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For starters... THE COOKS Welcome to the November/December issue CALENDAR of Stir it up Magazine. The festive period is upon us and there is an air of excitement November about Christmas. Caterers across the 1 / World Vegan Day marketplace are looking to change up their 4 / Roast Dinner Day menus to keep customers happy and we are 5 / Bonfire Night delighted to share industry insight, data, and 5 / International Stout Day trends to help support this. 9 / British Pudding Day 16 / Zinfandel Day The category focus in this issue on page 23 looks at hot 17 / Homemade Bread Day beverages and the importance a carefully crafted cup of 21 / National Gingerbread Day tea or coffee accompanied by a slice of cake plays within 23 / National Eat a Cranberry Day a consumers daily ritual. Our Melting Pot on page 48 focus is on creating a sense of occasion with some December great advice from key industry experts on how to develop menus around the festive season. 13 / National Hot Chocolate Day 25 / Christmas Day Our leading lights feature this month is Vivek Singh on /26 Boxing Day page 30. Vivek is the dynamic mastermind behind the 31 / New Year’s Eve Cinnamon Collection which has been delighting guests for over 20 years. We have an insightful Advice from the Experts piece on page 38 where Katie Thomas, founder of KTM Design talks to us about Interior Design and how its vital to create the right atmosphere for guests. Our Education piece on page 15 looks at the University of Reading and how they have become the first member outside the USA to join the Menus of Change University Research Collaborative (MCURC). In addition to all of this, we are always delighted to include our own readers in our regular features. We hope you enjoy the November/December issue, if you would like to get involved write to us at [email protected] STALIRONDITIVETNYSAWUICOSCTOPOSPEUWMF,I.RAUICNUWAANKAGDPTWDNIAUTO.MFZSONIITENNDRNDEAYU.TE 03

Health & Welfare Category Focus 19 23 NEWS ADVICE INSPIRATION TRENDS 05 17 09 05 Readers’ Lives Hospitality Eat the Season Plate Arrivals Waste not, want not Guinea Fowl Germany 07 Customer Profile 19 11-13 45 Plant-based gastronomy Health & Welfare News From Country Range KAM Media Insight Caring for the caterers Would you recommend 15 30-32 hospitality? Education 23-25 Leading Lights Menus of change Category Focus Vivek Singh 48-50 A whole latte love for hot Melting Pot 34-35, 60-61 beverages 43 Be our guest... Food & Industry News Five Ways to Use 38-39 Soy sauce 66-67 65 Advice From the Experts Food for Thought The Country Club Getting creative: How to design 53 Inspirational plates for a welcoming environment Country Range Recipe Winter and Festive menus Smashed mince pie tart 40-41 The Green Gauge 57 Don’t be a turkey: Plan early On the Range for a Merry Christmas Sustainable haddock & crab fishcakes Contact us ... OUR EDITORIAL PARTNERS... Writers Design & Print As part of our Lindsey Hoyle Eclipse Creative environmental policy Sam Houston www.eclipsecreative.co.uk this magazine is printed Jackie Mitchell using vegetable oil based Front Cover ink and is produced Subscriptions Telephone: Brittany Berlin to high environmental [email protected] www.thebananadiaries.com standards, including ISO14001 and FSC® certification. It is also fully carbon balanced. stiritupmagazine.co.uk 04

LLigehatdsin3g0 Melting Pot PLAGTeErAmRRaInVyALS 48 Delivering on-trend dishes from around the globe CNoeuwnstFryroRman1g1e German traditional food and drink is Readers' Lives almost certainly more exciting than most new residents and visitors expect 1. NAME: Colin Large difficult things are, always think of the it to be. end product. Whilst there are regional variations 2. JOB TITLE: Head chef 11. WHO IS YOUR INSPIRATION in food culture, most German recipes AND WHY? James Martin, an amazing focus heavily on bread, potatoes, and 3. PLACE OF WORK: Rochcare chef who I have seen live a few times. meat, especially pork, as well as plenty He says it how it is and it always seems of greens such as types of cabbage 4. WHAT ARE YOUR TYPICAL to work. and kale. Cake, coffee, and beer are WORKING HOURS? 36 per week 12. WHAT IS YOUR COUNTRY all highly popular elements of German RANGE PRODUCT AND WHY? cuisine too - which will be good news 5. HOW LONG HAVE YOU WORKED Country Range soft spread makes to most! IN THE CATERING INDUSTRY? the best cakes and isn’t as greasy 34 years as others I have used. BROT & BRÖTCHEN Bread, in the form of a loaf (Brot) or a small, usually crusty roll 6. WHAT IS THE MOST INTERESTING Country Range (Brötchen), is an important part of the cuisine, FACT ABOUT YOU? I was on Soft Spread which is eaten all over the country and served Supermarket Sweep in 1998 Pack size: 2kg with most German dishes. 7. WHAT IS YOUR FAVOURITE KÄSESPÄTZLE A dish from the CUISINE AND WHY? Indian – so many southwestern regions of Germany, different flavour and spices Käsespätzle is made from layering small Spätzle pasta with grated cheese and topping 8. WHAT IS YOUR SIGNATURE with fried onion. It is usually served with a DISH? A good old traditional Potato salad and sometimes with apple sauce. Pie with a suet crust. You can’t beat it. CURRYWURST Currywurst is sold from 9. WHAT IS YOUR MUST-HAVE stalls and fast food eateries in many towns KITCHEN GADGET? Combi oven and cities, and if you want to know what food the capital city Berlin is famous for, you will 10. WHAT IS YOUR TOP CULINARY quickly discover that it is Currywurst. It is not TIP FOR OTHER CATERERS a dish that Germans eat at home, but instead AND CHEFS? No matter how it’s something that is eaten ‘on-the-go’. SCHNITZEL A Schnitzel is made by tenderizing a piece of meat (such as chicken, beef, veal, or pork) and then covering it in egg, flour, and breadcrumbs before frying it in oil. Very similar to a French escalope, the Schnitzel actually originated in Austria. SCHWARZWÄLDER KIRSCHTORTE A delicious cake that you may well know as a Black Forest Gateaux. This layered chocolate sponge includes cherries, jam filling, and cream. As the name suggests, it originates from southwest Germany where the Black Forest is situated. Currywurst 05

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CUSTOMER PROFILE PlantG-Bastarsoendomy Originally from Canada, “Thankfully the business has Above (main) Geoffrey Bligh remembers grown very quickly and almost always our biggest sellers, but we how the quality of food 20 immediately we knew the café and Hank’s Plant-Based have done everything from Goan years ago made it impossible shop we opened were too small as Breakfast prawn curries to a Jamaican goat for him to continue his vegan we often had long queues out the stew! The availability of new and lifestyle. After returning to door and on the weekends it was Right innovative vegan ingredients has veganism again in 2017, very difficult to get a table. We improved vastly over the last couple Geoffrey was determined began running themed evenings, Exterior of Hank’s of years, so combining new and to ensure lack of choice which always sold out and people restaurant and exciting products with traditional wouldn’t be a problem once wanted more from our menu, but delivery vehicle methods and fresh ingredients more. Believing that vegan it was difficult to provide the right gives us endless amounts of food in supermarkets environment within the café for quickly” says opportunities to impress.” was still limited, Geoffrey evening dining.” Geoffrey. “Listening launched Hank’s Deli & Shop and knowing what “We’ve been working with our in 2019 with Phil Rivers. “It didn’t take us long to find a our customers want Country Range wholesaler since we solution in the form of a local pub is really important first began and their Country Range Tapping into the trend for that was crying out for a revival. and if you can deliver a quality products have often featured in our plant-based food and drink, the We opened in January 2020 product that is unique, then there is menu. Country Range pasta forms business hasn’t looked back. The figuring it was a quiet month to get always space in the market. Luckily, the basis for our incredibly popular team have expanded their portfolio, things started and we were pretty we saw the opportunity that the first Mac N’ Cheeze and 100’s of people opening a vegan supermarket, pub much fully booked every weekend! lockdown presented and have tried enjoy Country Range skin-on fries and two Hank’s Dirty Takeaways, It really was an incredible first three to turn it to our advantage.” every day across our locations. with further openings planned in months and then of course, the The response to our menu and late 2021. pandemic hit.” In February of this year, the offering has been incredible and company launched its second we love all the positive feedback “We started by offering a vegan Despite the difficulties during Hank’s Dirty Takeaway location we get from customers.” ready-meal delivery service for numerous lockdowns and staff at the new Beach Street about six months and following shortages, the team have come development in Felixstowe and incredible uptake and feedback out the other side as a stronger unit. another opened in Colchester from our customers, we decided “I think the key to us getting through at the beginning of August. A to take the plunge and open a cafe the pandemic has been our ability further branch in Bury St Edmonds even though I was coming from an to adapt and to change gear will be open by the end of the year. unrelated corporate background” Describing the food on offer at the explains Geoffrey. cafés and pubs, Geoffrey says: “Our main focus has always been “We have a team of chefs that to recreate dishes that were never work for the business, led by our traditionally vegan.” Executive Chef Shaun Warner, but everyone has an input. Our main focus has always been to recreate dishes that were never traditionally vegan but that were always popular. Our fish & chips and burgers are 07

