July SIU 2023

JULY 2023 Let them HOW CATERERS CAN GET A SLICE OF THE ACTION 5 023616 476309 MAKING ENDS MEET MAKING THE MOST OF IN-SEASON PRODUCE

OUCRUSRTAONGMEEHRESLNPSEEYDOUS HMEEAETDYOONUR • Ideal for mixing, blending, dipping and topping • Made from sustainably sourced rapeseed oil, naturally rich in Omega 3 • Refrigerate once opened and use within 3 months • Made with free range eggs

HELLMANN’S REAL “ HELLMANN’S IS MAYONNAISE EASILY THE ABSOLUTE CHAMPION! WE USE IT IN OUR RESTAURANTS “ ON A REGULAR BASIS - IT’S ABSOLUTELY FANTASTIC! Chef Luke McGarvey, Eat The Bird HELLMANN’S LIGHT Less than half the fat and calories ONLY 34 CALORIES PER PORTION4 The samHeEgrLeLaMt taAstNe aNs ’HSeVllmEaGnAn’Ns RMeaAl MYOayonnaise 1 IN 5 UK adults state they are Vegan, Vegetarian or Flexitarian1 7.2M Adults in the UK do not eat meat2 40% UK adults want to see more plant-based options on menus3 1 YouGov survey May 21. 2 FoodManufacture 22/07/2022. 3 Vegconomist 23/03/2023. 4 One portion is 15g of product. SCAN HERE FOR RECIPE INSPIRATION AND MORE OR VISIT UFS.COM/HELLMANNS

IngredientsThe start of the glorious summer months, an abundance of produce and plenty of opportunities for consumers, students and patients to get outside and involved in food focused events. Our quarterly Into the Wild feature is back this issue with advice on what to plant this month as well as what edible mushrooms, plants and fruits will be available to forage over the coming months. 18 Elsewhere, Country Range development chef Paul is giving his top tips on making the most of in-season produce. If you would like to get involved in one of our features or have any feedback please The Stir it up team contact us at [email protected] 21 NEWS ADVICE INSPIRATION TRENDS 05 15 11 05 Readers’ Lives Health & Welfare Eat the Season Fresh from the Kitchen Better together: enhancing Broad beans A closer look at supper clubs 07 food experiences in care homes Cooks Calendar 16-17 12 20 Hospitality Into the Wild 09 Advice From Catering culture: festival The last days of summer sowing Customer Profile Building and sustaining food at its finest 24-25 Henley Chocolate Café kitchen gardens in schools Category Focus 32-33 Education catering: balancing 18-19 21 Rising Star crowd-pleasing with nutrition New From Country Range Education Pheobe Lawson and cost Inspiring a movement: 30-31 36 establishing your own 35 Melting Pot Food & Industry News food education hub On the Range Let them eat cake Chickpea salad 45 37 23 KAM Insight Marketplace Heads Up 40-41 How to maximise key events Workplace bullying: a vaccine My Signature Dish 46-47 is needed for the endemic Niki Segnit OUR EDITORIAL PARTNERS... The Country Club 28-29 39 ALLERGEN REFERENCES Contact us..... Making Ends Meet Five Ways to Use Making the most of Crushed chillies VG - Vegan V - Vegetarian Writers in-season produce Lindsey Hoyle Sam Houston Design & Print As part of our Jackie Mitchell Eclipse Creative environmental policy Subscriptions www.eclipsecreative.co.uk this magazine is printed [email protected] using vegetable oil based Front Cover ink and is produced J.Pliacushok to high environmental standards, including ISO14001 and FSC® certification. It is also fully carbon balanced. stiritupmagazine.co.uk 04

20 Fresh FROM THE KITCHEN From thefoodpeople’s latest foodwatching trend report we see the rise in supper clubs started in lockdown and demand isn’t slowing down anytime soon. From intimate dinner-party settings to glitzy spots with music and entertainment, we take a closer look at this unique dining trend. 28 07 SMALL & INTIMATE Picture a table for 10 with great food and good old-fashioned Readers' lives conversation. Convo in Melbourne even provide conversation cards to initiate chat in NAME: James Pickering WHAT TRENDS DO YOU SEE TAKING their intimate setting. OVER IN 2023? Customers choosing JOB TITLE: Trust Head of Catering to support local farmers and pop-up HYPER SEASONAL Some supper clubs restaurants on farms. have cooking with locally sourced produce PLACE OF WORK: directed by the seasonal calendar at their core, The Constellation Trust WHAT INGREDIENTS DO YOU MOST such as The Edible Flower, a seven-acre LOOK FORWARD TO WORKING WITH organic smallholding and supper club in County HOW LONG HAVE YOU WORKED IN IN EARLY SUMMER? New potatoes, Down in Northern Ireland. Meals consist of five THE CATERING INDUSTRY? 36 years brambles, rhubarb, and samphire. courses which celebrate the seasonal calendar, ending around a fire pit. WHICH CHEF DO YOU RESPECT WHAT’S YOUR FAVOURITE DISH THE MOST AND WHY? Marco Pierre TO COOK IN THE SUMMER? Using A TASTE OF HOME Supper clubs can be a White, he is eccentric, a genius, polite, the BBQ, lamb kebabs are a favourite. forum for cultural exchange. Foodies can taste frightening and northern! authentic regional dishes from WHAT IS YOUR FAVOURITE underrepresented cuisines and chefs can share WHAT’S THE BEST ADVICE YOU COUNTRY RANGE PRODUCT AND recipes that have been passed down through WERE EVER GIVEN AND BY WHOM? WHY? Country Range Crispy Coated generations. Sp00ns was started by Rahel To join the Royal Navy by the careers Fries. They stay crisp, retain colour and Stephanie to remedy her homesickness. Now it office. texture, can be cooked in the oven and is one of the most desired supper clubs in they taste really good! London, with the menu a reflection of Rahel’s WHAT IS YOUR TOP TIP FOR Indonesian roots. REDUCING WASTE IN THE Country Range Crispy Coated Fries KITCHEN? Batch cook and use 13 x 13 mm LIFE OF THE PARTY Foodies and ingredients that can be safely carried Pack size: partygoers unite. With music and live over into another meal service. 2.5kg entertainment, these are detailed productions orchestrated to put fun back into food. Dinner WHEN DID YOU KNOW YOU WERE for 100 in London has 100 covers, so it’s not GOING TO BE A COOK/CHEF? At 16 small and intimate, but the vibe is the feeling of years of age, when working in a going to a wedding, with a sit-down meal, live restaurant at a caravan park and entertainment, and dancing into the night. enjoying being part of a team and being given positive direction. POP UPS & RESIDENCIES This type of supper club can have an exclusive feel to it, popping up on a monthly or seasonal basis, or more ad hoc, with an ‘if you know you know’ arrangement, as well as specific pop-up events. Studio Z is a 2-day pop-up in Brixton where chef Danny Jack serves a traditional roast dinner, with a cash bar, DJs, sofas and Sunday TV on the big screen. Exclusive Supper Club 05

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

COOKS CALENDAR Cooks CALENDAR July stiritufopreumcniadpgTeahastzecwinfauwenl.lwcbo.e.uk 7TH JULY – WORLD CHOCOLATE DAY A delicious mash-up of two favourite sweet treats, try this recipe for Chocolate, Cherry & Ginger Brookies from Opies. 11TH JULY – INTERNATIONAL RAW FOOD DAY This superfood salad is a great food-to-go option for outdoor occasions this summer. 16TH JULY – NATIONAL ICE CREAM DAY Vanilla ice cream makes this apple crumble milkshake extra-delicious. 24TH JULY – NATIONAL TEQUILA DAY Use the classic tequila cocktail – the margarita – to inspire your summer dessert menu with this zingy lime posset. August 4TH AUGUST – NATIONAL CHOCOLATE CHIP COOKIE DAY Add a summer twist to your cookies by creating decadent ice-cream sandwiches. 8TH – 14TH AUGUST – AFTERNOON TEA WEEK These mini chocolate orange gateaux are guaranteed to be a hit on your afternoon tea menu. 11TH AUGUST – NATIONAL BAKEWELL TART DAY This recipe for Summer Berry Cherry Bakewell from Opies makes 18 mini Bakewells or one large tart. 25TH AUGUST – NATIONAL BURGER DAY Add some heat and smoky flavour to the delicious GARDEN GOURMET® Vegan Sensational Burger with this recipe which is loaded with a fresh hot tomato salsa, chipotle mayo and smoky cheese. Thank you to Opies and Garden Gourmet for sharing their recipes 07



CUSTOMER PROFILE HENLEY CHOCOLATE CAFÉ A Singing and Dancing Success Story The Henley Chocolate chocolate menu featuring 20 but with my kids being a bit older, ingredients, honest, imaginative Café’s story began in the different varieties. Following their 1990s, opened by Master success, two additional cafés I was looking at all types of and made with love. Gemma at Pâtissier and chocolatier opened in Goring and Wokingham Roy Hastings in Windsor, in 2015 and 2016 respectively. opportunities to start a hospitality our Wokingham Café really but it was when Vivienne Lee foxtrotted into the Previously renowned for the business,” explains Vivienne. stamps her personality on her business in 2011 that it sweeter side of life, Vivienne really started to grow. elevated the café’s savoury menu “Pubs, cafés menu through her with delicious all-day breakfasts, Together Roy and Vivienne luscious lunches, and afternoon and even a “Each café retains sublime and opened the Henley Chocolate tea options. Born and raised in bed and its own personality imaginative cakes, Café near to the town’s fashionable Crosby, Liverpool, Vivienne’s breakfast ice creams river rendezvous. They have passion for hospitality began at quickly made a name for the age of 14, when she was were all and coffees.” themselves, featuring stunning poached from the local desserts, cakes and a unique hot greengrocers where she had and reflects theconsidered. “We use a variety been working since she was 11 of the Country When Roy Range spices, years old. seasonings, sauces, local area and theapproached and dressings in our With time spent working for Bass menu. For example, Leisure and Gala Bingo in the me, I the Country Range corporate world, Vivienne has Honey & Mustard juggled having children around staff, so the menusimmediately Dressing is a big social work, residential property have commonsaw the favourite of mine, investment and even qualified as especially when a masseuse and reflexologist. potential lathered on our popular Halloumi Salad.” “I had done a bit of everything themes but alsoand never really special differences”looked back. We have three cafés, an amazing customer base and 30 incredible core staff members including my daughter Lydia and son Kali, who While many hospitality businesses are now key parts of the business have been struggling with staff and are just as passionate about shortages, Vivienne has managed continuing to improve and grow.” to retain her core team. “Each café retains its own “We’re lucky to have a great personality and reflects the local bunch of people in our team. area and the staff, so the menus Gemma, Becca and Monika the have common themes but also chef are brilliant at our special differences. Twenty Wokingham café, Jo the manager different hot chocolates, great and Dawn the chef always impress coffee and pastries, home-made at Goring and Bernie and our chef cakes, all-day breakfasts for all couple Hedwig and Arpi, plus our tastes, sensational salads, packed pastry chef Sam are pivotal in paninis and wraps – it’s not providing personality at Henley. over-fancy but great quality You would have to ask them why they stay but I like to think that Left (top) we pay well, we’re flexible, All-day breakfast understanding and that we empower them.” Left (bottom) Henley Chocolate Café 09

