 03/10/20.

KAM MEDIA

By Katy Moses, Founder &
Managing Director of KAM

Customers are crying out

FOR SUPPORT WHEN BUYING WINE

Sometimes there is Novum Wines, looks at the • Focus on a service-based Getting that experience right is
literally nothing I like customer experience when wine training approach. key for venues and with a category
better than sitting in a pub ordering wine in pubs, bars and Training that inspires the that customers find so enjoyable,
or restaurant, with good restaurants and found that 70% team to relate certain wines it needs to be dialled up to ensure
friends and sipping a wine drinkers don’t feel that to guests and offer them a it’s an experience that they
perfectly chilled glass of pubs and bars provide enough range and a great don’t forget.
sauvignon blanc or three. I information to help them make experience.
have a feeling many an informed decision when The full whitepaper can be
people would agree with ordering wine. Restaurants • Less formal knowledge – downloaded for free here: https://
me, but our latest research fared slightly better with the Most customers don’t care kam-media.co.uk/resources/
identifies one part of this equivalent figure being 43%. what soil or type of oak a
experience than many of wine comes from; they can’t
our customers really don’t HOW CAN WE RE-ENGAGE relate to that. But what they
enjoy… the actual process AND CONNECT WITH WINE can do is relate to other
of choosing and ordering DRINKERS IN VENUES? elements. Organic goes
the wine. Whilst the layout and copy on some way to connecting with
menus is critical in helping give the consumer, but the clear
1-in-3 customers told us they greater clarity and confidence winner here is sustainability.
don’t feel confident ordering for customers, there is also
wine in pubs, bars and obviously a key role for staff to • People buy from people, so
restaurants, with 1-in-9 play when it comes to breaking make sure that your team is
admitting that they often find down this confidence barrier. equipped with the tools to
the experience intimidating. We Nothing can replicate the ease offer range, choice and the
also see that they are put off by at which well-trained and upsell. Ensure they are
confusing jargon and the knowledgeable staff can put the trained up to take a customer
perceived complexity around customer when guiding them from a £25 to a £30 bottle in a
wine. They feel embarrassed through their selection. few words.
and therefore default to what
they know, switch to a different Wine guru, Harry Crowther Since the lockdowns, we are
category, or worse, go without. from Grain to Grape suggests seeing a much more discerning
Not quite the outstanding the following: customer base. Venues must
experience we’re hoping for in recognise the value proposition
our venues. • Train your team to taste for customers – if the
wine and talk about it in a experience isn’t there then it’s a
The research, carried out in language that they can relate much easier decision for them
partnership with Hallgarten & to. If they can relate to it, then to enjoy their wine experience
so can your customers. at home instead of going out.

