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MARCH 2022 reDciIpYe kits DELIVERING A RECIPE FOR SUCCESS 5 023616 476309 udy oo LEADING LIGHTS

Spring is in the air! Days are getting longer and we’re all feeling a sense of optimism for the year ahead. This month’s issue is full of features to educate and inspire as chefs and customers across all sectors share their experience and advice. If you would like to get involved in a future feature contact us at [email protected] The Stir it up team Melting Pot Educat1io1n 28 NEWS ADVICE INSPIRATION TRENDS 03 13 05 03 Readers’ Lives Hospitality Eat the Season Plate Arrivals Inclusive hospitality: Parsnips Portugal 07 meeting the needs of Customer Profile the disabled community 08-09 28-29 Milford - demonstrating News From Country Range Melting Pot the best in care catering 15 Delivering a recipe Health & Welfare 21 for success 11 Four decades of change, Rising Star Education challenges and catering Michael Carr 30 Ground-breaking new in the health service KAM Media Insight qualification launched 31 Merging people and tech for school chefs 16-19 Five Ways to Use – A new era in customer Category Focus Medium madras experience 20 Sup & savour summer curry powder Marketplace 43 25 34-35 Food for Thought 32-33 Advice From the Experts Leading Lights Inspirational plates Food & Industry News Financing a small business or Judy Joo from our student teams start-up in the hospitality sector 42 39 The Country Club 38 On the Range The Green Gauge Feta & caramalised red Contact us ... Let’s hear a ‘kale yeah!’ for onion quiche reducing meat consumption Writers Lindsey Hoyle OUR EDITORIAL PARTNERS... Sam Houston Jackie Mitchell Design & Print As part of our Subscriptions Telephone: Eclipse Creative environmental policy [email protected] www.eclipsecreative.co.uk this magazine is printed using vegetable oil based Front Cover ink and is produced Judy Joo to high environmental standards, including ISO14001 and FSC® certification. It is also fully carbon balanced. stiritupmagazine.co.uk 02

Rising Star PLPATEorAtRuRgIVaAlLS 21 Leading lights Delivering on-trend dishes from around the globe 34 Portugal’s top dishes are world-famous FCocautsego1r6y for being tasty yet distinctive. The Portuguese cuisine takes its inspiration Readers' Lives from French and Mediterranean dishes. 1. NAME: Stephen Trethewey 9. WHAT IS YOUR FAVOURITE CALDO VERDE A combination of potato COUNTRY RANGE PRODUCT puree, slices of chorizo and local Portuguese 2. JOB TITLE: Executive Chef AND WHY? The doughballs. olive oil, complete this delicious and hearty The flavours are incredible and the soup. Green in colour it packs a punch with 3. PLACE OF WORK: The New crusts they make are really crispy unique flavours and textures. Amsterdam and The Bull & Bear, Barnstaple 10. WHEN DID YOU KNOW YOU SARDINES When fresh, sardines are WERE GOING TO BE A CHEF? eaten directly from the charcoal grill, 4. HOW LONG HAVE YOU When I was about 15 years old. I marinated with Portuguese olive oil and WORKED IN THE CATERING was watching a cooking program served with salads, rice or potatoes. Simply INDUSTRY? 21 years and thought that that’s something delicious, this Portuguese dish is a feast for I would enjoy the taste buds. 5. WHAT IS YOUR MUST-HAVE KITCHEN GADGET? A steel 11. WHAT’S YOUR FAVOURITE BIFANAS These Portuguese sandwiches to keep the knives sharp INGREDIENT TO WORK WITH? are made of succulent marinated pork Venison or pigeon breasts served in crunchy white bread. The marinade 6. WHAT IS YOUR FAVOURITE is made with spices including paprika, garlic, CUISINE TO EAT? Italian/French 12. WHAT INGREDIENT ARE YOU and white wine. This dish is so popular you – hard to pick between the two EXCITED TO SEE COMING INTO will find it across the whole of Portugal. SEASON? All the latest in season 7. WHAT IS YOUR SIGNATURE spring vegetables PIRI-PIRI CHICKEN Recipes vary, DISH? Porchetta sandwich. House but piri-piri sauce is typically made roasted Porchetta, Swiss cheese, Country Range from crushed chillies, lemon, pepper, garlic, spinach and watercress salad, Doughballs salt, onion, bay leaves, vinegar, and oil. balsamic and smoked garlic oil Pack size: Portuguese chicken covered in piri–piri is 40 x 270g served with chips or fries and a small lettuce, 8. WHICH CHEF DO YOU RESPECT tomato, and onion salad is a very popular THE MOST AND WHY? Heston Portuguese national dish. Blumenthal because he’s not afraid to try something crazy POLVO À LA LAGAREIRO Portuguese cuisine is famous for its delicious seafood. This, traditionally roasted, octopus dish is typically served with boiled potatoes, and when well cooked is perfectly tender. The addition of Portuguese olive oil adds a uniquely fruity and slightly bitter taste. PASTEL DE NATA Every pastry shop has their own version of Pastel de nata. These Portuguese desserts are made from flour, butter, eggs, cinnamon and sugar. Lots of butter is layered in the dough which gives the shells their crispy and crackling texture. Pastel De Nata 03



ParsnipsIN SEASON: EAT THE SEASON Message from George 1/PURE PARSNIP Also In Season: McIvor, Chairman of Lightly roast, season The Master Chefs well and sprinkle with Kiwi of Great Britain fresh parsley to fully enjoy the Rhubarb sweet earthy taste. Spinach Parsnips are a root vegetable Cauliflower and member of the parsley family, rich in 2/ PASTA Salmon potassium, and good for the heart. An all- PERFECTION round great vegetable for your health, the Puree parsnips parsnip has been around since Roman times. Parsnips are harvested in the autumn/winter with cream , mix through and have a very distinct flavour. They work parpadelle and serve with well with any roast dinner or in a silky purée. blanched greens for a colourful They are also fantastic fried as parsnip crisps plate that tastes divine. as a garnish. I remember my general manager from 30 years ago saying to me, chef if you 3/ MUFFINS could put these crisps in a bag, you would Trick kids into eating make a million pounds. I should have taken his their veggies by advice as never a truer word was said. stirring in grated parsnip to muffin batter to add a nutritious boost. I had parsnip last month in a Michelin star restaurant in a parsnip snow concoction, it 4/SWEET & was amazing, the innovation coming from a SIMPLE group of new, more modern thinking chefs Make a puree of are taking food to a different culinary level. parsnips and sweet potatoes, When you are picking parsnips be careful as stir through farfalle pasta and the leaves are known to cause irritation from grate over some fresh parmesan. which you can get a nasty rash. The parsnip Job done! should be firm right down to the end; discard any shrivelled parsnips. For best results I 5/ SPICY SOUP always recommend to peel with a There’s nothing more speed peeler. Larger parsnips satisfying than a bowl can have a woody core so its of creamy soup. Add warming best to quarter and remove spices of coriander, cumin and the core. turmeric for a winning dish. WASTE NOT, WANT NOT They’re great when mashed with boiled potatoes and made into parsnip mash. Boil them and the potatoes separately though. If they’ve already been cooked, then dice them up and toss them into a salad, a frittata, a veggie filled pasta or in a quiche. There aren’t too many things you can’t do with left over parsnips! Cooks Calendar MARCH 10 / Popcorn APRIL /17 Malbec Day /21 National Tea Day 1 / Pancake Tuesday Lovers Day /3 Ramadan /23 International 2 / Ash Wednesday 2 / International Carrot Day 3 / Mulled Wine Day /17 St Patricks 17 / Easter Macaron Day Day 05

CERTIFIED BY THE VEGAN SOCIETY W W W. PR E M I E R FO O D S E RV I CE .CO.U K @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

CUSTOMER PROFILE hand crimp 200 Cornish pasties so we regularly use the Country Range Pasties which are fantastic when it comes to quality and value. The Country Range Mousse is another great product which I actually think is better than the mainstream brands as the real strawberry flavour is so much cleaner and to the fore.” Having found the perfect role for his talents as a chef, Richard has progressed to Group Catering Manager for Milford Care and is passionate about attracting the next generation of young chefs to the care sector, providing them with the perfect arena to be creative, express themselves and develop as cooks. “There is a misconception with care catering that it is one-paced, Milford - Demonstratingunremarkableandlacking excitement but that is all absolute nonsense. The care arena is the perfect place to grow, improve the Best in Care Cateringandshowoff your skills. After a career working in activities to the food, tailored comments Richard. “The special The variety of techniques, fast-paced kitchens in specifically to the residents. nights such as our Taste the World ingredients, styles and cuisines on high-end hotels and Knowing our residents well is the events are a great chance for our show in a care kitchen is so diverse restaurants around the UK, it key to our success” says Richard. team to show off, be creative and and no one day is ever the same. was only when Richard “Our menus change seasonally and provide our guests with some It really is the perfect playground Glover joined Milford Care as offer three choices every meal time unique experiences or trips down for young chefs looking to join Head Chef in 2014 that he but our residents play a big role in memory lane. For our recent the industry, especially here at really felt able to fully apply developing our dishes, tweaking Chinese night, we produced some Milford, where showing off your his culinary skills. menus and driving change. We run incredible authentic pork ribs that culinary talents is an important resident forums to ask them what had been slow cooked for 6 hours part of the job.” With over 30 years of success they would like on the menus and and just fell off the bone. We love to behind them and a host of awards, after meals we always ask the surprise our guests and go the Below (top to bottom) Milford Care operates 6 homes residents if they enjoyed it or if they extra mile by providing some real Top row - Alison and Richard across Derbyshire and would change anything. It helps us authentic flavours.” Second row - Joanna and Rosie Nottinghamshire. The company has get a clear picture of our residents Last row - Lisa and Pam been owned independently by the likes and dislikes and the process of While Richard and his team cook same two families since its engagement also ensures our from scratch as much as inception and follows a Montesorri waste is minimal.” possible, they still rely on approach to care, emphasising the high quality staple value of independence, while Thoughtful and creative, Richard ingredients and a few helping to develop a natural interest and his team constantly develop special finished in activities and learning. new dishes that not only products. “We try Developed 120 years ago, the compliment the seasons, but are and make as much Montesorri approach has been culturally diverse and continue to as possible inhouse hugely successful in the care involve activities for residents. but sometimes we sector, helping residents have real “Outside of the normal menus, we lack the time and independence and giving them the run a wide range of special dishes, resources. Other power to shape their own days, seasonal celebrations, events and times, it just isn’t interests, lives and happiness. functions, plus regularly involve commercially residents in the hands-on making viable. For “The Montesorri method is central and baking wherever possible, example, we to everything we do with every whether that’s sessions making just don’t have the aspect of our care from the cakes, jam tarts or bread,” time to make and 07

