SIU May 21

MAY 2021 how do you like your eggs in the morning? SHAPINg UP TAPPING INTO THE HEALTH- CONSCIOUS CONSUMER 5 023616 476309 sSiduenunp y THE LATEST BRUNCH AND BREAKFAST TRENDS

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For starters... THE COOKS Summer is just around the corner, and with CALENDAR the lighter evenings and more blue skies comes an air of positivity and confidence with both May consumers and our industry as it looks set to open up once again. 1 - 30/ National Asparagus Month 1 - 8/ Dementia UK ‘Time for a Hotel and accommodation bookings across the UK and Ireland are through the roof and with recent news stories Cuppa’ Week of consumers making multiple bookings in restaurants and pubs in the days and weeks following the predicted 3/ May Day Bank Holiday reopening, customers are proving just how much they 5/ Cinco de Mayo have missed visiting out-of-home establishments. 10 - 16/ National Vegetarian Week Now is the time to refresh your menu and consider how you 11 - 16/ Coeliac UK’s Awareness Week can make the most of every dining opportunity across the 29/ National Biscuit Day different day parts. Our Category Focus this issue focuses 31/ Spring Bank Holiday on the breakfast and brunch categories within this, providing the latest market data, product news and inspiration on how June to really maximise your morning offering, whether your customer is a consumer, student or resident. 1 - 6/ National Growing for Wellbeing Week There are many things to consider when refreshing your menu, to help we have a range of advice features this issue 4/ National Fish & Chip Day from the Vegetarian Society Cookery School masterclass in creating the perfect plant-based offering on page 23 8 - 13/ Diabetes Awareness Week through to KAM Media sharing their secrets to delivering a winning experience on page 41. 14 - 20/ Nutrition and Hydration Week As the education sector prepares to close for the summer term we’re putting a spotlight on the fantastic ‘Chefs in 15/ National Beer Day Schools’ initiatives over on page 17. We’re also delighted to introduce a brand new editorial /19 - 27 National Picnic Week partner, the Soil Association, who will be providing advice in our Green Gauge feature every issue focusing on a /19 - 27 English Wine Week different catering sector or sustainability issue each month. We hope you enjoy our May issue, please do share your 20/ Father’s Day feedback with us at [email protected] /26 National STALIRONDITIVETNYSAWUICOSCTOPOSPEUWMF,I.RAUICNUWAANKAGDPTWDNIAUTO.MFZSONIITENNDRNDEAYU.TE THE SOIL ASSOCIATION ARE OFFERING 10% OFF FOOD FOR LIFE SUSTAINABLE Parma Violets CATERING CERTIFICATIONS TO YOU, OUR Day READERS – JUST QUOTE STIR IT UP WHEN CONTACTING THE SOIL ASSOCIATION 03

T he GreGena 2ug5e Category Focus 19 NEWS ADVICE INSPIRATION TRENDS 05 13 07 05 Readers’ Lives Hospitality Eat the Season Plate Arrivals 09 Gourmet grilling Crab Pakistan Customer Profile Colm finds his home 14-15 10-11 26-27 33 Health & Welfare New From Country Range Melting Pot The Country Club Catering for residents Shaping up: tapping into the 35 with dementia 29 health-conscious consumer The Marketplace On the Range 36-37 17 Dill cured mackerel, chargrilled 41 Food & Industry News Education cucumber, pickled pearl onions, KAM Media Insight Chefs in schools dill aioli & sesame seed The secrets to delivering Contact us ... a winning experience 19-21 30-31 Writers Category Focus Leading Lights 43 Lindsey Hoyle How do you like your eggs Elizabeth Haigh Food for Thought Sam Houston in the morning? Inspirational plates for Jackie Mitchell 39 May menus Subscriptions Telephone: 23 Five Ways to Use [email protected] Advice From the Experts Green pesto Plant-based profits 25 The Green Gauge Is your menu climate friendly? OUR EDITORIAL PARTNERS... Design & Print As part of our Eclipse Creative environmental www.eclipsecreative.co.uk policy this magazine is printed using Front Cover vegetable oil based Rachel Korinek ink and is produced Instagram: @twolovesstudio to high environmental standards, including ISO14001 and FSC® certification. stiritupmagazine.co.uk 04

MeltingP26ot PLPATEaAkRisRtIVaAnLS L eadiLngig3h0ts Delivering on-trend dishes from around the globe CounNtreywRFar1no0gme Pakistan has a population of more Readers' Lives than 200 million people, including the second largest Muslim population 1. NAME: Jack Bayliss 9. WHAT IS YOUR MUST-HAVE in the world, and is bordered by China, KITCHEN GADGET? My must have Afghanistan Iran and India. 2. JOB TITLE: Chef kitchen gadget has to be the pastry Its cuisine is a diverse mix of regional roller. When making hundreds of pasties specialities and cooking traditions passed 3. PLACE OF WORK: Boscastle in one day, having one of these truly down from one generation to the next. Farm Shop makes life a dream The dishes are full of flavour, colour and spice. Here are just a few of the delicious 4. WHAT ARE YOUR TYPICAL 10. WHAT IS YOUR TOP CULINARY traditional Pakistani dishes... WORKING HOURS? Typical working TIP FOR OTHER CATERERS AND hours are between 8am and 5pm CHEFS? My top tip is just to keep things NIHARI Slow cooked meat, usually but longer days are required in the simple and let the ingredients speak the shank meat of beef or lamb, which peak season for themselves is cooked in a heap of dried spices and a generous portion of ghee. This dish 5. HOW LONG HAVE YOU WORKED 11. WHO IS YOUR INSPIRATION AND is traditionally served at breakfast time. IN THE CATERING INDUSTRY? 11 years WHY? My inspiration has to be my mother. She always cooked lovely KARAHI Taking its name from the 6. WHAT IS THE MOST INTERESTING homemade dinners when I was young black, iron, U-shaped pan, this curry FACT ABOUT YOU? I would say my and it made me want to do the same dish is often placed straight into the centre diversity when it comes to my catering for other people. One day I hope to of the table allowing many guests to serve experience. I’ve worked in every be up to her very high standards themselves. The dish is often made from possible area you can imagine goat, but commonly with chicken or shrimp 12. WHAT IS YOUR FAVOURITE cooked in a tomato broth with onions and 7. WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND animal fat, and occasionally a dollop of CUISINE? It has to be British cuisine - WHY? The Country Range Creamery cream too. This smokey iconic dish can it’s what I was brought up on, it’s what Salted Butter, without which we couldn’t be found throughout the country. I was trained in and it’s what I love make our pastry for our delicious pasties SAAG The word saag refers to common 8. WHAT IS YOUR SIGNATURE DISH? Country Range leafy vegetables found in the Indian It has to be a traditional Sunday roast. Creamery subcontinent. The leafy vegetable such as Very simple to put together but also Salted Butter spinach is slow-cooked in a variety of spices very easy to mess up. The roast potatoes Pack size: 250g until tender. can make or break a Sunday dinner CHAPLI KEBAB This isn’t your standard kebab, this is known to be one of the greatest. This hand-formed deep-fat-fried patty of buffalo meat is a popular street food option across Pakistan. Spiced with a multitude of dried spices, white onions and coriander, this dish is worth crossing the globe for. DOODH PATHI CHAI This beverage, a variety of chai tea, is made with tea leaves, milk and sugar. The Dooth Pathi reigns the supreme version in Pakistan as a go-to drink throughout the day. Karahi 05



CrabIN SEASON: EAT THE SEASON Message from George 1/GOLD STANDARD McIvor, Chairman of This delicious tartlet The Master Chefs is made of a filling of Great Britain of brown crab meat, Arran whiskey cheese, tarragon, eggs The Master Chefs of Great Britain and double cream sat in a lemon was formed in 1980 to provide a forum for the pastry tart. The dish is finished exchange of culinary ideas and to further the with a honey-mustard dressing profession through training and the guidance and a radish and pea salad. of young chefs. 2/ AIMING HIGH As more people discover crab, they love it, This colourful more restaurants and pop-up crab shacks dish created by are springing up all over the UK and Ireland. Highbury College student chefs Rachel Blackwood is a student studying for is Lymington crab tortellini served the gold programme at Moray College in Elgin, with gem lettuce and a fragrant under the guidance of chef lecturer Alistair mussel and saffron broth. Fowlie MCGB. Rachel has provided us with a very well thought out and 3/ CATCH OF 4/CORNISH WASTE NOT, presented recipe for brown THE DAY KING CRAB WANT NOT crab accompanied by the Here brown crab is most excellent photography. The newly named Never forget one of the incredible flavours in ‘Cornish King Crab’ is celebrated in to reserve OFFICIAL the bouillabaisse that accompanies this delicious burger, complemented your crab TASTING NOTES this fillet of dollaghan trout freshly by fresh flavours of ginger, spring legs and shells caught in Lough Neagh. onion and cucumber and finished for a stunning Around 65 species of crab can with a creamy Hellmann’s seafood stock be found in the waters around the 5/ MAKING WAVES Real Mayonnaise. or broth that British Isles. Most British crabs are Add variety to your can then be omnivorous, meaning they feed pasta dishes by used in a variety on several types of food. They are utilising unusual pasta types of dishes. usually scavengers, feeding on dead such as riminesi which is paired animals and plant matter, but will also here with crab, mantis shrimp Interestingly, graze seaweeds and prey on small garlic and shallots in a stunning crab shells can animals when they can. celebration of seafood. also be used as an ingredient The UK’s native brown crab species Recipes supplied by: 1. Rachel Blackwood, student chef, Moray College in compost as an is the heaviest variety of edible crab UHI, 2. Highbury College, 2018 Country Range Student Chef Challenge organic fertiliser. on our shorelines. It’s versatile white Final, 3. Jim Mulholland, co-owner and head chef at No14 at the Georgian and brown meat can be used in many House in Comber, County Down, 4. Unilever Foodsolutions, 5. Surgital delicious recipes – from crab cakes Visit www.stiritupmagazine.co.uk/recipes for full recipes. to crab pasta ravioli or tarts. Brown crabs are caught all year round but are most abundant and best to eat in spring, summer, and autumn. It is best to avoid eating crab during winter spawning months. Properties: Brown crab is a healthy choice as it contains omega-3 fatty acids, which we need for heart function and to maintain healthy cholesterol levels. It is also high in protein. Also In Season: Asparagus Lamb’s lettuce Mackerel Spring onion Blackcurrants Wild garlic 07

