SIU August 21

5 023616 476309 AUGUST 2021 Stepping up to the Plate CATERING FOR ALLERGIES SEASONAL INSPIRATION FOR CARE CATERERS

A TRUE BRITISH CLASSIC Have you tried our famous battered Scampi? Serve our succulent Whitby Wholetail Scampi and get a FREE swing board and FREE POS. Email: [email protected] or phone 0800 731 6596

For starters... THE COOKS CALENDAR Welcome to the August issue of Stir it up August Magazine. Summer is finally here and as the market continues to re-open we feel there is 1 - 31/ National Sandwich Month an air of optimism about the future. Caterers 3/ National Watermelon Day across the marketplace are looking to change 6/ International Beer Day up their menus to keep customers happy and 8/ National Oatcake Day we are delighted to share industry insight, data 9/ National Rice Pudding Day and trends to help support this. /10 - 15 Afternoon Tea Week 15/ National Lemon Meringue Pie Day Our leading lights feature this month is the fantastic Ross 24/ National Plum Day Burgess. After helping to shine a light on the quality of chefs 26/ National Burger Day working within the care sector, he stormed into the quarter finals of MasterChef and is going to share his story and Get creative September favourite recipe with us on page 31. with your summer salads The category focus in this issue on page 18 looks at Care Home Catering and the challenges of providing nutritional meals 3 times a day, 7 days a week while delivering choice and catering for specific dietary requirements. Our Melting Pot on pages 26-27 focus is on Allergens and Intolerances with some great menu ideas from key industry experts. We have an insightful Advice from the Experts piece on page 37 where Jacqui McPeake, Senior Allergen Adviser for the Allergen Accreditation Scheme talks to us about Natasha’s Law and the implications and expectations across the foodservice marketplace. In addition to all of this, we are always delighted to include our own readers in our regular features. We hope you enjoy the August issue, if you would like to get involved write to us at [email protected] 1/ National Tofu Day 1 - 29/ Organic September        1 - 29/ Sourdough September        1 - 29/ Stand Up For Food Month        1 - 30/ National Mushroom Month 4/ National Fish & Chip Day 5/ International Bacon Day 26/ National Dumpling Day /28 - 4 BNF Healthy STALIRONDITIVETNYSAWUICOSCTOPOSPEUWMF,I.RAUICNUWAANKAGDPTWDNIAUTO.MFZSONIITENNDRNDEAYU.TE Eating Week 03

On the Range C ategForoyc1u8s 21 NEWS ADVICE INSPIRATION TRENDS 05 13 07 05 Readers’ Lives Education Eat the Season Plate Arrivals 09 Tackling child poverty Heirloom tomatoes Malaysia Customer Profile The best of Cornwall 15 10-12 22-23 29 Hospitality News From Country Range KAM Media Insight Food & Industry News The evolution of event catering Am I less of a customer if 35 21 I don’t want alcohol? The Country Club 17 On the Range 39 Health & Welfare Salt baked beetroot 26-27 The Marketplace The branches of Chestnut Melting Pot Tree House 25 Stepping up to the plate Contact us ... Five Ways to Use 18-20 Vegan mayo 43 Writers Category Focus Food for Thought Lindsey Hoyle Summer days are here again 31-33 Inspirational plates for Sam Houston Leading Lights August menus Jackie Mitchell 37 Ross Burgess Subscriptions Telephone: Advice From the Experts [email protected] Natasha’s Law: food allergies unwrapped 40-41 The Green Gauge Food for life get togethers OUR EDITORIAL PARTNERS... Design & Print As part of our Eclipse Creative environmental www.eclipsecreative.co.uk policy this magazine is printed using Front Cover vegetable oil based Grinchh ink and is produced to high environmental standards, including ISO14001 and FSC® certification. stiritupmagazine.co.uk 04

LLigheatds 3ing1 Food forT hou4gh3t PLMATEaAlaRRyIsViAaLS Melting Pot Delivering on-trend dishes from around the globe 26 Malaysian food doesn’t get the global Readers' Lives recognition it deserves. The sum of many delicious parts, Malaysian 1. NAME: Daniel McKevitt 9. WHAT IS YOUR MUST-HAVE cuisine’s influences include Chinese, KITCHEN GADGET? My wood-fired Indian and Malay. 2. JOB TITLE: Head Chef pizza oven MEE GORENG MAMAK This Indian 3. PLACE OF WORK: Inside No4 – 10. WHAT IS YOUR TOP CULINARY Muslim dish is the complete package. a Crosby-based, family run restaurant TIP FOR OTHER CATERERS AND Yellow noodles. Beef or chicken. Shrimp. Soy with an emphasis on quality and CHEFS? Ask a lot of questions, listen sauce, veggies and eggs. A bit of chilli tossed freshness and learn from the other chefs in in for an irresistible jolt. your team 4. WHAT ARE YOUR TYPICAL APAM BALIK A pancake-style snack WORKING HOURS? Around 60 hours 11. WHO IS YOUR INSPIRATION wedded with the compact package of an a week AND WHY? Marco Pierre White – it omelette, apam balik is stuffed with more than shows it doesn’t matter where you enough sugar, peanuts and the occasional 5. HOW LONG HAVE YOU WORKED come from or how well you do at sprinkle of corn - it’s a dish that’s constantly IN THE CATERING INDUSTRY? school, if you work hard and take the being reinvented. 11 years odd chance, you’ll succeed LAKSA A staple of Malaysian cuisine, 6. WHAT IS THE MOST 12. WHAT IS YOUR FAVOURITE laksa eateries have been migrating INTERESTING FACT ABOUT YOU? COUNTRY RANGE PRODUCT AND abroad, making appearances in Bangkok, I have learnt everything I know on WHY? Country Range Doughballs – Shanghai and further afield. There are the job really high quality, great to work with multiple variations. For anyone who enjoys a and very, very tasty taste of the volcanic kind, this spicy noodle 7. WHAT IS YOUR FAVOURITE soup can get you there in its curry form. CUISINE? Thai – something I got into Country Range when I was younger and I just fell in Doughballs CENDAWAN GORENG (fried love with the vibrant flavours Pack size: mushrooms) Deep-fried fungus doesn’t 60 x 180g get better than this. Eaten as an appetizer or 8. WHAT IS YOUR SIGNATURE snack, with a meal or while on foot, this one DISH? Scotch egg – simple but when will have you imagining what else you can fry executed well it’s amazing - and how else it can be seasoned. MURTABAK This pan-fried bread stuffed with minced meat and onions and dipped in spicy sauce is a meal and a half, only recommended to the famished. ROJAK (“mixture” in Malay) is essentially a fried dough fritter with fruits and veggies, though there are regional variations. But vegetarians shouldn’t get their hopes up. The whole mixture is combined with Malaysia’s ever-popular shrimp paste. It’s the perfect combination of sweet, spicy and sour. Vegetarian Chickpea Laksa Soup 05

GOOD COFFEE NESCAFÉ offers far more than just FOR YOUR PEOPLE delicious tasting coffee. We’ve been AND OURS working with experts for over 10 years on sustainable sourcing to ensure a fruitful future for the coffee industry. Distributing over 180 million disease- resistant coffee plants. Developing labour rights programmes. And helping our farmers to work more efficiently. So taste is just one of many reasons you can feel good about serving NESCAFÉ. The unmistakable full, bold The rich aroma and smooth With a delicious velvety crema flavour of NESCAFÉ Original taste of NESCAFÉ Gold, and full, rich flavour, those makes it the nation’s favourite now also available in a range curious to try NESCAFÉ coffee*, with 4 billion cups drunk of vegan lattes to appeal to Azera will experience nothing every year. changing tastes and dietary less than barista-inspired requirements. satisfaction in every sip. 416 Mugs per tin. 416 Mugs per tin. 227 Mugs per tin. *IRI Grocers + Kantar Value Retailers Total NESCAFÉ (Excl SBX) Coffee + Portioned (excl RTD) w/e 14th September Speak to your Sales Representative

