SIU Jan_Feb 23 Book

JAN/FEB 2023 2023 FOOD, BEVERAGE & CONSUMER BEHAVIOUR TRENDS TriAo ofSEpevcetnatcsularVA 5 023616 476309 NTAEON’SDMDAMAKOYET, HTSHEHRER’OMSVODESATTYUOEFS DAY HOW LENTI

IngredientsA new year, a fresh start. We have refreshed some of the articles you know and love, as well as introducing some new features you will see over the next few issues. We have Heads Up, a feature focusing on mental health in the workplace, incredibly important at a time when keeping good staff and attracting talent is essential. We also have ‘Into the Wild’ which is a seasonal feature focusing on seasonal produce, a guide to growing your own and lots of other advice and top tips. We also welcome Country Range development chef Paul Dickson’s monthly column which will include 38 advice, ideas and menu inspiration focused on reducing costs, making products go further and limiting kitchen waste. We hope you love the new content, we would love your feedback and if you would like to get involved in one of our features in 2023 let The Stir it up team us know at [email protected] 37 NEWS ADVICE INSPIRATION TRENDS 03 Education 07 03 Readers’ Lives 13 Eat the Season Fresh from the Kitchen School catering: bringing it Cabbage thefoodpeople 2023 05 back in house food & beverage trends Cooks Calendar 43 14-15 Celebrating international Hospitality 18-19 09 school meals day Marking a year of conflict Category Focus Customer Profile What’s on trend 2023 Celebrating 15 Years - 17 31 Dish, Hampton Court Health & Welfare Five Ways to Use 23 Innovation in cutlery- Oat flakes Into the Wild 10-11 free & bite-sized dining Mastering your kitchen News From Country Range 34-35 garden 21 Leading Lights 33 Making Ends Meet Collin Brown 28-29 Marketplace Cost-cutting advice and Melting Pot recipe inspiration 38-39 A spectacular trio 44-45 Rising Star of events Food & Industry News 37 Lewis Vimpany The Green Gauge 47 Micro in size, macro 41 The Country Club in potential On the Range Zoo-per tomato sauce Contact us..... As part of our OUR EDITORIAL PARTNERS... environmental policy Writers Design & Print this magazine is printed ALLERGEN REFERENCES Lindsey Hoyle Eclipse Creative using vegetable oil based Sam Houston www.eclipsecreative.co.uk ink and is produced VG - Vegan V - Vegetarian Jackie Mitchell to high environmental Front Cover standards, including Subscriptions Pina Bresciani, Italian Food ISO14001 and FSC® [email protected] Blogger and Photographer certification. It is also fully www.pinabresciani.com carbon balanced. stiritupmagazine.co.uk 02

34 Fresh FROM THE KITCHEN 10 Setting up for the year ahead we’re sharing 18 some of the highlights from thefoodpeople’s Food & Beverage Trends 2023/2024 Report… Readers' lives COST OF COOKING The increase in food NAME:  Jack Coad WHAT’S YOUR FAVOURITE DISH TO costs is having an impact on home cooking and COOK IN THE WINTER AND IN foodservice alike, hence frugality is ‘in’ and JOB TITLE:  Chef de Partie SPRING?   Winter - stew or a flashy shows of wealth are ‘out’. From this we casserole. Spring - roast dinner with will see a rise in techniques for cutting food PLACE OF WORK:  Cranfield a lamb shank waste and a new wave of affordable tasting Management Development Centre menus. WHAT TRENDS DO YOU SEE TAKING HOW LONG HAVE YOU WORKED OVER IN 2023? Judging by the BACK TO BASICS The issue of food poverty IN THE CATERING INDUSTRY? uptake of vegetarian and vegan foods contrasted with agricultural surplus has brought 9 years I think plant based will carry on taking back common sensical solutions such as over next year gleaning, as well as preserving, pickling and WHAT IS YOUR FAVOURITE fermenting in times of plenty. CUISINE TO EAT? Asian, mainly WHAT IS YOUR FAVOURITE Chinese or Japanese COUNTRY RANGE PRODUCT NEW CLIMATES & CROPS More drought- AND WHY? The spice collection, resistant crops like Robusta coffee are gaining WHICH CHEF DO YOU RESPECT they work really well when favour. To reduce reliance on corn and wheat, THE MOST AND WHY? Tom Kerridge, I create homemade hardy pulses, ancient grains and indigenous he was able to make a simple pub into flavoursome curry pastes crops are championed. a Michelin star kitchen and sauces PHYDIGITAL WORLD As people return to WHAT’S THE BEST ADVICE YOU Country normality, they’re taking the best of online and WERE EVER GIVEN AND BY Range Spices physical experiences and fitting them together WHOM? My ex head chef told me to Range in seamless consumer journeys. If there’s one never ask someone to do a job you are Pack size: thing you can’t do online it’s eat, but social not willing to do yourself Various media creators are launching virtual restaurant brands and making viral recipe videos WHAT IS YOUR TOP TIP FOR shoppable. REDUCING WASTE IN THE KITCHEN? Use whatever you can in REAL & RECOGNISABLE Moving away from a soup or a stock magic bullet cures and towards common sense healthy eating. The artificial is rejected in favour of minimally processed, including plant based. Functional ingredients are still popular, but they’re added to everyday products. MAMMA MIA In times of uncertainty, people lean into what they know and, if there’s one cuisine that embodies simple, satiating goodness, it’s Italian. Cooks look to showcase traditionally cheaper and humble ingredients, making their own focaccia, ricotta, mortadella and more. BEIGE COMFORTS Purse strings are tight, but food is a pleasure people aren’t willing to give up. It’s often the budget-friendly ‘beige’ staples that offer comfort when the going gets tough. For example, the humble sandwich is going ‘gourmet’ (deep fill, global, twisted classics). Consumers are also leaning into familiar favourites like porridge, pie, mac & cheese etc... but with an update. PERFECT PATISSERIE As well as being delicious, ‘proper’ French pastries are near-impossible to replicate at home. It’s an affordable luxury when budgets don’t allow for blowout meals. There’s also some inventive use of excess and leftovers (e.g. croissant croutons). 03

CERTIFIED BY THE VEGAN SOCIETY W W W. PR E M I E R FO O D S E RV I CE .CO.U K @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

COOKS CALENDAR Cooks CALENDAR January 1ST – 31ST JANUARY – VEGANUARY Using sweet potato seasoned with spices, feta cheese and adding Santa Maria frozen avocado slices, this wrap is delicious and can be used across different dayparts and menu offerings. 16TH JANUARY – HOT & SPICY FOOD DAY This warming, spiced One-Pot Chicken Biryani is perfect for lunch, dinner and takeaway menus. 31ST JANUARY – NATIONAL HOT CHOCOLATE DAY Boasting familiar and indulgent notes of the burnt cream dessert, this Crème Brulée Hot Chocolate pairs tasty Thorntons Hot Chocolate Powder and delicate toffee pieces. All for under 250 calories per serving. February 10TH FEBRUARY – WORLD PULSES DAY Attract customers interested in finding new plant-based dishes by introducing this tasty, no-fuss Chickpea, Sprout and Bombay Potato Tray Bake to your menu. SNEAK PEEK 20TH FEBRUARY – NATIONAL CHERRY PIE DAY As this is a much-loved flavour, in March Country Range will be launching their very own delicious Cherry Pie. The pie will come in 12 portions and is suitable for vegans so there will be no need to stiritufopreumcniadpgTeahastzecwinfauwenl.lwcbo.e.uk add an additional dessert option to your menu. March 1ST MARCH – ST DAVID’S DAY 6TH MARCH – BRITISH PIE WEEK This Beef Shin Pie with Bone Marrow Gravy is Estrella Damm Chef Ambassador Dave Wall’s take on a classic steak and kidney pie, made better with the addition of sustainable ingredients that enhance the rich and hoppy flavours, inspired by the beer of Barcelona. 13TH MARCH – NUTRITION AND HYDRATION WEEK 19TH MARCH – MOTHER’S DAY 17TH MARCH – ST PATRICK’S DAY Thank you to Santa Maria, Opies, Estrella Damm and Ferrero for sharing their recipes 05

Time to

EAT THE SEASON CabbageIN SEASON: Official Tasting Notes 1/WELL BUTTERED 2/ SPICED provided by George Lightly boiled white or savoy Sweat some onion with McIvor, Chairman of The style cabbage, dried then whole cumin seeds, then Master Chefs of Great well buttered with salt and plenty add thinly sliced cabbage. The two Britain of pepper really complements the flavours work so well together. Cooked sweetness. Serve with chicken dishes either until soft or with bite, it’s great Cabbage can have a bad reputation as or roasts. with smoked or pork dishes with full an over-cooked, smelly ingredient from flavour, such as German cuisine. childhood memories, however it is a cheap, 3/ CARAMELISED tasty, versatile and truly nutritious ingredient Cook the sliced cabbage 4/THE HEART OF IT that is low in calories and fat. in a large dash of apple The heart of a cabbage juice and it will cook right down can be thinly sliced and Varieties: There are several varieties of and even caramelise. The flavour used in stir fried dishes. The cabbage cabbage, all of which lend themselves develops with time and it works well should comprise a quarter of the to a different type of cooking method and with red meats. weight of the stir fry and be balanced usage. The most popular variety is white out with around three other types of cabbage, 350,000 tons of which is eaten 5/ CHARGRILLED vegetables. in Germany, a large proportion of which is Hispi cabbage needs processed into sauerkraut. There is also very little cooking, so the pointed (also known as hispi or wedges can be chargrilled for a sweetheart) cabbage which is a sweeter change. Remember to drizzle a little variety, red cabbage, savoy cabbage and oil on the leaves prior to putting on napa cabbage. The napa variety is widely the chargrill. Great for lighter dishes used in Asian cuisine including kimchi like fish or halloumi. which is growing in popularity. The most popular kimchi variety is baechu-kimchi Eat The Season recipe ideas this month are courtesy of Mark Hartstone, made with Napa cabbage. chef proprietor of La Fosse at Cranbourne Properties: Cabbage is a great source of Vitamin C, as well as magnesium, potassium, selenium and vitamin K. WASTE NOT WANT NOT The cabbage core should at the very least be composted, however it can also be utilised in multiple different ways throughout your menu. Use in a vegetable stock or simmer it down until soft enough to blend into a vegetable soup. Peel and shred it, include it in a salad or coleslaw or try pickling slices of the core which can add an acidic, crunchy layer to a salad or in sandwiches. Also In Season: Apples Beef Jerusalem Artichoke Whiting Oyster 07

2/3 chefs prefer to work with * Discover a world beyond bagels & cheesecake You Don’t Know Check out our bank of Healthcare recipes www.philadelphiaprofessional.co.uk *66% of chefs selected Philadelphia Original when asked ‘Which cream cheese would you prefer to work with as a chef?’ during independent blind taste tests with 3 competitor products, conducted by Good Sense Research in July 2020 with 101 chefs.