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CUSTOMER PROFILE Colm finds his home For a professional plasterer local restaurants to increase my and Wood Lodge with four kitchens On the food itself, Colm says: who couldn’t cook and knowledge base and experience. and a team of 21 staff feeding and didn’t even like vegetables, It’s amazing what can happen in looking after around 220 guests. “We love the Country Range the last 12 years has been five years.” sauces, their huge range of a remarkable rise for Colm Colm continues: spices and our Country Range Smyth, head of catering After continuing to gain experience Group wholesaler’s top- at The CWC Group, a in a variety of kitchens, Colm “It’s a great environment to quality range of fresh meats family-owned healthcare then set up an outdoor barbecue work in as a chef as there is and poultry, which offer leader providing nursing, catering business and following so much diversity and plenty fantastic quality and flavour. residential and disability an event at Corriewood Private of opportunities for us all to be While curries and stir fries are care throughout Ireland. Clinic five years ago, out of creative. Each of the four kitchens very popular, it’s the classics the blue, an offer came his way. has its own menu, all of which that still rule. We find some run in three-week cycles so the traditional or retro desserts With the 2008 recession shattering “A friend of mine worked for offering is always changing with such as a trifle, blancmange his prospects as a plasterer, aged The CWC Group and needed a the seasons. We’re always on and even ice 26 with a family to feed and rent to barbecue for one of their incredible the search for new ideas so cream cake roll pay, Colm needed a plan B. While fundraising events so I said I could I’m always pushing the team work brilliantly he always loved his food (just not help. On the day of the event, I to explore and be adventurous, as triggers and his veg), he had never considered was introduced to a part of the whether it’s online or by actually help take our a career as a chef. community that I previously had little visiting local restaurants.” guests down knowledge of. I realised my skill set memory lane.” Colm said: was directed to the general public “For any chef, the feeling you get and that my skills could be used in a when you make something for “If you saw me, you would pick specific area where food experience someone and they eat it and me as a food lover but it was never could be an important aspect of a love it, is the pinnacle. It’s why we something I remotely considered person’s day. That was five years do what we do but when you’re as a career. I was actually one of ago and it was the best thing I did creating a dish for someone those 30-year-olds who wouldn’t – I absolutely love it here. The who can’t do it themselves eat any vegetables outside of peas company is very family orientated and appreciates it so much, and carrots. When the recession hit, and all staff are treated as part of it.” it doesn’t get any better. It’s I did some work with a foodservice an incredibly rewarding job wholesaler and got a real insight Established in 1985, The CWC and with The CWC Group into the life of a chef. It definitely Group’s vision is to provide a acquisitions in the last few piqued my interest and when that person centered approach where years and exciting plans role didn’t work out, I took a job at independence, choice, dignity for further improvement, a restaurant as a pot washer. Soon, and the highest standards of I have definitely I was promoted into the kitchen care are valued above all else. found my home.” and it didn’t take long before I was hooked. I quickly reskilled at South The Group has six sites including Above (main) East Regional College (SERC) and Corriewood Private Clinic, The Gate while passing my Level 2 and Level Lodge, Blair Lodge, Seeconnel Corriewood 3 qualifications, I started working in Private Village, Croob Cottage Private Clinic “There is so much diversity and plenty Right (top then bottom) of opportunities for us all to be creative.” Colm Smyth Some of the dishes served at Corriewood Private Clinic 09

KEEPING Lime & CUSTOMERS Meringue Pie SWEET, COME WHAT MAY! Lighter evenings, the culmination of the football season, two bank Chocolate Salted holidays and that feeling that summer is just around the corner is set Caramel Torte to raise the spirits of the nation. Marbled Chocolate When it comes to food, the month holds extra significance with a slew of Cheesecake sensational seasonal produce arriving, plus National Vegetarian Week, British Sandwich Week, and International Tea Day all making it a fantastic opportunity for caterers to update their offering. Throw in the fact that May will, hopefully, signify the start of the long- awaited easing of restrictions across the UK and Ireland, businesses need to be prepared to hit the ground running and ensure you have the right offering to entice customers back through your doors once again. A SLICE OF HEAVEN New Just in time, Country Range are launching two bite-sized Blueberry Crumble dessert selections, each featuring classic flavour combinations Cheesecake and on-trend dessert formats, that are ideal for kitchens lacking the time or resource to create their own in-house. Raspberry Ripple Cheesecake Thinking about your customers’ needs, cost savvy consumers still want to treat themselves to small occasions of ‘edible indulgence’, just on a smaller scale. Also, for those consumers that are conscious of their health may be more likely to be persuaded to purchase a bite-sized treat alongside a hot beverage rather than a larger slice of cake or dessert. As well as being perfect as part of a hospitality caterers’ dessert offering, the selections are ideal for the care sector. Care caterers can provide a small dessert slice with a hot beverage as a snack for residents during the day or utilise the selections as part of an afternoon tea which is a great opportunity to promote social interaction and increase the intake of fluid and essential calories. COUNTRY RANGE MIXED DESSERT SELECTION A selection of pre-portioned small, on-trend desserts consisting of: • Blueberry Crumble Cheesecake – A crunchy crumble base topped with luxurious vanilla cheesecake, swirled with a fruity blueberry compote and finished with a buttery crumb coating (47g per portion) • Chocolate Salted Caramel Torte – A rich chocolate truffle layered with smooth salted caramel sauce and topped with an indulgent chocolate mousse and a crunchy crumb topping (46g per portion) • Lime & Meringue Pie – Sweet pastry filled with a creamy lime custard and topped with flamed meringue (39g per portion) Pack Size: 3 x 10 Pre-portioned COUNTRY RANGE CHEESECAKE SELECTION Lemon Cheesecake A selection of pre-portioned small cheesecake favourites consisting of: • Lemon Cheesecake – A zesty lemon cheesecake on a crisp biscuit base topped with a lemon glaze (40g per portion) • Raspberry Ripple Cheesecake – Crisp digestive biscuit layered with creamy vanilla cheesecake rippled with a fruity raspberry sauce (40g per portion) • Marbled Chocolate Cheesecake – A creamy vanilla cheesecake on a chocolate biscuit base swirled with a rich chocolate sauce (40g per portion) Pack Size: 3 x 10 Pre-portioned

Potato Cakes with NEW FROM COUNTRY RANGE Smoked Salmon T he Summer Breakfast Opportunity While touted as the most important meal of the BREAKFAST-TO-GO – A newfound love of the day, breakfast was often a meal rushed, missed or outdoors for many, means local parks and commons will certainly down the list of importance when it came to still be popular breakfast dining venues so make sure eating occasions. your menu has takeaway options, smoothies and coffee to-go. Thankfully, that has all changed and now there is a newfound respect and excitement around breakfast “THE WHOLE RANGE IS GREAT TO USE, SO IT’S which is only going to build this summer. DIFFICULT TO PICK A PARTICULAR FAVOURITE, BUT I’D PROBABLY GO FOR THE COUNTRY RANGE BAKED You can be certain that for kitchens to survive and BEANS. WE HAVE TRIED MANY ALTERNATIVES BUT thrive in the coming months, they will need to make the most of every dining occasion, across all day parts. THESE HAVE ALWAYS COME UP THE BEST” - SCHOOL, EAST YORKSHIRE Here we’ve broken down the latest consumer trends to help support you to create the perfect breakfast offer: HEALTH – Even before the pandemic, the trend for healthy living and eating was growing. This has only increased in the last year with more and more people looking to keep fit. Make sure you have the food and drinks to fuel and reward this health-conscious crowd. In care homes a healthy, fortified breakfast can give residents a big boost in the morning. Offering a variety of drink options such as our Summer Fruit Smoothie made with Country Range Frozen Summer Fruits as well as a breakfast food dish can help to increase intake of essential vitamins, fluid and calories. THEMED BREAKFASTS – Go the extra mile and run some themed breakfasts in the month of May, as there are plenty of occasions coming up. Think bottomless brunches or breakfast’s for the bank holiday weekends, a mexican inspired breakfast or brunch for Cinco de Mayo, or even a sport or charity related breakfast event. Summer Fruit Smoothie GO GLOBAL – People are desperate for sea, sand, surf and serene scenery abroad so cater for these INDULGE – This summer will be dominated by whims by showcasing some classic international twists reconnecting with friends, family and loved ones. With on breakfasts. Consider using global inspired flavours many opting for breakfast or brunch, instead of the and formats in both a sweet and savoury option. For big Sunday roast or night time drinks, there is a great a savoury option our Baked Mexican Egg recipe uses opportunity for kitchens to pull out all of the stops. Mix Country Range Medium Free Range Eggs, Country it up with some savoury and sweet specials such as Range Tomato and Basil Sauce and a variety of the our Yogurt Pancakes or Potato Cakes with Smoked Country Range herbs and spices. For a sweet option Salmon and Cream Cheese recipes. recreate our indulgent Bombay Spiced French Toast recipe which includes the Country Range Natural “I’M A BIG FAN OF THE COUNTRY RANGE MAPLE Yoghurt, Country Range Coconut Milk and Country AND AGAVE SYRUP ON PORRIDGE, WE ALSO SERVE Range Medium Free Range Eggs. IT WITH OUR AMERICAN-STYLE PANCAKES AND To find out more information about the products BACON” - CATERING OPERATION, EXETER and recipe inspiration detailed in this article please visit www.countryrange.co.uk Spiced Bombay Style French Toast’ 11

