country range magazine for caterers...country range magazine for caterers july 2012edible gardens...
TRANSCRIPT
Country Range Magazine for Caterers
JULY 2012
EDIBLEGARDENSBritain’s schoolsgrow their own veg
WIN ANiPAD 3in our 2012 Stir it up reader survey
SIZZLINGSUMMER!Increase profi ts with an increased footfall
>> This year, Stir it up magazine celebrates its fi fthbirthday – and we’ve got a wonderful birthday presentfor one lucky reader.
Here are some of the pointsthat our 2011 survey revealed:
• 75% of readers share their copy of themagazine with colleagues
• Favourite read: Celebrity Signature Dish
• Most popular section: Food & Industry News
• Readers wanted more advice and ideasfrom fellow chefs – and so, in 2012, we launched The Melting Pot, whichdoes just that
Reader comments included:“A great read”
“One of our best sellers came from a magazine recipe”
“The layout is good and always an eye- catching cover. Keep up the good work!”
“Great magazine”
“Excellent articles”
“Very informative”
“Enjoy recipes”
“Best magazine in the catering sector”
>> We really appreciate you taking the time to complete our survey – and wish you luck inour prize draw.
• Breakthrough Retina display makes everything look crisper and more life-like
• 5 megapixels iSight camera –take your best shots yet
• Work smarter with iLife and iWorkfor iPad with over 200,000 appsfrom the App Store
• Ultra-fast wireless – designed withnext-generation wireless technologyto connect to fast data networksaround the world
In order to achieve that on an ongoing basis, we regularly like to ask for your views on the different sections and features within the magazine – as wellas any suggestions for improvement. Perhaps there are some topics that we don’t currently cover, that you wouldlike to see in future issues?
The survey takes only a couple of minutesto complete and all completed surveyswill be entered into a prize draw and a winner picked at random.
We’re giving away the latest third generation iPad – worth over £400 –to the winner of our prize draw. To enter,all you have to do is complete theattached reader survey.
At Stir it up magazine, we pride ourselveson producing a publication which is ideallysuited to our readers’ needs. We are extremely fl attered to be referred to as“the best magazine in the catering industry” – and we intend to keep it that way!
OUR AIM HAS ALWAYS BEEN TO INFORM AND ENTERTAIN, TO HELP KEEP YOU UP TO DATE WITH ALL OF THE LATEST NEWSIN THIS THRIVING INDUSTRY.
WIN!AN iPAD 3
IN OUR READER SURVEY
t data networksaround the world
The prize draw will take place on Monday 6th August 2012. The winner will be selected at random from all completed surveys received.
03
STIR
ITUP
CONT
ACTS
EDITOR Janine [email protected]
WRITERS Sarah Rigg, Amy Grace
DESIGN & PRINT Eclipse Creative
[email protected]: 0845 519 6181
www.countryrange.co.uk/stir-it-up
>> This summer possibly more than any other is a time to celebrate the bestof British.
As the eyes of the world focus in on London2012, let’s showcase our national cuisineand make the most of the huge variety of catering opportunities that the OlympicGames has made possible, not only inthe capital but throughout the UK.
Keeping our fi ngers crossed for goodweather, our Category Focus this month looks at summer eating with lots of tipsand advice for al fresco dining and bumper barbecues.
And, as the schools close for the holidays, our Melting Pot feature takes a look at catering for children. Many parents nowadays are looking for healthy optionsfor their youngsters when eating out – chicken nuggets and chips will no longersuffi ce! Our chefs show you how to transform your kids’ menu on page 26.
INGREDIENTS
08 THE MARKETPLACE
09 NEW FROM COUNTRY RANGE
29 FIVE WAYS TO USE...• Country Range Jelly Crystals
31 ON THE RANGE• With Nigel Smith
32 THE FREEZER• Spotlight on frozen meat
36 CELEBRITY SIGNATURE DISH• By Mo Farah
Food05 CUSTOMER PROFILE
• Kitchen calling was heaven-sent
07 OLYMPICS FEVER• Making the most of the Olympics
11 CATEGORY FOCUS• Summer eating
18 FOOD & INDUSTRY NEWS
21 EDUCATION• Edible gardens sprout inBritain’s schools
23 HEALTH & WELFARE• New ‘Whistleblower’ line
24 HOSPITALITY• A positive outlook
41 BEHIND BARS• Gordon Ramsay teaches inmates
Features04 COOKS CALENDAR
04 SOAP BOX
17 ADVICE FROM THE EXPERTS• The importance of foodsafety training
26 THE MELTING POT• Catering for kids
35 COUNTRY CLUB
37 LEADING LIGHTS• Fiona Faulkner
38 BAUMANN’S BLOG
Favourites
32 41 26
As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, includingEMAS, ISO14001 andFSC® certifi cation.
Editor's letter
JULY 2012 I
As always, I’m keen to know your opinionabout the news and features in Stir it up, and Ihope you will spare a few minutes to completeour annual reader survey (see opposite). Yourviews are hugely important and will help us to shape the content of the magazine for 2013.
Happy July!
COOKS CALENDARJULY
2nd-8th NATIONAL CHILDHOOD OBESITY WEEKDetails: www.mendcentral.org/ncow
9th-10th SKILLS FOR CHEFS CONFERENCEUniversity of Sheffi eldDetails: www.skillsforchefs.org.uk
11th-13th LACA CONFERENCEHilton Birmingham MetropoleDetails: www.laca.co.uk/events/conference
27th OPENING CEREMONY OF THE LONDON 2012 OLYMPIC GAMES
27th-12th BRITISH FOOD FORTNIGHTAugust Details: www.lovebritishfood.co.uk
AUGUST
7th-11th GREAT BRITISH BEER FESTIVALOLYMPIA, LONDONDetails: www.gbbf.org.uk
26th-27th NOTTING HILL CARNIVAL
27th BANK HOLIDAY MONDAY
29th-9th PARALYMPIC GAMESSeptember
SEPTEMBER
1st -16th SCOTTISH FOOD AND DRINK FORTNIGHTDetails: www.scottishfoodanddrinkfortnight.co.uk
2nd-4th SPECIALITY AND FINE FOOD FAIROLYMPIA, LONDONDetails: www.specialityandfi nefoodfairs.co.uk
6th RESTAURANT AND BAR DESIGN AWARDSRIBA, LONDONDetails: wwwrestaurantandbardesignawards.com
12th BAKING INDUSTRY AWARDSPARK LANE HILTON, LONDONDetails: www.bakeryawards.co.uk
17th-23rd NATIONAL CUPCAKE WEEKDetails: www.nationalcupcakeweek.co.uk
18th CRAFT GUILD OF CHEFS GRADUATE AWARDS LUNCHROYAL GARDEN HOTEL, LONDON
18th-20th LEISURE INDUSTRY WEEKNEC, BIRMINGHAMDetails: www.liw.co.uk
20th-21st LUNCH! TRADE SHOWBUSINESS DESIGN CENTRE, LONDONDetails: www.lunchshow.co.uk
28th WORLD’S BIGGEST COFFEE MORNING(MACMILLAN CANCER SUPPORT)Details: coffee.macmillan.co.uk
04 I JULY 2012
CO
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BOXBY ROGER RANT
Mastersof the Universe>> Economic pressurescause accountants to spintheir worry beads as theytry to make fi gures stack up whilst ‘cooking the books’.
But in the kitchen, where the real cooking takes place, stressful economics = extra hard work.economics extra hard work.
All this focus on the food supplymechanism might make the catererfeel as though they are expected to be Masters of the Universe and know everything. But, have younoticed that the mososttmonumental ddisisastetersare mostlyy ccauausesed bybythose wwhhoo prprofofesess totooknnoowow eeveveryryththininng?g?g?!!
HER DINERS ALSO GET TO ENJOY THE “HEAVENLY” TASTE OF COUNTRY RANGE.
Sue explains: “I’m really very happy with all the Country Range products – I think we use pretty much everything. Price-wise, they are verygood compared to the big brands and I particularly like the digestivebiscuits, strawberry jam and marmalade.”
So, as Sue and Andrew’s time at Lee Abbey comes to an end, do they feel daunted by what thefuture holds?
Sue concludes: “It has been a great privilegeto work here but I’m not worried about what we’ll do next. I’m confi dent that God willhave plans for us.”
JULY 2012 I 05
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>> Three years ago Sue and Andrew Redbond were looking for a new calling in life – and their prayers were answered when a vacancy arose in the kitchen at Lee Abbey.
Kitchen calling was
Lee Abbey is set in 280 acres of farm and woodland, overlooking the dramatic Exmoor coast
HEAVEN SENTS
Set in a spacious 280 acres of farm andwoodland, overlooking the dramatic Exmoorcoast, Lee Abbey is home to a Christian community that hosts a conference,retreat and holiday centre.
Sue, a former school caterer and activemember of her church in Basingstoke,jumped at the chance of spending three years at the centre – an opportunitywhich had evaded her 35 years earlier.
She explains: “I trained in catering when Ileft college and had applied to go to LeeAbbey for my gap year – but it didn’t workout at the time. Our associate pastor inBasingstoke was offered the warden’s job atLee Abbey so we went for his induction and we knew instantly that it was the place for us.
“I THINK BECAUSE I HAD APPLIED ALL THOSE YEARS AGO IT WAS STILL THERE IN MY MIND, LIKE UNFINISHED BUSINESS.”
Shortly after, the couple left their jobs, family and home in Hampshire – and moved three and half hours’ drive away to Devon.
Sue is currently the Abbey’s cateringmanager – but is due to leave her post inSeptember as soon as a replacement hasbeen found. Her husband Andrew, 59,meanwhile, who previously worked for thecivil service, is the conference manager.
Says Sue: “It’s nice working together –we have never done that before. We live ina lovely fl at with lovely views of the hillsand cattle, and we have genuinely lovedevery minute of our time here.”