CUSTOMER PROFILE CELEBRATING 15 YEARS Dish, Hampton Court Even though it launched on hipster-type café – the kind that from 7am until 6pm with the Above (left to right) the cusp of the great were popping up in Shoreditch. I kitchen and bar often staying open Interior and outside dining recession and has since had moved quickly, found the space a little later during the summer at Dish to deal with austerity, Brexit, and haven’t really looked back,” months for cocktails, prosecco and the pandemic and the explains Peter. specials such as lobster. The Below (left to right) current economic turmoil, entire menu is freshly prepared Fresh produce on display and Hampton Court’s Dish With over 40 years working as a each day with a focus on on-trend, one of Dish’s delicious salads continues to go from chef after completing his fast turnover dishes. strength to strength as the qualifications at Westminster We use a wide range of Country business celebrates 15 years. Kingsway, Peter worked for “Our favourite dishes are Range products such as the prestigious venues such as Café probably our smashed avocado, Country Range Butcher’s Style poached egg and pesto or our Cumberland Sausages and the Set up by chef and entrepreneur Royale in London, Maxims in Paris Croque Monsieur made with great choice of stocks for all of Peter Mott in 2007, the stylish coffee and even cooked for the Queen sourdough, Swiss cheese, our soups. We are never shop and licensed bar was ahead of and Royal Family. Going down the bchamel sauce and Wiltshire unsatisfied with the quality and its time offering high quality coffee, independent route in 1984, Peter ham, finished under the grill with choice available.” breakfast, brunch and unique then ran a successful delicatessen an egg on top” says Peter. “We do daytime specials from Henry VIII’s and outdoor catering and events like to change things up and run old stomping ground in the sublime business before spotting the specials though depending on suburbs of Surrey. Hampton Court opportunity the seasons and trends we see, so our vegan wraps, home-made and launching quiches and healthy salad bar have been very popular in the last “The entire menu is freshly Dish. year as well. prepared each day with a focus “It’s been an on on-trend, fast turnover.” incredible 15 years and considering “People will tell you hospitality what has been going on in the business success is about the menu world, I’m incredibly proud of the or the staff or the location but for business I have built. In fact, me it’s all down to seeing a gap in business is booming and if I was ten the market and having the years younger, I would probably be confidence to go for it. Hampton looking to grow the brand and the Court is a beautiful spot with the number of sites! We have offered parks and Palace and has always something very unique to locals attracted a wide array of different and visitors to the area from day people. There are plenty of locals, one and it has helped us build a fitness fanatics, cyclists, tourists and fantastic reputation and regular a growing number of consumers client base, whether it’s mums, heading to events taking place at joggers, tourists, event-goers, the Palace. I had lived in the area commuters or middle-aged men in since 1989 and in 2007, I felt the Lycra on their bikes.” area was seriously lacking a quality, Dish is open seven days a week 09

A FRESH IMNPERWOV&ED In the Mix START With chefs under so much pressure, we’ve made it easier With over 20 new products launched in 2022, our for you to conform with the 2024 HFSS salt guidelines with innovative development team have once again been a full refresh of our impressive selection of pudding and hard at work tracking trends, testing and tasting bread mixes. new products. While January and February can be stormy months to navigate in the best of times, we’ve All your favourite Country Range pudding and bread mixes are now been perfecting our recipes to ensure you have the consistent with the new salt guidelines that state cakes must have an products, ideas and inspiration to attack 2023 with average of 0.40g and a maximum of 0.66g salt per 100g and breads gastronomic gusto. and rolls must not exceed the maximum of 1.01g salt per 100g. We’re big believers that whatever challenges loom over us, by With a salt content of just 0.08g, our Sponge & Pudding Mix falls well keeping positive, innovating and being creative, we don’t just below, making a sweet and succulent steamed pudding. Our White climb mountains, we can move them. 2023 heralds a new year Bread & Roll Mix also scores low on the salt front, coming in at 0.32g and a new start so we’re challenging everyone to make this year below the HFSS maximum and can be used in numerous dessert the most imaginative and creative yet. and savoury recipes across your menu. IMNPERWOV&ED The Apple of our Eye “I USE COUNTRY RANGE GROUND ALMONDS INSTEAD OF FLOUR. IT’S A BRILLIANT PRODUCT As the celebration of vegetables, fruits, pulses, nuts, seeds AND MUCH CHEAPER THAN BRANDED and herbs reaches its latest crescendo this Veganuary, we’re ALTERNATIVES.” - RESTAURANT, SHROPSHIRE delighted to announce that our much-loved Bramley Apple Pie is bigger, better and now 100% vegan-friendly. Tastier than ever, this decadently deep, lovingly luscious symbol of pie-fection uses organic flour milled in the Cotswolds to make the vegan pastry. We add Ireland’s finest Bramley apples to our special recipe, guaranteeing that classic home-baked apple pie look, feel and appeal. Not just bigger in taste, it’s also bigger in size with an extra two servings, taking the portions per pie up to 14. Blueberry Roulade Bramley Chocolate & Apple Pie Hazelnut Brownies 10

Butterfly Buns NEWS FROM GLOBAL VEGAN For those looking to stir some international flavours into the Veganuary pot, we have an ever-growing range of products and ingredients to help your creativity flourish. ` `NEW The Creme de la Creme With Chinese New Year falling on the 22nd January, it’s a great time for a veg stir fry and our Sweet & Sour ready-to-use sauce is 100% vegan As students, patients, customers and guests scream out and incredible with all manner of vegetables, noodles and rice. for some affordable luxury to help beat the January blues and economic woes, our new Crème Cake Mixes are Alternatively, treat your diners to the flavours of Italy with our range rolling out just in time. of pizza bases and doughballs. The full range is vegan so no-one has to miss out on a pizza-the-action. Why not run a special vegan pizza Available in chocolate and plain, the easy-to-use, delicious promotion in January and re-create this masterpiece? duo offer the ultimate in versatility. The superior smooth batter holds its shape beautifully, complementing an endless A wonderous waste-not- VRaeginPbizozwa selection of special additions, colours and flavours. want-not winter warmer, this moreish North- Conforming to the 2024 HFSS salt African style vegetable guidelines, chefs and bakers also have bake is great for the option of adding oil or butter to cutting down wastage the mix for a more premium finish or as it’s brilliant with water for a cost-effective option. vegetables that may be slightly past their So whether it’s tray bakes, sheet best and is flavour- cakes, loaf cakes, muffins, round cakes, rich thanks to our cupcakes, steam puddings, brownies vibrant range of or something else, it’s time to introduce seasonings. yourself to the new crème de la crème of cake mixes. Available in a case of 4 x 3.5kg bags. VALENTINE’S DAY Moroccan Bake When love is in the air, a seductively sweet cake A selection from our or dessert is always essential Spice Collection to any menu. Here’s a suitably sexy, free and single serve Orange Gateau, made using our new Chocolate Crème Mix. “MY FAVOURITE PRODUCT IS THE COUNTRY RANGE ALL PURPOSE SEASONING BECAUSE IT’S SO VERSATILE AND YOU CAN USE IT FOR ALL OCCASIONS” - PUB, ESSEX 11

VeganuaryGET A SLICE OF FROM BASES TO FULLY TOPPED PIZZAS, DR. OETKER PROFESSIONAL HAS A SOLUTION FOR YOU THIS JANUARY Scan for more Hello Veganuary! Top quality Vegan options are information a must for menus that go the extra mile. on our vegan Cooking from Frozen in as little as 4 minutes, our range. varied range has something for everyone to enjoy and provide a quick, consistent pizza solution for your business. Delight your customers with convenient fully topped pizzas which can be served in as little as 4 minutes or choose one of our vegan bases to create your own recipe ideas. FOR MORE INFORMATION VISIT oetker-professional.co.uk PIZZA YEOXUPREGRO-TTSO oetker-professional.co.uk

EDUCATION SCHOOL CATERING: bringing it back in house Schools may be considering team what we’re spending and party) is removed, their sense For schools thinking about bringing their catering because they have input into the of belonging improves. bringing their catering in-house, back in-house as part ordering, they can see the price it’s not as daunting as it may of cost-cutting measures, rises for themselves. It makes them This is echoed by Jo Wotton, seem. Clare Lovett says, “There but does a DIY approach stop and think whether a different School Catering Consultant, who are companies that will support help to combat rising ingredient could be used instead. says “There’s definitely a feeling of you through the transition and food and energy costs? With a contract caterer, the person being valued and part of the school beyond. Be prepared to invest and not a service provider, so staff some management time to reap making those retention is less of an issue.” the rewards. Use consultants for technical expertise and to do Liz Greene from “There’s definitely decisions is not At TDET, there has been less staff the legwork while you provide CMC School a feeling of being on the shop floor. turnover with the in-house solution, the steer.” Food, who are valued and part of We’ve also switched “as staff feel better rewarded and an education to local suppliers cared for,” adds Michael. Be clear about what you want sector catering which reduces to achieve and do your research In-house catering can also is the advice from Jamie Campbell consultancy the school and not a delivery charges improve the dining experience at Gordonstoun. “It’s no use business, points as well as our for students as menus can reflect starting before you’ve got a out that a key service provider, so carbon footprint.” the subjects the children are plan and researched the kind benefit of learning. Jo Wotton says “At of menu you want to provide.” in-house staff retention is At Thomas Deacon schools I’ve worked with, we catering is less of an issue.” Education Trust invited suppliers to be interviewed Above that schools can (TDET), catering was in class and kitchen staff run Gordonstoun photographed brought back cookery clubs. One of the best by Trevor Martin monitor costs aspects of being in-house is in-house around ten years ago. being part of the school.” Below (left to right) and ensure money is directed School pupil eating lunch Michael Dove, Catering Operations photographed by Trevor Martin where required. “Schools can Manager, says “We would always School pupils queuing take control of the catering service look to keep the catering in-house photographed by Trevor Martin and create a bespoke offer for as it offers the best solution for their pupils and staff, decide our students.” He thinks the key what’s on the menu and how advantage is that it enables they procure,” she says. “If a schools to negotiate prices with school has a contract caterer, they suppliers and use more local have little control over menus and suppliers. “It doesn’t really have purchasing or even staffing. The an impact on any energy costs, contract caterer decides how the but allows you to have better budget is allocated and what food control on food costs.” is purchased. Often this is to the detriment of the food quality Apart from cost considerations, which can lead to food wastage in-house catering can result in and low uptake.” more staff job satisfaction and At Gordonstoun school in retention. According to Clare Scotland, Jamie Campbell, Lovett from Relish School Food, Catering Manager, thinks in-house as staff become part of the school catering does help with rising and any conflict of interest (by costs “as we can share with the them being employed by a third 13

