SIU Oct 21

OCTOBER 2021 5 023616 476309 Mindful ENJOYING Dining LIFE'S SWEET THE RISE IN PROVENANCE MOMENTS AND SEASONAL MENUS C AT E R I N G TO OUR IMPULSE FOR INDULGENCE

THE NATION’S FAVOURITE* MAYONNAISE, MADE WITH FREE RANGE EGGS FOOD TASTES BETTER WE’RE ON THE WITH HELLMANN’S SIDE OF FOOD *Nielsen Retail UK Grocery Value Sales MAT 11/08/2018.

For starters... THE COOKS Welcome to the October issue of Stir it up CALENDAR Magazine. Autumn is here and with the festive period upon us there is an air of excitement October about Christmas. Caterers across the 1 / International Coffee Day marketplace are looking to change up their 1 / World Vegetarian Day menus to keep customers happy and we are 1 - 30/ National Cholesterol Month delighted to share industry insight, data, and /4 Taco Day trends to help support this. 7 - 12/ National Curry Week 11 / World Egg Day The category focus in this issue on page 24 looks at /14 - 19 Chocolate Week desserts and the importance indulgent desserts play /14 - 19 National Baking Week after a meal. Our Melting Pot on page 31 focuses on /18 - 24 UK Coffee Week provenance with some great advice from key industry experts on how to develop menus around the changing November of the seasons. Our signature dish feature this month is TikTok sensation /1 - 29 Veg Pledge Poppy O’Toole. Following a childhood of cooking with her 1 / World Vegan Day mum and gran Poppy worked in various kitchens to learn 5 / Guy Fawkes (Bonfire) Night her craft - she shares her favourite recipe with us which is 8 / Cappuccino Day Bacon–y–Garlic–y–Potato–y. 8 - 14/ Sugar Awareness Week We have an insightful Advice from the Experts piece on 7 / International Stout Day page 20 where Scott Muncaster, Founder of Adactus, talks /11 - 15 National School to us about the benefits his online booking system has had for some of the biggest restaurant chains and names in Meals Week catering including Pizza Hut, Café Rouge and TGI Fridays. Our Education piece on page 15 demonstrates how STALIRONDITIVETNYSAWUICOSCTOPOSPEUWMF,I.RAUICNUWAANKAGDPTWDNIAUTO.MFZSONIITENNDRNDEAYU.TE schools are leading the shift to more sustainable eating by serving less meat and more plant-based options. In addition to all of this, we are always delighted to include our own readers in our regular features. We hope you enjoy the October issue, if you would like to get involved write to us at [email protected] 03

Melting Pot Category Focus 30 24 NEWS ADVICE INSPIRATION TRENDS 05 17 07 05 Readers’ Lives Hospitality Eat the Season Plate Arrivals Relieving the recruitment Turnips Norway 09 & retention crisis Customer Profile 11-13 30-32 Making a splash at Alpamare 19 New From Country Range Melting Pot Health & Welfare Mindful dining: The rise in 15 Malnutrition in the care sector 29 provenance and seasonal Education Five Ways to Use menus Schools shift to 20-21 Chopped tomatoes sustainable eating Advice From the Experts 34-35 The art of reservation 33 KAM Media Insight 41 automation On the Range Mediocracy is simply not Food & Industry News Tea on the green - scones an option 24-27 43 Category Focus 36-37 47 The Country Club Enjoying life’s sweet moments My Signature Dish Food for Thought Poppy O’Toole Inspirational plates for 45 autumn menus The Green Gauge Hot beverages & teatime treats create a sense of occasion Contact us ... OUR EDITORIAL PARTNERS... Writers Design & Print As part of our Lindsey Hoyle Eclipse Creative environmental policy Sam Houston www.eclipsecreative.co.uk this magazine is printed Jackie Mitchell using vegetable oil based Front Cover ink and is produced Subscriptions Telephone: Claudia Totir to high environmental [email protected] standards, including ISO14001 and FSC® stiritupmagazine.co.uk certification. It is also fully carbon balanced. 04

M y DSiigshna3tu6re Educa1ti5on PLANTEoArRwRaIVyALS T hougFhotod4fo7r Delivering on-trend dishes from around the globe Readers' Lives From sweet treats like berries, waffles, 1. NAME: Anthony Wright 11. WHO IS YOUR INSPIRATION and ciders, to cured meats and some of AND WHY? I follow loads of top the world’s best cheeses. And don’t 2. JOB TITLE: Head chef chefs in the industry to ensure forget the fresh seafood: king crab, I am always improving. I strive salmon, and the famous Atlantic cod. 3. PLACE OF WORK: L20 Hotel to be better every service Enjoy the new and traditional flavours School 12. WHAT IS YOUR COUNTRY of Norway. RANGE PRODUCT AND WHY? 4. WHAT ARE YOUR TYPICAL Country Range unsmoked RØKELAKS (smoked salmon) Invest WORKING HOURS? Very varied – bacon – good quality and a very in a whole fish or simply go for delicately days, evenings and Sundays. consistent product packed and convenient slices. Top off your purchase with some specially made 5. HOW LONG HAVE YOU WORKED Country Range mustard sauce. IN THE CATERING INDUSTRY? Unsmoked Back Bacon 21 years Pack size: 2.27kg TØRRFISK (dried cod) Small slices of crunchy stockfish is the perfect (and 6. WHAT IS THE MOST INTERESTING healthy!) snack. You can get it in small bags. FACT ABOUT YOU? I’m a Food Porn winner for Casual Dining BRUNOST (brown cheese) With this sweet, brown cheese, you’re taking home 7. WHAT IS YOUR FAVOURITE a bit of our national soul. Most of the brown CUISINE AND WHY? Spanish tapas cheeses are made of cow’s milk, but you can also get a stronger tasting variety made of 8. WHAT IS YOUR SIGNATURE DISH? goat’s milk. Obligatory gear is the cheese Lemon Meringue slicer called “ostehøvel”, a beautiful tool found in most Norwegian kitchens. 9. WHAT IS YOUR MUST-HAVE KITCHEN GADGET? Thermomix SILD (herring) Herring comes in increasingly many variations with a myriad 10. WHAT IS YOUR TOP CULINARY of marinades and flavours. TIP FOR OTHER CATERERS AND CHEFS? Keep it simple FLATBRØD (crispbread) A dried and crispy form of bread, far thinner than even the fanciest laptop, and most often sold in a protective carton. Delicious with soups, stews, or topped with cured meats and sour cream. LEFSE A traditional thin pastry of flour, potatoes, milk and butter, made with traditional tools. Usually served folded and spread with butter and other foods. Brunost 05



TurnipsIN SEASON: EAT THE SEASON Message from George 1/ORECHIETTE WITH McIvor, Chairman of TURNIP GREENS The Master Chefs Flavour turnip greens of Great Britain with anchovy fillets and chilli The white turnip is a root pepper and then sauté with vegetable commonly grown in temperate crunchy breadcrumbs before climates all over the world, prized for it fleshy combining with the pasta. white taproot, we tend to eat the small tender varieties that have a truly wonderful flavour from 2/ HAGGIS NEEPS the stalk down. The word turnip comes from the AND TATTIES Swedish “rotabagge,” which means baggy root Not just for Burns or thick. Back in my food development days the rutabaga was brined and used in a leading night but also a tasty dish for pickle we produced for numerous retail brands. cold evenings especially when served with a whisky sauce. As a child in Scotland, we never realised that what we were told was a turnip was actually 3/ TURNIPS swede, the “neep” used in scotch broth stews STUFFED WITH and bashed neeps served with haggis, or the MINCEMEAT speciality Clapshot, turnip and potatoes with lots of butter and seasoning. My French colleagues Use turnips as an edible pot to hold would frown at this orange vegetable saying a variety of fillings. Minced beef they only feed them to the horse, or myth has and pork work particularly well, it that the romans used them as a missiles. To cooked with onions and a pinch of this day we still use the large swede /turnip grated fresh nutmeg. to fatten cattle and sheep in winter or as an alternative to the pumpkin, used 4/ROAST WASTE NOT, hollowed out into faces with VEGETABLE & WANT NOT a candle inside and lit up at RICOTTA SALAD Halloween. Don’t throw away Roast a mix of carrots, beetroot your leftover OFFICIAL and turnips and combine with Turnips. Try them TASTING NOTES ricotta cheese, onions and baked or boiled walnuts for a superior vegetarian in stews, soups There are two types of turnip: early- and autumn salad. and stir-fries, or main-crop. Both are round and slightly lightly steamed flattened with wispy roots. Early turnips 5/ BEET AND with some butter, have a pearly green-white skin tinged with TURNIP GRATIN salt or lemon purple and tender flesh with a peppery, juice for flavour. slightly sweet flavour. The green tops of Combine the sweet, turnips can be eaten when young and fruity earthy flavours of beetroot tender and have a peppery, slightly bitter and turnip to create a satisfying taste. They are wonderful when picked vegetarian treat. straight from the garden and simply steamed. We have had a brilliant crop this year so I can vouch for this simple cooking method, also used in a multitude of light pickles with various spices, additions of chilli mustard seeds or as a component in piccalilli, baby turnips can be scooped out and stuffed. Embrace the turnip season it will be gone in a blink. Also In Season: Blackberries Grouse Pumpkins Prawns Cabbage Dover Sole 07