premierfoodservice.co.uk @PremierFood_FS

HOSPITALITY Gourmet grilling This year offers a huge SO HOW CAN YOU MAKE Barbecues have come a long flavour. Another opportunity to capitalise THE MOST OF BARBECUING? way from burnt sausages in option is “salt on barbecuing with the a bap covered in ketchup. bath sardines” – opening of beer gardens Barbecues are all about theatre “It’s more gastro grilling now sprinkle sardines and outdoor dining areas. so the more visual you can make with more exotic fare such as with sea salt, it, the better, as it draws people swordfish and oysters. Oysters wrap in foil and As a result of lockdown and the in. Brian recommends that the are easy to prepare – shuck the put on the grill. pandemic, people are used to barbecue grill, whether charcoal oyster and stick it on the grill, add being outdoors. National BBQ or gas-fired, should be the focal marinade or a splash of tabasco,” Vegetarian or Week, which celebrates its 25th point of the alfresco cooking he says. vegan options are in anniversary from 2nd to 11th July, station. “Consider getting a couple demand too in line with raises further awareness for of ‘smokers’ for smoking meat Burgers remain a firm favourite, the continuing trend towards barbecues with its week-long and fish, as well as an outdoor but be creative; Brian’s signature meat-free meals. Brian’s calendar of events, offering pizza oven,” he says. “Have the dish the Best Ever Burger has suggestions include asparagus another push for the market. grill at the centre with the smokers layers of halloumi, blue cheese, drizzled with truffle olive oil and pizza oven as an “add on” – pancetta, avocado, onions, and chargrilled peppers with Brian George, creator of National this will create additional interest.” peppers, chillies, a burger patty Parmesan or vegan cheese. BBQ Week, who is known as The “Grilling fruit is another idea. Grill Master says “As a result of It’s a matter of choice whether and mayo in a brioche bun. Chargrill a whole pineapple, the pandemic, people’s mind-sets you opt for a charcoal or for example – no need have changed - outdoor dining gas-fired grill. “Each chef will Fish has come into its for foil.” is here to stay. This year is the have their own preference,” own with tuna, shark and biggest opportunity that the Brian says. “Charcoal can swordfish which can be put Marinating barbecue food trade has been presented with create more theatre is important as it will not for years. Businesses can take whereas a gas grill straight onto the grill. “Fish only give it an aromatic advantage of alfresco dining works well for larger cooks quickly – make flavour, but also ensure it and the “pent up demand” – numbers and is sure it’s well-oiled is less likely to dry out when people have been shut in their more controllable.” with rapeseed oil cooked. Brian advises marinating homes and want to get out.” which doesn’t burn food in a sealed plastic bag and He points out that as quickly as olive placing in the fridge. “Leave fish although oil,” says Brian. for 30 minutes, meat an hour restrictions and chicken 90 minutes so that may have Seabass can be the marinade is really been eased, placed in foil with absorbed.” customers salt, which helps may still feel to retain the moisture www.nationalbbqweek.info apprehensive, in the fish and so suggests exaggerate the distancing tables 2m apart – if you Barbecues have come a long way from have the space. burnt sausages in a bap covered in ketchup. 13

HEALTH & WELFARE Catering for residents with dementia Catering for residents with dementia in QUESTION TIME MIX UP THE MENU care homes needs careful planning. People When a resident with dementia first Most care homes have a weekly with dementia have more complexities arrives at a care home, it is vital to menu with key choices which which make eating and drinking more glean information from the family run for three or six months. It difficult independently, so it is essential they about what food they like, as well is seasonal taking into account are offered food that they not only enjoy as asking the resident key questions. residents’ likes and needs. eating but also benefits them nutritionally. Sophie says “Questions can include Sophie says “In addition we ‘After you were ill, what was the food have what’s called an “always Sue Cawthray, National Chair of the National you craved, available” menu. If it’s a roast Association of Care Catering (NACC) says “Dementia what foods helped dinner on the set menu, but the creates an ever-present barrier to eating well for nurse you back resident prefers a salad, they many reasons – from a person not understanding that to health?’.” can order it from this menu.” it’s breakfast, lunch or dinner time, to not recognising some foods or having difficulties with fine motor skills. FEEDBACK Popular dishes include cottage It is therefore imperative that chefs and catering teams LOOP pie, beef bourguignon, lamb understand the individual needs of each resident living Tasting sessions hotpot, salmon with tomato with dementia and are agile and creative in the are a good idea to cream sauce and for approach to food and mealtimes.” get residents’ vegetarians, ‘shepherdless’ feedback. “There pie with lentils and vegetarian We’ve spoken to Sophie Murray, Nutrition and may be residents gravy or nut roast. Fruit based Hydration Ambassador, NACC and Head of Nutrition from four decades sponges are a hit, as well as & Hydration at Sunrise Senior Living (a group of from their 60s to 100s so you have mousse and ice cream. 45 care homes) who shared with us various elements to cater for different tastes.” of their approach to catering for their residents with dementia. “It is imperative that chefs and catering teams understand the individual needs of each resident living with dementia” stiritupmagazine.co.uk 14

DWDEiEMseAMEmoAlrzEKraYheNgi2MensaTTte3itnmhOOiIRaAiaeDsNeSwAeArcMDU’dcaosCAtArNnbiSeToYYdyDnoIniOe1ctAciW7isohNYeTsnaeHtyr.feiottkyro Keeping MEAL-TfIlMexiEbSle SUITABLE SETTING It’s important the dining area has At Heath Lodge residential care home a relaxed atmosphere with the table in Harrogate, Yorkshire, run by Harrogate laid out properly, pictures on the Neighbours, 40% of the 28 residents walls and so on. Crucially, the dining have dementia. experience needs to be without distractions. “Service needs to Stephen Wilkins, Hospitality Manager, be co-ordinated with no washing Harrogate Neighbours, says “We find out up going on. You need to find out about the person’s background, their history what each resident prefers- and understand their level of dementia. sometimes they don’t Every resident has a profile provided by the want a carer family or local authority. We complete a food sat next evaluation form with likes, dislikes, allergies to them and so on. We look at their past life, where and prefer they worked, lived, occupation so we build to sit with other a picture of the person. We work closely with residents,” the care staff and have regular meetings to Sophie says. raise any concerns.” EVENTFUL FEAST YOUR EYES All food is cooked fresh daily by the catering Running themed events work well. The key at meal-times is team. The set times for meals are very For example, during Wimbledon to make the food visual by flexible and service is not rushed. Stephen’s Week Sophie’s team serve showing them a plate of food. advice for menus is to make portions small, strawberries and cream. “Picture menus work as well,” bite-sized, appetising and accessible, “as says Sophie. “So at breakfast anything too big can put the resident off Involving residents in aspects of they can be shown a cooked the meal.” cookery keeps them stimulated breakfast or a bowl of cooked and interested in food. Baking is porridge and asked to make Pies, roast dinners, sausages, fish and chips, a great activity with several steps a choice. Then the server gives corned beef hash are all popular. “We build for people to be involved in. them a fresh plate of food.” a profile of the nutritional elements to make The Alzheimer’s Society sure the meal is balanced,” he adds. “We is holding its annual celebrate days such as Shrove Tuesday, fundraising National Pie Week and special events during Cupcake Day the year associated with food such as VE Day on Thursday and St Patrick’s Day.” 17th June to encourage There are also areas where residents can baking. enjoy snacks such as pâté on toast, cheese and biscuits, small pieces of cake, mini fruit and finger sandwiches. At meal-times residents are encouraged to sit together where possible with care staff. “We serve food on a tray so they can see the food.” To help residents recognise which meal they are having and to encourage their appetite, Stephen says they use “prompts” and by that he means verbal prompts, pictures of food or a trolley laid with appetising dishes. www.hnha.co.uk STIMULATE THE SEASONS Loss of appetite is a common difficulty, so an effective way to encourage residents to eat is to stimulate the sense of smell. Sophie says “Bread machines, toasters, waffle machines, popcorn machines all emit delicious aromas and can be used in front of residents.” To find out more information about the NACC please visit www.thenacc.co.uk 15

