Natalie Coleman - Thomas Ridley Foodservice

JAN / FEB 2015
THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
Make a fortune
this Chinese New Year
It’s a small
world – why
mini dishes
are big news
‘RASH’ DECISIONS
for heavenly breakfasts
N
atalie
C
o
le
m
an
The Hackney girl done good
For starters...
>> A good breakfast really does set
you up for the day and, for caterers, it’s a
bonus, money-making opportunity that you really can’t ignore.
Pubs, restaurants, education establishments and
workplace caterers are all cashing in on this growing
day-part, whilst hotels and B&Bs are being more
adventurous with their offering in a bid to differentiate
themselves from the crowd. South American-influenced
dishes are starting to spice things up at the breakfast
table too, so make sure your menu is ‘hot’ reading.
Speaking of spices, it’s Chinese New Year on February
19 and revellers will be welcoming the Year of the Goat.
Celebrated Chinese chef Ken Hom explains all of
traditions and customs required to make your
Chinese banquet go off with a bang.
As the New Year gets underway, many diners will
have made resolutions to watch their waistlines
– so our feature on miniature dishes might be the
perfect appetiser! Minis are a brilliant opportunity
to showcase your skills and creativity to
customers – allowing them to try several dishes
at once. We’ve got some great “little” ideas for
Valentine’s Day on our Food for Thought page too.
Happy New Year!
Ingredients...
Food
7
@stiritupmag
25 ON THE RANGE
with Country Range
customer Gordon
Provan
NEW FROM
COUNTRY RANGE
MARKETPLACE
05 CUSTOMER
PROFILE – Hopwood
Hall Catering College
13 CATEGORY
FOCUS The Big
breakfast bonanza
FOOD FOR
THOUGHT
SIGNATURE DISH
10 FIVE WAYS
Country Range Muesli
Features
43
33
08 THE
Flipping heck,
have a heart at
Chinese New Year
by First Secretary of
State, William Hague
19
SAY CHEESE
COOKS
CALENDAR
27
COUNTRY CLUB
Our editorial partners...
As part of our environmental policy this
magazine is printed using vegetable
oil based ink and is produced to high
environmental standards, including
EMAS, ISO14001 and FSC® certification.
National award for
care home tea party
Award scoops, pasta
prices and Scottish
Tourism Week
INDUSTRY NEWS
23 HOSPITALITY
40
Sunday roasts,
British tourism
and Allegra
Producing homegrown talent at
John Ruskin
Primary School
04
34 FOOD &
& WELFARE –
EDUCATION
Favourites
20 HEALTH
CHINESE NEW
YEAR with Ken Hom
28
36
Shrink Me! Big ideas
for mini mouthfuls
Natalie Coleman –
MasterChef winner
and Hackney girl
done good
THE MELTING POT
31
ADVICE FROM THE
EXPERTS – How to
LEADING LIGHT
be a great manager
38
FOCUS ON
FROZEN
39
BAUMANN’S
BLOG
Contact us...
EDITOR Janine Nelson [email protected]
WRITERS Sarah Rigg, Amy Grace
SUBSCRIPTIONS Telephone: 0845 209 3777
[email protected]
DESIGN & PRINT Eclipse Creative
FRONT COVER www.jameskennedyphotography.co.uk
COUNTRY RANGE PHOTOGRAPHY
www.barrymellorphotography.co.uk
www.countryrange.co.uk/stir-it-up
JAN / FEB 2015 03
COOKS CALENDAR
Cooks calendar...
January
>> Manchego is one
of Spain’s best known
cheeses and is produced
in the La Mancha region.
It’s made from unpasteurised
sheep’s milk and sold fresh or
slightly aged in olive oil. It has a
deep yellow rind, which is inedible,
and a creamy white interior. It’s
firm to the touch with a buttery,
nutty taste that’s slightly sour.
Manchego cheeses are best
paired with a sherry.
• Semi Curado – Young
Manchego cheese which is aged
for around three months. Supple
and moist, their flavour is fruity,
grass, hay with a tangy note.
• Curado – Aged for six
months, this cheese acquires
a caramel and nutty flavour.
• Viejo – Aged for a year,
resulting in a crumbly texture
and a butterscotch colour.
It has a sweet, lingering taste.
Serving suggestions:
• Stuffed Portobello
mushrooms – fill with a
mixture of onion, garlic, thyme,
breadcrumbs, smoked bacon and
manchego for a delicious starter.
• For a yummy vegetarian
meal try olive, edamame beans
and manchego risotto – use black
olives, chopped sun-blushed
tomatoes, garlic and red onion
for lots of colour.
• For dessert, TV chef James
Tanner suggests honey-baked
figs topped with manchego.
04 JAN / FEB 2015
New Year’s Day
12-18 National Obesity
Awareness Week
beetroot
25
venison
mackerel
Burns Night
25-31 National Farmhouse
Breakfast Week
www.noaw.co.uk
www.shakeupyourwakeup.com
18-20 Scotland’s Speciality Food
26
Show, The SECC, Glasgow
www.scotlandsspecialityfoodshow.com
Top 50 Gastropubs
Awards, Hitchin
www.top50gastropubs.co.uk
18-20 Hospitality 2015
26
Birmingham
National Potato Day
www.hospitalityshow.co.uk
February
turkey
cauliflower
purple sprouting brocolli
1
British Yorkshire Pudding Day
2-8
Bramley Apple Week
14
parsnips
rhubarb
oysters
23-8 Fairtrade Fortnight
www.fairtrade.org.uk
25-26 Casual Dining Show,
www.bramleyapples.co.uk
Business Design Centre,
London
Valentine’s Day
16-22 Chip Week
www.chips.lovepotatoes.co.uk
March
In season...
• Lamb-stuffed aubergines
with spices (try cumin,
cinnamon, nutmeg, chilli and
paprika) topped with manchego.
Halve the aubergines and fill with
lamb ragu and top with Manchego.
Brussell sprouts
Guinea fowl
1
In season...
There are three
types of Manchego:
In season...
Man up!
potatoes
1
2-8
leek
celeriac
St David’s Day
British Pie Week
www.britishpieweek.co.uk
13
Red Nose Day
www.comicrelief.com/rednoseday
15
Mothering Sunday
17-18 Hotel & Catering Show,
Bournemouth International
Centre
www.hotel-expo.co.uk
cockles
cabbage
rabbit
kale
14-22 English Tourism Week
www.englishtourismweek.co.uk
St Patrick’s Day
17-18 Northern Restaurant and Bar
Show, Manchester Central
17
www.northernrestaurantandbar.co.uk
22-25 The International Food
and Drink Event,
ExCel London
www.ife.co.uk
CUSTOMER PROFILE
College
bistro is
“...a fundamental part
of life is cooking.”
s
t
e
e
r
St ead
ah
When the catering team
at a Rochdale college
wanted to re-vamp their
menu, there was only
one road to go down.
>> The staff and students
at Hopwood Hall College
decided to spice things
up by introducing a street
food concept to their bistro
offering – and diners say
it is streets ahead!
use it in the falafels and put a bit in the
burgers to give them a bit of a kick,” he
explains. “It has such a great flavour – I even
use it in pasta and chicken dishes too.”
Under the tutelage of head chef Stephen
Harmer, the team is made up of 6-9
students, studying NVQs in catering and
hospitality, plus nine full-time catering
assistants – and they serve around 1,000
hungry diners every weekday.
With a background working in the profit
sector for the likes of Jamie Oliver,
Paul Heathcote and Nigel Howarth,
Stephen admits he fell into the
education sector by chance.
Says Stephen: “We work with a different
team of students every day and the meals
are served in our refectory and our bistro.
“The refectory is very traditional, serving one
chicken dish, one meat, one veg and one
pasta dish daily. The bistro serves things like
salads and paninis, and, since September,
street food. We have always sold a lot of
chips but we wanted to try and introduce
some healthier dishes to the menu for those
who were willing to try them, plus we thought
it would be a way to increase footfall.”
Regulars on the street food menu include
ribs, lamb koftas, falafel and burgers. Sweet
chilli mayo, raita and Stephen’s homemade
chipotle sauce are offered in addition to the
usual ketchup and the weekly menus are
publicised via the college’s central hub.
Country Range Smoked Paprika features
regularly in many of the dishes and Stephen
admits it’s his favourite ingredient. “I love it!
Another firm favourite is Country Range
Coconut Milk, which Stephen uses to make
delicious Thai curries, coconut rice and
coconut cakes. “It’s such a versatile
product and at a great price too,” he adds.
He explains: “I worked as a chef in various
restaurants for 20 years then fancied a
change. I was working as a recruitment
consultant for the catering industry sat at
a desk all day and it was driving me insane!
“This opportunity just fell into my lap via a
friend. I have a young family and this job
allows me to work Monday to Friday 7am to
2pm so it’s perfect for me.”
“It’s very rewarding
teaching teenagers who
have just come out of
school and have never
picked up a knife
Meals are serv
college’s refected in the
or y and bistro
Sharing the knowledge and skills he has
accrued throughout his career certainly
gives Stephen job satisfaction.
He says: “It’s very rewarding teaching
teenagers who have just come out of school
and have never picked up a knife. Many of this
generation are ‘ready meals children’. I think
schools have to take a lot of the blame for
that. They don’t teach ‘proper catering’ so
children just end up learning how to make
pizzas and cakes. Hopefully the School
Food Plan will start to put that right, after
all, a fundamental part of life is cooking.”