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IN SEASON: Guinea Fowl EAT THE SEASON Message from George 1/WITH CRISPY McIvor, Chairman of BLACK PUDDING The Master Chefs Guinea Fowl, crispy of Great Britain black pudding, braised fennel, Guinea Fowl, this comical carrot & orange puree and potato looking bird with beautiful, speckled boulangere. plumage have been around for hundreds of years. Ancient drawings of them have 2/PUT ON been depicted on the walls of the pyramids. THE RAS Guinea Fowl birds are thought to have Roast Guinea Fowl originated in Africa, the wild variety are still hunted in many countries, as we would supreme, Ras el Hanout, Bulghar, with game birds in this country. Purple broccoli and Tahini dressing. The birds that have been brought to this country are now all domesticated and 3/ PERFECT WITH can be found in fine food shops and now PRUNES have even made the supermarket shelves. Roast breast of Guinea There are several varieties of Guinea Fowl, the most popular variety in the UK is the Fowl, prune puree, fragrant rice, helmeted Guinea Fowl. carrot, liver and burnt leek. In my early days of cooking free range 4/GREEN IS Guinea Fowl, I had local Laird Peter GOOD Craufurd of Craufurdland supply these to Guinea Fowl me, one of life’s gentlemen. He gave me these wonderful free-range birds that we confit with braised spelt, cooked with Ayrshire bacon, chestnuts, leek & spinach. honey, and wild thyme. The breasts are not as plump as a chicken 5/ A DELICIOUS and should not be compared PLATE in any way. Free range breast of OFFICIAL Guinea Fowl, confit leg, autumn TASTING NOTES chanterelles, cavolo Nero, celeriac puree, glazed baby onions, orange The flavour has a hint of game port wine jus. during cooking, so it must be well basted as there is not a great deal Recipes supplied by: Our first three recipes were prepared by students for of fat. As a rule of thumb, I always the finals of the Country Range Student Chef Challenge. 1. Ayrshire college, allow half a bird per portion. winners in 2017, 2. Newbury College in the 2018 final, 3. City of Glasgow Nowadays, with more modern college in the 2017 final, 4. Knorr Future 50, 5. Masterchefs of Great Britain. cooking techniques, curing and For more inspiration visit www.stiritupmagazine.co.uk/recipes sous vide the legs and breasts with aromatics gives outstanding results, taking the fear of overcooking out of the equation. The plums and apples are ripening on the trees, both work wonderfully with Guinea Fowl. Also In Season: Brussel Sprouts Lamb Cod Sweet Potato Mussels Goose 09

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NEWS FROM COUNTRY RANGE LIGHT UP THE MENU CFhiriecckreancker Rice THIS NOVEMBER Sweet There are plenty of events in November that creative chefs Potato and operators can use in order to add some fresh ideas, Falafels flavours and specials to their menus. It could be our Chicken Firecracker Rice recipe for Bonfire Night, our stunning sweet potato falafels for Vegan Month or our special Texas ranch burger for Thanksgiving. Push the boundaries of your imagination and be sure to share your creations with us on Instagram by tagging @stiritupmag. “THE BOUILLONS AND STOCKS ARE MY FAVOURITE COUNTRY RANGE PRODUCTS – THEY’RE A GOOD ALTERNATIVE FOR THE PRICE AGAINST SOME LEADINGS BRANDS” - RICKY KNOWLTON, HEAD CHEF Cajun Chicken Soup-er Fortification Spicy Pasta Soup November is a key month for warming soups and stews as the chilly weather begins to bite. Boosting menus with fortified soup provides everyone, especially those in care, hospitals and schools, with the nutrition to give our defences the best chance of staving off colds that typically rear their head during the Winter. Take advantage of the new in-season winter vegetables and combine them with our vast variety of stocks, seasonings, herbs and spices to create the most stew-pendous bowls of goodness around. CAJUN CHICKEN SPICY PASTA SOUP INGREDIENTS • 1 shallot, diced • 50g Marinated • 1 small carrot, diced Cajun Chicken • ½ red pepper, diced • 25g Country Range Fancy Peas METHOD • 25ml Country Range 1. Sweat the shallot, carrot Vegetable Oil and red pepper in the oil for 5 minutes. • 25g Orzo pasta or Country Range Macaroni 2. Add the orzo pasta, chicken stock and the • 200ml Country Range chopped tomatoes and Chicken Bouillon simmer for 12 minutes. • 100g Country Range 3. Add the bay leaves, Chopped Tomatoes thyme, crushed chillies, peas and chicken and • 2 Country Range Bay Leaves simmer for 3 minutes. • 1 pinch Country Range 4. Serve with some nice Dried Thyme crusty bread. • 1 pinch Country Range Crushed Chillies 11

HAVE YOURSELF A COUNTRY RANGE CHRISTMAS Even during these testing times, we have continued New Sweet Treats to innovate and improve the Country Range portfolio. With the festive period arriving soon, Our new Country Range desserts really have we’re happy to announce the roll out of our biggest, the WOW factor and are perfectly indulgent for best-ever Country Range Christmas spread. the festive season. All new products have been carefully sourced and BLACK CHERRY CHARLOTTE selected based on quality, consistency and ease-of-use Black cherry compote and cherry mousse layered so we’re confident the broad range of products will help with Kirsch-soaked chocolate sponge, finished with you create a captivating Christmas. dark chocolate rosettes and shavings. Pack size: 1 x 14ptn (pre portioned) DURING THE NATIONAL LOCKDOWN MORE CHOCOLATE WAS CONSUMED IN THE JAFFA MOUNTAIN CAKE Chocolate and vanilla sponge cake layered with orange UK THAN DURING CHRISTMAS OR EASTER mousse and dark chocolate orange truffle, topped with Jaffa cakes and sponge flooded with chocolate. – THEFOODPEOPLE CHRISTMAS 2020 REPORT Pack size: 1 x 14ptn (pre portioned) Black Cherry SPICED PEAR, TOFFEE & CRANBERRY Charlotte NAKED CAKE White chocolate truffle layered with toffee sponge, cranberry compote and spiced pears. Simply but beautifully finished with pears, cranberries and toffee. Pack size: 1 x 14ptn (pre portioned) VEGAN BLACK FOREST FUDGE CAKE Three layers of vegan sponge filled with vanilla frosting and cherry sauce. Cherry and chocolate fudge coats the walls of the cake along with freeze- dried cherry pieces and cocoa nibs. Topped with gold dust and chocolate, it will make a fantastic statement on any display. Pack size: 1 x 14ptn (pre portioned) RHUBARB & CUSTARD TART Sweet pastry filled with tangy rhubarb and dairy custard topped with vanilla sponge and an oat crumble. Delicious when served with Country Range vanilla ice cream. Pack size: 1 x 14ptn (pre portioned) Rhubarb & Custard Tart 12 Jaffa Mountain Cake

Spiced Pear, Toffee & NEWS FROM COUNTRY RANGE Cranberry Naked Cake Vegan Black Forest Fudge Cake Chocloate & Ginger Stunning additions for your Cake Christmas menu CHOCOLATE & GINGER CAKE Plum & Almond Slice A sticky gluten free spiced ginger cake, filled with chocolate icing, topped with a chocolate Pear & Maple Slice ganache and crystallised stem ginger. Double up on the chocolate by serving warm with chocolate ice cream. Pack size: 1 x 14ptn (pre portioned) PLUM & ALMOND SLICE Plum compote on sweet pastry baked with almond sponge and finished with plums and flaked almonds. The perfect pairing with a cup of tea and even more indulgent when served with custard, clotted cream or ice cream. Pack size: Whole (recommended 16 portions) PEAR & MAPLE SLICE Poached pears baked with silky vanilla sponge and dulce de leche drizzled with maple syrup. Delicious served warm as a plated dessert with Country Range custard, cream or ice-cream or simply sliced and served with a hot beverage. Pack size: Whole (recommended 16 portions) ACCOMPANIMENTS VEGETABLES Essential for Christmas Day, Make sure people get their but just as vital in festive five-a-day this Christmas sandwiches, pies or sausage by ensuring your rolls as customers get into vegetables are just as the holiday spirit. When it impressive as your meats comes to flavour, our Cranberry and sweets. Try our Fancy Peas, Sweetcorn, Green and Apple Beans and Cauliflower sauces have you to accompany your well and truly Christmas dinner. covered. 13