And Sue isn’t fazed by the large number of visitors that she has to cater for on a dailybasis. “We have on average 140 visitors at any time, as well as catering for 80 peoplewho live in the community,” she says.“I worked in school meals so I was usedto catering for large numbers and, for 15years, I ran a lunch club for retired people.
“I do believe this is God’s calling. I have done so many new things that I would never have otherwise had the opportunityto do and I have been able to meet peoplefrom all over the world.”
Sue Redbond
“We have on average 140 visitors at any time, as well as
catering for 80 people who live in the community.”
We’ve thought outside the box(and inside it)
Bisto makes the best gravy granules – that’s why we’re the clear market leader. We’ve listened to you & made the best even better with our new PULL & POUR pack. For quick opening, effortless pouring & easy seal freshness, Bisto now gives you the ultimate in convenience packaging.
For more information please call 0845 1221 900 or visit www.betteraddbisto.co.uk
Add Bisto Bouillon Paste and you’ll add real flavour to any of these dishes. From the maker of the UK’s best loved gravy products†, and approved by caterers with a British palate, Bisto is the choice of the caterer.
* Source: Research conducted by SPA-Future Thinking amongst 118 caterers (June 2011) † Source: Millward Brown Brand Tracker for 12 weeks ending 12th April 2011, based upon 511 respondents
ouillon Paste and you’ll add real flavour to any of theUK’ b t l d d t † d d b
Better add Bisto
And take advantage of the great improved flavour
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”82% of caterers
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0
he tish
PACK
07JULY 2012 I
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Make sure you make the most of Olympics fever
OLYMPIC FOOD
TO BE CHECKED
BY ELITE SQUAD
>> Ten top food safetyinspectors based inOlympic venue cities are to ensure British food issafe for the Olympics.
The elite food safety squad has been picked by the Food Standards Agency (FSA) to ensure all food sold, cookedand eaten during London 2012 is safe.
The team will carry out extra inspectionson food businesses around Olympic venues and training camps in therun-up to and during the Games. It will help raise awareness of food hygienefor businesses and consumers.
As part of the FSA’s Play It Safe campaign,aiming to raise awareness of food safety, the team will carry out increased hygieneinspections of food outlets.
Food businesses that do not make thegrade on inspections will be givenone-to-one training to ensure they are aware of, and follow, food hygieneregulations.
Where public health is deemed to be atrisk, the FSA said “tough enforcementaction” would follow.
“We have so much fantastic food toshowcase to Games visitors, and we want food business owners to ensurethat everything they sell is the best itcan be,” said Sarah Appleby, head of ”enforcement and local authoritydelivery at the FSA.
“It will be an exceptionally busy time for a lot of these businesses, and the FSA is providing extra support and advice tomake sure they are well prepared to meet the challenge.”
“Simonhas createdan exciting,
delicious and well-balanced menu
that pays homageto the Games...”
GOINGFORGOLD
>> The long-awaited London 2012 Games are fi nallyhere – and the nation is gripped with excitement!
Caterers in the capital, as well as thosenear the sites of other Olympic venues,are gearing up for a bumper month – but everyone can get involved and maximise trade during this once-in-a-lifetime event.
The Games’ website www.london2012.comis packed full of great ideas to help youmake the most of Olympics fever. For example, why not plan a party to coincide with the opening ceremony on July 27?
THROUGHOUT JULY THE OLYMPIC TORCH RELAY WILL CONTINUE TO MAKE ITS WAY THROUGH THE UK, WITH TORCHBEARERS CARRYING THE FLAME THROUGH MORE THAN 1,000 CITIES, TOWNS AND VILLAGES.
Check out if it’s coming to a town near you – and make sure you’re geared up to cater for the crowds lining the streets to watch it.
Throughout the Games, there will also be27 Live Sites with big screens for peopleto watch the action. You can fi nd outwhether your venue is near one by visitingwww.london2012.com/join-in/live-sites
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and elderfl ower dressing
OR• (July) Smoked salmon and Cornish crab roulade
with servruga caviar gribiche sauce and summercress salad
• (August) Smoked salmon tartare with pickledcucumber ribbons radish salad and crème fraiche
• (September) Gin & Tonic cured smoked salmon• Main – Fish pie using sustainable sourced hake,
dressed with Parmesan pomme purée and awarm tartare sauce
• Dessert – Lemon curd cheesecake withraspberry and basil compote
SK
>> BrBritititisishh AAiAirwrwayays’ cu rved a cuucuststomomers will beeee sservrvcelebratory menuu during the brbratatororyy memenunuuu ddOlympics and ParralympicGames – created bby Simon Hulstone with suppportfrom Heston Blummenthal.
Hulstone’s dishes, which will bewill beavailable on fl ights from this month (July) to September, have been inspired by the airline’s menus dating back to 1948 – when the last time the Games were held in London.
“Simon has created an exciting,delicious and well-balanced menuthat pays homage to the Games in a clever and subtle way,” said Heston.“The dishes celebrate our rich historyand British talent at its best. As amentor, chef and friend I’m veryproud of what he has achieved.”
08 I JULY 2012
TH
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Spongslices fa moreelegantcake eating generation>> The Handmade Cake Companyis bringing real innovation to thetimeless tearoom treat with a newrange of four slender sponge slices.
Says a company spokesman: “Despite still appealing to cake lovers of all ages and fl avour persuasions, sponge cakes have perhaps been unfairly labelled by some as a little too awkward to eat on-the-go, an unfortunate factthat has led to many seasoned sponge cake enthusiastsbeing led astray by non-crumbly, easier to holdbrownies, biscuits, muffi ns and fl apjacks.
“The Handmade Cake Company felt that this was the moment for perfectly proportioned sponge to fi ghtback with four velvety soft sponge slices, available in lemon, banana & toffee, chocolate and carrot, elegant,easy to hold, sponge slithers that are made in smallcaring batches using only the fi nest natural ingredients and locally sourced rape seed. We honestly believethat sponge cakes have never looked so swish!”
Recommended retail prices £1.49-£1.70(sold in boxes of 18 units).
geforetating generation
THE RICE IS RIGHT FOR A BRIT
‘SUMMER OF CELEBRATION’
>> Tilda is urging caterers to celebrate the versatility, consumer appeal and health benefi ts of rice – by ensuring they make it part of their summer offering.
Mark Lyddy, Tilda’s head of foodservice, says: “Rice is now an integral part of summer eating as it is hugely versatile and can be used in a variety of dishes, as well
f b b i i l h i l l i ias for barbecues, so it certainly has an important role to play in summer catering.
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The “Feelgood”
CuppaThat’sBig
On FlavourCountry Range adds new beverageproducts to Front of House range N
EW
FR
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CO
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>> More and more consumers are becoming environmentally aware and choosing ethical hot drinks over standard varieties.
In response, Country Range – which wasthe fi rst foodservice own brand in the UKto offer 100% Rainforest Alliance certifi ed tea – has added two new ethical productsto its Front of House range.
THE SELECTION NOW INCLUDES100% RAINFOREST ALLIANCE CERTIFIED COFFEE STICKS AND HOT CHOCOLATE SACHETS, ALONGSIDE TEA – ALLOWING CATERERS TO OFFER A FULL RANGE OF ETHICAL HOT DRINK INDIVIDUAL PORTIONS.
Martin Ward, Country Range own brand manager, said: “Now more than ever it is essential for caterers to be able to offera point of difference to their customersand these latest additions to our ethical range do just that.
“Our Front of House range has also undergone a makeover and is looking more attractive and eye-catching than ever.”
Per Bogstad, RFA manager of Sustainable Value Chains, UK and Ireland, said: “Rainforest Alliance works with farmersso that they realise greater economic benefi ts by ensuring the natural worldwithin and around their operations are protected, and that their workers arewell-trained and enjoy safe conditions, proper sanitation, health care and housing.
“When your business buys products carefully grown under these conditionsf y g
ur you fulfi l two promises: One to youve been customers that your products havdly,responsibly produced and, secondlto the future generations that will
ucts.”produce and consume your produ
Feelthe
heat this
summer with Country Range sweet chilli sauce(12 x 700ml)
>> Whhateverthe weather this summeer, you can be sure that Coountry Range sweet chilli ddipping sauce wwill spice uupyour mmenu.
This thickk,glisteningg red sauce stuuddedwith red cchillipepper fl aakes is the perfect balance ee offffffosweet and spicy, and wilililillll trtrtrtrananaa fsffsfsfororormmmyour dishes with a bit of welcome heat.hes with a bit of welcome heat
As well as being the perfect dipping sauce for Chinese dumplingsand spring rolls, it is also incrediblyversatile and can be used as an ingredient in a whole host of dishes.
You can add it to marinades forchicken and salmon before barbecuing, or provide some zing to your salad dressings. Or why not try mixing two tablespoons of sweet chilli sauce withhalf a cup of sour cream to make adelicious dipping sauce for sweetpotato or regular potato wedges?
09JULY 2012 I
100% The range of 1ianceRainforest All
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>> Summer’s here and this year should be a parttttiiicularlyggood one, whatever the weather. It’s the Queen’s diamond jubileeyeyear for one, while organisers of the London Olympics have urged caterersto plan for the ‘Greatest Show on Earth’ and a ‘substantially increased footfall’. plan for the ‘Greatest Show on Earth’ and a ‘substantially increased footfall’
the sausage altogether, though, is a “sure-fi re way to alienate customers”, said Tony.
“The key is to choose quality sausageswith a high meat content and use different herbs, seasonings and fl avours,” he said.”“Hundreds of varieties are available and many butchers have award-winning and speciality sausages that can add interestto menus and themed events.”
If you are catering for larger numbers,a hog roast is ideal. “They’ve boomed in popularity and, crucially, are easy for caterers to operate, resulting in tenderand tasty meat,” said Tony, with BPEX offering a step-by-step DVD guide called ‘Successful Hog Roasting for the Caterer’.
IT’S ALSO WORTH THINKING ABOUT HOW YOU ARE GOING TO SERVEYOUR FOOD UP. IS IT GOING TO BE HAND-HELD OR ON A PLATE?