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EAT THE SEASON IN SEASON: Broad Beans Official Tasting Notes 1/ CASARECCE 2/ BROAD BEAN & provided by George CARBONARA ASPARAGUS SALAD McIvor, Chairman of Featuring twists of Casarecce pasta, This supergreen salad is the The Master Chefs of with an irresistibly indulgent silky peppery Great Britain carbonara sauce mixed with sautéed perfect side at a barbecue or use it to top shallots, leeks, chopped rosemary, broad some tasty bruschetta paired with a white The humble and often disregarded broad beans, peas and tender chunks of carrot and bean and lemon dip for a light lunch. bean has a surprising history of medicinal tempeh, marinated in paprika and soy sauce. and culinary benefits. Broad beans are also 4/RICOTTA AND SPRING known as fava beans but are not a bean at 3/ NOT AVOCADO VEGETABLE TARTINES all but related to the pea family. The name ON TOAST These tartines (or open broad bean refers to the large flat seeds Nessa, Soho, the newly opened in the pod. They are known for their nutty restaurant with executive chef Tom Cenci sandwiches) are quick to make and are flavour and creamy texture. has a ‘Not Avocado on toast’ dish on packed full of goodness. No need to buy the menu using broad beans as a more fresh vegetables, frozen is all you need for Broad beans are a nutritional powerhouse, sustainable alternative. this super summer dish. high in protein and fibre, an excellent source of folate and a good source of other 5/ BROAD BEAN PESTO B vitamins. They also contain something Nina Matsunaga at the Black special - the chemical L-dopa, which helps Bull recommends this as a lighter to increase dopamine levels in the brain pesto, drizzled over pasta or to accompany and can help to reduce the symptoms of a mozzarella and tomato sandwich, made Parkinson’s, such as tremors, stiffness, and by blending broad beans with hazelnuts difficulty with movement. and lovage. There is evidence to suggest that broad beans have been cultivated since as far back as 4500 B.C. in the Middle East. This makes them one of the oldest known cultivated crops, and a staple of many diets in the region for thousands of years. Young, tender pods can be consumed whole, as green beans. More commonly, the beans are extracted from leathery pods and used for the preparation of risottos, salads, stews, soups, and dishes made of lamb, poultry and seafood. WASTE NOT WANT NOT Don’t let any leftover broad beans go to waste. Enjoy all year round by freezing them and if you blanch them first it will increase their lifespan. Whizz them up into a delicious hummus to keep in the fridge for up to five days or blitz to make fritters served with simple salad. Also In Season: Bream Tomatoes Courgettes Rhubarb Rabbit 11

The last days of summer sowing With the fruit (and veg) of your labours springing up, maturing, and being harvested in July and August, you can be forgiven for lacking a little motivation to plant more seeds, but it can be extremely worthwhile, especially if you want crops for autumn, winter, and even early spring in 2024. Long days, good weather and some space in your plot, pots or garden means the conditions can be excellent – the trick is choosing the right crop varieties and looking after them correctly. Here are our tips: table, you need to get them in the Foraging in July and August ground quickly. Plant out your FAST-GROWING SALAD leeks, cauliflower, kale, brussels One of the optimum WILD STRAWBERRIES sprouts, and potato tubers now to times for foraging There is still time to get seeds sown avoid disappointment when the in the UK and These small but mighty delights to give you a yield before autumn roast dinner season rolls into town. Ireland, there is an don’t give you the size or yield of arrives so get some fast-developing abundance of the commercial strawberries we crops in the ground now. Lettuce, PLANT FOR SPRING goodies to keep buy and enjoy throughout radishes, spring onions and spinach an eye out for and summer, but their flavour is won’t take long to sprout in the While it seems a long way off, with the best of sublime. You may struggle to find summer sunshine, so sow weekly there really isn’t anything the weather, there enough to use in cooking, but until September to ensure one better after a dank and is no better time to they’re best eaten straight from more crop before winter comes. dismal winter than a plant enjoy the outdoors. the plant anyway! If temperatures are high, you will coming to life in early spring need to make sure they get enough and providing a bounty for Here’s what to look out BILBERRIES the kitchen. Chard, for as summer draws to a close: Found in heaths, hedges, woods, Blackberries are possibly the most and moors, they’re delicious foraged of the berries. Keep your eye out BLACKBERRIES eaten straight from the plant but as you’re on walks in July and August. even better when stewed slightly Possibly the most with sugar and used to fill all water, but you can sow many of cabbages and even broccoli can foraged of the berries, manner of sweet pies, puddings these varieties in gaps alongside be forgotten heroes that come to brambles can be found your maturing cauliflowers, life and build excitement for the across the UK and Mallow cabbages, and squash, which coming growing season. Ireland and provide a will provide some partial shade. wealth of fruit. Keep your PAK CHOI eye out as you’re on PEAS AND GREEN BEANS walks and bike rides in These can be sown in spring but July and head back to While these are often the first treats they’re also great when planted the hotspots in August enjoyed in late spring and early out in July for an autumn and even with your containers. summer, the harvest will often not winter crop. Make sure they have Fantastic to use in a last very long, especially for the water and some shade especially whole host of summer dwarf varieties. Sow again now if it’s a particularly hot summer, but desserts, dressings, and you will have beautiful crops once in the ground they will also sauces, mueslis, tarts, in September and October. provide shade to other leaves and and pies, they can also salads. They may need some WINTER VEGETABLES cloches if temperatures drop too be frozen for use much but the baby leaves can later in the year. If you’re looking for some classic generally be harvested after root veggies for your winter dining 30 days and used in salads. 12

INTO THE WILD or tarts. Providing a real point brilliant for jams, jellies, chutneys Jobs for the month of difference, they’re also great and preserves but can also be for jams. utilised in cordials, liqueurs, • Harvest, pick, cook, create, eat, and enjoy! and cider. ELDERBERRIES PIG WEED • Sow for late summer, autumn, winter, Another late summer treat that are and spring. also full of vitamins and nutrients, Not the most magical sounding both the berries and flowers are of forage, this wild spinach is also • Pest control. great for cordials, juices, and wines, whilst also brilliant in known as Fat Hen or Dirty Dick, • Water your plants. classic crumbles and preserves. which aren’t much better CRAB APPLES sounding. A staple ingredient The sourer cousin of the hundreds and thousands of years the stems can be gently fried or shape with a fruit-forward taste cultivated apples we enjoy ago, it can be steamed and steamed and eaten as a and smell. Superb simply fried in year-round, crab apples utilised in soups and vegetable. butter but also great in pasta, are a forager's dream dressings. risotto, and sauces. and widely found. The different varieties can CHICKWEED CHANTERELLE MALLOW vary in taste, texture MUSHROOMS and aroma but are usually sharper so An unsung hero, The generic name given to a small A nutritional powerhouse with generally chickweed is group of mushrooms that are protein, iron and Vitamin C, preferred as a cooking apple. also jampacked found in woodlands and come into Mallow nutlets and seeds offer With a high pectin with goodness their own in late summer. content, they’re great snacking capabilities while and is very Probably the most the leaves can be treated versatile. The widely foraged of like spinach, either lightly flowers are great the fungi, they Always be cooked or to boost for garnishes, the have a careful when foraging soups. With a pea-like leaves work superbly in distinctive mushooms and utilise a taste, the flowers are dressings, pesto and salads and colour and mushroom specific also edible. wavy trumpet identification book to ensure you are correctly identifying Chanterelle mushrooms mushrooms that MEADOWSWEET are safe to pick An ancient medicinal and eat. ingredient, it is often used as a botanical in gin and was previously used in the production of mead. When it comes to taste, some say it has an essence of almond, while others say cucumber or watermelon. Great in Pig Weed drinks, it can also be used to flavour ice cream, panna cotta and custard. 13

Taste of Happy ✓ Gluten free ✓ Vegetarian ✓ 100% natural flavours ✓ No artificial colours ✓ No preservatives www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

