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SEPTEMBER 2022 NOURISHING BODIES FOOD THAT UNLOCKS HEALTH BENEFITS LSopvreewaditthhaeWLarmWHAT'S HOT AND NOT IN BE 5 023616 476309 VERAGESth ittle

The last weeks of summer then we’re heading into the a new season, and with it brings the opportunity to refresh your offering. In this month’s Category Focus feature we’re looking at the latest hot beverages trends. In the Melting Pot feature our panel of experts are giving their advice to caterers across the care, education and hospitality sectors focusing on how to create healthy dishes. With children, pupils and students heading back to their early years and education settings this month we have two education focused features for you, one focusing on a catering company serving plant-based, gluten free and nut free meals and the other on a school catering consultancy who is focusing on reducing their carbon footprint. If you would like to get involved in one of our features, or have a new idea for one, let us know at [email protected] The Stir it up team NCeowusntFrryomRa4ng7e Rising Star45 NEWS ADVICE INSPIRATION TRENDS 03 Education 05 03 Readers’ Lives 15 Eat the Season Plate Arrivals A change for good at CMC Wild Mushrooms Armenia 07 school food Customer Profile 23 37-38 13 Home sweet Longholme Plant based school kitchens Masterclass Hospitality are on a mission Vegan masterclass with Making the most of British 10-11 Danielle Maupertuis Food Fortnight News From Country Range 17 Health & Welfare 45 28-29 24-25 Managing The Rising Costs Five Ways to Use Melting Pot Marketplace of Food Puff pastry Nourishing bodies - Food That Unlocks Health Benefits 26-27 19-20 47 Special Feature Category Focus Rising Star 49 Country Range Student Chef Spread the love with a Mehak Kansal KAM Insight Challenge 2023 launches little warmth Are we still talking about tech? 51 33 35 On the Range 59 The Country Club The Green Gauge Stefano’s chicken curry Food for Thought Proving the Damage of Your Inspirational plates for 40-41 Proof of Purchase 52-53 September menus Food & Industry News Leading Lights 57 Adebola Adeshina OUR EDITORIAL PARTNERS... Contact us ... Advice from the Experts Diversity and Inclusion Writers Lindsey Hoyle Design & Print As part of our Sam Houston Eclipse Creative environmental policy Jackie Mitchell www.eclipsecreative.co.uk this magazine is printed Subscriptions Telephone: using vegetable oil based [email protected] Front Cover ink and is produced Image by Ola to high environmental standards, including ISO14001 and FSC® certification. It is also fully carbon balanced. stiritupmagazine.co.uk 02

S tudCehntalCl2ehn6egfe Melting Pot 28 PLAATErAmReRnIViaALS LiLgheatsd5in2g Delivering on-trend dishes from around the globe Readers' Lives Armenia’s cuisine has been influenced NAME: Stefano La Camera WHAT IS YOUR TOP TIP FOR by traders and conquers from the SOMEONE STARTING OUT IN THE Mediterranean, Middle East and JOB TITLE: Head Chef CATERING INDUSTRY? Treat every Eastern Europe. It makes use of the day like you would university. There is freshest ingredients and all kinds of PLACE OF WORK: St Annes Old Links something to learn every day. Put the spices, herbs, meat and fish. Gold Club work in as it won’t happen overnight. Armenians rely on the freshness of the ingredients to excel the dish rather HOW LONG HAVE YOU WORKED IN WHAT’S YOUR FAVOURITE SUMMER than excess amounts of herbs and THE CATERING INDUSTRY? 26 years. INGREDIENT TO WORK WITH? spices. Tomatoes are up there but being TELL US SOMETHING INTERESTING Genovese, I would have to say basil to MANTE This boat-shaped dumpling, the ABOUT YOU THAT MANY PEOPLE make a proper Genovese Pesto. national food of Armenia, is a must if you WON’T KNOW? I was actually quite a ever visit. The dumpling is made of minced decent footballer and modelled myself WHAT TRENDS DO YOU SEE TAKING lamb or beef and is served with a on Roberto Baggio. OVER IN 2022? I feel Japanese and garlic-yoghurt sauce and sumac. Korean flavours, ingredients and WHAT IS YOUR FAVOURITE CUISINE techniques will be on the rise. They’re KHORVATS The Armenian take on a TO EAT? Indian. certainly areas I want to tap into and kebab. Pork, lamb and beef are the discover. preferred cuts of meat and there is little WHICH CHEF DO YOU RESPECT marinading or seasoning. Armenians believe THE MOST AND WHY? Marco WHAT IS YOUR FAVOURITE condiments detract from the natural flavours Pierre-White – I have all his books. COUNTRY RANGE of the meat. While you may sometimes see He is a legend. PRODUCT AND peppers and onions on the skewers, they are WHY? The Penne there purely for decoration. WHAT’S THE BEST ADVICE YOU pasta is excellent. WERE EVER GIVEN AND BY WHOM? KYUFTA This is the Armenian take on a My dad – take your time, think things Country Range Kofta. However instead of grilling them, through and don’t rush big decisions. Quills/Penne Pasta the Armenians boil them in a mixture of chicken broth with an added sweetness of WHAT IS YOUR MUST-HAVE Pack size: 500g pomegranate molasses and brown sugar. Full KITCHEN GADGET? My pizza oven. or 3kg ℮ of flavour and desirably rich. GATA A sweet egg-rich, bread-like cake, it is exotic and syrupy and the perfect accompaniment to a hot local coffee. GHAPAMA This dish is probably the most popular vegetarian dish in Armenia. The flesh of a butternut pumpkin is scooped out and stuffed with rice and dried fruits. A gorgeous warming dish in the winter months. CHOEREG Considered a the Easter celebration bread, this sweet loaf is made up of white flour, baking soda, eggs, dry yeast, and vanilla with sprinkled sesame seeds when served. Choereg 03

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 WWW.PREMIERFOODSERVICE.CO.UK @PREMIERFOODS_FS @PREMIERFOODSFOODSERVICE PREMIERFOODS_FS 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.

IN SEASON: Wild Mushrooms EAT THE SEASON Message from George 1/ON TOAST Also In Season: McIvor, Chairman of Offer customers a The Master Chefs delicious starter, or even of Great Britain breakfast dish, of creamy sautéed wild mushrooms and shallots The Master Chefs of Great on top of toasted ciabatta or Britain was formed in 1980 to provide a forum sourdough bread. for the exchange of culinary ideas and to further the profession through training and 2/ SCALLOPED the guidance of young chefs. The texture of an oyster mushroom Embrace your wild mushroom season. We stem is the perfect ingredient to are so fortunate at our home in Perthshire use for a vegan ‘scallop’ dish. where we are able to forage marvellous wild mushroom. Golden rule, if you are unsure about a wild mushroom being safe to eat do not eat it!! OFFICIAL TASTING NOTES 3/ GIVE IT SOME 4/UPGRADE Elderberry WELLY YOUR STEAK Nectarine There are some 15,000 types of wild This squash and wild Chervil fungi in the UK coming in all shapes and Steak and Whiting sizes, edible, non-edible and downright mushroom wellington makes a mushroom, a classic pairing of Guinea Fowl poisonous. The most well-known is the delicious centre of plate option, umami flavours. Wild mushrooms death cap mushroom, aptly named as just perfect for those looking for a provide the customer with half of one contains enough toxin to kill plant-based roast dinner alternative. something different in flavour an adult. and in appearance. 5/PREMIUMISATION When foraging for wild mushrooms you The unique flavour and need to know your mushrooms well, or look of Chanterelle go with a person who does as there are mushrooms is showcased here in the ‘real deal’ and then there are those this savoury tart, a premium twist that look so similar but are not such a on a starter or lunch offering. great harvest! Recipes supplied by: 1. Nestlé Professional; 2. Stefan Constantin, Country Chanterelle: A personal favourite is Range customer; 3. Paul Dickson, Country Range development chef . the Chanterelle. They are some of the For more inspiration visit www.stiritupmagazine.co.uk/recipes most popular edible mushrooms in the world. Known for their unique flavour and beautiful appearance, spotting them in the woods is a special treat for mushroom hunters everywhere. They are mycorrhizal, meaning they form a beneficial, symbiotic relationship with the roots of trees. This makes cultivation very difficult to impossible. Thus most chanterelles, even the ones you find for sale in a store, were picked from the wild. The flavour of chanterelles is often described as fruity or peppery, almost like a flower. Cooks Calendar SEPTEMBER 10 / National Hot Dog Day OCTOBER /17 UK Coffee Week /25 World Pasta Day 1 / Sourdough September 13 / International Chocolate Day 1 / International Coffee Day /31 Halloween 1 / Organic Month /28 World School Milk 1 / World Vegetarian Day /5 Cake Week /30 World’s Biggest /14 World Egg Day Coffee Morning 05