We work with a different
team of students every day
JAN / FEB 2015 05
NEW FROM COUNTRY RANGE
Don’t just reserve
bacon for morning
meals. It’s a great
addition to lunch and
dinner menus
GET SAUCY!
No meat lover’s break
fast is complete
without a couple of ras
hers of tasty bacon
H-amazing bacon
>> No meat lover’s breakfast is complete without a couple of
rashers of tasty bacon and, to make sure your breakfast offering
is up to scratch, Country Range is launching Unsmoked Back
Bacon (2.27kg) in February.
Our packs of rindless unsmoked back
bacon contain 38-42 rashers, and are
suitable for freezing.
As you would expect, it can be grilled, fried or
cooked on hot plate – but don’t just reserve
bacon for morning meals. It’s a great addition
to lunch and dinner menus, and can be used
to create an array of tasty pasta sauces,
salads, quiches and sandwich fillings.
Or why not serve it wrapped around
chicken or vegetables?
>> Country Range sauce
sachets have undergone
a makeover to reduce the
amount of packaging used.
We’ve kept the quirky designs that
we launched last year but created new
shapes, without changing the weight
of the sachets.
Sauce Sachets – NEW shape packs
The new sachets are easier to open,
so no more using your teeth or cutting
them with a knife – simply tear along the
dotted line for spill-free sauce every time!
Visit www.countryrange.co.uk/recipes
for lots of inspirational ideas for
cooking with bacon.
Milk The Health Benefits
>> Semi skimmed milk is the most popular type of milk in
the UK with a fat content of 1.7%, compared to a minimum
of 3.5% in whole standardised milk and 0.1% in skimmed milk.
Its low fat content makes it the milk of choice for the health-conscious, so Country
Range has decided to make it available in individual milk portions, which are perfect
for breakfast tables and in-room hot beverage trays.
Country Range Semi Skimmed Milk Portions (120 x 12ml) are the latest variant
to join our portions range, which also includes UHT Milk and Cream portions.
The sauce sachet range includes:
• Tomato Ketchup 200 x 10g
• Brown Sauce 200 x 10g
• Malt Vinegar 200 x 6g
•English
Mustard
200 x 5g
•French
Mustard
200 x 5g
• Mayonnaise 200 x 10g
• Salad Cream 200 x 10g
• Tartare Sauce 200 x 10g
JAN / FEB 2015 07
THE MARKETPLACE
WIN A TRIP TO A
COCOA PLANTATION
>> Callebaut – makers of the finest Belgian
chocolate – is giving caterers the opportunity to win a
once-in-a-lifetime visit to a cocoa plantation, with the
launch of its “For The Love Of Chocolate” Challenge.
Chocolate cake
Almond layered
lemon cheesecake
Almondy has added
two new cakes to its
foodservice range of
gluten-free frozen desserts
ALMONDY LAUNCHES
DYNAMIC DUO with
Cadbury and Philadelphia
partnership
>> Almondy has added two new cakes to
its foodservice range of gluten-free frozen
desserts by linking up with the biggest brands
in their fields – Cadbury and Philadelphia. The Swedish bakery’s brand new Cadbury Gluten-Free Chocolate
and Almond Cake and Philadelphia Gluten-Free Almond Layered
Lemon Cheesecake will provide a ‘dynamic duo’ for sweet menus
and – thanks to the power of superbrands – help caterers cash
in on consumer demand for added value and great taste.
Andrew Ely, managing director of Almondy, says: “Almondy is already
a well-established brand within the frozen dessert and special diets
category, so we are thrilled that we can support operators with a
dynamic duo that offers powerful brand reassurance and wide appeal
out-of-home. Not only do they deliver on quality and taste, the cakes
are also highly convenient for caterers – they come frozen and
pre-portioned offering significant savings in labour and wastage.”
08 JAN / FEB 2015
To enter, chefs, chocolatiers and pâtissiers are encouraged to put an
imaginative twist on one of the nation’s top five chocolate desserts –
brownie, cheesecake, cake, pudding and ice cream. They must then
visit Callebaut’s chocolate hub – www.fortheloveofchoc.com
– and share the details of their innovative dessert between
January 5 and midnight on March 1.
Robert Harrison, sales director, Callebaut, explains:
“The foodservice industry thrives on innovation
so we’re really looking forward to seeing
what chefs come up with and rewarding
the best of the best with a trip to one of
our plantations. It really is a unique prize
and one we’re incredibly proud to be
able to offer – who wouldn’t want to see
where the chocolate journey begins?”
New website for Pan’artisan
>> Pan’Artisan has launched a new website
(www.panartisan.com), which has been
fully refreshed in line with the brand style.
Building on its aim of supporting its customers, the new website
boasts an abundance of product information, ideas, hints and tips
and will contain videos featuring Chris Dickinson, Pan’Artisan’s
NPD director and master baker.
Company MD Richard Jansen, said:
“Our new website was designed with our
customers in mind, to assist them in their
everyday business; it offers easy access
to information about our products and
inspirational ideas on how to use them.
We have been delighted with feedback so
far and have already had enquiries for new
products that some didn’t realise we had!”
THE MARKETPLACE
SINGLE ORIGIN COFFEE RANGE
>> Taylors of Harrogate has expanded its single
origin range with five new coffees, as well as
increasing the pack size to a convenient 1kg format.
The new products reflect the intense and
unique flavours of the destinations they
are sourced from, which include Colombia,
Rwanda, Guatemala, Mexico and Peru.
...suitable for diners who are
lactose and gluten intolerant.
Indulgent gluten &
lactose-free treats
>> Dessert experts Erlenbacher
have unveiled four delicious sweet
treats which are suitable for diners
who are lactose and gluten intolerant.
With an estimated 15% of today’s adult population
in Europe being lactose intolerant and an increased
volume of consumers opting to lead a gluten-free
lifestyle, frozen lactose and gluten-free desserts
are becoming increasingly popular.
The collection includes Strawberry, a Duo of
Blueberry and Peach, Nut and Chocolate and
lastly, Strawberry and Mandarin Cream Slices.
Three of the four delicious desserts are presented
in mixed packs, which benefits those looking for
a diversity of taste in minimal packaging.
a creamy body and
buttery finish.
• Rwanda Lake Kivu: Grown
in volcanic soil on the slopes
With Allegra forecasting that consumers will high above the lake this is a
become more and more knowledgeable about balanced, complex coffee
the finer points of premium coffee, especially with citric aroma, crisp
acidity, red berry
when it comes to roast and origin, caterers
fruit flavours and a
could stir up a profit by refreshing menus.
butter toffee finish.
John Sutcliffe, out-of-home and convenience
• Guatemala Bombón
controller, Taylors of Harrogate, explains:
“Provenance is high on the agenda – just as Tenango: A medium-bodied coffee with bright
citric acidity, perfectly balanced sweetness
with food, consumers want to know where
and a smooth milk chocolate flavour.
the product has come from. We’re seeing
increasing demand for single origin coffee
• Mexico Finca Chiapas: A blend of the catuai,
out-of-home thanks to the rise of artisan
caturra and mundo novo varieties of the
coffee houses, and tapping into this market arabica coffee species featuring lively
means operators can differentiate their
citric acidity and exceptional sweetness.
menus from competitors, while demanding
• Peru Mochica Selva: A medium-dark roasted
a higher price point due to the superior
coffee with hints of chocolate and nuts.
quality and brand reassurance Taylors
The new coffees join the existing range –
of Harrogate provides consumers.”
which has also been improved – including
The five new single origin products are:
Brazil Sweet River, Ethiopia Mocha Limu,
Indonesia Java Jember and Kenya Kahawa
• Colombia Cali Caremelo: A medium-bodied
Kuchoma. The Taylors of Harrogate Single
coffee combines a hint of tropical fruit
Origin coffees are available in cases of 2 x 1kg.
and caramel notes to make a coffee with
JAN / FEB 2015 09
FIVE WAYS TO USE
>> The Craft Guild of
Chefs is the largest UK
chefs association with
members worldwide in
foodservice and hospitality,
from students and trainees
to top management
working everywhere
from Michelin starred
restaurants to educational
establishments.
Originally a guild of the Cookery
and Food Association, which in
itself has been established for
130 years, the Craft Guild of Chefs
has become a leading light in
representing the interests
of chefs across th e industry,
while being passionate about
promoting the understanding,
appreciation and advancement
of the art of cookery and the
science of food.
The Guild which is now in its
50th year represents the
interest of chefs and promotes
understanding, appreciation and
the advancement of the art of
cookery and the science of food.
Golden Offer
The Craft Guild of Chefs has
cooked up a beautiful
commemorative book
to mark its 50th
anniversary
and the
association
has 50 copies
to give away
to readers. The
Golden Review
and Desk Diary
has been published as part of
a wider line-up of celebrations
to mark the major milestone
and dishes up some of the
Guild’s fascinating story so far.
The book, which has a RRP of
£20, also includes everything
from a nostalgic look at some
of the UK’s culinary greats to
a priceless spotlight on a
celebrated chef whose vast
collection of menus even
includes one from the chef to
Queen Victoria and Queen Mary.
For the chance to win a copy
of the Golden Review and
Desk Diary, email your name,
place of work and your
contact details to cgc@
proactivecommunications.
co.uk, quoting CGC 50th
anniversary book giveaway
in the subject bar.
