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OCTOBER 2022 5 023616 476309 N AV I G AT I N G THE COST OF LIVING CRISIS TOM KERRIDGE'S S I G N AT U R E DISH EMBRACING CHANGE HOW TO ADAPT MENUS FOR THE NEW SEASON AHEAD

This issue we’re providing advice, top tips and menu inspiration from leading experts. The ideas shared will focus on how you can update your menu with seasonal flavours and formats to keep things interesting for your customers, students and residents. Elsewhere in this issue we have a fantastic, honest interview with Tom Kerridge where he shares his experiences and thoughts regarding the incredibly difficult financial and skills shortage issues faced by our industry. If you would like to get involved in one of our The Stir it up team features, or have a new idea for one, let us know at [email protected] theAExdpveirctesfr1o9m Category Focus 16 NEWS ADVICE INSPIRATION TRENDS 03 13 05 03 Readers’ Lives Education Eat the Season Plate Arrivals Enhancing customer Pumpkin Punjab 07 experience in universities Customer Profile 23 30-31 Food with real TLC 15 Five Ways to Use Melting Pot Health & Welfare Whole pitted dates For the love of soup 08-09 A place to belong for christmas New From Country Range 24-25 33 16-17 The Green Gauge KAM Insight 29 Category Focus Low carbon energy innovation Navigating the Marketplace A touch of spice at Keele University cost-of-living crisis 37 The Country Club 19 27 43 Advice from the Experts Rising Star Food for Thought 40-41 Digital menus Olia Hercules Inspirational plates for Food & Industry News October menus 10-11 34-36 Contact us ... Hospitality My Signature Dish Capitalising on the World Cup Tom Kerridge Writers Lindsey Hoyle 39 Sam Houston On the Range Jackie Mitchell Wild mushroom bruschetta Subscriptions Telephone: [email protected] 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 Barry Mellor Photography to high environmental styled by Paul Dickson standards, including ISO14001 and FSC® certification. It is also fully carbon balanced. stiritupmagazine.co.uk 02

My DSiigshnat3u4re CounNtreywRfar0onmg8xe PLAPTE uARnRjaIVbALS T houFgohotd4fo3r Delivering on-trend dishes from around the globe Readers' Lives Punjab produces huge quantities of NAME: Carl Weston WHAT IS YOUR TOP TIP FOR wheat, potatoes, pulses, fruits and SOMEONE STARTING OUT IN THE vegetables. This means that the natural JOB TITLE: Hotel Service Manager CATERING INDUSTRY?: Show a diet is mostly vegetarian based. willingness to learn and don’t be scared Sikhism is the most widely followed PLACE OF WORK: TLC Care – of asking questions. religion in Punjab, which forbids the Cooperscroft Care Home consumption of beef (as the cow is a WHAT’S THE WORST JOB YOU HAVE sacred animal) and strongly HOW LONG HAVE YOU WORKED IN EVER DONE?: I worked in a discourages the consumption of meat. THE CATERING INDUSTRY?: 18 supermarket – awful. years now so exactly half my life. MATTAR PANEER Mattar paneer is a WHAT’S YOUR FAVOURITE DISH TO popular vegetarian dish of North Indian TELL US SOMETHING INTERESTING COOK IN LATE AUTUMN?: Anything origin, made with peas and paneer cheese in ABOUT YOU THAT MANY PEOPLE gamey and in season. a garam masala-spiced tomato sauce. The WON’T KNOW?: I once worked at the rich, thick curry is a specialty of Punjab, but it Queen’s garden party. WHAT TRENDS DO YOU SEE TAKING is widely enjoyed throughout India. OVER IN LATE 2022 AND 2023?: I PASSIONS OUTSIDE OF THE expect to see a lot more chefs utilising ALOO PARATHA One of the most KITCHEN?: Leeds, Leeds, glorious cheaper cuts of meat and cutting down popular breakfast dishes in Punjab, this Leeds! As in the football club. on kitchen wastage. soft and flaky flatbread is stuffed with a spicy potato mixture and cooked until golden in WHAT IS YOUR SIGNATURE DISH?: WHAT IS YOUR FAVOURITE colour. It is usually served drizzled in Stuffed Ballotine Chicken with Black COUNTRY RANGE PRODUCT AND homemade Indian butter and with yoghurt or Pudding. WHY?: The Country Range Italian tea on the side. Seasoning. An amazingly WHAT IS YOUR MUST-HAVE simple, store cupboard DAL MAKHANI Originating in Punjab, KITCHEN GADGET?: Knives – boring staple to lift all manner of this dish is prepared with hefty amounts of but so important. dishes and boost depth ghee and various seasonings such as ginger and flavour. garlic paste and chilli, and it is slowly cooked WHEN DID YOU KNOW YOU WERE in a rich, tomato-based sauce. The name GOING TO BE A COOK/CHEF?: My Country Range Makhani, stems from the last addition, a mum and dad took me to see a Italian Seasoning drizzle of melted ghee or butter that provides career’s officer at school. They Pack sizes: 260g the typical velvety flavour of this classic. recommend catering college and I liked the sound of it. From the first SAAG PANEER Saag paneer is a famous day I was hooked. vegetable curry which incorporates diced paneer cheese doused in a creamy mixture of fresh leafy greens. It is typically made with mustard, fenugreek, spinach, bathua, or collard greens, mashed and incorporated with tomatoes and a rich spice blend. TIKKA Indian tikka is a dish consisting of boneless meat, usually chicken, that is cut into smaller pieces and marinated in yogurt and traditional Indian spices such as turmeric, cumin, coriander, cayenne pepper, chilli, garlic, and ginger. The meat is roasted over charcoal in a tandoor and repeatedly brushed with oil or butter to keep the meat beautifully tender. TANDOORI CHICKEN The dish consists of chicken meat that is marinated in yogurt, seasoned with tandoori masala, nutmeg, and cumin, then placed on skewers. It is a unique dish because of the way it is prepared - traditionally, cooked at high temperatures in cylindrical clay ovens called tandoor, resulting in succulent meat with a smoky flavour. Mattar Paneer 03



IN SEASON: Pumpkin EAT THE SEASON Message from George 1/ SMASHING 2/ PUMPKIN SPICE Also In Season: McIvor, Chairman of PUMPKINS Adding a simple The Master Chefs October is the season seasonal syrup Quince of Great Britain such as the MONIN Pumpkin Guinea fowl for ripe and earthy pumpkins! Spice Syrup turns a standard Salsify The Master Chefs of Great Make the most of this produce by latte into everything we love Fig Britain was formed in 1980 to provide a forum adding this delicious honey-glazed about autumn. Crab for the exchange of culinary ideas and to pumpkin stuffed with cranberry- further the profession through training and chilli lamb rice dish to your menu. the guidance of young chefs. 3/ RISE AND SHINE When I lived and cooked in New Zealand my Venture out on Māori friends would put the pumpkin in the World Porridge Day Hangi, a pit excavated in the ground filled with a warm rice porridge using with heated hot boulders. The meat went in Tilda’s Pure Basmati, topped with first, usually wild boar or some such, followed cranberries and pumpkin seeds by sweet potatoes and pumpkin all of which for added nutrition! was then covered with damp hessian sacking and left for several hours, When the food was 4/TOASTED served there was guitar playing, One of the Country we were sipping beer and the Range Student Chef most fabulous pumpkin from Challenge teams created this the Hangi. amazing pumpkin and freekeh risotto with toasted pumpkin OFFICIAL TASTING NOTES seeds and a parsley jus at the final in 2017. Pumpkins are actually a fruit not a vegetable, related to both cucumbers 5/ON THE SIDE and melons. There are hundreds of There are also various varieties and the aptly named Cinderella side dishes, soups and pumpkin is regarded as the finest hearty, autumn salad recipes that for eating, whereas the Kauai variety pumpkin can stand out in such as contains hull-less seeds which are roasted hokkaido pumpkin, corn perfect for toasting. Most varieties take and sweet potato salad with 85-125 days to mature from seed. Uncut alfalfa sprouts. pumpkins can be stored for up to three months in a dark, dry and cool place. Recipes supplied by: 1. Tilda; 2. MONIN; 3. Loughborough College Team, The longer they are stored the sweeter Country Range Student Chef Challenge Final 2017; 4. Tilda; 5. James Birch, and nuttier the flavour. Business Development Chef Unilever. For more inspiration visit Properties: Pumpkins are a seriously www.stiritupmagazine.co.uk/recipes healthy packed with beta-carotine, a free-radical fighting antioxidant, which when ingested converts to Vitamin A, essential for healthy skin, eyes and strengthens the immune system. The seeds contain key minerals and nutrients including zinc magnesium, manganese, copper, Vitamin C and are a powerful source of fibre. Cooks Calendar OCTOBER /14 World Egg Day NOVEMBER 9 / British Pudding Day 21 / Apple Day /10 National School 1 / International Coffee Day /25 World Pasta Day 1 / World Vegan Day / Month 1 / World Vegetarian Day /31 Halloween 3 / World Sandwich Day Meals Week /10 UK Coffee Week 4 / Roast Dinner Day 21 / National Gingerbread Day 05

