SIU Jan Feb 22

5 023616 476309 JAN/FEB 2022 The vegaefnfueactry THE AGE OF THE P L A N T- B A S E D REVOLUTION

Happy New Year! We’re delighted to bring you a bumper magazine bursting with advice, insight and inspiration. Look out for our new Rising Stars feature which shines a light on the catering stars of the future. We hope you enjoy our first issue of 2022. The Stir it up team If you would like to get involved contact us at [email protected] Category Focus Melting Pot 14 26 NEWS ADVICE INSPIRATION TRENDS 03 13 05 03 Readers’ Lives Advice From the Experts Eat the Season Plate Arrivals Doctor of happiness Leeks Korea 07 Customer Profile 14-15 08-09 26-27 Nutri bar breaking down Category Focus News From Country Range Melting Pot fast food misconceptions The age of the The veganuary effect plant-based revolution 23 17 Five Ways to Use 28-29 Education 19 Dijon mustard KAM Media Insight Brain-boosting Hospitality One strike and menus at Gordonstoun #ShowUpForHospitality 31 you’re out On the Range 33 21 Squash & mushroom 47 Marketplace Health & Welfare wellington with kale pesto Food for Thought V for Life launches self- Inspirational plates for 39 & 43 advocacy guide for 34-35 Winter menus Food & Industry News vegans and vegetarians Leading Lights in care Ben Ebbrell 45 The Country Club 37 41 The Green Gauge Rising Star Contact us ... Nurturing a nation of Tes Ryu sustainivores Writers Lindsey Hoyle OUR EDITORIAL PARTNERS... Sam Houston Jackie Mitchell Design & Print As part of our Subscriptions Telephone: Eclipse Creative environmental policy [email protected] www.eclipsecreative.co.uk this magazine is printed using vegetable oil based Front Cover ink and is produced Karolin Baitinger to high environmental standards, including ISO14001 and FSC® certification. It is also fully carbon balanced. stiritupmagazine.co.uk 02

LiLgheatsdi3ng4 for T hought KoreaPLATE ARRIVALS Food 47 Delivering on-trend dishes from around the globe PrCofuilsetom0e7r Korean cuisine is exotic, intensely Readers' Lives flavoured, and pungent. Korean cuisine is influenced by Chinese and 1. NAME: Greg Cook he was bit of a food hero while I was Japanese dishes. growing up 2. JOB TITLE: Chef KIMCHI This signature Korean dish 9. WHAT IS YOUR FAVOURITE consists of Korean cabbage, onion, and 3. PLACE OF WORK: Bell Inn, COUNTRY RANGE PRODUCT AND ginger with chilli powder, crushed garlic and Chittlehampton WHY? The Country Range red pesto salted seafood, which is then left to ferment. makes Lasagne taste banging The main flavour notes you’ll find in kimchi 4. HOW LONG HAVE YOU WORKED include sour and spicy. IN THE CATERING INDUSTRY? 10. WHEN DID YOU KNOW YOU 29 years WERE GOING TO BE A CHEF? By age BIBIMBAP A filling and nutritious dish 10 at least that’s widely available in restaurants, food 5. TELL US SOMETHING courts, and street markets. The most common INTERESTING ABOUT YOU THAT 11. WHAT’S YOUR FAVOURITE DISH bibimbap consists of warm rice topped with MANY PEOPLE WON’T KNOW? I’m TO COOK IN JAN/FEB? Slow braised mixed vegetables, beef or chicken, and raw OCD when it comes to Lego being cuts of meat ie. oxtail, shin, lamb egg, as well as soy sauce and a dollop of built correctly breast and shoulder chilli pepper paste for seasoning. Ideal for seafood lovers. 6. WHAT IS YOUR FAVOURITE 12. WHAT’S YOUR FAVOURITE CUISINE TO EAT? Probably Indian WINTER INGREDIENT TO WORK TTEOKBOKKI (red rice cakes) WITH? Pink rhubarb Distinguished by its bright red-orange 7. WHAT IS YOUR SIGNATURE colour, this popular snack is usually sold at DISH? Lamb rack with sheep’s Country Range street vendors and independent snack bars. yoghurt, braised breast lamb fat Red Pesto This traditional Korean street food is potatoes, pickled courgette and mint Pack size: 500g made with thick slices of boiled rice cake, salsa verde. This one www. fish cake, onions, diced garlic, salt, sugar greatbritishchefs.com/recipes/ and assorted vegetables that are stir-fried lamb-rack-recipe-mint-salsa-verde in sweet chilli sauce. 8. WHICH CHEF DO YOU RESPECT BULGOGI Thin slices of marinated sirloin THE MOST AND WHY? Rick Stein. steak are cooked alongside, onions, I have watched all his TV shows and peppers, and garlic. Cooked on a charcoal burner this dish has a deliciously, distinctively smoky flavour. JJIGAE (Korean Stew) Usually served as a palate cleanser between heavier dishes, jjigae has a similar consistency to a western stew. This Korean stew usually contains meat, seafood or vegetables in a broth seasoned with hot pepper paste, fermented miso, soybean paste, or fermented shrimp. JAJANGMYEON A Korean-Chinese fusion dish, Jajangmyeon uses thick handmade wheat noodles topped with raw cucumber slices and a mixture of salty black soybean paste, diced pork and vegetables. Tteokbokki 03



LeeksIN SEASON: EAT THE SEASON Message from George 1/A TOUCH OF 2/ SOUP Also In Season: McIvor, Chairman of CLASS A winter warming The Master Chefs Turkish Terbiyeli Pirasa crowd pleaser Oranges of Great Britain – warm your cockles with a Pineapples (Leeks) braised with Ghoa Cress colourful, tasty Leek and Potato Cabbage The leek is a vegetable, and served with Avgolemeno soup. Add some crunch with Butternut squash a cultivar of Allium ampeloprasum, the Sauce and Honny Cress by some herbie croutons! Pears broadleaf wild leek. The edible part of the Masterchef Hulya Erdal. plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or 3/ NICE & EASY stalk. The genus Allium also contains the “Shakshuka is onion, garlic, shallot, scallion, chive, and Hebrew for ‘all mixed Chinese onion. up’, and while it’s traditionally a tomato-based dish, this twist Leeks have a mild, onion-like taste. In its freshens it up with greens. raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white 4/EASY AS PIE base of the leaves (above the roots and stem This vibrant tasty base), the light green parts, and to a lesser pie with zucchini, extent the dark green parts of the leaves. leek and peas is bursting with Leeks need to be washed at least three times colour and flavour – a great in running water as sand and dirt can usually addition to any menu! be found between the layers. 5/ FISH FRIDAY The dark green portion is usually discarded This succulent fillet because it has a tough texture, but it can of halibut on a pillow be sautéed, or more commonly a few green of stewed leeks would be a great leaves are sometimes tied with twine add bay crowd pleaser to add to your leaf, thyme and peppercorns to menu! form a bouquet garni that is one of the foundations of Recipes supplied by: 1. Hulya Erdal, Masterchef. For more inspiration visit French cuisine. www.stiritupmagazine.co.uk/recipes WASTE NOT WANT NOT There are lots of options available when it comes to leftover leeks. An obvious option is a delicious Leek and Potato soup, or you could freeze them for future use in stocks. Julienne (long thin strips) and deep-fry them in a tempura like batter for canapés or crumble them and use them as a topping on soups and salads, like bacon bits. The opportunities are endless! Cooks Calendar JANUARY /20 National FEBRUARY /6 Ice Cream for /1 Dry January Cheese 5 / International Breakfast Day 1 / National Bloody Mary Day Lovers Day 1-31 / Veganuary Nutella Day /14 Valentine’s Day 18 / Drink 6 / British Yorkshire Wine Day Pudding Day 05