27

Pause in Every Drop Alive in Every Drop

Alive in Every Drop Alive in Every Drop

FIVE WAYS TO USE

WAYS
TO USE White Chocolate Drops

With World Chocolate 1/ Best Par 4/ Tart- ANDREW
Day taking place on the Scone tastic GREEN
7th July, the Country
Range White Chocolate Drops are a by Riley Monk by Samantha Watkins CRAFT GUILD
fantastic ingredient for the creative A fantastic way of sweetening Try caramelising your white
chef or baker. Available in a 2.5kg up your scones is to utilise chocolate drops to add subtle OF CHEFS
bag, they’re perfect for decorating Country Range White nutty notes and depth of
cakes, enrobing and for use in Chocolate drops alongside flavour. I will often use this It’s great to be in the mist of
muffin, cake, biscuit, cookie, tart pistachios and raspberries. technique when making a summer, and for the Craft Guild
or pancakes recipes. The flavours work perfectly Caramelised White Chocolate we have now had the semi
to create the ultimate Tart, served with some finals of the Graduate Awards
Here Darren Creed, Loughborough College summer scone. raspberry ripple ice cream and just about to announce
Chef Lecturer and his team of student chefs, on the side. the finalists.
who reached this year’s Country Range 2/Creative
Student Chef Challenge final, share five Cruffins 5/ Beautiful We celebrated the Craft Guild
inventive ideas for cooking with Country Blondies awards last month and it was
Range White Chocolate Drops. by Caitlin McGrath so good to be able to have this
White chocolate drops are by Darren Creed event after 2 ‘missing’ years,
ABOUT: DARREN CREED fabulous in all your favourite White chocolate drops are the room was packed with
pastries but if you’re looking brilliant for cakes, whether just under 800 guests, and
AND HIS LOUGHBOROUGH to create something a little bit used as an inclusion or for we presented 18 awards to
COLLEGE STUDENT TRIO different then try using them decorating, I will often use some of the UK’s best chefs
to make some cruffins – a them to make beautiful and restaurants.
Regulars on the winning podium in the very on-trend and tasty blondies, they make a nice
Student Chef Challenge, under the watchful croissant and muffin hybrid. change to the classic Our National Chef of the Year
eye of Course Leader Darren Creed, brownie and they do say competition is well underway
Loughborough College’s hospitality and 3/Monster blondes have more fun! and again some fantastic
catering department continues to punch well Cookie chefs entered, these are
Country Range White being whittled down again
above its weight. Earlier this by Darren Creed Chocolate Drops this month towards the
year, it’s latest trio of starlets There is a cookie monster in Pack size: 2.5kg final which will be held in
Riley Monk, Samantha all of us and these Country September.
Watkins and Caitlin McGrath Range White Chocolate
took third place in the Drops work well in so many For more on
Student Chef Challenge cookie recipes and the Craft Guild,
grand final. combinations. I love to use visit www.
them in some majestically craftguildofchefs.org
moreish white chocolate chip or follow the Craft
oatmeal cookies. Guild of Chefs
on Twitter at
@Craft_Guild

29

Rabbit Eats Carrot

Sustainable Menus to

PRESERVE
“PLANET A”

Protecting and preserving our natural environment is of
increasing importance, not only to us as operators within the
hospitality sector, but to customers as well. Understanding that if
we do not take action to slow down (and ultimately prevent) the
decline of our natural resources, many restaurants and caterers

have made significant changes to incorporate sustainable
produce throughout their menus. In this month’s Melting Pot, our
panel of experts proudly share some of their favourite sustainable

dishes to inspire your team to link arms and follow their lead
across all aspects of your menu.