MARCHING TOWARDS SPRING With spring’s arrival on the twentieth of the month, it’s time to put the bleak winter behind us and lift the spirits with some dazzling new dishes for the new season. Find out more about our exciting new trio of tantalisingly tasty fries launching this month on page 22, whilst these new recipes should inspire you to grab your Country Range ingredients from the larder and get cooking. 1st-7th March Vegan Rhubarb and Ginger Tart NATIONAL PIE WEEK Scan for full recipe The season for comfort food may be ending, but it’s not over just yet. National Pie Week is back again and with some fantastic new produce to test out, it would be rude not to show off your ex-PIE-tise. Whether it’s the traditional much-loved classics, never- seen-before creations or even pies with an international twist, it’s time to put on a show to ‘pie’ for. We have a wide selection of ingredients available for those who cook-from-scratch, and for those without the space or time, our finished products will leave your guests in pie and pasty paradise. For some Country Range inspiration, why not try this delicious new vegan rhubarb and ginger tart or try the vegetarian savoury recipe below. Celeriac, Cheddar and SERVES Onion Dauphinoise Pie 6-8 INGREDIENTS METHOD COOKING TIME 400g Country Range Puff 1. Pre-heat the Pastry Block 30 MINS 200g Country Range Mature White Cheddar Cheese oven to 200°C / 12 Country Range Mature White Cheddar Cheese Slices 180°C Fan / 400°F / Gas Mark 6. 100g Country Range Béchamel Sauce Mix (made up) 2. Roll out enough puff pastry to line 1 Country Range Free Range a suitable pie dish. Medium Egg 50g Country Range Creamery 3. Thinly slice the celeriac and Salted Butter blanch in salted water for 2 mins. 1tsp Country Range Dried Rosemary Refresh and pat dry. 1tsp Country Range Garlic Powder A drizzle of Country Range 4. Place the sliced celeriac into the Olive-Pomace Oil lined pie dish and pour over the 500g celeriac ready-made béchamel sauce. Top 2 onions the mixture with sliced cheddar cheese. 5. Slice the onions and sweat in olive-pomace oil with the garlic and rosemary. 6. Top the cheddar with the onions and then cover with some puff pastry and crimp tight around the edges. Cut a few holes in the top to let the steam out and brush with beaten egg. 7. Bake in the oven for 30/35 mins and serve a wedge of the pie with seasonal vegetables and gravy or a cheese sauce. stiritupmagazine.co.uk 08

NEW FROM COUNTRY RANGE 27th March SALMON For those looking to push the Mother’s Day boat out and create from scratch, try this Mother’s Day is the perfect recipe for Salmon opportunity to finish March in style. A day of appreciation, Mother’s Day demands and Prawn quality ingredients, enticing menus, Roulade delectable dishes and decadent desserts so make sure you have a plan in place. AND PRAWN It doesn’t just have to be a supreme, slap- ROULADE up lunch with all the trimmings, get creative with your breakfast and brunch menus, SERVES COOKING coffee and cake offerings, afternoon tea 2 TIME selection and don’t forget takeaways. For sweet success on what is an incredibly 10 MINS busy day for kitchens, our wide range of stunning cakes such as our Rhubarb & INGREDIENTS COKVIILDL-S19 Custard Tart, Chocolate & Ginger Cake, Pear & Maple Slice and Plum & Almond 2 Country Range Salmon Portions Spring Clean Slice are perfect for when you have mums 10ml Country Range Olive Oil to impress. 50g Country Range With the increase in demand for soap Premium Prawns and cleaning products, having the best Plum and Almond Slice 1 tbsp Country Range quality at the right price is vital. We’re Pack Size: Uncut 1 x 16 Cream Cheese delighted to announce the expansion of 1 tsp Chopped Chives our range by introducing 2 new products Rhubarb and Salt and pepper to taste which will be rolled out in March. Custard Tart Pack Size: METHOD COUNTRY RANGE ANTIVIRAL 1 x 14 Portions DISINFECTANT 1. Pre heat the oven to 200˚C/ 180˚C Proven against many common pathogenic fan/ gas mark 5. viruses including Coronaviruses, the formula is suitable for use on most non- 2. Defrost the salmon and cut porous surfaces and leaves surfaces safe horizontally into two even sized for human contact. Available in 750ml with slices per portion of salmon. a pump-spray nozzle and 5 litre bottles. 3. Mix the defrosted prawns with the COUNTRY RANGE ANTIVIRAL cream cheese and chopped chives. HAND SOAP A high-performance moisturising 4. Divide the prawns onto the 4 soap that is kind to skin and free from slices of salmon and then roll each artificial colours and fragrances. It kills piece into a parcel. 99.99% of viruses and bacteria including Coronaviruses. Available in 500ml pump 5. Drizzle with oil, season with a action bottle or a 5 litre bottle. little salt and pepper and bake in the oven for 8/10 mins. 6. Serve with Country Range green beans and a sauce of your choice. Garnish with a few more of the Country Range juicy prawns and a few sprigs of fresh dill. 7. Brush a little oil on the bottom of an oven proof serving dish. 09

NEW Discover the art of perfect pizza Please Cooking from frozen in as little as 4 minutes, scan me Perfettissima pizzas have a consistently crispy, for more thin base with an artisan crust and authentic information hand-made visual appeal. Made from extra-long fermented dough, the range is pre-baked in a stone oven for an unbelievable texture and flavour. 12” long fermented, stone baked pizza Available in 5 authentic flavours or the pomodoro base for you to top yourself Cooks straight from frozen in as little as two minutes FOR SAMPLES PLEASE EMAIL [email protected] PIZZA YEOXUPREGRO-TTSO oetker-professional.co.uk

EDUCATION GrouNnedw-bQrueaakliifnigcation LAUNCHED FOR SCHOOL CHEFS Nicole Pisani, Chefs in Schools charity The course also includes a module Operating in tandem with the new co-founder and Executive Chef on how to create a happy team. qualification is a drive to address Nicole says “School chefs and cooks the deficit of chefs in the industry are under enormous pressure with a series of apprenticeships for feeding hundreds of children in a school leavers. “We need to The Chefs in Schools charity, Called the School Chef Educator short period of time, so it’s important enhance the role of the school which aims to improve Qualification, the pilot scheme, they learn how they can keep their chef and show what career children’s health by which took place in December 2021 equilibrium and remain happy.” opportunities are available,” says transforming school meals and January this year, was funded Nicole. “When we get enquiries from and food education, has by Urban Health. Nicole says “We Participants for the course must be chefs, the first step is to arrange for introduced a new school are reviewing the pilot scheme and nominated by their school or them to spend a day in one of our chef qualification as part of seeing how best we can offer the contract caterer and those who schools so they can see whether their ongoing campaign to course nation-wide. successfully complete the course it’s for them.” raise the standards of school will receive the School Chef The course covers School Food Educator certificate. www.chefsinschool.org.uk food. The campaign Standards – what they are and how Above (main) encourages schools to sign to apply them, computer literacy, Nicole educating children on up to a School Food Charter, nutrition, portion control, how to school meals committing to serve freshly have a varied meal and how to made, high quality school reduce food waste in the kitchen Below (left to right) meals. Endorsed by and dining room. Health and safety, Prepping and serving celebrities such as Prue food safety, allergens, food display school meals Leith and Tom Kerridge, the and food education are also campaign also aims to included. Participants undertake recruit more school chefs by 80% of the modules via online prompting those with a tutorials learning and 20% in person. passion for food to consider “We think it’s time school chef a career in the sector. training is brought into the digital age. The advantage of this is that Nicole Pisani, co-founder and students can complete lesson Executive Chef, says “Currently materials at a time convenient to there is no qualification for school them,” comments Nicole. chefs even though they are responsible for feeding hundreds of “We need to enhance the role of the school chef and children a day. This will become the show what career opportunities are available.” standard school chef qualification and provide the foundation for training school cooks and chefs.” 11

GUESTS WANT A RANGE OF BRANDED CONDIMENTS SERVED IN THE MOST HYGENIC WAY1 THE UK’S NO.12 VEGAN MAYO CHOOSE THE FULL SACHET RANGE FROM THE NATION’S FAVOURITE MAYO BRAND2 1Project Powerhouse, Front of House, Kadence, April 2019. 2UK Nielsen & Kantar Retail Grocery Value Sales MAT 28/11/2020.

