SIU June 2020

PRESSSURE MAY 2020 stress wellbeing alone burn -out unsociable hours depression THE MENTAL HEALTH EDIT 5 023616 476309 CRACKING THE STIGMA OF isolationMENTAL HEALTH

C e Cat Of The Ye 2020 COULD IT BE CATTHEEREWRINRENCIENIGVE1S V£O1U0C0H0ERCFOARRETHHOEIMRE

Step Register your interest at LIVE FINAL Step www.premierfoodservice. Step co.uk and an entry pack 8th September 2020, will be sent to you. Premier Foods Head Office Create a main dish which Completed entry forms will need to be sent via email to: includes a Bisto product [email protected] or by post to and a dessert dish which Sarah Robb, Premier Foods, Premier House, includes a Country Range Griffiths Way St Albans, Herts AL1 2RE dessert product. Total budget for the main Closing date for all entries is: and dessert should not exceed £2.25.2 5pm on 31st July 2020 Complete an entry form The four finalists will be notified by: and submit your recipes including pictures of Friday 7th August 2020 both your main course and dessert by 31st July 1 Winning Chef wins £1000 vouchers 2020 to Sarah.Robb@ for their care home premierfoods.co.uk. 2 Premier Foods and Country Range product list eligible for the competition included in Full Terms and Conditions To find out how to enter and for full T&C’s, visit www.premierfoodservice.co.uk www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoodsFoodservice Terms and conditions: Open to professional caterers aged 18+ who are residents in UK and are employed or work as a caterer for a care home in GB. To enter, follow the instructions in step 1 and 2 above. Entries sent by email or post must be received by 5pm on Friday 31 July 2020 (the “Closing Time”). Max 1 entry per person. Main meal must include one qualifying Bisto foodservice products (see T&Cs for list of qualifying products) and the dessert must include one qualifying Country Range foodservice product (see T&Cs for list of qualifying products). Ingredients for each dish must not exceed £2.25. Entries must include the recipes and photographs of the dishes, [the cooking & preparation method and list of equipment used. Please seek employers’ permission. 4 finalists will be selected by a panel of judges. Finalists will cook in a live final on Tuesday 8 September 2020 where one winner will be selected by a panel of judges. Finalists and winner will be selected using the criteria set out in the T&Cs. For full details and T&Cs see: www. premierfoodservice.co.uk. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE.

NEW RANGE vega with our vegan friendly street food seasonings range PEANUT n & vegetarian s

For starters... THE COOKS Welcome to the biggest ever issue tphmolefareWnoOneftfta-motalbrhleneageuhsgatheers-daie3galastrhtoaheuenfsoordtnrcees CALENDAR of Stir it up magazine. Please be aware that all of the features in May this issue were written before the nation went into lockdown at the 1 - 31/ National Asparagus Month end of March in a battle for 4 - 10/ Anaphylaxis Awareness Week survival against the coronavirus. I am changing the wording of my www.anaphylaxis.org.uk/events/anaphylaxis- original Editor’s Letter literally as awareness-week/ the magazine goes to print, without the knowledge of what is 8/ Early May Bank Holiday to come in the next few weeks. (Scotland, Ireland, England and Wales) What I do know is the foodservice industry is made up of hard-working, dedicated 9 - 16/ National Doughnut Week professionals and I am confident that everyone will pull together in the aftermath www.nationaldoughnutweek.org of this crisis to revive the sector and restore businesses to their former glory. 11 - 17/ Coeliac UK’s Awareness Week The enforced closure of hospitality www.coeliac.org.uk businesses and many education institutions has left many people reeling, and this 11 - 17/ National Vegetarian Week unprecedented action has hit everyone hard, including all of the Country Range www.nationalvegetarianweek.org Group wholesalers. /17 - 23 British Sandwich Week A very timely inclusion in this issue is our four-page feature on mental health – www.sandwich.org.uk planned to coincide with Mental Health Awareness Week. It serves as a good 18 - 24/ Mental Health Awareness Week source of support and information, along with access to important resources. www.mentalhealth.org.uk We also have a five-page special about the /23 - 31 English Wine Week much-anticipated final of the Country Range Student Chef Challenge. Country www.englishwineproducers.co.uk Range is very proud to champion the chefs of the future and it is fantastic to see so 25/ Spring Bank Holiday many talented young people coming through. We will need them more than ever (Scotland, Ireland, England and Wales) in the months and years to come. See pages 29-33 for full coverage of the final. 28/ World Hunger Day Wishing you all well at these most www.worldhungerday.org difficult times. June Let’s keep creating a stir! 1/ World Milk Day 5/ National Fish & Chip Day Editor Janine Nelson www.neoda.org.uk/fishandchipday 13/ World Gin Day www.worldginday.com 21/ Father’s Day 26/ National Cream Tea Day www.creamteasociety.co.uk/national- cream-tea-day 05

T heHMeaenltthalE 4 d2it 1C8aFteogcoursy SPECIAL FEATURES ADVICE INSPIRATION TRENDS 29-32 15 09 07 Country Range Student Chef Health & Welfare Eat the Season Plate Arrivals Challenge Grand Final 2020 Pubs in care homes? We’ll Trout Thailand drink to that 42-45 12-13 24 The Mental Health Edit: 17 News From Country Range MCA A recipe for disaster? Education Is their money in moderation? Food for Life focus on 21 NEWS sustainable schools The Art of Plating 25 Purple sprouting broccoli, Dickson’s Diary 07 18-19 Tunworth cheese & duck offal Feeling special Readers’ Lives Category Focus Catering for special diets 27 38-39 11 Five Ways to Use Melting Pot Customer Profile 23 Oat Flakes Glass act Fielding success for growing kids Hospitality A positive change in perceptions 47 51 34-35 My Signature Dish Raise the Bar The Marketplace 37 Kate Ferdinand Tom Collins Advice From the Experts 41 Create a brand within hospitality 53 59 The Country Club On the Range Food for Thought 50 Lough Neagh Dollaghan Inspirational plates for 54-55 The Green Gauge May menus Food & Industry News Sustainability is served Contact us ... OUR EDITORIAL PARTNERS... Editor Design & Print As part of our Janine Nelson Eclipse Creative environmental [email protected] www.eclipsecreative.co.uk policy this magazine Writer is printed using Joanna Marshall Front Cover vegetable oil based Subscriptions Telephone: Eclipse Creative ink and is produced 0845 209 3777 to high environmental [email protected] standards, including EMAS, ISO14001 and FSC® certification. stiritupmagazine.co.uk 06

MeltP3in8got T hailandPLATE ARRIVALS NCoewunstFryroRman1g2e On thRea5ng3e Delivering on-trend dishes from around the globe Readers' Lives Thailand is the escape capital of the world, with stunning beaches, friendly 1. NAME Sam Woodhouse 9. MUST-HAVE KITCHEN ‘GADGET’ people, a hedonistic outlook and rich, I love our breadmakers. We have historic culture. 2. JOB TITLE Catering manager one on each unit, all set on a timer The sophisticated cuisine of this Southeast so our residents wake up to the Asian country is just as alluring, with lightly 3. PLACE OF WORK Abbeyfield smell of freshly baked bread prepared dishes characterised by strong Speedwell Court, an 80-bedroom every morning aromatic components and a spicy edge. dementia friendly retirement home in Southampton 10. TOP CULINARY TIP A splash GOONG TEN ‘Dancing shrimp’ to tickle of white wine vinegar in your water the tastebuds. Prepared with prawns (still 4. TYPICAL WORKING HOURS will make your boiled eggs easier alive), along with lime juice, cilantro, onion, 40 hours a week to peel fish sauce and chilli. 5. HOW LONG HAVE YOU WORKED 11. WHO IS YOUR INSPIRATION HOMOK TALAY A delicacy of fish, IN THE CATERING INDUSTRY? AND WHY? My first head chef, curry spices and vegetables, which are 16 years Paul Thomas, taught me everything cooked and pressed against a banana leaf I know and made me the chef I into a spicy mousse. 6. MOST INTERESTING FACT am today ABOUT YOU Following a KHAO NIAOW MA MUANG Sweet martial arts injury, I now have 12. FAVOURITE COUNTRY RANGE dessert of mango slices placed over sticky a titanium-infused spine PRODUCT AND WHY? The Country rice and smothered with coconut sauce. Range Bramley Apple Filling reminds 7. FAVOURITE CUISINE me of apple pies my mum makes LARB LUEAT NUA Raw, fresh veal Italian food is my favourite cuisine, for me marinated in its own blood and adorned with pizza taking the crown with mint leaves so as to represent a salad. Country Range 8. SIGNATURE DISH Bramley Apple MALANG TOD Crickets, worms Braised blade of beef, fondant Filling and grasshoppers fried in a pepper potatoes, caramelised shallots, Pack size: and soy or fish sauce served as a crunchy, Chantenay carrots with a red wine jus 2.5kg crispy snack. NAM TOK Translates as ‘waterfall beef’, referring to the splashing sound of juices on the hot grill. Thinly sliced beef is served with salad greens and papaya, and a special Thai dressing. PAD SEE EW Wide rice noodles stir-fried in a thick, dark soy sauce with chicken, pork or beef and Chinese broccoli or cabbage. A safe, mild choice. PAK BOONG Thai vegetable known as ‘Morning Glory’ which looks and tastes like fried spinach stems. Usually fried with garlic, chilli and oyster sauce. PHAT THAI The poster boy dish of Thai cuisine. Thin rice noodles stir-fried with egg, tofu and shrimp, seasoned with fish sauce, sugar, tamarind, vinegar and dried chilli. YAM PLA DUK FU A fluffy and crispy dish of catfish fried in tiny pieces and paired with sweet, sour and spicy green mango salad. Phat Thai 07

Versatile •Free FromAll 6 sauces are suitable for • Freeze / Thaw stable •• a Gluten Free diet Choose your applications: Meets UK 2017 Salt Tar ets No artificial colours, flavours • Use strai ht from the jar hot or cold • Marinate or brush on •• or preservatives • Dip or Toppin GMO Free / No Added MSG • Sandwich fillin s or Salad dressin s Suitable for Ve etarians • Pour over or Stir Fry For more information on the ran e of UNCLE BEN’S® Ready to Use Sauce and Rice Foodservice products, please contact Aimia Foods Ltd, the sole distributor for Mars Foodservice products in the UK. Call Customer Service 01942 408600 Email [email protected] ® Re istered Trademark. ©Mars, Incorporated 2019