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EDUCATION Chefs in Schools The aim of charity Chefs Nicole Pisani, co-founder and different ingredients. You need a school “and that I was making a in Schools is to improve Executive Chef says “We believe to put children at the centre. Their difference. I wanted to serve food the health of children by school food is vitally important to experience of food at school sets that was made with love and from transforming school meals a child’s education. Our mission them up for life. If a child is carrying scratch and that everyone would and food education. The is to encourage and enable schools a tray with their main meal and want to eat. I also had a better work/ charity, which started across the country to serve great, dessert and can’t carry it properly, life balance.” in 2018, does this by creative school food that doesn’t the ice cream may slip into the recruiting chefs to work just fill them up, but feeds their peas and this makes them cry. Her first job was to retrain the school in schools or by training imagination too. Any school can It might put them off ice cream cooks using the restaurant brigade existing catering staff. use our service. They tell us what or peas for life.” system, so sections were introduced their vision is and we’ll help them and job descriptions were changed Currently, Chefs in Schools works achieve it, whether it’s having In 2014, Nicole hit the headlines into head chef, sous chef, chefs with 80 schools in London and a farm or alfresco eating.” when she took over the school di parti, kitchen porter and so on. plans to expand into other areas kitchen at Gayhurst Community of the country. Nicole sees the dining room as School in London’s Hackney. Prior “Staff who came into the kitchen an extension of the classroom. to this, she was head chef at the to serve the food felt disconnected, “It’s all about getting children acclaimed Nopi restaurant in London. so we all started prepping and excited about food and making While writing the School Food Plan serving together so they would sure they are encouraged to try with a colleague, Henry Dimbleby feel part of the team,” she says. (a governor at his children’s state primary Gayhurst Community School) Gayhurst Community School posted a tweet asking if anyone became the model for Chefs In would be interested in taking over Schools, formed by Henry Dimbleby, the school kitchen. “I decided to Nicole Pisani and Louise Nichols, apply as my body was telling me executive head teacher of the Leap to slow down,” she says. “I didn’t Federation of Schools, which know about school meals as I was includes Gayhurst. It is backed by brought up in Malta and we used some of the country’s leading food to go home for lunch.” influencers such as Prue Leith and Yotam Ottolenghi. From her first day at Gayhurst, Nicole realised how meaningful In a collaboration between Chefs and rewarding it was to work in in Schools and Gayhurst, Nicole and Louise set up Hackney Above (main) School of Food. Nicole says “The concept is that a child can pull up Chef making fresh bread a carrot from the school’s gardens, cook and eat it on the same day.” Left (Clockwise) Described as a “field to fork” cooking school, it trains school chefs and Barwood School meal offers food education to children and communities in Hackney. Woodman Stern School meal www.chefsinschool.org.uk JB the Chef School meal Woodman Stern School meal 17



CATEGORY FOCUS mHeoglwiokgedrosynyoouiiunrngt?he Whether you are a hotel, care caterer, A brunch selection, including vegan café or cost-sector caterer breakfast or waffles with fresh fruit and poached egg brunch will most likely be an important part of your business – in fact it has become on a bed of salad so significant, pubs and restaurants are expanding their menus in a bid to secure a share of a consumer market that is estimated to be worth over £7.3 billion. From hot breakfast rolls to light bites, ramen noodles, sweet treats and boozy brunches, there has never been so much choice tempting us out of our homes every day of the week, providing opportunities to catch up with friends, find some quiet time to ourselves or simply fuel up to help us face the day ahead. OUT OF HOME TRENDS Prior to the recent pandemic, it was estimated that 35 million adults in the UK and 17% of consumers in Ireland ate breakfast out-of-home every year with the demand for breakfast and brunch being twice as strong amongst millennials than any other consumer group. While weekend trade has been a significant contributor to growth in this market (almost 50% of adults surveyed in the UK stated that they go out for breakfast as a weekend treat), a 15% rise in the number of people working more than 48 hours a week has driven weekday demand. Breakfast at home is often one of the most sacrificed meals when time is scarce and as such, 1 in 3 consumers who skip breakfast at home are opting for grab- and-go solutions as part of their daily commute. 24-35 YEAR OLDS ARE MOST LIKELY TO HAVE BREAKFAST OUT-OF-HOME MULTIPLE TIMES A WEEK2 19

CATEGORY FOCUS Fruit pots and cereals in a bag are great grab- INDULGENCE IS NOT ONLY LIMITED and-go options which meet the needs of a broad range of dietary requirements, but try TO SWEET TREATS, IT CAN ALSO TAKE branching out a little, adding bircher muesli with stewed fruit, protein bars or overnight oats THE FORM OF ALCOHOLIC BEVERAGES to your menu. “Overnight oats are a fantastic SERVED AS PART OF A BOTTOMLESS breakfast option for those working across the CELEBRATORY BRUNCH cost-sector. Where calorie intake is an essential consideration – chefs can simply switch from Philadelphia Light to Philadelphia Original The top four breakfast items have rarely changed for residents to benefit from its excellent over the years, with pastries topping the bill as fortification properties” comments Gareth firm favourites “Over the past five years our sales O’Hara, Philadelphia Professional Healthcare of fresh and frozen viennoiserie have increased Chef Ambassador. by +30%” comments Stéphanie Brillouet, Smeogkgedbrhuasmcheattnad Marketing Director, Délifrance. However, this Adding vegan dishes to a breakfast or brunch doesn’t mean to say that consumers are not menu is quick and easy, using vegan friendly willing to branch out. Global foods currently yoghurt, oat, cashew, almond or coconut milk influencing dinner and lunchtime menus are now and for hot options, vegan sausages and beans appearing on breakfast and brunch menus too, or avocado on toast. However just because it with dishes such as Shakshuka, Turkish poached is vegan, does not mean it is healthy as Luxey eggs or Southern style biscuits and gravy Dayanandan, Head of Wellness & Nutrition at becoming popular choices. RA Group notes; “Vegan options are usually A HEALTHY START TO THE DAY considered to be healthier, but they can be high Still considered one of the most important in fat, sugar and salt so carefully consider the meals of the day, it is not surprising that ingredients you use and the overall nutritional consumers are keen to have a healthy profile of the recipe. Be mindful of the sugar breakfast. Porridge remains one of the go-to content in items such as smoothies as it can options for operators in every sector due to its often creep up when using fruit and juices versatility. Whether topped with fruit, nuts or a which impact blood glucose levels.” touch of honey, it provides a fibre rich source of INDULGENT TREATS carbohydrates to fuel our bodies, support gut Breakfast and brunch is not just about eating health and helps us feel fuller for longer. healthily, it is also seen as a luxurious treat. “As a society, we’re more health conscious than ever, but ‘good behaviour’ with eating and exercise often leaves people feeling like they deserve a 41% OF treat. On the flip side, those CONSUMERS DEEM less interested in leading a healthy lifestyle often A GOOD COFFEE use indulgent food as OFFER ESSENTIAL easy gratification. It just FOR A VENUE TO BE goes to show that there’s CONSIDERED ‘GOOD’, always going to be a FOLLOWED BY A VEGAN place for more indulgent (15%) AND GLUTEN FREE options, no matter who (11%) SELECTION3 your customers are” says Bee Farrell, Culinary Anthropologist. Fresh berries Adding a little sweetness to your and yoghurt, & smoked menu by way of pancakes, waffles or pain au chocolat will give your business broader salmon breakfast appeal “Once seen as exclusively an after- stack dinner treat, sweeter choices have become much more inclusive with consumers choosing more indulgent items across the whole day” comments Anna Sentance, Gourmet Marketing Manager, Callebaut UK and Ireland. Although breakfast menus clearly feature some well loved favourites, when it comes to brunch, operators can throw the rule book out of the window and get creative with dishes that are more akin to lunch and attract a diverse population. Whichever route you choose, your level of success will be dependent upon the quality of your ingredients, breadth of selection and your ability to meet the needs of an increasingly demanding consumer. stiritupmagazine.co.uk 1 UK survey of adults 2007-2017 2 Délifrance Beyond Breakfast and Brunch Insight Report 3 Délifrance Beyond Breakfast and Brunch Insight Report 20

Scrambled egg, pancetta and fresh greens on a seeded bagel ETHNIC INFLUENCES ARE ON TREND, WITH CONSUMERS MOST WANTING TO SEE: Mediterranean Nordic (15%) (4.5%) South Middle American Eastern (6%) (8%) Feeding young minds With many schools operating breakfast clubs and universities featuring on-campus cafés, breakfast in the education sector is an important consideration. Quick and easy options of fruit, cereal and bagels are great staples, although keeping abreast of food trends will help encourage engagement amongst younger consumers. Category blurring for breakfast is one such trend that is worthwhile investigating, including dishes such as smoothie bowls, drinkable oats and popcorn muesli. “Popcorn is a great way to add wholegrains into the diet” explains Luxey Dayanandan, Head of Wellness & Nutrition at RA Group, “experiment with flavours, perhaps a little cinnamon or paprika. Oatcakes with sliced tomatoes or some easy home bakes using dried fruit, oats, seeds and low fat spread to make flapjacks or berry balls can be a great way to get more fruit into children’s diets and will help provide valuable vitamins and minerals outside of main meals to fuel them through the afternoon.” In the higher education sector, think about what influences purchasing decisions, introducing drinks such as kombucha which is currently popular amongst younger, health aware consumers or increasing the variety of vegan dishes on your menu. This sector is the most convenience oriented and will be price sensitive, so meal deals with grab-and-go options will be key to drive sales.

