SIU JUNE 23

5 023616 476309 JUNE 2023 PUTTING CARE AHEAD OF PROFIT GET READY FOR PLASTIC FREE JULY o1f 5suYppoErtiAngRySou

15 YEARS of supporting you OVER THE …SUPPORTED YOU YEARS WE THROUGH 16 HAVE... MOTHERING SUNDAYS, …WELCOMED SOME EASTER WEEKENDS INCREDIBLE ICONS AND AND 15 FATHER’S DAYS, INDUSTRY LEADING HALLOWEENS AND CHEFS AS OUR LEADING BUSY FESTIVE PERIODS LIGHTS AND MY SIGNATURE DISH STARS …FEATURED OVER A THOUSAND COUNTRY RANGE GROUP CUSTOMERS, INCLUDING HUNDREDS OF FANTASTIC RECIPES UTILISING KEY COUNTRY RANGE INGREDIENTS

All the way back in BREXIT, a pandemic and most recently, rising food prices 2007, the Country and an energy crisis. We stood shoulder-to-shoulder with Range Group conducted you all the way, ensuring chefs and businesses throughout a customer survey and the hospitality and public catering sectors have the hottest answered your call by news and seasonal guidance to grow and prosper. turning the existing promotional booklet- As a team, we pledge to continue to support your magazine hybrid into a endeavours, whatever challenges the industry faces and we stand-alone customer are still as passionate as ever about providing the latest magazine to support business-boosting tips, trends, stats and advice each month. customers in all corners of the foodservice marketplace navigate the catastrophically stormy Over the years our magazine waters following the Great Recession. As a result, has evolved, but one Stir it up as you know it today was born less than thing remains true – the a year later, published in February 2008, and magazine wouldn’t be alongside the magazine we launched a separate the same without you, so promotional insert. here’s a trip down memory lane, showing It’s with great joy and pride that we celebrate the some of the big stories magazine’s 15th anniversary this month. Since those we covered and top chefs difficult days, together we have faced bailouts, austerity, and celebs who featured over the last 15 years. …EVOLVED THE …BROUGHT YOU THE HAVE YOUR SAY FEATURES AND CONTENT LATEST NEWS STORIES, MENU INSPIRATION AND To help us continue to support IN RESPONSE TO YOUR TOP TIPS SPECIFICALLY you effectively, please could you NEEDS AS YOU TOLD US spare five minutes to complete YOU WANTED TO HEAR TAILORED FOR YOUR our 2023 Readers Survey which SECTOR WHETHER THAT IS you can easily access by scanning FROM EXPERTS ON EDUCATION, HOSPITALITY the QR code with your smart TOPICS SUCH AS FOOD phone. If you would prefer to OR HEALTH & WELFARE enter the link into your internet WASTE AND MENTAL browser search bar the link is HEALTH …PROVIDED THOUSANDS https://www. OF WORDS OF ADVICE ON surveymonkey. co.uk/r/SIUSurvey23 KEY LEGISLATION AND BUSINESS CRITICAL UPDATES

IngredientsAside from our birthday celebrations, we have a bumper issue for you including the exciting reveal of the new branding of Country Range which is launching this month. The brand has existed and been distributed by the Country Range Group member wholesalers for over 20 years so it’s the right time to shake things up and ensure the branding is suitable for the marketplace of today and the future. Elsewhere, we have a special feature focusing on the live grand final of the 2023 Country Range Student Chef Challenge. These competitions are such an important part of ensuring we attract talent into our amazing industry which is important to us all. If you would like to get involved in one The Stir it up team 18 of our features let us know at [email protected] 34 27 NEWS ADVICE INSPIRATION TRENDS 02-03 17 09 05 Stir it up turns 15 Health & Welfare Eat the Season Fresh from the Kitchen Preventing dehydration Halibut School dinner puddings 05 and malnutrition 15 Readers’ Lives in the care sector 30-31 Hospitality Leading Lights Branching out - how 07 21 Keith Gumbs restaurant gardening helps Cooks Calendar Education to balance the books Enhancing the school 33 18-19 11 curriculum through food Rising Star Category Focus Customer Profile Mike Naidoo Can g-local support a food Putting care ahead of profit 23 system in a crisis? Advice From the Experts 34-37 40-41 12-13 How to make the most Student Chef Challenge Melting Pot News From Country Range of every event 2023 grand final What makes the perfect picnic? 42 27 39 Marketplace The Green Gauge Five Ways to Use OUR EDITORIAL PARTNERS... Get ready for Flaked almonds 43 plastic free July ALLERGEN REFERENCES Food & Industry News 45 29 On the Range VG - Vegan V - Vegetarian 46-47 Making Ends Meet Toast skagen The Country Club Keep your finger on the pulse Contact us..... Design & Print As part of our Eclipse Creative environmental policy Writers www.eclipsecreative.co.uk this magazine is printed Lindsey Hoyle using vegetable oil based Sam Houston Front Cover ink and is produced Jackie Mitchell Barry Mellor Photography, to high environmental Subscriptions styled by Paul Dickson standards, including [email protected] ISO14001 and FSC® certification. It is also fully carbon balanced. stiritupmagazine.co.uk 04

30 Fresh FROM THE KITCHEN 12 As all things retro make a comeback, it’s no Readers' lives surprise that nostalgic puddings are appearing on restaurant menus again. Here NAME: Rich Kendrick WHAT’S YOUR TIP TO CUT are some highlights from the foodpeople’s WASTAGE IN THE KITCHEN? Portion School Dinner Puddings Report 2023. JOB TITLE: Hospitality Consultant control, measuring and stock rotation. STEAM Pressure cookers and PLACE OF WORK: Headstart WHAT IS YOUR TOP TIP FOR microwaves have made the versatile steamed Hospitality Solutions - Nationwide SOMEONE STARTING OUT IN THE pudding speedy to cook. Try flavours like CATERING INDUSTRY? ginger, orange, raspberry jam or the much- HOW LONG HAVE YOU WORKED IN Be enthusiastic! It’s the only thing your loved golden syrup. Don’t forget the custard! THE CATERING INDUSTRY? Just over employer can’t teach you. 25 years. ROLY POLY The classic thick suet sponge is WHAT’S THE WORST JOB YOU making a comeback, with new flavours such as PASSIONS OUTSIDE OF THE HAVE EVER DONE? After school I had gooseberry and rhubarb, as well as the KITCHEN? I enjoy travelling and a job bailing wood shavings all day. traditional strawberry and raspberry that we always book a local cookery class know and love. while I’m away. WHEN DID YOU KNOW YOU WERE GOING TO BE A COOK/CHEF? After I BREAD & BUTTER Don’t overlook the WHICH CHEF DO YOU RESPECT THE read Kitchen Confidential by Anthony classic, but it’s worth checking out variations, MOST AND WHY? My first head chef Bourdain. particularly the deep-fried version, made - he was a huge character and gave me famous by Café Cecilia in London. a real passion for the industry. I still use WHAT INGREDIENTS DO YOU MOST some of his tricks today. LOOK FORWARD TO WORKING RICE PUDDING It’s all about the toppings WITH IN EARLY SUMMER? when it comes to this comforting bowl of carbs. WHAT IS YOUR MUST-HAVE Asparagus, fennel & beetroots. Seasonal fruits and flavours can help to change KITCHEN GADGET? A calculator! it up throughout the year. Easily the most important item. CHOCOLATE CONCRETE Do you remember this school dinner dessert? This nostalgic pudding is proving popular again, complete with pink custard. ARCTIC ROLL Perfect for the summer months, this memorable ice cream cake has many variations these days, including chocolate and black forest flavours. TRIFLE Restaurants are tending to serve their trifle as single serve with all the layers visible through glass walls. Try seasonal fruits such as rhubarb, apples and berries. PASTRY When it comes to tarts and pies, how can we forget the classic apple pie, which has also been given the trendy deep-fried treatment. Alongside this, treacle tarts and custard tarts are making a comeback. JELLY & ICE CREAM This mastery of texture and temperature is being taken to a new level by using freshly churned ice cream and real fruit jelly. WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND WHY? I like to work with basic ingredients and make something from scratch - flour and sugar. 05

® FRREUAILT WE’RE GOOD TO GO *Contains naturally occurring sugars Time to

COOKS CALENDAR Cooks CALENDAR June 2ND JUNE – NATIONAL DOUGHNUT DAY Add the retro classic flavours of Black Forest to your doughnuts with this recipe using Opies Black Cherries with Kirsch and Black Cherry Jam. 3RD JUNE – THE BIG LUNCH Perfect for sharing, this Chicken Paella is made using MAGGI® Rich & Rustic Tomato Sauce and MAGGI® Chicken Bouillon. 12TH – 18TH JUNE – DIABETES WEEK Use the flavours of stem ginger and cinnamon to add natural sweetness to these delicious sugar free biscuits. 16TH JUNE – NATIONAL TAKE BACK THE LUNCH BREAK DAY This grab-and-go Vegetarian BBQ Meatball Sandwich uses GARDEN GOURMET® Vegan Balls. Turn it into a hot panini style sandwich or fill with fresh crisp salad. stiritufopreumcniadpgTeahastzecwinfauwenl.lwcbo.e.uk July 3RD – 7TH JULY – GREAT BRITISH PEA WEEK Hero the pea this summer with this fresh and tasty pea and spring onion soup with a parmesan crisp. 7TH JULY – WORLD CHOCOLATE DAY These chocolate and hazelnut brownies are simple to make and a temptingly gooey way to hero chocolate. 13TH JULY – INTERNATIONAL FRENCH FRY DAY Perfect for outdoor catering in July, these salt and pepper dirty fries elevate the French Fry to another level. 16TH JULY – NATIONAL CHERRY DAY This cherry bakewell ice cream recipe uses a broken piece of cherry pie in a creative way to reduce food waste. Thank you to Opies, Maggi and Garden Gourmet for sharing their recipes 07