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Food with CUSTOMER PROFILE real TLC Operating eight sector and joining TLC Care at the cuisine like Chinese. For the Above (main and inset) award-winning care homes age of 30. Explaining the TLC aim Queen’s Platinum Jubilee Carl serving at Residents across London, Surrey, of making every mealtime a fine Celebrations earlier this year we anniversary lunch at Cuffley Cambridgeshire and dining experience, Carl says “We ran a fantastic street party with a Carl serving Olympics Hertfordshire, TLC Care have eight unbelievable Head barbecue, ice cream and live has mastered a ‘one team’ Chefs across the group and it’s my entertainment, which was a great Below (left) approach to ensure that job to work closely with them to day for the residents, guests Lemon Brûlée mealtimes truly are the ensure they have what they need in and staff.” happiest part of the day terms of ingredients, menus, staff Below (right) for the guests, chefs and resources so that we can offer As a former finalist in the NACC Chocolate fondant and serving staff. a fine dining experience for Chef of the Year competition, Carl trying new things and flavours – as Offering real independent living in “Mealtimes truly are the happiest part of the it helps our team learn and test new beautiful luxury locations with skills as well. We recently spent a landscaped gardens, spacious day for the guests, chefs and serving staff.” lot of time showcasing how chicken lounges, private dining, cafés, thighs could be delicious and even beauty salons, cinemas and so breakfast, lunch and dinner. is also passionate about more flavoursome than breast. It much more, TLC Care is also Mealtimes are the happiest part of developing his team and took a bit to get them past the passionate about developing its the day, and we adopt a ‘one team’ encouraging them to push colour, but they love it now. Gnocchi team and is one of the few care approach, which means everyone themselves through competitions. is another dish that we introduced groups accredited by Investors in is involved to make it a special “An important part of my role now fairly recently, and which has now People as a platinum organisation. experience, whatever the weather, is helping the team grow and become a big favourite. We serve it occasion or season.” ensuring they stay committed and with roasted vegetables and a With the food and drink taking on enthusiastic about their work. tomato sauce or a creamy huge importance across the group, “We involve our residents as much Competitions can really help the asparagus sauce.” it’s down to Hotel Service Manager as possible and conduct special learning process and provide a big Carl Weston, who joined the tastings so they have a say in the boost to morale and confidence, so Carl and his team use a variety of business in 2017, to ensure the constantly changing seasonal I encourage my team to get Country Range products in the dining experience is second to menus. We also have a regular involved. Even if some residents kitchen. “We’re proud to use a large none. Following two years at array of events taking place are not the most adventurous, we selection of the Country Range college, Carl spent a decade throughout the year whether it is will do all we can to tempt them into products such as the butter, pain au working in hospitality in a selection for Mother’s Day, Father’s chocolate, sun-dried tomatoes and of pubs, restaurants and hotels Day, bistro nights, Easter, dark chocolate chips and they before finding his way into the care Christmas or a theme night never let us down. The spices and focused around a different seasonings such as the Italian Seasoning in particular, are top quality and like with all the products, they’re extremely consistent and competitive when it comes to price” he says. “We involve our residents as much as possible and conduct special tastings so they have a say in the constantly changing seasonal menus.” 07

NewFRY ROLL OUT 31st October AT THE DOUBLE Halloween We’re thrilled to announce three new super-spud products as we head into winter. Guaranteeing chefs from the public sector Make sure you don’t get ghosted by and hospitality kitchens of all sizes have an unbeatable, taste- the crowds this Halloween by creating rich fry, the new trio have an innovative coating that delivers your very own bewitching Frankenstein the unique Country Range ‘Double Crunch’. of feasts. In a care home, use Halloween as a focus With invincible crunch-staying power making them a great fit for for creative activities for residents such as kitchens offering takeaway, food-to-go or room-service, the new creating decorations or tasty treats. selection is available in 4 x 2.5kg catering boxes and are gluten-free Our frozen cookie pucks can be used along and pre-fried in sunflower oil instead of palm oil. with our award-winning chocolate drops and fun decorations to easily create some Joining the 10mm Double Crunch Skin-On Fries, 14mm Double super scary snacks for your customers, Crunch Fries and 19mm Triple Cooked Chunky Fries that have students or residents. generated legions of fans since launch in the spring, the new threesome joining the Country Range portfolio includes: Shoestring Fries NEW COUNTRY RANGE DOUBLE CRUNCH SEASONED WEDGES Immense for sides, sharing platters or alongside classic burgers, these extra thick- cut, mouth-wateringly, wicked wedges are given an extra coating of batter for double the crunch. Made with the flavoursome Fontane potatoes, they are lightly seasoned and will hold their crunch for over 20 minutes. NEW AND IMPROVED COUNTRY RANGE DOUBLE CRUNCH SWEET POTATO FRIES A solution to the shockingly soggy, sweet potato fries saturating the market in recent times, these thin cut sweet potato fries have a double dose of our unique invisible batter, they are the captain of crunch. Made with Beauregard thin-cut sweet potatoes, they come lightly seasoned and will hold their crunch for over 20 minutes. NEW COUNTRY RANGE DOUBLE CRUNCH SHOESTRING FRIES Delicately seasoned, these sensational 7mm shoestring fries are made with Fontane potatoes for a consistent year-round flavour and will keep their crunch for over 40 minutes once out of the oven or frying pan. Seasoned Wedges “COUNTRY RANGE CHIPS ARE THE RUNAWAY SUCCESS STORY. I’M FLABBERGASTED BY THE NUMBER OF PEOPLE WHO RAVE ABOUT THE COUNTRY RANGE CHIPS” - HOSPITAL CATERER, SURREY Sweet Potato Fries

21st October NEW FROM COUNTRY RANGE APPLE Cappuccino DAY 2022 Cheesecake With Apple Day celebrated on the 21st 10th- 16 th October Roast & Ground Coffee October, there really isn’t a better time for chefs to be showcasing the fantastically flavoursome forbidden fruit. Our Country Range Bramley Apple Pie Filling, Country Range Apple Sauce and Country Range Solid Pack Apples can be used in a variety of ways including the traditional apple crumble, other desserts such as an Apple and Ginger Crumble Soufflé, savoury dishes such as a Pork and Apple Wellington or even a nostalgic Bramley Apple Crumble milkshake. Whether it’s for a snack, breakfast, lunch or dinner, make sure this special fruit is at the core of your offering. View all of our recipes online at www.countryrange.co.uk/recipes Apple Crumble Milkshake Coffee Week 2022 APPR“MLFATMEEOHNYFOREGIMSFLECMOLAUOUBEINTPMUR”HGPAA-NMCMLMTRAPEARRTELEOPKYMENHIEYEOINSMSDE, S Apple Creme Brulee The biggest celebration of the beautiful bean, UK Coffee Week first ran in 2011 and since then the initiative has raised over £800,000 for Project Waterfall, providing over 45,000 people with clean drinking water, sanitation and education. Encouraging a community of coffee shops, cafés, roasters, retailers and coffee lovers to unite and celebrate this special bean for a week each year, the campaign is a fantastic way for businesses to provide some mid-month magic to the menu, promotions and social media channels. Our rich and moreish Country Range Roast & Ground Filtered Coffee is made using 100% Arabica beans from Columbia and can be perfectly accompanied by our range of front-of-house portions such as our Fairtrade sugar sticks. Think further than your hot beverage menu by including coffee inspired sweet treats into your dessert menu. • Our Country Range Cappuccino Cheesecake is a dream for coffee aficionados out there, with a crisp mocha base sitting beneath layers of coffee and milky cheesecake topping which is then baked and topped with a cream cheese frosting, before being finished with a dusting of cocoa powder. • The classic coffee dessert, Country Range Premium Tiramisu. Chocolate sponge layered with rich dark chocolate mousse, tiramisu cream and coffee mousse with a hint of Marsala then dusted with cocoa powder. Pre-portioned into 14 slices to reduce wastage and help with stock control. • For full indulgence, offer customers a slice of our Country Range Premium Baked Belgian Chocolate Espresso Tart. An indulgent intensely-flavoured chocolate tart made with rich Belgian chocolate and espresso coffee in an all-butter pastry case, topped with a beautiful chocolate mirror glaze and chocolate curls. We have your coffee creations covered, but for a free fundraising kit and details on how to get involved, visit www.ukcoffeeweek.com 09

HOSPITALITY This year’s FIFA World SET UP FOR SUCCESS Cup will be played from 21 Multiple screens are a good idea November to 18 December so that fans can easily watch the in Qatar, offering a fantastic game. Jane Pendlebury, CEO, opportunity for hospitality The Hospitality Professionals operators to increase Association (HOSPA) says footfall and profits, as “Provided you have all the correct well as give a boost to the licencing in place, these screens festive season. As the event will really help position your venue clashes with the Christmas as a “go to” destination for the party season, it will be a World Cup, as well as contributing fine balancing act to ensure to a great atmosphere. Particularly that both audiences are for bars, you could decorate the catered for. building to fit the theme. This might include national flags and With reports of fewer fans than other football insignia. You could normal travelling to the Middle really go to town with multiple East, people will be searching themed areas of the bar to reflect for the best venue to watch the cultural aspects of participant the game. Tom Saunders from countries.” DesignMyNight booking platform As always, the booking system says “Whereas supporters usually needs to be as convenient as watch the games live at outdoor possible. As Amber Staynings, fan zones, the timing of this year’s CEO of Bums On Seats says “Can World Cup means more people will be looking for an indoor venue socustomers book 24/7 at a time demand is certain to grow as thethat suits them? Can the customer see all the extra bolt on options CapitthaeliWsinogrlodn Cuptournamentgetsnearer.” offered at the point of booking? stiritupmagazine.co.uk 10