HOSPITALITY Mofetehtiengditshabe lneededcsommunity While there are restaurants recommends looking at your needs better than highlight the benefits to and cafes who make every venue through the eyes of people anyone else. We’ve businesses of being more effort to provide a safe and with different disabilities and trained the team on what accessible and how they are welcoming environment for using training to help businesses to ask when disabled able to help change public customers of all abilities, see their operations differently. guests contact us so we can attitudes towards disability,” says there is still much to be “Training staff to understand get things right for them.” Kate. “Although meeting the needs done. Accessibility and staff different disabilities and be of disabled customers has training have been recently empathetic is the single most Technology such as remote improved and continues to do so, cited as two key issues the important thing you can do. Not ordering apps and audio there are still areas where the hospitality industry needs to looking after disabled guests will menus can improve the industry can do even better. We address when catering for have an impact on your business dining experience for should be aiming for a point at customers with disabilities. as they look elsewhere for future disabled customers. Kate which no-one in our industry is at bookings. Think about how Nicholls UKHospitality chief all unsure about what to do when Representing Disability Rights UK, someone with a visual impairment executive and disability looking after disabled guests.” Anna Morell states that many would feel walking down a badly ambassador for the sector says restaurants remain physically lit corridor or how frightened a inaccessible for those with mobility customer would feel after slipping Training staff to understand different issues. “Chairs often have arms or on the bathroom floor only to disabilities and be empathetic is the single most moulded shapes which don’t allow discover the red cord to call for important thing you can do. for people with different body help has been tied up by the team shapes, limb pressure or pain. when cleaning,” she says. “UKHospitality is working with Kate is also passionate about Many don’t offer accessible menus businesses to promote the promoting the huge potential for – large print, braille or audio menus AccessChamp training courses benefits of this sort of technology. jobs and careers for those with and there is nearly always a lack of simulate a variety of disabilities for Simple changes to the environment disabilities. She says adaptive crockery and cutlery or staff to learn what it feels like. This can be made too, such as subdued “UKHospitality is determined to straws for people who need them. includes moving around the lighting, noise reduction and dispel misconceptions that our Hospitality businesses need to building in wheelchairs and support rails. Then there’s the industry is not a career option for appoint accessibility consultants to wearing ear defenders. “By language that staff use – inclusive those with mental, cognitive and help them make easy adaptations undertaking staff training, you will language and communication physical impairment. Instead we’re to accommodate the take away that fear of looking after tailored to disabled guests goes a keen to show just what a good fit it widest possible long way to improving their can be for them.” range of customers.” disabled clients in customer experience.” the future,” For more information on how to Often, it is difficult continues Karen. UKHospitality is planning adapt your business for customers to fully comprehend initiatives that seek to educate with disabilities, head to: how changes Listening to guests businesses in accommodating to layout, fixtures is also essential. guests with disabilities whether https://www.ukhospitality.org.uk/ and equipment Paul Bayliss, general they be mental, cognitive or might affect manager of Hotel physical. “These initiatives will https://www.accesschamp.co.uk/ disabled customers. Brooklyn, Karen Fewell from Manchester, says https://www.disabilityrightsuk.org/ AccessChamp “Listening to your guests is crucial as they know their 13

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HEALTH & WELFARE Changaen,Cd hCaaltleernignegs Last year, HCA members. A raft of initiatives very excited about this as the Despite the pandemic, Brian has been introduced by the HCA Forum has been cancelled a few Brian’s proudest achievement has Robb, to help all 600 members navigate times because of Covid,” he says. been to change the structure of Honorary their way across a wide range Sessions will include an update the HCA to a limited company by National of platforms such as education, on the Hospital Food Review, guarantee, a project which was Chair of the Hospital training and legislation, as well as led by Phil Shelley, chair of the completed last November. “The Caterers Association (HCA) coping with the pandemic. “The NHS Food Review and the way we were set up exposed and Area Soft Facilities biggest changes I’ve seen are impact of food waste by Eleanor us to financial risk, but now the Manager at NHS Lothian, an improved infrastructure, more Morris, WRAP. organisation is well equipped for celebrated 40 years in the spending on equipment and huge the future,” says Brian. health service. “It feels changes in technology.” As in other hospitality sectors, the like yesterday,” says Brian. pandemic has been difficult for Looking ahead to the next “I met my wife Susan in Education and training for 12 months, Brian is keen to the NHS after my first six members is high on the HCA hospital caterers and Brian cites it address the issue of staffing and months and within two agenda for 2022, with a as one of his biggest challenges recruitment which is currently years we were married.” programme of webinars in the of his career. “Social distancing affecting the industry, stating pipeline and fresh resources rules are probably more severe in “We need better engagement After leaving school at 15, Brian to be available for members hospitals than hospitality – social started his career as a chef at to refer to. Brian says “We did the North British Hotel (which some research to find out what “We’ll be looking at trends, later became the Balmoral) as an subjects would interest members. initiatives, developments in equipment apprentice and worked his way up The aim is to keep members and recruitment.” to junior sous chef. When the hotel updated with the latest news and was sold, he joined the Eastern best practise. We’ll be looking at distancing is 2m – it never moved with colleges to provide courses General Hospital in 1981, part of trends, initiatives, developments to 1m. We look at operations for apprenticeships to attract NHS Lothian. “I was gobsmacked in equipment and recruitment. daily to make them safe for staff youngsters into the industry. by the NHS’s excellent terms The new guidance documents while still producing meals for The NHS Chef competition has and conditions with sick pay and that we are launching are being patients. Catering in production helped to raise the profile of two days off a week. It was a big put together by working groups kitchens is difficult with masks and hospital catering, but it isn’t seen change, but as part of a group of comprising different branch social distancing. It’s bad enough as sexy, so this is something we 12 chefs we were encouraged to members. This is totally new for working in a hot, sweaty kitchen need to address.” put flair into the menu and we did us, bringing branches together but staff have to wear a mask as evoke change.” and it will improve networking.” well. So to counteract this we give www.hospitalcaterers.org staff regular breaks and make sure Throughout his career, Brian has The culmination of the HCA’s they are nourished and refreshed witnessed many changes and is training work will be the HCA with liquids.” now a champion for supporting Leadership and Development and meeting the needs of fellow Forum, which is held on March 30 and 31 in Liverpool. “We’re 15

sup& SAVOU As the warmer months approach, its time and Penitre, but there have also been new to start planning summer menus packed concepts introduced such as bubble tea, which with barbeque flavours, salads, picnic has become mainstream amongst the younger platters and cool refreshing drinks. While generation. consumers are well known to enjoy an alcoholic beverage on a warm summer’s “While popular with all ages, bubble tea day, trend reports over the last 6 months appeals predominantly to a younger, have highlighted a distinct decline in Instagram-savvy age group - and we alcoholic drinks sales. Conversely, the have several Instragrammers and Tik Tok no-to-low alcoholic sector (also referred ‘celebrities’ who have become regulars.” Says to as NOLO), is bucking the trend and has Anh Pham, founder of Paeonia Café & Bubble been on a strong upward trajectory since Tea Room. 2019, projecting growth of 22% by 2024 in the UK and 34% worldwide. Offering a wide range of flavours such as peach and orange fruit tea, bubble tea has MARKET INFLUENCES & TRENDS captured consumer interest, with its unusual The main driver behind the increase in non- aesthetic achieved through the addition of alcoholic drinks has been a burgeoning health- tapioca pearls and imaginative toppings conscious consumer group, seeking to swap including popping jelly, egg pudding and chia hangovers for a healthier lifestyle. Despite seeds. Securing repeat custom through reward the perception that alcohol consumption cards and new flavours, bubble tea cafes are was on the rise during the pandemic, it reinvigorating a fresh wave of tea lovers – just was in fact, the opposite. Dry January 2021 with a slightly less conventional brew. was reported to be the most successful to date, with an estimated 6.5million people “New recipes and flavours are constantly participating in the UK alone. Over the course being created, which go viral and reinvigorate of the last 2 years, we have seen a number of the popularity of the drink, such as Fluffy Dirty innovative products launched such as Seedlip Biscoff and fluffy crème brûlée,” comments Anh. “We also serve Hojicha tea, which is New recipes and flavours are constantly being less well known than matcha tea but has a created, which go viral and reinvigorate the multitude of health benefits. Matcha has about popularity of the drink 70mg of caffeine per cup, whereas Hojicha contains about a tenth of that, so can be enjoyed later in the day.” Slushies are also set to see a revival, with the global slush machine market predicted to reach $391.3million by 2026, and kombucha HEALTHY ENERGETIC RAW SMOOTHIE WITH PUMPKIN, PERSIMMON, ORANGE FRUITS, GINGER AND TURMERIC stiritupmagazine.co.uk 16

summerUR CATEGORY FOCUS which has predominantly been marketed as a A selection of drink with health benefits due to the addition delicious Bubble of healthy bacteria, is still soaring in popularity. The golden thread of course between these Tea drinks three drinks trends is Generation Z, who are increasingly spearheading new opportunities in the hospitality sector. Adventurous and constantly seeking new experiences, the younger generation are adopting many trends via social platforms such as Tik-Tok before they are available to purchase here. SATISFYING THE SOBER CURIOUS Despite the fact that the younger generation are the driving force behind many new alcohol-free drinks entering the market, it doesn’t preclude operators in the care sector from adapting and introducing them to their menus through tasting activities or fermentation projects. However, bars and restaurants undoubtedly are looking for a more sophisticated answer to the NOLO trend as an increasing number of adults reduce their alcohol intake and adopt a healthier lifestyle. “Its very hard to create exciting low sugar and low alcohol drinks at the same time. Sugar is one of the better flavour carriers, the same as alcohol, so removing both can lead to issues making tasty drinks.” Comments Alan Sherwood, Owner, Little Mercies. “To make life easier I would probably pick up something like Monin’s Sugar Free Sweetener, we actually make our own version of this in house. You could easily make an alcohol-free Mojito, or Tom Collins for example. Herbs can add a lot of flavour here without having to add sugar, maybe use some Lemon Thyme in your Tom Collins.” Offering a non-alcoholic version of your cocktail menu is often a good starting point, giving consumers the flavours and aesthetics of cocktails that have proven popular for your particular business. “We adopted our popular Mojito cocktail and it is often made with hand-picked mint from some of our employees own gardens. It adds a fun flair and personal touch for our customers, The results were well received and it adds a great story for the local customer base.” Says Nikolas Opacic, Owner, Seven 54. 17

Refreshing grapefruit and rosemary virgin cocktail Alternatively, operators can stock a wide range of ready-made drinks with their roots in botanical flavour profiles such as rose lemonade and sparkling elderflower or mixers such as pink grapefruit tonic water. “We stock only 5 mixers, including soda, but that doesn’t mean all bars should have that few. We make a huge amount of ingredients in house, so we always have things like Raspberry, Strawberry, Banana, Grapefruit and Cranberry cordials or syrups. We can very quickly create new drinks with these. If a bar has that capacity, it makes sense not to overstock mixers that people may not order,” recommends Alan.

