Back to School 2020_clone

PRESSSURE MAY 2020 stress wellbeing alone burn -out unsociable hours depression THE MENTAL HEALTH EDIT 5 023616 476309 CRACKING THE STIGMA OF isolationMENTAL HEALTH

C e Cat Of The Ye 2020 COULD IT BE CATTHEEREWRINRENCIENIGVE1S V£O1U0C0H0ERCFOARRETHHOEIMRE

Step Register your interest at LIVE FINAL Step www.premierfoodservice. Step co.uk and an entry pack 8th September 2020, will be sent to you. Premier Foods Head Office Create a main dish which Completed entry forms will need to be sent via email to: includes a Bisto product [email protected] or by post to and a dessert dish which Sarah Robb, Premier Foods, Premier House, includes a Country Range Griffiths Way St Albans, Herts AL1 2RE dessert product. Total budget for the main Closing date for all entries is: and dessert should not exceed £2.25.2 5pm on 31st July 2020 Complete an entry form The four finalists will be notified by: and submit your recipes including pictures of Friday 7th August 2020 both your main course and dessert by 31st July 1 Winning Chef wins £1000 vouchers 2020 to Sarah.Robb@ for their care home premierfoods.co.uk. 2 Premier Foods and Country Range product list eligible for the competition included in Full Terms and Conditions To find out how to enter and for full T&C’s, visit www.premierfoodservice.co.uk www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoodsFoodservice Terms and conditions: Open to professional caterers aged 18+ who are residents in UK and are employed or work as a caterer for a care home in GB. To enter, follow the instructions in step 1 and 2 above. Entries sent by email or post must be received by 5pm on Friday 31 July 2020 (the “Closing Time”). Max 1 entry per person. Main meal must include one qualifying Bisto foodservice products (see T&Cs for list of qualifying products) and the dessert must include one qualifying Country Range foodservice product (see T&Cs for list of qualifying products). Ingredients for each dish must not exceed £2.25. Entries must include the recipes and photographs of the dishes, [the cooking & preparation method and list of equipment used. Please seek employers’ permission. 4 finalists will be selected by a panel of judges. Finalists will cook in a live final on Tuesday 8 September 2020 where one winner will be selected by a panel of judges. Finalists and winner will be selected using the criteria set out in the T&Cs. For full details and T&Cs see: www. premierfoodservice.co.uk. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE.

NEW RANGE vega with our vegan friendly street food seasonings range PEANUT n & vegetarian s

For starters... THE COOKS Welcome to the biggest ever issue tphmolefareWnoOneftfta-motalbrhleneageuhsgatheers-daie3galastrhtoaheuenfsoordtnrcees CALENDAR of Stir it up magazine. Please be aware that all of the features in May this issue were written before the nation went into lockdown at the 1 - 31/ National Asparagus Month end of March in a battle for 4 - 10/ Anaphylaxis Awareness Week survival against the coronavirus. I am changing the wording of my www.anaphylaxis.org.uk/events/anaphylaxis- original Editor’s Letter literally as awareness-week/ the magazine goes to print, without the knowledge of what is 8/ Early May Bank Holiday to come in the next few weeks. (Scotland, Ireland, England and Wales) What I do know is the foodservice industry is made up of hard-working, dedicated 9 - 16/ National Doughnut Week professionals and I am confident that everyone will pull together in the aftermath www.nationaldoughnutweek.org of this crisis to revive the sector and restore businesses to their former glory. 11 - 17/ Coeliac UK’s Awareness Week The enforced closure of hospitality www.coeliac.org.uk businesses and many education institutions has left many people reeling, and this 11 - 17/ National Vegetarian Week unprecedented action has hit everyone hard, including all of the Country Range www.nationalvegetarianweek.org Group wholesalers. /17 - 23 British Sandwich Week A very timely inclusion in this issue is our four-page feature on mental health – www.sandwich.org.uk planned to coincide with Mental Health Awareness Week. It serves as a good 18 - 24/ Mental Health Awareness Week source of support and information, along with access to important resources. www.mentalhealth.org.uk We also have a five-page special about the /23 - 31 English Wine Week much-anticipated final of the Country Range Student Chef Challenge. Country www.englishwineproducers.co.uk Range is very proud to champion the chefs of the future and it is fantastic to see so 25/ Spring Bank Holiday many talented young people coming through. We will need them more than ever (Scotland, Ireland, England and Wales) in the months and years to come. See pages 29-33 for full coverage of the final. 28/ World Hunger Day Wishing you all well at these most www.worldhungerday.org difficult times. June Let’s keep creating a stir! 1/ World Milk Day 5/ National Fish & Chip Day Editor Janine Nelson www.neoda.org.uk/fishandchipday 13/ World Gin Day www.worldginday.com 21/ Father’s Day 26/ National Cream Tea Day www.creamteasociety.co.uk/national- cream-tea-day 05

