Stir It Up April 2021

5 023616 476309 APRIL 2021 A PROFITABLE SLICE OF THE MARKET A FOCUS ON COFFEE SHOPS, CAFÉS AND SANDWICH BARS DISHES INSPIRED BY GLOBAL CUISINES

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For starters... THE COOKS As we finalise this issue of Stir it up, we can see CALENDAR some light at the end of the tunnel with the Prime Minister’s announcements of his April ‘roadmap’ for England which includes the reopening of schools for all ages of 8th March 1/ April Fools Day and the relaxation of restrictions across April, 4/ Easter Sunday May and June. We’re awaiting further details 20 - 26/ Allergy Awareness Week regarding the other areas of the UK and Ireland. We’re hoping as you’re reading this issue that www.allergyuk.org/support-us/ the world is a brighter place for us all. fundraising-events This month we’re honoured to have the great Ken Hom 21/ National Tea Day gracing our cover. Over on pages 32-33 we have our interview with Ken where he shares his top tips, the recipe www.nationalteaday.co.uk for his Signature Dish as well as his thoughts on how the global cuisine trend will evolve in 2021 and beyond. 23/ St Georges Day In keeping with the global cuisine theme, this issue’s May Melting Pot feature (pages 36-38) is dedicated to providing recipe and menu ideas from chefs and industry experts 1 - 31/ National Asparagus Month from all corners of the foodservice marketplace, 1 - 8/ Dementia UK’s ‘Time for a specifically focusing on taking inspiration from various cuisines around the world. Cuppa’ Week Ahead of the day when hospitality caterers can open www.dementiauk.org their doors once again, we have a whole host of advice and inspiration for chefs and operators in this sector. 1 - 30/ Big Asthma Bake Sale 2021 Looking to coffee shops and cafés specifically, our Category Focus takes a look at everything that is ‘brewing’ www.asthma.org.uk/support-us/fundraising for this type of operator in 2021, from premiumisation to conscious consuming. 18 - 16/ National Doughnut Week In the care sector, we have coverage from the NACC’s www.nationaldoughnutweek.org Care Chef of the Year competition on page 15 and are delighted to have the winner, Tim Ware, as our 10 - 16/ National Vegetarian Week Leading Light for this issue. It’s truly inspirational 8/ World Fair Trade Day and so important that we highlight the 11 - 16/ Coeliac UK’s Awareness Week fantastic talent we have in our industry. www.coeliac.org.uk/home We hope you enjoy our April issue, please do share your 29/ National Biscuit Day feedback with us at [email protected] /25 - 31 National BBQ Week Calling all care caterers! STALIRONDITIVETNYSAWUICOSCTOPOSPEUWMF,I.RAUICNUWAANKAGDPTWDNIAUTO.MFZSONIITENNDRNDEAYU.TE We’re delighted to announce the launch of our brand new Care Menu Solutions Guide. Find out more on page 41 or download the guide today at www.stiritupmagazine.co.uk 03

Hospit1a7lity Melting Pot 36 NEWS ADVICE INSPIRATION TRENDS 05 15 07 05 Readers’ Lives Health & Welfare Eat the Season Plate Arrivals Recognising care home chefs Rhubarb Greece 09 Customer Profile 17 10-11 31 Cultivating character Hospitality News From Country Range KAM Media Insight Going the whole hog Are you alienating 13 27 potential customers? Education 19-22 On the Range Award winning catering Category Focus Chicken shawarma flatbread 36-38 innovation Pour a cup of inspiration Melting Pot 32-33 Destination anywhere 42-43 25 My Signature Dish The Country Club Advice From the Experts Ken Hom 51 A chocolate masterclass Special Feature 45 48-49 Wonderland restaurants Hospitality 35 Leading Lights partners with Warner Bros Fighting for independents The Green Gauge Tim Ware to launch experiential Cut it out! at-home dining box 47 The Marketplace 41 55 Special Feature Food for Thought 53 A gold standard in care Inspirational ideas for Food & Industry News catering April menus Contact us ... OUR EDITORIAL PARTNERS... Writers Design & Print As part of our Lindsey Hoyle Eclipse Creative environmental Sam Houston www.eclipsecreative.co.uk policy this magazine Jackie Mitchell is printed using Subscriptions Telephone: Front Cover vegetable oil based [email protected] Ken Hom Image by ink and is produced Christian Develter to high environmental standards, including ISO14001 and FSC® certification. stiritupmagazine.co.uk 04

CategoFroycu1s9 PLATGE rAeReRcIeVALS My SDigisnhat3ur2e Delivering on-trend dishes L eadiLngig4h8ts from around the globe Readers' Lives Greece is a popular European holiday hot spot with beautiful 1. NAME: Sandra Daniel 9. WHAT IS YOUR MUST-HAVE KITCHEN scenery and beaches as well as an GADGET? It would be a toss-up between abundance of delicious food made 2. JOB TITLE: Head chef a set of professional knives and some with fresh ingredients. catering quality saucepans Known for their olives and olive oil, Greece 3. PLACE OF WORK: Zeeba Royal is the third-largest producer of olives in the Arsenal, part of the ICP Nurseries Limited 10. WHAT IS YOUR TOP CULINARY TIP world, and produces more than 430,000 FOR OTHER CATERERS AND CHEFS? tonnes of olive oil annually. 4. WHAT ARE YOUR TYPICAL WORKING I truly believe the key to success in the HOURS? Approximately 8am – 3.30pm kitchen is passion, creativity, self-control MOUSAKKA A traditional Greek dish and, when you’re cooking for kids, a fair made from layers of lamb mince, sautéed 5. HOW LONG HAVE YOU WORKED amount of patience aubergine, tomato paste and spices. This is IN THE CATERING INDUSTRY? Since a tasty and filling dish that is often served at 2001, I started in hospitals and then 11. WHO IS YOUR INSPIRATION AND family events. found my calling cooking for kids WHY? My Grandpa. He was the first DOLMADAKIA This is another sign person who got me cooking from scratch of the versatile nature of Greek food. 6. WHAT IS THE MOST INTERESTING at an early age. I still remember the lessons Dolmadakia is a dish of grape leaves stuffed FACT ABOUT YOU? Outside of living I picked up from him and use them to this with ground lamb or beef (sometimes both) in Italy for a few years and speaking fluent day but it was his passion for cooking that and rice. Traditionally, this dish is served Italian, I’m obsessed with entertaining. was most infectious as starter with lemon wedges. Prior to the pandemic, I would be creating KOLOKITHOKEFTEDES Also known menus and cooking for friends, family 12. WHAT IS YOUR FAVOURITE as courgette balls, this dish is found on and work colleagues at any opportunity COUNTRY RANGE PRODUCT AND WHY? almost every Greek menu. They are crispy The Country Range Custard is an incredible courgette fritters packed with a creamy 7. WHAT IS YOUR FAVOURITE CUISINE? product. It’s very consistent, has great mixture of feta cheese and fresh mint. During my time in Italy, I fell in love with the flavour and at our nursery, everyone can BOUGATSA A kind of sweet pie made language and the cuisine eat it, which is always a big plus of filo pastry and semolina custard. This - it’s a favourite of mine and all pie is also often served roadside where you 8. WHAT IS YOUR SIGNATURE DISH? A the children and staff! will also get a sprinkle of powdered sugar and simple tagliatelle pasta dish. I love making cinnamon on top, the ultimate comfort food. my own pasta and the options on what to Country Range FRAPPÉ The frappé, an iced coffee drink, have with it just depends on the season, Ready to Use Custard was invented through experimentation by how lazy you feel or what’s in the fridge Pack size: 1kg Dimitris Vakondios, a Nescafé representative, in 1957 in Thessaloniki. A traditional Greek Frappé is made up of instant coffee granules, water, sugar and milk. Once mixed it becomes addictive, delicious and frothy. These have developed in other countries with many now adopting them as their own by adding milks and syrups for a more calorific treat. Bougatsa 05