EDUCATION MenuCshoafnge AT THE HEART OF MENUS OF CHANGE LIE 24 The University of Reading shape students’ eating habits. They change the way they operated, PRINCIPLES, INCLUDING: in Berkshire has become eat 15 billion meals during their the university achieved their • Being transparent about the first member outside lifetime – when they leave university, membership. “Moving to a plant- the USA to join the Menus they will influence trends and start based approach has been the sourcing and preparation of Change University their own companies. People on best part of ‘Menus of Change’ – providing customers with Research Collaborative campuses rarely talk to each other and encourages a reduction of meat abundant information about (MCURC). so this scheme fosters collaboration which we have implemented. A major food production methods. across universities. We use campus part of implementing the ‘Menus of • Leading with menu messaging MCURC, co-led by The Culinary dining halls as laboratories to study Change’ is installing the principles around flavour to sell healthy Institute of America and Stanford trends. Caterers need to link with in the operation, but as it becomes and sustainable food choices, University, is a network of forward- academics to bring in research more embedded, it flows,” comments rather than actively marketing thinking scholars, foodservice and develop living laboratories Matt. “It was all about culture change, health attributes. leaders, executive chefs and in catering outlets.” not a tick box exercise. It changed • A ‘produce first’ focus – administrators for colleges and the way we operate – cooking from ensuring fruit and vegetables universities in the USA. Its aim is When Matt Tebbit, Head of Dining scratch using real ingredients, are the heroes within dishes to transition people towards and Bars at the University of Reading transparency, focussing on plant and delivering diversity across healthier, more sustainable foods saw two great examples of MCURC cuisine, less processed food all meals and snacks. using evidence-based research, in action at the University of Boulder, and informing customers about education and innovation. At the Colorado and Stanford University, he ingredients. We are becoming an Other principles include buying recent TUCO conference, Sophie decided to embark on the scheme. integrated and invaluable part of our fresh and seasonal produce, Egan told delegates “We want to Following a three year project to university, no longer just a service.” rewarding better agricultural practices, serving less red meat, using poultry and eggs in moderation, reimagining dairy in a supporting role, choosing healthier oils, reducing the use of potatoes and moving legumes and nuts to the centre of the plate. To become a member of MCURC, the principles have to be implemented to an exceptional standard. One of the advantages of membership, according to Matt, is collaborating with other researchers and like-minded universities. “It’s great to be flying the flag for Menus of Change and encouraging all food operators to follow the scheme which is completely free. Around 15 institutions have already approached us for advice and information highlighting the interest in the scheme.” Matt’s advice to other universities interested in joining the scheme is “to adopt the Menus of Change principles and embed them in your operation first. Once settled, then move onto MCURC.” For more information, visit www.menusofchange.org www.moccollaborative.org 15

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HOSPITALITY Waste Not, Want Not Turning take-home it can highlight for restaurant staff conversation about their meal and restaurant in London’s Fulham, leftovers into the new the scale of surplus food which whether they’d like to take home has noticed that customers taking dining trend. can prompt menu changes and leftovers should definitely be part home leftovers is becoming adaptations to portion sizes.” of this. Get this conversation right common practice. “Our staff aren’t National restaurant chains such and there’s the potential for more specifically trained, but will ask as PizzaExpress are supporting Juliane’s advice for introducing open communication between customers if they would like to take the Mail on Sunday’s campaign this service is to train staff to ask to make taking home leftovers customers if they enjoyed their “Delicious pizza should never be wasted and a normal part of eating out. meal and if there are leftovers this initiative helps prevent that.” on the plate, whether they would According to charity Waste & like to take them home. When front and back of house about their leftovers home at the end of Resources Action Programme implementing a leftover policy, what items are being left on plates.” a meal. Taking food home reduces (WRAP) hospitality firms throw operators should consider the type food waste which is important to away the equivalent of 1.3 billion of container they will be using. At PizzaExpress, although there us,” he says. meals a year, a third of which Juliane says “Use a recyclable is nothing formal written into staff stems from uneaten food ordered cardboard box with a lining of training covering ‘leftovers’ as Foxden also operates as a by diners. baking parchment. Customers can yet, a spokesperson for the chain takeaway, so it always has doggy easily take this home, remove the says “We’re going to add it to bags and takeaway packaging Giving customers the option food before popping the lining into strengthen the message. Delicious on hand. “We use biodegradable of a “doggy bag” has been the general waste and the box packaging and brown paper bags commonplace in the USA for into the recycling bin. For less pizza should never be to offer a sustainable way for decades, while in France it transportable dishes such as wasted and this initiative the customer to dispose of the became compulsory in July for soup, recyclable plastic helps prevent that.” packaging,” he adds. restaurants to provide recyclable containers are a containers to customers who pragmatic option. Ideally Paul Foxon, owner of https://thesra.org/ request them for unfinished dishes all containers should Foxden, a British burger to actively reduce food waste. be provided with simple disposal signage. These In addition to reducing food waste, can be added to any there are many other advantages instructions about how about this practice. Juliane to store, when to eat and Caillouette-Noble, managing how to heat the leftovers. director of the Sustainable Increasingly, more Restaurant Association (SRA) people now carry their says “Firstly, it communicates own containers in anticipation to customers that staff and the of taking home leftovers.” business they work for are thinking both about waste reduction and Staff engagement is key to the their customers. Secondly, it raises success of this initiative. As Juliane awareness among consumers says “Front of house teams will about the value of food. Thirdly, really benefit from a briefing about it prevents plate waste going in the impact of food waste and the bin, which comes with a hefty simple ways to reduce it. How waste collection charge. And lastly, to engage customers in a 17



HEALTH & WELFARE Caring for the Caterers LOOKING AFTER YOUR STAFF AT Getting the team involved in getting away from the work Although the festive period entails CHRISTMAS the planning process alongside environment should be extra work for the catering teams, residents, from the ideas encouraged. This means not Andrew points out “It is a real joy Care home catering staff meetings and generation through eating lunch in the corner of to see residents and their loved may be working longer to the big day is important “as the kitchen. During this time, it’s ones enjoying the Christmas shifts than usual over the staff will be fully invested in the important staff aren’t disturbed meals and goodies prepared by festive period, with many proceedings, which will heighten or asked to leave their break early. my colleagues. This appreciation on duty on Christmas Day, their enjoyment,” says Sue. This is their time and it should from our audience and the separated from families be respected.” satisfaction they get from the fruit and friends. With COVID-19 Sue also suggests getting the restrictions, care caterers staff out of the kitchen (if COVID-19 “Sue also suggests getting the staff out of may be doing more for guidelines allow) and encouraging the kitchen and encouraging them to have residents than usual, them to have fun with arts and fun with arts and crafts activities such as especially if residents crafts activities such as table table decorations.” are unable to see loved decorations. “Make sure staff ones. The added pressure and residents sit together to enjoy At Care UK, which operates 125 of our labours is what makes it can take its toll on staff, their Christmas meals,” she adds. homes, a flexible approach is all worthwhile.” who may feel drained taken to rotas so in most cases and overwhelmed both One of the most difficult aspects personal preferences can be At Harrogate Neighbours, work physically and emotionally, for staff while working over accommodated. Andrew Mussett, shifts are shared so that those with so it’s important to ensure Christmas is being away from senior chef at Care UK, says “We younger children are at home on they are supported during loved ones. Tim Etherington- are a multi-cultural organisation Christmas morning. Stephen Wilkins, this busy period. Judge, founder of Healthy Hospo, and embrace a wide variety of Hospitality Manager, says “We don’t says “This is why allowing your faiths and cultures. By taking expect staff to work on Christmas Planning and communication is staff time to call family and friends into account one team member’s Day and New Year’s Day unless key when it comes to supporting at Christmas will mean a lot to requirements, often another’s they want to so we co-ordinate the staff over Christmas. As Sue them. Encourage them to do may be accommodated further shifts to make it fair for everyone. Cawthray, National Chair, National so if they wish and allow them down the line. For example, a team We host a Christmas party for Association of Care Catering enough time to do this.” member who requests time off for residents with entertainment and all (NACC) advises “Start planning Diwali would then be able to cover staff members are invited to attend. for Christmas in plenty of time so As hospitality work is physically for another who would prefer not Free Christmas meals are provided everyone knows what’s going on and mentally demanding, it’s to work on Christmas Day.” for staff over the period.” and they can plan for their own crucial that staff have sufficient personal Christmas around their time to rest. Tim says “Ensure working patterns.” that your team has a substantial amount of time away from work to mentally de-stress. Physically 19



