SIU July 22

JULY 2022 The Green Issue WHY SUSTAINABILITY IS BIG BUSINESS EVERYONE’S A CRITIC MAKING THE MOST OF CUSTOMER REVIEWS 5 023616 476309 Angela Hartnett

Whether you’re a hospitality catering business owner, school cook or chef working in a care home, there is increasing pressure to implement sustainable practices within your kitchen. In our Category Focus and Melting Pot features we’re focusing on sustainability, breaking it down into key areas that you need to focus on within your business. We have trend data, advice and menu ideas from a whole host of industry experts, caterers and chefs to inform and inspire you. Elsewhere this issue we have an interview with the brilliant Angela Hartnett, advice on how to deal with customer reviews as well as lots of amazing seasonal recipe ideas. If you would like to get involved in one of our The Stir it up team features, or have a new idea for one, let us know at [email protected] Rising Star WeHlfeaarlet1h3& 22 NEWS ADVICE INSPIRATION TRENDS 03 13 05 03 Readers’ Lives Health & Welfare Eat the Season Plate Arrivals Why hospitals should be Broccoli Cyprus 07 game for venison Customer Profile 22-23 11 Brunching above Education Rising Star Hospitality their weight 17 Jean Delport Everyone’s a critic - School food matters - making the most of 08-09 educating the educators 29 customer reviews News From Country Range Five Ways to Use 35 White Chocolate Drops 30-31 24-25 The Country Range Student Melting Pot Food & Industry News Chef Challenge 2023 36-37 Sustainable menus to countdown begins Leading Lights preserve “planet A” 33 Angela Hartnett The Country Club 18-19 37 Category Focus KAM Media Insight 40-41 Why sustainability is Customers are crying Marketplace big business out for support when buying wine Contact us ... 21 The Green Gauge 43 Writers Fighting hunger & tackling Food for Thought Lindsey Hoyle food waste Inspirational plates for Sam Houston Summer menus Jackie Mitchell Subscriptions Telephone: OUR EDITORIAL PARTNERS... [email protected] Design & Print As part of our Eclipse Creative environmental policy www.eclipsecreative.co.uk this magazine is printed using vegetable oil based Front Cover ink and is produced Angela Hartnett by to high environmental John Carey standards, including ISO14001 and FSC® certification. It is also fully carbon balanced. stiritupmagazine.co.uk 02

3M0elting Pot PLACTEyApRrRuIVsALS Leading Delivering on-trend dishes from around the globe Lights 36 The dishes of Cyprus are heavily tFoiUveseW2ay9s influenced by Middle Eastern, Greek, Turkish, French and Italian cuisines. Readers' Lives Cypriot cuisine is rich in fresh vegetables, meat such as pork and NAME:  Jonathon Wells WHAT’S YOUR FAVOURITE DISH TO lamb and tasty herbs and spices. COOK IN SUMMER? I like to make Cypriots are also proud of their JOB TITLE:  Head Pastry Chef dishes that showcase any of the sweet wine Commandaria, one of fruit that can be found around the the oldest wines in the world. PLACE OF WORK:  Bulls Head, country in the summer. Summer is Hollymoorside my favourite season when writing HALLOUMI With its popularity rapidly dessert menus. growing worldwide, halloumi is a familiar HOW LONG HAVE YOU WORKED IN favourite on many menus. This salty, semi-soft THE CATERING INDUSTRY?  12 years WHAT TRENDS DO YOU SEE TAKING cheese is eaten in a variety of ways from OVER IN 2022? As someone who being served in salads or pasta dishes, or WHAT IS YOUR FAVOURITE CUISINE doesn’t drink myself due to health on its own with a tasty dip. TO EAT? Italian reasons, I’m noticing a much wider range of non-alcoholic options starting SHEFTALIES Similar to a meatball which WHAT’S THE BEST ADVICE YOU to appear. is typically made with minced lamb or WERE EVER GIVEN AND BY WHOM? pork, mixed with lots of cinnamon, parsley Keep your head down and put in the WHAT IS YOUR FAVOURITE and onion. The meat is then wrapped in caul graft. You’ll never know everything in COUNTRY RANGE PRODUCT AND fat and cooked over a charcoal grill. this trade so take in as much information WHY? As daft as it sounds, I’d say the from people around you as you can. I cling film is probably one of the most KOUPEPIA Arguably the most famous had the same advice from chefs at used products in my kitchen. traditional Cypriot dish, Koupepia is grape places I trained in, and it has always leaves, stuffed with rice, minced meat and worked for me. Country Range Cling Film herbs and seasonings. This is cooked in a Pack sizes: 300mm x 300m tomato sauce and is simply delicious. WHAT IS YOUR TOP TIP FOR SOMEONE STARTING OUT IN THE SOUVLA An integral part of the Cypriot CATERING INDUSTRY? Work hard, culture, Souvla is the Cypriot version of the learn from yours and other’s mistakes. barbeque and consists of large chunks of Listen, but most importantly look after skewered pork or lamb cooked over charcoal. yourself. Health and wellbeing should always come first.  MAKARONIA TOU FORNOU Meaning “oven baked macaroni” in Greek, this is the Cypriot version of the Greek dish Pastitsio. It is a layered pasta dish which contains ground pork and cheese sauce. LOUKOUMADES If you have a sweet tooth, this delicacy is for you. Loukoumades are golden brown fried doughballs which are then soaked in honey, you can usually buy them from sweet vendors or coffee shops. Loukoumades 03

PROFESSIONAL CATERING MADE EASY ✔ VERSATILE Multiple uses – a staple for any kitchen. Use straight from the jar, hot or cold! ✔ RELIABLE Trusted brands that help to deliver quality meals… every time! ✔ FREE FROM Suitable for gluten free and vegetarian diets. No artificial colours, flavours* or preservatives. Meets UK 2017 salt target. GMO Free. No added MSG* *Excluding Texan BBQ & Hickory Smoked BBQ sauces Moornelinreecaiptes For more versatile recipe ideas, aimiafoods.com designed to help you save time visit www.aimiafoods.com For more information please contact Aimia Foods Ltd customer service ®/™ Registered Trademark. ©Mars, Incorporated 2021 on 01942 408600 or email [email protected] Aimia Foods Ltd, the sole distributor for Mars Foodservice products in the UK

BroccoliIN SEASON: EAT THE SEASON Message from George 1/VEG POWER 2/ AMAZING Also In Season: McIvor, Chairman of Tilda developed this MEZE The Master Chefs vibrant Broccoli Stir For a fresh starter, Tayberry of Great Britain Fry recipe as part of Veg Power’s Pork campaign Eat Them to Defeat side dish or as part of a meze Radicchio The Master Chefs of Great Them, the nationwide movement to platter, chargrill tender stem Watermelon Britain was formed in 1980 to provide a forum get kids eating more vegetables as broccoli with almonds and a lemon Kipper for the exchange of culinary ideas part of a nutritional diet. dressing and use as a topping for and to further the profession some paprika spiced houmous. through training and the 3/ THE MAIN guidance of young chefs. EVENT 4/NO FOWL Perfect for lunch or A team of Newbury OFFICIAL TASTING NOTES College student dinner, stuff a chicken breast with chefs paired purple broccoli with Broccoli is closely related to cabbage, a delicious broccoli and cheese bulghar and a tahini dressing in brussel sprouts, kale and cauliflower. mixture, sear for a few minutes on this roast guinea fowl dish for the There are two main varieties of broccoli, each side then cooked in the oven semi-finals of the 2018 Country calabrese – the large dark green head to finish off. Range Student Chef Challenge. or sprouting broccoli which are smaller on thin stalks. The crop is a cool-season 5/ RETURN OF vegetable, growing best during spring or THE MAC autumn and is typically harvested from This ‘Mac’ & Cheese mid-October through December. stack can be made with leftover Properties: Broccoli is a nutritional pasta of any shape. Blend powerhouse full of vitamins, minerals, broccoli or other vegetables fibre and antioxidants. An excellent into the cheese sauce mix or source of Vitamin C just 78grams of pile on top. steamed broccoli provides up to 84% of you RDI – more than one-half of an orange. Different cooking methods, such as boiling, microwaving, stir-frying, and steaming, alter the vegetable’s nutrient composition, particularly reducing vitamin C, as well as soluble protein and sugar. Usage: It is hugely versatile in the kitchen, lending itself to being eaten raw in salads, cooked with cheese, healthy soups, roasted and stir-fried. WASTE NOT WANT NOT Broccoli stems can often be thrown away. They are very versatile: you can shred them into rice, spiralize them into noodles, blend into broccoli rice, blitz them into hummus or pesto, add them to broths or blend them into soups. Cooks Calendar JULY 17 / National Ice Cream Day AUGUST 17 / Cupcake 1 / International Picnic Month 5 / International Beer Day Day 5 / National BBQ Week 8 / Afternoon Tea Week 7 / World Chocolate Day 11 / International Bakewell 19 / National Potato Day 25 / National Burger Day Tart Day 05