For more on the Craft Guild,
visit www.craftguildofchefs.
org or follow the Craft Guild of
Chefs on Twitter at @Craft_Guild
10 JAN / FEB 2015
Five ways to use...
COUNTRY RANGE
MUESLI
This nutritious
ingredient
can be used
as a base
for a host
of tasty
dishes
1. Granola – Simply stir in Country Range
Honey warmed with unsalted melted butter,
press into oblong trays and leave to set before
cutting into squares, oblongs or triangles.
2. As a crunchy topping for fruit crumble
Mar tin Bates
>> Muesli is a brilliant healthy
option at the breakfast table.
Typically it has less sugar and
calories than most breakfast
cereals, it’s high in fibre and
whole grains, and is a potent
source of antioxidants.
Because it’s so good for you, it’s a shame to limit its
appeal by simply bathing it in milk at breakfast time.
As Martin Bates, chief executive officer of the Craft
Guild of Chefs, shows, this nutritious ingredient
can be used as a base for a host of tasty dishes...
Mix with natural yogurt
and drizzle on some
honey, and top with
a sliced banana
for a deliciously
different breakfast.
mix in a little unsalted butter before spreading over
the fruit base (Country Range canned rhubarb/
apple for example) and bake in a moderate oven
until the fruit starts to ooze through the crumble.
3. Mix with natural yogurt and drizzle
on some honey, and top with a sliced banana for
a deliciously different breakfast.
4. Pop a maraschino cherry into the
base of a champagne flute and layer the glass with
natural yogurt, honey and muesli. Try sprinkling
the muesli with a little Kirsch for added flavour!
5. Eggy Muesli Bread – Butter one side of
a slice of bread, press the buttered side into the muesli,
then dip the slice of bread into beaten egg. Have your
pan ready with hot melted unsalted butter and fry the
muesli side first until golden brown, then flip over
to brown the other side. Serve sprinkled with icing
sugar and garnished with fresh strawberries.
CATEGORY FOCUS
Marmalade glazed sausage bap
!
p
u
e
k
a
W
...to the BIG
Mixed pastries
The breakfast category is worth
£1.4billion to the UK foodservice
industry and is the only meal
occasion that has been steadily
growing – despite declines in
lunch, dinner and snacking – and
everyone is getting in on the act.
The importance of breakfast is
shown by the fact that nearly
two thirds of consumers view
breakfast as part of their daily
routine. However, changing
eating habits are leading to
an increasing number of UK
consumers eating breakfast
“out of home”, with breakfast
occasions in the quick service
sector growing by 0.5% and in
full service restaurants by 7.8%.
The British trend mimics that
of America, where breakfast
makes up around a fifth of the
out of home market.
Chara Pantazi, marketing manager
for foodservice bakery brand Kara,
says: “It seems that consumers
today are less insecure about
their future therefore breakfast
is now offered at a wide variety
of establishments – ranging
from luxurious and upmarket
full service restaurants to more
relaxed settings such as canteens
and pop-up suppliers. Consumers
can now afford to spend more
for their eating-out needs and
tend to treat themselves to a
proper out-of-home breakfast
more frequently.”
breakfast bonanza
Breakfast ON THE GO
For many consumers, breakfast is the
most important meal of the day and a
fulfilling breakfast will keep them fuelled
until lunch. By offering flexible breakfast
options, caterers are likely to benefit
from increased footfall and profit.
When speed is of the essence for customers,
it is important to have a selection of ready-toeat products available such as bacon baps,
sausage rolls, pastries and sandwiches.
“There’s no reason why caterers have to limit
themselves to traditional breakfast options such
as cereal and toast,” explains BPEX foodservice
trade sector manager, Tony Goodger. “From
sausage sandwiches to bacon butties and ham
and cheese omelettes to poached eggs with
ham on toast, there are numerous options for
caterers looking to deliver flavoursome porkbased breakfasts that appeal to customers.”
Says Susan Gregory, head of food at
Nestlé Professional: “With the on-going
popularity of Mexican, Brazilian and
Asian street food trends, caterers are
experimenting and incorporating flavours
from around the world causing the previous
lines between lunch and breakfast to blur.
“New, exciting dishes, such as quesadillas
and burritos, can liven up a breakfast menu
to make it appealing all day long and add
variety to the ever expanding morning
goods market, particularly as they are
suitable for both “sit down” diners and for
those who are constantly on the move.
As a quick tip, try adding Maggi Mushroom
Liquid Concentrated Fond to mushrooms
and shallots, topping with cheese and
wrapping in a tortilla and grilling for a
delicious quesadilla which makes for
an alternative breakfast on-the-go.”
MEXICAN BREAKFAST
VEGGIE BURGERS
The more adventurous diners are
looking for something to spice up
their morning – and caterers are
looking to South American and Asian
cuisines to fulfill this demand.
The vegetarian food market has
grown from £333million in 1996 to
£786.5million in 2011 (Mintel) and
makes a compelling case for a
meat-free hot breakfast offering.
is streets ahead!
for breakfast?!
...changing eating habits are leading to an increasing
number of UK consumers eating breakfast “out of home”...
JAN / FEB 2015 13
CATEGORY FOCUS
ke up!
a
W
...to the BIG
breakfast bonanza
Menus should be
constantly updated
to meet the evolving
demands of consumers
Whilst the number of committed vegetarians
has actually remained fairly stable over the
last 10 years, real growth has come from
meat reducers, who haven’t given up meat
completely. Significantly, those consumers
that have reduced their meat intake have
continued to seek tasty meat-free meals.
Interestingly, not only are “out of home”
breakfast occasions increasing, the
British consumer is also apparently eating
more burgers than ever for breakfast –
and the trend is growing.
Research by analysts NPD has revealed
that about 100 million burgers eaten in the
foodservice channel each year are devoured
before 11am. To put it another way, that’s
8.6% of Britain’s out-of-home burgers eaten
by mid-morning – up from 6.2% five years ago.
Simon Cliff, general sales manager –
foodservice, Daloon Foods UK Ltd, who make
a Simply Meat Free range of sausages and
burgers, says: “There are clear benefits for a
wide range of caterers in offering vegetarian
options on breakfast menus as they not only
capitalise on a number of current market
trends but are seen by many customers
to offer genuine vegetarian alternatives
to more traditional breakfast meals.”
SOMETHING sweet
d cereal
Breakfast cereals an
% of all
65
snacks account for
the UK
in
ns
sio
ca
oc
t
breakfas
14 JAN / FEB 2015
Menus should be constantly updated
to meet the evolving demands of
consumers – and it seems we are
increasingly becoming a nation
of sweet tooths.
Year-on-year sales of pastries have risen by
11%, doughnuts by 20% and bagels by 8%,
according to Kara Foodservice.
Grace Keenan, brand manager for Kerrymaid,
adds: “Traditional baked goods like E nglish
breakfast muffins are proving popular among
consumers. However, there has also been a
significant surge in demand for pastries like
brioches and croissants. Additionally, toast,
as humble as it is, has maintained its position
in the UK as a favourite breakfast option.
These choices can be accompanied with
jams and spreads that customers expect
with their out-of-home breakfast servings.”
CEREAL benefits
Breakfast cereals (including hot cereal)
and cereal snacks account for 65%
of all breakfast occasions in the UK.
Nothing is quicker, cheaper or easier for
foodservice to provide than breakfast, as cereal
can be sourced in bulk very cost effectively.
Kellogg research shows that only 52% of
people make the time to sit down and eat
breakfast at home on weekdays. 10% state
they are too busy to eat at home in the
mornings and they wait until work / college
/ university before eating breakfast.
The trend for ‘Portable Breakfasts’, such
as porridge pots, is growing +67%, and
new formats such as breakfast drinks are
adding incremental value to the category.
BREW up!
Coffee poses a huge breakfast
opportunity for operators.
Not only is the coffee shop market now worth
a staggering £5.8billion, but the ‘on-the-go’
opportunity is considerable as consumers
expect access to quality coffee wherever
CATEGORY FOCUS
Bacon, cheese and olive omlette
Muffins with scrambled egg and tomato
they are. Andrew Newson, Nescafé
&Go category manager at Nestlé
Professional, explains: “Three in 10
consumers drink coffee at least
daily and 44% visit a coffee shop at
least weekly. Of these visits 20% of
purchases are made early in the morning;
a morning coffee is now considered
an essential for the UK consumer.”
Hot drinks to go
Meanwhile, tea is present in 46% or
7.6billion of all breakfast occasions, and
this day part accounts for one third of all tea
consumption, says Amy Holdsworth, Tetley
marketing director – UK/Ireland. “Blends such as
Tetley E nglish Breakfast have also become iconic
in this day part and are a morning ‘must stock’.
“Healthy eating is a key driver of breakfast sales,
so as well as offering virtuous foods, caterers can
drive sales by creating a beverages offer that
appeals to this market. Tetley Decaf offers all the
flavour of Tetley Original, but with just 0.2% of
the caffeine, perfect for meeting the needs of
consumers following the health-by-stealth trend.
“Fruit and Herbal Teas are also favoured
by health-conscious consumers, and
consequently sales are growing
at a rate between
10 and 15%.”
COUNTRY RANGE
breakfast on a plate
With the launch of Country Range Bacon this month,
Country Range has got breakfast truly sewn up!