CUSTOMER PROFILE Nutri Bar BREAKING DOWN FAST FOOD MISCONCEPTIONS After leaving college and the best version of themselves by smoothies, sides, shakes and Expansion plans for Nutri Bar are starting work at a company making healthy food convenient snacks as well as a new breakfast well under way after a pause to specialising in PPI claims, and above all tasty. Based in menu. Dishes include the Piri proceedings during the pandemic. it wasn’t long before Ollie Bolton, the kitchen now serves Piri Powerhouse Nutri Box - Look out for additional sites Birchall knew that the life over 2,000 healthy meals every grilled chicken with wholegrain popping up later in 2022! of an office worker wasn’t week with a popular delivery rice, shredded cucumber, carrot for him. He wanted to be service also in operation. and baked sweet potato - a Chilli Above (main) his own boss but was not Jam’In wrap and air fried burgers. Nutri Burgers sure what to focus on, so “We launched in April 2015 on the when his mum commented site of my grandfather’s old car “We use a lot of the Country Below (left to right) one day about the lack repair garage, which Range products across our menu Nutri Breakfast of healthy fast food is over the road from a David such as their olive oil and honey. Smoothies & Shakes available, the penny dropped Lloyd gym, but we’re also well There is probably not a Country Ollie opening Nutri in 2015 for the avid gym-goer positioned to attract plenty Range spice that we don’t use and six months later in April of local office workers and as they are key in our flavour 2015, Nutri Bar was born. builders searching for quality but combinations. Quality and margin convenient healthy breakfasts, are both essential for our business “I always had an entrepreneurial snacks, lunch and dinner” says to succeed and the Country streak so knew a normal 9-5 job Ollie. “Our simple philosophy is to Range products help us achieve wasn’t going to be for me but offer great tasting, balanced both” enthuses Ollie. like a lot of people when leaving dishes using the best ingredients college, I wasn’t 100% sure where that are prepared in the healthiest to focus. Even though I had no way. We make, cook and freshly experience or background in prepare everything each and catering, when my mum got every day and we bake and air-fry me thinking about the terrible instead of deep frying in oils. Our choice of healthy fast food air-fried breaded chicken is a big available, I knew there was an customer favourite and contains opportunity” explains Ollie. around 60% less calories than usual chicken shop stuff. We want Benefiting from the to get people away from common health boom misconceptions that items such as which has hit chips are unhealthy. They’re not if the UK in the you cook them in the right way.” past five years, Nutri Bar’s Developing new dishes for the mission is menu every quarter, Nutri Bar to help people be offer a large selection of burgers, hot Nutri boxes, wraps, 07

NEW FROM COUNTRY RANGE GET PLANT INSPIRED As the environment, health and animal Aubergine, chickpeas welfare plays a bigger part in people’s and sweet potato Tagine decision-making when it comes to the with Jewelled couscous SERVES COOKING food and drink they consume, kitchens 2 TIME have to be prepared to offer higher quality options and variety in 2022. 20 MINS With over 500,000 people taking part in INGREDIENTS METHOD Veganuary last year and more expected this January, the campaign has energised large parts 50ml Country Range Vegetable Oil 1. To prepare the Tagine - heat up of the nation into reducing their meat consumption. 1 Sweet potato diced your veg oil and add all your spices It has also helped people re-connect with ½ Aubergine diced to start to release their aroma. vegetables and creativity around plant-based 200g Country Range Chickpeas dishes has never been so strong. 200g Country Range Chopped 2. Add the diced onion and sweet Tomatoes potato and gently fry for 5 minutes. The number of vegan products and ingredients 10g Country Range veg stock now available has increased rapidly in recent years. ½ tsp Country Range Garlic pure 3. Add the aubergine, chickpeas Our award winning Country Range 1 Red onion, diced and garlic and continue to fry for 5 Vegan Mayo which launched last ¼ tsp Country Range Cinnamon more minutes. Autumn is great for sprucing up salads, ½ tsp Country Range Coriander sandwiches and grilled treats this Seeds crushed 4. Add the crumbled veg stock, month. The Country Range portfolio ½ tsp Country Range Cumin chopped tomatoes and simmer for also contains vegan sausage rolls, Seeds crushed 10 minutes or until the sweet potato pasties, sauces, desserts, cakes and ¼ tsp Country Range Smoked are just cooked. much more so now there’s nothing Paprika stopping you from planting ¼ tsp Country Range Chilli flakes 5. Season to taste and serve with your vegan flag in 2022. Salt and pepper to taste the cous cous and garnish with pomegranate, chopped coriander Using a few every day Jewelled cous cous and a few mint leaves. ingredients, you can create a 100g Country Range Cous cous number of vegan dishes that 25ml Country Range Olive oil 6. To make the cous cous - pour the are bursting with flavour. Try 8 Country Range Dried Apricots sliced boiling water over the cous cous our Aubergine and Chickpea Tagine with Jewelled 25g Country Range flaked almonds and turmeric and cover to steam for Couscous, Berry Tart, Almond Crumble or ½ tsp Country Range Turmeric 2 mins. Cinnamon and Vanilla Sauce recipes this January. 100ml Hot water 1 Lemon (juice and zest) 7. “Fluff up” with a fork and add the Scan for full recipe Salt and pepper to taste apricots, and flaked almonds and season to taste. Berry Tart with Almond Crumble 8. Add the lemon juice, zest and oil and serve with the Tagine. VEGANS AND VEGETARIANS 08 LOOK SET TO MAKE UP A QUARTER OF THE BRITISH POPULATION BY 2025 - THE VEGAN SOCIETY stiritupmagazine.co.uk

Scan for Shrove Tuesday full recipe 14th February Greek Tray Shrove Tuesday is a little later Baked Salmon this year, taking place on the 1st March. If you are looking to raise your pancake- VALENTINES THE FOOD game take a look at our two new recipes OF LOVE - EAT ON – a crowd pleasing cheese and ham savoury pancake stack and a sweet orange cardamon souffle pancake. For full recipes, visit www.stiritupmagazine.co.uk Soufflé pancakes with orange and cardamon Whether you’re looking to attract couples, drive takeaway sales, run a INGREDIENTS special event, simply treat guests or act as Cupid, the menu has to be set for seduction on Valentine’s Day. For a savoury showpiece for two, 30g Country Range Self Raising flour SERVES try this beautiful Baked Salmon, Greek Vegetables and Whipped Feta 2 recipe or for a sweet that will melt hearts, give this Poached Rhubarb and Champagne Panna Cotta Heart with shaved white chocolate a 3 Country Range free range eggs blast. You can find the full recipes on www.stritupmagazine.co.uk 30g Caster sugar COOKING TIME 1⁄8 Country Range ground cardamon 4 MINS 1⁄8 tsp Country Range ground cinnamon ½ tsp Country Range vanilla essence SERVES COOKING 25ml Country Range veg oil or butter 2 TIME Garnish 3 MINS 25g Greek yoghurt 1 sliced orange METHOD 15ml Country Range Honey or maple syrup 1. Heat up your cream and sugar METHOD until it comes to the boil. Poached rhubarb, 2. Add your softened gelatine, 1. Separate the eggs carefully and in 1 bowl whisk the Champagne panacotta champagne and vanilla and allow egg yolks and sugar until thick and creamy. heart, shaved white the mix to cool. 2. In the other bowl whisk the egg whites until chocolate 3. Pour your mix into heart shaped soft peaks. moulds and place in the fridge to set. 3. Gently fold the flour, vanilla, cardamon and INGREDIENTS 4. Whilst your mix is chilling, melt your cinnamon into the egg yolks. white chocolate and pour onto your 4. Add 1/3 of the whipped egg whites to the egg 150g Country Range whipping cream cold table, once it sets use a knife and yolk mix to loosen the mix before you add the 2 Country Range gelatine (soften in scrape the chocolate to get shavings. remaining egg whites. cold water) 5. Mix together the rhubarb and 5. Add the remaining egg white carefully until you 40g Caster sugar raspberries and drizzle with a little have a light and airy pancake mix. 50ml Champagne (optional) Champagne and a dusting of icing 6. In a non stick pan add a little veg oil or butter ½ tsp Country Range vanilla essence sugar to sweeten. and drop spoonful of pancake mix. 50g Country Range white chocolate To serve: 7. Once the underside has set and is 10 Country Range frozen raspberries 1. Place the underside of your heart golden, flip over and cook for a 100g Country Range Tinned rhubarb shaped panacotta in hot water to further couple of minutes. 1 tbsp Champagne melt the edges of the dessert. 8. Repeat until you have all 2. Carefully remove and place of your pancakes and serve the wobbling delight into with caramelised orange your bowl. slices, honey or maple 3. Top with the rhubarb syrup and a dollop of mix, dress with the juices greek yoghurt. and add the white chocolate shavings. 4. Add a drizzle of champagne to finish. 09