CATEGORY FOCUS “Cold brewing tea is another fantastic way to infuse teas into a summer drink by extracting the ingredients in liquid over several hours. For some when it comes to cold brewing, they say it brings out flavours that they had never noticed before! You can brew with all types of tea with water, lemonade, milk - options are endless.” Krisi Smith, Co-Founder and Creative Director, Bird & Blend Tea Co. KRISI SMITH, CO-FOUNDER The team at Little Mercies AND CREATIVE DIRECTOR, also adopt a homemade approach to creating non- BIRD & BLEND TEA CO. alcoholic drinks. “We do a lot of preserving and fermenting MAXIMISING MARGINS instead, so we capture Many UK producers are successfully establishing premium tier alcohol-free drinks charcoal and other healthy ingredients. flavours when they are at their peak and find – an opportunity that can also be realised by operators and caterers seeking to differentiate These health shots are great for recharging ways to keep them for later in the year.” Says themselves from the competition. When Seedlip was first introduced, consumers and rejuvenation. Also great for your immune Alan Sherwood. were initially shocked by the price, however the increase of likeminded brands entering system in the winter to fight off colds and other Whether you opt for homemade or ready- the market has changed expectations and bugs.” Says Nikolas Opacic. made, the opportunity within the non-alcoholic consumers are now more accepting of premium level non-alcoholic drinks. Using ingredients such as Madagascan drinks market is rapidly expanding and the “We offer health shots & raw juices, with vanilla, saffron and homemade preserves or category is one that every operator within blends of turmeric, apple, coconut water, applying techniques such as cold brewing the hospitality sector can exploit. It’s almost and fermentation can also help to elevate time to put up the parasols, dust off the deck your offer. Not only does this give your chairs and get ready for Summer, so start your business a unique story to tell, but it assists preparations for the warmer weather now! with developing a premium pricing strategy that is comparable with other well-established 1 Alcohol Change (December 2020) Press Release consumer brands. 2 Source: Snowshock

THE MARKETPLACE THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY Have your Jonut FIVE COUNTRY RANGE PRODUCTS VICTORIOUS and eat it! AT THE CCM CHEFS’ OWN-BRAND AWARDS Thought Jaffa Cakes Country Range is celebrating win awards in categories include: couldn’t get any more after five of its products epic? Think again! gained fantastic recognition Winner in the Seasonal Products and won accolades at the Category – Country Range Jaffa Is it a biscuit or a Cake? Or is it a recent CCM Chefs’ Chocolate Mountain Cake donut? No - its Jaffa Jonuts! Enjoy Own-Brand Awards 2021, the brand new maverick offering which is run in conjunction Winner of the Best of the Best in the from Jaffa Cakes to amaze and delight your customers. Our magic Jaffa with the Craft Guild of Chefs. Best Innovation Sweet Category – combo with a twist, soft donutty shaped sponge, tangy orangey filling, Country Range Spiced Pear, Toffee topped with a layer of crackly dark chocolate. The love child of the epic The awards, which are in their fourth Jaffa Cakes and a tasty donut. year, shine a light on the innovation and Cranberry Naked Cake in the development of successful Jaffa Jonuts offer a fun and distinctive new edition of the original own-brand products and give Winner in the Savoury Innovation McVitie’s Jaffa Cakes and are on a mission to inspire the nation to wholesalers the recognition they Category – Country Range be what they want to be! Proof (albeit tongue firmly in cheek proof) deserve for creating products that Vegan Mayo that we can all be anything we set our minds to! hit the mark with customers. Winner in the Sauces & Condiments Jump for Jaffa Joy, You’ve Hit the Snackpot! All the products are blind-tasted by Craft Guild of Chefs judges to Category – Country Range Sweet Available now in a single serve format, shelf ready packaging - provide customers with unbiased perfect for Leisure, Café’s, Higher Education and Hospitality! and unrivalled expert feedback. Chilli Dipping Suitable for Vegetarians. The Country Range products to Winner of Best of the COWCwMInN-CBNhraEenfRsd’ Best Award in for Gluten Awards 2021 Free Products Category – Country Range Gluten Free Chocolate Ginger Cake Blueberry and Philly Beautifully Loaf Cake created Baked by Jessica Ayling 8 out of 10 chefs say Philly does not release NPD Manager, itsu [Grocery] too much liquid during cooking, performing significantly better than competitors* You Don’t Know Download Jessica’s Food-to-Go recipe book and get in the know www.philadelphiaprofessional.co.uk *86% of chefs said Philadelphia Original’s liquid release during the cooking process is just about right or slightly too dry during independent blind tests conducted by Good Sense Research in July 2020 with 101 chefs, performing significantly better than the other 3 competitor products tested.

RISING STAR Rising star MICHAEL CARR After starting in the local country & Compass, I applied and my career in food we are as a business and team. In all honesty, pub kitchen at the age of 14-years- began. I was hooked immediately to the military I have never worked in a busier restaurant. It’s old to fund his boxing, Michael Carr regime of a kitchen, the hard graft, the buzz and truly phenomenal and maybe the battle of the carved out a unique route to the top. that get-stuck-in mentality. There was no real last few years has made it even sweeter. We’re Just 29-years-old, he has run his own training, it was just learn-as-you-go. still delivering a quality product and the team I restaurant, been head chef at Michelin- have around me is immense. They’re so driven, starred The Box Tree in North Yorkshire How did you progress? diverse and after facing so many challenges and worked for big hitters such as Alyn By the age of 15-years-old, I was doing more together, there is a feeling that we can do Williams, Northcote Manor and the and more in the pub and even running the anything. Ramsey Group. Now a box office name full service on my own. It meant 150-cover in his own right, Michael is head chef lunches. When I was 16, Stephanie Moon, You were on Great British Menu – would you at Fenchurch Restaurant, where his who was then Executive Chef at Rudding Park like to do more TV or do you have other plans? knock-out menus have become the talk Hotel, was eating in the pub and asked who Great British Menu was a brilliant experience of London. We caught up with Michael was cooking. The landlord introduced me, a and one I would relish another chance at but if to learn more about his journey thus far little begrudgingly I think, and not long after I could dream, I would love to do a Rick Stein- and what’s still to come. Stephanie offered me a job. type TV show with travel. I grew up watching him and love his passion for ingredients so it What was your route into the industry? What character traits have helped you would be a privilege and a lot of fun to take on I played a lot of sport as a youngster including succeed? that mantle and be that visionary. While my time rugby for Yorkshire and my grandfather was a I think I have always been a fighter and in the kitchen is still where I am the happiest, champion boxer, so in my teens I actually boxed someone who pushes himself. When I have a I’ve realised these past couple of years that I to a semi-pro standard. With my parents not passion, I really immerse myself in it and I’m have a lot to offer outside of it as well. entirely delighted with me coming home with lucky that at a young age I found a career which bruises, black eyes and cuts from the ring, at I loved. As mates were messing around at What’s happening at Fenchurch in 2022? 14-years-old I decided I needed to fund my own university, I had clarity and could concentrate all 2022 is hopefully going to be the first normal boxing so when I saw an advert for a kitchen my energy in the kitchen. year since the pandemic so it’s about seeing porter at the local country pub, the Square what comes initially. One step at a time and What has been the toughest time in your build as the year goes on. We have some new career? menus rolling out in early spring including some It was probably during the time I was running lunch tasting menus at Fenchurch Restaurant. my own place - Restaurant 92 in Harrogate. We’re also looking to set up some food and I was 23 years old when we launched, and wine tasting menus with English wines. We we got off to a very positive start. I think we used to do similar events at Restaurant 92 and had a Rising Star within eight months. By year they’re great fun so keep an eye out for them. 3 though, we really needed to invest in the building and business to take it to the next How would you like to see the industry level. To compound things, trading was slow in improve? 2018 and with my backer going through divorce It’s a struggle to find good young chefs at the proceedings, more of the financial pressures moment so I would love to see more young fell on me. I was having to get bank loans and blood joining the industry. I’m passionate about the lines of credit just eventually ran out. I think providing the same opportunities to grow that now I was probably too precious, cautious and were given to me. It’s not an easy job. In fact, immersed myself in it to the point where I lost it’s tough but if you have a passion for food and myself a little. It took over my life and there was are driven, it is hugely rewarding. There are no balance at all, but I learnt a lot about running definitely people still out there who have the a business and more about myself. hunger to be involved and active in an industry that is so alive. That is hospitality. When you’re How have you made your mark on Fenchurch? immersed and working in a busy restaurant, it is When I came in at Fenchurch, we were battling alive, buzzing and a great place to be and earn against COVID, BREXIT, staff shortages and a living. That will never disappear. serious supply issues and I’m so proud of where 21