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ADVICE FROM THE EXPERTS Plant-based profitsWNAETEIKO1N0ATHL-1V6ETHGEMTAAYR2IA0N21 Sam • THINK ABOUT STRUCTURING • MAKE SURE YOUR • ENSURE THAT VEGGIE/ Platt, VEGGIE/VEGAN OPTIONS IN VEGGIE/VEGAN VEGAN OPTIONS manager JUST THE SAME WAY AS OPTIONS ARE INCLUDING of the Vegetarian Society MEAT DISHES - “Where’s JUST AS DESSERTS ARE Cookery School the protein? Where are the ENJOYABLE CLEARLY MARKED carbs? Where are the vegetables? and satisfying ON YOUR MENU. It will National Vegetarian Where’s the flavour?” as the non-veggie Week is organised by the dishes. A plain speed up the order Vegetarian Society to • DON’T OVERDO THE CHEESE. green salad can process if veggies/vegans highlight the versatility Not every veggie dish needs it. be tasty but on its don’t have to ask if dishes of vegetarian food and If cheese is an ingredient in own it doesn’t make a are suitable for them. encourage consumers and your veggie starters, avoid it in great dining experience. celebrities to try vegetarian your main courses and vice • RUN A PROMOTIONAL OFFER food for a week through its versa. Try other ways to add • BE AWARE OF NON-VEGGIE DURING THE SPECIAL WEEK Veggie 123 initiative. protein in a dish; pulses and ‘HIDDEN INGREDIENTS’. There which can be featured on the grains, tofu, nuts, are ingredients that may appear National Vegetarian Week This presents a great opportunity seeds, and to be veggie but in fact aren’t. website, social media and for you to show off veggie and tempeh all have For example, Worcestershire the Veggie 123 kit, vegan products and capitalise on great protein sauce contains anchovies and available digitally to this awareness campaign. content – and many French and Italian participants. For more are tasty too. cheeses are not vegetarian details, It isn’t unusual for the vegetarians such as parmesan, but there download the in a group of family or friends to • EXPERIMENT WITH FLAVOURS are vegetarian alternatives. business kit have a big say in where the whole AND COOKING METHODS. For Make sure you label vegetarian from the website. group will choose to eat. By example, try combining different cheese as veggie on your menus. offering creative veggie/vegan vegetables in one dish. Cook Certain beers and wines have choices on menus you are not them in various ways too non-veggie ingredients, but only meeting customer demand, – mashing, roasting, marinating, veggie options are available. but also increasing the likelihood steaming, frying and sous vide of return business. them. The Vegetarian Society • EDUCATE YOUR STAFF. website has a wealth of recipe It is so important that How can you make ideas such as Vegan Fish and your customers can access the most of National Chips, The Hairy Bikers’ Veggie the correct information. Vegetarian Week? Burgers, Tofu Rogan Josh with Ensure that staff know Chilli Rice, ‘Not That Naughty the basics of vegetarian • WHEN CREATING YOUR Burger’ with Frisbee Fries or and vegan diets and which MENU, DON’T LEAVE THE Bangers and Garlic Herby items on your menu are VEGGIE DISHES TILL LAST. Mash with Onion Gravy. suitable or adaptable. If you’re a meat-eater, you may need more thought FREE RESOURCES AND PUBLICITY and ingenuity to design veggie and vegan dishes, don’t leave it Don’t forget that you can download free resources via the National until the creative juices run dry. Vegetarian Week website. Share your favourite vegetarian recipes, events or offers on social media using #NationalVegetarianWeek. www.nationalvegetarianweek.org 23

Portioned to perfection For great tasting sauces your customers will love now on promo! @KraftHeinzFSUK *Proof: Cambridge Direction “FOH Sauces and Brand Choices” research 2016

THE GREEN GAUGE Is your menu OUR5TOPTIPSFORHEALTHY,CLIMATE FRIENDLY MENUS: Reduce ultra-processed foods on menus 1 Research associates ultra-processed climate friendly? foodswithobesity,cancer,type-2diabetes and cardiovascular disease.1 These foods also typically have a much higher environmental footprint than fresh, whole foods. You can read more about this in the Soil Association’s Ultra Processed Foods report. COVID-19 has been a destructive is a big challenge. Caterers are grappling force across the catering industry. with complex and often contrasting 2 Use less but better meat Yet there is a silver lining. Caterers technical information, whilst Many chefs have reduced meat on their are reducing costs, improving at the same time striving to menus by introducing meat free days employee wellbeing, and increasing meet bigger targets with or lowering the meat content in meal uptake by putting climate, smaller budgets. recipes. By saving money on quantity, nature and health at the forefront chefs can purchase higher welfare of their business. WHAT’S GOOD FOR HEALTH IS GOOD produce such as organic or free range. FOR THE PLANET Clare Clark, Senior Business & Product Recognising that climate, nature and health 3 Use less or better palm oil Development Manager, Food for Life Served are interlinked is vital to understanding how Keep your palm oil products to a minimum Here, a Soil Association programme, shares to make your business greener. What’s good or, where necessary to use palm oil, use her 5 top tips for healthier, climate friendly for health is usually good for the planet. Roundtable on Sustainable Palm Oil (RSPO) menus and explains why this can help your certified palm oil. business thrive Food for Life works with caterers to sift through the ‘greenwash’ - to establish what 4 Make a food waste reduction plan MOUNTING PRESSURE catering for human and environmental health One third of all food produced is thrown In a competitive market, caterers need looks like for kitchen practice, procurement in the bin – then we have to pay someone to demonstrate their ability to deliver high and plates. to dispose of it. To ensure the fresh, healthy quality food safely. We’re now seeing meals you serve are being eaten, measure increasing customer demand for healthy A GREEN RECOVERY your food waste. food with a low environmental footprint. A green recovery from COVID-19 is best for people, the planet and the resurgence 5 Introduce more whole food Caterers are under mounting pressure of the catering industry. Increasing whole foods is great to know their stuff when it comes to crucial for health and for the planet. These topics from palm oil, to single use plastics, The great news is you don’t have to become foods generally aren’t as processed animal welfare and climate change. This specialists – there is help available to and are likely to require less energy caterers of all sizes. overall. Switch white rice for brown, use wholegrain pasta, pulses and different grains and lots of fresh fruit and vegetables. Stir it up readers can book a free appointment with one of the Soil Association’s sustainable catering experts. Visit foodforlife.org.uk/stiritup or contact Clare 1 Elizabeth, L., Machado, P., Zinöcker, M., Baker, P., & Lawrence, M. directly on [email protected] (2020). Ultra-Processed Foods and Health Outcomes: A Narrative Review. Nutrients, 12(7), 1955. https://doi.org/10.3390/nu12071955 25

SHAPINGUP Vegan Falafel Bowl with Tapping into the hummus, sweet potato, healctohn-sucomnesrcious spinach and almonds Superfoods were the superheroes of the early 2000’s and since then the health food market has exploded, exposing consumers to juice bars, the introduction of protein snacks in cafés and the growth of healthy fast-food retailers such as Leon. Recent KAM Media research indicates that consumers are now looking for pubs, bars and restaurants to cater for this evolving trend with 43% wanting to see lower sugar options, 41% wanting lower salt content and 1 in 5 would like to see meals fortified with protein and fibre. With every consumer offering a very different opinion on what they perceive as healthy, how can operators start to break into this market? We spoke to chefs, nutritionists and operators in the industry to learn more about the many ways healthier dishes can be introduced to menus across each sector of the foodservice marketplace.

