Say Goodbye to Tough Stains & Poor Reviews S tandards of cleanliness can impact hospitality Dr Paul Campbell, leading scientist on the businesses where it hurts – online ratings and development of NEW Ariel Professional, explains reviews. why a boosted product is necessary for a professional clean: According to research from P&G Professional - the away- from home division of P&G - 91% of consumers believe that “Bright white and crisp coloured fabrics provide a cleanliness is a leading indicator of a good hospitality business1. reassuring sense of cleanliness, so P&G Professional has What’s more, almost half (42%) check ratings and reviews about engineered NEW Ariel Professional to meet the rigorous cleaning before making reservations, so it’s never been a more demands faced by the hospitality industry. The boosted important time to get the right products in place for a superior formula has the ability to tackle the toughest stains and clean1. odours to reveal the brightest whites and colours, while leaving long lasting freshness. With no need for pre-soaking With almost half (45%) of independent operators believing clean or pre-washing, it provides the one wash wow a business linen has a significant impact on guest satisfaction2 and one in can rely on, even on chef whites.” four (40%) consumers saying they’ve left a hotel or restaurant early due to bad experiences1, ensuring fabrics look clean and Every Experience Counts smell fresh is the most important place to start if you are to With over 30 years’ experience in the hospitality sector, P&G increase 5-star reviews and bookings for your establishment. Professional understands the challenges businesses face when it comes to laundry and creates products to deliver against From a market leading brand you can trust, NEW Ariel specific needs. P&G Professional’s mission is to make every Professional contains a boosted formula with stronger active experience count, bringing comfort to guests and compliance ingredients, designed to deliver superior cleaning. The new, reassurance to businesses, with its trusted brands. Taking improved formula tackles even the toughest stains professionals a customer-centric approach to sales, service and support encounter. P&G Professional delivers product knowledge and valuable innovation to its customers. WINE MAKE-UP BLOOD COFFEE FOOD GREASE New Ariel Professional is available in both powder and liquid Super results are possible thanks to a boosted enzyme system format, and is available nationwide at leading Cash & Carries that breaks up the stain, unique polymers, which enable the and Distributors. For more information call Freephone (UK) cleaning agents to penetrate these marks and cleaning agents, 0800 716 854, (ROI) 1800 535 119 or visit pgpro.co.uk. which dissolve the dirt and allows the stains to be rinsed away with ease. In addition, the unique technologies help keep whites looking white for longer. This helps you save on labour and utility costs as there is no need to pre-soak, pre-wash or hot wash, since Ariel Professional delivers outstanding results in the first wash at low temperatures. *stain removal tested among preofessional detergents. 1. OnePoll for P&G Professional in June 2018 amongst a sample of 2000 British adults. 2. Survey commissioned by P&G Professional and conducted by Populus in July 2014 of 241 hospitality workers.
ON THE RANGE Lough Neagh Dollaghan SERVES COOKING 2-4 TIME METHOD 2HRS 30 MINS Cooking with ingredients INGREDIENTS which have been grown or caught literally on your Salt cure 1. Prepare the Dollaghan by de-boning the trout fillet, doorstep, is every chef’s • 75ml Country Range White Cooking Wine rinse under cold water and pat dry and leave to one side. dream – and a daily reality • 75g coarse salt for Jim Mulholland, co- • 75g caster sugar 2. Mix the dry cure ingredients, together and rub onto owner and head chef at No • Zest of 1 lime the trout fillet, wrap tightly in cling film and leave to cure 14 at the Georgian House • Zest of 1 lemon for up to two hours. in Comber, County Down. • Zest of 1 orange 3. Add the brown crab to boiling salted water for 8-10 Here, Jim shares one of his Anchovy Emulsion minutes or until cooked. Remove and refresh in cold favourite dishes made with • Yolks of two Country Range Free Range water. Dissect the crab removing any crab meat and Dollaghan - one of the oldest Irish separating any waste. freshwater fish which is caught in Medium Eggs the nearby Lough Neagh. • 1 pinch Country Range Smoked Paprika 4. To prepare the bouillabaisse, sweat off the chopped Jim uses Country Range spices • 25ml Country Range White Wine Vinegar onion, fennel, leek, garlic and celery for 6-7 minutes. to enhance the flavour of the • 15g smoked anchovies Add the brandy and sherry and reduce, add in the fish stunning fresh ingredients. He • 75ml rapeseed oil stock, crab shells and crab meat, bay leaf, star anise, explains: “Paprika can sometimes • 1 pinch saffron and tomato paste and reduce for 2 hours. have a bitter taste but the Country Range Smoked Paprika Fish 5. Roast the tomatoes for 8-10 minutes, add to the is milder so it suits the dish • 1 side Dollaghan (Trout) bouillabaisse and reduce until a third of the liquid better. The Country Range Star remains. Remove from the heat, purèe the mixture and Anise has a nice flavour, which Bouillabaisse pass through a fine sieve. When cool transfer into a complements the stock.” • 2 Country Range Dried Bay Leaves plastic bottle and refrigerate until ready to serve. • 1 Country Range Whole Star Anise JIM • 1 tbsp Country Range Tomato Paste 6. To make the anchovy emulsion, beat the egg yolk MULHOLLAND • 2½ ltr fish stock, refined with the white wine vinegar until slightly thickened. Pour • 1 brown crab in the rapeseed oil very slowly, continually whisking • 1 celery stick until an emulsion is formed. • 1 carrot • 2 cloves garlic 7. Add the saffron, anchovies and smoked paprika and • 1/2 leek pulse in a blender until smooth. Pass through a fine • 1/2 onion sieve, transfer into a plastic bottle and chill. • 1/2 fennel bulb • 20ml brandy 8. Wash off the Dollaghan • 20ml sherry under cold water, and pat dry. Rub with a little oil, and sear 53 with a blow torch for 1-2 minutes to finish. 9. Portion the dollaghan. Present on a plate. Add some of the crab sauce, anchovy emulsion and herring roe then garnish with a sea purslane.