TroutIN SEASON: EAT THE SEASON By George McIvor, 1/ TORTE-LLY 2/ BUTTER IT UP chairman of The Master AMAZING Pair fillets of sea trout Chefs of Great Britain with samphire and This eye-catching beurre blanc for a classic The Master Chefs of Great Britain stack of seafood heaven features and refined main. was formed in 1980 to provide a layers of smoked Scottish sea forum for the exchange of culinary ideas and trout, crab and tomato to form a to further the profession through training and delicious torte. the guidance of young chefs. In addition, the association seeks to promote all that is best 3/ GREEN WITH 4/THE PERFECT WASTE NOT, about British cuisine and produce. We are ENVY TONIC WANT NOT delighted to be working with Country Range Asparagus, pea purée, and providing information and recipes for their Cure rainbow trout Salvage the Eat the Season feature. samphire and pickled cucumber fillets in gin, juniper berries, star meat left on the are the perfect accompaniments anise, dill, sugar and salt, then fish skeleton by Work is under way on Young Master Chef of for the star attraction of smoked serve with tonic and lime gel for a microwaving for the Year, we will be attending Skills for Chefs trout in this starter. foodie twist on the classic G&T. 60-90 seconds in July and our annual dinner will take place so that it can be at Prestonfield House on 30th October – 5/ GET STUFFED easily picked look out for more details. A brown crab and off the bone. cognac mousse is Combine with For more information on the association the delectable filling for these mayonnaise, dill, and the competitions and training poached trout fillets, which are chopped celery opportunities we provide contact served with cauliflower purée, and red onion to [email protected] or visit our asparagus and crushed almonds. make a delicious website www.masterchefsgb.com trout salad. Recipes supplied by: 1. Garry Watson, of Gordon’s Restaurant, Scotland, OFFICIAL 2. Galton Blackiston, of Morston Hall, 3. Danny Hoang, former winner of TASTING NOTES Young Master Chef of the Year, 4. Peter Gladwin, from “The New City of London Cookbook’ (GMC Publications), 5. From masterchef the magazine Species: The trout is a member of the Visit www.stiritupmagazine.co.uk/recipes for full recipes. salmon (Salmonidae) family of freshwater fish. There are three main species: golden, rainbow and brown with the latter two being readily available and affordable in this country. Trout is environmentally friendly as it is a sustainable fish. Health benefits: It is an oily fish that has a wide range of health benefits providing an excellent source of vitamins A and D as well as being rich in omega-3 fatty acids and the key nutrient selenium. Usage: When choosing trout make sure the skin is bright and sparkling with a silvery or golden sheen. The eyes should also be bright and not sunken with the gills clean and red. The flesh should be firm, elasticy to the touch with a fresh sweet smell. It is quick and easy to cook and can be steamed, poached, sautéed, grilled, baked and smoked. Also In Season: Asparagus Spring Onions Rhubarb Nettles Wood Pigeon Kiwi Fruit 09

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CUSTOMER PROFILE for gFrioewldinigngkisdusccess A farming business in MD Gary Stokes explains: “We “Most training is done • 200 EMPLOYEES Essex has proved itself started off by launching a vegetable in-house now because to be a class act – by box scheme for the local villages, schools don’t have the resources to • 10,000 MEALS branching out into which we still do. I had two young send their staff off-site so we had to A DAY school catering. daughters who, at the time, weren’t re-think the business,” says Gary. school age so I was totally oblivious “There’s no way on earth • 50 PRIMARY Ashlyns Catering started life as an to the state of school meals. We I would have anticipated doing SCHOOLS ACROSS organic farm near Harlow but, like started to investigate the sector contract catering but, thankfully, I ESSEX AND EAST many farming businesses, embraced and I was totally shocked and had a really great team around me the need to diversify, working on an appalled by the lack of local produce who encouraged me to give it a go. LONDON array of innovative projects before so I decided we had got to try to I also had a number of customers settling on contract catering for the make a difference.” who were hesitant about taking their • 8 CHILDREN’S education sector. catering operation in-house but who NURSERIES IN He contacted Defra (Department for said they’d sign up straight away if Above (main) Environment, Food and Rural Affairs) I was to offer that service to them.” HACKNEY A school visit to Ashlyns and set up a project called ‘Feeding our Future’, which had several The new concept launched in 2008, • 2 HOSPITALS Below components, including growing offering “catering partnerships” to Ashlyns Farm and vans local schools. Menus are designed to meet the exactly what was needed for School Food Plan and are then school meals. “It was the best decision we ever analysed by a computer package made because we manage the to provide accurate nutritional and “We engaged with local whole process,” adds Gary.” We are allergen information. growers and sort of became all one big team, not just a supplier. a wholesale business selling We couldn’t do what we wanted to As for dry goods, they are all fresh fruit and vegetables at do without like-minded people who supplied by Ashlyns’ Country Range the right price and quality for believe, like we do, that food should Group wholesaler. “The technical schools,” continues Gary. be part of the whole school day.” data that we need is critical and our Country Range Group wholesaler From there, the company Ashlyns is committed to using listens and completely understands converted a cattle barn locally sourced, organic where our needs,” says Gary. “They also into a training kitchen, possible, and environmentally know we want MSC-certified fish, which was opened by Jamie sound raw ingredients for meals to reduce palm oil, and to reduce Oliver, offering two-day courses which are cooked from scratch on packaging. They provide us to inspire school caterers to school premises. with policy statements and any use fresh produce. Also, a information I need which I can then lottery-funded project called The farm has an in-house butchery pass on to the schools, which, of ‘Can Cook Will Cook’ was set so all of the meat is prepared on site. course, makes us look good!” up to work with disadvantaged “We are able to use quality topside people which ran for four beef and make our own mince and As schools only operate 38 weeks years until the funding burgers so we know exactly what of the year, Ashlyns offer event platform changed. has gone into them,” adds Gary. catering in the summer months, and have also diversified into health sector catering. 11

ASfttaenrdnoaorndTea Dignity in MAKING AN pleSneeTtryxOvateonPrafdtemTcpaIaiPrllkwoottiretoiheinasdd The miniature elements included within an afternoon tea or ‘finger foods’ have some OCCASION OF TEA real benefits when it comes to different issues that can be faced by residents A good cup of tea has the power Variety’s the spice of life... within a care home. to unite us, even during the gravest especially with this delicious of crises, such as the one we are Caterers in the care sector are all too aware of currently experiencing. cake assortment dysphagia - the life-threatening medical condition, which causes sufferers to struggle For care home residents, who are isolated with swallowing. from their families, it’s important to create sociable events and provide comfort To allow all residents to fine together and enjoy and reassurance. attractive, delicious tasting foods we have utilised a variety of Country Range products to create a Afternoon tea provides the perfect lovely afternoon tea suitable for those residents opportunity to gather everyone together, suffering from dysphagia. and your Country Range Group wholesaler has everything you need to create it A SOFTER APPROACH TO with ease. AFTERNOON TEA • Country Range 40 Mini Cake Assortment • Country Range Ready to Serve Custard • Country Range Sultanas • Country Range Plain Sponge & Pudding Mix • Country Range Scone Mix • Country Range UHT Dairy Whipping Cream • Country Range Cooked Gammon Ham • Country Range Scone Mix • Country Range Mature White Cheddar • Country Range Supreme Coronation Cheese Slices Chicken Filling • Country Range Medium Wholemeal • Country Range Frozen Medium White Sliced Bread Sliced Bread IDDSI (International Dysphagia Diet Standardisation Initiative) testing methods were used throughout recipe creation to ensure the food/liquid meets IDDSI Level 4. However, please always carry out your own IDDSI texture checks before serving any dishes to residents suffering from dysphagia. To access the full recipe for each element of our afternoon tea please visit www.countryrange.co.uk/recipes BENEFITS OF FINGER FOOD IN CARE • Finger foods provide a nutritious and enjoyable alternative to plated meals • They can be used as extra nutritious snacks for those who need them. This can be particularly useful for people who forget to eat or find coordination difficult such as with dementia or following a stroke • Can be eaten easily without the need for cutlery and hold their form when picked up, ideal for a person who finds coordination difficult • Encourage people to maintain their independence by enabling them to eat themselves • For people who take a while to eat, don’t try to serve hot finger foods. Instead opt for foods which are best serve cold • Miniature versions of foods are often better than cutting up larger items, as this creates a more stable product that is less likely to fall apart • Many cultures provide examples of finger foods which could be adapted for older people stiritupmagazine.co.uk 12

dining ACNHYIESNIDDCSUDIITKTDSFADYAFIHSSLYASENWEISBTPRDS(APIEHIIVNNAYFTHAEOOGTSRGA)EDRCGIFRTRAEIRAEEISN.AOSSRXAAIERMDTTDTRYUIIEIOEVORONTINNENTUSGAT L NEWS FROM COUNTRY RANGE Scones with Layered BY ROYAL APPOINTMENT Cream and Dessert Pots Not to be confused with High Tea, Afternoon Tea was introduced in England by Anna, Jam the seventh Duchess of Bedford, in the year 1840. The Duchess often became hungry around four o’clock in the afternoon and was said to have complained of “having that sinking feeling”. IT’S A DATE! • Afternoon Tea Week 2020 takes place from August 10-16 • For a variation on the afternoon tea theme, why not celebrate national Cream Tea Day on June 26? You could ask some of your residents to help make the scones too DYSPHAGIA AFFECTS APPROXIMATELY 8% OF THE WORLD’S POPULATION (DYSPHAGIA: INTERPROFESSIONAL MANAGEMENT, IMPACT, AND PATIENT CENTERED CARE RESEARCH, DECEMBER 2018) Coronation WHAT’S YOUR Chicken Finger DREAM TEA PARTY? Sandwiches NAPA, the National Activity Providers Association, is giving care settings the chance to win an all-expenses paid tea party. All you need to do to enter is share your thoughts on what your dream party would involve. FOR YOUR CHANCE TO WIN a ‘Tea Party In 2020’ with all costs covered up to £500, simply complete the following statement “Our dream Tea Party would include… (in 250 words max) and email it to: project@napa- activities.co.uk, including the name of the care setting, a contact number and the name of who to contact should you win. Closing date for entries is 1st June 2020. 13

*Serving suggestion MAGGI® RICH & RUSTIC TOMATO SAUCE DELIVERING RICH TOMATO FLAVOUR TO ANY DISHES YOU CREATE 90% TOMATOES AVAILABLE IN 3KG VERSATILE USE SALT TARGET GLUTEN FREE AND 800G TINS 40 day sun-ripened For sauces, pizza bases, Meets 2017 No added MSG* Ideal for both small and stews, soups, pastas, responsibility and free from large catering needs casseroles and more deal salt targets artificial colours and preservatives * except where naturally occurring in vegetables RICH & RUSTIC SUSTAINABILITY ENERGY WATER FOOD WASTE A vapour is produced from In the farms we also use under Skins and seeds are used as evaporation which is captured soil irrigation that produces ingredients in pet food as they to help minimise water usage contain high amounts of fibre better tomatoes and uses 30% less water than sprays DISCOVER MORE ABOUT OUR MAGGI® RICH & RUSTIC TOMATO SAUCE Contact your local stockists, visit: www.nestleprofessional.co.uk/maggi or call 0800 745 845 ®Reg. Trademark of Société des Produits Nestlé S.A