R hubarbIN SEASON: EAT THE SEASON Message from George 1/A MATCH MADE 2/ FIRST PLACE McIvor, Chairman of IN HEAVEN Tilda Chef Team The Master Chefs A team of Westminster of The Year 2020 of Great Britain winners, Saurav Nath and Anup Kingsway students created this Nangwal created a seasonal The Master Chefs of Great rhubarb and ginger parkin tart with rhubarb rice pudding with Jasmine Britain was formed in 1980 to provide a ginger ice cream, rhubarb syrup and rice, caramelised orange peel and forum for the exchange of culinary ideas and rhubarb tuile as part of their menu roasted almond flakes. to further the profession through training at the 2018 Country Range Student and the guidance of young chefs. Chef Challenge Final. WASTE NOT, WANT NOT I will leave you with a lasting memory of my 3/ GIN-TERESTING childhood. My mother would cut rhubarb raw Create a stunning but Use up leftover into small sticks and place them simple dessert by rhubarb stalks in a greaseproof bag with poaching rhubarb in a gin syrup and by making warmed granulated sugar serve with a delicious mango mousse a delicious and a pinch of cinnamon. created with Carte D’Or Mango rhubarb and Rhubarb dip! Mousse powder. ginger jam or a homemade OFFICIAL 4/DUCK DELIGHT rhubarb syrup TASTING NOTES Ben Addey, student that can be used chef at Sheffield in cocktails, over In the UK, the first rhubarb of the year is College has created this amazing fruit and other harvested by candlelight in forcing sheds dish of duck breast which is desserts. in Yorkshire. Cultivated by a process accompanied by pickled rhubarb, where all light is excluded, this practice roasted cashew purée, a duck Unlike the leafy produces a sweeter, more tender, faggot and rhubarb ponzu. greens of many slimmer stalked vegetable. root vegetables, 5/ NO APRIL FOOLS the leaves of The colour of rhubarb stalks can vary Delight your residents rhubarb are not from the commonly associated crimson or customers with this edible due to red to speckled light pink to simply light flavour-packed rhubarb, ginger and the high levels green. Rhubarb stalks are poetically custard fool. Add flaked almonds of harmful oxalic described as “crimson stalks”. The and crumble mix to add layers of acid they contain. colour is a result of the presence of texture to this sweet treat. However, the anthocyanins and varies according to oxalic acid will both rhubarb variety and production Recipes supplied by: 1. Westminster Kingsway College team, 2018, 2. Tilda break down technique. Foodservice, 3. James Birch, Unilever Foodsolutions business development as the leaves chef, 4. Benjamin Addey, Sheffield College, 5. Country Range development decompose Notes: Rhubarb is a very hardy chef Paul Dickson. Visit www.stiritupmagazine.co.uk/recipes for full recipes. so they are vegetable grown widely in the UK, and if still suitable to you are not careful and keep it in check it compost. can very quickly take over your garden. Often rhubarb can be found growing in the wild from discarded roots in garden rubble. Usage: A childhood favourite of pies and crumbles with custard, rhubarb is also used extensively in ice creams, sorbets, vinegars, dried crisps, jelly, gel, and jams. Also In Season: Jersey Royals Watercress Pork Radishes Halibut Grapefruit 07

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CUSTOMER PROFILE Cultivating Character While academic exams values, which sit under the Trust’s nutrition, waste and sustainability. On the food served Sam and results remain vital for mission of ‘Excellence through It is all about making good food commented: admission into colleges and Cultivating Character, Sharing choices easy for everyone and university, there has been Talents and Pursuing Innovation’. reconnecting our pupils with “Our kitchens cook from a growing movement in where their food comes from.” scratch each day and we try recent years for the next With health and wellbeing sitting at to be as creative and seasonal generation to acquire more the centre of everything, in addition With her hands firmly on the reins, as possible with our menus. than just grades at school. to the usual curriculum, the Trust Collaton St Mary Primary School I have exceptional teams that has a clear focus on ‘Cultivating became the first in the south of work really hard to do the best One such education trust is Character’. England to be awarded the Food for their pupils ensuring the The Academy for Character for Life Gold Award in 2011 with value is on the plate and we and Excellence (ACE), where Trust catering lead Sam Ward a host of other awards following are really proud of that.” food and drink not only fuels explains: as additional schools joined ACE. the pupils but also helps educate “In the last year, some of the and develop them. “Character Education is about more All of the schools in the trust now most popular dishes have been than just learning how to write or do have polytunnels or greenhouses, freshly prepared vegetable Based in Devon, ACE comprises your times tables. It’s about instilling veg patches and pupils are taken curry using the wide range of of six primary schools and three certain life skills and building a on trips to agricultural businesses herbs and spices available and pre-schools. Each school has their mindset to help the pupils deal with to improve processes and results. garden pizza using a veggie own unique identity and a set of the challenges that the future holds. loaded tomato base that we This is an amazing part of my work, The school-grown fresh produce make with the Country Range Above (main) where I am heavily involved in is used in the cafeterias and it is Chopped Tomatoes. We love Sam with a group of pupils teaching them how to cook, how also vital to the classroom, Country Range because they to grow vegetables, work in a team, providing living and breathing also align themselves with our Below the importance of community and lessons, where pupils learn values on a commitment to Home grown bruschetta being good citizens.” first-hand about different reducing impact on the vegetables and the science environment and also do not use After completing her degree in behind the growing. GM ingredients, hydrogenated Hotel, Catering and Institutional fats and strive to reduce added Responsibility and ownership are sugar, fat and salt. It’s vital Management, Sam Ward placed on the pupils wherever that we have total control and worked in restaurants and possible with a wide range of freedom on the food we offer hotels before first entering posts available that children so the amazing support we get the school food industry in can apply and interview for from our Country Range Group 2006. Her first tasks were such as Waste Warriors, Food wholesaler has been vital from to take the school meal for Life Champion, Health Hero day one.” service at Collaton St and even Bagel Monitor. Mary Primary School FUCLLCFAOAOCHCRNUARAIRDNLTONLDTNEVEGSREGODISETSYON,AIRAOTFR-IAFMLRFIWEOSNOBPSWOGOZIREDEEFWONN.DCTT. ,HOUEC.UTKS in-house and sign up for the Food for Life programme. Sam continued: “Being part of the Food for Life scheme was the real catalyst. It means we adhere to certain standards and criteria when it comes to things like sourcing ingredients, creating menus, 09