FIND OUT MORE ABOUT THESE GROUND-BREAKING PRODUCTS HERE Double Crunch 10mm Skin on Fries Triple Cooked UCLTTRHIUMENACTHE 19mm Chunky Fries COUNTRY RANGE LAUNCH GROUND-BREAKING friesDOUBLE FRIED POTATO With the humble fry no longer just a Utilising the latest chip technology, the premium, sideshow but a star attraction on menus no-hassle fry range delivers impeccable chip right across the foodservice spectrum, crispness, while ensuring an unbeatable, silky soft Country Range have further strengthened inner potato. their potato portfolio with the addition of a new range of premium fries. A great way for chefs to upweight and add value to their side and snack offerings, the innovative trio Ensuring chefs have a top-quality, taste-rich, can be ‘pimped up’ and loaded with all manner of crunchy, and consistent fry for all occasions, the imaginative toppings. new Country Range trio are beneficial to kitchens of all sizes and are available immediately in 2.5kg Lightly salted for a quick and easy serve, the fries bags, which come in boxes of four. can be valuable in helping kitchens to reduce waste and are pre-fried in sunflower oil, instead of palm oil for additional environmental credentials.

STAY DOUBLE CRISP CRUNCH FRIES LONGER Gloriously golden in colour and visually appealing, the versatile Double Crunch duo are available in a 14mm standard fry and 10mm Skin-on fry. Coated in an ingenious, invisible batter, the fries offer the ultimate crunch and soft centre that will remain for an extraordinary 40 minutes, once taken out of the fryer or oven. Excellent for food-to-go and takeaway but also for chefs working under heat lamps or serving hot buffets, no other fry can get close to its Double Crunch lasting-power. Double Crunch TRIPLE COOKED 14mm Fries CHUNKY FRIES Looking a bit more like a traditional pub chip with that classic thicker cut, our Triple Cooked Chunky Fries are different to anything else on the market. While other thick cut chips have a firmer centre, we use another bespoke coating and cooking process that ensures the fries stay crisp for at least 20 minutes and have an exquisitely unique, almost mash potato centre. The SpudsyecsBaopiyr–ncnuWwau-sdasanishseetgpiphetngaruepenaegusnsretoaafiecaatointrsyraccrstaFmanfaoitnnahosrtmacngeerntneoitefeltneua,cuasgasleangvlt,bty.naeohiascdrsolpofilefelu-olaolruttetvorytatco,uefhttruwnoeeierdeed,ss. www.countryrange.co.uk

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ADVICE FROM THE EXPERTS Financing a somr astllart-up business Starting investors or use crowdfunding. have specific criteria to meet. investors your own Debt funding is another possibility, Business loans are ideal for share your business with business loans or sale and launching new products or vision for in the hospitality sector can leaseback as options. Other services, whereas invoice the company’s be a daunting experience; potential finance options include finance helps keep future. They should choosing the right location, grants and schemes, invoice cashflow strong. Once have a strong network shop fittings, suppliers financing, R&D tax credits and you know exactly they can leverage on and route to market. Often Innovate UK (for eligible where the money your behalf, as well as it is difficult to get ideas businesses). is going, you’ll some experience in your sector. off the ground without a be able to They should also fit with your bit of funding, so Stir it What do you have to have in choose the general brand culture and trust Up sought the advice of place before seeking financing? best option.  in your team.  Graham Davies, CEO and Whether you choose a loan, founder of Addition, a equity/reward fundraising or When is a crowdfunding What are the risks involved financial services firm who grants and schemes, it’s important campaign appropriate and with financing? have provided over 180 to have to hand your turnover and how can businesses start one? Affordability checks are there SMEs with guidance and profit, trading history, payment There are two types of to protect borrowers, however support, many of whom are history (including any late crowdfunding: reward-based there are always risks if in the hospitality sector. payments or CCJs) and detail for and equity-based. If you need circumstances change. Your the purpose of the loan. capital to get things started, business could be declared reward-based crowdfunding bankrupt or go into liquidation. What are the financing options How do you determine the best might be best. It’s easy and If you’ve taken a grant, HMRC available for small/start-up financing option for your cost-effective to send a free could claim the money back from businesses in hospitality? business? e-book or a voucher for future your business if you don’t use the This depends on your approach. The first step is deciding what sales to contributors. Kickstarter money for its intended purpose. and Indiegogo are great platforms In order to protect your personal If it’s equity funding, you can you’ll use the money for. Grants for this. Equity crowdfunding is assets, it’s essential that all more suitable for businesses that financing is associated with your access angel and schemes, for instance, often are already established and can registered business or limited demonstrate a growth trajectory. company - otherwise you could “It’s vital that any In this case, platforms like end up footing the bill personally potential investors share CircleUp, Seedrs and Crowdcube if things go wrong. Having a your vision for the will work for you.  competent financial advisor on company’s future.” board can prevent any issues from What should people look for the get-go, so it’s worth finding in an investor? someone you can trust.  It’s vital that any potential 25

No.1 DRY SOUP BRAND* FORTIFIED FOR HEALTH • Source of Vitamins A and D contribute to the normal function of the immune system • Vitamin D contributes to the maintenance of normal bones All flavours available in 313g and 2.25kg. Sources: *IRI 24 we 20/11/21. A portion of Batchelors soup provides 29% of the reference Intake of Vitamin A and 30% of the reference Intake of Vitamin D which have been shown to help the normal function of the immune system. Vitamin D also contributes to the maintenance of normal bones. Consume as part of a varied and balanced diet.

Top Tips from Our Chef TOP TOP TIP! CCreRaEmAMyYMMuUsShHrRoOoOmMSSoOuUpP TIP!CCRreEAamMYyTTOoMmATaOtoSOSoUuPp Why not add fresh herbs, such as chopped tarragon Stir through some pesto and top or parsley? Great with a swirl of cream fresh. with croutons for a crunch. Why not add extra mushrooms and use as a sauce? For an Italian twist, add pasta to the soup and cook until tender, then serve with PRO TIP: This is a great base to braise pork steaks. grated Parmesan or other cheese. Crumple in some Stilton cheese for a delicious Stilton and mushroom soup. TOP TIP! CCrReEaAmMyYCChHiIcCkKeEnN SOouUpP Turn your soup into a stew by adding tinned tomatoes, sliced peppers and chicken portions. Add stir fry vegetables, extra sweetcorn, and Chinese five spice for an oriental twist. TOP TIP!TTHhICicKkVVEGegETeAtBaLbEleSOSUoPup Why not add some cooked lentils or barley? Works as a great base for you to add extra vegetables of your choice. WWW.PREMIERFOODSERVICE.CO.UK @PREMIERFOODS_FS PREMIERFOODS_FS @PREMIERFOODSFOODSERVICE

delivering a resciupecfocr ess DIY recipe kits have been steadily increasing in popularity since the start of the pandemic, from chains to independent restaurants and entrepreneurial start-ups, businesses are capitalising on the trend. A niche with its origins rooted in the pandemic, recipe kits soon became a firm favourite, tapping into consumer demand for livening up mealtimes while avoiding never-ending supermarket queues. Bridging the gap between delivery and dining in, recipe kits encourage consumers to be more adventurous in the kitchen without the investment of vast quantities of food cupboard items which may never see the light of day again. In this month’s Melting Pot, our panel of experts tell us about their successes and how they make their DIY recipe kits stand out from the crowd. 28

MELTING POT s Left (main) ROBERT THOMPSON Hard Rock @Home Chef Owner and Founder, Steak Burger You Be Chef Below Sustainability is really important Shoryu DIY Kit to me and I relish the chances Ganso Ramen I have to get out, explore and forage on the Isle of Wight. Everything you need ANETA JARZMIK to create your weekly menu at home will arrive General Manager, Hard in a sustainable box, with 95% of packaging Rock Café Manchester compostable by the end of 2021. So, even if it ends up in landfill, packaging will decompose Launched in April 2021, Hard Rock without harming the planet. @Home is the brand’s first-ever foray into ‘cook at home’ fresh food Our meal kits have weekly-changing menus boxes, and focuses on two of the most popular with at least four starters, mains and desserts menu items - steak burgers and BBQ baby back to choose from. We also have dishes suitable ribs. We weren’t the first to market with such kits, for vegetarians and vegans too. These can be but we spent a lot of time to make sure we got ordered up to four weeks in advance to bring it right, and the food was as fresh as possible, dishes bursting with in-season, quality ingredients reflecting the quality and care we put into the to your doorstep. Our menu this season includes food in the restaurant. a Parfait of Sauteéd Chicken Livers with a Smoked Chicken Butter, followed by a Ballotine Attention to detail was key - for instance, the of New Forest Venison with a Chicken and ribs were smoked in-house just as they are Roasted Chestnut Mousse, amongst other when served in the restaurant. With items delicious dishes. The kits can be purchased vacuum packed and chilled, the box included for under £50 per person. all the ingredients, such as spice mixes and rubs, and detailed instructions. We partnered with meal kit experts Plateaway to offer UK-wide delivery. HANNAH TOKUMINE Managing Director, Japan Centre Our chefs prepare all of the ingredients fresh for each DIY Kit, which then gets packaged up and sent off to our customers on the same day to ensure maximum freshness. Our best- selling DIY Kit is the Spicy Tuna and Salmon Roll DIY Sushi Kit, which comes with freshly cut sushi-grade tuna and salmon by our in-house team of sushi chefs making it really easy for our customers to roll sushi at home. We currently offer 7 DIY Kits, from authentic Japanese meals to sake flights and cookies, even a party kit which contains our popular sushi DIY Kit as well as the Sake Flight Kit and the Matcha and Sakura Cookies Kit, which makes for a perfect weekend family activity. KANJI FURUKAWA Executive Chef, Shoryu Sold online or via Restokit and Plateaway, our Shoryu DIY Kit - Ganso Ramen is our best seller, giving customers a real taste of Hakata tonkotsu ramen. The Tonkotsu pork soup takes over 12 hours of cooking at a constant boil, which we make in our kitchens. We work with a Japanese noodle-making master, to create the perfect original ‘hosomen’ thin noodles for our ramen and all our toppings are hand prepared in our kitchen. We’re constantly innovating and looking for new ideas, from creating vegan kits to working with Japanese Virtual pop star Hatsune Miku on a DIY kit collaboration. 29