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Doctor of HappinessADVICEFROMTHEEXPERTS Regularly featured on How important is it to people to has ‘mood rewire itself to notice the positives. television and radio, Dr work in a happy environment? hoovers’. In hospitality, customers Gratitude flips your thinking. Andy Cope (also known as Happy people are more can be mood hoovers. It’s easy to Bottom line - most people the Doctor of Happiness), is productive, more creative, have let an angry customer ruin your spend a massive amount of their a happiness expert, best- 40% more energy, give better week! Our messages are not about life grumbling about what they selling author, keynote customer service, go the extra making other people happier. haven’t got whereas happy people speaker, trainer and mile, have less time off, create Positive psychology starts with tend to be grateful for what they authority on employee positivity in their work colleagues. YOU. It’s your job to build your have already got. engagement, wellbeing In hospitality, happiness is your and human flourishing. competitive advantage! “Creating a “flourishing” culture is to allow people to bring their What are happy people? How can people, who work in best selves to work every day.” It’s important to understand the hospitality industry, be that happiness isn’t a ‘thing’. It’s happy and create a fun, buzzy wellbeing strategies so that you Can you describe what you an emotion. Although it seems atmosphere for customers? can stay upbeat more often. You mean by the “To Be” list and as though the world is making A team of 2-percenters is know you’ve nailed it when a how people can use this to learn us happy or sad or anxious or something to behold! These are negative situation doesn’t ruin your to be their best self? angry, the truth is that your the days when work doesn’t feel day because you’ve taken charge We learn to write a to-do list and emotions aren’t coming from the like work. There’s a buzz about of your own wellbeing. then get busy ticking things off it. I external world. They’re the place. Even better, you don’t always start with my to-be list. That manufactured by your thinking, feel exhausted, you feel You suggest making a list of means I have to dare to ask myself in this moment. Therefore, the exhilarated. The biggest factor in things you feel grateful for? a BIG question; who am I being key to unlocking more happiness creating a “flourishing” culture is How does this help people while I’m doing the things on my lies in your head! to allow people to bring their best be happy? to-do list? That means I can commit selves to work every day. Gratitude has been proven as a to being kind, respectful, present Why are there only 2% of people Recognise and encourage their therapeutic technique. If you write and a nice person. I advise you to who are much happier than the moments of excellence. about three good things that have write a to-be list once a week. average person? The modern world is fast, If there is a ‘grumbler’ (negative happened in your day, Find out more about Dr Andy exhausting and relentless. It’s easy person) in the team, what can your brain will gradually Cope and how to be happy in his to get stuck in a rut of counting you do to make book The Happiness Revolution. down to your next holiday and them happier? accidentally wishing your life away. Every But we can all think of a handful of workplace people who stand out in our lives – the happy few. They have energy, passion and resilience. If you plot them on a happiness graph (which is what I did) they are in the top 2% of the population. Note, they’re not necessarily rich or famous. Just happy. What can hospitality operators do to nurture staff happiness? You can’t command anyone to be happy. All you can do is lead by example. Human emotions are contagious, so when you’re genuinely feeling amazing, those emotions will leak out of you and create upward spirals of emotion in those around you. Obviously, negativity is also contagious! So please be careful what you pass on. 13

PlaTnhetA-Bgeaosfethde The vegan food category, previously infamous for bland, lacklustre meals with no variety has been transformed over the years and we have witnessed more vegan food coming to market in the last 12 months than ever before. The Hospitality sector is now a frenzied hive of vegan and plant-based activity, forming one of the most exciting movements we have seen in quite some time. The market is in fact moving so fast, that what was only a pipe-dream last January, is now in market and selling like hot cakes (vegan ones, of course!). So to assist with your menu planning for 2022, the Stir it Up team made a round of soya lattes, opened a packet of vegan KitKats and researched some of the latest vegan products to hit the shelves. EGG-CELLENT NEWS FOR DAIRY SUBSTITUTES The dairy substitute category is booming at present, milk alternatives in particular are leading the way. For those of you keen to explore the latest plant-based milk, try pistachio milk. Nutty and sweet, it is made from pistachios and its unsweetened form is also keto-friendly. Use it to make overnight oats or to add a new flavour to your coffee menu. Egg substitutes have been used by operators for a while, but with limited success when it comes to baking. Mashed banana, apple sauce and arrowroot have all been tried and tested, however try as we may, they still render certain items out-of-bounds… that is, until now! Not only has aquafaba changed the baking game for meringue lovers everywhere, but operators can now select from a variety of options including Beyond Egg, Crackd, Terra Vegane and VeganEgg which can be used to make scrambled egg, omelettes, cakes and scones. HLUCAAEGO“SVVNEATONTEEDLHLFSGYNYSEUCDAEPOPKAMCANIEONFHNOROEFPMOERUPBEAUWLASLNRKESLPORYAEEWTAIAEUTIFO’TNTRSENRDHS’V’GYTSBHSPESOIEAENADRDRVISNGGNTSEAIECORBMOSARCCROGNBRAHNONYVEUOANGEEFEPEALINFNATEEASTRM,GAONCCK.ERWASWUOMOREIRAANNUHKPODOTNNEGCTIU.ITCS”TGLIHIRDOLNTHEEYDGONHNWSA’TNS Often it’s the little things that make a difference and finding a good alternative for crème fraiche is one of them! Pasta, fajita and nacho lovers can breathe a sigh of relief and cravings can be satisfied with a vegan alternative to crème fraiche that ticks both taste and texture boxes. Certain dairy substitutes have been notoriously difficult to get ‘right’ – cream and cheese are two of them, with many vegans coining the phrase “it’s a taste you get used to” as opposed to gushing over the flavour profile. Fortunately the tide is turning, and not only are we stiritupmagazine.co.uk

CATEGORY FOCUS revolution We’re In The Middle seeing better cream substitutes on the value of vegan and plant-based food, Of A Chain Reaction! market, but cheese substitutes are also assisting with sustaining a feeling of coming along in leaps and bounds too. fullness after a meal. The protein flakes There has been a surge in creativity recently launched by Gold and Green throughout the hospitality sector when POWERFUL PROTEIN Foods are a good example of ingredients it comes to vegan food – from local Meat substitutes have been in the market now readily available - they can be used independent restaurants to school for some time and are constantly evolving in patties, falafels and fillings for pastries, canteens and care home caterers. While to improve taste, texture and appearance pies or dumplings as well as granola we champion all operators who are forging to appeal to meat eating consumers and and smoothies for a nutrient boost. their own vegan path, we thought we would flexitarians alike, however work has also Developments such as this will change shine a spotlight on a few restaurant chains who are also finding new ways to bring \"The Hospitality sector is now a frenzied plant-based to the masses. Their efforts hive of vegan and plant-based activity.\" will, without doubt, influence consumer behaviour in 2022 and beyond. Here’s a been underway to elevate the flavour the game for operators who no-longer taster of what was introduced across a and nutritional value of alternatives to have to rely on beans for protein or bread number of chains in the last 12 months. meat-based snacks and deli items. The for ‘bulk’. Country Range Vegan Sausage Rolls and Chiquito updated their vegan menu to include Vegan Pasties are two products which With exciting times ahead for 2022 when paella, enchiladas, telera buns, loaded have received plaudits for their fantastic it comes to vegan food, our advice to wedges corn ribs and deep-fried ice cream taste and ease-of-use. Simple to prepare operators everywhere is to continue and an ideal handheld snack, they have trialling and testing as many new Costa Coffee launched a new vegan BBQ proved a winner with outlets offering products that come to market as possible, chick’n panini, a sumptuous Jamaican ginger takeaway options throughout updating and broadening your menus loaf cake and a roasted butternut squash the pandemic. accordingly to encourage more plant- pastry roll to their growing list of vegan and based sales. plant-based options Protein is a hot-topic within the vegan and plant-based category and over the Open vegan tor tilla wraps with Delighting us with their play on words is last 12 months we have seen a number sweet potato, beans, avocado, Domino’s chick-ain’t pizza, topped with of protein-focused introductions. Oat tomatoes, pumpkin and sprout vegan cheese, onions, peppers and southern bran, pea protein and fava bean protein fried vegan nuggets. are all helping to raise the nutritional Serving up an alternative to a traditional goat curry, is Las Iguanas with their Dominican- style jerk-spiced jackfruit and Scotch bonnet curry, served with spring onion rice and pink pickled onions Adding to their range of hot wraps, is the Meatless Meatball wrap from Pret A Manger, made with a layer of red tapenade and chipotle ketchup, topped with crispy onions. Pret A Manger have also added a new vegan breakfast baguette and hoisin mushroom wrap to their menu in the last 12 months Already streets ahead with their PETA Award-winning vegatsu curry, Wagamama has also launched vegan sticky ribs, vegan chilli squid and firecracker curry. Pledging to transform half of their main menu to meat-free options by the end of 2021, we are keen to see how long it will be before they remove meat from the menu completely! 15