Win £1000* every week this summer TO ENTER: SCAN TO LEARN MORE 1. Purchase a bottle of MONIN between June - July 2. Upload your receipt via the QR code 3. Every week in June & July, we’ll give one winner £1000 credit to spend with their wholesaler *UK, 18+ ONLY, MONIN BRAND BUSINESS CUSTOMERS ONLY. PURCHASE OF ONE BOTTLE OF LE SIROP DE MONIN, LE CONCENTRE DE MONIN, OR LE FRUIT DE MONIN NECESSARY FROM A PARTICIPATING WHOLESALER. WEEKLY PRIZE DRAWS. UPLOAD DETAILS & RECEIPT TO HTTPS://MONIN1912.COM/SUMMER-CAMPAIGN. PRIZES:9X£1000 CREDIT TO SPEND AT A PARTICIPATING WHOLESALER. RETAIN RECEIPT TO ENTER. INTERNET ACCESS REQUIRED. ONE BOTTLE = ONE ENTRY. UNLIMITED ENTRIES P/BUSINESS. FULL T&CS: HTTPS://MONIN1912.COM/SUMMER-CAMPAIGN. D R I N K R E S P O N S I B LY

EAT THE SEASON IN SEASON: Halibut This month’s recommendations come 1/ PAN-ROASTED from Ryan Miller, Head Chef at the So simple, pan-roasted award-winning Selkirk Arms Hotel in the halibut with pickled pretty harbour town of Kirkcudbright. mussels and lovage mayonnaise Ryan has been at the helm of the kitchen heroes the fish, using the pickled for six years, bringing a wealth of mussels and lovage to give it knowledge from his previous experience extra dimension. at Chewton Glen, The Horseshoe Inn and the game reserves of South Africa. 3/ WITH CHORIZO 2/ WOOD-FIRED BUTTER We love this dish in the Official Tasting Notes summer in our wood provided by George McIvor, Oven-bake the halibut fired pizza oven in the garden. Oil the Chairman of The Master with chorizo butter. The butter will halibut, season and pop on a roasting Chefs of Great Britain blacken and the flavour will seep tray in the oven for 5 minutes. Serve into the fish. Serve with smoked with a knob of fennel and caper butter Halibut are among the largest aubergine puree and spiced and fresh garden salad. known species of fish in the world and can grow to chickpeas. enormous sizes, with the world record weight for a 4/CEVICHE caught halibut standing at over 30 stone. They feed Ceviche is effectively on almost any fish or animal they can fit into their a raw marinaded fish mouths. Small halibut are called butts and chickens, cured with lemon and lime. This medium-sized halibut are called turkeys and big dish sits nicely with compressed halibut are called barn doors! cucumber, charred cantaloupe and passion fruit. Halibut are dark brown on the top side with an off-white underbelly and have very small scales 5/ POACHED invisible to the naked eye embedded in their Poached gently in milk skin. The benefits of eating halibut are indeed and water alongside numerous as it contains a wide range of nutrients chanterelle mushrooms, this is a and vitamins. light, fresh take on the halibut. A chicken butter sauce adds depth and Eaten fresh, the meat has a clean taste and seasoning. Serve with a nasturtium requires little seasoning, with firm meaty flesh salad. that holds flavour well and cooks perfectly under the grill. While halibut can make a great alternative to cod or haddock it is also in danger of overfishing, so make sure you buy from a sustainable source. WASTE NOT WANT NOT There is no need for any of your halibut to go to waste. Use the trimmings and bones to make a versatile fish stock which can be used to make a rich and flavoursome fish stew or curry. The meaty flesh is also great in tacos or fish cakes or combine with béchamel to make Spanish croquettes. A potted fish pâté sealed with butter can last up to a week. Also In Season: Blueberries Dover Sole Samphire Lamb Cherries 09

One quality ingredient to meet all your culinary needs For more information please contact [email protected]

CUSTOMER PROFILE PUTTING CARE AHEAD OF PROFIT Quantum Care, Oakmoor Lodge, Bushey, Hertfordshire Celebrating its 30th Lodge and Forest View Homes Donna. “Across the homes we “We have the choice, anniversary in 2022, set to open soon, the number of have over 100 dedicated caterers variety and nutrition Quantum Care clearly has homes under the Quantum Care in our food team ensuring our residents need to no plans to slow down umbrella will total 22. 1,400 residents get the choice, stay healthy and anytime soon, their new variety and nutrition they need, enjoy and celebrate Oakmoor Lodge site Donna Steeden, Support not just to stay healthy but to each mealtime.” launches in Bushey, Services Manager, is responsible enjoy and celebrate each and Hertfordshire, this year and for keeping residents happy and every mealtime.” traditional favourites such as our two more are under healthy. Having worked for the roast dinners, afternoon teas and construction. Set up in 1992 organisation for 25 years, she “We approach service like a fish and chips, but our residents as a not-for-profit company, now oversees all the catering, restaurant. It needs to look are definitely more adventurous. Quantum Care was one of housekeeping and laundry teams appetising and taste amazing. All Many have travelled or lived in the first to take on and across all the homes. our food is prepared fresh on site various places across the globe, operate care homes that using local ingredients wherever which means that they are open to were previously run by local “The fact that we put care ahead possible and we constantly ask trying different dishes.” authorities in Hertfordshire. of profit means our residents are for feedback from our residents. at the heart of what we do,” says This can be via residents’ forums, Quantum Care’s Garden City With a clear vision to improve the Court home in Letchworth lives of residents and put them at meetings, food recently won 2 awards from the the heart of decision-making, the tasting events Vegetarian for Life organisation company began an ambitious £30 or activities. We for their vegan dishes and the million refurbishment and regularly create team are constantly striving to development programme. In 2005, bespoke menus build upon their achievements. Quantum Care opened its first for residents on “We’re passionate about pushing purpose-built home in Essex and their birthdays, boundaries when it comes to the followed this with additional builds for those with foodservice side of things,” in Bedfordshire. With Oakmoor certain dietary comments Donna. “With this in requirements mind, we ran a Nutrition Forum for and also for all our home and chef managers special this spring. The whole day was occasions and dedicated to looking at our food seasonal events. provision, what works, what does We have the not and what we can do better. This is such a great and unique Above (main, left to right) opportunity to really concentrate Vegetarian for Life - Donna taking on food, from fortification of foods part with our chef managers on an and mealtime experience to the online Vegetarian for Life training impact of oral health on a person’s session (during Covid) nutritional status.” Donna training care staff on texture modified diets Left (clockwise) Anson Court opening buffet Quantum Care Happy Residents 11

SuHmELmLOer Gin & Tonic 10TH JUNE Trifle GIN DAY While people are tipping rum to reign this year as the hottest drink of the summer, gin’s popularity won’t be disappearing any time soon so make the most of National Gin Day celebrations on the 10th June. It could be some new cocktail serves for a gin garden party or with retro desserts which are definitely in-vogue, why not try this stupendously stunning Gin & Tonic Trifle. Ham Croquettes 15TH JUNE World Tapas Day There is no doubt that Spain’s cuisine has been one of the key trends of the last decade with chefs such as José Pizarro and Nieves Barragán, plus restaurants like Iberica, Barrafina, Brindisa, Lunya, Bar 44 and Sabor, helping to raise the profile of the country’s food and drink – and especially the tasty tapas. Literally meaning lid, it is thought that tapas first came about in Andalucía when drinkers asked for a lid on their glass to stop the fruit flies spoiling their special sherry. A plate was placed on top as a barrier and soon, small morsels of food or tapa found their way onto the small plates. Just like that, tapas was born and in the last few years small plates have been integrated in to many other cuisines. So, as World Tapas Day is celebrated on the 15th June, it’s a great time to lift the lid on these small pleasure plates and we have some Span-tastic products to help you get involved. Our shoestring fries are fantastic for the tavern favourite Huevos Rotos (broken eggs on chips) or for the ultimate Croquetas, our creamy white bechamel sauce mix is the perfect, easy-to-use ingredient. You just need some of our Country Range Breadcrumbs and maybe some jamon, cheese or even some salt cod for a serving of small plate bliss. 12

17TH - 25TH JUNE NEWS FROM Picnic week Cauliflower Katsu Noodles There may have been a time when a picnic was a strictly BYO occasion but not anymore. Cafés, restaurants, pubs and hotels have all upped their game to cater for the outdoor enthusiasts and picnickers. Whether it’s smaller snacks and drinks, sandwiches, our award-winning Cornish pasties, pastries or even something a little more indulgent involving afternoon tea, cakes and fizz, make sure the menu is filled with some basket- pleasers to entice. With Picnic Week taking place at the end of the month, it’s now time to bring out your picnic ‘A’ game and there is no reason why care homes, schools, colleges and even hospitals can’t get in on the picnic act too. Remember that a picnic doesn’t have to mean going miles away, it’s just a great way to allow guests to enjoy and eat in the tmhvdcaieuahsospseduacelassearcetwmuopalanwmasresiutiniipheestotmghptertTnoiseieonnc,pnrraaouehiaftssrllatohdpoetltanawayediunastmcragdrtsahfsaislousbdiuivctotemlouierzhcsceunriei?tunos-ftkolfpaia.2Ttprttchvei0ihiaplcoei2ektnpsuy3eeier,c,sd fresh air so make sure you have portable picnic options available. These Japanese-inspired cauliflower katsu noodles are a fab food-to-go option, provide a burst of global flavours and also tick the plant- based box. Pistachio Cupcakes 18TH JUNE Bee f and Beer Casserole GET THE 13 BEER IN FOR DAD Let’s make this year’s occasion a day to rival Mother’s Day by making it pop for papa. For the ale-loving dad, why not knock up this beer-infused casserole.

THE NEW! THAT PAPCUKSNA CH CRUNCHSENLOSNGALATSITOINGN Available in 6x6, 9x9 & 9x9 Skin-on Scan to discover why nothing lambweston_uk Lamb Weston UK REALLY compares to this crunch!