4th April EASTER EXPERIENCE Coming early in the calendar this year, Easter Sunday takes Lamb Shank place on the 4th April and, more than any other year, it will be a time to celebrate the coming of spring and hopefully better AHEAD OF THE FIRST RELAXATIONS OF RESTRICTIONS LATER times ahead. IN THE MONTH, THERE ARE STILL RESTRICTIONS AROUND With the last family supper at Christmas a wash out or at best, a VISITORS INTO CARE HOMES SO MAKING THE MOST OF EASTER scaled-back affair for many, it means Easter has never held more CELEBRATIONS FOR RESIDENTS IS KEY TO KEEP SPIRITS UP. significance as customers, students and residents look to indulge in the best food and drink. “EASTER IS DEFINITELY GOING TO BE BIG THIS YEAR AND THAT MEANS IT’S IMPORTANT TO OFFER THE VERY BEST. WE’LL BE Roast dinners rule the roost at Easter so caterers should work SPRUCING UP OUR ROAST DINNERS FOR THE SPECIAL DAY to provide a special experience with their roast offerings across AND WE HAVE LOTS OF OTHER ACTIVITIES PLANNED SUCH AS the Easter weekend. For hospitality caterers offering a takeaway EASTER EGG AND TRUFFLE MAKING CLASSES.” or delivered menu, think unique cuts of meat, fresh in-season – TIM WARE, HEAD CHEF AT GREEN TREE COURT CARE HOME vegetables, super stuffings, special sauces, impressive Yorkshire puddings and gorgeous gravies. Moroccan M’hanncha made with Country Our range of seasonings, gravy granules, cooking wines, stocks, Range ingredients mustards and sauces are the perfect way of pimping up your Sunday best so don’t hold back. Whether you’re sticking with traditional dishes like this Lamb Shank with all the trimmings or looking for an alternative such as a delicious Moroccan M’hanncha, perfect for vegan diners, we have plenty of recipe inspiration available for you to use at www.countryrange.co.uk Easter Cupcakes The same goes for desserts – make sure they’re a CGalurrtoetnC-farekee spectacle and get taste buds racing. Our Country Range Handmade Gluten Free Carrot Cake is fantastic for the occasion – a seductive showstopper that will have your guests hopping with happiness. If you want to create your own desserts, cakes and tarts then we have a multitude of ingredients for you to utilise from flours to tinned fruits and jams to our award-winning Country Range Chocolate Drops. In addition to fully created desserts, why not create some playful experiences such as offering DIY kits for families to create easter eggs, decorate cakes or cupcakes like our cute Easter Cupcakes here. 10

20-25th April Gluten-free Sticky NEWS FROM COUNTRY RANGE Toffee Pudding 21st April Allergy Awareness Week Let the par-tea begin this With many heath conditions chefs having to improve kitchen and ailments having to take a practises and communication, NATIONAL TEA DAY backseat in the last 12 months not just to ensure customer due to COVID-19, Allergy safety but to take advantage Spring into action this April and brew up a storm for Awareness Week, running of the gluten-free, vegan and National Tea Day, give customers and residents a par- from the 20th-25th April is a other various food trends linked tea to remember. great opportunity to focus on to health. Our Premium Blend One Cup Tea Bags are multi-award- catering for customers, pupils winning and have 100% Rainforest Alliance Certified and residents with allergies Gluten, celery, soy, egg, dairy, accreditation. In addition to the 1100’s pack the Premium and providing delicious menu fish and nuts are some of the Blend tea is also available in enveloped tea bags, options to suit all. most widespread food allergies individually wrapped and perfect to serve customers but nowadays, there is no who want extra assurance around hygiene. In fact, some figures suggest excuse as to why anyone has For those looking to celebrate in style, ensure that staggeringly by 2025, to miss out. Spruce up your your offering includes a selection of treats alongside half of the entire European line up in anticipation of the your hot beverages including sumptuous cakes, population will be affected by week and do your bit to make scones, puddings and wrapped biscuits. Visit an allergy of some kind. your offering as inclusive as www.countryrange.co.uk for details of the full range. possible. We have a strong An allergy is a hypersensitive selection of finished products THE COUNTRY RANGE MINI CAKE ASSORTMENT - response from the body, when such as our gluten-free THEY’RE A GREAT SELECTION OF CAKES AND the immune system encounters desserts to cater for cafés, bars, ARE SO EASY – EVERYBODY LOVES THEM! a certain substance. Allergies pubs, care homes and schools – CAFÉ, LANCASHIRE have been on the rise in the so whatever the allergy, we last decade with caterers and have a solution. Slow cooked Lamb Shoulder Masala THE TECHNICAL DATA THAT WE NEED IS CRITICAL AND OUR COUNTRY RANGE GROUP WHOLESALER LISTENS AND COMPLETELY UNDERSTANDS OUR NEEDS – CATERING COMPANY, ESSEX WASTE NOT, WANT NOT The movement to reduce food waste has been increasing in power and reach. Chefs have been at the forefront of the revolution by showcasing how to get the most out of every ingredient and wasting nothing. It’s not just about saving the environment and working in a more sustainable way but it’s about great taste and good business sense as well. Baz Comley, Country Range customer and head chef at The Corner House Hotel, said: “We’re very proud of the fact that we utilise every ingredient to the max and are always looking to reduce waste. It’s good for the business but you will quickly find that you can also improve depth of flavour in dishes. A little creativity can turn food waste into real taste.” The 28th April signifies Stop Food Waste Day so there is no better time to analyse what you’re doing and see how you can improve. You could follow your extra special lamb dishes over the Easter weekend with a delicious curry offer with this delicious Lamb Tikka Masala as one of your menu options to dine-in or takeaway. How do you work to reduce food waste within your business? Share your ideas and low food waste recipes with us at editor@ stiritupmagazine.co.uk

The Beanz you know and love! It’s not just about what pupils learn at school or college – it’s how they stay nourished throughout the day. For children and young people, obesity is a widespread problem, so it’s more important than ever to improve their futures through health and nutrition. 28% of children aged 2 to 15 are OVERWEIGHT OR OBESE1 British teenagers aged 15 to 19 have THE HIGHEST RATES OF OBESITY IN EUROPE2 after learning3 of their nutritional benefits, 57% OF PARENTS SAID THEY WOULD LIKE TO SEE HEINZ NO ADDED SUGAR BEANZ ON SCHOOL MENUS MORE Up to 22% fewer calories, 60% less fat, 55% less sugar and 19% less salt than other reduced salt and sugar beans 1 of your 5 a day Recipe idea Sweet Chilli Chicken and Beanz Quesadillas A delicious hand held snack, ideal for Makes 10 portions ideal mid-morning break or lunchtime. for secondary school pupils Ingredients Low in fat, saturated fat and sugars 300g Heinz No Added 400g mixed red and yellow Can be made in advance and Sugar Beanz peppers, sliced kept warm in the hot cupboard 1tbsp vegetable oil 50ml Heinz Sweet Chilli Sauce To make this recipe vegan simply remove 250g red onions, sliced 500g cooked shredded the chicken, increase the Heinz Beanz by 10 flour tortillas chicken 300g and add 200g grated vegan cheese Nut rition a l 10SERVES ENERGY FAT SATURATES SUGAR SALT Per portion without 1075kJ 5.0g 1.7g 8.4g 1.5g information (215g) (177g) chicken or 255kcal LOW LOW LOW MED 1328kJ 6.1g 2.0g 7.6g 1.4g v egan cheese 25% 314kcal LOW LOW LOW MED 13% 7% 9% 9% 10% 24% 16% 9% 8% that is full of beanz (literally) Contact [email protected] and set to help you sail through traffic-light systems with nutritious, versatile and to find out more information or to flavour- packed meals using one of the nation’s favourite ingredients. discuss how we can help plan your return to normal. 1 Health Survey for England 2018, NHS 2 International comparisons of health and wellbei2ng5in adolescence and early adulthood, Nuffield Trust, 2019 3 OnePoll survey of 1000 UK parents and their children, Feb 2020 4One Poll ‘Heinz School Children’ research: MW WM 2301 HSC