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EDUCATION Brain-boosting menus at Gordonstoun Menus focusing on brain of every term, but when Covid hit, One of the aims of the new menu is Above boosting foods are helping we had the opportunity to start from to educate students about food so Pupils eating lunch at Gordonstoun students at Gordonstoun, scratch. That’s when the idea for a they can make their own informed near Elgin, northern “Phased Learning Menu” came up. choices. Every Friday evening Schools seeking to introduce a Scotland to excel in their We wanted to create a menu that there is a Carb and Protein Bar similar initiative are recommended work, exams and sport. The would benefit the students and give offering chicken, fish, rice and to involve the whole team. school is an international, them the energy they needed.” wholegrain bread. “Everyone has been involved – it’s co-educational day and been a team effort, it’s not just down boarding school for According to Ross Burgess, “Students will compete in sports to one person. Chefs who’ve students aged 4 to 18. Executive Chef, some dishes were such as hockey and rugby on the worked here a long time were so already “brain boosting” such as Saturday,” says Jamie, “so we want excited by this new challenge. We During the first year of the new salmon and trout, fresh berries, them to have plenty of energy. took the plunge and started from menu, GCSE results were the best seeds and pulses, so it was a matter Students are encouraged to ‘build’ scratch, you could start the process ever and levels of obesity were far of creating new dishes to fit the their own tacos and choose what by changing one or two dishes, but lower than average. brief. The whole catering team was dishes to have.” it will take longer,” advises Jamie. involved in devising the new menu Lisa Kerr, Principal, says “The menu which includes dishes such as Beef Sharad R is in Year 13 and is a 400 metre runner: is based on solid scientific evidence. and Beans Burritos, Potatoes with Many studies have shown the link Chilli and Cheese Sauce and Hake “In all sports, the actual event is only half the battle. You have between food and both mental and with Asparagus. to prepare accurately whether it comes to training, stretching, physical wellbeing. We also know warming up, or making sure you’ve got that nutrition to make sure that a healthier diet makes a “We tried to leave favourite you’re not running on empty the entire event or match. I have dietary difference in the school environment desserts on the menu,” says Ross requirements and the school caters for that. Even though I might be because we have been running a “but I think it would have been a glucose or lactose intolerant, knowing that I can still get a nutritious revision course for several years, problem taking off fruit crumbles! meal before my sports events is very reassuring.” which combines brain boosting We’ve reduced the amount of foods with study and exercise. All sugar in the crumble and use 50% Keira W-N is in Year 13 and plays hockey and netball: students on our revision course wholegrain flour to make it have seen their performance healthier.” “I think the new menu really makes a difference because food really improve by at least one grade is the fuel for your body and eating right is a massive step towards that. compared to their mock exams, with Another positive for the new menu If we don’t eat the right food then we’re not going to achieve at the 60% improving by two grades.” is a reduction in food waste. “We highest level, so it’s very important to us.” monitor the food left on students’ As a result of this success, the menu plates and in the food bin and was completely overhauled and estimate there’s been 40% less different dishes trialled. Jamie food waste over the past eight Campbell, Catering Manager, says months,” says Jamie. “We always review menus at the end 17

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HOSPITALITY #ShowUpForHospitality Customers abandoning pause and reconsider doing so. At Annie’s Burger Shack TO JOIN THE their restaurant Taking a booking deposit or restaurants in Nottingham and CAMPAIGN, reservations is costing the holding credit card details in case Derby, their booking system SIGN UP AT: hospitality sector around of cancellation offers a level of sends customers an alert asking https://www.zonal.co.uk/ £17.6 billion a year. Recent insurance to your business, while them to confirm their booking and show-up-for-hospitality/ findings from The Go also diminishing the revenue in many cases, this works. Daniel Technology report from impact of no shows. Finding the Griffiths adds “Not everyone will software. Even if this cancellation Zonal and CGA reveal that right cancellation fee to match respond, which is why every occurs on the evening itself, you the worst offenders are your offering is important as, if this morning we telephone every can still give a table to walk-ins, younger people with more is too high, you could discourage customer and ask them if they will safe in the knowledge that the than a quarter (28%) of booking in the first place.” want their table that evening. This booking won’t be turning up 18-34 year olds not gives them a chance to tell us if – even last minute cancellations honouring their bookings, To combat no shows at Bao + BBQ there is a change in numbers or if are better than a no show.” compared to 1% of those restaurant in Cheltenham, the they can’t make it. We feel this aged 55 and over. team asked customers to enter helps us to create a positive relationship at a time when the As a result of the research, “We feel this helps us industry has lost a lot of human hospitality organisations including to create a positive interaction. Since we’ve been Zonal, CGA, UKHospitality, Bums relationship at a time doing this, there has been a on Seats and Wireless Social have when the industry has notable decrease in no shows. It joined forces to introduce a lost a lot of human might not suit everyone as it takes campaign called interaction.” a certain level of staffing.” #ShowUpForHospitality. The campaign aims to demonstrate to their credit card details at the time Making it easy for people to cancel customers the impact of not of booking. Emily Redman says their booking via a single click a showing up for reservations, as “We were worried this would put mobile device or computer is also well as providing tips for operators people off booking, but we’ve an idea that many are adopting. to help them cope with the issue. found people are understanding Jane says “If a restaurant is using and happy to do that. We use an outdated booking system or Educating customers on the ResDiary the online reservation even traditional pen and paper, effects of no shows is crucial. system. It sends an automatic you’re making it difficult for There has been much controversy email when the booking is made customers to cancel which over charging cancellation fees, and again, just before the booking could, in turn, cause them to do however an increasing number of date. In the case of a no show, £10 nothing and not show up. It’s operators are considering this per head is automatically charged often stated that Millennials are route as the issue of no shows to the card.” reluctant to use the phone so continues to bite. Jane Pendlebury, whether that’s true or not, CEO of the Hospitality make it as easy as possible for Professionals Association (HOSPA) them to let you know if they says “By bringing in cancellation have to cancel without having fees, restaurants will help people to call. This is something that’s understand the implications of no usually incorporated in the shows and give them reason to latest booking management 19



HEALTH & WELFARE V for LifeLAUNCHES SELF-ADVOCACY GUIDE FOR VEGANS AND VEGETARIANS IN CARE The charity V for Life (also By giving residents and their whey. Vegetarians don’t eat meat THE CHARITY HAS THE known as Vegetarian for families this guide, it will but do eat dairy and eggs, FOLLOWING ADVICE: Life), which works on behalf encourage conversations with care although some don’t.” of older vegetarians and homes about their dietary beliefs • Use vegan or vegetarian vegans, has launched a Self- and how they would like to be There is a growing trend for symbols on menus. A separate Advocacy Guide for vegans cared for now and in the future.” people to reduce their meat vegan and vegetarian menu and vegetarians in care consumption or become vegans will avoid mistakes. homes, detailing the laws An important part of the guide is and vegetarians. A survey from • Seat vegetarians and vegans and regulations in place the template “statement of wishes” the University of Oxford together to avoid the chance that protect their rights to which older people can complete. concludes that meat consumption that someone may pick up a practice their beliefs. This will provide instructions for in the UK has dropped by 17% in piece of meat from another’s the care home, explaining how the the last decade (between 2008/9 plate. Amanda notes “If they Amanda Woodvine, CEO, V for resident wishes to be treated and to 2018/19), while the proportion of are seated with other people Life, says “The aim of the pack the beliefs they wish to live by. vegetarians and vegans has more and their food looks different, is to help empower this group than doubled. they may forget they don’t and their families so they have all According to the charity, around eat meat.” the information at their fingertips 70% of people living in care homes T here is still a lack of • Make sure the resident and have the confidence to protect have dementia or severe memory knowledge about vegan chooses from the vegan and their vegan and vegetarian beliefs. problems and may be unable to and vegetarian diets. vegetarian options rather than explain their dietary beliefs, or meat options. Mushroom have periods when they can’t As Amanda states, it couldn’t be • Staff training is vitally Quiche remember their values. simpler to cater for vegans and important. V for Life runs vegetarians. “If you’re making a several training courses online Amanda says “When a resident meat pie, make a vegetarian/ and in person, accredited starts losing their memory, they vegan one and put it in the oven by the BDA (British Dietetic can forget that they became vegan at the same time on separate Association) and revert back to when they ate trays, if you’re making stew or meat. They may no longer have soup, the base ingredients will be https://vforlife.org.uk/ access to a vegan magazine or see the same, so you can create resources/publications/ the vegan symbols which triggers different versions. If it’s Quiche self-advocacy-england that memory. They may not be Lorraine, use mushrooms in place alarmed at being offered sausage of ham or quorn or lentils instead www.vegetarianforlife.org.uk and chips, as they may assume it’s of meat in a shepherd’s pie. a vegan sausage.” Some foods are naturally vegan such as Vitalite vegan spread, There is still a lack of knowledge chocolate bourbon biscuits and about vegan and vegetarian diets. most Oreo biscuits.” Amanda says “The biggest misunderstanding is that vegetarians eat fish. Vegans don’t eat anything from animals living or dead - for example, honey or by-products from dairy such as 21

yoURWhat’s on mENu FOr VeganUary? DID YOU KNOW: Serving suggestion PLANT BASED IS THE CvregeaatnesSpEeNcSiaAlTsIONAL FASTEST GROWING PROTEIN OOH OF CONSUMERS THINK IT IMPROVES THE IMAGE OF A 73%RESTAURANT1 THE NUMBER OF 86%VCEOGNASNUMMEAELDS BY NON-VEGANS2 +5.5% YOY THE GROWTH OF THE OOH PLANT-BASED MEAL MARKET2 NEW GARDEN GOURMET® GARDEN GOURMET® GARDEN GOURMET® GARDEN GOURMET® Vegan Balls Sensational™ Burger Sensational™ Fillet Pieces Mince Speak to your Sales Representative to find out more SOURCE: 1.Datassential July 2019 KANTAR, July 2019.2.Understanding the Out of Home plant based meals market report, Kantar May 2020. GARDEN GOURMET® - Reg. Trademark used in agreement with the Trademark owner