T heHMeaenltthalE 4 d2it 1C8aFteogcoursy SPECIAL FEATURES ADVICE INSPIRATION TRENDS 29-32 15 09 07 Country Range Student Chef Health & Welfare Eat the Season Plate Arrivals Challenge Grand Final 2020 Pubs in care homes? We’ll Trout Thailand drink to that 42-45 12-13 24 The Mental Health Edit: 17 News From Country Range MCA A recipe for disaster? Education Is their money in moderation? Food for Life focus on 21 NEWS sustainable schools The Art of Plating 25 Purple sprouting broccoli, Dickson’s Diary 07 18-19 Tunworth cheese & duck offal Feeling special Readers’ Lives Category Focus Catering for special diets 27 38-39 11 Five Ways to Use Melting Pot Customer Profile 23 Oat Flakes Glass act Fielding success for growing kids Hospitality A positive change in perceptions 47 51 34-35 My Signature Dish Raise the Bar The Marketplace 37 Kate Ferdinand Tom Collins Advice From the Experts 41 Create a brand within hospitality 53 59 The Country Club On the Range Food for Thought 50 Lough Neagh Dollaghan Inspirational plates for 54-55 The Green Gauge May menus Food & Industry News Sustainability is served Contact us ... OUR EDITORIAL PARTNERS... Editor Design & Print As part of our Janine Nelson Eclipse Creative environmental [email protected] www.eclipsecreative.co.uk policy this magazine Writer is printed using Joanna Marshall Front Cover vegetable oil based Subscriptions Telephone: Eclipse Creative ink and is produced 0845 209 3777 to high environmental [email protected] standards, including EMAS, ISO14001 and FSC® certification. stiritupmagazine.co.uk 06

MeltP3in8got T hailandPLATE ARRIVALS NCoewunstFryroRman1g2e On thRea5ng3e Delivering on-trend dishes from around the globe Readers' Lives Thailand is the escape capital of the world, with stunning beaches, friendly 1. NAME Sam Woodhouse 9. MUST-HAVE KITCHEN ‘GADGET’ people, a hedonistic outlook and rich, I love our breadmakers. We have historic culture. 2. JOB TITLE Catering manager one on each unit, all set on a timer The sophisticated cuisine of this Southeast so our residents wake up to the Asian country is just as alluring, with lightly 3. PLACE OF WORK Abbeyfield smell of freshly baked bread prepared dishes characterised by strong Speedwell Court, an 80-bedroom every morning aromatic components and a spicy edge. dementia friendly retirement home in Southampton 10. TOP CULINARY TIP A splash GOONG TEN ‘Dancing shrimp’ to tickle of white wine vinegar in your water the tastebuds. Prepared with prawns (still 4. TYPICAL WORKING HOURS will make your boiled eggs easier alive), along with lime juice, cilantro, onion, 40 hours a week to peel fish sauce and chilli. 5. HOW LONG HAVE YOU WORKED 11. WHO IS YOUR INSPIRATION HOMOK TALAY A delicacy of fish, IN THE CATERING INDUSTRY? AND WHY? My first head chef, curry spices and vegetables, which are 16 years Paul Thomas, taught me everything cooked and pressed against a banana leaf I know and made me the chef I into a spicy mousse. 6. MOST INTERESTING FACT am today ABOUT YOU Following a KHAO NIAOW MA MUANG Sweet martial arts injury, I now have 12. FAVOURITE COUNTRY RANGE dessert of mango slices placed over sticky a titanium-infused spine PRODUCT AND WHY? The Country rice and smothered with coconut sauce. Range Bramley Apple Filling reminds 7. FAVOURITE CUISINE me of apple pies my mum makes LARB LUEAT NUA Raw, fresh veal Italian food is my favourite cuisine, for me marinated in its own blood and adorned with pizza taking the crown with mint leaves so as to represent a salad. Country Range 8. SIGNATURE DISH Bramley Apple MALANG TOD Crickets, worms Braised blade of beef, fondant Filling and grasshoppers fried in a pepper potatoes, caramelised shallots, Pack size: and soy or fish sauce served as a crunchy, Chantenay carrots with a red wine jus 2.5kg crispy snack. NAM TOK Translates as ‘waterfall beef’, referring to the splashing sound of juices on the hot grill. Thinly sliced beef is served with salad greens and papaya, and a special Thai dressing. PAD SEE EW Wide rice noodles stir-fried in a thick, dark soy sauce with chicken, pork or beef and Chinese broccoli or cabbage. A safe, mild choice. PAK BOONG Thai vegetable known as ‘Morning Glory’ which looks and tastes like fried spinach stems. Usually fried with garlic, chilli and oyster sauce. PHAT THAI The poster boy dish of Thai cuisine. Thin rice noodles stir-fried with egg, tofu and shrimp, seasoned with fish sauce, sugar, tamarind, vinegar and dried chilli. YAM PLA DUK FU A fluffy and crispy dish of catfish fried in tiny pieces and paired with sweet, sour and spicy green mango salad. Phat Thai 07

