SIU September 2021

SEPTEMBER 2021School meals 5 023616 476309 Fin-tastic cTouhnetCdowhrnisitsmoans PREPARE FOR CHRISTMAS 2021

Seeing our competitors copying our Stealth Fries has always made us feel good As the originators of the crispy-coated Stealth fry, we’ve always been okay with the competition following our lead. After all, they say that “Imitation is the sincerest form of flattery” sFpSReaEFaloEekrsstyaoRomeuyporp!uler The 'original' invisible-coated Stealth fry. Developed by Lamb Weston and copied ever since. Your partner in potatoes lambweston.eu

For starters... THE COOKS Welcome to the September issue of Stir it up CALENDAR Magazine. Autumn is drawing in and with the market open we feel there is an air of optimism September in the air about the future. Caterers across the marketplace are looking to change up their 1 / National Tofu Day menus to keep customers happy and we are /1 - 30 Organic September delighted to share industry insight, data, and 1 - 30/ Sourdough September trends to help support this. 1 - 30/ Stand Up For Food Month 1 - 30/ National Mushroom Month The category focus in this issue on page 22 looks at 4/ National Fish & Chip Day Education Catering and the importance of a whole school 5/ International Bacon Day approach when it comes to nutrition in schools. Our 26/ National Dumpling Day Melting Pot on pages 34-37 focus is on Christmas and with 28 - 4/ BNF Healthy Eating Week some great menu ideas from key industry experts. Our signature dish feature this month is the fantastic Jazz October Carlin. After seeing sporting heroes like Paula Radcliffe and Kelly Holmes achieve Olympic success as a 1/ International Coffee Day youngster, it was at the age of 16 that Jazz Carlin’s dream of becoming a professional swimmer became a reality. 1/ World Vegetarian Day Jazz shares her favourite recipe, Peanut Butter Stuffed Apples with us on page 47. 5 - 11/ National Curry Week We have an insightful Advice from the Experts piece on page 37 where Susan Bolam, Managing Director of jellybean, an 8/ World Egg Day Award-winning food and drink specialist marketing agency talks to us about the digital age, traditional marketing 9/ International Beer & Pizza Day methods and how to target your market. In addition to all of this, we are always delighted to include 10/ World Porridge Day our own readers in our regular features. We hope you enjoy the August issue, if you would like to 16/ World Food Day get involved write to us at [email protected] 22/ National Nut Day 03 /25 World STALIRONDITIVETNYSAWUICOSCTOPOSPEUWMF,I.RAUICNUWAANKAGDPTWDNIAUTO.MFZSONIITENNDRNDEAYU.TE Pasta Day

M y DSiigshnat4u7re NCeowunFtrroymRan1g2e NEWS ADVICE INSPIRATION TRENDS 05 19 09 05 Readers’ Lives Hospitality Eat the Season Plate Arrivals Strength in numbers for British plums Brazil 07 independent restaurants Customer Profile 12-13 30-31 Racing bangers & fast food 21 New From Country Range KAM Media Insight Health & Welfare Time to diversify 17 Championing 5* kitchen culture 39 Education in care catering On the Range 34-37 The Country Range Student 5 bean mixed chilli & nachos Melting Pot Chef Challenge is back! 22-24 The Christmas countdown is on 33 Category Focus 45 Food & Industry News Health by stealth: Why Five Ways to Use 51 49 encouraging children to eat Sliced green jalapeños Food for Thought The Country Club healthily takes a whole school Inspirational plates for 47 September menus Contact us ... 29 My Signature Dish Advice From the Experts Jazz Carlin Writers Are you maximising your Lindsey Hoyle marketing potential? Sam Houston Jackie Mitchell 42-43 Subscriptions Telephone: The Green Gauge [email protected] Making kitchens greener OUR EDITORIAL PARTNERS... Design & Print As part of our Eclipse Creative environmental policy www.eclipsecreative.co.uk this magazine is printed using vegetable oil based Front Cover ink and is produced Elena Shashkina to high environmental standards, including ISO14001 and FSC® certification. It is also fully carbon balanced. stiritupmagazine.co.uk 04

Melting Pot Educat1io7n PLABTE rAaRzRIiVlALS 34 Delivering on-trend dishes from around the globe Eat the Season Eating in Brazil is an absolute pleasure. 09 Just like the country itself, Brazilian cuisine is vibrant, colourful, diverse, Readers' Lives and exciting. Brazil is a vast country and the food varies greatly from region 1. NAME: Gabriella Sargent item my best friend in the kitchen to region. 2. JOB TITLE: Chef Manager 10. WHAT IS YOUR TOP CULINARY TIP PICANHA Barbecued meat is a Brazilian FOR OTHER CATERERS AND CHEFS? speciality. Picanha (rump) is the most 3. PLACE OF WORK: Ticehurst Be yourself and cook with passion popular cut and it is seasoned with only salt Residential Care, Aldershot before it’s cooked to perfection. The thick 11. WHO IS YOUR INSPIRATION AND layer of fat is charred and the tender, pink, 4. WHAT ARE YOUR TYPICAL WHY? My mother who taught me how smoky middle falls apart in your mouth. WORKING HOURS? 37 hours a week to cook FEIJOADA Feijoada is a rich, hearty 5. HOW LONG HAVE YOU WORKED 12. WHAT IS YOUR FAVOURITE stew made with different cuts of pork IN THE CATERING INDUSTRY? COUNTRY RANGE PRODUCT AND and black beans. It is the national dish and 25 years WHY? We use so many Country Range is served countrywide. Traditionally, it’s made products as they are really good value with offal such as trotters and ears which are 6. WHAT IS THE MOST INTERESTING for money and offer great quality. My slow-cooked and the whole process can take FACT ABOUT YOU? I am very friendly favourite is probably the cheesecake up to 24 hours. person and I love to socialise, meet filling mix. It’s so easy and quick to make new people and go to music festivals. up but it is also very versatile. I also use MOQUECA Moqueca is delicious fish I adore travelling especially to sunny it to make a creamy stew which is served piping hot in a clay southern Italy cold pudding topped pot. There are various regional variations with sweet summer of the dish, but the basic ingredients are 7. WHAT IS YOUR FAVOURITE fruit and decorated fish, tomatoes, onions, and coriander (though CUISINE? It has to be Italian with shards of dark this does not do it justice!). In some places chocolate coconut milk is used to make the sauce 8. WHAT IS YOUR SIGNATURE DISH? creamier. Aubergine Parmigiana Country Range Cheesecake VATAPÁ A thick stew made from shrimp, 9. WHAT IS YOUR MUST-HAVE Filling Mix bread, ground nuts, coconut milk, palm KITCHEN GADGET? My must have Pack size: 2.4kg oil, and a mixture of herbs, which is mashed kitchen gadget is a food processor with into a paste. It is often served with rice or switchable dish/blades. I consider this with another popular Brazilian dish, acarajé. BOLINHO DE BACALHAU Bolinho de Bacalhau literally means ‘little cod ball’. The delicious, fishy snacks are crispy on the outside and soft on the inside. The pieces of salted cod are firstly boiled before they are deep-fried. Salted cod is very popular in Portugal and the Brazilian’s love for it stems from the colonial era. Picanha 05