“An effective booking system will play a valuable Getting the part in driving efficiency, as you’ll have accurate Balance Right numbers, faster table turning, more upsells and CASE STUDY – THE BEDFORD PUB useful pre-arrival information.” Determined not to score an own-goal, An effective booking system will a member of staff taking orders The Bedford pub in London’s Balham, play a valuable part in driving table to table, which could increase part of the Three Cheers Pub Co, have efficiency, as you’ll have accurate sales, without overwhelming the decided to stick to their usual menus numbers, faster table turning, bar staff. The pandemic introduced for the World Cup. Becky Stevenson more upsells and useful pre-arrival a new era of QR technology says “We’ve created special dishes information.” offering another alternative for for sporting events in the past, but our dealing with larger crowds.” customers prefer their favourite dishes. A choice of packages, handheld We also don’t want to add pressure to tasty food and fast table service Creating special menus with the kitchen staff who are already serving were among the top requirements themed dishes can work well for our Christmas menus at the busiest for customers according to major sporting events. It may be time of year. Our 20” pizzas are always research by Bums on Seats. Amber easier to focus on the favourites a huge success. Add to this a few small said “Quality food that’s easy to such as England, Germany, Brazil sharing platters and a bucket of beers eat while watching sport was one and Portugal and concentrate on and there’s the perfect order when the of the priorities. Some venues may their dishes. Jane says “Offering sport is on.” have to use plastics for licensing a diverse menu of international reasons, but top of the list of cuisine and speciality cocktails will Becky says the pub wants to make ‘dislikes’ were wobbly thin plastic be popular especially if you adapt the most of the World Cup opportunity glasses and warm beer.” it to reflect certain fixtures.” without forgoing Christmas revenue, especially as the past few years have MANAGING STAFFING been so difficult. Matches will be shown AND SERVICE in the Club Room, main bar, saloon bar, ballroom and private dining room Table service is probably the best depending on the match, day and approach, given the popularity of existing Christmas bookings. The pub the World Cup, especially when has a mix of four extra-large projectors dealing with larger groups. and HD screens. Jane from HOSPA says “This often creates a much more “We decided that the games that could manageable environment with fall on the Friday and Saturday were too sought after by Christmas parties to Hot Handheld make them football viewing only, so we Snack Ideas have reduced our offering for the World Cup on those dates and kept the space GROUP B ENGLAND Cuisine for private parties. The semi-finals fall on a Tuesday or Wednesday so we have Roast Dinner Wrap prioritised football on these dates as there will be less demand for Christmas GROUP H KOREA Fusion parties,” she adds. REPUBLIC & GROUP C MEXICO Apart from the opening match, the time difference between the UK and Chilli Beef Kimchi Burrito Qatar isn’t too much of an issue, says Becky “as the 7pm kick offs GROUP E JAPAN are a good time for catching people after work.” Pulled Pork or Jackfruit Bao Buns A variety of ticket options have been created to suit each kind of GROUP C MEXICO spectator. This includes those who like to plan in advance including Selection of Tacos ordering food and drink and people who require a seat in the Club Room with its sophisticated sound system, as well as walk ins. Becky says “The walk in option is key as it allows flexibility for guests and it’s the walk-ins who fill the gaps if you have cancellations or haven’t been able to sell all the tickets.” GROUP B USA American Patty Melt GROUP B USA & GROUP H PORTUGAL Peri Peri Po’boy Cuisine Fusion 11

Ho prid : n To ato & asil sau s ologn s hargrill d V g ta l s Shar ood’s: Tikka asala Kor a S t & Sour vSitOaAUNDRinFSI OF D AND R The new (MARKET 1ST) range of 6 new Sharwood’s and Homepride sauces are a: SOURCE OF VITAMINS C AND D AND FIBRE Easy to use, plant based*, gluten-free and delicious. .pr i rfoods rvi . o.uk For or infor ation and a produ t sa pl ail: foods rvi t a @pr i rfoods. o.uk @Pr i rFoods_FS @pr i rfoods_fs @Pr i rFoodsFoods rvi * excluding Sharwoods Tikka Masala & Korma







CATEGORY FOCUS A Touch of Spice Many of us are familiar with curry from Thailand or India, but there are thousands of other curry dishes, both regional and country specific that are unique, flavoursome and worth a try. Our national affection for curry is unwavering and its rise in popularity is driving an expansion of world flavours, feeding an unsatiable demand for authentic food experiences. Spicy or mild, creamy or tangy, curry serves caterers throughout the hospitality, education and care sectors well thanks to its ease of preparation and ability to feed large or small groups of diners. What makes a good curry? ORIGIN STORY Understanding the origins of the dish you are creating will help you select the right ingredients and accompaniments for your curry. Authenticity is critical, you don’t need to cook in fancy equipment, but doing some research to learn more about the recipe will be worthwhile. “Curry is not just a dish – it has gone beyond this. Many recipes from different cuisines and communities all have their own curry (be that North / South Indian, Malaysian etc). Every kilometre, the spices change - the language, the soil, the approach to cooking changes - and so does curry.” Says Sameer Taneja, Executive Chef, Benares. BACK TO BASICS Getting the basics right is the key to releasing the complex flavours in a curry; spices, onion, garlic, ginger form a general base (although not always used together), from which the Curry body of the curry is developed. not h does Whether softened for a lighter ave to be savourytpou“biIndirenvItedsesicssBiaraniaeevetwghetAvnosnhoodttcsutgeihuwntaraaSreyrmglillpya-ceyct,obmbhhdthdbsouuaadeaiutRtdatteIeaktnotittlrttranhtidssahcdwToeohicdiiaaiosywasghoi,ntuhsoaophliceeosanlaau–l!ejdnata”evbrxagrIt.esdhypwldTeoaditeocahsaultiuccabnissrsitnotnsh’leciteinevessrlskyegedesuunar,axprtoiehnopptppwedotrueotodirwsdorsyteawdneesaivdeinatefhvgere,awn curry or caramelized for a darker, richer flavour, how you start your base will dictate the final result. Each curry has its own unique flavour depending on which sweet or savoury spices are used – and more importantly – how. For example, turmeric brings a bright colour and deep earthy flavours whereas cinnamon and clove add a touch of sweetness and pep. 16

Harvir Deol, Regional Account Manager for Tilda MOWGLI STREET FOOD BEGAN IN Keralan Coconut Curry Foodservice says: “The very first thing you should LIVERPOOL AND HAS SINCE BECOME do when it comes to building your flavours for a ONE OF THE FASTEST-GROWING 16 - 30 Minutes curry is to heat whole spices in hot oil to unleash FAST-CASUAL CHAINS Serves 2 their flavour. Choose from cardamom, cinnamon, cloves and seeds for the perfect base to your (BIG HOSPITALITY, 2022) INGREDIENTS dish. Fresh spices are the best choice for adding 150g Tilda Pure Basmati Rice extra flavour to your curry. Purchase spices in Ruby Murray 2.0* 1 white onion, finely chopped small quantities and store them in a cool dry place 4 cloves garlic, finely chopped to maintain their freshness and avoid unwanted Ingredients and flavours synonymous 1 thumb sized piece of fresh ginger, moisture from heat sources.” with curry can be used as inspiration and finely chopped adapted into interesting new formats to 2 green chillies, finely chopped Once you have your base, start adding meat, fish entice your customers. 2 birdseye chillies or vegetables for texture and flavour. This is where 3 bay leaves curry really comes into its own for the hospitality PIZZA 1 400g tin coconut milk sector. Serving a diverse range of diners with a Meals from around the globe are added 100g plant-based milk multitude of dietary needs can be time consuming onto pizza in place of traditional toppings, A squeeze of half a lemon and complex. A good curry base can serve both creating new dishes that are two meals in meat and meat-free customers by ensuring the one. Curry is a favourite, with the base SPICES base is vegan to begin with. replaced by naan bread or chapati with 1/2 tsp turmeric curry inspired flavours and ingredients 1 tsp mustard seeds PERFECT PAIRINGS used as toppings. 1/2 tsp chilli flakes Finally, pair your curry with the perfect 1/2 tsp sea salt accompaniment. From rice to a pillowy naan, HOT SAVOURY SNACKING thepla, dhal or roti, there are plenty of options Brands are branching out with updated METHOD to explore. “The most popular and perfect flavour profiles for pies, pasties, quiches 1. Heat a deep pan with a glug of olive accompaniment is rice” says Harvir, “a very and slices, think Sweet Potato and Katsu oil / coconut oil, then add the onion, versatile carb, which not only serves as a side, but Curry Slice or a Red Thai Chicken Curry Pie. chilli and ginger & fry for 6-7 minutes. as a partner to the curry. The rice can have some of the curry’s flavours, such as turmeric, added SANDWICHES 2. Add the garlic cloves and fry for a while cooking in water, and absorb these – making When it comes to curry sandwiches further 1-2 minutes until cooked before the rice nice and fluffy and yellow to accompany Coronation chicken is not the only one. adding the tinned coconut milk, birdseye the perfect curry.” Complete the experience with Curry inspiration has taken over deep fill chillies, bay leaves and spices. fruity chutneys and tangy sauces that compliment sandwiches. Try recreating some of these the flavours of your dish, giving your diners the famous favourites; Lamb flank curry 3. Mix the plant-based milk with the ability to customise it to suit their tastebuds. sandwich with Bombay mix from Hunky lemon juice and leave to curdle before Dory Eats (Edinburgh) or deep fried adding to the pan and allow to sit on a Spice up your menu with some of aubergine, curry sauce, pickled carrots, low heat for around 10 minutes. these unusual world curries: daikon, vegan mayo and bubbly bread from The Dusty Knuckle Bakery (London). 4. Meanwhile in a pot add 150g Tilda Rendang curry from Indonesia may not be as Pure Original Basmati with 300ml water, well-known as others, but it is full of flavour KIDS large pinch of salt and allow to simmer with a touch of coconut and rich with spices Whether your serving families with with the lid on for around 10-15 minutes toddlers, children or teenagers curry is a (it should absorb the water and be Beetroot curry from Sri Lanka is a great winner. Obviously the level of spice and perfectly cooked and fluffy). option for vegans and vegetarians, hitting adventurousness of the dishes on the all the right sweet, salty and sour notes while menu will need to be adapted to be 5. Taste test the curry adding a little delivering a fantastic feast for the eyes with its suitable however flavour trying new more salt & pepper if needed then serve. bright pink and purple tones things are important. Head to South Africa for some bunny chow * The information from this section was taken – a rich curry that is served in the end of a from various thefoodpeople reports loaf of bread – making it perfectly portable (as long as you’re quick!) Jamaican goat curry is a classic from the region featuring lime, ginger and the world-famous scotch bonnet chilli peppers for heat – definitely not one for the feint hearted! Native to Hong Kong’s street food scene are curried fish balls, a dense, tiny fish ball served in a vibrant curry sauce packed with garlic, chilli and coconut milk The Japanese beef curry is unlike any other you will try, it is sweet and savoury but still packed with many ingredients found in most other curries Ttekobokki from Korea is a rice cake stew, featuring the much-loved Korean rice cake simmered in a red curry sauce 17