r

CUSTOMER PROFILE Brunching AT hbeoivreWeightBackintheday,itwould Open seven days a week, the have been the butcher or company specialises in the greengrocer with the breakfast, lunch, cakes, coffee and “When it comes to our most and they never let us down from a biggest queues in the is even licensed to sell quality craft popular dishes, people travel from quality and consistency perspective. market towns of Hampshire, beer, cocktails and wine. While far and wide for our unique The large tortilla wraps, brioche but those days are long still ticking the box of the Pancakes, which can either be burger buns and double crunch fries gone and now it’s all about traditionalists, the kitchen team also served with sweet or savoury are excellent.” brunch and nobody does it go off the beaten brunch track with toppings. For the sweet tooth, our quite like Josie’s. inventive dishes such as their Biscoff Pancakes are a massive As the business continues to go from Mexican Benedict, Breakfast crowd pleaser and on the savoury strength to strength even in these Since 2011, Josie’s has helped Tacos and Josie’s Style Pancakes, side, our Fried Chicken Pancakes testing times, the search is already redefine coffee, brunch and which have become famous for are the ultimate.” underway for a fifth site, which the daytime socialising in Hampshire miles around. company would like to have open by and has grown from a single site to “We use a selection of the Country the end of the year. four eateries which continue to see Josh Cannon, Executive Chef Range products across our menu long queues of hungry customers explains more about the ethos and each and every week. menu at Josie’s: “Sourcing locally Above (main) wherever possible, we’re Josie’s Brunch Selection Set up by mother and son team passionate about using new and Josephine and Kevin Latouf, the exciting ingredients to offer the Below (left to right) independent, family-run business ultimate selection of breakfast and Josie’s Famous Pancakes has been brunching above its brunch classics, interspersed with Exterior view of Josie’s weight since day one with a our own modern creations and the magic formula of exquisite coffee, best drinks around. Everything is delicious food, welcoming staff cooked from scratch in our and excellent locations. The kitchens and outside of original Josie’s opened in brunch classics, we also Bishop’s Waltham and the have a diverse range of second soon followed in the toasties, tacos, wraps, cathedral city of Winchester in burgers and loaded tater 2013, before a third in Petersfield tots including some new in 2017 and the newest addition plant-based options, to opening in the heart of Romsey cater for all appetites in 2019. and occasions.” “Sourcing locally wherever possible, we’re passionate about using new and exciting ingredients to offer the ultimate selection.” 07

PICNIC SOME COUNTRY RANGE PERFECTION PICNIC ESSENTIALS Picnics were initially indoor affairs and often involved • Country Range Sausage Rolls music and dance as they started to become popular in (4”, 6” and 8”) 18th century France. It was only in the UK where they were taken up by the growing middle class • Country Range Vegan Sausage Roll 6” in the 19th century that a picnic revolution – 66 x 132g began, and they were turned in to the outdoor dining experience we all know • Country Range Cooked Gammon and love today. Ham – 500g So, as National Picnic Month kicks off this July, • Country Range Sliced Silverside of it’s time to pimp up your picnic offering so Beef – 500g everyone can raise a sandwich, cake or glass of fizz to our pioneering picnic ancestors and make • Country Range Vegan Mayo – 2.27ltr this year’s celebration a spectacle. • Country Range Tortilla Wraps – 10” and 12” The Country Range portfolio is packed with solutions • Country Range Scone Mix – 3.5kg to guarantee your picnic menu is the talk of the town. • Country Range Mini Cake BAKED BESTIES – Our Quiches, Sausage Rolls and authentic Cornish Assortment – 40 pasties will always add an extra portion of pizzazz to your picnic. • Country Range Sundried Tomatoes – 1kg NOURISHING NIBBLES – For a little sophistication, try our Olives and • Country Range Green Olives Stuffed Sundried Tomatoes or for some crunch, our Tortilla Chips with Salsa with Pimento – 1kg never fail. Country Range SUMPTUOUS SARNIES – Ditch the basic everyday fillings and sliced Afternoon Picnic white bread, a picnic deserves something special. Try our Wiltshire Gammon or Silverside Beef Slices for superior fillings and our selection VMeCgeeodtuanibttelrreyrQaRnuaeinacgnhee of Baguettes, Tortilla Wraps and Rolls for unbeatable bread. PLANT-BASED PICNIC – Whether it’s hummus and dips, globally- inspired veggie wraps, salads or a full vegan platter, there is plenty you can do to ensure your plant-based picnic offering creates a stir. Our Award-Winning Vegan Mayo is an amazingly versatile store cupboard ingredient, whether slathered on sandwiches or used as an ingredient for herb or chipotle dips. SWEET FINISH – A picnic isn’t complete without some delectable desserts and cakes so choose carefully. For an afternoon tea feel to the picnic, our Scone Mix, Sponge and Pudding Mixes never fail and for those looking for finished products, our Mini Cake Assortment are mini in name but mighty when it comes to visual appeal and taste. Country Range Sausage Roll

American Pancakes NEWS FROM COUNTRY RANGE with Bacon and Maple Syrup SWEET SEDUCTION With both World Chocolate Day (7th July) and World Ice Cream Day (17th July) falling in July, it’s a great opportunity to check your sweet treat offering and possibly give it a revamp ahead of the peak holiday season. Why not use our Award-Winning Dark Chocolate drops to make these delicious Rocky Road Brownie’s on World Chocolate Day? For World Ice Cream Day, maybe forget about the bog-standard cone and think cocktail floats and use our Country Range Dairy Ice Cream for sensational sundaes or try our tortilla ice cream cone recipe. Rocky Road Brownies Scan for full recipe Smokey BBQ Burger “THE COUNTRY RANGE DARK CHOCOLATE DROPS – THE QUALITY IS American VERY GOOD AND MEETS THE STANDARDS Independence Day I NEED FOR SPECIAL FUNCTIONS AND DAY-TO-DAY DESSERTS.” - SCHOOL, BERKSHIRE With the US celebrating their independence Tortilla Ice Cream Cone from British rule in July, it’s a great excuse to Scan for full recipe get inventive with your menu and add some 09 international flair. You could run a special burger for the day using our Gourmet Steak Burgers to create a delicious Smokey BBQ Burger, a themed barbecue, or a classic breakfast with the STYHW“SMRIET’IUAMTBYCOPHPALOAPLECWOEUEOBPRUHNAAINAGRITNTCN”RIAFDHOC-YAMCANAWNRA,KEGEEATREOAXENSISFVRCEEGATIEANREENNGVRD-E Country Range American Style Pancakes and all the trimmings.

STOCK UP NOW FLAVOURS RANGE WORTH OVER £145M* MAXIMUM LIME NO SUGAR Source: Nielsen, Total Coverage, Value Sales, MAT, data to w.e. 25.12.21 Time to

HOSPITALITY E-vmearkiyngotnhee’msosat ofCcusrtoimteircreviews Customer reviews, whether venue after a visit. Ensuring you super easy for guests to leave always avoid standardised good or bad, are important have regular good reviews will reviews. If a guest takes the time responses to negative feedback for building your business. keep the positive appearing at the to leave you a review, then and approach each example Positive reviews not only top of the review timeline, which is engage and respond.” promptly and honestly. People encourage more customers, what you want potential pay attention to how you respond. but also elevates your customers to see.” For The Hungry Plaice, a mobile Don’t take negative reviews to business in search engine catering business, feedback is heart. Although your offering rankings such as Google The main platforms include pivotal to the company’s success might appeal to many, preferences and heightens awareness TripAdvisor, Trustpilot, Google “they can mean the difference vary.” Inviting customers who have about your establishment. Review and Booking.com, between taking a booking and complained back for a second Crucially, reviews offer although social media also needs missing out on an opportunity experience can also help you to insight to prospective to be checked including altogether,” says Georgina restore their faith in your business. customers before they Facebook, Instagram and Twitter. Lee-Price, owner. “We always actually make a booking. As follow up with our customers with When handling negative reviews, Jane Pendlebury, CEO, The According to Emily Lockwood a direct email and encourage try to take the issue offline as soon Hospitality Professionals from Excelerate Consulting, as possible by switching to an Association (HOSPA) says email conversation. “You also “Prompting good reviews “Customer reviews should always be seen need to spot the serial fakers – should be a priority as no as a great opportunity.” those using the review platform to opinion is more valuable seek a refund or compensation. If than that of consumers who customer reviews should always them to leave feedback either they are genuine, they will usually have used your services. be seen as a great opportunity. through our booking platforms or accept your response. Otherwise, The more reviews you have “OpenTable offers a great platform on social media and once you must report them to the on platforms such as Trip where all reviews can filter received, they are put onto our platform to prevent further Advisor or Google Review, through one channel making it website for all to see. It’s damage to your business or the more transparent your easier to respond while not important to take on board all someone else’s.” Says Felicity business becomes.” missing any.” feedback, whether positive or Read from Leapfrog PR. negative, to learn from any Regularly monitoring reviews on a Angus Grill + Larder, Brechin, mistakes that may have been Whether reviews are good or bad, daily basis is imperative so you Scotland responds to all public made and to continuously improve the person behind them is a reviews. Will Macpherson says your business.” potential ambassador in the can respond accordingly. Felicity “This shows guests that we making, by transforming your Read from Leapfrog PR says appreciate the feedback and TURN A NEGATIVE INTO attitude to all reviews, you could “Business owners need to be on demonstrates to the public that A POSITIVE reveal a huge opportunity for top of reviews on a daily basis, we engage with our guests. The The way you respond to negative your business. making it easy and straight- two main ones we look at are reviews is important. Jane forward to review and rate the Google and Facebook as they are Pendlebury says “You should 11