IN SEASON: EAT THE SEASON Heirloom Tomatoes Message from George 1/TOMATO SALAD 2/ FISH TACOS WASTE NOT, McIvor, Chairman of Heirloom tomatoes, Make some fish tacos WANT NOT The Master Chefs mixed with a colourful with quinoa and of Great Britain variety of cherry tomatoes, simply black beans for a complete and An easy way to served with pickled shallots, satisfying meal. If you have them, use up a large Simply put, the term heirloom raspberries, quality olive oil and add colourful summer toppings haul of tomatoes, means an old variety. Heirloom generally burrata in this standout salad. like bright peppers, avocado or no matter what come from plants that have been passed purple carrots. they look like, down from one generation to the next. They 3/ GRILLED PIZZA is to oven roast come from open pollenated plants which WITH GREENS 4/HEIRLOOM them. Drizzle means they are not genetically modified. There AND TOMATOES TOMATO with olive oil, are literally hundreds of varieties that come CARPACCIO cook in a low in all shapes and sizes. The typical colours of This smoky grilled pizza scores oven for around these beautiful tomatoes are yellow, green, big for two reasons. It encourages Eating a tomato in Tuscany is a 3 hours, until black and the wonderful striped red. more greens, and it showcases heavenly experience. Bring the tomatoes fresh produce. that experience to your dinner are completely By comparison to mainstream tomato varieties table with this gorgeous five- soft and starting the cost of heirloom is expensive due to the 5/ RISOTTO minute recipe. to caramelize. way they are farmed and hand-picked. The This Tomato Risotto These are great flavour you get from them makes them worth takes advantage of for topping every penny. A favourite simple summer recipe beautiful late summer heirloom salads, dressing of mine is heirloom tomatoes with bocconcini tomatoes, topped with buratta, pasta or topping cheese, torn basil, a sprinkling of sea salt and micro herbs and pesto. Fresh bruschetta. drizzled with British rapeseed oil. shrimps could be a tasty addition I encourage you to embrace the to this mouth watering dish. heirloom tomato season. OFFICIAL TASTING NOTES When you open a box of heirloom tomatoes you don’t really know what you’re going to get and that’s part of their charm. While regular tomatoes are grown for appearance and graded into specific sizes, heirloom tomatoes are grown for flavour. Yellow heirlooms tend to be milder than the tart, sharp reds and the greens have a light, zesty bite. The darker varieties have more savoury qualities than that of the sweet. Heirlooms spoil very quickly and are best enjoyed within 1-2 days of buying them. If you need to keep them for longer, choose some that are a little firmer and under-ripe as they Will continue to ripen at room temperature. Also In Season: Cherries Garlic Plums Venison Peas Sea Trout 07

Eruapxnptglooedraaenyo!durstcoocrke Tetley, No.1 in Foodservice* Visit tetleyfoodservice.co.uk to find out more, and discover our product range, POS and marketing support. Join the chat @TetleyTeaOOH Follow us on LinkedIn @Tetley-Foodservice *Salesout 52 we 12.04.2020

CUSTOMER PROFILE T he best of Cornwall Celebrating a large farm shop and café. all of Jackie’s amazing homemade more beautiful or scenic place its 8th Planning was granted in 2011 and cake creations.” to work. Whether it is great drinks, anniversary the Boscastle Farm Shop & Café snacks, pasties, homemade cakes this year, the eventually opened in 2013 with a The venue can cater for 70 people or a more substantial meal, we award-winning retail shop selling the finest local indoors and the same number cater for everyone and for all Boscastle delicacies, an in-house butchery, a in their garden, with a busy occasions. I would describe our Farm Shop tea room and a kitchen and café. takeaway menu for visitors, offering as good wholesome food & Café has become a beacon walkers, holidaymakers and locals that is all made from scratch and in Cornwall, not just for the Head Chef Will Sherry, who joined enjoying the stunning views of with a lot of love from field to fork. finest Red Ruby Pedigree the company 7 years ago after the countryside and the Atlantic. We have a butchery on site and Beef but also for the best working his way up from pot an exciting programme of events. local food and drink. washer to chef during 15 years Will Sherry continued: We offer takeaway and our home at his local pub, explains: delivery boxes such as our Set in stunning surroundings “We’re a bit of a destination venue Afternoon Tea boxes for Mother’s not far from coastal path and “Our ethos is focused on the finest as you have to travel a little to get Day or our Roast Dinner boxes Pentargon Waterfall, the National locally grown, reared, caught and to us but it’s well worth the visit for have proved extremely popular.” Trust acquired the 80 acres of produced products that shine the scenery, wildlife and our food Hillsborough in 2002. Since this a light on the best of Cornwall. and drink. You couldn’t pick a time, husband and wife team Robin’s Red Ruby Pedigree Robin and Jackie Haddy have cattle are the real heroes. When Above (main) farmed the land, rearing beautiful it comes to absolute provenance, Robin’s cattle grazing on Red Ruby Pedigree cattle. traceability and flavour, it’s the hills of Cornwall unbeatable and a pleasure to After enjoying resounding success work with but throughout the shop Right and Below at their original store at Home Farm, and across the café menu you will Homemade cakes and Pasties the innovative duo approached The find a whole host of local meats, National Trust in 2009 to use a fish, vegetables and artisan redundant barn at Hillsborough for products. On top of that you have On the Country Range portfolio, branded version and was not Will Sherry added: very happy! Jackie is also an impressive baker so the Country “We have always been huge fans Range flours, butters and of the Country Range portfolio. margarines play a pivotal role in The quality of their products is as her creations such as her Victoria good as any on the market and Sponge, Coffee & Walnut Cake, often better. Jackie absolutely Scones and her family’s famous loves the mayonnaise. Recently traditional Cornish pasties.” she ran out and had to use the 09

NewCREAMY VEGAN Vegan Burger MAYO ARRIVES With the plant-based juggernaut showing no signs of National Burger Day takes place on the 26th August and slowing down as increasing numbers of consumers is now celebrated far and wide. With talented chefs from re-assess their consumption of animal products, we’re around the UK and Ireland showcasing their burger ingenuity, delighted to roll-out our new smooth and silky Country each one looking to outdo the other, it’s a Range Vegan Mayo. burger fiesta you don’t want to miss – try our new Vegan Mayo on a juicy burger or mix with Arriving just in time to be added to your list of go-to some of your favourite spices and use as a dip! condiments this August, the new flavour-forward mayo has been specially made to provide a thicker, creamier and more Country Range Vegan Mayo 2.25Ltr luxurious experience. Perfect for those following a vegan or plant-based diet, or for consumers simply looking to cut down on the amount of animal products they use, the new versatile mayo contains no allergens and is ideal for chefs across the hospitality and public catering sectors. A survey undertaken by shopping comparison site Finder.com reported a 40% increase in the number of people following a vegan diet since January 2020. With a record 500,000 people signed up for Veganuary in January this year, we are anticipating further growth throughout 2021. An estimated one-in-four new products launched in the UK are vegan and it is no surprise that discerning consumers who are searching for great taste and not just a vegan tick box are driving significant improvement and innovation in this sector. Whether you are sprucing up salads, saucing up sandwiches or lubricating and livening up barbecued treats, plant your vegan flag and don’t compromise on your mayo quality as summer approaches. The new Country Range Vegan Mayo comes in a convenient 2.27 litre pack to help chefs cut down on wastage. Vegan Garlic Mayo Vegan Chipotle Mayo Vegan Herb Mayo stiritupmagazine.co.uk

NEWS FROM COUNTRY RANGE A variety of tea time treats 9 th-15th August Afternoon Tea Week Afternoon Tea Week returns from the “THE COUNTRY RANGE SPONGE & PUDDING MIX HAS 9–15th August, providing another fantastic occasion for guests to get EASY-TO-FOLLOW INSTRUCTIONS AND IT’S SUCH A VERSATILE together and indulge in a quintessential British past-time, and our award-winning PRODUCT, PROVIDING THE PERFECT BASE ON WHICH TO ADD Rainforest Alliance tea bags are the perfect accompaniment to your DIFFERENT FLAVOURS” - HOSTEL, NOTTING HILL elegant sandwiches, scones, cakes and sweet treats. • Chocolate Salted Caramel Torte – • Raspberry Ripple Cheesecake – A rich chocolate truffle layered with Crisp digestive biscuit layered with The Country Range Group have a smooth salted caramel sauce and creamy vanilla cheesecake rippled fantastic selection of recipes and topped with a rich chocolate with a fruity raspberry sauce ingredients for those looking to create mousse and a crunchy crumb (40g per portion) and bake from scratch, but for those topping (46g per portion) without the time or resources, we • Marbled Chocolate Cheesecake – also have a decadent array of cakes, • Lime & Meringue Pie – Sweet pastry A creamy vanilla cheesecake on biscuits, puddings and desserts to filled with a creamy lime custard and a chocolate biscuit base swirled delight the senses. topped with toasted meringue with a rich chocolate sauce (39g per portion) (40g per portion) Our sumptuous individual sponge cakes never fail to impress, tempt your COUNTRY RANGE CHEESECAKE Cheesecake Selection customers with Golden Syrup, Sticky SELECTION Toffee, Spotted Dick, Chocolate and Strawberry Jam flavours, available in • Lemon Cheesecake – A zesty packs of 12, tasting as delicious as lemon cheesecake on a crisp they look. biscuit base topped with a lemon glaze (40g per Our dessert selection packs would portion) also be a hit with Afternoon Tea lovers - featuring ten bite-sized slices of three different jaw-droppingly tasty treats. COUNTRY RANGE MIXED DESSERT SELECTION • Blueberry Crumble Cheesecake – A crunchy crumble base topped with luxurious vanilla cheesecake, swirled with a fruity blueberry compote and finished with a buttery crumb coating (47g per portion) 11