stiritupmagazine.co.uk 30

MELTING POT

ELLIS BARRIE ALEX CONNELL HENDRE’ BARNARD
Owner, Lerpwl Roving Chef, V for Life Production Manager,
Jim and Tonic
Located at Royal When looking at the
Albert Dock Liverpool, sustainability from Our pièce de resistance
Lerpwl prides itself on an environmental in terms of sustainable
a sustainable ethos. perspective, simple production – at least
As the season changes, so does the changes can make a real difference. as far as the ingredients goes – is
menu, giving the chance for visitors Moving towards a vegetarian or better our JIM AND TONIC London Dry Gin.
to explore new flavours and chefs to still, vegan menu with dishes such as a The entire recipe was created with
innovate with fresh produce sourced root vegetable tagine or Welsh cakes for sustainability in mind, so we exclusively
from responsible, local agriculture and a teatime treat, can reduce your carbon used ingredients that can be found
fisheries. One standout dish is our footprint. According to researchers from within the M25 – the orbital motorway
Menai Oysters from Anglesey. Not only the University of Oxford eating a vegan that runs around central London. This
are they on our doorstep, but they’re diet could be the “single best way” to means that we could potentially source
hugely important to the environment as reduce your environmental impact on every single one of the ingredients
they clean the seas and filter carbon as Earth and, could reduce your carbon within 15 miles of our distillery location.
well as being naturally farmed and high footprint by up to 73%. As caterers we
in protein. They also don’t require any have a great opportunity to improve JEAN DELPORT
fresh water to farm unlike vegetable and the use of limited resources and help to Executive Chef,
meat farming. improve the planet. Food for thought eh? Restaurant Interlude at
Leonardslee Lakes and
JONATHAN CALLUM GRAHAM Gardens
FRASER-PRINN Executive Chef of
Head of Bars, The Bohemia We source our produce
Alchemist either directly from Leonardslee Lakes
We have great and Gardens estate or as locally as
The Alchemist have independent local possible, as the dining experience
created a cocktail that is suppliers, farmers and is designed to showcase the estate
completely edible including the vessel. fishermen in Jersey that source fresh, through tasting menus of up to 21
The Edible One consists of Manzana seasonal ingredients to use within courses. Local, seasonal produce is
Verde, Avallen Calvados (delivered Bohemia’s dishes. We forage for unique foraged from our 240-acre gardens -
in Eco-Totes), lime sherbet, salted sea herbs as well as fish and shellfish home to a variety of plants from around
caramel, apple juice, white chocolate from our waters which can arrive at the the world - and included within every
foam and is served in an edible cup in kitchen an hour after landing on the course, whether that’s honey, eggs
partnership with Stroodles. fishing boats. There’s also the world- or pork. We’ve also developed great
famous Jersey royals! We choose to relationships with local farmers and
The Stroodles edible cup is made source as sustainably as possible when producers.
from natural grains and totally we can because living on an island,
biodegradable, 100% vegan and can you can’t rely on produce coming from We like to take guests on a culinary
hold hot and cold liquids for 40 minutes elsewhere. We are also sensible with the journey showcasing where the
without disintegrating. For every Eco quantity of what we use, such as only inspiration for our dishes comes
Tote purchased, a tree is planted in putting the Dry Aged Jersey Angus Sirloin from, which is what makes Restaurant
an ‘Alchemist Rainforest’. Guests can of Beef on the menu for a limited period Interlude so special. The most popular
monitor how many trees are planted as there are so few cows on the island. dish is ‘Rabbit Eats Carrot’ a rabbit
through a QR code on their menu. mousse sphere with a variety of carrots,
wild herbs, confit rabbit and charred
JAIME ELSE COLIN BHIMANI home grown chilli jam.
Chef Manager, The Chef, Canning Court
Manor House Bupa Bupa Care Home Left (main)
Care Home Rabbit Eats
Our aim at Canning Carrot.
Our kitchen at The Manor Court Bupa Care Home Image credit
House is open 24/7, and is to use as many fresh Restaurant
we are committed to operating with ingredients as possible across our Interlude
minimal environmental impact. We work menus and avoid processed foods,
to a ‘not needed, not on’ rule when it incorporating the fruit and vegetables Right
comes to our gas ovens, electric combi we grow in our gardens. We make a Edible
ovens, fryers and light switches. conscious effort to serve more white Cocktails
meat as opposed to red meat and
We only order what we require and do are always expanding our vegetarian
our best to anticipate portion control. menus. Options such as chickpea and
Peelings, cores, and any leftover spinach curry or goat’s cheese and red
vegetables are utilised in soups, salads, onion tart go down a treat. Meanwhile,
and stock. Any food that cannot be fish such as herring and coley fillets
safely reused is placed in a compost serve as excellent sustainable options.
bin and collected on a regular basis.
Waste management is critical in are We serve homemade fresh soup to our
effort to reduce our carbon footprint. All residents every day. Just by replacing
our cardboard, plastic, tins, and paper pre-made stock with home grown
are recycled and food waste, such as pulses, vegetables and herbs would
oil, is disposed of by specialists and make for a no-waste, packaging-free
repurposed as fuel. sustainable alternative in the future.

31

A Big Hitting on pack promotion!