HEALTH & WELFARE BETTER TOGETHER: Enhancing food experiences in care homes The National Activity Providers’ Association (NAPA) has For residents who are unable or TOP TIPS joined forces with Lakeland Dairies to produce ‘Working don’t want to go to the common Together’ a free downloadable toolkit, providing helpful areas for food activities, Natalie Here’s some advice from the advice and tips for care home staff. Its aim is to help suggests starting with the food toolkit on how to create an colleagues build engaging food activities that go beyond delivery and presentation. “If you enjoyable food activity for the dining room by building on successful current practice are planning on hosting an event residents: and finding new ways to achieve shared goals. called ‘Afternoon Tea’, give some • Determine whether you want thought to how the food will be to run a theme for the event “We should all be working the residents. Natalie says, “Get presented on a tray, how the • Design menus for the meal towards the goal of creating started with a tiny step: print out drinks will be served, and what and decide what to serve nutritional activities that are fun, the toolkit for some great kinds of conversational pictures • Lay the tables with special inclusive and attainable and then suggestions on working together you can use as a place mat on linen and table decorations expand from there,” says Natalie and its advantages. This will help the tray. Additionally, it would be • Put objects that reflect the Ravenscroft from NAPA. “The key you start thinking about what's good if you could provide five food on the table is to open the lines of working well and what could use questions and five fascinating • Create a playlist of favourite communication and appreciation a little attention.” facts to assist the care teams in music for one another’s responsibilities. prompting a conversation relating • Have a dress code – We all have our own set of When creating activities, it’s to the event when they deliver everyone loves dressing up! challenges to solve every day, important to first uncover what the trays.” but by coming together, we can sort of food-based activity your To download a free copy alleviate some of those problems residents would enjoy. Natalie Cooking sessions with residents of the toolkit, visit for each other.” says, “We should always be offer opportunities for https://digital. asking ourselves ‘What's in it for collaboration. Natalie says, napa-activities. The toolkit encourages openness them?’ when planning engaging “They are a great platform for co.uk/link/551296/ amongst teams, suggesting ways activity programmes and engaging in reminiscence, in which they can harness mouth-watering meals.” promoting nutrition and different skillsets to the benefit of assisting in the selection of menu items. Catering teams can suggest suitable recipes as well as equipment accessible to individuals of all abilities. Find a role for everyone whether it’s kneading dough, mixing, making decorations or washing up. When it comes to bringing people together through shared experiences, cooking classes aren’t limited to cakes and desserts - savoury dishes and cultural recipes work just as well.” 15

Those new to festival catering may feel that whilst it is an opportunity to spend the summer outdoors listening to great music and making money, the reality might be a little daunting can be high-risk. However, if you are interested in diversifying, Mark Laurie from the Nationwide Caterers Association (NCASS) believes now is an excellent time to start, due to an increase in demand for what is described as “agile catering” – the ability to deliver hospitality in different formats. He says “With the pandemic, the pipeline of new businesses coming through was disrupted and there is arguably now a shortage of quality traders. If you have a popular food concept which can be produced at volume, festivals and events can offer an unrivalled volume of custom from, essentially, a captive audience.” Catering Culture Festival food at its finest STICK TO THE RULES businesses will have a gazebo set up and a FIND YOUR NICHE To enter this sector, your site managers must be trained to Level 3 in Food Safety and your van or trailer as well, this is because some Burgers are the classic mobile catering food, team trained to Level 2. You’ll also need to meet standard stipulations including registering the events can only accommodate gazebo trading but so many businesses already serve burgers, business, documented risk assessments and liability insurance. Your mobile catering unit or the gazebo is used as additional kitchen it might be difficult to stand out, so be creative. must meet the required safety standards and be regularly inspected and maintained. space behind the van at events. Trailers are Mark says “The key is to specialise and not be UNDERSTAND YOUR AUDIENCE probably the best option in terms of a jack of all trades. You can really sell anything Researching the market is crucial to understand who will buy your food and where practicality, but you will need to consider you believe will work. Prices depend on they are likely to be. Mark says “Don’t do big festivals in your first year. You can make the branding and standing out.” several factors, not least the pitch fees, but it is same mistakes at a fraction of the cost at smaller shows and learn your trade. These Most festivals charge for power the cost of production which will determine the days food is often curated in a similar way to the acts and other entertainment, so think connections and per plug, so the less electric price you can charge. Traditionally businesses about where you fit in or what to sell if you want to trade at certain events. It’s worth equipment there is, the look to make a gross profit percentage of 71%, bearing in mind that it’s not the size of the event, it’s the ratio of customers to caterers lower the costs. Often gas I opted for a but I believe the cost of that is important.” equipment works more living has impacted what TOOLS OF THE TRADE efficiently, but costs more. vintage van from many businesses feel they As far as equipment is concerned, the The choice of vehicle can charge. Residential the start that I wasdepends on your operation. weekend festivals tend to cheapest option is a gazebo. Mark says “Many Many NCASS members work on 500 customers per caterer, but this likely relies confident would get on them selling out. You hire support vehicles for can work out roughly how the summer because if me bookings by they breakdown, the hire itself (and it did, many meals you’ll sell based company has to replace on the eating opportunities them. If you decide to get before I’d even per day, the type of food your own, any vehicle over you sell and the number of 3.5 tonnes combined competing businesses.” weight may mean you need cooked my to upgrade your driving licence and potentially get first pizza).” a tacho meter. 16

HOSPITALITY Bringing the taste of directly to you BISTO CHICKEN WINGS AND POPCORN CHICKEN WITH SOUTHERN FRIED CHICKEN GRAVY INGREDIENTS EVENT 2tsp salt 2 eggs Gravy CATERING 100g plain flour 500ml Water CASE STUDY 200g Paxo 5 chicken breasts, boneless, 40g Bisto Southern Style Gravy 1 tbsp ground pepper skinless and cut into chunks NCASS member 4tbsp paprika 30 chicken wings Prep: 10 minutes Thomas Mackay 1tsp garlic powder Cook: 5 minutes started Pizzeria 1tbsp mustard powder Garnish-chopped spring Serves: 10 Bufala, a mobile 1tsp ground ginger onions, sliced red chillies catering business two years ago, and chopped coriander serving authentic Neapolitan pizza from a vintage Citroen HY I even changed my own starter METHOD van. The business is the first of motor last week and this saved its kind to receive a prestigious me three private events and a 1. In a large frying pan, add about 1-inch oil and heat over medium-high. international distinction, pop up that I would to have 2. Season the chicken wings and roast in oven at 180°C, 350°F gas mark 5, awarded only to pizzerias otherwise cancel.” following the strict rules of for 25 minutes or until cooked through. classic Neapolitan pizza. Food festivals can be 3. While the wings are roasting. Mix all the dry ingredients together in worthwhile, but he recommends According to Thomas, it needn’t doing your research. “Some will medium size bowl. be expensive to set up a mobile promise the world and have few 4. In another medium size bowl, break the eggs and slightly beat them. catering business. “Many street visitors, while others have plenty 5. Place chicken pieces into bowl with the eggs and toss to coat. food traders dip their toe in the of visitors, but similar vendors 6. U sing a fork, transfer chicken pieces to flour mixture and toss/stir to coat water with a pop-up marquee selling the same thing. Others or maybe a horse-box trailer. will charge a ticket price or high pieces evenly with seasoning. As this was a full-time venture car parking fees which limits 7. S pace chicken pieces around the frying pan/saucepan in a single layer for me, I opted for a vintage how much customers are then van from the start that I was willing to spend on your food.” and cook till golden crisp for about 10 minutes in total you might need confident would get me to cook it in two batches depending on the size of your pan. bookings by itself (and it did, Thomas also recommends 8. While the chicken is cooking, bring the water to the boil to make the gravy, before I’d even cooked my investing in the areas of your whisk in the Bisto Southern Style Gravy Granules. first pizza).” business that will generate 9. When the chicken is cooked, remove from the oil and place on paper to revenue. “While some may drain off excess oil then serve with the gravy in a dip pot. It helps if you have some level of consider my vintage van or 10. Garnish with spring onions, sliced red chillies, and chopped coriander. mechanical skills so you can aluminium lined pizza boxes and repair your own vehicle. “This ‘Napoli trained chef credentials’ ALLERGENS may apply slightly more to as completely unnecessary, they vintage food trucks,” he says, were actually well calculated Please check the ingredients declaration on the products you use making this recipe. “but being able to maintain and decisions that differentiated me Cereals containing gluten, Mustard, Soybean make minor roadside repairs can from my competitors,” he says. This recipe may contain: Celery, Milk save you thousands in lost “Details such as sustainable revenue. Nearly every event I go packaging, fresh and carefully Always on hand to help. to, a trader has been unable to sourced ingredients, and www.premierfoodservice.co.uk make it due to a breakdown. accessibility (such as online ordering, apps and digital payments) are all factors to be considered.”

Mediterranean Vegetable Let’sGO OUTSIDE The Quintessential NEW Quiche Lorraine Quiche Quartet “WE USE A SELECTION OF THE COUNTRY RANGE PRODUCTS ACROSS OUR MENU AND THEY NEVER Arrives LET US DOWN FROM A QUALITY AND CONSISTENCY PERSPECTIVE. THE LARGE TORTILLA WRAPS, Whether it’s summer picnics, parties, buffets, barbecues, BRIOCHE BURGER BUNS AND DOUBLE CRUNCH FRIES celebrations or everyday lunchtime service, it’s time to IN PARTICULAR ARE EXCELLENT.” CHEF, HAMPSHIRE unleash the quiche this July. Since the Coronation earlier this summer, the classic quiche is seeing a revival and we’re CHEESE AND ONION QUICHE pleased to present a new awesome-foursome guaranteed to egg-cell. A memorable and much-loved combo baked with eggs, glorious cheddar cheese and tangy, sweet onions. Perfect for time-poor hospitality and public sector caterers, the new quiche quartet features crisp shortcrust pastry and is QUICHE LORRAINE available in Cheese and Onion, Tomato and Basil, Mediterranean Vegetable and, of course, a classic Quiche Lorraine. An all-time classic packed with egg, juicy ham pieces, bacon, onion and cheese. The quiches are not pre-portioned but each provides 12 servings, all that’s left to do is to heat them in the oven from frozen prior to serving. Cheese & Tomato & Basil Onion TOMATO & BASIL QUICHE The best of friends, tomato and basil party alongside some moreish cheddar cheese and baked egg, taking this quiche to majestic levels. MEDITERRANEAN VEGETABLE QUICHE A medley of your favourite summer vegetables including red and green peppers, courgettes and onions brought together with cheese and baked egg.