H V TH E 6 9 HIGH IN 6 VITAMINS 9 VITAMINS SOURCE SFOOULIRCCAECOIDF FIBRE* & MINERALS* & MINERALS* OF IRON *BRAN FLAKES *CORN FLAKES *BRAN FLAKES & CRISP RICE SUITABLE FOR VEGANS SVUEIGTEATBALREIAFNOSR KOSHER COSMCPHLOIOALNT *excludes bran flakes SEI -S E E W A B E Z -B B L NOW.1HIONLGERGERDAIIENNT HFIGIBHRIEN COSMCPHLOIOALNT SUIVTAEGBALENSFOR box bowls • SINGLE PORTIONS • CONVENIENT, SIMPLY POUR MILK INTO THE BAG IN THE BOX MADE BRITISH LOW IN NON-HFSS CONTAINS 5 WHEAT SATURATED FAT VITAMINS & IRON* *SHREDDIES G T F E-G F E GLUTEN FREE NO NINUGTRCEODNIETNATISNING SUITABLE FOR SUITABLE FOR VEGANS* VEGETARIANS *CORNFLAKES 69 NO ARTIFICIAL &6 VMIITNAEMRIANLSS &9 VMIITNAEMRIANLSS KOSHER APPROVED BY COLOURS COELIAC UK INCLUDING IRON* INCLUDING IRON* OR FLAVOURS *CORN FLAKES *RICE POPS ® Reg. Trademark of Société des Produits Nestlé S.A.

CUSTOMER PROFILE Making aatsApllapsahmare In late April this year, Wendy I didn’t have too much time to through creativity and play while and cake. Our luxury Donnelly was quite literally worry. It really was sink or swim. I parents can watch, socialise and spa offers a more thrown in at the deep end, think we got the keys the last week relax. Food and drink is vital to the sophisticated menu taking on the task of of April and then managed to success of every centre, so plenty where our chefs revamping and running relaunch on the 22nd May. of planning and work went into the have time to be Alpamare Waterpark in Previously there was no booking new café at Alpamare. creative and guests Scarborough. system at all so I think it can indulge.” put people off travelling here if “We knew the food offering at Considering Monkey Bizness there was a chance they would be Alpamare was going to be a key The catering team is usually runs successful children soft turned away. With everyone more part of the experience for the led by Michael Shepherd, play centres and a trampoline park used to booking in advance since guests and revenue for the supported by three chefs and two firmly on dry land, it’s a remarkable the pandemic, the new system business so our catering team kitchen assistants. Commenting on achievement that in under a month, made a huge difference worked closely with our local activities over the last few months Managing Director Wendy and her immediately and we have been at suppliers who were unbelievable in and the menu in place at Alpamare, team completed the roll out of a capacity pretty much every day getting us ready for the reopening Michael says new booking system, refreshed since the relaunch.” and ensuring our menu was the café and carried out essential on-trend and on-target for the park “The past few months was a renovations and repairs ready With locations across the UK in and our visitors.” Says Wendy. whirlwind of excitement. First, for the reopening as lockdown Gosport, Hull, Sheffield, Lewes, getting everything in place for the regulations were lifted at the Southampton and Rochford, the “Given the volume of visitors to the summer relaunch and then catering end of May. over-arching aim of Monkey café, it has to be a fairly fast-food to the masses as we sold out each Bizness is to provide a safe, clean offering but we haven’t cut any day. One of the main challenges we Wendy explained “It and fun environment for family corners when it comes to quality. have faced is recruitment, but by was certainly a new entertainment. Children and We work with brands such as offering competitive salaries and a experience and Chicago Town and Westlers positive work environment, we thankfully it all teenagers are hotdogs who provided some great have managed to source a really happened so fast that encouraged point of sale and Northern Bloc, solid team who are all excited to to express themselves who make incredible ice cream work towards the common goal of installed an amazing outdoor kiosk. producing excellent food for We also offer a fantastic selection anyone visiting the park. I can’t of ciabatta sandwiches including thank my team enough for all the options for vegans, vegetarians or work they have put in.” those with allergies. For drinks, we introduced barista coffee and we On the Country Range brand, even added a bar where parents Michael said “The Country Range could enjoy a premium alcoholic products are competitively priced beverage or just a quality coffee and of exceptional quality, helping us to keep costs down and pass Above (main) that onto our customers. The The Alpamare extensive range they offer has allergens clearly labelled to make it Left (left to right) easy for our team and helps us Chicago Town takeaway pizza cater to the wide range of people slice & the Northern Bloc Ice who visit, no matter what dietary Cream kiosk requirements they may have.” 09

Chocolate Sticky Toffee Pudding recipe SHOP THE REST OF THE RANGE VISIT OUR WEBSITE TO FREEREQUEST A CALLEBAUT SAMPLE MADE WITH Finest Belgian 811 Chocolate F O R T H E L O V E O F C H O C . C O MFor more recipes with a great gross profit margin, visit (54.5% Min. cocoa) 1x2.5kg Callebaut.gb @Callebaut_UKIE Callebaut Chocolate

WITH SUMMER A DISTANT MEMORY AND THE FALL INTO AUTUMN COMPLETE, NEW FROM COUNTRY RANGE OCTOBER IS THE PERFECT TIME TO FRESHEN UP THE MENU WITH NEW FVuedggaenCBalakcek Forest SEASON SQUASH, PUMPKINS, BEETROOT, VENISON, DUCK AND PHEASANT. OCTOBER ALSO PROVIDES A SMORGASBORD OF SPECIAL DAYS FOR PROMOTIONAL OPPORTUNITIES SUCH AS HALLOWEEN AND ‘APPLE DAY’ AS WELL AS WEEK-LONG CELEBRATIONS FOR CHOCOLATE, CURRY AND BREAD. AnotherCOSMOIONNG Awesome Foursome On the back of the launch of our Rhubarb & Custard Crumble Spiced Pear, Toffee Tart, Plum & Almond Slice, Chocolate & Ginger Cake and & Cranberry Naked Cake Baked Pear & Maple Tart last month, we’re delighted to announce our selection of sweet treats have been enhanced with an additional four cakes – ideal for the festive period. Made using the finest ingredients, the new bakes are a great teatime treat with a hot beverage but also work well when used for buffets or plated and served with vanilla ice cream, custard or fresh whipped cream. Each cake can be defrosted overnight before serving and are pre-cut into 14 servings for convenience. The range includes: JAFFA MOUNTAIN CAKE Chocolate and vanilla sponge cake layered with orange mousse and dark chocolate orange truffle, topped with Jaffa cakes and sponge flooded with chocolate. SPICED PEAR, TOFFEE & CRANBERRY NAKED CAKE White chocolate truffle layered with toffee sponge, cranberry compote and spiced pears. Simply but beautifully finished with pears, cranberries and toffee. Jaffa Mountain Cake VEGAN BLACK FOREST FUDGE CAKE Black Cherry Three layers of vegan sponge filled with vanilla frosting and Charlotte cherry sauce. Cherry and chocolate fudge coats the walls of the cake along with freeze-dried cherry pieces and cocoa nibs. Topped with gold dust and chocolate, it will make a fantastic statement on any display. BLACK CHERRY CHARLOTTE AVAILABLE FROM Black cherry compote and cherry mousse 1ST NOVEMBER layered with Kirsch-soaked chocolate sponge, finished with dark chocolate rosettes and shavings. 11

16TH OCTOBER World Bread Day The season for stews, soups and casseroles has arrived, so some quality bread for mopping up the last of a flavour filled dish is crucial this October. With International Bread Day taking place on the 16th, it’s a great chance to push the bread boundaries and mix up the loaves. Our Country Range portfolio is bursting to the brim with flours, mixes and various inclusions so it’s time to rise to the challenge and get your bake on! SERVES COOKING 6 TIME 30 MINS OUR FLATBREADS ARE MADE USING COUNTRY Chicken CHOCOLATE RANGE DOUGHBALLS. THE PORTION SIZE Tikka BRIOCHE BREAD IS PERFECT, IT’S COST EFFECTIVE AND THE Flatbread AND BUTTER PRODUCT IS REALLY FRESH AND AUTHENTIC. PUDDING – CAFÉ, LANCASHIRE INGREDIENTS SUMMER FRUIT PUDDING • 4 Country Range Fresh Free Range Medium Eggs, beaten INGREDIENTS • 4 Country Range pain au chocolate • 1 kg Country Range Summer Berry Mix • 2 gelatine leaves • 200ml Country Range UHT Dairy • 100 g caster sugar Whipping Cream • 8 slices Country Range White Sliced Bread • 40g Country Range Dark Chocolate METHOD Drops 1. Warm the frozen fruit in a pan with the sugar until it melts. • 3 Country Range Apricot Jam Portions 2. Put the fruit mix through a sieve to separate the juices. 3. Soften the gelatine leaves in water and melt in the hot fruit juice. • 200ml milk 4. Dip the bread in the juice and line a tin loaf. 5. Add a few spoonfuls of juice back to the berries and fill • 75g caster sugar the bread-lined tin. 6. Press with a weight and chill overnight. • 1 vanilla pod 7. Once set, slice and serve with pouring cream. • 1 orange, juice and zest THIS RECIPE IS AN EASY AND • 10ml water DELICIOUS WAY TO USE LEFT OVER METHOD OR STALE WHITE SLICED BREAD 1. Cook the pain au chocolate for 18 minutes at 180°C in the oven then allow to cool and dice. 2. Place in a baking tray and add the juice and zest of orange and the chocolate drops. 3. Heat the milk, cream, vanilla pod in a pan and pour over the beaten eggs and sugar to form a custard. 4. Pour the custard mix over the diced pain au chocolate and bake in the oven at 150 °C until just set (about 20 minutes). 5. Melt the jam with water in a pan to form a glaze. 6. Brush the top of the bread & butter pudding with the glaze and serve. 12