MELTING POT IAN HUMAN ZOE DAVIES JAMES BIRCH Head of Culinary, Nutritionist, Action Business Development Ways to be Well on Salt  Chef, Unilever Foodsolutions At Ways to Be Well, our Many consumers are now plant-forward and nutritionally looking for options that are Eating Healthy is not just designed menus are packed lower in fat, salt, sugar and about taste. Our choice of with fresh, seasonal produce that promote calories. With the options currently available what we cook as chefs for our customers gut, brain and heart health and are available this is very hard, so making our food can have a really positive impact beyond at participating restaurants across the environment a healthier, more accessible the plate. Knorr Future 50 ingredients country. We focus on a variety of different one is a much-needed priority. Simple are a great starting point. plant-based food sources such as beans, measures can include: providing clear lentils, nuts, seeds (chia, camelina, sunflower, nutrition labelling on menus, promoting This list of Future 50 Foods, consists pumpkin) to create dishes such as spicy lower salt, fat and sugar food options as the of various varieties of vegetables, grains, bean shakshuka that are good sources of default option, including more whole-grains cereals, seeds, legumes and nuts from protein, fibre and full of good fats. We are and vegetables into dishes, adding less salt across the globe, that contribute to more also experimenting with fermented foods when cooking or using lower/reduced salt resilient and sustainable food systems such as sourdough bread and kimchi that can ingredients and opting for less indulgent with greater biodiversity and less waste. help support a healthy gut and adds unique side dishes, sugary drinks and desserts flavours and textures such as our Smoked on menus will play a vital role in shaping Chefs can be a key part of this and really Mackerel with Kimchi and Apple sandwich. the food choices we make. help to drive this action. Focusing on creating those super healthy dishes, such as a DR AAMER KHAN JUGGY SIDHU delicious Fresh Corn Polenta with Soy, Parsley Author and Founder, Nutritionist Root, Walnut and Kale Pesto, which are Harley Street Skin healthy for the planet and taste fantastic too. Building in gut friendly When it comes to meal foods doesn’t need to be Other menu ideas perfect for your summer staples, we want to make too difficult and with a little menu are found in the KNORR future 50 sure our fish, poultry and strategic thinking you can foods cookbook. Such as tofu and black meat come from healthy livestock sources. add a vegan friendly dish to your menu that bean tacos, quinotto (risotto made with So think organic and grass-fed for your packs a powerful protein punch! In practical quinoa, beetroot tops), orange tomato meat and fish sourced from the sea and terms, adding kimchi to your repertoire gazpacho, Bombay sweet potato rolls natural rivers. Customers will know the using cabbage, radishes, ginger, garlic and with red cabbage koshimbar. difference because of how much tastier spices will give you a functional addition to fresh produce is. But what to serve most dishes, either to the side of a dish, over Please see www.ufs.com for lots more alongside the fish, poultry and meat? the top of a grain bowl, to flavour or braise information. In-season vegetables are a must as they meats or even to be used as the base to haven’t been in cold-storage for lengthy a pasta sauce! amounts of time, dishes such as creamy sweet potato and parsnip mash or vegetable You can also try adding tempeh to your patties would make great healthy options. menu as a great meat substitute. Tempeh covers a few bases, it is a high protein Magnesium is essential for the absorption vegan alternative to meat and is derived of calcium, as well as for keeping blood from probiotic filled soy, which means you pressure in check, and both are crucial are not only catering to the vegan market to the body’s function. Foods rich in both but the health conscious too! are sardines, white beans, kidney beans, sesame seeds, greens such as cabbage, GARETH O’HARA kale and broccoli, almonds and goat cheese. Healthcare Chef Ambassador, Philadelphia Professional SIMON SOLWAY UK and IRE OOH and Delicious, seasonal soups Retail Country Manager, are a fantastic option for chefs Gold&Green® Foods working in the healthcare sector. Warm and comforting they’re a great way of Switching from meat to a packing in extra nutrients and also work well plant-based alternative is for patients who struggle with swallowing. an easy way to upgrade your menus and boost nutrition. The plant-based market Honey Roast Squash, Philly and Red was already in growth but following Pepper Soup has a lovely creamy taste the events of 2020 demand went into and importantly, can be easily adapted to overdrive – pushing the market to grow a suit residents’ needs. Try leaving on carrot further +243%! Consumers are increasingly skins for even more essential dietary fibre, aware of what’s in their food so Pulled swapping in seasonal veg to improve cost Oats® by Gold&Green Foods has made savings and to enhance fortification simply this easy for operators, containing only add more Philly into the mix. five ingredients which are 100% natural, no soy and offer more protein than beef Left (main) and chicken. Start by flipping meaty favourites such as Bolognese or Chilli Vegan Falafel Bowl with hummus, Con Carne on your menu with Pulled Oats® sweet potato, spinach and almonds and wow your diners. Right Kimchi cabbage and radish salad 27

Made with real milk Just add hot water Source of Calcium, Protein and Vitamins A & D www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

ON THE RANGE The Wychwood Inn is an D ill CMureadckerel award-winning, family run CHARGRILLED CUCUMBER, PICKLED PEARL Cotswold restaurant, hotel and pub located in the ONIONS, DILL AIOLI & SESAME SEED SERVES picturesque village of Shipton- 4 under-Wychwood, Oxfordshire. INGREDIENTS METHOD Known simply as ‘Shipton’ by locals, this small village sits on the edge Dill Cured Mackerel 1. For the mackerel – blitz all ingredients of the Cotswolds, a national Area • 4 Country Range Juniper Berries together and cover the mackerel. Leave for 2 of Outstanding Natural Beauty. • 4 mackerel fillets hours, wash off and pay dry. • ½ bunch dill The kitchen is the domain of head • 50g caster sugar 2. For the dill oil – warm the oil with two bunches chef Joe McCarthy, who has been • 50g rock salt of dill to 50°C. Blitz and strain the mixture before in charge of a small team in the kitchen • Lemon peel of ½ lemon covering the mackerel fillets with 200ml of the for the past 6 years. Dill Oil oil and leave until ready to serve. • 700ml Country Range Vegetable Oil Joe undertook his apprenticeship at the • 2 bunches of dill 3. For the chargrilled cucumber – cut the Lords of the Manor in Upper Slaughter, Pickled Pearl Onions cucumber in to 4 pieces, evenly trim the while training at Gloucestershire College • 2 Country Range Juniper Berries, crushed edges then lightly salt and leave for 15 minutes. in Cheltenham. He went on to gain • 40ml Country Range White Wine Vinegar Chargrill evenly for 30 seconds on each side experience at a number of restaurants • 200g pearl onions then refrigerate until required. around the Cotswolds before settling • 15g sugar at the Wychwood Inn, where he has • 15g dill 4. For the pickled pearl onions – pickle the pearl been central to their success. • 5 kombu (kelp) onions in a mixture created from the rest of the Dill Aioli ingredients for 3 hours. “I have the trust of the bosses and • 3 Country Range Medium Free Range completely free reign in the kitchen, 5. For the dill aioli – mix all of your ingredients which is a dream for any chef, especially Egg, yolks together in a bowl except the oil. Slowly pour when you’re lucky enough to be • 2tsp Country Range Dijon Mustard the oil into the bowl, continuously mixing until surrounded some of the best produce • 1tbsp Country Range Garlic Purée it emulsifies into a mayo consistency. in the UK. Whether it’s classic pub • 500ml dill oil fayre or fine dining, I get a real buzz • 1tsp table salt 6. To serve – take the chargrilled cucumber out off surprising diners with innovative To Serve of the fridge, bring back to room temperature combinations and twists using the • Country Range Sesame Seeds, toasted and then add to the plate. Top with the pickled best seasonal ingredients.” • Chargrilled cucumber pearl onions. Add your marinated mackerel fillet • Oyster leaves to the side. Add a generous amount of the Dill Aioli “This dish has been a favourite • Fresh bread to the plate and dress with oyster leaves and wherever I have been. It has a few toasted sesame teams. Serve with fresh bread. different stages to it but it is simple 29 to put together and beautifully refined, with the key ingredients and flavours lifted to magnificence.” JOE MCCARTHY

For those who have doubts about their career and are hesitant about making a change, chef Elizabeth Haigh’s meteoric rise proves that it can pay to be brave. Four years into an architect course at the age of 21, Elizabeth ditched it in for a career in the kitchen. Ten years later, Elizabeth is now one of London’s most talked about chefs with her Mei Mei restaurant in Borough Market launching in 2019, appearances on Saturday Kitchen following, and her first recipe book – Makan - out in May. We spoke to Elizabeth ahead of the big hospitality reopening. Where does your love of food come from? I was born in Singapore and moved to the UK when I was a baby so it’s really my mother’s Singaporean heritage that is central to my love of food. Food and cooking are ingrained in the blood of all Singaporeans so my mother would cook fresh South East Asian food six nights a week for us as kids in Maidenhead. With holidays often spent back in Singapore with our big family, food was central to everything and I was always trying new ingredients, dishes and flavours. How did your career in food begin? I can’t remember it ever being an option for me to start a career in food. It was all about getting exams, qualifications and going to university. While studying architecture at university, I just realised there was something missing. It wasn’t that I didn’t like my course or the subject but my fire just wasn’t burning. I was spending pretty much all of my student loan and all of my time in my university flat kitchen so when a friend dared me to enter MasterChef, I jumped at it and thankfully it went well. How was it making the shift from MasterChef to a professional kitchen? ElizabeHthAIGHFollowingMasterChef,IrealisedIhadfound my passion but I didn’t really know much about getting into the industry. I started to write letters to a selection of top restaurants and chefs but I didn’t realise how easy it was to get started. I was literally working within a week and getting my first real taste of the gruelling hours, the work and the life in a professional kitchen. I stiritupmagazine.co.uk started at the bottom, working five days a week learning the basics, with my two days off spent at Westminster Kingsway where I was getting my qualifications. I did this for about three years which was a lot of hard graft but it was extremely rewarding. What was next? After receiving my qualifications, I concentrated on building up my experience with long periods working at Bubbledogs, The Kitchen Table and eventually for Neil Rankin at the Smokehouse. 30