Hospitality outlets have joined forces to support Ukraine in a variety of ways since the Russia-Ukraine war began on February 21 - and continue to do so. From introducing Ukraine’s national dishes on menus and donating proceeds to charity, to promoting Ukrainian produce and training Ukrainian refugees, the sector has stepped up and made a difference to many individuals caught in the conflict. Marking a year OF CONFLICT Yurii Kovryzhenko, a prominent Ukrainian chef and includes a sous chef, baker and kitchen porter. his partner Olga Tsybytovska opened Mriya “Some of them had a little kitchen experience,” adds restaurant in London’s Chelsea in August last year Olga, “and improved greatly, while others needed a after finding themselves stranded in London after the bit more time.” Staff were also trained courtesy of outbreak of war. The aim of the restaurant is to Flow Learning by Mapal, which provided its services showcase Ukrainian food and drink, design and art. for free in a variety of topics from food safety to There are 50 covers on two floors and an area for al allergens. Aleksandra Mati, a senior food, health and fresco dining. safety consultant, also gave her services for free. “We are very grateful to all of them,” says Olga. Olga says “The restaurant is busy and there are two sittings at the weekend, although we could do with The most popular dishes are borsch soup, chicken more custom at the start of the week. We’re getting kyiv and golubtsi – mincemeat mixed with cream and great feedback and I want to thank the British people fried vegetables. “Traditionally this is stuffed into for supporting us. Many people make a special trip to cabbage rolls, but Yurii serves them in zucchini the restaurant and know our story.” “flowers”,” she says. ADAPTING & RE-TRAINING “The aim of the restaurant is to Its 15 staff are virtually all Ukrainian refugees, who showcase Ukrainian food and drink, came to London to seek shelter after the Russian design and art.” invasion. Some are former lawyers, teachers and entrepreneurs, who have been trained in hospitality. Olga says “We are a completely Ukrainian team. All employees are refugees except two waiting staff, who were studying in London when the war started and Vas Stehura, the general manager, who was living in London already. Our team was new to hospitality and our front of house staff are still undergoing training as many are in their first or second job.” Yurii’s challenge was to train the kitchen staff, which 14

HOSPITALITY Left Prior to opening the restaurant, Yurii and Olga A HEART-WARMING COMBINATION Yurii and Olga of OF FOOD & ART Mriya Neo Bistro were involved in charitable activities to raise Below right funds for Ukraine and over four months raised The Dory Bistro and Gallery, Pittenweem in Mriya Borsch around £400,000 at charity dinners. “Once Fife, Scotland, is a restaurant serving seafood Photography credit: Elena Bazu Dmitry the restaurant is fully established, we plan to freshly caught locally and exhibiting works from Novikov donate a percentage of profits to Ukraine. Scottish artists. Ruth Robinson chef patron, We are still involved in charitable events and hired two Ukrainians Mariya and Olena (mother recently cooked dinner for 12 as part of an and daughter) who are living with her and was auction prize to raise money,” says Olga. responsible for training them. She says “Both ENCOURAGING DINERS have undergone training associated with their TO PAUSE FOR THOUGHT areas. Mariya’s training focuses on kitchen work including food preparation, cleaning rotas For Olga, Mriya is much more than and health and safety. Olena’s training has a restaurant. “It’s an concentrated on our EPOS and opportunity for us to tell the “Once the ResDiary systems, mixology, story of Ukraine in terms of service training and supervising furniture, pictures and other junior staff.” restaurantartefacts. That’s why we After a Ukrainian menu event was held at the restaurant at asked a Ukrainian design the end of last year, Ruth plans to introduce Ukrainian dishes is fullyteam to work on the interior. to the menu throughout 2023. In addition, she offers the bistro We didn’t change anything and gallery to refugees as a community space once a week established, wein terms of construction, but for language classes run by Fife Council and for informal we embellished the walls meetings to connect local with decorative objects. For residents who have various skills with the Ukrainians. She plan to donateexample, at the entrance is says “The Ukrainians are keen to work. They want jobs and need to socialise an old window in a frame with other Ukrainians and creating networks helps them settle.” a percentage offrom a Ukrainian house, which was bombed. We call profits toit ‘window of war’. Instead of glass it has a mirror with Ukraine.”blue striped tape across it to show how Ukrainians protect windows during bombings. Our designers manage to bring things like this from Ukraine.” Her message to other hospitality businesses, A more unusual fundraiser was held at that wish to support Ukraine, is to employ Sarastro restaurant in London’s Drury Lane, refugees. “Some don’t have proper English well known for live opera music. Soprano so it’s a challenge for employers to take them Janet Fairlie led a ten hour ‘opera-thon’ on. Offer them work where language isn’t so accompanied by other opera performers to necessary such as a kitchen porter and train raise funds for Unicef UK’s Ukraine appeal. them. That would be fantastic.” Visit https://www.cookforukraine.org/join-uk for information on how to join the #CookForUkraine appeal #COOKFORUKRAINE APPEAL Olia Hercules, a well-known Ukrainian cook and food writer based in the UK, was one of the founders for Unicef UK’s #CookForUkraine appeal and helped to raise over £1m. She’s launched a subscription service on the Patreon platform, where she provides recipes and content to raise funds for Ukraine. She plans to use the funds to open a small cookery school in her hometown in Ukraine. “I want to help build up the community there and give young people an opportunity to learn cooking skills,” she says. 15

SNUOWK QAE H U’ 1 H T C REA R N ( N O ON F S *Source Nielsen, Value Sales in Total Coverage Hot Cereals Segment Data. MAT WE 24.09.22.  Top 5 Hot Cereal Sku's in Impulse; Quaker Golden Syrup Pot 57g, Quaker Golden Syrup Sachet 10's, Quaker Original Sachet 10's, Scotts 1kg, Quaker Original Pot 45g. 

HEALTH & WELFARE INNOVATION IN CUTLERY- FREE & BITE-SIZED DINING Mealtimes for care home collaboration between Avery residents can be among the Healthcare and Premier Foods. most enjoyable times of the Workshops for chefs have been day, but for those who have held, delivering the necessary difficulty using cutlery, the skills and information to introduce dining experience can be the cutlery-free programme into problematic. their care homes. There can be several reasons why Simon Lawrence, Head of Culinary a person may have difficulty using and Hospitality at Premier Foods cutlery. These include conditions says “By thinking differently, we such as dementia, Parkinson’s can modify most meals. We are disease, arthritis or a stroke. only limited by our imagination. A According to the Alzheimer’s roast dinner can be adapted in Society, 69% of care home many ways. By adjusting how we residents have dementia or cut and cook vegetables and memory problems. potatoes, small Yorkshire puddings can be filled with creamed At the same time, it is crucial to potatoes and gravy, either ensure that residents who are spooned over each item or a small unable to use cutlery receive dipping pot for gravy can be nutritious, appetising meals. Jo added. Curry can also be adapted, Crossland, Head of Dementia Care as most traditional curries are at Avery Healthcare, says eaten with chapatis or naan bread “Traditionally residents struggling and do not include cutlery.” to use cutlery were frequently served finger food – the type of Soups can become cutlery-free by spooned over each piece or Above (top to bottom) food expected at a party. adding tomato, cheese and bacon individual portion, to add sauce to Cutlery-free food from Avery Unfortunately, the reliance on this to fresh bread, providing layers of each bite or mouthful.” Healthcare increases the risk of flavour when the bread is dipped in undernourishment due to the lower the soup. BREAKING MEALS INTO Below left (top to bottom) nutritional content.” BITE-SIZED PIECES Steamed Cod & Pea Bites with a Simon says “Desserts can be At Runwood Homes, a bite-sized White Wine Cream Dipping Sauce Avery Healthcare challenging to present as food initiative has been developed has introduced a cutlery-free. We have found making by Chris Williams, Group Apple Crumble Bites with a Custard cutlery-free dining small bite-size portions, in effect Hospitality Manager and James Dipping Pot mini versions of desserts, work Cotton, Group Development Chef. programme better. Once again, sauces, cream Examples of bite-sized dishes through a and ice cream can be served in a include sausage and mash with onion gravy, where the sausage Bite-size dipping pot or with and mash are moulded together in dining assistance. This can be a bite sized piece and served with onion gravy.  Apple crumble uses SAMPLE MENU OF The primary objective of the bite sized cooked and flavoursome BITE-SIZED FOOD initiative is to promote dignity and apples coated in a crumble mix, FROM RUNWOOD independence and provide a baked, sprinkled with cinnamon HOMES nutritionally balanced diet. “We sugar and served with a custard used one of our homes as a pilot dipping pot.  Chris says “The list is MAINS and are gradually introducing it to endless and we are creating new • Roast Chicken & Stuffing other homes. Initially we work on a ideas all the time.” Bites with A Gravy one-to-one basis with the chef to Dipping Pot produce the bite-sized recipes and Chris’ advice for other care homes • Steamed Cod & Pea Bites then cascade the information to interested in introducing bite-sized with a White Wine Cream carers and hospitality staff.” portions is to develop recipes and Dipping Sauce arrange tasting sessions with • Steamed Salmon & Parsley The challenge was to condense residents to see what works. “What Bites with a White Wine nutritional everyday meals into works well in one care home might Cream Dipping Sauce bite-sized portions. Chris says not necessarily work in another. • Chicken Ham & Cheese “There are a number of different Presentation is key - make sure Nuggets with Mayonnaise ways including using silicone food looks inviting, is colourful and moulds, ice cube trays and mini presented on the correct plate, DESSERTS tart cases. With meat-based dish or serving platter.” • Apple Crumble Bites with a products we find that blending Custard Dipping Pot them with cream and adding • Rice Pudding Tartlet butter before cooking works well • Mousse, Served in a Cone when combining two or more ingredients to the mouthful.” 17

TWROEHN2NA0DT2’S3 Nigerian As the New Year gets underway, with Natasha’s Law, these transparencies dish of operators and chefs alike are working include allergen information, nutrition/calorie psannpalpafprneitreadiannredd their way through the latest food, drink content as calorie labelling legislation is and dining trends. While some trends will being implemented, and carbon footprint, as be a flash in the pan, others are likely to conscious consumerism facilitates this process.” stick around for the year, evolving and gaining ground as the months pass. In CUT PRICE CONNOISSEURS this month’s Category Focus article, we With the soaring cost of living continuing to reveal our guide to the most prominent bite, consumers will be seeking ways to treat trends affecting the hospitality sector themselves without breaking the bank. “To this year – from the good, bad and the achieve this, industry terms like ‘nose-to-tail’ outright crazy. and ‘zero waste’ will evolve from buzzwords and ‘concepts’ to economic realities as A NEW TECHNOLOGICAL ERA restaurants seek to keep costs down” state Primarily driven by the pandemic to manage the team at Resy in their publication: The customer bookings and adhere to social Future of Dining Out. As alternative cuts of distancing regulations, the widespread meat are sourced, we expect to see a surge of introduction of technology is picking up pace. innovation and creativity that will keep average Digitisation in hospitality has been lagging menu prices down. behind other sectors, however staff shortages and an increase in food costs are driving CROSS-CULTURAL CURIOSITY operators to automate manual tasks and Global conflict and international events are introduce innovative loyalty programs. driving individuals across borders and out of their homeland. As refugees and new generations of “Using white-labelling software such as immigrants settle in and establish themselves Dynamify or the EPoS system, operators can by setting up restaurants, they bring with them leverage these benefits to the fullest extent a wealth of international flavours and customs. by providing customers with ‘rewards’ and Individuals from Poland, Ukraine, Hong Kong, ‘giveaways’ that are unique to them. These Africa and Syria are only a few of the myriad of promotions provide businesses with an immigrants developing communities nationwide, opportunity to interact with customers and treating an eager consumer group to exotic and enhance their experience. This is an important unusual culinary delights. factor when a customer is evaluating whether to return to a restaurant” says Maxwell “I think African culture is going to grow and Harding, Founder and CEO of Dynamify. grow in the UK. The music scene is booming worldwide and food always follows music. I “As customers’ expectations evolve and think there will be a massive wave of Africa demand for quick, convenient and time- restaurants and vibrant, punchy African- saving transactions grows, we’ll likely see influenced dishes. Similar to the Caribbean, more operators go fully digital in 2023. expect slow cooked meats, yams and Furthermore, as disruptions to the supply pounded food,” says Collin Brown, Executive chain continue, inventory management will Chef, Turtle Bay. remain vital to businesses, but gradually give way to ‘information transparency’. To comply International influences are not only applicable to savoury dishes, they can be translated into 18