HEALTH & WELFARE P ucbasrienhomes? WE’LL DRINK TO THAT! Nearly half of all care homes The most popular alcoholic drink emotional benefits that a pub can opportunity to socialise with each have a pub or drinking facility amongst male residents is beer bring to residents that make it a other, their families and the staff where residents can access and the favourite amongst female positive care home addition.” and is frequently used for events. alcohol, according to a residents is wine and sherry. Alcohol is on offer but this is new survey. CARE HOMES WITH PUBS managed in a controlled way and Sue Learner, of carehome.co.uk, risk assessments are carried out to A poll of care home staff, said: “It is encouraging that an Some care homes have their ensure the safety of our residents. conducted by the leading care increasing number of care homes own in-house pubs for residents home reviews site, carehome.co. are thinking outside the box and and family. “Rather than beer on tap we uk, revealed 44% of care homes showing life can continue for provide cans that can be mixed have an on-site pub or bar. people when they go in Gracewell of Camberley has a with lemonade if needed or a residential care. Going to the pub fully working pub consisting of glass of wine with a meal. It’s The poll of 2,077 care home is a fun and sociable experience. a bar, pool table, darts board more about the social aspect than owners, managers and staff It is good people can still enjoy a and a poker area. the alcohol.” consisted of questions about care chat over a pint of beer and feel home residents’ alcohol intake they are living a ‘normal life’.” Jeorgia Jones, home admissions Above and limits, as well as their advisor, said: “The pub was Pub at Gracewell of Camberley favourite drinks. Sue Cawthray, national chair, inspired by residents Bob and care home National Association of Care Peter. Bob loves to go out weekly • Nearly a quarter said their Catering, commented: “From a to the pub and play pool, so we Below elderly care home residents care catering perspective, social felt it would be nice to bring the Anchor Middlesborough drank once a week occasions and the enjoyment of pub to him. Additionally, Peter is Home Manager Beverley Grimes food often go hand-in-hand. We also a big fan of playing pool and resident Iris Pickard (right) • One in six say there is no champion eating for health in and often misses going out limit to how much a resident older people, so anything that on his own, because he lives can drink encourages residents to eat well with dementia. So, having the is beneficial. There’s also no pub enables him to feel • 18% said residents were reason why residents can’t enjoy more independent, and all allowed to drink one a glass of something, as long as residents can socialise unit a day their medical requirements allow. together in a comfortable, A small aperitif, for example a familiar environment.” However, the glass of sherry, can be an appetite study also found... stimulant and some care homes Milestones Trust’s Humphry use this to encourage residents to Repton House opened a pub six • 21% of care staff enjoy a balanced meal. As it is for years ago and it continues to be saying there is no all ages, it’s all about moderation. social hub for the care home. alcohol permitted Moreover, it’s the social and in their care home Activities coordinator Beth Yarsley said: “It gives residents the 15

cPerraffectteldy for kids ‘To keep pupils on site, we need to replicate high street offerings. Balanced Choice pizza has been a great way to do this.’ – Symon Dovey, Assistant Catering Manager, Vale of Glamorgan LEA YOUR go-to pizza Experts oetker-professional.co.uk

EDUCATION Rehceipaletfhoyr schools Immediate action is needed to improve children’s food education and the changing culture To ensure school meals are RECIPE FOR and address the interlinked around school meals. consistently better for health and HEALTHY AND issues of climate, health sustainability, attendees at the Food SUSTAINABLE and sustainability – this James Cashmore, deputy CEO of for Life conference voted Ofsted SCHOOLS: was the key message the Soil Association, summarised by regulation and inspection of school from the Soil Association’s stressing the speed with which we meals as the most important • Get kids growing their 2020 Food for Life need to act saying: “This is the year measure. The Department for own food National Conference. of climate, nature and health, and of Education and Ofsted have so far joining the dots between these resisted calls for formal monitoring. • Buy local and seasonal Leaders from across the food and inter-connected crises that have However, according to the Sustainable health sectors recently came food sitting at their very heart.” Food Trust, food served can impact • Source sustainable fish together to discuss priorities for the on a school’s Ofsted rating. future of children’s food. Henry But why the urgency? Well, Elizabeth Whetham, headteacher of • Visit a farm to show Dimbleby MBE, independent lead according to the National Childhood Holy Trinity Primary School in Halifax children where food for the National Food Strategy, took Measurement Programme, one in commented: “It shouldn’t be down to comes from the lead by encouraging everyone three children are overweight or a headteacher’s personal passion, at the event to participate in the obese by the time they leave schools should be held to account • Adopt a water-only drinks National Food Strategy, which will primary school, and the risk is on good food in the same way we policy be the first independent review of doubled for those from more are for health and safety.” England’s entire food system for disadvantaged backgrounds. • Ensure pupils have a 75 years. Meanwhile in terms of sustainability, And finally … the myth that healthy breakfast the food and drink industry’s sustainable food and government Guest speaker Hugh Fearnley- environmental impact accounts spending on food in schools are • Help kids to learn how Whittingstall also shared his for 20-30% of the UK’s total incompatible due to cost, is being to cook thoughts and led a panel greenhouse gas emissions, say proved untrue in many cases. discussion on the challenges, School Food Matters, who believe Organisations are writing • Aim to be waste-free successes and visions for food schools have a key role to play in sustainability requirements into reducing this impact. tenders for food supply, resulting in • Make lunchtimes an better food at affordable prices. important and enjoyable “T he food and drink industry’s environmental According to School Food Matters, part of the day impact accounts for 20-30% of the UK ’s total the school meal price in Richmond greenhouse gas emissions, say School Food dropped significantly when changes • Involve parents and (of Mat ters, who believe schools have a key role were put into place to move from a course) the children to play in reducing this impact.” frozen ‘ready-meal’ to freshly cooked sustainable food meeting the Food • Host School Farmers for Life Silver Catering Mark standard. Markets in the school hall So healthy, climate-friendly food • Make sure fundraisers and has financial benefits too. Join the sporting events reinforce dots to create a truly balanced health eating messages food offering. • Establish a Healthy School Food policy covering the whole school day • Sign up for the Food for Life schools programme (www.foodforlife.org.uk) 17

Vegan, detox Buddha spCeactiearlindgieftosr bowls with tofu, A growing number of people are following special diets and it is vital that avocado, rice, caterers are armed with the knowledge seedlings, sweet to deal with any concerns.  potato & tahini dressing and turmeric roasted In the UK an estimated two million people tofu, figs, chickpeas are living with a diagnosed food allergy, and 600,000 with coeliac disease. In Ireland, 5% & greens of children and 3% of adults suffer from a food allergy. Eating out can be a risk to people with food allergies and legislation, which came into force in 2014, identified 14 food allergens and made it a legal requirement for catering outlets to ensure information about them is available to customers. With Anaphylaxsis Awareness Week and Coeliac Awareness Week both taking place this month, we put allergen management procedures under the spotlight and take a look at the FreeFrom products available to help cater for people following special diets. Legislation now permits schools across the UK to hold spare adrenaline auto-injectors in case of emergencies due to anaphylaxis ACMPOOL•NNAGSIGNR•NOUSETPOMT•-GTLB(HG3AGPU(OAKOELTN9LAFSLEOINATLOO%DEGT-ASRDOBNEALESLEOR(RAMDYAATIT2SFSICRNRR0BAFEEUTU1OECUI9NNDEVK)HDNLPYUDE,SEAS2FPDY210SUDR017ER9MU1F4E9A)%IONEL)E7RTFRKR5SSRS%OM ADVICE FOR SCHOOLS The European Academy of Allergy and Clinical 18 Immunology has published guidelines for schools emphasising the development of age-specific, whole school, allergy-aware management policies. Simply banning food allergens is not a risk-free solution. Allergy UK has created a self-audit designed to help secondary schools reflect and review some of the important aspects of managing food allergies. The charity has also produced a New School Allergy Action Group Resource Kit – a free seven-step user-friendly toolkit to help develop a whole school allergy awareness policy for secondary schools. For more information visit https://www.allergyuk.org/information-and- advice/for-schools/whole-school-allergy- awareness-management stiritupmagazine.co.uk