HOSPITALITY Branching Out HOW RESTAURANT- GARDENING HELPS TO BALANCE THE BOOKS Many restaurants have quarter-of-an-acre garden, where our carbon footprint and provides Above (main clockwise) started growing their a broad range of produce is grown own produce, developing including kohlrabi, trombone a bounty of fresh and nutritious Nigel Haworth in garden of the menus around the food courgettes, purple heritage they produce to combat the carrots, purple peas and rhubarb. produce. My advice is that if you Three Fishes rising price of fresh produce Tony says, “It’s so rewarding and sustain supplies of fruit serving customers produce grown have the space, it’s the future. Roots + Seeds and vegetables. on-site and they can see the The cost and quality of flavour is fruit and veg growing from their well worth the extra effort. The Left Growing your own produce table!” The Kitchen Garden is best way to go about it depends Roots + Seeds Kitchen dish doesn’t require a large plot of also used as a community space land. As Toby Baggott, co-founder for schoolchildren to grow food, on the scale of your business. of Roots + Seeds Kitchen Garden “so there are educational and in Cirencester says, “Start with the wellbeing advantages too,” Have a go - it’s not as difficult as space you have even if it’s just a he adds. windowsill for growing herbs or a some might think, “Go for it. around it, knowing balcony to house a few pots. Take At the Three Fishes in Clitheroe, but you do need a Even if you only what will be ready to the leap and have a go at planting Lancashire, the whole menu gardener if it’s on a harvest and when, a few seeds and watch them and ethos is geared around the reasonable scale.” and then prepare grow. Sow what you want to eat, produce it grows on its one-acre don’t be intimidated and learn vegetable garden and huge Gardener, Edward have a small dishes in our kitchen from your mistakes.” polytunnel. Produce includes Parker, is in charge space, it’s worth using our own brassicas, squash, pumpkins, peas, of the Three Fishes’ it. I promise you vegetables, salad Roots + Seeds Kitchen Garden beans, broad beans and Swiss plot, which has a leaves and herbs.” café and restaurant overlooks their chard. Nigel Haworth, chef patron, ‘no dig’ approach, The Yard, Adebola’s says, “By growing our own produce, meaning the soil that you won’t sister alfresco we are creating is left undisturbed. taste better fruit restaurant, uses a sustainable “This helps the vegetables and restaurant, one plant roots grow, and veg” salad ingredients that reduces maintains the exclusively from essential nutrients the kitchen and prevents soil garden. Around 30 erosion. We feed the soil with varieties of vegetables and herbs organic matter and let nature work are grown in the garden and in its magic,” says Nigel. greenhouses, which are looked At The Chubby Castor in after by gardeners Eileen and Cambridgeshire, 70% of Martin Stalley. vegetables used in their menu are Adebola says, “Go for it. Even if grown in the 2,000sqft garden you only have a small space, it’s next to the kitchen, while the worth it. I promise you that you other 30% is sourced through won’t taste better fruit and veg - eco-friendly partners. Chef and it also enables you to avoid patron, Adebola Adeshina, says, any issues there may be with “It’s rewarding to watch our own supply in the future if you grow produce grow, create menus your own.” 15

Looks, tastes & performs like cream • Use like double cream • Perfect for cooking, pouring & whipping • 4hrs whipped stability • Does not split • Bain Marie stable Learn more at violifeprofessional.com

HEALTH & WELFARE PREVENTING DEHYDRATION AND MALNUTRITION IN THE CARE SECTOR During the summer months, hydration should be at the top of the list for any care home. Not only does it improve coordination which, in turn, reduces the risk of a resident falling, it also aids digestion and quality of sleep. Leni Wood, head of nutrition and is a great source of fluid intake – milk (or milk powder), seeds, nuts and legumes. wellness at Nellsar Care Homes, we use seasonal vegetables such Seasonal Soups Menus should involve a says, “Using foods with high water as broccoli, carrots and onions. balance of dishes. A frangipan Berry Trifle tart is better than a treacle content such as cucumber, Shepherd’s pie or cottage pie sponge for the addition of includes protein from the ground increasing calories over the strawberries, celery, lettuce, almonds in the recipe. You course of a day based on the carrots, broccoli, watermelon and work well – I add milk to the mash have to be careful – by adding person’s favourite foods and potato for extra fluid. For hydration to a dish, you may dilute dietary requirements. For cantaloupe will help during the nutrients, so having nutrient residents who are dairy summer. Soups, broths and stews desserts, trifles are another good dense food with delicious drinks intolerant or vegan, we add dish to serve, not only as a form is a good plan.” ingredients into dishes. are a great way of including These include oat cream, hydration into a meal plan, as well of nostalgia, but also because of Menus need to consider the soy cream, coconut cream, the fluid from the jelly and cream. needs of all residents. “For avocado, blended nuts as jellies, milk puddings, lollies, example, there may be a (especially cashews which are We serve tea, coffee, requirement for two porridge high in calories), banana, honey sorbets and batches at breakfast – one with and dates.” juice and water with the addition of skimmed milk pureed fruits. Cut “The main thing every meal and powder and one without,” says up tomatoes and Sophie. Other suggestions cucumber with to consider is encourage residents include serving beans and to drink plenty of cheese on toast instead of toast some cheese the person’s fluids throughout and jam for breakfast, banana and serve and fortified custard for dessert preferences and the day.” or a cheese board for snacks. as a hydrating At Nellsar Care Homes, a snack, but the ensure you are Nutrient dense food fortification plan is put in place main thing to is also required to when a resident is identified as being at risk of malnutrition due to consider is the offering their help prevent weight loss.Leni Wood says, “This person’s favourite fluids malnutrition. Sophie preferences and Murray, Nutrition and ensure you are and hydrating Hydration offering their foods.” Ambassador at favourite fluids and NACC and hydrating foods.” Governance and The chef at Harrogate Regulation Manager Neighbours, Marc Eves, serves at Harbour Healthcare, says, dishes such as casseroles with “Nutrient dense foods are those gravy and vegetables, “as they that are created by nature to have a good amount of fluid. Soup support a new life, such as eggs, 17

CsaunppsGyoa-srttLceraOmisCfiAiosn?oLd With a rapidly growing population, climate change and shifting dietary preferences, the traditional methods of food production and distribution are struggling to keep up. In response, a new concept has emerged: g-local food - a term derived from the words “global” and “local,” which refers to a food system that seeks to combine the best of both worlds to deliver the efficiency and innovation of global food production with the sustainability and community focus of local food. At its core, g-local food is about creating a more resilient, sustainable and equitable food system that benefits everyone, from producers to consumers. The key principles of g-local food are: EMPHASIS ON LOCAL PRODUCTION One of the primary goals of g-local food is to encourage local food production. This means supporting small-scale farmers and producers, creating local food networks that connect consumers with food sources or growing your own crops for use in school kitchens, restaurants and care homes. ACCESS TO GLOBAL FLAVOURS While local food production is important, it doesn’t always sustain consumer demand. Our appetite for global flavours requires ingredients and fresh produce from overseas. When the economy is in flux, or border policies change (such as Brexit), the impact on the food chain is significant. SUSTAINABILITY Sustainability is a key principle of g-local food. By adopting sustainable practices, g-local food can help to protect the environment, support local ecosystems, help us adapt to a changing climate and ensure the long-term viability of the food system. 18

CATEGORY FOCUS “Encouraging residents and children to get involved in growing COMMUNITY FOCUS food markets, ensuring that exotic species not INCORPORATING Creating local food networks that connect restaurants, care homes, only enhances G-LOCAL FOOD ON producers with consumers promotes food hospitals and schools have physical fitness, YOUR MENU education and awareness which can help to access to nutritious food but it also exercises build stronger, more resilient communities even in times of crisis. the mind too.” By incorporating global that are better equipped to meet the ingredients, chefs are able challenges of the future. Encouraging residents and to create unique and diverse children to get involved in menus that cater to a wide THE IMPACT OF CLIMATE CHANGE growing exotic species not range of tastes. It may require Despite climate change rapidly effecting the only enhances physical a bit of creativity and planning, yield of our native crops, niche producers fitness, but it also exercises but the results are worth it. are benefiting from rising temperatures and the mind too. For children, To create a menu that is both changing rainfall patterns which are naturally it broadens their knowledge of how food is globally inspired and locally sourced - whether altering the crops we can now grow on cultivated and enables schools to connect growing your own, or partnering with local home soil. Sparkling wine made with locally international foods with broader learning about farmers - research the ingredients that are in grown grapes which used to be ridiculed the world we live in. For care home residents, season, so you are prepared for when your internationally, is now winning awards for it might re-ignite a memory from a holiday menu needs to rotate and how many times it its flavour, and nuts which rarely grew in or provide sensory stimulation with different needs to change throughout the year. our cooler climate are being introduced by textures and scents in the garden. G-local menus provide an opportunity for chefs to showcase their culinary skills, trailblazing farmers who are taking a long- G-local food can also promote healthier so encourage them by making menu term view on producing a reliable eating habits by emphasizing fresh and development fun, giving them time to explore and sustainable food source. nutritious foods that may otherwise be too new ingredients and involving the wider team in taste tests to help sell-in new dishes. Suppliers of locally grown tropical expensive to purchase. There are many By combining local ingredients with global influences, flavours and cooking techniques, fruit and vegetables are in the minority, health benefits of non-native fruit and veg, chefs can introduce innovative new concepts that offer a twist to the traditional, or a new but they have been steadily increasing over some – such as blueberries – have long flavour profile. been heralded a super-food. Having this the last 5 years. Looking even more locally, there are many operators growing their own produce readily available can help to reduce the prevalence of diet-related diseases, fruit and vegetables, g-local takes that one such as obesity, step further. diabetes and One such chef taking heart disease. Innovation is critical to the success of up the mantle for g-local G-LOCAL MENU INSPIRATION With its high g-local food. For it to succeed, we need to food is Joe McCullough, water content, embrace new technologies and experiment chef at the Premier By swapping a few ingredients, lift fruit is an ideal with new approaches to food League football club your menu with g-local fruit and way to keep headquarters. His passion vegetables residents in care production and distribution. for growing fruit trees environments With the world changing (especially those not • For a refreshing palette cleanser, hydrated during at such a rapid pace, saupnpwsardopouthbnhodhsooCertuodlutaoeicwirCtcfisutnfbthaosnethaua,hlnrtebesherretriiiyianorytlnitictwRtweoeaytaassrifytdrwesnihieonneegifeaudtsoeyyrhsr.caooiGhlounnuouefrsgtcrolieapnmaulgroptoeofrae supposed to survive make a British grown the summer the pressure on our in the UK climate), has watermelon sorbet months and food chain will only led him to successfully offering a increase. Small changes to how produce satsumas in • Make the most of summer, wide variety operators source winter and a host of other create a fruit cocktail with throughout the and produce fruit including loquats, pomegranate and gin week helps to ingredients will persimmon and pineapple maintain interest undoubtedly have a big impact guava to name a few. • Create a sweet treat with a and engagement long-term. HARVESTING THE blueberry and lemon fool with snacks. REWARDS • Take a fresh approach to a The benefits of g-local classic with sausage, mash and Dijon-apricot mustard food are widespread. It helps to create a more resilient food • Serve a classic afternoon system that is better tea with strawberry and able to withstand the pineberry jam challenges of climate change, population • Spice up a butter board growth and other global with naturally sweetened trends. By emphasizing honey loquat butter local production, g-local Although some species such as food can reduce the dependence on global pineapple guavas, blueberries, pineberries, pomegranates, figs and apricots are grown with success in the open as long as temperatures do not get too cold, many others can be grown using Watermelon polytunnels, cold frames and Sorbet greenhouses.