HEALTH & WELFARE Why Hospitals Should be Game for Venison Venison is one of the most “Hospital Caterer of the Year” England’s 1,500 forests and introduced venison, they visited popular dishes on the menu award by the Hospital Catering woodlands, culls deer as part of every ward, giving team members since it was introduced at Association (HCA). His ethos is to its sustainable forest management the opportunity to sample dishes East Lancashire Hospitals put quality restaurant food onto programme. Nigel Foster, Lead before they were added to the NHS Trust (ELHT) a year hospital menus for patients and Wildlife Manager, says “The menu, so they were able to tell ago, with 48% of patients staff. “We have a fresh cook model successful collaboration we have patients about them when they selecting it from a choice of so we needed to obtain raw meat,” with ELFT and Highland Game launched. They also introduced a six dishes when available. he explains. Initially he sourced the means we have a resilient and takeaway frozen version for staff to The biggest seller is venison venison through his local butcher ethical outlet for our venison.” take home. and mushroom pie which from the highlands of Scotland, was featured on Channel but at the end of 2020, the Soil Both Highland Game and Forestry Tim points out the advantages of 4’s “Food Upwrapped”, Association approached him. “They England are interested in working venison. “It’s high in protein, low followed by venison stew said they had a connection with with other hospitals and catering in fat and it’s important for the and gamekeeper’s pie. Forestry England, and would I be outlets. Nigel says “This model ecological system – venison has interested in having a chat with is a safe, efficient way of getting no natural predators. All the prices Tim Radcliffe, Facilities Manager them and Highland Game about venison more widely used on of other meat such as chicken, from ELHT started his hospitality obtaining venison more locally,” menus and we are aiming to grow pork, lamb have gone up but I career in a restaurant and recently he said. this partnership to include other haven’t had an increase in venison won this year’s hospitals, schools and institutions.” in three years and there are no The conversation led to plans for an increase as there’s a lasting collaboration As an offshoot of the collaboration, a glut of it. The difference in between Forestry ELHT introduced wild boar from price between standard protein the Forest of Dean on menus in meat options and venison is England and Highland April this year featuring a pie using becoming smaller.” Game to supply the wild boar mince. In addition, Tim Trust with venison hopes to work with a farm 35 miles Although, venison is ELHT’s most away which rears water buffalo. expensive single purchase, other from the Forest “I’m looking at how we implement dishes cost a lot less, “so it all of Bowland, 10 it onto the menu to give patients balances out,” says Tim. “We have miles away. choice,” he says. 110 different items on the menu over a 14 day cycle, with 55% of Forestry England, Staff eat the same meals as the dishes vegetarian. The plant-based which manages patients, so when ELHT first dishes are there but we need to give quality choice to patients.” Above (main) Sliced Venison Fillet Steak with The venison is listed on the menu Potato Mushroom Terrine and as “British Forest of Bowland Berry Sauce Venison”. Tim says “Patients’ expectations have changed and Left (above and below) they expect a story behind their Common Buck. Image courtesy food. Provenance does matter and of Forestry England Crown how you describe it.” Venison and Mushroom Pie 13

Helping the planet one potato at a time... At Lamb Weston we’re committed to a more sustainable future with zero waste... starting with our potatoes! One easy step towards this goal is to keep the peel and choose our Premium Skin-on ranges. Here’s why… Benefits for the planet Benefits for your customers 7% Less food waste. 7% of potato is the peel Extra taste of real potato 6% Lower product carbon footprint Artisanal, rustic, handmade look 4% Less natural gas use due to no peeling Crispier bite vs same skin-off More nutrients including fibre, SAVE Washing and steaming processes vitamins and minerals WATER to eliminate the peel are removed Your partner in potatoes lambweston.eu/uk/sustainability

Potato Dippers Sharing is a trend that’s here to stay, and Potato Dippers are made for sharing. Ideal for mixing and matching with different dips and flavour combinations for a fun experience that will get people talking. Gluten Free Extra Long Extra Crispy Gluten Free Holding Time Extra Crispy Stealth 9/9, Skin-On - S04 Serve up our Potato Dippers, Skin-On - LWS64 Connoisseur PSrkeimn-iounm Gluten Free Rustic Fry ranges The on-trend taste and appearance that consumers are looking for. Gluten Free Connoisseur Rustic Fry, Skin-On - LWF56 The Dukes Skin-On: LWF92

PLANT BASED BURGERS www.movingmountainsfoods.com #MovingMountains

EDUCATION School Food Matters EDUCATING THE EDUCATORS The ethos In the past two years, a new approach and that the school food Above (main) of charity programme called Young service is seen through the eyes of School kids picking strawberries School Food Marketeers has been trialled in a child.” Matters is to Newcastle, Liverpool, Below (above and below) educate Gloucestershire, Dorset and in the The organisation is keen to share its Learning to cook in school children Midlands. It is designed to bring learning from the Healthy Zones Exploring what’s on offer at about food, together children from local primary programme, which aims to improve the markets how it’s grown and cooked schools to experience growing, children’s health by tackling and improve their access harvesting and cooking fresh fruit childhood obesity in partnership good health through our work in to healthy, sustainable and vegetables. Stephanie explains with Impact on Urban Health. schools, we can take the lessons to food while at school. “The children grow fruit and veg Stephanie says “Over the next five policy-makers and improve the Through the provision of from seed in their growing spaces years we’ll be working with 80 health outcomes for children across classroom-based food and then set up stalls at their schools in London’s Lambeth and the country.” education programmes, local market to sell it. Schools Southwark to tackle health consultancy and training in London sell produce at inequalities so that children can For more information visit to resolve issues with Borough Market in aid of The receive the nutrition they need to www.schoolfoodmatters.org school meals and a variety Felix Project, London’s largest thrive - wherever they live.  If we can of broader programmes, food redistribution charity.” unlock some of the the charity transforms a barriers to school’s food culture. The best way for schools to get children’s involved with School Food Matters Founded in 2007 by Stephanie is to subscribe to updates on the Slater, School Food Matters was web site. “If schools are set up as a result of her committed to working with disappointment in the food on offer us, they can guarantee at her children’s local primary access to food education school. She says “We’d come from sessions through our Australia, where my children schools membership,” says attended a Montessori nursery, Stephanie. “By becoming a grown their own vegetables and member, they are provided with helped to prepare lunch together. advice on how to establish a I realised this would be hard to garden, cooking clubs and replicate, but we could certainly do developing links with farms. There’s better. This coincided with an nothing like seeing a class full of opportunity to improve the food children from an inner city school across the 38 primary schools in the run into a field to harvest fresh veg!” London borough of Richmond and School Food Matters was born.” Her advice for school caterers is to talk to students. “Pupil voice is Since then, it has worked with powerful and in the same way that schools in every London borough any business conducts market and in five new regions across research, do the same with the England. Stephanie says “Our food children you serve. Our work on the education programmes are so government’s School Food Plan valued by schools in London that we taught us that success in school want to share them far and wide and food comes about when the head add more cities to our map.” teacher leads the change, the school adopts a whole school 17

Why Sustaina is Big Busine Sustainable Every industry is facing Director Nestlé Professional UK&I. and reusable increasing pressure to packaging is implement sustainable The pressure is on operators to make practices and support the meaningful, lasting changes. Some are forced a must environment, but are we as through by government – the ban on plastic operators (and individuals) truly owning straws being one of the most recent, but others stiritupmagazine.co.uk this task, or merely paying lip service to need to be a conscious decision to step away it? And does it really influence consumer from old practices. But where should you start? spending habits? FOOD WASTE, SOURCING LOCALLY, Ten years ago, the power of the conscious REDUCING PACKAGING WASTE/ consumer was considerably less than it is INCREASING RECYCLABLE PACKING today. Since then a lot has changed. Demand MATERIALS, REDUCING SINGLE USE for ethically and sustainably sourced goods PLASTICS AND CARBON FOOTPRINT in 2019 reached £41bn1 in the UK, having risen WERE THE TOP 53 FACTORS fourfold in the last 20 years. In the fashion SAID TO INFLUENCE CONSUMER industry, the resale market been the fastest PURCHASING DECISIONS WITHIN THE growing sector and is now set to be twice the HOSPITALITY SECTOR, HOWEVER size of fast fashion by 2030. It is clear that THE RESPONSIBILITY FOR CHANGE consumers are driving substantial changes DOES NOT FALL SOLELY ON THE and the hospitality sector is not exempt. SHOULDERS OF OPERATORS – YOUR SUPPLY CHAIN CAN PROVIDE A LOT Research recently conducted by Nestlé OF SUPPORT TOO. Professional has revealed that 82% of UK consumers feel that sustainability is an DEVELOPING A SUSTAINABLE important factor when considering what to eat SUPPLY CHAIN and drink. With 71%2 of those surveyed saying Looking to your supply chain to support they would choose sustainable options should sustainable practices can go a long way to they be available, the opportunity for operators who adapt their business model is huge. get you started. With a little bit of legwork, it is possible to Almost three quarters of UK consumers determine how sustainable think hospitality operators could do more the brands and suppliers to support and promote you purchase from truly are, sustainable living. making a list of those who you “Consumers are looking may need to replace. From to the industry for change, and although 43% admitted global brands to independent culpability for making sure artisan producers, knowing their diets are sustainable, what’s behind every product almost a quarter (24%) said means that you can be more it is also the responsibility of confident in your customer food operators.” Comments facing statements. Katya Simmons, Managing 18