CUSTOMER PROFILE Racing &BaFnagsterFs oodWithhobbiesthatinclude continued to racing at 70 mph around keep their foot we have core favourites at both Smee, which has a secret a track in an old banger or on the gas with sites, we like to challenge the team home-made sauce that is hotter skydiving from 15,000 feet, the launch of a further site, Rüna to be creative with seasonal dishes than hell but continues to be not much scares Devon’s on Belgrave Promenade. and specials. During the winter we a top-seller.” Continues Tania, Tania Fisher and Gary Keen offer roast potatoes and pork baps “we use plenty of Country Range but as the pandemic struck, “I have ADHD and am also a big which are very popular.” products and they never let us the adrenaline junkies dreamer so I always need to be down. The quality and selection faced their biggest fear – doing something. Once the van “We also like to get the staff available is fantastic and they are lockdown. was running from the driveway and involved in the dish development always great value. The mayo, turning a profit, we quickly started process so that they get the chance apple sauce and beer battered Instead of driving each other round looking for our first shop and it to create their own burger, have onions rings in particular are all the bend at home, the couple wasn’t long after that when plans it named after them and put it on stand outs and key components decided to clean up a burger van were underway for Rüna. Rather the menu. It gives them an extra in our menus.” they had been using sporadically than having to outlay huge sums to incentive to push and up-sell it at banger racing events, fuel the growth, I made the most of and if their burger does well, accelerating them into their very my time during lockdown and found it stays on the menu. We own fast food adventure. some second-hand equipment and refurbished it. It not only saved us “We both compete at banger a lot of money but probably kept have the Dougie, the racing and after being horrified at me sane during those times when Ginger Scallion and the the fast food vendor’s quality, not we couldn’t leave the house. It’s to mention hygiene, I decided we funny but the burgers started as Above (main) could do it better, so Gary fitted something to do during lockdown G and T’s Burgers out a small burger van for me and but now we have two sites, around restaurant it all began from there really. We 13 staff members, god knows how only used it every three weeks many drivers and further plans for Right (above & below) or so in the summer but when expansion.” Says Gary Fisher The “Cran-Brie” Burger Owners Tania & Gary the pandemic hit, I was placed A trained accountant, Tania, on furlough so we moved the van who also has a background in the to Gary’s mum’s driveway, got the hospitality industry at restaurants necessary paperwork sorted and and pubs such as Wetherspoons, began offering takeaway in the explains the philosophy behind local area from the 22nd May. the food. The response from the local “It’s all about imaginative burgers community was unbelievable with personality at G&T’s, but at and the business took off from Rüna the offering is more focused there.” Explains Tania Fisher. on scaled down snacks such as With demand increasing at a fast quality sandwiches, paninis, nachos pace, the duo opened their first and cakes. We strive to use the G&T Burger shop in Ilfracombe best local ingredients such as just before Q4 2020 and have Devon’s finest beef and while 07

THE NATION’S FAVOURITE MAYONNAISE* LOW IN CALORIES, HIGH IN TASTE WE’RE ON THE SIDE OF FOOD *UK Nielsen Retail Grocery Value Sales MAT 02/11/2019/ IRE Nielsen Retail Grocery Value Sales MAT 03/11/2019 * UK sales out data, Mayonnaise, all BOH format, YTD October 2019/ IRE sales out data, Mayonnaise, all BOH format, YTD October 2019

PlumsIN SEASON: EAT THE SEASON Message from George 1/NICE & SPICY WASTE NOT, McIvor, Chairman of This five spice pulled WANT NOT The Master Chefs duck bun with plum of Great Britain sauce is full of flavour with the right If you haven’t amount of heat to pack a punch for yet eaten your How I look forward to the guests to enjoy. fill of plums this British plum season. Plums are believed summer, it’s time to have been brought to Britain from 2/TART TO to get started Asia and there is thought to be over forty TREAT with these varieties. British plums are divided into two A colourful, tasty recipes. Plums types, sweet dessert plums, such as Avalon, bring bright, used in an array of recipes like the very tart to add something different tangy flavour to indulgent plum Jam. The other is the sour to any plate - this plum and salads and juicy sweet cooking plums such as Czar, which pistachio tart is a vibrant addition depth to cakes are used in recipes such as the classic plum to any menu. and galettes. sauce with star anise, and Chinese five spice They are great for duck as well any many other innovative 3/ QUAILLY to use in savoury chutney and marinade recipes. REFRESHING preparations— A salad with a plums + pork During my product development days, my chops make the assistants would put Victoria plums in cans difference - this sumptuous warm perfect summer by hand. They were then topped with salad with Quail, Plums and Spinach dinner—though our special cooking syrup, poached packs plenty of flavour. who would and then labelled, destined for the turn down a royal household, always making 4/EASY AS PIE plum-rippled ice sure to retain a few cans for the As the season cream cake. chef’s household! changes to Autumn, this warming plum pie would be . perfect with some creamy custard or créme anglaise. A real crowd OFFICIAL pleaser to add to your menu! TASTING NOTES 5/ KEEP YOUR Eaten simply with clotted cream or COOL baked with ricotta, toasted oats and Cool and refresh with hazelnuts, lemon orange, drizzled with clover honey, plums have fond this indulgent homemade roasted memories for me. The Mirabelle plum plum ice cream dessert - a perfect is the much-prized variety among chefs after dinner treat. and to me evokes memories of my very posh country house cooking days. Back then a dessert trolley with an array of delicious fruits and puddings was delivered with great ceremony to the table. The Mirabelle plums served in a grand crystal bowl with a silver ladle, the seasonal plums had been simply poached in a syrup with a stick of cinnamon zest of orange and lemon. Embracing the best seasonal fruits in prime condition. What is not to like about plum crumble and custard - adult or child it is a favourite. Let us celebrate our British plum season. Also In Season: Raspberries Rhubarb Leeks Mackerel Sweetcorn Wild Turbot 09

FROM CATCH TO CAN we care Our Goal To source from fisheries that are in a Fishery Improvement Project (FIP) with the goal of achieving Marine Stewardship Council (MSC) Certification or from fisheries that are MSC certified. How wi we achieve our Global Tuna Sustainability goals? Science led approach Fishery Improvement Projects Working with and conservation projects our partners Our progre so far 100% compliant & traceable Founders of the ISSF Proactive Vessel Register We meet all industry regulations, As a founding member of the When we purchase tuna from large scale purse seine can trace all tuna back to the vessel that International Seafood Sustainability Foundation vessels they must be registered on the Proactive Vessel Register (PVR). Vessels on the PVR are caught it and do not allow any illegal (ISSF), we work closely with some of the required to demonstrate their compliance with fishing practices or methods. world’s top scientists to help improve a range of measures to minimise bycatch. standards in tuna fishing. Fishery Improvement Projects MSC Dolphin Safe Princes works with a range of partners to We not only invest in research that All Princes tuna is dolphin safe and as an source from Fishery Improvement Projects (FIPs) helps fisheries towards MSC certification, approved and compliant member of the Earth Island that have the aim of achieving MSC certification but we work with current MSC certified for their tuna. Together we can help to preserve Institute (EII), we only work with fisheries that fisheries that are committed to reduce the risk of dolphins being unintentionally the future of the world’s oceans. sustainable fishing practices. caught in the tuna fishing process. For more detailed information on our tuna sourcing and sustainability work, please read our latest Wild Caught Responsibly Sourced Seafood Guide at: www.princesgroup.com/wp-content/uploads/2021/01/Princes-Wild-Caught-Seafood-January-2021-final.pdf

n Lk S e Gr A Ra G . PRINCES TUNA HAS BEEN A FOODSERVICE FAVOURITE FOR MANY YEARS. PACKED WITH PROTEIN IT’S A GREAT ADDITION TO A JACKET POTATO, SANDWICH OR SALAD, MAKING LUNCHTIME THE PERFECT OCCASION. SPEAK TO YOUR LOCAL COUNTRY RANGE WHOLESALER FOR MORE INFORMATION. @Pr N e | Pr N e .c .u Er Or y u, a l Wa s

AUTUMN DAYS A SEASONAL CROSSROAD, SEPTEMBER BRINGS PLENTY OF JOY BUT ALSO SADNESS THAT ANOTHER SUMMERTIME IS COMING TO AN END. NONETHELESS, IT’S A MONTH TO BE EMBRACED, AS THE FINAL SUMMER HARVESTS MERGE WITH THE NEW CROPS OF AUTUMN, HOLIDAYS ARE FORGOTTEN AND PLANNING FOR THE COLDER MONTHS BEGIN.      Rhubarb & PEAR & MAPLE SLICE Custard Tart Poached pears baked with silky vanilla sponge and dulce de leche drizzled with maple syrup. Whole loaf, suggested portions – 16. Accompany this cake with a hot beverage or give it centre stage as a dessert, served with whipped cream. NewCake Selection PLUM & ALMOND SLICE Plum compote on sweet pastry baked with As anyone in the trade knows, whatever the problem, almond sponge and finished with plums and cake is always the answer! Our new super selection of flaked almonds. Whole loaf, suggested seductive autumn treats are just the ticket for success portions – 16. The perfect pairing with this September. a cup of tea and even more indulgent when served with custard, clotted The new range, which includes a Rhubarb & Custard cream or ice cream. Tart, Chocolate & Ginger Cake, Pear & Maple Slice and Plum & Almond Slice, can be defrosted overnight before serving. Perfect for a speedy serve whatever the hour, each cake can be served cold or warmed in a conventional oven or microwave. RHUBARB & CUSTARD TART Sweet pastry filled with tangy rhubarb and dairy custard topped with vanilla sponge and an oat crumble. Pre-cut with 14 portions. Delicious when served with Country Range Dairy Vanilla Ice Cream. CHOCOLATE & GINGER CAKE A sticky gluten free spiced ginger cake, filled with chocolate icing, topped with a chocolate ganache and crystallised stem ginger. Pre-cut with 14 portions. Double up on the chocolate by serving warm with chocolate ice cream. New • RHUBARB AND CUSTARD TART 1 X 14PTN • CHOCOLATE AND GINGER CAKE 1 X 14PTN • PEAR AND MAPLE SLICE WHOLE (SUGGESTED 16 PORTIONS) • PLUM AND ALMOND SLICE WHOLE (SUGGESTED 16 PORTIONS) stiritupmagazine.co.uk 12