flav urs f r ev ry as e Always n hand help. www.premierfoodservice.co.uk

EDUCATION ETnHhanRcinOg UtheGschHoolFcuOrricOuluDm Enabling children to seeds. For example, take a tomato “This gives children the connection and an oven, although cooking grow their own fruit and at the end of the season, squeeze to nature and where food comes lessons are also conducted in vegetables, prepare and the seeds out into a jar of water from which is becoming less and classrooms by means of a portable cook food, discuss food and after 24 hours there will be less highlighted in society,” says box of cooking utensils and a small sources and learn about new seeds which sink to the Jason. “I asked a child where their induction hob. recycling are some of the bottom and can be used next food comes from – we used to get recommendations set out in year,” Jason says. The other the response ‘the supermarket’ but Each class cooks once a week last year’s policy paper on advantage is the broad spectrum she said, ‘It comes from Mummy’s as part of “Snack Shack”. This is sustainability and climate of species such as black tomatoes, iPad’. Getting children actively part where the children prepare a change for education, purple carrots and tromboncino of the process of producing food is healthy snack such as sweet issued by the Department squash. “It opens children’s eyes to critical – they become curious and potato and chilli muffins which of Education. the range of vegetables and the want to try the food as well.” are sold in break time on a concept that if you don’t like one Wednesday. “This not only Washingborough Academy in apple, it doesn’t necessarily mean A considerable amount of food provides children with healthy Lincolnshire has been you dislike all apples,” he says. produced in the kitchen garden is food, but it also enables them to implementing these used in the school kitchen. School learn cooking skills and develop recommendations for their 280 Emma Keyworth is the school’s chef Michael Richardson is an awareness of food. The profit is pupils over the years. Dr Jason gardener and takes a group of involved in the choice of crops used to buy ingredients for the O’Rourke, Headteacher says “We children every week to do grown in the garden, discussing following week,” says Jason. want to make a difference to weeding, planting, saving seeds what he would like to use in menus children’s lives, that’s what our job and harvesting, with specific and what will be required in You can find out more about is as educators. I’m glad the classes responsible for growing TastEd food education lessons. TastEd by visiting government has come on board individual species. Food Jason is co-founder of TastEd, a www.tasteeducation.com with this. Food education is vitally education continues at home charity which delivers food important. We take a whole school as the school holds regular sensory education. approach and look at how we can plant sales, encouraging parents incorporate aspects of food to buy seedlings and grow them The school has a kitchen designed education into other subjects at home. for children, with induction hobs such as Maths and English. It’s also about children’s health Above and wellbeing.” Pupils at Washingborough The school has a 300sqm organic Academy kitchen garden and a 72m long exploring the polytunnel, beehives, a organic kitchen Lincolnshire Heritage orchard and garden free-range chickens (although they are kept undercover at present Left (left to right) because of bird flu). The school is Pupils attending committed to only growing to the academy’s heritage and heirloom seeds to beehives and the promote biodiversity. “If you stick school garden to manufactured seeds, you can’t polytunnel save them – you have to buy them again. Children learn how to save Images by Pete Taylor 21

- VEGANNEW from the UK’s #1- VEGAN independent snack brand - VEGAN - VEGAN *30% less fat than standard fried ridged potato crisps.

ADVICE FROM THE EXPERTS HOW TO make the most WHAT ARE THE TOP 5 THINGS TO CONSIDER OF EVERY EVENT WHEN ORGANISING AN EVENT AND Tuesday- WHY SHOULD OPERATORS gorgeous locations and a varied WHY ARE THEY Jane Jug has PUT ON EVENTS THROUGHOUT customer base, therefore we IMPORTANT? a wealth of THE YEAR? usually aim to run 4 - 6 monthly commercial in-house experiences a year OFFERING and event Hospitality is evolving and outside of our core offering. This Food and Beverage, experience customers are increasingly looking allows us to keep things fresh and entertainment, additional behind her. for immersive and engaging interesting. Key diary dates and extras. Determine what sets After joining experiences. By hosting unique public holidays when people are the event apart. Drake & Morgan nine years in-house events, you can deviate looking to celebrate should also ago, she has worked on a from your standard offering, be considered when preparing FEASIBILITY wide variety of successful create memorable and exciting the calendar. Does the event concept and exciting events across experiences, and drive additional work for the brand and the their venues, helping to footfall by giving your customers HOW FAR IN ADVANCE SHOULD chosen venue? It’s important keep their offering fresh another opportunity to choose you. OPERATORS START PREPARING to choose the right space to and appealing for their FOR EVENTS? ensure the experience can be customers. This month, WHAT ARE THE MOST COMMON operationally delivered. Tuesday-Jane shares her MISTAKES MADE/ WHAT Ideally concept, brief and timeline advice to help operators SHOULD OPERATORS AVOID? should be agreed 3 months prior to TARGET MARKET maximise the potential in an event. There should a minimum The target market needs to every event and explains When planning and hosting events, of 8 – 10 weeks of promotional be identified – who will attend why events are so critical to it’s important to never be rushed – activity pre-event to gain traction this event and why? keep the sector alive. timelines and a clear plan need to for bookings and ticket sales. be in place in advance to ensure PROMOTION it is a complete success for both HOW DO YOU TAKE YOUR A structured promotional the attendees and the operator. EVENTS TO THE NEXT LEVEL? and sales plan to ensure you generate the maximum Communication amongst Largely through strong reach and exposure without all departments is key. collaborations with like-minded saturation. Enough lead time partners and brands. Working is essential. HOW MANY alongside innovative partners can EVENTS SHOULD take your event to the next level PRICE POINT AN INDIVIDUAL and encourage you both to think Is the price point right for the OPERATOR LOOK TO outside of the box. It allows you offering and does it stack up INTRODUCE IN ANY to look at the same event from a against competitors? It must be 1 YEAR? different standpoint and combine both profitable for the business ideas which enables you to create and a sellable product. This is dependable on something truly special together! the scale of the business. We have a whole host of 23

Introducing our brand new look! With over 700 products in our ever-growing portfolio and exciting 2012 new solutions launching every year to ensure you stay at the forefront of trends, we’re delighted to unveil a new brand refresh We updated our that we think you’ll love. packaging to the design you will Our old branding and identity served us well, but we wanted recognise today. to inject a new dimension of vibrancy to truly showcase our personality and passion for ingredients, you the creators and 2004 foodservice as a whole. We launched our frozen range Combining visuals of a rolling hillside, a cloche and our brand with prawns, scampi, battered and initials, the new logo highlights our obsession with where our food breaded fish, and vegetables. comes from and how it is used by chefs to impress. The new vibrant colours are a radiant reflection of the colourful ingredients and recipes, plus the cultures, from which they come. While our appearance has been given a makeover, our core values remain. We guarantee that our pride in responsible sourcing and our commitment to quality, value and choice remains. Everything we do at Country Range is created to help those who serve food to others, to always serve their best. Country Range products are truly created for the makers. Timeline 2001 1985 We updated our packaging to a 3 The brand launched colour duo-tone design. with a range of around 50 key lines including tea, baked beans, oil and orange juice.

2015 “ SPECIAL FEATURE We became the sponsor Country Range Our core principles of the Craft Guild of Chefs products offer great Student Chef Challenge and quality, value and CREATED FOR we have been committed to ensure absolute THE MAKERS supporting up and coming consistency in our catering talent ever since. dishes. The butter, The Country Range brand was created olives, balsamic glaze specially to meet the needs of you, the and apple sauce, to caterers, who take pride in making food for name a few, are all people. Each product is developed for use in fantastic products a professional kitchen – with your needs in and regulars on mind, right down to the right size of pot. The our menus.” right portion size. The right amount of sauce Café, Bedford for the beans. The right level of creaminess. The right texture. We sweat the details 2023 because we know they matter to you. Today we SUSTAINABILITY have over 700 products in the We are dedicated to reducing excessive range and we packaging and moving to more recyclable, are delighted to biodegradable and environmentally friendly reveal our new solutions. We recently removed all black plastic look to take us from our packaging, and we are increasingly into the future. using recyclable plastic in our packaging wherever possible. You will notice that not all As part of the brand refresh, we’re also over-the- of our packaging will change at once. That’s moon to roll out another level to our portfolio – say because we are ensuring that there is zero “hello” to our sleek and sexy signature selection. wastage of any of our existing packaging Perfect for chefs cooking for special occasions or before changing to the new design. looking to add some fine-dining glitz to the menu, the new Country Range Signature collection contains INNOVATION carefully sourced, premium ingredients and We are always striving to develop the range products from across the globe. to guarantee that our products continue to meet the needs of caterers. Our in-house Did you know? professional development chef ensures that our products reflect emerging food trends, We launched our first Country Range and we launch around 40 new products ethical tea bag in 2009. Now, our every year. Our new Signature Range will high-quality Rainforest Alliance tea enable us to be even more innovative, giving bags are one of the first products in you even more choice. the Signature collection. VALUE 25 We understand that you need consistently good quality, good value products to maximise margin. Our experienced team of buyers are dedicated to working closely with manufacturers to ensure that we are getting products at the best value and passing that value onto you, because catered food should always be good quality, regardless of budget. QUALITY We know how much consistent quality matters. That’s why all our products are BRC (British Retail Consortium) accredited and tested thoroughly through benchmarking and blind taste tests. And why we have a dedicated Quality Manager in house.



