SIU August 23

AUGUST 2023 Expanding Horizons HOW THE H O S P I TA L I T Y SECTOR IS INVESTING IN PEOPLE 5 023616 476309 QUENCH the thirst HOW TO KEEP CUSTOMERS, RESIDENTS AND STUDENTS HYDRATED THIS SUMMER

IngredientsHighlighting the amazing people we have within our incredible foodservice sector is extremely important, now more than ever. As a result this month's Hospitality feature is focusing on how the sector is investing into its people. Elsewhere across the magazine we are celebrating the talent we have within our establishments from Kevin Tickle of Cumbria-based pub and restaurant Heft as our My Signature Dish star to the delicious On The Range recipe from Country Range customer Manisankar Kalaiselvan. If you would like to get involved in one of our features or have any feedback please The Stir it up team contact us at [email protected] 19 28 NEWS ADVICE INSPIRATION TRENDS 03 15 07 03 Readers’ Lives Health & Welfare Eat the Season Fresh from the Kitchen Hospitals introducing Blackberries thefoodpeople’s latest 05 allotment-style gardens drinks trends Cooks Calendar 13 17 Hospitality 19-21 09 Education How the hospitality sector Category Focus Customer Profile An outdoor approach to is investing in people Quench the thirst Headstart Hospitality nursery education Solutions 33 27 23 On the Range Green Gauge 10-11 Making Ends Meet Brandy poached raspberry Sustainability is no game.... News From Country Range The rice is right and custard Brûlée or is it? 44-45 41 34-35 28-30 Food & Industry News Advice From Five Ways to Use Melting Pot Improving employee Whole dried apricots Bring on the burgers 24-25 wellbeing at work Marketplace 37-39 My Signature Dish 47 Kevin Tickle The Country Club 42-43 Rising Star Sameer Taneja Contact us..... As part of our OUR EDITORIAL PARTNERS... environmental policy Writers Design & Print this magazine is printed ALLERGEN REFERENCES Lindsey Hoyle Eclipse Creative using vegetable oil based Sam Houston www.eclipsecreative.co.uk ink and is produced VG - Vegan V - Vegetarian Jackie Mitchell to high environmental Front Cover standards, including Subscriptions Svitlana on Unsplash ISO14001 and FSC® [email protected] certification. It is also fully carbon balanced. stiritupmagazine.co.uk 02

37 Fresh FROM THE KITCHEN 10 As we’re focusing on keeping everybody 33 hydrated in this month’s issue, we have turned to thefoodpeople’s latest drinks Readers' lives trends report to explore cordials. With #watertok trending on Tik Tok all eyes are NAME: Paula Tegerdine WHAT IS YOUR TOP TIP FOR on enhancing the flavour of water. If you’re SOMEONE STARTING OUT IN THE looking for some fresh inspiration for your JOB TITLE: Chef trainer CATERING INDUSTRY? Build drinks menu, here are some trending resilience, be a team player and have a flavours to try. PLACE OF WORK: City of good work ethic. Portsmouth College FLORAL This is the perfect time of year to WHAT TRENDS DO YOU SEE TAKING experiment with floral flavours. As well as the HOW LONG HAVE YOU WORKED IN OVER IN 2023? More innovative traditional elderflower, why not try plentiful THE CATERING INDUSTRY? 41 years. Korean foods. wildflowers such as dandelion or coconut scented gorse which thrives on UK and BIG TARGET FOR THE YEAR? WHAT’S YOUR FAVOURITE DISH TO Irish coasts. Completing my Level 5 teacher COOK? Gratin dauphinoise. training qualification. HERBAL Add some sophistication and DEAD OR ALIVE – WHICH THREE complexity to your drinks with aromatic WHAT IS YOUR FAVOURITE CUISINE PEOPLE WOULD YOU LIKE TO COOK herbs. Kaffir lime is a favourite, but you could TO EAT? Traditional French with a FOR THE MOST? James Martin, Prince also try more earthy flavours such as thyme, modern twist. & the Dalai Lama. bay and rosemary which are in abundance right now. WHICH CHEF DO YOU RESPECT THE WHAT IS YOUR FAVOURITE MOST AND WHY? Angela Hartnett for COUNTRY RANGE PRODUCT AND SAVOURY Looking for something a bit paving the way for female chefs to be WHY? Dijon mustard, it’s so different? Try Chinese cabbage or Greek respected within the industry. versatile on so many fronts. salad cordial, as used in cocktails at Drink Kong (Rome) and Hanky Panky (Mexico City). WHAT’S THE BEST ADVICE YOU Country WERE EVER GIVEN? Pause and think Range Dijon SPICY Add heat and depth to your cordials before you respond to someone. Mustard using spices such as ginger, chilli, pepper, Pack size: cardamom and star anise. Don’t forget the WHAT’S YOUR TIP TO CUT 2.27ltr health benefits too – ginger can help WASTAGE IN THE KITCHEN? More digestion whilst cardamom may help regulate needs to be done to educate people blood sugar levels. on what you can produce with food close to its expiry date. GARDEN Traditional flavours that are readily available in the garden are growing in popularity. Try rhubarb, quince and garden- grown apples. TROPICAL Big, bold, exotic flavours are just the ticket to bring a bit of sunshine on even the dullest of days. Flavours include passionfruit, pineapple, papaya, mango and guava to name just a few. BERRY We all know blackcurrant as one of the most popular cordial flavours, but with berries ripe for the picking at this time of year, it’s a great time to experiment. Try blackberry, strawberry or redcurrant. CITRUS Orange and lemon cordials are classics and for good reason. Now there are new variations coming through, such as mandarin and yuzu to add a point of difference. 03

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COOKS CALENDAR Cooks CALENDAR August 8TH ― 14TH AUGUST – AFTERNOON TEA WEEK Infuse Carte D’Or Panna Cotta Mix with earl grey tea and serve with seasonal blackberries. 19TH AUGUST – NATIONAL POTATO DAY Celebrate this summer by giving spicing up your potato salad with Jamaican Jerk seasoning. 20TH AUGUST – NATIONAL BACON DAY Bacon is so much more than breakfast. Try this summery bacon and mushroom quiche as a lunchtime special. 25TH AUGUST – NATIONAL BURGER DAY Make sure you cater for all with this Garden Gourmet® Spicy Chilli Burger using the Vegan Sensational Burger. stiritufopreumcniadpgTeahastzecwinfauwenl.lwcbo.e.uk September 1ST – 7TH SEPTEMBER – LOVE LAMB WEEK This recipe for slow cooked lamb masala really heroes the versatility of lamb. 5TH – 11TH SEPTEMBER – CAKE WEEK Add these Ginger Lamingtons to your cake menu using Opies Stem Ginger in Syrup. 13TH SEPTEMBER – INTERNATIONAL CHOCOLATE DAY Go decadent on International Chocolate Day with this delectable origin tart with raspberry and pistachio made using Republica del Cacao Ecuador Amazonia dark chocolate (75%) buttons and Republica del Cacao Ecuador white chocolate (35%) buttons exclusively from ingredients supplier Henley Bridge. 20TH SEPTEMBER – WORLD PAELLA DAY Try this take on the classic Spanish dish, using MAGGI® Chicken Bouillon and MAGGI® Rich & Rustic Tomato Sauce. Thank you to Country Range, Garden Gourmet, Opies, Unilever Food Solutions UK, Henley Bridge and Maggi for sharing their recipes 05

Tas e he au hen ic y Always n hand help. www.premierfoodservice.co.uk

EAT THE SEASON IN SEASON: Blackberries Official Tasting Notes 1/POACHED PEARS IN 2/ CHILLED SOUFFLÉS provided by George BLACKBERRY WINE These quick and easy McIvor, Chairman of Create a blackberry wine to individual desserts The Master Chefs of combine blackberries, eggs, caster Great Britain enhance the flavour of poached pears. sugar and powdered gelatine. After Simmer peeled pears in the blackberry pouring into the lined dishes, the As a small boy the start wine with cinnamon and cloves for 10 to desserts are chilled for four hours. of autumn was always 15 minutes. Decorate with a few blackberries and heralded with blackberry juice stained mint leaves. fingers. I was sent out to pick the black 3/ GOAT’S CHEESE juicy berries by my aunts so that they TARTS 4/ BLACKBERRY could turn them into jam, jellies and the Blackberries combine well HUMMUS wonderful apple and blackberry crumble. A new twist on traditional with goat’s cheese in these heart- Blackberries are regarded as a shaped tarts. Serve with a blackberry hummus. Blackberries are blended with superfood as they have one of the vinaigrette – whisk blackberries, chickpeas, beetroot and garlic in a food highest antioxidant contents of any mustard, vinegar and walnut oil in a processor before adding tahini, lemon food. The benefits include cognitive bowl and then pass through a sieve. juice, parsley and seasoning. Serve with benefits, aids in enhancing memory, vegetables and crackers. keeping bones strong, skin care 5/ SCOTCH EGGS and improving vision amongst other Blackberries added to benefits. They are high in fibre, rich in the meat can revamp vitamins and contain no cholesterol. the traditional Scotch egg and add flavour and texture. Serve with a The berries are known by a variety blackberry coulis. of names, brambles, dewberry, thimbleberry and lawers. The prickly Eat The Season recipe ideas this month are courtesy of Love Fresh Berries, for blackberry bush is native chiefly to the the full recipes visit www.lovefreshberries.co.uk northern temperate regions of the world but the thornless blackberry is a modern development. In strict botanical sense, a blackberry is not a berry but a fruit made up of tiny ‘drupelets’. There are over 300 species of bramble in the UK which explains why not all blackberries taste the same. So, when next putting out a dish of fabulous British Berries do not skimp on the humble blackberry! WASTE NOT, WANT NOT Use up leftover blackberries by making jam, compotes, syrups, juices or liqueurs to use at a later date. Also In Season: Guinea fowl Beetroot Crab Apricots Aubergines 07