Chickpea Balti NEW FROM COUNTRY RANGE “WE LOVE COUNTRY SAUCY SEPTEMBER RANGE BECAUSE THEY ALSO ALIGN THEMSELVES Our much-loved, ready-to-use (RTU) world sauces have been given a majestic WITH OUR VALUES makeover, just in time for the new school term and change in season. After ON A COMMITMENT countless hours in the test kitchen to ensure the aroma and authentic flavour TO REDUCING IMPACT profiles are not compromised, the gluten-free, vegan and vegetarian recipes ON THE ENVIRONMENT have been crafted to ensure that they all meet the Public Health England 2024 AND ALSO DO NOT salt targets. USE GM INGREDIENTS, HYDROGENATED FATS Combining versatility with convenience, the reformulated RTU sauces are perfect for AND STRIVE TO REDUCE public sector caterers or foodservice operators looking to give their menu a healthier ADDED SUGAR, FAT AND edge in line with government targets. SALT. IT’S VITAL THAT WE HAVE TOTAL CONTROL The 13-strong selection of sauces is made up of six Indian curry house favourites AND FREEDOM ON THE (Balti, Jalfrezi, Korma, Madras, Rogan Josh and Tikka Masala), two Italian classics FOOD WE OFFER SO (Bolognese, Tomato & Basil), a Mexican/American must-have (Chilli Con Carne) THE AMAZING SUPPORT and two Oriental options (Sweet & Sour and Sweet & Sour with Vegetables). WE GET FROM OUR COUNTRY RANGE GROUP All the sauces in the range are vegan, except for WHOLESALER HAS BEEN the Tikka Masala and Korma, which are vegetarian. VITAL FROM DAY ONE” The sauces are available in 2.2kg tubs and – EDUCATION PROVIDER are supplied in cases of two. Whether you are adding international dishes to your menu to Plum & say arrivederci to summer, or global plates Almond Slice to welcome the new season’s ingredients, it’s time to get saucy this September. “MY FAVOURITE COUNTRY RANGE INGREDIENTS ARE THE READY-TO-USE SAUCES – SUCH A WIDE VARIETY TO CHOOSE FROM.” - CARE HOME, MERSEYSIDE Vegan Portuguese custard tarts Chicken Tikka Masala 13





NEW Endless Possibilities Two new delicious flavours to add to your menus • First flavoured Custard Powder • Delicious and versatile dessert solution • Can be served hot or cold • Can be made up using no added sugar • Suitable for Vegans (simply use your favourite dairy free milk alternative) • Made with natural Strawberry flavour • Made with added Cocoa WWW.PREMIERFOODSERVICE.CO.UK @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

EDUCATION The Country Range Student Chef Challenge is back! Following the cancellation is run in partnership with the Craft in facing both work and Show in Excel, of culinary competitions Guild of Chefs, who provide everyday life adversities. It has London on the 22nd March 2022. over the last 18 months, competition-standard judging and also taught me the importance of a new generation of chefs detailed feedback to the students. teamwork and that difficulties can be “The Country Range Student Chef have the chance to cook overcome if a group of individuals Challenge isn’t just about competing for the ultimate glory, Chris Basten, from the Craft Guild work as a unit. I would definitely – it’s an all-round, fantastic as the much-anticipated of Chefs and lead judge recommend other student chefs experience for the students. Many Country Range Student commented; “We’ve missed it, to compete. While competitions can of our students have never been Chef Challenge the lecturers have missed it and be stressful at times, it is important to London so in addition to being 2022 returns. by God have the students missed to appreciate the challenge and an unbelievable platform for them to it! It’s terrific to have the Country have fun throughout the process.” push and test themselves, travelling The widely endorsed competition, Range Student Chef Challenge Said Andreau Talla, a member of to London, staying in hotels and which has been running for over back. The lack of competitions the City of Glasgow College winning meeting the other students is an a quarter of a century, provides has left a huge gap in the learning team in 2019. experience in itself” comments the ultimate test for teams of three and enjoyment factor for many Robbie Phillips, Lecturer at the City full-time hospitality and catering hospitality students. After being THE 2022 CHALLENGE of Glasgow College whose team students from colleges around cooped up for the last 18 months, The 2022 challenge tests each clinched victory in the 2019 final. England, Scotland, Wales and I’m expecting to see more interest student’s essential core skills and Northern Ireland. Seen by many than ever and believe this could techniques and has been carefully THE 2020 WINNERS as the pinnacle for catering students be the biggest and best year yet.” designed in line with the NVQ A trio of talented chefs from the City looking to showcase their culinary syllabus to assess both classical of Liverpool College came out on skills under intense competition An incredible prize of an overnight and modern cooking techniques. top during the thrilling conclusion in conditions, the Country Range stay and meal followed by work Each team of three must work the Live Grand Final in 2020. “It’s a Student Chef Challenge experience at a Michelin star together to devise a delicious fantastic competition to be involved three-course menu that showcases in and we’ve all learnt a lot. Whether restaurant is on offer to the their techniques, knowledge of that’s better time management, winning team alongside profile flavour and teamwork skills. menu planning, teamwork or use publicity, all of which supports of ingredients and flavours, we’ve all their first steps into a Teams must cook a menu including picked up skills along the way which permanent role in hospitality. smoked fish canapés, a guinea fowl will prepare us for a future career in main course and a tart with a the industry but winning is the cherry “Winning the Student Chef crumble topping for dessert. on top.” Said Chi-Hin Cheung, part Challenge helped me prove The dishes need to be prepared, of the 2020 winning team. to myself that anyone can cooked and presented to a high succeed and achieve their standard within 90 minutes. Entry The three culinary students – goals regardless of their to the competition is now open Chi-Hin Cheung, Talent Sibindi background. Winning gave and forms can be found online, the and Beth Disley-Jones – were under me that boost of confidence deadline for submissions is the 26th the tutelage of lecturer Ian Jaundoo November 2021. A paper judging and wowed the judges with their Above (main) stage will commence in December inventive menu, impressive skills before the practical regional heats and techniques and ability to stay Loughborough College Team take place in late January and early calm under the watchful eyes of the in action February 2022. live audience. Left (top) The nerve-racking live final will see For further information and to a cook-off between eight teams at download an application form, visit City of Liverpool College the Hotel, Restaurant & Catering www.countryrangestudentchef. winning starter co.uk City of Liverpool College winners; Talent Sibindi, Beth Disley-Jones & Chi-Hin Cheung 17

THE ULTIMATE PRIZES FOR MEAT AND VEGETARIAN BRITISH DISH. CATEGORY WINNERS PRIZES INCLUDE: THE ULTIMATE £3,000 VOUCHERS COMPETITION. PR SUPPORT PHOTOSHOOT IT’S BACK! GREAT The Great British Roast Competition BRROITAISSHT is seeking the nation’s most exceptional roast dinners and the COMPETITION chefs who work to craft them. THIS YEAR IT COULD BE YOU, CHEF. 2021 SCAN HERE Enter now at ufs.com/greatroast or scan the QR code Open to GB, NI and ROI bona fide catering establishments and their employees aged 18+. Competition opens 08:00 BST on 01/07/2021 and closes 23:59 BST on 30/09/2021. To be selected for participating in the competition, visit ufs.com/greatroast and complete the entry form. If selected, you will be visited by our Mystery Diner team for an assessment of your roast. One entry per establishment. A total of 4 prize packages are available (two prizes for UK entries and two for ROI entries). For full terms and conditions see ufs.com/greatroast.