Aubergine and Pork Mince Stir-fry LEADING LIGHTS It was here that I really learnt the importance INGREDIENTS SERVES (This is known as ‘velvetting’, to make of building my profile as a chef, running events 4tbsp cooking oil 4 the sauce rich with a velvet-like texture.) and pop ups, and it obviously worked as I was soon poached to be head chef at Pidgin 400g minced pork 4. When the sauce has thickened, it’s ready in Hackney. This was completely different to to serve, garnished with the remaining anything I had done and while the role gave me 1 aubergine, cut into 5cm batons coriander leaves. so much more creative freedom and control, it was also extremely challenging. Winning the 150ml water (approx.) Michelin star in 2016 made it all worthwhile 1tsp cornflour, mixed with a little though and it was during this time that I learnt a water to make a slurry lot about what sort of chef I wanted to become and was glad I made the decision to move on. 1tsp white wine vinegar Tell us about Mei Mei? ½ tsp toasted sesame oil The idea really came about when my husband For the sauce asked me where you could buy some good 3tbsp chicken stock Hainanese Chicken Rice and I struggled to give him an answer. Thinking about it more, I realised 1 teaspoon miso paste that the Singaporean food I was brought up on was very under-represented in London. The 2 garlic cloves, finely chopped food halls and hawker culture in Singapore dominates with a real community feel and this ¼ fresh red chilli, finely sliced (add is what we wanted to recreate. The menu is more if preferred) very personal showcasing my mother and wider family’s recipes and heritage. 10 sprigs of coriander, leaves picked and stalks finely chopped What have you learnt in the past year? Caster sugar We opened in November 2019 in Borough Market so it’s not been the year we envisaged to Salt say the least. No one puts in their business plan details on what they would do if a pandemic hit. METHOD While in bigger restaurants, there is a team to deal with everything, we quickly found that it was 1. To make the sauce, mix all on us and the only way to keep going was to together the stock, miso paste, get our hands dirty, work hard and be innovative. garlic, chilli and chopped It’s incredible that prior to launch I was a coriander stalks in a bowl. Michelin-starred chef and I was confident I could Adjust the seasoning with sugar run any restaurant. Now, I am a chef, accountant, and salt to taste. online retailer, product and website developer, marketeer, e-commerce expert and lots more. 2. Heat the cooking oil in a wok My Linked In profile is going to look unbelievable on a medium-high heat. Add the when I get a chance to update it! pork mince and stir-fry until it starts to brown. Add the aubergine Your first cook book called Makan launches in with the water and cook, stirring May. What can we expect? occasionally, for 3–4 minutes or until the aubergine has softened. Makan is a collection of Singaporean-inspired recipes that would form the basis of family 3. Add the sauce to the wok and meals. Inspired by the traditions and recipes stir through before adding the my mother taught us as kids, it’s not fine dining cornflour slurry, white wine vinegar but more vibrant, everyday recipes that are and sesame oil and stirring again. accessible to everyone. For those who haven’t tried Singaporean cuisine before, it’s a fantastic What is your favourite ingredient and why? Be in with way to begin your journey. your chance of Salt. Because it transforms any ingredient into winning a copy of What are your three kitchen secrets? something more special. Makan over on 1. Prepare as much as you can. Whenever I Please could you share your favourite recipe, page 33 do a meal, I prepare as much as I can first, along with your reasons for choosing it? chopping, slicing, measuring out anything, then Makan | start cooking. Saves you rummaging around or Of course, this recipe is Aubergine and Pork Elizabeth Haigh realising halfway you don’t have milk etc. Mince Stir-fry, which is from my book Makan. It’s super quick, easy and adaptable for the family. As Published on the 2. Buy a good thermometer - I use a a typical toddler, I struggle to get Riley to eat a lot 13th May 2021 | £26 | Thermapen, a quick, accurate thermometer for of vegetables but the pork hides it for him, and so Hardback | 9781472976505 checking whether meat/fish/dishes are ready I adapt this recipe to have less or more chilli if I’m to eat. After a while you get used to how long cooking for him. @kaizenldn | @themodernchef it takes to cook something but I still use my thermometer as I’m constantly checking and This recipe makes a quick and easy dinner. The changing dishes. key is to cook the aubergine properly, making sure it is softened before adding the sauce. If 3. Use sharp, good knives and good ingredients. you need to increase the cooking time for the I always support independent shops/businesses aubergine, add more water to the wok to help it for my ingredients because I know that the meat/ ‘flash-steam’ through. fish has come from a good place. 31



T he Country ClubTHECOUNTRYCLUB EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP sunHERE COMES THE BCahr-WaBWre-cKobIeaeNtlrtle We can’t actually guarantee The Weber Bar-B-Kettle Charcoal the weather but we can help Barbecue is a high quality, portable you make the most of it by barbecue which has a porcelain- giving away a fantastic enamelled bowl and lid. It has a Weber Bar-B-Kettle Charcoal gourmet barbecue system plated Barbecue to one lucky reader steel cooking grate, bottom wire this month! rack, removable ash catcher and two durable all-weather wheels. We have plenty of advice The perfect equipment for over on page 13 on making experimenting with different the most of the al fresco dining barbecuing methods of a variety opportunity and the theatre of food types from sausages and of barbecue cooking, now you have burgers to dish, seafood and the chance to recreate that even fruits. experience at home. For your chance to win, send an email titled ‘BBQ’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk Rising star DAYS OF OLD WIN The star of our Leading Lights feature this In our Health & Welfare feature this month Reminiscence issue is Elizabeth Haigh, who launched her we are focusing on catering for residents activity pack restaurant Mei Mei in Borough Market in 2019 and patients with dementia in celebration and has just launched her first recipe book of Dementia UK’s ‘Time for a Cuppa’ Makan: Recipes from the Heart of Singapore. Week campaign. We have two copies of the brand new recipe book to give away to two lucky readers. Memory loss is a symptom or dementia or Alzheimer’s, one of the many factors that Makan means ‘to eat’ or ‘dinner time’ in Malay, in the book can impact a person’s quality of life within Elizabeth draws together recipes that have been handed a care setting. There are a wide range of down through many generations of her family, from Nonya products on the market that have been to Nonya, creating a time-capsule of a cuisine. Growing up, created to support people suffering from it was through food that Elizabeth’s mum demonstrated her memory loss from daily life support aids to affection, and the passion and love poured into each packs that are used as part of recipe is all collated here; reminiscence therapy. a love letter to family cooking and traditions. We’re giving a reminiscence activity pack including memory games, a beech dementia care For your chance to win, memory box and a bud sensory cushion. send an email titled ‘Makan’, along with For your chance to win, send an email titled your name, contact ‘Memories’, along with your name, contact details details and the name and the name of your Country Range Group of your Country wholesaler, to [email protected] Range Group wholesaler, to WIN Closing date for the competitions: 31st May 2021. All winners will be notified by 30th June competitions@ 2021. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise, stiritupmagazine. Elizabeth Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be found co.uk Haigh’s Makan at: www.stiritupmagazine.co.uk/about recipe book 33



THE MARKETPLACE THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY NEW RADNOR VITS Tango Dark Berry Radnor have recently released Radnor Vits Tango, one of the fastest growing brands within 200ml TETRA PAK, a new Public Health the fruit carbonates segment, is introducing Dark Berry England approved daily Vitamin drinks range. to its popular sugar free range. Created alongside Public Health England, Radnor wanted to produce a drink that would Over the last year, the pandemic has accelerated health help fight Vitamin D deficiency, and went trends, with the value of low-calorie drinks up +7.7% within a step further ensuring it is an everyday in total soft drinks. The addition of Tango Dark Berry brings prevention of deficiency. In the UK there a mouth-watering taste of sweet, tangy raspberries and rich is a lack of natural Vitamin D, the ‘Sunshine’ blackberries ensuring shoppers don’t have to compromise Vitamin due to our weather patterns, and on taste when choosing a healthier option. The launch will as a result an average of 1 in 5 people in the help catering outlets to tap into the growing consumer UK have low Vitamin D levels. desire for healthier soft drinks, a key growth area for the Vits is Low calorie, vegetarian, vegan, sugar fruit carbonates segment. free option for everyone, available in Lemon & Lime and Apple & Raspberry. This drink, ON A MISSION designed as your once-a-day vitamin and minerals boost, increases your daily intake Mission Foods UK is expanding its of Vitamin D and other recommended vitamins range with two brand new product and minerals up to 200%. launches. “In the UK there is a lack of natural The first is the new Mission Mini Vitamin D, the ‘Sunshine’ Vitamin Vegan Naan Breads, created with the due to our weather patterns, and modern consumer in mind, this smaller as a result an average of 1 in 5 people option makes the perfect vegan menu in the UK have low Vitamin D levels.” accompaniment. Available in two flavours and two shapes to suit any menu, new Mission Mini Vegan Naans are an essential addition to any plant- based menu. The second is the new Mission Durum Tortilla which is perfect for takeaway options as a great tasting, flexible and reliable kebab base, ensuring those vital repeat visits from consumers in today’s competitive market. Each pack has a long shelf life of 180 days, providing a cost-effective solution and dramatically reducing food waste with the tortillas lasting longer when being stored. To find out more about the new products as well as the existing range visit: www.missionfoodservice.co.uk Délifrance expands vegan range with exciting new launch If 2019 was the ‘year of the vegan’, 2020 is As a result, Délifrance has launched its latest when plant-based bakery really came into vegan product development, the Vegan its own with numerous artisan bakeries Croissant. The croissant is made using a competing to produce the best vegan blend of shea and sunflower vegetable fats croissant, and Veggie Pret launching its Vegan and oils for a great tasting vegan alternative to Bakery. As leading bakery supplier Délifrance’s a classic croissant. The 80g croissants are ready latest research shows, this trend is here to to bake, and will be perfect to serve in 18-20 stay and is firmly cemented when it comes minutes at 170°C. For more details of the range to viennoiserie. visit delifrance.com 35

newsFOOD & INDUSTRY SUPPORTING CHARITIES TILDA CONTINUES TO SUPPORT MARY’S MEALS THROUGH COVID-19 Despite the challenges of the past year, UK-based Operators can contribute to the growing number of meals donated by charity Mary’s Meals has continued its life-changing purchasing a 5kg bag of Tilda’s wholegrain range, which includes Tilda work by providing meals to impoverished school children Brown & White, Tilda Brown Basmati and Tilda Wholegrain Brown Rice. across the world and Tilda is proud to continue helping For every bag purchased, Tilda will donate a meal to a child through them do so. Mary’s Meals. Since the partnership began in 2019, Tilda has donated over 198,000 meals as part of Tilda’s Big Meal Giveaway. For every 5kg bag of wholegrain rice bought by chefs and caterers, Tilda donates 8p to cover the cost of feeding a child through Mary’s Meals. In the wake of the COVID crisis, the charity has pivoted to ensure the children who previously depended on Mary’s Meals at school, now receive the same nutritious food at home due to COVID safety restrictions. Tilda has supported the charity through not only Tilda rice sales, but through company fundraisers and wholesale partner programmes as well as initiatives such as ‘Double the Love’ which saw Tilda double their pledge. Whilst over the last few months, Mary’s Meals has also raised awareness and funds via their initiatives surrounding World Porridge Day aTnUdCOa SvuirrteucarlissepatAdatAt5heAWC.hprdisftma1s tab24le/0o2v/e2r02D1ece1m7:b4e4r.