LemonIMNPERWOV&ED NEW FROM Drizzle Cake WORLD7TH JULY CHOCOLATE DAY For the sweeter side of life, you will be happy to hear that our widely acclaimed Lemon Drizzle A huge day for all the chocoholics out there, ensure your guests Cake has been given a makeover and has and customers can get their cocoa hit. For the chefs lacking time relaunched in time for the epicentre of summer. and space, try our recently launched indulgent White Chocolate & Light, airy, moist, and bursting with zingy lemon, Raspberry Tart. If you’re wanting to get your bake on, how about this it’s the ultimate companion for picnics, afternoon delectably delicious chocolate muffin recipe using Country Range tea or some sophisticated summertime snacking. Chocolate Crème Dessert Mix that never fails to deliver and delight. The cake comes frozen, provides 14 portions and just needs to be thawed before serving. Ice Cream Mayhem 3RD ― 9TH JULY aduwprpobraopasridnsdorbbu-matwaechArencetiesnuafbamnowenanriaienrsodpbs’egtrd!ieahemlccseebhuporoaoeingnnfcd,rgogtoehlauaetrte With July officially ‘Ice Cream Month’, make GREAT BRITISH sure you have a mind-melting menu in place. PEA WEEK Our Country Range Dairy Strawberry, Triple With barbecue meat often hogging the limelight this month, give Chocolate and Vanilla ice creams are big on peas a chance this ‘Great British Pea Week’, which runs from the flavour and can be used in all manner of 3rd-9th July. ways to heat up (or maybe cool down) the celebrations. Small and mighty, super-sweet and incredibly versatile, peas have become synonymous with the plant-based trend, their powerful protein For those looking to cornetto the fuelling so many of the vegan meats and treats now on the market. A market, you could try some classic great side for all manner of dishes, why not give them VI-Pea status and cocktail float recipes, or as ‘Ice Cream put them centre stage this month? It could be a very on-trend pea ice Day’ takes place on Sunday the 16th cream, a punchy pea pesto, cold pea gazpacho, pea & prawn risotto or July, maybe you could create the ultimate an easy-peasy pea & asparagus salad. Sundae to wow your guests! The Ultimate Ice Cream Sundae Pea & Prawn Risotto 19

ADVICE FROM THE EXPERTS Ask the expert: BUILDING AND SUSTAINING KITCHEN GARDENS IN SCHOOLS Emma Keyworth use their own initiative or join is the gardener at “gardening for school” schemes Washingborough Academy, such as the RHS Growing for Lincolnshire, which has a Schools which send seeds, 300sqm organic kitchen instructions, posters and literature garden, including a so children can get involved. polytunnel, bee hives, a Lincolnshire Heritage HOW SHOULD THE KITCHEN to maintain. Root vegetables and Above orchard and free range GARDEN BE DIVIDED UP? brassicas need to be in the soil Emma Keyworth working in the chickens. so they need an area that will be kitchen garden I divide our allotment into different watered and weeded. We grow HOW CAN SCHOOLS GET areas and rotate the growing heritage and heirloom seeds which Below left STARTED WITH A KITCHEN area every year on a three year promote biodiversity. Most fruit School pupils at Washingborough GARDEN? rotation to give the soil a rest and vegetables need to be planted Academy harvest vegetables they and reduce soil living pests and after the frosts in March, April, May. have grown Start by growing seeds in trays disease. The areas are brassicas, on the windowsills in classrooms roots, potatoes, legumes (beans), HOW CAN YOU KEEP - no space is too small. I’ve grown and squashes. We also have a IT INTERESTING potatoes in stacked tyres! You polytunnel. THROUGHOUT THE need an enthusiastic person YEAR? who can take charge. They can WHAT EQUIPMENT IS NEEDED? HOW CAN CHILDREN BE ENCOURAGED TO GET It’s a tricky one to keep on This depends on the ages of the INVOLVED? top of it over the holidays, children. Nursery children use unless someone is willing small plastic trowels and forks. Like any subject at school, to come in to keep on top of Our year 5 and 6 students use the gardening is not going to appeal watering, weeding, picking adult equipment such as hoes, to everyone, so I try to keep produce etc. I come in rakes, shovels and so on. A shout these children busy with a job like during the holidays, but in out on a local Facebook or selling weeding or let them dig a patch September a garden of our site will usually provide a few without anything growing in it. size is still an overgrown mess and lots of produce tools. You can start with just some WHAT ACTIVITIES CAN has gone to seed. You can seed trays and compost. CHILDREN BECOME grow some winter crops, but usually November, WHAT FRUIT AND VEG SHOULD INVOLVED IN? December and January are SCHOOLS START GROWING? used for digging, preparing Digging is always a good activity soil by adding compost, Certainly stick to the easy to do to release some energy, the turning over the compost ones at first such as tomatoes, older children are usually great heap, cleaning pots etc. cucumbers, squashes, salad at this. Preparing seed trays with leaves and herbs. These are easily compost, planting the seeds, germinated and can be grown in labelling the seeds and watering containers. Legumes are also easy is good for all ages, although some seeds are unsuitable for “Digging is always a good smaller children. Close supervision is required activity to do to release some so you don’t end up with energy, the older children are seeds spilt everywhere or all the seeds tipped usually great at this.” into one place and none elsewhere.  20

EDUCATION Inspiring a Movement ESTABLISHING YOUR OWN FOOD EDUCATION HUB Setting up a food information about fundraising approach to improving child health. gardens and raised beds. Beehives, education hub at a school and crowdfunding the project. provides students with It’s how we can instil a love of fresh chicken coops and a wood fired the opportunity to learn The toolkit pulls together the about food by growing and knowledge and experience food and varied diets. We’ve seen pizza oven soon followed. cooking it. The hub not only gathered during the creation of has educational benefits the Hackney School of Food in children reluctant Ultimately, it’s Tom Walker, Lead but can also generate London, established by the LEAP to try different Food Educator at additional income for the Federation of Schools (Gayhurst vegetables, but school. Community School, Mandeville will eat them raw children who benefit the school runs a Primary and Kingsmead Primary) in once they’ve pizza class where Charity Chefs in Schools has partnership with Chefs in Schools. helped grow most. We’ve seen children make and developed a free toolkit to help The school has been described as or cook them.” schools create their own food a cooking classroom with first-hand how, if sell pizzas to the education hub. Funded by Clarion vegetable gardens, orchards, public. Tom and Housing Group’s William Sutton beehives and chickens. Prize, it covers everything from The toolkit can you deliver great Lidka work with starting small scale projects such Nicole Pisani, co-founder and be applied to any food education, ‘Wild Farmed’ to as vegetable beds and firepits to executive chef at Chefs in Schools, size of project. grow wheat on state-of-the-art cookery says “We need to see a network of classrooms. There’s also food education hubs in schools. “If the school only children will try a site which means Food education is a positive has a corner of a children can playground varied diet. harvest their own available for flour. Students planting help plant seeds, vegetables, it has advice for that. weed the vegetable patches, pick If there is a site for a cooking the produce and turn it into a meal. classroom, it explains all the steps “Or they can bake bread, make needed to create it,” she says. pasta, feed chickens, learn about Nicole and Louise Nichols, bees and the seasons. All of which executive head of LEAP sparks their creativity and interest Federation of Schools dreamt up in food,” adds Nicole. the concept for Hackney School of Nicole says “A food education hub Food on a wet day while stuck in a puts food education at the heart of car. Nicole says, “We were looking a school and it becomes a source of at the empty building on the edge pride and a passion project for staff of the school site and Louise said, and families. Ultimately, it’s children ‘What could we do with that space who benefit most. We’ve seen for food education?’ The first-hand how, if you deliver great discussion took shape and it grew food education, children will try a from there.” varied diet. It teaches them not only Henry Dimbleby, co-founder of skills, but also teaches them to love Chefs in Schools came on board a variety of foods.” with some ideas. Surman Weston, The toolkit is available to download the architects, joined the project free from: https:// and it started to take shape. Lidka chefsinschools.org.uk/ D’Agostino, head gardener, started create-your-own- work on the orchard, vegetable school-of-food/ 21

The right tools for the job Vegware’s plant-based, compostable packaging is perfect for school catering We can help you compost! Scan here vegware.com/keentocompost @vegware

HEADS UP :Workplace Bullying A vaccine is needed for the endemic Despite the many career What contributes to How can employers handling issues as they arise. All opportunities and positives employees who make a complaint of working in the hospitality workplace bullying?? industry, its reputation is combat workplace should have access to support still much maligned by Bullying is born from no single within your business and be given having one of the highest influence. It may be a personality bullying?? the opportunity to receive guidance incident rates of bullying of conflict, a misunderstanding, a lack and counselling. It is also advisable any sector, globally. of management training, high- As a starting point, employers to offer counselling or training to Unfortunately, it is highly pressure, disorganised working should instigate a robust, well- members of staff whose behaviour likely that if you are reading environments or jealousy, but we communicated policy that states has been identified as unacceptable. this article, you have either also have to consider the impact of their commitment to promoting been a victim of bullying, or role-models on staff. Whatever the have witnessed it at work. cause, workplace bullying in dignity and respect in the It is every individual’s responsibility hospitality has existed for so long, Workplace bullying can be it is seen as common place and workplace. Ensure your team to support an inclusive and tolerant defined as repeated and sadly, many feel it is endemic. unwanted actions or practices with the intention to humiliate, How serious is punish and frighten an individual or group of individuals. It often the issue?? causes distress, reduces job satisfaction, polarises teams and Just because bullying isn’t negatively impacts an employee’s classified as illegal under the overall mental well-being. As an Equality Act 2010, doesn’t mean industry that relies heavily upon it should not be taken seriously. high levels of cooperation While bullying is not as obvious between staff, turning a blind eye as harassment, the two behaviours to bullying will only cause overlap, and harassment is operators more harm than good. unlawful under the Equality Act 2010. understands what constitutes working environment. Employers harassment, bullying and and managers should challenge intimidating behaviour, explaining inappropriate behaviour and take the damaging effects, why it will not be “In all instances, prevention is tolerated and what the better than cure, so promote a consequences are. positive atmosphere at work.” Your management team should be well versed in the policy, be clear regarding their accountability and all action. That action may be as employees should know who to simple as a calm, informal contact if they have an issue that conversation away from the needs resolving. incident, or stepping in to cool a In all instances, prevention is better situation before it gets out of hand. than cure, so promote a positive In more serious cases, legal advice atmosphere at work and be aware may need to be sought. of what environmental factors drive If you are a victim of workplace poor behaviour, working on those bullying and need support, present in your business. Regularly you can contact the National canvas your team to gauge how Bullying Helpline they are feeling and whether there www.nationalbullyinghelpline.co.uk is any discord looming and train or the Burnt Chef Project your managers so they are www.theburntchefproject.com for confident and professional when advice and counselling. 23