To improve your environmental credentials, Catch at the Old Fish Market. CATEGORY FOCUS focus on 3 key areas in the supply chain: “All the fish we serve is caught Packaging, Produce and Power. in the local Dorset waters and Solar is One of is hours old when it lands on the the Cleanest PACKAGING fish monger’s slab. Catch is about One of the biggest impacts every operator celebrating the whole local Energy can make is to work with suppliers who are food environment. We use Sources dedicated to reducing the amount of plastic a local dairy, a local rare used in packaging or who use 100% recyclable breed farm, a local microgreen with suppliers to find out if any green energy grower and we feature wine from 4 suppliers providing certificate-backed natural abilitypackaging. Almost 80%4 of consumers surveyed local vineyards.” renewable energy are used and how they are ess off-setting their energy consumption. This will stated that minimal or recyclable With both supplier and operator working give you a better understanding of the carbon packaging was an important hard on provenance and sustainable footprint of your supply base. consideration when purchasing food sourcing, the information is no longer and drink. hard to find. Brands such as Taylors Achieving a sustainable operation in the of Harrogate proudly promote their hospitality sector is not something that can be In response to consumer demand, sustainable sourcing programs and done alone – nor should it be. Forming closer support a wide range of international social ties with suppliers, compiling a knowledge many brands across the sector are and environmental projects from clean- bank on sustainable practices by product or water and education initiatives to long-term brand results in a plethora of information that implementing sustainable packaging tree planting partnerships. can be imparted to a growing environmentally conscious consumer group. Combining this practices. McCain Foods are on track to The team at Weetabix are also actively data with your own efforts to create a unique communicating their responsible sourcing sustainability story will not only give your ensure 100% of their packaging is recyclable policies, using wheat farmers within a 50- business a point of difference, it will also mile radius of the factory who commit to satisfy your consumer’s need to make more by the end of the year and Pladis Global sustainable and ethical practices all the way meaningful purchasing decisions. through the food chain. “We require growers have pledged to make all plastic packaging to abide by our Wheat Protocol, which 1 World Economic Forum (May 2021). The Global Eco- sets out environmental as well as quality Wakening: How Consumers Are Driving Sustainability recyclable, reusable or compostable by 2025. requirements. All farms must be members 2 Nestlé (Sept 2021). Nestlé Professional Sustainable of an appropriate environmental scheme Diets Research The team have already removed all black and be able to demonstrate compliance, as 3 Nestlé (Sept 2021). Nestlé Professional Sustainable well as Red Tractor certification. We’ve also Diets Research plastic from their product portfolio, preventing been working hard to ensure that all of the 4 Nestlé (Sept 2021). Nestlé Professional Sustainable cocoa we use, across every single product, Diets Research approximately 80million black trays going is certified as sustainable.” Says John Petre, 5 Nestlé (Sept 2021). Nestlé Professional Sustainable Supply Chain, Procurement & Technical Diets Research to landfill. Director, Weetabix. The team at Délifrance are also joining the POWER growing number of brands developing fully Whether suppliers produce or process recyclable packaging. “We’ve been working food, they consume a lot of energy. Check behind the scenes for some time to set out a robust roadmap that offers a quality solution for customers as we commit to driving eco-change within the business. And what progress we have made already! 98% of packaging is recyclable and 83% of our packaging is based on recycled materials. Delightfully we are on track to meet our 2025 goal as we increase the use of recycled plastics as food safety and hygiene allows.” Comments Stéphanie Brillouet, Marketing Director for Northern Europe and North America at Délifrance. PRODUCE FRPOLEORSCRLLDDTOINIIHNDDIOUINDGSAG™ACTUHGME,ILRNHEIRRCEEASE.ASFET-LRWUANTC,ODAAKOSEORFIORSNEEEWPIANTEDTTNDEPIUPSSNITFRWLNGMTSSRGGAAAAUNA.AOATSNFBAISOSONMTSRTTLRTVITREEELCAAEATRYSSSRSHANTOSHC.C’IINETISLONNNOAEIDSONFCEGNEMULOSSRSLEIPSEMNNXPGEILLY- With 77%5 of consumers concerned with animal welfare and 76% placing importance on responsible production of food, understanding more about the ingredients and produce you purchase is key. “The whole ethos of Catch is to measure its food miles in feet and inches” says Mike Naidoo, Executive Chef, 19



THE GREEN GAUGE FightingTaHckulnigngerF&ood Waste With rising HOW DOES IT WORK? to claim it before dropping round 320million meals this waste could household Charities such as FareShare, to collect it at a pre-agreed time. make, the difference to the costs, many the Trussell Trust, City growing number of households families in the WHAT IS THE IMPACT? who are desperately trying to UK and Ireland Harvest and Plan Zheroes The impact on redistributing keep their heads above water will are having to work alongside surplus food is huge. In the last 10 be life changing. choose between restaurants to collect years, Plan Zheroes have saved paying their energy surplus food and put it to over 500 tonnes of food and over If you would like to find out how to bill and buying food. good use in a sustainable 2,000 tonnes of CO2 emissions. donate your surplus food to help Food poverty and the way, redistributing With the food they have collected, the thousands of people across reliance on food banks is they have provided over 1million the UK who are suffering from now at an all time high. In nourishing meals to meals to those in need. City food poverty, visit the Trussell 2019, a damning statistic vulnerable people Harvest, who partnered with Uber Trust website www.trusselltrust. was released that there were including homeless Eats have rescued over 420 org to locate your nearest food more food banks in the UK shelters, soup kitchens, tonnes of food, the equivalent of bank, get in touch with FoodCycle than outlets of McDonald’s children’s programmes, centres 2,000 meals a day since 2020 to learn about community meals and today this still rings true, for the elderly and refuges for – and that’s just within the London taking place near you or despite an increase in sites women experiencing domestic catchment area! download the Olio app and start for the fast-food chain. violence. your journey to becoming a In the UK alone, restaurants food hero. Restaurants have long been a Restaurants use online apps and produce 199,100 tonnes of food vital source for many food banks, food donation platforms to easily waste every year, costing the however since the pandemic, and safely donate surplus food to hospitality industry closer relationships have been nearby charities and community £682million. If formed and many not only deliver groups who can use it. Accounts together, the meals and ingredients that would are created in minutes and once industry can have gone to waste, but they are the donation redistribute the also actively making and is posted providing additional meals for online, local those in need. charities are immediately informed and can get in touch \"In the last 10 years, Plan Z heroes have saved over 500 tonnes of food and over 2,000 tonnes of CO2 emissions.” 21

RISING STAR Rising star JEAN DELPORT A self-confessed foodie at the age of 15, Who has been pivotal to your training, about creating our own style as we become more Jean Delport began his career cooking improvement and growth as a chef? confident and comfortable in what we do and how for friends and family before studying we do it well. Local, seasonal ingredients foraged at the prestigious Zevenwacht Chef My first head chef, Dan Evans, was a big from the estate combined with our South African School in Cape Town. Jean has honed his influence in my growth at the start of my career. heritage is what I believe to be key to our success. career in award-winning restaurants in Dan is an English chef who had settled down in South Africa and is now Executive Chef South Africa. He had worked in the peak 1980’s How do you create new dishes? at Restaurant Interlude at Leonardslee Soho under British self-taught chef, Alastair Lakes and Gardens, in West Sussex. Little. Dan showed me what true passion was It comes from many forms, but normally a particular for being a chef, the art of short form menus that flavour or technique gets imbedded and the Describe your cooking style and what your would change daily and how to get the best out process starts and grows from there. I like to see key influences have been? of local, seasonal produce. The second chef that where that idea fits and adapt it to fill that space greatly changed my outlook during my career My cooking style is predominantly classic French was the acclaimed chef John Shuttleworth – he and English with a modern twist. I love to use introduced me to fine dining and really trained my South African heritage and influences in my me to have a keen eye for detail in food. This cooking too. changed the way I wanted to cook forever. What do you consider your biggest Tell us about Restaurant Interlude, the food achievement as a chef so far? and the philosophy behind it? Moving to the UK from South Africa in 2018 after The idea behind the entire experience of being invited to open Restaurant Interlude at Restaurant Interlude from start to finish is to Leonardslee and having to adapt to the lifestyle showcase our estate at Leonardslee Lakes and and working here was definitely one of the Gardens through the tasting menus of up to hardest things I’ve done. It was a massive 21 courses. Throughout the meal, we take our learning curve for me but also such a fun journey guests across the estate showcasing the local, and getting a Michelin-star along the way was seasonal produce we have foraged from our a huge bonus! I’m also very proud of being only 240-acre gardens. Every course has something the second-ever South African chef to have been found on the estate, whether that’s honey from awarded a star. bees, eggs from hens, pork from pigs and a I feel blessed that I get to express myself and my South African heritage through my cooking. variety of other ingredients either foraged or in the menu. The process can sometimes take purposely grown on the estate. We source weeks, or sometimes it works almost instantly. our produce as locally as possible and have Its forever changing. developed great relationships with local farmers and producers, occasionally doing specially What do you love about your job? curated projects together. We like to take our guests on a culinary journey showcasing what I love that no day is the same and that I’m we do, how we do it, and where our inspiration constantly learning and being challenged, as comes from during the dining experience at this is what makes you grow and improve. I feel Restaurant Interlude, and that’s what I think blessed that I get to express myself and my South makes it so special. African heritage through my cooking. What is exciting you at the moment in food? What are your current goals on a personal and work level? In terms of the work we’re doing at Restaurant Interlude, my team and I are very much excited Current goals include growing the name of Restaurant Interlude as much as possible and stiritupmagazine.co.uk 22