Offering fantastic quality and value, the Country Range
breakfast offering includes:
Butcher’s Style Sausages
• Cumberland 6’s – 1 x 3.63kg
• Pork & Leek 6’s – 1 x 3.63kg
• Pork 6’s – 1 x 3.63kg
Sliced bread
• Thick White Square
(16+2) – 8 x 800g
• Thick Wholemeal Square
(16+2) – 8 x 800g
• Medium White Square
(18+2) – 8 x 800g
• Medium Wholemeal
Square (18+2) – 8 x 800g
• Medium Half & Half
(18 + 2) – 8 x 750g
Frozen Hash Browns
– 4 x 2.5kg
Baked Beans – 2.62kg
Orange Juice – 1ltr
Butter Portions – 100’s
Jam Portions – 96 x 20g
100% Rainforest Alliance
CertifiedTM Roast & Ground
Filter Coffee – 50 x 60g
(filters included in box)
100% Rainforest Alliance
CertifiedTM Premium Blend
One Cup Tea Bags – 1100’s
JAN / FEB 2015 15
18 JAN / FEB 2015
EDUCATION
Producing home
-grown talent
Soup-er ideas from a school kitchen
>> A celebrated chef proved he was a class act when he was
challenged to rustle up lunch from whatever he could find in
a school’s grounds. Marcus Verberne, head chef at Roast in
London’s trendy Borough Market, rose to the challenge set by
charity School Food Matters to create a dish with students
from John Ruskin Primary School in Southwark.
Kitchen Garden Ideas was designed by
School Food Matters to celebrate the
two life skills of growing your own food
and cooking simple nutritious meals,
and aims to inspire children and
families to have a go at both.
Fifteen lucky Year 4 students took
part in the cooking session with
Marcus after a trip round the school’s
roof top garden where they harvested
school-grown leeks, potatoes,
swede, rainbow chard and herbs.
The children made a rustic chicken
and vegetable soup followed by
apple and blackberry crumble.
Marcus, who has worked at several high
profile restaurants, including Le Caprice,
J Sheekey and The Ivy, said: “It was
such a pleasure to be cooking with
students at John Ruskin. I was very
lucky as a child to have parents who
were passionate about tasty nutritious
food so my earliest experiences were
about how easy and fun it is to create
healthy family meals.
“It was great to show the Year 4s
how they can make good food easily
and cheaply and I was very excited
to be using produce they had grown
at school.”
to
lained how
Marcus exp
d
n
u
all year ro
harvest food
Suzy Gregory, teacher in charge of
John Ruskin’s Language Unit and leader
of the Year 2 Gardening Club, added:
“At John Ruskin we work with the children
from a young age to nurture an interest
in growing and cooking food. We develop
the children’s natural enthusiasm for
food by harvesting and cooking the
fruits and vegetables from our school
gardens throughout the year.
“We can’t thank Marcus enough for
coming to our school and inspiring
our children. It’s a fantastic opportunity
for the children to work with a
professional chef to harvest, prepare,
cook and eat – all in a morning!”
Students were shown
how to use the
produce they had grown
at school
Marcus’s Rustic Chicken and
Winter Vegetable Soup and Apple
& Blackberry Crumble recipes
are available to download from
the School Food Matters website
www.schoolfoodmatters.com
to harvest,
Year 4’s learned how
sh ingredients
prepare and cook fre
Fifteen luc
ky
in a cookin students took part
g session w
ith Marcus
“...we develop the children’s natural
enthusiasm by harvesting and cooking
the fruits and vegetables from our school.”
JAN / FEB 2015 19
HEALTH & WELFARE
Carers and residents
work tea-gether
A Buckinghamshire care home has
scooped a national award for its
“Swinging Six-teas” themed tea party.
>> Tickford Abbey care home in
Newport Pagnell was named the
winner of the Best Ever Tea Party
award at a gala awards ceremony.
The National Activity Providers Association
(NAPA) launched its Best Ever Tea Party
award, which was supported by Unilever
Food Solutions (UFS) and PG tips. NAPA is a
national charity that supports care home
staff to enable older people to live life the
way they choose with meaning and purpose.
Tickford Abbey’s activity co-ordinator Amie
Leveridge explains what made the care
home’s event such a stand-out success,
and how it helped build bonds between
residents and staff: “When we began
planning our tea party we decided on a
1960s theme. In the build-up to the event
we spent time with each of the residents
asking them what they remember about the
60s, what the decade meant to them and
what memories we could evoke on the day.
“We decided to decorate the main house
with bright colours and 60s slogans, and
that we would make the event fancy dress.
“We were determined residents would
play a full and active role in organising the
tea party and ensuring it was everything
they wanted it to be. Our residents posted
invites around the community, giving them
the chance to represent Tickford Abbey
and talk to local people.
“During the planning stages, we held weekly
meetings for the organising committee,
which was made up of 10 residents. We put
an action plan in place and each resident fed
back on how their project or task was going.
The group then shared their ideas and
discussed how we could make them happen.
“Three weeks before the event I worked with
small groups of residents to plan the look and
feel of the tea party. We used the care home
computer to research and choose what to
order as decorations for both inside and
outside of the main building.”
The residents’ careful planning ensured
the day was a big success. Some of the
residents ran stalls and served refreshments,
whilst others took part in a mini sports day.
Amie continues: “Residents and
staff had a great time on the day
and really enjoyed the event.
But the benefits of the day were
more far-reaching than this.
“The tea party has helped us get
to know our residents better
and understand their likes and
dislikes. Some of the residents
who took part found it gave them
the confidence to open up more
to the care home team, and
spend longer periods out of their
rooms. This helped build better
relationships between staff and
residents and promote interaction.
“It just shows how even a simple
event like a tea party can have
an ongoing positive impact
for everyone that’s involved.
We can’t wait to do it all
again next year.”
James Allred, UFS channel
marketing manager, said:
“The NICE quality standard 50
highlights eating as a daily
activity that can be made
into a meaningful experience
for care home residents.
To support our customers,
one of our key goals in the
care sector is to help make
meal and snack times the
highlight of residents’ days.”
“It just shows how even a simple
event like a tea party can
have an ongoing positive impact
for everyone that’s involved.”
20 JAN / FEB 2015
HOSPITALITY
unday Roast
S
...still the nation s
’
favourite pub grub
>> The Sunday roast,
a proud part of Britain’s
culinary tradition, is still the
number one meal for people
dining out in pubs, according
to research commissioned
by Unilever Food Solutions.
And it should be served with carrots,
peas and thick gravy poured over the
whole plate. Beef is the meat of choice
among a third of respondents, and carrots
top the poll with 7 out of 10 consumers
choosing them as their favourite veg.
When it comes to what’s served on
the plate, however, traditions are
changing. Gone are the days of having
Yorkshire pudding only with roast beef –
8 out of 10 consumers said they
like to eat them whatever the meat.
Of 1,000 consumers surveyed by OnePoll,
just over a quarter (27%) said they choose
it above any other dish, and almost half
(4 out of 10) said they’d like to see it
on the menu every day of the week.
Chris Brown, channel category manager,
Unilever Food Solutions, said: “Pub food
has undergone a revolution over the last
couple of years. But, despite changing
tastes and a trend towards world cuisine,
our research shows pubs can’t go wrong
with a traditional Sunday roast with all
the trimmings. Affectionately known
as pub grub, these days the food is
nearly as important as the beer menu.
Today, pubs serve a variety of excellent
freshly cooked meals that rival some
of the best restaurants.”
When asked to name their favourite pub
food, respondents chose the following
five meals: 1. Roast dinners (27%)
2. Steak (25%) 3. Burgers (18%)
4. Fish and chips (17%) 5. Pies (8%)
Respondents were also asked what
makes the ultimate roast, describing
the ideal combination as:
• 3 slices of meat • 3 roast potatoes
• 2 Yorkshire puddings
“...our research shows pubs can’t
go wrong with a traditional
Sunday roast...”
FOODSERVICE
INTELLIGENCE
FROM
England’s pubs
toast tourism
>> VisitEngland, the national
tourist board, has announced a
new collaboration with The British
Beer & Pub Association (BBPA) in
advance of English Tourism Week.
Pubs represent a significant contribution to the visitor
economy and as the lead body representing Britain’s
brewers and pubs, the BBPA has pledged to encourage
its members to take part in this important week for
the tourism industry. Tourism is worth £106billion
to the UK economy and employs 2.6million people.
English Tourism Week (March 14-22) kick starts the
tourism season and provides hundreds of tourism
businesses with the opportunity to take part in
a national campaign to encourage more visitors
through their doors and inspire people to become
tourism ambassadors for their local area.
British Beer & Pub Association chief executive
Brigid Simmonds said: “With great hospitality,
accommodation and entertainment, pubs are right at
the heart of E nglish Tourism. Pubs now serve around
one billion meals every year and offer 50,000 rooms.
The British Beer & Pub Association will be encouraging
all our members to celebrate E nglish Tourism Week,
and offer advice on how they can get involved.”
More information on English Tourism
Week, including event ideas and an
online toolkit including logos, posters
and flyers can be found on the official
website www.englishtourismweek.co.uk
Menu & pricing developments from 2014 Winter Menus
By Simon Stenning, executive director, Allegra Foodservice
Branded operators are now becoming more
confident in increasing menu entry prices
(cheapest), however they are slowing down the
increase of menu exit prices (most expensive).
Allegra’s latest research from the Restaurant
Brand Portal shows that there have been
significant developments in menu pricing
when comparing the 2014 Autumn/Winter
menus against those of 2013.