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CUSTOMER PROFILE GETTING A HEADSTART IN HOSPITALITY Headstart Hospiltality Solutions, UK Quite literally laying the missed the action of the kitchen so and client roster. “We’d just Above refurbed and launched a new pub, Rich Kendrick foundations for a career in I decided to take a pay cut and which we took on during the hospitality, Rich’s first taste started working as kitchen middle of the pandemic so I was at Below of the industry was as a manager and chef for an events the stage where I wanted to Rich Kendrick and kitchen waiter in a local country pub catering company in Leeds called reclaim my weekends and assistant, Nicole Deighton in Yorkshire. Unusually, Rich Bears Pantry catering. It was great evenings. At the same time, I spent his days labouring as to get my hands back on the wanted to be connected with and “I’m also very passionate about the restaurant built an products again. We did plenty of continue to help chefs and valuing the staff and aiding their extension, and his nights weddings but we also created food hospitality businesses owners. personal development. Investing in serving food. The lure of the for model photoshoots, tv shows, Headstart Hospitality Solutions training and understanding where kitchen soon became too consumer events, even stuff for was my answer.” your team want to go in their much to bear and his journey Gucci. It relit the fire inside and got career is vital. Replacing staff is so there began. me back in touch with food and I “I’m currently working with a time consuming and expensive so went on to launch my own couple of small pub chains to investing in your team is crucial improve their processes in the and the right thing to do if we want With friends heading off to restaurant in Bradford.” kitchen when it comes to waste to build a better industry. I’m a firm and also their epos systems. I have believer in targets, bonuses and university and the cities, Rich “I have worked with my Country a new restaurant site that is on-going training.” fancied a change and headed to Range Group wholesaler for years opening and also a bistro where Hull where he once again donned and whenever I start somewhere, I’m helping to organise everything from menu development, food they have safety, marketing and equipment “I wanted to be connected with always purchasing.” and continue to help chefs and followed. The support I have hospitality businesses owners. received has Headstart Hospitality been crucial Solutions was my answer.” to a lot of my success and the portfolio of products two different hats but this time it under the was chef by day and mixologist by Country Range brand is night. “I then moved into the garden astounding when it comes to value centre sector as a catering manager and quality. The wide array of where I helped to double turnover frozen solutions and store before moving to the college sector cupboard staples is a dream for where I looked after all the kitchens, chefs across the breadth of public food concessions, cafés and sector and hospitality catering.” vending machines across Wakefield Utilising his wealth of knowledge, and Skipton Colleges’ six sites,” Rich set up Headstart Hospitality comments Rich. “It was great fun Solutions in 2022 and he has but I would be lying if I didn’t say I already built a strong reputation 09

HYDRATIONWith the temperatures increasing, fluids are vital this month for all-round health and to stop the very real risk and dangers of dehydration, especially in the very young and old. While H2O is he roesthe hydrating head honcho, it’s not the most exciting of liquids, so here are some creative tips to ensure your menu has hydrous qualities to refresh, revitalise and rejuvenate this August. SMOOTHIES Helping guests, students and patients tick Fruit Jellies off their five-a-day, whilst also boosting water intake, a stirring FRESH FRUIT Pineapple, selection of smoothies is a great way to entice all ages to hydrate. Why not try this super summer smoothie that is a crowd-pleasing melon, mangoes, oranges, twist on our popular Hummingbird Cake? apples, blackberries, strawberries, tomatoes and peaches all have over HOMEMADE LEMONADE Thought to have first been 80% water content so make sure you have fresh fruit available at all times. Try setting fruit in Country Range consumed by the Egyptians in the 12th century, lemon drinks soon Jelly Crystals for an extra hydrating snack. became Europe’s latest squeeze and rather than just being known for their health and hydrating properties, they quickly became a SALADS Cucumber, lettuce, cabbage, celery and tomatoes central part of summer refreshment. This recipe is simply the zest! are also hero hydrators so sumptuous salads are another good ICE LOLLIES Imaginative ice lollies made with real fruit are shout for the summer. another way to quietly introduce fluids into guests, whilst also RICE & PASTA A good way to boost wholegrain intake, providing a five-a-day boost. Try our Country Range Frozen Summer Fruits for a super solution all year round. pasta and rice absorb water during the cooking process meaning they have hydrating properties. Try our Country Range Wholegrain Cloudy Lemonade Rice in a simple, summer fried rice or our Penne Pasta Quills alongside a medley of seasonal or even homegrown tomatoes or courgettes. Hummingbird Smoothie BRITISH APPLES With the first early British apples now being picked, why not add this unique apple crumble inspired milkshake to the menu this August. Apple Crumble Milkshake 10

Dysphagia NEWS FROM Afternoon Tea A Reason 8TH ― 14TH AUGUST ( )or three To Celebrate AFTERNOON TEA WEEK For the liquid lovers, August is a top month for a tipple of two. With International Beer Day taking place on the 4th, Prosecco Day on the A week-long celebration of a beautiful dining 13th and Rum Day on the 16th, there are some great opportunities occasion, make sure you have a line-up to admire to refresh your menu. Think beer cocktails, barbecued beer can and astonish this Afternoon Tea Week. For stunning chicken, yummy rummy marinades, punchy rum pitchers, cocktails or scones, puddings, cakes and even bread, our full fizzy flutes. For the creative cooks looking to add some booze to the flavour mixes will never let you down and all now Afternoon Tea celebrations, why not try some Ice Tea Cocktails? conform with the new 2024 HFSS salt guidelines. To include everybody in your celebration, try our Barbecued Beer recipe for this Dysphagia-friendly Afternoon Tea. Can Chicken To add some international flair, why not add our recently launched Lemon and Blueberry Brûlée Tart 25TH AUGUST RtahtttniooosgaymbFeodoloSaudrnzlrintetcthheoeaow,dpsdbpeGCouinlhnorogg’ueotesrnkfkr.toiirtnnryrggsaeilt to the menu? National Lemon & Blueberry Burger Day Brûlée Tart Running annually at the end of the month and leading us perfectly into the August Bank Holiday weekend, National Burger Day grows as an occasion each and every year. With chefs competing for burger eminence across the UK & Ireland, make sure you have the patties, buns, sides and sauces to shine this August. Our Country Range Steak Gourmet Burgers provide the ultimate taste, texture and visual appeal, while our ever-growing selection of stay crisp fries, sides and sauces are unbeatable when it comes to flavour and value. 11

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HOSPITALITY Expanding Horizons HOW THE HOSPITALITY SECTOR IS INVESTING IN PEOPLE In response to staff safety in catering. Courses are operations manager and management, procurement and shortages, developing and available for existing staff and new ultimately, an entrepreneur.” inventory control,” says Roberto. retaining existing staff recruits and are delivered over a as well as recruiting new 15-month period with a dedicated Matooro Academy helps with staff Roberto encourages other workers to the industry, tutor assigned for each participant. several hospitality operators recruitment, providing the company companies interested in setting up have taken matters into Daniel says, “The Academy has their own hands with an multiple benefits – home grown with a pool of skilled candidates. “It an academy to join forces with innovative new venture, talent for our company, while introducing their own students have the advantage of helps bridge the skills gap and them. “By collaborating with us, training academies. working in hospitality venues, the chance to see how professionals enables organisations to hire companies can leverage our English Lakes Hotels Resorts and work, to learn about teamwork and Venues, a family-run business with the company’s ethos and values. qualified individuals. The expertise, resources and hotels in Lancashire and the Lake The Academy also helps with District, started a hospitality staff recruitment, retention, staff Academy’s strong industry established network to create a training academy in partnership career development and with Kendal College to invest in its personal attainment.” connections can successful staff development, broaden career experiences and improve Roberto Costa, founder of help students get “Continuous initiative.” customer service. Daniel Macellaio RC, a growing family of jobs and learning is the Winstanley from English Lakes six Italian restaurants in London, internships,” key to personal The Clermont Hotel Hotels Resorts & Venues, says, has set up Matooro Academy in he adds. Group also recently “We were already working with the collaboration with the European opened a learning college on a variety of training School of Economics (ESE), which initiatives for staff including our introduced its inaugural course The course covers growth and and development established Culinary Academy, earlier this year. Roberto says, “I every aspect of advancement. I am centre for its new but we wanted to develop a believe continuous learning is the the hospitality eager to pass on my and existing formal route to attract more key to personal growth and industry including employees, as part people into the industry and advancement. I am eager to pass customer service, of its plan to help develop their skills.” on my experience and knowledge to young people who have back-office experience and people forge The course is a mix of college misconceptions about the operations and knowledge to careers in the study, interactive practical industry. Many perceive being a leadership. industry. Amanda sessions and paid work within waiter as merely a temporary English Lakes’ hotel venues. occupation while waiting for Students attend young people Hall from Clermont Students can attain nationally something better. For me being a sessions at ESE’s who have Hotel Group says, recognised qualifications with waiter was a steppingstone to London office, “Our staff are at the Level 2 NVQs including food becoming a manager, an although misconceptions heart of everything some modules we do for our are online. about the customers and their industry.” development is of “Students will huge importance.” acquire knowledge and Partnering with practical experience in overseeing apprenticeship operations and implementing providers, the company offers strategies to enhance guest nationally recognised qualifications satisfaction. It also pinpoints the covering all aspects of the significance of back-office business from Level 2 Production operations such as financial Chef to Level 7 Accountancy. 13

scan me Greens Cuisin’easy offers a range of 7 cold salads, ready-to-eat and culinary finished so that every staff member can use it. Fresh frozen: the alternative to fresh salads Premium: gives your menu a higher dimension Simple preparation: only thaw Sustainable: no waste Time savings: all products are “ready-to-serve” New recipe New salad Bella Ciao Indian Summer Spartacus Nordic Soul Sultan of Swing Sunny Vibes Green Valley d’Arta NV I Pittemsestraat 58A I 8850 Ardooie I Belgium I www.darta.com I [email protected] I +32 (0) 51/74.69.91