“I’m constantly learning and being challenged, as this is what makes you grow and improve.” continuing to raise awareness of the amazing work we do here, whilst of course, enhancing and producing one of the best dining experiences the UK has to offer where my team and I can showcase our passion and talent. We are working hard at growing and upskilling our passionate and dedicated team, which should keep us busy for a while. Why is hospitality a great industry to work in? Hospitality is great to work in as it’s so vast and very welcoming to anyone that joins it. Working in hospitality, you get to meet such interesting people from all aspects of the business and from all walks of life, and the experiences you gain from working with these people is invaluable and something you can take across the world with you. What I love the most about the hospitality industry is that its constantly adapting and willing to mould itself to whatever issues are thrown its way – a true testament of character of a resilient industry. What three things would you recommend young chefs doing and practising in order to improve? Read, read and read some more! You can never learn enough. Above main Jean Delport Left Bar Snacks Interlude Right Spring Peas, Sea Urchin, Bracken

newsFOOD & INDUSTRY INSIGHT NEW RESEARCH HIGHLIGHTS OPPORTUNITIES FOR FOOD OPERATORS IN THE POST-PANDEMIC BREAKFAST MARKET To help food operators understand market is well and truly picking up. The goal for their new needs, the leading bakery food operators in the current environment will products supplier surveyed 1,000 be revising their menus to provide cost-effective breakfasters from across the UK to breakfasts that meet diverse consumer needs. create ‘Prove it: unlocking the opportunities in the occasion’. Despite the rising cost of living, expected price Revealing trending breakfasts and key points remain stable, when compared to drivers for OOH breakfast diners, the Délifrance’s 2018 Breakfast & Brunch report – report highlights how food operators for both OTG and dine-in breakfasts. However, can adapt their offering and loyalty schemes are gaining traction, and 44% of operations, attracting and retaining OOH breakfasters now use a subscription or consumers now that the OOH loyalty scheme. breakfast market is picking up speed. To learn more about the UK breakfast market, The great news is that almost twice as many changing consumer attitudes, and how best to capitalise on new market needs, read the people are eating breakfast OOH more than Delifrance report ‘Prove it: unlocking the opportunities in the occasion’ at https://www. once a week, when compared to 2018, so the delifrance.com/uk/breakfast-report SUSTAINABLE MENUS, SUSTAINABLE KITCHENS Vegware is made from plants using renewable, lower carbon, recycled or reclaimed materials, and designed to be commercially compostable with food waste, where accepted. +44 (0) 330 223 0400 | [email protected] | vegware.com @vegware

INSPIRATION flavour of to-go desserts operators should FOOD & INDUSTRY NEWS consider incorporating chocolate as an Callebaut Uncovers ingredient in their desserts to appeal to a SUSTAINABILITY Sales Opportunities mass market. for Takeaway and GARDEN GOURMET® TO Delivered Desserts Whether this be pubs offering Callebaut’s BE A CARBON NEUTRAL Brownie Fingers or QSRs offering CERTIFIED BRAND BY THE Callebaut has launched its latest Callebaut Chocolate Cookie Ice-cream END OF 2022 campaign, Everyday Inspiration Sandwiches, operators can maximise To Go, offering operators sales by incorporating a to go dessert to GARDEN GOURMET® believe that as solutions on how to make the their menu. In fact, £18,000 of additional more people embrace plant-based food, most of the takeaway and turnover per year can be generated by the better the world will be. With the delivery market with offering to-go desserts . Garden Gourmet range, it provides chocolate-based desserts. The delicious plant-based food options to Callebaut Chocolate Academy Offering menu items that can tie in with an allow you to offer consumers more has perfected 10 indulgent and occasion is an effective strategy for sustainable plant-based alternatives to channel-specific chocolate operators to secure a dessert order. conventional meat dishes to help them dessert recipes to meet this Nearly 85% of consumers opt for dishes live a lifestyle with a reduced impact on growing consumer demand for that can be shared and can be consumed the environment. to-go options. for celebratory occasions. Callebaut’s Everyday Inspiration To Go campaign GARDEN GOURMET® have challenged themselves to During the pandemic, operators made a features options such as a Chocolate achieve carbon neutrality by 2022 to accelerate their shift to adapt to delivery and takeaway. Afternoon Tea and Chocolate Pizza, which contribution to the ambition they share with their Today this market continues to offer can be customised with different flavoured consumers: making the world a better place while operators the opportunity to uplift profits. chocolate and toppings like fresh fruit for a enjoying great food. With more than 60% of consumers seasonal twist. preferring chocolate as their number one At GARDEN GOURMET® the team know that To view a full list of recipes, please visit: plant-based diets represent a major opportunity https://www.callebaut.com/en-GB/ to help reduce the environmental footprint of the everyday-inspiration-love-chocolate food system. 1 Callebaut 2022 Dessert Report, CGA Data YES! VEGAN INDULGENCE MADE EASY TO ORDER, and for a list of other available products, contact your Delight your consumers with our thaw-and-serve Vegan range! Country Range Group wholesaler A choice of three American style muffins in fruity and chocolate flavours - Vegan Certified bakes that www.dawnfoods.com/uk don’t compromise on taste. • All natural flavours with great taste and texture • Individually wrapped with ingredients on packaging - Natasha’s Law Compliant Look out for our NEW Vegan thaw and serve donuts with delicious flavours and a soft, light texture. Contact us for more information: Phone: 01368 760843 or e-mail: [email protected]

*Healthier Bars as defined by Nielsen **Nielsen Total Coverage Total Chocolate Value Sales 52W MAT to w/e 03/10/20.

KAM MEDIA By Katy Moses, Founder & Managing Director of KAM Customers are crying out FOR SUPPORT WHEN BUYING WINE Sometimes there is Novum Wines, looks at the • Focus on a service-based Getting that experience right is literally nothing I like customer experience when wine training approach. key for venues and with a category better than sitting in a pub ordering wine in pubs, bars and Training that inspires the that customers find so enjoyable, or restaurant, with good restaurants and found that 70% team to relate certain wines it needs to be dialled up to ensure friends and sipping a wine drinkers don’t feel that to guests and offer them a it’s an experience that they perfectly chilled glass of pubs and bars provide enough range and a great don’t forget. sauvignon blanc or three. I information to help them make experience. have a feeling many an informed decision when The full whitepaper can be people would agree with ordering wine. Restaurants • Less formal knowledge – downloaded for free here: https:// me, but our latest research fared slightly better with the Most customers don’t care kam-media.co.uk/resources/ identifies one part of this equivalent figure being 43%. what soil or type of oak a experience than many of wine comes from; they can’t our customers really don’t HOW CAN WE RE-ENGAGE relate to that. But what they enjoy… the actual process AND CONNECT WITH WINE can do is relate to other of choosing and ordering DRINKERS IN VENUES? elements. Organic goes the wine. Whilst the layout and copy on some way to connecting with menus is critical in helping give the consumer, but the clear 1-in-3 customers told us they greater clarity and confidence winner here is sustainability. for customers, there is also don’t feel confident ordering obviously a key role for staff to • People buy from people, so play when it comes to breaking make sure that your team is wine in pubs, bars and down this confidence barrier. equipped with the tools to Nothing can replicate the ease offer range, choice and the restaurants, with 1-in-9 at which well-trained and upsell. Ensure they are knowledgeable staff can put the trained up to take a customer admitting that they often find customer when guiding them  from a £25 to a £30 bottle in a through their selection. few words. the experience intimidating. We Wine guru, Harry Crowther Since the lockdowns, we are also see that they are put off by from Grain to Grape suggests seeing a much more discerning the following: customer base. Venues must confusing jargon and the recognise the value proposition • Train your team to taste for customers – if the perceived complexity around wine and talk about it in a experience isn’t there then it’s a language that they can relate much easier decision for them wine. They feel embarrassed to. If they can relate to it, then to enjoy their wine experience so can your customers. at home instead of going out. and therefore default to what they know, switch to a different category, or worse, go without. Not quite the outstanding experience we’re hoping for in our venues. The research, carried out in partnership with Hallgarten & 27

Pause in Every Drop Alive in Every Drop Alive in Every Drop Alive in Every Drop

FIVE WAYS TO USE WAYS TO USE White Chocolate Drops With World Chocolate 1/ Best Par 4/ Tart- ANDREW Day taking place on the Scone tastic GREEN 7th July, the Country Range White Chocolate Drops are a by Riley Monk by Samantha Watkins CRAFT GUILD fantastic ingredient for the creative A fantastic way of sweetening Try caramelising your white chef or baker. Available in a 2.5kg up your scones is to utilise chocolate drops to add subtle OF CHEFS bag, they’re perfect for decorating Country Range White nutty notes and depth of cakes, enrobing and for use in Chocolate drops alongside flavour. I will often use this It’s great to be in the mist of muffin, cake, biscuit, cookie, tart pistachios and raspberries. technique when making a summer, and for the Craft Guild or pancakes recipes. The flavours work perfectly Caramelised White Chocolate we have now had the semi to create the ultimate Tart, served with some finals of the Graduate Awards Here Darren Creed, Loughborough College summer scone. raspberry ripple ice cream and just about to announce Chef Lecturer and his team of student chefs, on the side. the finalists. who reached this year’s Country Range 2/Creative Student Chef Challenge final, share five Cruffins 5/ Beautiful We celebrated the Craft Guild inventive ideas for cooking with Country Blondies awards last month and it was Range White Chocolate Drops. by Caitlin McGrath so good to be able to have this White chocolate drops are by Darren Creed event after 2 ‘missing’ years, ABOUT: DARREN CREED fabulous in all your favourite White chocolate drops are the room was packed with pastries but if you’re looking brilliant for cakes, whether just under 800 guests, and AND HIS LOUGHBOROUGH to create something a little bit used as an inclusion or for we presented 18 awards to COLLEGE STUDENT TRIO different then try using them decorating, I will often use some of the UK’s best chefs to make some cruffins – a them to make beautiful and restaurants. Regulars on the winning podium in the very on-trend and tasty blondies, they make a nice Student Chef Challenge, under the watchful croissant and muffin hybrid. change to the classic Our National Chef of the Year eye of Course Leader Darren Creed, brownie and they do say competition is well underway Loughborough College’s hospitality and 3/Monster blondes have more fun! and again some fantastic catering department continues to punch well Cookie chefs entered, these are Country Range White being whittled down again above its weight. Earlier this by Darren Creed Chocolate Drops this month towards the year, it’s latest trio of starlets There is a cookie monster in Pack size: 2.5kg final which will be held in Riley Monk, Samantha all of us and these Country September. Watkins and Caitlin McGrath Range White Chocolate took third place in the Drops work well in so many For more on Student Chef Challenge cookie recipes and the Craft Guild, grand final. combinations. I love to use visit www. them in some majestically craftguildofchefs.org moreish white chocolate chip or follow the Craft oatmeal cookies. Guild of Chefs on Twitter at @Craft_Guild 29