EDUCATION CATERING: BAL A N C I N GCROWD-PLEASING WITH NUTRITION AND COST Caterers in the education sector have one of the most difficult jobs in foodservice – their audience is at best discerning! Caterers for younger children have to encourage even the fussiest of pupils to eat and in higher education, students are more cost conscious, trend aware and plant- based or free-from foods are a focus. As dietary requirements and customer demands proliferate, continuing to raise the bar when it comes to variety and flavour while reducing fat, salt and sugar content becomes increasingly daunting. REDUCING THE “NASTIES” IN NURSERIES Children under five are reportedly the most at risk of the harmful effects caused by incorrect levels of salt, sugar and fat in their diet, which is why nursery catering is so critical. Mistakes are easy to make, for example, a single slice of toast and marmite (even when thinly spread) can deliver a child’s entire recommended salt intake for the day. Finding alternatives or removing ingredients that are bad for children is an everyday occurrence for most nursery caterers. Den Nursery Group only uses coconut sugar, agave nectar, maple syrup, honey or unrefined molasses in their treats to ensure they provide a nutritional benefit. “The sugars we use are low in the Glycaemic Index and keep our children’s blood glucose levels stable. This is important as refined white sugar raises energy levels quickly, for short periods and then sees levels drop suddenly - which can leave children feeling tired and drained,” says Kate Cresswell, Catering Manager at Den Nursery Group. Making positive swaps to wholemeal or wholegrain foods such as pasta, rice and bread also makes a difference, reducing cholesterol 24

CATEGORY FOCUS Goldsmith’s University. Courtesy BaxterStorey and increasing fibre intake. Using dairy free and where they are willing spreads in baking to reduce saturated fats and to compromise is essential salt-free stock are another example of a simple for success. ingredient swap with a positive impact. Overall, For example, removing “BY REDUCING THE Understanding that scratch cooking and removing all processed baked beans from the menu AMOUNT OF SALT students no longer wish to foods give caterers the ultimate control over would cause an outcry, AND SUGAR IN OUR be preached to, but treated their meals. “We do not use any salt in our but swapping them for low CHILDREN’S NURSERY like adults, changing the meals or serve processed food. This ensures a sugar, low salt beans works method of communication minimum salt intake,” says Kate. “By reducing perfectly. Baked, breaded FOOD, WE ARE about diet is critical. Cardiff the amount of salt and sugar in our children’s fish made with wholemeal TAKING A PROACTIVE Metropolitan University nursery food, we are taking a proactive step breadcrumbs instead of have introduced Eatwell, towards promoting healthy eating habits that fried batter or something STEP TOWARDS a brand that signifies a can last a lifetime. By making these small as simple as understanding healthier option. The changes, we can help our little ones develop a what a child’s portion looks team work hard to ensure taste for healthy foods and reduce their risk of like to ensure they don’t health problems down the road.” consume more than they need, is another way of SALUTING SALT-SAVVY SCHOOLS managing their diet. Of the three main educational groups, schools have the largest pool of resources and support For caterers who can’t to ensure their catering meets nutritional make every bake, cake standards, however with budgets continually and biscuit from scratch, squeezed, the task is not easy. ProVeg UK is work is also well underway one such organisation working with schools to provide ready-made to increase the quality of meals served while healthier snacks - such as reducing sugar and salt. cookies that do not taste “We’re currently working with over 5,000 like cardboard or birdseed! PROMOTING HEALTHY Eatwell dishes look visually schools across the UK, feeding over 800,000 Alex Brassill, founder of EATING HABITS stimulating to attract more schoolchildren daily, and our recipes have Jnck Bakery is currently attention than less healthy been a massive hit! The Sri Lankan sweet pmsptffzahoaheurareatareogrv,rronsdhe3ak9a,aurexo05u,tpcittpp%as0.hisnirrt“%enioomlgWoorgttlneeowcpeei,oiinsrsennhpotgosrardcairkmeisvehnnuiabeedpodctsisiurcotbue5esorttegnhxasiilcenaatstafseiritnfttvbi,edsbhegr”uerelieeycv,nhefaotnahr bsuagespunseeutpsahtorAeipkTslaerecHol,Aoxtthl.reoAeaiwLnTnoIdfFCEATNIcfotWMohopLeoinltEsdiAtioomi.nonn”Spusf,feTo.eH“rreeWtinadaengudcscaoeatrofetoiFnhfeogeamotAooBarsbbdnpaatlttar,utnxGhaailBotdsaioece7fanenoilr-rndxscnS,yrg.tsemmtetesomdatrorhtaSriehdrtentehpyeiodesaosriotsrespUu,t”ntynepsnas-.temocifaa“vfrraSyibesatnmhsuharbasanirpDobpkiritutuliaiyenytnsnto,ggto potato and coconut curry, spicy Singapore noodles and sticky chocolate brownie with HIGHER EDUCATION & UNIVERSITIES information about the nutritional value of our banana ‘nice’ cream are some of our most popular dishes - as you can see, very different from the Spam Fritters, rubbery sausages, and semolina served when I was at school!” says Lisa Marley, Chef, ProVeg UK. “Each recipe is simple to make, low-cost and low-carbon, created by our in-house nutritionist and plant- based chefs. Also low in salt and sugar!” However, far from being able to dictate a menu As children transition into young adults, dietary dishes so that students and staff can make habits can quickly take a turn for the worse as informed choices about what they eat, can full of healthy, low salt and low sugar dishes, it has been proven that school caterers could students opt for the quick return of a sugar hit have a positive impact on both physical and mental wellbeing.”  face a mass revolution if they take away pupils’ in-between lectures, or the high-fat content favourites. Although many of the lessons of chips to soak up excess alcohol from the “Additionally, we organise events and activities learnt in nursery catering can apply in school night before. Tackling this consumer group that promote healthy eating habits. For catering, young people have been exposed needs a two-pronged approach: a change in example, we host cooking classes that teach to more flavours, foods and brands. As such, messaging when it comes to food education students how to prepare healthy meals at they will seek indulgence foods – just as adults and attracting positive decisions by tapping home and run Food and Mood workshops that do, so understanding what’s important to them into our ability to “eat with our eyes”. discuss the importance of a balanced diet. We work with universities to create educational KATE’S KIWI AND COCONUT CAKE materials for apps and posters that share tips on eating healthily.” INGREDIENTS METHOD: Keeping every plate spinning in education catering is an on-going challenge, caterers 750g self-raising flour 1. Peel the kiwi fruit and blend in the food have to constantly monitor salt, fat and sugar 600g ripe kiwi fruit processor until pulp-like levels in their dishes while making them tasty, 4tsps vanilla extract appealing and relevant to their audience. 165g Vitalite margarine 2. Whisk the sugar, margarine. and eggs They also play a critical role in educating 450g coconut sugar together students at every stage of their learning 6 medium eggs journey. Understanding the need to adapt 3 tbsp lemon juice 3. Add the Kiwi pulp, lemon juice, vanilla this message to resonate with their target 3 tbsp desiccated coconut extract, and coconut. Whisk thoroughly. audience as they grow and mature is key to success, but caterers also need the support of 4. Fold the flour through the mixture their suppliers to highlight products that help them make better, more informed choices for 5. Bake at 180°C until cooked (75 degrees their students. C core temperature and the probe comes out clean) 25

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Makienngds meet Strawberries MAKING THE MOST OF The flavour of strawberries can vary IN-SEASON PRODUCE massively, and nothing beats the sweet juiciness of a freshly picked, locally This month, Paul Dickson shares his advice on pairing fresh seasonal fruit grown strawberry, so as soon as they’re and vegetables with Country Range store cupboard ingredients to create in season, get your hands on as many some fresh and summery menu options. as you can. I use Country Range Puff Pastry and Whipping Cream to make a Buying produce when it is in-season is one of the best ways of keeping costs down, whilst mille feuille which really shows off fresh using fresh ingredients when they’re at their absolute best. Of course, this is easier in some strawberries. Or why not try my Vanilla months than others. With an abundance of fresh seasonal produce Pannacotta with fresh strawberries. available in July, it’s the perfect month to make the most of this and create a seasonal, cost-effective menu. Vanilla Pannacotta Paul is a Home Economist and food stylist working in London and the North West, creating exceptional visual stories in film & tv, on social media and in print. All of the recipes and videos featured in the article can be accessed online at www.countryrange.co.uk/recipes or by scanning the QR code. Mille-feuille

MAKING ENDS MEET COURGETTES Roasted Courgettes If you have a small space and are thinking RHUBARB about growing your own vegetables, Courgette Tagliatelle Widely available in July, I would definitely recommend starting either sourced locally or with courgettes. They’re so easy to grow grown in kitchen gardens, in pots and the result is very rewarding. this vegetable is more like a They’re at their best and perhaps most fruit and is such a fantastic abundant in July and can be used to ingredient that should be elevate and freshen up a lot of summer utilised on seasonal menus dishes. They’re also delicious on their wherever possible. Nothing own, simply roasted and I like to make a beats a good crumble and balsamic mascarpone dip and serve them custard, but you can use it as a starter or snack. For a light lunch or much more widely than that picnic idea, try making courgette tagliatelle if you have an abundance. In savoury dishes, and serving with salmon, peas and mint it pairs very well with pork or mackerel, and include (which will also be growing like mad in it at the breakfast table by making a compote to go gardens everywhere right now). with muesli. It’s the dessert and cake menu where it will be most utilised and with good reason. My recipe for Queen of Puddings heroes rhubarb in a A Rainbow of Colour suitably regal dessert using low cost ingredients. Or create a deep-filled rhubarb pie that can be served with a range of accompaniments, depending on With so much in season at this time of year, I the occasion. recommend having some menu options up Rhubarb Queen your sleeve that include a variety of different of Puddings vegetables that can be switched and swapped depending on availability and price. Buy what is in high supply and cheap or use what you have harvested that week to make some versatile summer dishes, like Vegetable Tikka Kebabs or Vegetable Tarte Tatin. KELL_25_575 Rice Krispies Squares CRG Half Page PublicatioVnegAdan2P1i0zxz1a45mm Apr 23 HIGH RES.pdf 1 26/04/2023 15:25