HOSPITALITY Strength in numbers for Independent Restaurants Launched in April this year and February this year 2,0001 Member benefits include a one to make sure we’re established in to support independent independent restaurants closed page website template available the UK and France before going restaurants, Restaurant their doors permanently in the UK. from within the platform, complete elsewhere.” Collective is a member-led, with menu and table booking not-for-profit organisation Paul says “It’s critical members capabilities to help get Neil Bellingham, owner of offering a variety of have a say on how Restaurant independent restaurants online. The Crewe Arms in Brackley, initiatives from business Collective develops and how “This will ensure the restaurant Northamptonshire, recently advice, online booking tools, it supports them. We have a has a ‘proper’ online presence joined Restaurant Collective. procurement assistance membership steering committee and information is accurate on “Our website was cumbersome and a members’ forum. and nation-wide regional review sites,” says Paul. “Most and difficult to keep updated. The representatives.” importantly, the restaurant will be Restaurant Collective’s website Paul Shaw, CEO, Restaurant listed in the members’ Independent template was simple to set up and Collective, says “The idea began “We’re building a Restaurant Directory.” significantly cheaper to maintain. when we realised restaurants were membership community I’m no IT expert, but I find updating having problems with their online to ensure we offer the The ‘Knowledge Base’ keeps it much easier and I’ve not had presence – often basic listings resources, guidance and members up-to-date with any to contact them for IT support. were incorrect” continues Paul, inspiration that makes element of operating a restaurant The new website has had a great “We wanted to create a platform a positive difference from how to run a social media response, with locals saying how giving restaurants control of core to their businesses.” campaign and low energy much smarter it looks. To obtain data. Our purpose is to level the equipment to how to be the services Restaurant Collective playing field for independents. Patron of Restaurant Collective COVID compliant. There’s also offers would require signing up We’re building a membership is acclaimed chef Brian Turner a mentoring scheme and to umpteen different sites and community to ensure we offer CBE, who says “I firmly believe webinars with various experts. agencies whereas I can now get the resources, guidance and Restaurant Collective is a fantastic them all through one source. inspiration that makes a positive initiative, bringing together The ‘Deals Marketplace’ is We’ve already saved money difference to their businesses.” independent and smaller an online resource which offers without accessing some of the operators to support one another. members exclusive access other benefits, which we’ll tap into The organisation was founded It’s certainly something that to discounts for products and as we need them. I’d recommend by Paul, former Managing Director would’ve been of great assistance services that support their it for the website support alone.” of lastminute.com and members of to me and my peers when we business. On the community online booking site Livebookings were starting out in the industry.” forum, members have the TO FIND OUT MORE ABOUT (now Bookatable). Membership to opportunity to make comments, RESTAURANT COLLECTIVE, VISIT; Restaurant Collective is £99 a year share ideas and offer advice. WWW.RESTAURANTCOLLECTIVE. and is open to owners of single sites or a small group of sites. Following the UK launch in ORG.UK The independent restaurant sector April, Restaurant Collective was were one of the worst hit during introduced in the south of France 1 CGA/AlixPartners Market Recovery Monitor the pandemic, between January in June with plans to roll it out March 2021 country-wide. Paul says “We want 19

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HEALTH & WELFARE Championing 5* kitchen culture IN CARE CATERING In March by potential staff as great places good for retention and will bullying staff belongs firmly in 2021 Care to work, but also the general encourage youngsters to join the past, stating that “People UK, became public as an assurance mark of a the profession.” who work as a cohesive, happy the first care high quality dining experience.” team not only serve up better sector organisation in the When James first heard about food, but their mood extends to world to join #FairKitchens, Research undertaken in 2017 the #FairKitchens movement, the dining room and customers a global movement aimed by Unilever Food Solutions in he realised that Care UK will pick up on it. No-one wants at building a healthy, robust America reported that 74% of already practised what the a special dinner ruined by a and sustainable kitchen chefs in the hospitality sector movement promotes in terms bad atmosphere.” culture for the hospitality were sleep deprived to the of training, working hours, the sector. The aim of the point of exhaustion, 63% were kitchen environment, values As an ambassador of movement is to make the depressed, more than half felt and overall ethos. “I genuinely #FairKitchens, James has happiness of catering pushed to breaking point and believe we have a lot to offer been sharing videos on social teams as important as diner one in four had been physically by showcasing what a healthy media platforms to promote satisfaction. abused. As a result, the catering environment looks like, the movement in the hospitality company founded the movement so was pleased to become an sector and throughout Care UK’s James Clear, Hotel Services #FairKitchens the following year. ambassador. I feel passionately 125 homes, recommending other Manager & Chef, Care UK, is It has since garnered support there is room for improvement in care homes to join, stating “If you spearheading the partnership from chefs such as Michael the way chefs and catering staff believe in what it stands for, then with #FairKitchens. He says “The Giulotta and Naama Tamir as are treated and like the idea of you’ve nothing to lose.” movement aims to improve the well as organisations including doing something to help drive that lives and working conditions of Hospitality Action, Hawksmoor, improvement” says James. Businesses can show their foodservice operators worldwide. The Burnt Chef Project and Craft support by becoming a friend of It does this by sharing best Guild of Chefs. Paying tribute to Jon Bicknell, the movement via the website. practices and resources from his Director at Care UK, James Your company’s logo will be partners and ambassadors James says “As the hospitality comments “He (Jon) is an displayed on the supporters’ who believe in the same vision. industry comes out of the biggest inspirational leader who has page and a digital toolkit is The long-term ambition is to challenge it has ever faced, we completely changed the way available to download and show make #FairKitchens a point of need to create a healthy and care catering and dining with your support on social media preference, recognised not only positive kitchen culture that dignity is offered in our homes. and promotional materials. enables people to thrive. That’s He gives the leadership team the freedom to introduce some www.fairkitchens.com fantastic initiatives such as “We need to create a healthy and positive joining #FairKitchens.” kitchen culture that enables people to thrive.” James believes the days of head chefs and owners swearing at and 21

HEalth by WHY ENCOURAGING CHILDREN TO EAT HEALTHILY TAKES A StEalthWHOLESCHOOL Inspiring children Nottiycmokuearalaltbvtahelerlasbgowexietbshowwcailtrhorfotsthpseapsegahgleehntetttiit.l.i. and young adults to eat healthily is 22 not always easy. While we have a burgeoning consumer group who are more keen than ever before to understand the provenance of their food and the impact food production has on the environment, the Government has recently released fresh data which shows obesity in children and young adults is continuing to increase year after year. School and higher education catering has undergone huge change over the last 15 years, with programs such as the Government’s 20% less meat being introduced, calls for continued funding and support for school meals during lockdown and even Jamie Oliver’s campaign which started back in 2005 has been rejuvenated to encompass child health as well as school dinners. As the new school term approaches, we take a closer look at how school catering teams can continue to develop methods that support children and young adults to make healthier choices at mealtimes. stiritupmagazine.co.uk