KEEPING YOUR FOOD ALLERGIC CATEGORY FOCUS CUSTOMERS SAFE MAKE IT NUT-FREE The Foods Standards Agency has created VEGAN THIS a checklist to help caterers provide SEASON THERE HAS BEEN A meals for customers with food allergy or 3% of consumers 21% INCREASE IN THE intolerance. identify as vegan, NUMBER OF CHILDREN while this is only a WITH PEANUT ALLERGIES 1. Do your customers find it ‘easy to small proportion SINCE 2010 (VOX, 2019), SO of the population, THE NEED FOR NUT-FREE ask’ for allergen or dietary information? there is wider consumer ALTERNATIVES, SUCH Consider asking your staff to check when interest in these options taking orders or reservations. when dining out of home. AS SEED BUTTERS, IS HUGE 2. Do you have a process in place to “A very happy side effect of ensure you can provide a safe meal for the plant based revolution is the wide someone with an allergy or intolerance to availability of products suitable for a food? For example: customers with a dairy intolerance. And, as products become more widespread, • Do you provide allergen information customers increasingly expect and request in an accessible and upfront manner? them!” comments Olivia Kitching, brand manager for Whirl at AAK Foodservice. • Do you have accurate recipes for each dish that you serve, so there is a Mintel research shows that oat milk sales clear list of the ingredients you use in rose by 71% in 2019, with purchases worth your meals? over £36million. In addition, 23% of people in the UK were using plant-based milks in 2019, a • Do you label takeaway meals clearly, figure that is expected to grow as more caterers so your customer knows which dish offer non-dairy alternatives. is which and what is suitable for those with an allergy? Whirl’s new Whipping Cream Alternative has NUT-FREE Raw been developed to meet the needs of anyone chocolate bliss balls 3. Do you keep an accurate record of all who either wants or needs to avoid dairy. As dusted with cacao well as dairy-free desserts, it heats up well, the allergens in your meals? Do you have making it ideal for creamy pasta dishes, curries reminders in place to update it when you and casseroles. make changes?  GUIDANCE ON GLUTEN ESSENTIAL CUISINE’S 4. Do you know what your critical control Estimated to be worth £673million this year, RECIPE BOOK, ‘GLORIOUSLY the FreeFrom market has seen double digit GLUTEN FREE’ IS AVAILABLE points are within the kitchen and in the growth over the last few years and shows no storage of ingredients to prevent allergen sign of losing momentum (Coeliac UK, The TO DOWNLOAD AT cross-contamination? Gluten Freevolution). WWW.ESSENTIALCUISINE.COM 5. With this assessment in mind, what Gluten free products remain the nation’s most popular type of FreeFrom food with 27% of can be done to remove or reduce risk of consumers having purchased or eaten these allergen cross-contamination? If nothing over the past six months. can be done, be honest and communicate this risk to your customers. Jonathan Harvey-Barnes, senior business development chef, Essential Cuisine, 6. Have you and your team received comments: \"As chefs, we know that gluten free is a subject that working kitchens take suitable allergen training to manage incredibly seriously. In a recent survey by the allergens appropriately within the Change Group, almost nine out of 10 chefs business? Is everyone working at the (89%) said they were taking food intolerances business clear on what this process is? into account when planning menus and at 94%, gluten was the allergen given Primary schools wishing to receive advice on the most consideration.\" how to manage food allergies can call Allergy UK on 01322 619898. “Kitchens are time pressured places, which is why many of them turn to high quality pre-made COVER ALL BASES stocks as the perfect base of countless menu With so many allergens and dietary requirements items. Stocks with no declarable allergens to consider, canny caterers are opting to use provide much needed consistency and peace products which cover multiple bases. of mind for chefs, which is why we’ve moved to make our range entirely gluten free.” “The attributes of FreeFrom sauces ensure that the products can be used to cater for the This popularity of gluten free is also being needs of people following special diets, as reflected in the cereals category, with FreeFrom well as being part of an everyday menu,” says cereals seeing 54% sales growth in the last five Alison Smith, global product developer for Mars years (IRI data: SIG Grocery Outlets – Total Foodservice. “For example, when using Dolmio Free from Breakfast Cereals). Professional and Uncle Ben’s Professional ready-to-use sauces, caterers can create classic GoFree is the UK’s No. 1 gluten free cereal dishes which are free from various allergens brand, selling nearly 11 million boxes in the such as eggs and fish, thus helping them to last year, and is available in three variants – meet the demands of this growing market Cornflakes and Rice Snaps, which are also without having to devise different batches to vegan, as well as Honey Flakes. cater for varying dietary needs.” Starting with allergen-free base ingredients, such as rice, means caterers can offer flavoursome FreeFrom dishes everyone will enjoy, adds Annette Coggins, head of foodservice, Tilda UK. “As rice is gluten free it is least likely to cause allergies, making it an ideal ingredient for the whole menu from starters and mains to desserts.” 19

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Tohfepalratting THE ART OF PLATING 5 PURPLE SPROUTING 2 BROCCOLI, TUNWORTH 4 CHEESE & DUCK OFFAL  6 BY ADAM REID 13 Adam Reid is the acclaimed chef-patron of The French in the historic Midland Hotel in Manchester. Adam is no stranger to cooking beautifully presented plates of food. He cooked the main course for the Great British Menu 2019 banquet with his winning dish ‘Comfort Food Sounds Good’. His dessert ‘Golden Empire’, also made it through to the Great British Menu banquet in 2016. This is a very hands-on dish packed lots of leaves. Dip it in tempura batter 3 Cheese foam “The broccoli is with lots of strong flavours. The duck and fry it in dripping or groundnut oil. best towards offal confit is made from duck heart The cheese foam is added next, the end of the and gizzards glazed with a rich duck Marrying up the various textures allowing it to pool in the bottom season when sauce. They have a very meaty and is where the elegance of the dish of the dish. it ’s wispy and intense flavour. comes from. Amalgamation is key. ready to flower 4 Hidden element because it has This is accompanied by a broccoli 1 Plate selection lots of leaves” custard (a purée with a custard Place the offal in the centre then consistency) which has lots of I chose to serve this dish in a conical “hide” it with the tempura broccoli. viscosity. Japanese-style ramen bowl, which is This hidden element is pleasant steep-sided with a little raised nib in discovery for the diner. The next element is a cheese foam the bottom. It’s white with a cream- made with Tunworth, a soft rind coloured rim which, when you look 5 Finger food English Camembert style cheese. from above, created a frame around Firstly, make a light potato mousse to the dish. The tempura broccoli is intended emulsify the cheese into, then put it to be eaten with your fingers and in a cream whipper gun to aerate the 2 Truffle oil dipped in the cheese foam. We mousse for a very light cheesy flavour. want diners to get stuck in! The dish is finished with a stalk of Fill the gap around the edge of the 6 Garnish tempura-battered purple sprouting dish with chive and truffle oil. The broccoli and grated truffle. The aromatic truffle flavour combined with Finish with fresh grated truffle broccoli is best towards the end the piquancy of chive add an extra for a decadent yet rustic appeal. of the season when it’s wispy and dimension. The contrasting colour ready to flower because it has also adds visual interest. 21

salesGive your a healthy boost HIDDEN ORGANIC WHOLE & GLUTEN WHEAT FREE High in protein1 Napolina is the UK's No.1 Italian cooking brand4 with 72% brand awareness5. High in bre2 Add some Italian air to your sales. 85% of shoppers want Stock up now. to eat more healthily3 FOR THE L O V E OF ITALIAN FOOD 1 High in protein refers to the gluten free pasta range 2 High in fibre refers to the gluten free green pea pasta 3 IGD Fibre Fuelling Future Trends, Feb 2019 4 See www.napolina.com 5 Lightspeed Brand Health November 2019

HOSPITALITY A positive change in perceptions 1. PUT CULTURE FIRST Gen Z want flexibility, rapid career progression and a wide range of opportunities within an organisation where they can make a difference New research from HIT Despite these positive “Key ways employers in the 2. Training reveals that perceptions of careers in the sector can do this is by ensuring three quarters of parents industry, there is still work to they’re making effective work MAKE PROGRESSION and over half (55%) of be done to convince over a experience opportunities OPPORTUNITIES KNOWN teachers believe jobs third (35%) of parents who still available, forging stronger in hospitality offer a believe hospitality careers relationships with schools to If more young people knew long-term career route have anti-social working hours offer first-hand hospitality the average salary of a general that will help young people and over a quarter (26%) who experiences, and providing develop lifelong skills. say it’s a ‘stop gap’ between more sector specific information manager in London and how school and university. to schools and parents. The quickly they can get there, they’d The study represents a positive aim of these initiatives is to change in perceptions of the Jill Whittaker, managing director shine a spotlight on the industry jump in head-first industry that can be leveraged at HIT Training, says hospitality and showcase the different by employers to attract and businesses should nurture these roles and progression 3. retain talent. promising perceptions for the opportunities available.” greater good of the industry: KEEP A DIALOGUE OPEN • 76% of parents believe that “We know there’s still a lack To help hospitality businesses jobs in the hospitality industry of understanding about what maximise the recruitment and Support and regular feedback is offer a long-term career route careers in this industry can retention opportunities presented so important offer in terms of progression, by changing perceptions of • 38% of parents view the satisfaction and reward, which the industry, HIT Training has 4. hospitality industry as a has resulted in a number of launched a report, ‘Don’t Waste: rewarding career that helps barriers preventing new talent The Future of Hospitality’. INVEST IN SKILLS people to develop a range entering the industry. of skills It offers in-depth research and 5. insight into the current challenges • 86% of parents say food “However, there’s a huge faced by the sector, along with SPEAK THEIR subjects should be on opportunity for hospitality practical tips and advice from (DIGITAL) LANGUAGE hospitality leaders on how the curriculum employers to maximise these businesses can attract the Find innovative ways to showcase next generation and target how interesting the industry is encouraging perceptions different talent pools to future-proof the sector. THE TOP THREE from parents and INFLUENCES To download a copy of the report EXPERIENCE IS EVERYTHING teachers to visit www.hittraining.co.uk/ ON 16 TO 20 YEAR OLDS’ attract and retain Future_of_hospitality CAREER CHOICES ARE: There is a desire amongst the younger top talent and generation for experiential-based learning. work towards • 45% Work experience • 28% Teachers at school/college 74% of hospitality apprentices did it closing the skills • 25% Their parents because they wanted on-the-job training. gap crippling the industry. 23

Feeling specialDICKSON’SDIARY The number making and preparation of pescatarians or meat Gluten Free Carrot Cake of people FreeFrom and Gluten Free dishes. for meat-eaters. Focus on King Prawn Korma following seasonality and use spices special diets There has been a lot of to enhance your dishes and keep continues development in ready-made an eye on current trends. to grow and products, so much so that you it’s therefore can’t tell the difference. A great The Country Range Curry Pastes massively example is the Country Range are allergen-free important for Gluten Free Carrot Cake – it’s and vegan and also tick caterers to take delicious! The question is, do the box for gluten free too. responsibility to prevent you need to have both? Why Add chickpeas, sweet potato, cross contamination. not minimise the risk (and cost) butternut squash and seasonal by only offering Gluten Free? greens for a good vegan, FreeFrom dish. Add flaked salmon Gluten free is seeing the biggest Menu planning should be as or Country Range King Prawns for pescatarians or create a surf growth driven through lifestyle simple as possible and you and turf for meat eaters by adding pork or chicken to the prawns. change, and separate preparation should write your recipes focusing Serve with Country Range Easy Cook Basmati Rice. areas and equipment are an on a small group of customers, HAPPY COOKING! absolute must. Front of house then extend them to different Paul Dickson personnel need to be educated food groups. For example, take Country Range development chef and take responsibility too. the Country Range Five Bean There are lots of easy changes Salad, which is vegan and gluten free. Add some chilli, garlic and you can make, such as vegetables for a Mexican vibe substituting flour with cornflour, which will appeal to vegans, a7n6d34t_hSeorreeeanr_eStpilerInttUypoAdf vCeortu_n2t1r0yx145mm_tHhRe.npdyfou c1an a27d/d02c/h2e0e20se 17:15 Range products to help in the for vegetarians, prawns for