Versatile •Free FromAll 6 sauces are suitable for • Freeze / Thaw stable •• a Gluten Free diet Choose your applications: Meets UK 2017 Salt Tar ets No artificial colours, flavours • Use strai ht from the jar hot or cold • Marinate or brush on •• or preservatives • Dip or Toppin GMO Free / No Added MSG • Sandwich fillin s or Salad dressin s Suitable for Ve etarians • Pour over or Stir Fry For more information on the ran e of UNCLE BEN’S® Ready to Use Sauce and Rice Foodservice products, please contact Aimia Foods Ltd, the sole distributor for Mars Foodservice products in the UK. Call Customer Service 01942 408600 Email [email protected] ® Re istered Trademark. ©Mars, Incorporated 2019

TroutIN SEASON: EAT THE SEASON By George McIvor, 1/ TORTE-LLY 2/ BUTTER IT UP chairman of The Master AMAZING Pair fillets of sea trout Chefs of Great Britain with samphire and This eye-catching beurre blanc for a classic The Master Chefs of Great Britain stack of seafood heaven features and refined main. was formed in 1980 to provide a layers of smoked Scottish sea forum for the exchange of culinary ideas and trout, crab and tomato to form a to further the profession through training and delicious torte. the guidance of young chefs. In addition, the association seeks to promote all that is best 3/ GREEN WITH 4/THE PERFECT WASTE NOT, about British cuisine and produce. We are ENVY TONIC WANT NOT delighted to be working with Country Range Asparagus, pea purée, and providing information and recipes for their Cure rainbow trout Salvage the Eat the Season feature. samphire and pickled cucumber fillets in gin, juniper berries, star meat left on the are the perfect accompaniments anise, dill, sugar and salt, then fish skeleton by Work is under way on Young Master Chef of for the star attraction of smoked serve with tonic and lime gel for a microwaving for the Year, we will be attending Skills for Chefs trout in this starter. foodie twist on the classic G&T. 60-90 seconds in July and our annual dinner will take place so that it can be at Prestonfield House on 30th October – 5/ GET STUFFED easily picked look out for more details. A brown crab and off the bone. cognac mousse is Combine with For more information on the association the delectable filling for these mayonnaise, dill, and the competitions and training poached trout fillets, which are chopped celery opportunities we provide contact served with cauliflower purée, and red onion to [email protected] or visit our asparagus and crushed almonds. make a delicious website www.masterchefsgb.com trout salad. Recipes supplied by: 1. Garry Watson, of Gordon’s Restaurant, Scotland, OFFICIAL 2. Galton Blackiston, of Morston Hall, 3. Danny Hoang, former winner of TASTING NOTES Young Master Chef of the Year, 4. Peter Gladwin, from “The New City of London Cookbook’ (GMC Publications), 5. From masterchef the magazine Species: The trout is a member of the Visit www.stiritupmagazine.co.uk/recipes for full recipes. salmon (Salmonidae) family of freshwater fish. There are three main species: golden, rainbow and brown with the latter two being readily available and affordable in this country. Trout is environmentally friendly as it is a sustainable fish. Health benefits: It is an oily fish that has a wide range of health benefits providing an excellent source of vitamins A and D as well as being rich in omega-3 fatty acids and the key nutrient selenium. Usage: When choosing trout make sure the skin is bright and sparkling with a silvery or golden sheen. The eyes should also be bright and not sunken with the gills clean and red. The flesh should be firm, elasticy to the touch with a fresh sweet smell. It is quick and easy to cook and can be steamed, poached, sautéed, grilled, baked and smoked. Also In Season: Asparagus Spring Onions Rhubarb Nettles Wood Pigeon Kiwi Fruit 09