FIVE WAYS TO USE WAYS TO USE Dijon Mustard Dijon mustard is a traditional mustard of 1/ Sauce 2/ Dressing ANDREW France, named after the town of Dijon in Hollandaise is Dijon is perfect GREEN Burgundy, France, which was the centre one of the classic French in a honey and mustard of mustard making in the late Middle mother sauces along with dressing. Try whisking 1 CRAFT GUILD Ages and was granted exclusive rights Béchamel, Veloute, Tomato tbsp Dijon, 1 tbsp honey, in France in the 17th century. and Espagnole. One 1 tbsp white wine vinegar OF CHEFS of the best hollandaise and then whisk in 3 tbsp The main ingredients of this condiment are brown derivatives is sauce veg oil and 1 tbsp of water. After a Christmas period that was mustard seeds and white wine, or a mix of wine Moutarde. Hollandaise This will be your go to a little more like the normal one vinegar, water and salt designed to imitate with a spoonful of Dijon, dressing for all salads. that we are used to, we can now the original verjuice. It can be used as an perfect for vegetables, My favourite is red plough into 2022 with a much accompaniment to all meats in its usual form poached meat and fish onion, sliced tomato, fuller calendar that we did this as a paste, or it can be mixed with other and eggs and cucumber time last year. We are starting ingredients to make a sauce the year with the newly named 3/ Coating 4/ Flavour Major Chef’s Culinary Challenge, The Country Range Classic Dijon mustard has Brush a Dijon goes formally known as the Major subtle vinegar notes used as an ingredient in rack of lamb with Dijon so well with chicken Series, 4 great competitions over dishes rather than as a condiment. Use it to mustard, coat in a herby and mushrooms. Next January and February. There marinate meats, make vinaigrettes and add breadcrumb and slowly time you make a chicken is of course the Country Range it to roast potatoes for a unique side dish. bake in the oven until and mushroom pie add Student Chef Competition, pink. It’s a great way a generous dollop of which has its heats this spring This issue we have Paul Dickson, Country Range to add extra flavour Dijon and some snipped with the final on 22 March at the Development Chef who shares five innovative to this classic! tarragon leaves. You HRC show at London’s, ExCel ways to use this Dijon Mustard. will be amazed at the centre, a good chance to see   difference the next generation of Chefs, ABOUT: PAUL DICKSON and supported by Country 5/ Mix Range Group members. On Paul Dickson is a chef, brand ambassador, food How can 24th February we have our stylist and Home Economist. With a vast culinary we leave out a perfect Phoenix dinner, where we and knowledge collected from some of the finest mustard mayo. Absolutely our friends at the British Culinary establishments in London, Manchester and life changing in a freshly Federation, are putting on a joint the North West. He creates exceptional visual made egg mayo sandwich dinners to help support the rising stories about what and how we eat. of the Hospitality Industry, to Country Range Dijon Mustard purchase tickets please do visit Country Range Pack size: 2.27 lt our website work with Paul to create recipes For more on the Craft from using the Guild, visit www. latest insight craftguildofchefs.org trends to make or follow the Craft up inspirational Guild of Chefs on menus through to Twitter at @Craft_Guild developing new ways of serving up traditional favourites. 23

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

GLUTEN FREE, SUITABLE FOR VEGANS & NO ALLERGENS TO DECLARE W W W. PR E M I E R FO O D S E RV I CE .CO.U K @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Vtehgeaneuffaecryt Over half a million people participated in Veganuary 2021, an increase of over 180,000 people in 2020 and this year, the numbers are set to rise once again. More than just a movement, Veganuary has been the turning point for many consumers seeking to implement a lifestyle change. Once renowned for boring, tasteless flavours, vegan and plant-based food has undergone a huge transformation, delivering tasty dishes that are not just directed at an ethically minded consumer group. As we gear up to explore the bounty of new vegan dishes launched this January, we took to the streets to ask chefs, hospitality experts, nutritionists and operators throughout the sector to share their best-selling dishes, advice and plans for Veganuary 2022.

MELTING POT Left (main) Carrots Autumn, Photo Credit: Maray DANIEL DUPRAT GORDON LAUDER ALEX HANNAH Foodservice Manager, MD, Central Foods Owner, The Dark Kitchen Bennett Opie Limited Interest in meat Last year we made a Menu evolution can alternatives continues decision to focus our be a tricky balance apace, and there’s burger offering on a with the spiralling costs a growing plethora completely plant-based that are really hitting the industry - of options that operators can serve product, launching Bae Burgers especially if specific ingredients are to their customers looking for using the Beyond meat products and required - and menu rationalisation plant-based meals, but there are big sourcing greens from an urban farm in is one way of keeping costs under differences in the ingredients used Liverpool that uses hydroponics in an control. Introducing ingredients that to make vegan and vegetarian meat old warehouse in the city centre. We can be used creatively across a wide alternative products and the nutritional decided to offer just the Bae Burgers range of dishes and meal occasions benefits that they provide. with no meat alternative, to prove just that complement both a plant-and- how good the vegan burgers were. meat-based menu, help ease the The soya used in our recently ingredient overhead. For example, launched KaterVeg! vegan mince, We found this was a great way to considering items like compotes that sausages, burgers and bangers is get people to try them and have can be used for breakfast with granola organic, non-GMO, EU soya, grown experienced customers re-ordering or soya milk pancakes and then later in existing, established agricultural based on how good they are! To in the day for a non-dairy cheesecake areas without the use of the promote them, we used direct quotes topper or fruit crumble. The same controversial herbicide glyphosate. from people who couldn’t believe the applies for olives. A good quality olive This makes it as good as it gets from burgers were all vegan. We even had can transform a vegan breakfast burrito both an environmental and a health customers calling the restaurant to and be used later in the day for sharing point of view. The soya is also high double check what was in them as platters – and even for traditional in protein, low in fat, low in sugar, they couldn’t believe the similarities in martini cocktails. a source of fibre and has salt levels taste, texture and overall look. They still below the PHE 2024 targets – all remain the only burger option on our It needn’t be daunting; a great place positive attributes which will appeal takeaway menu and are consistently to start is with your best-sellers – to customers looking for healthy, one of the most tagged items on our adding simple twists to “veganise” your sustainable, meat-free menu swaps. customer’s social media feeds. offering. Ambient ingredients really win here as any potential food waste THOMAS WHITE KIM KAEWKRAIKHOT is limited especially as once they are Co-Founder, Maray Owner and Head Chef opened, they can often be stored in at Chaophraya the refrigerator for a couple of weeks. In January we will be running our annual Our best-selling vegan ANETA JARZMIK Green January offering. dish here at Chaophraya General Manager, Hard Green January is about is our Pumpkin Thai Red Rock Cafe Manchester celebrating our vegetarian and vegan Curry. Made with fresh red chillies, offerings which we are so well known galangal (similar to ginger), cumin, Our menu is always for. Vegetables are a huge part of what coriander root and lemongrass, this evolving and adapting we do, they are incredibly versatile flavoursome curry is the perfect to tastes and trends, and a mainstay of Middle Eastern, option for those looking for something one of which is the increased demand North African and Mediterranean substantial. This vegetable and for tasty, nutritious, vegan dishes. cuisine all of which are a huge source protein-rich dish uses Thai pumpkin, We’re busy developing some exciting of inspiration for our food. which provides a new experience for vegan options, but one favourite your taste-buds. already on the menu is our Moving Our Autumn/Winter menu features Mountains Burger. We call it our ‘100% an abundance of vegan dishes, Our customers love how incredibly guilt-free burger’. It has no cholesterol including confit carrots with a hazelnut tasty and creamy this recipe is, despite and the wheat, soy and pea protein butter, tamarind, pickled celeriac and it being completely plant-based. This create a texture similar to a meat parsley - king oyster mushrooms with dish is garnished with aromatic Thai burger. The mushroom and coconut cannellini beans, lemon and capers Basil and pumpkin seeds. With this oil gives mouthwatering succulence, and a comforting braised rice dish with deliciously comforting recipe, you can whilst the beetroot juice makes it look local Ormskirk Kale and chilli oil. These expect a sweet and ‘melt in the mouth’ like a real burger when you bite into appear alongside our menu favourites style texture, stemming from cooking it. With vegan buns and cheese, it’s which include a vegan rendition of our over a longer period of time. We’d perfect for Veganuary. flagship Disco Cauliflower and sweet recommend pairing it with Jasmine potato with tahini and date molasses. rice for a true taste of Thailand. 27

By Katy Moses, Founder & Managing Director of KAM Media OanNdEyoSuT’rRe IoKuEt Roll back to pre-pandemic become MORE important to and hygiene probably them when visiting a hospitality didn’t weigh heavily on venue since COVID-19 hit. This your mind as an operator is consistent across all age (unless like me, you have groups and gender teenage sons!) – it was demographics. more about experience and ambience. Fast The research, which we carried forward to 2021 and out in partnership with Food despite the initial flurry of Alert, found that there is now no high-visibility Covid room for error and that measures hastily customers are incredibly implemented in many unforgiving when standards fall; venues, most operators 1-in-2 said that if a venue falls have started to shift short of their hygiene their focus to more expectations just once then ‘exciting’ things- whilst they will never return. To be keeping standards high, crystal clear, that means you’ve of course!  got one strike and then you’re out, for good. But this month we finished a project at KAM looking at how There are two hygiene people’s attitudes have measures which customers changed since COVID-19 when want long term; hand sanitising deciding where to go out for a stations (69%) and adequate drink or meal or order food for spacing of tables (63%)- both delivery, and guess what is still measures which don’t dilute the very much firmly on our customer experience but just customers’ minds? Yep, hygiene give enough reassurance that and also- food safety. their health and well-being has been considered and is Nearly 2 in 3 consumers agree important to the venue. This is, that hygiene standards have ultimately, what the customer is looking for.