HEALTH & WELFARE GREEN HEALING: HOSPITALS INTRODUCING ALLOTMENT-STYLE GARDENS Hospitals throughout the country are transforming green transform and spaces into allotments, orchards and peaceful gardens, as develop well as woodlands and native wildflower meadows with gardens across NHS Forest, an initiative run by the Centre for Sustainable the NHS. Healthcare charity. At Mount NHS Forest is a hub where Start with small steps – just a few Vernon Cancer Centre in West healthcare sites can come pots growing herbs outside London, Billy Styles works as together for training on a ward can not only support Nature Recovery introducing more green spaces. pollinators such as bees, but also Ranger on several projects Hospitals interested in starting a connect patients with nature.” at the hospital. He says “My role is to open up green spaces and get kitchen garden or allotment are Developing green spaces has people involved. It’s early days, mound provides a great connected with other sites with a wide range of advantages but these projects are an environment for insects and bugs gardens up and running to gain opportunity for staff and patients which break down the matter.” advice and including growing to connect with nature.” guidance. Miriam produce for A 10ft by 30ft polytunnel has use in the kitchen The hospital’s Forest Garden recently been built which is not My role is to openDobson from NHS and engaging staff grows fruit and nut trees, only used to grow plants, but is and patients. perennial shrubs and edibles. also therapeutic. It’s where Forest says, “How Studies have Billy says “With most perennials, complementary therapies for long-proven the you don’t have to disturb the soil patients are held as well as up green spaceshospitals transform benefits of access so that’s building biodiversity.” activities such as tai chi. Billy also and get peopletheir green spaces to green space for Another project underway at holds workshops here for staff, both mental and Mount Vernon Cancer Centre is students and patients on topics depends on physical health. the “Huglekultur” mound. This is such as making compost and a horticultural technique where a propagation. The long-term plan involved. Theseresources, time mound is constructed from fallen is to involve the catering team projects are anand the number trees, branches, turf and other and supply the hospital kitchen compostable plant materials. Billy with as much produce of volunteers says “At the top is compost where as possible. seeds are sown – anything from opportunity foravailable. It could beans, cucumber, tomatoes. The For more staff and patients Two years ago, information visit be as simple as https://nhsforest.org/ growing a few herbs to connect NHS Trust secured in pots on the funding for a windowsill or a with nature. one-year pilot huge horticultural project hiring project with Nature Recovery polytunnels – it varies Rangers to work with hospitals enormously. Don’t discount any and develop green spaces. The tiny pocket of green space. If you scheme now receives think you don’t have any green independent funding and space, you’re probably wrong. continues to successfully 15

SERVE UP MAC N’ CHANGE Violife helps you adapt your menu to appeal to more diners who are making the change to a plant-based diet. When you change your cheese to Violife you: • Create one delicious dish to serve all diners • Grow your business by embracing the vegan opportunity • Help reduce your kitchen’s CO2 footprint, as Violife has less than half the climate impact when compared to dairy cheese* Change your cheese Change our Planet! violifeprofessional.com *Based on a life cycle assessment in 2022 by Quantis of 8 Violife products compared to dairy cheese in the UK. For info see: www.violifefoods.com/change-your-cheese

EDUCATION TOANnURouStEdRoYorEaDpUpCroAaTcIhON Wonderbloom Nature children to walk, run, climb, children. The morning meal At the nursery in Sheerwater, Nursery offers a ‘forest manoeuvre and navigate spaces, school’ approach at its two ride trikes and scooters and so on. includes whole grain cereals, toast Woking, which opened in March sites in Woking, Surrey. We believe outdoor exploration Children are encouraged and play are valuable in all seasons and fruit. Catering company Slice this year, an allotment area provides to learn outside virtually all including winter.” the time, giving them the Weather conditions are assessed of Pie provides an environment for opportunity to explore the and whenever possible, the natural environment. children are taken outside. Parents seasonal hot Ultimately, it’s children to learn are asked to make sure the lunch-time meals children who benefit about food Sammy Rogers, co-founder and children are wearing appropriate on a three-week production cycles education director, says, “We are clothing. Outdoor winter activities rotation, exposing most. We’ve seen and develop basic inspired by this approach as it include nature walks, sensory children to a wide first-hand how, if gardening skills. provides children with regular and experiences with snow, observing variety of flavours. you deliver great Fruit, vegetables prolonged access to outdoor winter wildlife and engaging in Dishes include food education, and herbs are space. It also promotes physical winter themed games and sports. fruity lamb tagine, children will try a grown depending activity - larger, open spaces allow Wonderbloom also incorporates served with cous on the season, for children to move and develop cous and varied diet. climate, as well their individual physical elements of vegetables and as the children’s skills however they wish Montessori home-made own interests. to. We provide education, which sausage balls in a resources to support focuses on Sammy says, hands-on learning, self-directed play tomato sauce “One of the and individualised instruction. with cannellini beans. Sammy advantages of having an allotment Well-balanced meals are provided to says “By encouraging is that children learn where food meet the nutritional needs of growing exploration and trying new comes from, how it grows and the foods, we aim to broaden effort and care it requires to look children’s culinary horizons after and grow it.” Under the and foster a positive attitude supervision of staff, children are to healthy eating.” encouraged to get involved in the allotment and participate in a variety At 4pm, children enjoy a snack of gardening tasks. Home-grown they have prepared produce from the allotment is themselves, guided by staff, incorporated into the snacks who provide instructions and prepared by the children as much demonstrations, with the as possible. Sammy says, “While emphasis on fresh ingredients. the amount of produce can vary Sammy adds, “The children’s depending on the seasons and involvement is not only about the the yield, we do make an effort to end result, but also the process use what the children have grown itself, allowing them to foster a themselves into their cooking sense of pride, autonomy and an activities. This offers them the appreciation for the effort that pleasure of enjoying snacks and goes into making a meal.” The lighter meals with ingredients they snacks prepared can be easily have been helping to grow.” assembled or involve minimal Parents and carers are invited for cooking such as fruit salad, “stay and play” sessions where vegetable platters, sandwiches or children are given the opportunity wraps, smoothies or simple salads. to share their achievements. 17

THE TASTE OF SUMMER ICED CARAMEL LATTE RECIPE 2 pumps 2 shots DaVinci Caramel syrup 120ml Espresso 100g Milk Ice METHOD 1. Add syrup to glass 2. Fill glass with cubed ice 3. Top with milk and mix 4. Slowly pour over double espresso 5. Top with whipped cream and toffee sauce SCAN HERE davincigourmet.com #1foIscir(ene7lsdc6luai%lnmfa)gétm*’tdseerrsink @DaVinciGourmet TO SEE OUR @davincigourmet_europe Caramel SUSTAINABILITY FilsathveoTuorp* INITIATIVES *Allegra Cakes, Shakes & Teabreaks 2022

CATEGORY FOCUS Refreshing mocktail with lime juice and blood orange flavoured with rosemary Quench the THIRST Attheheightofsummer, hydration is paramount to remaining healthy and keeping cool. Not only can it help the healing process for hospital residents and prevent falls for the older generation, it helps children and adults alike remain mentally alert. No matter whether you are young, old or anywhere in between, we all need to hydrate - but it can be challenging. Whether you operate a care home, school or café, water should always be readily available, be it served by the glass, in jugs, bottles or a water fountain. However, with so many of us now attuned to the transmission of germs, communal water coolers and dispensers are viewed with suspicion, especially in public places. The internal esopfowromerrbicowtfepolihbaqechtrbalxiunteelllyyirivioenbtpeeyinsflnmsoenh-dwvisrtoetsiepitiMfrmnnttifseirnhilgttaacels.gidkwnuilaKdireudrglceesteipcsnisinineatinikandodtsreiseneet.rneahddnwnlgisyedtytysiitsestnrtuch,fiargtogubaolrhpewddtssosrwinnk battle that rages between reducing single use plastics and preventing the spread of viruses in such instances can be problematic. The good news is that hydration stations are now available to meet the specific hygiene requirements of medical establishments, and are easier to sanitise – a boon for schools and care homes. “Water Dispenser and Hydration Association (WHA) members can provide guidance on the best hydration systems to a variety of organisations ensuring that they can meet their legal requirements for providing easy access to water in the most suitable and sustainable way.” Says Phillipa Atkinson-Clow, general manager, WHA. 19