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CATEGORY FOCUS Our love of freshly brewed tea or a carefully crafted cup of coffee accompanied by a slice of cake has not diminished since lockdown, in fact, the ritual tea break has become a fundamental part of daily life. Whether it is a regular “cup of joe” to get going in the morning, or the meditative process of making tea to provide normality and comfort in an otherwise chaotic world, many of us indulge in a hot beverage at least once a day. The everyday escapism provided by cafés to meet friends or to find a corner for contemplation has been missed by the public, with 42.6%1 citing it as the social outing they craved the most during lockdown. Since lockdown eased, operators have eagerly been reopening across the country, with many entrepreneurs making swift changes to their menus to capture new audiences and meet the changing needs of millions of consumers. As 2021 comes to a close, we take a closer look at how hot beverages and teatime treats are set to evolve over the next few months and the key areas of focus for operators in this sector. GOOD MOOD FOOD Over the years we have witnessed an increasing focus on health and wellbeing across the hospitality sector. As this trend gains pace, micro segments have been A WHOLEcreated, generating numerous opportunities LATTE LOVEfor the hot beverage and teatime treat market. When we consider health and wellbeing today, it is no longer a case of providing fresh for Hot Beveragesfruitandlowfatfoods.Whilethereisstill a strong market for energy balls, sugar free drinks and decaf coffee or tea, the market is becoming more sophisticated, customers are seeking food and drink that will improve their gut health or provide additional vitamins for a boost to their immune system, enhance energy levels or improve the quality of their skin. The health and wellbeing market is exploding with innovative new products attracting a progressively more adventurous consumer group. This is giving rise to the introduction of new healthy coffee additives including turmeric, 23

CATEGORY FOCUS Selection of most of us to tighten our purse strings, Country Range however our desire to indulge a little is going Tiramisu to positively impact the hot beverage and cake with afternoon teatime treat market over the coming months. matcha and tea treats “As they feel the pinch and cut back on big raspberries blowouts, consumers look for little ways to upgrade everyday rituals for example; plain stiritupmagazine.co.uk black coffee gets upgraded to iced coffee with salted caramel foam, toast swaps out for bake-from-frozen chocolate croissants.”3 Premiumisation of hot beverages and teatime treats is not only for the coffee shop sector with their highly trained coffee afficionados at hand and homemade bakes. Hotels, education and the care sector can elevate their offering by introducing a few simple changes. Jacobs Douwe Egberts have launched a new range of instant speciality coffee while Taylors of Harrogate offer fresh coffee bags and a premium blend of Yorkshire Tea. “Hoteliers looking to offer their guests the most premium of experiences should consider offering guests our finest blend, Yorkshire Gold,” says Greg Harvey, OOH Sales Controller at Taylors of Harrogate. “We choose teas from our three favourite origins – Assam, Kenya and Rwanda – and buy them from the top ten tea gardens in the world.” MENU MUST HAVES As plant-based alternatives continue to rise in popularity, one of the stand-out menu must haves are milk alternatives. Mintel reported that almost a quarter (23%)4 of British people used plant- based milk alternatives in the three months to February 2019. collagen creamer While oat, almond and coconut milk are core and mushroom dairy substitutes that operators should coffee as well as new consider stocking, we are also hot beverages such as golden seeing new, unusual flavours milk lattes and brewed cacao. In the tea launching such as potato milk. sector, one in five consumers bought green, When determining which dairy herbal or fruit tea on their last visit2 to a cafe and substitute to buy, operators the once exotic flavour of Japan’s matcha tea is should pay close attention to now so commonplace, it is widely used in cakes, bakes and ice cream. “As consumers continue to the quality of the ingredients used – for explore and trial new hot beverage blends out example, does your oat milk contain more of home, they want operators to provide them emulsifiers for bulking than oats and can it with a selection to test new flavours,” Comments froth for cappuccinos and lattes? Michelle Jee, Tetley Senior Brand Manager. SPARE A THOUGHT FOR A TOUCH OF LUXE SUSTAINABILITY Whether adding syrups to hot beverages, There is still much to be done roasting your own coffee beans or adding a to change the course of our pupaccino to the menu, most operators are behaviour towards a more adept at maximising profit margin opportunities sustainable lifestyle, however in the hot beverage sector and there is even the nation is gradually greater scope yet to come in 2022. Multiple warming up to it, with 67% lockdowns and restrictions may have caused of coffee drinkers agreeing that its worth paying more for coffee that supports fair pay for coffee farmers and over 50% of consumers recently surveyed agreeing that coffee shops should charge a fee for using disposable cups. While the experience of independent chain 24

Tea is seeing a resurgence as a hot beverage option. Mintel repor ts that 43% of UK consumers purchased tea in 2020, up 4% from the previous year, with Millennials driving the trend, opting for fruit, herbal or spice teas. Boston Tea Party indicates that consumers may not be ready for a complete ban on single-use coffee cups just yet, there are plenty of ways to improve your eco-friendly credentials. Food and beverage brands are becoming more conscientious about their packaging, acknowledging their role in the food chain. “The revived Tetley envelope range includes a variety of fruity and green infusions, consumers can be reassured knowing that the new range now features fully biodegradable tea bags, which remain completely plastic free and presented in 100% recyclable packaging.” Says Michelle Jee. The market for eco-friendly products continues to mature and there should be nothing preventing an operator from selecting compostable alternatives to plastic food packaging, rewarding consumers who bring their own takeaway cups, actively promoting in store recycling bins and reducing food waste as standard activities to positively affect their environmental impact. 1 Allegra Strategies (May 2020). COVID-19 Impact on the UK Population Survey Results 2 Allegra project Tea UK 2019 3 Food trend – the food people: Mini Splurge for 2021-2022 4 Mintel 2019, Milking the Vegan Trend





EnhfoarntcheeyFoeusrtidvreinSekassmonenu ©MONIN August 2021 - Serving suggestions Festive Latte • 20ml MONIN Gingerbread, Salted Caramel or Black Forest syrup • 180ml steamed milk • Double espresso Pour syrup into a heat proof vessel. Extract espresso into a cup and stir to combine. Steam milk and pour over. Garnish with whipped cream and cinnamon powder dusting. monin.com DRINK RESPONSIBLY

GOOD PEOPLE When it comes to valuing staff and DESERVE GOOD COFFEE customers, it’s often the little things that can make a big difference to their day. Like a decent cup of coffee from a brand they know and love. NESCAFÉ is more than just the nation’s favourite coffee*, 100% pure and roasted to perfection. We’ve been working with experts for over 10 years to become more sustainable in all areas of our sourcing, production, and packaging and waste. So help make their moment, with a coffee they can really feel good about. Check out our NESCAFÉ range now *IRI Grocers + Kantar Value Retailers Total Nescafé (Excl SBX) Coffee + Portioned (excl RTD) w/e 14th September

stiritupmagazine.co.uk Vivek Singh, the dynamic mastermind behind the Cinnamon Collection has been delighting guests with his own style of modern Indian cuisine for 20 years. Ever since The Cinnamon Club in Westminster opened its doors in 2001, Vivek has built a reputation for offering some of the best Indian food in London and is passionate about developing talent within the industry. As articulate as he is inspiring, Vivek regularly appears on television and has written six books on Indian cuisine. This year, Vivek celebrates his 20th Anniversary at The Cinnamon Club and his team of talented chefs and front of house staff have been working hard all year to mark the occasion with bottomless chaat parties in July, special tasting menu events in August and a Diwali dinner to be held this November. Stir it Up magazine caught up with Vivek recently to ask him about his unique style of cooking and to reflect on the last 20 years. How did you develop your own style VivSekINGHofIndiancuisine? My own style of cuisine was born out of a desire to break the mould and push boundaries to create innovative Indian cooking. I focus on using the best produce and ingredients possible; I was frustrated with the perception that ‘curry’ didn’t require good ingredients. How do you define Modern Indian cuisine? For me, modern Indian cuisine is more than just smartening up traditional Indian dishes. The process is always ongoing - the journey of a cuisine can’t stand still and claim to be current. To be considered as ‘modern’ you need to be constantly pushing boundaries and adapting. When introducing new dishes to your menu, what is your development process? When developing new dishes, I always start with an ingredient. I think about what is in season/what is new. Then I think about which techniques and spicing I can use to make it taste the best it possibly can. 30