AND GET ACTIVE

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1953

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FINISHES VARNISHES Cutter Guide None
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GENERAL NOTES

THE COUNTRY CLUB

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

CuPirsWeipnpraoIPrNctreoEsxfsopooerdrt BLEND IN, With a powerful 550W base and the option
STAND OUT of using a 950ml or 3ltr bowls for missing
and blending different sized batches, this
Food processors can be essential food processor is extremely versatile and
to reducing food waste in the can help you create a range of dishes.
kitchen. Taking edible ‘waste’
cuttings of food produce and For your chance to win, send an email titled
helping to create them into ‘Cuisinart’, along with your name, contact
something you can utilise elsewhere details and the name of your Country Range
within your menu or business. Group wholesaler, to competitions@
stiritupmagazine.co.uk
Chopping, mixing, grating, slicing, dicing –
and more besides – if you’re looking for a
food processor that will take big kitchen
prep tasks in its stride, you can finish your
search right here. Ideal for busy cooks, the
Cuisinart Expert Prep Pro food processor will
be your best friend in the kitchen, saving
you time and effort when you’re batch
baking or cooking for a crowd.

Angela’s ‘T he WIN
Weekend Cook’
The Weekend
In celebration of our amazing Leading Cook recipe
Light and cover star, Angela Hartnett,
we are giving away one of her new book
recipe books.
Closing date for the competitions: 31 July 2022. All winners will be notified by 31 August
Angela’s ‘The Weekend Cook’ includes over 80 2022. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury
recipes for Sunday suppers and midweek meals, Rise, Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be
packed full of flavour, from one of the UK’s best-loved found at: www.stiritupmagazine.co.uk/about
chefs. Great flavours and simple recipes abound in
these pages, each one a joy to cook and eat, from 33
satisfying one-pot dishes and comforting risottos to
perfect party food and bakes to feed a hungry crowd.

In addition to the recipes, you can also find many of
Angela’s time saving tips and cheats that will take
the stress out of hosting and allow you to enjoy your
dinner parties without breaking a sweat. The only
essential ingredients are friends and family, and lots
of them.

For your chance to win, send an email titled ‘The
Weekend Cook’, along with your name, contact details
and the name of your Country Range Group
wholesaler, to [email protected]

A clean portfolio

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

New

ANTIVIRAL HAND SOAP SURFACE SANITISER
A high-performance moisturising soap that is kind Proven to sanitise against many common pathogenic
to skin and free from artificial colours and fragrances. bacteria including E coli, Listeria, Salmonella and
It kills 99.99% of viruses and bacteria including MRSA. Tested to BS EN 1276 and BS EN 13697.
Coronaviruses. Available in 500ml and 5L. Available in 750ml.

ANTIBACTERIAL HAND SOAP ANTIVIRAL DISINFECTANT
Kills the germs commonly associated with food Proven against many common pathogenic viruses
spoilage. Ideal for food preparation areas, provides including Coronaviruses, the formula is suitable for use
a residual effect to keep hands safe between on most non-porous surfaces and leaves surfaces safe
washes. Fragrance free. Available in 500ml or 5L. for human contact. Available in 750ml and 5L.

WWW.COUNTRYRANGE.CO.UK @COUNTRYRANGEUK

EDUCATION

The Country Range 2023
Student Chef Challenge CHALLENGE
2023 Countdown Begins SCHEDULE