MCA Trend facts: ISiTnHmEIoRdMerOaNtiEoYn? 61% DRINK PREMIUM DRINKS By Jill Livesey, managing director at MCA & HIM Shopper Research and Insights WHEN VISITING THE PUB 36% THINK NO AND LOW BEERS ARE A REPLACEMENT TO SOFT DRINKS THE VOLUME OF UK ADULTS WHO REGULARLY DRINK ALCOHOL IS FORECAST TO FALL TO 56.5% IN 2022 MCA Pub Market Report 2020 Up until recently, the no and spaces such as Brewdog’s AF bar 38% who said it was too expensive highlights the polarisation in low alcohol market hasn’t and Redemption Bar in East London (Hot Topics May 2019). behaviours amongst the youngest been the most innovative. which promises punters delicious generation of potential alcohol Mocktails are notoriously tasting drinks without the next day Interestingly, 50% of 18-24-year buyers, with a fifth of 18-24s also pricey and never quite live up hangover. This is a trend that was olds, the group often highlighted saying they are drinking more, twice to the real thing. However, arguably kickstarted by Sainsbury’s as a key demographic driver of this the UK adult average. Teetotalism is much the same as we saw a with the launch of its pop up, The change, say they are drinking less most prevalent for the 75 and overs, raft of new vegan-only Clean Vic, back in 2019. because they have less interest in although after the 65+ age groups, products launching, we have going out. Opening alcohol-free the next biggest share is among increasingly seen several Having said all of this, cost is clearly pubs and bars may be a great idea, 18-24s. big-name brands releasing no still a huge factor to be considered, but if there is a shift in the way and low alcohol alternatives. particularly as no and low alcohol people are choosing to socialise This apparent contradiction alternatives are often no cheaper. then operators will have to innovate underlines how the drinks market Brands are also not the only ones When we asked consumers the to give people a reason to visit and is constantly changing but mindful reasons behind why they were retain their custom. drinking does look to be a major capitalising on this trend. Operators drinking a lot less, 41% said health trend going forward. benefits, but just behind this was Research in HIM and MCA’s have opened up alcohol-free Healthier Eating Report also

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FIVE WAYS TO USE TOWUSAEYSOat Flakes Oats are well 1/‘Sourdough’ oats 2/ Oat cookies 3/ Granola known for their To ferment oats, add oat Melt 400g butter and This granola makes a nutritional value flakes to a blender then add to a 180g golden syrup in a pan. Mix lovely breakfast with yogurt and and fibre content, glass jar with enough water to together 250g caster sugar, banana or serve it in a dessert but they needn’t be reserved make a sludgy mix. Place a cloth 400g flaked oats, 220g with vanilla panna cotta and simply as a breakfast staple. over the top, secured with string, self-raising flour and 7g baking raspberries. The coriander adds and leave to ferment for 48-72 powder. Combine the two an interesting floral, spicy note. From cookies and crumbles to hours. After this period, remove mixtures and bring together into Toast 250g flaked oats, 50g savoury risottos, oats can enhance part of the starter to make a soft dough. Place on silicone hazelnuts, 30g butter, 50g honey, a wide range of dishes. porridge, and add the same paper in small balls and bake in 30g caster sugar, 5g ground amount of fresh oats and water the oven at 160°C for around 12 coriander and a pinch of sea salt. Here, Robbie Phillips, professional back to the jar to ferment for minutes. Cool on a wire rack and cookery lecturer at City of Glasgow another day. To make the store for up to five days in an ANDREW GREEN College, who has led teams of porridge, mix 50g oats, 50g airtight container. students to victory in the Country fermented oats starter, 220ml CRAFT GUILD Range Student Chef Challenge for the milk, some honey and a pinch of (Recipe image above) last two years, shares five different salt and simmer until soft. OF CHEFS ways to include them in your dishes… 5/ Homemade 4/ Oat crusted oat milk These are very trying times for the ABOUT: trout entire foodservice industry and Combine oat flakes and water in our thoughts are with everyone ROBBIE PHILLIPS First, coat your trout fillets in a bowl, stir and set aside for a who has been affected by the seasoned flour. Shake off any few minutes. Pour two spoonfuls coronavirus crisis. We are Robbie became a professional excess flour and pass through of the mixture into a slow juicer, endeavouring to support people cookery lecturer at City of Glasgow beaten egg. Drain off any excess taking care to add both oats and through these challenges and College after working in Glasgow and finally coat the trout in flaked water. Start the juicer and add our members and businesses West End’s Stravaigin, holder of oats, making sure it is well-coated another 2-3 spoonfuls, and partners can contact us by email at 2 AA Rosettes and a Michelin then cover and store in the fridge continue until you have added all [email protected] Bib Gourmand. Since then he to allow the coating to set and firm has completed a BA Professional up a little. To cook, fry the of the mixture. We have also been busy Development in Tertiary Education coated trout in foaming butter. Transfer the milk re-scheduling various events that through Dundee University. Serve with beetroot chutney into a sterilised were due to take place and the and watercress for a simple, bottle and store in revised dates are available on our Robbie led two tasty starter. the fridge. Add the website www.craftguildofchefs.org completely pulp to the different teams Country Range Oat Flakes fermented oat For more on the Craft Guild, of students to Pack size: 3kg starter above. visit www.craftguildof victory in the chefs.org or follow the Craft Country Range 27 Guild of Chefs on Twitter at Student Chef Craft_Guild Challenge in both 2018 and 2019.

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SPECIAL FEATURE OchVaElRleCtnhOgeeMING AYRSHIRE COLLEGE DESSERT Lemon and honey cream, white chocolate sorbet, hazelnut and basil streusel, citrus and elderflower curd The Country Range the country’s leading chefs at the Craft Student Chef Challenge Guild of Chefs Annual Awards. is a prestigious culinary competition, which has Entries to the Challenge were become a firm fixture in the accepted until December 2019 before catering industry’s calendar. they went through to a strict paper judging stage. The successful entrants Run in partnership with the Craft Guild then competed in semi-final heats, of Chefs, who provide competition- with 10 teams progressing to the standard judging and detailed Grand Final at the Hotel, Restaurant feedback to the students, it has played and Catering Show. a huge role in developing young chefs and talent around the UK and Ireland, The teams, consisting of three full-time with previous winning teams being catering and hospitality students, were given the opportunity to compete at required to plan, prepare and present the Culinary Olympics and cook for a three-course, four-cover menu in just 90 minutes with a cost per cover of £8. NEWCASTLE T he theme COLLEGE STARTER The theme for this year’s Challenge focused on how students can use Fillets of plaice classic techniques and skills to maximise the use of ingredients, whilst poached and pan fried also reducing food waste. Their menus needed to include a: served with • STARTER – A flat fish, filleted and a sauce made from the bones. The dish scorched cucumber, must be served with appropriate garnish and must include one turned wilted spinach, mushroom per portion mushroom, • MAIN - Three bone loin of pork, the eye of the meat must be used. The trim cucumber and wasabi is to be used for a separate element e.g. faggot, kebab or pie. The dish must beurre blanc be served with appropriate garnish including starch, vegetable and sauce • DESSERT – A lemon tart with a modern twist 29

SPECIAL FEATURE FINTAHLEISTS 7. PETERBOROUGH 6. NEWCASTLE REGIONAL COLLEGE: COLLEGE: Phillip Ho, 2. CARLISLE COLLEGE: 1. AYRSHIRE COLLEGE: Kian Marshall, lecturer Kerry Pitt, Adam Turnbull, Ewan Baird, Ryan Rafferty, Joel Barton, lecturer Mal Farmer and lecturer Annmarie Farr Trevor Braid, Robert Hannah Warne lecturer Sean Downes and Rebecca Crossan and Molly Elliott Manterfield and 8. UNIVERSITY OF Chester Briddon DERBY: Christina 4. CITY OF LIVERPOOL Christofi, lecturer COLLEGE: Talent Sibindi, 9.SOUTH EAST Phil Hardy, Kyriakos REGIONAL COLLEGE Argyrides and Giorgos Beth Disley-Jones, (SERC): Adam Proctor, Euripidou lecturer Ian Jaundoo and Matthew McGivern, 10. WEST SUFFOLK Chi-Hin Cheung lecturer Ian Thompson COLLEGE: Ashlea Locke, Alfie Naylor, James Parker stiritupmagazine.co.uk and Adam Jones Hammond and lecturer Stuart Ascott 3. CITY OF GLASGOW Rewarding Talent COLLEGE: Stephen McLaughlin, Matthew In addition to competing for the Country Watson, lecturer Range Student Chef Challenge Robbie Phillips and 2019/20 title, all the finalists were Lauren Kippen also marked by the Craft Guild of Chefs to 5. LOUGHBOROUGH international judging standards with Silver, COLLEGE: Grace Bronze and Merit certificates awarded. The full McGreal, lecturer Darren Creed, Luke Moffett list of teams and awards was as follows: and Brannon Underwood • City of Liverpool College – Silver 30 – Best In Class • City of Glasgow College – Silver • Ayrshire College (Kilmarnock Campus) – Bronze • Peterborough Regional College – Bronze • University of Derby – Bronze • Newcastle College – Bronze • South Eastern Regional College – Merit • Carlisle College – Merit • Loughborough College – Merit • West Suffolk College - Merit For more photographs from the Live Final, plus all of the finalists’ menus, visit www.countryrangestudentchef.co.uk

“Year on year on the standard of dishes produced at JUDGES AND the Country Range Student Chef Challenge improves SPECTATORS and once again the quality stepped up. T he diversity LOOK ON, WHILE of dishes was phenomenal with some fantastic flavours THE STUDENT produced and skills shown.” - Judge Daniel Ayrton CHEFS PREP CHALLENGE AND COOK ACCEPTED! THEIR DISHES Designing a technically-challenging menu which FROAIWSITCN-M’TECOSSDHTiTTMtTBPHyEUOO“PEREoTDBOEEAfHGESENTKCGENESTITTlIRATTaTTCIIEsOSRIAOCVgTAETNNoHEULDRAwRDLIENI’YNOGVYFTsMDEHUtERSCuONTRYEEdPH.S”JRNeRMAROTnITAOALEtYEICLNNNUARETGTUSBENISELELDGYNEEED-.SE fits the brief perfectly and then re-creating it under Live Final conditions is enough to test the most experienced of chefs. However, all of our finalists stepped up to the Challenge with great success. There can only be one winner sadly, and the team from City of Liverpool College beat off the challenge from rivals City of Glasgow College, who finished in second place, and the University of Derby, in third place. HERE ARE THEIR WINNING MENUS: WINNER: CITY OF LIVERPOOL COLLEGE Starter - Filets de sole Bretonne with beurre blanc sauce, vegetable julienne, turned mushroom and lace tuille Main – Cajun spiced pork medallion with savoy milanaise, pork and apple croquette, buttered mash and robert sauce Dessert – Lemon tart with sesame sable, Italian meringue, lemon gel and raspberry foam 1ST RUNNER UP: CITY OF GLASGOW COLLEGE Starter - Steamed sole fillet with mushroom, celeriac, grape, tarragon and parsley sauce Main - Roast pork loin with sausage roll, smoked potato, Brussels Sprout, chestnut and apple, savoy cabbage and brown sauce Dessert - Lemon tart with sherbet, black garlic, thyme, frozen milk and blood orange 2ND RUNNER UP: UNIVERSITY OF DERBY Starter - Lemon sole with courgette cannelloni, turned mushroom, fennel pure, orange beurre blanc and coriander oil Main - Red wine pork loin with parsnip pure, roasted and pickled heritage carrots, Cypriot pork meatball, sautéed potatoes served with red wine jus sauce Dessert - Lemon tart with a twist: mint raspberry coulis, Italian meringue and lemon tuille