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CUSTOMER PROFILE HLomoengShwoelemt e When 12-year-old Thomas Doverstav in April 2017. “There isn’t an inch of the Eggs and also have a great menu Healey started his first job as Thomas had previously worked for business or property that we for kids.” a boat assistant at the Firmdale Hotels, Polpo restaurants haven’t touched these past five Longholme boating lake in and Lucky Voice karaoke bar, while years. We had to rewire, replumb “The Longholme Hash is probably Bedford, little did he know Andreas had experience at Oblix in and redesign everything and we’re our most popular dish. We actually that many years later he the Shard and Jamie Oliver’s probably just getting the business had it on the menu when we first would be back on the lake Barbecoa. When the opportunity to a stage where our initial plans opened and just haven’t been able running the café and renting came about to take on The are coming into fruition. On taking to take it off. It’s herby potatoes with out his own fleet of boats. Longholme, it was one they both on the café, it had a very traditional oak smoked bacon, Lincolnshire jumped at. 1950s feel. They sold KitKats and sausages, onion and a sunny Based on Longholme Island tea in polystyrene cups. We now free-range egg. The meats and between the upper and lower Great “I worked away for a long time in offer brunch and lunch until 3pm, eggs are reared locally so it’s the River Ouse, The Longholme Café is the hospitality industry so when we’re licenced to sell alcohol, we perfect representation of our area set in a stunning location, the Longholme Café became have our boats to hire and in 2020 on a plate and a huge favourite. surrounded by a wealth of wildlife available I knew we could make a we took on the Kiosk in the nearby Wherever possible we try to use and natural beauty. The café was success of it and it was a great Russell Park, which offers snacks, local producers but we do use taken on by Thomas and his opportunity for me to head back smoothies and has an 18-hole pitch several Country Range products, business partner Andreas and be closer to my family. and putt golf course. Now we’re which offer great quality, value and Thankfully Andreas, who originates definitely a destination and the ensure absolute consistency in our from Sweden, was keen to join me blood, sweat and tears all seem dishes. The butter, olives, balsamic in the venture as there was a lot of worth it.” glaze and apple sauce are all work to do.” Explains Thomas. fantastic products and regulars on Demonstrating a clear passion for our menus.” Above (main & inset) food, Thomas and Andreas have A view from the café worked hard building their menu. In addition to fuelling and Front terrace and seating “All our food and beverage supporting the local community choices are carefully selected and through the seasonal menus, Above (clockwise) lovingly prepared to ensure the speciality coffee, smoothies, juices The Longholme Swish best quality at an affordable price. and leisure activities, the Thomas & Andreas We pride ourselves on exceptional Longholme Team have also been The Longholme Bagel Brunchon coffee and locally-sourced working with Bedford Borough produce with regular seasonal Council to help clean the lake of changes and special dishes weeds and rubbish to enhance available. Brunch is probably what wildlife. Already, there is thought to we’re best known for but we also be more wildlife than ever before offer a selection of toasted brioche with swans, geese, ducks, buns with a range of different moorhens, coots, a Heron and even fillings such as Chipotle Cheesy otters have been sighted. 07

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Product innovation A REAL SMART COOKIE Homemade With more consumers looking for affordable ways Wagon Wheels to treat themselves outside of the traditional meal occasions the timing of the latest Country Range brand launch is perfect The new range consists of three flavours of frozen cookie pucks, a simple and easy way to offer freshly baked cookies to your customers, students or residents. The new trio come frozen in 50g pucks in packs of 90 and, – LUCMCOINHAOINOTKEILICLEIGESENCFAEOFROREODS-ATON-GGAORRCEOPKOWRITN2I0NG22G, UK depending on the oven, transform into a delicious cookie in just 9-11 minutes, every single time. As the GBBO 2022 gets the nation salivating over an array of baked treats, the pucks are ready to pick up now, presenting a fantastic option for busy kitchens dealing with big numbers, as well as smaller operators who don’t have the benefit of lots of space, staff and preparation time. The Country Range Cookie Puck range includes: COUNTRY RANGE MILK CHOCOLATE COOKIE Ice Cream This gently vanilla-infused dough ticks all the boxes as it is Sandwiches loaded with chunks of milk chocolate – we think its the best chocolate chip cookie around. COUNTRY RANGE WHITE CHOCOLATE COOKIE Utterly and unashamedly indulgent, vanilla dough is generously laced with velvety white chocolate pieces for a gloriously golden satisfyingly sweet cookie. COUNTRY RANGE DOUBLE CHOCOLATE COOKIE For those cookie and chocolate monsters who want it all, this perfect puck is made using a rich chocolate dough packed with milk chocolate pieces. The cookies are absolutely delicious on their own, but SWEET FOOD AND SNACKS HAVE BOTH don’t stop there. Our development chef Paul Dickson has INCREASED IN SHARE IN 2022, WITH AN been in the kitchen creating some recipes using the cookie OPPORTUNITY TO GROW ORDERS OUTSIDE pucks to inspire you to think outside of the cookie box. OF TRADITIONAL MEAL OCCASIONS WITH Customers looking for something different will be wowed by Homemade Chocolate Chip Wagon Wheels or delicious PRODUCTS INCLUDING ICE-CREAM. Cookie Ice Cream Sandwiches. – LUMINA INTELLIGENCE DELIVERY REPORT 2022, UK New Also, sweet food purchasing is much higher amongst 18-24s. stiritupmagazine.co.uk 10

NEW FROM COUNTRY RANGE Back to school With the kid’s summer fun about to come to Potato Premium an end and the new school term set to start Dauphinoise Chocolate this month, make sure you have the food Praline & and drink to excite, fuel and nourish the next Profiterole generation. Dessert Caterers have to find the right balance between great tasting grub and that all important nutrition, while keeping costs within budget – its never an easy job! The good news is that whether cooking for a five-a-day fanatic or a youngster on the fussy side of the spectrum, we have the solutions to make lunchtime everyone’s favourite meal of the day. Try some of our beautiful baked goods to add A PREVIEW OF OUR star quality to the menu. From our pasties, pies and sausage rolls right through to our croissants, cakes, floury baps and brioche, FESTIVE COLLECTION we have the finished products to keep kids happy and energised for learning. For those While we’re all hoping for a few a delicious Chocolate Praline & chefs looking to push their young diner’s eating more weeks of good weather to Profiterole dessert, a stunning boundaries and those catering for the growing enjoy the last rays of summer, for Sherry Trifle, a Black Forest Trifle number of young vegetarians and flexitarians, many kitchens Christmas is already Cheesecake and a unique Pecan Pie why not try this Baked Celeriac, Cheddar on the agenda and we have some Cheesecake. On the savoury side Cheese & Onion Dauphinoise Pie recipe. www. great new products to help you of festive feasting, we have some countryrange.co.uk/recipes/celeriac-cheddar- take your celebrations up a notch great solutions for accompaniments and-onion-dauphinoise-pie/ this December. and sides such as our Potato For a versatile, easy-to-prepare classic that’s Dauphinoise, our Double Crunch always a winner in the dining hall, whip up some Keep an eye out for our delectable Waffle Fries and our exciting new of our Ciabatta Pizza Slices using our new festive sweet range including Duck Fat Roasted Potatoes. part-baked baguettes, tomato sauce HSSTOUAUUHNFVHGAPSEAEAATPETCTRFHRSHTOGSOOAO,EERBMMNAOFTM–TEEBAGNADMINESSEWTNEDLNICEWCVTGAECGLHSAIMVENRRVOGRTOUCIOEEDOETROETNOOSNDASNRITFUTSEVLUTILUFMWREAFS“PETNESTFWNORLEIHAWRTTTORTTOTNLCEEOR.HOHSSMTRAAYIYLTO,MROOEDONAH’AROESDLUETVDNDYLADUEMUHRVESADDNSFURYCEIOYVRATRGACICAAAEONLOAELEOEMLELSGGNLAURUDOTIAEEGIDEHONMNZ”DNSDTAMIAPNOERTOATGODYENNWCNDOTET and cheese before loading Tacos them with your diner’s favourite toppings such as sandwich ham, cooked chicken breast slices or roasted rainbow veg. 16th September Mexican Independence Day Ciabatta With authentic Mexican cuisine continuing Empanadas Pizza Slices to grow in popularity and the number of restaurants increasing all the time, make the most Cod and Chorizo Fishcakes of Mexican Independence Day on the 16th September to bring the country and its famous food and drink to life. The date signifies the day a priest named Father Hidalgo called for Mexico’s liberation from Spain and has been celebrated ever since. Why not whiz up a classic Chilli Con Carne loaded with a selection of nutritious beans, some creative quesadillas using up any leftovers in the fridge, bulging burritos for breakfast, brunch, lunch or dinner, or some simple tasty tacos or pulled pork rolls? Whatever you have planned for the day, we have the ingredients covered! 11