CATEGORY FOCUS Trends to watch sweets and cakes too. “The word ‘Exotic’ has expect this to feature heavily across the reportedly risen by over 10% in social media catering industry in 2023. At Sponge we’ve SWICY FOOD: A collision between discussions over the past year, hence why seen many requests from customers asking sweet and spicy flavours in a single caterers should be looking to incorporate for cakes to suit diverse dietary requirements,” dish such as chilli and chocolate global flavours into their bakes. For example, a notes Richard Fowler, Head of Sponge. or hot honey chicken. Much of caterer that wants to create a more exotic cake this influence comes from South could look to add Drink Me Chai’s ‘Spiced Chai A BIODEGRADABLE BOOM Korean food. Latte’ blend into the batter,” notes Michelle The environmentally conscious consumer Younger, Marketing Manager at Aimia Foods. has long been a growing target market, BUTTER BOARDS: The latest underpinned by legislation that limits or TikTok sensation consisting of a Menus containing unusual or new dishes from prohibits single use plastics and supports charcuterie board with a butter around the world will have strong appeal to increased recycling. This is set to continue, base topped with anything from a younger audience who are increasingly but also expect to see biodegradable dates and tomatoes to lemon zest experimental with food, many of whom packaging and zero packaging come to the and walnuts. Think pimped up are changing their social habits – ditching fore. From hotel amenities to catering supplies, accoutrements to bread before nightclubs to spend more time in restaurants. compostable and biodegradable products a meal. Our advice is to use high “At Bloc we have seen a 10% decrease in will be the next hot sustainability topic. “I think quality salted butter for the best nightclub check-ins and a 15% increase in 2023 will see more use of biodegradable flavour and pair it with French restaurant check-ins from 18–21-year-olds. I items, such as edible glassware potentially bread, challah or crostini. think this trend will continue well into 2023 and and having a lot less wastage when it comes the most successful restaurants will be the ones to creating, making & prepping for drinks, UBE: A purple yam from the that create their menu and marketing plans including bottles of spirits & wines, straws, Philippines, it is a seasonal with this in mind,” comments Joshua Wood, labels – everything!” comments Kristian Smith, ingredient that works in both CEO and Founder of Bloc. Chefs who lead with Bar Manager at PocketSquare. sweet and savoury dishes. their ‘whole selves’ will thrive with this trend, combining the flavours of global cuisine with TikTok influencers are leading the charge DATES: Not a new ingredient to food stories that inspire and delight diners. with this trend, videos containing ideas for us, but they are going to increase upcycling by-products such as oat, soy and in popularity so expect to see date GOING SOLO almond pulp into flour are inspiring brands to syrup, paste and dehydrated dates As consumers explore and practise self-care, take these innovative solutions mainstream. appear in new recipes going forward dining alone to get some much-needed thinking from ketchup to overnight oats. or down time is becoming increasingly popular. “MENUS CONTAINING “Nearly one in three report they have dined UNUSUAL OR NEW YAUPON: A caffeine-producing alone, citing preferring their own company and DISHES FROM AROUND holly bush grown in Southeastern wanting to eat on their own timings as reasons THE WORLD WILL HAVE U.S. the leaves are used to make for ditching other diners” report Resy. Making STRONG APPEAL TO A herbal tea – keep an eye out for it the most of counter dining tables, window bars YOUNGER AUDIENCE.” appearing on drinks and bar menus. and smaller booth tables will enable operators to maximise their appeal to solo diners. PLUS SWEET: A different take on sweetness, balancing it with DIVERSE DIETARY DEMANDS other flavours including savoury, The gut health trend of 2022 continues to smoky and heat. Achieve this evolve as consumers become more trend with ease using blends aware of food intolerances and such as McCormick’s Vanilla, allergies. This not only highlights Lime & Thyme which is the increasing importance of perfect for layered sweet/spicy Natasha’s Law, it also adds grilled shrimp tacos. pressure on operators to navigate and cater for a highly complex consumer market. “As expected, the ‘dietary range’ (Gluten free, dairy free, vegan, no refined sugar) continues to represent a growing part of the cake market and we Above Dining alone has become an increasing popular trend Left Tamarind Date Chutney 19

THE SMART CHOICE True value for money with no need to compromise The quality, consistency and affordability of our products makes the Country Range brand widely npoloertumtopsprderepu\"uonrCrscvsuootpiTd.udsureoTdaemncwhdlyttteoirinhtvyhireobeefoRrnr.b\"omaoaaamLnflnetcaPdeg-knaucnenbdobqeoltoahuvnkdaaeeeynlr,idotyf regarded as the best in foodservice. & Restaurant Range of Choice Making the Grade Our range of over 700 products have We’re passionate about our been specifically developed for use in brand and its heritage so we a professional kitchen and are tested to have a water-tight procedure deliver consistent performance. Whether in place to ensure the products it’s essential store cupboard items or we’re providing you meet the premium finished products, you will find high quality standards you expect everything you need in order to run a when buying Country Range. All successful kitchen. our suppliers are BRC (British Retail Consortium) accredited and we have full traceability on all our products. WWW.COUNTRYRANGE.CO.UK @COUNTRYRANGEUK

MAKING ENDS MEET INTRODUCING REDUCE & REUSE Making A global study by Champions 12.3 of ends meet data from 114 restaurants who recorded their waste and undertook methods to As you’re looking at all areas of your business to see actively reduce it, has finally proven the how you can reduce costs, waste and improve margins savings operators can make. – we are going to dedicate this article each month to focusing on providing advice and top-tips specifically By reducing their food waste, the sites around cutting costs. participating in the study saved £0.015 in every £1 of cost of goods sold. Scale Country Range development chef, Paul Dickson, will be creating different ideas each month that this number up to a restaurant with a will be shared through this feature as well as videos and recipes that can be accessed online at monthly revenue of £80K, that’s an www.countryrange.co.uk. approximate saving of £480 per month and £5,760 a year. 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. As a result, Paul will be looking at ways you can reduce the amount of Paul specialises as a home economist for film and tv companies. Recent projects include a products you’re buying by utilising key forthcoming period drama for the BBC, feature length films for Disney, Netflix and Sky and ingredients in different ways across a recent TV ad for “You Foodz” with Daniel Riccardo. Paul also creates recipes, stills and different day parts and meal occasions. video content for Booths, Marks & Spencer, Aldi, Morrisons, Horlicks as well Country Paul will also be creating recipes that Range, helping to promote their brands on social media, in store and print. utilise ingredients you may find you often have leftover in your kitchen SWITCH IT UP Simple Swaps for example this Chocolate Brioche Bread and Butter Pudding which would Switching key product lines into Country Small changes within your current make a delicious dessert special while Range brand can provide a saving without menu can have a great impact utilising leftover brioche from the lunch compromising on taste or quality. The on profits. or main menus. quality, consistency and affordability of our products makes the Country Range brand The latest numbers indicate that there Turn it Down widely regarded as the best in foodservice. are currently just over 2 million adults adopting a vegan or plant-based diet The costs you are considering are so We have over 750 products in our range in the UK. While that number may not much more than just the ingredients. covering grocery, chilled, frozen and seem significant enough for some to non-food, whether it’s basic ingredients, make any real changes to their menu, this Purchasing more fully finished such as our allergen-free bouillons, translates into 1 in every 13 households, dessert products for or finished products like our handmade so if you don’t want to miss out on those example or creating cakes, frozen and pre-portioned for all-important group bookings and private recipes that use a lot convenience. events – ensuring your menu caters for less energy, like No vegans is a must. Bake Coconut Bars Whether it’s launching new lines or for a grab-and-go tweaking existing recipes, we’re constantly Not only does catering for vegans make snack or this No evolving our products and range to meet good business sense, vegan food has Bake Coconut, Banana your changing needs and demands as well the added advantage of requiring less and Passion Fruit as responding to the latest food trends. expensive ingredients, resulting in Cream Pie. Once in our range, our products are opportunities for higher profit margins. also regularly weighed and measured and the packaging is checked against Ingredients also have a longer shelf life, the agreed specification and we conduct helping operators maximise the yield out blind taste test sessions against other of their inventory. Operators can brands to ensure they continue to meet also incorporate many vegan ingredients our quality standards and the demands of in non-vegan dishes to prevent the caterer. Stuffed Butternutduplicating purchases. 21 Squash

Cater for Pre-sliced all dietary requirements karafsbakery with Kara’s Brioche Style Buns 1da/e3ssocFfrleicbxoeintatshuremiamensreslves *Data collected from Lumina Intelligence, 2022 karafs.co.uk