KAM MEDIA By Katy Moses, Founder & Merging people and tech Managing Director of KAM Media – A NEW ERA IN CUSTOMER EXPERIENCE When ‘order and pay at table’ experience but embracing are focused on the areas which will this new way to pay. More first entered our worlds, after technology will be critical to our deliver the greatest return. Quality than 2-in-3 customers welcome the first lockdown, Mr Katy growth as operators. and relevant training, great the ability to order and pay on and I visited Vagabond in leadership, and company culture as a digital screen in a QSR for London Victoria- a great time The research identified for example well as emerging technology are all example. Operators are reaping was had by all- except for that customers are currently critical enablers here. And far from the benefits of digital order and one little mishap. Our first noticing staff shortages and they feeling threatened by technology, pay too. Healthy, fast-food brand order- done on the new app, say service levels are slipping. 94% of them are confident that it Abokado recently introduced ended up at Vagabond Nearly 2-in-3 customers had can help them do their job. 64% of an innovative self-service kiosk Charlotte Street- something noticed venues they have visited hospitality staff say their venue concept in their venues which we only realised after half an being short-staffed over the last 3 embracing time-saving has resulted in an increase in hour of waiting for our drinks. months and 1-in-5 said they’d technologies would improve their their Average Transaction Value, I think the issue is now waited longer to be seated and job satisfaction. all due to a faster turnaround resolved, but let’s just served than normal. and the kiosk’s upselling feature. say- operators- customers One of the biggest consumer like me are far more stupid Staff are feeling the strain, with an trends to have been fast-tracked I think the key is implementing than you think, please make alarming 64% of those interviewed by the recent COVID-19 pandemic technological solutions that sure your tech is seamless! saying that working in hospitality is is the proliferation and acceptance solve problems without less enjoyable now than it was of the digitalisation of order and creating new ones. The optimal Recent research KAM carried out pre-pandemic. pay across the hospitality industry. customer experience should be frictionless. Frictionless in partnership with pointOne, Staff obviously only have a finite It didn’t surprise me at all how technology and design are in amount of time so it’s critical they open customers, of all ages, are to essence about reducing the highlights the critical importance of energy required by an experience. In other words, the the human touch in hospitality but customer experience would be improved without the customer also that, far from it being a case of having to do anything more and, in some cases, even doing “the robots are coming for our less. The same can be said for staff too. The technology jobs”, with current staff shortages should save time, save money, or add value above and beyond and industry challenges, our what is reasonably expected of the human staff. industry needs tech in order to Stir it up readers can download deliver against modern customer the full research go to https:// kam-media.co.uk/merging_ expectations. And this is only people_and_tech/ going to accelerate in 2022. The key is clearly for tech and staff to work in harmony, the research suggests however that many venues are having tech teething problems with more than 1-in-3 frontline staff saying problems with tech had caused customer service issues in the last 3 months. We still have a long way to go as we navigate this new era of customer stiritupmagazine.co.uk 30

FIVE WAYS TO USE WAYS TO USE Medium Madras Curry Powder Madras Curry Powder is a versatile 1/ Singapore 2/ 3/Madras Spiced Madras aromatic blend of spices that provides Cocktail Curry Rub Duck Breast heat and a taste typical of the Madras region of India. The Country Range For a twist on a traditional This rub is great for barbecued Take a duck breast, score the Medium Madras Curry Powder is a prawn cocktail, on top of the meats or vegetables. Sweat off skin and rub the Madras Curry complex blend of coriander, turmeric, layers of shredded lettuce, diced onions, chopped chilli, Powder in. Sauté or oven roast cumin, onion, fennel and other hot add fine chopped/shredded Madras Curry Powder, until the breast for eight minutes spices to give an earthy, medium-hot, pineapple and replace the soft. Add a couple of spoons so that it is still pink but has a fragrant powder. It can be used as a Marie Rose sauce with a curried of vegetable stock and mango delicious crispy Madras skin. marinade overnight to allow a more Mayo made of Country Range chutney. Blitz into a paste intense flavour to develop, or used Free Range Egg Mayonnaise and use as a rub for meats ANDREW directly in the cooking process. and Country Range Medium before you BBQ the meat, very GREEN Madras Curry Powder. flavoursome! Paul Dickson, Country Range Development CRAFT GUILD Chef shares his five innovative ways to use 4/ Curried 5/ Bombay madras curry powder. Parsnip Potatoes (V) OF CHEFS Soup (V) ABOUT: PAUL DICKSON Sweat diced onions, chopped This month showcases the Sweat onions until soft but not chilli and Madras Curry Powder great talent that the UK has for Paul Dickson is a chef, brand ambassador, coloured then add Madras in a little sunflower oil. Add the Chef world, when we once food stylist and Home Economist. With a Curry Powder and cook out. potatoes that have been cut again go back to the ExCel vast culinary knowledge collected from Add diced parsnip and cook into quarters, stir until the centre in London for this years some of the finest establishments in until soft. Add vegetable stock potatoes have all been coated HRC Show, on from 21 – 23 London, Manchester and and cook for 30 minutes, blitz with the spices. Add a little March. The middle day we have the North West. He creates exceptional until smooth then adjust the flour and the vegetable stock the Country Range Student visual stories about what and how we eat. seasoning. Depending on slowly, until a nice consistency. Chef Competition, where we whether you would like the Cook on a low heat so that the see the great teams that have Country Range work with Paul to create dish to be suitable for vegans potatoes absorb all the flavour made it this year into the final, recipes from using the latest insight trends and vegetarians you could add and cook through. Great done if one of the teams is from your to make up inspirational menus through cream to finish off the soup. This in advance and heated region please do come down to to developing new ways of serving up soup will have warming heat through a support them! traditional favourites. which works really well with the day or so sweetness of the parsnip. later. For more on the Craft Guild, visit www. Country Range Medium Madras craftguildofchefs.org Curry Powder or follow the Craft Guild of Chefs on Pack size: 490g & 2.5kg Twitter at @Craft_Guild 31

newsFOOD & INDUSTRY GRAND FINALISTS • Moray College ANNOUNCED FOR THE • Hertford Regional College COUNTRY RANGE STUDENT • West Suffolk College CHEF CHALLENGE 2022 Due to the ongoing uncertainty with COVID 19, the organisers After one of the most competitive paper had to take the decision to cancel the practical heats, which judging stages in the competition’s were set to follow the paper judging and take place at the history, eight college teams have been end of January and early Feb. successful in making the grand final of the returning Country Range Student Chef While far from perfect and a huge shame for the students Challenge 2022. who were looking forward to the practical challenge, instead teams were judged by Craft Guild of Chefs Chairman of The eight teams who have made it through to the grand Judges Chris Basten and chef Daniel Ayton, solely on the final to be held at the Hotel, Restaurant & Catering Show at written applications. Excel in London on the 22nd March 2022 are: The teams, each made up of three talented young chefs from • Cambridge Regional College colleges around the UK & Northern Ireland, had to devise a • Coleg Llandrillo delicious three-course menu consisting of smoked fish • City of Glasgow canapes, a guineafowl main course and a tart with a crumble • New City College topping for dessert. • Loughborough College The applications had to include the full menus with recipes and costings, methodology showing menu development and images of the dishes they devised. The victorious eight will now face off in the nerve-racking live final, where they will have to recreate their menus and present them to an impeccable standard within 90 minutes in front of a live audience. Offer customers a refreshing twist, ©MONIN – January 2021 - Serving suggestion with MONIN’s Cloudy Lemonade Strawberry Lemonade Recipe • 30 ml MONIN Cloudy Lemonade • 10 ml MONIN Strawberry Syrup or 15ml MONIN Strawberry Puree or flavour of your choice • 150 ml Still or Sparkling Water Stir and garnish with a strawberry and a slice of lemon monin.com/uk

FOOD & INDUSTRY NEWS Left Student Teams and one of the Judges from previous Student Chef Challenges. Craft Guild of Chefs Chairman of Judges Chris Basten said: “The cancellation of last year’s competition has obviously focused the minds of students as the number and quality of applications has never been so high. It’s therefore an even bigger shame that we have had to cancel the regional practical heats and solely judge teams on their paper applications. The challenge is as much about final flavours, teamwork and performance in the kitchen on the day so I’m sorry to all the colleges who haven’t made it through this time and had a chance to cook. To the eight finalists – congratulations, your menus impressed us greatly and we look forward to tasting the dishes in March.” “The victorious eight will now face off in the nerve-racking live final, where they will have to recreate their menus and present them to an impeccable standard.” MADE FROM PLANTS Vegware is made from renewable, lower carbon, recycled or reclaimed materials. Speak to your Country Range member for our full range and for samples Award-winning quality by Vegware, made from plants. Commercially compostable where accepted. +44 (0) 330 223 0400 | [email protected] | vegware.com @vegware