EDUCATION CAawtaerridngWIinnnnoinvgation The annual CUBO awards are open to all higher education The University of Reading, the University does. As the in-house special cups (which are £3 each) institutions in the UK and Ireland, Berkshire, scooped the caterer, we want to follow the have a microchip in the base so aiming to recognise exceptional “Innovation in Catering” University’s lead by introducing when the coffee drips onto it, it achievements, innovation and best Award in the 2020 College eco-friendly systems such as the reads the chip and identifies the practice in university campus and and University Business smart coffee machines.” number of credits or time span. commercial services. Officers (CUBO) Awards “The machine will only work with for its introduction of smart “We were delighted to win this the microchipped cup, so if students The other two initiatives in the coffee machines. This Award – it marks the culmination forget the cup, they won’t get the ‘Innovation in Catering’ category initiative has succeeded in of lot of work from the in-house coffee,” Matt says. “It forces them for 2020 were: boosting catering team and our commercial to remember. The main benefits the use of reusable cups partners ValidFill. In essence, it’s are they can skip the queue, The GROW Café at from 12% to 69% in eight applied technology in a coffee cup.” it’s cheaper and it helps the Manchester Metropolitan months*. It also helps environment.” University, which is a to reduce waste and Altogether there are 25 to 30 meat-free, sustainability recycling costs. catering outlets on the campus Crucially, the system is changing themed café, born out serving 1700 students, spanning from behaviour, dramatically cutting of a partnership between The University of Reading is at private dining, student refectories, the number of paper cups used the university catering the forefront of research into coffee shops, bars and pubs. on campus and encouraging team and MetMUnch, the sustainability and the environment. anyone visiting them to make university’s nutrition and For example, Professor Ed Hawkins The University’s previous attempts sustainable decisions. “As soon wellbeing social enterprise. More from the University first created the to reduce the number of paper cups as the smart coffee machines than just a café, GROW provides climate stripes graphic which used by students were far were introduced, we noticed interactive experiences for students shows how the world’s average less successful. “We were giving people’s behaviour changed to learn about nutrition, sustainable temperature is changing over away hundreds of paper cups,” instantly,” says Matt. “They were food, culture, wellbeing and the decades. said Matt. “We tried all sorts of forced to remember to bring their belonging. Food is locally sourced schemes to reduce wastage, but microchipped cups. The system is and furniture is upcycled. Average Matt Tebbit, head of dining and bars, they didn’t work. We introduced also quicker and cheaper for them.” spend has increased by 21%, sales University of Reading, said discounts if students reused their have increased by 193% and over “Sustainability is at the heart of what cup, but they didn’t remember to Students only have to visit the till 13,000 in-house produced meat-free bring the cups back.” once to buy the special cup and meals have been sold. either have credits (£12 for 12 According to Matt, coffees) or a time span such as The University of Sterling’s the University’s a week loaded onto it. The chip £22million Campus Central award-winning on the cup automatically removes project which created a three-storey system is the first one credit every time it is used in building at the heart of the campus, of its type globally. the machine. including a landmark food and drink The self-service space. Scran offers comforting food smart coffee For more information about the for students and campus staff machines will only University visit reading.ac.uk including V-Go, with more than accept special cups 100 vegan choices, Scran Pizza, with a readable *69% in January 2020, up from 12% in and grab-and-go offer Grab the microchip. The Scran. A ‘Scran Bar’ is made in-house May 2019 from sultanas, currants, raisins and coconuts, with 10p from each sale going to mental health charity Action in Mind. To find out more visit www.cubo.ac.uk 13

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HEALTH & WELFARE Reccoagrneihsionmge chefs The annual National people who operate within the Sue adds “Care chefs have played Bev Puxley, Head Judge, says Association of Care care sector to devise innovative an important part in the pandemic “As chair of judges for several Catering (NACC) Care Chef and exciting recipes, whilst frontline effort, so we were years, I’ve never ceased to be of the Year competition adhering to a strict budget and determined to find a way to impressed by the enormous recognises and celebrates meeting the nutritional needs of recognise care chefs through this talent and dedication shown by care home chefs, as well their clientele.” fantastic competition platform. The chefs who work in this as providing a platform to standard is exceptional and is important sector. Judges look raise awareness of care Over the past 20 years, the testament to the selfless dedication for innovation and a balanced catering as a highly skilled competition has evolved to reflect of care chefs.” menu costed in line with the and rewarding career the changes and developments in budget allowed. It needs to be choice. the care sector. For the first time The finalists in the 2020 competition appropriate for the target in its history, the NACC decided to competed in a series of online clientele and with good Sue Cawthray, the NACC’s bring the postponed national final cook-offs to showcase their culinary nutrition to the fore. Other national chair says “The to a close online, due to the skills in the safe environment of factors include good accurate competition is the longest pandemic. The competition is their own kitchens. In 90 minutes, cooking, demonstrating an standing care chef competition in supported by the main sponsor they had to produce a special two understanding of the the UK. It continually challenges Premier Foods and the The course menu they had created commodities used, a neat and Worshipful Company of Cooks. (main and dessert). Combined food clean presentation showing cost for both courses was no more good texture, colour and Above and Below: than £2.25 per head and it had to contour balance. The judges All images shown are of dishes be nutritionally balanced and observe good working and competitors from previous contain one of the listed Premier practices, hygiene and NACC Care Chef of the Year Foods’ products. training.” competitions The judges closely watched and Roger Kellow and Mary Wedge, spoke to each finalist while NACC event organisers have designated tasters ensured the been involved in the judges had a full appreciation of the competition since its inception taste and texture of each dish. in 2000. They said “We At an online prize presentation held understood we were asking our earlier this year, Tim Ware from finalists and judges to work in a Green Tree Court Care Home in completely new way, but how Exeter was crowned NACC Care they rose to the occasion! It Chef of the Year 2020 and won demonstrated the high levels of £600. In second place was skill and creativity that exist in Matthew Dodds from the care catering sector.” Gracewell, Ascot, who FTELCTHAERIHTMEAEPEUAD2AWFR0DIGNOEA2EMGR0FO4OETVNL8IRHIEAGNERECHOACYOTUBESNCROAARURTE For more won £400 and Cheryl information, visit Crook from Heol Don www.thenacc.co.uk Nursing Residential Centre was in third place with £200. In addition to the cash prizes, all three received trophies. 15