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CUSTOMER PROFILE for gFrioewldinigngkisdusccess A farming business in MD Gary Stokes explains: “We “Most training is done • 200 EMPLOYEES Essex has proved itself started off by launching a vegetable in-house now because to be a class act – by box scheme for the local villages, schools don’t have the resources to • 10,000 MEALS branching out into which we still do. I had two young send their staff off-site so we had to A DAY school catering. daughters who, at the time, weren’t re-think the business,” says Gary. school age so I was totally oblivious “There’s no way on earth • 50 PRIMARY Ashlyns Catering started life as an to the state of school meals. We I would have anticipated doing SCHOOLS ACROSS organic farm near Harlow but, like started to investigate the sector contract catering but, thankfully, I ESSEX AND EAST many farming businesses, embraced and I was totally shocked and had a really great team around me the need to diversify, working on an appalled by the lack of local produce who encouraged me to give it a go. LONDON array of innovative projects before so I decided we had got to try to I also had a number of customers settling on contract catering for the make a difference.” who were hesitant about taking their • 8 CHILDREN’S education sector. catering operation in-house but who NURSERIES IN He contacted Defra (Department for said they’d sign up straight away if Above (main) Environment, Food and Rural Affairs) I was to offer that service to them.” HACKNEY A school visit to Ashlyns and set up a project called ‘Feeding our Future’, which had several The new concept launched in 2008, • 2 HOSPITALS Below components, including growing offering “catering partnerships” to Ashlyns Farm and vans local schools. Menus are designed to meet the exactly what was needed for School Food Plan and are then school meals. “It was the best decision we ever analysed by a computer package made because we manage the to provide accurate nutritional and “We engaged with local whole process,” adds Gary.” We are allergen information. growers and sort of became all one big team, not just a supplier. a wholesale business selling We couldn’t do what we wanted to As for dry goods, they are all fresh fruit and vegetables at do without like-minded people who supplied by Ashlyns’ Country Range the right price and quality for believe, like we do, that food should Group wholesaler. “The technical schools,” continues Gary. be part of the whole school day.” data that we need is critical and our Country Range Group wholesaler From there, the company Ashlyns is committed to using listens and completely understands converted a cattle barn locally sourced, organic where our needs,” says Gary. “They also into a training kitchen, possible, and environmentally know we want MSC-certified fish, which was opened by Jamie sound raw ingredients for meals to reduce palm oil, and to reduce Oliver, offering two-day courses which are cooked from scratch on packaging. They provide us to inspire school caterers to school premises. with policy statements and any use fresh produce. Also, a information I need which I can then lottery-funded project called The farm has an in-house butchery pass on to the schools, which, of ‘Can Cook Will Cook’ was set so all of the meat is prepared on site. course, makes us look good!” up to work with disadvantaged “We are able to use quality topside people which ran for four beef and make our own mince and As schools only operate 38 weeks years until the funding burgers so we know exactly what of the year, Ashlyns offer event platform changed. has gone into them,” adds Gary. catering in the summer months, and have also diversified into health sector catering. 11