Let Them Eat Cake! There is nothing more indulgent than taking time-out from life’s busy schedule with a hot drink and slice of cake. Our love of baking at home has raised the stakes for hospitality operators who now find their offerings marked against their customers’ capabilities, but with so many businesses rising to the challenge, the market for those with a sweet-tooth, has never been so plentiful! In this months Melting Pot, our experts share their best bakes and ideas to keep customers coming back for more. 30

MELTING POT KARIN JANSSEN DANIELLE RACHEL GREEN Bakery Expert MAUPERTUIS Chef and Author and Business Vegan Executive Development Manager, I don’t have a sweet Henley Bridge Pastry Chef and Author tooth, so a lot of my cakes As the saying goes, we Plants, flowers, herbs are made with vegetables eat with our eyes, and that’s never been truer than when talking about are some of the new and fruit to reduce the cakes. The trend at present is for ‘loaded’, hand-finished cakes, piled flavours that I explore in my cakes need for refined sugar. Some of my high with edible décor. With so many options available, it’s an easy way for and develop in my classes. Forgotten bakes include courgette, lemon, basil operators to put their own stamp on their products and create something plants that I bring up to date, such as and vanilla layer cake, a pea and vanilla that is truly unique. angelica and known flowers, but whose cake with lemon frosted icing (that I From chocolate rizo curls in a wide range of colours, to rosettes, stars, use is unusual, such as poppy syrup. created for the Yes Peas! Campaign) roses, batons, marbled twister rolls, petals, coffee beans, the sky I also use herbal teas with surprising and a parsnip, apple and cinnamon is the limit. Also consider tailoring your décor to suit the season. Pink combinations, such as nettle and cake. In my house however, Granny chocolate flamingos, flowers and butterflies are picture perfect for the blackberry elderflower. Infused in Green’s lemon drizzle cake is most summer months, whilst Halloween and Christmas themed designs will give a plant-based cream, they can flavour definitely an award winner. you the edge in the autumn and winter. a pannacotta, a cupcake topping or a ROB MACKLIN Desserts macaron filling. I like to present some RICHARD FOWLER Category Lead of my desserts and cakes in individual Head of Sponge.co.uk Nestlé Professional jars, ideal for picnics and BBQs (no risk of them collapsing due to the heat or We know a thing or two At Nestlé Professional®, getting squashed!) about cakes – from the we are passionate nostalgic classics such about helping to create exceptional experiences to excite and delight as Victoria sponge, customers. Our famous brands have strong appeal as consumers know and YOUSIF ASLAM to the more unusual flavour pairings love the iconic flavours and textures. Managing Director, such as the chocolate orange cake. With our mix-ins, sauces and spreads, Heavenly Desserts We truly believe there is a cake for you can create delicious cakes that everyone, including those following add variety and excitement to your Our best-selling cakes are a free-from diet. As we move into menu. Our products make great cake without a doubt our unique the summer, cafés and restaurants decorations, bringing brightness and selection of milk cakes – a should showcase their ‘fresh flavours’, creativity to your desserts. Experiment soft sponge soaked in a delicate three displaying all things bright, refreshing with bubbly AERO®, iconic KITKAT®, milk syrup. The key for us at Heavenly and most importantly - delicious. smooth caramel ROLO®, vibrant Desserts is giving our customers flavour Our summer special, the Lemon SMARTIES® or our white chocolate options that tap into current trends, so & Blueberry Sponge is a zesty MILKYBAR®. Our fantastic portfolio is we created it in signature saffron, Lotus layer cake, with vibrant pockets of sure to add value, give your desserts a Biscoff, and vanilla, pistachio and rose. blueberries smothered in creamy premium feel and make your cakes a hit! As committed dessert innovators, we blueberry buttercream and white wanted to go further than the classic chocolate. Best enjoyed in the summer vanilla gelato accompaniment, and now sun with an ice-cold refreshment. offer popular chocolate cakes alongside hazelnut mochi, a salted caramel cream They say variety is the spice of life, shot, or even brownie tapas tasting so alongside stocking as many plates. By never sitting still and ensuring delicious flavour combinations as our cakes appeal to modern audiences, possible, caterers should offer a we’ve carved a path as a trendsetter in variety of cakes suitable for dietary the dessert dining space. needs, including gluten-free. The more delicious dessert offerings you can Chocolate Torte give customers, the greater the chance they’ll come back and ask for another!  wi th Mochi and Car amel Shot FLEUR & PAUL Heavenly Desserts Owners, The Retreat Every week we make sure there is a new cake or bake for our customers to try. We have made towering 4 tier sponge cakes lovingly filled with cream and fresh strawberries, decadent brownies and luscious lemon and coconut slices. Our customers love popping in to see what’s new and we always make sure we harness the power of social media to share the latest cake fresh from the oven. 31

Rising star LPHAWOSEOBNE SPRINGBOARD FUTURE CHEF WINNER Still just 16-years-old, Phoebe Lawson shot onto the food scene after clinching the Springboard Future Chef competition last year. Now working under the star chef Kevin Dalgleish at Amuse whilst continuing her studies, we caught up with proud Scot Pheobe to discuss her incredible rise and dreams for the future. When did your passion for food and I have been able work area. It also pushed my knowledge and cooking first begin? to experience technique as I wasn’t just cooking dishes that so much and to were familiar to me. It tested me in different It all started cooking in the kitchen with my cook at so many areas like butchery and knife skills. I had to dad. Nothing too fancy but helping out with different places really up my game and push myself to learn some chopping, stirring and baking. It could and with some new skills and impress the judges. be assisting with a roast dinner, helping to incredible chefs make a Spaghetti Bolognese or maybe a – it’s changed How is it at Amuse? Victoria Sponge. My brother and I were my whole always getting involved wherever we could. mindset about It’s really enjoyable and it confirmed to me that what a career in I want to be a chef. The environment, the team, How did the Springboard Future Chef food can offer. the comradery has been amazing. There is a opportunity come about? view that a kitchen is super stressful and filled Where have you with people screaming but that is not the case. I was studying Home Economics at school been and worked since the Everyone knows what they’re doing, they’re and my teacher Kirsty Wilson saw some talent win? What doors did the win open for you? really kind, helpful and calm. The kitchen I in me and put me forward for the Springboard am in is definitely the right one for me. The Future Chef competition. I didn’t really know It’s mad but I have worked at Ascot races amount I learn each and every shift is brilliant what to expect but there were over 6,000 alongside Michelin-starred chef Nieves 12–16-year-olds competing. It was honestly Barragán, I helped cooked for the patrons an incredible experience and to make it to at the 150th Golf Open at St Andrews, I’ve the final 12, and then win, was truly amazing. cooked for Compass Group, appeared at ScotHot, eaten at Adam Handling’s restaurant What’s the plan now? and even at Alain Roux’s, where I actually met him. It has been mind-blowing, especially Since the Springboard Future Chef considering I only turn 17 in September. competition and the incredible journey I have been on since winning, it has definitely How did the competition improve you made me believe that a career in food is the as a chef? one for me. I learnt so many skills along the way during the competition and just loved it, I was quite a messy chef prior to the which crystalised my passion for cooking and competition so it taught me the key aspects of a career in a professional restaurant. Since cooking and that it’s not just about the dishes winning, the opportunities I have had and the you create, it’s about having a clean and tidy doors that were opened have been immense. 32

RISING STAR The competition was honestly an incredible experience and to make it to the final 12, and then win, was truly amazing. and it’s opening my eyes to new ingredients – two things I had never cooked or eaten a food bank and are connected with and techniques. Seeing all the preparation before. Every shift I’m being taken out of my a church where they provide social that goes into all the dishes is eye-opening. comfort zone which is boosting my knowledge space and free meals to people in the When I first started, a lot of the prep was and experience. Kevin also uses a lot of area. I volunteer on Wednesdays already done so it would just be assisting truffles, which again is an ingredient that is and cook up some simple soup with the plating and getting plates ready for very expensive so I hadn’t really been able and sandwiches, which people the pass. When I started to work more, seeing to use them before. can come in and enjoy. It provides all the preparation that goes into creating social interaction but also gives these unique dishes is another world. Tell us about the incredible charity work people a place where they can be you have done? warm and enjoy a hot meal. Is there favourite dish you have at the restaurant? I got in contact with my mentors and asked What ingredients are you loving if I could get in touch with some of their right now? We do a risotto which is delicious and uses suppliers to create food for some charities ingredients I hadn’t worked with before so it’s and homeless centres across Aberdeenshire. I love berries so I am very much a great one to make, taste and plate up. Most I managed to create over 400 meals with looking forward to the whole host dishes are certainly different to what I grew up 400 of those being donated to a local charity of summer berries. I love the bakery eating. When I first went in, I remember being near me called Far & Wide, who I help out. side of cooking, being precise and asked to put some caviar on the langoustine Far & Wide have charity shops but also have making the presentation look exceptional so berries are a great ingredient for that. You can also do so much with them during the summer months as the various berries come into season. What do you do to relax and switch off? Rugby. Whether I’m playing, training or just watching – I love it and it’s a great way to let off steam and de-stress. Outside of that – sleeping when I get the chance. 33

NESTLÉ BRANDED DESSERT INGREDIENTS Nestlé Professional can help deliver excitement and innovation through quality dessert solutions for menus. Our sauces, spreads and mix ins can be used in a variety of dessert applications. SMARTIES® MINI Made with KITKAT® MIX-IN MIX-IN 500g 400g MILKYBAR® MIX-IN 400g ORANGE MATCHMAKERS® Made with AERO® MIX-IN MIX-IN 1kg 500g ROLO® MINI MIX-IN 400g CARNATION® CONDENSED KITKAT® SPREAD 3kg CARNATION® DULCE DE LECHE MILK SQUEEZY BOTTLE 450g 450g Please consume responsibly, as part of a balanced diet. @ Reg. Trademark of Société des produits Nestlé S.A. Images for illustrative purposes only.