Practicality is a key point in outdoor eating.If you don’t have a barbecue, serve uppicnic-style food, make calzones insteadof pizzas and homemade mini pasties.
11JULY 2012 I
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As a particularly patriotic nation buzzeswith sporting fever, caterers would bemissing a trick if they did not considerthe ‘outdoor experience’, which is theepitome of summer sociability.
According to Kantar Worldpanel, 120 millionbarbecue occasions in the UK generated£1.7billion in 2011. However, Mintel research shows that consumers are happy to let someone else do the hard work as long asit’s a sociable occasion. Isn’t it time more caterers got in on the act?
The pub sector is the closest competitorto barbecuing at home, as it provides the most relaxed and casual venue, especiallyif a pub has a beer garden and can offer asociable, wet-led incentive to forgo theat-home alternative.
The days of simply throwing a fewburgers on the barbie, however, are gone.“Caterers must raise their game to temptcustomers looking for new, excitingdishes out of home,” said Tony Goodger,”foodservice trade manager for BPEX, whichrepresents the UK’s pig meat producers.
“BARBECUES ARE GOOD FOR BUSINESS AND CREATE A SENSE OF THEATRE, BUT MORE IMPORTANTLY,A GOOD ONE KEEPS CUSTOMERS COMING BACK FOR MORE.”
Roy Shortland, development chef forUncle Ben’s and Dolmio ready-to-usesauces, said pubs using barbecues to bolster food sales should look closely atchanging consumer tastes.
“Keep the bangers and burgers, but don’tbe afraid to adapt,” he said. “Offer moreinteresting marinades and dips, for example.Add some arrabbiata sauce to mayonnaisefor a spicier tomato ketchup, or get creativewith sizzling glazed skewers of king prawn,peppers and water chestnuts with sweetThai chilli sauce or braised pork marinatedin a Texan barbecue sauce.”
According to National BBQ Week, spicy foodregions such as South America, North Africa,Caribbean, Mexico, and Southern US stylesincluding Cajun and Creole are all becomingmore popular in British barbecuing, while therehas been a clear ‘sausage to swordfi sh andburger to brochette’ evolution. Getting rid of
The pubsector is the
closest competitorto barbecuing at
home, as it provides the most relaxed
and casualvenue...
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Roy Shortland, development chef for Uncle Ben’s® and Dolmio®®,,has the following tips and advicee, and inspirational recipe ideas to help make sure your barbecuing goes with the right sort of ‘bang’’ this summer!
Ideally, ensure you have twoseparate sections on yourbarbecue – a hot part and a cooler section, where food can be moveddto cook more slowly once sealedto cook more slowly once sealed from the higher heat
Remember that heat isn’t the enemy. Make sure your barbecue is hot – if not meat will stick and juices and fat will drop onto the coals, which creates flames.
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AftAfterer seasease linlinggg bothoth sisiideddesdeses,,After sealinng both sides, flip and keep turning.
Remember the thickness of what you’re cooking. For example, chicken can be butterflied to ensure it cooks thoroughly –or a steak can be sliced throughthe middle to produce twothinner portions that will cook quicker.
Lightly oil your meat, not the barbecue – this causes flames! This will minimise any risk of oildripping onto the coals.
SUMMER BEAUTIESSUMMMER BEAUTIES FOR TTHE BBQ:BLT Chhilli ChickenButterrfly-cut a chicken breast and marinaate with Uncle Ben’s Sweet Thai Chhilli sauce.
Wrap bacon around. Cook on the barbecue and serve in aciabatta roll with mayo, tomatoes and lettuce. Salmon in Zesty Lime DressingPlace salmon in a foil parcelwith lime juice, zest and parsley.Cook in the foiled parcel on thebarbecue and serve in a taco shell with Uncle Ben’s Mexican Salsa sauce, avocado slices ,and crème fraiche.SausagesBrush with Dolmio TTomato and Basil sauce. Whhen cooked,serve with tagliatellle and extra Dolmio Tomato andd Basil sauce.
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Rainedin?>> If you don’t havean outside area and,with the Britishweather being so unpredictable, you may want a summer menu to be enjoyedinside. Perhaps source alocal supplier with seasonal produce and do a specialdish of the day with them.
“Lean pork can contain as little as four per cent fat and is a good source of protein and vitamins for a healthybalanced diet,” said Tony. “As well asin sandwiches and baguettes, homecooked gammon and ham is also delicious in pasta dishes, Ploughman’s and with egg and chips. You could alsotry salads such as char grilled pork andbean with yogurt and fresh mint or Wiltshire Cure Smoked back bacon with tomato, spinach and ricotta linguine.”
School’s out>> The school summer holiday generally results in an upturn in trade eatingout, particularly midweek,
and, with an expected increased footfall, pubs, cafés
and fast casual restaurants need to look at their menus and ask themselves a few questions.
Are we doing enough grab and go options?Do we need to change some dishes to better suitthe hot weather when people don’t want chilli con carne or fi sh and chips? Do we need lighter,fresher options that epitomise summer eating?
WITH THE KIDS OFF SCHOOL, ANOTHER QUESTION HAS TO BE,IS THE MENU FAMILY FRIENDLY?
“Families might be out on a bike ride andstop at a pub for lunch, and they need to be provided for,” said Roy from Mars Foodservice.“You may slim down your menu in the week throughout the year, but, in the summer months, it’s more about suiting families and creating lunchtime offers such as a free bowlof chips if you order two baguettes.
“For children, try to do something other thanpizza and nuggets; sausages rolls which arethat little bit spicier or freshly-made sandwicheswith a bowl of hand-cut, chunky chips and a barbecue sauce dip. You could also make your menu look more colourful and, by attaching itto a board outside with some balloons, youmight attract families passing by.”
“World cuisine is about looking at the trends consumers are following...”
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Porky pickings– TOP BBQ TIP
• Pig meat is the most popular redmeat eaten out of home but, while sausages and steaks remain a topdraw at barbecues, there is furtherscope for chefs to experiment with alternative pork cuts.
“Collar of pork is a great example,” saidTony from BPEX. “It’s an economicalcut, but when marinated and slowly barbecued over an indirect heat,it results in a tender and fl avoursome meat. It can be served in chunks with seasonal salads or torn into shredsfor a ‘pulled pork’ sandwich or wrap. For a more traditional cut, shoulder of pork can also be barbecued in around4.5 hours but, if time is short, it can be cooked in the oven fi rst and fi nishedoff on the grill.”
Boldly British>> What with it beingJubilee year and ther and theLondon Olympics, have you considered aafternoon tea? tea? ?
“You could do littlle coronronatioation chickensandwiches to goo woo with with scones, mixingngmayo and mangangoogoo chutney with h kokokormaasauce, usingng bg babyby leaf spipiinanach iinsnssteteadadaof lettuce,”e,”,” said RRoy.”” “Thee e quirirkikinenessss ooooffffafternooooon tea is aalso likeelylylyyyy tttto o atatttttrtrtrrrt acacaccccacacacaaaa tttttinternanattional visititors dduurururrininnnniningggg g gg thhththththhhthhheeeeeee e e e e Olympmpiccs, who’ll wwant ttotooooo tttttttttttrrryryryryryrr Britissh fo a food. Or looook at a traditionaional assicc andal classicc anconsider the here herittagearound you,perhaps do pork pies, pasties or a cheese board. It’ss an opportunity toosell yourself.”
There is further scopefor chefs to experimentwith alternative pork cuts.
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www.karafs.co.uk
For more information contact your local Country Range Wholesaler
Summereating by numbers
4 million visitors are expected to cometo the UK for the Olympics and Paralympics
3 ‘something diff erent’ summer vegetablesare samphire, snow peas and Swiss chard
37 per cent of Brits liken a barbecue to a dinner party in terms of entertainment
40 per cent of barbecues are nowheld after work or mid week
120 million barbecues were held in the UK
last year
Ideal for Paninis and ToastiesDelivering easy-to-peel slices with superb meltability
Great taste and texture
d l f d
www.kerryfoodservice.co.ukAnd it s all delivered with Kerrymaid craft and Irish Charm
Only Kerrymaid provides the creamiest, most versatile & convenient dairy products.
Consistently delivering quality, Kerry's craft and heritage makes for the ultimate dairy performance.
The importance of food safety training
to produce safe foodin a hygienic environment.
THERE ARE VARIOUS DIFFERENT LEVELSOF FOOD SAFETY TRAINING AVAILABLE DEPENDING ON YOUR PARTICULAR ROLE.
For example, we run courses leading to nationally recognised qualifi cations for kitchen assistants and waiting staff, chefs/cooks supervisors and catering managersincluding the basic Level 2 Award in Food Safety and Hygiene; Level 3 Award inSupervising Food Safety in Catering; and the Level 4 Award in Managing Food Safety. These are tutored by food industry professionalsand are run face-to-face at our training centre or conducted on your own premises.
For many catering establishments, theresimply isn’t the time to train during working hours, so we also offer Level 2 and Level 3 Food Safety as online modular courses.These are less expensive than the face-toface alternatives and follow the same course structure while allowing you to work atyour own pace at a time that suits.
Times are tough at the moment, but ensuring that your staff have food safety trainingappropriate to their roles should helpensure that you remain in business.
For more information about forthcomingcourses, please call 01756 700802 orvisit www.vwa.co.uk
>> It’s not so long agothat Heston Blumenthal’s restaurant, The Fat Duck, was hitting the headlines for all the wrong reasons when customers complained of gastroenteritis afterdining there.
The culprit in this instance was oysterscontaminated at source by Norovirus (or the winter vomiting bug) but events such as this serve to demonstrate that even Michelin-starred establishments are not immuneto the odd bout of pathogenic bacteria.
Despite the media attention, The Fat Duckstill has a diner waiting list stretching back several months, but other, lesser-known,companies caught in a similar situationmight not be so lucky. An outbreak of Salmonella, E. Coli, Listeria, Campylobacteror other micro-organisms can not only cause
BY DR VERNER WHEELOCK, CHAIRMAN OF VERNER WHEELOCK ASSOCIATES, SPECIALIST TRAINERS TO THE FOOD INDUSTRY
JULY 2012 I
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illness or fatalities; it can also seriouslydamage the reputation of your business.