SPECIAL FEATURE “THIS YEAR WAS REALLY DIFFICULT WITH A CITY OF GLASGOW COLLEGE STARTER Steamed Sole Fillet, Mushroom, Celeriac, CLEVERLY DESIGNED BRIEF WHICH TESTED Grape, Tarragon & Parsley Sauce STUDENTS ON BOTH NEW AND CLASSIC COOKING TECHNIQUES. TURNING A MUSHROOM, FILLETING A FISH – THESE ARE ALL GREAT SKILLS THE STUDENTS LEARN ON THE CURRICULUM SO THE BRIEF HAS BEEN REALLY BENEFICIAL.” - Carlisle College lecturer Sean Downes STUDENT CHEFS PLATING THEIR AWARD WINNING DISHES UNIVERSITY OF DERBY CARLISLE COLLEGE STARTER Crumbed plaice, warm vegetable salad, velouté, cress foam, pickled cucumber “T he competition has also given the college some fantastic publicity and helped improve the reputation of the catering department and its students.” - Darren Creed stiritupmagazine.co.uk 32

SPECIAL FEATURE CofHtAhMe PchIOaNllSenge A trio of talented chefs from the City of to competing individually so ABOVE: Liverpool College are celebrating after to win as a team of three is a MAIN – Cajun spiced pork medallion with winning the prestigious Country Range remarkable achievement and savoy milanaise, pork and apple croquette, Student Chef Challenge. they should all be very proud. buttered mash and robert sauce They’ve planned their menu from They came out on top after a hard-fought battle start to finish, making tweaks along the STARTER – Filets de sole Bretonne with against nine other teams from colleges around way after the semi-final heat in Glasgow beurre blanc sauce, vegetable julienne, the UK and Ireland, in the Live Grand Final, following feedback from the judges, so to turned mushroom and lace tuille which took place at the Hospitality, Restaurant triumph in the final is just brilliant and a credit to DESSERT – Lemon tart with sesame and Catering Show in London. them and their hard work. Obviously winning is sable, Italian meringue, lemon gel and great for their CV, future career prospects and raspberry foam The three culinary students – Chi-Hin Cheung, the College’s culinary reputation, but they’ve Talent Sibindi and Beth Disley-Jones – were also mastered new skills and techniques, under the tutelage of lecturer Ian Jaundoo and and met other catering students and industry wowed the judges with their inventive menu, contacts along the way which will put them in impressive skills and techniques and ability good shape for the future.” to stay calm under the watchful eyes of the live audience. \"T heir menu showed fantastic creativity, The theme for the prestigious Country Range flavours and taste, whilst Student Chef Challenge 2019/20 focused on also ticking every box on how students can use classic techniques and this year’s theme.\" skills to maximise the use of ingredients, whilst also reducing food waste. - Craft Guild of Chefs chairman After scooping the award, Chi-Hin Cheung of judges Chris Basten said: “We’re absolutely thrilled to have won and I don’t think it’s really sunk in yet. We weren’t “A huge congratulations to the City of expecting to win but I think it helped us in the Liverpool College on winning the Country end as it calmed the nerves and allowed us to Range Student Chef Challenge 2019/20 focus on our tasks. Cooking in front of a live title. Their menu showed fantastic creativity, audience was daunting at first but as the final flavours and taste, whilst also ticking every progressed, we all really embraced the support box on this year’s theme by maximising their of the crowd and enjoyed the experience. It’s ingredients and reducing their food waste been a fantastic competition to be involved in while working. And perhaps the hardest part and we’ve all learnt a lot. Whether that’s better and their biggest achievement was that they time management, menu planning, teamwork managed to replicate it all under the watchful or use of ingredients and flavours, we’ve all eyes of the judges when it mattered in the Live Grand Final. Well done to all the teams picked up skills along the way which will who competed in the final as all the menus prepare us for a future career in the showed great planning and execution.” industry but winning is the cherry - Craft Guild of Chefs chairman of on top.” judges Chris Basten. \" Winning lecturer Ian Jaundoo added: “I’m absolutely delighted that the team has won a major culinary competition like the Country Range Student Chef Challenge. Although it’s our third time entering, the students are normally used OUR WINNERS Country Range brand manager Vasita Jantabutara said: CITY OF LIVERPOOL “It was a fantastic and fitting finale to the Country Range Student COLLEGE - TALENT SIBINDI, BETH DISLEY-JONES Chef Challenge 2019/20 and one which showed everyone that AND CHI-HIN CHEUNG the future of the UK and Ireland’s culinary industry is in very safe hands. For young student chefs to be able to plan, prepare and execute menus of that quality under competition conditions is phenomenal so hats off to all the teams who took part and a very special congratulations to this year’s winning students from the \"City of Liverpool College.” 33

THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY NEW BURGER CARRIERS READY Street food inspired seasonings Kara have unveiled two new burger carriers ready for summer menus. The foodservice company is expanding its offer by introducing a much-anticipated Potato Bun and a revamped Sourdough Bun. Kara’s Sourdough Bun now comes pre-sliced for added convenience and, as a way to combat allergens in the kitchen, it is finished with a dusting of rice cones instead of the standard sesame seeds. The latest innovation also includes a highly requested Potato Bun. This unsliced glazed bun has a single water-split that contains potato flakes throughout the crumb, giving the product a sweeter flavour profile. Essential Cuisine, the chef-led a taste of the most popular stocks and sauces company, flavours from around the world. has launched six new street- food inspired seasonings under Chefs can choose from Dark a bold new sub-brand ‘Street Mexican, Zesty Chermoula, Food Chef’. South Indian, American BBQ, Spicy Persian and In a distinct departure from its Peanut-Free Satay. classically inspired range, the new seasonings take inspiration The seasonings, which are all from global street food trends, vegan-friendly and free-from allowing chefs to unleash their declarable allergens, can be creativity and offer diners added at any stage of the cooking process.

Take a bite THE MARKETPLACE French pâtissier Tipiak has launched a delicious COFFEE SHOP new selection of one bite-sized canapés to the UK FAVOURITES foodservice market. British heritage brand Kenco is now providing The ‘thaw and serve’ Mediterranean Canapés Selection caterers a range of ‘coffee shop favourites’ – features nine different flavours, including mango apricot bringing the indulgence of luxurious coffee shop chutney, mini cheese and ham rolls and sesame seeds drinks into environments where only hot water on mini brioche, smoked salmon, tzatziki, cucumber is available. and poppy seeds on mini blini, goat’s cheese and fig on walnut bread, and tuna, stewed piquillos, capers and Cappuccino and latte are the most popular black olives on sandwich bread. drink choices in coffee shops and lead the way, with Kenco Cappuccino 750g and Kenco Latte 750g now available to buy through the Country Range Group. In high street coffee shops, Latte remains the number one menu choice accounting for 53.7% of the market, followed closely by Americano at 24.1% and Cappuccino at 29.3%. However, the Flat White is the fastest growing beverage in coffee shops and cafés in the UK to 49% (Allegra, UK Coffee Shop Report 2019). Martyn Bell, of Jacobs Douwe Egberts, said: “Perfect for cost sector caterers, providing the full range of coffee shop favourites is a great way for healthcare and workplace staff, patients, colleagues and visitors to connect and promote a better social environment – without the need for expensive training and equipment!”

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T he Country ClubTHECOUNTRYCLUB EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP EaWncPhdrIooKNdDeunoccttos Win with Kenco The top three choices in UK coffee - 1 Case of Latte shops are Latte, Cappuccino and To celebrate the launch of Americano* and the Kenco Instant (Totalling approx 8kg of product) Kenco Cappuccino and Latte, Speciality portfolio offers operators Jacobs Douwe Egberts has the chance to serve consistently - 5 Kenco mugs a selection of great prizes on great coffee with the minimum of offer, including an Amazon fuss and staff training. - 5 Kenco pens Echo Dot, Kenco stock and branded goodies up for grabs. Using our Kenco branded cups, - 5 Kenco Cotton Shopper Bags aprons and more means that you can Choosing Kenco means you can offer create an inspiring coffee shop feel - 5 Kenco aprons customers their favourite coffee shop quickly and easily. choices – just with access to hot water! To enter, send an email titled The prize includes: ‘Kenco prize bundle’, along with your name, contact details and the - Echo Dot name of your Country Range - 1 case of Cappuccino Group wholesaler, to competitions @stiritupmagazine.co.uk *Allegra World Coffee Portal 2019 WORK OUT WITH KATE WIN Fitter, Happier, Are you looking for inspiration With an enormous fan base of over For your chance to Healthier to get your health back 1 million followers on Instagram, win, send an email Cookbook on track? Kate regularly shares her workout tips and videos, often alongside her titled ‘Fitter, ‘The Only Way is Essex’ star Kate husband, professional football star Ferdinand has everything you need and pundit Rio Ferdinand. Happier, Healthier’, to know in her debut book, Fitter, along with your name, contact details and the name Happier, Healthier: The Ultimate Alongside the workouts, Kate also of your Country Range Group Body Plan. discusses how she motivates wholesaler, to competitions herself, fits in exercise in around @stiritupmagazine.co.uk her busy family life, and how she She has devised a four-week combats her anxieties. Closing date for all competitions: 31 May 2020. All winners will be notified by 30 plan of workouts to make exercise June 2020. Postal entries for all of the competitions can be sent to: Country achievable and fun, along with Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and 12:c5o2nditions can be found at: www.stiritupmagazine.co.uk/about a2s4e7l9e–cNteiostnloéf hMaeyaltPhryomaonidonal Proposal FWorem’ve(GgooFt rtheere).epcdofpies1 of K12a/te0’3s/2020 nutritional recipes. book to give away. MAKING BREAKFAST BETTER THIS COELIAC AWARENESS WEEK WITH NESTL´E GO FREE 12430382 GO FREE CRISP RICE 7X350g 12283536 GO FREE CORNFLAKES 7X500g 12283538 GO FREE HONEY CORNFLAKES 7X500g 12430250 GO FREE COCO RICE 9X295g ® Reg. Trademark of Société des Produits Nestlé S.A. Subject to availability. Shredded Wheat is low in saturated fat. Reducing intakes of saturated fat helps maintain normal blood cholestrol levels. Enjoy as part of a healthy diet and lifestyle. Shreddies is high in fibre and provides a source of iron which contributes to normal energy-yielding metabolism, as part of a varied diet and healthy lifestyle.