With first year college While skill, technique and their second or third years and LAUNCH – 1st
catering students about to knowledge are all vital in order to which I think would be good for the September 2022
finish for summer, July compete in the Challenge, judges, competitions. Most have the skills,
presents a great opportunity lecturers and past winners all agree but you do need that real desire to DEADLINE FOR
for colleges to get a head that it is teamwork that is the improve and test yourself. It’s a lot of APPLICATIONS
start on preparations for the defining factor in success. work. We generally enter two teams – end November
Country Range Student Chef of three and it’s important the teams
Challenge 2023. The Country Range Student Chef get on. It’s not just whether they are 2022
Challenge 2023 launches in early good cooks, it’s how they can work
Above (main) September but there is a huge together, so team spirit is vital.” Said PAPER JUDGING
One of the 2022 Student Chef advantage if teams have already Stuart Ascott, Lecturer at West & ROUND ONE
Challenge Judges viewing a been decided before the end of this Suffolk College. WINNER
team menu college year.
Below (left to right) The 2022 Challenge live final was ANNOUNCEMENT
One of the 2022 winners dish This early planning ensures students held at the Hotel, Restaurant & – December 2022
Teriyaki Marinated Smoked Eel can come back focused, refreshed Catering Show at Excel in London on
Sushi Roll and with clear, exciting objectives for March 22nd and was won by Sam REGIONAL HEATS
A team working hard in the the new college year. It also Paoli, Maria V Carbone and Paulo – end of January/early
kitchen preparing their dishes provides precious extra time for Dela Cruz of New City College,
team bonding and practise before London. The talented trio of chefs, February 2023
the 2023 challenge brief and theme under the guidance of lecturer Jeff
is announced. Mason, triumphed under the GRAND FINAL
watchful eyes of the Craft Guild of – 21st March
“I generally know ahead of Chefs judges and esteemed chefs 2023
the new term the students including Michel Roux and Brian
who will be coming back for what Michelin-level cooking is all
Turner. “The experience about, a free publicity campaign to
will stay with them help launch their careers, an
forever and will no doubt engraved Flint & Flame knife and an
make them better chefs” all-expenses paid trip to a cookery
commented Cambridge school in Venice. “We had been
Regional College practising hard every week since
Lecturer Jake Piper. October so it’s great that our
dedication definitely paid off. I think
The New City College the key to our success was keeping
team won an overnight calm and not panicking. As a team,
stay and meal at a we have spent a lot of time together,
Michelin star restaurant, so we always felt in control but to
first hand experience of win a prestigious competition was
working and learning just fabulous!” Said Maria V
Carbone from the New City
College winning team.
To receive updates on the 2023
Challenge this summer and to
register your interest, visit www.
countryrangestudentchef.co.uk

35

33TAwfnuonerirnngwaeatolccacoh’posoaapkbngybrceaoeonfotdok chef really started to
crystallize in my mind.

You seemed to progress

quickly wherever you went

– what do you put that

down to?

I will hold my hands up and say I am late

for everything in my life but I have always

had a good work ethic. Wherever I

worked, I worked hard, did the job

properly and always had high standards.

One of the key things to aid my

progression was that I have never been

afraid of saying I don’t know. Far too many

chefs are terrified of asking for help.

Others think they know it all but every

chef has their own idiosyncrasies and if

you’re going to work for someone else,

Beginning her career in the likes you’re going to have to learn how they do
of Aubergine, Zafferano and things. It’s vital that you can ask – how do
L’Oranger, Angela Hartnett was you want it done? What’s your way? Even
made head chef at the famed now, I may be judging Great British Menu
Petrus before going on to launch and I will see something different and ask
Amaryllis in Scotland, Verre in – how did you do that? I’m the first to say I
Dubai, Menu and The Grill Room don’t know everything and take great
at The Connaught, as one of pleasure in learning new tricks and
Gordon Ramsay’s talented team. techniques from others.

What do you love most about your job?

In 2008 with an MBE for services to the I genuinely love the banter in the

hospitality industry already under her kitchen most of all and that hasn’t

chef hat, she branched out on her own changed. Whether it is doing a shift,

with the launch of Murano in Mayfair, developing some dishes with the team

which has successfully retained its or just having a nosey with the team, I

1-Michelin-star since 2009 and is one just love the people side to the job.

of the few restaurants to hold 4 AA One of my most important jobs is that I

rosettes. Café Murano - the little sister build a team so talking to them, chatting

to Murano - launched in 2013 and now with them and joking with them is

has three sites across London. important so they can always feel

Angela was awarded an OBE this comfortable coming to me.