LEADING LIGHTS When being guided by the “My own style of cuisine was born out of a seasons for your menu, have desire to break the mould and push boundaries you encountered any surprise to create innovative Indian cooking.” ingredients over the years? What were your stand-out memories fluid – there are four different chefs I haven’t really come across any of the first year at The Cinnamon and we are each cooking two dishes; surprise ingredients, but when I first Club? one close to our hearts and one that discovered quinoa around ten years is completely new to us, so there will ago I was amazed how long it had I have several! From the very first definitely be a few surprises! been around and used in cooking day of opening it was certainly all over the world. This ‘mother of memorable. We launched with What lessons have you learnt over all grains’ is not actually a grain at an event for 650 guests with no the last 20 years? all but a seed. commercial gas and cooking equipment. It was the biggest There are almost too many to mention! What has inspired you to continue restaurant opening of the year and But I would say that you should only get innovating? we managed to pull it off without into restaurants if you truly love them, any rehearsal or soft launch. I also not because you want to sell them. Innovating almost becomes second remember the time after 9/11 when nature when you have worked in the all international travel came to a halt, Left (main) industry for so long and trained your along with the economy, but we Vivek Singh mind to be curious and constantly managed to make it through. Finally, asking questions. one of my most favourite moments Below (clockwise) was when we walked into the dining Cinnamon Club Interior; What prompted you to open your room and the entire restaurant Vivek Singh’s Kokum- first restaurant and why did you applauded. It felt incredibly special. crusted halibut with choose that specific location? mussel rasam and pak Your 20th Anniversary celebrations choi; Cinnamon Club’s I honestly believed that there was so include a Diwali Dinner this 20th Anniversary Menu much more creativity to be explored November, how did you decide upon in Indian cuisine – we hadn’t really the menu and are there any scratched the surface! I can’t say I set surprises in store for your guests? out to inspire modern Indian dining in the UK, but I certainly wanted to show The Diwali dinner is the final event this people there was a lot more to Indian year but certainly not the end of the cooking and its repertoire than was celebrations! Diwali is a particularly being showcased at the time. There special time of year, when friends, were opportunities for smaller, more family and communities can get frequently changing menus and more together and celebrate everything considered combinations. Indian positive that has happened over the food wasn’t considered to be a dining past months. This year, it is particularly experience and I wanted to change important. The menu will be quite this misconception. It wasn’t so much that we picked the location, but that the location picked me. Iqbal Wahhab had pulled rabbits out of the bag to secure The Old Westminster Library for The Cinnamon Club, and it felt perfect from the minute I walked in. 31

LEADING LIGHTS CbrinanisaemdolnamCblusbh2ou0ltdherA, nnunitvmeregsaarnydSfpeencnieall:sasulocwe What have been your favourite memories? INGREDIENTS SERVES and massaging the spice in. Leave One of my most favourite memories is when 1 leg of lamb @ 1.2kg 6-8 in the fridge for at least 30 minutes we had to turn Mick Jagger away from The or a few hours. Cinnamon Club because there were no tables or thereabouts left. Other than that, I’m most proud of the 3. Scatter the whole spices in a impact The Cinnamon Club has had on the 3 bay leaves large, deep baking tray, then add the people who have worked and passed through marinated lamb. Pour enough water to it in their careers. Some of the finest talent in 3 sticks of cinnamon cover three-quarters of the lamb, cover the global modern Indian culinary scene all with foil and cook in a pre-heated oven over the world has come out of our kitchens, 3 green or black cardamom pods at 150°C for 2 ½ - 3 hours until the meat not to mention our own long-standing team, falls off the bone. Once cooked, strain many of whom have been with us for years. 1 tbsp butter and reserve the cooking liquor, remove The head chefs, each being home-grown the meat from the bone while warm and within The Cinnamon Collection, have over For the marinade set aside. 220 years of experience cooking and 4 tbsp Ginger garlic paste working together. 1 tbsp Kashmiri red chilli powder 4. To make the lamb seekh kebab, mix Encouraging and nurturing new talent is 2 tsp Salt the lamb with the other ingredients and extremely important to me, and it is even 200ml Dark malt vinegar refrigerate for 20 minutes. Fire up a more important than ever with the current 100g Crisp fried onions barbeque or grill. Take a thick skewer recruitment issue. 1 tsp Sugar (wooden or metal, one 30cm or two What recipe have you selected to share with 15cm) and evenly spread the mince us and why? For the sauce onto it. Cook for about 8-10 minutes, I have chosen the special 20th Anniversary 200 ml Tomato puree turning regularly. Lamb Raan - slow braised lamb shoulder, 1½ tbsp Black peppercorn, roasted nutmeg and fennel sauce. This is a dish that and crushed 5. Transfer the cooking juices to a has existed for over 200 years and one our 1 tbsp Fennel seeds, roasted pan, add the tomato puree and slowly latest dishes at The Cinnamon Club. It’s and crushed reduce to a thick sauce. Add pepper, a real celebratory dish, packed with plenty ¼ Nutmeg grated nutmeg, fennel and cream and adjust of flavour, as well as history. 60ml Single cream seasoning with salt and sugar to taste. Salt Whisk in the butter and remove from stiritupmagazine.co.uk Sugar to taste the heat. 1 tbsp Butter 6. Drain the liquid from the pickled For lamb seekh kebab onions. Discard the beetroot, quarter 150g Minced lamb the onions and spread two layers of ¼ tsp Cumin seeds, roasted cling film on a table around 45cm x and crushed 30cm. Evenly spread half the lamb 1 Green chilli, finely chopped to a 30cm x 10cm rectangle, leaving 1 tbsp Fresh coriander stem, chopped 7.5cm of free cling film on either side. 1 Garlic clove, finely chopped Scatter half the pickled onion and ¼ inch Ginger, chopped all other ingredients for the filling on 15g Cheddar cheese, grated top and place the seekh kebab in the ¼ tsp Red chilli powder centre. Cover the kebab with remaining ¼ tsp Salt lamb and roll the end of the cling film, wrapping it to form a tight roll. Tie both For the filling ends and chill in the fridge overnight. 2 tbsp Pomegranate seeds 100g Pickled cocktail onions 7. Cut the lamb roll through the cling film 1 Small beetroot, peeled into 6-8 circular pieces then remove the and cut into chunks cling film. Mix red chilli powder and half ½ tsp Chaat masala the oil together and brush onto one side 1 tbsp Kasoori methi of the lamb. Heat the remaining oil on ½ tsp Red chilli powder a frying pan and sear the lamb for 2-3 1 tbsp Coriander leaves, minutes on each side. chopped 8. Pour some sauce on the centre For finishing the lamb of a plate and place a piece of lamb 3 tbsp Vegetable oil on top. Scatter over pickled onion, ½ tsp Red chilli powder pomegranate and fried onion. Using 1 tbsp Pomegranate seeds a brush, apply some gold leaf on top of 1 tbsp Crisp fried onion the lamb and serve. 1 Sheet of edible gold leaf, around 10cm x 10cm METHOD 1. Add beetroot chunks to the onion’s pickling liquid to colour pink. 2. Rub the lamb leg with all marinade ingredients, covering all sides of the leg 32

Beautifully Baked 9/10 chefs highly rate the taste and performance of Philadelphia* ‘Smokin Bros’ Smoked Salmon, Philly and Chive Scones created by Jonny Pons You Don’t Know Download British food extraordinaire Jonny Pons’s restaurants & pubs recipe book and get in the know Jonny Pons, Head Chef, www.philadelphiaprofessional.co.uk The Kingham Plough, Chipping Norton *92% of chefs rated Philadelphia Original’s taste as 6 and above on a 9 point scale and, based on ease of spreading test, 93% of chefs stated Philadelphia Original was easy to spread during independent blind tests conducted by Good Sense Research in July 2020 with 101 chefs.

newsFOOD & INDUSTRY PLANT BASED Gluten free certification for KaterVeg! vegan sausages and vegan meatballs KaterVeg! vegan sausages as those that are both vegan friendly and vegan meatballs have and gluten-free. been awarded gluten-free certification – making “As a result of the impact of COVID-19, them suitable for coeliacs caterers must now ensure their as well as those on a menus work even harder, so many plant-based diet. are including fewer products but ensuring these are suitable for The two products are part of the a maximum number of dietary extensive vegan range offered to requirements and menu dishes. the food service sector by frozen food distributor Central Foods. “At the same time, interest in plant- This new accreditation brings them based options has been growing. in line with the KaterVeg! vegan mince, which is also suitable for “We’re delighted that the KaterVeg! gluten-free diners. vegan sausages and vegan meatballs have now been certified Gordon Lauder, MD of Central Foods, as gluten-free, as it makes them said: “Demand has been growing for incredibly versatile products for ‘dual’ dietary criteria products, such our customers – helping them to avoid menu proliferation.” The perfect partners for a festive cheeseboard. Exceptional quality, made in small batches to traditional recipes. If you’re not stocking our brands yet, give us a try! www.burtonsfoodservice.co.uk