MEETING THE CHALLENGES HEAD-ON soil and then they tell the kids, ‘go and find a CATEGORY FOCUS Catering for different age groups in schools is beetroot’ the pupils start pulling out vegetables undoubtedly challenging, developing menus that and getting so excited. National School are nutritious, provide variety and accommodate MEals WEEk 2021 a multitude of dietary requirements on a budget “It is easier to encourage Primary school children requires skill and tenacity. to eat more healthily but with secondary school National School Meals Week has been children you hear them complaining in the running for over 30 years and aims to “The biggest challenge for school caterers when corridor about eating spinach!” continues Nicole, promote the benefits and importance it comes to healthy eating is that pupils don’t “We're in five secondary schools at the moment of choosing a nutritious school meal. This really like eating vegetables. Through Tilda’s and we've learned that linking the food we year the event will take place from the support of Veg Power’s ‘Eat Them to Defeat serve to the food tech department by asking the 8th-12th November and is open for any Them’ campaign we know 80% of children teacher what they are teaching that semester has school to participate. “It is more important don’t eat enough and 50% of parents have a real impact. For example, if they are teaching than ever that children return to eating given up trying to get their kids to eat 5 a day!” about sugar, we can then make sure that when hot balanced meals at lunchtime.” Says says Annette Coggings, Head of Foodservice, they come into the dining hall, there is a cake Stephen Forster, National Chair, LACA Tilda UK “Over the summer Tilda worked with made with 50% apples, 20% pears and 10% – The School Food People. “Over the a number of Welsh LEA’s, as well as Hampshire honey to show them the natural sugars versus last 30 years, the focus has moved to County Council Catering Services (HC3S) to host processed white sugar.” celebrate local stories and initiatives within weekly cook along sessions with pupils using the wider context of National School Tilda Brown & White rice with a vegetable that Education however should not solely be aimed Meals Week. We will have resources needed to be defeated. Through the campaign at the pupils, staff in school kitchens have long available for members to draw upon to we hope it will inspire pupils to eat more veg, but promote specific days within the week, also spur on school caterers to get creative with linked to individual school preferences.” their menus.” For more details, visit: www.laca. co.uk/events/national-school-meals- Linking the dining hall with education is an week-2021 important element of implementing change. Chefs in Schools is an organisation combining the skills of chefs and teachers to transform food, food culture and food education in schools. Nicole Pisani, the founder of Chefs in Schools is dedicated to teaching children all about the food they are eating, promoting lifelong healthy choices by undertaking activities such as cooking classes in the kitchen, talking to students about nutrition and healthy eating during their science lessons and providing vegetables for children to draw in art class. \"dEvEloping mEnus that arE nutritious, providE variEty and accommodatE a multitudE of diEtary rEquirEmEnts on a budgEt rEquirEs skill and tEnacity.\" “I was in a school in Stretham, its a primary been left without specific training qualifications and secondary school and over the lockdown for the sector. The team at Chefs in Schools are period, we decided we wanted to set up a Koji currently writing a qualification which introduces lab in the school kitchen. It links to education nutrition for children, menu writing, portion sizes and it is taking the education of food up a level, and training on how to get children excited many restaurants don’t have Koji labs, let alone about food. “One of the biggest problems a school! But the importance is the education, we are witnessing is portion sizes. It's not making food accessible and interesting to the necessarily what we're actually eating, it's kids.” Comments Nicole. “The kids come in the amount that we're eating. The amount that and they see the mould growing on rice and gets put on the plate is too big even for an adult then we show them the process of making soy sometimes, but nobody has been trained on it!” sauce, which most kids love. It works because comments Nicole. they are coming into the kitchen, they're seeing something that isn't ordinary and they're MAKING HEALTHY MORE APPEALING getting excited. They're going to tell their Whether they know the importance of eating friends and they're excited about lunch.” healthily or not, encouraging children to select a healthy school meal requires tapping into Nicole believes that school gardens are a bit of child psychology and a touch of trial fundamentally important to encouraging and error. “When schools tackle dinners by healthy eating. “The kids, they just love getting saying ‘this is what you have to eat because their hands in the soil. They love pulling out it's healthy’, they're encouraging the exact veg and its guaranteed that if they pull out a opposite behaviour.” Says Nicole Pisani “In one carrot, they're going to eat it two minutes later. school, when we swapped Heinz ketchup with They're eating raw beetroot, they're eating homemade ketchup, we had a protest! They sorrel because it's not forced,” says Nicole. were literally in tears, saying ‘why would you “There is a primary school we work with and do this to us? Who are you? Why would you they get vegetables and they hide them in the take away the most important thing we know 23

MaCATEGORY FOCUS and love?’ There is a fine balance between intensifies the natural sweetness. Lentils are treating students as adults, letting them make a great source of fibre, protein and low in fat.” ke wise cshcohiocoelsmfoerals their own decisions and giving them a little bit of guidance in a way that's not force-fed.” It is also well-known that we eat with our eyes, so consider how food is displayed, is it Rather than removing all familiar and popular connecting with every one of our 6 senses? options completely, consider using no added “Look at the layout, design and language used sugar, low fat options from the same brands. on menus and use descriptive words to draw Heinz have developed a range dedicated attention to dishes such as crisp summer salad for schools including 50% less sugar and or zesty salmon fillet” suggests Ruth O’Sullivan, salt ketchup, light mayonnaise and no added UK and Ireland Nutritionist, Unilever. sugar baked beans. James Birch, Business Development Chef, Away From Home, Unilever Addressing topical issues with menu solutions suggests supplementing this with slight changes or building trust by communicating how to much loved dishes, reducing the meat content the kitchen is contributing to improving the and increasing the quantity of vegetables and environment is another way to encourage pulses “When making a classic like a cottage healthy eating. Linking social trends such as pie, elevate it with extra roasted root vegetables meat free Mondays with environmental change and lentils instead of beef mince. Roasting your taps into what’s important to students, giving vegetables gives great textures, those umami them options which positively impact the issues flavour notes associated with meat dishes and they are passionate about without having to promote the dish as a healthy option. 51% of parEnts say low-sugar school The days of the Turkey Twizzler may be behind lunch options arE most us, but it is clear there is still a lot to be done. The important to thEm whEn good news is that children are more interested in thinking about thEir child’s their food than ever before. Meeting this curiosity nutrition. This was followEd with exciting, delicious meals and building strong by: low fat (37%),low salt connections between the kitchen, teaching staff (35%), high protEin (28%) 1 and curriculum will contribute to the ongoing journey of raising the standards of school meals across the sector, reducing childhood obesity and giving children the best possible foundation for the rest of their lives. 1 Onepoll 1,000 parents of children aged 6-16 in the UK, February 2020 SaMlteeGtsuiFdSeAlines Improved karafs.co.uk HIGH FIBRE BUN Contributes to a child’s daily fibre allowance What can bread bring to your menus? Iron • Calcium • Zinc • Fibre karafsbakery

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ADVICE FROM THE EXPERTS Are you maximising your marketing potential? Susan Bolam, Managing Director subject line OTHER EFFECTIVE WAYS of jellybean, an Award-winning food so customers OF REACHING YOUR and drink specialist marketing agency will open the CUSTOMERS INCLUDE: email to read Keeping in contact with all your social media easily on on and use • Google Ads – sometimes existing customers and one dashboard, platforms such pictures that referred to as PPC (pay reaching new ones is vitally as Hootsuite or Sprout Social are will tempt them to per click) to target potential important. You don’t want worth checking out, as is Canva book. Within your email, customers when they are to bombard them with to help you create engaging social offer exclusives to your database searching online. marketing materials, but content. Also, make sure you have to make them feel special, such • A well-maintained Google at the same time you need Google Analytics installed on your as a free glass of bubbles/cup Business Profile – this to keep them updated. In website so you can see where of coffee for subscribers when will help consumers find this digital age, traditional your traffic is coming from and booking between X & X date. you online. marketing methods may still monitor how it’s performing as • Search sites – make sure you have a place, but it depends far as converting traffic to all Keep emails short and sweet are listed with sites like Yelp. on your target market. important bookings – then with a clear call to action. Invite • Maps – make sure you are focus on what works! customers to let you know what listed with Apple Maps and they love and what you could Google Maps so you are do better or to post a review. marked when people view the area. Generation Z and Millennials favour “Most consumers will research online where • Third party delivery apps – more digital and social channels, they’re going to eat or for takeaway and Uber Eats and Deliveroo can while older consumers may be delivery, so make sure you’ve got great reviews” offer a platform to introduce more influenced by print media your brand to new consumers and door drops, so you’ll want to EMAILS & A monthly newsletter is about as can platforms like Design choose the right tool for the job. NEWSLETTERS right but do encourage them my Night & Book a Table etc. Most consumers will research E-newsletters are to follow you on social media • Awards – these online where they’re going to eat a standard way of for more regular updates. can help raise your or for takeaway and delivery, so keeping in touch profile and drive make sure you’ve got great reviews with customers, but it’s important To make sure you stay on the your reputation. and your web site is up to scratch. to get it right. The first step is put right side of GDPR legislation, yourself in your customers’ shoes; have a clear ‘opt in’ tick box them if they opt in and MARKETING TOOLS what would you like to read? Give for each of the following: email, only on the channels If you are planning to send emails an exciting and enticing post and text. Only keep they have ticked, regular e-shots to your opted-in customer data and contact ensuring you also have database, platforms like Mailchimp a link to your privacy policy on your website. and Dotdigital are a great starting point. If you want to manage 29