January for her services to the Have you ever felt burnt out?

hospitality industry and to the NHS The only time I really found it difficult

throughout the pandemic and her was when we opened up after the

eagerly-awaited third cookbook – The second COVID lockdown. That felt so

Weekend Cook - rolls out this summer. tough. Everything was hard. You

Angela We caught up with her to discuss the couldn’t get staff, equipment,
customers. Usually each day there are
book, where it all began, where it’s always a few fires to be put out but at
going and why the hospitality industry that stage I was spinning with a hose
offers an amazing career. trying to put out constant blazes and
that felt like it continued for a couple of
When did you know you were going months. Hopefully we’re out the back
to be a chef? of it now.
A lot of my family were always involved
What have been your favourite
in food businesses whether it was a fish memories?
Watching Italy win the World Cup final in
HARTNETT Germany was pretty amazing but cooking
with Gordon Ramsay and Jason Atherton
in Afghanistan for the troops and the

Queen giving me my MBE take

some beating.

and chip shop or café so the idea of What other projects do you have in
running my own food business always the pipeline?
appealed to me. I just didn’t really know Lots happening this summer. I will be at
how, where or which area to focus my the Summer Smoke & Cut Festival and
attention on. My mum wanted me to do we will be taking Café Murano to a few
a cookery course or study in France festivals such as Pub in the Park. We
but I decided to study history. It was have also just started a Café Murano
only really after completing my degree book club where we invite an author
when I worked in a few local pubs such each month to do a talk and we cook
as The Free Press, The Cambridge some dishes. We’ve had Mary Berry and
Blue and The Blue Boar that being a have a great line-up for the summer.

stiritupmagazine.co.uk 36

Why should the next generation Asparagus Quiche LEADING LIGHTS
be looking to hospitality as a
career choice? INGREDIENTS SERVES METHOD
Hospitality isn’t just about restaurants 6-8
and cooking. There are so many jobs and 1. First, make the pastry. Sift the flour into a
skills within it. You could be a hotel For the pastry large bowl and add the pinch of salt. Add the
manager, you could work on a yacht, in 170g plain flour, plus extra for dusting lard and butter and rub them in with your
the army – there is so much to hospitality. Pinch of salt
The perception of the industry has also 50g lard fingertips, until the mixture resembles
changed and it’s a great place to work 50g unsalted butter breadcrumbs. Mix the egg yolk with the
and progress. Food isn’t going 1 egg yolk water and lightly whisk, then add to the
anywhere. We will always need to eat 2 tablespoons iced water flour mix and use the back of a knife
and we have a great food culture in the to combine, then use your hands
UK. There is something for everyone in For the filling to bring the mixture together to a
food and as Marina O’Loughlin said – 2 bunches of asparagus (about 800g) or firm dough.
“everyone has at one time been touched 200g purple sprouting broccoli
by hospitality”. 15g salted butter 2. Tip out the dough onto a lightly
1 banana shallot floured board or work surface and
How long has your book The Weekend 1 garlic clove knead it gently. Cover or wrap it in
Cook it been in the works? 3 egg yolks cling film and transfer it to the fridge
It’s been a couple of years in the making 1 egg to rest for at least 20 minutes.
and COVID probably helped as it gave 200ml double cream
me a bit more time at home to put it 200g cheddar cheese, grated 3. While the pastry rests, prepare the
together. The book is all about easy to Sea salt and freshly vegetables for the filling. If you’re using
replicate, home-cooked dishes, perfect Ground black pepper asparagus, snap off the woody stems
for when you are entertaining at home. Crisp green salad, to serve (optional) (feel along the stem until it bends) and
Some recipes are a bit fancy and more blanch them in boiling salted water for about
developed but anyone can make them. 2 minutes (depending upon the thickness of
The book isn’t strictly Italian with the asparagus), until just cooked. Drain well. If
influences from around the world. It’s you’re using broccoli, trim the stems and blanch
more of a mash-up of my favourite them in salted boiling water for 2 minutes, until
recipes and tips, alongside some of just cooked, then drain well.
my neighbour’s dishes, that I have
fallen in love with over the years and 4. Heat the oven to 200°C/180°C fan/Gas 6.
that have become key parts of our
annual celebrations. 5. Roll out the rested dough on a lightly
floured board or work surface to a 25cm disc
What recipe have you shared with about the thickness of a £1 coin (about 3mm).
us and why? Carefully use the pastry disc to line a 20cm,
I have chosen my Asparagus Quiche loose-bottomed fluted tart tin, pushing the
recipe from The Weekend Cook as it’s a pastry into the edges and grooves. Trim the
great one for summer entertaining. Some excess to neaten. Chill the tart case in the
people think that you are allowed to put fridge for 20 minutes.
anything you want on a quiche. But I’m
not so sure. It is actually quite hard to 6. Prick the base of the chilled tart case all
make a good quiche and one of the best over with a fork, then line it with scrunched-up
quiches that I’ve ever eaten was made baking paper and pour in some baking beans
from a Simon Hopkinson recipe – it was (or use dried beans or uncooked rice, if you
just onions, onions and more onions and don’t have baking beans – you can reuse
cream and cheese. This is an asparagus the beans, but don’t eat them!). Blind bake
quiche, but you could use broccoli if the pastry case for 20 minutes, until lightly
asparagus isn’t in season. You could vary golden, then remove the paper and beans
the cheese you use, but you do need a and return the case to the oven for a further 5
hard, firm cheese. So perhaps Comte or minutes, until golden brown. Remove from the
Gruyere, or even a hard blue. You could oven and allow to cool slightly in the tin.
also add a bit of cumin. Use this egg to
cream ratio and you 7. Turn the oven down to 180°C/160°C fan/
have yourself the Gas 4.
perfect quiche base
upon which to 8. While the tart case is cooling a little, make
carefully build other the filling. In a pan, add the butter and cook the
flavours without shallot and garlic for about 10 minutes, until soft
going crazy. but not coloured. Transfer to a bowl and leave
to cool, then add the egg yolks, egg, cream
Left (main) and cheese to the bowl. Give it all a good
Angela Hartnett mix to break up the eggs and combine the
ingredients, and season with salt and pepper.
Right (above
9. Line the base of the pastry case with
and below) broccoli or asparagus, then pour in the egg
Angela’s and cheese mixture. Bake the quiche for 25
Asaparagus minutes, until the filling is set to the touch
Quiche and golden brown. Allow to cool slightly, then
remove it from the tin to serve. I like to serve
Angela’s Lunch it slightly warm, with a crisp green salad on
Party the side.