ASfttaenrdnoaorndTea Dignity in MAKING AN pleSneeTtryxOvateonPrafdtemTcpaIaiPrllkwoottiretoiheinasdd The miniature elements included within an afternoon tea or ‘finger foods’ have some OCCASION OF TEA real benefits when it comes to different issues that can be faced by residents A good cup of tea has the power Variety’s the spice of life... within a care home. to unite us, even during the gravest especially with this delicious of crises, such as the one we are Caterers in the care sector are all too aware of currently experiencing. cake assortment dysphagia - the life-threatening medical condition, which causes sufferers to struggle For care home residents, who are isolated with swallowing. from their families, it’s important to create sociable events and provide comfort To allow all residents to fine together and enjoy and reassurance. attractive, delicious tasting foods we have utilised a variety of Country Range products to create a Afternoon tea provides the perfect lovely afternoon tea suitable for those residents opportunity to gather everyone together, suffering from dysphagia. and your Country Range Group wholesaler has everything you need to create it A SOFTER APPROACH TO with ease. AFTERNOON TEA • Country Range 40 Mini Cake Assortment • Country Range Ready to Serve Custard • Country Range Sultanas • Country Range Plain Sponge & Pudding Mix • Country Range Scone Mix • Country Range UHT Dairy Whipping Cream • Country Range Cooked Gammon Ham • Country Range Scone Mix • Country Range Mature White Cheddar • Country Range Supreme Coronation Cheese Slices Chicken Filling • Country Range Medium Wholemeal • Country Range Frozen Medium White Sliced Bread Sliced Bread IDDSI (International Dysphagia Diet Standardisation Initiative) testing methods were used throughout recipe creation to ensure the food/liquid meets IDDSI Level 4. However, please always carry out your own IDDSI texture checks before serving any dishes to residents suffering from dysphagia. To access the full recipe for each element of our afternoon tea please visit www.countryrange.co.uk/recipes BENEFITS OF FINGER FOOD IN CARE • Finger foods provide a nutritious and enjoyable alternative to plated meals • They can be used as extra nutritious snacks for those who need them. This can be particularly useful for people who forget to eat or find coordination difficult such as with dementia or following a stroke • Can be eaten easily without the need for cutlery and hold their form when picked up, ideal for a person who finds coordination difficult • Encourage people to maintain their independence by enabling them to eat themselves • For people who take a while to eat, don’t try to serve hot finger foods. Instead opt for foods which are best serve cold • Miniature versions of foods are often better than cutting up larger items, as this creates a more stable product that is less likely to fall apart • Many cultures provide examples of finger foods which could be adapted for older people stiritupmagazine.co.uk 12

dining ACNHYIESNIDDCSUDIITKTDSFADYAFIHSSLYASENWEISBTPRDS(APIEHIIVNNAYFTHAEOOGTSRGA)EDRCGIFRTRAEIRAEEISN.AOSSRXAAIERMDTTDTRYUIIEIOEVORONTINNENTUSGAT L NEWS FROM COUNTRY RANGE Scones with Layered BY ROYAL APPOINTMENT Cream and Dessert Pots Not to be confused with High Tea, Afternoon Tea was introduced in England by Anna, Jam the seventh Duchess of Bedford, in the year 1840. The Duchess often became hungry around four o’clock in the afternoon and was said to have complained of “having that sinking feeling”. IT’S A DATE! • Afternoon Tea Week 2020 takes place from August 10-16 • For a variation on the afternoon tea theme, why not celebrate national Cream Tea Day on June 26? You could ask some of your residents to help make the scones too DYSPHAGIA AFFECTS APPROXIMATELY 8% OF THE WORLD’S POPULATION (DYSPHAGIA: INTERPROFESSIONAL MANAGEMENT, IMPACT, AND PATIENT CENTERED CARE RESEARCH, DECEMBER 2018) Coronation WHAT’S YOUR Chicken Finger DREAM TEA PARTY? Sandwiches NAPA, the National Activity Providers Association, is giving care settings the chance to win an all-expenses paid tea party. All you need to do to enter is share your thoughts on what your dream party would involve. FOR YOUR CHANCE TO WIN a ‘Tea Party In 2020’ with all costs covered up to £500, simply complete the following statement “Our dream Tea Party would include… (in 250 words max) and email it to: project@napa- activities.co.uk, including the name of the care setting, a contact number and the name of who to contact should you win. Closing date for entries is 1st June 2020. 13

*Serving suggestion MAGGI® RICH & RUSTIC TOMATO SAUCE DELIVERING RICH TOMATO FLAVOUR TO ANY DISHES YOU CREATE 90% TOMATOES AVAILABLE IN 3KG VERSATILE USE SALT TARGET GLUTEN FREE AND 800G TINS 40 day sun-ripened For sauces, pizza bases, Meets 2017 No added MSG* Ideal for both small and stews, soups, pastas, responsibility and free from large catering needs casseroles and more deal salt targets artificial colours and preservatives * except where naturally occurring in vegetables RICH & RUSTIC SUSTAINABILITY ENERGY WATER FOOD WASTE A vapour is produced from In the farms we also use under Skins and seeds are used as evaporation which is captured soil irrigation that produces ingredients in pet food as they to help minimise water usage contain high amounts of fibre better tomatoes and uses 30% less water than sprays DISCOVER MORE ABOUT OUR MAGGI® RICH & RUSTIC TOMATO SAUCE Contact your local stockists, visit: www.nestleprofessional.co.uk/maggi or call 0800 745 845 ®Reg. Trademark of Société des Produits Nestlé S.A