There are in excess of 70,000 reported cases of food poisoning every year in theUK – and that’s only those that have beenreported. In reality there are potentially thousands more. Understanding how contamination occurs and what can be done to prevent it is essential if you are to have any chance of keeping food-related illnesses at bay and your reputation intact.
Anyone working in the catering industry needs to be aware of the 4 C’s of food safety– Cross-contamination, Cleaning, Chilling andCooking. Food safety training by a validatedcompany will educate staff in the correctprotocol for hand-washing and personalcleanliness; surface and equipment cleaning;handling food safely; food safety hazardsand HACCP; storing food at the correctand HACCP; storing food at the corr
renttemperature; where and how differfridge.types of food should be stored in a
stewsAlso how to check if meat, poultry, sare cookedcasseroles, ready-meals etc af cooling properly; the safe way of e in thedown food for storageo reheat refrigerator; how tand,food correctly; ahow easyimportantly, h
d it is for foodation tocontaminad theoccur ands of methodsing it.preventi
FOOD SAFETY TRAINING ISN’T JUST A GOOD IDEA, IT’S
MANDATORY.
nEvery personolves whose job invo
publichandling food for uired by consumption is requtraining as llaw to undertake basic tlearn how a a minimum so that they can
Dr Verner Wheelock
An outbreakof micro-organismscan not only cause illness or fatalities; it can also seriously
damage thereputation of your
business.
Be aware of the 4 C’s of food safety
Be aware of the 4 C’s of food safety
< Cleaning
< Cooking
< Cross-contamination
< Chilling
18 I JULY 2012
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Bakers welcomeGovernment“pastygate” U-turn>> Bakers have breathed a sigh of relief following the government’s change of hearton VAT for hot pasties and sausage rolls.
Chancellor George Osborne’s plan to impose the 20 per cent levyon hot snacks had caused an outcry amongst bakers, who fearedcustomers simply wouldn’t be prepared to pay the extra.
Currently, VAT is not charged on most food and drink, or hot bakedgoods, but is payable on takeaway food sold to be eaten hot.
The government has altered the defi nition of what is a “hot”pasty and now food such as sausage rolls or pasties sold on shelves – that is, cooling down, rather than being kept hot ina special cabinet – will not be liable for VAT.
Bakery fi rm Greggs, which was leading a campaign against the proposals, said it welcomed the government’s change of heart.
“This is fantastic news for the customer more than anything,”said the fi rm’s chief executive Ken McMeikan. “If we had to putup prices by 20 per cent in the current marketplace when consumers are having a very diffi cult time we expected there would be an impact on sales but we don’t know what it wouldhave been.”
A Treasury spokesperson said: “The Budget announceda consultation on a change to VAT on hot takeaway food,designed to remove inconsistency and ambiguity in the system and level the playing fi eld across the takeaway food market.After extensive engagement we have improved the policy,
CALORIE COUNTING
MADE EASY
>> The Food Standards Agency in NorthernIreland has launched a six-month pilot schemein which local food businesses will displayalorie information on menus for the fi rst time.
It is hoped the scheme – called Caloriewise – will help consumers makemore informed choices when eating out.
Research published by the FSA in March 2011, revealed that there is a lackof public knowledge of the recommended calorie intake for maintaining ahealthy weight.
Maria Jennings, head of dietary health at the FSA in Northern Ireland, said: “The Caloriewise scheme is designed to get people thinking a bit more abouttheir overall calorie intake in a day and encouraging them to make informedchoices to keep the calories in check. Food outlets will not only displaycalorie content for individual items and portions, but will also provide aclear reminder of the recommended daily intake on posters and leafl ets.”
The Caloriewise pilot, which is being trialled by eight local businesses,will run until October 31.
d
d
Hot sausage rolls and pasties are a popular lunchtime staple
TTThheeggoverrnnmmeeenntthhaass aalltteered
tthhee ddefi niittiioonnooff whatt iiss aa““hhoott”” pppaassttyy...
ica
It is hoped
addressing practical concerns, ensuring thatdd i ti l i th tthe new regime could be as simple as possible to apply.
“We have addressed these in a way that allows us to remove theinconsistent VAT treatment, while not imposing any additionalrequirement on businesses to test the temperature of their products.”
Easy to prepare, lighter alternative to panini
Fill, fold and pop under panini grill for less than 5 minutes
Tailor-made serving and point-of-sale materials available
For further information contact usTel: 0800 018 0002
Email: [email protected] for more recipes and inspiration, please visit
www.discoveryforprofessionals.co.uk
More filling, less bread
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g o
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Food for professionals
McCORMICK
Fire up your BBQ menu this summer with the delicious range of BBQ Seasonings from the flavourexperts Schwartz for Chef, including 3 exciting NEW products!
Providing a convenient, versatile and simplesolution, the range expertly blends herbs and spicesto deliver authentic tasting dishes and consistentquality and flavour every time, to help you maximise flavour and increase profit margins.
� Make a marinade by combining with 50:50 stock (or water) and oil. � Rub onto meat or fish, leave for 2 hours, then cook in your preferred method.
� Sprinkle onto meat or fish towards the end of cooking.� Add to side orders such as chips and dips to add flavour and profit!
BBQ SEASONGET READY FOR
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A classic blend with tomato, bell peppers and smoked
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An aromatic blend of authentic Mediterranean herbs and
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A hot and spicy BBQ blend of herbs and spices with smoked
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A distinctive smoke flavouredseasoning that is ideal with
meat, poultry and vegetables.
NEW
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ED
UC
AT
ION
>> Top chef and ‘Stewed’ author Alan Rosenthal is on a mission to get Britain’s schools growing their own veg.
The 33-year-old Leith Cookery School graduate, whose cooking credentials include stints at Chez Bruce and Pied à Terre, ispromoting the Trees for Cities ‘EdiblePlayground’ initiative.
Says Alan: “We are planting fruit treesand vegetables in the playgrounds of primary schools (particularly those inunder privileged areas), educating children about where their food comes from, what constitutes a healthy diet and about environmental issues, such as food miles, local sourcing and seasonal eating.”
One such school is Havelock Primary School in Southall, Ealing, whose playground is currently hosting an array of vegetables.
THE CHILDREN HAVE BEENINVOLVED THROUGHOUT IN CHOOSING, PLANNING, PLANTING, CULTIVATING AND NOW, COOKING.
To accompany this learning experience,Alan, the founder of the Stewed! brand of one-pot meals, hopes pupils will take their new learned knowledge home with them.
School vegetable plots are mushroomingin popularity and nationwide sales of vegetable seeds now outstrip fl ower.
Another school to feel the benefi t of homegrown veg is Rotherfi eld – an inner London primary school on the borders of Islingtonand Hackney – one of the poorest areasin Britain with many high-rise fl ats andlimited access to green spaces.
The pupils, parents and teachers transformed apiece of tarmac and concrete playground into anamazing edible garden with an outdoor classroom.
AND THE PLAYGROUND PROJECTHAS SHOWN CHILDREN WHERETHEIR FOOD COMES FROM AND THE CONNECTIONS BETWEEN FOOD,HEALTH AND THE ENVIRONMENT.
The Trees for Cities organisation aims to makethis exciting fl agship initiative a model forother schools in Britain. The hope is to back the physical development of school kitchen gardens with the creation of online resources and funding strategies to share the lessons learnt and provide guidance on developing edible playgrounds.
Trees for Cities is an independent charity which inspires people to plant and love trees worldwide. Established in 1993, Trees for Cities creates social cohesion and beautifi es cities through tree planting, community-led design, education and training initiatives in urban areas that need it most.
They manage projects across the UK and Ireland as well asinternationally in Addis Ababa, Nairobi and Ica, Peru. Community-led design is an integral part of the landscaping projects. Involving local residents, schools and community groups helps ensure the sustainability of these green spaces.
For more information visit www.treesforcities.org
Here’s a list of what otherschools are growing – andwhat you can harvest:
School vegetable plots
are mushroomingin popularity and nationwide salesof vegetable seeds now outstrips
fl ower.
21JULY 2012 I
Fruit trees >• Apple• Apricot • Cherry • Plum
Soft fruit >• Redcurrant• Blackcurrant• Strawberry
Herbs >• Sage• Rosemary• Fennel• Lavender• Rocket • Sweet Basil• Chives• Dill• Coriander• Parsley
Alan Rosenthal hopes pupils will
take their new knowledge home
Edible Gardens sprout in Britain’s schools
Members of Rotherfi eld School’s gardening club
Vegetables >• Swiss Chard• Radish• Spring Onion• Lettuce • Spinach• Beetroot• Carrots• Mangetout • Runner Bean • Climbing Bean• Tomato • Pumpkin • Courgette• Sweetcorn • Potato
Edible Flowers >• Marigold • Viola
Rotherfi eld School are reaping the benefi ts
A low cost, single serve offering of either rice or custard
No gluten containing ingredients and suitable for vegetarians
23JULY 2012 IWHISTLEBLOWER LINE: 03000 616 161
• People being allowed to eat wherethey want to, unless for safety reasons they require specifi c arrangementsor positioning
• Staff being friendly and activelyencouraging people to eat and drinkindependently if appropriate
• Suffi cient staff being around to provide support and assistance to thosewho need help to eat and drink
• Any unnecessary interruptionsduring mealtimes
• The environment being clean and tidy
• People being invited and supportedto wash their hands before a meal,where they wish to do so
• A pleasant atmosphere, conducive to eating (for example, no unpleasant odours)
• Special equipment available for those who need it (for example, adaptedcrockery or cutlery)
• The food served meets the person’s needs and requirements
• Nobody having to wait unduly fortheir meal
• Drinking water available andchanged at regular intervals
• People being offered a range of drinks (for example, juice, squash, tea, coffee)
• Volume capacity of cups or beakerson the record/poster/notices etcfor reference
• Staff observing for signs of underor over-hydration – by touching orassessing skin
• People who receive clinical nutrition being observed for dry lips – havingtheir oral hygiene attended to
• Staff enabling and supporting visitors and relatives to help people to eatand drink
• People having their human rightsand their dignity respected
• People are not interrupted during mealtimes – unless they wish to be oran emergency arises
• Meals being served at the agreed time
• Signs/posters displaying protectedmeal-time is underway
• Setting being closed to all unnecessaryvisitors
• Staff asking people about their reasonsfor not eating or drinking duringmealtimes
• People being given enough time to eat
• Cleaning not occurring during the meal service or when people are eating,unless there is a safety risk present
• People being given an informed choice,ie using a menu, lists, verbaldescriptions, pictures, photographs
• Staff being able to respond to arequest for a replacement meal that is appropriate to the person’s individualneeds
• A range of replacement meals beingoffered that include the provision of culturally sensitive choices (for example, halal) and for reasons associated withspecial physical needs (for example,dysphagia)
• Staff checking whether people eattheir food and recording thisin the person’scare plan
What to loo>> A series of damningdocumentaries exposing neglect and abuse in some of Britain’scare homes has prompted the CQC (Care Quality Commission)to issue a ‘whistleblower line’for concerned catering staff.