NEW FROM COUNTRY RANGE APPLE DAY21ST OCTOBER Whether it’s a Shmead Kernel, Bardsey, Blenheim Orange, Bramley, Coxes Orange Pippin, Delbarestivale, Discovery, Gala, Braeburn or one of the newer varieties such as JAZZ or Evelina, Apple Day on the 21st October is the time to flex your artistic muscles, delve into the different varieties now available and showcase the best of this much-loved fruit. As tasty as they are versatile, apples can be used in pies, breads, cakes, sauces, stuffing, salads and so much more. With the British growing season in full swing, there is no better time to get creative to the core. Here’s a sweet recipe from apple grower Christiana Bentley from Castle Fruit Farm in Gloucestershire which combines the delicious flavour of JAZZTM apples with our Country Range Mincemeat, walnuts and vanilla ice cream. BAKED MINCEMEAT Halloween STUFFED APPLESINGREDIENTS BAUFNROTDOWTRAACOEDFO-SRHRGRUICCTUGEARMALIEREWNNRELSASETAGRGTOYKTETHEH,ERFTETOSSPSEHSWGHOMIHRDECTOEAEIIRIMECHO,MTLOENEEN’UI.SDTNMUANNSENTGTLAETSRDOASSOYARVSIAELR.ERRIELCEY Whether dining in a care home, school, pub, • 4 large JAZZ™ Apples restaurant or cafe, a change to the menu • Country Range mincemeat can often be a welcome surprise whatever the age, so don’t hold back this Halloween (approx 50g per apple) and bewitch your customers with some new • Country Range Walnuts Frankenstein food inventions. A ghoulishly • Country Range Vanilla Ice cream garlicky soup? Some petrifying pancakes? Ghost meringues? Send in your creations or METHOD tag us on Instagram @stiritupmag. 1. Slice the tops off your Ghost JAZZ™ Apples and carefully Meringues core them. Webbed 2. Stuff each apple with the Pumpkin Soup Country Range mincemeat and bake in the oven at 180°C for 15 minutes or until the apples are soft. 3. Allow to cool for 5 minutes and serve with a dollop of ice cream and sprinkle some chopped walnuts on top. 13



EDUCATION Schools shift to CASE STUDY: THOMAS sustainable eating DEACON EDUCATION TRUST According to a recent of free services including menu looking to encourage schools to The Thomas Deacon Education government report, schools consultancy and plant-based scrap meat from menus entirely. Trust (TDET) has been working with are leading the shift to culinary training. This includes Instead, we’re looking to inspire ProVeg for the past two years on more sustainable eating focusing on rebalancing the layout caterers on the importance of how to introduce more plant-based by serving less meat and and language of menus. “Through education and how the role that food. The Trust supports seven more plant-based food. small tweaks, we redress the plant-based food can play in offering academies across Peterborough Four out of five caterers balance to restore parity between nutritional, sustainable and cost- and the surrounding areas, have reported that they are meat-based and vegetarian meals effective meals for children. Making providing in-house catering for now serving less meat and which are often an afterthought,” small changes to what we eat over 6,000 staff and students. a similar number said they Jimmy says. “We make meal could reduce emissions while have increased plant names and descriptions more saving important resources such Michael Dove, Catering Operations proteins on menus. attractive and change the as water and energy.” Manager, TDET, says “Working with positioning of meals on menus ProVeg has allowed us to rethink Jimmy Pierson, director of ProVeg so the meat-free and plant-based The Vegan Society recommends how we can make simple changes UK, one of the members of the options are more appealing.” encouraging school staff and to our menus to support a more Eating Better alliance, says “This students to sign up for “Plate Up sustainable food offer. They have report reflects our experience Introducing more meat-free days, For the Planet” – a special pledge an excellent understanding of trends within school food over the last few either themed as planet-friendly asking people to try out veganism and how they can be introduced to years. We know that a diet centred days or unbranded is also part for seven days. A spokesperson students without making a massive around plant-based foods offers of the programme, as well says “Offer tastier vegan meals to impact on food costs.” numerous health benefits including as training workshops to get them started, or host an entire the prevention and treatment of a inspire participants about vegan only month – November is Working with the team on all range of chronic health conditions.” plant-based food. a good choice as it ties in with World aspects of the menu, ProVeg Vegan Month. If this feels like too provided support to ensure the “We’re looking to inspire caterers on the much, too fast, you can make vegetarian and meat dishes importance of education and how the role smaller changes such as introducing shared equal status as ‘The main that plant-based food can play” at least one delicious and nutritious plate’. Dishes introduced include vegan option to the menu, giving vegetable meatball marinara, The National Food Strategy As part of introducing more plant- students a chance to try it out.” cheese pizza wrap, vegetable report published earlier this based food, Ben Davy, Culinary samosas and quorn tikka masala year calls for 30% less meat and Development Chef at Meatless The Vegan Society also suggests with rice and naan bread. 30% more fruit and veg by 2032. Farm, recommends involving including a carbon calculator on Pierson adds “The recommendations suppliers in creating farm to fork menus or indicating which option Michael says “Meat Free Days are are potentially great news for educational experiences. “There is has the best and worst impact on the held at least once a week at the addressing childhood obesity.” a ripe opportunity to work with your environment. Alternatively, introduce schools. We get our suppliers suppliers via workshops, to tell a traffic light system – red, orange, involved, inviting one a month to Through its School Plates stories about where food comes green – with green showing that the give a talk at the schools on programme, ProVeg UK works from and how it’s made. We aren’t meal is the most environmentally- seasonal produce whether it’s with schools to provide a range friendly. This gives every student artichokes, baby corn, mange tout, the power to make more informed strawberries or blueberries. choices about the food they eat Sampling tables are set up for and the impact of their decisions students to try the produce. If a on the environment. student says they don’t like a certain vegetable, we encourage them to taste it.” As part of educating students about healthy eating, TDET holds regular culinary workshops. This includes a smoothie demo using fresh vegetables. “A colleague carries out the training using a smoothie bicycle – a blender attached to the back of a bicycle so as they pedal, it mixes the smoothie!” says Michael. “It’s important to educate students about reducing meat and having more vegetables. It’s not only for their welfare but also more sustainable for the environment.” 15

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HOSPITALITY Re&lierveitnegnttiohne crreicsrisuitment As many operators already solutions to keep their When the talent pool is shrinking, employees are expected to work know, the combination businesses going. operators need to get creative, unsocial hours. Cat Macdonald finding new ways to engage with from True HR advises offering staff of Brexit and COVID-19 Encouraging young people potential recruits that will make free or heavily discounted meals created a perfect storm, to join the industry is vitally their business stand out. “Doing or additional days off for special resulting in challenging important and one way of the same thing over and over occasions. “These small benefits times for recruitment doing this is to demonstrate again rarely delivers different will make a huge difference and and retention in the that working in hospitality is a results and there’s some fun to be will help attract candidates.” hospitality sector. profession in the same way as an accountant or doctor. Kath “LinkedIn might work well, but TikTok or Instagram might have a better audience” ‘A study Houston, career coach says commissioned “Students will be looking for by The Burnt WE’RE HIRING Christmas and Easter jobs. Chef Project Catch them early and give found that a the job a proper title such poor work-life as “Christmas placement” had thinking about how you can Retaining staff is all about reach your audience in a way that training and development. balance was the and offer them the chance others don’t. Different age groups Kath Houston suggests “Have want different things out of their a mentor work with individuals main barrier for people entering to experience different aspects work and we need to adapt our for an hour every week and then approach and messaging have a chat every two months to and the key reason for leaving of the industry. Assign them a accordingly.” recommends Jack see where their career is going. Stein, director of Rick Stein Group Look after staff and make them the hospitality industry. mentor and a proper induction.” feel valued. Have a wellbeing Using social media for recruitment hour every week – they can The effects of staff shortages are Attracting people searching can be effective, but you need to choose to go for a walk or a run wide-spread, even Michel Roux for a new career, taking the use the right channel for the type – and see how motivated they has been forced to write to his opportunity to utilise government of person you are seeking. Will are when they return. A resilient lunchtime customers, cancelling grants for apprenticeships is Macpherson hospitality consultant workforce comes from staff their bookings because he only also worth exploring. Kath says and founder of CAM Ventures, knowing they can reach out to had enough staff to do one shift. “People can be any age to take says “LinkedIn might work well, you if something isn’t working Despite the fact that a third of up an apprenticeship, but but TikTok or Instagram might for them or they don’t feel those not currently working in the whatever age they are you need have a better audience for some appreciated.” sector plan to return within the to show them prospects and roles you’re trying to fill. Be year, operators need short-term opportunities for progression.” proactive in approaching This is echoed by Jack Stein, people you think would who says “The feeling of be great. If you’re out for dinner and are served support that comes from by somebody incredible, having a manager that wouldn’t you want to try cares and is willing to and recruit them?” give encouragement and feedback can’t Additional benefits, be under-estimated. aside from We must recognise and a fair wage, appreciate our teams are important if and take the opportunity to say thank you.” 17