INTO THE WILD Maskteitrcinhegnygoaurrden With limited items to grow team-bonding, social interaction Work out the cost of the veg Jobs for: and forage in January and even therapy. you use by the kg and and February, now is the concentrate on growing the JAN/FEB time for those looking to So, if you’re looking to take a walk items that are more expensive. start kitchen gardens or on the wild side and get growing Berries and currants can often • Make a plan – what vegetable patches to begin in 2023, here’s some tips to help be expensive to buy so a few to grow, where you their preparation for the you plant the seeds for success: raspberry, blackberry, will grow it and when coming year. gooseberry or strawberry to plant. Where to grow? bushes can prove a great Growing your own produce is by grow. Fruit trees can also offer • Prepare your growing area by no means a guaranteed way of • Assess what space isn’t being good yields and can be great weeding, digging over your soil, slashing ingredient costs but used and what could be used for for preserving and chutneys. boosting with compost and whatever space you have to work growing. Potatoes and carrots can take generally tidying up from last year. with, a kitchen garden, vegetable up a lot of growing room and patch or even some pots on the • Work out how much sun each can be bought cheaply. • Prune fruit trees, herbs and windowsill can still provide huge area gets and also what protection plants back to encourage new value, not just to the food you from the wind it has. Salad leaves, tomatoes, growth. create but to the business or courgettes, peas and green organisation as a whole. • If you have space and ground to beans are a great starting • Select your seeds and get dig, do a soil test and possibly look point for beginners and can your seed trays ready for planting Fruit trees can at putting in some raised beds. provide generous crops in March. also offer good throughout summer. Grow from yields and can be • If your terroir and space is limited, seed as opposed to seedlings • Creating a compost bin can be great for chutneys. buy pots or planters to fit your as it’s more cost effective. A a game changer for your growing space or windowsills and fill with pack of seeds will last years success and is also a great way In addition to providing extra good compost. and you can always swap with of making the most of kitchen special homegrown ingredients other growers. waste and scraps. that chefs can use to create or • If you have walls you can grow up pimp-up unique, seasonal against, fix some trellis for climbing • January is a good time to plant dishes, a garden kitchen can veg like peas and green beans. fruit trees to ensure crops later be a powerful educational, in the year. Just make sure the marketing, social and even What to grow? human resource tool. ground isn’t Start small with a selection of herbs frozen. A managed growing area can be and salad leaves. Perfect for an important place of learning in kitchens all year round, these can schools and colleges. It can be a be grown in pots, hanging baskets sanctuary of beauty and serenity, or window boxes and are easy to where pupils, patients, guests or maintain. Don’t try to grow staff can relax or take time out. It hundreds of different veg all at can be a place for health, exercise, once. Begin with a small number of varieties, make mistakes, learn as you go and expand your selection as you learn more about your garden space, what flourishes and what doesn’t. 23

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ADVICE FROM THE EXPERTS THE EMPLOYMENT ( )Allocation of Tips BILL Amy employees, without making undoubtably aid in transparency HOW WILL THE BILL Forshaw, any deductions. This means a and ensure compliance from the BENEFIT EMPLOYEES Employment decrease in profit for employers employer. This will also protect IN THE HOSPITALITY Law and HR in the hospitality sector – but is a the employer from any potential SECTOR?  Solicitor, win for their employees who earn claims against them by the began her these tips but do not always reap employee with regards to The Bill requires that 100% career as a the rewards of keeping them. distribution of tips. of tips, gratuities and service Paralegal charges will be paid directly to and has since qualified into HOW WILL EMPLOYERS WHEN WILL THE BILL workers within a specific time the Employment Team at HAVE TO ADAPT TO BECOME LEGISLATION?  frame. The Bill also requires that MSB Solicitors. Covering a ENSURE COMPLIANCE? these tips must be distributed at wide remit of areas including The Bill had its second reading in the premises in which they were disciplinary, grievance, Employers affected by this Bill parliament on 22nd July, which generated. This therefore bans absence, discrimination would have to ensure that the was passed by MPs. The Bill is employer’s from withholding and TUPE, Amy is well distribution of tips, gratuities currently at the reporting stage, tips, meaning customers will placed to give us the and service charges between so it is not yet clear when it will know that all tips will go directly benefit of her knowledge their employees is fair. On the become law. Therefore changes to the hardworking members on the introduction of The face of it, this appears to be may be made to the Bill, before of staff who have earned them. Employment (Allocation of subjective. However, the Bill it eventually becomes law, as The Bill will likely benefit 2 Tips) Bill. proposes that this ‘fairness’ be additional issues still need to be million workers and allow them WHAT DOES THE BILL MEAN judged in line with a new Code of addressed, such as; the length the right to see an employer’s FOR EMPLOYERS IN THE Practice which will be introduced of time businesses will need tipping record. HOSPITALITY SECTOR? to supplement the proposed to adapt, the potential need to legislation. The Bill also requires disclose sensitive information must pass on the agency worker’s This Bill, if passed, would create an element of transparency from and whether the need for tips will share of tips to the supplying a legal obligation on employers employers in how they distribute count towards income earned. agency, who are then required to to allocate tips, gratuities, their tips. Therefore, employers This would help those workers pay those amounts to their workers and service charges to their must create their own written seeking to obtain a mortgage within a month of receipt from policy for the allocation of tips for example. Even though there the operator. gTrtcahhhtdaeuatiwirrBt1egi0iiceelt0ltthssilr%ymiawenntqieooadlulffwsirsbtrpaeieoeprmesrpvcske,iiaecf.iiredcss between their workers – so long is further work to be done, the as it is in accordance with the Bill is a good starting point and WHAT ARE THE Code. This affords an element of positive news for workers in the IMPLICATIONS ON flexibility to employers to ensure hospitality sector.  NATIONAL INSURANCE AND the Bill can be incorporated into INCOME TAX?  their business model, while also DOES THE BILL ALSO APPLY The draft new legislation requires applying it consistently to all of TO AGENCY WORKERS? 100% of the face value of the their employees, including agency amounts paid by customers to be workers who are set to benefit Under the new legislation agency distributed to workers with the in the same way as employees workers will have a statutory exception of any statutory tax or under this Bill. right to receive a fair share National Insurance deductions of tips on the same basis as required as a part of the normal Furthermore, the Bill requires directly employed staff. Under payroll process. employers to keep a written the Bill, agency workers cannot record of how tips have been be excluded or disadvantaged dealt with for three years from the simply because they are provided date received. This will through an agency. Businesses 27

A SPECTACULAR trioOF EVENTS The first quarter of 2023 sees RICHARD FOWLER the first three big events of Head of Sponge the year appear on the calendar for Hospitality; The first quarter of 2023 Valentine’s Day, Shrove is a busy season for Tuesday and Mother’s Day. Sponge and the entire Making the most of special hospitality industry. To get ahead during this period and to events takes time and a lot of continue providing our customers with planning. After the chaos of quality cake recipes, we’ll be bringing back our popular Strawberry and Christmas and New Year, Chocolate Cake in time for Valentine’s many operators struggle to Day. Couples can share a pre-sliced wedge with a chocolate heart, best get menus and special served with a tea for two for the touches in place to make the ultimate romantic treat. most of every occasion in For customers wanting a takeaway what can be a slow 3 months. treat to take home to their Valentine, there is a vast selection of Sponge’s If you have just finished iconic Baby Sponges, available in a mopping up the last of the number of flavours and perfect for those wanting to treat their better half festive fun, our panel of to an intimate afternoon tea for two. experts are on hand with a VITTORIA MELI few ideas that will help Head Chef, Zoom East secure success for the Kitchen & Bar coming months ahead. A panna cotta is a simple 28 dessert for Valentine’s Day that can be made extra special with some small additions. Pistachio is a popular ingredient in Sicilian cooking which works well with panna cotta. A popular panna cotta at Zoom East includes cardamon, saffron, rose water & pistachio which would be perfect for a Valentine’s Day menu.   Sharing food is great for Valentine’s Day menus. Sicilian food offers some great options for sharing platters and we have a good selection. Dishes like fritto misto and Arancini work well for a warm platter. Caponata, cured meats and confit artichoke are great options for a cold platter.

MELTING POT HENRY STEPHENSON HYLTON EPSEY, DANIELLE Managing Director, Chef-Owner, Culture MAUPERTUIS Stephensons Executive Pastry Chef Roast garlic rosemary & Author The best afternoon potatoes are just the tea services are about best side dishes to As an Executive Pastry elegance. Think posh make a Mother’s Chef who specialises in patisserie, eclairs oozing with cream, Day Sunday roast special. Smoked training chefs to create vegan desserts gilded teapots and opulent decor. beetroot and goats cheese salad it will be no surprise that I would Simply put, every aspect of the service with dukkah spiced nuts adds savoury, suggest making sure you have vegan is intended to make you feel special, sweet and spicy notes too. I also think options for Valentine’s. Remember that and nobody deserves to feel more honey butter carrots and parsnips very often the vegan partner is the one special than a mum on Mother’s Day. with caraway seeds adds a touch that makes the decisions for couples of nostalgia. as well as larger groups and catering One way to ensure your afternoon with a vegan dessert will capture their tea service is exuding elegance is I prefer savoury baking but if I was hearts any time of year! with the right presentation pieces. going to choose a cake it would be the An absolute must is a tiered cake chocolate fantasy cake from Books for For Valentine’s Day, I propose a stand. These regal-looking serving Cooks (a cookbook store and café in vegan ‘heart to share’ consisting of displays encourage sharing and are West London’s trendy Notting Hill) or a heart shaped chocolate mousse the perfect table centrepiece for fancy a chocolate fondant because it’s and raspberry mousse. A lychee jelly finger cakes, or scones. Don’t forget super easy and still impressive for a inclusion brings a delicate perfume. the different-sized plates for each dinner party. Each heart is cut in half and placed on tier though! a chocolate sponge, alternating the LEE HYDE colours of course! RACHEL GREEN Monin Beverage Consulting Chef Innovation Manager MARIE- & Author EMMANUELLE Celebrate Valentine’s CHESSÉ For a pancake treat that’s Day with your significant International a little more than just a other in style this year! Development squeeze of lemon and The combination of rose and raspberry Project sprinkling of sugar, I make my own alongside a great gin makes for a Manager, Tipiak chocolate nut spread using hazelnuts, great fruity and floral cocktail. To caster sugar, whipping cream and dark make this, you’ll need the following: Macarons are currently the or milk chocolate. I serve this on crepes three fresh raspberries, 10ml MONIN darlings of pâtisserie. With infused with cocoa for that little bit of Raspberry Syrup, 10ml MONIN Rose their exquisite flavours and extra luxury. Syrup, 25ml fresh lemon juice 50ml attractive colours, they more London Dry Gin, a pinch of salt, one than earn their keep in any Don’t forget that pancakes come egg white. Combine all in a shaker kitchen because they are in all sorts of variations – take a filled to the brim with ice, shake hard so versatile. Serve them look at savory Malaysian pancakes, and fine strain into a chilled coupette, individually with coffee, as part Peking duck pancakes or even garnish with dried raspberry powder. of a trio of mini puddings, in an pizza pancakes! All it takes is a little afternoon tea, or use them to imagination. MEHAK KANSAL decorate desserts. Founder, Bindas Eatery ZAREEN DEBOO One of the beauties of Foodservice Channel My go to Valentine’s macarons is that they can be Operations Manager, Day dessert is Tiramisu! decorated and displayed in Ferrero UK & Ireland Nothing better than different ways to suit special light airy cream cheese days like Valentine’s Day and With big ticket events and sweet sponge-soaked coffee Mother’s Day. Think pink for like Shrove Tuesday, cake fingers. Or anything chocolate Valentine’s Day – and display Valentine’s Day and Mother’s Day just related! We have a delicious take on macarons in a heart shape. around the corner, it’s crucial to get tiramisu that we call chaimisu on our For Mother’s Day, pop them your offering right. With the help of menu at Bindas Eatery. We make cream into a gift bag for mums and Nutella®, cafés, bakeries, hotels and cheese infused with biscoff and our grandmas dining out with operators can elevate their dishes sponge is soaked in our signature their families. and give their customers what they’re sweet masala chai and finished with Choose after – the unique and delicious taste lotus crumbles. gluten- of the nation’s favourite cocoa hazelnut free spread! Our Black Forest Cakes with For Valentine’s Day I often make macarons Nutella® are the perfect addition to the boards, and I make a chocolate to be menu for Valentine’s Day and Mother’s board for my husband with salted inclusive Day. pretzels, strawberries, raspberries, of your waffles, bananas, coconut wafer rolls, coeliac In addition to this, Ferrero Foodservice tangerines and mini muffins and melt customers. has a whole host of recipe ideas different chocolate mixed with cream to over on the website, from crepes create a mousse spread. to cupcakes, there’s something for everyone www.ferrerofoodservice. com/uk/en/ 29