CATEGORY FOCUS “OUR BODIES TYPICALLY Despite the benefits of EAT YOUR WAY TO HYDRATION GET 20% OF THE WATER water, it is not always Our bodies typically get 20% of the water we the most exciting need from the food we eat every day, so its WE NEED FROM THE beverage. Adding FOOD WE EAT EVERY flavour with fresh just as important to offer meals featuring lemon or cucumber high water content ingredients as well as a DAY, SO ITS JUST AS slices, mint, berries or refreshing beverage menu. Dishes such as IMPORTANT TO OFFER a squash concentrate a watermelon quinoa kale salad, chocolate certainly makes it more courgette smoothie bowl or lettuce wraps are MEALS FEATURING appealing, but there are all great contributors to keep us refreshed HIGH WATER CONTENT many other ways to during the hot summer months. INGREDIENTS AS WELL keep your guests hydrated and cool during GET CREATIVE FOR KIDS AS A REFRESHING the summer months. The school holidays are an exciting time for BEVERAGE MENU.” children, with plenty of activities to keep them entertained, but all that exertion makes SHAKING IT UP them hot and thirsty. To amplify the summer When it’s warm outside traditional tea and fun and capitalise on their desire to mimic coffee doesn’t always cut it and occasionally adults, try introducing drinks that look a you want something a little more exciting little more grown-up, but also deliver vital than water. Drinks that are colourful, served in nutrients. Fresh fruit smoothies, watermelon different shaped glasses and decorated are lemonade, bubble tea or unicorn hot both visually stimulating and appealing. Using chocolate made with white chocolate, milk fresh fruit juice for mocktails and cocktails and a little food colouring gel are just a few delivers both sweetness, flavour and variety to ways to refresh your menu and offer a variety your beverage menu. Layer ruby red cranberry of drinks at different price points. juice with orange juice to create a sunset in a glass or go truly tropical with passionfruit REFRESHMENTS FOR RESIDENTS and mango flavours. “Another option is to Worryingly, a UK study revealed that only 52% combine Cracker’s Pineapple and Orange of care home residents were well hydrated, juice with a handful of fresh mint leaves to with one in 5 dehydrated and a further 28% create a Pineapple Martini Mocktail – the close to dehydration1. As we get older, our perfect refreshing summer taste,” comments ability to recognise when we are thirsty Christopher Banks, Cracker Drinks. deteriorates, increasing our susceptibility to dehydration. “Fortified soups can be a strong Ice Lollies Taking the chill-factor up a notch, milkshakes addition for the drinks trolley, giving residents are also proving popular, made with ice additional vitamins A and D in short bursts cream or milk blended with ice. The infamous across the day,” advises Alex Whitehouse, McDonalds milkshakes of our childhood, CEO, Premier Foods. “We were the first to made so thick they were impossible to drink, the foodservice market with Batchelors’ dried have been superseded by lighter options soups fortified with vitamins A and D to help which can also be found on an alcoholic drinks caterers serve two key nutrients to residents menu. “Incredibly easy to make, our Shmoo in a consistent and easy way. This soup can milkshakes can be ready in seconds – perfect be enjoyed between meals, helping residents for a busy bar with everyone clamouring for a meet their hydration needs.” chilled drink,” notes Karen Green, Marketing Manager, Aimia Foods. “Watch as those with Hydration stations in care environments an appetite for a summer evening drink start are critical, but these don’t need to be asking for mixes of the likes of Amaretto and limited to beverages. High water content fruit Vodka to be added to their favourite Shmoo.” and vegetables, jellies or a RAW FRUIT AND VEGETABLES HAVE THE HIGHEST WATER CONTENT, THESE ARE THE TOP 10 HYDRATORS BY TOTAL WATER CONTENT: CUCUMBER 96% ICEBERG LETTUCE 96% CELERY 95% RADISHES 95% ROMAINE LETTUCE 95% TOMATOES 94% COURGETTE 94% ASPARAGUS 92% PEPPERS 92% CABBAGE 92% 20

Bubble Tea “TO AMPLIFY THE SUMMER FUN AND S R W E R D I UR CAPITALISE ON THEIR DESIRE TO J L YWT LM S R E MIMIC ADULTS, TRY INTRODUCING DRINKS THAT LOOK A LITTLE MORE P E : 5 M N (P U 1 H U S T I G) | C O : 5 M N | S R E : 10 GROWN-UP, BUT ALSO DELIVER VITAL NUTRIENTS.” I G E I N S: mobile station delivering ice lollies and ice cream work just • 175g McDougalls Strawberry Vegetarian Jelly Crystals as well. “At The Royal Alfred, we offer hydration stations in all • 800ml boiling water of the common spaces to ensure residents remain hydrated • 100ml clear rum throughout the day,” comments Matt Goodman, Catering • 50ml Grand Marnier™ (or triple sec or Cointreau™) Manager at The Royal Alfred Seafarers’ Society. “Of course, • 50ml freshly squeezed lime juice our team keeps a close eye on residents' fluid consumption, • 500ml lime sorbet but the stations also allow residents to help themselves to • lime zest for garnish beverages and snacks that can prevent dehydration.” MT O: “We also prepare a range of different flavoured smoothies using seasonal fruits and vegetables for residents to choose 1. To make the jelly, add the McDougalls Vegetarian Strawberry Jelly to the boiling from. We like to fortify these with natural yoghurt and cream water and whisk until dissolved. Stir in the rum and Grand Marnier and lime juice. so we can boost the calorie content where it’s necessary for people with small appetites. The Society also has an onsite bar 2. Divide between 10 glasses and leave to set, for 1 hour. where residents can enjoy socialising with a variety of hot and cold drinks available. I’ve found having a social environment 3. To serve top with a small scoop of lime sorbet and a sprinkling of lime zest. will always help benefit and improve our resident’s nutritional A L R E S: (Eggs) and hydration intake.” Please check the ingredients declaration on the products you use making this recipe. S I A L F R: Vegetarian and Coeliac. STAYING FRESH IN THE FIELD Caterers operating at events and festivals this summer often S I A L F RV G T RA S see first hand how easy it is to become dehydrated. Long days full of entertainment, dancing and crowded environments can Always n hand help. make it difficult to maintain the levels of water our bodies need, especially in hot weather. Quick grab-and-go high water-content www.premierfoodservice.co.uk food, and offering beverages in volumes that can easily be decanted into a 330ml water bottle for those bringing their own containers, will go a long way to keep your customers cool. Electrolytes also help counteract fluid loss and contribute to maintaining the required sodium levels in our blood. Electrolytes are naturally found in fruit and vegetables, but sports drinks or energy drinks are also a good source. Rather than opting for pre-made drinks, try making your own to stand out in the crowd using coconut water or green tea as your base, adding ingredients such as fresh lemon, mint, honey, ginger, Himalayan pink salt and grapefruit oil to create a unique, branded beverage. 1 Hooper, L et al (2016) Which Frail Older People Are Dehydrated? The UK DRIE Study

Created for the makers new look, same trusted quality and value At Country Range, we believe that catered food should always be good quality, regardless of budget. Our range of over 700 products are created specially to meet the needs of caterers, who take pride in making food for other people. We know caterers need consistently good quality, good value products, in the right amounts and formats. As well as the right menus that reflect changing trends and the right mix of products to maximise margin. Everything we do at Country Range is created with caterers in mind, helping those who serve food to others, to always serve their best. www.countryrange.co.uk

Chicken MAKING ENDS MEET Tikka Biryani Makienngds meet THE RICE IS RIGHT This month, Paul Dickson shares his recipe ideas for using rice in a variety of ways to create economical but delicious dishes. SPICE IT UP Rice is one of the most versatile ambient ingredients in the kitchen. There are so many ways that rice in its many forms can be used across the menu, from accompanying dishes to being in one-pot Rice is the perfect partner to curries, masterpieces and don’t forget that it can also become a pudding! If you’re but with the addition of spices and looking for ways to create interesting menu options whilst maximising your stock it also makes a complete dish margin, rice is a good place to start. in its own right. Biryani is one of my favourite Indian dishes to make, Paul is a Home Economist and food stylist working in London especially my Chicken Tikka Biryani. and the North West, creating exceptional visual stories in Serve with a simple salad or flatbread film & tv, on social media and in print. All of the recipes and and you’ve got a delicious and videos featured in the article can be accessed online at www. generous main that’s economical to countryrange.co.uk/recipes or by scanning the QR code. make. And it’s not just Indian flavours that work well with rice. My Mexican Serve it cold Rice Baked Rice is baked in the oven, Pudding giving it a crispy texture, or why not Don’t forget that rice can make a great try Chicken Firecracker Rice or a filling salad which can accompany grilled meats, Cajun Chicken Chilli Bean Rice. halloumi or tofu or by itself as a light lunch or starter. Cook the rice with stock and Cajun Chicken spices and add some fresh ingredients to Chilli Bean Rice add texture and different flavours. I like to add raisins or sultanas which gives it some juicy sweetness. Rice Salad “THERE ARE SO MANY WAYS DON’T FORGET THAT RICE IN ITS MANY PUDDING FORMS CAN BE USED ACROSS THE MENU, FROM Retro desserts are all the rage at the ACCOMPANYING DISHES TO moment and it doesn’t get much more BEING IN ONE-POT classic than a traditional rice pudding. MASTERPIECES AND DON’T When done well, there is nothing more FORGET THAT IT CAN ALSO comforting and satisfying than this BECOME A PUDDING!” unctuous treat, especially when it has a crispy top, and its high milk content also makes it a good way to keep elderly people and children hydrated. You don’t have to use specific pudding rice for this, round grain rice works perfectly. Try different flavourings, such as cardamom or coconut milk and turn leftovers into delicious on-trend deep fried rice pudding balls. 23

THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY Paper Snap & Squeeze, a pioneering and environmentally friendly single portion solution Rowse Honey is now available in new its convenience, ease of use and green it delivers ground-breaking and fully recyclable sustainability credentials. a great new single-portion packaging with a wide range convenient of applications for retail and food service Samantha MacNamara, Senior Marketing option for customers, as well as general consumers. Brand Manager at Rowse Honey said: customers and “Paper Snap & Squeeze is an ingenious, consumers, and Developed by Rowse, “Paper Snap & mess-free, hygienic and highly convenient fully delivers on Squeeze” is an environmentally friendly single way to provide single servings of 100% pure our quality and portion packaging solution developed to and natural honey in cafés, restaurants, take- sustainability maximise convenience for honey enthusiasts. outs, canteens, delis, hotels, hospitals, food commitments. It comes in 14g and 22g formats, with an boxes, and a range of other food settings. “Made from paper, innovative fold and snap packaging “We developed Paper Snap & Squeeze Paper Snap & Squeeze is fully recyclable and enabling easy and mess-free dispensing in response to customer and consumer consistent with our sustainability strategy of a single serving of honey. feedback, and know convenience is a key of reducing waste to landfill and limiting our driver of purchase when it comes to food. environmental footprint. We are delighted with Already on offer in a national This new solution unlocks a number of how well this innovation has been received to coffee shop chain across new potential channels for Rowse Honey, date,” said MacNamara. the UK where it is provided considering the UK food-to-go market is with porridge, the unique forecasted to value £22.2 billion in 2023 *According to Lumina solution has proven highly with a growth rate of 4.1%*. At the same time, popular with customers given

THE MARKETPLACE LAKELAND DAIRIES LAUNCH PLANT- BASED COMELLE VEGAN ICE CREAM MIX With more than 70 years’ expertise in creating delicious, well- Comelle Vegan Ice Cream Mix joins the popular Comelle family of ice loved soft serve ice cream mix, Lakeland Dairies have drawn on cream mixes. This includes the heritage Comelle Ice Cream which has been their vast sector knowledge to launch a brand-new Vegan Ice enjoyed since 1951 and a new Comelle Dairy Ice Cream, which has a luxurious Cream Mix, under their trusted Comelle brand. creamy taste and replaces Lakeland Dairies SpringCool Ice Cream Mix. Lakeland Dairies Comelle Vegan Ice Cream Mix is a deliciously smooth 100% plant-based ice cream mix which can also be used to create thick shakes. Its vanilla flavour is a great balance of sweetness with a super smooth texture. A great solution for operators and consumers seeking a plant-based option. Launched in Spring 2023 and available now through wholesalers in 1 x 5ltr packs, the Comelle Vegan Ice Cream Mix delivers greater choice for operators and consumers. Jean Cattanach, Marketing Controller at Lakeland Dairies explains, “As experts with a long and renowned heritage in soft serve ice cream mix, we are extremely well placed to deliver ice cream products which not only taste great but also offer consumer choice. With the development of our new Comelle Vegan Ice Cream Mix we are supporting operators to offer a wide choice of high-quality soft serve ice cream options, which in turn helps them to meet consumer demand and drive revenue.” Summer menus made easy From snacks and starters to specials and sweets, Philly’s the answer Take the complexity out of the kitchen this season with an ingredient that can do it all Get inspired today with our bank of summer recipes www.philadelphiaprofessional.co.uk



THE GREEN GAUGE Sustainability Is No Game.... Or Is It ? In recent years, the concept and increased competition for textures, but it is also typically farm-to-table concept and of sustainability has become resources. Hunting game species leaner than domesticated meat, reinforcing overarching sustainability increasingly important in the provides a natural control offering a healthier protein principles. culinary world and as a mechanism, preventing the alternative for health-conscious result, chefs are regularly population from exceeding the consumers. Compared to other VERSATILITY seeking responsible and carrying capacity of their sources of protein, game can be a ethical alternatives to environment while controlling the more cost-effective option too. The vast array of flavours and traditional meat sources. amount sourced with bag limits. textures available with game is a One often overlooked but The vast array of culinary dream for chefs who like to highly sustainable option is CONTRIBUTING TO A REDUCED flavours and textures experiment in the kitchen. From game – a great source of CARBON FOOTPRINT available with game venison and pheasant to wild boar protein which has been is a culinary dream and rabbit, game meat provides sidelined over time and is Compared to traditional livestock for chefs. unique flavour profiles that can long overdue a comeback. farming, game meat production enhance a dish. has a significantly lower carbon SUPPORT FOR LOCAL Game covers a multitude of meat footprint. Game animals roam COMMUNITIES INCREASING CONSUMER APPEAL including duck, quail, pheasant, freely in their natural habitats, hare, rabbit and venison. Across requiring minimal human Embracing game meat supports Consumers are increasingly seeking the UK and Ireland, they are intervention in terms of food, water local economies and rural sustainable and ethically sourced plentiful in supply and and shelter. In contrast to intensive communities. Hunting and game ingredients, making game meat an consumption contributes to the farming practices, game produces management activities generate attractive choice for chefs. By preservation of our ecosystems. less greenhouse gas emissions, income for hunters, guides and incorporating game meat into your Wild game populations in making it a more environmentally local businesses, promoting menus, you can meet the demands particular need to maintain a friendly ingredient. regional economic growth. of conscientious diners who want to balance between the species and Moreover, sourcing game meat prioritise sustainability. Educating their habitats. Overpopulation can A LEAN SOURCE OF PROTEIN from local suppliers fosters a customers about the ecological lead to habitat degradation, benefits of game can also raise damage to local flora and fauna Game primarily feed on wild stronger connection awareness and encourage more plants, herbs and grasses, between chefs and responsible consumption habits. resulting in a natural and diverse the surrounding community, Chefs play a vital role in shaping the diet. This enhancing the food industry, by embracing game as contributes to a source of protein, chefs can its distinct Above (main) contribute to a more environmentally flavours and Oven baked rabbit friendly and balanced food system legs with olives and and achieve significant cost savings rosemary when compared to more mainstream sources of meat. Below (clockwise) Male Pheasant Venison steak with vegetables

MELTING POT Vegan beetroot burger with sweet Bring on the potato sauce and guacamole Many have claimed to invent the humble hamburger – so many in 28 fact that its date of invention ranges from 1885 to 1905! Today, the burger is renowned around the world and has featured on menus from fast food sites to Michelin star restaurants. This month, our experts tell us how to make the best-ever burger and how to maximise sales with a sumptuous range of sides. ANNIE SPAZIANO Owner, Annie’s Burger Shack We serve 34 different burgers, each available in vegan, veggie and meaty - we’ve always done that. We want to be a restaurant where anybody is able to come along and have the same thing as everybody else. I call our burgers comedy gourmet, in that they are filled with ingredients which are carefully chosen and combined to give a different experience and tell a story. Our most unusual - yet one of our most popular - burgers is the Elvis burger, which has peanut butter and jelly on it, while another is named after and inspired by Lemmy from Motorhead and contains our own Jack Daniels-flavoured mustard. We also have a burger named after Johnny Vegas, which includes Lancashire black pudding. BING-YU LEE General Manager, Kikkoman UK For me, it’s all about adding unusual salads with umami rich burgers. By using Kikkoman naturally brewed soy sauce in a side dish such as our fruity cucumber and carrot salad with mango, you get an intense hit of umami. You can use it in both the burger and drizzle it over salads too!