Over the past few years, branded operators
have been reducing menu entry prices in order
to entice customers in with low prices, while
exit prices were increased to encourage
upsell, deliver a premiumised treat,
and of course, improve margins.
In the 2014 analysis Allegra have seen
strong growth in entry prices, as
confidence in the economy increases and
operators feel that consumers no longer
need value messages in order to choose
where to eat out; Main course entry
prices have increased on average by 7.9%.
This shows us that operators are returning
to some normality in pricing. Typical menu
item prices are normally kept reasonably flat
and so, have only increased by 3.3% in the past
year, as operators need to keep their flagship
dishes competitively priced.
With the menu prices of branded operators returning
to normality there is an opportunity for independent
operators to have more confidence in increasing
their entry prices and improving margins.
It will still be important though that value is delivered,
however value for consumers is derived from the
overall experience and the quality of the food,
drink and service, rather than simple being cheap.
JAN / FEB 2015 23
ON
ON THE RANGE
>> The New Year signals
the start of a health kick
for many diners – yet we
still yearn for comfort
food during the cold
winter months.
ON THE Range
“It’s a real winter
warmer, a tried and
tested recipe that
is very popular with
our customers and
is extremely
healthy too.”
In response Country Range
customer Gordon Provan has
created a deliciously warming
dish, packed with flavour
and goodness.
The talented head chef of the
Rogano restaurant in Glasgow
uses Country Range Chickpeas
and Yellow Split Peas, along with
a host of Country Range spices,
to accompany pan-roasted cod
– and the resulting dish goes
down a treat with his customers.
He says: “It’s a real winter
warmer, a tried and tested
recipe that is very popular
with our customers and is
extremely healthy too.
“I use the Country Range
Chickpeas and Yellow Split
Peas in a lot of different dishes,
they’re really very versatile
and you can do anything with
them, from salads to soups,
curries to casseroles.
“And I love the consistency and
the price of the Country Range
spices. They’re exactly the same
as the branded alternatives
– but at a much better price.”
“I love the consistency
and the price of the
Country Range spices.
They’re exactly the
same as the branded
alternatives – but at
a much better price.”
Pan Roasted North Atlantic Cod
with Steamed Spinach, Spiced
Chickpea & Yellow Split Peas
Ingredients
Method
4 x 170/180g fillets of cod
(substitute for any fish)
500g baby spinach
340g Country Range
Yellow Split Peas
130g Country Range Chickpeas
1 plum tomato, de-seeded
and diced
½ large onion, diced
25g fresh coriander,
roughly chopped
50g Country Range Butter
6 tbsp olive oil
3 pints Country Range
Vegetable Stock
15g Country Range Cumin
Seeds
7g Country Range
Ground Coriander
7g Country Range Curry Powder
7g Country Range Ground Cumin
1 Country Range Cinnamon Stick
2 Country Range Star Anise
1.Pre-heat oven to 180ºC.
2.Heat 4 tablespoons of olive oil in a small
heavy-based pan. Add diced onion and all spices and sweat on a low heat
for 5 minutes. Add the split peas and mix well. Add half of the stock and
bring to the boil. Reduce to a simmer until all liquid has been incorporated.
Add the rest of the stock and continue to cook slowly until the peas
are soft. This should take around 50 minutes to an hour. Add 40g
of butter, chickpeas and diced tomato and allow to heat through.
3.Around 10 minutes before the lentils are done, heat 2 tablespoons
of olive oil and 10g butter in a non-stick pan. Place cod skin side
down in the pan and cook for around 2 minutes, until golden.
Turn cod over and place the pan in the pre-heated oven for
8-10 minutes. Fish will be cooked through and should be soft.
4.Steam spinach for 2 minutes, season and divide into 4 portions.
5.To assemble: Spoon the peas into the centre
of a bowl, place spinach and cod on top.
You can also access this
Country Range North
Atlantic Cod recipe by
using your smart phone.
Simply scan the QR code
below or enter the web addresses in
to your internet browser window.
Additional recipes can be found at:
www.countryrange.co.uk/recipes
www.countryrange.co.uk/recipes/?ID=312
JAN / FEB 2015 25
COUNTRY CLUB
A great start to the day
>> The lovely people at Kellogg’s know the
importance of getting a good start to the day.
Their nutritious breakfast cereals ensure children go to school full
of goodness and, this month, one lucky Country Clubber will be
scooping an iPad Mini to keep their youngsters entertained too.
If Santa didn’t leave this must-have gadget under your tree
this Christmas, this great competition could herald a wonderful
start to your 2015.
With Wi-Fi connectivity and an iSight camera with 1080p HD
video recording, this iPad Mini in steel grey has 16GB storage
capacity and up to 10-hour battery life.
WIN: an iPad
Mini worth £199
For your chance to win, simply send an email titled ‘Kellogg’s iPad’,
along with your name, contact details and the name of your Country
Range Group wholesaler, to [email protected]
WIN: one of three
signed copies of ‘The
Diego Masciaga’
DISCOVER
‘THE DIEGO
MASCIAGA
WAY’
Shrink your
menu to fit
the minime craze!
>> Our Melting
Pot feature (“It’s a
Small World”) this
issue examines the
trend for miniature
versions
of popular
dishes.
>> Described as “one of the
greatest restaurant managers
on the planet”, Diego
Masciaga is the Waterside
Inn’s award-winning master
of service and has been in the job for over 25 years.
It seems the nation
can’t get enough of
teeny-tiny versions
of their favourite dishes – savoury or sweet.
To help you embrace this craze, we’re giving
away a Lakeland Mini Pie Maker and a Lakeland
Mini Cupcake Maker (each worth £29.99)
to one lucky reader.
The book reveals Diego’s philosophy and his very practical approach to
understanding, creating and, more importantly, maintaining exceptional
customer service. It offers a thorough and practical explanation of the nature
and value of service, delivering a unique range of real-world examples and
ground-breaking tips for the development of the essential personal and
team skills necessary to provide impeccable customer service.
To enter, send an email titled ‘Mini Me’, along
with your name, contact details and the name
of your Country Range Group wholesaler,
to competitions@ stiritupmagazine.co.uk
We’ve got three signed copies of the book to give away. For your chance
to win, send an email titled ‘Diego Masciaga Way’, along with your name,
contact details and the name of your Country Range Group wholesaler,
to [email protected]
WIN: a Lakeland Mini Pie Maker
and Mini Cupcake Maker
The Diego Masciaga Way – Lessons from the Master of
Customer Service published by Urbane Publications is
priced at £12.99 in hardback and £9.99 as an eBook.
Closing date for all competitions: 28th February 2015. All winners will be notified by 31st March 2015. Postal entries for all of the competitions can be sent to:
Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.countryrange.co.uk/stir-it-up
JAN / FEB 2015 27
THE MELTING POT
It’s a Small
Big ideas for
World Mini Mouthfuls
>> Miniature versions
of our favourite dishes are
big news in foodservice
right now.
When it comes to making
menu choices, variety
is definitely the spice
of life for many of us!
Research by Macphie
shows that 15% of menus
now include minis or trios
of desserts in foodservice
– and this trend is not just
limited to puddings. Starter
and main course menus
are also increasingly
featuring this trend.
But why is this craze for
minis so popular – and
what dishes work best?
Here, four chefs with
big ideas give their
take on tiny tasters...
th
Bacon & mini pancakes wi
maple flavoured syrup
The Urban Rajah is
a food writer, cook,
traveller and lifestyle
adventurer. His book,
Urban Rajah’s Curry
Memoirs, is out
now www.urbanrajah.com
>> It seems that the trend to decrease
dishes into miniature gastro versions
of their grown-up personality is on
the increase.
Thali dishes also help
with portion control
“The essence
for mini desserts
is ‘traditional
with a twist’...”
28 JAN / FEB 2015
However, for some cultures, eating mini dishes
isn’t a novelty, it’s simply part of their dietary
repertoire. Think about those delectable tapas
dishes, winking and seducing you into ordering
another little tapa of something fresh and
invigorating. Head further East and you might
find the trend began its conceptual journey on
the spice route. In fact, eating mini portions of
several differing tastes was conceived in India
and is as popular today as it was at the courts
of Mughal princes. Devouring the contents of
little steel dishes, known as katoris or thalis is
rooted in an epicurean desire to scintillate the
tastebuds with a mix of different experiences,
dry, wet, salty, sweet and spicy helpings of
Indian food. Thalis, usually around 4-6 dishes
are served on a tray, provide diners with a
delicious Indian smörgåsbord reducing the
green-eyed monster of food envy!
Apart from serving variety, thali dishes also
help with portion control and keep the flavours
distinct rather than bleeding into each other
like a gastronomic haemorrhage. So if you’re
looking for an original experience of food in
miniature, then tuck into a thali adventure
and lose yourself in spice revelry.
Brian Ahearn,
head chef at The
Rockingham Arms
in Hampshire www.
rockinghamarms.co.uk
>> To me, miniature
dishes are all about
using the product as much
as possible with minimum wastage.
For example, we cure our own salmon on site
and serve it in four different ways on a platter:
cold smoked salmon (cured for 24-36 hours),
THE MELTING POT
Mini unleavened bread pizzas
with mushrooms, tomatoes
and sheep’s cheese
Adrian Winfield,
development
chef for sauce
and dessert
experts
Macphie www.
macphie.com
>> Miniature dishes give diners
choice and are a great way of
introducing people to dishes
that they are not sure of.