37

CUSTOMERS
DESERVE THE
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THE MARKETPLACE

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CHEDDAR CHEESE dipping, topping and filling. Nick Minchin, Santa Maria Marketing
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Its full-bodied Cheddar flavour and
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FOOD FOR THOUGHT

summer menusINSPIRATIONAL PLATES FOR
1 HOT DOG
1

2 The perfect handheld snack for outdoor
events and alfresco dining menus is
the classic hotdog. Especially if you
offer a variety of customisable breads,
sausages and toppings, including plant-
based options.

THE CHERRY
ON TOP

Create a National 2
Cherry Day dessert
that all residents 4 3
can enjoy with this Red 6
Cherry Roulade, created
by Ian Clifton of Howbury
House specifically for

3people with dysphagia.
ICE, ICE BABY

With caramel tones and
a smooth, creamy finish,
deZaan’s Crimson Red Cocoa

Ice Cream takes a familiar

4 favourite to a new level.
A TASTE
OF THE MED
Offer a delicious fresh Mediterranean
inspired toasted ciabatta within your stifroriteuuccnpiodpm.Teuahasktegcwafauwznlilnwbe.e.
lunch or to-go menus this National
5
5 Avocado Day.
SWEET ESCAPE

Step up your complimentary offering
with these individually wrapped Ferrero
Rocher T2 packs and celebrate World
Chocolate Day with a golden moment.

6 TROPICAL TWIST
To celebrate World Mango Day,
combine fruity flavours
with fragrant jasmine
rice pudding for
a fresh take on
a nostalgic
favourite.

43

HYAS I drs

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GOOD PEOPLE DESERVE GOOD COFFEE