ON THE RANGE Don’t let the name fool you because Crispy Salt & Bridges Espresso Bar in Bedford is Chilli Chicken far much more than just a local coffee shop. Set up in 2020 by brother and SERVES sister team Daniel Steele and Beckie 1 Fry, the independent, modern, family- run business based on the Riverside INGREDIENTS METHOD development certainly serves up some of the best beans in town but that is Bang Bang Sauce 1. Bang Bang Sauce - Place all the only a small part of what they offer. • 45g Country Range Vegan ingredients into a blender and blend for about 20-25 seconds on high. Pour into Head Chef Séan A. Austin, who joined the Mayonnaise a squeezy bottle, ready to serve. business at its inception and helped develop • 20g Thai Sweet Chilli the company’s food philosophy from day • 0.5g Country Range Smoked Paprika 2. Pak Choi Salad - Mix together all one, explains: • 10g Country Ground Almonds the ingredients. “We’re extremely passionate of our ‘Local First’ • 5g Pickled Ginger policy so will always source ingredients from • 5g Lime Juice “This dish is one of my favourites with as close to home as possible. This helps set bags of flavour and bang for the buck.” apart our freshly prepared dishes, keeping Pak Choi Salad them seasonal and providing our menu with • 40g Pak Choi 3. Crispy Chicken - Deep fry the chicken real provenance. We offer a broad selection • 35g Edamame goujons for about 4-5 minutes. Once of dishes for all times of the day and for any • 30g Cucumber removed from the oil, place into a bowl, occasion but some of our most popular dishes • 30g Julienne Carrots sprinkle with sea salt and chili powder, would have to be our sharing boards. For • 30g Julienne Mooli mix around the bowl until well-seasoned. brunch, we have our Big Breakfast Sharer • 25g Julienne Red Pepper and our Pancake & Waffle Sharer and in the • 2g Mint 4. Assemble - Using half the Bang Bang evening, our American and East Asian sharing • 3g Coriander sauce, coat the salad mixture. On a large boards are huge favourites.” plate, go around the plate in a random “The recipe I have chosen is one of my Topping circular motion around the edge with the favourites that has featured on both our lunch • 162.5g Country Range Chicken sauce from the squeezy bottle. Place the and dinner menus. It uses a whole host of store salad in the middle of the plate, top with cupboard staples like the Country Range Vegan Goujons (x 5) the crispy chicken. Garnish with mixed Mayonnaise, Almonds and Smoked Paprika, • A pinch of sea salt sesame seeds & micro coriander. which provide great quality and consistency as • A pinch of Country Range well as the Country Range Chicken Goujons.” Chilli Powder DANIEL STEELE Garnish • Mixed Sesame Seeds (White & Black) • Micro Coriander • 15g Spring Onion • 25g Country Range Pickled Red Cabbage 51
When did you decide on a career in hospitality? At age 13 I decided I wanted to be a chef, I had always loved watching my mum and sister cook when I was younger. It just intrigued me. We also had animals, with a little farm in our garden. How have you honed your skills over the years? I’ve always tried to keep up with the latest trends and stayed focused on what people like and enjoy, when it comes to being a chef it has changed so much over the past 30 Years it’s really become more of an art than just good food. What did you gain from your experience working with other chefs like Gordon Ramsay? While working with other chefs I gained respect AdeboAlaDESHINAfor myself, other people and the produce we use. If you don’t have respect for yourself how can you respect others? Adebola Adeshina’s journey as a chef Have you experienced any set backs in your has not always been an easy one. As career and how did you deal with them? an immigrant child growing up in East I’ve had a lot of setbacks in my career, I’ve had London, he faced racism and was even a mental breakdown which showed me how to told that he’d never go far in life. Facing focus on myself. I did this through spirituality, down every barrier, Ade has gone on to meditation, yoga and practising positive mental work with Marcus Wareing and Gordon wellbeing. Ramsay. Coming from a background of discipline, Ade has powered his way How has your experience shaped the boss, through to become Chef Patron of The manager and mentor you are today? Chubby Castor in Peterborough and is My experiences within the hospitality chef adding to his portfolio with The Yard, an industry have made me value and respect alfresco restaurant at the same venue. people as you never know what people are An advocate for equality, respect for co- going through, but especially that you can still workers and promoting a good work/life smile through the pain. balance, Ade is also fueled by a passion for sustainable food, ensuring his When working on new dishes, what is your ingredients are ethically sourced, grown development process? responsibly and raised correctly. Every season my team and I discuss what’s in season, then I send them away for them to pick stiritupmagazine.co.uk 52