NEWS FROM COUNTRY RANGE SAVOURY SCONES Check out these savoury scone recipes to mix up your afternoon tea treats. INGREDIENTS METHOD FOR THE OLIVE & FETA SCONES FOR THE OLIVE & FETA 6. Brush the tops of the scones • 300 g feta cheese, crumbled SCONES with a little of the egg and feta mixture. • 200 g Country Range Black 1. Pre-heat oven to Olives, roughly chopped 200°C/390°F/Gas Mark 6. 7. Bake for approximately 15- 20 minutes until golden brown. • 350 g Country Range Self 2. Sift the flour and baking Raising Flour powder into a large bowl. 8. Remove from the oven and Add the mustard powder allow to cool. • 2.5 g Country Range Baking and the olive oil. Using Powder clean hands, work together FOR THE CHEESE SCONES until the mixture resembles • 2.5 g mustard powder breadcrumbs. 1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place • 50 ml Country Range Extra 3. Add the feta, olives and the scone mix and 2 handfuls Virgin Olive Oil thyme then combine with the of cheese in a mixing bowl other ingredients. fitted with whisk beaters. Blend • 4 g Country Range Dried Thyme in the water on a slow speed 4. In a separate bowl, beat until a soft dough is formed. DO • 2 eggs the egg and milk together, NOT OVER MIX. Gradually add the mixture • 50 ml milk to the other ingredients and 2. Roll out the dough on a mix together to form a soft lightly floured surface to a Topping: dough. thickness of 5mm. Cut into • Beaten egg and crumbled feta, rounds using a 2cm plain cutter. 5. Roll out the dough on a mixed together for glazing floured board to a depth of 3. Place the scones onto a 2.5cm. Using a 6cm fluted lined baking tray and brush FOR THE CHEESE SCONES cutter stamp out the scones with milk. • 500 g Country Range Scone and place on a lightly greased baking tray. 4. Bake for 10 minutes until Mix golden brown. • 225 ml cold water • Country Range Grated Cheddar Vanilla Philly Panna Cotta Outwit created by Gareth O’Hara the Split Head Chef at Sunrise Senior The cream cheese you can rely on Living, Cardi 8/10 chefs say Philadelphia does not split during cooking* You Don’t Know Download Gareth O’Hara’s, healthcare recipe book and get in the know www.philadelphiaprofessional.co.uk *89% of chefs stated that Philadelphia Original did not split with heated in a pan during independent blind tests conducted by Good Sense Research in July 2020 with 101 chefs.

EDUCATION Tackling “Wedon’twantyoutobe Child Poverty fightingwithyour kitchen and we don’t expect you to have lots of equipment, you can still make great tasting, fun and filling food. Marcus has always been one to encourage life Tom Kerridge, Michelin Marcus says “Following Government longer shelf life. Recipes include skills and cooking is a starred chef and Marcus investment into Healthy Start, it was Chicken Satay Stir Fry, Fish Pie valuable skill that Rashford MBE, professional important to me that we demonstrated Jackets, Mexican and Cauliflower everyone can embrace footballer at Manchester the power in collaboration. We Cheese and Creamy Chicken Pie. and that will see you United, have joined forces needed to come up with a creative through the whole of to launch a new programme project that really engaged children Every Sunday, the recipes will be your life. (Marcus even “Full Time: Get Cooking most in need, preparing them for what made available in selected admitted to never with Marcus and Tom” which adult life has to offer, whilst also supermarkets. The recipes feature a peeling a carrot before, aims to ease child poverty attracting all children to break down QR code which links through to the now he can!).” in conjunction with the stigma around usage of the vouchers. “Full Time” Instagram page for the government’s April 2021 This project is for every child and I cook-along video showing how to If you would like to donate Healthy Start voucher really hope parents and carers will create the recipe. These are hosted or volunteer your time to scheme. benefit from having a bit of valuable by Tom and Marcus who are joined by the program, please visit time together in the kitchen when celebrity guests including Joe Wicks www.endchildfoodpoverty. The programme is in partnership family activity is heavily restricted by who cooks Tom’s Tortilla Pizzas. org/how-can-i-help with Rashford’s Child Poverty financial restraints.” Children and their parents or carers Taskforce and aims to equip are encouraged to try out the recipes, Instagram @fulltimemeals children with vital life skills, “Working together to sharing the results via Instagram using #fulltimemeals educating both children and their spread the message of the hashtag #fulltimemeals. families on how to cook simple how easy simple www.endchildfoodpoverty.org dishes. The campaign will help cookery can be, for So healthy, climate-friendly food families maximise their Healthy has financial benefits too. Join the Start vouchers (which equate to dots to create a truly balanced £4.25 per child under the age of four food offering. per week) and hopes to encourage even the mosteveryone who is eligible to make full use of their vouchers. inexperienced of cooks,”The Child Food Poverty Taskforce was formed and spearheaded by Marcus Rashford MBE, members As part of the 12 month programme, include major supermarkets and Tom Kerridge, who is involved in the key players in the food industry. National Food Strategy taskforce, Pre-COVID-19, 4.2 million children has created 52 low cost simple and were living in poverty in the UK, easy family recipes which don’t equating to nine in every classroom require a lot of equipment and of 30 (Child Poverty Action Group). include store cupboard goods with a 13

Mathieu Teisseire – The Best Tasting Syrup We have a heritage of crafting exceptional syrups in France that stretches back the last 300 years. Driven to capture flavour as close to the real ingredient as possible, we are Masters of True Flavour. True Flavour is Simply the BEST Flavour For us, True Flavour means the most authentic taste. When syrups taste the best they can be, they deliver elevated drinks experiences to consumers – and in return, higher profits to our customers. Our commitment to True Flavour is a commitment to: Best Taste Best Quality Best Partner THE BEST TASTING SYRUPS COMMITTED TO DELIVERING OUR AIM IS TO BE THE BEST PARTNER ACCORDING TO PROFESSIONALS FOR OUR CUSTOMERS QUALITY IN EVERYTHING WE DO Mathieu Teisseire triumphed in an Our dedicated network of independent taste test of 114 bartenders We use only the purest water, naturally filtered Brand Ambassadors create bespoke and baristas representing 37 countries and from the French Alps. Our unique blend of two menus and deliver training to help a variety of outlets1 . They appreciated the sugars provides a balanced flavour and reduces customers drive staff engagement and higher juice content in most of our recipes crystallization, which results in less waste and profit. In collaboration with industry mess. Finally, we only introduce a new flavour thought leaders, we explore the future (up to 64%) than in other syrups. No once we have perfected it to our satisfaction. wonder we are recognised as Recognised by Monde Selection3, a wide range of flavour and maintain a bold France’s No.1 syrup 2. innovation pipeline. of our syrups have received ‘Grand Gold’ and ‘Gold’ awards for superior quality and exceptional flavour. We are Proud of Our Key Accomplishments Direct from our birthplace in France, where we are the No.1 syrup brand in both out-of-home and retail channels2, our syrups are now distributed in over 70 countries worldwide. Available in a wide range of channels including cafés, hotels, shops and restaurants, we are trusted by some of the World’s Best Bars and by international key accounts. Source: 1 Cardinal/Savanta Market Research, December 2016 2 Nielsen On Trade MAT, December 2018 (Mathieu Teisseire SOM 13.7%, followed by Monin SOM 9.2%) 3 Monde Selection is an International Quality Institute since 1961, based in Belgium.

HOSPITALITY T he EvoluEtvioenntofCatering During the pandemic, change we made was to serve During COVID-19 the hotel made and there is pent up many event caterers have people a plate of canapés at the some short-term adjustments to demand for events of all occasions diversified into delivery table and where people used to meet changing regulations, so I believe weddings and social and takeaway operations to come up to our truck and order replacing standing drinks events will recover. On the keep their business afloat food, we did table service, took receptions with table service. corporate side, businesses are as events were cancelled or the order and then delivered it.” “While we can’t have buffets, we keen to re-establish a sense dramatically downsized. offer set menus instead. The of normality for colleagues.” Matt thinks the events business impact is more on the delivery Now that restrictions are easing will be buoyant during the next few rather than on the food itself. I Dinesh Patel from By Dinesh a and events are back on the years as the backlog of weddings believe these changes will last bespoke patisserie company calendar, how will the event and events start to clear. “My only as long as the necessary providing desserts and cakes for catering sector evolve? advice is to see a problem as an regulations require. Whenever events, thinks the main evolution opportunity - going forward we will possible guests will choose to has been to scale back operations Matt Doe from SO41 Catering, combine both our income streams; return to the pre-pandemic event from large covers to more intimate operates a mobile food truck and the in-person events business as catering experience,” says Roger. affairs usually in people’s homes. “Fizz Tin” - a mobile horse box bar well as takeaway and delivery.” His advice is to adapt what you’re “Engaging with our audience, even - providing catering services for doing based on a thorough when at home through delivery, events. As a result of COVID-19, he At The Churchill (Hyatt Regency understanding of guests’ needs. postal boxes or meal kits, has shown introduced a street food takeaway, London) hotel in London’s Portman “Listening and providing a how quickly the catering world has Square, there are 12 flexible event bespoke offering will ensure had to adapt. Certainly, for us, it expectations are met.” will be something we will continue. “We’ve learnt that change is constant and to Sit down meals or individually expect the unexpected. People are social so I Roger has a positive outlook for served portions have taken over, event catering. “We’ve learnt that which leaves scope to be creative believe weddings and social events will recover. change is constant and to expect with presentation, technique and the unexpected. People are social the use of ingredients.” run from a production unit and spaces including the Chartwell delivered to houses in the New Ballroom. All event catering Forest. He says “Last year at the stopped when the hotel closed few events we catered for, instead except for permitted reasons of buffets, we boxed up food, so for travel as per government every person received a box. As regulations. Roger Olsson, restrictions lift, it will revert to Executive Chef, says “Since people queuing at the buffet but reopening fully we’ve started numbers will be limited to enable hosting smaller scale events in social distancing as required.” our renovated event space The Library. Corporate event SO41 held some supper clubs bookings remain last minute and last summer for up to 30 people, ad hoc for the short term. We’ve adhering to government seen a most notable upturn in guidelines, serving canapés and demand for weddings.” a three course meal. “The only 15