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HEALTH & WELFARE Malnutrition in the Care Sector CAN YOU RECOGNISE THE SIGNS? UK Malnutrition Awareness lead to clothes, dentures or Cawthray, National Chair, National SDavaetethe Week (UKMAW), which rings on fingers becoming loose. Association of Care Catering takes place from Monday Fatigue and loss of energy are (NACC). 1AU1W-K1A7MTRAH2ELN0ON2ECU1STTSORWBITEEIOERKN 11 October to Sunday 17 also common indicators as well October, is organised by the as reduced physical performance. Sophie Murray, Nutrition and If you would like to get UK’s Malnutrition Task Force Hydration Ambassador for the involved in Malnutrition (MTF) and Bapen, a charity Care homes are able to screen NACC adds “It’s important to have Awareness Week, there that works to advance residents monthly using the qualified chefs who know the are plenty of ideas to raise nutritional care of at-risk Malnutrition Universal Screening residents and have an acceptable awareness and encourage groups. During the week- Tool (MUST) for signs of budget to cater for nutritious screening. “It’s a great long event, their aim is to malnutrition. Residents are also food and drink, who understand week with collaboration improve the recognition of regularly weighed, but if someone the complexities of special, between various malnutrition and to prioritise is at risk, it may be advisable to therapeutic diets.” organisations, so naturally screening.  weigh them more often. its a good opportunity There are a number of ways to to make residents and the Statistics from the MTF suggest Communication is vitally important support care home residents general public aware of this three million people are suffering in tackling this condition. Lesley suffering from malnutrition, condition.” Says Sophie. from malnutrition with 1.3 million from Age UK says “You need to including; tailoring menus, observing of them 65 and over, but as a help older people understand what residents to check they are able For more information, visit result of the pandemic, this figure they need to eat and to have an to hold cutlery or more flexible www.malnutritiontaskforce. is probably higher. idea about what they should weigh. mealtimes and identifying those org.uk/ or search the social They probably don’t buy many who may need texturised foods. media hashtag “In most cases, malnutrition is clothes and don’t realise they’ve #UKMAW2021 unintentional weight loss and gone down a couple of sizes.” “Protein and micronutrient enriched dehydration – they go together, foods can be used to create but it’s not always about being Care and catering staff need to favourites such as chicken soup or thin. A malnourished person can constantly communicate so chefs egg custard. Cheese boards can be overweight,” advises Lesley can prepare bespoke meals be tempting and buffet-style food Carter, Programme Manager, Age for residents who need to gain with small nutritious bites can be UK. Food intolerances, reduced weight. Education and training helpful if a resident has low energy. appetites, dysphagia, dementia is also essential. “If there’s low Create a collaborative menu which and dental issues are all cited as awareness of nutrition and special has taken on board feedback and common causes of malnutrition diets for older people among is built around a nutritious template. in older people. frontline teams, specific dietary This includes not only three meal requirements can’t always be times but also twilight or night Some of the signs of malnutrition recognised and catered for. offerings and afternoon specials include loss of appetite and Consequently early detection and such as cheese scones or scotch avoidance of meals which can treatment of malnutrition is not eggs.” Recommends Sophie from the norm - and it should be.” Sue the NACC. 19

R eTsehrevaAtirotnoAf utomation THE ADVANTAGES OF ONLINE TABLE BOOKING Scott Muncaster, Founder of Adactus, has advised and developed automated online Besides the obvious operational benefits of online table booking systems for some of the biggest bookings (reducing employee error, the ability to restaurant chains and names in catering send digital reminders, Terms and Conditions including Pizza Hut, TGI Fridays, Café Rouge, clearly communicated) there are two less obvious Byron and Pub in the Park. advantages. First is the chance to reduce no-shows by taking a card swipe or deposit. Secondly, it starts a conversation with the guest that can commence before they visit and continue With the staffing crisis peaking in eating at your venue versus your long after they’ve paid and gone. With permission, the hospitality sector, an increasing competitors – it’s the equivalent of brands can share information about menus, deals, number of businesses are turning not being in Yellow Pages in the ‘90s. special events – maybe even invite guests to a to automated online booking loyalty scheme – who doesn’t want to hear about systems. Online booking software Businesses guard their stats pretty a deal before they spend their money? delivers 24/7 customer service, closely, but it’s clear that many ensuring each site maximises their venues previously operating a Online table booking systems can also provide sales opportunities every day, turn-up-and-wait system are now management reports that share valuable covering when staff are too busy offering online bookings, while customer analysis and performance data such as to answer the phones or out of others that allocated a proportion percentage of table covers booked per shift, hours calls. The benefits however of their tables for online booking number of booking go beyond an ‘always on’ service, have moved to automating 100% attempts made when they avoid human error such of their reservations. It makes sense there is no availability, as taking a booking but forgetting to remove the uncertainty and percentage of no-show to put it in “the book”, mis-hearing likelihood of having to hang bookings and booking a guest’s name, how many they are around for a table – that used to lead times (how many booking for or the date of their visit. be a chance for a drink stood at customers book more the bar, but current COVID rules than a week ahead). However, the biggest reason for and preferences mean that’s less using an online booking system of an option nowadays. is customer preference and convenience. More and more, customers want to be able to quickly and easily make a booking via their “T he biggest reason for using an online bookingphoneordevicewithoutthetimeand hassle of having to find the venue’s number and call them up. Having a system is customer preference and convenience.”bookingsystemcanmakeallthe difference between a customer stiritupmagazine.co.uk 20

ADVICE FROM THE EXPERTS HOW IT WORKS WEB DEVELOPERS VS 3RD PARTY APPS To make an online table booking system work, operators need to Assessing both options is like apples determine how many tables to make and oranges – they do different things. available for booking – entering A system created by a web developer those details into the system; things like, how many tables for is configured for your business and 2, 4, 6 people and how long they are reserved for. A good tip is manages only your bookings, a third to allocate approximately one hour per table for lunch but a longer party application such as Opentable period of time for dinner. You also need to think about whether you places you in listings (alongside lots of want customers to pay a deposit and any cut-off time for bookings.  other restaurants) when people search for what’s available in your area. Each Once this is published, the system is set live on the works to a different cost model and lots venue’s website. Parameters can be changed as needed to take of brands use more than one solution. My into account special events such as Christmas trading. Once live, the front-of house team can also access the system to check on advice would be to talk bookings and plan service, confirming when guests have arrived. to a few providers and really work out what WHAT SHOULD OPERATORS LOOK FOR?  your priorities are Firstly, an online table booking system has to work for the guest before you settle on and the in-restaurant team, featuring simple screens and easy any one direction. to follow instructions. It also has to represent your brand – your imagery and your tone of voice. From a cost perspective, many solutions operate with a per-booking fee on top of the initial set-up costs. These can add up and require careful management, for example, if a guest doesn’t show up, you don’t want to be paying the fee. At Adactus, we prefer a simple cost-per-month charge once the initial set-up is done – then you know where you stand every month. The taste prefer rkeiddsb!y* 3 in4 Ideal single serve carton with a paper straw *Independent Research, Feb 2020 THAT’S WHY WE’RE #1 IN SCHOOLS www.lakelanddairies.com/foodservice Brought to you by Lakeland Dairies, a 100% [email protected] farmer owned Irish dairy co-operative