KAM MEDIA Hand sanitising stations are one of the key measures to keep up the hygiene expectations of your customers. “Nearly 2 in 3 consumers agree that hygiene standards have become MORE important to them when visiting a hospitality venue since COVID-19 hit.” It comes as no surprise then that and younger Millennials who are food hygiene ratings (FHR) are more actively ‘ratings aware’. now also an all-important Venues should be using positive decision maker – or breaker – Food Hygiene Rating scores as for customers and getting the a footfall driving mechanism for scores on the door can be the these savvy consumers. difference between business success or failure. Interestingly, Astute operators should be though again perhaps not looking at this and thinking surprisingly, food hygiene about how they can use their ratings are of even higher high-ranking hygiene standards importance to customers when in a positive way to separate ordering food for delivery. them from their competitors and influence the valuable 18-34 This heightened awareness of year old market. health and hygiene in general has been more prominent in No, hygiene isn’t a particularly older generations during the sexy topic, but ignore it at your pandemic. But when it comes to peril. You can consider this your checking ‘food hygiene ratings’ ‘one-strike and you’re out’ in particular, it’s Generation Z wake-up call!

iflower Peri Peri a nd Mixed Grain worlEdxpolforfle aavourRoasted Caul Avocado Salad this veganuary Spiced Chickpea and Sweet Potato Green uddha Bowl B Vegetable Rogan Josh Pilaf Quality grains for all occasions Vegetable Tofu Fried Rice a nd Tofu Rice For inspirational plant-based recipes and more, visit tildafoodservice.com TildaRice @TildaChef

ON THE RANGE Growing Well is a unique farm-based Mental Health Charity near Kendal, providing a powerful alternative or accompaniment to therapy, where the cycle of food from field to fork is central to everything they do. Squash & Mushroom Working with adults in Cumbria and North Lancashire who are experiencing mental health illness, the charity provides a sanctuary where individuals can help with a range of different jobs, Wellington with Kale Pestousingactivityastherapy. In addition to donations, the farm relies on the sales of veg boxes in the local area. Their organic produce is used to supply local businesses and is often transformed to create unique products for retail. Visitors are able to play different roles SERVES COOKING throughout the farm and are also invited to 4 TIME 45 MINS take courses and classes, interact with peers and learn new life skills such as growing veg, INGREDIENTS METHOD cooking and goal-setting. Head of Catering at Growing Well, Sarah • 500g block of Country Range 1. Heat the oven to 200C/gas 6. Hill, said: puff pasty 2. Cut the squash into small chunks and toss in a large “The kitchen is an integral part of the • 1 butternut squash peeled and roasting tin with a drizzle of olive oil and a pinch of salt recovery process at Growing Well. We are cut into small chunks and ground black pepper. Roast for 25-30 minutes until an organic horticulture site growing a wide tender and lightly charred. Set aside to cool. range of fruit and vegetables for a local crop • 4 tsp of Country Range garlic share scheme and other retail and catering pure 3. Toss the mushrooms in a separate roasting tin and outlets. Any surplus is donated to our kitchen roast alongside the squash for 15 mins. Remove from to create healthy delicious vegan food for • 6 tbsp Country Range olive oil the oven and stir in 90g of the chestnuts, thyme, sage beneficiaries and staff daily. After all the and 2 tsp of garlic. Roast for a further 5 mins then set hard graft, there has to be reward.”   • 1 tbsp Country Range dried aside to cool. Once cooled add both the vegetable “The menu is changed daily depending thyme mixes together and keep to one side. on what surplus vegetables are available from the field so it’s a case of ready, steady, • 1 tbsp Country Range dried 4. Bring a large pan of salted water to the boil, tip in the cook. It certainly tests our creativity to come sage kale and cook for 1 min until wilted. Drain and then run up with a menu and also produce different under cold water until cool. Squeeze all the water from retail products that are varied, healthy and • 600g chestnut mushrooms the kale, then put it in a food processor along with 2 tsp delicious, especially in the winter months. chopped of garlic pure, 90g of the chestnuts, the lemon juice, We currently have five types of squash, kale, 4 tbsp olive oil and some seasoning. Blitz to a thick potatoes, onions, cabbages and chard, which • 50g Country Range walnut pesto and check seasoning (add more lemon juice we often turn into curries, stews, soups and halves if required). risottos using the Country Range spices and herbs. Occasionally we will create pies or • 180g vacuum packed 5. Meanwhile, roll out one third of the pastry block on a pastries and this Squash, Mushroom and Kale chestnuts, roughly chopped lightly floured surface to a rectangle, roughly 16cm x 25 Pesto Wellington is one of our favourites.” cm. Put on a baking sheet lined with non-stick baking • 1 tbsp Country Range lemon paper, then lightly score a 2cm border around the edge. juice Score the pastry in a criss-cross pattern within the border, chill for 30 mins then bake for 12-15 mins until golden • 100g kale and puffed. • Country Range 6. Roll out the remaining pastry on a lightly floured Salt and pepper surface to a 24cm by 35cm rectangle (this is the top). Spoon the kale pesto onto the centre of the baked pastry base followed by the vegetable filling and shape into a thick cylinder within the 2cm border. Brush the edges of the pastry base with a little oil, then drape the uncooked pastry rectangle over the top of the filling, tucking in the edges underneath. Brush with oil then chill for 30 mins. GROWING 7. Brush a little oil over the pastry. Sprinkle with sea salt WELL flakes and ground pepper (You could also add poppy seeds here if you wish). Bake for 30-40 mins until golden and puffed and the filling is hot. 31



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Chef and co- We do our founder of online best to work food community – with a huge variety of global SORTEDfood, Ben influences… but there are a few Ebbrell is part of an favourites at the moment that I think internet sensation that has reliably give food the flavour boost taken the world by storm since required. They are inspired by some its launch in 2010. Twelve years of the best places I’ve visited, either and 2.4million subscribers with SORTEDfood or personally. For later, the SORTEDfood YouTube instance… harissa, preserved lemon, channel regularly achieves over tahini, rose and cinnamon are all 300,000 views a day. Never fairly iconic with North African and ones to rest on their laurels, in Moroccan flavours and are useful store 2020 SORTEDfood launched cupboard additions. As are wasabi, their very own answer to miso, yuzu and togarashi from Japan… meal kits with the Meal Packs I find them easy extras to twist up App, a meal planning phone regular meat, fish, veggie dishes. application that takes the stress out of cooking and uses every- How many new recipes a week does day ingredients to save time, your team have to produce to money and reduce food waste. maintain fresh content for your audience? Keen advocates of healthy eating for children, the team have since moved On YouTube we publish two videos a on to work with local primary schools, week… subject to the episode format charities and food banks, learning more they might include anywhere between about the barriers to cooking healthy 1-5 recipes that need to be developed. On top of that there’s our Meal Packs BEeBnBRELLmealsinabidtoreducelevelsof App. This meal planning tool focuses childhood obesity. We caught up with on recipes that are smartly created to Ben to find out more about what goes enable the user to buy less and use it on behind the scenes at SORTEDfood all up so there isn’t any food waste at and how they nurture open channels of the end of the week. To keep things communication with their subscribers fresh and dynamic there is at least to keep abreast of trends and continue one new Meal Pack with 3-5 recipes developing relevant content. per week. And as if that’s not enough, our food team also develops recipes When working on new dishes, what is for cookbooks that we publish (we’ve your development process? produced 10 in the last 3 years!), live Generally, our mid-week recipes for events/dinners with sponsors and for the Meal Packs app are fairly quick to cooking demos. So, needless to say, develop, test, photograph, proof and there’s always ample being tested to publish. However, others that are more keep the team well fed! ‘out of the box’ for the YouTube channel often take a bit of tweaking before How do you keep up with the trends we’re fully happy with them. Regardless to make sure your content is relevant? though, all the new dishes benefit from a collaboration between our food team The sentiment behind all our content is of professional chefs and the other that the audience helps to shape it and skill sets we have in the business… the invariably, the thousands of comments ‘normal’ home cook sanity check is vital! we receive each week skews towards topics or trends that are timely and Do you have any “go-to” cuisines or popular. Therefore, our attention global dishes that you gravitate to is drawn to things that are growing more than others? outside of our bubble too. That said, if we can jump on those conversations quickly then SORTEDfood’s platforms can definitely give them a real boost and help to speed up the momentum behind them. Beyond the online community, we also have great connections with top chefs, restaurants and PR teams in London, which naturally gives us the inside track too. stiritupmagazine.co.uk 34