THE GREEN GAUGE Get ready for Plastic Free July Organised by the Plastic consider the packaging they cups and containers. Jess says, Jess says, “Other cafes simply Free Foundation, a global currently send their products in.” not-for-profit organisation, “Demonstrating your values to train their staff to ask customers Plastic Free July is a month A great way to engage staff is to of global action, raising kick things off with a plastic free your customers is good for if they brought their reusable awareness among morning tea and get the businesses, communities conversation started. Jess says, business and can have huge cup when they take an order. and individuals to reduce “This is an opportunity to share plastic waste. For the food and drink that hasn’t been impacts on the environment. This will often work as a prompt hospitality sector, it provides wrapped in plastic and start a great opportunity to take having conversations around Foodservice businesses reach for customers to remember it small, daily activities which plastic free ideas and sharing reduce single use plastics. solutions. People also call it a hundreds of people – the more next time. Social media posts Businesses are encouraged plastic free lunch, tea break, to sign up to the challenge elevenses and many more.” people who are aware of the are another effective way to online and will receive tips and examples to get started. Start small with your changes. issue and the solutions, the more let customers know that Jess says, “It’s important to One tip is to conduct a stock room make one or two small changes. impact will be made.” reusable cups and containers or refuse bin audit. Jess Bushby If you try and change too much from the Plastic Free Foundation at once, it may feel overwhelming Reducing the number of single are encouraged.” says, “Go through all the rubbish and unachievable.” and create an inventory of the use disposable cups is important. Other solutions include a ‘mug disposable plastic items you use A ‘changeover toolkit’ can be in your business such as coffee found on the Plastic Free July It’s a good idea to offer discounts library’. Collect a range of ceramic cups, plastic plates, knives and web site with useful resources forks. Once you’ve established such as posters for display to to people who bring in their mugs, display them and add what products you want to avoid, show customers that your talk to suppliers and ask them if establishment reusable cups as an incentive. signage to encourage customers they have alternatives and accepts and encourages to use one if they forget reusable their cup, and they can THE PLASTIC FREE return it later. FOUNDATION HAS THE FOLLOWING SUGGESTIONS: Find out more at www. plasticfreejuly.org • Swap single use condiments for large bottles that can be refilled such as soy sauce, tomato sauce, mayonnaise, butter, jam, vinegar, salt and pepper • Swap plastic cutlery for reusable metal sets or consider renewable or compostable cutlery for takeaways • Swap plastic plates for ceramic • Encourage customers to bring their own container when ordering takeaways • Encourage customers to bring back cup holders for reuse • Offer filtered water in glasses instead of plastic water bottles 27

HELLMANN’S REAL TOMATO KETCHUP IS MADE WITH SUSTAINABLY SOURCED TOMATOES FOOD TASTES BETTER WITH HELLMANN’S WE’RE ON THE SIDE OF FOOD

MAKING ENDS MEET to SauceMakienngdsKEmEPeYeOtUR FINGER Chick Pea Balls in Toma ON THE PULSE CHICK PEAS This month, Country Range development chef, Paul Dickson puts the spotlight on four of the most used tinned pulses to inspire you to put them at the forefront of your menu this summer. We can sometimes overlook the humble tinned chick pea or kidney bean. However, the versatility and ease of use of tinned pulses is not something to be sniffed at. With rising costs of ingredients such as meat, pulses can be a cost-effective way to bulk out recipes with nutritious, protein-rich goodness. High in protein and fibre, chick peas Paul is a Home Economist and Food Stylist working in London are often used in vegan and vegetarian and the North West, creating exceptional visual stories in dishes as a filling alternative to meat. film & tv, on social media and in print. All of the recipes and Hummus is, of course, a popular videos featured in the article can be accessed online at www. and delicious usage, with seemingly countryrange.co.uk/recipes or by scanning the QR code. endless options for adding different flavours and textures. I would also Cannellini Beans recommend doing the same with another favourite chick pea recipe of These creamy white beans are full of mine, falafel. A versatile, easy-to-eat nutritional value and are as versatile as and textural dish, you can add a variety any bean to add to stews, soups and of additions and serve in different ways. casseroles. But I also like to use their Try my sweet potato falafel, served with creaminess to create extra-nutritious tortilla wraps for a great outdoor dish sides. This mash using cannellini beans, in the summer months. A great child- parsley and garlic is delicious as an friendly recipe is a take on meatballs alternative to potato or a topping for and spaghetti, using chick peas to toast, as well as being suitable for those make the tasty balls, with a vitamin- with dysphagia. packed tomato sauce. Kidney Beans Undoubtedly the biggest use of kidney beans is for chilli and there are so many different ways that this can be made and served, making it one of the most versatile dishes in catering across all sectors. As we move into the summer months, another Sausage Butterbean great way to include kidney beans is in the Casserole Jamaican staple, rice and peas. The peas BUTTER BEANS are actually kidney beans, and the addition I love the chunkiness of butter beans and their mild taste, which means they can of coconut milk makes this a really tasty be married with a lot of different flavours. Their size makes them ideal for bulking and comforting side. Ideal as a barbecue out recipes, such as creamy chicken, leek and butter bean casserole, meaning that accompaniment, Jerk Chicken you can serve less chicken per portion. particularly if you’re Rice & Peas This classic sausage and bean casserole using spicy marinades is a great way to pack nutrition into a dish and seasonings. whilst keeping the cost low, making it a hit across a variety of sectors. Cannellini 29 Bean Garlic Mash

GKUeiMth BS It’s been a busy 12 months for Keith Gumbs, after becoming one of the EXECUTIVE CHEF, FENCHURCH RESTAURANT first judges on the inaugural Young Masterchef and then taking over as Above Executive Chef at London’s sublime Keith Gumbs Fenchurch Restaurant last December. Right We caught up with him to discuss his Fenchurch at first food memories, his pathway in Sky Garden the culinary arena and his hopes for the future. What are your first memories of food? My first distinct memories of food are the smells and sounds coming from the kitchen as my mum cooked when I was a kid. She was a popular chef on the island of Anguilla where I was raised, so I vividly remember her cooking and baking. It could be a traditional rum cake with loads of rum and spices like star anise, cinnamon and ginger, which I remember hitting my nose. She would always call me over to taste the raw batter. The licking of the back of a spatula has always stuck with me - that’s how it all begun. How did you begin your career as a chef? I was a 400 and 800 metre runner as a teenager and actually had a scholarship to attend a training camp in Jamaica. You could say I was a bit of a delinquent though and due to an incident, my coach decided to postpone my scholarship for 6 months. At the time, I thought this was extremely unfair. I was the second fastest in the school and had travelled and represented my island at the world championships in Canada so I was disgruntled and started to look at other opportunities. Le Cordon Bleu were actually sending scouts to our school at that time and I was spotted and spoke to their representatives. I then spoke to my parents about a culinary career path and within a couple of days they had hooked me up. I think they saw it as a way of getting me off the island and away from bad influences. I thought I would be going to a school in the Caribbean where it would be a couple of hours by boat from home, but I ended up being enrolled to London at the age of 16. Who have been your mentors? Julian O’Neill has been key to my development as a chef. It wasn’t like he was a Michelin star holder although for me he has always had Michelin star qualities. He saw the raw talent in me, he pushed me, he helped to temper my own temperament and he nurtured me. He was always looking to push me on and help me improve so he’s someone I always like to mention. I also have a tremendous amount of respect for Tom Aitkens. I worked with him at his Michelin starred restaurant on Elystan Street. He has a very intense working method, he’s very creative and I like the style he has. Tell us about Fenchurch Restaurant I recently took over Fenchurch Restaurant in early December, so it’s