HARRY WILIAMS Gourmet McCain Brioche Buns Skin-on Fries offer a great alternative to Available sliced & unsliced standard thin fries. We also recommend red slaw or naked slaw and beer-battered onion rings are also a crowd favourite. There’s a lot of great bun-less options too, large sliced beef tomato, portobello mushrooms or potato rosti are fun ways to mix it up. For more traditional offerings, corn wraps and gluten free buns offer safe alternatives. Burgers in doughnuts instead of buns are also popular. Explore the whole menu to look for possible inclusions. Peanut butter and bacon jam is great in a burger. Mushrooms and hash browns from breakfast work just as well in a lunch or dinner burger offering. Cheese-filled Portobello mushrooms and meatless patties are very popular at the moment. ANETA JARZMIK General Manager, Hard Rock Cafe Manchester The Hard Rock Burger is a legendary creation that combines bold flavours and classic ingredients. To make a banging Hard Rock Burger, start with a juicy beef patty seasoned with a special blend of spices. Top it off with a slice of melted cheddar cheese, crispy bacon, and our signature BBQ sauce for that extra indulgence. For added freshness, add lettuce, tomato, and red onion. Recommended sides to accompany our legendary burgers are seasoned french fries or onion rings. These crispy delights complement the burger perfectly. For those with allergies or dietary restrictions, we offer gluten free, dairy free and many other alternatives. KAREN HEAVY Brand Manager, Kerrymaid The ‘smashed burger’ is the latest Stateside trend to make its way to the UK, with its juicy patty with crispy caramelised edges adding extra flavour. We’ve worked with our chef partners to create the ‘Smashed Bacon Cheeseburger’ for caterers, utilising Kerrymaid Original Slices or Kerrymaid Vegan Slices to provide the ideal American Cheese to blend the patties together. Upscale meat options are trending with over 40% of consumers expressing interest, so we’d recommend outlets experiment with different cuts of meat to cater for those looking for an indulgent burger experience. Nacho mac and cheese side dish from Macphie

MELTING POT Fruity cucumber and carrot salad wit h mango (vegan) MONTY STONEHEWER ZAC BARD INGREDIENTS SERVES Head Chef, Monty’s Inn Chairman, World 4 Avocado Association • 250g smoked tofu The Spicy Prawn & • 6-8 tbsp Kikkoman Ponzu Sesame Burger at Barbecuing avocados • 2 mini cucumbers Monty’s Inn is served is a simple process that • 2 carrots with Fermented Chilli can add a new level of • 1 kohlrabi 1000 Island Sauce, chips and in a flavour and texture to burgers. Simply • 2 spring onions fresh brioche bun. It works really well cut the avocado in half, remove the pit, • 1 mango because it’s a modern twist on the and brush with a little bit of oil. Place • 1 passion fruit classic prawn cocktail with Marie rose the avocado halves flesh-side down • 1-2 tbsp light balsamic vinegar sauce – it’s incredibly moreish and on the grill and cook for 3-4 minutes • 3 tbsp of olive oil packs a punch in flavour, until grill marks appear. Then, flip the • 1-2 tsp agave syrup avocado over and fill the cavity with • 1-2 tsp sweet mustard (vegan) Our sauce uses fermented chillies, your favourite toppings such as grilled • Freshly ground pepper caramelised onion, mayonnaise and shrimp, salsa, or cheese. • 1 punnet of cress ketchup. It’s the perfect balance of • 1 tsp sesame oil umami with sweet, savoury heat and TOM GROGAN • 50g roasted peanuts spice - guests love it because it’s Director, Lemon Pepper different and unique and they love Holdings METHOD the spiciness. It is perfect as it is with classic fries. You don’t want any other At Wingstop, we’re all 1. Cut the tofu into cubes and mix with 2 tbsp strong flavours with it. about bold flavours, so of Ponzu. Cut the kohlrabi into large slices and when we launched our the carrots and cucumbers into thin slices. KIRSTIE MATTHEWS chicken burger to market last year, we Cut the spring onions diagonally into fine Insights & Marketing simply called it The Big Flavour Burger. rings. Peel the mango, cut the flesh into cubes Manager, Macphie Our burger is made up of two of our or strips. crunchy chicken tenders, piled with The rise in popularity delicious coleslaw, pickles, and our 2. Halve the passion fruit for the dressing, of home delivery apps famous ranch dressing – all essentials remove the seeds and mix with the remaining means consumers are for a fried chicken burger. Ponzu, vinegar, olive oil, agave syrup and become more accustomed to getting mustard and season with pepper. Snip the exactly what they want, when they want The choice is then over to our cress with scissors. it. Being able to offer personalisation customers as to how big they want to is important. Stocking ready-to-use, go on flavour – they can begin with our 3. Arrange cucumbers, carrots, kohlrabi, versatile sauces allows you to offer mild, sweet Hawaiian flavour (sweet mango and spring onions on plates and drizzle a twist to your burgers and side & tangy citrus) or dial all the way up with the dressing. Briefly fry the tofu in a dishes, without adding complexity to our spicy Atomic flavour, which is non-stick pan in the heated sesame oil and back of house. the hottest we’ve got. Of course, we arrange on the salad. Sprinkle the salad with encourage pairing burgers with our cress and peanuts and serve. For example, a good cheddar cheese house fries, washed down with a cold sauce can transform the humble beer or Freestyle soft drink. hamburger into something more exciting but can also be used to make LIV KITCHING a loaded fries side dish or an indulgent Senior Marketing macaroni cheese which, inspired by Manager, Violife the USA, is becoming a more popular Professional side order. Our Juicy Lucy burger is Spicy prawn and sesame made of two plant-based burger from Monty’s patties stuffed with Violife Tex-Mex flavour grated - so delicious and oozy when cut! Adding plant-based dishes to your menu doesn’t mean having to find eye wateringly expensive ingredients, in fact, just taking your top sellers and crafting a plant-based version can be the gateway to expanding your menu, and your customer base. Layer up your salads with flavours and textures to create some excitement. Mix with peas or beans, pastas, grains or even fruits. Bring it all together with oils and dressings, pickles and seeds. Violife Procosiano can be grated or shaved on for additional umami flavour. The combinations are endless, and seasonality is key. 30

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ON THE RANGE Born in Tamilnadu, India, Brandy Poached Manisankar Kalaiselvan was always fascinated with hospitality. Raspberry and After finishing his chemistry degree, ` he headed back to university to study at one of the leading hospitality and catering management schools in India. Mani specialised in the culinary Custard Brûlee aspects of the business during his final year and never looked back. Since then, he has worked as a chef for leading hotels such as the Taj Group, on cruise ships around the world and COOKING for chef Paul Bocuse in Lyon. TIME 30 MINS After running the food for a pub, hotel and deli INGREDIENTS METHOD group in East Sussex, Mani then worked at the Custard Custard CHILL Olde Barn Hotel in Grantham before joining • 1ltr Country Range Ready TIME Kingswood Golf Club in Surrey in 2006. Set 1. Warm the custard with vanilla 4-5 HRS amongst the rolling hills of Surrey, Kingswood to Use Custard extract and rose water, soak the SERVES Club was established in 1928 and counts the • 6 bronze leaf gelatine gelatine sheets in cold water then likes of footballers, tv personalities, international add to the custard. Once 10 sporting legends and celebrities as members. sheets dissolved, strain. Initially looking at the role as a steppingstone • Vanilla extract (few drops) to work in fine dining in central London, over • 2 tsp of Rose water 2. Spoon the raspberries into 15 years later Mani is still running the show at the bottom of the ramekins Kingswood and still loving every minute of it. Poaching without any liquid, top with the • 500g raspberries custard and chill for 4-5 hours. “Immediately on my arrival at Kingswood I was • 100ml brandy made to feel extremely welcome, and it was like • 100g sugar 3. The remaining poaching liquid can be I instantly became a part of the family. In addition • 400ml water used as garnish. to various events, charity functions and golf days, we cater for around 55 weddings each year, so Caramelising Poaching no day is the same,” enthuses Mani. • 200g sugar • 118ml water 1. Heat up the water, sugar and brandy, “The banqueting side of things is something I am Serving once the sugar has dissolved pour it over extremely proud of and something which I think • A scoop of sorbet or ice the raspberries and chill in the fridge. makes us very unique. While many chefs will keep away from fish in banqueting menus, we cream Caramelising recently served a coconut braised seabass dish, which was poached in herbs and spices that blew “Our Brandy Poached 1. Boil one cup of granulated sugar with our guests away. Our Brandy Poached Raspberry Raspberry Brûlée, which half a cup of water (160°c). Brulée, which we made using the Country Range Custard and also our nostalgic Baked Alaska 2. When it starts caramelising, pour it have also been big favourites.” over a silicone mat to cool down, then add it to a blender to create a powder. 3. Sprinkle the sugar powder on top of the custard and leave it under a salamander to form a thin crust. we made using the 4. Served with a scoop of Country Range Custard sorbet or ice cream. and also our nostalgic Baked Alaska have MANISANKAR been big favourites.” KALAISELVAN 33