Spooky Halloween Recipes & Pumpkin Carving Tips With Halloween just around the corner, operators across the country will be looking to help consumers make the most of the spooky season. Our Premier Foodservice chefs have created a range of recipes, giving operators all the tools, they need to bring terrifyingly terrific treats to life. From Banana Ghost Pots to Watermelon and Fruit Lime Spew, each recipe is in line with England school guidelines, making them ideal for children’s menus with schools and pubs. 1. Have a plan Even before you choose your pumpkin, have a plan in your mind’s eye of what you want to do with it. Look online for different ideas. There are also lots of free templates you can download. 2. Choosing your Pumpkin is a fruit and when you choose one, make sure it looks as fresh as possible, with no blemishes or soft spots. They can be any shape or size, it all depends on what you want it to look pumpkin like and where it’s going to sit. ’ Pumpkins are a perishable food and will soften and begin to go mouldy, sometimes within days, Don t carve too 3. far in advance so carve your pumpkins no more than a day or two before you need them. 4. Tools for Make sure all the tools you use are sharp, so you get a clean cut. There are tool kits out there specific for carving but you can also use tools that you already have, like a small hacksaw, art knives, or even the job a drill for round holes. If carving with children please make sure you supervise them at all times. 5. ’ Removing the top cuts off the vine, which supplies the fruit with nutrients, so it stays fresher for Don t cut longer. You can cut the base off but if your pumpkin is very moist it will leak all over the surface the top off! you put it on. Try cutting a hole in the back, which is the easiest option. 6. Scoop Don’t leave any stringy bits of pumpkin inside as these will go mouldy and also take out as much flesh as possible. This will help the pumpkin dry out and last longer. It’s also easier to carve through if everything out there’s less flesh. Remember you can then save and use the flesh for cooking. It’s a great novelty to see the flicker of a flame in your pumpkin but LED’s will give off a brighter light 7. Use electric lights and you also want your pumpkin to stay cool, so it will last longer. This is a fun way to serve pizza in October. The black olives are sliced and arranged on the pizza to give the look of spiders crawling over the topping. Prep Time: 20 minutes Allergens: Wheat, Soya, Egg, Milk Cooking Time: 25 minutes Suitable for vegetarians: No Portions: 10 Suitable for Coeliac: No Ingredients 300g Hovis Best of Both Mix 300g Cheese, Grated 200ml Warm Water 100g Olives 350g Pizza Sauce Halloween Method: Spider Pizza 1. Place the Hovis Best of Both Mix in a bowl tted with the dough hook and slowly blend in the water, mixing for a minute at slow speed. Then continue to mix for 6 minutes at medium speed. 2. Roll the dough out into a rectangle to t a 25cm x 35cm (10 x 14”) tin. Prick the base with a fork then leave to prove in a warm place for 10 minutes. 3. Spread the tomato sauce over the base then sprinkle over the cheese. 4. To make the spiders, cut the olives in half, use one half for the main body then cut the other half in two for head. Once you have made the heads and bodies, thinly slice the remaining olives to make 8 legs per body, assemble on top of the cheese. 5. Bake in a pre-heat oven at 200˚C, 400˚F, gas mark 7 for 20-25 minutes or until golden. www.premierfoodservice.co.uk

Most Halloween ideas have extra sugar and sweets Watermelon to decorate. For a healthier option, we have used and Fruit a watermelon for display, lled with lime jelly, the Lime Spew diced watermelon and any extra fruit you fancy. Prep Time: 5 minutes, Allergens: N/A plus setting time Suitable for vegetarians: No Suitable for Coeliac: Yes Portions: 20 Ingredients 1 Watermelon 500ml Cold Water 175g McDougall’s Lime Jelly 500g Fruit of your choice 400ml Boiling Water Method: 1. Cut the top of the watermelon, scoop out the esh, chop and reserve this. 2. Carve a scary face on the front of the watermelon; see our tips on carving a pumpkin as they also work for watermelon. 3. Dissolve the jelly crystals in the boiling water. Stir well until the crystals are completely dissolved, Add the cold water and stir well. 4. Pour into a large bowl and leave to set in the fridge. 5. Chop up any other fruit you wish to use in the jelly. Once set, remove the jelly from the fridge and stir the fruit and chopped watermelon through. 6. Place the watermelon on a tray or large plate, then pour the jelly through the top so it comes out of the mouth. Extra jelly can be potted and served from the counter. A spooky low sugar dessert for any Halloween menu, with our delicious Angel Delight Mousse. Prep Time: 8 minutes Allergens: Milk Portions: 20 Suitable for vegetarians: Yes Suitable for Coeliac: Yes Ingredients 140g Angel Delight Mousse Mix 300ml Cold Water 2 Large Bananas 5g Raisins Method: 1. Pour the cold water into a large bowl. 2. Add the Angel Delight Mousse Mix and whisk for 30 seconds on slow. 3. Scrape down, then increase speed to high and whisk for 5 minutes. 4. Pipe into serving dishes, and refrigerate for 1 hour before serving. 5. Cut the bananas into 5 x 1” (2.5cm) pieces, (any extra banana can be diced and sprinkled on the top of each pot) place each piece of banana in a pot, and place two raisins into each piece for its eyes. Serve. Banana Ghost Pots @premierfoods_fs premierfoods_fs @premierfoodsfoodservice

Enjoying lifsew’seetCateringtoourimpulseforindulgence,dessertplaysanimportantroleafterameal. Originally exclusively for royalty due to the cost of sugar, now they are often used as a bribe by parents to encourage young children to eat, a reason to extend a dining experience with friends or simply as a feel-good treat. It is not uncommon for diners to select a restaurant or meal based on the dessert options available. Our penchant for a touch of sweetness in our lives By offering options that cover these five areas, Orange panna is such that it has inspired a wave of dessert only operators are most likely to accommodate a broad cotta desser ts, restaurants throughout the UK. Operators including range of tastes – those who aren’t chocolate lovers Heavenly Desserts, the Little Dessert Shop and tend to be fans of citrus flavours for example. Try with thyme Chin Chin Ice Cream are just a few, making a name not to repeat hero ingredients, featuring two for themselves and capitalising on the trend. banana-based desserts or three cheesecakes will alienate customers who want something different. DESSERTS HAVE AN IMPORTANT ROLE TO PLAY It is also important to have a variety of hot, cold Whether you are a restaurant, event caterer or care and frozen options, but try to let the seasons caterer, desserts form a vital part of an operator’s dictate your menu. Featuring sticky toffee overall offering. For restaurants and event caterers, pudding in the middle of summer might not be a they are an opportunity to upsell, securing extra popular decision, whereas summer fruit puddings, profit per booking, especially when paired with ice cream, fruit tarts or mousse are more suitable coffee or dessert wine, but more importantly, their for the warmer weather and not so “heavy”. presence on the menu makes diners feel more satisfied after a meal and can increase production “It’s always important to have a chocolate-based of the so-called “happiness” hormone. dessert because who doesn’t love chocolate?! It’s crucial to offer a fruity and a creamy based In care catering, desserts play a very different dessert for balance too. In my opinion, there role, they provide vital calories as well as calcium, should always be three options similar to this on vitamins and fibre residents or patients need on every dessert menu to suit every mood of the a daily basis. For people living with dementia, diner, but the extensiveness of our menu also the sweet or sharp flavours of a dessert are more varies seasonally. When it is warm, we tend to recognisable than savoury flavours, making the offer two cold options and one hot. In winter, we final course of a meal the most enjoyable. “The offer two hot options and one cold to match the recognised loss of taste which often becomes temperature drop. A popular warm dessert at significant as we get older doesn’t affect your Willaston is hot chocolate brownies and a popular ability to taste and enjoy ‘sweet’ notes in all our cold dessert is a fruity cheesecake – both of foods, which is why we see on many occasions, which go down very well with our residents.” residents enjoying their cakes and desserts! Recommends Tom Niedzwiecki at Richmond This is great news for desserts which can be the Village – Willaston. perfect way to fortify a balanced dietary intake for those with limited appetites.” Comments THE BEST OF BOTH WORLDS Alex Hall, Executive Chef, Unilever UKI. The word “healthy” is hardly ever attributed to desserts, however with an increasing number MENU MUST HAVES of consumers changing their eating habits Developing a dessert menu is complex business, following the pandemic, there is a growing but a good starting point is the 5 C’s: Chocolate, opportunity for operators to develop low-calorie Citrus, Coffee, Custard or Cheesecake and Caramel. treats. “Lockdown gave consumers more time to reflect on what they eat and make changes \"Although people are looking to eat to benefit their own and their family’s health,” more healthily, they are also still reports Rebecca Manfredi, Managing Director fond of treating themselves\" of Suncream Ice Cream. “Though people are keen to eat out and treat themselves to a dessert after such a long time of confinement, there are going to be some consumers that will want to continue their newly adopted healthy habits.” stiritupmagazine.co.uk 24

t moments CATEGORY FOCUS Velvety Pumpkin Cake Pick of the products Suncream Dairies Ice Cream recently launched its decadent Gelato Lusso range, offering 14 flavours The Carte D’Or range of powdered dessert bases including two lighter options and a vegan option. are easy to prepare and can be used for a wide Each 6-litre tub is hand dressed and finished with variety of desserts including fruit tarts, crème sauces and toppings. caramel, panna cotta, eclairs and mousse – ideal for care caterers who need to deliver a constant Not just a topping for bagels or an integral ingredient rotation of options to engage residents. for cheesecakes, Philadelphia Original soft cheese is versatile and wont split when heated. Try it in a rice Central Food’s pre-cut Menuserve deserts are pudding, eton mess or millefeuille. also vegan and gluten-free, reducing the need to invest in lots of options to cater for allergies and Served in afternoon tea or as a trio of mini desserts, dietary requirements. the new chocolate petit fours selection from Tipiak combines some of their most popular flavours in one pack. 25