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HOSPITALITY MBakriintigshthFeomodosFtoorftnight British Food Fortnight, food from local producers. The which may remain there for TRAINING organised by Love British fortnight is all about putting the the rest of the winter. Alexia Food, takes place from focus on British food and drink suggests “Set a target of at least Getting your team on board Saturday September 17 to and that means giving you the five locally sourced dishes on with the campaign is important Sunday October 2. This platform to shout about the the menu. For example Soup of so make sure staff know about annual event, now in its selection you might already be the Day and Bangers and Mash the new dishes and suppliers. 21st year, is a celebration offering.” can easily be made using British Encourage your staff to try of British food. Hundreds produce. Challenge chefs to the new dishes, inform your of events are planned in LET YOUR CUSTOMERS create “specials” highlighting customers about up-coming communities throughout KNOW local produce. For example, promotions and talk about the the country. Talk about it on social media, Steak and Ale of the Day Pie menu to be released. contact the local press and kit out draws attention to the range of Whether you’re a hotel, your business with ‘Love British ales on sale. Or how about a dish For more ideas visit www. independent pub or restaurant, Food’ promotional material so no- made with a local cheese that will lovebritishfood.co.uk/ taking part in British Food one can miss the fact that you’re stimulate interest in the cheese copy-of-british-food-fortnight- Fortnight can help to attract new supporting and serving British board?” 2022adae4f18 customers, raise awareness produce. for your outlet and above all, PROVENANCE increase sales. SUPPLIERS Show customers your An important part of the campaign outlet is serving British Alexia Robinson, founder of is working with suppliers to ask produce by giving organiser Love British Food says whether their produce is British. information about the “The British public’s appetite for Alexia says “The Mare and Foal provenance of ingredients. local produce is growing all the pub in Crediton, Devon, did this If changing menus daily time and businesses which react and discovered that the butcher is not possible, use to their demand will benefit. For they use guarantees that all the generic phrases such as many outlets, very little effort will meat it supplies comes from “Seasonal Vegetables” be required as you are probably the West Country. Be open to or “Seasonal Fruit already sourcing much of your working with new suppliers. Your Crumble”. Include the names of customers may suggest local producers and farms on menus “British Food producers whose produce they rather than just the term ‘local’. Fortnight can help would like to see on the menu.” Alexia adds “If it’s difficult to to attract new specify producers by name then customers.” MENUS use generic phrases such as ‘All Adapt your existing menu or meat served comes within 30 create a specials board focusing miles of this pub/restaurant.” on British or local produce. It’s a good idea to use the fortnight as an opportunity to experiment with new dishes on the menu, 13

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A Change EDUCATION For Good AT CMC SCHOOL FOOD CMS School Food based in Blackburn, Lancashire, works with schools to create and manage their own, in-house catering service. Before the pandemic, at least 11 out of the total workforce of 14, spent most of the day on the road driving diesel cars, but following the pandemic, suddenly schools were a ‘no-go’ area and the company had to rethink how to deliver their services. Seizing the opportunity to become a generations we’re helping to feed Lancashire businesses become Above (main) more sustainable supplier, the won’t be short of food in the years more sustainable. This comprised of Liz Greene company started to question their to come.” six sessions offering free advice for ethos and practices. “Like many businesses on how to introduce an Above and below companies, we reinvented Last year, the company decided to environmental management system Tikka drumsticks in vegware pot ourselves. We had to take all our assess how they could change to and work towards achieving the ISO Janette Butcher from CMC School training online and all appointments reduce their carbon footprint. Liz 14001 certification. Food in fruit and veg shop were carried out on zoom. At the says “We knew the easy bits – same time, we noticed our monthly changing from diesel cars to hybrid Working with schools has been an initial purchase of electric cars is CO2 count had plummeted as we or electric. It was the areas that important part of their plans to expensive, but we hope over time weren’t doing the same mileage.” Liz crossed over between CMC, clients achieve certification, reducing food they will save more. With the rising Greene, sales and marketing and suppliers that seemed less waste through better portion control costs at the fuel pumps, they are manager, explains. straight-forward. We realised we and production planning. Meat Free cheaper to run and need less needed help to point us in the Mondays has been introduced on servicing and maintenance,” “As a school catering consultancy, right direction.” many school menus, while advice says Liz. which advocates healthy eating and has been given to encourage cooks cooking with fresh produce, surely Liz and company founder Gary on how they can use leftover food. Over the next 12 months, the we should be helping to look after Stewart attended the Green Rose “For example use veggies in soups company will be continuing its the planet that feeds us? We would Programme, run by Chamber Low and casseroles or today’s leftover efforts to achieve ISO 14001 like to think that the future Carbon a local initiative to help mashed potato in tomorrow’s accreditation on a perpetual cheese whirls,” says Liz. journey to improve their sustainability. “This The need for single use plastics will be a big has also been reduced, moving to boost for us as it more environmentally friendly will show how products. “We keep an eye on the far we’ve come markets and suppliers,” says Liz. since the first “If buying new equipment, we check lockdown,” says Liz. its eco credentials. Is it built to last or is it something cheap that will To find out more visit quickly break?” cmcschoolfood.co.uk. Moving its fleet from diesel and petrol vehicles to hybrid and electric cars made a big impact on the company’s carbon footprint. “The 15

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HEALTH & WELFARE NACC Training & Development Forum 2022 The National Association and retention, social media, menu and energy to continue to Hertfordshire and West Essex of Care Catering (NACC) enhancement, and much more. The overcome ongoing challenges.” Integrated Care Board is returning to the East expert keynote speakers set to A food-based approach to Midlands Conference inform and inspire include Baroness Certified Workshops: managing malnutrition needs to be Centre, Nottingham next Barker, the NACC’s patron who will nutrient dense (providing a range of month on 5-7 October, update members on the good work • MANAGING MENTAL HEALTH: nutrients and not just or mainly for the NACC Training & she is championing on behalf of the Kris Hall, CEO / Founder, The extra calories). In this workshop, Development Forum 2022. association to facilitate change. Burnt Chef Project Alison will show how to think Learn how to recognise the signs of differently about some of the foods The tailored and unique training The NACC Training & Development stress and potential signs of provided and how to add more event has been specifically Forum will also bring the NACC Care distress and coping mechanisms nutrition to them. designed to give professionals Chef of the Year competition and the through mental health hygiene. providing catering and related iLncilvuedCe:ookery Demonstrations services within the care industry Come and learn from our excellent speakers, presenters information and practical and culinary experts, and of course, from each other • WINNING RECIPES BEHIND techniques to support and develop CARE CHEF OF THE YEAR 2021: their care establishments and NACC Awards to their grand finales, • SOCIAL MEDIA FOR CARE Aaron Watson, Care Chef of the services. as the winners for both prestigious CHEFS – WHY ENGAGING WITH Year 2021, Primrose Bank Care events are revealed and celebrated. YOUR AUDIENCE AND KEY Home and Alex Hall, Executive Attendees will be inspired, STAKEHOLDERS IS A ‘WIN WIN’ Chef UK and Ireland, Unilever informed, updated and connected Sue Cawthray, National Chair, SITUATION FOR EVERYONE: with two days of keynote speakers, NACC, said: “On top of the traditional Karen Fewell, Director, Digital • PREMIER FOODS – training workshops, live cookery challenges of care catering, the Blonde FORTIFICATION IN FOOD: Louise demonstrations, meet-the-buyer impacts of Covid-19 are still being Discover the benefits of using social Wagstaffe, Premier Foods, meetings, supplier exhibition and felt, there are industry-wide staff media for business and gain the Culinary Advisor networking. Relevant topics to be shortages, ongoing supply chain confidence to get stuck in. Karen discussed include the social care issues and rapidly increasing costs, will look at the psychology behind For the full details of the workshops, policy landscape, reducing food all against a backdrop of an successful social media and share speakers and live demonstrations, waste and costs, mental health, ever-increasing older population that her advice for success. further information and to book a allergens and labelling, recruitment deserves to receive the best care place at the NACC Training & possible. • NUTRIENT DENSE FOOD IS FOR Development Forum 2022 visit CARE HOME RESIDENTS – IT’S https://bit.ly/tdf2022 I urge everyone working in or NOT ALL ABOUT ADDING associated with care catering to BUTTER AND CREAM: Alison come along and learn from our Smith, Prescribing Support excellent speakers, presenters and Consultant Dietitian / Integrated culinary experts, and of course, from Care System Lead Prescribing each other, whilst also having some Support Dietitian, NHS - Pharmacy fun. I truly believe that we are & Medicines Optimisation and stronger together and this collaboration will give us the tools 17

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CATEGORY FOCUS SPREAD THE LwOithVa lEittleAssummerstartstofadeandautumn creeps in, our attention is drawn to creative ideas for keeping customers warm warmthwith hot drinks. Featuring enticing aromas that attract customers inside or stirs a happy memory, there is more to a hot drink than meets the eye. In the care or health sectors, hot drinks are an important part of hydration strategies and encourage residents to come together to socialise, after-all, what can’t be solved over a cup of tea? In the education and out of home sectors, hot drinks warm chilly hands and provide a reason to press the pause button on busy lives, allowing us time to reflect and gain a little headspace before we continue our day. Developing a hot drinks menu for the changing seasons is something to look forward to, marking a move from frappé to frost. Helping you add a touch of decadence, soothing tinctures or unusual flavours that will entice and delight, we have compiled some of our seasonal favourites for you to explore. The hot beverages market in the UK is expected to grow annually by 9.83%, and by 4.93% in Ireland (CAGR 2022-2025). - Statista VARIETY IS THE SPICE OF LIFE Mix it up Not everyone is a fan of coffee, so a hot drinks menu with this with plenty of variety for everyone is a must. Most beetroot latte or operators offer hot chocolate, however it is easy to a dalgona coffee ramp up the flavour and decadence by adding a few extra ingredients. For a bit of nutty luxury, try dipping the rim of your mug in Nutella and then into a plate of chopped nuts, adding a spoonful of Nutella into your hot chocolate too. Cinnamon, cardamom, ginger, nutmeg, chilli, chai tea and cayenne pepper also work well with hot chocolate, adding warmth and soothing aromas as the days start to cool down. To balance the spice, try offering a sweet alternative with Horlicks, orange, maple syrup, peppermint, dulce du leche, biscoff or caramel, each of which can be paired with a complimentary flavoured treat such as Lotus biscoff cake or a millionaires shortbread. 19