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ADVICE FROM THE EXPERTS Digital Menus Craig Goslin, UK Managing that there are no longer queues to How have your customers Director, Vapiano place an order. Once guests are reacted to the change? seated, they’re more relaxed and The response has been overwhelmingly positive. Guests can take their time to create and have responded well, and the feedback and adoption of the personalise their dishes to their digital ordering platform has certainly met and even exceeded With a long-standing wellbeing? It provides obvious own preference. We’ve seen a our expectations. career in hospitality, benefits for our guest journey but significant growth in the contribution of Antipasti starters, How have your customers Craig Goslin, UK Managing reacted to the change? Director, Vapiano is no we have seen that it supports our upsell on extra’s, garlic breads, Since we implemented digital employees too. This assistance and drinks contribution. ordering into the business in 2020, the platforms have evolved stranger to change. In “Being more attentive in this area is and greatly improved in terms of 2020 Craig spearheaded a stability, functionality and a vastly project to introduce digital improved user experience, but the menus to the German tools that we initially launched pizza-pasta restaurant driving the friendly and personable with were on a cost per order chain in response to the commission-based model, so in pandemic and hasn’t guest experience Vapiano is known for.” effect paid for itself from day one. looked back since. What is a digital menu? relieves responsibility on the Collectively A virtual menu and mobile team, so the kitchen can focus on this has based app ordering solution to cooking fresh, good quality food, driven the streamline our guest journey whilst increasing emphasis on the size of our overall whilst making it COVID-19 safe operations front-of-house. Being average guest cheque for guests. more attentive in this area is and has increased driving the friendly and awareness of our great How long does it take personable guest experience cocktail offerings and to implement? Vapiano is known for. Dolci dessert range. With the support of FlipDish we managed to get the app up and Do you still need paper menus? running within 48 hours. We have kept physical menus for our guests in addition to the What do you have to consider digital menu. We want to ensure when implementing digital we are as accessible as possible menus? for our guests, so if it’s preferred We had to consider how this or required to use a physical would impact the overall business in the long run, it was initially a menu we can facilitate response to the pandemic but that for them. we wanted to invest in something that would improve the guest What are the experience and support our business benefits teams who are working to of digital menus? tight turn arounds. One For us and our consideration is how this guests at Vapiano, can improve employee a massive positive is 19

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Vegetarian Pie Preparation: Cooking Time: Portions: 30 minutes 35 minutes 10 Products: Bisto Vegetable Gravy Granules, Mcdougalls Shortcrust Pastry Mix Ingredients • 500g McDougalls Shortcrust Pastry • 250g Puy lentils (cooked) (made as per instructions) • 200g Chestnuts (cooked) • 350ml Double cream • 250g Leeks • 150g Cranberries • 75g Butter • 250g Mushrooms (frozen and defrosted) • 2g Nutmeg • 1 Egg (for glaze) • Fresh thyme • 750ml Prepared Bisto • 250g Potatoes (cooked 1cm dice) Vegetarian Gravy Granules Method to serve 1. bMeafkoerethuesiMncgD(yoouugcaallnsaPlsaostmryakMe itxhiassthpeerdathyebienfosrter).uctions on pack, cover and rest for at least 15 minutes Allegens Wheat, Barley, Milk, Egg, Soya, Celery 2. tS Ghteiernnit nltyat fkhreey o ptfhofe tta hlteeoe ,hkfeso aalltno adwn medd usbtsihyr ritonho etmhlees n citnria ltsnh,bece hbrerusitettnse.ur tusnatnil dsocrfteeanme,dh. eAadtda tnhde cnouotkmfeogr 4anmdi tnhuytmese,. Suitable for Vegetarians Yes Suitable for Coeliac No 3. VuHB FB neierulugltatiestetle hatgtra choo harelnindap oadeniv en lfeGil tbbnortaarluteovsor ew ye11gw0an8gn 0iab tdwn°haCdskat,ei shcn3aherg5si asm o0rpnni°in.dxaF gC ,tltausgvh rraeoeeesgrnf, eum stptihlmllaaeayrbi nckllleiaefc4 rtsio, n. pavt hitneeherdsenw b f frpiarotilkhdamecga efteop h otraeonsa r ttcpiornhpy agirll lsoni d txaohinanmedn- psad stiteeiescsrelkyv ab ebl3e a(w0fdkoeimirtcnheoig rn bBa tutairetsakettyioshn , aegnt. odp lsinweit heaacnhy rpiansgtr wy ittrhim tmhein gpsa).stry (rolled to approximately 4 mm). 4. Traditional Trifle Portions: CNo/Aok, i3n hgoTuimrse s:etting, 10 Preparation: or overnight 30 minutes Products: McDougalls JPellalyin, BSiprodn’sgIen,sMtacnDtoCuugsatlalsrdStMraixwberry Vegetarian Ingredients • 2p0lu0sgeSxttrraawfobredrreiceosr,afrteinsgh(ooprtfiornoazle) n, Chef Tips • 200g Cooked McDougalls Plain Sponge ThiYenYodosuuihovbecfcied raayrrunnroyiaueuealrssanp etsidonaifltknyrtseehuma-sitasnhsawdrkaoeearrsceyeftip rhlooloeipfasz.ftseeiinonrp.tnaoartl. • 100ml Sherry (optional) Strawberry Jelly • 175g McDougalls Vegetarian • 100g Bird’s Instant Custard Mix Allegens Wheat, Egg, Milk, Soya, Almonds • 600ml Fresh double cream or grated chocolate Suitable for Vegetarians Yes • 50g Dark chocolate chunks Suitable for Coeliac No • 50g Flaked almonds, toasted Method1.PBA MC WWTSlrloaheplihovhncaereeiweginnpnrnwt 1 pktthwtohlhilehepii eitctelesro hoedetvj aorceobeoallllur irwlaffniybonytwgbhlrieges-e aeraf artsci oclerfnremiheferotewoac tstatrocmho neiomne td asluhrtaimtontne1othuetapbolei,til tnose atcyreosi uetols raotskauvohsptin iftnahenedowr nagfddfwov apdtearithhosim lessmeiucrhsoiornkco.tf luootgCndi nsvp udt,atehetptsanrheatlrd aahtekdb nhcels.Meodee.s ai Pctslspv,Dhpltoeatreoohna ctunceewgogug ne ibcasnewoietl tnlaaoorshtnrrl oVidai.ds e eckP posfghlirni(apeunoucptitnintotetakhi.g por iseLinn aboeaa Bntaafln)higvtSrdtehde otw pre ’ftsasrliojaetiwIed hncrclbg veolsayeeeto o,as.,rl tntrn,uo ayttntrhocJCt erneipulenol sylao zytpotfza,elutlsareh dtaca,iee rrtMae hsuinin tinrxdcrtetka otsiawol cadaauvmb ylfsele ratt tirioadkhnrr eigea detesahscls reattteyoh hyfms eiersctirbneadk.tllgdesc feur.oai szurrt ezntalwtderidlioo s.n svheoeoelruvdtreehsdde. ..s herry. 2. 3. 4. 5. 6. 7.

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FIVE WAYS TO USE WAYS TO USE Whole Pitted Dates Dates are a magically 1/ Date 2/ Awesome 3/Saucy moreish, multi-purpose Bake African Date ingredient that can help boost flavour and raise snacks, starters, A brilliant ingredient for all Switch out the prunes or When cooked down and desserts, mains and baked goods to manner of baked goods - apricots and add dates to used to make a syrup, a whole new level. A key ingredient whether cake, biscuit, pastry, your tagine instead. They puree or chutney, amongst the new breed of healthy flan or tart but for me I adore work beautifully to balance dates provide a unique bakers and chefs, dates are a great using dates in my chocolate the spices, thicken the sweetness but also a silky substitute for refined sugar and are a chip cookie recipe. They sauce and add sweetness. consistency. I love making godsend for those looking to conjure up are a great way of making You can also chop them a puree to accompany a some slightly healthier cakes, cookies, your cookies a bit healthier up and add to them to chicken terrine or using energy bars or breakfasts. and also ensure you get a your couscous. them alongside some in- beautiful chewy consistency. season fruit such as pears This month Stuart Ascott, Chef Lecturer at West 5/ Energy to make a chutney. Suffolk College has shared five delicious ways to 4/ Supremely Snacks use Country Range Whole Pitted Dates. Sticky “A key ingredient A massive trend in recent amongst the new ABOUT: STUART ASCOTT Possibly the most famous years on social media and breed of healthy It was as an architecture British way to enjoy dates amongst the health brigade bakers and chefs, student working part-time in and a firm fixture on menus and fitness fanatics, energy dates are a great the catering industry that Stuart not just across the UK but or power balls are great for substitute for realised he was on the wrong around the world - you just some get-up-and-go or just refined sugar.” career path and the buzz of can’t beat a Sticky Toffee for a special treat. I love hospitality was drawing him in. Pudding done well. You using dates as they provide After quitting his course, Stuart would be surprised how a satisfying stickiness and has worked in restaurants many people don’t even can also be used to reduce across France and Spain as well as the UK. realise there are dates in it. the refined sugar content of I have followed a Gary your creations. After being asked to mentor some local Rhodes recipe since my early teenagers for a ‘Passion to Inspire’ competition, days as a chef and it has Country Range Whole Stuart caught the teaching bug, retrained never let me down. The key Pitted Dates and became a Chef Lecturer at West Suffolk is a light date sponge. There Pack size: 3kg College in 2015. Immensely passionate about is always a bit of controversy developing the next generation of young chefs, on the sauce but for me it’s Stuart’s latest trio of young student chefs - Harry butterscotch over toffee Falkingham, Harry Bennington and Millie Smith every time. - reached the Country Range Student Chef Challenge Final in 2022. 23