Korean-American Chef, TV Having had a breadth of international personality and restauranteur experience and working for Judy Joo currently runs renowned chefs such as Gordon Seoul Bird, a Korean Fried Ramsey and Heston Blumenthal, Chicken restaurant in two how did you develop your own style locations in London. Following of cooking? an engineering degree at Columbia University and a Every chef has to develop their career on Wall Street, Judy own style in order to distinguish became disenchanted in themselves. I consider working for finance and decided to follow other great chefs as a way to lay down her true passion in life: food. the foundation for your career and After enrolling with the French development. It is from this foundation Culinary Institute in New and way of working that you can grow Judy York, Judy received her Grand from and develop your own style, Diplome in Pastry Arts before techniques, and flavour profiles.  becoming a test kitchen and editorial assistant at SAVEUR Your recipes have been described as magazine.   “food without borders.” Are fusion dishes an integral part of your work Judy has worked in some of the as a chef? JOOworld’s most prestigious restaurants including Maze, Claridges and Pétrus Absolutely. I often describe myself in London, 3 Michelin-starred The as a French trained Korean American French Laundry in Yountville, Londoner. I have deep roots in California, Heston Blumenthal’s three continents and am constantly 3 Michelin-starred The Fat pulling inspiration from many Duck in Bray and Bangkok’s different cultures. I meld flavours and 1 Michelin-starred Nahm techniques from all of my travels. I restaurant. We caught up with her think this fusion is what makes modern cuisine so exciting these days.  earlier in the year to learn more about What excites you about fusion food? what drives her innovative style of The unexpected flavour combinations cooking and what she has learned from that surprise and makes you say “wow”.  operating her own restaurants. stiritupmagazine.co.uk 34

LEADING LIGHTS I love taking something completely What inspires you to continue What recipe have you selected Left (main and inset) traditional and modernising it— I think innovating? to share with us and why? Judy Joo it gives people a fun playful hit of Korean Fried Cauliflower nostalgia while appealing to modern My travels always inspire me to invent I am sharing my meaty mandoo tastes not only in flavour, but also in new flavour combinations and dishes.   dumpling recipe— as everyone Below presentation.  loves it and it has become a staple Joo’s Meaty Mandoo With multiple recipe books, in so many of my friend’s homes. Dumplings When working on new dishes, what restaurants and tv shows under your It is a great activity to do with the is your development process? belt, what’s the next challenge? whole family. I test and test and test again. The I would love to successfully franchise kitchen is a laboratory to me with Seoul Bird internationally.   controls and variables. I don’t settle for just good tasting food— It has to Meaty Mandoo Dumplings For the dumplings: be fantastic.  INGREDIENTS 1. Line a couple of baking sheets with greaseproof How is the Korean food trend paper and set aside. Fill a small bowl with water. evolving in the UK? For the filling: Unwrap the wonton wrappers and cover lightly 450 g (1 lb) pork mince with a piece of clingf­ilm to keep them from drying Now, I am seeing that people are 225 g (8 oz) beef mince out. Lay a wrapper on a clean work surface and somewhat more aware that Korea 175 g (6 oz) firm tofu, drained and put a tablespoon of the meat filling in the centre. has its own cuisine and it is not in finely crumbled South East Asia. People are slowly 250 g (9 oz) finely shredded Korean or 2. Dip a forefinger into the water and run it becoming more educated about Asia Chinese cabbage leaves (ribs removed) along the edges of the wrapper to moisten the as a continent as a whole, and not 3 spring onions, finely chopped surface. Fold the wrapper in half. Starting at the just assuming that all of Asia shares 2½ tbsp soy sauce top of the half-circle and working towards the one flavour profile. Korean food is 2 tbsp toasted sesame oil ends, press firmly together to seal, pressing out becoming more and more popular 2 large cloves garlic, grated or any air bubbles. and items like kimchi are practically finely chopped main-stream now.   2 tsp sea salt 3. Lay the dumpling on its side on one of the 2 tsp grated peeled fresh ginger prepared baking sheets. Repeat with the Where should a chef visit in Korea to 2 tsp roasted sesame seeds remaining wrappers and filling, making sure the experience/learn about the variety 2 tsp sugar dumplings aren’t touching on the baking sheets. and flavours of Korean food? ¾ tsp freshly ground black pepper 4. In a large non-stick frying pan, heat about 1 Seoul, Korea the capital is a great tablespoon of vegetable oil over a medium-high start… and just eat on the street. For the dumplings: heat. Working in batches, lay the dumplings on Street food is wide and varied in 48 thin round eggless wonton wrappers their sides in the pan in a single layer without Seoul—everything from a sidewalk Vegetable oil, for frying crowding the pan. Cook for 2-3 minutes until barbecue to savoury pancakes, Dried chilli threads (silgochu) golden brown on the base. Flip them and cook noodles to donuts.  for a further 2-3 minutes. Chilli-soy Dipping Sauce, to serve What inspired you to open your first 5. Transfer the fried dumplings to a wire rack or restaurant in London and why did METHOD kitchen paper-lined plate to drain. Repeat with you choose that specific location? the remaining dumplings. If you prefer not to fry For the filling: the dumplings, steam them in batches for 5-6 I have been living in London for 18 1. In a large bowl, combine all the filling minutes until cooked through. years now; I am a British citizen. I saw ingredients. Mix together using your hands, an opportunity and gap in the market; really breaking up the tofu to make a very 6. Plate up your cooked dumplings and finish no one was doing modern Korean uniform texture. with chilli threads and dipping sauce. food at all in modern fun way. Soho, with its young and multi-cultural Tip: Once the dumplings are assembled, if you clientele seemed like the ideal place don’t plan to cook them straight away, you can to open my concept. freeze them on the baking sheets, then bag them up to store in the freezer. Without thawing What were your stand-out memories the frozen dumplings, boil or steam them to of the first year of trading? cook through, then pan-fry if you like to make them crispy. Customers were very curious about the cuisine, but there was a lot of education necessary. Even with the professional food critics— I had to explain to them that Korea doesn’t grow let alone cook with lime or lemongrass! The concept of wrapping food in leaves was also a bit lost— we had to really explain everything.  What lessons have you learnt that you applied to the launch of Seoul Bird? People love comfort food and fried chicken is loved all around the world. Chicken is eaten by more people around the globe than any other meat.  

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THE GREEN GAUGE Let’s hear a 50% less meat over the course of a week, ‘Kale Yeah!’for but still include it on the daily menu. Claudia reducing meat says “Caterers can offer more vegetarian or consumption plant-based meals as well as reducing the quantity of meat within meals that still contain meat.” To encourage more students to eat more plant-based foods, the scheme recommends introducing a loyalty card. Claudia says “As everyone loves a freebie, this is a great way of rewarding customers for choosing plant-based options. It can be a paper card or an electronic version. We trialled the idea at the University of Portsmouth and the deal was buy six meat-free meals and receive the seventh for free, which worked well.” Universities which have already joined the scheme include Anglia Ruskin University, University of Bristol, University of Chester, Edinburgh Napier University, University of Portsmouth and University of Winchester. Ian White, Domestic Bursar, University of Chester, says “We thought the accreditation Friends of the Earth has launched a “Sustainability is high on the agenda for T UCO members and new accreditation scheme to help “Kale Yeah!” offers a simple and effective way of increasing plant- university caterers reduce the based options on menus and reducing greenhouse gas emissions.” amount of meat and dairy eaten on campus in line with targets set out by requirements for animal welfare - by the was a good fit for us and was something we the Committee on Climate Change end of the first year.” could achieve. All accreditation is important (CCC). The Committee’s report says and with a scheme like this, you are proving consumption of meat and dairy must The four higher levels will be achieved by you are meeting the criteria and putting it decrease 20% by 2030 and 35% by having reduced meat or increased plant- into practice. I would recommend it to other 2050 to help prevent catastrophic based dishes by 35%, 50%, or 75% universities.” climate change. measured against a baseline menu and procurement. She adds “Obviously, we’d Ian says the university was already doing Claudia Tarry from Friends of the Earth says love all caterers to aim for the highest level some work in this area. “Students were “Our position is to aim for less and better - 5 but reaching any of the lower levels will already asking for more vegetarian, gluten meat and dairy production and consumption have a positive impact.” free and vegan meals so we’d already – the “better” is important as it encourages introduced this. Under the scheme, our farming systems that have improved Several TUCO member universities have menus are inspected. We have to prove environmental and animal welfare outcomes.” already joined the scheme. Mike Haslin, chief how much vegetarian food we’re serving executive, TUCO, says “Sustainability is high and how we reduce meat. For example, The new scheme is called Kale Yeah! on the agenda for TUCO members and “Kale with lasagne we reduce the meat content Kitchens and has five levels of accreditation, Yeah!” offers a simple and effective way of to the minimum and fill it with vegetables. designed to motivate caterers to serve less increasing plant-based options on menus Dishes still need to taste good and be meat and more plant-based options. Claudia and reducing greenhouse gas emissions.” presentable.” says “Caterers can join in whether they’ve done any work in this area already or not For universities looking to join the scheme, For more information about the scheme, visit - the entry level requires them to achieve a Friends of the Earth has produced a guide https://campaigning.friendsoftheearth.uk/ minimum of 20% reduction of meat and which demonstrates how chefs can serve up kale-yeah/how-join-kale-yeah-kitchens dairy on the menu or 20% of the menu being fully plant-based, as well as some basic