CATEGORY FOCUS With its warming sweet and spicey aroma, chai THE LATEST COFFEE TRENDS Choose your tea is a great alternative to coffee and welcomes With endless ways to prepare coffee, it seems cup wisely! additional flavours such as eggnog syrup, the sky is the limit for the world’s favourite drink. matcha or honey. Turn a regular chai tea into Dalgona coffee was high on For flavour, nothing beats a ceramic something special with almond milk, a spoon the trend list for 2021, but mug. Its solid, neutral material of maple syrup and half a teaspoon of vanilla doesn’t absorb or impart flavours, extract. The aroma will fill the air with comforting Health leaving your hot drink tasting just seasonal scents and entice customers or the way it should, however there residents to sit and chat a while. Another more This year we are seeing a are a few alternatives out there to unusual tea drink is London Fog Tea, made with move into healthy coffee as consider. A bone china cup and Earl Grey tea, frothy milk and a touch of vanilla consumers seek to reduce saucer is perfect for afternoon tea extract. You could also use Lady Grey tea as their dietary fat intake and improve their gut or delicate drinks such as Earl Grey. an alternative and sweeten it with vanilla sugar health. Mushroom coffee, chicory root coffee It also can be used as a quirky way instead of vanilla extract. and matcha coffee are all making their way to to serve hot alcoholic drinks too, the stage. As weird and wonderful as they all especially when the cup and saucer If you want to offer a warming drink for diners sound, if you have a consumer base who are are mis-matched vintage china. with colds or coughs (it is the season for it after coffee afficionados, they might be worth a try! all!) Try Dutch Fresh Mint Tea, made with fresh Glass mugs in all shapes and sizes mint, hot water and honey – the mint will help Sustainability make layered coffee such as lattes clear the airways while the warm sweetness look visually impressive, but can be from the honey will soothe sore throats. Sustainability is a key trend in the coffee sector awkward to hold, so double walled and will continue to play a very important role glass mugs may be more user- As autumn gives way into winter, your hot going forward. From packaging to where it friendly. drinks menu can transition, adding hot apple comes from, how it is grown and harvested, juice delicately spiced with clementine and coffee drinkers are seeking more from their For takeaway options, while cloves or a non-alcoholic mulled wine made standard ‘cup of joe’ so make sure you research Styrofoam holds the heat, it is not with pomegranate juice, blackberries and into your supply base and communicate any very environmentally friendly, so mulling spices. sustainability credentials. double walled paper cups are For those looking for alcoholic beverages, Seasonality best, ensure your menu includes classic seasonal however serves such as mulled ciders and wines. These There are a number of complimentary flavours offering a drinks can be prepared ahead of time and is that work with coffee, adding a simple seasonal discount for best made in batches. Think outside the box syrup such as the Pumpkin Spice Syrup from customers elsewhere in your drinks menu, Bottlegreen Monin, turns a standard latte into everything who bring their have created a delicious grown up twist on we love about autumn. The warm and inviting, own mug is even the traditional hot chocolate which is perfect yet spicy flavour of Pumpkin Spice is a clear better. Although for adding a warming special to your cocktail favourite amongst the public with 66% of popular opinion offering. Best enjoyed outdoors around an people expressing overall positive feelings seems to be that this open fire, this rich and creamy serve is made for the flavour when surveyed by the Kearney type of scheme may with bottlegreen Winter Spiced Berry’s warming Consumer Institute. not work, operators blend of blackcurrants and aronia berries and who have implemented is embellished with a flamed marshmallow and Bright & Bold a bring-your-own-cup popcorn cream. policy are proving Whether it’s the deep pink of rose petals otherwise. topping a latte, the fragranced grassy taste of pandan or simple blood orange, bold and bright Within the care sector, is key according to thefoodpeople’s latest Hot thermal mugs that are Beverages Category Snapshot easy to hold are great for residents who need to take their time drinking. Whether waking us up, soothing the soul or No-one likes a cold cup of tea, so sending us to sleep, hot beverages help us keeping it warm that little bit longer relax, stay hydrated and take a little time out. can help residents with dementia Enhanced by the heat, our taste receptors that or dysphagia cope better with pick up sweet, bitter and umami flavours send hot drinks. stronger signals to our brains when food or drink is warmer, so capitalize on the changing seasons this year and give your hot beverage menus a boost! Left (clockwise) Bottlegreen Blackberry and Hibiscus Refresher Monin Pumpkin Spiced Latte Bottlegreen Spiked Chocolate Smores stiritupmagazine.co.uk 20

OF 16 – 34 YEAR OLDS % BUY FLAVOURED COFFEE 90 WHEN OUT OF HOME* Tate & Lyle Coffee Syrups 432355 FT Hazelnut Syrup 4x750ml 432343 FT Vanilla Syrup 4x750ml 432345 FT Caramel Syrup 4x750ml GET READY FOR GENERATION 432353 FT Salted Caramel Syrup 4x750ml 432348 FT Pumpkin Syrup 4x750ml 432350 FT Gingerbread Syrup 4x750ml 432352 FT Mint Syrup 4x750ml WITH TATE & LYLE COFFEE SYRUPS NO ARTIFICIAL FL AVOURINGS, COLOURS OR SWEETENERS 24 MONTHS SHELF LIFE FOR LESS WASTAGE MADE IN THE UK *Source: The Future of Everyday Coffee, OMNE X CGA, December 2020. Base = 2,000 coffee shop visiting consumers

@Radnor_Fam

EDUCATION Plant Based School Kitchens ARE ON A MISSION Plant Based School Plant Based School Kitchens is a Plant Based School Kitchens has its Feedback from Kitchens, a catering new enterprise for the couple, who own staff, recruited for their students, company serving plant- also operate the Vegan Street Food knowledge of nutrition, plant-based teachers and based gluten free and nut Company, a ‘grab and go’ outlet in cuisine and school lunches. The parents has been free school meals, are Worthing. Gary says “We were kitchen at the school hadn’t been encouraging. aiming for a plant-based approached by the school which used for many years so Gary Steven Jeffery, gluten free kitchen in was looking for a school caterer purchased new catering equipment Headteacher of every school. Its first ‘outside the box’. We arranged a so they could cook on the premises Our Lady of partnership has been with tasting for the senior teaching team “as we wanted to be part of the Sion School, Our Lady of Sion School and this was followed by a taster school and not an external says “The take in Worthing, Sussex, and day with over 70 families taking part. contractor,” he says. up of the it is hoping to expand to As a result we were hired to provide school meals other schools. hot meals to the school. If children An array of dishes are on offer such has been want to eat meat, then they are as Cajun Tofu kebabs, Black Bean very positive Gary Hardley, who runs the welcome to bring packed lunches.” and Quinoa Meatballs in Barbecue and is growing week-on- company with his wife Anna, says Sauce, Toad in the Hole with roast week. Students of all ages “Ethical eating and farming are vital Getting the parents on board is potatoes, carrots and suede, Teriyaki enjoy the hot meals. For them, the to the longevity of the planet and vitally important, according to Gary. Broccoli Tofu with Rice Noodles or most important factor is that it looks feeding children in schools has too “If you want to introduce plant-based BBQ Jackfruit Jackets with salad. good, smells great and is tasty and often been about profit rather than cuisine, try and do it bit by bit. Get Gary adds “We create special the meals from Plant Based School nutrition. There is a growing body of the parents involved by holding recipes. For shepherd’s pie we use Kitchens meet all these criteria. The tastings with parents, children and lentils, carrots, peppers and onions introduction of breakfast and break evidence that a teachers.” as the base, add some shredded time snacks have been well plant-based kale or spring greens to the lentil received by students and staff.” diet is one All dishes are gluten free and nut mince and serve it topped with a of the free. Gary explains “Anna was mash made from butternut squash, For more information visit healthiest diagnosed with dairy and wheat carrots and suede.” plantbasedschoolkitchens.co.uk for children, intolerances and was advised to aiding follow a plant-based diet. When we In addition, the company operates a Above started Vegan Street Food breakfast club for both the junior academic Company, we decided to offer a and senior schools. For the senior The wide variety of dishes on performance plant-based wheat free and dairy school, a break time service is the menu from the Plant Based through the free menu, which is now nut-free available from the company’s “Plant School Kitchens provision of and we continued this with the Pod” mobile catering unit. nutrient-rich school meals service.” meals.” 23

THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY Premier Foods Relaunch In the current cost-of-living crisis, school meals Fortified Classic Sauces have become more vital than ever, representing a crucial source of nutrition for school children. The first to market to be fortified with Furthermore, expert consensus is that many vitamins C and D, Premier Foods has school children are now deficient in certain re-launched six classic sauces from its key nutrients. Sharwood’s and Homepride ranges. Easy to use, plant-based and delicious, We know it’s tough, making sure that children the sauces contain added fibre and are get the right amount of nutrients in their food. ideal for gluten-free and vegetarian By adding nutrients that are particularly difficult diets. Available from September 2022, to incorporate in tasty the school meals – such the range includes Sharwood’s Korma, as fibre and vitamin D – our aim is to help Tikka Masala and Sweet and Sour; and caterers serve school children daily nutrients Homepride Tomato & Basil, Bolognese in an easy, consistent, tasty way.” and Chargrilled Vegetables. The new range of fortified sauces will be Sarah Robb, MCIM, Foodservice Marketing available for school caterers from September Manager, Premier Foods says, 2022 in 2.25kg fully recyclable bottles and lids. “Our new Sharwood’s and Homepride sauces fit within school nutritional guidelines and are loved by kids. But on top of providing delicious products that meet caterer needs when it comes to flavour, consistency and ease of use, we’re passionate about making a positive impact on health. cihpnerNeocsacoeteespg.s1loeardyye*r Dairylea has an iconic, mild and creamy taste that appeals to both young and old. Contact your local stockist now! *Nielsen UK Scantrack Data w/e 22.04.22

THE MARKETPLACE SANTA MARIA LAUNCHES FROZEN AVOCADO SLICES Santa Maria has launched specially selected to maintain their frozen avocado slices for shape, colour and creamy flavour foodservice, designed to throughout service. Picked when give operators the ‘perfect perfectly ripe and flash-frozen avocado every time’. immediately after harvesting, they remain in optimal condition In response to growing consumer all the way to the kitchen – with demand, this ready to use solution none of the usual discolouration keeps food waste and prep time or bruising associated with the to a minimum. Slices are pre- temperamental fruit. This provides prepared, packed in a transparent a reliable and sustainable pouch and stored in the freezer alternative to fresh avocados, meaning kitchens are able to use that not only reduces food waste, exactly what they need, when it also minimises prep time they need it. making the slices an easy to use ingredient for all skills sets. The Santa Maria Avocado Slices are perfect for smoothies as they More inspiring avocado-based can be used straight from the recipes, including the Rainbow freezer. Alternatively, they can be Bowl, Avocado Smoothie and gently defrosted for use in salads, Chicken Avocado Burger can burgers and a variety of dishes be found at: https://www. from brunch through to dinner.   santamariaworld.com/uk/ foodservice/concepts/avocado- The new avocado slices are made slices/ from responsibly sourced Hass avocadoes which have been VEGAN BRIOCHE STYLE BUNS karafs.co.uk 1 in 5 dishes on menus are now adaptable, with burgers ranking as the top customisable menu offering* *Lumina Intelligence, Oct 2021 karafsbakery

SPECIAL FEATURE COUNTRY RANGE STUDENT CHEF CHALLENGE 2023 Launches With the new college year upon us, it’s Application forms are available time for hospitality lecturers and students now with the deadline for to dust off the apron and sharpen their submissions set for the 30th November knives as the Country Range Student Chef 2022. A paper judging stage will follow Challenge 2023 launches. in December before the practical regional heats take place in late January Following two years where students missed out on and early February 2023. much of their practical lessons and serious cookery competitions due to Covid, 2022 saw a flood of The nerve-racking live final will see eight emotion and talent wash over the Country Range teams cook-off at Scotland’s biggest Student Chef Challenge as the next generation of hospitality Show - ScotHot - on the young chefs truly celebrated being back in action in 8/9th March 2023. style. The prize will include a two-day study With an increasing number of colleges now over the tour of London, including work effects of Covid and looking to compete again, the experience within a Michelin starred 2023 Challenge is expected to be even bigger and restaurant. better than ever before. The widely endorsed competition, which has been running for over a Full details of the theme and application quarter of a century in conjunction with the Craft Guild process can be found at www. of Chefs, provides the greatest test for hospitality and countryrangestudentchef.co.uk catering students from colleges around England, Scotland, Wales and Northern Ireland. The deadline for entries for the 2023 Challenge is the 30th November. Full details of the theme and application process can be found at www.countryrangestudentchef.co.uk THE 2023 CHALLENGE The Challenge once again focuses on testing essential core skills and techniques and has been carefully designed in line with the syllabus to assess both classical and modern cooking techniques. Each team of three must work together to devise a delicious three-course menu that showcases their technique, knowledge of flavour and teamwork skills. This year’s theme is ‘Around the World’ encouraging students to research and be inspired by various food formats, flavours and cooking techniques from different cultures and cuisines. Each course focuses upon a different cuisine Starter – Mexico Main – Africa Dessert – Australia Four portions of each will need to be produced in the live heat and final stages of the competition, if the teams are successful in reaching those stages. The dishes need to be prepared, cooked and presented to a high standard within 90 minutes. stiritupmagazine.co.uk 26

What the finalist lecturers said: “The boys were very happy to place where they did in 2022, especially given the standard but they had a brilliant time and experience. Nothing can really prepare them for cooking in front of a live audience and judges but I was very proud with how they worked together, supported each other and got through it. The experience will stay with them and will no doubt make them better chefs.” JAKE PIPER FROM CAMBRIDGE REGIONAL COLLEGE “An awesome adventure for our students and the perfect way to prepare them for the pressures of a busy professional kitchen. I’m so happy with our team – they put so much work into practise beforehand and they were outstanding together as a team on the day. They improved throughout and the experience will stay with them for a long time.” STUART ASCOTT FROM WEST SUSSEX COLLEGE What the student finalists said: I’m still buzzing from the adrenaline – what an experience. A little terrifying to say the least but so much fun and I’m so proud of the team and the food we produced.” HARRY FALKINGHAM FROM WEST SUSSEX COLLEGE “It was an unreal experience and we can all be very happy with our performance. Travelling from North Wales meant it was an extra-long and tiring 24 hours for us so to produce the dishes we did, we can definitely hold our heads up high. There is always improvement to be made but being involved in these types of challenges certainly helps you improve and push yourself.” PIPPA TAYLOR FROM COLEG LLANDRILLO Fill owthitehregnlvaysses sparkling pressé 12 x 275ml: handpicked elderflower, pomegranate & elderflower, crisp apple, raspberry lemonade, ginger beer

Nourishing FOOD THAT Health foods and superfoods UNLOCKS HEALTH have long been a trending topic in the hospitality sector as BodieBENEFITS consumers continue to seek non-medical solutions to support their overall health and wellbeing. Whether targeting specific issues such as gut health, seeking to improve energy levels or reduce stress, how we fuel our bodies is a topic of growing importance. Kimchi, pickles, probiotics, prebiotics, garlic, asparagus and goji berries are amongst the many ingredients that positively impact our health. While supplements may be an easy way to consume vital vitamins, we know a healthy diet can’t be beaten, so our expert panel have given their guidance and advice to ensure your customers whether in the care, education or OOH sectors have access to food that nourishes their minds and bodies. ALISON SMITH Spiced Apple Global Product and Cinnamon Developer, Mars Foodservice Kombucha Making sure patients and residents are getting the 28 correct nutritional meals is the main task for care home and hospital caterers: a task which of course is a challenge in itself and even more so when catering for the increasing number of vegan/ vegetarian residents and patients who may be deprived of essential vitamins such as B12, calcium, iron, and zinc. It is therefore important that caterers use ingredients that are rich in the vitamins that vegans and vegetarians may be deprived of. For example, care home caterers can use Ben’s Original Professional® Balti sauce as a base for creating a delicious vegan and gluten- free curry. Caterers can then look to add pulses, beans, potato and spinach – ingredients which will help residents and patients feel full whilst providing them with essential vitamins that they may be missing by not eating meat/cheese. stiritupmagazine.co.uk