HEALTH & WELFARE P ucbasrienhomes? WE’LL DRINK TO THAT! Nearly half of all care homes The most popular alcoholic drink emotional benefits that a pub can opportunity to socialise with each have a pub or drinking facility amongst male residents is beer bring to residents that make it a other, their families and the staff where residents can access and the favourite amongst female positive care home addition.” and is frequently used for events. alcohol, according to a residents is wine and sherry. Alcohol is on offer but this is new survey. CARE HOMES WITH PUBS managed in a controlled way and Sue Learner, of carehome.co.uk, risk assessments are carried out to A poll of care home staff, said: “It is encouraging that an Some care homes have their ensure the safety of our residents. conducted by the leading care increasing number of care homes own in-house pubs for residents home reviews site, carehome.co. are thinking outside the box and and family. “Rather than beer on tap we uk, revealed 44% of care homes showing life can continue for provide cans that can be mixed have an on-site pub or bar. people when they go in Gracewell of Camberley has a with lemonade if needed or a residential care. Going to the pub fully working pub consisting of glass of wine with a meal. It’s The poll of 2,077 care home is a fun and sociable experience. a bar, pool table, darts board more about the social aspect than owners, managers and staff It is good people can still enjoy a and a poker area. the alcohol.” consisted of questions about care chat over a pint of beer and feel home residents’ alcohol intake they are living a ‘normal life’.” Jeorgia Jones, home admissions Above and limits, as well as their advisor, said: “The pub was Pub at Gracewell of Camberley favourite drinks. Sue Cawthray, national chair, inspired by residents Bob and care home National Association of Care Peter. Bob loves to go out weekly • Nearly a quarter said their Catering, commented: “From a to the pub and play pool, so we Below elderly care home residents care catering perspective, social felt it would be nice to bring the Anchor Middlesborough drank once a week occasions and the enjoyment of pub to him. Additionally, Peter is Home Manager Beverley Grimes food often go hand-in-hand. We also a big fan of playing pool and resident Iris Pickard (right) • One in six say there is no champion eating for health in and often misses going out limit to how much a resident older people, so anything that on his own, because he lives can drink encourages residents to eat well with dementia. So, having the is beneficial. There’s also no pub enables him to feel • 18% said residents were reason why residents can’t enjoy more independent, and all allowed to drink one a glass of something, as long as residents can socialise unit a day their medical requirements allow. together in a comfortable, A small aperitif, for example a familiar environment.” However, the glass of sherry, can be an appetite study also found... stimulant and some care homes Milestones Trust’s Humphry use this to encourage residents to Repton House opened a pub six • 21% of care staff enjoy a balanced meal. As it is for years ago and it continues to be saying there is no all ages, it’s all about moderation. social hub for the care home. alcohol permitted Moreover, it’s the social and in their care home Activities coordinator Beth Yarsley said: “It gives residents the 15

cPerraffectteldy for kids ‘To keep pupils on site, we need to replicate high street offerings. Balanced Choice pizza has been a great way to do this.’ – Symon Dovey, Assistant Catering Manager, Vale of Glamorgan LEA YOUR go-to pizza Experts oetker-professional.co.uk