Low CaartboKneeElen Keele University in generate waste and then find Staffordshire officially recycling routes. For example, opened a low carbon chefs weigh food that is wasted energy park on campus from events. They then review earlier this year. their menus and reduce portion sizes to minimise GENERATING UP TO 50% OF THE waste. UNIVERSITY’S ELECTRICITY We DEMAND, IT IS ALREADY SAVING stipulate APPROXIMATELY 1,500 TONNES that OF CARBON EMISSIONS EACH YEAR. landfill is the final least favourable The university worked with option. Anything we can’t reduce, French company Equans to reuse or recycle, generates develop the park, which energy. There’s an incinerator in comprises 12,500 solar panels south Staffordshire where and two wind turbines, as well general waste goes, which as an industrial-sized battery to generates electricity – a much store the generated energy. better alternative to landfill.” Huw Evans, Environment Catering suppliers are selected Manager, Keele University, based on their sustainability says “As far as I know Keele is credentials. “Sourcing from those the only university with such a suppliers reduces our significant amount of environmental impact and that of renewable energy being our customers,” says Huw. “When generated on campus. It’s rare catering facilities are being to have the combination of refurbished, we tend to move wind turbines and solar panels from gas appliances to electricity on one site. It means when we to reduce the carbon footprint. have events such as the TUCO conference or graduations, up The university works with the to 50% of electricity demand is catering team to make continual met by renewable energy from improvements in sustainability.” the park.” Chefs are investigating putting The Catering Strategy the carbon footprint of each dish The ethos at Keele University is on menus. Huw says “We want to to rethink operations so waste introduce this to educate isn’t generated in the first students on making sustainable place. Huw explains “You need choices in the food they eat.” to look at where the waste comes from rather than The university has reintroduced its reusable coffee cup scheme,

THE GREEN GAUGE neUrngiyveIrnsnitoyvation which was put Encouraging Participation on hold during Engaging with students about the pandemic. sustainability is important. In the Student Union on campus, Staff and there’s a zero-waste shop where students have students take their own named the containers to fill with items such concept ‘Drink, as spices and lentils without Rinse, Repeat’. using plastic packaging. Working with Friends of the Huw says “We have allotments Earth, the scheme was extended on site and encourage students to include takeaway containers. to get involved as volunteers so Hugh says “It’s called ‘Eat, Rinse, they can think about how food is Repeat’, again this was put on grown, food miles and so on.” hold because of COVID, so we look forward to To cut back on food waste, re-introducing it. there’s a ‘donation tray’ in every It works in a kitchen across the halls of similar way. residence on campus. Students Students collect can donate non-perishable takeaway meals unopened food which is donated in the containers, to the local Trussell Trust food which can then bank. “Pre-COVID, this was a be reused.” very successful project and we’ve just brought it back.” “You need to look at where His advice to other universities the waste comes is to network with others. “Learn from rather from other universities. We need than generate to share what each other is waste and then doing,” he says. find recycling routes.” For further information, visit https://www.keele.ac.uk/

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RISING STAR ORiLsinIg Astar HERCULES Acclaimed by big hitters such as and family. The story of a recipe is so important. In the short-term, the money we make from that Jamie Oliver, Nigella Lawson, Andi Nowadays you can find pretty much any recipe is sent back to my hometown in Ukraine where Oliver and Diana Henry, the ascent on the internet – to me what makes recipes I am supporting twenty two families. of Olia Hercules has been rapid since outstanding is if there is something deeper. The long-term project is to use the funds to leaving her job as a journalist and It can be more anthropological - linked with open a small cookery school in my hometown retraining as a professional cook. history from a country or region or it can be in Ukraine. I want to help to build up the With four astoundingly beautiful a more personal story and that’s what really community there and to give teenagers an cookery books - Mamushka, Kaukasis, excites me. opportunity to learn cooking and give them Summer Kitchens and the latest skills. I want to bring some chefs from the UK so Home Food - which was published What have you been cooking a lot recently? we can teach the next generation of teachers. this year, Olia has also been a driving force in the battle for her homeland It’s been all about rediscovering some great Above (main) by helping to raise more than £1m for ingredients and dishes. I had a complex for a Olia Hercules Unicef UK’s #CookForUkraine appeal. while about potatoes and cabbages because people would always say ‘Ukrainian food is Below Where did you work as a chef and develop nothing but potatoes and cabbage’. I would Olia’s latest book ‘Home Food’ your skills? be saying – no we have lots of herbs, great seasonal veg, amazing meats and would be My first job was at the Union Market in Fulham desperately trying to show people there was and I worked with Aaron Craze, who was one more to my country’s food. Now, I am of Jamie Oliver’s alumni. I had always been a embracing the noble huge Ottolenghi fan so when my head chef told cabbage and potato and me there was a job going at NOPI, I applied. you know what – they I had a trial with Sami Tamimi and I ended up are the ultimate comfort at the Islington branch where I was chef de foods that remain with us partie for about nine months. Yotam would from childhood. always come on a Saturday morning to check the breakfasts and that was always a moment Do you have any long- of trepidation for me. I had a huge love and term projects? respect for Ottolenghi. I launched Patreon – a How would you describe your cooking style? subscription service where I provide recipes and The quality and seasonality of the ingredients content to raise money are the most important things to me because for Ukraine in April and that’s how I grew up with food in the Ukraine. we now have almost 500 We certainly didn’t have the choice that we subscribers. have in the UK so it was all about making the best of ingredients when they were at their best. We were always making doughs and I vividly remember making filo pastry so they have definitely stayed with me in my cooking style. It’s all very ingredient-led – like a lot of the best Ukrainian dishes. It’s about having a fantastic in-season ingredient, whether that’s a vegetable or meat as a starting point, and allowing the flavours to be enhanced and shine. I would say I cook quite simple food. How do you create new dishes? I can cook creatively but to me the story behind a recipe is extremely important. It could be a recipe picked up on my travels, a friend’s recipe or something linked with my heritage 27

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THE MARKETPLACE THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY Horlicks launch CENTRAL FOODS LAUNCHES fortified shake range NEW RANGE OF MENUSERVE QUICHES AND A NEW DEEP Iconic British brand Horlicks is DISH APPLE PIE delighted to unveil their latest range, Horlicks Healthy; a range of four specifically-formulated Frozen food distributor Central Foods has launched a wellness boosting shakes - Healthy Body, Healthy Gut, Healthy new range of quiches and a new apple pie for the food Mind and Healthy Sleep. service sector. Created with a blend of carefully selected vitamins, minerals and functional Available in six different flavours, the Menuserve frozen quiches ingredients, alongside 15-20g protein per serving, Horlicks Healthy is ideal are offered whole or ready cut into 12 portions for convenience for a wide range of venues from coffee shops and universities, through to and to help reduce wastage. gyms and hotel bedrooms. The 11inch diameter Menuserve quiches are available in the To create one serving of Horlicks Healthy, simply add two heaped scoop to following flavours: cheese and onion, tomato and basil, Spanish 300ml semi skimmed milk, shake or blend and serve. style featuring red and green peppers, cheese and broccoli, Mediterranean style featuring red and yellow peppers and Each blend within the Horlicks Healthy range is available to foodservice courgette, and Quiche Lorraine. All are suitable for vegetarians, operators in 400g pouches. For more information on Horlicks, apart from the Quiche Lorraine. visit https://www.horlicks.co.uk/ Coming on the back of recent research from Foodhub*, which MONIN LAUNCHES VERSATILE WHITE shows Apple Pie is the nation’s most popular sweet pie, frozen TEA CONCENTRATE TO MATCH RISING food distributor Central Foods has launched a new pre-sliced DRINKS TRENDS deep dish apple pie for the food service sector. MONIN is continuing its on the rising trend for tea based The Menuserve deep dish apple pie is packed with juicy, sliced dedication to launch new cocktails. apples encased in golden shortcrust pastry and is pre-portioned and inspiring flavours with into 12 generous slices, which can be individually defrosted as the release of White Tea The low sugar white tea recipe required to help reduce wastage. Concentrate, building on will bring real versatility to drinks the existing specialist line ups as well as fresh flavour For more information, visit www.centralfoods.co.uk MONIN concentrates cues and can be enjoyed as range which also *PSC Newsletter 24 Jan 2022 includes refreshing a thirst-quenching iced tea, Green Tea and aromatic in a refreshing cocktail or Rooibos variants in the even in a trendy bubble tea. line-up. The concentrate’s flexibility means it can also be paired With an authentic floral taste with complimentary MONIN fruit syrups such as MONIN and a hint of sweetness, Raspberry Syrup and MONIN White Peach Syrup. the concentrate aims to For more information and help secure its place as a inspiration visit www.monin.com/uk versatile component for any operator, whilst capitalising Wrapmaster® Supports Chefs with Ultimate Dispenser Giveaway Wrapmaster® the award-winning supplier of cling film, foil and baking parchment dispensers is inviting chefs and foodservice professionals to claim a FREE Wrapmaster® 4500 or Wrapmaster® 3000 to help their kitchens wrap sustainably, safely and keep food fresh. With 81% of chefs, caterers and F&B Managers* saying cling film is an essential tool in their kitchen, this exclusive giveaway is the perfect opportunity for chefs to upgrade their equipment and get a taste of what a Wrapmaster® dispenser can do – all for free. Chefs can claim a free Wrapmaster® 4500 dispenser OR a free Wrapmaster® 3000 dispenser, along with one case of cling film. To register your interest and your preferred dispenser, visit https://www.wrapmaster.global/en/free-sample-trial/ to see the full terms and conditions and fill in the form - but hurry, with a limited number available they’re sure to go quickly!** *Independent Chef Panel Research, 100 participants Nov 2018 ** There are 30 dispensers available to claim before 25th January 2023. 29