The CQC, in association with the Royal College of Nursing, has issued a long list of warning signswhich could signal patients are not receivingthe proper standard of care.
A spokesman for the CQC said: “You may haveconcerns about what is happening where youwork. When the concern feels serious because it might affect patients or people receiving care,colleagues or your whole organisation, it canbe diffi cult to know what to do.
“You may feel that raising the matter would bedisloyal to colleagues, to managers or to your organisation. However, everyone working in health and social care has a duty to followtheir professional code of conduct, and putpatients and the people they care for fi rstand protect their safety.”
Karen Oliver, chair of the National Association of Care Catering (NACC), told Stir it up she welcomes the move, adding: “It is imperative that all careproviders receive as much support and information as possible to ensure they meet all the standards set out by the Care Quality Commission and guarantee the nutritional health and well-beingof the people entrusted to their care.
“The BBC Panorama programme on April 23 highlighted every care service involved in catering should understand the importance of getting nutrition and hydration right and striveto improve the quality of their nutritional carein an environment that also respects their service users dignity.
“THERE IS A MYRIADOF INFORMATION AVAILABLE SO THEREIS NO REASON WHY A LACK OF KNOWLEDGE OR UNDERSTANDINGOF GOOD NUTRITIONALCARE PRACTICESSHOULD BE PRESENTIN ANY CARE SETTING.”Karen Oliver 1
...everyone working in health
and social care has a duty to follow
their professional code of
conduct...
ok out for:
‘WHISTLEBLOWE‘‘
LINE AIMS TO ST
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24 I JUJUL 2012
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OUTLOOKFROM HOSPITALITY OPERATORS DESPITE
CONTINUED ECONOMIC UNCERTAINTY
PUB BEER SALES
SUFFER UNDER BIG
BEER TAX HIKES
>> Britain’s pubs saw a sixper cent fall in beer sales in the fi rst quarter of 2012, according to the British Beer & Pub Association (BBPA).
In contrast, off trade sales were up bynearly fi ve per cent.
The BBPA believes that current pressureson the beer and pub sector, on which almost one million jobs depend, further highlight the poor decision of the Government toraise Beer Tax by a further fi ve per cent inthe Budget – making for an astonishing42 per cent tax hike since March 2008.
The decline in pub sales amounts to 57 million less pints enjoyed by Britain’s pub-goers, compared to last year’s fi rst quarter.
Brigid Simmonds, chief executive of the British Beer & Pub Association, comments: “This key British industry could be an engine of growth for the economy – but poor tax policy is damaging our potential. The public are getting behind calls for a change in policy, and signing our e-petition in their thousands. I hope people will continue to respond positively and back a tax freeze– and I hope the Government will listen.”
To sign the e-petition visit epetitions:direct.gov.uk/petitions/29664
The decline in pub salesamounts to 57 million less pints
“This key British industry
could be an engineof growth for the
economy...”
YLYLLYLYY 2200112222200111222
>> Half of leisure and hospitality fi rms are feelingpositive about their businessprospects in 2012 b t anprospects in 2012 but an almost equal number areunsure about their future, ure, according to a new report.
The Outlook 2012 survey by Baker TTilly also reveals that only a tiny minority (four per cent)had a a nenegative outloook for the year ahead.
The fi gurres werer supuppopoportrted with overr fourfi fi fi ftftftttthshshh oof f bubusisinen sssseess (((909090 pperer ccene t)t) eexppppectingthththht eieieir rr prprprofiofitt llevevelellss s ttto iinccncrerereassa e e oror sstatay y y y tttththt e e same.
Although the general outlook for leisure and hospitality businesses is broadly positive, almost half (45 per cent) of business leaders predict the recovery to be slow with lowpredict the recovery to be slow with low
t)growth, whilst slightly more (47 per centpredict economic stagnation. ct economic stagnation.
Ali Aneizi, of Baker Tilly, comments:ey “As the results of the Outlook 2012 survegshow, despite the UK economy teetering
on the edge of a double dip recession,dthere is confi dence within the leisure andr.” hospitality sector for the rest of the year.
he When asked what single initiative from thss Government would help improve busines
conditions, many respondents said areduction in VAT, tax and red tape.
BUSINESS LEADERS IDENTIFIED A DOWNTURN IN OVERALL DEMANDAND AN INCREASE IN GLOBAL INFLATION AS POTENTIALTHREATS FOR THE COMING YEAR.
WWith a view to tackling the continuing said ececonomic downturn, half of businesses
heirthhtt atattat tttheh y were focusing on improving tho pprprp occeesesessses and systems, while over two
on to fi fififififtf hss aaaaim to cut costs directly. In additiothen imimmmmplememmmmenting measures to help strengtsthht eeeir popooossis tion, over a third of businessespwweweerre loooookik ng to raise new capital to helpandttthht eem ttthhrhrough the economic downturn as.hohoohohooh peefuuf llll y opopen up new revenue streams
AAAlAlli i AnnAneeieizi ccoontinues: “It seems that the andgegegegegenneerararar l seentntiment amongst hospitality
are leleeleisisurrre eee fifi rms s is fairly positive and they avice loloololololool okokingg gggg gg to innnovo ation and improved serv
n totoototott hhhelelellelp p p p p fl fl flflouuririshsh through these uncertainres titittitititit mmemes.ss.... AAAAAAlthougugh there are some measurg thththththhhththatataatattt ttthehehehhe Govoverernmn ent can take in helping
he bbbububbbubuubb sisisisisisinenenennn sssseses tto o cocontinue the recovery, thbbbabbbbabbasissisisis ss s ss s oofofofofofof ppererfoformr ance for the sector is
r gogogoggogg inininingg g toto bbe e heavily driven by consumer coconfinfiddence.”
LOVE IT
STIR IT!Creamy Mushroom Pappardelle
Mushrooms make a great alternative to meat for a veggie dish. Combine them with Philadelphia for a winning twist on a classic pasta favourite.
Philadelphia is an extremely versatile ingredient,
adding a special touch to virtually any dish.
Its consistently high quality and reliable
performance in cooking make it a must
for any professional kitchen.
For recipe ideas visit:www.philadelphia.co.uk/professional
ngredient,
dish.
e
t
OV6101
THEMELTING
POT
Idea
s and inspiration
for busy chefs
26 I JUJUJUJUULYLYLYLYLYYLYLYLY 2012
TH
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>> NNuutrrition is important throughout all stagesooff lliiffee bbuutt it is especially important for children wwwwhheenn tthheey are growing.WhWhWhWhWhWWhW atataaa ccchihhihh ldlddreren n eaeat in their early years also has a major infl uence on their eating habits –––– ananaanananaa d d dddd ththththththheieiee r r bobobb dydy weight – in later life, so it is vital that they are offered the right choices.
ThThThThThThThTT e e lalalalalall tetetetettesstst GGGovovovo erernmn ent statistics reveal that 31 per cent of all UK children are now clclcclccllclclasasssaassisisississ fi fi fi fi fi fi edeeededede aaaaaaas sssss obobo esese and, if current trends continue, 60 per cent of men and 50 per centofofofofofofoffoooo wwwwwwwwwomomommmomomomo eneneneneenen wwwwwwwililililili ll bebebee cclilinin cally obese by 2050. While the education sector has taken on this rerereeeeeespspspspspspssspsponoonnonononno sisisisisisss bibibibibibib lilililillilill tytytytytyttyy bbbbby yy y yy cocompmplyying with ‘The Food-Based and Nutrient-Based Standards For School LuLuLuLuLuLuuLuLuuuLuL ncncnncncnncccnncncn hehehehehehehehehhhhhh s’s’s’s’s’s’s’ss ,, ,,,, thtthththththttht ererererereree eeee isisisis cccururrerentn ly no legislation requiring profi t sector caterers to do the same.
tttttttt iiiiiiiiiis sssss ss ssssss s eseesesseseseeesssesstititititttittttimamamamamamamammmm teteteteeetedddddddd ththththththatatata ooovever r a a ththirrd d of all food is eaten outside the home in the UK so,asasasasassassasasassass ccccccccccccccatatatatatatatataaaattaa ererererererrererererrereeererererrss,ss,ss,ss,s, yyyyyyyyyyoouououououuo ssssssshahahhahharere ssomome e off the responsibility for ensuring youngsters have accesstoootootootoooto nnnnnnnnnutututututttutu ririririririririrrr titititittiititiononoononoooononoonnalalalaaaaalllylylylyyy bbbbbbalalalalalaa anananaancececcc d d d fofof odod.