EDUCATION Rehceipaletfhoyr schools Immediate action is needed to improve children’s food education and the changing culture To ensure school meals are RECIPE FOR and address the interlinked around school meals. consistently better for health and HEALTHY AND issues of climate, health sustainability, attendees at the Food SUSTAINABLE and sustainability – this James Cashmore, deputy CEO of for Life conference voted Ofsted SCHOOLS: was the key message the Soil Association, summarised by regulation and inspection of school from the Soil Association’s stressing the speed with which we meals as the most important • Get kids growing their 2020 Food for Life need to act saying: “This is the year measure. The Department for own food National Conference. of climate, nature and health, and of Education and Ofsted have so far joining the dots between these resisted calls for formal monitoring. • Buy local and seasonal Leaders from across the food and inter-connected crises that have However, according to the Sustainable health sectors recently came food sitting at their very heart.” Food Trust, food served can impact • Source sustainable fish together to discuss priorities for the on a school’s Ofsted rating. future of children’s food. Henry But why the urgency? Well, Elizabeth Whetham, headteacher of • Visit a farm to show Dimbleby MBE, independent lead according to the National Childhood Holy Trinity Primary School in Halifax children where food for the National Food Strategy, took Measurement Programme, one in commented: “It shouldn’t be down to comes from the lead by encouraging everyone three children are overweight or a headteacher’s personal passion, at the event to participate in the obese by the time they leave schools should be held to account • Adopt a water-only drinks National Food Strategy, which will primary school, and the risk is on good food in the same way we policy be the first independent review of doubled for those from more are for health and safety.” England’s entire food system for disadvantaged backgrounds. • Ensure pupils have a 75 years. Meanwhile in terms of sustainability, And finally … the myth that healthy breakfast the food and drink industry’s sustainable food and government Guest speaker Hugh Fearnley- environmental impact accounts spending on food in schools are • Help kids to learn how Whittingstall also shared his for 20-30% of the UK’s total incompatible due to cost, is being to cook thoughts and led a panel greenhouse gas emissions, say proved untrue in many cases. discussion on the challenges, School Food Matters, who believe Organisations are writing • Aim to be waste-free successes and visions for food schools have a key role to play in sustainability requirements into reducing this impact. tenders for food supply, resulting in • Make lunchtimes an better food at affordable prices. important and enjoyable “T he food and drink industry’s environmental According to School Food Matters, part of the day impact accounts for 20-30% of the UK ’s total the school meal price in Richmond greenhouse gas emissions, say School Food dropped significantly when changes • Involve parents and (of Mat ters, who believe schools have a key role were put into place to move from a course) the children to play in reducing this impact.” frozen ‘ready-meal’ to freshly cooked sustainable food meeting the Food • Host School Farmers for Life Silver Catering Mark standard. Markets in the school hall So healthy, climate-friendly food • Make sure fundraisers and has financial benefits too. Join the sporting events reinforce dots to create a truly balanced health eating messages food offering. • Establish a Healthy School Food policy covering the whole school day • Sign up for the Food for Life schools programme (www.foodforlife.org.uk) 17

Vegan, detox Buddha spCeactiearlindgieftosr bowls with tofu, A growing number of people are following special diets and it is vital that avocado, rice, caterers are armed with the knowledge seedlings, sweet to deal with any concerns.  potato & tahini dressing and turmeric roasted In the UK an estimated two million people tofu, figs, chickpeas are living with a diagnosed food allergy, and 600,000 with coeliac disease. In Ireland, 5% & greens of children and 3% of adults suffer from a food allergy. Eating out can be a risk to people with food allergies and legislation, which came into force in 2014, identified 14 food allergens and made it a legal requirement for catering outlets to ensure information about them is available to customers. With Anaphylaxsis Awareness Week and Coeliac Awareness Week both taking place this month, we put allergen management procedures under the spotlight and take a look at the FreeFrom products available to help cater for people following special diets. Legislation now permits schools across the UK to hold spare adrenaline auto-injectors in case of emergencies due to anaphylaxis ACMPOOL•NNAGSIGNR•NOUSETPOMT•-GTLB(HG3AGPU(OAKOELTN9LAFSLEOINATLOO%DEGT-ASRDOBNEALESLEOR(RAMDYAATIT2SFSICRNRR0BAFEEUTU1OECUI9NNDEVK)HDNLPYUDE,SEAS2FPDY210SUDR017ER9MU1F4E9A)%IONEL)E7RTFRKR5SSRS%OM ADVICE FOR SCHOOLS The European Academy of Allergy and Clinical 18 Immunology has published guidelines for schools emphasising the development of age-specific, whole school, allergy-aware management policies. Simply banning food allergens is not a risk-free solution. Allergy UK has created a self-audit designed to help secondary schools reflect and review some of the important aspects of managing food allergies. The charity has also produced a New School Allergy Action Group Resource Kit – a free seven-step user-friendly toolkit to help develop a whole school allergy awareness policy for secondary schools. For more information visit https://www.allergyuk.org/information-and- advice/for-schools/whole-school-allergy- awareness-management stiritupmagazine.co.uk