FIVE WAYS TO USE WAYS TO USE Whole Dried Apricots Offering a beautiful, 1/ Great 4/ Terrific COUNTRY RANGE chewy texture and granola tagine STUDENT CHEF tangy-sweet taste, the CHALLENGE 2024 Country Range Whole Stupendously good, simply Providing important Dried Apricots have become a chopped and added to texture and sweetness, I The next instalment of the popular product in the last few granola with your favourite love chopping dried prestigious Country Range years as the five-a-day and health nuts and other dried fruit apricots and then using Student Chef Challenge trends have grown, providing a before being topped with them in a tagine. launched in June this year, good source of vitamins A and E, natural yoghurt and honey. providing lecturers and iron and antioxidants. 5/ Sticky students with more time to 2/ Fruit- pudding plan, test and enter their The Country Range Whole Dried Apricots forward twist menus ahead of the paper come in 3kg packs and like many dried fruits, judging deadline on the are super snacks and hugely versatile across desserts Sticky toffee pudding is 1st December. Following the menu. a triumph but I love to the paper judging, regional A Polish dried fruit replace the dates with heats will take place in early ABOUT: compote is often enjoyed dried apricots for a fruity 2024 before the live grand on Christmas Eve but it is twist to this much-loved final at the HRC Show at SAMANTHA STIRLING popular all year round and classic. Excel in March. is supremely tasty. I love One of the trio of talented chefs from using the dried apricots A popular Run in collaboration with Ayrshire College who wowed judges at the alongside a mixture of other product in the the Craft Guild of Chefs, Country Range Student Chef Challenge dried fruits and spices for last few years as who provide competition- final in March, Samantha Stirling and her this tasty traditional treat the five-a-day standard judging and vital team mates Iwona Grzesikiewicz and Claire whatever the season. and health feedback to the students Galloway-Dobinson are certainly three trends have throughout the process, the young chefs to keep an eye on. The Ayrshire 3/ Get grown, Country Range Student Chef team’s skill, technique and professionalism stuffed Challenge has been a key had judges purring as they clinched third part of developing culinary place and received a silver merit award from Making your own stuffing talent for over 25 years. the Craft Guild of Chefs. can elevate any roast and chopped whole dried Focusing on the essential apricots are a fantastic core skills and techniques ingredient to boost flavour that culinary students and add visual appeal. are taught in college and carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques, the Challenge is open to teams of three student chefs studying hospitality or catering courses at college. 34

SCTHUEDFCECEhNhNaallTllTeennggee2222002200234234 THE PRIZES INCLUDE A DAY’S WORK EXPERIENCE IN A MICHELIN STARRED RESTAURANT, A FOOD TOUR AND ENGRAVED FLINT AND FLAME PROFESSIONAL CHEF KNIVES! THE BRIEF Starter STAGE 3 AND THEME Live regional heats Vegetarian The focus for this year’s - can contain dairy and eggs. competition is \"Love Local\" and challenges teams to discover and Main showcase the best of their local area. With the world becoming Seabass, one whole (suggested more connected and global food weight 1.2kg) can bring gutted trends often taking the headlines, but must be filleted as part of the it is easy to forget the wonders competition. Served with a mollusc on our own doorsteps. or bi-valve garnish, a starch, and seasonal vegetables. The food culture and traditions of a local area are Dessert heavily influenced and entwined by its history, landscape, people Chocolate - at least 50% of white and weather. Local food also or dark chocolate must be used plays a significant role in how we or a combination of both. connect with, cherish and support our community. For further information, application forms and to To this end, each team of three enter, please visit culinary students need to prepare, www.countryrange cook and present a three-course, studentchef.co.uk four-cover menu showcasing the produce, history, heritage and culinary traditions of their local area to the following criteria:



Credit Jenny Jones Photography MY SIGNATURE DISH Born and raised in rural Cumbria, Chef Kevin Tickle’s success has been underpinned by his intimate knowledge and love of the local landscape, where he spent his early years exploring, hunting, foraging and fishing. Following time working in Michelin starred restaurants such as Simon Rogan’s L’Enclume, Kevin and his wife Nicola bought and revitalised a 17th century inn in Newton-in- Cartmel during the pandemic in 2021. Just two years later this March, their pub and restaurant with rooms called Heft received its first Michelin star. We caught up with Kevin to discuss his whirlwind last few years and plans for the future. When and how did your passion for food and cooking begin? It started very young for me. I had a part-time job as a pot wash in a local pub in Foxfield when I was at school. I loved it from my very first shift. What were the key steps in your development and career? Credit Tom Shingler My first major step was deciding to take it seriously and then applying for a trainee chef position through English Lakes Hotels, which basically allowed me to work a full-time apprenticeship alongside a day release to attend Kendal College’s Culinary School to train. Kevin CHEF,HEFT TICKLE 37

Oxtail Do you have any mentors? between charging what We have four and Thyme we need to and what menu styles Custard, I’ve a good handful and each of them in customers are prepared (five if you Bone Mar- their own way has been crucial, playing a to pay is getting closer include pizza, significant part in my personal development and closer. The cheaper pie, kebab and row Enoki, throughout my career. cuts are no longer burger nights), cheap! All we can do which we run Tar rag o n Describe your cooking style? is work smart and adapt to it. Fancy but not fancy at the same time if that makes sense… Basically I’m cooking from Tell us about your over the week Why do you think there my heart now. current role and the ranging from bar are so many great chefs in food? the Lakes? How do you create new dishes? snacks to 12 My current role is course tasting It’s a nice place to be. Plus I look at the seasons and the availability of anything that needs why wouldn’t you want to ingredients in each of them, and really try to doing basically. menus. live and work in such an stay ahead with planning, mainly because Obviously my primary amazing place with so many some things are in and out of season before position in the company incredible suppliers right on you even get the dish right. is to oversee the your doorstep. kitchen and restaurant What would you say to a 16-year-old but there is so much starting out in a kitchen? more to it than just that. Food wise we have Four dinner party guests dead or alive You’re going to make a lot of mistakes, more than likely on a daily basis, and four menu styles (five if you include pizza, that you would love to cook for? that’s absolutely fine, you will learn from each of them. pie, kebab and burger nights), which we run Cooking dinner for Peter Kay, Steve over the week ranging from bar snacks to Coogan, Justin Moorhouse and Johnny What are your next goals and targets on a 12 course tasting menus. All of them come Vegas – we’d have a pint in the bar work level? from the heart, you can tell it’s my cooking afterwards and I reckon the banter would whether you’re in the restaurant or sat on a be amazing! The next biggie for us is the completion of bench outside in the sun eating a pasty. the bedrooms and development of the rear What’s the dream for 10 years’ time? beer garden. Three tips vital for success in a professional kitchen In ten years’ time I’d like to see Heft Any tips to deal with the challenge of operating to its full potential, with mine and rising costs this past 12 months? Work hard, be a team player, learn, as much Nicola’s initial vision in place. From there it as you can. would just be minor tweaks here and there In all honesty it’s becoming nearly impossible to deliver, the difference to improve it. But realistically It will never be fully finished though as there will always be something to develop and improve. Can you share a Signature Dish and why it is special to you? This dish is special because the halloumi is made by local artisan producer and friend, cheesemaker Martin Gott, based at Holker Farm, Cartmel. I have known and worked with Martin for years so it always holds a special place in my heart.

MY SIGNATURE DISH Gotty ’s SERVES 4 Squeaky Cheese Glazed in Thyme Honey INGREDIENTS • 250g Halloumi • 100g Honey • 10g Thyme • Smoked Maldon Sea Salt METHOD  1. Infuse thyme with warmed honey overnight. Pass through a sieve. 2. Portion the halloumi into rectangles and fry until golden. 3. In the final stages of cooking drizzle, a little honey into the pan and allow to caramelise onto the halloumi. 4. Garnish with fresh thyme leaves and smoked Maldon Sea salt et Cherry This dish is When Daisy M special because Baron Bigod the halloumi is Clockwise from top and Truffle made by local Selection of dishes Crumpet artisan from Heft producer and Credit Jenny Jones 39 friend, Photography cheesemaker Martin Gott, Left (left to right) based at Holker Kevin and Nicola at Heft Farm, Cartmel. Credit Jenny Jones Photography Interior view of Heft Credit Phil Rigby Photography



ADVICE FROM THE EXPERTS IMPROVING EMPLOYEE wellbeing at work Shona priority as physical well-being. consistently use confidential HOW DOES THIS Sweet, HR We have trained on-site well- questionnaires to gain feedback BENEFIT EMPLOYERS? Officer at being ambassadors who provide surrounding ways to improve our The Den support and guidance through well-being management. Look It is so important to Nursery one-to-one meetings. All our inside your current organisation understand each staff member Group is employees have access to an – who can employees talk individually. There cannot be passionate about people EAP that can provide instant to, where can they access a one size fits all method to and plays an active role access to counsellors and resources, is there an open supporting mental health and in supporting the team’s advisors 24/7, tools to support culture for discussions. well-being. An individual who mental health and wellbeing well-being including health and feels supported and cared at work. From promoting fitness videos and podcasts ARE THERE ANY METHODS/ for within the workplace is conversations between and 4-week individual plans to PROCESSES FOR MONITORING more likely to be engaged. colleagues to seeking support lifestyle changes. We PROGRESS? An engaged employee is new ways to guide and actively encourage conversations more productive, is likely to support individuals, Shona surrounding mental health and • Monitor staff retention levels have less days off sick and is dedicated to ensuring well-being with both peers and and offer incentives. be more committed to the everyone flourishes line managers. • Monitor sickness/absence organisation. both personally and rates and provide support. professionally. WHY IS THIS SO IMPORTANT • Monitor long term sick, offer TO EMPLOYEES IN THE positive options to get back WHAT RESPONSIBILITY WORKPLACE? into work. DO EMPLOYERS HAVE TO THEIR STAFF REGARDING Employees who feel supported THEIR MENTAL HEALTH AND and can open up regarding their WELLBEING? mental health within a safe space Employers have a duty of are more likely to grow within an care to support all employees’ organisation. It is important for health, safety and wellbeing. employees to be able to pause This includes treating mental and reflect and take time out and physical health as equally of their busy day if needed. We important. provide all our employees the opportunity to book our calming WHAT CHANGES CAN well-being room for their lunch EMPLOYERS MAKE TO break to be able to pause and IMPROVE EMPLOYEE reflect during their busy shift with WELLBEING AND SUPPORT no interruptions. THEIR MENTAL HEALTH? We view mental health and HOW CAN EMPLOYERS well-being with as much of a GET STARTED? Talk to your team! The best way to understand what your employees want/need is to ask them. We 41