Few aromas conjure up an appetite like that of a simmering homemade soup. Packed with fresh ingredients and flavoured with herbs and spices, soup is every chef’s flexible friend. In this month’s melting pot, our experts discuss how to make the most of soup - to reduce waste, create hearty meals, deliver nutrition and hydration or entice customers to warm up on a chilly autumnal day. Vegetarian lentil soup with potatoes and carrots

MELTING POT FLEUR MCCARTHY KIM KAEWKRAIKHOT Seafood Laksa Soup & PAUL MORTIMER Owner and Head Chef, Owners, The Retreat Chaophraya INGREDIENTS SERVES 100g Rice Vermicelli 2 MINS Soup is an easy and tasty If you’re looking for 10g Bamboo shoot slices PREP way to feel full and hydrated, colourful, vibrant soups, 10g Pak choi, halved and are a year-long comfort then there’s no better 2 x Fresh King prawns TIME food. At The Retreat we serve soup...Not cuisine than that of the Kingdom of 5g Wild mushroom 16 MINS any old soup, but homemade, dairy free Thailand. At Chaophraya, our soups 2g Coriander and vegan soup, freshly made to warm our combine the freshest of Thai ingredients 10g Beansprouts COOK customers and tantalise their tastebuds. for an authentic, flavoursome serving of 5g Spring onion, sliced TIME soup to be both enjoyed and marveled at. 200ml Coconut milk 2 MINS Tomato & Roasted Pepper, Carrot & 25g Laksa paste Parsnip, Leek & Potato and Mushroom to Perfect for when you’re feeling under the 5g Chilli flake oil name but a few, all presented in a locally weather, or simply want a lighter but 5g fresh Red chilli, sliced sourced large ploughman’s roll - with the equally as tasty dish, Chaophraya’s Tom 20g Fish ball or fish cake, sliced twist being the soup is in the roll! Our Yum originated in Central Thailand but 5g Tofu puffs, halved customers are taken aback and delighted is widely eaten across the whole of the 5g Lime leaves by the unusual presentation when it arrives country. Tom Yum, otherwise known as 1 x Lime, cut into wedges at the table. We also make sure we have Tom Yam, boasts two of the main four 2 tbsp Cooking oil Gluten Free bread available too. essential flavours of Thai cuisine; spice and sour. Combining mushroom, lemongrass, METHOD ADRIAN SILAGHI galangal, roasted chilli, lime leaves Head of Catering and coriander, this dish is not short of 1. Place the rice vermicelli in boiling water. Services, Nellsar immune boosting ingredients nor flavour. Traditionally, this soup is cooked in a big 2. Remove from the heat and leave them to The way soup is prepared hot pot with fresh king prawns sourced soak for 2 minutes until cooked. helps to preserve nutrients from the Chao Phraya River. It has since even after cooking, making become a family-favourite and won’t make 3. Stir frequently to separate noodles and drain. it high in vitamins, minerals and proteins. a mess in the kitchen. For vegetarians, you Some soups are also high in fibre and help can substitute your protein and chicken 4. Soup broth preparation: Heat the cooking oil to keep the digestive system healthy and stock for other protein options, without in a pot and cook the laksa paste for 1 minute prevent bloating and constipation. As we losing any of the authentic Thai flavour. until it deepens in colour. Add broth and get older, our bodies exert less physical coconut milk, bring to the boil and simmer for effort and as a result, our food consumption Tom Kha is another of our most popular 5-7 minutes until the flavour deepens. also decreases. That is why it is vital that soup dishes combining similar ingredients this wonderful comfort food must be full of with the addition of coconut milk for a silkier 5. Prepare prawns: peel the shell and boil in nutritious ingredients for people living in texture and milder spice level. This soup hot water until well done. As alternative, you care homes. can be found on many Thai menus for the can use ready-made prawns. simple fact that it tastes amazing. The ‘kha’, Tomato and other creamy soups are the meaning ‘galangal’, is the key ingredient for 6. Add prawns, mushrooms, fish ball or fish perfect solution for all food textures and creating this complex in flavour but simple cake, tofu puffs and lime leaves to the broth dietary needs. Creamy soups in particular to make, aromatic soup. and cook for 1 minute. are great as they can be made with many ingredients such as roast carrot, potato GRETA STROLYTE 7. Add the Lucky Boat Rice Vermicelli and leek, broccoli and mixed vegetables. Brand Manager, noodles and beansprouts, stir whilst and cook We find that residents enjoy our soups with Lucky Boat for 1 minute. garlic bread or croutons, although some prefer their favourite sandwich along with Global foods are in 8. To serve: Divide the noodles into bowls and their soup if they are having it for dinner. demand and their appeal ladle over the soup. Garnish with coriander, Other residents prefer soup as a starter offers an enticing addition spring onion, chilli, chilli flake oil and fresh lime before their main lunch, or just as a late- to menus. Noodles are tasty and quick to on the side. night snack. prepare, are extremely versatile for many diet types, are great for take- At Nellsar, we serve our soups in a ceramic out or dine-in and offer affordable dish, but we also offer other ways to menu options. Our Seafood Laksa support residents with particular needs. Soup recipe features Lucky Boat’s These include double-handled ceramic versatile rice vermicelli noodles soup bowls, which come available in for a satisfying, fragrant and light melamine for a lighter handling, and various soup option. coloured dementia-friendly soup bowls too. For a fresh vegetarian or vegan Left (main) alternative, simply replace the Vegetarian lentil soup with seafood with a selection of potatoes and carrots vegetables, try baby corn, edamame beans and tofu for an authentic Asian Right choice. The rice vermicelli noodles Seafood laksa soup are suitable for vegetarian, vegan and Halal diets. 31

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KAM INSIGHT By Blake Gladman, Insights & Navigating the Strategy Director at KAM COST-OF-LIVING CRISIS UK prices are rising at a the next 12 months due to the The Bank of England has warned that inflation higher rate than we’ve seen cost-of-living crisis with 1-in-2 might reach 10% within months. for over 40 years. The Bank saying they will cut back on of England has warned that non-essential spending. trend where we’ve seen people be transparent about rises and your inflation might reach 10% stay more local to eat, drink, shop reasons for doing it. within months (it may be But what does that mean for and socialise since the pandemic. well past that by the time hospitality and food service? There This could be good news for local, However, nobody is immune to you read this!) as the prices may well be a decline in visit neighbourhood locations but price rises and 1-in-2 pub goers are of fuel and food put pressure frequency with 29% say they will more bad news for more saying that they are likely to visit on household spending. visit restaurants less and 19% say transient locations. pubs less often as a direct result. So, what can hospitality and The current ‘cost of living crisis’ 75% of pub-goers CUSTOMERS DO EMPATHISE foodservice venues do? means that ‘real’ disposable WITH PRICE RISES incomes are being squeezed, which say they expect prices in Previous research we’ve done has Keeping prices down is a tough ask, is going to have a knock-on effect pubs to increase in 2022 found that despite increased virtually impossible in today’s for how and ‘how much’ households (and they’re not wrong!) pressure on their wallet, consumers climate, so operators should look at spend on non-essential things such can be quite forgiving of price rises. ensuring that they can maximise the as eating out, socialising and they will visit pubs less. Interestingly We found that pub-goers, in ‘added value’ wherever possible. entertainment. A clear concern take-aways may also suffer as particular, empathise with potential Consistency of quality serve, for anyone working within the people see these as a ‘nice to have’ price increases but they will still consistency of quality of staff, hospitality or foodservice industry. - 37% say they will have less be a turn off for many. 75% of alongside cleanliness, atmosphere, takeaways than they used to have. pub-goers say they expect prices events, etc. etc. Every asset must KAM recently conducted a pulse in pubs to increase in 2022 (and be sweated to its maximum if we survey with 500 UK adults to Worth also noting that 31% of Brits they’re not wrong!) and 80% want to ensure that customers are gauge how the cost-of-living crisis will be looking to use less fuel due believe that it’s acceptable for not just understanding of the price is likely to impact consumer to the price rises which is likely to pubs to increase their prices to a increases but that they are happy to behaviour in the immediate future further drive the ‘localisation’ certain extent. pay them as well. and a whopping 94% of UK adults expect to adapt their behaviour in From the EXPERIENCE WILL AS perspective of the ALWAYS BE KEY consumer, they can This comes back to a point that see the price I make a lot and can’t make increases coming enough. Experience, experience, and they understand experience. All the research and empathise with we’ve done this year has a thread the situation. The running through it that highlights modern consumer is the importance of delivering an an educated experience to the consumer, one consumer, and they they CAN’T easily replicate at are aware of the home. This is key in driving them pressures that from their homes and out to venues face, as hospitality venues. Where they many will be facing spend their disposable income similar pressure in is a more important decision than their own ever before for many consumers, workplaces and at so venues and brands need to home. The key is to work harder, and smarter, to show that they are worth it.” 33