TIME TO diversify By Katy Moses, Founder & hot drinks, we’ve added new GIVE CUSTOMERS MORE Managing Director of KAM Media cocktails & mocktails and a REASONS TO VISIT bottomless brunch.” There are multiple new drinking Other daytime eating and drinking and eating out occasions to go occasions which have, and still can, for. Although many operators are One of the many things this maximise footfall during off-peak grow, include opportunities for concerned about a fall in ‘workers’ pandemic has done to the times, and flatten the traditional earlier family dinners, or the need visiting for lunch or post work hospitality industry is peaks throughout the day, to keep a to ‘escape’ for a morning coffee. drinks, many consumers are still exacerbate the same steady and safe stream of customers. There is an opportunity for looking for a change of scenery challenge that many foodservice operators and now that they are (back/still) operators have faced for Yummy Pubs for example, have suppliers to think differently. How working from home. many years; how to drive been advertising that “10am is do range, offer and comms need more (and new) footfall and the new 10pm” in their outlets- to flex to attract different customer Some operators in residential how to diversify their offer pushing breakfast and brunch occasions. For example, the current areas are already jumping on this to open up opportunities to throughout the week. Tim Foster low and no-alcohol range will need opportunity with “pub desks”. increase incremental spend at Yummy Pubs told me, “We’ve to be spot-on for some of these One village pub in Kent is offering in their venues. seen a real shift in how people are daytime occasions – customers remote workers a table by a plug using their time. I’ve recruited a still want a good experience and socket, WiFi, a sandwich and MAXIMISE EVERY DAY-PART new chef specifically for breakfast. operators need the margins- a lime unlimited tea and coffee for £10. The music is different, our FOH and soda or a glass of tap water This means coffee will need to There is no doubt that after 6 team have been re-trained on won’t cut it for either side. be a leading category, with months the way people live their “I’ve seen some great examples of diversification where venues have lives has changed, meaning the way we consume will change too. This made use of both indoor and outdoor ‘dead space’.” offers a huge opportunity to Our allergen free and delicious plant-based range is perfect for education with no compromise on taste and texture. Available at your local Country Range Wholesaler. Product Pack Size Plant-Based IQF Mince 8 x 1kg Plant-Based Burgers 36 x 113.5g Plant-Based IQF Sausages 3 x 18 x 50g Plant-Based Meatballs 4 x 945g Get in touch with us today to find out more on [email protected] Visit meatlessfarm.com/professionals

KAM MEDIA “Customers are open to trying new things right now and are looking for more options and opportunities to spend local.” fointoovedicytxiuoopnsGuregtrcriovaiovemenefnfenyeacrouerestueivbas.raaynnn the added exposure and awareness they create throughout the local area unquestionable quality in order to rooms for local groups to meet, are open to trying new and beyond. compete with local coffee shops educational classes, wine tasting for ‘remote worker spend’. Strong sessions and selling everyday things right now and are We’ve already seen the and reliable WiFi, as well as grocery items. looking for more options and pandemic fast-track the use a wide availability of power opportunities to spend local. of technology in thousands sockets are also absolutely key. A local wet-led pub sub-lets space in the car park for a weekly TIME TO TAKE VENUES TO of venues, we’ve seen a huge MAKE USE OF YOUR SPACE fish and chip van, another hosts THE NEXT LEVEL increase in outside dining options an artisan coffee trailer during and we believe that it’s only a I’ve seen some great examples the day while they are currently of diversification where venues closed. Both draw more Whether it’s giving up space matter of time before we see have made use of both indoor customers to the site as well and outdoor ‘dead space’. These as making them some money. for local community groups or further diversification across the range from hiring out private One thing is clear. Customers creating bespoke cocktail-making hospitality scene. For many it will classes, many of these initiatives be these additional opportunities create revenue opportunities that allow the industry not just to not only in themselves but also in survive, but thrive. maTOkGeEtThHeERmLoEmT’eSnt Now we’re back, it’s time to make every moment the best it can be. See how you can grow your business by delighting your customers from first to last bite. www.McCainfoodservice.co.uk @McCainFoods_B2B @McCain Foodservice (GB) @mccainfoodserviceuk E: [email protected] T: 0800 146 473 (GB)/1800 409 623 (ROI)

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newsFOOD & INDUSTRY FOOD & INDUSTRY NEWS INSIGHT EDUCATION Kellogg’s back to school campaign NEW STIRITUP EDUCATION Kellogg’s know how important at how the Kellogg’s School Food SECTOR GUIDE it is to educate children from Approved range is sustainably a young age about the sourced, naturally created and Menu planning and with advice on how to importance of a nutritional provides children with all the daily preparations have encourage healthy meal diet and to teach children vitamins and minerals they need begun - marking choices, sector trends about how food is produced, to start their day the healthy way. the start of a busy and top tips, our guide what it contains and where year ahead. to school catering is not it comes from to set them up Kellogg’s will be running a to be missed! To obtain for a lifetime of good health. competition open to all Country To help make this year your copy, ask your CRG Range Group education customers successful, the Country wholesaler or visit www. Through the Grains to Goodness where they will encourage schools Range Group have released stiritupmagazine.co.uk, campaign, Kellogg’s will follow the to get creative and submit their own their latest guide for and get ready for the school journey from seed to bowl & look designs for the perfect allotment. education sector caterers. gates to open once more Featuring tasty recipes as children across the Every school that takes for snacks, new vegan country make their way part will receive a Kellogg’s dishes and product back to school. Seed Kit to start growing recommendations, along their own nutritional ingredients. The lucky school that submits the best allotment design will win £5k to build and plant their very own allotment. YES! VMEAGDAENEAINSDYULGENCE TO ORDER and for a list of other available products, contact your Country Range Group wholesaler Delight your consumers with our thaw-and-serve Vegan range! www.dawnfoods.com/uk A choice of three American style injected muffins in fruity and chocolate flavours, two cookies and a brownie. Deliciously moist Vegan Certified bakes that don’t compromise on taste. • All natural flavours with great taste and texture • 5 day shelf life from day of defrost • Individually wrapped with Natasha’s Law compliant labelling Contact for more information: Phone: 01368 760843 or e-mail: [email protected]

CTohuentCdhowrinstmisaosn Within a few short months, Christmas will be upon us and now is the time to get planning! With the festive period more critical to the hospitality sector than ever before, many operators will be introducing inspirational festive menus and concepts that will encourage customers to step out of their homes and celebrate with friends and family. The hospitality sector plays a vital part in spreading Christmas spirit, so in this edition of Stir it Up we are taking a look at some of the plans currently in place. Join us as we don our Santa hats and start the countdown to Christmas 2021. stiritupmagazine.co.uk 34

MELTING POT “T his will be a very REBECCA MANFREDI ZAREEN DEBOO special Christmas, Managing Director, Foodservice Channel as for many it will Suncream Ice Cream Operations Manager, be a proper reunion Ferrero UK & Ireland following the unique Adding limited edition year we’ve had.” Christmas specials to Consumers are much your menu is a great way more likely to want to treat to entice customers through your doors themselves over the festive period with over the festive period. Customers love indulgent and rich flavours. Operators trying out a fun twist on a traditional dish can revamp existing offerings by adding or flavour and after a missed or muted luxurious fillings or toppings to Christmas celebration last year, will be looking for cookies or existing bakes and cakes. By an extra pick-me-up treat whilst dining upgrading existing menu items operators out this year. The new Suncream Mince can add value and variety to everyday Pie ice cream as a side to popular items while also boosting profits. Ferrero puddings or as a stand-alone dessert has made it easy for caterers to get the is a great and simple way to add festive great taste of Nutella® into their bakes flavours to your menu. with the 1kg Piping Bag. MOHAMMED ESSA TOM BOURLET DAVE DEAVES General Manager, Aviko Marketing, Fizzbox Chef, The Tap House, Shoreham We expect sharing platters Our events company will prove popular over have noticed a large This will be a very special the Christmas period number of hotels opting Christmas, as for many it as friends, co-workers for roast dinners in will be a proper reunion and family gather for festive drinks. previous years, however there has been following the unique year we’ve had. As These diners will seek indulgent and an increase in hotels stating that they may such it’ll be all about warm, reassuring luxurious topped and loaded fries to be offering Thai food this year! One of the and homely flavours at our Tap House; share amongst themselves. Mixing up most popular dishes for 2021 is Pad Kee think of cinnamon aromas, dill on salmon, your offering with exciting toppings such Mao, a rice noodle dish also known as star anise tartness, warm cloves in apple as Philly Cheesesteak or Vegan Dirty ‘Drunken Noodles’. and a cosy glass of mulled wine or cider. Fries! Aviko’s Gastro Gratin will give festive menus an edge and point In years gone by, when an office would In addition to traditional offerings, we’ll of difference from more common enquire about a vegetarian or vegan be having piping hot mussels cooked potato-based side dishes. Made option, they would predominantly be in cider, bacon & parsley and a locally using the finest ingredients including offered a nut roast for Christmas dinner. sourced seafood stew with saffron and creamy Godminster Mature Cheddar This year we have seen a few new vermouth to warm from the inside out. Cheese, steam blanched sliced options introduced, including a root Our Chef’s Specials will complement potatoes, rosemary and thyme, these vegetable tarte tatin; a mouth-watering our festive menus with traditional hand-finished gratins are an easy combination of parsnip, carrot and sweet indulgences that will include a shrimp way to upgrade potato sides and potato. This tasty dish is covered in puff or crab based appetiser, freshly roasted wow customers. pastry and served with cheese (optional) turkey, a local beef cut and for dessert, for vegetarians. the must have plum pudding and a rich dark chocolate treat. TALIA PROFET Head Development Chef, deZaan Cocoa With hospitality making a return this festive season, it’s time for caterers and operators to go all out with their desserts! Classic Christmas cakes such as the Yule Chocolate Log and Black Forest Gateau will always be a hit with diners but try giving them a fresh update. Our range of six cocoa powders have their own flavour profiles, allowing caterers to get creative with their bakes. The True Dark cocoa pairs perfectly with zesty orange for those familiar festive flavours or use Crimson Red to get your desserts into the Christmas spirit! Left (main) Cocoa Gingerbread Loaf by deZaan Cocoa Right Mussels cooked in cider, bacon and parsley 35