AlAlAlAlAlAlll l l l l l l tototototototototttottooo o o o ooooo ofofoffofoffooffooo teteteetetteteeen,n,,nn,n,nn,n,n cccccccchihhihihihiihildlddlddrerererererer n’n’n’n s s ss mememenununuus s arre e limited to chicken nuggets, sausages or pizza –wiwiwiwiwiiwiwwiwwiiththththththththhthhth ttttttttttthehehehhehehehhhhehh ooooooooblblblbbblligigigigigiggggatatatataaata ororororrororo y y yy yy sisisisisidedededededde ooordrdrdereree oof chchips. But, with a little bit of thought and creativity,yoyoyoyoyooooooouuuuuuuuu cacacacacaacacacaaan n nnn nn n enenenenenne cococcococooocooururururrrrrurragagagagagagagagage ee ee ee yoyoyooyoy ununuunuu gsgsssgstetett rsrs tto o o trtry something deliciously different.
HeHeHeHeHeHeHeHeHeHeeeH rerrereereerreerree, , ,,,, sosososososososooomemmemmemmeeeeeeemem eeeeeeeexpxxpxpxpxpxpxppxppperererereerererieieieieiiencncncncncedededededd ccheheh fsfs sshare their tips and recipe suggestions tototoootototootoootooo hhhhhhhhhhheleleleleleleleleee pp p p ppppp yoyoyoyoyoyoyoyoyyouu uu uuuuu u crcrcrrrrrcrcrrcrcreaeaeaeeaeaeaeaeeatetetetetet tttttasasasssa tytytyt ddisisi hehes for your junior diners. >>
>> Part of the treat for children getting to eat out is that they get tochoose what they want from the menu. Having this choice is important c
and you can make it a fun interactive experience compared to the simple layout of an adult menu. Presentation is important to kids, and a piled high dish of food can turn some kids off straight away. Spending a little thought on presentation can make a huge difference, to plating up into mini dishes to a bit of garnishing to make a face on a burger.
Children’s menus often have lots of similar children’s classics on them but you would be surprised what other fl avours kids enjoy. Eating out is a great opportunity to get kids trying new fl avours such as mild curries or Asian-inspired dishes such as noodles.Add healthy twists to classics like hiding extra vegetables in sauces or giving a different option to chips with each meal. This shows parents you are making an effort to include healthy options.
Eating out is a great opportunity
to get kids trying new fl avours
rrrrrrrrrrLLLLLLLL
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>> It’s all about getting the right textures
and fl avours that the kids will actually eat.
Think about how you cook things. For example,
instead of cooking chips in a deep fat fryer, why
not served potato wedges tossed in olive oil and
cooked in the oven? They are just as easy to
prepare but much healthier.
I’d never have eaten slices of cucumber as a kid so
you’ve got to think outside the box when you are
coaxing them to eat
healthy food. Try
making burgers with
some lean mince
and binding them
with some Country
Range tinned
tomatoes and
talian herbs. Or, for
delicious pasta
sauce, simply blend
some Country Range
tinned tomatoes to
get rid of the pips and
skin that children
hate and add fresh
herbs and maybe
a bit of garlic.
Bind burgers together with Country Range tinned tomatoes and Italian herbs
hmsawRtItdsstgshhaNigel Smith, Country Range
development chef
Annabel Karmel, the UK’s number 1 parenting author
>> The only thing to say aboutchildren’s food is...
• Serve fresh, simple, natural food• Avoid convenience and processed foods
(sugary foods and fi zzy drinks)• Encourage colourful rainbow eating
(lots of reds, yellows, orange, greens etc)• Try to encourage new foods (humus,
oily fi sh, lentils, quinoa etc)• Replace white bread with wholegrain
and white pasta with wholewheat
JUJUUJ LYLYLYLYLYLYLYLY 2012 I 27
>> If we can provide dishes that stretch children’s tastebuds early in life, we make for a public who delight more on the journeys upon which chefs would like to takethem in latter years.
If one thinks about the weaningof infants in the East, it is done with lightly spiced lentils, rice mashed up with spiced butter and vegetables. Baby food in the East is absent of solids but infused with fairly uncompromising spiced fl avourings. Chilli is not the point – “spicy” shouldn’t mean “hot”– it simply means “this meal will take your tongue on a journey East”.
I have yet to meet a child that did not like dishes like the following: Mango Dahl and Emerald Jewelled Rice >> Red lentils boiled with tomatoes and chunks of medium sweet mango, tempered with fried cumin seed. To create the emerald rice, simply add heaps of pureed spinach to the boiling rice and jewels of turmeric rubbed chicken pieces, fried to a nutty crisp.
Crispy Onion Bhaji Rings >> Dunk and deep fry in the following simple batter- gram fl our, water, garamasala, garlic puree, a squeeze of lemon and a touch of baking powder. There is nothing wrong with a dollopof ketchup pimped up with a bit of blended coriander leaf on the side.
Popcorn Chicken Pakoras >> Chop chicken breast into popcorn-sized morsels and mix with garlic puree, salt, pepper, garamasala, lemon juice and an egg. Dredge through gramfl our and plunge fry.
Tamarind Glazed Ribs >> Rub and roast ribs with garlic and garamasala. When done pour over a glaze made by frying onions, ginger, garlic, tamarind concentrate, sweet soy, honey and brown sugar.Water lubricates the glaze.
TH
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i l i i
Nisha Katona,Indian food writer
Tempt children to try newfl avours with Taramindglazed ribs
> The only thing to say about
Lee Maycock, chef-director, LBM Food Solutions
>> Catering for children has to hit the balanceof being an enjoyable and fun treat, with well-known choices and healthy options available, such as chicken breast, potatoes and vegetables. We also understand how important value for money is for families at the moment and ensure that children are given familiar options such as gammon steak and chicken nuggets, with lots of fresh vegetable choices.
To keep parents happy you need to have great offers to ensure that the family meal can be cost effective. For instance, with our new kids menu, children can enjoy main meals at £2.99 or a main, pudding and a drink for just £4.50.
Richard Gray, of Sizzling Pubs/Mitchells and Butlers
Ready in as little as three hours – prepare as much or as little as you need
Low cost ambient mix – saving valuable freezer space
Makes a variety of recipes, stir in fruit puree or pieces to give them 1 of their 5 a day
Can be made with milk or a mixture of milk and cream to increase calcium intake
For more information please call 0845 1221 900 or visit www.birdsicecream.co.uk
22200011222220011
MMOOSSTTS
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COUNTRY
JELLY C
FIVE WAYS TO USE...
29JULY 2012 I
They contain virtually no fat and are Thavailable in sugar-free formats, makingthem a dieter’s dream!
MOST JELLY CRYSTALS USE GELATINE AS THE SETTING AGENT BUT THERE ARE VEGETARIAN PRODUCTS AVAILABLE WHICH USE GELLING AGENTS SUCH AS CARRAGEENAN (SOURCED FROM SEAWEED).
They are available in a wide range of fruityfl avours, such as blackcurrant, lemon,lime, orange, raspberry and strawberry.Just add water for a simple jelly, or whynot try one of these great ideas?
Mark Rigby, business development chef atPremier Foods and Craft Guild of Chefscommittee member, suggests fi ve waysto use jelly crystals:to use jelly crystals:
>> stals are cost-effective, simimplplple e ttto uuusesesesee aaaaaaaaaannndndnddnd hhavave e a a elly crysJe of uses, as well as suiting a wide vavavavaaariririiiriiriiririeeetete y of diets.wide range owide
1. Add natural yoghurt or milk and createa panacotta-style dessert, which thenalso benefi ts from the added calcium.Jelly crystals are also ideal generallyas a dessert base, in trifl es and fl ansd t b i t ifl d flor set with fruit pieces.
2. For a quick set jelly, add some ice cubesinstead of cold water, after you’ve dissolvedthe crystals, then add both fruit juiceand fruit puree for a healthier version.
3. For a great summer treat, add lemonadefor a jelly with a fi zz or for a specialoccasion, why not add champagne?
4. For jellied lamingtons (pictured above),coat pieces of sponge in nearly set jellyand then roll in desiccated coconut.
5. Frozen jelly pops or lollies are a greatidea for the kids and they won’t dissolve
er.as they eat them eithe
rystals fromJelly Cry Range include:Country
> ge FlavourOranCrystalsJelly
> pberry FlavourRaspCrystalsJelly
> wberry FlavourStrawCrystalsJelly
20% OFF THE
CRAFT GUILD OF
CHEFS MEMBERSHIPHIP
>> As the leadiing chef’s associaation inn the UK, The Craftt Guild of Chefefs represents thehe interests of chehefs and promotes
understanding,appreciation and
the advancement of the art of cookery and the science of food.
The association is supported by an increasing number of professional supply companies membership offers major benefi ts and savings.
We are giving you the chance to receive a20% discount on membership until the endof December. Membership will therefore cost just £42.30 including VAT at 20% for yourfi rst year (normal price £52.88). As the Craft Guild of Chefs is a professional body your membership fee is tax deductible.
To receive your discounted membershipsimply call 0800 195 2433 and quotereference SU/20.
Your membership gives you thefollowing benefi ts:
• Free access to the Guild’s website whichincludes information on jobs, special offers, suppliers, early discounted booking to Guild events, news, recipes and competitions
• The Guild’s quarterly Stockpot magazinewhich is packed with information, newsand ideas
• Advance notifi cation of forthcoming events, Masterclasses, competitions, regional activities etc
• Free membership to the Guild’s CulinaryAcademy to hone your competition skills
• Free use of the Guild’s extensive reference library
• Free personal copies of: Eat Out, Restaurant,Foodservice Footprint, plus the newCaterer & Hotelkeeper Chef Newsletter
30 I 2012
Country Range Dairy Vanilla Ice Cream is made with double cream and Madagascan Vanilla.
This classic ice cream flavour is delicious simply by the scoop or as a colder alternative to creams and custards next to hot apple pie or sponge pudding.
Packed in 6 x 4ltr black tubs.
We also offer a non-dairy range, available in Vanilla, Chocolate, Strawberry, Mint Choc Ripple and Raspberry Ripple.