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HOSPITALITY Going the whole hog BREAKING DOWN THE BARRIERS TO ‘NOSE TO TAIL’ DINING For decades, ‘nose to tail’ ‘nose to tail’ cuisine. “That became it’s a club,” he says, “and the more Above (main) dining has been a way a platform for my private catering member supporters who are DJ BBQ Crew photographed of eating, but perceptions and the birth of The Carcass doing things to modernise and by Nic Crilly Hargrave need to change before Central. I formed a group of chefs elevate this way of eating can Below (top then bottom) it becomes mainstream. and we put on some Carcass Cartel only promote more people to Pork fat flan & trotter caramel special nights demonstrating whole cook ‘nose to tail’.” by Tom Griffiths photographed Chef Dan Shearman has set up animal cuisine.” by John Hersey Carcass Cartel, a group of talented “We’ve had the rug pulled out Cartel & Co photographed chefs, which aims to change The team includes: from under us with COVID-19 but by John Hersey perceptions of this method of we’re planning the next event cooking. Dan describes it as “the • Budgie Montoya of Sarap in Cornwall this summer. I quick and easy to prepare and respectful way of eating every • Angel Zapata Martin of Barrafina can’t say too much at the delicious. One of his signature edible part of an animal from nose • Elizabeth Haigh of Mei Mei moment but think sea, dishes is Beef Heart Bulgogi. to tail and everything in between.” • DJ BBQ sand, meat and fire!” Other favourites include Elliot’s • Tom Griffiths of Flank Chicken Offal Nasi Goreng, The benefits of ‘nose to tail’ dining • Adam Handling, Jamie Park, To find out more, Ivan’s Korean fried brain, is a reduction of unnecessary including accessing Sam and Alicja’s pig skin food waste. “It’s without argument Elliot Cunningham of Lagom some amazing recipe noodle soup and Tom’s pork a more sustainable way of • Sam Bryant & Alicja Specjalna inspiration to get you fat flan with trotter caramel. eating meat. I’m a chef not a started, visit www. nutritionist, but the nutritional of Whole Beast carcasscartel.com benefits of eating more of the • John Chantarasak of Anglothai animal is also well documented.” • James Whetlor of Cabrito • Ivan Tisdall-Downes and Imogen According to Dan, the main barrier is the connection between parts Davis of Native of an animal and that of our own • James Strawbridge bodies. “Serve a steak and call • Andy Bates it ‘ribeye’ and it’s fine, but serve tongue and it’s often met with Carcass Cartel is made up of consternation. People simply a team of talented chefs, but need to get over that and realise Dan wants to encourage more that cuts like these are delicious members - “this isn’t a clique, when prepared in the right way.” Over to you When Dan moved to London from the countryside 16 years If you’re planning to If you can, buy in the whole ago, he was disappointed in the introduce ‘nose to tail’ dining, animal, break it down and use lack of creativity when it came Dan suggests adding some of it all. Butchers and suppliers to offal and lesser used parts of the perceived unapproachable will usually be able to do that the animal. “By that, I mean cuts cuts to your menu as specials. on your behalf including storage outside commonly known offal if you don’t have a huge ‘walk such as bavette, onglet, cheek, “Get creative – you will see in’ to store the carcass.” shin and neck,” he adds. what the winning dishes are and the margins will look a lot For novices, Dan suggests He bought a truck and hit the better than the ‘prime’ cuts. heart, his favourite cut as it’s streets of London selling modern, 17

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CATEGORY FOCUS WHAT’S BREWING FOR COFFEE SHOPS IN 2021 More than a place to relax with a hot drink, cafés are now steeped into the routine of daily life, playing any number of roles for their patrons throughout the day. Ask any coffee shop owner who their target market is, and most will list four or more contrasting consumer groups because they have built their foundations upon unabashedly welcoming the whole community. Whether hosting workshops or parties, acting as impromptu meeting places for work, becoming the hub for local community groups and more recently, providing casual office or study space as consumers seek a change from their own four walls, cafés are well and truly the chameleons of the hospitality sector. So what makes a good coffee shop and what trends are we expecting to see roll out in 2021? PREMIUMISATION IS HERE TO STAY Consumers have long shown their appetite for premium food and beverages. Lattes and cappuccinos which were the aspirational drink of the 90s have now been superseded by Lungo, nitro cold brew and Dalgona coffee. Our thirst for new and exciting flavours is driving an explosion of new products, each one targeting a different consumer group. Upgrading your offer to a premium product has never been more simple, some of the more popular initiatives include: • Offer a rotating menu of single origin coffees and small batch blends. 10 years ago, this was limited to a few artisan shops but is now becoming more widespread. “We have a feature roaster program which allows us to cycle through a variety of roasters from across the country and world. Our customers love to try new single origin espressos and pour over options” says Brandon & Lindsay Duensing of Craft & Common. 19

CATEGORY FOCUS • To keep health savvy consumers happy, packaging all add to the experience without the stiritupmagazine.co.uk a good selection of herbal teas is key but need for a premium price tag.” Says Stéphanie you need to think beyond your hot beverage Brillouet, marketing director, Délifrance. offering. “For something a little bit different you • Build your menu with complimentary could consider offering Kombucha, a fermented pairings which are sold throughout the day to tea with live cultures, that is a massive trend in increase the average spend. Schulstad Bakery the marketplace.”comments Liliana Jauregui, Solutions recommend pairing their Apple Good Earth. Crown with matcha tea or a cinnamon swirl • Hot chocolate is another beverage which can with hot chocolate. be made more profitable as consumers seek comforting ways to treat themselves during Elevating food and beverage menus within the day. “The addition of toppings and the use a coffee shop environment is not limited of different flavours of hot chocolate allows to cafés. Hotels and universities are also for customisation – something consumers are stepping up to meet the demand for a often happy to pay a premium for” says Anna gourmet offering in their respective sectors. Sentence, Callebaut UK. “We know guests are demanding better • Cold beverages such as craft juice is a quality coffee because they are experiencing growing trend amongst health conscious it on the high street. The range of drinks consumers, “There has been a relentless has broadened and the environments have increase in all things craft over the past couple improved massively” comments Wayne Horo, of years” says Chris Banks of Cracker Drinks, F&B Director, InterContinental Hotels. “as such, we have developed a whole range of grab-and-go juice drinks to allow cafés to satisfy CAPPUCCINO COMMERCE this demand.” Cafés and coffee shops have long been a • Taste and price are among consumers’ popular location for remote working, giving top three considerations when choosing employees space outside of their homes and viennoiserie so balancing both is important. that all important connection with others. As “Operators should look for ranges that the pandemic slowly abates, remote working balance premium and value – such as our will be the option of choice for many of us, and Smart Blend range, which delivers reduced cafés offering wi-fi services will certainly see prices without sacrificing quality. Meanwhile, their footfall increase as a result, but will it also our Délifrance Héritage range offers a more improve turnover? premium value-added option that uses only the finest ingredients to create unique tasting There are a few schools of thought within the community on this topic; some business owners and artisanal looking bakery products, are concerned about consumers ‘overstaying’ from rustic breads to classic without spending, while others are putting croissants. Additionally, plans in place to gently nudge those who may think more about the overstay their welcome. Using a wi-fi service to consumer experience: limit the usage of free wi-fi may help alleviate an attractively ranged this problem, or consider renting tables for the display cabinet, warm morning or afternoon, complete with free refills welcome and some which may help to drive traffic at quieter times of thought to the takeaway the day. It is easy to underestimate the importance of remote workers to coffee shops. For many, a trip to their local café represents a much-welcomed break. “If people know they can come in and grab a coffee within a few minutes, they’ll make it part of their routine, but if the service is slow, people won’t wait.” says Lynsey Harley, Modern Standard Coffee. Edwin and Magda Harrison, owners of Artisan Cafés agree, stating “Everyone needs an escape from their day to day, and often the few minutes chat they have with our bouncy and enthusiastic team really helps.” KEEPING IT LOCAL Whether selling locally sourced products or home-made goods, highlighting what is local and unique to your business will continue to drive sales as we move into 2021. Examples of this can be found at Craft & Common who make their own syrups in house and recently featured a homemade syrup in their Apple Pie Matcha, topped with a homemade cinnamon oat foam. Climpson & Sons also make their own beverages, fermenting tomato juice and pineapple juice to make a drink similar to tepache, a Mexican street food drink. 20