what they would like on the menu. They Scapllloapn,tacuinrrayndmapyeaonnnuatise, LEADING LIGHTS come to me with the whole dish from the vinegar in a bowl. Whisk together meat to the purees to decorate the plate. till combined. Slowly pour in the sunflower oil, 50ml at a time, whisking. We then go through each dish they like The mixture will start to thicken. Season with salt and pepper at the and pick the ones that we all like the best. We INGREDIENTS end. imagine, try, test, serve. 4. Top and tail the plantain, making What are your main flavour influences? Handful of plain peanuts sure it’s brown with slight yellow I don’t have a main flavour influence; I like every One plantain blemishes and not too firm. Peel the flavour this planet has to offer! Scallops skin off and cut in half and then half Butter lengthwise. Deep fry at 180 degree for 4-5 minutes. What are your plans for The Chubby Castor for Honey the next year? Sunflower oil 5. Whilst the plantain is frying, place My main goal for Chubby this year is to open a pan on high heat and add a splash The Yard - our alfresco dining restaurant in For the curry mayonnaise: of oil. Once the oil is about to smoke, our garden. And to also get our first Michelin 1 tbsp of Dijon mustard place the scallops sloped side down Star! I would also love to expand our garden to 3 tbsp curry powder and colour for 1 minute. Season. Flip increase the capacity so we can use more of our Splash of white wine vinegar and add a knob of butter. Baste for a own vegetables. 200ml of sunflower oil further minute and remove from pan. 2 egg yolks all in a bowl Salt and pepper 6. Now the plantain will be cooked. Take out the fryer and drizzle honey “I don’t have a main METHOD over and roll in the peanuts. flavour influence; I like 1. Bring the scallops up to room 7. Assemble on a plate and enjoy. every flavour this planet temperature. 2. Toast some peanuts in the oven for has to offer!” 10 minutes at 180 degrees. Cool down and blitz to a coarse texture. What changes would you like to see in the 3. Whilst the peanuts are toasting, hospitality industry to improve it for the next make the curry mayonnaise. Combine generation? the mustard, curry powder and Hospitality needs to change how much hypocrisy there is, as no matter who the person is, their beliefs or nationality, everyone has a gift and that should be recognised! What inspires you to continue working in the hospitality sector? I am inspired by other people. When people tell me I won’t succeed or be able to create what I want to create, it just makes me hungrier to succeed. 53
ADVICE FROM THE EXPERTS Diversity and Inclusion Dr. Maureen Vontz cisgendered individuals who align are trans-inclusive and up to date pronouns to their biological sex with legal requirements. As a As our What does the terms non-binary, and appearance, such as he/she manager, hold yourself for male/female, to transgender accountable for knowing the industry transgender and cisgender mean? men/women, or non-binary relevant legal requirements and faces a huge challenge in Historically, biological sex and individuals, who may also use he/ upholding them. Keep all attracting people to, and gender have existed as binaries, she, whether aligned with their information about employees’ keeping people within, that is someone is either man or biological sex or appearance. gender identity confidential. our industry it’s important woman, male or female. Those Some individuals prefer to use the for caterers, chefs and people who fall along this binary pronouns they/their or ze/zim/hir. Go beyond ‘LGBTQ’ to highlight business owners to and whose birth sex corresponds transgender specifically in understand the needs of to their gender identity are What does it mean to misgender recruitment materials and their existing and potential referred to as ‘cisgender’ whilst someone? statements about equality. A staff members. This individuals whose birth sex does Misgendering occurs when you recent survey by job board includes what the barriers not match their gender identity unintentionally or intentionally Totaljobs