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FIVE WAYS TO USE WAYS TO USE Oat Flakes An ancient grain that 1/ Cranachan 2/ Flapjacks 3/ Oat has found a new A great dish for your Flapjacks are cookies lease of life in the last Burns Night celebrations on the great any time of the year as few years, oats are 25th January, Cranachan is the a breakfast-on-the-run or as The oats provide a beautiful enjoying a renaissance and have king of Scottish desserts. Also a nutritious snack to boost flavour and texture to these definitely been having a moment known as a Cream Crowdie in energy in between meals. cookies and along with the across social media and in kitchens some parts of Scotland, it’s the They are easy to make in wholemeal flour and raisins, across the land. country’s answer to an Eton advance and provide slow- they’re a bit healthier than Mess with oats, cream, whisky release energy, keeping you the norm. Delicious as a treat With this special grain’s versatility and health and raspberries gloriously fuller for longer and preventing alongside a coffee, tea or benefits being milked for all its worth, our combined. Daniel also uses a sugar crash. hot chocolate on a cold winter Country Range Oat Flakes come in 3kg crème fraiche and Scottish day. bags and are brilliant for breakfast and in all heather honey to enhance 5/ Anzac manner of bakes. A source of soluble fibre his recipe. biscuits “With this called beta-glucan, which has been proven special grain’s to help slow digestion, increase satiety and 4/ Granola Anzac Day takes place on the versatility and suppress appetite, oats are a great diet food The healthy 25th April and is a national day health benefits and energy-giving carbohydrate. cornerstone of breakfast for so of remembrance in Australia being milked many people that can be made and New Zealand for those for all its worth, ABOUT: DANIEL AYTON in advance, the beauty of who have served in the our Country Granola is that it never has to be armed forces. With Australia Range Oat A judge for the Country Range Student Chef the same. Depending on what Day taking place at the end Flakes come in Challenge for the last five years, Daniel seeds, nuts and fruit you have in of January (26th), it’s a great 3kg bags and Ayton is World Senior Vice President of the house, you can pimp it up excuse to use your oats to whip are brilliant for the World Master Chefs Society and the however you like. Daniel’s up some of these tasty biscuits breakfast and President of the Disciples Escoffier UK. An favourite combination includes that were once sent by loved in all manner experienced chef with extensive experience the oat flakes with sunflower ones to troops on the front line. of bakes.” in fine dining as well as banqueting seeds, sesame seeds, pumpkin operations, Daniel has worked alongside seeds, flaked almonds, coconut chefs such as Pierre Larapidie of the George flakes and berries. Plenty of V, Paris, The Grosvenor House Park Lane body and brain boosting and Hotel Des Burgues, Geneva, in addition ingredients to load your to the legendary Paul Bocuse in Lyon. Daniel customers up with goodness set up Chefbytes in 1993, which specialises first thing in the morning. in design, strategic management, menu sampling, ingredient organoleptic sampling, Country Range Oat Flakes judging and media work. Pack size: 3kg For more information or recipes, visit www. chefbytes.co.uk 31

THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY Ferrero Launches New Nutella® Biscuits New to foodservice, the delicious Nutella® Biscuits recipe combines the creamy and unique taste of Nutella® with a crunchy, golden baked biscuit base, specially crafted to give consumers a premium taste experience. With just 70kcal per piece, and three biscuits to each individual pack, new Nutella® Biscuits is a delicious little treat that consumers can enjoy on-the-go. The individually wrapped biscuit pack ticks the convenience box for consumers on the go and afternoon snackers. In fact, research shows that coffee shops and bakeries see the highest consumption of biscuits out- of-home, so combining this sky-rocketing demand with the nation’s most popular spread is a win-win for operators. Nutella® Biscuits joins the Nutella® Muffin, as part of a bakery range set to elevate snacking and on-the-go choices for customers who want to enjoy the unique taste of Nutella® on the move. The premium muffin boasts a soft textured bake, which makes it taste as good as it looks. While new Nutella® Biscuits benefit from the textural hybrid of a biscuit crunch with a creamy centre. Nutella® Biscuits can be ordered in a case of 28 packets and are available now. Each on-the-go pack contains three Nutella® Biscuits. For more information and for the full range of Ferrero Foodservice products please visit www.ferrerofoodservice.com or call 0208 869 4000

WRAPMASTER® REVEALED TO THE MARKETPLACE BE THE ULTIMATE CHEF WRAP SYSTEM IN INDEPENDENT SURVEY CENTRAL FOODS LAUNCHES TWO NEW VEGAN PRODUCTS Hygiene, waste reduction and safety are the key things chefs AHEAD OF VEGANUARY 2023 want from their equipment. With cling film considered an essential piece of kit by eight out of ten chefs^, an independent Frozen food distributor Central survey* has delved into the usage habits of 100 professional Foods has launched two new chefs and caterers when it comes to prepping and wrapping vegan products for the food food in the kitchen. service sector, both of which are perfect for Veganuary The survey of Craft Guild of Chefs and British Culinary Federation menus 2023. members revealed that over three quarters of chefs (76%) use The KaterVeg! Battered Vegan Wrapmaster® in their kitchen. Of the 24% that don’t, chefs opted Chicken Nuggets and the for cardboard cutter boxes (48%) or loose rolls (39%). The survey KaterVeg! Battered Vegan also revealed that a staggering seven out of ten chefs (72%) have Chicken Burger are both made suffered an injury due to using a cardboard cutter box. from soya and vegetable protein and coated in a light When asked why, the top three most important reasons for using tempura batter. a Wrapmaster® dispenser were the hygiene benefits (97%) with The vegan chicken nuggets chefs stating it helped them maintain a hygienic kitchen when have been given a triangular V shape and the vegan battered chicken prepping and cooking food*. Followed by a noticeable reduction burgers a round shape so that they can easily be differentiated from in waste and food wrap usage (96%) and finally improving safety in their meat equivalents. the kitchen (88%). Both can be deep fried, or oven baked – providing fast food or casual dining operators with a tasty plant-based option for their vegan and The Wrapmaster® range includes the Wrapmaster® vegetarian customers. 3000, Wrapmaster® 4500, and Wrapmaster® The Vegan Chicken Nuggets and the Vegan Chicken Burger are both Duo which dispenses two types of part of Central Foods’ KaterVeg! range which has been developed in material or can be used for large response to customer demand and includes plant-based products and volume users of one material, alternatives to meat-based burgers, sausages, nuggets, bakes and as well as the more. It is available exclusively from Central Foods, which is one of the Wrapmaster Compact®. UK’s leading frozen food distributors. For more information, visit www.centralfoods.co.uk For more information on Wrapmaster please visit www.wrapmaster .global/en/

ColBliRn OWN EXECUTIVE CHEF, TURTLE BAY Hailing from Trelawny in the north of Jamaica and a descendent of the Jamaican maroons, ground-breaking master chef Collin Brown has been pivotal in putting authentic Caribbean cuisine and cooking on the map in the UK. Opening the UK and Ireland’s first fine dining Afro-Caribbean restaurant in 2008 in Canary Wharf, Brown went on to become the first Caribbean chef to win an AA Rosette. With an innate desire to shine a light on the real flavours of his beloved Jamaica and the Caribbean, highly-acclaimed Brown has since worked around the globe and catered for the stars including the likes of Beyoncé and Katy Perry. We caught up with Collin to discuss his beginnings, current passions and hopes for the future. What are your early memories of food and cooking? Growing up in Jamaica, if you were the first child in a family, you were taught to cook, wash and clean so by the age of 7 or 8, I was making dinners for the family and even cooking the food on Sundays for our church congregation. I thought working at that age was normal. It was only when I came to England that I realised my parents would probably be in jail for child abuse if I had been brought up over here (big laugh). When did your family chores turn into a career? In Jamaica, you find a skill or passion first and then go to college or university to study in that area. Not the other way around. My grandparents saw I had a talent for cooking but recommended that I work in a professional kitchen before making a final decision on my career path. I think at that stage I still wanted to be a fighter pilot and although I knew I could cook, I hadn’t given it a huge amount of thought as a career. My grandmother helped me get a position at La Rose, the leading restaurant in Jamaica at the time and my apprenticeship as a chef started there as a 16-year-old. With all my friends at college and university, I probably hated my grandparents a bit at that stage. It wasn’t glamourous work but it gave me a taste of the industry. My main role was preparing the shellfish and seafood. As lobster couldn’t be 34