LEADING LIGHTS been incredibly exciting. The focus has been on SERVES creativity and really searching for the things that 10 will be the next big trends. That means within the Fenchurch framework and goals but alongside Aged Duck Tamarind Turnip my own personality, profile and style of food. We have a fantastic venue on the 37th floor and Place duck breast in a pan to render skin side down and finish it on the BBQ. we’re part of the very reputable Rhubarb Reserve the legs for the confit. Peel and cook the turnips in smoked butter. Hospitality Collection in Sky Garden so it’s a great place to work. INGREDIENTS METHOD  How did your role on Young MasterChef For the Patty dough (meat) for veg For the Patty dough: come about? version swap duck fat for same After my stint on Great British menu, I was quantity of butter: 1. Place butter and flour in a blender contacted by several TV production companies 900g flour along with seasonings. and I did a few screen tests but nothing really 260g unsalted butter materialised. Then out of the blue, Shine TV 180g duck fat 2. Blend until it resembles a crumbly contacted me and it all happened very fast. TV 30g turmeric texture, then add water slowly. was definitely on my radar but I wasn’t actively 30g sugar pushing for TV opportunities. I have five children 30g sazon orange (if theres no 3. Remove, knead by hand, add flour so teaching kids and the next generation is sazon,10g salt) to dust, then wrap in cling film. something very close to my heart. 460g cold water 4. Rest for 2hrs in fridge before Young MasterChef is a great way of showcasing For the Duck Leg Mix: using. the changes that have been made in kitchens 20 confit duck legs since Covid and will help to re-educate young 1 litre Jus For the Duck Leg Mix: cooks with the right skillsets and show them that 12 shallots sliced a professional kitchen is a fantastic place to be. 2 leeks sliced 1. Sweat shallots, sliced carrots, Hopefully we can continue to help throw the net 4 carrots sliced garlic and leeks with jerk paste in wide and re-invigorate those with a passion for 6 cloves garlic little oil, then add the jus, duck, food and shine a beacon on the industry and the 140g jerk paste tomato paste & ketchup. Cook for career prospects it offers. We’re attracting a new 300g tomato paste 4mins. generation and there will always be a firm hand 500g ketchup of understanding that a kitchen requires 100g diced pickled carrot 2. Add the pickled carrot, spinach, discipline, but we want to also show that it is 15g chopped thyme chopped thyme & salt. accessible to all and a place of fun, friends, 20g maldon salt learning and enjoyment. 1 packet baby spinach chiffonade For the Tamarind Puree: What is your process when creating dishes? For the Tamarind Puree: 1. Place the tamarind, 4 litres water First, I work out the compatibility of the 1 kg tamarind (out of shell) and sugar to simmer for 20mins ingredients – what is coming into season, 7 litres water while whisking occasionally, once protein, veg etc. How can they work together? 600g sugar the meat from the tamarind starts to 150 lemon juice (if needed) release from the seeds, strain onto a Then I work out what textures I want from each 3g xanthan gum steamer tray with holes. ingredient – puree, gel, crisp etc. Next, I decide what techniques I need to get the flavours and 2. Using a scraper, pass through textures I need. I then look at how I want the dish to take any pulp away, then return to look and be plated. When everything is to the pan with the other 3 litres of cooked to the required specifications, I then water and repeat the process, once plate it up and we’re generally about 60% done the seeds have little flesh left on at this stage. them, place the tamarind pulp to cook out slowly on a low heat for I then look at it, taste it, review it and see where I 45mins to thicken and intensify the need to minus, add and then we go again. By flavour. draft 3, it’s normally 95-100% completed. You often have great ideas in your mind but by the 3. Then add to a blender, add time you bring that to the plate, practicalities and xanthan gum and lemon juice. This limitations often mean the idea has warped. You can be stored in the fridge until have to strip them back and work to the ready to use. strengths of your kitchen, resources and team. How long does this take? Maybe a couple of weeks to really perfect a dish but it varies. We may be working on a menu for an upcoming season where we have more time to prepare, or we could be working with a new ingredient for a seasonal special. If we can get 3 or 4 drafts done in a week, then another week of perfecting the processes, then we’re ready to go. Favourite dish to cook? I love using scallops – they’re very versatile and they can go with anything – meat, fish, shellfish, pork, raw or cooked. My favourite dish would be seared scallops with a lobster butter green sauce – which is a little like a curry, served with some carrots and coconut. A nice summer dish. 31

SOUTHERN STYLE SEASONED EXTRA THICK GRAVY SIMPLY ADD HOT WATER & STIR TO CREATE A RICH, THICK, FLAVOURFUL SOUTHERN STYLE GRAVY WWW.PREMIERFOODSERVICE.CO.UK @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

RISING STAR MIKERising Star NAIDOO EXECUTIVE CHEF, CATCH When working on new dishes, what is your it’s the most sustainable way to fish as there is Executive Chef Mike Naidoo is development process? little or no by-catch. passionate about sustainability. Currently working at Catch at I begin with whatever is coming off the boats We’ve moved to running only one menu - our The Old Fish Market, he selects - the fish and shellfish is always my starting tasting menu. This means that there’s much fish directly from the boat and point. We only serve what the local fishermen less waste in the kitchen as everyone is served sources every ingredient from local, land, so I work up from that. Next, I see what the same courses. We get to really showcase sustainable suppliers. Having worked our producers and growers are showcasing, amazing, local, sustainable seafood in the most previously for Jason Atherton at again tying into what’s available at that time of produce-efficient way. Finally, we’re invested Pollen Street Social, Mike has built a year. I change recipes or ideas to incorporate in our community, we support our local fisher strong community of staff in Dorset, what’s available, to include particular community, we employ and nurture local staff. encouraging them at all levels to ingredients that I know we’ve only got a short We’re really proud of our Weymouth roots and take pride in their work and to see season to work with. supporting the local community is a big part of hospitality as a career choice – not just a stop-gap. How do you embed sustainability into our sustainability ethos. How have you honed your skills over your kitchen? We own our What cuisines, flavours or the years? Catch has been open now for own boats, so techniques are you loving I’ve been lucky enough to work with some about 18 months and from its right now? really great (and Michelin-starred) chefs inception, sustainability was at we know One thing we’re really into at the over the years and I have learnt a lot of the forefront of our decision- exactly how moment is barbequing fish in the valuable skills as well as a strong work ethic. I making. The restaurant is heated our fish is kitchen, which offers a really went to college and studied cuisine, but I had with an air source heat pump and caught and interesting flavour to the meat, an interest in food to begin with and worked in we don’t use table linens to avoid by whom. we’re barbequing fish bones to use hospitality from a young age. So, there’s boil-washing and its impact. We in sauces - adding these intense some learning and some experimenting all even filter and carbonate our smoky flavours. mixed in there! water on site so as not to use bottles, and provide this free of What advice would you give Above: charge to our diners. to someone starting out in Mike Naidoo and Catch co-owner, the industry? Sean Cooper From a kitchen perspective all our ingredients are sourced Work as much as you can at the from within the county of Dorset. We own our start - and I don’t mean work 20hr days, 7 own boats, so we know exactly how our fish is days a week, I mean immerse yourself in caught and by whom. The boats we source fish hospitality, in the kitchen, in cuisine. Soak it all and shellfish from are owner-operated and use up right from the start, as this is what’s methods such as rod and line and static nets - needed to move forwards and up. 33

The Grand FINAL Run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the students throughout the process, the Country Range Student Chef Challenge has been running for over 25 years and is the ultimate test for teams of three full-time hospitality and catering students. Testing essential core skills and techniques, the challenge is carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques. Each team of three must work together to devise a delicious three-course, four-cover menu that showcases their feel for flavour, cooking and teamwork skills. The dishes need to be prepared THE TEAMS HAD TO and presented in just 90 minutes. CREATE A MEXICAN STARTER, AN AFRICA- INSPIRED MAIN COURSE AND AN AUSTRALIAN DESSERT, EACH FOR FOUR COVERS, IN JUST 90 MINUTES. 34

SPECIAL FEATURE THE THEME 2023 The Finalists The theme for this year’s competition was 1. AYRSHIRE ‘Around the World’, which aimed to stretch Samantha Stirling the students’ knowledge of international Iwona Grzesikiewicz cuisines, ingredients, flavours and cooking Claire Galloway-Dobinson techniques from across the globe. 2. CAMBRIDGE Each course focused upon a different Luke Graham cuisine with teams having to create a Finlay Rundle Mexican starter, an Africa-inspired main Julianna Pinkihan course and an Australian dessert. 3. LOUGHBOROUGH THE LIVE FINAL Jess Howick Libby Anderson After colleges submitted their menus for the Nathan Russell paper judging in December, five teams were selected to proceed through to the live final 4. WESTMINSTER at the Hotel, Restaurant & Catering Show at Marta Sagan Excel in London last March. George Oakes Jack Georgiou Each trio had to recreate their menus - preparing, cooking and presenting their dishes to a high standard in front of a live audience and under the watchful eyes of judges from the Craft Guild of Chefs. GRAHAM TAYLOR, HEAD “ OF CULINARY ARTS MANAGEMENT TEAM SERVICE INDUSTRIES, CAMBRIDGE REGIONAL COLLEGE: “COMPETING IN THE STUDENT CHEF CHALLENGE WAS A FANTASTIC EXPERIENCE FOR OUR TRIO OF STUDENTS AND WILL CERTAINLY HELP THEM AS THEY EMBARK ON CAREERS AS COOKS. THE BRIEF REALLY TESTED THEIR KNOWLEDGE OF INTERNATIONAL CUISINES AND TECHNIQUE, WHILE THE TEAM ASPECT OF THE COMPETITION IS VITAL IN PREPARING THEM FOR HIGH PRESSURE COOKING IN PROFESSIONAL KITCHENS WHERE TEAMWORK IS ESSENTIAL.” 5. WEST SUFFOLK Ewan Crouch Alice Barker Abi Noakes THE RESULTS In a thrilling conclusion to this year’s challenge, the talented trio from Westminster Kingsway - Marta Sagan, George Oakes and Jack Georgiou - triumphed with their flavour-packed dishes, supreme presentation and all-round teamwork impressing the discerning judges. 35

SPECIAL FEATURE THE WINNING AN ADDITIONAL MENU SURPRISE FOR THE FINALISTS, STARTER CHEF AND Deep Fried Guacamole, Guacamole Garnish and a MASTERCHEF Leche de Tigre shot JUDGE, MONICA GALETTI WAS MAIN THERE TO GREET THEM ON STAGE. Ras El Hanout Breast of Squab, Squab Pastilla, Chargrilled Tenderstem Broccoli, Ful Medames, Pomegranate Jus DESSERT Cherry Ripe Tim Tam In what turned out to be an incredibly close final, Loughborough College came in second place and Ayrshire College claimed third spot. WHAT THE STUDENTS SAID? George Oakes of Westminster Kingsway, said: “It feels absolutely amazing to have won and we’re all still in shock. It was definitely a tough challenge but we were really pleased with the dishes we put out so winning is just brilliant. It was great working as team and we’ve all grown close throughout the process so sharing the moment together is extra special. I’m not sure it will sink in for a while that we’ve won!” Jess Howick of Loughborough College, said: “The whole experience was very enjoyable – a little stressful at the beginning but as we got into it, I think we worked well together and we were delighted with the finished dishes we put out. In all honesty, we were already happy with our performance but to claim second place was the icing on the cake.” Samantha Stirling of Ayrshire College, said: IN ADDITION TO “It was a lot of hard work and preparation but it COMPETING FOR ETERNAL was so much fun to be involved with and to get GLORY, ALL THE FINALISTS a silver merit badge and the third place overall was a dream come true.” WERE ALSO GRADED BY THE CRAFT GUILD OF CHEFS TO INTERNATIONAL JUDGING STANDARDS WITH THE COLLEGES RECEIVING THE FOLLOWING AWARDS: WESTMINSTER KINGSWAY COLLEGE – GOLD AYRSHIRE COLLEGE – SILVER LOUGHBOROUGH COLLEGE – SILVER WEST SUFFOLK COLLEGE – MERIT CAMBRIDGE COLLEGE – MERIT