MENTAL HEALTH EDIT AdiRsEaCsIPtEerF?OR The foodservice industry has a reputation for being a thrilling, high-octane environment, bursting with creativity and excitement. On the slipside, long, unsociable hours working under stressful conditions, can take its toll, and startling figures about the poor mental health of an increasing number of chefs and caterers is forcing the sector to take drastic action. 20,000 CHEFS ARE 80% OF KITCHEN 84% OF UK CALLING IT QUITS EVERY WORKERS HAVE HOSPITALITY YEAR IN THE UK (ABOUT 10% EXPERIENCED POOR WORKERS BELIEVE OF THE ENTIRE HOSPITALITY THEIR STRESS IS A DIRECT MENTAL HEALTH DURING WORKFORCE), AFTER RESULT OF THEIR JOB. THE SUFFERING THROUGH THEIR CAREERS LONG HOURS AND INTENSE UK AVERAGE IS 59% (NESTLE PROFESSIONAL) WORKING ENVIRONMENTS (ROYAL SOCIETY FOR PUBLIC HEALTH) stiritupmagazine.co.uk 42

SPECIAL FEATURE • \"YOU ARE NOT ALONE In the end I realised how much I needed \" help. I went to see my GP, who diagnosed RESEARCH BY HOSPITALITY Despite its vastly improving reputation, PTSD. Counselling soon followed – a place ACTION ALSO FOUND THAT: the pressures of the working kitchen can where I could truly open up and share my • Four out of five hospitality workers find sometimes be overwhelming. experiences. It was one of the best and smartest things I could have done; it made their job stressful some or most of time Here, three members of the Essential me see everything in a new light, helped • Half describe their job as stressful most Cuisine chef team share their personal me come to terms what had happened experiences of battling with mental health and face down the feelings I was having. or all of time issues whilst working in professional The coping techniques I learnt from that • Four out of five believe stress levels kitchens. They do so anonymously and in experience were truly immense. The the hope that in hearing their stories, it will process changed my way of thinking and have increased in the past three years encourage others to come forward and changed my life to the extent where I stand • Over half (56%) do not make employers seek help, safe in the knowledge that they today much better equipped to deal with are not alone.    anything life now has to throw at me.  aware of mental health problems    • Suicide - already the single biggest One quote that stands out to me, and “I make sure that whatever my thoughts, something I would like to pass on to killer of men under 45 in the UK – has I know it’s perfectly acceptable to reach anyone who is in a similar position is ‘it’s a disproportionate prevalence in the out whenever I need to.” ok not to be ok’. Because the more we hospitality sector normalise these feelings, the more people Just over a decade ago I was working in a will come to share their experiences. SOME OF THE MOST COMMON hotel kitchen; we were understaffed and Whenever I think about the crash and what CAUSES OF POOR MENTAL overworked, and I patently wasn’t taking happened after, I always refer back to that HEALTH IN CATERING ARE: care of myself, not eating or drinking saying and make sure that whatever my • Staff shortages enough. I didn’t realise at the time quite the thoughts, I know it’s perfectly acceptable to • Limited budget effect this was having on me until one day I reach out whenever I need to. • Lack of daylight passed out at the wheel of my car and hit a • Unpredictable work patterns lamppost head on at 60mph. The crash left “Talking to people around you is so • Workplace bullying me with life changing injuries which over vitally important and ensures you never • Lack of time a period of years I would come to recover feel alone.” • Long shifts from. The hospital staff – doctors, nurses • Unsociable hours and physios – did a fantastic job preparing I was going through some tough personal me to overcome the physically injuries. times in my younger days and ended THE IMPACT OF STRESS I was less prepared for the mental toll it up working all the kitchen hours I could IN THE WORKPLACE would take. In the space of 10 seconds I’d take as a coping mechanism. The culture gone from a hardworking, independent meant I was out most nights of the week 1. SICK DAYS A Nestle Professional person who had practically lived in drinking heavily. Alcohol became a crutch survey found that 73% of respondents kitchens from the age of 16, to someone – I thought it was helping block it all out admitted to calling in sick due to who couldn’t get dressed on their own. I when, actually, it was the opposite. It was stress. Not only are chefs becoming also knew I was never going to be fully fit a move to a different job and reaching too stressed to work, but the knock-on enough to return full time to the job I loved. out of a good chef friend that helped me effects apply even more pressure to break that cycle. His advice led me to seek the rest of the workforce. In the long months that followed, I was in professional help to talk and work through and out of hospital, spending a vast amount my problems. I kicked the booze for 12 2. STUNTED CREATIVITY A staggering of time on my own. I went from being me months and it straightened me out.  85% of chefs feel as though their to a person I simply didn’t recognise. Over creativity is being stifled by other time I became more distant, even giving up I have seen many friends go down the pressures in the kitchen. on my physio. Worst of all I was hiding how same path and it’s still a big issue in the I was really feeling. With no one around to industry as is substance abuse in general. 3. DRUG AND ALCOHOL ABUSE talk to who had been through something Talking to people around you is so vitally 20% of UK frontline hospitality staff similar or had the skills to help me, I wanted important and ensures you never feel reported they had trouble with to tell my family and friends, but the fear alone. You can bet that at some point they addiction (The Benevolent). of them not understanding, the fear of me will also have had a similar experience, or piling more burden onto them, the fear of 4. DEPRESSION A Unite Union Survey not being a ‘man’ and being weak, was found that almost 50% of chefs too overwhelming.   regularly work between 48 and 60 hours a week, with 69% claiming that long hours had a negative impact on their mental health. 5. INJURIES Unite Union found that not only have 79% of chefs had an injury or a near-miss while working, but they blame it on being over-fatigued in the kitchen. 43

\"SPECIAL FEATURE know of someone who has and can help you to \"Hospitality is a notoriously stressful industry work things through. No one needs to be alone to work in and it has a lot of improving to do.\" with their thoughts. “Sometimes it just needs a whinge and a moan – someone to listen.” I’ve worked in some tough kitchens. I did it for DANIEL WHAT CAN and what they will receive in return. This is a 20 years and understand better than most the URE BUSINESSES DO great opportunity to outline a clear code of macho mentality that really prevails in these TO HELP? conduct for staff to adhere to, creating a positive places. In this environment it’s all about who’s work environment for everyone. worked longer, harder, who’s pulled the most “Business owners days in a row, who’s got the most blisters and have a duty of care 3. Develop a supportive work environment cuts, the wounds of war worn like a badge for their employees,” It’s vital that your staff are working as a team of honour. Many are willing to excuse these says Daniel Ure, of to support each other. This can be as simple behaviours citing the old “it’s not bullying it’s online PPE retailer as showing gratitude for a job well done, character building…” but I’ve seen first-hand the Vizwear, “and their something that is often overlooked in the impact it can have on chefs. I have lost friends mental wellbeing is catering industry, but can go a long way. and colleagues to drink, drugs and depression. as much of a risk as physical harm. 4. Switch up the menu regularly I was lucky to have friends and family around When a chef has made a career out of their me who cared. Sometimes it just needs a “Mental health is getting more of a spotlight than passion and worked hard to climb up the whinge and a moan – someone to listen. It’s not previously, yet it’s still a sore subject for some ladder, the last thing they want is to create the a weakness to talk about how you are feeling, and is still seen to be surrounded by stigma. same handful of dishes on repeat. nor is it ever wrong to ask for help if you feel it’s As it can be a difficult thing for many of us to needed. It’s a team effort. Look after your team. bring up, especially in an industry that doesn’t 5. Evaluate your kitchen layout historically talk about it, it’s up to business One of the easiest ways to make your staff owners and managers to take the appropriate more comfortable at work is to optimise your steps to create a safe and supportive work space. Kitchens are often dark and are always environment for their employees.” hot environments, adding to the pressure of the workday. Re-evaluate the layout of your kitchen Daniel recommends businesses: and think about whether you’re making the most of the available space. Updating your equipment EMPLOYER 1. Hire the right people can also help with conditions in the kitchen. CASE STUDY: Ensure employees are appropriately experienced BE GRACE-FUL for the role they are being asked to fulfil. Don’t cut 6. Stamp out bullying corners and budgets to your detriment. Bullying is an outdated trait which has been Grace Regan is the passed down from an older generation of GRACE 2. Create an in-depth training manual (and chefs. Ban swearing in your kitchen and REGAN founder of SpiceBox, stick to it!) perhaps adopt an open kitchen design to be Training manuals are an employee’s first glimpse more customer-facing. the UK’s first vegan as to what is expected of them in the workplace curry house. “Stress and mental wellbeing are topics I really care about. From a purely commercial perspective, building a great business is about team members performing at the top of their game and no one can perform to the best of their ability if they are stressed or unhappy. Of course, there’s more to the subject than commercial gain - I want to build a work environment where people are happy and satisfied but also feel they are being challenged and growing. Hospitality is a notoriously stressful industry to work in and it has a lot of improving to do. I really do feel like times are changing and I want SpiceBox to be at the forefront of this change. We give every team member a monthly wellbeing allowance that they can spend on an activity that brings them calm and happiness outside of work, be it yoga, a massage or even a gong bath! We have put management through a mental health first aid course and are really trying to create an environment where people feel comfortable speaking up about feeling stressed, depressed or anxious. Finally, I am a huge advocate of meditation. I meditate for 30 minutes twice a day and all the team are aware that I take time out to do this. I hope that this sets a tone and that I lead by example on this. If I can take time out to take care of my mental health then the team know they are also welcome to do so.”