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T he Branches of HEALTH & WELFARE Chestnut Tree House catering for 10 children and staff In some cases this may mean If a child enjoys cooking, Vanessa to preparing a buffet for over blending and puréeing food. will organise a cooking or baking 100 supporters.” “We have to make sure we get activity. Pre-pandemic, Kenny the consistency and thickness Tutt, MasterChef Champion 2018 The menu changes every four right – some children require their and Ambassador for the hospice, weeks using seasonal produce, food at a water-like or custard showed a group of children how although other options are consistency,” she says. “We have to make their own pasta. After available such as jacket potatoes some children that have food that the demo, Kenny made meatballs and sandwiches. The children’s goes straight into their stomach, so and sauce to accompany the menu usually consists of several it’s important we achieve the right home-made pasta. “They were all options such as spaghetti consistency for the right child.” given an apron from Kenny’s Pitch bolognese, macaroni cheese, restaurant and even got a chance to hold the MasterChef trophy,” When Vanessa Wells “It is imperative that chefs and catering says Vanessa. joined Chestnut Tree teams understand the individual needs of House Children’s Hospice each resident living with dementia” Images of Vanessa and Kenny in Arundel, West Sussex, Supplied by Chestnut Tree she saw her job as a way House Children’s Hospice of doing the work she loved while making a real cottage pie, fish pie or chicken One young man, who has difference to children who nuggets. “This is because if the difficulty chewing and need hospice care and children don’t want anything that’s swallowing, often requests their families. on the main menu, they have meals such as a burger in other choices,” adds Vanessa. a bun, a hotdog, chicken Although the hospice is based “The most popular dishes are nuggets and chips. “Our in Arundel, it covers Sussex and curries, roast dinners and fish challenge is to blend all the South East Hampshire, caring for and chips. We make sure the components separately 300 children and young adults menu is as healthy as it can be, and reshape them to from babies to 19 years old, both we limit how much we use the resemble the meal at the hospice and at home. The deep fat fryer and oven cook as requested” says Vanessa. government provides a small much as possible. A salad bar percentage of the £4.6 million and vegetables are also on offer. Families can book routine needed every year to provide We’re happy to accommodate the respite breaks for children hospice care, the rest comes from needs of each child – if they like to stay at the hospice so that fundraising, gifts in wills, shops, their fruit or vegetables cut into parents get a break. “One of the lottery and volunteering. funky shapes, we’re more than the most magical parts about happy to do that.” my role is feeding the children Vanessa’s team provides meals and families” says Vanessa. for the Care Team, children, Children often have special “This means parents can sit families, staff and volunteers. dietary requirements, so first thing down, relax and eat with their The number of people varies from in the morning Vanessa and her children – something they don’t day to day. As Vanessa says team check everyone’s records usually get a chance to do at “Even in ‘normal’ pre-pandemic so they can cater accordingly. home. It’s a real treat for them.” times, there was no such thing as an ‘average’ day. I could be 17

SUMMER DAYS are here again Cool down with delicious Pistachio Ice Cream stiritupmagazine.co.uk 18

Pick of the products CATEGORY FOCUS Providing nutritional meals three times • Picnic without the prep using Country Grilled PSroosrsbeecto a day, seven days a week in the care Range frozen quiche. Select from Aubergine sector while delivering choice and Cheese and Onion, Tomato and Basil, and Grilled catering for specific dietary requirements Mediterranean Vegetable or a classic Peaches... is exceptionally challenging. As COVID Quiche Lorraine delicious restrictions on visitors to care homes healthy grill and children’s homes start to relax, Stir • Radnor Hills have launched Vits, a options it Up takes a closer look at how care new spring water drink ideal for sector caterers can adapt or introduce summertime. Available in a variety new activities to make this summer one of flavours and fortified with vitamin to remember and safely accommodate D (amongst other vitamins and family visits. minerals), it helps residents reach their recommended daily allowance without BE INSPIRED BY CURRENT EVENTS the need for additional tablets With live events back on the calendar, celebrate those that strike a chord with residents young • Combine freshly picked strawberries and old. National BBQ Day or National Fish and with Country Range Strawberry Jam Chips Day are great examples of a theme which for the perfect afternoon tea during can be turned into something special. Harrogate Afternoon Tea Week Neighbours will be celebrating both days with “Prosecco on the lawn served in our fabulous • When catering for large groups with interactive ‘Jolly Trolley’ which plays music varied dietary requirements, and projects a showreel of selected pictures” Suncream Ice Cream offer a broad says Hospitality Manager Stephen Wilkins. Of range including vegan, high or low course, popular themes can be extended, as is calorie options and flavours that the case at Nellsar who ran a BBQ competition are free from all 14 major declarable throughout July “The challenge was for those allergens who entered the textured diets category. The BBQ was fun and as absolute delight for our • The Weetabix Protein collection and residents living with dysphagia” Comments cereal bars are convenient mid- Leni Wood, Nutrition and Wellbeing Manager morning snacks that are portable and at Nellsar. individually wrapped – ideal for a little sustenance on day trips BBQ events are ideal for children or adults, encouraging them to spend time outdoors and experiences.” Suggests James learn new cooking skills. Making their own ice Bell, Oak Haven. cream with frozen fruit, icing sugar and cream, creating their own cocktails or designing their Through tailored activities, own burger, be it meat or plant-based, turns children can learn more about mealtimes into a social activity that can be the world they live in and older enjoyed by all. “There are a number of ice cream residents can re-visit fond bases on the market that can be easily adapted” memories of holidays with their comments James Ball, Oak House. “One family and friends. This year, the real favourite summer activity we undertook team at Harrogate Neighbours previously (which enticed record numbers to are taking their residents on a the session) was a cocktail class and tasting virtual trip around the world, complete with shakers and martini glasses.” visiting the countries explored by the late Duke of Edinburgh with a range of Although afternoon tea is a firm favourite for activities and regional food. “The end of the older residents, try weaving sporting events virtual event will be marked by a summer BBQ such as the Olympics into the menu and create in the gardens where residents, relatives and a social event with large screens for everyone local organisations will be welcomed” says of all ages to enjoy the event with their families. Stephen Wilkins. Alternatively arrange an outing to go strawberry picking and plate up the sun-ripened fruit with BE EXPERIMENTAL fresh scones, jam and cream. Experimenting with different cuisines be they regional, vegan or gluten free helps to make TAKE A TRIP AROUND THE WORLD all residents feel included and celebrates their Going abroad may be restrictive but it shouldn’t lifestyle choice or heritage. Plant-based charity prevent you from re-creating favourite holiday Vegetarian for Life recommend a vegan food destinations at home, transporting residents to tasting session, giving residents the opportunity far away places from the comfort of their dining to sample vegan ice cream, cheese, plant milks, room. “Summer holidays revive many wonderful tofu and dips, using a scorecard system to rate food and drink memories and it can be great each one. fun using these activities to transport residents to Italy, France, China, Malaysia… Or, now with “Experiment with more unusual ingredients, ‘Staycations’ being a brilliant alternative, take the such as banana blossom ‘fish’, or jackfruit residents to virtual UK tourist hotspots! Combine curry. You might even use silken tofu to make regional food and drink with images and a mousse, quiche or scrambled tofu. discussions on history, geography and personal 19

CATEGORY FOCUS Play ‘guess the ingredient’ first a new dish or flavour can be and let residents suggest what introduced, developing and you might make with it – a great enhancing life skills for residents, way to start discussions and share while simultaneously teaching experiences. It’s also a good care sector caterers too. sensory activity because people Enjoying some summer fun this can see, touch, smell and taste year needn’t require too much the different foods.” Comments planning, everyday activities can Justina Bajorinaite, Roving Chef, be enriched by a fresh approach. Vegetarian for Life. This may take the form of a Older residents may appreciate change in dining environments the opportunity to share why (outdoor vs indoor), adding live they have chosen a vegan music to an event or a hands- lifestyle, reminiscing about the on cooking session, but it can dishes they used to eat (such also be as simple as celebrating as powdered meat substitutes Afternoon Tea Week with which were available before different cakes and delicacies the plant-based innovations we every day or combining food enjoy today were introduced). with an educational experience Supplement this with old copies during “Have a Go Month” in of vegetarian cookbooks and September, to participate in the photos that will encourage Festival of Learning. sharing and conversation. Be it rain, sun, hail or snow, this Introducing new dishes to summer will certainly be one to residents of all ages through celebrate with friends, family and activity is a great way to trial ideas, more importantly – food! helping caterers to get much valued feedback on what they liked and most importantly what they didn’t! This helps to pave the way SIMWDATSPCHARITLMAMNEYAETCRECSOLFPHEAIAOFTUNMHESRUOAUTGARO”EENTNRN,ENCRIISTCSDCNNDTLAT’HHESJGI’CMACROAWETTRFAKEPRYDHHAIFSSASITNCRFATIIWIHDDHTGGOOHTESEAINEUELTES.NVSAOI,GHNTROTECPUOHCSA“RMHRRROHSOTIDEIENOEUIOONVCISQGTRGRGIE‘HDUOAITLNITNEIAIGIREANTCRGKETLLGK,,YESSUK for menu development throughout the year. Cooking classes, tasting sessions, themed events and supper clubs are all positive mediums through which Vegan Poke bowl with Tofu