Rabbit Eats Carrot Sustainable Menus to PRESERVE “PLANET A” Protecting and preserving our natural environment is of increasing importance, not only to us as operators within the hospitality sector, but to customers as well. Understanding that if we do not take action to slow down (and ultimately prevent) the decline of our natural resources, many restaurants and caterers have made significant changes to incorporate sustainable produce throughout their menus. In this month’s Melting Pot, our panel of experts proudly share some of their favourite sustainable dishes to inspire your team to link arms and follow their lead across all aspects of your menu. stiritupmagazine.co.uk 30

MELTING POT ELLIS BARRIE ALEX CONNELL HENDRE’ BARNARD Owner, Lerpwl Roving Chef, V for Life Production Manager, Jim and Tonic Located at Royal When looking at the Albert Dock Liverpool, sustainability from Our pièce de resistance Lerpwl prides itself on an environmental in terms of sustainable a sustainable ethos. perspective, simple production – at least As the season changes, so does the changes can make a real difference. as far as the ingredients goes – is menu, giving the chance for visitors Moving towards a vegetarian or better our JIM AND TONIC London Dry Gin. to explore new flavours and chefs to still, vegan menu with dishes such as a The entire recipe was created with innovate with fresh produce sourced root vegetable tagine or Welsh cakes for sustainability in mind, so we exclusively from responsible, local agriculture and a teatime treat, can reduce your carbon used ingredients that can be found fisheries. One standout dish is our footprint. According to researchers from within the M25 – the orbital motorway Menai Oysters from Anglesey. Not only the University of Oxford eating a vegan that runs around central London. This are they on our doorstep, but they’re diet could be the “single best way” to means that we could potentially source hugely important to the environment as reduce your environmental impact on every single one of the ingredients they clean the seas and filter carbon as Earth and, could reduce your carbon within 15 miles of our distillery location. well as being naturally farmed and high footprint by up to 73%. As caterers we in protein. They also don’t require any have a great opportunity to improve JEAN DELPORT fresh water to farm unlike vegetable and the use of limited resources and help to Executive Chef, meat farming. improve the planet. Food for thought eh? Restaurant Interlude at Leonardslee Lakes and JONATHAN CALLUM GRAHAM Gardens FRASER-PRINN Head Chef of Head of Bars, The Bohemia We source our produce Alchemist either directly from Leonardslee Lakes We have great and Gardens estate or as locally as The Alchemist have independent local possible, as the dining experience created a cocktail that is suppliers, farmers and is designed to showcase the estate completely edible including the vessel. fishermen in Jersey that source fresh, through tasting menus of up to 21 The Edible One consists of Manzana seasonal ingredients to use within courses. Local, seasonal produce is Verde, Avallen Calvados (delivered Bohemia’s dishes. We forage for unique foraged from our 240-acre gardens - in Eco-Totes), lime sherbet, salted sea herbs as well as fish and shellfish home to a variety of plants from around caramel, apple juice, white chocolate from our waters which can arrive at the the world - and included within every foam and is served in an edible cup in kitchen an hour after landing on the course, whether that’s honey, eggs partnership with Stroodles. fishing boats. There’s also the world- or pork. We’ve also developed great famous Jersey royals! We choose to relationships with local farmers and The Stroodles edible cup is made source as sustainably as possible when producers. from natural grains and totally we can because living on an island, biodegradable, 100% vegan and can you can’t rely on produce coming from We like to take guests on a culinary hold hot and cold liquids for 40 minutes elsewhere. We are also sensible with the journey showcasing where the without disintegrating. For every Eco quantity of what we use, such as only inspiration for our dishes comes Tote purchased, a tree is planted in putting the Dry Aged Jersey Angus Sirloin from, which is what makes Restaurant an ‘Alchemist Rainforest’. Guests can of Beef on the menu for a limited period Interlude so special. The most popular monitor how many trees are planted as there are so few cows on the island. dish is ‘Rabbit Eats Carrot’ a rabbit through a QR code on their menu. mousse sphere with a variety of carrots, wild herbs, confit rabbit and charred JAIME ELSE COLIN BHIMANI home grown chilli jam. Chef Manager, The Chef, Canning Court Manor House Bupa Bupa Care Home Left (main) Care Home Rabbit Eats Our aim at Canning Carrot. Our kitchen at The Manor Court Bupa Care Home Image credit House is open 24/7, and is to use as many fresh Restaurant we are committed to operating with ingredients as possible across our Interlude minimal environmental impact. We work menus and avoid processed foods, to a ‘not needed, not on’ rule when it incorporating the fruit and vegetables Right comes to our gas ovens, electric combi we grow in our gardens. We make a Edible ovens, fryers and light switches. conscious effort to serve more white Cocktails meat as opposed to red meat and We only order what we require and do are always expanding our vegetarian our best to anticipate portion control. menus. Options such as chickpea and Peelings, cores, and any leftover spinach curry or goat’s cheese and red vegetables are utilised in soups, salads, onion tart go down a treat. Meanwhile, and stock. Any food that cannot be fish such as herring and coley fillets safely reused is placed in a compost serve as excellent sustainable options. bin and collected on a regular basis. Waste management is critical in are We serve homemade fresh soup to our effort to reduce our carbon footprint. All residents every day. Just by replacing our cardboard, plastic, tins, and paper pre-made stock with home grown are recycled and food waste, such as pulses, vegetables and herbs would oil, is disposed of by specialists and make for a no-waste, packaging-free repurposed as fuel. sustainable alternative in the future. 31

A Big Hitting on pack promotion! AND GET ACTIVE SINCE 1953 1 ARTWORKVERSION Guide SPECIFICATION ADDITIONAL INFORMATION 1. Pantone 2035 C 2. Pantone Black 5 C Client KP SNACKS - Barcode and Mandatory info to be updated Project POPPED at Repro File Name POPPED_OFFPACK_LOGO_2Colour_PrimaryMarqueA_AW_v1.ai - Description OFF PACK Logo - STOCK UP TO WIN!FINISHES Foiling Version 1 FONTS USED Embossing - Gotham DebossingProgram Illustrator CC Substrate White VARNISHES Cutter Guide None Matt Date 27.05.20 Satin Gloss Operator Nicola Kirk GENERAL NOTES Fonts will not be supplied with this artwork. All colours specified are from the Pantone© Matching System unless otherwise stated. The colours on this print-out are not accurate and are intended to be used as a guide only. Do not use for matching purposes unless otherwise stated. Whilst every e ort is made to ensure the accuracy of this artwork, Bloom Design Limited shall not be responsible for any errors or ommissions in the artwork, which has been accepted by the client. Bloom Design Limited 25 The Village 101 Amies Street London SW11 2JW T +44 (0)20 7924 4533 W bloom-london.com APPROVAL - PLEASE SIGN PRODUCTION MANAGER DESIGN MANAGER ACCOUNT MANAGER Dion Fowler Tim Reynolds Annabel Niania SINCE 1953 KP SNACKS - OFFICIAL TEAM PARTNER1 ARTWORKVERSION Guide SPECIFICATION ADDITIONAL INFORMATION 1. Pantone 2035 C 2. Pantone Black 5 C Client KP SNACKS - Barcode and Mandatory info to be updated Project POPPED at Repro File Name POPPED_OFFPACK_LOGO_2Colour_PrimaryMarqueA_AW_v1.ai - Description OFF PACK Logo - Version 1 FONTS USED Program Illustrator CC Substrate White - Gotham FINISHES VARNISHES Cutter Guide None Foiling Embossing Matt Date 27.05.20 Debossing Satin Gloss Operator Nicola Kirk GENERAL NOTES

THE COUNTRY CLUB T he Country Club EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP CuPirsWeipnpraoIPrNctreoEsxfsopooerdrt BLEND IN, With a powerful 550W base and the option STAND OUT of using a 950ml or 3ltr bowls for missing and blending different sized batches, this Food processors can be essential food processor is extremely versatile and to reducing food waste in the can help you create a range of dishes. kitchen. Taking edible ‘waste’ cuttings of food produce and For your chance to win, send an email titled helping to create them into ‘Cuisinart’, along with your name, contact something you can utilise elsewhere details and the name of your Country Range within your menu or business. Group wholesaler, to competitions@ stiritupmagazine.co.uk Chopping, mixing, grating, slicing, dicing – and more besides – if you’re looking for a food processor that will take big kitchen prep tasks in its stride, you can finish your search right here. Ideal for busy cooks, the Cuisinart Expert Prep Pro food processor will be your best friend in the kitchen, saving you time and effort when you’re batch baking or cooking for a crowd. Angela’s ‘T he WIN Weekend Cook’ The Weekend In celebration of our amazing Leading Cook recipe Light and cover star, Angela Hartnett, we are giving away one of her new book recipe books. Closing date for the competitions: 31 July 2022. All winners will be notified by 31 August Angela’s ‘The Weekend Cook’ includes over 80 2022. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury recipes for Sunday suppers and midweek meals, Rise, Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be packed full of flavour, from one of the UK’s best-loved found at: www.stiritupmagazine.co.uk/about chefs. Great flavours and simple recipes abound in these pages, each one a joy to cook and eat, from 33 satisfying one-pot dishes and comforting risottos to perfect party food and bakes to feed a hungry crowd. In addition to the recipes, you can also find many of Angela’s time saving tips and cheats that will take the stress out of hosting and allow you to enjoy your dinner parties without breaking a sweat. The only essential ingredients are friends and family, and lots of them. For your chance to win, send an email titled ‘The Weekend Cook’, along with your name, contact details and the name of your Country Range Group wholesaler, to [email protected]