SO LET’S TALK START A MENTAL HEALTH CONVERSATION After 10 years Hospitality Action’s new mental health working in the campaign aims to get people talking and its website (https://www.hospitalityaction.org. hospitality sector in uk/get-help/mental-health-campaign/) is full of resources, including a downloadable the North West and helpsheet with tips to help you spot the signs McDougalls in yourself and others. experiencing mental DUNKING Hospitality Action also runs a suicide health issues in the awareness course to help prepare managers DOUGHNUTS to respond to calls for help from colleagues process, Patrick https://www.hospitalityaction.org.uk/ WITH CHOCOLATE get-help/training-on-site-trauma-support/ PATRICK Howley has created suicide-awareness-training/ RecipeAMBROSIA CUSTARD HOWLEY a new platform HAPPINESS WITH EVERY BITE for like-minded In its new campaign, pladis, parent company hospitality of McVitie’s and Jacob’s, is calling for the industry to create change and start more professionals to talk about mental health conversations around mental health. and addiction within the industry. The company is going on tour with its Happiness Couch over the next 18 months ‘So Let’s Talk’ launched in February of visiting customers, wholesalers and trade this year and will be organising free shows, inviting the industry to sit down and wellbeing activities and events, training have a chat over a cuppa and a biscuit to packages, along with an app, cookbooks learn more about where they can receive and podcasts. support or help employees. Patrick says: “I earned my stripes in the Lisa Warner, out of home foodservice MEAL TYPE PREP TIME industry and while doing so, fell into a controller, pladis, says: “Our aim is to promote destructive cycle of long hours, no sleep, the help available by telling the story and Dessert 35 mins poor nutrition, high alcohol consumption signposting the industry to where this support and recreational drug use. The trade that can be found.” COOKING TIME MAKES made me damn near broke me.” www.soletstalk.co www.happinesswitheverybite.com 5 mins 10 portions WHAT SUPPORT IS AVAILABLE? FOREVER FRIENDS INGREDIENTS Caster sugar for rolling/coating • Pilot Light (www.pilotlightcampaign. One in three people working in hospitality 500g McDougalls co.uk) - Pilot Light is a campaign stay in their jobs longer because of Soft Bap Mix 500g Ambrosia focused on changing the way people friendships at work, according to a new study. Custard (ready-to-use) think and act about mental health 330g Warm water through addressing the industry- Independent research from employee 100g Dark chocolate specific contexts and environments engagement technology firm Eko 70g Caster sugar (melted) found in professional kitchens and the (www.ekoapp.com), has revealed that broader hospitality sector. people working in hospitality are four times Sunflower oil for more likely to stay put for friendships than coating the tray • Hospitality Action (www. a pay rise.   hospitalityaction.org.uk) Hospitality METHOD Action was established in 1837 and When asked to choose the top three factors has since offered vital assistance to that would make them stay in their job for 1. Lightly oil a tray. all who work, or have worked within longer, the survey found: hospitality in the UK. 2. Place the McDougalls Soft Bap Mix and • 33% OF HOSPITALITY WORKERS want sugar in a mixing bowl fitted with a dough If you work in catering or hospitality and greater flexibility to work remotely hook. Blend in the warm water and mix need urgent help or support in regards on a medium speed for 6 minutes. to your mental health, there are also • 30% OF PEOPLE WORKING IN THE a number of confidential services and HOSPITALITY SECTOR, including 3. Divide the dough into 30g pieces and advice lines available: restaurants, bars, hotels and catering, mould/roll each piece into thick ‘sticks’, then placed friendships at work at the very top place on the oiled tray roughly 2cm apart. • Mind 0300 123 393 - Provides advice of their list and support to anyone experiencing a 4. Leave to prove in a warm place (covered mental health problem • 30% said they would be more likely to stick with a damp cloth) for 10 - 15 minutes with an employer if they invested more in or until the dough has risen and doubled • Samaritans 116 123 - wellbeing, personal health and inclusion in size. Confidential 24-hour support for people who are experiencing • JUST 7% specifically cited a pay rise as 5. Twist each piece of dough so it ‘knocks back’. feelings of distress, despair or something that would make them stay with suicidal thoughts their employer for longer 6. Deep fry at 180°C for approximately 5 minutes, turning occasionally. Remove from the fryer onto kitchen tissue to drain off the excess oil, then roll in caster sugar and place to one side. 7. Combine the warm Ambrosia Custard with the melted chocolate and serve with the warm doughnuts (3 per portion). ALLERGENS Wheat, Milk, Eggs, Soya \"One in three people working in hospitality stay www.premierfoodservice.co.uk in their jobs longer because of friendships at work, according to a new study.\" @PremierFoods_FS @PremierFoodsFoodservice 45

Successful hospitality businesses are built on happy, productive teams. • 1 in 4 people in the UK experience mental health problems each year1 • Four out of five hospitality professionals say their stress levels have increased in the past three years • Over half don’t make employers aware2 Hospitality is the UK’s 4th largest employer, together we have an opportunity to make a real difference to the wellbeing of our employees and colleagues. Let’s create change and start more conversations around mental health together. A brew, a biscuit and a chat is a great place to start. 1 Mind, 2017 2 Hospitality Action, 2018 www.happinesswitheverybite.com

MY SIGNATURE DISH Kate FERDINAND As a busy stepmum to three young PASTA WITH PRAWNS, children, Kate Ferdinand knows TOMATOES AND COURGETTES the importance of good nutrition and exercise on her health. INGREDIENTS SERVES COOKING 2 TIME The former TOWIE star and wife of • 1 tbsp olive oil footballer Rio Ferdinand sees healthy 25 MINS eating as a way of life, and has detailed the secrets of her diet and fitness regime in her • 1 small onion, diced new book, ‘Fitter, Happier and Healthier’. • 1 garlic clove, sliced “My approach is simple,” she explains. “I exercise and eat well most of the time so • 1 courgette, sliced I’m able to enjoy myself and drink a few cocktails when I go on a night out. • 200g tinned chopped tomatoes “I would hate to be one of those people • 125g cherry tomatoes, halved who are too scared of living life to the full in case they put on weight.” • 1 tsp dried thyme Her debut book contains a four-week • 150g pasta plan of workouts, along with a collection of recipes to boost energy levels and • 12 large raw king prawns replenish all the nutrients essential for a fit, glowing body. • Salt and freshly ground black pepper “I am proof that if you keep a good routine • A few basil leaves going and eat sensibly your body will stay on track,” continues Kate. “It’s so To serve: Parmesan (optional) much cleverer than you realise. The plan is designed to help you get in shape and METHOD learn healthy new habits, and hopefully the things you will take away from it will 1. Heat half the olive oil in a non-stick frying last a lifetime. pan over a medium heat. “I’m not claiming to be an all-round expert 2. Fry the onion for 3 minutes, then add the who has qualifications coming out of their garlic and courgette. ears; I’m just showing you what works for me, and has done for years.” 3. Cook for 5 minutes, then add the chopped and cherry tomatoes and thyme Cooking for Rio and his children Lorenz, and simmer for 8–10 minutes. Tate and Tia forced Kate to adapt her culinary style, she explains. “I’ve definitely 4. Meanwhile cook the pasta in boiling improved since I met Rio, and I’ve water according to the packet instructions. expanded the range of dishes I make. I Drain and mix with the tomato mixture. used to cook what I like because I was Return the pan to a medium heat and add only cooking for myself, but now I make the remaining oil. things that the kids like and they’re proper family meals like salmon and rice and 5. When hot add the prawns, then season broccoli, or prawns with rice and veg, or and fry, stirring for 2–3 minutes until they’re lamb chops, potatoes pink and cooked through. and veg. They always have greens with 6. Put the pasta in a bowl, arrange the their dinner. prawns on top, and scatter over the basil and Parmesan, if using. “I make everything from cHo‘WeFpaiie(tSeplt’tseveahoeerogi,nefeCgHrKho’o4aoautu1pwtp)tnpehft’ifotrsreooeyrrrbedeCaognenloruttadkeabbirls.s. scratch, because then you know exactly what’s in your meals.” Here, Kate shares one of the recipes from her book… 47

RAISE THE BAR Tom Collins Raise the bar 50 ml London dry gin 25 ml lemon juice TOM COLLINS Luca Cordiglieri, of the UK Bartenders’ Guild 15 ml sugar syrup Top up soda This month talking badly about them and that he Shake all ingredients but we touch on a could be found in a bar not far away. the soda classic cocktail Serve into a highball glass called the Tom The Collins is a great drink, maybe over ice Collins. There a bit simple for today’s standards Garnish with a lemon slice are two main with its mixture of gin, lemon, and a cherry stories about sugar and soda. However you do its origin. occasionally still get someone ukbartendersguild.co.uk asking for it. It’s not restricted to gin One relates to John either - you can have vodka, whisky Collins, head waiter etc - however through my career at Limmer’s Hotel, Conduit street, I’ve only have been asked for the London. The hotel had a ‘coffee gin version. house’, which was popular during 1790-1817 and famous for its gin It’s a great drink to twist and there punch. The drink is very likely to are different versions with raspberry have evolved from this purée added or elderflower liqueur gin punch. to name two of the most popular. Another origin of the drink could The ingredients are very similar be from the Great Tom Collins hoax to a fizz however the two drinks that happened in New York in 1874. differ in the way they are served This involved a practical joke where and their size. The Collins is longer someone would tell their friend that and contains ice while the fizz was a man called Tom Collins had been designed to be drunk quickly and it comes in a smaller glass without ice.

SustainabilityAgreatplacetostartis THE GREEN GAUGE by examining the key ingredient of your Conscience aside, there are also is served offering – the food financial benefits of keeping a served on the plate. check on your environmental Here are our top tips for credentials. Not only will a green sustainable dishes: menu bring more diners and happier diners, profitability could • Choose local and also increase. Café St Honoré in Edinburgh, for example, reduced seasonal ingredients meat use by 10-20%, and profitability on meat dishes rose by 20%. The recent Future Shock The recent report states • Source meat with However, to reap the rewards of Report published by customers expect businesses lower environmental your silent sustainability efforts UKHospitality/CGA confirms to engage in at least one of four impact and reduce there’s one last step – tell the world that while the hospitality key areas: you’re helping to save the world! sector is working hard to meat use Use marketing and social media, promote sustainability, there’s 1. Ethically sourced food and consider associations and room for improvement. • Feature more veg - accreditations too. Even Michelin 2. Environmentally friendly maybe grow your own! have unveiled a green clover icon in UKHospitality chief executive packaging France to highlight restaurants that Kate Nicholls explains: • Source fish from promote sustainability. In the UK, “Sustainability is arguably the key 3. Reduced carbon footprint sustainable sources there’s The Sustainable Restaurant issue of our time. It will become Association and the Carbon Free more important and hospitality 4. Donations to social, ethical • Reduce portion sizes Dining initiative. needs to lead efforts to promote or green causes and compost leftovers View the Future Shock Report: sustainability yet further.” http://bit.ly/FutureShock6 There’s no shortage of ways in REMEMBER: But what does a sustainable which restaurants can be more ‘Organic’ and restaurant look like? Well, it’s more ‘green’, from installing energy- ‘sustainable’ don’t about the features that can’t be efficient appliances, through to always go hand-in-hand. seen; the restaurant’s commitment growing herbs on the dining to promotion of sustainable room wall. solutions in areas it impacts upon such as the environment, food sourcing and society. Have you tried them yet? Supreme Cookie pucks are available in five melt in the mouth varieties. They are the quick and easy way to make delicious American style soft & chewy cookies. TTodrya y! Salted Caramel & Milk Chocolate Double Chocolate White Chocolate Oat & Raisin Chocolate Supreme Supreme Supreme Supreme Supreme Size: 90x50g Size: 90x50g Size: 90x50g Code: 10083663 Size: 90x50g Size: 90x50g Code: 10233159 Code: 10083575 Code: 10083739 Code: 10235425 Freephone: 0800 783 4697 I www.csmbakerysolutions.com

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