They make great sharing platters and
are a brilliant way of showcasing what
you, as a chef, can do. For people with
smaller appetites, miniature dishes
give them the option to try different
flavours without filling up on one dish.
The big thing at the moment is to have
strong, powerful flavours, such as
Asian and South American flavours,
with Chilean and Peruvian spices
being particularly popular.
“Turkey doesn’t have to
be roasted and can be much more
interesting when served another way.”
gravadlax, cured for 12 hours then hot smoked
and served as a warm rillette and finally as a paté.
People are interested in different cooking
procedures and they want food to be more
inventive. Miniature dishes help you to show your
capabilities. By serving four completely different
flavours you are showing your creativity.
Another example for a main course is to serve
duck three ways. We use locally shot mallards
and will confit the leg, cure and pan-fry the breast
and,if the livers are good enough, we’ll make a
liver pâté and serve it all on one plate.
Ian Howard, head chef
at Babylon Restaurant
at The Roof gardens
in Kensington www.
roofgardens.virgin.com
>> Miniature dishes give
guests the opportunity to explore and
experience more of a menu at once as
opposed to limiting themselves with a
three-dish menu.
With miniatures guests are able to
experience up to nine dishes at a time,
sometimes more!
Mini tarts, both sweet and savoury, are
definitey on trend right now. For a great
trio of savoury tarts, try pulled meat and
Brazilian BBQ sauce, a Thai version and
maybe a goat’s cheese with red onion.
Mini fondues are in vogue.
For desserts, however, the essence is
‘traditional with a twist’, things like Mini
Eton Mess with Pimm’s in a shot glass
or mini lemon meringue pies.
The demand for cheesecake has gone
up by 30% in the last two menu cycles,
as has variations on apple pie. Try with
a crumble top or with salted caramel.
Miniature brownies continue to be
really popular.
Dessert miniatures definitely work
well and are firm favourites amongst
guests, but there also seems to be a
trend at the moment of serving dishes
such as lamb in three different ways.
Additionally it is also popular to use the
same ingredient, in different ways; for
example in Babylon we use cauliflower
and roast, puree and pickle it to be
used as a garnish on a scallop dish.
A lot of these types of dishes can be
interpreted into canapés quite
easily which is favoured
amongst drinks
receptions in
Babylon.
Serve mini classic
desserts in shot glasses
JAN / FEB 2015 29
ADVICE FROM THE EXPERTS
Chris Parker
“Remember that the quality of
your customer service is the key
to success and longevity.”
HOW TO BE A GREAT
from the l’Academie
Internationale de
Gastronomie, and in
2011 was awarded the
title of Cavaliere, the
Italian equivalent of
a knighthood.
Diego Masciaga
Lessons from Diego
Masciaga By Chris
Parker (Author of ‘The
Diego Masciaga Way’)
>> Over the last four
years I have had the
great privilege of getting
to know and write about
Diego Masciaga, director
and general manager
of the world-famous
3 Michelin starred
restaurant The Waterside
Inn. Regarded by many
as the greatest restaurant
manager alive, Diego
holds a Master of Culinary
Arts, achieved the Grand
Prix de l’Art de la Salle
Here are 10 of the lessons I
learnt from Diego about how to
be a great restaurant manager:
1. Have a passion for
what you do.
Service begins and ends with a
genuine, heart-felt smile, so if
you can’t summon that find a
different career.
2. Have a clear vision of
what you want to achieve
and how to achieve it.
Combine big picture thinking with
never-ending attention to detail.
No matter how good you are there
is always room for improvement.
3. Recruit staff based
on their attitude.
Technique is teachable, attitude
less so. Ensure that you have some
lieutenants in your team, senior
staff who understand your vision
and purpose and who think like
you; they are the individuals you
can rely on to maintain standards
if you are not present.
4. Train your staff endlessly,
both formally and informally.
Understand that you are always
their role model, so set the
example. Technique is relatively
easy to teach. Train your staff
to multi-task. Teach them to
understand and appreciate
your philosophy and approach.
5. Build trust. Leaders cannot
lead effectively without
the trust of their team.
Get to know everyone you employ.
Play a key role in their development.
Earn their trust by giving yours.
6. Guests are people who
put their trust in you –
be worthy of it every time!
Aim to meet guests’ needs before
they ask. Remember that guests
visit you for their own reasons
and have their own expectations.
Treat every table as if it is a
separate, independent world.
7. Seek out and respond
to feedback.
During service the atmosphere
in the restaurant is the most
immediate and significant source
of feedback. Know what the
best atmosphere is and know
how create and maintain it.
treat any mistake as a
great opportunity to
create a lifelong friend
of your business.
Saying ‘Sorry’ does not make
up for a mistake, it is only
the starting point. Do more.
Ensure your guests leave
talking about how you
responded to the mistake
rather than the error itself.
9. Manage costs.
Remember that turnover
is not as important as profit.
Ensure that guests feel they
are getting value for money.
Remember that the quality of
your customer service is the
key to success and longevity.
10. Endings really,
really matter.
Your guest should be treated
as such until they leave –
not until they pay the bill.
Make the ending brilliant.
>> See Country Club
on page 27 for your
chance to win one
of three signed
copies of ‘The Diego
Masciaga Way’.
8. Everyone makes
mistakes occasionally;
JAN/FEB 2015 31
SIGNATURE DISH
William Hague
developed his taste
for Middle Eastern
spices during his
stint as foreign
secretary.
My signature dish
by William Hague
First Secretary of State and
Leader of the House of Commons
>> William Hague may be
no stranger to the world of
champagne and canapés –
but nothing gets his tastebuds
tingling like a homemade curry.
Perhaps it is not such a surprise from a
Yorkshireman who claimed as a teenager he
could down 14 pints in an afternoon!
Chicken Tikka >> Serves 8
“You get some of the
finest food in the
world in India.”
The Conservative Leader of the Commons says
he finds cooking a relaxing distraction when at his
constituency home in Richmond, North Yorkshire.
Method
1. Coat the chicken in Tikka Masala
paste and leave in the fridge for
as long as possible to intensify
the flavour.
And he tells Stir it up it is the ONLY time his Welsh
wife Ffion will allow him to enter the kitchen!
He says: “Ffion usually does the cooking at home.
We love roast lamb and Yorkshire puddings –
I could eat that every day of the week.
“But chicken tikka is my speciality, so that’s
the only time I’m allowed in to the kitchen!”
The long-standing politician, who has been an MP
since 1989, developed his taste for Middle Eastern
spices during his stint as foreign secretary.
He adds: “You get some of the finest food in
the world in India. It is great at an Indian state
banquet where they actually serve Indian food.
Some countries like to impress you with
Western food. I love Indian food.”
Here’s William’s recipe for his
favourite curry of all time...
2 tbsp plain yogurt
2 tbsp tomato puree
300g Basmati rice, boiled
1 tbsp coriander, chopped
1 tbsp Garam Masala
Salt to your taste
2.Heat butter in a large pan.
3.Fry cumin seed and curry
powder for 10 seconds.
Ingredients
280g chicken, cut into small pieces
3 tbsp Tikka Masala paste
1 tbsp butter
½ tsp cumin seed
2 tsp curry powder
2 green onions, chopped
½ bell pepper, chopped
4.Add green onions and pepper.
Stir-fry for three minutes. Add the
yogurt and tomato puree and
stir-fry for a further one minute.
5.Add the chicken and stir for
three minutes.
6.Add the boiled rice and stir
carefully.
7.Add Garam Masala and chopped
coriander and salt to taste.
Photo by Karen Clark www.5littleboys.co.uk
JAN / FEB 2015 33
FOOD & INDUSTRY
Nathan scoops coveted
Chefs’ Chef award
>> Seafood specialist Nathan Outlaw netted
the coveted Chefs’ Chef accolade at the 2014
AA Hospitality Awards.
© David Gr iffin
Nathan’s career has gone a long
way from his childhood days
buttering toast to help his
chef father with breakfast
service in Kent.
With spells in London, Cornwall
and Gloucestershire under
some of the industry’s great
names, Nathan’s love of
seafood, and his West Country
wife, brought him back to
Cornwall opening his first
restaurant at the age of 24.
Nathan has become a
firm fixture in the Cornish
restaurant world, as well as
on TV screens and is now
helping chefs of the future
at the Academy Nathan Outlaw.
Seven restaurants
are celebrating being awarded
four AA Rosettes
AA announces new
higher Rosette awards
Nathan has
become a firm fixture
in the Cornish
restaurant world
River Café founder Ruth Rogers MBE
scooped the AA Lifetime Achievement Award at the ceremony.
>> The AA has announced which of the country’s
top restaurants have been achieved the higher
AA Rosettes awards.
Seven restaurants are celebrating being awarded four AA Rosettes while
28 have seen their ratings rise to three AA Rosettes.
The new four AA Rosette recipients were:
• Bohemia, Restaurant – St Helier
• The French, By Simon Rogan, Manchester
• Restaurant Nathan Outlaw – Rock
• Restaurant Story, London
• Texture, London
• Le Gavroche, London
• The Greenhouse, London
Modern Milk ad TBS
34 JAN / FEB 2015
FOOD & INDUSTRY
Market Report
Prices for pasta
are rising faster
The show is a perfect fit
for Scottish Tourism Week
ARE YOU HOT TO TROT?
>> ScotHot, Scotland’s food, drink, hospitality and tourism
show is returning for the Year of Food and Drink in 2015 as
part of Scottish Tourism Week’s Signature Programme.