“WHAT THE JUDGES AND TOP of ORGANISERS SAID? the CLASS Chris Basten, Head Judge of the Country Range Student Chef Challenge, said: ANGEL DELIGHT “A huge congratulations to the Westminster Kingsway KNICKERBOCKER GLORY College team on their victory in what was a highly competitive final. The judges were unanimous in their PREP: 20 MINS | SERVES: 10 praise of the student’s dishes which were full of flavour, INGREDIENTS: creativity and skill. To cook and present food of that quality under competition conditions in front of an • 40g McDougalls Vegetarian Strawberry Jelly Crystals audience is remarkable so all they should be really proud • 200ml Boiling water of themselves.” • 300g strawberries, chopped • 175ml cold water Graham Caldwell, Country Range Group Marketing • 75g Angel Delight Strawberry Mousse Manager and Challenge Organiser, added: • 2 litres vanilla ice -cream “Well done to the Westminster Kingsway College team • 100g meringue crushed on their victory. The standard on show in the final was • 100ml strawberry coulis fantastic with some amazing dishes served up by all the students. Competitions like the Country Range Student METHOD: Chef Challenge are vital in demonstrating to students what can be achieved from a career in hospitality and 1. To make the jelly, add the McDougalls Vegetarian Strawberry Jelly to the boiling I think the chefs showed everyone that the future of water and whisk until dissolved. our culinary industry is in very safe hands. The 2024 competition will launch on the 1st September so we’re 2. Divide the strawberries in half, then share between 10 glasses. Top the strawberries already excited and gearing up for another cracker.” with jelly and leave to set. WHAT THE LECTURERS 3. To make the Angel Delight, pour the cold water into a mixing bowl fitted with SAID? a whisk. Add the Angel Delight® Mousse and whisk for 30 seconds on slow speed. Norman Fu, lecturer of the winning team, commented: 4. Scrape down, increase the speed to high, and allow to whisk for 5 minutes “I’m so happy and proud of the team for winning and I’m (do not over whisk). Once the jelly is set, top with Delight. sure this is only the beginning for them as they are all very talented young chefs. It can be a pressurised kitchen 5. To serve place two scopes of vanilla ice cream on top of the Angel Delight layer, to cook in with the audience and judges watching your sprinkle with crushed meringue, remaining strawberries and coulis. every move but they handled it excellently and have been rewarded with the ultimate prize.” ALLERGENS: (Eggs, Milk, Sulphites) Please check the ingredients declaration on the products you use making this recipe. Darren Creed, Chef Lecturer at Loughborough SUITABLE FOR: Vegetarian. College, said: “I’m honestly blown away with the team. To be first year SUITABLE FOR VEGETARIANS students and competing at this level is an achievement in itself but for them to stay so calm, collective and www.premierfoodservice.co.uk work together as a team under intense pressure was incredible to see. They certainly have big futures and @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice hopefully will be back next year to go one better.” Annmarie Farr, Chef Lecturer at Ayrshire College, said: “I am absolutely delighted to see Iwona, Claire and Samantha get the Silver merit badge from the Craft Guild of Chefs and take third place in the Country Range Student Chef Challenge. It’s such a prestigious, highly regarded competition so I’m privileged to have been part of their journey and the memories they will have made.” THE 2024 CHALLENGE WITH THE 2024 CHALLENGE LAUNCHING ON THE 1ST SEPTEMBER, REGISTER YOUR INTEREST NOW TO RECEIVE THE LATEST INFORMATION AND UPDATES BY VISITING WWW.COUNTRYRANGESTUDENTCHEF.CO.UK

GREAT HELLMANN’S TASTE AND TEXTURE LESS THAN HALF THE FAT AND CALORIES ONLY 34 CALORIES PER For more information visit PORTION* UFS.COM/HELLMANNS *one portion is 15 grams of product

FIVE WAYS TO USE WAYS TO USE Flaked Almonds Officially (and botanically) 1/ Get 4/ Sweet “Providing almonds are not actually a pasted nut terrific nut, however they still pack texture, plenty of the same healthy Flaked almonds are a Whether it’s pastries, veritable properties. A nutrient-rich powerhouse great ingredient to add cakes, biscuits, tarts, versatility filled with antioxidants, research has body and extra flavour galettes or something and a burst shown almonds can be beneficial to gut to pastes. I love to blitz else on the indulgent side of that much- health, heart health, skin and can even aid my almonds and use in of life, a nutty frangipane loved, creamy, weight loss. my fermented black bean cream always takes nutty paste, which is great with some beating. I love to flavour... Providing terrific texture, veritable versatility and a a whole array of Mexican combine to make some almonds are burst of that much-loved, creamy, nutty flavour, our dishes. Florentines. the ultimate Country Range Flaked Almonds are the ultimate store store cupboard staple, whatever the season, 2/ Romesco 5/ Nutty cupboard weather or course. A Catalonian take on staple, classic using toasted whatever the ABOUT: ANNMARIE FARR almonds to help thicken a classic season, and provide depth, weather or A legend amongst the thousands of catering Romesco sauce is a Play around with the nuts course.” students who have been taught by her, Annmarie super sauce for summer. you use in recipes as you Farr’s passion for teaching and nurturing the Great for a wide range of will be surprised what next generation of chefs began in 2002. Prior to meat and veg, it is utterly different nuts can often teaching, Annmarie cooked professionally across delicious slathered on add from a flavour and the UK from the foot of Cornwall right up to the some freshly caught and visual point of view. I love Isle of Skye in leading restaurants, hotels, pubs grilled fish. to add an almond twist and clubs such as the sleek Caledonian Private to my traditional Scottish Members Club in London. 3/ &Crumbed Cranachan alongside the stuffed oats and the whisky. She has mentored young chefs heading into the Navy, students at Newbury College and for the last The ultimate nut for a 8 years has been teaching hospitality students at crumb, I also love flaked Ayrshire College. Incredibly selfless and much- almonds when used in loved by her students, Annmarie’s proudest career stuffings. Try a roasted moment came in 2017 when her trio of students took pork joint with a herby gold in the Student Chef Challenge at ScotHot. almond crumb and an Her talented team apricot almond stuffing. in 2023, including Samantha Country Range Flaked Almonds Stirling, Iwona Pack size: 1 kg Grzesikiewicz and Claire Galloway- Dobinson once again wowed judges and finished in third place. 39

MTWHAHEKApETSerfepcitcnic? Whether catering for a glamorous night out watching an open-air concert, prepping lunch for a school day trip or organising an outdoor meal for residents in a care home, nothing beats a picnic when the weather and mood is right. Filled with handheld, individually portioned snacks, sharing boards, takeaway picnic boxes, cakes and sandwiches, picnics easily cater for all dietary needs for children and grown-ups alike. This month’s expert panel tell us all about their favourite treats when eating al fresco. MIKE NAIDOO Executive Chef, Catch at The Old Fish Market My favourite item for a picnic is a lobster roll - it’s delicious, it’s rich, indulgent, easy to eat anywhere! It pairs with an English sparkling wine, or a stout and that’s what you want in the summer - to relax, enjoy tasty food with incredible ingredients. Here at Catch, we are proud to feature English sparkling wine from four exceptional Dorset vineyards. Langhams, Bride Valley and Furleigh are now pretty well known, but a real favourite is the Chickapin rosé sparkling from English Oak Vineyard…. It pairs perfectly with Crab and Lobster. RICHARD FOWLER Head of Sponge.co.uk Although the warm, sunny weather is often short-lived in this country, now is the time to get outside and take advantage of picnic season while you can. No picnic is complete without sweet treats, and we believe the perfect dessert on a summer’s day is a slice of your favourite cake, that tastes even better when eaten al-fresco. Here at Sponge. co.uk, we have an extensive list of summer cakes perfect for picnic season, such as our Lemon Drizzle Cake. Delicious, hassle free and also available in gluten-free, it’s a light and fluffy cake made for enjoying during the warmer days, sat outside with an ice-cold refreshment. So, whenever you decide to pack up your food and drink and head for a cosy picnic spot, make sure a delicious summer cake is amongst your selection. 40