Tom KERRIDGE Fresh from a busy summer fronting the successful Pub in the Park festivals across the UK, we caught up with the legend that is Tom Kerridge to get his latest take on the industry, hear why the UK needs a Ministry of Hospitality and find out about his latest cookbook - Real Life Recipes. How’s business? The situation is fluctuating to be honest and there is not a massive amount of certainty. The restaurants are good but there are definitely some new trends when it comes to busy times. Numbers have probably dropped a little in the city centre venues at lunch with many people still working from home or doing three or four-day weeks. Dinners on the other hand are very busy so it’s almost balanced things out a little bit. I think we’re seeing more people eating out for leisure and pleasure, as opposed to work lunches. 34

MY SIGNATURE DISH The great thing about trends is that when something arrives that is really good – it stays, grows and evolves. How hard are the rising prices hurting hospitality businesses? The cost rises coming in are huge and hospitality businesses just can’t swallow them all up. They’re under an incredible amount of pressure already. Most have huge debt burden from the last two years where they have taken on loans to pay staff and keep afloat. Those loan repayments now need to be paid back, add on the rising costs hitting every chef, plus throw in the cost of living crisis that is hitting consumers, which affects their decision making when going out, you can see why it isn’t easy at present. The only way is to increase prices and put those costs on to the guests – it is inevitable. There is no other way. Is there any way chefs and hospitality owners is so important. In fact, the response we got was Above can counter the rising costs without customers very negative. This is an industry that employs Harissa Pumpkin having to pay more? well over 3 million people and with the supply Things like boxes of butter have risen from chain it’s even more. In terms of the revenue it events business. Without a real understanding around £23 to about £48 a box. Over double generates, the tax it brings in, the social standing, of the industry within government and amongst just for your butter, a basic staple ingredient. the connecting of people and communities, the politicians and civil servants, and real clarity If 30% of your revenue is the cost of food and building future generations – the hospitality about what the sector needs, it doesn’t matter that then doubles, it just becomes unworkable sector is vital. which party is in power, it falls on deaf ears. if you stick at the same prices. Businesses will We won’t be able to implement change until we have to look at where they can put prices and will Can you see a way to change the status have some policy makers who really understand have to concentrate on providing fantastic value quo in government and finally get a ministry and appreciates the hospitality industry and the for money. While there are key issues affecting for hospitality? good it does. the industry as a whole, they will affect different The only way I can see it changing is if a political businesses in different ways. It’s about really party picks up the baton and runs with it. As an How positive can you feel moving forward? knowing your business and finding the solutions industry we are very happy to talk to anyone We can’t moan too much but there is no doubt a required. Unfortunately, there is no single answer but we’re waiting for a political party who big problem around staffing, supply chain issues or solution – the only thing we can be certain of understands us, isn’t just looking for a headline and rising costs are going to make it challenging is that prices will go up. and takes us seriously. It’s not just a minister we in the coming months but that is the same for need, we need a ministry with a connection in everyone in hospitality and catering. There will How have the challenges affected the fisheries, farming, agriculture, travel and tourism be some people who look at the situation in the different businesses? as hospitality bleeds into so many other areas. market and see opportunity, but for us we won’t Across each site for us it is very different. The Just like education, sport, media and health – be pushing ahead with any new openings. Our Coach is now only open 5 days a week due to hospitality is a huge area so it needs its own focus is on maintaining standards and quality staffing issues. At The Hand & Flowers we’re space. There is a huge difference between a and making sure our current businesses are re- reducing the size of the menu slightly. With two five-star restaurant in London and a country settled and running properly. Michelin stars it’s always been about quality so pub in the Lake District or a seasonal hospitality to ensure that quality, the menu will be smaller meaning we can use less produce but we can fine tune. There is no getting away from the fact that The Hand & Flowers is expensive but it’s an expensive venue to operate and if people are paying a premium, you have to deliver on quality, service and the experience. Can the government do more? Unfortunately, the government always seem a little pre-occupied fighting each other. During the pandemic and after it, there was a campaign led by leading hospitality voices and players – Seat at the Table – to lobby for a Minister of Hospitality. It doesn’t exist and the government doesn’t seem to understand why it 35

MY SIGNATURE DISH Who were your mentors or who did you Photography © Cristian Barnett look up to? Marco Pierre White and his cookery book BAKED SIDE OF SALMON MAKES was a ground-breaking and seminal moment WITH HERB CRUST 4-6 in cookbooks. Usually they were a bit textbook in style but suddenly this book A whole side of salmon is always an well with salt and pepper, pour in the melted came out that was exciting and vibrant with impressive way of serving fish. The herby, butter and mix well. Spread this crumb beautiful photography. It painted a fantastic zesty breadcrumb crust helps keep it juicy mixture evenly over the salmon, pressing it picture of the world of hospitality. Marco and moist. I like my salmon quite pink inside, down gently so that it sticks well to the and Marco’s book have been massively but you can cook it for a little longer if you mustard coating. important for many chefs around my age. prefer. It made food so cool. 4. Bake on a high oven shelf for 20 minutes, INGREDIENTS rotating the tray halfway through to ensure Who’s exciting you in the industry at the salmon colours evenly. the moment? 800g side of salmon, pin-boned I see myself as part of the older school now 3 tbsp Dijon mustard 5. Transfer the salmon to a warmed platter at 49 and maybe not as cutting edge as 50g panko breadcrumbs and serve with lemon wedges for squeezing the new generation coming through, who I Finely grated zest of and some mayonnaise too, if you fancy. enjoy following. Look at Gareth Ward, Paul 1 lemon Accompany with steamed new potatoes and Ainsworth, Nathan Davies and Spencer 1 tbsp thyme leaves, chopped tenderstem broccoli or green beans. Metzger to the guys at Cue Point - Mursal 1 tbsp flat-leaf parsley, finely chopped Saiq and pit master Josh Moroney with 1 tbsp dill leaves, finely chopped Afghan bbq, they are ripping up the textbook 80g butter, melted and doing some amazing things. These are Salt and freshly ground pepper incredible cooks, ten-fifteen years younger than me, and are the guys inspiring the To serve next generation of young chefs. That’s what Lemon wedges makes the industry so exciting – it keeps Mayonnaise (optional) rolling, it keeps evolving, growing and developing. Food never sits still. METHOD What trends are exciting you? 1. reheat the oven to 220°C/Fan 200°C/Gas I think Asian flavours are definitely in-vogue. 7. Line a tray (that will hold the salmon) with Think Korean BBQ, Japanese or south-east baking paper. Asian – big, bold, punchy flavours that we’re seeing more and more of. The other trend 2. Lay the salmon on the tray, season well is outdoor cooking, which grew during the with salt and pepper and spread the pandemic and it has gone beyond barbecue mustard evenly over the surface. – it’s outdoor cookery. There are so many ways of cooking outdoors whether it’s on a 3. Put the breadcrumbs, lemon zest and green egg, fire pit, smoker or using different chopped herbs into a small bowl. Season woods. There are so many different methods and techniques that are being experimented with and it’s that extra layer of flavour that the smoke can bring to meat and veg that is definitely being appreciated and is here to stay. The great thing about food fashions and trends is that when something arrives that is really good – it stays, grows and evolves. Tell us about the new book? A lot of the work and recipes were developed during the pandemic but when you are at the front end of food you can often see what is coming down the line. You can see the rising costs coming into the supply chain before it hits the supermarket. The book is about dishes that are easy to make, pocket friendly, quick and perfect for the reality of life. What Signature dish or bake have you chosen? There is a super Baked Salmon recipe in the book, which I would choose as my Signature Dish. It has a beautiful herb crust made with mustard and panko breadcrumbs. Salmon is one of those fish that has a good shelf life and you can do lots with it. This dish is really tasty, easy to make, quick to get on the table but a real treat. 36

T he Country ClubTHECOUNTRYCLUB EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP GET REAL This month we have a brilliant and chutney sausage rolls, Crispy-skin mustard interview and recipe from Michelin- chicken, Smoky beef and bean pie, Creamy AKecLroWrifpiedyIgRNoeef’scTiRopemeasl starred chef Tom Kerridge in our My mushroom and sage lasagne, Pork pot roast, Signature Dish feature. He has also and Self-saucing cherry and chocolate given us a copy of his latest book pudding. There’s no faffing about here, just ‘Real Life Recipes’ to give away to great recipes from a professional chef who can one lucky Stir it up reader. dish up the best flavours you never imagined from ‘normal’ ingredients and classic British Tom’s ‘Real Life Recipes’ is focused on food, time after time. recipes that work hard so you don’t have to. From quick tasty meals that you can rustle up For your chance to win, send an email titled on a weeknight to massively lush Sunday ‘Tom Kerridge’, along with your name, contact lunch, it’s all here. details and the name of your Country Range Group wholesaler, to competitions@ Get stuck in to proper tasty food like Cheddar stiritupmagazine.co.uk Closing date for the competitions: 31 October 2022. All winners will be notified by 30 November 2022. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise, Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about Scan the QR code to request a sample of Minor Figures Barista Oat M*lk

The Great British Roast Competition is back, shining a spotlight on the best roasts served up and down the country every week. From golden potatoes to crispy Yorkshire puddings, everyone has their favourite bit. But we’re looking for the best of everything. As well as winning the coveted meat and vegetarian titles of best Britain’s best roast, prizes include; • £3000 worth of vouchers • Local PR supported by Knorr • Marketing photoshoot at your pub ENTER HERE The Eight Bells, Hawkhurst Great British Roast 2021 winner Have you got what it takes? Enter at ufs.com/greatroast or scan the QR code Open to GB bona fide catering establishments and their employees aged 18+. Competition opens 08:00 BST on 01/08/2022 and closes 23:59 GMT on 30/11/2022. 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 2 prize packages are available (one for Meat Roast and one for Vegetarian / Vegan Roast). For full terms and conditions see ufs.com/greatroast.