CATEGORY FOCUS such as my parsley Rice pudding with coconut There are a number of routes an and spicy crisps milk, roasted cashews, raisins, operator can take when developing and cookies, and I a lighter dessert menu. Petits fours are smaller bites that offer a touch of try to make evening pistachios and maple syrup sweetness with a coffee to finish a meal, supper comforting or try dividing some of your existing dishes into smaller portions, giving and homely. In the customers control over how decadent they want to be with the opportunity to summer months, our add 2, 3 or 4 mini options to their plate. resident’s appetites aren’t very “Although people are looking to eat more healthily, they are also still fond big, so a refreshing ice lolly to end of treating themselves – even more so in these uncertain times - so offering the day goes down a treat.” Comments a half or smaller portion of dessert is a great way to encourage a purchase,” Tom Niedzwiecki at Richmond suggests Gordon Lauder, MD of frozen food distributor Central Foods. “It’s Village – Willaston. also a simple but stylish way to upsell a coffee and a great way to encourage With the NPD Group reporting that those with smaller appetites to opt for a dessert when they don’t feel able to consumer spending on sweet treats eat a full-sized pudding.” has increased by 8% in the 12 months In the care sector, catering teams must also be mindful of balancing calories with to February 2021, it is clear that comfort, ensuring residents or patients are not too full or uncomfortable. desserts are destined “Options for dinnertime need to be light, so they don’t stop any residents to remain the favourite from getting a good night’s sleep. Our residents love anything homemade, part of our meals for “THERE’S BEEN A HUGE INCREASE IN DEMAND FOR some time to come. COMFORTING, TRADITIONAL, CHILDHOOD FAVOURITES LIKE Whether you opt RICE PUDDING, BUT WITH A MODERN TWIST. OUR WARM for highly decadent COCONUT ARBORIO RICE PUDDING SATISFIES THE CRAVING desserts full of creativity and drama, a FOR RICE PUDDING BUT ADDS A TROPICAL ELEMENT TO more seasonally driven STAND OUT FROM MORE TRADITIONAL MENU OFFERINGS. menu or focus on FOR AN INTERNATIONAL DESSERT WE RECOMMEND OUR home-cooked classics, refreshing your dessert BASMATI PAYASAM, A POPULAR DISH ON THE INDIAN SUBCONTINENT. THIS DELICIOUS PUDDING IS MADE offering to increase WITH COCONUT MILK, ROASTED CASHEWS, RAISINS AND your share of an £8.2bn PISTACHIOS AND SWEETENED WITH MAPLE SYRUP.” - ANNETTE market will always be COGGINS, HEAD OF FOODSERVICE, TILDA UK time well spent. maTOkGeEtThHeERmLoEmT’eSnt Now we’re back, it’s time to make every moment the best it can be. See how you can grow your business by delighting your customers from first to last bite. www.McCainfoodservice.co.uk @McCainFoods_B2B @McCain Foodservice (GB) @mccainfoodserviceuk E: [email protected] T: 0800 146 473 (GB)/1800 409 623 (ROI)

Nama Chocolate INGREDIENTS 127g Heavy Cream 39g Sugar 20g Crimson Red Cocoa Powder 29g Cold Press Avocado Oil 20g Butter Dusting: Crimson Red Cocoa Powder METHOD 1. Mix cream, sugar and Crimson Red into a pot \"It’s always important over medium low heat. to have a chocolate-based dessert because who doesn’t 2. Heat the mixture until 60C-65C. Constantly love chocolate?!\" whisking until homogeneous. 3. Gradually incorporate avocado oil and butter and whisk until homogeneous. 4. Pour into a cling wrapped lined 8” square mould, freeze until firm. 5. Remove from the cling wrap, dust with Crimson Red. 6. Slice the Nama chocolate with a warm knife, cleaning the knife with every slice. Futura Foods Italian PDO Cheese Half page ad.pdf 1 28/07/2021 16:07

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FIVE WAYS TO USE WAYS TO USE Chopped Tomatoes Chopped Tomatoes are 1/ Salsa 2/ Pizza ANDREW a store cupboard essential Perfect D.I.Y salsa Sauce GREEN and can be used across is simply tinned tomatoes, various dishes on many menus. green peppers, garlic, Simply puree with some CRAFT GUILD jalapeños, red onion, lime dried oregano, some One of the most unassuming and versatile juice and coriander. Give crushed garlic a splash of OF CHEFS ingredients in our cupboard’s, tinned tomatoes it a quick wiz and serve wine vinegar and some are the base for so many delicious meals – from with Country Range tortilla salt for a simple yet fresh Well as we now come into curries to lasagnes and loads in between. chips or serve as a side pizza sauce October we are looking with grilled fish or meat at announcing the Winner The Country Range Chopped Tomatoes are 4/ Soup of National and Young authentic Italian. They have a rich tomato sauce 3/ Stew Makes a great National Chef of the Year, and come peeled and diced so they are ready Tinned base for a classic tomato the finals took place at the to use. tomatoes always enrich and basil soup. Add some end of last month, It’s been and bring body to all sweated chopped onions, a busy month with so much This issue we have Paul Dickson, Country Range stews, including curries. garlic and chopped basil happening, entries for the Development Chef who shares five innovative Try adding a few spoonfuls for a super quick and cost- Student Chef competition ways to use these Chopped Tomatoes. to your favourite stew next effective soup are coming in thick and time you make it fast which is great news! ABOUT: PAUL DICKSON “Tinned tomatoes The Craft Guild have been 5/  are the base present at The Cateys and Paul Dickson is a chef, brand ambassador, food Paella for so many PSC Awards during the last stylist and Home Economist. With a vast culinary delicious meals.” 4 weeks, and we ourselves knowledge collected from some of the finest Add some held our 50 Hero’s Awards establishments in London, Manchester and the tinned chopped tomatoes to honour Chefs/Caterers North West. He creates exceptional visual stories and juice to your Spanish who helped make a about what and how we eat. style paella for extra colour difference during the and flavour. If you’ve any troubled times we have Based in Lancashire but working all over the U.K juice left over, celebrate all experienced. and Ireland, with well-known brands Paul creates with a nice Bloody Mary or recipes, stills and video content to promote their Virgin Mary  For more on the Craft brands. As a recipe writer he has a loyal following Guild, visit www. on social media and hosts regular cookery demos. Country Range Chopped craftguildofchefs.org Tomatoes in Tomato Juice or follow the Craft In addition to Guild of Chefs on his food styling Pack size: 800g Twitter at Craft_Guild work, Paul is currently working as a mentor with small businesses, promoting modern, tasty and above all beautiful food. 29

Mindful Dinin Thane drisseeaisnonparlovmeennaunsce stiritupmagazine.co.uk 30

MELTING POT The food we consume has a back STUART COLLINS SOFIAN MSETFI Chef-Patron, Docket Executive Chef, Ormer ngstory, it was grown, reared, caught No.33 Mayfair and transported before making its way onto our plates. The journey Working with the The menus I create at our food undertakes has seasons is exciting! Using Ormer Mayfair are highly increasingly been in the ingredients at their prime seasonal and usually spotlight as consumers become is the most enjoyable way of working put two or three key ingredients in more aware of what they are with food and we make the most of each the spotlight. I wouldn’t say this is a eating, how it impacts the ingredient for as long as it’s at its best. challenge, I would say it is an opportunity environment and how both As soon as one season ends, there is to celebrate the best of British produce workers and animals are treated. something else coming into its prime, so and make it sing beautifully on a plate. As a result, operators are now there is always something to look forward We are lucky to have locally-grown fielding questions regarding to. On average our menus change once ingredients on our doorstep and it where their ingredients were a month, although they can also change would be a shame not to make the grown, whether it is free range along with the availability of ingredients. most out of them. or sustainably sourced, how far it has travelled and whether or We always try to prioritise local over It’s important to build relationships and not it is organic. provenance. However, local doesn’t to work closely with suppliers who know always mean the best quality or supply the quality of produce we are after. All In this month’s Melting Pot, we are of all ingredients, so we have to look a our fish and seafood, for dishes such featuring advice on how to develop little further afield. For example, being as the cured Cornish mackerel with menus around the changing of the in Shropshire, we are landlocked and sesame, kombu and spiced nage, seasons from caterers, chefs and so don’t have ‘local’ fish and shellfish for is supplied by Flying Fish who work restaurateurs who have based their dishes such as our south coast crab or with Cornish fishermen and provide chalk stream trout, so we look for the best sustainably-caught, seasonal seafood reputation on locally sourced, quality that we can source from around so our guests can enjoy the best and seasonal menus with provenance. the UK and showcase the provenance freshest ingredients on their plates. over the locality. CHRIS HARROD Chef Patron, The Whitebrook Restaurant From the day we launched, our rural location has given us access to unrivalled hyper-local produce from those foraged in hedgerows and estuaries to those from unique suppliers of rare breeds, native animals and local vegetables. We’ve become renowned for sourcing 80% of produce from a 12 mile radius, customers come from all over the country as there are dishes on our menu that you would find nowhere else in the world, for example; Wye Valley Asparagus with Maritime Pine, Hogweed, Hedgerow Pickings and Tintern Mead Sauce or Day Plaice in Jack by the Edge with Jersey Royals, Nettles, Brown Shrimp, Hop Shoots and Buckhorn Plantain. Left (main) Docket No33 Crab salad, kohlrabi and apple with a coriander vinaigrette Right Poached Eggs with Bechamel Sauce and Asparagus on Toasted Bread 31