MELTING POT es MATT JEFFERSON SAMEER TANEJA JOE YATES Consultant Chef, Executive Chef, Development Chef, Wilson Vale Benares Carpigiani We cater for both At Benares Mayfair, I With an increase in schools and corporate enjoying using Moringa pandemic-related mental workplaces, and with – a superfood which health problems such schoolchildren healthy eating is all has been gaining a lot of popularity as stress and anxiety, consumers are about making it fun and inviting – so recently. What most people don’t know turning to food as a way to influence dishes like watermelon pizzas and is that it was originally used as a herbal mood and support mental wellbeing, banana sushi are a big winner for kids. remedy in India, often in South Indian creating new opportunities for operators. kitchens. The leaves are very nutritious You can create a functional gelato or For adults, salads are the go-to healthy and can be used in powder form, thus soft serve using three key ingredients: option, whether that’s lentil, quinoa or easily added to dishes and packed full A well-known ingredient that will attract chickpea; the beauty is you can add (or of flavour.  a customer, a “halo ingredient” that leave off) whatever you want – add your provides a perceived health benefit to protein, a dash of lemon juice or garlic, We love serving a Moringa Marinated the product and a “hero” ingredient with sprinkle on some Brazil nuts and away Celeriac dish on our A La Carte scientifically backed support. you go. Menu for a fine-dining twist on the Consumers already link some functional superfood, cooked over embers with “halo” ingredients to mental wellness My favourite healthy ingredient is kale – a delicious moringa oil. Moringa works and these ingredients can be included it’s multi-purpose, whether introduced well in both vegetarian and meat in soft serve or gelato. I make a Reishi in salads or as a crispy snack – and dishes, especially with muntjac, which Mushroom and Chaga Mushroom gelato now I am also looking at potato milk has been a staple dish at the restaurant that is said to promote sleep and aid smoothies (a real creamy, malty flavour) since I joined! relaxation to reduce stress. Chaga and carrot bacon. Mushrooms are also said to be immune MICHELLE YOUNGER boosting, reduce inflammation and have ANH PHAM Head of Marketing, anti-ageing properties. Founder, Paeonia Aimia Foods We believe in offering our Providing nutritional PIPPA LOVELL customers the choice of meals three times a day, S.Pellegrino Young healthy options alongside seven days a week in the Chef Award Alumni the more decadent, mixing care and hospital sector while delivering At our restaurant Versa on new and unique Asian flavours with choice and catering for specific the Isle of Man, we made traditional teas, so you can design your dietary requirements is exceptionally the extreme decision to bespoke drinks to suit your mood, your challenging. not serve alcohol. We only use 100% dietary requirements and your palate!  local ingredients within a few miles & Available in Original and Vegan variants didn’t want to undermine our ethos. You can literally tailor your own bubble to the foodservice market, Horlicks It does mean however, we have the tea around the level of sweetness provides caterers with a versatile, opportunity to serve healthy drinks such you prefer, the toppings you like and nourishing ingredient that can be as kombucha. Or more technically ‘Jun all of our teas have the option to be used to create an extensive range of tea’, as we only use local honey, sugar completely plant-based too. On our menu delicious and nutritious breakfasts, isn’t available. A symbiotic culture of you will find matcha, hojicha, Yakult, desserts and beverages. As well as the bacteria and yeast (AKA a scoby) is osmanthus, butterfly pea, taro and grass classic malted beverage that our nation added to herbs and honey creating a jelly - all of which have their own specific knows and loves, Horlicks can also tart, probiotic beverage which we can health benefits. These sit alongside other be used to create shakes, smoothies, second ferment with local fruits and wild house favourites such as fluffy créme pancakes, on-trend overnight oats, herbs. Spruce and apple is a bestseller! brûlée tea and brown sugar pearl with porridge bowls and so much more! milk tea, so the choice is yours.” Watermelon pizza with cheese, SHUKO ODA herbs and strawberries JASON PHILLIPS Chef-Owner, Koya Director, Wiltons Natto is fermented soya Holdings beans full of protein, Locket’s, a vivacious iron and fibre. The Natto wine bar and café bacteria help to decrease located in the former harmful bacteria in your stomach and Economist building, supports health and fix to regulate your digestive system. wellbeing through our delectable menu, They are also said to help prevent blood particularly making our own kombucha. clots and high blood sugar levels as well With a high-level of antioxidants, as build stronger bones. Where is the kombucha is found to reduce heart catch? None for me, but the sticky, slimy disease risk, kill harmful bacteria, and and stringy texture along with its distinct help manage Type 2 diabetes. The smell might be off putting for some! My kombucha is one of many deliciously favourite way to eat Natto is to boost up healthy dishes we offer. Our art deco the texture by mixing it with poached or restaurant is the perfect place for a raw egg, chopped okra and seaweed nutritious and tasty meal to nourish the and served on freshly cooked rice. body and soul. 29





CRAFTED WITH YEARS OF BAKING EXPERIENCE

T he Country ClubTHECOUNTRYCLUB EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP AKSirWtttciashnIaeNdnnAM4.i8idxletrr IN THE Probably the most recognisable of MIX all kitchen stand mixers, the iconic KitchenAid Artisan Stand Mixer has Whether you’re creating been finished in smart matte black your own sourdough for to give it contemporary appeal, Sourdough September or and comes with a 4.8 litre glass creating sweet treats for bowl to go with its deserved Cake Week – you need a reputation for speed, efficiency and solid mixer to help! This flawless performance. month we’re giving one lucky reader the chance to For your chance to win, send an win a KitchenAid Artisan email titled ‘Kitchen Aid’, along with 4.8ltr Stand Mixer. your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk Hot Stuff This issue our Category Focus feature is focused on hot beverages, as a result we’ve teamed up with Taylors of Harrogate to offer two hot prizes! COFFEE CREATIONS ON YOUR We’re offering one lucky MARKS,GET winner an individual year’s One lucky winner will be in with the chance to win an SET, BREW! supply of the UK’s number individual year’s supply of Taylors of Harrogate’s Rich one brew1, Yorkshire Tea, Italian coffee bags and a complementary set of four and a stunning stoneware mugs in stunning shades of blue. complementary set of four stoneware mugs. Taylors Coffee Bags contain fresh roast and ground coffee and work just like a tea bag, brewing in only two minutes, making it Yorkshire Tea are the only major easy to enjoy a delicious cup of coffee wherever you are. black tea brand to offer the same strength across all products, It’s then no surprise that coffee bags are regardless of where it’s drunk; and one of the fastest growing sectors in the they have a wide range of options category, having increased four and a half for your business – from catering to times in size over the last five years1. accommodation, there’s a Yorkshire Tea to suit. Simply put, it’s the For your chance to win, send an TyaotcyauollyuorIt.lfucricomsykkhraosy/ceastouo,nrwau’fjycrmufi.teenesopentntflohevoeboritgasfmtotiighvthrseeies. nation’s most-loved brew – where email titled ‘Taylors Coffee’, along everything’s done proper. with your name, contact details and the name of your Country Range For your chance to win, send an Group wholesaler, to competitions@ email titled ‘Taylors Tea’, along with stiritupmagazine.co.uk your name, contact details and the name of your Country Range Group 1. IRi & Kantar 52 w/e 21st May 2022 wholesaler, to competitions@ stiritupmagazine.co.uk Closing date for the competitions: 30 September 2022. All winners will be notified by 31 October 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 33

POWDER BOUILLON FROM CHEFS’ NO.1 BRAND* *Aggregated UK wholesaler value sales 52 w/e 21st August 2020. *This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 [Annex II].

THE GREEN GAUGE Proving the Damage of Your Proof of Purchase When we talk about paper receipts, are asking UK’s receipts every year water, isn’t it time we all looked at environmental issues and the retail and hospitality - that’s enough drinking the impact small changes make? sustainability in hospitality, sectors to commit to introducing water for almost 1.5 million people As the late American comedian our thoughts are optional paper receipts. Currently for an entire year. Mitch Hedberg once joked “I immediately drawn to food most tills automatically print paper waste, reducing plastics and receipts whether the customer In the UK, approximately half of the introducing more plant- wants one or not and the change 11 billion receipts printed are produced based meals, however have will require many operators to on non-recyclable thermal paper. you ever thought about the adopt or upgrade their technology. damage paper receipts are Although this may seem like a big Committing to offering receipts as bought a doughnut and they doing to the environment? ask, especially in today’s times, an option doesn’t mean an end to gave me a receipt for the the argument for the cause is a paper receipts, it means they will doughnut… I don’t need a receipt In the UK, approximately half of startlingly strong one. only be printed if they are needed. for the doughnut. I give you the 11 billion paper receipts With businesses reimbursing money and you give me the printed and distributed are A recent study has shown that: employee expenses through digital doughnut, end of transaction. produced on non-recyclable accounting systems, it is now We don’t need to bring ink and thermal paper. These receipts Over 90% of receipts are becoming the norm to opt for a paper into this.” contain toxic chemicals called lost, damaged or thrown digital receipt. It is estimated that bisphenol A or bisphenol S and away, creating more than 10,000 over half of UK shoppers now want tonnes of paper waste a year. the option to refuse a are the same paper receipt at chemicals found A single paper receipt emits checkout, citing in single-use around 2.5g of carbon environmental during its lifecycle from issues and plastics. Over 120 production to landfill, that’s convenience as tonnes of bisphenol 28,000 tonnes of CO2e entering the reasons for A is used in the our atmosphere every year from their decision. production of the UK, the same level of receipts in the UK emissions as flying from London With thermal alone. While this to Sydney over 10,000 times. paper recycling number relates to already every business and Every year around 200,000 identified as a industry, the hospitality trees are destroyed to major source of sector is a key contributor. supply businesses in the UK with bisphenol A the amount of paper they need for contamination A movement is now underway receipts. That’s more trees than into surface to raise awareness of the are currently in all of London’s detrimental effect paper receipts eight Royal Parks combined. have on our environment. Beat The Receipt, a campaign initiated It’s estimated that 1.6 billion by Flux, an award-winning start up litres of water are used to seeking to reduce the impact of produce the thermal paper for the 35

summer of change More and more people are changing to a plant-based diet, at least some of the time! And with good reason. • Detailed research shows that VIOLIFE has less than half the climate impact when compared to dairy cheese, and also occupies less than a third of the land when compared to dairy cheese*. • At the same time, we make sure you can enjoy all the delicious cheesy tasting food that you really like! • We are proud to be 100% vegan, but you don't have to be! Just change to VIOLIFE, even for a day or two, to see how good it is – and do a little something to help change our planet. violifefoods.com ViolifeFoods ViolifeFoods violife_foods Violife Foods *Based on a life cycle assessment in 2022 by Quantis of 8 Violife products compared to dairy cheese in the UK. For info see: www.violifefoods.com/change-your-cheese