ON THE RANGE Pub, smokehouse, restaurant, Salt Baked deli and farm shop – the Hare Beetroot on the Green has become a SERVES COOKING central part of the community 1 TIME after being taken over by Chris Hare three years ago. 95 MINS An ex-military man with no real INGREDIENTS METHOD experience in the kitchen or pub game, Chris followed his dream of Salt Bake  For the Salt Bake being a chef and bought the pub after • 300g of Country Range plain flour being forced into a career change after • 250g of Country Range salt 1. Mix the flour, salt and water together to make a suffering a serious brain injury while • 300ml of cold water thick paste and wrap around a peeled beetroot playing rugby. • 1 beetroot  and bake at 200c for 1 hour.   • Filo pastry - 2 strips Located on the green in the beautiful 2. Once cooked, crack open the hard salt crust village of Brampton near Huntingdon Tabouleh  and remove the beetroot. Racecourse, Chris took over the pub in • Bulgar wheat 2018 and wasted no time in learning his • 1/2 cucumber  3. Wrap in the filo pastry and put back in the new trade as landlord and head chef. • 2 large tomatoes oven for 10 mins. • 1/4 onion Sourcing locally wherever possible, • A bunch of mint and parsley For the Tabouleh Chris has devised a menu celebrating • Splash of Country Range olive oil seasonality and simplicity. Proud 1. Cover the Bulgar wheat with boiling water to showcase and support the best Yellow Pepper Sauce (just over the top) and leave until the water producers in the area, Chris uses • 2 yellow peppers has absorbed. incredible organic fruit, vegetables, • 2 tbsp of Country Range turmeric beer and gin paired with an array of • 1 glass white wine 2. Finely slice the tomatoes and cucumbers meat and cheese to differentiate his • 1 tbsp minced garlic  before adding them to a sieve with some salt on offer from the competition. • Cracked top to draw the water out. “We’re blessed to have some amazing Country 3. Blend the mint, parsley and onion with olive oil local producers, so ever since I first Range until smooth. arrived at the pub I have tried to take black pepper advantage of - and utilise - as many • Country Range 4. Mix the Bulgar wheat, tomatoes, cucumber as possible” says Chris. “It’s a lovely olive oil for and herb paste together. and light plant-based dish perfect for cooking a summer’s day which I make using a For the Yellow Pepper Sauce vegan pastry. It has some sweet, salty and bitter notes without being too 1. Chop the yellow peppers into small cubes and heavy and always looks stunning when cook on high with a little bit of olive oil. dressed on the plate. A fantastic dish for the heat of summer in August.” 2. Once browned add the garlic, pepper and turmeric for 1 minute. 3. Then add the white wine. Once the wine has reduced by two thirds, blend until smooth. 4. Serve the dish with a small salad of fresh leaves and a beef tomato. CHRIS HARE 21

By Katy Moses, Founder & Managing Director of KAM Media Am I less of a customer IF I DON’T WANT ALCOHOL? THE RISE AND RISE OF LOW AND NO There’s no escaping the I heard that the co-founder fact that the last 18 months of Big Drop Brew Company have been like no other. successfully completed Dry Clearly such circumstances January this year. He drank are going to have a distinct (no-alcohol) beer every impact on consumer single day! behaviour. Snacking, for example, has increased. KAM’s latest ‘Low and No 2021’ Sales of ‘lounge wear’ are research report, in partnership through the roof. Many with Peroni Libera 0.0%, might expect alcohol suggests that consumer consumption to have awareness of low and no increased significantly, but brands has skyrocketed. Last overall this isn’t the case. year only 66% of UK adults had even heard of non-alcoholic In fact, we’re still seeing similar beer, this year that figure is levels of desire from consumers 75%. It’s a similar story across to reduce the amount of alcohol all alcohol sub-categories. 1 in 4 they consume as we did in consumers say they drank more 2019, suggesting that as low and no drinks as a direct drinkers, consumers are result of lockdown(s). increasingly becoming aware of the need to drink responsibly What does this mean for and that we understand the hospitality? benefits associated with moderation. This is especially Despite high for those in the 18-34 having had age bracket. only a few months to

KAM MEDIA Beautifully created mocktail “Just because a customer isn’t drinking alcohol doesn’t mean we can afford to give them any less of an absolutely outstanding experience.” actually visit a pub or restaurant, Re-building hospitality is going to the research showed that an be a long hard fight. Venues will astounding 1-in-4 visits to pubs have to diversify to survive (many last year did NOT involve alcohol, already have.) We’ll need to open a similar figure to 2019. The figure our eyes to new customer is 1-in-3 for restaurants. occasions, give customers new reasons to visit, embrace new Do we put enough of our energy dayparts, some of which will into our alcohol-free offer? The contain even fewer alcohol fact that 22% of those who drinkers. Hot drinks for example come to a venue not wanting will be critical for remote workers. alcohol will typically default to Quality juices, served beautifully ‘tap water’ suggests not. of course, are essential to a decent breakfast and brunch offer. I’m not just referring to getting a great low and no range here. Just because a customer isn’t Operators need to think bigger drinking alcohol doesn’t mean – how are the hot drinks? How we can afford to give them any are the alcohol-free cocktails less of an absolutely outstanding and fresh juices? Which ‘adult experience. We simply can’t risk soft drinks’ do they have not delivering on expectations available and visible and are on a potential 1-in-4 visits. The they served with as much focus industry needs to make every and flair as we give alcohol? single visit – every single experience – count, and that Only a third of customers rated means accepting that not the current range of low and no everyone will want alcohol on options in pubs and restaurants every single occasion. as “good or very good”.



FIVE WAYS TO USE WAYS TO USE Vegan Mayo With the popularity of plant-based menus set to 1/ Nibbles 2/ Canapés continue and increasing numbers of customers Whisk the mayo Mix mayo, flour wanting to decrease their consumption of animal with mustard, oil, lemon juice, and water until it is a batter products it is essential to cater for these requirements across lemon zest, garlic, salt and consistency. Dip some chunky the foodservice industry. pepper. Add the asparagus cauliflower pieces into the and turn to coat. Let stand at batter and coat with panko The new Country Range Vegan Mayo is thick, creamy, and smooth and room temperature. Grill over breadcrumbs. Leave for 5 is the perfect accompaniment to a wide range of dishes. a high heat, until the spears minutes until the breadcrumbs are tender and lightly blistered have dried. Deep fry to create This issue we have Paul Dickson, Country Range Development Chef – great to serve with your some lovely canapés! who shares five innovative ways to use Vegan Mayo. summer nibbles! Dip some chunky cauliflower pieces into the 3/ Marinade 4/ Dressing batter. Deep fry to create some lovely canapés! Marinade some Add some mustard mayo with garlic and spices, and yoghurt to the mayo and ABOUT: PAUL promoting modern, tasty and dredge in flower or polenta make a dressing for a fabulous above all beautiful food. and coat some pieces of colourful summer salad – as DICKSON aubergine or courgette. Fry versatile as a standard mayo Country Range work with Paul until crisp and serve as a with the added benefit of Paul Dickson is a chef, brand to create recipes from using the fantastic side! being allergen free. ambassador, food stylist and Home latest insight trends to make up Economist. With a vast culinary inspirational menus through to 5/ Soup knowledge collected from some developing new ways of serving Add a swirl of mayo of the finest establishments in up traditional favourites. to your favourite cool summer London, Manchester and the North soup such as gazpacho for an West. He creates exceptional visual extra rich, luxurious finish. stories about what and how we eat. Country Range Vegan Mayo Based in Lancashire but working Pack size: 2.27ltr all over the UK and Ireland, with well-known brands Paul creates recipes, stills and video content to promote their brands. As a recipe writer he has a loyal following on social media and hosts regular cookery demos. In addition to his food styling work, Paul is currently working as a mentor with small businesses, 25

S tteopptihnegpluapte stiritupmagazine.co.uk Catering for allergies An estimated 2million people in the UK and 3% of the adult population in Ireland are living with a diagnosed food allergy (excluding lactose intolerance). Unfortunately for those suffering with an allergy or intolerance, there isn’t a cure, however they be managed by observing a strict avoidance diet. When eating out, whether in a restaurant, café, school or care environment, this restriction adds stress and anxiety for the sufferer, but also places pressure on food outlets and operators to highlight potential allergens on their menus and food labels. With Natasha’s Law coming into force in October, we asked a team of experts for some advice on how to cater for those with a food allergy and the best practise to follow. 26