ON THE RANGE Set in rural Bedfordshire and part of WildBMrusucshhertotoam the impressive Cranfield University, Venue Cranfield offers world-class INGREDIENTS METHOD ONE conference and event catering PORTION solutions for everything from • 1 Country Range Ciabatta exhibitions, conferences, meetings, • 50ml Country Range 1. Add one clove of garlic lectures, talks and product launches, and 1 spring of thyme to the right through to celebratory events, Rapeseed Oil rapeseed oil, warm gently to infuse dinners and weddings. • 2tbsp Country Range Crème the flavours. Offering customisable meeting facilities, Fraîche Light 2. Cut the ciabatta in half and cut each comfortable accommodation and a • Country Range Balsamic Vinegar, half on the bias. comprehensive array of business services, it’s no easy task for Head Chef Nicholas Harry to taste 3. Brush the freshly cut sides of ciabatta and his team to feed the millions of guests and • 1 echalion shallot, finely diced with the now infused rapeseed oil and delegates visiting each year. • 3 cloves garlic, crushed • 2 sprigs thyme season with salt and pepper. “We have a huge variety of different events • 200g shitake mushrooms taking place of all sizes and from across the full • 200g oyster mushrooms 4. Toast both sides on a smoking hot business and celebratory spectrum, so no one • 50g unsalted butter chargrill. If you don’t have a chargrill, a day is ever the same. With 100’s of different conference rooms of varying sizes on site and To dress the plate normal salamander will do just fine. across the university, all requiring specific • Country Range Balsamic Glaze menus and bespoke requirements, plus 180 • Red amaranth 5. Tear the mushrooms into bite-sized rooms with guests in need of snacks, lunch, • Pea shoots (bathed in iced water, pieces whilst the shallots, remaining garlic evening dining and breakfast, it’s challenging and picked thyme sweat in the residual but very enjoyable” explains Nicholas. to keep them in peak condition) rapeseed oil on the stove. • Herb oil (any fine herbs of your “Seasonality and sustainability are key drivers 6. Crank up the heat a little before adding behind our menus so we’re passionate about choice, blended with Country the butter and mushrooms. You want the Red Tractor and we only use British rapeseed Range rapeseed mushrooms to roast to a beautiful golden oil, but we like to be as creative as possible. oil, a great way brown in the foaming butter, control of During the pandemic, we made a smoker out to use up heat is key here. of an old filing cabinet and still use it to create aging herbs) the most incredible smoked chicken, Coeur de 7. Season the mushrooms and add a boeuf tomatoes and beef brisket.” double splash of the balsamic vinegar. “The dish I have chosen is quick to put Reduce. together but an absolute classic and seriously tasty. Good in-season wild mushrooms are 8. Add a couple of dessert spoons of essential alongside the Country Range crème fraîche and stir. Balsamic Vinegar and Crème Fraîche that help to elevate the dish.” To serve NICHOLAS 1. Drizzle some balsamic glaze onto the HARRY plate in whatever fashion you please (don’t be afraid of a classic squiggle!) 2. Add two pieces of the grilled ciabatta and top with a generous spoonful of the mushrooms. 3. Finish with the pea shoots, red amaranth and a drizzle of herb oil. 39

newsFOOD & INDUSTRY INSPIRATION Top Tips CTOhoPoseTtIhPe #ri2ght burger bun BETTER FOOD GTOo “PAnTimIPal#S1tyle” 70% of consumers consider a Lantmännen Unibake UK’s Americana brand and It’s a becoming a mega-trend in gourmet bun a key characteristic Christian Stevenson, aka DJ BBQ, have quizzed the nation America, “Animal Style” burgers of a burger[1]. on their biggest burger challenges and created an feature a quality burger as its exclusive new range of operator-led solutions designed to base and then elevate it to the TOP TIP #4 help positively influence burger sales across the country. king of dirty burgers with all the extra fixings and sauces. Byouuycatnheafbfeosrtdmeat From trading up to gourmet burger buns to embracing the latest global taste trends. The top five cost-effective, and quick to implement, expert TOP TIP #3 Cuts with a higher fat content tips address the biggest challenges operators report when it comes to – 20% minimum – will enhance taking their burger menus to “the upper echelons of tasty town” and T he Customer is king the flavour and ensure the burger boosting their burger sales: remains juicy throughout the The main drivers for a customer cooking process. For more insight from Americana and DJ BBQ visit https://www. to choose a burger on a menu is americana.co.uk/inspiration/insights/ask-dj-bbq/or follow us on flavour, variety and indulgence. TOP TIP #5 social media. Feed these need states and capitalise on the opportunity to Embrace plant based upsell by offering customers a customisable menu of flavours, Beanie burgers with dirty onions ingredients and toppings. and grilled corn mashed into a patty are all the rage. [1] NielsenIQ RMS, Total Coverage, Value Sales YOY % Chg, Robs Juice Drinks (incl. RTD & Refresh’d) v total juice drinks, Single Serve Formats, Britvic Defined, L12wks, Data to w.e. 26.03.22 WhoRleomll eal Seeded Roll 9x6 (18 of each roll) WRhoiltle 54g each NEW & IMPROVED karafsbakery Bakers Basket karafs.co.uk

AWARD-WINNING INSIGHT FOOD & INDUSTRY NEWS A REAL HOT DOG! CONSUMERS WATCH WAISTLINE AND WALLETS The Sausage Man has hard work building up our reputation Restaurant customers are changing their behaviour been named among the with consumers, associating The because of calories on menus and cost of living crisis. top food and drink Sausage Man name with a mark of producers globally this quality; these awards reflect that.” Since calories were added to restaurant menus in April 2022 32% of year, picking up a total of Jörg Braese, Managing Director, people say they would change their food selections upon seeing the 10 highly prized Great The Sausage Man amount of calories in their chosen dish and close to a quarter (24%) of Taste Awards. people have changed what they usually order. The four winning sausages received Tasted by the experts, four varieties a 1 Star Great Taste Award and The research conducted by Yonder also shows that the impact of calories of The Sausage Man’s sausages excellent feedback from the judges: on menus has not just impacted food decisions, but has also made and two drinks are awarded a Great people re-evaluate their restaurant choices and dining out behaviour. Taste 1 Star and a further four drinks • Krakauer Bacon Frankfurter A fifth of people say that the addition of calories on menus has made awarded a Great Taste 2 Star in this XXL 25cm them think about the type of restaurants year’s quest for the finest food and they typically frequent. For those who drink products. • Beef Hot Dog 18cm believe it will change where they eat, • Cheese Frankfurter XXL 25cm fast food, burger and pizza restaurants “We are delighted that so many of • Chilli Beef Giant are the restaurants they plan to visit our products’ taste and quality have less often. been recognised with a Great Taste Frankfurter 28cm Award. We’ve invested time and Generally, most people believe that For product information and adding calories to food menus is inspirational recipes visit a positive step forward. 78% were www.wholesale.sausageman. found to be in support or ambivalent, co.uk whilst only 17 per cent believe it to be unhelpful and negative. Over half of people (54 per cent) aged between 18-24 felt that calories on menus was a positive step forward, the highest across all age demographics. RVIC E FO O D SE Box Pack Bulk Pack Ready brek’s red-hot new Portion Pack promotion can help warm up your customers in more ways than one! Original sachets available in cases of 32 8 fabulous cash prizes to be won Heavyweight multi-channel Convenient marketing support from individual serving Sept 22 – Mar 23 Easy to prepare, nutritious & Perfect for 6 x 450g cases available in 750g Original packs warming porridge made with portion control Original & Chocolate available in cases of 10 100% wholegrain oats Ideal for lower Added calcium to promote volume service Perfect for high volume service healthy bones in children* Vitamin D for a healthy immune Clearly branded For more information about our delicious system** packs to aid product School food compliant† CQUIN compliant A 30g serving of Ready brek Original with 150ml semi-skimmed milk contains recognition Foodservice range visit www.weetabixfoodservice.co.uk *Calcium is needed for normal growth and development of bone in children. **Vitamin D contributes to the normal function of the immune system as part of a healthy diet and lifestyle. †School food compliant as part of a balanced meal. Advice applies to UK mainland only, not including Northern Ireland and ROI.



FOOD FOR THOUGHT October menusINSPIRATIONAL PLATES FOR 1 GET CRACKING 1 2 For World Egg Day this 4 3 stifroriteuuccnpiodpm.Teuahasktegcwafauwznlilnwbe.e. month create this 5 6 indulgent Chocolate 6 Brioche Bread and Butter Pudding with left 2 over brioche or other breads. TOASTIE TOPPERS Offer something different to customers with these toastie 'toppers', adding another layer of rich flavour to your usual toastie. perfect for National 3 Cheese Toastie Day on the 27th. TASTY TIPPLE Celebrate International Gin and Tonic Day this month by adding some flavoured G&Ts to your menu using MONIN Cucumber, Pink 4 Grapefruit or Blood Orange syrups. FLAVOURFUL FRIED RICE Using a base ingredient like Tilda rice for your meat-free dishes is the perfect way to celebrate World Vegetarian Day – like this on-trend Tilda’s Tofu Fried Rice recipe. 5 A CAFFEINE COCKTAIL KICK Celebrate UK Coffee Week by adding 6 a delicious Espresso Martini to your cocktail menu, using Taylors of Harrogate Espresso Coffee Beans, a dark sugar syrup and vanilla vodka. BEAUTIFUL BAO Caterers looking for a quick easy grab and go dish? Look no further than this Bao with Vegan Garden Gourmet Mince, Ponzu and Asian spring mix salad. 43

bHelEievLesLtMhatANN’S FOOD IS TOO GOOD TO WASTE TO HELP US RISE UP AGAINST FOOD WASTE explore our free courses and resources here: GUARDIANSOFGRUB.COM/HELLMANNS