MELTING POT Below ELLIS BARRIE Docket No.33 Cornish crab salad, Chef & Great British Menu Nashi pear, lemongrass & ginger contestant, Lerpwl vinaigrette, toasted fennel bread One of the challenges of building Right a seasonal menu is that you look Oysters on ice forward to spring because you know summer’s on its way, but it’s probably one of the hardest seasons to get a menu out with because you find a lot of vegetables such as greens, tend to last until February and then until about May nothing’s really growing. With something like wild sea bass, which is our most requested dish, you get bigger and bigger fish, especially from the small boats, coming in from July to November. It’s the same with oysters in warmer months because they’re nice and plump, whereas in the colder weather they’re not as creamy. We serve our Menai Strait oysters in a natural way with lemon and pickled shallot to showcase the quality, and we’ve also upped our oyster offering to do a curried oyster, a fried one which is almost like fish and chips with tartar sauce, and one with Japanese Sambaizu vinegar. MATTHEW ISAACS Director, My Emissions The majority of food emissions come from farming, and transportation generally represents less than 10% of a food’s carbon footprint. In some cases locally- grown ingredients can even have a higher carbon footprint than imported ingredients, for example tomatoes grown locally but in a heated greenhouse. It’s therefore just as, if not more, important to think about the ingredients you are using, rather than just where it’s coming from. Sourcing seasonally-grown ingredients (and adapting your menus to match this) is a great way to improve your menu’s carbon footprint and give you a sustainability story you can explain to your customers. MATTHEW WHITFIELD RYAN & LIAM GRAHAM NOONAN-CHATHAM Head Chef, SIMPSON-TROTMAN Executive Chef, Down Hall The Montagu Arms Chef Owners, Orwells Restaurant The challenge of seasonal menus Using local produce means that is in the last days of winter when the quality of our food at The For us, developing a seasonal there is really very little around. In Montagu Arms and our ethical menu is not a challenge Summer and Autumn there really standards are aligned, as when sourcing because it’s the way we have always cooked – is an abundance of produce and we change ingredients, I like to be able to visit local sustainably. It’s why our menu is never the same things up as often as we can to keep the menus farms and see how animals are reared and week on week. It’s driven by what’s available as fresh and exciting. If the kitchen garden suddenly in what environment crops are grown. Locally locally as possible. Of course, some seasons are has a glut of a particular item we will use it in sourced produce also has less transit time easier - currently over 70% of our fruit and veg different ways including preserving for those and therefore food is fresher and richer in comes from our allotment and many ingredients dark Winter days. For instance, we have made taste, as you are serving it in its prime. Two in dishes like our Mill Lane kohlrabi with tomato, a delicious green tomato and gooseberry jam of our favourite dishes include Wild Hampshire rosti potato, salsa verde, girolle mushrooms and which is currently served alongside grilled Mallard with Glazed Quince, Rose Hip and leek are travelling just a few metres. Seasonality mackerel and pickled fennel. a Swede Hotpot, with quince and rose hips is about having excellent supplier relationships picked from the hotel kitchen garden, as well and dialogue as we need to know exactly what We work with local farms for both fruit, veg and as Chalk Stream Trout which uses rainbow is coming up and when so that we can adjust livestock. It gives me a lot of pleasure to support trout sourced from the River Test alongside the menu accordingly, not the other way round local businesses, I feel it really does translate to Hampshire watercress from Alresford. resulting a compromise on food miles. a better dining experience. stiritupmagazine.co.uk 32

ON THE RANGE Frsuciotne Facing the beautiful coastline at Westward Ho! in North Devon, Tea SERVES COOKING on the Green launched 13 years ago 24 TIME after current owner Alison Partridge took control of the historic tearoom 30 MINS alongside her husband Mark. INGREDIENTS METHOD The dynamic duo have been putting their own unique stamp on the tearoom café ever since • 2.25kg Country Range plain flour 1. Add the flour, caster sugar and baking with people travelling from miles to taste Alison’s • 140g Country Range baking powder powder to a bowl and rub in the butter eye-catching display of decadent cakes, scones • 285g caster sugar to create fine breadcrumbs. and indulgent treats. • 425g butter • 1.4ltr milk 2. Add the sultanas and mix through. In addition to the spectacular sweets and an • 500g Country Range sultanas Make a well in the centre of your bowl impressive range of hot and cold drinks, the and add the milk (you may not need all tearoom café also offers a wide selection of “We use the Country of it) to mix to a soft dough. afternoon teas and snacks such as double Range flour in this decker sandwiches, paninis, nachos and filled recipe which is great 3. Turn out onto a well floured board jacket potatoes. quality and value.” and knead gently until it comes together forming a smooth dough. “We’re in a beautiful spot with the beach on our doorstep and Westward Ho! is becoming more 4. Roll the dough out to 5cm depth and and more popular. The amount of people visiting using a 9cm fluted cutter, cut approx 24 the beach this summer has been incredible. large scones. Place on a baking tray and While the menu remains fairly static, we devise leave in a warm place for 10/15 minutes all the dishes ourselves, make everything from before placing in 2200c preheated oven. scratch and only use local produce and suppliers wherever possible. We’re definitely known for 5. Cook for 13 minutes, turn and cook our sweets, teas and cakes but my husband’s for a further 8/9 minutes. special homemade chilli on top of a jacket potato is also a firm favourite,” Comments Alison. 6. Serve with clotted cream and strawberry jam. “The recipe I am sharing is for my scones which I like to think are famous in these parts. The recipe is one passed down from my mother and I think we have a loyal group of fans who would agree that they take some beating. We use the Country Range flour in this recipe which is great quality and value. As to what goes on first - the cream or the jam – as a true Devonian – cream first every time.” 33

By Katy Moses, Founder & Managing Director of KAM Media Mis sEimDplIyOnoCt aRnAopCtioYn This month I managed a on the menu. Apparently, the couple of days out in staff couldn’t get the offer to Sussex in Elvis my work on the tills and didn’t motorhome. On day one, want to deal with the wrath of a friend and I stopped off their manager if the stock take at a highly recommended was down. Luckily the weather restaurant for lunch. It was was good, so we ate at a table 1.50pm and we were told outside surrounded by the the kitchen stopped pungent smell of dirty ashtrays serving at 2pm. We that had been rained on in offered to order quickly. the night. We were turned away. For the record there were still What’s my point? My point is many people eating, and that mediocrity right now is there were also many simply not an option. We need spare tables. to be fighting for every penny, every customer, every drink We then went to a local and meal out there. And our (branded) pub. I’ll leave them to research tells us that people be anonymous, but the whole are increasingly visiting new experience can only be and different venue post- summed up as mediocre. Pizzas lockdowns- 38% said they are (and anything that can be deep more likely to try new venues fried) were their speciality, so now, meaning this is the time that’s what we ordered. After an operators can be forming and hour, a pre-made, pre-frozen, strengthening new relationships burnt option was put down in with new customers. front of us, with no cutlery and no free drink that was promised We know there are issues with staff shortages and delayed What’s important when choosing a venue? 38% intend to try new 29% choose where they venues more often eat/drink out v pre-pandemic ‘because it’s local’

KAM MEDIA Creating a unique style and atmosphere gives your venue the extra edge “My point is that mediocrity right now is simply not an option. We need to be fighting for every penny, every customer, every drink and meal out there.” deliveries. But quite honestly, somewhere local and a bigger the majority of customers either awareness of hygiene.) The are unaware of the industry’s key things people consider current challenges or simply when selecting a venue is don’t care. ‘convenient location’ (40%), ‘within my budget’ (26%), As an industry, we can ‘Covid compliance (26%), sometimes be a little focused ‘cuisine style (25%), ‘good on all the outstanding players atmosphere’ (24%). — the great pub companies, the brilliant multiple operators, The majority of people in the the perfectly presented QSRs, UK don’t have a ‘posh’ pub/ the gastro pubs and cool bars restaurant/bar as their local — but there’s a whole other (29% of people we spoke to as world out there that sits at the part of our research with affordable end of the market. Zonal, Plan to Plate, said that The value proposition. they choose where they eat/ drink out ‘because it’s local’). I guess my point is that just They have a value community because it’s a ‘value’ local, they have an affordable proposition, it doesn’t need branded pub, they have a to be rubbish. Look at grocery regular chain restaurant. retail — Aldi, Lidl — they sit at They rely on these places to the value end of what’s on offer, provide a consistent, reliable, but you won’t see mediocrity unwavering quality of service in their stores. They’re still and experience and they will providing the best quality visit them time and time again. products at the price points that work for their audience. With the current fight for footfall in hospitality venues, there is What customers want when they simply no room for mediocracy are eating or drinking out really or customers will vote with their hasn’t changed much (apart feet and go elsewhere. from a higher demand for

Poppy O’TOOLE Following a childhood of cooking 2019. The start of the pandemic heralded with her mum and gran, TikTok a significant change. superstar Poppy O’Toole (@poppycooks) begged her way “When the first lockdown hit, like many in into the kitchen of the local pub hospitality, I didn’t really know what to do as a teenager before starting her or what the future held. I rushed back to my real culinary education at Purnell’s parents’ house and after seeing my younger Michelin Star Restaurant in brother and sister on TikTok, I thought it would Birmingham. be a good way to keep busy so set up a page. The reaction was crazy and it has just grown “As I child, I really couldn’t stop eating so from there really.” baking or cooking with my gran was always a good ploy to get to eat. It was at Purnells With a no-nonsense, happy approach to cooking where I really learnt my craft. Molecular and a focus on the Michelin technical skills she gastronomy, making gels for the first time, learnt in fine dining establishments, Poppy is now using liquid nitrogen - it was an eye- one of TikTok’s most popular foodie influencers opening experience,” explains Poppy with just over 1.6 million followers. Moving to London in 2017, Poppy continued “Most people will know I am incredibly her food journey, at JP Morgan followed by passionate about the humble potato so hopefully the all-female members’ club AllBright in this Bacon-y Garlic-y Potato-y recipe showcases my appreciation. It’s just yum” says Poppy.