MELTING POT Left (main) ADRIAN GREAVES JUSTINA BAJORINAITE Foodservice Director, Roving Chef, Vegetarian Grapefruit Sorbet Young’s Foodservice for Life With many suppliers Right (below) developing specialist With allergies, intolerances, products to meet demand and autoimmune diseases Elderflower and and greater knowledge available, it is becoming increasingly Lemon Cupcakes far easier for caterers to produce dishes relevant to the care sector, we have for customers with special dietary released a comprehensive and LENI WOOD requirements. The best thing about easy-to-follow manual to help make Nutrition and Wellbeing sourcing quality products that are also it easier for care staff to cater for many Manager, Nellsar suitable for gluten and allergen-free different diets. ‘Dietary diversity in the meals is that customers can still enjoy care sector’ gives guidance on how to When creating any their favourite foods and caterers don’t adapt the recipes in the guide for different menu in a care setting, need to source multiple products. At diets with clear symbols for each, making you must start with Young’s Foodservice, it’s our priority it simple and straightforward to follow, people’s preferences and build from to develop products that are suitable including dishes such as Spicy Courgette there. When accommodating food for everyone. Our famous Omega 3 and Pea Fritters and Raw Chocolate allergies and intolerances, its possible Alaska Pollock Fish Fingers are available Truffles. The guide also covers best to offer nutritious meals that include in a gluten and milk free variant which practice when facing ethical dilemmas replacement ingredients without feature a crispy, rice crumb that tastes – including when a vegetarian asks for compromising on flavour. Alternatively, just as great as our original recipe. meat. Visit vegetarianforlife.org.uk you could also build personalised for a copy of the guide. recipes. We recently welcomed ANTHONY SAISON a person into one of our homes Head of Marketing, KIRSTIE CLYDE who was coeliac, lactose intolerant, Mademoiselle Consultant and Allergen vegetarian and on a puréed diet. Desserts UK Expert, CMC School It was a challenge to develop a There are three key catering personalised menu for this resident, elements to consider but we managed to create one which for a menu that will accommodate We work with clients was allergen free and still rich in someone with a food allergy or proteins, fats, carbohydrates, macro intolerance. Firstly, offer a good safety who cater for a vulnerable and micronutrients. assurance scheme by selling safely sealed products, from accredited sites. age group, one with a high incidence We used silken tofu and blended Secondly, proposing an ambitious cashew nuts added into foods such menu delivering choice. Consumers of allergic conditions. Putting in place as blended porridge and mash potato with allergies need to be treated like in the first 2 weeks to provide protein all others, they like the same classics good practices and clear information and we offered dairy-free, gluten-free and want several options to choose ice-creams, mousses, sorbet and from, not just vegan sorbets which is key to managing allergens in schools, stewed apple with cinnamon to support is why we offer desserts including and soothe gut health. After the first vegan cherry pie and raspberry such as checking ingredients on every week or two, we began to try things and chocolate tart or gluten free like homemade vegetarian sausages lemon drizzle slice. There ought to order they receive into school. When and we have been building on variety be no compromise on quality and ever since. taste, whatsoever. Food needs to developing menus, ensure you have be delicious, not ‘good for a vegan/ NICK BLYTHE gluten-free dessert’, so consumers some recipes which are allergen free, Owner, Paella Fella don’t feel punished. or look to substitute products in regular Since 2018 we have 27 invested in a Nutritional recipes such as substituting butter in Consultant to analyse our menu, evaluate sauces, pastry or dishes like an apple our dishes to produce nutritional and allergen statements and develop crumble with dairy-free spreads. We’ve a client allergen booklet available for download on our website. Our menus been preparing for Natasha’s Law since are clearly labelled with allergens in bold. For example, a chicken it was passed last year. We’ve looked at and chorizo paella contains GLUTEN and CELERY. Our team is trained all the labelling systems on the market to discuss all dietary requirements. These measures give our clients and are advising and training our clients greater transparency and confidence when booking their events. on what we believe to We regularly get requests for free-from be the best and menus for events. We typically follow a 3-step process; firstly, removing the safest for use EBNQFJUSOUUUSOEGSCSIRFAMRNTDOEOOERIEOSAE£I.NOEYSUS1SLR5OGSDILKREOS.EU0U/-FPAANERS0RONELVNSGECLNARCEDSYTEIWNIONFSANORADIIMATWGGCONESRPYCNAXST1DLOWORSPAHI.AULWEOCEYAN.LRAOUODICNRSRUEETR FSA allergen if it is a primary ingredient in schools. and then replace it with an alternative, this is followed by the last step which is a complete review of all composite ingredients to ensure they are allergen-free. The free-from menu is then prepared in a dedicated area to avoid cross contamination.



newsFOOD & INDUSTRY FOOD & INDUSTRY NEWS FREE-FROM FOODS FROZEN AWARDS POINT TO FUTURE GROWTH Free-from innovations could “The frozen category help maintain the long-term has also outperformed growth of frozen food, says the fresh and the British Frozen Food chilled in value.” Federation (BFFF). compared to 11.5% in value and 7.9% in Companies are increasingly volume for total grocery. The frozen developing high-quality frozen category has also outperformed the free-from products, as highlighted at fresh and chilled in value. the recent BFFF awards. For the second year running, the BFFF Retail The surge in sales continues the Product of the Year went to a free-from trend first reported by product: in 2019, Yorica’s Double BFFF a year ago, when Chocolate Cookie 14 Allergen Free data revealed British Frozen Dessert took the title, and now shoppers spent an extra Crown Foods No Duck Chinese £131 million on frozen in Selection product holds the accolade. four weeks, ahead of the first lockdown.  It’s not just the free-from category performing well; Kantar figures reveal the frozen sector overall outperformed the total grocery market over a 52-week period, increasing by 14.4% in value and 11.5% in volume. This is Enjoyed Since 1951 Have you tried new Comelle? Consumers agree*, it’s our CrIecaem Best Ever MIX Recipe OUR RECIPE 1 Litre ℮ serving suggestion * Taste preferred by consumers, Independent Research October 2020 From lush green fields we create products trusted by chefs www.lakelanddairies.com/foodservice [email protected]

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LEADING LIGHTS RosBs URGESSAfterhelpingtoshinealightonthe quality of chefs working within the care sector last year as he stormed into the quarter finals of MasterChef The Professionals, talented Scottish chef Ross Burgess has now embarked on his next adventure within the school sector after joining Gordonstoun, where HRH Prince Charles and his father were both former pupils. “I have been very lucky and I am proud Was a career in the kitchen always the plan? of everything I have achieved and all the places I have visited but MasterChef Not at all. It was something I fell into after will always take some beating.“ leaving school at 16 and needing a job. My mum was a bit sick of me being around the house so I started working in a small local Italian restaurant as a commis chef. I learnt on the job, was given more responsibility and fell in love with it from there. Next I completed my SVQs and HNC at the University of the Highlands and Islands and then I worked in hotels and did a few stages in Edinburgh including one with Tom Kitchin, before heading off travelling. 31

LEADING LIGHTS How important is the food to the school and the pupils at Gordonstoun? Like with the curriculum and extra-curricular activities, it’s about pushing boundaries for the pupils eating it and for our team preparing it. We’re feeding 600 kids three times a day with a bakery section running around the clock for additional snacks. An old oak tree over the road had to be felled recently so we used the wood chips to smoke our own salmon. We created eggs benedict with our own school smoked salmon on home- baked English muffins – not your average school breakfast. We run a ‘Fish Friday’ and serve a classic ‘Sunday Roast’ that they love but in my time at the school I don’t think I have cooked the same dish twice. We had ‘International Week’ recently so we were doing Serbian Cevapcici, which gives you an idea of the freedom we have and the variety the pupils get. What’s your favourite ingredient Soy sauce – it’s just so versatile and can elevate anything. On its own, cooking with it, marinating with it, reducing it, dipping it or seasoning with it, it’s just intense. You don’t get a good cheap soy sauce. You get what you pay for so pay the extra for a good one. What are your three outdoor cooking secrets? Where did you go travelling and how did it shape you as a chef? 1. Investing in good tools and then looking after them makes a big difference. It’s more enjoyable, you will do a better job and take more I went travelling when I was 22 and got back when I was 28 so it was pride in it. huge part of my development as a person and a chef. I visited about 49 different countries across Europe, Asia and Australasia so the amount 2. Good personal appearance. If you look good, you will feel good, you of ingredients, cuisines, cooking styles and tastes I was exposed to was cook good. Don’t wake up 5 mins before you leave the door. unbelievable. I had a working visa in Australia and it was really when I was there that my eyes were opened to just how exciting the restaurant 3. It’s obviously been a bit difficult recently but I think shaking hands and wider food industry could be. When I first arrived, there were fruits, with your team when you arrive and then when you leave is very vegetables and a wide array of fish species that I had never heard of, important. It’s about attacking the day as a team and then drawing a line never mind tried, so in some respects I was almost starting from scratch. It under it at the end together, whatever has happened. If something has was a new level for me and working throughout Australia in Sydney, Perth gone badly, it ends each day and you start afresh tomorrow. and Darwin, plus in New Zealand, changed my outlook. It gave me the confidence and fuelled my passion to really push myself in food. Can you tell us a recipe that is special to you and why you have chosen it? I’m choosing this Sirloin of Aberdeen Angus recipe as it showcases some fantastic Scottish ingredients elegantly lifted with some key Asian flavours. How did you end up working in the care sector? On arriving back from my travels, I went straight back into work at a small restaurant called Forage and Chatter in Edinburgh. It was a fantastic place to work but the hours were hellish. I realised I was speaking to my family more when I was on the other side of the world. I ended up looking away from fine dining and applying for a job in the care sector. It was a new build so was only 3 months old, the kitchen was top of the range and everything on the menu was made from scratch in-house. It was a bit simpler than what I was used to but the freshness, quality ingredients and philosophy behind the food was no different. What’s your biggest achievement? I have been very lucky and I am proud of everything I have achieved and all the places I have visited but MasterChef will always take some beating. I think they get over 5,000 entrants so to make it just down to the final 32 was an achievement in itself. Did the MasterChef experience make you a better chef? Not necessarily a better chef but definitely a better person. As soon as the pressure hit me, I was just trying not to crumple in a heap on the floor but to cook well and get some amazing feedback for some of my food from the best has improved me hugely. I’m actually going up Ben Nevis in a few weeks to put myself out of my comfort zone again and that has come from the MasterChef experience. It’s about pushing yourself and realising you can do anything. I’m surprised at how long that feeling is lasting but so much has happened off the back of it. stiritupmagazine.co.uk 32