British interior design brand, Charlotte Jade is unveiling their new exclusive, hand-drawn pattern for Costa Coffee, inspired by the destinations in which Costa’s coffee beans are grown. Based on the concept of biophilic design, the patterns focus on the benefits of bringing elements of nature back into our lives, to reduce stress, aid mental wellbeing and improve productivity. The wallpaper provides the backdrop for Costa’s in-store community board and CSR messaging. Homemade baked goods are also popular “GOOD MARKETING AND CLEARLY SIGNPOSTED VEGAN CREDENTIALS amongst consumers “We have introduced Paul’s WILL WIN A SHARE OF THE VEGAN POUND AND GIVE THE OPPORTUNITY homemade sausage rolls, freshly made every day with flavours such as cheese and marmite” TO UPSELL HOT DRINKS AND SELL NON-VEGAN PRODUCTS TO says Fleur “We also have a signature millionaire OTHERS IN A GROUP.” COMMENTS STÉPHANIE BRILLOUET, shortbread dusted with gold which we expanded MARKETING DIRECTOR, DÉLIFRANCE to include an After Eights version, Terry’s Chocolate Orange and a Ferrero Rocher one, and reducing waste is also high on the agenda they went down amazingly well.” of environmentally conscious consumers. “We are looking for artisanal products with a Sourcing local ingredients and working with the relatively long shelf life, that we can individually community is one of the most common strategies package for customers to grab and go – such used by independent coffee shops and cafés to as brownies, tray bakes, muffins etc” comments compete against larger chains. “Our customers Edwin and Magda Harrison, Artisan Cafés. enjoy having locally sourced items and being able to help smaller businesses by buying their Food waste can also be reduced by avoiding products” says Fleur, Bongusta “We buy locally from the bakery and butcher as well as buying menu proliferation, “Items that are both 88% of consumers want brands that local jams, chutney and honey. We also sell gluten-free and vegan friendly make it easier pictures and items made by local artists.” for caterers to manage workloads and safe can help them make a difference SOCIAL & ENVIRONMENTALLY distancing in kitchens” says Gordon Lauder, MD CONSCIOUS CONSUMERS Increasingly, consumers want to learn more of Central Foods. Businesses who have not yet Modern Tea Trends Report 2019 about the products they purchase and are conscious of the impact of unethical trading fully engaged with this trend, should elevate it on around the world. Taylors of Harrogate have responded to this by building strong their ‘to do’ list for 2021! relationships with their suppliers to deliver the transparency consumers demand. “All our coffee is 100% CarbonNeutral® from field to shelf, and rather than buying carbon credits from existing programmes, we decided to create new projects that would provide long term benefits to our suppliers” says Katie White, Taylors of Harrogate. Providing recyclable cups, encouraging consumers to bring their own reusable cups 21

CATEGORY FOCUS Above minimising waiting times” comments Rob Helper, Stanton Daily Grind. Creating a safe and welcoming Operators are also adopting LCD environment for people to work screens to advertise their menus, from Café’s and introducing smart using moving graphics to create payment systems. visual disruption and draw consumers attention to new additions or WELCOME TO THE 5TH WAVE introductions. The impact of the recent No, we are not talking about the pandemic has been so transformative, COVID-19 pandemic (for once!), we are certain that new technologies the 5th Wave represents a new and processes will continue to be era for businesses, focusing on introduced throughout 2021 as revolutionising the consumer businesses get back to full operation. experience by delivering a more As 2021 progresses and lockdown customer centric operation than measures ease, coffee shops and ever before. For coffee shops cafés will increasingly play a vital role and cafés, this could involve the in our everyday lives and the changing introduction of an artisan experience face of the workplace of tomorrow or using technology such as apps means there are exciting times ahead. to drive loyalty or smart payment Whether situated in hotels, event systems, table ordering and click & spaces or universities, an additional collect options. “This year, the most service in bars and restaurants or a successful introduction was the mobile stand-alone café, there are plenty ordering app, enabling pick-up and of opportunities for operators to create unique environments that quickly become community hubs and destinations for a well-deserved treat. Understanding the diversity of consumers and responding to their changing behaviours and demands in this sector as we start making a shift towards another “new normal” will undoubtedly be the key to ongoing success. Offer customers a refreshing twist, ©MONIN – January 2021 - Serving suggestion with MONIN’s Cloudy Lemonade Strawberry Lemonade Recipe • 30 ml MONIN Cloudy Lemonade • 10 ml MONIN Strawberry Syrup or 15ml MONIN Strawberry Puree or flavour of your choice • 150 ml Still or Sparkling Water Stir and garnish with a strawberry and a slice of lemon monin.com/uk

Join the Tetley Tea Party... Unlock a range of activities that entertain and inspire residents, whilst promoting best-in-class hydration practices Now we’re talking Did you know... Tetley offers an enveloped range, providing additional hygiene protection Visit Carekits.TetleyFoodservice.co.uk to find out more and to download yourActivi-tea packs today! Join the chat @TetleyTeaOOH Follow us on LinkedIn @Tetley-Foodservice

TRUST THE NATION’S FAVOURITE* Serving Suggestion Looking for individually sealed coffee options? From an aromatic black cup to a velvety cappuccino, explore the NESCAFÉ single serve range for a coffee break with confidence. Individually Produced safely In line with quality Under enhanced sealed in the UK standards hygiene conditions To explore our individually sealed coffee range, visit www.nestleprofessional.co.uk/our-solutions/sachets *IRI MAT w/e 23rd May 2020.

ADVICE FROM THE EXPERTS A cmhaocsotelractleass paciwdnsoltiegintrkshrys5eesu2cptledymho%rrieeatftefo,mtnoercitfsoesiasucra.kmsdma1rehefeaéoordmpraaenodre By Anna stand out in a including vegan, gluten free and CRAFTING CHOCOLATE Sentance, competitive market. dairy free will help make your EXPERIENCES Gourmet offering all-inclusive Easter time is traditionally Marketing - Be Confident of associated with chocolate, why Manager, Quality. Consumers are - With the younger generation not take things a step further Callebaut UK and Ireland. more interested in quality and especially keen on enjoying and provide DIY kits with a plain provenance than ever before so tasty and instagrammable dessert or cheesecake with With eight out of ten ensure you offer premium dishes, consider utilising different some additional extras for a diners telling us that they ingredients texture and other visual twists on family to decorate themselves. would order desserts if desserts. Add a splash the menu included more - Complement your core flavours of colour by using Callebaut’s Within a care setting, why not chocolate items1 April is by using on trend and in season Ruby chocolate callets, which create your own plain chocolate the perfect time to review ingredients such as fresh fruits, can be seen in Callebaut’s Yuzu easter eggs ready for residents your dessert and sweet shredded coconut or espresso Ruby Chocolate No-bake to decorate with icing, chocolate treat offering as you to help boost the flavour Cheesecake, a unique twist on shapes and even edible paints. prepare to open your doors profile of standard desserts a classic cheesecake to consumers once again. GET BACK TO - Indulgence is everything - Ensure you have a balance of BUSINESS GUIDE Keeping your chocolate offerings so think about offering a more indulgent and lighter To help operators navigate on-trend and interesting can be real Belgian chocolate options to suit everyone. For through recent restrictions simple to achieve with a few small sauce to drizzle over something a little lighter, try Callebaut has created a “Get changes… your desserts to make Callebaut’s Cardamom and Back to Business” Guide which it an even more Rose Water Cakes, an easy-to- explores key considerations for ELEVATE EVERYDAY CLASSICS special offering make sweet treat venue operations, customer Keeping your menu simple yet and staff well-being, and desirable with your best-selling - A balance of textures is key 1 Callebaut Dessert Report 2020, CGA even new-look menu advice. dessert dishes will help drive – for added textures use footfall. After such a long break, ingredients such as peanuts or Above (main): To download customers will be looking for treats popcorn, but be sure to Cardamom and Rose Water Cakes the ‘Get back to they couldn’t replicate at home and clearly signpost allergens on Below: Business’ Guide, offering something just a little bit the menu Peanut Butter Sea Salt Chocolate visit: www. different can be crucial to help you Brownies callebaut.com/ - A balanced menu with an For more recipe inspiration, download-back- offering of dishes suitable for visit fortheloveofchoc.com business-guide different dietary requirements Delivering Desserts As your business builds back up its visitor base 1. Offer a takeaway afternoon tea it’s still important to cater to those who may not package or a dessert deal to encourage continued be quite ready to visit yet. By continuing to purchases from home offer the same delivery service as during lock- down this will help build multiple revenue 2. Offer boxed chocolate dipping sauces as extras streams for your business, and make to increase indulgence up for only being able to hold a limited amount of covers. 3. Update menu descriptions specifically to encourage customers to order from home Remember to let customers know you’re still delivering to them and to 4. Create offers and deals i.e. ‘Friday 2 for on all create more interest using our desserts’ or ‘Buy a main and a dessert for £11.99’ top tips Coffeceak&e deal 25