Running from March 4 to 5, the show will take place at Glasgow’s SECC and
includes the 30th Scottish Culinary Championships, which challenge chefs to
create show-stopping food sculptures as well as being judged in a live cook-off
on the main stage. Visitors will also be treated to a line-up of experts giving
business advice and workshops at The Spotlight Stage.
>> Dramatic price increases for Durum wheat
semolina, which is used to make pasta, have
been blamed on a European poor harvest,
which is down 13.2% on the five-year average.
Both the quantity and quality of European crops were
negatively affected by harvest rains in June and July,
with yields in Italy, especially the Puglia region, much
lower than expected.
Availability of high quality Italian Durum wheat is very
scarce and millers will have to increase their imports
to blend in and be able to supply semolina that will be
suitable for the pasta manufacturers. Meanwhile
Canadian Durum production is estimated to have
decreased by 27% and US Durum production by 2%
Mark Crothall, CEO of Scottish Tourism Alliance, said: “Accounting for 20% of tourism
spend, food and drink is an integral part of the customer journey and it sits at
the core of Scotland’s national tourism strategy. Keeping abreast of future trends
and product innovation is vital to delivering the growth our industry aspires to.
We’re therefore delighted to have ScotHot firmly under the umbrella of the 2015
Scottish Tourism Week Signature Programme. The show is a perfect fit for Scottish
Tourism Week and it provides yet another great reason why all those who are serious
about tourism and hospitality in Scotland should put the dates in their diary.”
For more information and to register visit www.scothot.co.uk
JAN / FEB 2015 35
LEADING LIGHT
Natalie has worked
in over 14 of the UK’s
best restaurants
Leading Light...
Natalie Coleman
>> She’s the Hackney
girl done good who stole
the hearts of the nation
when she appeared on –
and consequently won
– MasterChef in 2013.
Now, with her first solo
cookbook under her
belt, plus bags of work
experience with a host
of top celebrity chefs, this
London lass has her feet
firmly on the ground and
is sticking to her roots...
Explain the journey from
credit controller/techno DJ to
celebrity chef. What was your
eureka moment when you
realised that you wanted to
be a professional chef?
Going on MasterChef was the best
thing I have ever done. It completely
changed my life and gave me the
push I needed into changing
careers. I’ve never really liked
finance and never knew exactly
what I wanted to be, my aunt kept
making me apply to MasterChef!
When I was made redundant I
started to look for a part-time job so
I could also go to college to retrain
as a chef, however I couldn’t find a
job that meant I could balance the
two so I ended up taking another
full-time job. It was then that I got
accepted into MasterChef and
the rest is history!
“Going on MasterChef was the best thing I have
ever done. It completely changed my life and gave
me the push I needed into changing careers.”
36 JAN/FEB 2015
Since winning the
MasterChef title, have you
had time to sit down and
contemplate your newfound success? How are
you coping with the fame?
LEADING LIGHT
I don’t really think I’m famous as such.
I just won a competition. However the things
I’ve done in the past year are so amazing
that it’s all a little bit hard to take in! I’ve
done work experience in 14 of the best
restaurants around the country, taken part
in various food shows, been involved in a
campaign with Whole Foods teaching kids
to cook and I have worked with Jamie’s
Kitchen Garden project as well as writing
a book – Winning Recipes for Every Day.
You describe yourself as a
“Hackney girl done good”. Tell us
about the sort of food you ate
growing up in the East End.
We ate the usual meat and two veg. My mum
is a very traditional cook, we ate well and
she made sure we ate all our vegetables.
Like most kids we were forced to eat liver!!!
Is your grandad still your taste
tester and most valued critic?
Yes my grandad is my taste tester still.
I tested a lot of the new recipes from
the book on him! He loves it when I
come up with new ideas. He is very
daring and will try anything.
During your time on MasterChef
you worked in some of the UK’s
leading restaurants. Which chef
taught you the most, who could
you most identify with – and
what was the most important
lesson you learned?
Working with Simon Rogan was one of the
most incredible experiences I have ever
had. His food is on another level. Since
MasterChef I was lucky to do a week’s
work experience with him and also a day’s
work on his farm. The man is a complete
genius and I’ve never seen food like his
anywhere else. It’s about nature, and
his food just grows from the plate.
Do you covet one day winning
your own Michelin star (or two)?
That’s everyone’s dream... but most
chefs who have worked their whole lives
don’t reach this goal, so I’m not sure I will.
As long as I cook to the best of my ability
and become the best chef I can be,
then I’ll be happy.
You are passionate about children
learning how to cook. Why is this
so important to you?
I never set out to work with kids. However
during and after MasterChef I received so
many supportive messages from parents
and children. I was met by a fan at The Good
Food Show last year who had a T-shirt with
my face on it and Number 1 fan, I thought
that was so sweet! It’s because of
responses like these that I wanted to help
kids cook. It’s very important to me as they
are the next generation. The government
moans about obesity however they don’t
push cookery in many schools... If children
don’t know how to cook how are they
expected to make healthy choices in life?
Tell us about your work with
the Children’s Food Trust.
I have been working with School Food Matters
and Whole Foods on a project called Food to
Market. I went into lots of schools and taught
children how to make preserves that they
could then sell at their Food to Market day
around the Whole Food Stores. The project is a
great scheme as the kids are growing a lot of
the fruit and veg in their gardens at school. So
they see the whole process from start to finish.
Your first solo cookbook “Winning
Recipes: For Every Day” is out now.
How did you enjoy the process of
writing it?
The book sort of wrote itself. I came up
with the chapters first and the rest fitted in
around it. It’s amazing how you can think of
over a 110 recipes in a few hours... I did an
index first then went off and created the
recipes. But I didn’t realise I knew over a
110 things to eat... I obviously eat a lot!!!
You talk about one day owning
a “kitsch gastro pub” with your
family. What would it look like and
what sort of food would you serve?
The pub would be a proper old traditional
boozer with green tiles outside, wooden floor
boards and with an air of Jack the Ripper...
OK maybe not the last bit! I would like a pub
that’s been around for a very long time. It would
serve proper English food but with a modern
twist. Food that’s to be eaten not looked at.
What are your three kitchen secrets?
1. Food processor! It’s your best friend
and makes the best purees.
2. Work tidy. If you work in a mess,
it will end in chaos.
3. Timers!! Buy timers. They make sure
you don’t burn things and that you cook
things to the precise time.
What is your favourite ingredient
and why?
That’s a very hard question. I would have to
go with thyme. Thyme is one thing I couldn’t
live without. It’s my favourite herb that can
be also used in desserts so it’s a must-have
in my larder.
Please could you share your
favourite recipe, along with your
reasons for choosing it.
My favourite recipe is my Nan’s Corned Beef
Hash Pie. This dish was made from memory
as my Nan literally took the recipe to the
grave. It reminds me of Sundays at my Nan’s
and Grandad’s. Me and my sister would be
running riot as usual, Sunday TV, full bellies,
a trip to Hackney City Farm with my grandad
to come back to afternoon tea. It reminds
me of childhood and happy times.
“It reminds me of childhood
and happy times.”
Nan’s Famous Corned
Beef Hash Pie >> Serves 6
My nan was a brilliant cook. In fact, my love of food first started
in her kitchen, where she would spend time with me and my
sister, teaching us how to make cakes and other treats. Most of
the ingredients would end up down our fronts, and we always
fought over who got to lick the bowl at the end (typical kids!),
but nevertheless we had great fun. Another cooking delight
that everyone in our family used to fight over was her amazing
corned beef hash pie. Sadly, I don’t know her exact recipe,
but this is my take on it, inspired by childhood memories.
Ingredients
1 tbsp olive oil
1 medium onion,
finely diced
1 rosemary sprig
340g tinned corned beef,
chopped into 2cm chunks
1 tbsp Worcestershire sauce
1 x 500g block of ready-made
shortcrust pastry
Plain flour, for dusting
500g mashed potato
(roughly 3 medium potatoes),
mashed with 30g butter and
cooled to room temperature
1 egg, beaten, for glazing
Salt and pepper
Equipment
Equipment
22cm round pie dish
Pie bird or funnel (optional)
Method
1.Preheat the oven to 180°C/160°C fan/gas mark 4.
2.Heat the olive oil in a frying pan over a medium heat,
add the onion and the whole sprig of rosemary and cook
for 2–3 minutes until the onion is gently softened.
3.Add the corned beef and Worcestershire sauce and cook
for 5 minutes on a low–medium heat. Remove from the
heat and scrape the mixture into a bowl, discarding the
rosemary sprig. Allow to cool to room temperature.
4.When cooled, mix the corned beef with the mashed
potatoes in a large bowl until well combined. Season
with salt and pepper.
5.Set aside one-third of the pastry for the pie lid. On a floured
work surface, roll out the remaining two-thirds into a 30cm
circle the thickness of a pound coin. Place the pie dish
upside down in the centre and cut around it, allowing a
1cm excess all the way around. Ease the pastry into the
pie dish, pressing it firmly into the sides. Roll out the
pastry reserved for the lid into a 25cm circle.
6.Fill the lined pie dish with the cooled beef and potato
mixture, remembering to put the pie bird/funnel in the
centre if you’re using one.
7. Brush the edges of the pastry with beaten egg and place
the lid on top. Using a small, sharp knife held at a 45-degree
angle, cut around the edge of the pie to remove any excess
pastry. Crimp the edges with your fingers or a fork, and brush
all over the top with beaten egg. If not using a pie funnel, cut
two slits in the centre of the lid to allow steam to escape.