MELTING POT * Suitable for customers, patients and residents with dysphagia FABIEN LEVET Posh Prawn SERVES Commercial Manager Sandwich 4 at Pidy UK (IDDSI Level 5, or can be adapted by fully Takeaway options are an ideal pureeing the filling for IDDSI Level 4) solution to meet this picnic Allergens – Shellfish / Gluten / Milk / Egg / Celery demand, while maximising sales without operators worrying about venue INGREDIENTS capacity. This is particularly beneficial for businesses suffering staff shortages, as it is For the Bread: quick, easy, and cost effective. • 100g white bread, crusts removed • 400g whole milk Operators could take inspiration from Pidy’s • 20g Sosa Gelcrem Cold Quiche Margarita recipe; simply spread some • Salt and white pepper - to taste mozzarella on a Pidy pre-made quiche base, For the Prawn and Lobster Filling: then pour over beaten eggs and cream. • 280g Atlantic prawns Sprinkle some cherry tomatoes coated in • 30g Essential Cuisine Lobster Glace olive oil, oregano, and salt, then top with • 130g mayonnaise more mozzarella. Bake for 20 mins at 170°C • 130g tomato ketchup then a further 15 mins at 150°C, garnish with • Salt and cayenne pepper to taste fresh basil leaves and voila! Not only is this • Juice of ½ lemon a healthy alternative to pizza, but it’s also delicious served hot or cold, making it METHOD perfect for picnics. The bases are convenient to grab and fill as required, and an ambient For the Bread: shelf life of nine months plus means operators 1. Blend the bread and milk together until won’t have to worry about unnecessary smooth. food waste. 2. Season to taste and add the Sosa Gelcrem Cold then blend until fully incorporated. CLAIRE BANNERMAN 3. Complete IDDSI audit checks for Level 4. Roving Chef, Vegetarian for Life For the Prawn and Lobster Filling: 1. Chop the prawns so the pieces are 4mm Always make sure that a picnic or smaller. is packed with vegan options 2. Combine with all the other ingredients and – and make more than what is season to taste. needed as everyone wants to try the plant 3. Complete IDDSI audit checks for Level 5. powered option! Sandwiches make the perfect picnic staple and can be made with Tips delicious vegan friendly fillings. Everyone • The filling can be fully pureed to make it enjoys a Ploughmans – for a vegan version suitable for IDDSI level 4. make with a hard cheese with tomato, lettuce • Serve with pureed salad such as cucumber, and sandwich pickle. A fruity twist could be a rocket and avocado. Florida Salad with vegan cream cheese with • The recipe could be adapted to make toast apricots, pineapple and sunflower seeds. A by toasting the bread and increasing the creamy avocado sandwich or wrap can include quantity of milk. hummus, sliced avocado and cucumber – or Filling Fungi: Mushroom pâté with gherkins and red onion. SAMANTHA RAIN Development Chef, Henley Bridge Creating picnic food which is safe for people with dysphagia is only one part of the challenge facing care caterers. It’s also important that it looks palatable and appetising, and this is best achieved using moulds to emulate how the ‘normal’ dish would look. Fortunately, there are lots of products available to aid this process, such as Sosa’s Gelcrem Cold, a thickener which allows you to get the texture of custard but in cold conditions, without adding gelling agents. It can be used to make bread which is suitable for people requiring an IDDSI level 4 diet and can be frozen in moulds for future use. We used it to create this ‘Posh Prawn Sandwich’ and you can find the full recipe in this article. 41

THE MARKETPLACE THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY RADNOR HILLS EXPANDS &Cooks Co Debuts Vegan Stuffed Peppers HEARTSEASE FARM RANGE The award-winning range of store cupboard ingredients, The Great Taste award winning Heartsease Farm is launching its first vegan stuffed pepper, available in 220g jars. range is expanding, with two brand new flavours being launched just in time for summer. The new Cooks&Co Vegan Stuffed Red Peppers are perfect for retailers wishing to offer customers a vegan alternative to the popular feta William Watkins, Radnor Hills Managing Director said, or ricotta stuffed peppers. They have a sweet “Our range of premium sparkling pressés takes its name ‘n’ spicy flavour with a vegan ‘cheese’ alternative filling and are perfectly from our family farm. They are crafted suited to antipasti platters, from a blend of our grazing boards or as a snack. pure Radnor Hills spring water and 100% natural Anne-Marie Cannon, ingredients, from zesty and Brand Controller, zingy to fruity and floral. Cooks&Co said: “There Delicious to drink on their is clearly a growing own or add a sparkle to appetite for vegan your favourite cocktails by alternatives from using as a mixer. shoppers and we are excited to be adding We are excited to these Vegan Stuffed welcome Apple & Pear Red Peppers into our and Apple & Rhubarb Cooks&Co range to the Heartsease Farm to meet this demand.” collection and think they are going to go down a storm this summer!”

FOOD & INDUSTRY NEWS FOOD & INDUSTRY news SUSTAINABILITY 71% of consumers EMPLOYEE WELLBEING would like to NEW RESEARCH REVEALS know more about the Nescafe launches ‘Make BAKERY SUSTAINABILITY sustainability of TREND their baked goods ‘Chat Work’ Campaign Incorporating attitudes and opinions 33% of consumers The campaign aims coffee breaks would make from 2,000 consumers across the UK, claim to be aware to help businesses them feel less lonely. In ‘Prove It: The sustainable future of of the carbon footprint of create a culture addition, nearly all baked goods’ is a deep dive on their baked goods that nurtures their respondents (99%) said that sustainability trends, the top employees’ getting together for a coffee sustainability credentials for 56% of consumers wellbeing through break is important for team consumers, and how these affect thing the baked encouraging morale and 94% look their buying decisions. goods industry should use interactions, forward to a coffee break ingredients grown through connections and with colleagues. Stéphanie Brillouet, Délifrance marketing director better agricultural practices engagement said: “We carried out this research to make sure to limit their impact on the between workers. Nadia Roberts, Brand we’re moving the needle in the right direction, while environment Manager at NESCAFÉ at discovering what sustainability means to baked Research conducted as part Nestlé Professional, said: goods consumers in the UK today. It appears we’re 1/4 of consumers are “Our research shows that on the right track, and that sustainability is willing to pay a of the campaign revealed coffee breaks at work becoming less of a ‘nice to have’ and more of an premium for sustainable aren’t just a ‘nice to have’ ‘essential’ for food operators and retailers.” bakery that 47% of construction but are an important part of the day for employees For more information or to read other reports such 4/10 of consumers workers in the UK feel – particularly for those that as the Prove it: The Irish Breakfast report visit are willing to pay are experiencing feelings delifrance.com a premium for lonely in the workplace, of loneliness.” sustainable bakery with 79% agreeing that having opportunities to talk to colleagues around

new look,Created for the makers same trusted quality and value At Country Range, we believe that catered food should always be good quality, regardless of budget. Our range of over 700 products are created specially to meet the needs of caterers, who take pride in making food for other people. We know caterers need consistently good quality, good value products, in the right amounts and formats. As well as the right menus that reflect changing trends and the right mix of products to maximise margin. Everything we do at Country Range is created with caterers in mind, helping those who serve food to others, to always serve their best. Introducing A new premium range created especially for caterers. www.countryrange.co.uk

ON THE RANGE Toast Skagen After first meeting in 2012 while working SERVES in London’s fast-paced hospitality 15 industry, Thomas Healey and Andreas Doverstav took over The Longholme in INGREDIENTS METHOD 2017 and in a short space of time have totally transformed the business. • 1.5kg Country Range 1. Defrost prawns (if frozen), disregard Born in Boras, Sweden, Andreas worked North Atlantic Prawns and squeeze out excess water. for the likes of Oblix in the Shard and Jamie Oliver’s Barbecoa before moving to Bedford • 750ml Country Range 2. Roughly cut the prawns. where the café is based on Longholme lake. Real Mayonnaise Andreas commented: 3. Cut the red onion into small pieces. “While I have been living away from my home • 375ml Crème fraiche country for some years, it’s never far from my Mix Prawns, mayonnaise, crème fraiche, heart. We take inspiration where possible and • 2 Red onions dried dill, red onion, lemon juice (& optional explore Scandinavian flavours on our specials white fish roe) until all mixed together. menus at The Longholme. I’m incredibly proud • 2 ½ tbsp Dried dill of what Tom and I have built, over the last 6 4. Season with salt and pepper to taste. years, the business has achieved a great local • Lemon juice from 1 lemon + reputation, and our location on the lakeside lemon wedges for garnish 5. The Skagen mix tastes best if resting is unique and beautiful. 2023 will be the first overnight in the fridge. full season with our new boat hire fleet back • Salt & pepper out on the water and we’re excited to see this Plate up: service back in full swing again” • 15 Slices rye bread “The recipe I have chosen is one from my 1. Place rye bread slice on a plate. heritage and a classic in Sweden. It’s the • 15 Large romaine ultimate indulgent, fish lovers toast and lettuce leaves 2. Cover with a large lettuce leaf. is always a huge hit with our customers, especially in the spring and summer when we • (optional) 15 tbsp 3. Top the leaf with the Skagen mix. feature it as a special.” White fish roe 4. Garnish with a sprig of fresh dill and ANDREAS • Fresh dill a wedge of lemon. DOVERSTAV “We now have 16 schools where food left over at the end of service is put into the fridges for families to access with no stigma.” 45

The Country Club EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP a DWMCeoaILcfNofheniengehi ESPRESSO just how you like it. And if you like your coffee just YOURSELF so, you can use the machine’s integrated grinding technology enables you to adjust the grinding To get you through the busy summer level, calibrated to 100% accuracy. The exact months and beyond, we’re giving you the amount of beans are ground each time, leaving no chance to win a DeLonghi Magnifica residual coffee in the unit which ensures that your Bean to Cup Coffee Machine. next cup is just as fresh. This good looking machine is also easy-to-use and The Thermoblock system brews your coffee at the enables you to create a range of coffee based ideal temperature by only heating the water beverages at the touch of a button. Not only that, required for each beverage and to top it all off, it’s but you can even brew two espresso cups at the easy to clean with the removable drip tray grid same time. being dishwasher safe. If cappuccino’s more your thing, the manual milk For your chance to win, send an email titled frother enables you to create creamy milk foam, ‘Coffee Machine’ along with your name, contact details and the name of your Country Range Group wholesaler to competitions@ stiritupmagazine.co.uk

THE COUNTRY CLUB HANDS-FREE HELP anWAEmIcNhaozon In need of a helping hand in the kitchen? Whilst we can’t stretch to “Alexa, add a person, we are giving away an Amazon Echo to provide you hands-free assistance, information, and entertainment to help you Country Range to keep your kitchen running smoothly. Baked Beans to my Powered by Alexa, Amazon’s intelligent personal assistant, the smart-speaker features a compact and stylish design and delivers shopping list”” high-quality sound with its 2.5-inch downward-firing woofer and 0.6-inch tweeter, which can fill a room with immersive sound. With Alexa, you can use voice commands to play music, control smart home devices, set reminders, create shopping lists, make calls, and access information like news, weather, and sports scores. Far-field voice recognition allows Alexa to hear your voice from across the room even when music is playing making it ideal for noisy kitchens. For your chance to win, send an email titled ‘Echo’ along with your name, contact details and the name of your Country Range Group wholesaler to [email protected] Closing date for the competition is 30th June 2023. All winners will be notified by 31st July 2023. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise, Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about