MARYANNE HALL Food & Cookery Manager, Viva! This year we’ve loved bringing fruity flavours into savoury dishes to add a deliciously moreish, sweet flavour, such as our Apricot & Chestnut stuffing, Cranberry “Bousin” Style Cheese and Maple Parnsips. Oh and did we mention cocktails? Try a Cranberry Mojito, an Old Fashioned or a vegan ‘Baileys’ Irish Cream Liqueur! Our new vegan recipe guide contains 25 recipes including scrumptious starters, luscious mains, tempting sides and heavenly desserts, not forgetting truffles, Christmas cakes and cheese. Download the guide here: vivashop. org.uk/products/deliciously-vegan- christmas-guide-1 HTOHTEDUSOKUG’PS&PLLSEIAEARUDSINAGGE••wLGolhwuot•ielnnTecof•satraarAelbbellosye•hos.lyPsaudrfatreeeua-lc(tyscoeaasdonekg•leeeHidacimtigfoohcauorsinlned.apc)sryoout.uesiekn Full ranQgueaolfitTyrSaaduitsiaogneasl German pWrloeedawudocinergkrstroiengtaGeitleehrremsraiwnniyGt,hewrtmhhoeanbaylessoatnpadrnoEdduburoicgepgefeosrt

“Oh and did we MELTING POT mention cocktails? Try a Cranberry Mojito, Left an Old Fashioned or Old Fashioned a vegan ‘Baileys’ Irish Cream Liqueur!” CLAIRE BANNERMAN ETIENNE MOYET Roving Chef, UK Ambassador Vegetarian for Life for Maison Villevert and Bar Manager, I like to pair different The Ivy Manchester textures with flavours that you instantly This Christmas I will visit associate with the festive period. pear flavours, inspired by my family who My go to starters are great for sharing have made this fruit part of our festive and tofu is the perfect base for celebrations since I was little. Pear is citrus flavours. Crispy smoked tofu extremely versatile in cocktails and this fingers with a cranberry and lime dip year I will combine it with ginger and combines crunch with the zing of fresh cardamom, two spices from the same cranberries. I also love to use figs and family whose spicy, earthy and citrus tofu accompanied by a spiced orange notes perfectly balance the sweetness dressing. This rich combination is the of pear. To bring these flavours together perfect blend of festive flavours. I have created a Pear, Cardamom & Ginger Martini using June Pear Our Mushroom Wellington is a & Cardamom Gin and Domaine De traditional crowd pleaser, a wonderfully Canton Ginger Liqueur, both being festive centerpiece. A great alternative artisanal products from Cognac, it neatly to turkey that can be served with all highlights the alchemy of the flavours. the trimmings. At the heart of every Al'Fez product lays the promise of discovery. We’ve put together a delightful selection of North African and Middle Eastern inspired products for you to enjoy. Visit alfez.com for recipe inspiration.

CREATE DISHES WORTH CELEBRATING To find out more visit: MAGGI® ORIGINAL GRAVY MAGGI® RICH & RUSTIC TOMATO SAUCE www.nestleprofessional.co.uk/maggi ®Reg. Trademark of Société des Produits Nestlé SA *Serving suggestion

ON THE RANGE 5 Bean MandixeNdaCchhoislli After a successful career in catering, Victoria Major jumped at the chance SERVES of taking on Easewell Barn when the 4 opportunity came about in early 2020. INGREDIENTS METHOD Featuring a café, restaurant and takeaway offering, Easewell Barn services visitors to the • 3 tablespoons of Country Range 1. Heat oil. Add onion, garlic, peppers, Easewell Farm Holiday Village Park and the Olive-Pomace Oil mixed herbs and chilli powder and fry local community of Woolacombe. for approx. 5 mins or until soft. • 1 diced onion Victoria initially planned to run the business 2. Stir in the tomato puree, cumin and by herself while her husband Mark continued • 1 garlic clove chopped paprika, heat through. Add the tomatoes working in the manufacturing industry. and beans. Season with salt and pepper. Fate intervened though, as Mark was made • 1 red pepper redundant while they were on the way to meet 3. Increase the heat and bring to the boil, the owner of the four holiday parks, seeing it as • 1 green pepper then reduce heat, cover and simmer for a positive sign, the couple sealed the deal and 30 mins. Mark joined forces with Victoria on the project. • 1 yellow pepper 4. Serve on a generous bowl of Country On her selected dish, Victoria notes; “This • 1 teaspoon Country Range Range nachos with soured cream, vegan five bean chilli recipe has become a Dried Mixed Herbs guacamole, salsa and jalapeño peppers. big favourite in the last few months and can be offered as vegan, vegetarian and gluten • 1 teaspoon hot chilli powder free option, depending on the sides and dips chosen. We actually have a regular who would • 2 tablespoons tomato puree only order the meat version of this dish but recently when we had sold out, she was forced • 1 teaspoon ground cumin to go vegan. She absolutely loved it and has been back four times since and only orders • ½ teaspoon Country Range the vegan chilli now. The Country Range Ground Paprika tinned tomatoes and nachos are key cogs in the flavour profile of the dish and they are • 1 tin Country Range comparable in quality, if not better than most chopped tomatoes of the big brand names.” • 450g 5 mixed beans VICTORIA MAJOR • 300ml vegetable stock (vegan) • Salt and pepper to taste. “T his vegan five bean chilli recipe has become a big favourite in the last few months and can be offered as vegan, vegetarian and a gluten free option” 39

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MINSOMEakinggkritecehneerns KITCHENS ONLY 40% OF ENERGY CONSUMED IS USED FOR THE PREPARATION Aramark at University of correct recycling bins for waste Development Goals and building AND STORAGE Westminster are exemplars of and bringing keep cups onto site. a sustainable future. We are proud OF FOOD.1 green kitchen practice – winning of what we’ve achieved so far and the coveted Green Kitchen Dain Son, CSR Ambassador at the look forward to creating bigger Much of the wasted Standard Champion Award from University of Westminster says: positive impact.” energy is dispersed into Food for Life two years running the kitchen as heat . for their outstanding sustainable “We have worked on the Green I Carbon Trust ‘Food Preparation and Catering’ From reducing energy initiatives. They have installed Kitchen Standard for the last three waste to food miles, LED lights across all their years and it has put sustainability caterers can play a kitchens, complete regular at the heart of what we do in huge role in leading monitoring of energy, water and our kitchens at the University of environmental change waste with reduction Westminster. We recognize the by considering kitchen targets set and practice and communicate to impact that our operation implementing students on how has, therefore we worked thoughtful procurement they can support closely with the university to to support eco-friendly the green initiatives, make sure our commitments menus and equipment. such as by using the align with the university’s strong commitments to the United Nations Sustainable The taste prefer red by 3 in4 kid s! * Ideal single serve carton with a paper straw *Independent Research, Feb 2020 THAT’S WHY WE’RE #1 IN SCHOOLS www.VIVAMilk.co.uk Brought to you by Lakeland Dairies, a 100% [email protected] farmer owned Irish dairy co-operative