Using the leftover bits of pastry, cut out four leaves,
brush with beaten egg and place in the middle of the lid,
pointing outwards.
8.Bake the pie in the oven for
35–45 minutes, checking after
35 minutes to see if the top is
golden and crisp. If not, leave it in
for the remaining 5–10 minutes.
9.When cooked, allow to cool for
15–20 minutes before serving.
The pie can be eaten warm or cold.
Natalie Coleman’s book
Winning Recipes For Every
Day is available now in
hardback, Quercus, £20.
JAN/FEB 2015 37
FOCUS ON FROZEN
These encouraging numbers
follow on from a study
commissioned by BFFF earlier
in the year that shows chefs
and caterers are increasing
both their usage and
understanding of frozen food.
The value of
frozen food
By Brian Young,
director general
of British Frozen
Food Federation
The value of frozen
food purchases in the
foodservice market
was £2.24billion
according to the
latest data provided by Horizons.
The figures look at the calendar year
2013 and show an increase of
£25million on the previous year.
38 JAN / FEB 2015
Hotels and restaurants in
particular are two foodservice
operators that have increased
the amount they are spending
on frozen food inventory in
recent years.
“...a BFFF report
found that 95% of chefs and caterers
stock and use frozen ingredients.”
Of the nine food operator
categories, the highest proportion of the
£2.24billion figure came from quick service
restaurants (QSR), restaurants, hotels
and pubs. Other food operator categories
included healthcare, education and leisure.
Sales of frozen food to the nine foodservice
categories either matched the previous
year or showed a notable increase (with
the exception of staff catering).
The increased adoption of frozen food across
the foodservice industry reflects a BFFF
report which found that 95% of chefs and
caterers stock and use frozen ingredients.
The high percentage of usage and sales
can be attributed to the reduction in waste,
locked in quality and cost effectiveness of
frozen food – making it ideal in foodservice.
Most notably, there was an encouraging increase
from hotels. Hotels purchased £1.6billion of
frozen food inventory, an increase of almost 4.6%.
Another big increase came in restaurants where
the value of frozen food sales stands at
£1.97billion, up from £1.88billion.
BFFF is encouraged by the recent figures,
both financially and in terms of perception
and usage, and we predict a strong
start to 2015 for frozen.
For more information
visit: bfff.co.uk
BAUMANN”S BLOG
))
Baumann’s blog
By Baumann’s Brasserie head
chef John ‘Boy’ Ranfield
Miniature dishes really give the wow factor!
>> I love miniature dishes – they really give the
wow factor! We have a lot of high-end customers
and celebrities at the brasserie who really know
their food and we often serve them scaled down
‘mini courses’ from our à la carte menu. We just
keep bringing it out until they’ve had enough
and, often, they’ll have 13 or 14 courses!
Some of the dishes we’ve been serving as mini courses recently
are kangaroo kebabs and miniature versions of our Billingsgate
luxury mixed fish grill.
We don’t really go big on Chinese New Year at the brasserie –
there won’t be any dragon dancing sadly! – but I am personally very
interested in Eastern cuisine so I will be knocking up a few Easterninspired dishes, maybe some homemade won tons and dim sum.
We’re always completely sell out on Valentine’s Day so we offer
our Valentine’s menu all weekend to give people a chance to come.
The thing that annoys me is that people always want things like
strawberries and asparagus on Valentine’s Day, when they are out of
season! But you’ve got to give people what they want, haven’t you?
Happy cooking!
John ‘Boy’ Ranfield
“...we often serve scaled down ‘mini
courses’ from our à la carte menu.”
JAN / FEB 2015 39
CHINESE NEW YEAR
Make your
fortune
this Chinese
New Year
Chinese
New Year is
fast becoming a
major celebration
in the British
calendar
>> Chinese New Year falls on February 19 in 2015 – and the
man who put Chinese food on the UK map is urging everyone
to join in the celebrations to welcome the Year of the Goat.
Ken Hom said: “Chinese New Year is the longest
and most important celebration in the Chinese
calendar and it is fast becoming a major
celebration in the British calendar with many
households enjoying a Chinese banquet and
taking part in some of the Chinese traditions.”
People born in the Year of the Goat have
personality traits such as creativity,
dependability, intelligence and calmness
making them very charming to be with.
Famous “Goats” include Bill Gates,
Mick Jagger and Julia Roberts.
Chinese New Year celebrations shouldn’t
be reserved for Chinese restaurants.
Ken is encouraging caterers in all sectors of
foodservice – from education to hospitals,
care homes to cafes – to get in on the act.
Ken’s top tips for
professional caterers:
1.Organise yourself by picking dishes that
can be done ahead of time. There are
many braised Chinese dishes that are
delicious, easy to reheat, so perfect for
professionals to make. Stay away from
complicated dishes such as Peking duck.
2.Don’t do too many stir-fried dishes.
One would be perfect.
3.Above all, have your mis-en-place ready!
40 JAN / FEB 2015
Chinese New
Year Banquet
Chinese New Year is a social event as
families always love to eat together – that is
why the Chinese use a round table, so that
food and conversation can be shared.
Key ingredients to include are:
• Chicken for fortune
• Fish for prosperity
• Noodles for longevity (never cut noodles)
• Duck is a symbol of fidelity
• Vegetables represent cleansing of the system
• Wontons represent gold ingots (wealth)
• Seaweed for wealth
Ken says: “Shooting off firecrackers on the eve
of Chinese New Year is our way of sending out
the old year and welcoming in the New Year;
and don’t forget that on the stroke of midnight,
every door and window in the house has
to be open to allow the old year to go out.”
Chinese New Year Gifts
Ken comments: “One of my earliest memories
was receiving red, money filled envelopes
(Hongbao) from family and friends. The Hongbao
is the most traditional of all New Year gifts. The
Hongbao is also the simplest: an elaborately
decorated red envelope filled with scrilla (money).
Ken Hom’s Chi
ck
key ingredient en on Crispy Noodles includ
s to celebrate
es
Chinese New
Year
Use only one or two notes, to keep the value
of the envelope hidden and don’t hand out bad luck
with anything that includes the number four, the
unluckiest of all numbers. Instead stick to ones, fives,
and best of all, eights; these are ‘beloved’ numbers.”
Chinese New Year is steeped in superstition
– here are just some of the other traditions
that you could come across:
• The entire house should be cleaned before New
Year’s Day. On the eve of Chinese New Year, all
brooms, brushes, dusters, dust pans and other
cleaning equipment should be put away. Sweeping
or dusting should not be done on New Year’s Day
for fear that good fortune will be swept away.
• If you cry on New Year’s Day, you will cry all through
the year. Therefore, children are tolerated and are
not spanked, even though they are mischievous.
• On New Year’s Day, you are not supposed to wash
your hair because it would mean you would have
washed away good luck for the New Year.
• It is considered unlucky to greet anyone in their
bedroom so that is why everyone, even the sick,
should get dressed and sit in the living room.
• Do not use knives or scissors on New Year’s
Day as this may cut off fortune.
FOOD FOR THOUGHT
Food for
Thought
Nice and buttery
Rich and deliciously indulgent, this pecan pie recipe –
made with Kerrygold unsalted butter – is sure to set tongues
wagging for another nutty slice. Finished with a dollop of
whipped cream, this buttery treat is the perfect combination
to satisfy those sweet tooth cravings.
The clever folk at
Kerrygold have found
a plethora of ingenious
ways to use their
butter, including blinis
with scrambled egg
and smoked salmon
for the perfect
indulgent breakfast.
For the full recipes
Pecan Pie
visit www.
kerrygold.co.uk/
home/recipes/
Cheesy
bangers
Vegetarian
Sausage
Sausages needn’t be the
preserve of meat-eaters,
as the makers of Pilgrims
Choice Cheddar testify.
They’ve created a delicious vegetarian banger made with
breadcrumbs, leeks, mustard and parsley, which are sure
to go down a treat with meat lovers and veggies alike.
For the full recipe and many others visit:
www.facebook.com/PilgrimsChoice
Flipping heck!
>> Don’t
forget the
pancakes
this Shrove
Tuesday
(February 17).
Make sure yours are
flippin’ marvellous
– with lashings
of maple syrup
and fruit.
Maple Syrup Pancakes
Have a heart!
>> Love is in the
air in February – as
Cupid fires his bows
on Valentine’s Day.
As lovers head out for a romantic
candlelit dinner for two, make sure
your dessert menu is packed with
treats to melt their hearts!
Macphie have lots of
romantic recipe inspiration
on their website (www.
macphie.com/recipes/),
including these yummy puds:
Red Velvet
Heart
Cupcakes
Red Velvet
Valentines Fudge
Chinese New Year
Noodle
Stir Fry
Don’t forget the old favourites
this Chinese New Year, says Mark
Rigby, Executive Chef at Premier
Foods: “You can create new
and exciting dishes but
don’t forget people like the
classic dishes, so why
not do these with a twist,
such as Panfried Monkfish
in Black Bean Sauce?”
Mark advises saving
time wherever you can by using ready-made sauces, such
as Sharwood’s and Homepride sauces.
For further information on Premier Foods’ brands, recipes
and expert advice, visit: www.premierfoodservice.co.uk
Strawberry
Love Bites
JAN / FEB 201543

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