Sirloin of Aberdeen Angus “Its obviously been a INGREDIENTS 3. After several minutes add the stock and bit difficult recently allow to reduce by half. but I think shaking For the Beef hands with your team 1 Sirloin of Aberdeen Angus Steak (300g) 4. Add the cream and allow to reduce. when you arrive and 15ml Vegetable Oil  then when you leave is 100g Butter  5. Once the liquor has reduced enough very important.” 4 Cloves Garlic so it’s only really coating the mushrooms, blend in a blender on high spend until silky For the Mushroom Puree smooth, pass through chinois if needed. 250g Flat Cap Mushrooms 1 Brown Onion 6. Check seasoning, place into squeeze 4 Cloves Garlic bottle and keep warm. 100ml Chicken Stock 100ml Double Cream For the Ponzu Mushrooms 50g Butter 1. For the Ponzu Mushrooms, place the soy in a bowl gradually add the juice of the For the Ponzu Mushrooms orange, lemons and vinegar until desired 300g Oyster Mushrooms acidity levels are reached, set aside. 200g Potato Starch 15ml Vegetable Oil 2. Slice the oyster mushrooms in half 150ml Kikkoman Soy Sauce if needed. If not too big, leave whole, 2 Lemons lightly coat in a little oil and dredge in 1 Orange the potato starch. 50ml Rice Wine Vinegar 3. Fry in the deep fryer for around 1 ½ For the Pickled Radish minutes until crispy. 8 Red Radishes 100ml Mirin 4. Remove from fryer onto paper towel 100ml Rice Wine Vinegar to drain, add to ponzu to soak. For the Beef Sauce 5. Lightly warm in the oven, closer to 3 Brown Onions plating. 1 Bulb Garlic 3 Carrots For the Sliced Raw Mushroom 1 Head of Celery 1. Thinly slice the mushrooms and keep 1 Leek aside for plating. 50g Tomato Puree 1.5 Litre Chicken Stock For the Pickled Radish 100g Oyster Sauce 1. Leave around 2-3mm of green stem on 75ml Kikkoman Soy Sauce the radish and discard the rest. For the Sliced Raw Mushroom 2. Cut into quarters. 100g Chestnut Mushrooms 3. Steep in the mirin and rice For the Coriander wine vinegar. 1 Punnet Micro Coriander For the Lotus Root For the Lotus Root 1. Peel and slice the lotus root nice and thin 300g Lotus Root on the mandolin. METHOD 2. Plunge straight into the fryer to avoid going brown and fry until golden and For the Beef Sauce crispy. Remove from fryer, sprinkle with a 1. Place the vegetables along with any little salt, and set aside for plating. cuts of beef in a large saucepan and sauté over a medium high heat until dark For the Beef and caramelised. 1. Remove beef from fridge at least 20 minutes before cooking to help come to 2. Add the soy to deglaze. room temperature for a more even cook. 3. Add the beef stock and reduce over a 2. Put frying pan on the stove to reach medium heat, cook until reduced by half. temperature. 4. Strain through a chinois to remove large 3. Once it has reached temperature add pieces not needed, and then though a a little oil. muslin cloth to remove any smaller pieces. 4. Season the beef lightly with salt and 5. Reduce to an almost thin syrup pepper, and add to the frying pan. consistency, check seasoning. 5. After 2 minutes of frying, add the butter For the Mushroom Puree and garlic and baste the meat. 1. Dice the flat cap mushrooms, the onion and garlic and add to a saucepan with a 6. Once cooked to just before your liking little oil and the butter. remove from the pan and leave to rest, (the meat will continue cooking a little 2. Cook on a medium high heat, stirring while resting). Once rested the meat every couple of minutes. should be perfect. 7. Cut into three pieces and plate. 33

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THE COUNTRY CLUB T he Country Club EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP A WwoprIlakNcsehop YOUR QUESTIONS ANSWERED Win one of 20 places at a ‘Natasha’s business needs. They can guide you through Law’ virtual workshop in September. any confusion ensuring compliance across your business. Jacqui McPeake, (feature on p37), and Caroline Benjamin, of Food Allergy Aware are running 60 The workshops are open for anyone but minute online workshops to help you and your specifically aimed at managers and supervisors staff get your heads around ‘Natasha’s Law’ both front and back of house in all sectors of the which will be in place from 1 October 2021. The hospitality industry, responsible for preparing and workshops will run through the legislation, there selling food products. will then be an opportunity for you to put your questions to Jacqui and Caroline specific to your Food Allergy Aware are running a workshop exclusively for Stir it up readers and we have 20 Left (left to places up for grabs. right) Caroline For a chance to win a place, send an email titled Benjamin and ‘Workshop’, along with your name, contact details Jacqui McPeake and name of your Country Range Group wholesaler to [email protected] Too Hot to Handle WIN Win a 16GB Fire HD 8 tablet to keep you entertained through the 16GB summer months! Fire HD 8 With a bright 8” display, loads of storage and a fast processor - the 2020 Fire HD 8 tablet is perfect for streaming films and playing games. With a battery life that lasts up to 12 hours, you’ve got more than enough time to use your Amazon Fire HD Tablet for the whole day. So, whether you’re replying to emails or scrolling through your socials, you won’t have to worry about losing power just as you’re pressing send. “Alexa, play my morning playlist”. Voice commands like this will make all your tablet activities a little bit easier, thanks to Amazon’s excellent voice assistant Alexa. Alexa gives you hands-free access to your music, games and apps, as well as weather info, your daily calendar and more. For a chance to win this prize, send an email titled ‘Alexa’, along with your name, contact details and name of your Country Range Group Wholesaler to [email protected] Closing date for the competitions: 31st August 2021. All winners will be notified by 30th September 2021. 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 35

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ADVICE FROM THE EXPERTS Natasha’s Law: Food Allergies Unwrapped Jacqui McPeake, Director & Founder JACS Ltd & Senior Allergen Adviser for the Allergen Accreditation Scheme The EU FIC (Food information an ingredient for the dough database is updated, the label NATA S H A’S for Consumers) Allergens Law used to make the baguettes. will include the new recipe L AW 2014 produced a list of the The sesame seeds were not information which will “Top14” ingredients that cause visible and Natasha sadly ensure accuracy. EXPLAINED 90% of reactions in the EU. The suffered a fatal anaphylactic Information, support Law states that if a customer reaction whilst on the plane. It has been suggested that and help for caterers asks about the Allergen content due to the Covid pandemic, of a meal or product, then the Natasha’s Law covers any food restaurants have been closed Stir it up recently organised food business must be able to made on the premises, wrapped for several months and that a webinar to help readers provide accurate information. and ready to eat, displayed for Natasha’s Law should be prepare for Natasha’s Law. This list however does not the customer to choose the delayed; however, it has been cover everything, in fact the product themselves. This is confirmed that October 1st The webinar covers: reports of reactions to foods known as PPDS -Pre- Prepared 2021 is the date that this law outside the “Top14” has for Direct Sale. This includes will be enforced. Understanding the allergic increased and many people sandwiches, baguettes, salads, consumer: Ruth Holroyd gives have even reacted to common cake and cookies which may be BE ALLERGEN advice to caterers on how to foods such as Kiwi fruit, displayed in a chilled cabinet. ACCREDITED accommodate the allergic Strawberries, Pepper, Apples, The customer will usually choose consumer Peaches, Potatoes. There has the item themselves and will not I am a Senior Allergen Advisor also been a rise in reactions to normally have a conversation for the Allergen Accreditation An overview of the current foods in the legume family such with a staff member, therefore Scheme. This is a national allergen legislation: Jacqui as chickpeas, peas and lentils the ingredient and allergen scheme which is available McPeake states what caterers - this corresponds to a rise in information must be clearly to anyone preparing and need to know and where they can the popularity of vegan foods. visible on a suitable label. serving food such as schools, obtain advice and help universities, hospitals, On October 1st, 2021 a new HOW NATASHA’S LAW restaurants, hotels etc. Clients An explanation of allergen law will come into IMPACTS THE complete an initial online audit PPDS and what it force, commonly known as HOSPITALITY SECTOR which is followed up with a means for the Natasha’s Law. Natasha Ednan physical audit of the premises. hospitality industry: Laperouse bought a baguette Every business will need to The audit is very robust and Caroline Benjamin decide how they will collate and covers all aspects from suppliers of Food Allergy before boarding a display ingredient information. and procurement, storage, Aware elaborates plane with her father Food businesses should have preparation and service of food on the exact requirements and friend. The all their recipe and ingredient to customers. The successful of the legislation baguette did not have information on a recipe database. client will be a member of the There are labelling solutions Scheme for 3 years and can A recording of the webinar is a label to identify all readily available which will link to promote their success to their now available to view at the ingredients. the operator’s database and will customers, reassuring them www.stiritupmagazine.co.uk Natasha had a produce accurate labels daily. that they are pro-active and If the information in the recipe knowledgeable when severe allergy to managing allergens. Sesame Seeds which were 37