newsFOOD & INDUSTRY INNOVATION RESEARCH Despite this, just 38% of UK adults say they ensure their diet is high in fibre, WORLD’S FIRST Confusion over fibre regardless of the wealth of scientific SEAWEED-LINED BOX evidence pointing to the health benefits FOR TAKEAWAY SECTOR New research from Hovis that fibre brings. Meanwhile, when asked reveals that UK adults are how much fibre they consumed each As part of its mission to tackle plastic confused about how much day, one in four people say they simply pollution across the takeaway sector, Just fibre they should be eating don’t know. Eat has teamed up with Notpla to launch despite high-profile campaigns the world’s first seaweed-lined box for the to get people to boost their The research also reveals confusion takeaway sector. The box is fully recyclable fibre intake. about how much fibre we need, with and can decompose in four weeks in a half of those surveyed saying they home compost. The report found that 89% of adults don’t know how much fibre the average adult should eat each day, and just 14% It is estimated that 500 million plastic takeaway boxes say they recognise that eating fibre correctly identifying that the daily target are used across the UK takeaway industry each year, and is 30g. even if these plastic boxes get reused multiple times, they each day is important, with just 2% often end up in landfill. saying it doesn’t matter to them. Just Eat is now testing Notpla’s new seaweed-lined box with three restaurant partners in London, which will stop about 3,600 plastic boxes from entering the waste stream.
FOOD & INDUSTRY NEWS Denique Cole Johnson, Jo Witchell (Tilda) INSIGHT Jenai Julien and Rebekah Samuels BRITS UNAWARE OF FOOD FRAUD LIKELIHOOD AWARDS One in seven people in Richard Anderson, head of Britain (14%) believe that learning and development at High Girl Power! • Chicken satay served with a satay they may have eaten Speed Training, said: “There has sauce, Tilda Jasmine Lonton, mislabeled or mis-sold been a dramatic shift in the way New City College is pickled cucumber and handmade food within the UK. we consume food, with Millennials celebrating once again after Tilda Arborio Rice crackers opting for more plant-based diets its student chef team won The new data, taken from a poll being just one example. It is Tilda’s ‘Best Use of Rice’ • Beef Rendang cooked on the of more than 1,000 members evident that we require greater award at Zest Quest Asia bone, spinach & sweetcorn puree of the public, raises important transparency between 2020 for the second and Indonesian Rendang grilled concerns regarding food safety businesses and consumers consecutive year. Jasmine rice in Britain particularly linked to regarding accurate labelling, allergen management and so that people can feel safe The all-female team from Hackney, • Lapis layer cake, with toasted meeting the ethical expectations and confident in what they chefs Rebekah Samuels, Jenai ground Tilda Brown rice Ice of consumers. are purchasing.” Julien and Denique Cole Johnson Cream, seeded Tuile and were awarded the Tilda trophy after Brown Rice Pudding with The findings have been shared impressing the judges with their a rice pudding foam by High Speed Training, which Indonesian street food inspired provides specialist training and menu of: Along with the coveted trophy, compliance support to businesses the Tilda winners will enjoy an and employees within the catering all-expenses paid trip to Italy. and hospitality sector. A recent report from the online training provider has also revealed that 44% of hospitality managers consider employees fall short of their European counterparts in their knowledge and commitment to food safety.
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FOOD FOR THOUGHT May menusINSPIRATIONAL PLATES FOR 1 CHOP, CHOP Borough Market institution, Roast is answering late-night revellers plea for top quality fast food with four fabulous burgers, including this breaded pork chop, with shredded BBQ pork shoulder, grilled pineapple and pickled red cabbage. 3 DELICIEUX 2 This dry aged beef Bordelaise with cassis shallots, bone marrow and pommes mousseline showcases the best of modern French cooking at Le Pont de la Tour at London Bridge. BAO DOWN Get your morning off to a cracking start with these steamed breakfast bao buns at Vintry & Mercer. FEELING 4 JAPANESE? 6 Pacific Mayfair’s new Sunday brunch menu promises bottomless modern Japanese food with an Aussie twist, with sushi and this new style sashimi dish on tap. 5 JACK OF ALL TRADES Jackfruit Rendang is the hero dish on the menu at Indonesian eaterie Tanaman. Young jackfruit is caramelised and braised in coconut milk for 16 hours for a melt-in-your-mouth consistency. STONE ME! Volta do Mar offers a globally-inspired Portuguese twist on a popular fish with this green masala stone bass. 59
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