ON THE RANGE Chickpea Salad After 20 years of working in her “Customers first choose their bowl size, INGREDIENTS SERVES family’s fish and chip shop and then protein such as falafel, salmon, 2-4 then in her own, Skevy Ioannides chicken, or halloumi, next comes noodles, decided she needed a change. At rice, potatoes or couscous before finishing • Country Range Chickpeas the age of 30 she made the brave the bowl with either salad, slaw, quinoa (a can drained) decision to head back to catering super food salad or lentil dhal. We’re college and not long after, began always mixing things up and adding to the • Country Range French Dressing working for Richard Corrigan menu, whether it’s vegan meatballs from (to taste) at his acclaimed restaurant in my uncle Theo’s business or the classic Mayfair. Born in Derby but of Cypriot chicken gyros.” • Country Range Salt & pepper (to taste) Cypriot heritage, Skevy launched Skevy uses a lot of Country Range • A good handful of baby plum her own concept “Mezzo” in 2021 products in her kitchen, commenting; “I and the business continues to go think pretty much every one of our dried tomatoes (halved) from strength to strength. herbs and spices is Country Range and • Half a sliced red onion we’re always impressed with them from a • A generous bunch of finely chopped “I was certainly ready for a new challenge price and quality perspective. As we cook and my mind was awash with new business everything from scratch, having fantastic coriander and parsley opportunities so I felt college would give store cupboard dried herbs, spices and me a broader skillset to succeed,” says seasonings is essential. They are the METHOD Skevy. “Working for Richard was an eye- key tools that inject unique flavours and opener and hard work but great fun at depth into our dishes, so are important in 1. Drain the chickpeas and prepare the same time, plus extremely beneficial helping our menus to excite and stand out. the salad ingredients. to my learning. With a young family, a This dish is one of our firm favourites and career in a fast-paced London restaurant a brilliant dish for summer, all made from 2. Toss well, season and coat with just wasn’t something I could commit to, Country Range ingredients.” the French dressing. so I headed back up north with a plan to start a new business, using my newfound SKEVY 3. Toss again and serve. skills and passion.” IOANNIDES “This dish is one of our firm “After looking at my local area, I felt there favourites and a brilliant dish was a real gap in the market for healthy for summer, all made from fast-food so with the support of my Country Range ingredients.” incredible partner David, in 2020 we set about looking for a site, building a business plan and sowing the seeds of Mezzo.” A play on the word ‘meze’ – the small plates often shared and enjoyed in Skevy’s native Cyprus - Mezzo offers a pick ‘n’ mix menu with a daily instore buffet service that runs until 3pm each day and then bespoke bowls on offer during the evenings. 35

THE MARKETPLACE THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY Ferrero’s big summer MONIN LAUNCHES NEW LE FRUIT DE MONIN – JABUTICABA scoop for foodservice MONIN is expanding its Le Fruit de The signature taste of Ferrero Rocher and MONIN range with the addition of Raffaello is now available in an individual ice Jabuticaba, an exotic fruity flavour from cream stick format. the forests of Brazil.  The new Ferrero Rocher ice cream sticks have a The tropical superfruit is grown on the trunk of the crunchy milk chocolate hazelnut coating and a smooth jabuticabeira (Plinia cauliflora) tree and is the first fruit hazelnut flavoured ice cream, enriched with a delicate in the Le Fruit de MONIN range that does not grow hazelnut and cocoa swirl, at just 195kcal per ice cream. on a stem. Made with 50% fruit, the new Jabuticaba The Raffaello Ice Cream comprises a flavour tastes like a blend of blackcurrant, cherry and smooth and refreshing coconut grape, and has aromatic complexity of woody notes ice cream, covered in a crispy thanks to the berry growing on the tree trunk. coconut flavoured coating with Lee Hyde, Senior Beverage Expert at MONIN, grounded almond pieces. comments: “Exotic flavours are going to be huge this Each Raffaello ice cream stick summer. MONIN’s new Le Fruit de MONIN Jabuticaba is just 170kcal, making both is the only Jabuticaba fruit mix available on the ice creams a permissible market, offering venues the opportunity to craft treat for consumers out- unique drinks creations that truly elevate their menu.” of-home. Available now in 1L. For sales information, contact [email protected] or call 01795 476154. Zareen Deboo, Foodservice Channel Operators Manager, New ice cream Ferrero UK & Ireland shares, “Ferrero Foodservice’s expansion treats from into the ice cream category means operators can give Suncream Dairies their customers the unique and iconic taste Suncream Ice Cream have of Ferrero launched 4 new flavours to Rocher and their popular Gelato Gold ice Raffaello, cream range along with an ice while profiting cream just for dogs! from a must-have seasonal The four new flavours offer something out-of-home item.” for everyone; “Black Forest Gateau” sees the resurgence of a much loved Both variations are available now in retro dessert, with chocolate ice cases of 24x70ml. For cream swirled with a cherry ripple more information, visit www.ferrerofoodservice.com and scattered with chocolate sponge or call 0208 869 4000. pieces, and “Caramelised Speculoos Biscuit”, a popular on trend flavour, MINI features a caramelised biscuit CHEDDARS ice cream scattered with crunchy LAUNCH caramelised biscuit crumbs and a NEW caramelised biscuit ripple running FLAVOUR throughout. Two new flavours for children are “Dig for Dinos” and “Wish for Unicorns”, which The cheesy snack is feature unique twin filled ice cream. Dig for Dinos is a chocolate & vanilla ice cream now available in swirled with a zesty lime sauce and scattered with mini candy dinosaurs. “Wish for Cheese & Pickle Unicorns” includes a magical swirl of candyfloss and vanilla ice cream with a sweet flavour, featuring the blueberry ripple and mini candy unicorns. famous cheese taste Suncream have also launched their first dog ice cream “Gelato Woof Ice Cream for but with an extra hint Dogs”, a plant based ice cream, vanilla flavoured with carrot & apple puree. The of pickle. recipe is lactose free, with coconut oil which is great for their coats with added calcium to help with bones, heart & muscles. Packed into single scoop 90ml pots Available now in a grab bag format, with shelf ready (lick straight from the pot), (36 x 90ml per case). packaging, the snacks are made with real cheese and To find out more information, visit www.suncreamicecream.co.uk baked, with no artificial colours or flavours. 36

FOOD & INDUSTRY NEWS FOOD & INDUSTRY news MENU CUSTOMISATION DRINKS TRENDS MONIN REVEAL SUMMER DRINKS TRENDS Santa Maria The global beverage flavour expert, MONIN, has shared the findings from their launches Mexi - annual Summer Drinks Trends Report to help venues prepare for the warmer months ahead. :Go A collection of Almost half (47%) of hospitality leaders are confident about their prospects over the next year, and trending food-to-go whilst the current economic climate means consumers are visiting such outlets less, there’s now a focus on quality over quantity, with 44% of consumers now considering high quality when it comes recipes for operators to choosing what to drink. Santa Maria, a leading The branded coffee shop market is now worth £4.9 billion, growing by 12% in the past 12 months. Mexican out-of-home food provider, have launched With this in mind, the future is looking promising. This is down to many factors, but the sector’s Mexi-Go, a contemporary ready-to-go solution for food openness to experiment and quickly diversify to the changing operators looking to retain simple, streamlined menus climate is crucial to success. 47% of hospitality that give consumers the choice leaders are they desire. Lee Hyde, Senior Beverage Expert at MONIN, comments, feeling positive about “Despite the current, difficult economic climate, coffee is still the future Customisation on menus has seen as an affordable luxury, or a treat that consumers are willing increased by more than 38% to invest in. Customisation continues to be on the rise, including year-on-year, and 28% of menus milk alternatives, syrups and whipped creams. This presents are now customisable. Providing finger-licking recipes, based around outlets with an exciting opportunity to get creative with their 1 in 3 Brits classic Mexican hand-held dishes, coffee offering, building a mix and match menu to suit seasonal regularly Mexi-Go makes it easy for operators flavour preferences.” order a cocktail when to create customisable dishes. The recipes cater for different dietary out with friends and requirements and palates, swapping meat for plant-based options, and family taking inspiration from a range of global cuisines. 1 in 10 under Nick Minchin, Marketing Manager 35s for UK & IRE, Santa Maria, says: drink an iced coffee “Alongside the recipes, operators every day, even in also have access to insights, tips on the winter months how to drive revenue, culinary hacks, digital assets and imagery, which is SUSTAINABILITY Innovation and sustainability all free to download and use.” To download Mexi-Go, food thrive despite cost-of-living crisis, operators can visit: https:// www.santamariaworld.com/uk/ Industry leaders from wholesale, foodservice, catering and industry came foodservice/concepts/mexi-go/ together to discuss the cost-of-living crisis and its impact on the hospitality industry. Talking at the Footprint Sustainability Bites: Cost of Living Crisis - Foodservice & Hospitality podcast, in association with Nestlé Professional, attendees highlighted how industry is collaborating to overcome economic pressures. Plus, they agreed sustainability remains important across the industry, and that cost concerns have actually boosted innovation and creativity. Katya Simmons, MD of Nestlé Professional UK&I, says, “Fortunately, sustainability remains front of mind, with areas like food waste sitting in the ‘sweet spot’ between sustainable business and improved efficiency. It’s fantastic to hear chefs are rising to the challenge, creating exciting new dishes, which check off operator needs for reduced costs while meeting demand for sustainable diets.” The podcast can be downloaded or streamed via: https://www. foodservicefootprint.com/ sustainability-bites-in- association-with-nestle- professional-episode- 1-cost-of-living-crisis- foodservice-hospitality/ 37