FOOD & INDUSTRY NEWS STUDENT CHEF CHALLENGE EDUCATION It’s official: the Country Range teamwork and knowledge of flavour. Student Chef Challenge is The menu must consist of smoked back and registration is now fish canapés, a Guinea fowl main open for the latest batch of course and a tart with a crumble talented trainee chefs to truly topping for dessert test themselves and compete for glory at the Live Final in The dishes need to be prepared, March 2022. cooked and presented to a high standard within 90 minutes. The prestigious challenge, which has been pushing, priming and promoting Key Dates the nation’s apprentice chefs for over 25 years, is open to colleges with Paper judging deadline hospitality and catering courses from 26th November 2021 across England, Scotland, Wales and Northern Ireland. Paper judging Early December 2021 The challenge takes students out of their comfort zones and assesses core Practical regional heats kitchen and teamwork skills in line Late January and early with the VRQ syllabus in professional February 2022 cookery. Challenge Live Final at the Hotel, Teams of three full-time hospitality and Restaurant & Catering Show at catering students must work together Excel in London to devise a delicious three-course 22nd March 2022 menu that showcases technique, Visit www.countryrangestudentchef. co.uk for more information.

Stock up with your favourites this Christmas Available in Gluten Free and Vegan friendly solutions WWW.PREMIERFOODSERVICE.CO.UK @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Vegetarian Pie Preparation: Cooking Time: Portions: 30 minutes 35 minutes 10 Products: Bisto Vegetable Gravy Granules, Mcdougalls Shortcrust Pastry Mix Ingredients • 500g McDougalls Shortcrust Pastry • 250g Puy lentils (cooked) (made as per instructions) • 200g Chestnuts (cooked) • 350ml Double cream • 250g Leeks • 150g Cranberries • 75g Butter • 250g Mushrooms (frozen and defrosted) • 2g Nutmeg • 1 Egg (for glaze) • Fresh thyme • 750ml Prepared Bisto • 250g Potatoes (cooked 1cm dice) Vegetarian Gravy Granules Method to serve 1. bMeafkoerethuesiMncgD(yoouugcaallnsaPlsaostmryakMe itxhiassthpeedr athyebienfosrter).uctions on pack, cover and rest for at least 15 minutes Allegens Wheat, Barley, Milk, Egg, Soya, Celery 2. tSGhteiernnitnltyatfkhreeyoptfhofettahlteeoe,hkfesoaalltnoadwnmeddusbtsihyrritonhoetmhleesncitnrialtsnh,becehbrerusitettnse.urtusnatnildsocrfteeanme,dh. eAadtdatnhdecnouotkmfeogr and thyme. Suitable for Vegetarians Yes 4 minutes, Suitable for Coeliac No 3. FBiulltetearchanpdieflboausre1w0 ibthaktihnegmriinxgtus roer,stihmeinlacro, vtheer nwpitlhacaepoansttoryalnidoann-sdtiscekabl a(dkeicnograttreatyhaentodplsinweitheaacnhy ring with the pastry (rolled to approximately 4 mm). 4. VuHBneerugtaisetlhtgtahoorelnidaoaenvnleGitbnrtarlteovowye1gan8gn0adwn°Csda,esc3ahr5siaso0pnn°.daFC,ltagvhraeeesgnfemuptlllaaayrbcklleief4tsin.patinehdsebffraroikdmegfteohtreoarcpinhpgirllsotxahinemdpasiteeesrlyvbe3ew0foimrtheinbBuaitsketiosn,g. pastry trimmings). Traditional Trifle Portions: CNo/Aok, i3nhgoTuimrses:etting, 10 Preparation: or overnight 30 minutes Products: McDougalls Plain BSiprodn’sgIen,sMtacnDtoCuugsatlalsrdStMraixwberry Vegetarian Jelly, Ingredients • 2p0lu0sgeSxttrraawfobredrreiceosr,afrteinsgh(ooprtfiornoazle) n, Chef Tips • 200g Cooked McDougalls Plain Sponge ThiYenYodosuuihovbecfciedraayrrunnroyiaueuealrssanpetsidoanifltknyrtseehuma-sitasnhsawdrkaoeearrsceyeftiprhlooloeipfasz.ftseeiinonrp.tnaoartl. • 100ml Sherry (optional) Strawberry Jelly • 175g McDougalls Vegetarian • 100g Bird’s Instant Custard Mix Allegens Wheat, Egg, Milk, Soya, Almonds • 600ml Fresh double cream or grated chocolate Suitable for Vegetarians Yes • 50g Dark chocolate chunks Suitable for Coeliac No • 50g Flaked almonds, toasted Method1.PBAMCWWTSlrloaheplihovhncaereeiweginnpnrnwt1pktthwtohlhilehepiieitctelesrohoedetvjaorcoebeoallllurirwlaffniybonytwgbhlrieges-eaerafartscioclerfnremiheferotewoactstatrocmhoneiomnetdasluhrtaitmontne1othuetapbolei,tiltnoesatcyreosiuetolsraotskauvohsptiniftnahenedowrnagfddfwovapdtearithhosimlessmeiucrhsoiornkco.tfluootgCndinsvpudt,atehetptsanrheatlrdaahtekdbnhcels.Meodee.saiPctslspv,DhpltoeatreoohnactunceewgogugneibcasnewoietltnlaaoorshtnrrloVidai.dseeckPposfghlirni(apeunoucpttinintoetatkhi.gproiseLinnaboeaaBntaafln)higvtSrdtehdeotwpref’tsasrliojaeitwIedhncrclbgveoslayeeetoo,as,.rltntrn,uoayttnthrcoJCterneipulenolsylaozytpotfza,elutlsraehdtaca,ieerrtMaehsuinintinrxdcrtetkaotsiaowlcadaauvmbylfseleratttirioadkhnrreigeadetesahsclsreattteyohhyfmseiersctirbneadk.tllgdescfeur.oaiszurrtezntalwtderidlioos.nsvheoeoelruvdtreehsdde...sherry. 2. 3. 4. 5. 6. 7.

Getting Creative HOW TO DESIGN A WELCOMING ENVIRONMENT Katie Thomas is the founder of The pandemic has certainly shifted focus towards KTM Design, the South West wellbeing, introducing more natural elements into spaces Regional Director of the Society such as plants or natural textures. In addition, more of British and International Design thought is going into rethinking the use of space in terms (SBID) and is also a visiting lecturer of social distancing, favouring antimicrobial finishes and of the Arts University Bournemouth, materials that are easy to clean. As interior designers, where she runs her own Interior Design we need to balance creativity with problem-solving.  evening courses. HOW OFTEN SHOULD AN OPERATOR Interior design plays a huge part of the atmosphere and LOOK TO REFRESH THEIR INTERIOR enjoyment of a space and can be used as a tool to help DESIGN CONCEPT? promote a brand’s image through clever use of finishes, colours and space planning. Interiors affect people’s The key to good interior design is creating a emotions and perception, so it is essential to have balanced mix of timeless and on-trend elements inviting spaces that can help build stronger relationships which could be easily updated. Tiles or flooring could with customers.   be considered as an investment, whilst bar stools or decorative accessories could be easily replaced with HOW COVID-19 HAS IMPACTED INTERIOR the ever-changing trends. Every 4-5 years is common DESIGN IN HOSPITALITY for hospitality venues to have a makeover, but this could just be an evolution of the current design to bring the Hospitality operators are focusing their attention into space more up to date and freshen things up without creating a unique, memorable experience for customers. spending a lot of money. They need to stand out from the crowd to attract customers, not only offering quality, but also comfort A REDESIGN DOESN’T ALWAYS NEED A and safety. BIG BUDGET “Interiors affect people’s emotions and Any redesign can be expensive, but a good one includes perception, so it is essential to have clever design decisions accentuating the best features inviting spaces.” of an interior. Thinking about how you could evolve the current design in order to utilize some of its existing features is a good starting point for a cost-effective redesign. It could simply be a matter of adding a fresh coat of paint and introducing an updated colour scheme through textiles and accessories. stiritupmagazine.co.uk 38