LEADING LIGHTS What has your YouTube audience T hai Green Tofu Lettuce Cups taught you about cooking? INGREDIENTS SERVES 2. Once the oil starts to shimmer and loosen, add Loads! Sometimes entirely new 2 the curry paste. Fry for 1-2 minutes, until fragrant, recipes or ingredients that are 150g echalion shallots then add the shallots. highlighted for us to explore in our 1 red chilli video formats such as ‘Food Trends’ or 10g fresh ginger 3. Fry everything for a further 3-4 minutes, until ‘Pretentious Ingredients’. Whilst other 1 clove garlic the shallots soften slightly. times it’s simply a helpful tip or snippet 1 large avocado of information about an ingredient 2 limes 4. Crumble in the tofu and continue to fry or recipe origin. All of this context 1 tbsp vegetable oil everything for 6-8 minutes, until it starts to crisp. helps. One thing is for sure, they often 2 tbsp vegetarian thai curry paste Roughly chop the mint and coriander for serving. help to correct our pronunciation of 280g extra firm tofu ingredients or dishes from languages 10g fresh mint Assemble and serve less familiar to us. For instance, I 30g fresh coriander 1. Once the tofu is ready, scatter in 3⁄4 of the once got loads of helpful advice and 1 tsp caster sugar herbs, the sugar and soy sauce. Toss reassurance when trying to make 1 tbsp light soy sauce everything together. kombucha for the first time and the 2 heads little gem lettuce SCOBY looked evil! Haha 2. Cut the roots from the gem lettuce and break METHOD them down into their individual leaves. How much influence do your audience have on the recipes you produce? Prep 3. Load the leaves up with the tofu mix. Spread 3⁄4 Halve, peel and thinly slice the shallots. Thinly of the sauce onto 2 plates. Place the filled lettuce At two levels… broadly speaking the slice 1 red chilli, then peel and finely grate the cups on top and drizzle over the remaining sauce thousands of engagements each week ginger and clove of garlic. or take everything to the table and let everyone help to steer the direction of the next construct their own lettuce cups. recipes and topics we focus on. But Make your sauce also, at a granular level. When it comes 1. Cut the avocado in half lengthwise 4. Scatter over the chilli and reserved herbs to specific dishes or destinations that around the stone, scoop the flesh out to finish. we are less familiar with we reach out of the skin and into a small bowl. for input from our global community. They swiftly jump into action and 2. Add the ginger, garlic, zest and help by suggesting cool tips and juice of 2 limes. tricks or flavour combinations that inform our food development and 3. Mash everything together with production teams. We also regularly a fork until semi-smooth, then loosen host feedback sessions (1-on-1 and in with 2-3 tbsp of water to reach a the form of questionnaires) with our mayo-like consistency. Season to Meal Packs subscribers to make sure taste with salt. the content is serving them well… all of their suggestions filter into the For the Tofu development process to continually 1. Pour 1 tbsp of oil into a large improve the product. frying pan and place over a high heat. You recently broadcast a live event, how different did that feel to With multiple recipe books, a hugely the focus of our entire team over the Left pre-recorded episodes and what successful social media following, coming months. That said, with our Ben Ebbrell additional prep did you undertake? meal app and a number of tv finger always on the pulse we will also appearances under your belt, what’s be dipping our toes into a few other Above The Live shows were a very different the next challenge for 2022? projects… no spoilers yet… but keep Ben’s Thai Green operation to the usual pre- and an eye on our social media channels Tofu Lettuce Cups post-production that our team usually As we emerge from lockdown it’s to be the first to hear! handles, so we brought in an external more clear than ever before that food production team to provide some (cooking at home midweek, hosting What recipe have you selected to expertise. There was a huge amount with friends/family and eating out) share with us and why? of extra planning and contingency has the power to connect us. As across all areas of the business - from many return to a physical workspace We’ve chosen the Thai Green Tofu sales to customer service and beyond! and with ever decreasing ‘work- Lettuce Cups because they’re simply from-home’ options, the speed, ease stunning - lettuce cups are stuffed Once we began the Pass It On and efficiency of midweek cooking with fragrant crumbled tofu, shallots, challenge, the pressure felt pretty is hugely important again. As is chilli and served on a bed of a light similar for us on-screen to the normal understanding where our food comes bright avocado vinaigrette so you way we shoot it. We always film it in from, how it fuels us and how we can don’t miss the dairy fat. Super fresh, ‘real-time’ and therefore the pressure engage with food responsibly whilst super vibrant, super green - absolutely remains high even without a live also making tight budgets stretch perfect for blowing away those audience. The addition of a talk-back further. Therefore, all those tools you January blues! earpiece to give us time checks plus mention… from our video content to highlight a few comments from the our meal planning and recipe app… audience added an extra dimension… it need to continue to grow and adapt all felt very grown up. Whilst we’ve been to support people. That will remain on live TV and radio plenty of times before… never in front of people who paid to watch our show. The adrenaline was high and it was great fun. 35

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THE GREEN GAUGE Nurturing a Nation of Sustainivores Four years ago, scientists of the most important ones as it Carbon Footprint Ltd found which is farmed across Argentina, undertaking a is globally responsible for about that the carbon footprint of Brazil and the US and has been comprehensive analysis of a third of all greenhouse gas two avocados is almost twice widely reported to be responsible the impact of farming on the emissions,” said Dr Marco the size of 1kg of bananas. for deforestation in South America planet concluded that the Springmann, senior researcher Bottled beer, cell-based meat as producers race to keep up single most substantial way on environmental sustainability alternatives and some processed with demand. to reduce environmental and public health at the University plant-based foods also register damage was to avoid meat of Oxford. high on the carbon footprint Overall, offering more and dairy products. Fast- scale due to the production plant-based forward into 2022 and we As the world wakes up to climate techniques required. options or a are witnessing the impact of change, a new “low-carb” diet is that study, as an increasing emerging – a low carbon diet. \"T here are lots of different number of the population None of us can ignore the fact sectors that have an impact on take matters into their own that what we choose to eat emissions and the food system is surely hands by making some impacts our planet, adopting a one of the most important ones” dramatic dietary changes to climate friendly approach to food protect the planet. will be the biggest difference we Working closely with local predominantly plant-based menu can all make every day. However, producers and selecting ‘in- will help to reduce our collective Meat production has long been the ownership of our impact does season’ produce is the most carbon footprint, but we need to attributed to an increase in not end with whether or not we sustainable route, however to be look carefully at what we replace it emissions, but not many people reduce or remove meat and dairy truly sustainable, operators need with. A sector passionate about realise that it also consumes a from our diets, it goes right to the to ensure that worker’s rights are food, we have a responsibility to large amount of water too. heart of the supply chain. protected and they have access to understand the detail behind our Animals need both food and water fair treatment and fair pay. It is also ingredients - acknowledging that to survive – in fact, a single It is often a misconception that a important to understand the a sustainable plant-based diet is chicken requires over 735 plant-based diet has no negative system for crop rotation to prevent dependent upon our choices - and litres of water to produce over-farming and the use of use this knowledge to educate our – the equivalent of impact on the environment. chemicals to enrich the soil or as consumers, taking the opportunity 4.6 bathtubs. Avocados – a hugely popular pesticides. This is particularly to communicate our decisions and brunch favourite may seem important when sourcing soya, engage diners on a deeper level. “There are lots of like the ideal alternative to different sectors that eggs on toast, but the food have an impact on miles, packaging and emissions and the food energy used to keep a system is surely one single avocado at the exact temperature is astounding. Research by 37