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Niki have been working in some non-food industry but have been sitting at their desk dreaming of SEGNIT doing something culinary. I was one of those. THE FLAVOUR THESAURUS: MORE FLAVOURS What planted the seed for The Flavour Thesaurus? Published in 2011, Niki Segnit’s first book - The Flavour Thesaurus - quickly became a global phenomenon and bestseller. Revered not just by home-cooks Because I cooked recipes from lots and lots but by leading mixologists, baristas, and chefs including heavyweights of different countries and regions, I had a very such as Nigella Lawson, Nigel Slater, Yotam Ottolenghi and Heston good idea of flavour principles. I was always Blumenthal, the book also famously featured in the Cameron’s interested when I came across a pairing that “shelfie” image at Downing Street. We caught up with Niki to seemed unlikely. For example strawberries discuss her incredible food odyssey, Lateral Cooking, and and balsamic vinegar and chocolate and chilli. the hugely-anticipated sequel – The Flavour Thesaurus: What I wanted to know was ‘what is it that More Flavours. makes those two things special together?’. The actual trigger moment was when I was What are your first memories of food? what real food tastes watching MasterChef and saw someone pair Was it something you were involved in or like and can be. butternut squash with blueberries. The next day interested in growing up? I went out to try and find a book that focused on How did you go from pairing and why and how certain foods or drinks I come from a family that wasn’t exactly a advertising to being a worked together. I went to a bookshop and then bunch of gourmets, but we loved our food. successful published started searching on Amazon and around the My dad used to work late but my sister and I food writer/author? internet and I just couldn’t find anything. My always sat down to eat together with my Was it planned? husband, who is a writer, said “maybe you mum each evening. Mum would always cook should write it\". A week or so after that, the title from scratch so while it didn’t spark any major I do talks at Leith’s cooking ‘The Flavour Thesaurus’ just came into my head interest in cooking at that age, it definitely school sometimes and I meet a lot of laid a foundation of understanding about people who are mature students who as I was sat at my desk. And that was it really. How did you go about putting it together? I love my Roget’s Thesaurus, which is where the book’s title came from, so I had a form for my book. The back is a sort of grab and go list of ingredients of what goes with what. Something to jolt the memory. The front section is an elaboration on each pairing. It draws on lots of opinions from chefs and food writers about what works and in what recipes but in the end I had to 40

I was always MY SIGNATURE DISH interested when Would you be nervous cooking for these guests? do a lot of research into the I came across a ginger – then you tend to get I cooked for six ordinary friends the other day ‘why’. It’s not something pairing that used to it and like it. That and I was nervous. I was probably playing it safe that’s been written about primarily informs what each of for a few years but recently I read a book by Kate for chefs or home cooks. seemed unlikely. us thinks works together – Young and it inspired me to take a few more risks I had to read up on flavour I wanted to know what we’re exposed to a lot. and push myself. So, I did last week as I had 6 chemistry, teaching myself friends around and I was very nervous but it was all I could from the books ‘what is it that Tell us about the new book fun. Cooking for people who cook for a living written for people who makes those two – The Flavour Thesaurus: would be very difficult, but I think they’d all be work in that industry. More Flavours very forgiving. And the conversation would be good. Will we ever run out of things special At first, I thought I would try flavour combinations or together?’ and stick to vegan parameters Which ingredient can’t you live without? will this continue but that didn’t work for me. Cauliflower. Pizza dough, rice, soup etc. I love it to evolve? It takes too long to explain as an ingredient. Roasted cauliflower with cumin recipes and methods which features at least once a week in my house. I think the maths is in the first chapter of the would be required by most of the people who Any new combinations that sounded strange to you but you’re now hooked on? Flavour Thesaurus. If you take pairings of 99 read my book, who I think, like me, are interested In the new book, I had to write about coffee and yoghurt. I kept putting it off as it sounded horrible ingredients, there are something like 4,500 in cooking as opposed to being actually vegan. to me but I know in the US and in some European countries it’s quite a big flavour. People have possible combinations. If you look at trios of Long explanations just don’t work with the form tried to launch it here under all kinds of guises. For example, we’ve seen latte yoghurts, the 99 ingredients – it’s something like 156,849 of this book. The entries need to be short and cappuccino yoghurts, expresso martini yoghurts and they always failed. I was reading an ice possible combinations. There is a great snappy. So, I added yoghurt, eggs, cheese and cream book from a woman who runs an artisan ice cream gelateria. She said she would never do episode of More or Less on Radio 4 about the honey and it worked well. The book organically coffee and yoghurt because the flavours didn’t work together. I completely agreed at the time chances of Ed Sheeran coming up with the became plant-led as opposed to vegan. It’s not and then I made some coffee yoghurt and it was fantastic – a really exciting flavour. I tried it on an same chords as the song in a copyright case. meat-free, but it is not meat-centric. The world audience the other night. One wrote to me the next day and said she’d just had it for pudding When you introduce lots of variables or does not always have to be meat first. and it’s her new favourite thing. Another wrote and said he thought it was ‘rancid’! ingredients, there’s a huge amount of scope Your guilty food pleasure? for originality. Who was the biggest impact on you? I’m not a big fast-food fan but fish and chips would be my pick. With a mushy pea fritter on Do you have a favourite food pairing? MFK Fisher - an American writer who is sadly no the side. longer with us. She wrote a short piece which Personally, I get very excited about coffee was called – ‘I Was Really Very Hungry’ - about What’s next? combinations. One I love is coffee and a meal she ate alone in France. That was my I’m having a bit of a break this time. I went straight blackcurrant. I had a dessert where both those favourite piece of food writing that hooked me from the other two books into the next so I’m flavours pushed really hard and worked so and made me want to do something similar. going to see this one out properly. I’m going up beautifully together. When I googled that to Glasgow to do a festival and I will be at combination, there were 1 or 2 ideas but now What’s your favourite piece of kitchen Abergavenny, Latitude and some London events you will find so many more with the explosion equipment? this summer so hopefully some chefs will come of creativity and the recording of it online. out and see me. The radio. I can make something with a bowl Any flavours you hate? and a wooden spoon. I don’t need fancy What’s your equipment but I do love music as I cook. Signature Dish? I don’t like mushrooms and most food dislikes I’m going for my are about the texture rather than the flavour. Which four people would you love to cook for? Maple Syrup & It’s why you find lots of people who don’t like Fennel Tart. It’s okra, rhubarb and celery. I don’t like rhubarb MFK Fisher, Nigella Lawson, Elisabeth Luard and not based on and ginger. I think that’s a really harsh and Yotam Ottolenghi. I would probably cook a really a Canadian or unpleasant combination but it’s a classic and good chicken and coconut curry. American maple lots of people do like it. If you have something tart but more on a repeatedly – like if your UK treacle tart but grandma was always making instead of lemon, her rhubarb crumble with I used fennel to pick out the subtle Maple Syrup & flavours in the Fennel Tart maple syrup. It’s really nice! METHOD SERVES 6 1. Make a shortcrust taste case of 18cm and blind bake it. 2. Sprinkle 100g fresh 4. Sprinkle two pinches of fennel seeds breadcrumbs evenly over over the top. the base. 5. Bake at 160c / gas mark 3 for 25 minutes. 3. Pour in 400ml of maple syrup – amber or dark are best. It 6. Serve with vanilla ice cream. should come almost to the top of the tart case. 41

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KAM INSIGHT By Katy Moses, Founder & Managing Director of KAM How to MAXIMISE key events Bank Holidays, King’s Ed shared some valuable advice if your customer profile is majority official after party spot or simply Coronation, Father’s Day, on how to get the most out of key under 25 there is no point in plan out your paid advertising to major sporting events… these dates and use them as a ‘reason chasing “Mother’s Day” bookings. capture those traveling in & out key events give us a huge to visit’ to drive footfall and sales Don’t try to make your customer of the area. opportunity to drive additional and ultimately get those bums profile fit the event, the event customers into our venues. on seats! has to fit your customers wants 5. Utilise third party content. A recent conversation with & needs! Ed Christmas from strategic 1. Create a yearly Sales Plan If your venue is listed on a sales and marketing experts 3. Look at your key calendar third-party platform, make sure ‘Bums on Seats’, highlighted calendar including all key you are well versed in when that many hospitality and calendar events/holidays etc. dates in 2022 to drive decisions their marketing campaigns are foodservice businesses are Then go back through these to for sales techniques for 2023! planned for around key dates. missing out on sales because ensure you focus on the events Last year’s data can help guide This will give you (usually they’re not jumping on the that match and suit your customer everything from your offering complimentary or at a very small opportunities that these ‘key profile and demographic. (e.g. do you need to cater for fee) additional exposure to any events’ offer. groups?), resource and marketing activity you have planned to their 2. Focus your time on the strategy (e.g. lead times indicate database of customers. 4 weeks beforehand, people will biggest opportunity. For example; book) and whether to contact 6. Utilise alternative revenue previous enquiries to get them booked in this year (e.g. the streams. Key dates are not just enquiries rejected last year). great for filling your venue, they’re also opportunities to sell gift 4. Don’t forget key calendar cards and experiences! Consider getting set up on a platform like events in YOUR locality. Look Toggle – and creating some outside to what is going on in on-brand experiences as well as your local area, what is going to gift cards and market this drive extra footfall and how can alongside your in-venue campaign. you capitalise on that extra footfall? Your key events calendar Having ‘key dates’ in place in could include events such as; the calendar early on is crucial, conferences, exhibitions, shows it allows you to plan out an & lifestyle events (such as effective pro-active approach to marathons, dry & vegan January) promoting those key activations. etc. Contact organisers for The early bird always catches marketing swaps, become the the worm! 45

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