LEADING LIGHTS It made a huge difference we’re building can be prepped in 45 minutes. and changed everything for What I love about my job is that we choose a me. Travel makes anything region and then concentrate on showcasing possible. I had no idea of other the most authentic interpretation of that dish cultures and cuisines. Travel or region. For example, our jerk recipe is the made me realise that there is authentic one used by my indigenous people, a lot more out there and the the Maroons who lived in the mountains. world of food, in particular, is a big place. Look at me – a lad What has been your proudest professional from the Jamaican mountains moment and why? who has run restaurants in London, Bratislava and Dubai. Getting an award from the United Nations Anything is possible. for my work showcasing and representing Jamaican cuisine, especially the indigenous What is your favourite meal part of the culture, was a huge honour. Collin holding Jerk to cook and why? What are your three kitchen secrets? Chicken over the grill Anything slow cooked. I’m a 1. Find your food identity – what story are sucker for anything cooked you telling? slow and low. Belly of pork slow caught in certain seasons, I would be prepping cooked – oh my god! Anything 2. Team is everything – nothing without a team. six months’ worth of the stuff. It’s funny that I that falls off the bone. Over here, the slow have now won various awards for seafood cookers come out in the winter but we don’t have 3. Don’t have a bigger ego than your customer. and shellfish but I’ve hated the stuff since that that winter so it’s a technique we use all year The bigger the ego of your customer, the round. It’s far better for your digestive system as bigger your profits. initial job. well, especially if it’s your evening meal. People What are the plans for 2023? don’t understand that the older you get, the How did you progress? softer you need the meat. You will see people in With the appetite for Caribbean food and One day a customer came in, liked what I was their fifties go out to a restaurant and have a big drink growing, Turtle Bay has exciting plans doing, told me he was impressed and offered medium/rare steak and it really isn’t great for you to open another 12-16 restaurants by the end me a job at his hotel in the Cayman Islands. I as your digestive system is slower. These types of 2024, which will no doubt keep me busy. I got a call a month later to say I needed to get of things can cause inflammation and all sorts of would also love to increase opportunities for the next flight. While I felt I was more than problems. If you’re a bit older, have a steak – just other Jamaican chefs and youngsters to join competent in Jamaican cooking, it was here have it a lunch time so your body has more time the Turtle Bay project. It’s not just about giving that my eyes were really opened to British and to process it. If I want meat in the evening, I slow youngsters something to aspire to, it’s about international cuisine, professional kitchens, cook it so it’s soft but still juicy and full of flavour. changing lives and helping people. If we could fine dining and what food and being a chef can create and give opportunities to just 100 young really offer. I was learning so much, seeing so From where do you draw inspiration for your chefs from Jamaica, we could do so much good much and quickly realised that a career in food dishes? and change lives. was my destiny. In my role at Turtle Bay, it’s a bit different than Can you share your favourite recipe and a How did you get started in the UK? when I was running my own restaurant. We have reason for sharing it? 600 chefs so creating or launching new dishes I looked at courses at Westminster Kingsway takes meticulous planning. We’re blessed I think we need to make more of the Caribbean catering college but I was living in Hackney to have chefs from all over the world so it is breakfast and brunch. We have some incredible and came over here with just £150 in my essential that dishes can be prepared efficiently ingredients and dishes that are very much wallet. I just couldn’t afford the fees, as £2,000 and quickly with consistent results and flavours on-trend. Here is a recipe for my Green Banana sounded like a million dollars to me. In Jamaica, every time. I’m against chefs having to do 2-3 Porridge which I expect to be a big winner my grandmother made me bake and then sell hours prep so we try to ensure whatever dish in 2023. cakes in the local community. At the time, I felt it was the most degrading thing but it sure taught me how to bake and also prepared me for challenging times. I could always Chef Collin Brown’s Green SERVES make a beautiful rum cake so I went to a local Banana Porridge 6 Caribbean café, introduced myself and gave her my cake pitch. My first batch of cakes sold out in two days and the business grew from there. In addition to the cakes, I started to cater for events, weddings and other banqueting occasions while building up my reputation INGREDIENTS METHOD  within London’s Caribbean community. I was able to realise a dream in 2008 when I 1 cup coconut milk 1. In a food processor, blend green opened Collin Brown, Canary Wharf – the UK’s 1 cup almond milk bananas with almond and coconut first-ever fine dining Caribbean restaurant. It 2 green bananas milk, add nutmeg, cinnamon, vanilla was here where I had the freedom to use the 2 ripe bananas and salt, then pour in a pot and cook skills I learnt in the Cayman Islands alongside 1/2 teaspoon nutmeg (simmer) for 8-10 minutes. the indigenous cooking of my childhood, to 1/2 teaspoon cinnamon create menus and dishes with strong personal 1 teaspoon vanilla 2. To serve, add half of the cooked identities and attachments. Pinch of salt for balancing porridge to a bowl with sliced ripe bananas on top. Delicious! You have travelled and worked around the world – how important has that been to your development as a chef and a person? 35



THE GREEN GAUGE Micro in size, Macro in potential The microgreen revolution Parliament. The B-Corp certified using their electric dishes from a has been gathering pace in company’s pesticide-free bikes and vehicles, taste, texture the last few years with these microgreens can be grown further reducing and visual sustainably grown, powerful vertically, all year round under LED transport standpoint. They mini-leaves shooting up the lights, using a closed loop requirements are also delighted popularity scale in kitchens hydroponic system. They have a and pollution. with the longer throughout the UK and grow-cycle of between 5-17 days, shelf-life that our Ireland. Already a key tool for provide a better shelf-life and need Laura Rigo, Zero products provide chefs looking to add visual less space and 70% less water than Carbon Farms, due to our unique contrast, colour, bold flavours crops grown outside. Head of Sales, said: growing conditions and texture to dishes right “Our aim is to and optimisation. across the menu, microgreens The technologically driven revolutionise the way What many chefs haven’t also punch well above their company, which is also BRC and our food is grown by providing discovered yet though is the weight when it comes to their Field to Fork accredited as well as hyper-local, nutrient-dense incredible nutritional might that nutrient-dense make-up and being part of the UN’s Climate microgreens so chefs can feed a microgreens can also offer. It sustainability credentials. Neutral Now initiative, has two city, from within a city. We grow, means there is huge potential tunnels that are each 1.3km long harvest and pack everything in our for them to be used as functional Zero Carbon Farms grow a range of and split into eight sub-tunnels. underground farm and, in foods in the future to help fortify varieties of microgreens from its Due to the city location and partnership with Cambridge the diets of busy workers, unique, carbon neutral controlled growing environment, University, we have been collating children, patients and the elderly” underground farm based in a the data-led farmers have perfect and measuring data, enabling us to explains Laura. disused air raid shelter 33 metres sunshine each and every day, maximise yields, optimise growing, below the streets of Clapham and enabling them to harvest in the refine techniques and constantly “With the giant opportunities that just 3 miles from the Houses of morning and deliver to chefs improve the business from a microgreens offer, we believe it’s across the capital in a few hours sustainability perspective.” essential that chefs of all levels and experience from across the Above (main) Not just a sustainability super-hero, hospitality and public catering Zero Carbon Farms underground microgreens’ high content of sectors can learn more about the farm of microgreens healthy compounds is also gaining benefits they offer. With the serious interest from food scientists expansion of our farm from around Below (clockwise) across the globe. Remarkably, 500sqm to 1000sqm, it has Coriander, Garlic Chives and microgreens can contain up to 40 enabled us to substantially Sunflower microgreens times more nutrients than their increase volume, improve choice full-size counterparts. Add this and work a lot more closely with chefs to help them understand the nutritional muscle products, how they can be used to the speed at and the potential they offer to which they can be dishes, customers and the grown and it’s easy business as a whole.” to see why they’ve been tipped as an “Chefs are welcome to visit the answer to some of farm and they can even rent space the world’s food and select the exact leaves and shortage, greens they want grown bespoke malnutrition throughout the year. We can even and nutrition create special mixes to help speed inequality issues. up the service and through collaborations and competitions “A growing with customers, colleges and number of chefs schools, we will be challenging the are experimenting next generation of chefs to join the with what different microgreens micro revolution.” can add and bring to different 37

Aizle’s Spring Menu Amuse Bouche LEWRisIinSg StVar IMPANY HEAD CHEF OF AIZLE After becoming head chef at fantastic lecturers who just made everything fun Stuart Ralston’s Aizle restaurant in and exciting. Edinburgh’s Kimpton Charlotte Square hotel in the summer of 2022, we caught What were the key steps in your up with talented young chef Lewis development and career?   Vimpany to find out where it all started and his plans for the future. Working at Number One at The Balmoral under Billy Boyter and Brian Grigor. Again, Tell us about your current role and the menu both unbelievably talented chefs, I soaked at Aizle  up what they did like a sponge. I learned so much there, straight out of college into a 1-star As of right now I’m head chef at Aizle restaurant kitchen running the hot larder, before I rotated in Edinburgh. So, that entails the day-to-day my way around the kitchen.  running of the kitchen, menu development, team training and some of the cost management. I’d Secondly, I also developed greatly at describe the food as natural with some classic Restaurant Andrew Fairlie. The kitchen was run interpretations and techniques thrown in. We like the military and the standard was so high, take influence from all over the world, so a lot of not only in the food but in every aspect of the Japanese techniques and flavours for instance, way you worked. It was also the first kitchen but used alongside the best Scottish produce where I learned the business side to running a we can get our hands on. There are no set restaurant, with the food costs, GP, wages etc. guidelines as such or rules, so we’re free to do This is a fantastic thing as you’re generally not whatever we like and what works best for us and taught this until you’re in more of a senior role our guests.  or until you open your own place. But it’s great to get a little understanding of how to run a When and how did your passion for food and successful business and from one of the best cooking begin? in the industry.   I’ve always liked cooking and I used to bake Did you have any mentors? and cook a lot when I was younger, but I’d say my passion really began when I went to college. I don’t really have mentors as such, just great I wasn’t too sure what I wanted to do for my chefs I’ve worked with. But I’d say as of right career, but when I went there I was learning new now, Stuart Ralston, my boss and chef. Not things every day and getting taught by some only is he a fantastic chef, but he’s also an even better businessman. He’s an open 38

RISING STAR We use a lot of foraged produce book, so I can go to him with ideas about the What cuisines, flavours or and preserves be Lorna McNee. I worked with restaurant or kitchen or even personal issues techniques are you loving in the kitchen her at Restaurant Andrew Fairlie and he’s always supportive. He’s always giving right now? and I’m very and what she’s achieved in the me great advice. We have a similar background few years she’s been head chef and are very much on the same page, so it Scandinavian cuisine right inspired at Cail Bruichis is amazing. I’ve works easy for us.   now for sure. Very light by what’s never met anyone who works as cooking, full of flavour around me.  hard as her and her food is just Describe your cooking style? and clean. Not too much simply delicious. The only way it protein on the plate which should be.  I’d say my cooking style is a bit more natural. I like. Think that’s the right We use a lot of foraged produce and preserves direction food should be What are your next goals and in the kitchen and I’m very inspired by what’s heading towards.  targets on a work level? around me.  Who inspires you in the Simply to push Aizle as far as I How do you create new dishes? What is the industry? Any chefs you look up to/follow? can. Make the food something I can be truly process? proud of. Something that excites people Way too many to name! So, I’ll give you three. I towards coming for a meal, and somewhere Firstly, I look at seasonality, what is around, think what Rafael Cagali is doing at Da Terra in we can be held in the same regard as some how can we elevate it, make it exciting. I like London is phenomenal. Best meal I’ve had in a of the restaurants I look up to.  to visualise the dish first and go from there. I’ll long time, flawless start to finish. Also, Tristan work on figuring out the main component first Farmer At Zen in Singapore. A fellow Scot and What would you say to a 16-year-old and then see what eats well with it, what’s new, what he’s achieved there and the food they starting out in a kitchen? what kinds of techniques can improve it and cook is unbelievable, so new and inspiring. then take it from there. Definitely on my list to go. Lastly, would have to Be 100% sure it’s what you want to do. There are a lot of sacrifices you have to make and it’s not an easy ride, but if you stick it out and put your all into it, you’ll go far. You can literally go anywhere in the world.  comCcEopoInpuetCattyneoilttioroaripoyfoknanGubCgFrotrleaoeuomgb4kwg5iloi’ynsna wPapetuallt,snhrisacabbintFvLoueuyeTEOntatteHW.atRhlshiIuEitInSboyySgKg,sUeo’haeIluTCTteite.ItCl tCwPshvitHeESeiruleSlEcdiVefdSNaeIyonTIoaNAunLd Below (clockwise) Aizle’s Spring Menu Hogget Aizle Kimpton Exterior Aizle Kimpton Hotel Interior 39