Ice-cold is how we like it! It’s Serve ice-cold takeaway drinks season! conveniently Ice for all occasions

ON THE RANGE Chicken ShawarmaSituatedinBanbridge, FlatbreadCounty Down in Northern Ireland, Blend & Batch opened in 2015 and is a proudly independent coffee shop, which also offers breakfast, brunch, lunch and casual dining. INGREDIENTS METHOD Set up by Marion and Peter Fairbairn, • 4 Country Range Fresh Chicken 1. Pre heat oven 240°C. the team blends locally roasted Breast Fillets beans to provide unbeatable coffee 2 In a bowl, mix all marinade ingredients together. and only uses the finest wholesome, Marinade seasonal ingredients across the • 2 tsp Country Range Ground Paprika 3. Butterfly chicken fillets and add to the forever changing, home-cooked menu. • 1/2 tsp Country Range Chilli Powder marinade and set in the fridge for at least 1 hour Showcasing urban food trends to cater • 2 tbsp Country Range (the longer the better). for all, whether the customer is looking for a healthy option or something Olive-Pomace Oil 4. Cook chicken in preheated oven for 8-10 indulgent. • 1 cup yoghurt minutes until cooked through then put under the • 4 garlic cloves, minced grill to char the top. Kyle McKnight has been head chef at • 1 tsp ground cumin Blend & Batch since the company’s • 1 tsp ground coriander 5. Mix all tzatziki ingredients together and season. inception and has always loved his • 2 tsp salt spice. He explains where this passion • 1 tsp pepper 6. Using a quality flat bread, top with crisp salad came from and why he believes this • 1/2 lemon juice leaves avocado, sundried tomatoes, pickled Chicken Shawarma Flatbread dish will cucumber or whatever vegetables you like. be a big hit when it launches this spring. Tzatziki sauce • 1 cup Greek yoghurt 7. Layer sliced charred chicken and finish with “I was always an adventurous eater • 1/4 cucumber, grated Tzatziki sauce. and spicy food was a big favourite of • 1 tbsp chopped mint mine from a young age. As I qualified • 1/2 tbsp chopped parsley as a chef, this love of spices grew, • 1/2 lemon juice as did my passion for discovering new international cuisines, dishes, ingredients and flavours. With our menu always changing to include the latest on- trend dishes that are popping up around the world, it’s a dream place to work.” • 1 tbsp chopped mint KYLE “T his Chicken Shawarma Flatbread is a MCKNIGHT recipe that I’m very proud of and we’re all confident it will be a star this spring. A great dish as the temperatures start to rise.” 27







KAM MEDIA By Katy Moses, Founder & Are you alienating Managing Director of KAM Media POTENTIAL CUSTOMERS? The diet of the public is 43% want to see lower sugar of those who ‘have’ to follow these around food has improved and our diversifying. And for most, options, 41% want lower salt diets is relatively small, there is a far culinary world grows, so too do the that’s not a bad thing. content, whilst 1 in 5 also want to higher proportion of people who expectations of customers when see added benefits in meals such ‘want’ to follow them; 26% of UK they leave the comfort of their It’s claimed that by 2030, half of the as added protein and fibre. adults are actively trying to lower homes and go out to eat. KAM UK could be obese if current their meat consumption in 2021. research shows that 1-in-3 want to consumption trends continue. But GIVE CUSTOMERS A see more gluten-free, vegan and there is definitely an increase in (DECENT) CHOICE DON’T LIMIT YOUR vegetarian choices on menus. awareness and education around Coeliac UK estimate that CUSTOMER’S EXPERIENCE health and well-being, which has approximately 1% of the population Eating out should be a fun, As with everything, no-one wants been accelerated by the pandemic. are gluten intolerant. Whilst the memorable and stress-free to feel like an outsider. Ensuring a Vegetarian Society estimates that experience, and part of that fun for fully diversified menu means that There is an increasing focus on 2-3% of the population maintain a customers is exploring new you don’t lose customers at the social concerns and a real desire 100% vegan or vegetarian diet. flavours, new foods and having an first hurdle, and ensures that all the to ‘be good’. Recent KAM research Small percentages really, so why experience that they can’t easily extra factors like quality, taste, showed that customers are looking so much talk about it? replicate at home. price, staff, service, etc. can deliver for pubs, bars and restaurants to the experience without having one cater for this evolving demand. The fact is that although the number As knowledge and education hand tied behind their backs. From our farm to your fridge Sicilian Lemon, British Raspberries, English Elderflower, Fiery Ginger all blended with our Welsh Sparkling Spring Water. Reformulated to delight your tastebuds. Available in 330ml Glass and 425ml PET @heartsease_farm

Ken Hom, who resides in France and in Thailand but travels tirelessly all over the world, continues to appear regularly as a celebrity chef, write new books and keep an involvement with restaurants worldwide. In 2009 he was awarded with an honorary OBE for ‘services to culinary arts’, recognising his achievements and the impressive social and historical impact he made on the way the nation has ‘adopted’ Chinese cuisine, which has now become one of the nation’s favourites. To tie in with our global cuisine focused Melting Pot feature over on pages 36-38, we sat down with Ken to find out more about his own experience with bringing global cuisine to life over the years. What do you love most about your job? I am always learning something new, either from chef colleagues, home cooks or just from reading. I am always inspired to be creative by eating dishes cooked by others. I have been cooking for over 60 years and I am still learning all the time. Even though I have cooked some dishes hundreds of times, I learn something new or different each time. This makes my job so exciting. How have global flavours and cuisines influenced the dishes you create? I wrote my first book on the mixing of Asian and Western flavours as I have always been open to other flavours which has informed my professional and personal cooking. I called it East Meets West which later was branded as fusion cooking. Living in Thailand has infused my cooking with Thai flavours, the Ken HOM same in France where I love cooking traditional 32 French dishes with an Asian touch. I am also a lover of Italian cuisine and certainly have been influenced by Italian flavour. I love travelling as I discover new cultures, their food and flavours. Magic. How important has knowledge of global cuisine been to your work? Extremely. I find myself constantly learning about new flavours and tastes which keeps my work quite exciting. I go crazy when I stumble upon new spices, combinations or ways of cooking I never knew existed. stiritupmagazine.co.uk