MASTERCLASS Vegan Pastry Chef, Danielle Maupertuis honed her craft in 5 star hotels including the Mariott and Red Carnation Luxury Hotels, before becoming disenchanted with the range of vegan desserts available for diners. Taking matters into her own hands, Danielle created her own range of vegan desserts that delivered on taste and presentation. In 2020, her first cookbook was launched; Vegans Deserve Better Than A Fruit Salad, and she now runs vegan pastry training for chefs, undertakes live demonstrations and writes for various vegan magazines, advising readers on how to create mouth-watering meat- free dishes. Vegan Masterclass with To encourage more chefs to produce vegan desserts that extend beyond sorbet and fruit DANIELLE salad, Danielle gives us a masterclass in meringue with her seasonal recipe; Plums, Poached Meringue and Churros. Featuring tips for care caters to restaurants, there’s detail a-plenty to de-mystify the vegan meringue so you can deliver a dessert to that will delight your diners! This recipe is really flexible, poached plums can be served with a vegan ice cream, a vanilla panna cotta and shortbread, or a crumble with plant-based cream. Once you have mastered the meringue, it can be used for Eton mess and pavlova and the churros can be served as a sweet fondue, dipped in a selection of sauce from chocolate, caramel or a light vanilla custard. MAUPERTUIS 37

MASTERCLASS Plums, Poached Meringue and Churros SERVES Plums Poached In 3. Scoop a teaspoon of meringue, Gluten-Free Churros 2 Spicy Red Wine add it to the milk. Cook for about 30 seconds and turn the meringue INGREDIENTS PREP INGREDIENTS upside down for another 30 seconds. TIME When the pieces of meringue have a Approx 150g water 30 MINS 3 red plums firm consistency, transfer them onto 1 tbsp rapeseed oil 100ml red wine kitchen paper with a slotted spoon and 1 ¼ tbsp unrefined caster sugar 75ml water set aside. 75g plain gluten-free flour 2 tbsp unrefined caster sugar ½ tsp xanthan gum 2 cloves TIP: Recent research has Rapeseed oil for deep frying 1 sprig of thyme dramatically improved the ½ tsp coriander seeds quality of egg white substitutes METHOD No need to stock tons of METHOD chickpeas anymore, you can 1. Bring the water to the boil. Add the now find ready to use aquafaba. oil and the sugar. 1. Pour all the ingredients in a However potato protein is highly saucepan. Let them gently simmer until recommended, particularly firm, 2. Incorporate the flour and xanthan the plums are getting soft. Remove the stable and easy to use: dissolve gum in a bowl. Stir firmly until the plums with a slotted spoon and drain 4g in 100g water, keep in the dough reaches a homogeneous them on a kitchen towel. fridge, up to 4-5 days. Cost-wise, consistency using the same process it is also more affordable than as a choux pastry. 2. Pass the liquid through a sieve the ready to use aquafaba. and reduce until you get a syrupy 3. To achieve a gnocchi shape, roll consistency. TIP: For a catering Mise en Place the churros pastry into a sausage The poached meringue can be about 2cm thick. Cut and divide into TIP: For catering Mise en Place replaced by a piped cold or Italian 2cm pieces and press a fork onto Plums can be stored for up to meringue, so it can be prepared each end. 3 days in the fridge. Before serving, in advance and stored in an bring them at room temperature. airtight box. 4. Deep fry the churros in the If the numbers and your equipment rapeseed oil until golden in colour, allow it, you can also serve them TIP: Change Poached Meringue sprinkle with sugar before serving. lukewarm, the contrast of to Italian Meringue temperature will make the plate The Italian meringue is more TIP: Change the Churros even more interesting! stable and firmer than the cold You can replace the churros The syrup will restore their shine one so it might be a better option with shortbread - just replace the when serving. for some caterers. butter with a “Vegan butter alternative”. The quality and taste Poached Meringue If you opt for an Italian meringue, of these vegan substitutes have the ingredients remain the same, improved tremendously. Recently INGREDIENTS you just cook the sugar with launched, the vegan blocks are about 25g of water on medium recommended in pastries and 50g egg white substitute (reduced heat until you reach the cookies. They tend to replace the aquafaba or potato protein) temperature of 118°C. vegan spreads, their soft 90g golden caster sugar consistency was often the origin 250g milk alternative Avoid stirring or whisking or the of a failed dessert! sugar will crystalize! In the The method is exactly the same. METHOD meantime, whisk your vegan egg TIP: For catering Mise en Place white on high speed - Reduce to The churros can be frozen, just 1. In a perfectly clean bowl, whisk the medium speed when light and before the deep frying stage. Let egg white substitute until soft peaks. fluffy then slowly pour the sugar thaw at room temperature. Slowly add the sugar until stiff peaks syrup over the meringue, are reached. avoiding the edge of the bowl, Glaze the plums with the syrup. Plate by continue whisking until the alternating each element of the recipe 2. In the meantime, gently simmer the meringue has cooled down. as shown, finish with some lemon milk alternative, close to the boil. thyme leaves and plum syrup dots. TIP: Vegan meringue takes a bit longer than classic meringue to become light and fluffy so make sure you whisk it for longer. stiritupmagazine.co.uk 38

NEW PLANT BASED NO CHICKEN NUGGETS #MovingMountainsFoods | www.movingmountainsfoods.com | [email protected]

newsFOOD & INDUSTRY SUSTAINABILITY Nestlé UK & Ireland has ranked Tortoise’s new index. It reflects a lot first in a new index looking at of the hard work that many people BETTER FOOD the social, environmental and across Nestlé are putting in to make economic performance of the our business more and more UK’s 30 largest food companies. responsive to the challenges of the modern world. Tortoise Media’s ‘Better Food Index’ uses data from a range of sources to determine “The index rightly recognises the 106 different indicators of how well significant impact that food companies companies walk the walk and talk the talk have on people and the planet and we in areas like environment, affordability, are acutely aware that we must redouble nutrition and financial sustainability. The our efforts to be part of a forward index also examines how transparent thinking industry supporting a food companies are about their operations. system that is truly sustainable. It is great to recognise our progress but we cannot Tortoise says that the Better Food Index afford to stand still and there is much aims to “hold power to account” and more work to be done.” “The index rightly recognises the significant impact that food companies have on people and the planet.” “shine a light on some of the best and Nestlé was the only company to receive worst practices within the food industry.” a “Walk” score of more than 50/100 (defined as the tangible impact that Katherine Clifford, Head of Public Affairs companies have on the food sector as for Nestlé UK & Ireland said: “We are well as actions taken to improve really pleased to be ranked first in sustainability performance) 71assorAtnmCehnotcoolfate Biscuit bars Which is your break time favourite? AVAILABLE NOW ® Reg. Trademark of Société des Produits Nestlé S.A. Images for illustrative purposes only.

FOOD & INDUSTRY NEWS INSIGHT Premier Foods have released new child’s diet isn’t healthy enough, with 40% concerned insight into the attitudes of UK parents their child doesn’t get enough vitamin C, and 45% Talking and children towards nutrition. insufficient vitamin D. Alongside this, many of the Nutrition children that responded said they disliked foods rich The report, Talking Nutrition, was developed using in these vitamins – such as oily fish (60%), which is nationwide research, which asked 1,000 parents and rich in vitamin D, and spinach (55%) and cabbage 500 primary school children about vitamins, nutrition (52%), both rich in vitamin C. and their importance in their everyday lives. Analysed alongside government guidelines by leading Juliette Kellow, Registered Dietitian says, nutritionist Juliette Kellow, with tips from culinary advisor Louise Wagstaffe, the report provides insight “Fruit and vegetables are the main sources of vitamin on parental concerns, children’s food preferences, C in the diet, so if children eat their 5-a-day, chances and nutritional focus areas for primary school children. are they’ll get enough of this nutrient. But we know from our research that getting children to eat enough The findings revealed 76% of parents worry their fruit and veg is a struggle for many parents – in fact, 72% said they sometimes struggle or find it virtually impossible. Foods fortified with vitamin C can help ensure children who are low consumers of fruit and veg get enough.” Although national studies report that 86% of 4-10 years olds are not getting enough fibre, 1 parental understanding of benefits were low, with 70% being unaware it helps to fill us up. In addition, many children who responded said they disliked high fibre foods such as brown rice (47%), lentils (46%) and brown pasta (44%). For more information visit www.premierfoodservice. co.uk/news 1 PHE/FSA (2020) National Diet and Nutrition Survey: Rolling Programme Years 9 to 11 (2016/2017 to 2018/2019). https://www.gov.uk/government/statistics/ndns-resultsfrom-years-9-to-11- 2016-to-2017-and-2018-to-2019/ndns-results-from-years-9-to-11-combined-statistical-summary 4 Excluding Sharwood’s Tikka Masala and Korma Enehxapnercfeieonyrcoaeurstphdeirsciisanelkassomne!nu © MONIN - June 2022 - Serving suggestions • Natural flavourings • Natural colourings • Preservative free • Multiple applications monin.com/uk