FOOD & INDUSTRY NEWS INDUSTRY 25th National BBQ Week Moved to 2nd-11th July 2021 This year’s 25th National BBQ Week will involve a delicious digital effort showing smokehouse solidarity with key workers and frontline staff. Due to the COVID lockdown and easing of social- distancing restrictions from June 21st, the 25th annual National BBQ Week has been moved back to July 2nd – 11th 2021. “National BBQ Week was originally created to educate people in the art of Better BBQ. Back in the dark days of 1997, a BBQ was just a tin tray on legs grilling a burnt sausage in a bap covered in ketchup.” This year’s National BBQ Week will once again feature experiential BBQ roadshows touring the country attending foodie festivals and county shows, they will also feature virtual experiential BBQ tasting activity through a Zoom style interactive on-line experience Kicking off on Monday 2nd July, Barbi for Britain is a charitable initiative, running the whole week and encouraging the nation to virtually come together online to share their BBQ experiences, while raising money for the NHS, frontline workers and those less fortunate who are struggling at the moment. For more information visit https://nationalbbqweek.info BLOOMING LOVELY Varieties • FROZE N TO LOCK IN FR Kara Medium Sliced Bloomers White ESHNESS SaMlteeGtsuiFdSeAlines Nut Free Malted Suitable for Vegetarians Sourdough Multiseed 14 Slices + 2 Crust Defrost Approx: 3 hours Case: 6 Units karafs.co.uk karafsbakery

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FIVE WAYS TO USE WAYS TO USE Green Pesto Pesto is synonymous 1/ Roasted Tomato 2/ Gnocchi with 3/ Charred with Italian pasta dishes, and Ricotta Smoked Onions, Pesto but this flavoursome Tart with Pesto Aubergine, Pesto & Avocado and Rye ingredient can be utilised to lift a Dressed Rocket Shaved Parmesan multitude of recipes across various Cook your onions until they areas of your menu. Take a roll of puff pastry and Gently burn the skin of your are nice and crispy. Mash unroll onto a parchment lined aubergine until black then your avocado and spread it The Country Range Green Pesto has the baking sheet. Prick the pastry place into a bowl and cover on top of toasted rye. Mix two perfect balance of basil, olive oil and hard all over with a fork, bake for with cling film for 20 mins. tablespoons of mayonnaise cheese. It has just enough garlic to give it that 15mins then leave to cool. Mix Remove the flesh with a with a teaspoon of pesto and pure ‘pesto alla Genovese’ taste. It is gluten ricotta with lemon zest and a spoon and blend with a drizzle over your rye before free and is also suitable for vegetarians. spoonful of pesto then spread tablespoon of pesto then fold topping with your crispy over the pastry. Add sliced the mixture into the gnocchi onions – delicious! This issue we have Christopher Basten, tomatoes, cook again for and finish shavings who is the Head Judge for the Country 15 mins then serve with pesto of parmesan. ANDREW GREEN Range Student Chef Challenge competition, dressed rocket. sharing with us five different ways to utilise 5/ Spring CRAFT GUILD this versatile product. 4/ Spinach, Pesto Pasta Blueberry OF CHEFS ABOUT: and Cucumber Toss freshly cooked farfalle Couscous Salad with pasta with the pesto, add We have like all experienced CHRISTOPHER BASTEN Lemon Pesto charred asparagus and spring challenges with COVID-19, but at onions, snipped chives and the same time ensured that where Christopher Basten is head judge of the Take some cooked couscous cubed feta cheese. This dish possible maintained a good calendar Country Range Student Chef Challenge, as and put into a bowl, add can be served hot or cold and of events. Entries are out for the well as the Craft Guild of Chefs’ Chairman baby spinach leaves, diced can be accompanied by crusty Graduate Awards, with National Chef of Judges. A classically trained chef, Chris cucumber and cubed feta fresh bread and a dipping oil of the Year starting to ‘ramp up’ also. has worked with the likes of John Burton- cheese. Zest an unwaxed or tapenade. Last month saw our AGM where we Race and Raymond Blanc, and is currently lemon, add two tablespoons celebrated our new Chairman Matt chef lecturer at Westminster Kingsway of green pesto and drizzle Owens into the ‘hot seat’. A new look College in London responsible for teaching over the salad, finish with committee will focus on driving us the culinary arts to students. blueberries. forward in these uncertain times, but there is light at the end of the tunnel. A former national chairman of the Craft Country Range Green Pesto Guild of Chefs, he is also an active member Pack size: 1.12kg For more on the Craft Guild, of the Craft Guild of Chefs’ culinary team visit www.craftguildof and competes in culinary competitions 39 chefs.org or follow the Craft around the world. Guild of Chefs on Twitter at Craft_Guild .

MARVELLOUS MARVEL MARVEL DRIED MILK IS A CONVENIENT AND LONG-LASTING WAY TO DELIVER TASTY MILK FLAVOUR TO HOT DRINKS Source of Calcium High In Protein Source of Vitamins A & D Less than 1% Fat www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice TRACEABLE, SAFE & FARMED WITH CARE

KAM MEDIA By Katy Moses, Founder & The secrets to delivering Managing Director of KAM Media A WINNING EXPERIENCE You can’t please all the Identify which touchpoints Let the customer know WHY IS EXPERIENCE KEY? people all of the time. The are most important for your that you’re looking forward challenge for any operator customers, find out where your to welcoming them back Consumers will continue is that as customers, as weaknesses lie, and address to need to be convinced that consumers, as human beings, them fast. You also need to Tell them something NEW they should leave their home we’re all very different. consider that many customer to get them excited about and join the world of hospitality journeys are more digitally-led getting back out into hospitality- once more. Some are jumping So how on earth do you create than 12 months ago so things new drinks? New food? New at the bit to get through the an environment which keeps like ease of booking online events? Something to create doors but for many their habits your different customers happy, or being able to pay a bill that anticipation and excitement. will have been changed at least at different times of day who are online is key. in the medium term. The best visiting you for very different 3 TAKE YOUR BRAND way to tempt them back will occasions? Here lies the challenge. 2 FORM AN EMOTIONAL INTO THEIR HOME be to remind them why they CONNECTION loved you in the first place. 1 KNOW THE KEY CUSTOMER Some operators have moved TOUCHPOINTS Focus marketing on experience, delivery and takeaway from Hospitality is, in many ways, happiness, atmosphere and a purely functional transaction a unique industry. We sell There are key touchpoints innovation, rather than safety to experiential. Moving beyond products and we sell a service, where customers decide to love or price. Obviously, hygiene ‘feed me now’, operators are but most importantly of all, you forever or cast you aside. and safety are still critical considering the total experience, we sell experiences and Ensuring you have carefully BUT those most likely to including branded packaging, memories. A pint may last considered each touchpoint is venture out this summer additional seasoning and sides 15 minutes but an experience, vital to delivering an outstanding are already convinced of (giving customers the options good or bad, can last a lifetime. customer experience. From the safety of the industry. to personalise), drink pairings Of course, we need to focus deciding where to book through Operators should be looking and even tableware and on safety, our range, our décor, to deciding on what to eat and to tick three boxes; playlists! Packaging needs our staff, but the place from drink (have you heard of decision to be innovative and attractive which all these evolve fatigue?) Then being served Re-assure the customer as well as functional– a true should be the customer the meal, paying the bill and that they are safe and reflection of your brand. Think experience. After all, even ease of leaving a review all make safety measures visible of it as a gift arriving on your we are hospitality. come into the overall enjoyment (app/socials/website as well customers’ doorstep. The clue is in and likelihood to recommend. as in venue) the name. 41

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May menusINSPIRATIONAL PLATES FOR FOOD FOR THOUGHT 1 UNDER THE SEA 2 3 5 Sea vegetables are full of minerals which are essential for the human body. Utilising interesting ingredients within your menu like the seaweed in this Seaweed Noodle Salad with Miso Tofu will appeal to health-conscious consumers. FIRE UP THE FIESTA Celebrate Cinco de Mayo by adding this Burrito Bowl to your menu! Bursting with colour and the high protein meat alternative Pulled Oats®, it’s sure to get the party started! BLAZING BARBECUE 4 This Bourbon Glazed BBQ Brisket, is the perfect indulgent menu option for (almost) summer menus and al fresco dining. www.unileverfoodsolutions.co.uk/recipe/ bourbon-glazed-brisket-R0064840.html LIGHT BITE Embracing National Vegetarian Week is a great way of testing out some new and exciting meat-free recipes on menus. This Pea, Asparagus and Philly Frittata is a great lunch or light dinner option. A SWEET START TO THE DAY SENSATIONAL Ensuring people are starting their day with a great first impression SEASONALITY is imperative as it is, after all, the most important meal of the day. Consumers will be looking for exciting new menu additions that utilise fresh, in season ingredients. Callebaut’s Chocolate Oat Bowl recipe is suitable for vegan diets, whilst also remaining a healthier chocolate option. This garbugli pasta dish with fresh lobster, saffron, wild asparagus and tomato is the 6 perfect option for your specials menu. sbtcioersih.tfuTuoofkhpuwo/emnrrnedafauchlglalielpitadrrewezeesicnacwisapewn.e.s 43

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