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newsFOOD & INDUSTRY FOOD & INDUSTRY NEWS TALENT Past winner turned food writer and influencer, Julie Jones, was on the judging panel. With her bestselling NEW TOQUE D’OR® 2021 COOKBOOK The Soulful Baker as inspiration for the book, she FEATURES INSPIRING RECIPES FROM provided tips on developing an authentic voice through THE UK’S HOTTEST YOUNG TALENT biographies and recipes. Finalists also learned how to stage and capture enticing food shots while boosting Nestlé Professional has launched Taste their Instagram and Facebook presence with help from the Future – a collection of food and drink creative media specialists, Shuttersmith. recipes and inspiration from the UK’s finest up and coming talent. Katya Simmons from Nestlé Professional said, “As ever, we’ve been blown away by the standard of the Featuring locally sourced and seasonally inspired dishes and skills of the contestants. dishes and drinks, the recipe book is compiled using recipes from FOH and BOH finalists from the 2021 “Toque d’Or® is continually evolving in response to prestigious Toque d’Or® Competition. To inspire industry needs. We equip entrants with a wide array of menus and budding foodservice superstars across the hospitality skills, but we also keep a nose to the UK, Nestlé Professional has made it available for ground, to make sure that they’re learning fresh skills download on its website. that are valuable and relevant. The 2021 Toque d’Or® Competition was focused on “Social media has transformed the landscape for creating the recipe book. Under the theme ‘sustainable foodservice professionals. Now it’s easier than ever to futures’, the competition covered elements including broadcast your recipes to a global audience, but there’s nutrition, health, food waste and seasonality. In a series only one chance to make a first impression. That’s why of challenges, competitors were tasked to develop skills like photography, and writing recipes and recipes that met these criteria, using seasonal and biographies are now vital. locally sourced produce where possible. To stay informed on or register your interest in Toque d’Or 2022 visit: www.nestleprofessional.co.uk/ toque-dor/registerinterest VEGAN BRIOCHE STYLE BUNS karafs.co.uk 1 in 5 dishes on menus are now adaptable, with burgers ranking as the top customisable menu offering* *Lumina Intelligence, Oct 2021 karafsbakery

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RISING STAR TERSisingRstaYr U Tes Ryu is the much-talked about sushi evolution or discovery, putting everything Tell us about your 123V and vegan sushi, chef at 123V, Michelin-starred vegan suddenly out of date. The world is literally what is key to success? chef Alexis Gauthier’s restaurant in buzzing with new ideas and positivity, Bond Street, London. We caught up whereas the regular meat world is stuck trying I think the key is keeping it simple and with the rising star to talk about her to reheat itself constantly. It is tired, boring. focussing on quality rather than trends. I career, food and philosophy. They seem terrified of the future, always create new dishes quite slowly, by carefully looking at the past, nostalgic, sad for an age testing new marinades, textures, and Tell us a bit about your background disappeared. Whereas vegans are excited for combinations. It has to come naturally. a new world. Nothing forced ever works. We are about to I was born in 1985 in South Korea. I studied art launch the sushi as delivery, which is more and design and moved to New York where I What is exciting you at the moment in food? tricky than it sounds. But we want it to be worked in Fashion Design. What trends do you see taking off? perfect. Look out for ’123V Sushi Vegan’! What was your route into the industry? The meat and fish replacement and lab-grown What are your career ambitions? world is on fire. Pretty soon the products will be I was working in Fashion, in New York. I was so good, it will be impossible to make the case Maybe one day I will have my own restaurant. disillusioned with that world. I felt powerless to for using actual animal flesh. At that point there But really, the idea that I could work in a change anything. So I decided to try cooking. will be competition to improve things even restaurant which is fully plant-based and I began to do supper clubs and found I really further, and because these things are created, nobody really questions that, or considers that enjoyed them, something I didn’t find in my there is no limit to how they can taste. Imagine when choosing, like it’s normal, that would be real career at the time. being able to grow fish flesh which tastes like an amazing place to be. fish tasted before the sea became so polluted? Tell us about your current role and what Or meat from before the soil and environment What advice would you give to young chefs it entails? was damaged and animals were pumped full of entering the industry? I was employed to help create the sushi Arrive early. section of the menu at 123V. Alexis was a massive sushi fan but not a sushi chef. He was T he world is literally buzzing with new not afraid to bring in someone to help with ideas and positivity that and I’m now the head sushi chef at 123V! drugs? Every ingredient used to taste far more Sushi Set Have you always been vegan? intense than it does now. That’s why modern food requires so much seasoning. No, I became vegan in 2018. But like many others, it was a journey I was on for a long time. Who has been pivotal to your training, improvement and growth as a chef? Why do you love your job and why is hospitality a great industry to work in? I’ve learned from all the restaurants I’ve worked in. Ippudo, Meiume at the Four Because the food we eat is the easiest way Seasons, Sticks & Sushi all had some great to have a direct positive impact on the planet chefs. I learned the discipline of the kitchen in and the environment. I feel I am making a these restaurants, they are very professional, difference. There is nothing more nourishing successful places. But I find working with than the food we eat, so there is nothing Alexis Gauthier most rewarding. He has an more nourishing to the soul than making amazing enthusiasm for creativity and makes the food we eat as sympathetic to the planet me feel like I can suggest any crazy idea as possible. without being dismissed or laughed at. This is so important. Why is the vegan food scene so exciting at present? Is there more to come? It changes so fast. It feels like silicone valley in the 1970s, or the dot com bubble in the late 1990s. Every day I wake up to some new 41

Master Meat-Free Chefs say Philly is significantly creamier than leading competitors, giving your dishes instant body and richness* Discover Sweet Potato Philly Curry created by Nicole Pisani Nicole Pisani, Head Chef, You Don’t Know Gayhurst School Download Nicole’s education recipe book and get in the know www.philadelphiaprofessional.co.uk *93% of chefs stated during blind taste tests that they felt that Philadelphia Original was either creamy or very creamy during independent research conducted by Good Sense Research in July 2020 with 101 chefs with 3 competitor products.

newsFOOD & INDUSTRY FOOD & INDUSTRY NEWS HOSPITALITY them on to staff. The government executive Kate Nicholls said: “UKHospitality said this will ensure customers supports the right of employees to receive All tips to go to know tips are going in full to the deserved tips that they work incredibly hard staff as government workers and not businesses, for. The hospitality sector as it begins to rebuild plans overhaul of ensuring workers receive a fair after 18 months of tipping practices: day’s pay for a fair day’s work. restrictions and All tips will go to staff under new The government said 80% of all UK tipping enforced plans to overhaul tipping practices now happens by card, rather than cash enclosure is set out by the government. Most going straight into the pockets of staff. already hospitality workers – many of whom Businesses who receive tips by card currently creating new are earning the National Minimum have the choice of whether to keep it or pass it jobs and driving Wage or National Living Wage – rely on to workers. But the legislation will include a the jobs recovery. on tipping to top up their income. requirement for all employers to pass on tips to Ensuring But research shows many workers without any deductions; a statutory employees receive businesses that add a discretionary code of practice that will set out how tips the tips they earn service charge on to customer’s bills should be distributed to ensure fairness and will further are keeping part or all of these transparency; and new rights for workers to strengthen the service charges, instead of passing make a request for information relating to an sector’s ability to employer’s tipping record, enabling them create jobs and to bring forward a credible claim to an support the wider employment tribunal. economic recovery.” Under the changes, if an employer breaks the rules they can be taken to an employment tribunal, where employees can be forced to compensate workers, often in addition to fines. UKHospitality chief Discover our vegan range: pure taste without compromise Baker & Baker Products UK | Stadium Road · Wirral · CH62 3NU · Freephone: 0800 783 4697 · www.bakerandbaker.eu



THE COUNTRY CLUB T he Country Club EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP LIFE AT THE SeDtKaomnWfivaSeIsaNcsmusura CUTTING EDGE Every great chef needs a To win this prize send an email great set of knives – so be titled ‘Damascus’, along with sharp and enter our latest your name, contact details and ‘cutting edge’ competition. the name of your Country Range Group wholesaler to This presentation box creates competitions@ a beautiful set of Samura stiritupmagazine.co.uk Damascus knives to be gifted to the head chef in your life. Including a Paring Knife 98mm, Utility Knife 150mm and Chef’s Knife 208mm for all of those daily kitchen needs. 67 layer Damascus steel blades make for cutting through meat and vegetables with ease. wyhotweoune’ccviteoervcgeeooarmlte!des 67 layer Damascus steel blades make ® Reg. Trademark of Société des Produits Nestlé S.A. for cutting through meat and vegetables with ease. Closing date for the competitions: 28 February 2022. All winners will be notified by 31 March 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

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FOOD FOR THOUGHT winter menusINSPIRATIONAL PLATES FOR 1 CARBON 1 NEUTRAL CUISINE 4 This tasty recipe of Jerusalem 2 Artichoke Schnitzel with Chanterelles, 3 Katsu & Autumn Truffle is from Jikoni, the first independent restaurant to be certified as carbon neutral in the UK. SOUL FOOD This roasted Thai spiced tofu broth is a warming bowl of delicious flavours and the perfect vegan alternative to the comforting hug of chicken soup 3 TASTY TREAT 2 Try these baked Apricot Breakfast 5 Bars with dates, desiccated coconut, apricots, mixed fruit and walnut for the ultimate healthy snack. Supplied by 4 RM Curtis. MEAT FEAST New onto the menu at Heliot Steak House is this ‘Spanish Fillet on the Bone’ introduced by Ioannis 5 Grammenos, Executive Chef. SWEET & SAVOURY ASIAN DELIGHT Tilda Chef Team of the Year 2021 winners Wayne Corbett and Nicola Harper created a vegan Thai Pineapple Fried Rice with Smoked Crispy Tofu. For the full recipe, go to https:// www.tilda.com/professionals/ recipes/thai-pineapple-fried- rice-with-smoked-crispy-tofu/ 47

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