MY SIGNATURE DISH PToNhp1ee6pe(yFdSBoCelioosp2o£dot0oo1emuY2k6msots1.9:bubo9uen)rry, BACON-Y GARLIC-Y 4. Little by little, add the warmed milk, POTATO-Y making sure you allow the first addition to fully incorporate into the paste INGREDIENTS SERVES before adding more. Keep mixing 4 to avoid lumps. The core 5. Once all the milk is in and you have • 500ml/2 cups whole milk a smooth, thick sauce, season with the • 50g/2oz butter salt and nutmeg. • 70g/2½oz plain flour • ½ tsp salt 6. Now, simply add your cheese and stir • ½ tsp ground nutmeg to melt in. • 200g/7oz your choice of cheese, For the gratin grated 1. Preheat the oven to 200°C/180°C For the gratin fan/400°F/Gas 6. • 4 large potatoes, peeled and sliced 2. Tip the spuds into a large saucepan into 5mm-thick (¼ inch) rounds and cover with water. Add the salt and • 1 tsp salt, plus extra to season place over a high heat. Bring to the • 200g/7oz smoked bacon lardons boil, then cook for about 7 minutes, • 3 garlic cloves, peeled and chopped until tender. • 2 rosemary sprigs, leaves picked 3. While the spuds are boiling, add the and roughly chopped lardons to a cold frying pan and place • 100g/3½oz cheddar, grated over a medium heat. Fry for about 6 minutes, until cooked through and • black pepper golden. Remove the lardons from the pan and set aside on a plate lined with METHOD kitchen paper. The core 4. Drain the potatoes in a colander, then suspend the colander in the 1. Pour the milk into a medium potato pan and cover with a clean saucepan and place over a medium tea towel for about 5 minutes, until the heat for 7 minutes. potatoes have steamed off and dried out a bit. 2. Place a second, smallish saucepan over a low–medium heat. Add the 5. Tip one third of the spuds into a butter and allow it to melt. Then, using medium ovenproof dish, spreading a wooden spoon, gradually beat in the them out in an even layer. Season flour, about a tablespoon at a time, until with salt and pepper and sprinkle over you have a thick paste. You don’t want one third each of the garlic, rosemary, the paste to start browning. lardons and cheese. Top with a good ladleful of cheese and repeat twice 3. Once all the flour is in, cook, stirring more (potato, garlic etc, cheese, sauce), until you have a dough-like consistency until the dish is full and finish with a and the paste is coming away from the final sprinkling of cheese. Bake for 30 sides of the pan. minutes, until golden and a bit crispy on top. Dig in! 37

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newsFOOD & INDUSTRY FOOD & INDUSTRY NEWS Pacific West When looking at menu development, it’s essential to consider the emerging consumer trends, and it’s understandable to see that health is high on the list of importance. Combine this with continued growth for flexitarian and meat reduction in consumer diets, and it’s easy to see why fish and seafood dishes form an essential part of every menu.  To support the many trend reports, recent In addition to considering the health and Martin goes on to say, “Seafood rightly has statistics from YouGov state that Flexitarians flexitarian market, it’s essential that operators a reputation for quality and health. By offering a form 13% of the UK’s population.  consider the flavour profile trends. While range of value added seafood from Pacific West classic flavours such as BBQ, smoked, spicy on your menu, operators can impress guests Martin Finegan, Sales & Marketing Manager and chilli will always be popular, the emerging with dishes that are not easy to create at home. at Pacific West says, “Fish and seafood are cuisines of Korea, Japan and the Caribbean Combine this with on trend flavour profiles, and naturally healthy sources of protein, meaning should also be considered. It’s clear that you’ll be delivering winning menu dishes on that hospitality operators can maximise the although travel has been limited over the past your menu!”. growth in demand for healthy eating whilst 18 months, the desire for impactful flavours tapping into the growth of flexitarian diners. and world cuisine has definitely grown. With more talk of meat reduction and plant based dishes, these are exciting times in the food industry”. 



THE COUNTRY CLUB T he Country Club EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP WIN POPPY COOKS A copy of THE FOOD YOU NEED Poppy Cooks The Food You Need Poppy O’Toole has core recipes that everyone needs spent the last decade to know – how to make pasta sauce, and in professional kitchens how to roast a chicken or make your own – from Michelin starred batter. She then uses these core skills as a restaurants to fine-dining base for several delicious, adaptable, more experiences and tasty everyday complex recipes – the Staple, the brunch, food and since her COVID related the potato side dish and the Fancy AF. redundancy, last year, she has To win this prize, send an email found a passion for teaching titled ‘Poppy, along with your name, others via TikTok. contact details and name of your Country Poppy offers this cookbook with no Range Group Wholesaler to competitions@ judgement. Instead, she covers 12 stiritupmagazine.co.uk T he Perfect Addition A MDWeamc’gIoLaNnofcfinhefigiecnahei Win this De’Longhi Magnifica fully automatic coffee machine - you can make all your favourite beverages with a touch of a button. You can easily customize the strength, length and the temperature of your coffee. You can also make your own recipe, always with a simple touch. To win this prize, send an email titled ‘Coffee’ along with your name, contact details and name of your Country Range Group Wholesaler to competitions@ stiritupmagazine.co.uk Closing date for the competitions: 31st October 2021. All winners will be notified by 30th November 2021. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise, Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be found at: www.stiritupmagazine. co.uk/about 43

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THE GREEN GAUGE Hcroeattbeeavesreangseesof&octceaastiiomne treats Creating the right So here are some ideas to The same principles can be used drinking in one atmosphere for food to improve the teatime in a hospital setting. Where place, maybe even be enjoyed is key to ensure experience: patients can get out of bed, taking the time to join patients diners want to stay and eat encourage them to do so for meal in a cup of tea. And most or drink. Whether it be in a • Take every opportunity and tea times, especially if they are importantly, lying or sitting in bed school, where children want to encourage drinks to be elderly. If there is a day room, set for long periods is not great for to rush out for playtime, or taken. Waiting for breakfast out tables for them. rehabilitation. Every opportunity in a hospital where many in a residential care home is to get patients moving is precious patients may be laid in their a missed opportunity. Offer There are so many benefits to this and should be taken. What better beds, it is crucial to ensure a drink as soon as residents approach. More food and drink will time to make this happen than with the environment enhances wake up. be taken, improving nutrition and a cup of tea and a tasty snack? the opportunity for food to hydration, while staff can monitor be eaten and nutritional • Give morning and afternoon how much patients are eating and Get in touch today to find out how requirements met. tea-time a sense of we can support you. occasion by offering a \"Low intake This is the case with all range of drinks, not just tea dehydration (not Caron Longden, opportunities to eat and drink, or hot drinks. You can offer drinking enough) Development lead not just at main mealtimes. different finger foods both can lead to a for Food for Life, Soil The chances to top up hydration savoury and sweet. Cut up higher risk of Association. Food for and stave off hunger are just fruit works well as do hot death, disability, Life is a Soil Association as important, but rarely seen buttered fruit teacakes. hospital admission programme. as such. and longer • Encourage people to chat hospital stays.” Stir it up readers can For elderly people it is and sit together. Lay tables take advantage of 10% crucial that they stay well with covers and get people off Food for Life’s hydrated. Low intake sat and talking while cups Sustainable Catering dehydration (not drinking and glasses are refilled. This Certifications. Visit enough) can lead to a foodforlife.org.uk/ higher risk of death, approach leads to more stiritup or contact Caron disability, hospital food and drink being directly on clongden@ admission and taken than when soilassociation.org longer hospital residents are left in stays. their rooms or sat in their usual places. 45

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FOOD FOR THOUGHT autumn menusINSPIRATIONAL RECIPE IDEAS FOR 1 CAULIFLOWER WITH A BANG Josh Katz’s signature cauliflower shawarma SWEET TOOTH from Berber & Q is a whole roasted cauliflower with tahini sauce and pomegranate molasses, finished off by sprinkling Galvin Bistrot & Bar’s Apple Tarte Tatin of rose petals, pine nuts and chopped parsley over the top.  caramelised braeburn apples served with a 2 Calvados-laced crème Normande. 3 SPICY START TO THE DAY A classic Mexican Breakfast – packed full of flavour, these classic baked Mexican eggs add some spice to any breakfast menu. Serve with some fresh bread to mop up all of those delicious juices. PIZZA LIKE NO OTHER 4 This Neapolitan Carbonara pizza recipe is one of the top-sellers at MEAT FREE MAGIC the Pig & Olive on Devon’s coast year on year. It’s not your usual Sweet Potato Philly Curry a vegetarian pizza but it always causes a stir and never fails to put smiles recipe helping caterers meet the 20% Less on faces of those foodies looking for the next big craze. Meat pledge. 5 siftLniodiorsuceitptonsaui.drsumpakcamtoia/torranwenegcabwailepzwien.se. SPOOKY TREATS 6 Treat your diners this Halloween to a seasonal Velvety Cocoa Pumpkin Cake using deZaan’s Carbon Black cocoa which is both rich and intense in flavour and shade. 47