found 43% of are for them in terms of are called transgender. For some refer to a person or use language transgender people actively look being attracted to a certain people, their gender identity is to describe a person that does not for trans-friendly employers. role, or to be happy within non-binary meaning they do not align with their affirmed identity. Visible commitment from senior that role. identify as solely male or female. For some transgender and management is vital to Non-binary identities typically fall nonbinary people, misgendering demonstrate equal treatment and can cause significant harm to equity as core business values. Executive and Organisational under the umbrella of individuals who may feel ‘outed’ by referring to their pre-transition Have a clear diversity and Development Consultant, Dr. transgender, as most often these identity, may feel stigmatized and inclusion policy and take mistreated, invisible and othered harassment seriously. Provide Maureen Vontz is a scholar in the individuals identify with a gender and even lead to depression, guidance for managers on how to self-harm and suicide particularly support transgender and fields of race, gender, power, that is different to their assigned for those who don’t identify with non-binary employees. Set up their assigned sex at birth. staff networks or employee leadership and change. An sex. However, non-binary people resource groups or other informal What should you do when you structures to provide support and honorary fellow at the University may identify as an intermediate or misgender someone? raise organisational awareness. Whilst your instinct may be to of Exeter, Dr. Vontz designs and third gender, or have a fluctuating apologise, appreciate this can Use language carefully. Invite make the other person feel employees to add their preferred delivers innovative, academically gender identity, i.e., genderfluid, uncomfortable and obligated to pronouns to their email signature, make you feel better for your employee directories and as part sound and relevant curricula for or reject gender identities mistake. Instead, thank them for of introductions. Avoid making this correcting you, own it and learn mandatory, as for some this can MBAs, master’s programs and altogether. from your mistakes. be uncomfortable and add pressure to ‘out’ themselves in a executive education, she is also a What pronouns do non-binary How can employers be more work setting. Instead, you can peer reviewer for scholarly individuals use vs cisgender and inclusive of transgender and suggest for introductions, ‘please journals such as Gender in transgender individuals? non-binary employees at work? tell us your name, role, and if Management and Action Pronouns used may range from Ensure all policies and procedures comfortable, your pronouns.’ Research. Have a clear diversity and inclusion policy and take harassment seriously. 57
FOOD FOR THOUGHT September menusINSPIRATIONAL PLATES FOR 1 BACK TO SCHOOL Ciabatta Pizza Fingers are an easy 1 2 and simple lunch or snack option for 3 students you can load with veggies or 4 even blend extra veg into the MAGGI 6 5 stirituforpeumcniapdTgehaastezcwifnauwnell.wbcoe. .uk Rich & Rustic Tomato Sauce before 2 adding your cheese and toppings. AUTUMNAL SPICE 3 The warm and inviting, yet spicy flavour of Pumpkin Spice is a clear favourite amongst the public, use MONIN Pumpkin Spice Syrup to easily add this flavour to your hot beverage menu this month. DREAMY & DAIRY FREE For customers, students or residents that are looking for a dessert without dairy, delight them with this exotic Coconut, 4Banana and Passion Fruit Cream Pie. STUFFED! Celebrate National Rice Week by adding this stunning red onion pilau rice stuffed 5 butternut squash dish to your specials menu. FABULOUS FERMENTATION This month is ‘Sourdough September’. Make the most of it by offering delicious Mediterranean sourdough sandwich with Garden Gourmet fillet pieces, grilled 6 vegetables and creamy mozzarella. A TASTE OF THE SEA Offering customisable noodle or rice salad bowls are a real hit with busy consumers and students for on-the-go. This Seaweed Noodle Salad has miso marinated tofu for a super on-trend hit of protein. 59
CELEBRATE BACK TO SCHOOL WITH MAGGI® PROFESSIONAL Purchase MAGGI® Rich & Rustic in September 2022, upload your delivery note online and get a chance TO WIN £1000* SCAN ME MAGGI® Rich & Rustic Tomato Sauce TO ENTER Serving Suggestion *T&Cs apply. ® Reg.Trademark of Société des Produits Nestlé S.A.
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