Street Snacks @lateef.photography SAMEERRising Star TANEJA HEAD CHEF, BENARES Well-known for his ability to produce working in a European kitchen, combining some of the most amazing Indian Indian flavours and spices, as well as my own food that you are ever likely to eat, it home cooking. comes as a surprise to many that until 2011, Michelin star winner Sameer What cuisines, flavours or techniques are Taneja had never cooked Indian food you enjoying right now? in a professional kitchen. Having worked with the likes of Michel and I don’t really have a favourite technique or Alain Roux, Joel Antunes and Pascal flavour; I love all kinds of cuisine in any format: Proyart, Sameer takes his inspiration fine dining, casual, Italian, Chinese, Thai, from flavours and techniques from Peruvian! Today food is seen and enjoyed in around the world, honing them a very different way. It is breaking away from into dishes that have earned him a its traditional boundaries and becoming very reputation for being one of London’s eclectic with a complexity of flavours - I find most esteemed chefs. I tend to choose my food depending on my mood and what I want to eat on the day. When working on new dishes, what is your development process? Have you experienced any setbacks in your career and how did you deal with them? At Benares, one of the unique ways I like to work on creating new dishes is by asking the Oh of course, and I’ve learnt from them. I think chefs and kitchen team to bring in their home every setback you have can teach a lesson cooking, then we all try the different dishes. and help make you stronger. For example, the Our chefs come from different communities pandemic was the biggest setback not only for and parts of the continent, which enables us me but for the whole world. The team and I put to combine different tastes of the world with a our minds together and by maintaining a positive unique and adventurous format. From there, outlook, Benares was one of the first restaurants we work together to start developing the dish. to start cooking for emergency services as well I also use my experience and techniques from as pivoting to home deliveries. Of course, the pandemic was an ongoing problem, but we thought of ways to adapt and ran with them. 42

RISING STAR How has your experience shaped the boss, part of Oberoi Hotel Group. After that I moved trying to connect with other cultures, rather than reinventing the wheel. People are going manager, and mentor you are today? to the UK and worked with luminaries such for healthier options and trying to eat more natural ingredients, with a huge focus on I’ve never really thought myself in any of those as Pascal Proyart of One-O-One Restaurant sustainability. It’s so important and at the positions! As Executive Chef I am stable, calm, (2003-2009); Michel and Alain Roux of three forefront now for chefs to get the most out of Michelin-starred Waterside Inn (2009-2010); every ingredient. and composed which helps Joel Antunes of Brasserie How would you like to see the industry to stabilise the business and Today food is Joel (2010-2011) and Pierre change in the future? the dishes we create. It also Koffmann of Koffmann’s (2011- Change is good – it brings development. helps me understand what I 2012) where I gained skills and I generally would like to see more people choose hospitality as a career and enter the seen and enjoyedwant to achieve with my team. techniques in classical French industry since it’s a wonderful medium to As a manager, I will not say my and Indian cuisine, that I now connect the world and to express yourself. skills are extensive, but we all in a very There should be more opportunities, use in my dishes at Benares. encouragement and resources to help the follow the rules, and whenever different way. However, what I think really industry flourish. there is a fault, I take the helped me was the discipline What inspires you to continue working in responsibility for it. I also try It is breaking I’ve held over the past 20 the hospitality sector? to get the best out of my team years, working with the For me, I find hospitality satisfies you to the and work to their strengths. away from its world’s top chefs, with hunger core. This industry is a blessing, and while We all have things we are finding this path was somewhat an accident and eagerness to learn, and in my life, I don’t know if I could do anything good and not so good at, but traditional I’m getting better every day else. I meet the best people; I learn every we talk about them and deal day and it’s such a natural way to express boundaries and because of that discipline. yourself – it couldn’t be better. with it together. What advice would you give becoming very I do think that people are to someone starting out in eclectic with a getting back to basics and the industry? complexity of Dream high! Keep your flavours head down, push, document the processes and most importantly, be disciplined. Respect yourself, respect others, and respect what you do. Being a chef is the most beautiful job I could ever imagine. How have you honed your skills over the years – are they self-taught or have you had any professional training? I hone my cooking skills every day – perfecting my craft and always learning from people around me. I had professional training which gave me a good start, with my first job at the Rajvillas Jaipur, India – comCcEopoInpuetCattyneoilttioroaripoyfoknanGubCgFrotrleaoeuomgb4kwg5iloi’ynsna Left (clockwise) 43 Baked Malabar Scottish Scallop @lateef. photography Rasmalai @lateef. photography Benares Chef’s Table

FOOD & INDUSTRY news SUSTAINABILITY LATEST SUSTAINABILITY INDEX SHEDS LIGHT ON INDUSTRY’S SUSTAINABILITY JOURNEY Nestlé Professional recently launched When compared to last year’s To view and download the Sustainability the Footprint Sustainability Index Sustainability Index, the report Index report, food 2023, providing further support to reveals the industry has made operators can go to: the foodservice industry on its significant steps forward over Footprint Sustainability journey to Net Zero. The report the past year. Index 2023 | Nestlé acknowledges that while achieving Professional Net Zero may seem daunting, there • Last year’s Sustainability are plenty of simple actions that Index showed that climate change had proteins, leaning towards businesses showing organisations can take to advance pushed sustainability strategies into full focus. strong sustainability credentials. their sustainability goals. This year, it reveals biodiversity loss is being recognised as a threat to the climate, and the • Innovation will be key on the road to Net Zero, Designed to help businesses understand the food industry has redoubled efforts to and in the face of staff shortages, it’s most critical issues, it provides insight and address this and Scope 3 emissions. important that the industry rewards and recommendations on culture and supply chains; motivates employees well if it’s to attract the sustainable diets; food and plastic waste; • Consumers are continuing to reduce meat creative talent it needs moving forwards. attracting and maintaining clients; saving consumption – for health and sustainability energy and protecting natural resources; and reasons. They’re keen to understand more fostering wellbeing. about the health benefits of plant-based Gourmet Classic is committed to delivering the best products to chefs Providing consistent quality ingredients ideal for the busy kitchen Promotional Pricing Celebrate International Available * Cabernet Sauvignon Day by preparing your menu using Gourmet Classic’s Cabernet Sauvignon Cooking Wine Chef can be confident of using an ingredient made from a blend which includes the most important red grape of Bordeaux, Cabernet Sauvignon (40%), a grape that is used to produce some of the world’s most expensive wines include Bordeaux of Chateau Mouton Rothschild and Chateau d’Armailhac Add value and appeal to any dish * Contact your Country Range Wholesaler to discuss Gourmet Classic Limited www.gourmetclassic.com Unit 14 Endeavour Business Park Gourmet Classic Ltd Crow Arch Lane @GourmetClassic_ Ringwood Hampshire BH24 1SF

FOOD & INDUSTRY NEWS RESEARCH Hospitality bosses roll out the welcome According to the Barcats survey, managers think mat for older workers older people are put off from applying for vacant roles either because they think they are too old Pub and restaurant bosses believe the by £20 billion to £93 billion**, but despite being for the type of work the job would involve (59%) or recruitment problems affecting the the 3rd biggest employer in the UK, accounting because they think that employers don’t want hospitality sector could be solved if for 3.5m jobs through direct employment in 2022, them (36%).  older people who took early retirement and a further 3m indirectly, it continues to suffer returned to work and considered a from restricted growth and a tight labour market. Jeff Williams, Barcats CEO commented: “This late-life career as a chef, bartender research shows that the hospitality sector is or waiter. But with so many job vacancies across the actively encouraging older and retired people to hospitality sector, why aren’t recruiters able to come forward and apply for jobs in their local According to a new study commissioned by attract older applicants? pubs, restaurants and cafés. 7 in 10 managers hospitality recruitment platform Barcats, 72% of think having staff aged over 50 would give their pub and restaurant bosses agreed that having business a boost and we’ve seen this work really more over 50s on the payroll could fix the well in other territories that Barcats already workforce crisis that has put thousands of operates in. businesses on the brink of bankruptcy. “72% OF The survey of a thousand hospitality managers PUB AND responsible for hiring staff found that almost two RESTAURANT thirds (64%) would consider hiring someone over BOSSES AGREED 50, with half (49%) praising the reliability of older THAT HAVING workers over young ones. MORE OVER 50S ON THE PAYROLL The findings highlight the problems that continue COULD FIX THE to plague the hospitality sector as it tries to WORKFORCE recover from the damaging impact of the CRISIS” pandemic. Over the past six years the industry has increased its annual economic contribution SV 2222 CRG Group SureCrisp Half Page Ad AW.pdf 1 01/06/2023 15:27

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THE NO. 1 ICE TEABOOST YOUR SALES WITH LIPTON, BRAND IN THE UK* Ready to drink tea is the fastest growing soft drinks category* Lipton is driving this with 41% growth** *Nielsen scantrack data to WE 23rd April 2022 **Nielsen Scantrack, Total Coverage, Value % Change, MAT 23.04.22 Time to