ON THE RANGE Since its inception in 1997, a lot has changed at Glebe Farm Tearoom in Kettering, but the founder’s passion for the finest ingredients from local produce has remained undiminished. In Feta & Caramelised fact, it is the key reason why head chef Karl Wilson loves his job so much and has never looked anywhere else after being taken on by owners Jan and Chris Holdsworth as a raw 19-year-old Red Onion Quichein2007. Head Chef Karl Wilson explains: “The business started as a small shed INGREDIENTS METHOD SERVES COOKING with a few tables and now nearly a 6 TIME quarter of a century later, we can seat • 340g Country Range plain flour around 75 people inside and another • 150g Country Range butter (Room 40 MINS 70 outside. Initially it was basic jacket potatoes, sandwiches and cakes but temp) 1. Put the flour and now we have a constantly evolving • 6 tbsp water butter into a food processor and blitz menu with everything from posh • 1 block feta cheese until it looks like breadcrumbs then breakfasts to steak sandwiches, Sunday • 4 red onions add the water 1 tbsp at a time until it all lunches, sumptuous cakes and snacks. • 5 tbsp Country Range balsamic combines into your pastry. Every day is different and with the incredible produce available within miles vinegar 2. Roll this out and line a loose of the farm, it’s every chef’s dream.” • 2 tbsp demerara sugar bottomed quiche tin (Approx 23cm). • A pinch of Country Range salt Trim the edges. Bake blind with Originally a farm run by Chris’s dad, grease proof paper and baking beans the decision was taken to diversify and pepper inside at 200˚C for 15 minutes then 15 in 1997 with Jan’s dream of having • 3 egg yolks minutes without the paper and beans. her own tearoom becoming a reality. • 2 Country Range Free Range Eggs Fill any cracks with the leftover pastry. The business now has 14 full-time • 100ml milk staff including six chefs. While it was • 200ml double cream 3. Mix the eggs, milk, cream and salt initially a big hit with an older clientele, and pepper together in bowl and set the venue is now a hotspot for Gen Z, aside. Slice the red onions and place millennials and young families. in a pan and sweat down, then add the sugar and balsamic vinegar and On the Country Range brand and the leave on low heat until bubbling and recipe he has chosen, Karl comments: caramelised. “If we can’t find a product or ingredient locally, Country Range never fails in 4. Fill the pastry case with the filling the gap. The product range is onions then crumble the feta broad and the quality and price is always over the top. Lastly pour in the great. This Feta and Caramelised Red egg mixture. Onion Quiche is a favourite of mine and with our customers. 5. Place into the oven for 25 – 30 minutes until set and golden brown on top. Enjoy with salad, coleslaw and buttered new potatoes. KARL 39 WILSON

NEW Made by chefs Heat resistant, great hold, thick and creamy. for chefs Driven by Food dishes featuring mayonnaise are on the rise 25% (Japanese food), popular demand 10% (chicken restaurants), 11% (burritos). One sauce, Versatile and popular ingredients are key as dish count on menu is down many recipes 26% in chains and 56% in restaurants.

Keeping kidsfull of beanz! It’s not just about what pupils learn at school or college – it’s how they stay nourished throughout the day. For children and young people, obesity is a widespread problem, so it’s more important than ever to improve their futures through health and nutrition. 28% of children aged 2 to 15 are OVERWEIGHT OR OBESE1 British teenagers aged 15 to 19 have THE HIGHEST RATES OF OBESITY IN EUROPE2 after learning3 of their nutritional benefits, Up to 22% fewer calories, 60% less fat, 55% less sugar and 19% less salt than other reduced salt and sugar beans 57% OF PARENTS SAID THEY WOULD LIKE TO SEE HEINZ NO ADDED SUGAR High in protein & fibre, The first no added sugar BEANZ ON SCHOOL MENUS MORE low fat, no artificial beans on the market sweeteners 1 of your 5 a day Vegan Light Mayonnaise Tomato KEtchup 50% less sugar & salt • Children voted Heinz their favourite sauce brand • No mustard allergen (vs brand leader) and meets • Exceeds PHE’s sugar and salt targets PHE salt target • The LOWEST sugar, salt and calorie Ketchup4 • Low fat school meals are the 2nd most important • Low sugar options are parents number 1 criteria for parents priority for school meals • 100% recyclable pail • Contains even more real tomatoes4 Recipe idea Sweet Chilli Chicken and Beanz Quesadillas A delicious hand held snack, ideal for Makes 10 portions ideal mid-morning break or lunchtime. for secondary school pupils Ingredients Low in fat, saturated fat and sugars 300g Heinz No Added 400g mixed red and yellow Can be made in advance and Sugar Beanz peppers, sliced kept warm in the hot cupboard 1tbsp vegetable oil 50ml Heinz Sweet Chilli Sauce To make this recipe vegan simply remove 250g red onions, sliced 500g cooked shredded the chicken, increase the Heinz Beanz by 10 flour tortillas chicken 300g and add 200g grated vegan cheese Nut rition a l 10SERVES ENERGY FAT SATURATES SUGAR SALT Per portion without 1075kJ 5.0g 1.7g 8.4g 1.5g information (215g) (177g) chicken or 255kcal LOW LOW LOW MED 1328kJ 6.1g 2.0g 7.6g 1.4g v egan cheese 25% 314kcal LOW LOW LOW MED 13% 7% 9% 9% 10% 24% 16% 9% 8% that is full of beanz (literally) Contact [email protected] and set to help you sail through traffic-light systems with nutritious, versatile and to find out more information or to flavour- packed meals using one of the nation’s favourite ingredients. discuss how we can help plan your return to normal. 1 Health Survey for England 2018, NHS 2 International comparisons of health and wellbeing in adolescence and early adulthood, Nuffield Trust, 2019 3 OnePoll survey of 1000 UK parents and their children, Feb 2020 4One Poll ‘Heinz School Children’ research: MW WM 2301 HSC

THE COUNTRY CLUB T he Country Club EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP A FOODI'S Unlock 13 cooking functions under • Timer. 61aL1n-MNidniu-An1lWjtiSari mCFFIrooNayoroetkdLreiidr MUST-HAVE one SmartLid, including Pressure • Removable pot. Cook, Air Fry, Slow Cook, Grill • Cool touch body. and 2 innovative Combi-Steam Mode functions, combining steam General information: with convection cooking for juicy, speedy and crispy results. • Ceramic inner bowl. One pot does the lot! Cook quick and • Dishwasher safe pot. easy one-pot meals. Discover a new way to cook – Steam and crisp at the same time • 1460 watts. with innovative Combi-Steam Mode. Create complete meals, sides and snacks that • Weight: 10.7kg. are moist and juicy on the inside, crispy on the outside. • Size H41, W39.1, D39.8cm. Pressure Cook up to 70% faster than • Accessories included: 6L cooking pot, traditional cooking methods. (Compared cook & crisp basket and reversible rack. with slow cooking, simmering or braising) Perfectly sized to feed up to 4 people. • Manufacturer's 1 year guarantee. • 11 settings that include: steam, grill, For your chance to win, send an email titled fry, slow cook. ‘Ninja Foodi', along with your name, contact details and the name of your Country Range • Keep warm function. Group wholesaler, to competitions@ stiritupmagazine.co.uk • 6 litre working capacity, subject to mixture. • Suggested for 3-4 portions. Blissful blending HIGH SPEED BLENDER - the original • QUICK AND EASY WIN and best-selling NutriBullet, loved by - quick, easy to use and millions around the world. simple to clean – just NutriBullet rinse under warm water. 600 Series • POWERFUL NUTRIENT EXTRACTOR - Nutribullet’s powerful 600W motor • HEALTHY WHOLE FOODS and cyclonic technology creates delicious - great for fresh, healthy NutriBlasts by breaking down whole breakfasts to kick-start your vegetables, fruits and nuts for maximum morning and whole-food nutrition nutrition extraction. throughout the day. • THE ORIGINAL AND BEST SELLING - your To enter send an email titled ‘NutriBullet’, along first step towards a healthy lifestyle, the with your name, contact details and the name 8-piece set includes: high torque power of your Country Range Group wholesaler, to baNinse, extractor blade, tall cup (680ml), [email protected] pocket nutritionist and quick Start Guide with recipes. Closing date for the competitions: 31st March 2022. All winners will be notified by 30th April 2022. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise, Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about stiritupmagazine.co.uk 42

FOOD FOR THOUGHT Student TeamsINSPIRATIONAL PLATES FROM OUR To celebrate the finals of the 1 Country Range Student Chef 3 Challenge we thought we would take a look at some dishes from 5 the 2019 – 2020 competition! 1 AYRSHIRE COLLEGE 2 Spanish style pork with a tomato and potato layer, pork, chorizo and apricot empanada, toasted almond chard and a Rioja jus. CITY OF LIVERPOOL COLLEGE 3 Lemon Tart with meringue frosting 2 served with raspberry coulis and 4 creamy vanilla ice cream. 6 LOUGHBOROUGH COLLEGE 4 Lemon and Ginger Duck egg Tart with Clementine leaf ice cream. WEST SUFFOLK COLLEGE 5 Delice of Plaice, fennel, rosemary cream. UNIVERSITY OF DERBY Red wine pork loin with parsnip purée, roasted and pickled heritage carrots, Cypriot pork meatball, sautéed potatoes served with red wine jus sauce. 6 NEWCASTLE COLLEGE Fillets of plaice poached and pan fried served with scorched cucumber, wilted spinach, mushroom, cucumber and wasabi beurre blanc. 43

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