THE UNCOMPROMISING TASTE OF AMERICA PERFECT FOR: Dipping Basting Grilling AISMAETTRRHIERCNIAVDINNAG 6 Bottles Per Case 6x300ml C 6x300ml M In the UK, BBQ Bull's-Eye Original BBQ Sauce 6x300ml Y and hot sauces CM have grownn Bull's-Eye New York Steakhouse BBQ Sauce 3x2L MY CY 81% in the 2006 - £33m Bull's-Eye Smokey Bacon BBQ Sauce CMY last 10 years* (+81% +£27m) K 2016 - £59m Bull's-Eye Original BBQ Sauce (+20% +£12m) 2021 - £71m RECIPE IDEAS: BULL’S EYE PULLED PORK SLIDERS Deliciously juicy, smokey bacon infused pulled pork. Held together with a sweet brioche bun and topped with crunchy coleslaw. @KraftHeinzFSUK www.kraftheinzfoodservice.co.uk *Source Euromonitor

THE MARKETPLACE THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY Pacific West ticks all the boxes As the hospitality sector Combine that with recent reports reopens, the combination from Kate Nicholls at UKHospitality of pent-up demand, a that the sector is 188,000 workers summer of staycations and short, equating to an estimated a well-publicised shortage 9% of the workforce needed, of staff is creating a perfect and it’s easy to understand why storm for operators. operators are struggling to recruit staff right now. Martin Finegan, Sales & Marketing Manager at Pacific West says, Whilst the demand from consumers highlighted fish and chips as and many are “With a shortage of staff across remains high, this leaves hospitality the one of the top five choices nervous of the hospitality sector right now, we operators with the challenge of for consumers eating out post preparing it too. The Pacific are seeing a significant increase maximising potential bookings lockdown. West range of value-added in demand for quality prepared with the reality of delivering food seafood ticks the boxes to delight products that are easy to serve consistently. In addition, many The research also shows a notable customers with creative dishes, but still deliver the wow factor that operators are reporting surges shift towards starters, taking a at fixed prices, with zero wastage. customers are expecting”. in demand that can be difficult to 17.3% share of food sales, nearly There’s no need to disappoint manage, frozen seafood means that double the figure in 2019 (9.1%). customers and put your kitchen Recent statistics, shared by online you can always be prepared and under pressure when you choose hospitality news website, Propel, ready to go! Martin goes on to say, “Seafood quality prepared seafood from state that the recruitment website is notoriously difficult for home Pacific West.” cooks to source, InSudreeecdricsuprrheanltflpyahgaesa5d0(,021000x1jo45bmsm) AW.Tphdef ho1spita22li/ty06in/2d0u2s1try r1e2s:2e8arch and insight company, CGA, advertised in the F&B sector.

Food for LifeToGgeetthersBRINGTHECOMMUNITYTOGETHER THROUGH YOUR KITCHEN’S FOOD During a year of isolation of adults feel occasionally, sometimes Another heart-warming example is of and national concern about or often lonely in England. This Bourneville Grange Care Home, who teamed physical and mental health, equates to twenty five million people. their residents up with children from the local never has it been more What is more, Eden Project important to nurture connection Communities’ initiative The Big Lunch Hollywood Primary School. Pre-Covid, the with your community. found that disconnected communities children visited weekly, when the residents and could be costing the UK economy And what better way to do this than £32 billion every year. pupils would bond through food related through tasty, nutritious food! activities – such as gardening and cooking When COVID-19 hit, isolation and together, telling stories and singing – forging Food for Life’s Get Togethers food poverty became centre stage. friendships that will last a lifetime. One resident programme aims to bring communities Yet Washingborough Academy, a with dementia could remember the child they together through one thing we all have Gold Food for Life school, insisted were partnered with after the sessions and in common – food! that a global crisis would not stop them lunching with older generations asked when they’d be coming again. Whether it’s growing, cooking or in their community. eating, people are encouraged to set up regular community activities that Lunch was prepared by the school connect people from all ages and cook for a member of the older backgrounds through food. generation in their community. The meal was delivered to them – The reasons why are clear. According ready to eat together with the to Campaign to End Loneliness, 45% pupils in school via video call. SCHOOL’S BACK IN SESSION Prepare, seal and serve drinks, snacks and meals that nourish students and staff, safely and sustainably. Award-winning quality by Vegware, made from plants. Commercially compostable where accepted. +44 (0) 330 223 0400 | [email protected] | vegware.com @vegware

THE GREEN GAUGE T hroughout the pandemic, those involved in the Get Togethers programme have been holding activities in line with restrictions, including seed swaps and live cook-a-longs on YouTube. The latest Get Togethers Your kitchen team can get campaign – Plant and Share – involved too. saw communities, schools, care homes and nurseries across the What better way to spread an country getting creative with their understanding of the tasty meals food growing. From crocs and your team serves than through a chandeliers, to toilets and tyres, Get Together, bringing the salad leaves, herbs, fruit and community together? veg are growing in unusual containers – ready to be shared Get in touch today and find out with their friends, family and how we can support you. wider communities. Stir it up readers can take advantage of 10% off Food for Life’s Sustainable Catering Certifications. Visit foodforlife.org.uk/stiritup or contact Clare at [email protected] 1 https://www.campaigntoendloneliness.org/the-facts-on-loneliness/ 2 https://www.edenprojectcommunities.com/the-cost-of-disconnected-communities Shredded Wheat - 8 x 16b Pack Go Free Honey Flakes - 7 x 500g Pack Shredded Wheat Bitesize Shreddies Original Harvest Home Corn Flakes - 4 x 500g Pack Shredded Wheat - 20 x 2b Pack Go Free Corn Flakes - 7 x 500g Pack 7 x 625g Pack 10 x 460g Pack Harvest Home Corn Flakes - 7 x 500g Pack Harvest Home Crisp Rice - 4 x 400g Pack Go Free Rice Pop - 7 x 350g Pack Harvest Home Crisp Rice - 6 x 550g Pack Harvest Home Bran Flakes - 9 x 500g Pack ® Reg, Trademark of Société des Produits Nestlé S.A. SHREDDIES is a source of iron which contributes to normal energy-yielding metabolism. SHREDDED WHEAT is low in saturated fat. Reducing intakes of saturated fat contributes to maintaining normal blood cholesterol levels. Multigrain CHEERIOS is a source of calcium which is needed for maintaining normal bones. It’s important to have a varied, balanced diet and healthy lifestyle.

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FOOD FOR THOUGHT August menusINSPIRATIONAL RECIPE IDEAS FOR stcifrooiit.udiuunnekpLsda/omprsateirasctcagamwitpianowoeznbriswneaeel. . 1 THE PERFECT SERVE Don’t wait until National Prosecco Day on 13th to try this cool combination of black cherry, kirsch and chilled prosecco … cheers! SUMMER DAYS 2 3 This stunning show stopper of a tart, combines turmeric, thyme and tomato using tofu for the filling making it a vegan nutritional powerhouse of a main course. www.thebalancedkitchen.co.uk A TALKING POINT Cream first then jam or jam first then cream… Let your customers decide during Afternoon Tea Week (9th-15th). RICE IS NICE 4 Gluten-free and least likely to cause allergies, rice is an ideal GAME ON! ingredient for the whole menu. This Vegetable stew with Elevate your BBQ menu with the addition of middle eastern rice is allergen-free and packs a punch. For venison, wild boar or partridge. This fiery Korean more recipes visit www.tildafoodservice.com style BBQ pheasant is sure to please. 5 SI SEÑOR! 6 A sensational vegetarian burger is an essential menu item for National Burger Day (26th) and this NoChicken Mexican Burger from The Vegetarian Butcher loaded with Orange tomato salsa and avocado is a sure-fire winner. 43