A clean portfolio With the increase in demand for soap and cleaning products, having the best quality at the best price is vital to any caterer. Country Range have expanded their range by introducing some new products to their already expansive portfolio. New ANTIVIRAL HAND SOAP SURFACE SANITISER A high-performance moisturising soap that is kind Proven to sanitise against many common pathogenic to skin and free from artificial colours and fragrances. bacteria including E coli, Listeria, Salmonella and It kills 99.99% of viruses and bacteria including MRSA. Tested to BS EN 1276 and BS EN 13697. Coronaviruses. Available in 500ml and 5L. Available in 750ml. ANTIBACTERIAL HAND SOAP ANTIVIRAL DISINFECTANT Kills the germs commonly associated with food Proven against many common pathogenic viruses spoilage. Ideal for food preparation areas, provides including Coronaviruses, the formula is suitable for use a residual effect to keep hands safe between on most non-porous surfaces and leaves surfaces safe washes. Fragrance free. Available in 500ml or 5L. for human contact. Available in 750ml and 5L. WWW.COUNTRYRANGE.CO.UK @COUNTRYRANGEUK

EDUCATION The Country Range 2023 Student Chef Challenge CHALLENGE 2023 Countdown Begins SCHEDULE With first year college While skill, technique and their second or third years and LAUNCH – 1st catering students about to knowledge are all vital in order to which I think would be good for the September 2022 finish for summer, July compete in the Challenge, judges, competitions. Most have the skills, presents a great opportunity lecturers and past winners all agree but you do need that real desire to DEADLINE FOR for colleges to get a head that it is teamwork that is the improve and test yourself. It’s a lot of APPLICATIONS start on preparations for the defining factor in success. work. We generally enter two teams – end November Country Range Student Chef of three and it’s important the teams Challenge 2023. The Country Range Student Chef get on. It’s not just whether they are 2022 Challenge 2023 launches in early good cooks, it’s how they can work Above (main) September but there is a huge together, so team spirit is vital.” Said PAPER JUDGING One of the 2022 Student Chef advantage if teams have already Stuart Ascott, Lecturer at West & ROUND ONE Challenge Judges viewing a been decided before the end of this Suffolk College. WINNER team menu college year. Below (left to right) The 2022 Challenge live final was ANNOUNCEMENT One of the 2022 winners dish This early planning ensures students held at the Hotel, Restaurant & – December 2022 Teriyaki Marinated Smoked Eel can come back focused, refreshed Catering Show at Excel in London on Sushi Roll and with clear, exciting objectives for March 22nd and was won by Sam REGIONAL HEATS A team working hard in the the new college year. It also Paoli, Maria V Carbone and Paulo – end of January/early kitchen preparing their dishes provides precious extra time for Dela Cruz of New City College, team bonding and practise before London. The talented trio of chefs, February 2023 the 2023 challenge brief and theme under the guidance of lecturer Jeff is announced. Mason, triumphed under the GRAND FINAL watchful eyes of the Craft Guild of – 21st March “I generally know ahead of Chefs judges and esteemed chefs 2023 the new term the students including Michel Roux and Brian who will be coming back for what Michelin-level cooking is all Turner. “The experience about, a free publicity campaign to will stay with them help launch their careers, an forever and will no doubt engraved Flint & Flame knife and an make them better chefs” all-expenses paid trip to a cookery commented Cambridge school in Venice. “We had been Regional College practising hard every week since Lecturer Jake Piper. October so it’s great that our dedication definitely paid off. I think The New City College the key to our success was keeping team won an overnight calm and not panicking. As a team, stay and meal at a we have spent a lot of time together, Michelin star restaurant, so we always felt in control but to first hand experience of win a prestigious competition was working and learning just fabulous!” Said Maria V Carbone from the New City College winning team. To receive updates on the 2023 Challenge this summer and to register your interest, visit www. countryrangestudentchef.co.uk 35

33TAwfnuonerirnngwaeatolccacoh’posoaapkbngybrceaoeonfotdok chef really started to crystallize in my mind. You seemed to progress quickly wherever you went – what do you put that down to? I will hold my hands up and say I am late for everything in my life but I have always had a good work ethic. Wherever I worked, I worked hard, did the job properly and always had high standards. One of the key things to aid my progression was that I have never been afraid of saying I don’t know. Far too many chefs are terrified of asking for help. Others think they know it all but every chef has their own idiosyncrasies and if you’re going to work for someone else, Beginning her career in the likes you’re going to have to learn how they do of Aubergine, Zafferano and things. It’s vital that you can ask – how do L’Oranger, Angela Hartnett was you want it done? What’s your way? Even made head chef at the famed now, I may be judging Great British Menu Petrus before going on to launch and I will see something different and ask Amaryllis in Scotland, Verre in – how did you do that? I’m the first to say I Dubai, Menu and The Grill Room don’t know everything and take great at The Connaught, as one of pleasure in learning new tricks and Gordon Ramsay’s talented team. techniques from others. What do you love most about your job? In 2008 with an MBE for services to the I genuinely love the banter in the hospitality industry already under her kitchen most of all and that hasn’t chef hat, she branched out on her own changed. Whether it is doing a shift, with the launch of Murano in Mayfair, developing some dishes with the team which has successfully retained its or just having a nosey with the team, I 1-Michelin-star since 2009 and is one just love the people side to the job. of the few restaurants to hold 4 AA One of my most important jobs is that I rosettes. Café Murano - the little sister build a team so talking to them, chatting to Murano - launched in 2013 and now with them and joking with them is has three sites across London. important so they can always feel Angela was awarded an OBE this comfortable coming to me. January for her services to the Have you ever felt burnt out? hospitality industry and to the NHS The only time I really found it difficult throughout the pandemic and her was when we opened up after the eagerly-awaited third cookbook – The second COVID lockdown. That felt so Weekend Cook - rolls out this summer. tough. Everything was hard. You We caught up with her to discuss the couldn’t get staff, equipment, Angela book, where it all began, where it’s customers. Usually each day there are going and why the hospitality industry always a few fires to be put out but at offers an amazing career. that stage I was spinning with a hose trying to put out constant blazes and When did you know you were going that felt like it continued for a couple of to be a chef? months. Hopefully we’re out the back A lot of my family were always involved of it now. in food businesses whether it was a fish What have been your favourite memories? HARTNETT Watching Italy win the World Cup final in Germany was pretty amazing but cooking with Gordon Ramsay and Jason Atherton in Afghanistan for the troops and the Queen giving me my MBE take some beating. and chip shop or café so the idea of What other projects do you have in running my own food business always the pipeline? appealed to me. I just didn’t really know Lots happening this summer. I will be at how, where or which area to focus my the Summer Smoke & Cut Festival and attention on. My mum wanted me to do we will be taking Café Murano to a few a cookery course or study in France festivals such as Pub in the Park. We but I decided to study history. It was have also just started a Café Murano only really after completing my degree book club where we invite an author when I worked in a few local pubs such each month to do a talk and we cook as The Free Press, The Cambridge some dishes. We’ve had Mary Berry and Blue and The Blue Boar that being a have a great line-up for the summer. stiritupmagazine.co.uk 36

Why should the next generation Asparagus Quiche LEADING LIGHTS be looking to hospitality as a career choice? INGREDIENTS SERVES METHOD Hospitality isn’t just about restaurants 6-8 and cooking. There are so many jobs and 1. First, make the pastry. Sift the flour into a skills within it. You could be a hotel For the pastry large bowl and add the pinch of salt. Add the manager, you could work on a yacht, in 170g plain flour, plus extra for dusting lard and butter and rub them in with your the army – there is so much to hospitality. Pinch of salt The perception of the industry has also 50g lard fingertips, until the mixture resembles changed and it’s a great place to work 50g unsalted butter breadcrumbs. Mix the egg yolk with the and progress. Food isn’t going 1 egg yolk water and lightly whisk, then add to the anywhere. We will always need to eat 2 tablespoons iced water flour mix and use the back of a knife and we have a great food culture in the to combine, then use your hands UK. There is something for everyone in For the filling to bring the mixture together to a food and as Marina O’Loughlin said – 2 bunches of asparagus (about 800g) or firm dough. “everyone has at one time been touched 200g purple sprouting broccoli by hospitality”. 15g salted butter 2. Tip out the dough onto a lightly 1 banana shallot floured board or work surface and How long has your book The Weekend 1 garlic clove knead it gently. Cover or wrap it in Cook it been in the works? 3 egg yolks cling film and transfer it to the fridge It’s been a couple of years in the making 1 egg to rest for at least 20 minutes. and COVID probably helped as it gave 200ml double cream me a bit more time at home to put it 200g cheddar cheese, grated 3. While the pastry rests, prepare the together. The book is all about easy to Sea salt and freshly vegetables for the filling. If you’re using replicate, home-cooked dishes, perfect Ground black pepper asparagus, snap off the woody stems for when you are entertaining at home. Crisp green salad, to serve (optional) (feel along the stem until it bends) and Some recipes are a bit fancy and more blanch them in boiling salted water for about developed but anyone can make them. 2 minutes (depending upon the thickness of The book isn’t strictly Italian with the asparagus), until just cooked. Drain well. If influences from around the world. It’s you’re using broccoli, trim the stems and blanch more of a mash-up of my favourite them in salted boiling water for 2 minutes, until recipes and tips, alongside some of just cooked, then drain well. my neighbour’s dishes, that I have fallen in love with over the years and 4. Heat the oven to 200°C/180°C fan/Gas 6. that have become key parts of our annual celebrations. 5. Roll out the rested dough on a lightly floured board or work surface to a 25cm disc What recipe have you shared with about the thickness of a £1 coin (about 3mm). us and why? Carefully use the pastry disc to line a 20cm, I have chosen my Asparagus Quiche loose-bottomed fluted tart tin, pushing the recipe from The Weekend Cook as it’s a pastry into the edges and grooves. Trim the great one for summer entertaining. Some excess to neaten. Chill the tart case in the people think that you are allowed to put fridge for 20 minutes. anything you want on a quiche. But I’m not so sure. It is actually quite hard to 6. Prick the base of the chilled tart case all make a good quiche and one of the best over with a fork, then line it with scrunched-up quiches that I’ve ever eaten was made baking paper and pour in some baking beans from a Simon Hopkinson recipe – it was (or use dried beans or uncooked rice, if you just onions, onions and more onions and don’t have baking beans – you can reuse cream and cheese. This is an asparagus the beans, but don’t eat them!). Blind bake quiche, but you could use broccoli if the pastry case for 20 minutes, until lightly asparagus isn’t in season. You could vary golden, then remove the paper and beans the cheese you use, but you do need a and return the case to the oven for a further 5 hard, firm cheese. So perhaps Comte or minutes, until golden brown. Remove from the Gruyere, or even a hard blue. You could oven and allow to cool slightly in the tin. also add a bit of cumin. Use this egg to cream ratio and you 7. Turn the oven down to 180°C/160°C fan/ have yourself the Gas 4. perfect quiche base upon which to 8. While the tart case is cooling a little, make carefully build other the filling. In a pan, add the butter and cook the flavours without shallot and garlic for about 10 minutes, until soft going crazy. but not coloured. Transfer to a bowl and leave to cool, then add the egg yolks, egg, cream Left (main) and cheese to the bowl. Give it all a good Angela Hartnett mix to break up the eggs and combine the ingredients, and season with salt and pepper. Right (above 9. Line the base of the pastry case with and below) broccoli or asparagus, then pour in the egg Angela’s and cheese mixture. Bake the quiche for 25 Asaparagus minutes, until the filling is set to the touch Quiche and golden brown. Allow to cool slightly, then remove it from the tin to serve. I like to serve Angela’s Lunch it slightly warm, with a crisp green salad on Party the side. 37