KP SNACKS DRIVER NO.1IS THE OF THE BAGGED SNACKS CATEGORY** No.1The UK’s No.1The UK’s yBoeuttberrafnodr † Ridge cut crisps* GFlurteeen Triumphant Winners of Snacking 90 Great Taste Awards *NielsenIQ, Value Sales, Total Coverage, MAT, w/e 13.10.22, **NielsenIQ, Total Impulse RSV MAT 09.10.2021, †NielsenIQ MAT, Singles and Sharing combined in Total Coverage 01/01/22 The UK’s No.1 for Prawn Cocktail* No.1The UK’s Nuts Brand* THE ONE STOP FOODSERVICE SOLUTION

ON THE RANGE Newquay Zoo continues to be one of Zoo - per Cornwall’s top tourist attractions with around 2,000 visitors through the doors each day. Founded in 1969 and now a leading conservation and education centre, the zoo is set over 13 acres and has over 149 species including 155 mammals, 374 Sauce birds, 66 invertebrates, 8 fish and 195 amphibians. Forty-nine of these species are Tomatoclassified on the IUCN (International Union for Conservation of Nature) Red List and 36 are involved in vital breeding programmes.   To continue attracting visitors to fund their work, 24-36 it’s vital that the zoo is the perfect big day out and JUNIOR that means the food, drink and hospitality has to be PORTIONS roar-some too. After a re-focus at the zoo following the first year of COVID-19, Jo Wotton was brought in V VG METHOD to revolutionise the food and drink in January 2021. Previously a food stylist before setting up and running INGREDIENTS 1. Heat the olive oil in a large the catering for schools in the south-west to provide saucepan, add the onions locally-sourced, freshly cooked, healthy balanced meals • 2 large tins of Country and cook on a low heat for pupils, Jo has turned hospitality at the zoo on its Range Chopped until soft. head to the benefit of the business and hungry visitors. Tomatoes 2. Add the additional veg “Previously it was chips and pasty plus chips and • 3 tbsp Country Range and cook for 5 more minutes. more pasties, so we brought in some really good local Tomato Paste suppliers and stripped the menu back to what I love 3. Add the garlic and tomato – great ingredients, simple menus, cooked brilliantly. • 2 tbsp Country Range paste. Cook for a few minutes Everything is prepared fresh from scratch and it wasn’t Dried Oregano then add the chopped about reinventing the wheel or being too wild. We do tomatoes and oregano, basil fishfinger sandwiches, falafel burgers, falafel wraps, a • 2 tbsp Country Range and mixed herbs. really good Cornish steak burger and great pizzas. It’s Dried Basil simple but brilliant quality and it’s affordable, which is 4. Season with pepper (we vital at the moment.” she explains. • 1 tbsp Country Range don’t add salt as this sauce Dried Mixed Herbs is made for children) and “We have the main restaurant and two other kiosks - one simmer for 20-30mins, that provides ice cream, cakes and drinks and one • 25g Country Range blend with a stick blender that sells grab-and-go snacks like hotdogs and Vegetable Bouillon Mix and store or use as needed. burgers. The recipe I have chosen to use is from our dissolved in 1ltr of water main restaurant and it’s always a great sauce for the 5. To bulk and add some colder months. It is very versatile and can be used as • 2kg of a selection of protein we sometimes a base for a chilli or Bolognese, but we often use it as chopped vegetables, add 200g of red lentils. a simple sauce to go with all manner of pasta. We use we like a mix of at least quality Cornish 4-5 including butternut, 6. Serve with your in-season veg sweet potato, swede, favourite pasta or use where possible courgette, celeriac, as a base for your chilli and utilise the aubergine, tomatoes or or Bolognese. Country Range mushrooms. Chopped Tomatoes, tomato • 2 tbsp olive oil paste, herbs and seasoning, which • 2 chopped onions are amazing quality and • 4-5 carrots fantastic value for money.”   • 4-5 sticks of celery • 5-6 garlic cloves 2019 - Winner CCM Chefs’ Own Brand Award - Gravies Stock and Bouillons category JO WOTTON 41

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

EDUCATION Celebrating International WANT TO TAKE SCHOOL MEALS DAY PART?GETINSPIRED WITH A FEW OF OUR SUGGESTED ACTIVITIES This year’s International this way after their feedback – Hill and Sir Thomas Abney, • Introduce an International School Meals Day takes Bobotie, a South African dish, primary schools in London. “I see Menu Day – incorporate place on Thursday 9th was a particular favourite.” it as a chance to showcase the different types of global March to raise awareness of cultural diversity in my school cuisine the importance of teaching On the day, cooking activities kitchens and to introduce the children about healthy are held which create opportunities schools to new dishes. Our • Plan food tasting sessions eating and different cultures. for learning valuable skills kitchens are culturally diverse or other fun food activities alongside the curriculum. At so it’s easy for us to create an A WHOLE SCHOOL ACE, students are divided into exciting worldly menu. If your • Introduce cooking activities APPROACH groups, each taking a different kitchen is less diverse, then with an international theme It’s important the catering team country and learn to cook a research a variety of global dishes works in conjunction with the traditional dish from their country. you can use in the menu,” he says. • Host a workshop on healthy school to make the most of For example: eating International School Meals Day. Argentina – empañadas de verdure Examples of dishes include Sam Ward, Trust Catering Lead Brazil – vegetarian Feijoada pakoras, samosas, Nigerian • Go on a trip to a farm, at The Academy for Character America – veggie corn dogs jollof chicken stew, corn on the supermarket or restaurant and Excellence (ACE), a trust of Canada – Canadian maple cob, fried plantain, as well as eight schools, based in Devon, butter tarts meat or vegetable patties. The first part entails tasting ten says “The day presents a perfect ingredients, naming each one opportunity to bring learning to Sam says “We involve both parents Advance notice of the day is and deciding which taste receptor life with a themed lunch tailored and pupils together in workshops. sent via email to all staff including it fits, whether sweet, salty, sour, to any curriculum subjects which We find this is really effective menu ideas and any relevant bitter or umami and ranking them may already be happening. A whole as both learn new skills and they links to interesting articles. in order of preference. school approach is always the best are hearing the same messages “This approach gets everyone way to maximise awareness.” around healthy eating.” interested, makes everyone “I was surprised that the most included and in turn, the staff pass popular was sour,” he added. At ACE, taster tables are set up CELEBRATING HEALTHY, their enthusiasm onto the children.” “The second part is tasting flavour on the day so children have the TASTY FOOD pairings. I make different pairings chance to try a variety of global For James Taylor, executive chef, The special day can be used to taste with carrot such as ginger flavours and leave comments, Chefs in Schools, International to bring food education into and coriander, as well as pairings without replacing their usual School Meals Day offers scope the classrooms. James suggests to taste with strawberries – dark chosen meal. Sam says “We’ve to celebrate healthy, tasty food a food class with a difference as chocolate, tarragon and basil. added many items to the menu from around the globe at the two it involves no cooking, just tasting. The lesson gives me an insight schools he works at - Harrington “This is an easy lesson for into what kind of tastes and flavour International School Meals combinations students enjoy, as “We involve both parents and pupils Day as it can be done in any well as giving them the opportunity together in workshops. ” classroom with no equipment. to try new ingredients and flavour It gets students thinking about combinations,” he says. the sense of tasting.” 43

FOOD & INDUSTRY news INSPIRATION ROYAL ACADEMY OF CULINARY ARTS LAUNCHES ALUMNI NETWORK The Alumni Network is a new arm of Those who join the Moët & Chandon Champagne Tasting Royal Academy of Culinary Arts Alumni Network will Masterclass (March), Academy of Cheese (RACA), set up to inspire young benefit from mentoring, Masterclass (June) and a Masterclass with master professionals to become the next networking and career chocolatier, William Curley MCA (September). generation of dedicated development and exceptional chefs, pastry chefs opportunities from RACA It is hoped that the Alumni Network will help to and restaurant managers, at a time members, who strive for arrest the decline of individuals joining the where the industry needs it most. excellence in their industry, by encouraging more young workers to respective industries and have helped to shape undertake apprenticeships, test themselves The new membership category joins RACA’s the British culinary scene into the progressive and through competitions and, ultimately, persuade inspirational industry that it is today. more to stay in the industry. initiatives including the Master of Culinary Arts Notable members, who are joined together to (MCA), a competition aimed at skilled industry progress the culinary arts, include; Heston Blumenthal, John Williams MBE, Raymond Blanc professionals to push themselves to the highest OBE, Jason Atherton, William Curley MCA and Benoit Blin MCA. level through challenging tasks and expert Events planned for 2023 include a Champagne judging. Alongside the Annual Awards of Masterclass at the Connaught Hotel (January), Excellence (AAE), which encourages young professionals to participate in culinary competitions and should aspire to reach the ranks of the MCA. A SQUEEZE AWAY FROM A TASTE SENSATION The nation’s favourite honey brand.* Rowse. The squeeze that protects the bees. *Nielsen: 52 wk MAT. £ sales. 8th Oct 2022

FOOD & INDUSTRY NEWS SUSTAINABILITY CONSUMER INSIGHT -Essential Cuisine contributing to a HALF OF CONSUMERS NOT PREPARED TO PAY MORE FOR sustainable future for foodservice SUSTAINABLE CHOICES The market-leading demonstration materials, Research from digital and data experts TWC has foodservice manufacturer reconfigurations to maximise revealed that 49% of consumers want to make strongly believes that palletisation to reduce transportation sustainable choices but are not willing to pay sustainability is not limited emissions, introducing single serve more for this benefit. Meanwhile the majority to the management of waste sauce sachets to address skills expect businesses to be focussed on or plastic use reduction but gap and minimise waste, as well as sustainability and their environmental impact. bringing all areas of the our increased focus on the use of business together to do local and seasonal produce in  The TWC Trends research was conducted in June 2022 and better. recipe applications and indicated that sustainability is increasingly an expectation, our charitable work.” with 57% of consumers agreeing that they “expect all Essential Cuisine have launched a companies to be focussed on sustainability and their brand-new area on their website, environmental impact”. Over half of consumers agreed that mapping out their sustainable “food retailers who don’t take environmental issues seriously journey, highlighting key facts, are likely to lose out in the future”. figures and milestones. The TWC Trends Summer Edition 2022 series is based on the General Manager, Heather Wilde views and sentiments of over 1,000 consumers across the UK. commented, “Changes we have The research was conducted on 14-18 made over the last two years include June 2022. For a free download of investment in the chefs of tomorrow some of the summary slides from this through the Essential Skills Series, research, please visit: https:// the elimination of black plastic, twcgroup.net/twc-trends-summer-22 removal of single use plastics in our -part-4-sustainability/

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Let's get ready for Trial Garden Gourmet® This January with our extra deals serving suggestion Scan for Veganuary Recipe Inspiration GARDEN GOURMET® - Reg. Trademark used in agreement with the Trademark owner.