Dairy Vanilla Ice Cream
For more details call 0845 519 6181 or visit www.countryrange.co.uk
>> For more of Nigel’s recipes using Country Range products,visit www.countryrange.co.uk/recipes
>> Makes 24 squaresPreparation time: 40 minutes Cooking time: 45 minutes
Ingredients350g plain chocolate (39% cocoa)
225g butter
2 level tsp Country Range instant coffee granules
2 tbsp hot water
3 large eggs
225g caster sugar
1tsp vanilla extract
hocolate
& Pistachio
Brownies
ON
TH
E R
AN
GE
RANGE>> Upmarket food fansat Harrods have been enjoying a range of dishes made with a variety of Country Range products this month.
Our development chef, Nigel Smith, teamed up with TV chef Michel Roux Jnr to do a cookery demonstration for some of the luxury store’s loyal customers – and enjoyed some deliciously creative dishes.
Michel shared his knife skills with the guests – while Nigel used the foods under the chop to make an array of marvellous meals. On the menu was spicy sausage made with Country Range chilli powder, potted Lytham shrimps using Country Range nutmeg and butter, vanilla pannacotta using our vanilla podsand butter and – last but not least –strawberry cheesecake, using Country Range oats roasted with breadcrumbsand sugar to make a scrumptious base.
This month, Nigel’s going nutty – using Country Range pistachios to add an interesting twist to chocolate brownies.
Says Nigel: “The great thing about the Country Range pistachios is that they have already been peeled. They are a lovely colour and have got a nice bite to them. They look very rustic and have great fl avour in the chocolate brownie. They go really well with chocolate and give it a bit of a crunch.”
on the
31JULY 2012 I
Method1. Pre-heat oven to 190°C, grease and
line a 12in x 9in tray bake tin.
2. Break up the chocolate into pieces andmelt slowly with the butter in a bowlset over a pan of hot water, stirring occasionally. Leave to one side to cool.
3. Dissolve the coffee in the hot water.
4. In another bowl mix the coffee, eggs, sugar and vanilla. Gradually beat in thechocolate mixture. Fold in the fl our, pistachios and chocolate chips thenpour the mixture into the prepared tin.
5. for about 45 minutes or until the nies have a crusty top. Leave to and then cut into 24 pieces.so delicious when served still ly warm with Country Rangevanilla ice cream.
>> For more of Nigel’s recipes using Countrvisit www.countryrange.co.uk/recipes
1tsp vanilla extract
75g Country Range self-raising fl our
175g Country Range pistachio nuts, chopped
225g plain chocolate chips
p
5. Bake fbrowncool aIt’s alsslightdairy
SPOTLIGHT ON...
32 I JULY 2012
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Meadow Vale, meanwhile, have seen a hugeuptake in fl avoured products and, in particular,hot and spicy.
Says Paul: “The opportunity to offer customerssomething different is high up on the agenda for many caterers at the moment, and hotand spicy fulfi ls this need.”
As the recession continues, many peoplehave switched to more affordable meal typesand away from expensive cuts of meat, andfood items such as burgers have been amainstay for both foodservice and retail sales.But getting the ‘right’ burger is imperative, according to John Oakley, of Freeza Meats Ltd.
He says: “Burgers should be carefully matchedto the appropriate caterer. For example, itwould be wrong to sell a 100% beef burger to aroadside caravan caterer, even if he thinks ittastes the best – which it probably would.
“The fact is roadside caterers tend to cook off 12 at a time and leave them on the hotplate until sold. A 100% burger would shrinkdramatically if left there for any length of timebecause of its high fat and liquid content.
“The ideal burger for this catering environment is the 80% burger which is 20% cereal and lower fat and liquid levels. It shrinks less and standsup to cooking abuse better.”
The 100% burger, meanwhile, is most appropriate for venues which cook to order,for example, a good pub restaurant.
>> In these times of austerity, consumers arelooking for a cheaper meal out, but at the same time, they’re not willing to compromise on quality.
The challenge for caterers is to deliver a decent meal at basement prices, whilststill making a good margin.
USING FROZEN MEAT AND POULTRY IS A GREAT OPTION FOR CATERERS ON A TIGHT BUDGET, OFFERING THE MAXIMUM IN CONVENIENCE ANDTHE MINIMUM IN WASTAGE.
Paul Broster, sales and marketing director of Meadow Vale Foods, says: “There’s a myth thatbecause something is frozen it means it’s poor quality, but in fact the opposite is often true.
“The obvious benefi t is thathat frozen products have a much longer shelf life tife than ‘ fresh’, so when trade is slower than expectedcted, there’sno need to dispose of perfectly good stocd stock.
“One of the best things about frozen products is that wastage can be so signifi cantly reduced. Meadow Vale’s products are specially designed to be taken out of thefreezer and put straight into the fryer, oven,grill or microwave with no need to defrostbefore cooking. When you take out of the freezer only what you need on an order-by-order basis, nothing goes in the bin.”
Frozen pre-prepared meat and poultry products offer more consistent quality and,in some cases, are better than fresh asfreezing and cooking from frozen ensuresthe integrity of the product. For example, frozen Chicken Kiev encourages the fi llingto remain within the product.
ACCORDING TO GORDON LAUDER, MD OF CENTRAL FOODS, THE DEMAND FOR POULTRY PRODUCTS HAS INCREASED SUBSTANTIALLYIN RECENT YEARS.
He says: “Over the past fi ve years, wehave noticed an increasing trend towards arequirement for white meat protein (poultry) on caterers’ menus. This is as a result of theversatility of poultry in general, its appeal to both adults and children alike, and becauseof its suitability for most ethnic dietaryrequirements as well.”
In response to market requirements, CentralFoods has developed Golden Valley Foodswith a comprehensive range of chicken andturkey products for every type of cateringestablishment, including its latest launch, Crunchy Chicken Chunks – “a moresophisticated alternative to nuggets”.
“One of the best things about frozen products is that wastage
can be so signifi cantly reduced.”
Imag
es: T
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& s
picy
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fi lle
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Frozen pre-prepared meat and poultry
products offer more consistent quality
and, in some cases, are better than
fresh...
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MEATDON’T CHICKEN OUT! ITT’S TIIME
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Made with a delicious sauce stuffed crust edge and a fresh dough base, Chicago Town pizza bakes and rises in your oven
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For a taste of what Chicago Town can do for your food sales please call Mel on 07796 673 735
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Get full details at: www.transformyourpatch.com. Voting closes: 31/10/12. Pack shots are representational of brands, varying sizes are participating.
Scale new heightsof patriotism>> 2012 has been a bumper year for the Brits. With the Queen’s Diamond Jubilee last month and theOlympics in London later this month, a wave of patriotismis sweeping the nation.
To celebrate, our friends at Salter are giving away these fabulous Best of British ElectronicKitchen Scales worth £21.99.
The scales have a hygienic glass platform that’seasy to clean and feature Aquatronic™ technology formeasuring liquids as well as unit conversion capabilities.
For your chance to win, simply send an email titled “Salter scales”, along withyour name, contact details and the name of your Country Range wholesaler,to [email protected]
For further information about Salter products see www.salterhousewares.comor call +44 1732 360 783.
JULY 2012 I
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35
Exc
lusiv
ely for customers of
the Country Range Gro
up
WelcomeWelcometo theto the
WIN – N FIONA FAULKNER’S COOKBOOK FOR KIDS
>> With bookshops full of mily-friendly cookbooks,hat do you do if your childon’t even touch a tomato?na Faulkner is a mum of three kids andey are the inspiration for her new book.
is is more than a cookbook – it’s Fiona’swn story: the recipes she created that ompletely transformed her own family’sating habits – as well as the tricks and echniques she devised. Raymond Blanc
was so impressed, he called on her to helpat his Children’s Food Festival in Oxford. Recipes include Spinach Pesto andCrispy Salmon Pancakes to ButternutSmoothie and Avocado ice cream, and
using the book will also get the kids in the kitchen.
We’ve got a signed copy of Fiona’s latest book up for grabs. For your chance to win, simply send an emailtitled “25 Foods Kids Hate”, along with your name, contact details and the name of your Country Range
wholesaler, to [email protected].
25 Foods Kids Hate and How To Get Them Eating 24was released by New Holland Publishers in August
2011, RRP £12.99 hardback.
Closing date for all competitions: 31st July 2012. All winners will be notifi ed by 31st August 2012. 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
WIN N BROOKLYN
3 BURNER GAS
BBQ
COO OO>>famwhwoFiothe
Thowcoetwa
and Banana si the b
WIN!FIONA FAULKNER’S
COOKBOOK25 FOODSKIDS HATE
WIN!A BROOKLYN
3 BURNER GAS BARBECUE
WIN!BEST OF BRITISH
ELECTRONIC SCALES
>> is well and truly uponus and, to celebrate, we’re giving away a Brooklyn gas barbieworth £180 to one lucky reader.
This 3 burner gas barbecue comes with awarming rack and side burner in an attractivewhite housing.
So get your burger and bangers at the ready– summer cooking never looked so good!
For your chance to win this fabulous prize,send an email titled ‘Brooklyn BBQ’,along with your name, contact details andthe name of your Country Range wholesaler,to [email protected]
My signature dish...>> It’s not easy catching up witha home-grownsuperstar like Mo Farah... but Britain’sbiggest Olympians are always happy to spare a moment or two for Stir it upreaders.
We could have brought you apopular soap actor or evensomeone from a ‘reality show’.
But when Brits are in the grip of Olympics fever – there’s no pointbringing you bronze when wecan clinch gold.
Magnifi cent Mo – the UK’s fi nestever distance runner – sparedprecious time to share hissignature dish with Britain’s favourite catering magazine.
And not surprisingly it is a perfect balance of protein and carbs.
We can also reveal Mo is expectingtwins with school sweetheartwife Tania this September.He says: “It is going to be quitea year! I might not always showit but I am so excited.”
The World 5,000m champion,who already has one daughterRhianna with his wife, says:“I fi rst cooked this for the girlsthree and a half years ago.