KEEPING YOUR FOOD ALLERGIC CATEGORY FOCUS CUSTOMERS SAFE MAKE IT NUT-FREE The Foods Standards Agency has created VEGAN THIS a checklist to help caterers provide SEASON THERE HAS BEEN A meals for customers with food allergy or 3% of consumers 21% INCREASE IN THE intolerance. identify as vegan, NUMBER OF CHILDREN while this is only a WITH PEANUT ALLERGIES 1. Do your customers find it ‘easy to small proportion SINCE 2010 (VOX, 2019), SO of the population, THE NEED FOR NUT-FREE ask’ for allergen or dietary information? there is wider consumer ALTERNATIVES, SUCH Consider asking your staff to check when interest in these options taking orders or reservations. when dining out of home. AS SEED BUTTERS, IS HUGE 2. Do you have a process in place to “A very happy side effect of ensure you can provide a safe meal for the plant based revolution is the wide someone with an allergy or intolerance to availability of products suitable for a food? For example: customers with a dairy intolerance. And, as products become more widespread, • Do you provide allergen information customers increasingly expect and request in an accessible and upfront manner? them!” comments Olivia Kitching, brand manager for Whirl at AAK Foodservice. • Do you have accurate recipes for each dish that you serve, so there is a Mintel research shows that oat milk sales clear list of the ingredients you use in rose by 71% in 2019, with purchases worth your meals? over £36million. In addition, 23% of people in the UK were using plant-based milks in 2019, a • Do you label takeaway meals clearly, figure that is expected to grow as more caterers so your customer knows which dish offer non-dairy alternatives. is which and what is suitable for those with an allergy? Whirl’s new Whipping Cream Alternative has NUT-FREE Raw been developed to meet the needs of anyone chocolate bliss balls 3. Do you keep an accurate record of all who either wants or needs to avoid dairy. As dusted with cacao well as dairy-free desserts, it heats up well, the allergens in your meals? Do you have making it ideal for creamy pasta dishes, curries reminders in place to update it when you and casseroles. make changes?  GUIDANCE ON GLUTEN ESSENTIAL CUISINE’S 4. Do you know what your critical control Estimated to be worth £673million this year, RECIPE BOOK, ‘GLORIOUSLY the FreeFrom market has seen double digit GLUTEN FREE’ IS AVAILABLE points are within the kitchen and in the growth over the last few years and shows no storage of ingredients to prevent allergen sign of losing momentum (Coeliac UK, The TO DOWNLOAD AT cross-contamination? Gluten Freevolution). WWW.ESSENTIALCUISINE.COM 5. With this assessment in mind, what Gluten free products remain the nation’s most popular type of FreeFrom food with 27% of can be done to remove or reduce risk of consumers having purchased or eaten these allergen cross-contamination? If nothing over the past six months. can be done, be honest and communicate this risk to your customers. Jonathan Harvey-Barnes, senior business development chef, Essential Cuisine, 6. Have you and your team received comments: \"As chefs, we know that gluten free is a subject that working kitchens take suitable allergen training to manage incredibly seriously. In a recent survey by the allergens appropriately within the Change Group, almost nine out of 10 chefs business? Is everyone working at the (89%) said they were taking food intolerances business clear on what this process is? into account when planning menus and at 94%, gluten was the allergen given Primary schools wishing to receive advice on the most consideration.\" how to manage food allergies can call Allergy UK on 01322 619898. “Kitchens are time pressured places, which is why many of them turn to high quality pre-made COVER ALL BASES stocks as the perfect base of countless menu With so many allergens and dietary requirements items. Stocks with no declarable allergens to consider, canny caterers are opting to use provide much needed consistency and peace products which cover multiple bases. of mind for chefs, which is why we’ve moved to make our range entirely gluten free.” “The attributes of FreeFrom sauces ensure that the products can be used to cater for the This popularity of gluten free is also being needs of people following special diets, as reflected in the cereals category, with FreeFrom well as being part of an everyday menu,” says cereals seeing 54% sales growth in the last five Alison Smith, global product developer for Mars years (IRI data: SIG Grocery Outlets – Total Foodservice. “For example, when using Dolmio Free from Breakfast Cereals). Professional and Uncle Ben’s Professional ready-to-use sauces, caterers can create classic GoFree is the UK’s No. 1 gluten free cereal dishes which are free from various allergens brand, selling nearly 11 million boxes in the such as eggs and fish, thus helping them to last year, and is available in three variants – meet the demands of this growing market Cornflakes and Rice Snaps, which are also without having to devise different batches to vegan, as well as Honey Flakes. cater for varying dietary needs.” Starting with allergen-free base ingredients, such as rice, means caterers can offer flavoursome FreeFrom dishes everyone will enjoy, adds Annette Coggins, head of foodservice, Tilda UK. “As rice is gluten free it is least likely to cause allergies, making it an ideal ingredient for the whole menu from starters and mains to desserts.” 19

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