Top tips: THE GREEN GAUGE • Calculate the lifecycle cost of equipment when making new equipment purchases, and build a business case for replacing inefficient equipment • Recruit a team of sustainability ambassadors to promote green initiatives at a site level • Implement switch off policies for equipment that is not in use, and ensure teams are trained to use equipment efficiently • Put in tap controls such as water shut off valves for spray washers, flow restrictors and aerators • Monitor, reduce, reuse and recycle waste where possible \"From reducing energy waste to food Clare Clark, Senior Business & Product miles, caterers can play a huge role Development Manager, Soil Association. in leading environmental change.\" Food for Life is a Soil Association programme. Stir it up readers can take advantage of 10% off Food for Life’s Sustainable Catering Certifications. Visit foodforlife.org.uk/ stiritup or contact Clare at cclark@ soilassociation.org NEW from the Weetabix Food Company FO O D SERVIC E 10x375g 10x500g 10x400g 10x500g Trusted Weetabix quality Improved branding clarity Great value for cost-conscious customers Individually boxed, ideal for display or bulk use on buffet breakfasts Wholegrain High fibre Fortified with wheat vitamins & iron



FIVE WAYS TO USE WAYS TO USE Sliced Green Jalapeños A member of the capsicum family, jalapeño 1/ Chutney 2/ Cocktail 3/ Boost a salad chillies range from moderate to very hot. Jalapeños make Kick Add a few sliced Originating from South America, they are a great chutney and love jalapeños to invigorate any about 4cm long, dark green when young a cheese board. Bring Give your jalapeños a salad. Works amazing to liven and scarlet when ripe, and are sold both to the boil 250ml sugar, little drink. They deserve up a classic Caesar salad.   fresh and tinned. 250ml vinegar, 1 fine diced it. Add a few slices onion and 150g jalapeños, of jalapeños to your ANDREW GREEN The Country Range Sliced Green Jalapeño Peppers simmer until the mixture favourite Margaritas in Brine are cleaned and sliced and come in 3 kg tins. reduces by half and goes or Bloody Mary for CRAFT GUILD These Jalapeños are versatile enough to be used in sticky. Cool and store a next level cocktail. many cuisines and are perfect for an all-purpose hot in a clean jar. OF CHEFS sauce which provides an injection of heat to your dish. 4/ Spicy 5/ Fondue This month we are really starting to This issue we have Paul Dickson, Country Range dressing Great in get out and about, we have a stand Development Chef who shares five innovative ways a cheesy fondue dip. at the UCFF event, a chance to get to use these Jalapeño Peppers. Use the brine juice with a Puree the jalapeños and out and meet people in person at one squeeze of fresh lime and stir into your cheesy dip, of the best and most exciting events in ABOUT: PAUL DICKSON veg oil to make a delicious gives nachos a real kick. the calendar, dubbed the Glastonbury spicy dressing. 1tbsp brine, for Chefs it gives us that chance to mix Paul Dickson is a chef, brand ambassador, food stylist 1tbsp lime juice, 5tbsp veg with suppliers and Chefs alike. Also and Home Economist. With a vast culinary knowledge oil and 1tbsp water. we are at The Cateys and the Public collected from some of the finest establishments in Service Catering Awards, so you can London, Manchester and the North West. He creates “T hese Jalapeños are versatile enough really tell that things are starting to exceptional visual stories about what and how we eat. to be used in many cuisines and are move forwards, we are exhibiting perfect for an all-purpose hot sauce at both the Commercial Catering Based in Lancashire, but working all over the U.K and which provides an injection of heat show and the Restaurant show so if Ireland with well-known brands, Paul creates recipes, any of you are there please do drop stills and video content to promote their brands. As a by and say hello. Mid-September we recipe writer he has a loyal following on social media are having the final of our Graduate and hosts regular cookery demos. Awards, where after months of preparation and various heats the In addition to his food styling work, Paul is currently final Kitchen and Pastry Chefs see working as a mentor with small businesses, promoting if they have made the mark to enter modern, tasty and, above all, beautiful food. our Hall of Fame to your dish.” For more on the Craft Guild, visit www.craftguildof Country Range chefs.org or follow the Craft Sliced Green Guild of Chefs on Twitter Jalapeños at Craft_Guild Pack size: 3kg 45

introducing our two new cordials elldebearrdafelnordwiner cdoemsfipoglonedemdetnot cordial 6 x 500ml: handpicked elderflower, ginger & lemongrass, pomegranate & elderflower, apple & plum, plump summer raspberry, sloe & juniper, rhubarb & ginger, bramble sparkling pressé 12 x 275ml: handpicked elderflower, pomegranate & elderflower, ginger & lemongrass, crisp apple, fruity raspberry lemonade, refreshing ginger beer sparkling pressé 6 x 750ml: handpicked elderflower, pomegranate & elderflower, ginger & lemongrass, crisp apple, plump summer raspberry, rhubarb & ginger, bramble This October for Breast Cancer Awareness month we have teamed up with The Pink Ribbon Foundation to help raise awareness for the incredible work the charity does supporting families around the UK that are affected by Breast Cancer. We will be teaming up to donate a portion of every bottle sold of our Raspberry Lemonade in August, September & October this year to The Pink Ribbon foundation. heartsease_farm Reg. Charity No. 1080839 Flavours available: Traditional Lemonade, British Raspberry Lemonade, Wild Elderflower Pressé and Fiery Ginger Beer pinkribbonfoundation

MY SIGNATURE DISH Jazz CARLIN After seeing sporting heroes like JAZZ PEANUT BUTTER Paula Radcliffe and Kelly Holmes STUFFED APPLES achieve Olympic success as a youngster, it was at the age of INGREDIENTS SERVES 16 that Jazz Carlin’s dream of being 1-2 a professional swimmer became a • 2 JAZZ™ Apples, cut in half reality and her journey to Olympic stardom began. • 4 tsp of your favourite nut butter (I used peanut) Despite missing the London Olympics in 2012 due to illness, Jazz put the • A handful of nuts of your choice disappointment behind her and made - chopped (I used almonds) the podium at Rio 2016, winning silver medals in the 400m and 800m freestyle • 50g melted dark chocolate events. Over her 14-year professional career, Jazz also became European and METHOD Commonwealth champion, securing 13 international medals in all. 1. Preheat oven to 180C. Since retiring from the sport, Jazz 2. Cut the JAZZ™ Apples in half and continues to swim as much as she can carefully scoop out the core using and is passionate about getting people a teaspoon or melon baller. of all ages involved, whether in a pool or in open water. She has recently launched her 3. Place apple halves onto a baking dish ‘Swim with Jazz’ programme, which looks and bake for 15 mins. to encourage more people to swim and help them reach their goals with support, 4. Remove apples and layer a teaspoon advice and unique training plans. of nut butter on each half and bake for another 4 mins. On how her diet has changed since retirement, Jazz commented: 5. Take out and decorate with melted chocolate and chopped nuts for crunch. “Due to the amount of training I was doing whilst competing, I was lucky that I could pretty much eat as much as I wanted as I was always burning it off. Since I have stopped, I have had to be a bit more careful but I have always loved my food and it continues to be a big part of my life and enjoyment.” “Peanut butter and apple is probably my all-time favourite combination. Simply chopped and dipped is the perfect anytime snack but this is a little more indulgent for when you have a bit more time. This recipe is so simple but will give you a lift and put a smile on your face, whatever the time of day or season.” For more information on Jazz and her Swim with Jazz activities and events in 2021, visit www.swimwithjazz.co.uk or follow her on Instagram @jazzcarlin. 47

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mini VISIT OUR WEBSITE TO Hazelnut FREEREQUEST A Praline Cakes recipe CALLEBAUT SHOP THE REST OF THE RANGE SAMPLE MADE WITH Finest Belgian 823 Chocolate F O R T H E L O V E O F C H O C . C O MFor more recipes with a great gross profit margin, visit (33.6% Min. cocoa) 1x2.5kg Callebaut.gb @Callebaut_UKIE Callebaut Chocolate