“I cook this meal whilst training when I benefi t most from it. I love cooking, although Tania doesthe majority of our meals due to my heavy training schedule.Now and again I like to spoilmy girls with this dish.”
>> Serves 4
Ingredients500g/1lb 2oz lean minced beef
1 medium onion, fi nely chopped
2 celery sticks, trimmed and fi nely sliced
2 medium carrots, fi nely diced
2 cloves garlic, fi nely chopped
150g/5oz small portobelloor chestnut mushrooms,wiped and sliced
1 tbsp plain fl our
150ml/5 fl oz red wine
1 x 400g/14oz can choppedtomatoes
2 tbsp tomato purée
1 beef stock cube
1 tsp caster sugar
1 tsp dried oregano or 1 tspdried mixed herbs
2 bay leaves
375–450g/13oz–1lb dried spaghetti
Salt and freshly ground black pepper
Freshly grated parmesancheese, for serving
36 I JULY 2012
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Mo’s Super-charged Spaghetti Bolognaise
8. Bring a large pan of salted water tothe boil. As soon as the water is boiling,add the spaghetti and push it down witha wooden spoon to encourage the strandsto separate. It’s important to use lotsof water so the spaghetti can movefreely without sticking together.
9. Cook for 10–12 minutes, or accordingto the packet instructions.
10. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid isreduced and the sauce is rich and thick. Stir regularly and season to taste withsalt and freshly ground black pepper.
11. Drain the spaghetti in a colander anddivide between warmed bowls.
12. Spoon the Bolognese sauce on top, sprinkle with freshly grated parmesancheese and serve immediately.
Method1. Place the mince in a large non-stick
saucepan with the onion, celery, carrotsand garlic.
2. Dry-fry over a medium heat, stirring fromtime to time with a wooden spoon for 8–10minutes, or until the beef is no longer pink and the vegetables are beginning to brown.
3. Add the mushrooms and fry with the minceand vegetables for another 2–3 minutes.
4. Sprinkle over the fl our and stir well, thenadd the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water.
5. Crumble the stock cube over the topthen add the caster sugar and herbs.
6. Season with a few twists of freshly groundblack pepper, stir well and bring to a simmer.
7. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally.
“I love cooking, although Tania does the majority of our meals due to my heavy training schedule...”
JULY 2012 I 37
LE
AD
ING
LIG
HT
S
Fiona
Fights
Fussy
Eaters>> wly crowned ‘Flora Mum’, Fiona ewNeN
er, is a children’s cookery expert,neFaFaululkkknbroadcaster and all-round ‘foodie’.r, bwwwrwwrrititeer
ssion in life is to get toddlersmisHeHeHer r mds to fall in love with fruit andidaananana d d kibles, and healthy eating – a tallabvevev gegetaome might say. She consultssoororrdeded r aitrose and Thomson and FirstWawiwiw thth Wholidays ‘kids clubs’.e hChChChC oice
>> Your mission to banish fussyeaters and food refusers has takenthe toddler world by storm. What isso different about your approach?
I think fi rstly it’s to do with the fact thatmy recipes are based on experience andresults – having worked with hundreds of kids over the years. It’s relatively easy toconjure up veg-heavy recipes that youthink a child will like. But my recipes arethe ones that kids have actually told methey like – including the fussiest of eaters!Plus my book passes on my ‘real mum’tips and techniques, not just my recipes.Parents tell me they trust me, which isthe greatest compliment really.
>> Is it more about presentation or what you call things? Eg, squashy scones, orange spaghetti, avocado ice cream?
I think both of these defi nitely play apart with children. What I’ve learnt is that whereas adults eat with their tastebuds,smell and emotion, kids generally eat with
thhhhheieieieieieiieirrrrr rr eaeaeaeaeaeaarsrsrsrs, eeyeyeyeyeyeyes annndndddndd hhhead. If they don’tlilikkekek tttheheheh looooook kkkkk or souund of something, theyprobably won’t eat tt it, regardless of how ittastes. Kids do car ok re about how things loo– and in this respeect many seem to be hard wired to hatehard-wired to hatee ‘green foods’. I’d advise e ‘green foods’ I’d advisanyone working onn a kids’ menu to get clever with marketting – and neverunder-estimate the power of a cookiecutter to create fun-shaped sandwiches!
>> What do you think about children’s menus in cafés, pubs and restaurants – when do they hit the spot with children?
I’ll tell you who I was really impressed with the other day: Nando’s. For dessert they offered fruit lollies that were, in fact,simply frozen fruit juice. What a great surprise from a so-called fast-food chain. Elsewhere, I think restaurants have a hard job actually. As much as they may want to offer healthier kids choices, their menus probably have to be driven by what actually sells – and sadly, too many kids are usedto the standard nuggets and chips etc. From a restaurant’s perspective, what’sthe point in putting a kids’ veggie bakeon the menu if it simply won’t sell?
>> How can places where children eat contribute to healthy family eating as well as serving something that will appeal?
It all comes down to clever recipes. For example, yes – kids love pizza – but pizza doesn’t have to be unhealthy. A home-made base and sauce is easy to do and tastes great. Plus – you can hide a few pureed veg in the tomato sauce. I have a great recipe for spinach pesto as I know loads of kids love pasta pesto. Just geta bit creative with those veg etc!
>> Aldo Zilli wants to make eating out more family-friendly in the UK, as it isin Italy. What would your tips be for tempting families to eat out?
Price points to begin with, although there are good deals to be had if you look around. I also feel that a key component is creating a child-friendly atmosphere and facilities. Always, always offer crayons and colouring-in – from the moment a family sits down! Likewise, get the kids’ ordersin asap. Clean highchairs are a must and never have glasses and knives on the table – too stressful for us parents in having toround it all up from a curious toddler! Always have mini / plastic cutlery for kids (cheap as chips from somewhere like IKEA – so there’s no excuse not to really).
>> See Country Club (page 35) for your chance to win a copy of Fiona’s latest book.
“...neverunder-estimatethe power of a
cookie cutter to create fun-shaped
sandwiches!”
38 I JULY 2012
BA
UM
AN
N’S
BL
OG
www.pritchitts.com
1
One of twelve iPadsEvery month a lucky winner will be drawn to receive a coveted iPad!
A top of the range MacBook AirAt the end of the year all entries will go into a draw to win a 13-inch 256GB MacBook Air!
Enter your Pritchitts pack code online at www.pritchitts.com/magicnumber
- ideal for the busy chef
savoury
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CONSISTENTCONSISTENTLY
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>> We get a lot of food critics from all the major food guides visiting us on a fairlyfrequent basis, which always keep us onour toes.
However, it can be diffi cult to differentiate between themand lone business people, who sometimes ‘pretend’ to becritics in the hope of getting better food and service! We neverpander to anyone – we try to get it right for all of our diners,and consistency is key.
We were destined for Michelin but I knew a guy who lost hisstar and killed himself so I decided that I don’t want that kindof pressure. Instead I prefer to have happy, smiling staff – something which is often commented on in reviews.
We don’t do many weddings because we don’t have the idealvenue. A lot of brides want gardens for the photographs and lotsof room for children to run around. However, we do get a few ‘second time round’ weddings and we had one recently for a couple who regularly come to the brasserie and love different food. For their wedding breakfast, they chose butter fi shpoached in cola with spicy ramen as their starter, followed by a fi zz whizz sorbet, then fi llets of beef with wild mushroom dust, then Ferrero Rocher cheesecake for dessert. Delicious!
In honour of the Olympic games and the Queen’s Jubilee,we’ve also created a ‘Best of British’ menu. We decided against having a TV in the brasserie for people to watch the Games –mainly because we tend to be a haven for people who want to avoid it! I’m very patriotic though so we’ll defi nitely be settinga TV up in the kitchen! I’m also hoping we might get a bit oftrade from tourists coming to the Olympics as we’re only40 minutes away from Stratford.
Finally, Sammi, our restaurant manager, has been with usfor three years now so we had a little celebration to mark the occasion. She is loyal, friendly and fabulous – and I reallybelieve that, when you fi nd good people, you have to look afterthem well. We’ve created a champagne chocolate cocktail forthe summer – so we toasted her with a few of those!
Happy cooking,
BAUMANN’SBLOG
Mark and restaurant manager Sammi
Mark
RA
MS
AY
BE
HIN
D B
AR
S
JULYJ 2012 I 39
Cowboy Pork and Beans
A BBQ twist on the classic chilli...
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Prep = 15 minCooking = 15 min
For information on all our ranges and recipes contact us on 0800 952 0011
alternatively visit mars-foodservice.com
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THE PRISONERS HAVE THE OPPORTUNITY TO GAIN A NATIONALLY RECOGNISED QUALIFICATION BEFORE BEING PUT TO WORK IN A PILOTPRISON BAKERY BUSINESS, CALLED BAD BOYS BAKERY.
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“...it’sthe fi rst
honest day’swork many ofthe prisoners
have everdone.”
Steps to 2012 SuccessAt Cadbury we’ve got some fantastic initiatives to helpyou maximise the biggest sales opportunity* of ourlifetime. So don’t miss out! Read the following and getthem working. It’s never too early to get started.
The London 2012 Olympic and Paralympic Games are not just confined to London. Events are happening all over the UK, including Cadbury Spots v Stripes activities. (visit www.deliciousdisplay.co.uk for more information)
bystocking early and placing them in promotional displays.Want more advice? Visit www.deliciousdisplay.co.uk
in your outlet with our London 2012 inspired confectionery display material and official licensed product. It won't just help your confectionery sales,it will show everyone you're supporting Team GB as well.
. It’s rewarding in itself,but always a good idea from a commercial perspective. It strengthens the uniqueness of your operation and appreciation of your services, driving customer loyalty.
Visit www.deliciousdisplay.co.uk
Wenlock is the mascot of the London 2012 Olympic Games and Mandeville is the mascot of the London 2012 Paralympics Games.
Did you know?
London 2012 Emblems, mascots and mascot logos TM © LOCOG 2007 – 2010 * Visit Britain, LOCOG, Golden Bear OV60
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