CUSTOMERS DESERVE THE BEST TASTING DISHES, MADE WITH GREAT QUALITY INGREDIENTS BRING OUT THE BEST FLAVOUR IN YOUR GREAT TASTING DISHES WITH HELLMANN’S For more information go to UFS.COM/HELLMANNS *UK Nielsen Retail Grocery Value Sales MAT 28/11/2020

THE NATION’S FAVOURITE MAYONNAISE BRAND*

THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY SENSATIONAL™ Strawberry and PLANT-BASED Prosecco Meringue INNOVATION Roulade ahead of a summer of celebration Tired of searching for a tasty plant-based sausage alternative Frozen food distributor Central meringue, which is filled with fresh whipped for your restaurant? Then you Foods has unveiled a stunning new dairy cream flavoured with real Prosecco, and have come to the right place! meringue roulade that’s perfect for a home-made strawberry compôte. Tuck into the tasty GARDEN summer menus. GOURMET® Sensational™ Vegan The Menuserve Strawberry and Prosecco Cumberland Sausages. The Menuserve Strawberry and Prosecco Meringue Roulade is finished with an eye- Meringue Roulade is ideal for summer, catching, velvety dusting of dried raspberry These tasty vegan sausages are including traditional annual events such as pieces to create a superb dessert that’s suitable succulent and deliciously seasoned Wimbledon and the Henley Regatta – both of for vegetarians and gluten-free customers too. with white pepper, sage and nutmeg. As which are taking place this month. well as being delicious, every serving is For more information, visit www.centralfoods. high in protein and a source of fibre. You Featuring a very classic British combination co.uk won’t believe they’re vegan. of strawberries and cream, the hand-rolled roulade is made of pink strawberry flavoured Simply sizzle up for tasty plant-based BBQ’s, sausage baps, traybakes and lots more. The UK’s No.1 Muesli* RVIC E *Nielsen 52 w/e 29.01.22 – Total Coverage. FO O D SE Alpen’s delicious recipe combines creamy rolled oats, toasted wheat flakes, crunchy hazelnuts and almonds and juicy raisins. Portion Packs Bulk Packs Convenient Perfect for high individual servings volume service – - available in cases available in of 30. cases of 2. Cereal Bars The perfect on-the-go anytime snacks in a range of delicious flavours. Convenient, individually wrapped bars - available in cases of 24. Visit our website for more information about our delicious Foodservice range www.weetabixfoodservice.co.uk

THE MARKETPLACE SANTA MARIA INVITES As the trend for indulgence texture and delicious flavour whether OPERATORS TO TAP continues, Santa Maria is served hot or cold. Available in a INTO THE INDULGENT introducing a new Cheddar stackable, resealable bucket with a long DISH TREND WITH Cheese Sauce to foodservice. shelf life, the product has been created to THE LAUNCH OF A versatile off-the-shelf option help reduce waste. COMFORTING for chefs, the sauce is ideal for CHEDDAR CHEESE dipping, topping and filling. Nick Minchin, Santa Maria Marketing Manager, UK&I says, Its full-bodied Cheddar flavour and smooth pourable format are set to help “Indulgence and Mexican cuisine are two food operators transform run-of-the-mill hot trends in foodservice at the moment – ingredients into premium comfort dishes, and they aren’t going anywhere anytime indulgent sauces and crowd-pleasers soon. With Mexican cuisine continuing to satisfying the cheesiest diners’ cravings. boom as one of the nation’s favourites, and the demand for comforting indulging Not only does the Cheddar Cheese classics also on the rise, our Cheese Sauce provide a ready-to-go shortcut for Sauce can help operators harness both baked favourites like Mac ‘N’ Cheese or these trends in a variety of ways with just Cheese Toasties, it’s perfect for operators one ingredient. whipping up trending Mexican dishes like Fajitas, Chimichangas and Quesadillas, Santa Maria’s Cheddar Cheese Sauce is is ideal for smothering on Nachos or available to buy from wholesalers across creating Loaded Fries and also helps the UK and Ireland. For more information gives Cheeseburgers their authentic taste or recipe inspiration including Chorizo making it a mainstay of any busy kitchen. Cheesy Mac, Cheesy Chicken Tinga Fries and Loaded Cheesy Tex Mex Nachos Easy to use, Santa Maria’s Cheddar visit: www.santamariaworld.com/uk/ Cheese Sauce melts stably, won’t split foodservice/concepts/cheddar- and is designed to retain its smooth cheese-sauce STANDS UP TO HEAT AND ACIDITY Looks, tastes & performs like cream • Won’t split with acid or alcohol. “I need ingredients that are rich in • Quickly achieves sauce consistency. taste, low in cost and I can trust.” • Bain Marie Stable. • 4hrs whipped stability. Learn more at up ieldprofessional.com

Gourmet Classic,s Sleepeasy Smile just got wider... Gourmet Classics’s Sleepeasy Hollandaise Sauce has successfully achieved a SILVER medal for Best product in Food Service 2022 in this years Free From Food Awards, the UK’s only awards dedicated to Free From food and drink. Gourmet Classic’s NPD Team have been working on the innovative Watch the award Sleepeasy range of products for 3 years now. The hard work, science announcement and technical knowledge has now been rewarded. These awards celebrate the very best in Free From and they assure that the product has been rigorously test tested and has clear, compliant labelling. Watch Hollandaise on YouTube Sleepeasy Dressings & Sauces are Allergen Free* and Suitable For: Vegan Vegetarian Gluten Free Lactose Free *Regulation (EU) No 1169/2011 18 problems and the sauce ain t one Scan the QR codes or visit gourmetclassic.com to watch our Sleepeasy YouTube videos Buy British Manufactured Goods @SleepeasySauces #natashaslaw #allergenfree

FOOD FOR THOUGHT summer menusINSPIRATIONAL PLATES FOR 1 HOT DOG The perfect handheld snack for outdoor 1 events and alfresco dining menus is the classic hotdog. Especially if you offer a variety of customisable breads, sausages and toppings, including plant- 2 based options. THE CHERRY ON TOP Create a National Cherry Day dessert 2 that all residents can enjoy with this Red 4 3 Cherry Roulade, created 6 by Ian Clifton of Howbury House specifically for 3people with dysphagia. ICE, ICE BABY With caramel tones and a smooth, creamy finish, deZaan’s Crimson Red Cocoa Ice Cream takes a familiar 4 favourite to a new level. A TASTE OF THE MED Offer a delicious fresh Mediterranean inspired toasted ciabatta within your stifroriteuuccnpiodpm.Teuahasktegcwafauwznlilnwbe.e. lunch or to-go menus this National 5 5 Avocado Day. SWEET ESCAPE Step up your complimentary offering with these individually wrapped Ferrero Rocher T2 packs and celebrate World Chocolate Day with a golden moment. 6 TROPICAL TWIST To celebrate World Mango Day, combine fruity flavours with fragrant jasmine rice pudding for a fresh take on a nostalgic favourite. 43

HYAS I drs Did you know our metal coffee tins* are infinitely recyclable? That means when you buy and recycle Nescafé, you could help us save up to 400 tonnes of packaging from landfill.** It’s just one of the ways we’re improving our coffee from bean to cup. Because every step we take to produce it respectfully, can make a difference globally. It’s in your hands to choose a respectful coffee. Let’s make a change together. One cup at a time. To find out more and to place an order go to: www.nescafe.com/cup-of-respect *Lids and foils are also recyclable. **Based on sales figures and resulting packaging from 2021. GOOD PEOPLE DESERVE GOOD COFFEE