ADVICE FROM THE EXPERTS INTERIOR DESIGN TRENDS IN HOSPITALITY “T he key to good interior design is INDOOR/OUTDOOR creating a balanced mix of timeless and on-trend A key theme we’ve noticed is the indoor/outdoor trend, which many hospitality elements which could businesses are adopting to accommodate changing customer needs as they be easily updated.” look for a more open, spacious environment to dine in. Creating an almost tropical setting with lots of plants, rustic wooden features and leafy-patterned soft furnishings evokes a calming, natural environment. Installing lots of windows also creates more light and gives a more open feel to indoor spaces. MODERN ECO-FRIENDLY DESIGN  Natural materials such as wood, stone and terracotta add texture and accentuate the forms of modern sleek furniture pieces. Lighter wood and earthy tones are brought in with the natural materials, accompanied by biophilic pattern textiles. Plants are a key design element for eco-friendly design and are often used to create a feature within a space such as a living wall or placing hanging plants on timber partitions. Patterned tiles are another great way of introducing colour and texture. Established ceramic tiles are more appropriate for hospitality interiors than concrete ones due to being less porous which makes them more durable and not stain.  ECLECTIC  Infused with personality, eclectic interiors borrow design elements from other design styles and create a cohesive atmosphere through colour accents and interesting decorative pieces. Murals are a great way of introducing colour into the interior, creating a memorable focal point within the space. The interiors are infused with personality through the addition of expressive decorative accessories such as trendy lighting fixtures or artwork. Additional visual interest can be introduced by choosing tiles with an unusual pattern or bright colour as highlights around the bar area. This style is perfect for multifunctional flexible spaces.  TIPS TO MAKE YOUR ENVIRONMENT MORE WELCOMING Accessibility is a key factor in designing a bar or a restaurant. It is important to keep in mind who the customer is and how the space will be used. Bars are usually the focal point of the space where the customers can relax and the staff can safely observe the atmosphere of the interior. A clear separation of the servicing and served areas is necessary for a successful functioning hospitality interior. It is advised to tuck the delivery points away from the busy circulation areas used by customers. It is important to allow enough space between seating areas so the staff can work productively and unobstructed, whilst the customers can enjoy their experience. In addition, the durability and fire safety of finishes is a key design point.  39

Don't be a turkey PLAN EARLY FOR A MERRY CHRISTMAS Christmas is a time for We know this stress will be 2. Turkey for Christmas celebration, a light in the exacerbated this year due to cold, dark winter season. the uncertainty and difficulty Although turkey is the traditional Whether the festive period in supply of ingredients. meat to be served at Christmas, is a quiet affair for you, especially in hospitality and public or a bombardment of Here are our top tips for ensuring sector meals, we are hearing family engagements, you are prepared as you can be: reports it could be more difficult food is almost always to get hold of this year. We know the centrepiece. After 1. Speak to your from conversations with caterers well over a year of living suppliers early that there is an expectation that with restrictions caused turkey will be in short supply and by the global COVID Speak to your suppliers to ask for the price will increase due to pandemic, celebrating advice on what the problem areas demand. If it’s crucial for you to with good food and may be. The supply chain is under cook turkey, factor the extra cost company feels even more immense pressure and they may into your plans. important this Christmas. not be able to guarantee certain products will be available, or at 3. Consider an Although it can be fun to join an affordable price. Starting alternative menu in the celebrations, it’s also a conversations early will give you stressful time for food providers, a head start, allowing you to Consider if you can do things both when planning menus and consider alternative ingredients or differently this year. Does your delivering a great experience. recipes, and their costs, if needed. celebration menu have to be a NEED TASTY & ALLERGEN FREE PRODUCTS? The Meatless Farm range offers an easy way to add meat-free to your menu without sacrificing on taste or texture. AND Meatless Farm Plant-Based Burgers, Meatballs, Mince and Sausages are all allergen free and UK manufactured too. Available at your local Country Range Wholesaler! Get in touch with us today to find out more on [email protected] Visit meatlessfarm.com/professionals

THE GREEN GAUGE T he supply chain is under immense pressure and they may not be able to guarantee certain products will be available traditional sit-down meal? If it increasingly difficult to manage does, can you shake it up a little budgets. Pre-made, bought in and maybe move away from desserts are very popular on poultry? One caterer told us that Christmas menus, but can be they are planning a Christmas pie expensive. Can you swap to a using pork and cranberries. Other homemade alternative which can caterers have reported they are be made in advance and either moving away from the traditional stored or frozen? Likewise, items meal to a buffet style party menu like ready-made pigs in blankets with home-made finger foods. add cost. Can they be prepared Even if you are planning a in advance? traditional meal, ensure you have a backup plan. Whatever your plans are for your Christmas celebration, we hope 4. Keep within budget it’s a successful and enjoyable service, leading up to a much- With spiralling food costs it’s deserved break for staff. At Food for Life we can support you to improve the quality and sustainability of your food, whilst staying within your budget. To find out how we can help you this festive season, email Caron Longden on [email protected] or visit our website at www.foodforlife.org. Because good food should be the easy choice for everyone. VEGAN BRIOCHE STYLE BUNS Available Sliced 1 in 5 dishes *Lumina Intelligence, 2021 and Unsliced on menus are now adaptable, with burgers karafs.co.uk ranking as the top customisable menu offering* karafsbakery

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FIVE WAYS TO USE WAYS TO USE Soy Sauce Soy sauce is a popular 1/ Sauce 2/ Sweet ANDREW food used both as a Makes a great You can even GREEN cooking ingredient and a Asian style dipping sauce. use soy sauce in a dessert. condiment. T‌ he history of soy sauce goes Try 1 tbsp soy, 1 tbsp lime Try swapping it instead CRAFT GUILD back over 2,000 years in China. It was juice, 1 tbsp sesame oil, of salt in a salted caramel developed to help keep food from spoiling 1 tbsp honey and 1 tbsp sauce. Melt 100g sugar OF CHEFS and add flavour to it, as salt was expensive veg oil. Throw in some slowly to a caramel in a at the time. It was introduced to Japan thinly sliced ginger, garlic dry pan. Add 50g butter, After enduring a slow in the 7th century and later to Korea and and spring onions and 50ml double cream and year, business, travel, and Southeast Asia. It is now popular in many it’s a great dressing for whisk off the heat. Add events over the last month other parts of the world.   all meat and fish and 1 tbsp soy sauce to give have been non-stop, with even veggie dishes it that umami hit everyone trying to fill The Country Range Soy Sauce is suitable for Vegan the last quarter with as diets and has a full bodied flavour, perfect as a 3/ Spice 4/ Substitute much as they can. Various dipping sauce. The light soy sauce is perfect when Give your roast Great to use dinners, a great evening at trying to add flavour without colouring Asian dishes. potatoes a real punch. as a salt substitute. Try The Cateys, PSC Awards, Toss in a bowl with a knob using it in dark stews and our own Craft Guild This issue we have Paul Dickson, Country Range of butter, 1 tbsp soy and instead of salt 50 Culinary Hero’s, we Development Chef who shares five innovative a 1/2 tsp chilli flakes exhibited at the UCFF, ways to use Soy Sauce. “Soy Sauce is Commercial Kitchen Show 5/  suitable for Vegan and the Restaurant Show ABOUT: PAUL DICKSON Marinade diets and has a full where we got to meet a bodied flavour.” lot of our members. At the Paul Dickson is a chef, brand ambassador, food Use it as a end of October, we had our stylist and Home Economist. With a vast culinary marinade - puree 2 cloves British Student Culinary knowledge collected from some of the finest of garlic, piece of ginger Championships, where establishments in London, Manchester and the 100ml soy sauce and there was so much hunger North West. He creates exceptional visual stories 1 tbsp honey. Place in for the competition from about what and how we eat. a bowl with 2 chicken young people. As it stands breasts and marinate its looking like a very Country Range for 2 hours busy 2022! work with Paul to create recipes Country Range Dark For more on the Craft from using the or Light Soy Sauce Guild, visit www. latest insight Pack size: 1 Ltr craftguildofchefs.org trends to make or follow the Craft up inspirational 43 Guild of Chefs on menus through Twitter at Craft_Guild to developing new ways of serving up traditional favourites.