Introducing our newRVIC E additions to the Weetabix F O O D S E portion pack range Weetabix Original Weetabix Chocolate Crispy Minis Chocolate boxed twin pack (48x) boxed twin pack (28x) 40g portion pack (32x) Weetabix is the UK’s 24% Only 3%porgtiroonwpthack ** No.1 Breakfast Cereal * fastest growingL13WvLY wilolpfsowcroitbtnicrosahnunmtpdoaseorcstkher Weetabix Chocolate and Crispy Breakfast is the Minis available in portion packs for the first time UK’s No.3Crisaprey Minis ouotcocfahsioomne CraisrpeywMoritnhis the Convenient, easy to prepare, * £28m * hygienically packaged and portable chcoecroelaalte All the new products are non-HFSS & CQUIN Compliant Visit our website for more information about our delicious Foodservice range www.weetabixfoodservice.co.uk *Nielsen 52 w/e 21.05.22 – Total Coverage. **Combined wholesaler data w/e 14.01.22

FIVE WAYS TO USE WAYS TO USE Puff Pastry Super convenient and 1/ A Tarte 2/ Speedy ANDREW extraordinarily versatile, Tatin Twist Snacks GREEN the Country Range Puff Pastry Blocks come frozen and A Tarte Tatin is always a Alongside some gazpacho, CRAFT GUILD just need to be thawed overnight spectacle on any menu soup or just for nibbles with to provide the ultimate canvas for or dinner table and it’s an aperitif, savoury puff OF CHEFS all manner of pies, morning goods, something that can be tweaked pastry twists are always a canapés, sweets and so much more. throughout the seasons. I love winner with guests. I like to The main part of summer is just using puff pastry to make this make a smoked paprika and behind us, and the competition Suitable for vegetarians, each puff pastry Butternut Squash Tarte Tatin. caraway version. scene was very quiet, well block weighs 1.5kg and there are four blocks except behind the scenes. in each wholesale case. 3/ Alongside 4/ Perfect This month sees the final on Apples Pastry 1st September of the Graduate This issue we have Martyn Woodward, Awards, taking place at the Hospitality Lecturer at Moray College, who Puff pastry loves apples and A selection of quality French University of West London, has shared five of his ideas for how to utilise with the British apple season pastries for the breakfast with the presentation lunch the Country Range Puff Pastry Blocks. now moving up a gear, it’s a service always makes a on 12th September at the great time to be imaginative. I statement but rather than Royal Lancaster Hotel, where ABOUT: MARTYN enjoy using the best in-season just the usual croissant and we will reveal the achievers. Granny Smith’s or another pain au chocolate, I enjoy The following week, Monday WOODWARD suitably sharp variety to make a mixing it up and making 19th September we have the Compressed Apple Terrine with tomato, rosemary and final, followed by dinner of After first cooking with his granny at a young Vanilla Ice Cream. parmesan palmiers. both National Chef of the Year age in his summer holidays, Martyn’s interest and Young National Chef of the and curiosity in food bloomed. He began 5/ Bite-sized Treats Year, so all in all a busy start his professional career in a small local hotel Great for all manner of handheld treats and canapés to the month. with a great head chef who played a key from sausage rolls to vol-au-vents but for some mini marvels of We are open for entries for role in his development. He then worked the sweet persuasion, I love using puff pastry for making some the upcoming British Student in restaurants and hotels across Scotland, traditional Portuguese custard tarts. Culinary Championships, being Iceland, France and London before taking the held 25-26 October, all details role of Hospitality Lecturer at Moray College on the Craft Guild website. in 2015. Martyn’s trio of students from Moray College entered the Country Range Student For more on the Craft Chef Challenge for the first time in 2022 and Guild, visit www. just missed out on a top three place in the craftguildofchefs.org Live Grand Final. or follow the Craft Guild of Chefs on Country Range Puff Pastry Block Twitter at @Craft_Guild Pack size: 4 x 1.5 kg 45

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RISING STAR Rising star MEHAK KANSAL Bindas Eatery is the debut restaurant from founder Mehak watch people lick their fingers, seva, seva means to serve Kansal. After launching a small blog to share her recipes, wipe their bowls clean and tell selflessly and to effectively followed by the launch of a supper club in April 2018, you how much they have enjoyed nurture and nourish. I gain Mehak was awarded the 2018 Westfield Food Entrepreneur your food. Every dish that we sell enormous satisfaction from Award. The prize was mentorship from renowned Spanish in the restaurant is my own and serving and get inspired every chef Omar Allibhoy of Tapas Revolution and a pop-up I’m attached to every single one. day to create more. eatery at a flagship site in Shepherd's Bush. Since then, Mehak has taken Bindas Eatery on to new heights and has What are your plans for Bindas Above (main) exciting plans in place for the future. Eatery for the next year? Bindas Eatery A La Carte dishes How have you honed your skills The restaurant trade is not for the We have plans to take on new Below (left to right) over the years – are they self faint hearted and your social life sites and expand but we will do Bindas Eatery Berry Mojito taught or have you had any is literally non-existent. However I it organically and selectively Bindas Eatery Keralan professional training? wouldn’t trade it for the world, the with what really feels right. We Coconut Curry satisfaction you get is unrivalled! continue to focus on immersive I have been incredibly fortunate to dining experiences at Westfield have travelled quite extensively and How long did it take to prepare for London with exciting new menus I have managed to pick up great your first pop-up experience and and events in the pipeline. cooking methods and techniques. what did you learn? I am completely self taught. How would you like to see the It took me 6 months to prepare for industry change in the future? What did you gain from your it, compile a menu together and mentorship experience with chef write up the specs so it could be I honestly would like to see Omar Allibhoy? scaled up. Your menu is defined more women by your kitchen. Every kitchen leading He gave me a great snapshot into has its limitations and our first kitchens and the food and beverage industry. He pop up at Westfield London was setting up was also kind enough to put me in a logistical minefield but we learnt restaurants, touch with his suppliers who helped along the way with the support they have me a lot to get our first pop up off the from Westfield, and that has been an amazing ground at Westfield London in 2019. invaluable to us going forward. perspective that we don’t Would you recommend others to What have you enjoyed most see enough of. follow in your path and if so, what about creating your menu for advice would you give them? Bindas Eatery? What inspires you to continue I would recommend anyone and For me the moment I saw my working in the everyone that has a drive and kitchen go in at Westfield I hospitality passion in food and beverage to actually had tears in my eyes. sector? pursue it. The hours are long and it is The best feeling ever is when you physically and emotionally draining. My inspiration comes from 47

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KAM INSIGHT By Katy Moses, Founder & Are we still talking Managing Director of KAM ABOUT TECH? Despite me trying to avoid it, always play the central role in CUSTOMERS ARE propensity from consumers to the it seems I simply can’t get delivering a truly positive DEMANDING MORE use of touch screen devices away from the topic of customer experience. 86% of staff Customers, however, are a technology in 2022! The last are well aware of this too.  demanding bunch. They expect TECHNOLOGY CAN SERVE few years have thrown all staff to be there when needed, HOSPITALITY STAFF TOO sorts of new technologies Customers want to be treated with and to have an encyclopaedic Staff themselves are feeling the and digital developments at respect, flexibility, and empathy knowledge of the drinks range, pressure and recognise that the hospitality and which only a human can offer. the food range, allergens, technology is there to help them, foodservice industry and Technology is efficient but cannot provenance, and more. 22% of not replace them. Although there we’re really just starting to replicate many of these more staff though say that they aren’t is a current need to attract more come to terms with it. My subtle service fronts. Although knowledgeable enough about the people to hospitality, many one ultimate learning, from both clearly play a critical role in menu when asked by customers. leading operators are focused on talking to customers and modern hospitality. The role of Are we, therefore, asking too working smarter not harder with operators alike: we achieve an operator is to create an much of staff to be able to automation, wherever possible, the best results when people environment in which these skills replicate the memory and recall being the goal. Thinking about the and technology work can flourish. The danger of having capabilities of an online platform? areas in which staff add ‘true together in harmony to too many processes and menial Knowledge is powerful but it’s value’ and finding digital solutions deliver a new level of tasks for staff to deal with is that also programmable. and technology that work in customer experience. they can negatively impact the harmony, alongside staff. capacity for them to connect on Making this type of information Despite the accelerated focus on an emotional level with customers. readily available and, importantly, The key is implementing technology to deliver many easily searchable for customers technological solutions that solve aspects of the customer When an operator turns through digital tools in venue, can problems without creating new experience, I don’t think anyone the customer experience from ease the burden on staff whilst ones. In other words, the will argue that hospitality is about a functional transaction into a also ensuring that the quality, customer experience would be people. The human touch will positive emotional experience accuracy of information is improved without the customer that’s when a customer will maintained and up to date. having to do anything more and, come back. Touch-screen devices appeal to in some cases, even doing less. just under 2/3rds of pub-goers The same can be said for staff too. 69% of customers say that a venue has two with the number closer to 1 in 2 for The technology should save time, the 55+, highlighting the save money, or add value above chances to deliver on the customer experience before importance of having both digital and beyond what is reasonably they decide to never visit again. and traditional menus available. A expected of the human staff.  mix of medium is still the right play – but it shows that there is a An investment in technology, strong demand and a clear therefore, is not just an extravagance or an indulgence. 49