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KAM MEDIA By Katy Moses, Founder & Would you recommend Managing Director of KAM Media HOSPITALITY? Staff shortages remain rife whilst you’re waiting for other jobs”. We need to start promoting hospitality within the hospitality industry And that simply doesn’t have to be as a viable career option and blame is being thrown at the case anymore. Brexit, the Pingdemic, Covid viable career prospect to avoid fruitful careers with good pay non-returners and more. To A key issue the research identifies the ongoing continuation of this and benefits can be had. make matters worse, it also is that younger adults at the current crisis. Hospitality is seems that the hospitality beginning of their career are fast-paced, exciting and the Campaigns such as Hospitality industry has a serious image unlikely to be encouraged by older rewards can be immense- but Rising, run by Mark McCulloch with problem. family members into the Hospitality we need to attract the right the aim of “rebranding” the industry sector. Only 11% of UK adults said people into it! are fantastic- but we need to make KAM’s latest research shows they’d be “very pleased” if a sure that as a sector, we are putting that only 1-in-5 UK adults consider younger family member chose More positively, the research our money where our mouths are- Hospitality to be an appealing Hospitality as a career (26% would also found that 1-in-2 UK adults of good pay and conditions, good industry to work in. We found that be ‘quite pleased’.) Just 12% would working age said they would at least training and development, good 23% still view Hospitality as a actively recommend working in consider working in Hospitality if the leadership and mentoring (shout “short-term stopgap” and only 10% Hospitality as a career. opportunity arose. While two-thirds out Plan B mentoring, which does see it as a well-respected career of ex-hospitality employees said a fantastic job of helping women in choice. Worrying news indeed. We are without a doubt fighting they would consider returning to the hospitality industry)- should all against a negative perception the industry in the future. come as standard. If they don’t, and As John Lennon once sung and towards the industry. We know if we don’t shout louder about what Allen Saunders once wrote, “life Hospitality offers amazing career We need to start promoting a wonderful industry we all work in, is what happens while you’re busy opportunities- it’s time we started hospitality as a viable career then this staffing crisis won’t be making other plans”- there’s an telling the world. Loudly. option- we need to show that it’s going away any time soon. outdated perception among some NOT just a stopgap, that satisfying, that “hospitality is what you do, We need to elevate the entire view of the industry to make it a more 2-in-3 12% 11% 1-in-5 ex-hospitality workers of UK adults (working age) UK adults would be very UK adults consider hospitality would consider returning would definitely consider a pleased if a young family to be an appealing industry to the industry in the future job in hospitality in the future member wanted a career to work in (25% of 18-34yrs) in the hospitality sector 45

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Be gouuerstFromdiningouttogoing .. to the theatre, luxury breaks or milestone celebrations, the way we are made to feel adds to the unique memories made and enhances our enjoyment of the moment. In this month’s edition of Stir it Up magazine, we hear from operators and chefs whose expertise when it comes to creating a sense of occasion is second to none, so without further ado, lets dim the lights, start up the band and let our experts take centre stage. stiritupmagazine.co.uk Keep them coming back with presentation, style and flavour... 48

MELTING POT .. NICK BEARDSHAW ANETA JARZMIK “Incredible guest Head Chef, Kerridge’s General Manager, experiences happen Bar & Grill, Corinthia Hard Rock Café when the virtues of London the restaurant, as We want each and well as the spirit Hospitality is about every guest to have and passion of the making people such a good time that team, shine through happy and it’s so important to make they don’t want to leave – and when everything we do.” people feel comfortable from the they do, we want them to be planning minute they walk through the door, their next visit! Like any GREAT band greeting everyone with warmth and it’s all about collaboration, firstly we authenticity and our restaurant have our unique buildings we call them director Matt O’Connor makes ‘monuments’. These are packed with everyone feel special. our world famous collection of music memorabilia and help create a truly Incredible guest experiences happen unique atmosphere, only found at a when the virtues of the restaurant, as Hard Rock Cafe. well as the spirit and passion of the team, shine through everything we We then have our food offerings like do. We do a Pigs Cheek Pie that has our Legendary Burgers & Baby Back been on since the start, which is a soft Ribs and our cocktails such as our Rockin braised pigs cheek wrapped in sausage Fresh Rita, served in collectable souvenir meat, spinach crepe and pastry. The glass, it’s a mouthwatering blend of presentation is fun as it is just the pie Tequila, Lime & Agave, and named after on a plate and looks like a pigs snout. Hard Rocks first ever waitress – Rita The good nature of the staff and the Gilligan. Finally, the greatest part of the vibe of the restaurant are as important show - our committed and dedicated as the food so creating this culture teams! They are obsessed in delivering within the team and getting the a truly unique and authentic experiences ambience right are the keys to this. to each and every guest. SAMYUKTA NAIR LIAM NORVAL Owner, MiMi Mei Fair Co-Owner, Temakinho & Jamavar London At Jamavar and Bombay Customer service is key Bustle we offer a luxury to creating loyal fans culinary experience for of a brand. We ensure our guests by celebrating our signature every guest is greeted with a smiling dishes, such as Jamavar’s Kid Goat face and our staff take the time to talk Shami Kebab, Old Delhi Butter Chicken guests through our menu. We know or Bombay Bustle’s Chettinad Duck our Brazilian Sushi is delicious, but Dosas. Whilst we don’t focus on themed hospitality is about much more than that, nights we are constantly adapting our it’s about the experience. On a Saturday offering where relevant – for instance, we take things one step further and when we launched Jamavar’s terrace bring a Brazilian Party to Soho with our we introduced a new selection of small Carnaval Brunch, pairing high energy plates such as our Bhatti Ka Octopus entertainment with delicious food and and a selection of cocktails that were bottomless cocktails. Londoners work more suited to al fresco dining. We hard, let’s give them a great way to also created our picnic baskets ‘Pao unwind at the weekend! in the Park’ at Bombay Bustle, when we couldn’t welcome guests into the Left (main) restaurant, so they could continue Beautifully plated salmon with to enjoy our cuisine throughout the dill and sautéed vegetables pandemic. I believe that everyone is looking to escape the ordinary and we Right allow our guests to do that by providing Restaurant interior with bold, incredible food in a stylish unique features. Making it stand and welcoming setting. out from the norm 49

MELTING POT Above (left) ANDY WAUGH ANUBHAV An adventurous and Co-Founder, SRIVASTAVA creative platter of Sixes Owner and Founder, chocolate, fruit and nuts Ritu London Above (right) Calum and I approach Chef adding the finishing everything from a food Food is at the heart of touches to the dish and drink angle. We’ve everything we do at Ritu. been cooking with fire for years so We use our food as a way to share our “Add to the we’ve gone caveman crazy on the Indian heritage with London. However, customer experience menu! We have a firepit in every you won’t find dishes like Chicken kitchen with 99% of the menu being Tikka Masala on our menu. We have by creating some cooked on these beauties. We also created a selection of food that guests table theatre... have fun and competitive batting won’t find anywhere else, and we have whether it be nets for testing your cricket skills. learned that is what our customers love themed dishes or about our restaurant, and why they adding finishing The word “hospitality” has quite keep on coming back. Where else will touches to dishes in awkward connotations to it and you have your Biryani served to you front of the guests” some people feel funny working in in bamboo? Our food is unique, high hospitality. But we want our team to quality and incredibly tasty. It’s all well stiritupmagazine.co.uk treat guests like they would if they and good having an Instagramable came to your house - do what you can restaurant, but will guests come back to make everyone feel comfortable and if the food isn’t perfect? feel proud of your place of work! KATIE MULLISS GRAZIANO Restaurant Manager, BONACINA The Hand and Head Chef, Bardo Flowers The key to delivering People go out to eat a great customer and drink to make experience is keeping memories and food is part of that. We your staff happy. If their smiles are are constantly talking about what we genuine, that will naturally radiate across eat and where we’ve been. At The the room. As table-theatre we serve a Hand and Flowers, guests have few dishes in front of the guest, such returned after many years and recall as our white truffle Tagliolini where the their first experience of eating some waiter will serve the pasta and shave of our signature dishes, such as the the white truffle or the roasted turbot Omelette of Smoked Haddock and where it is shown to the guest and after Parmesan; a dish that has been on cooking, is plated in front of the guest. the menu for over 16 years. However, you cannot rely on food alone We approach our customers with to shoulder the responsibility of an warmth, a big smile and personality. ultimate dining experience. If the service Guests should feel at ease and like is outstanding, the decor and ambiance an old friend as they walk through the are inviting and there is a distinctive front door. We say that guests should and accommodating menu that offers be greeted as though they feel like options to customers — particularly they’ve been hugged. Every guest those with dietary needs — you’ll be must be extended the same level of hitting the spot. Be out of step with any hospitality; whether they are staying of those elements, and you can be rest overnight with us, or popping in to the assured, the customers won’t be coming bar for a drink. back, even with the best food. 50