MY SIGNATURE DISH K12E.3.NKC.e’DSoleitkoopThenkOei’ttwtPowsrhieheTmaiaeIntPptevylSleeonut CANTONESE SER4VES 2. Skim off the large amount of surface fat which will be left when the What was the best advice you have been PRESSED DUCK duck is cooked, and allow the duck to given as a chef? cool. Once cooled, take the duck out Be open to all flavours, don’t close yourself INGREDIENTS of the pan, remove any lingering off. There is no best cuisine, they are all surface fat from the liquid and set the good. It is important to learn techniques • 1 x 1.6–1.75kg (3½–4lb) duck, fresh liquid aside. as well, as they are universal and learn to or frozen and thawed (I use Cherry rely instinctively on your taste buds, they Valley) 3. Carefully remove all the bones from are your best guide. the duck, keeping the meat and skin • 2 eggs, beaten intact. Place the duck halves between You have worked as a consultant chef for • Cornflour or potato flour, for dusting 2 pieces of clingfilm and press the restaurants around the world, do they all • 1.1 litres (2 pints) groundnut or meat and skin together. Baste the suffer from similar challenges? duck halves with the beaten egg Yes, universal goals of how to satisfy your vegetable oil and dust with cornflour or potato flour. customers without being pretentious, but most of all to give them... good food made For the braising liquid 4. Next set up a steamer, or put a rack with love. • 900ml (1½ pints) Chicken Stock into a wok or deep pan, and fill it with • 900ml (1½ pints) dark soy sauce 5cm (2in) of water. Bring the water to the Which three global restaurants would • 450ml (15fl oz) light soy sauce boil over a high heat. Put the duck on you recommend our readers look to for • 450ml (15fl oz) Shaoxing rice a heatproof plate and carefully lower it inspiration and why? • Wine or dry sherry into the steamer or on to the rack. Turn 1. A. Wong in London because Chef Andrew • 100g (4oz) Chinese rock sugar the heat to low and cover the wok or Wong is showing a modern way to cook pan tightly. Steam gently for 20 minutes. Chinese food or granulated sugar Allow the duck to cool thoroughly. • 5 whole star anise 2. Alain Ducasse in Paris and Monaco in • 3 pieces of Chinese cinnamon bark 5. The dish can be completed to this France, a pioneer in French food, bringing stage a day in advance. When you are it into the 21st century or cinnamon sticks ready to serve the duck, heat a wok or a large frying pan over a high heat 3. Osteria Francescana - Massimo Bottura METHOD until it is hot. Add the oil, and when it - Modena, Italy. A true inspiration for one is very hot and slightly smoking, add of the world’s most popular cuisines! 1. Cut the duck in half lengthways and the duck halves and deep-fry until dry with kitchen paper. Combine all the they are crispy. Remove and drain How do you see the global cuisine trend braising ingredients in a large pan and well on kitchen paper. evolving in 2021 and beyond? bring the mixture to a boil. Add the duck A continuation of the globalisation of food halves and turn the heat down to a 6. Heat some of the reserved braising with chefs from around the world interacting simmer. Cover the pan and slowly braise liquid and serve with the duck as and exchanging ideas and flavours. the duck for 1 hour, or until it is tender. a sauce. What has been your proudest professional CantPonreesessed Duck moment? When I cooked for the Chinese President on his first visit to the UK at No. 10 Downing Street, because it hit the front pages of all the Chinese newspapers in the world and made my mum proud. What is your Signature Dish, and why? It has to be Cantonese Pressed Duck. This Cantonese speciality is said to have originated in northern China and brought south during the Ming Dynasty when the Manchu invaded China and the Emperor and his court fled south. In traditional methods, a boned duck was literally flattened and cured with various spices before cooking. Much of the work here is in the preparation which why I love it. It is braised, then boned, steamed and finally fried. The result is an unusual and delicious duck, unlike any you have ever had. 33

pocDsuiscslovieibrnthielaenidrltesisyes that start with Tilda rice Visit the website for recipe inspiration and product information tildafoodservice.com TildaRice @TildaChef

Cut it out! GREEN GAUGE It’s Stop Food Waste Day on Wednesday 28th April, a global One of the biggest initiative to highlight awareness about the impact of food areas of food waste is waste across the world. leftovers. A good idea is to provide a choice of The UK’s hospitality and food sector chillies or finely sliced onion. portion sizes throws away over 1.1m tonnes of food Instead of throwing away potato each year, 75% of which is avoidable1. peelings, use them in a nutritious soup. Make the most of vegetable To mark this special day, you can leftovers. For example, don’t discard pledge your commitment to stop broccoli stalks, but instead use the wasting food by sharing your stems in Broccoli Stalk Hummus initiatives on social media using as a change from the traditional the hashtag #StopFoodWasteDay chickpea recipe. Or make a vegetable broth from an assortment One of the biggest areas of food of vegetable leftovers. waste is leftovers. Look at what is left on plates as it will show you where Chef Cary Neff, VP of Culinary, cost savings can be made. A good Morrison Healthcare, adds “Cooked idea is to provide a choice of portion grains and vegetables from one sizes, serve side dishes as options meal can be converted into a salad and offer customers a container or soup for another meal. In addition to take home left over food. to converting to soups or salads, breakfast hash and one dish You can also be creative with casseroles are a good way leftovers and use them for new to repurpose leftovers.” dishes. For example, Beef and Cheese Tacos can be made using For more information and recipes: leftover burger patties and adapted https://www.stopfoodwasteday.com/ using different toppings such as shredded cheese, chopped red 1 WRAP UK One Collection, Multiple Uses Rich and flavourful with a chunky Use to add a little tanginess to sharing texture, the Opies Chutney platters and cheeseboards, sandwiches, Collection, has a delicate balance between sweet and savoury. canapes and the traditional, yet well-loved ploughman’s. A FAMILY BUSINESS SINCE 1880 • Free from artificial colours For more information visit • Free from artificial preservatives www.opiesfoods.com • Free from artificial flavours

With almost a year of lockdown imWnapittoihrpotnocaraontlutfinottitloeirsoiremoesfcobotrgerecnuotilmshyeaigntnhgloeivmsbeaaerllntbdfilenafsgohvropoeuw,ortcisstaosiefs a behind us, it comes as no 36 surprise that our yearning for travel, cultural experiences and global cuisine is peaking. Historically we have seen this trend focus a on strict adherence to authentic recipes, fusion foods or reviving traditions, however in 2021, the Global cuisine trend is broad and all encompassing. The freedom caterers have to incorporate global cuisine into their menus is simultaneously liberating and overwhelming. To help provide some inspiration and direction, we canvassed businesses who are carving out their own individual paths, each one highlighting that there truly is no right or wrong approach. stiritupmagazine.co.uk

MELTING POT DAVE CRITCHLEY ANNA GARROD LORRAINE Executive Chef, Brand Director, SINCLAIR Lu Ban Bar & The Coconut Executive Chef, Restaurant Tree Pan Pacific London We use global At The Coconut We will be bringing cuisine in a truly Tree, our take Asian flavours to exciting manner. I studied in Tianjin, on Sri Lankan cuisine is made the hotel where we will not be China in 2019 and I have taken up of smaller tapas-style westernising our flavours and the teachings of the Master Chefs dishes embracing plants, fish spices. I want our food to be and fused traditional and ancient and meat - it’s a menu that authentic so that our customers feel Northern Chinese recipes with my naturally offers something for the amazing combinations of herbs personal vision and modern British everyone. and spices, sweet and salt that is so influences. Classic dishes such recognised in Asian cuisine. Dishes as Kung Pao Chicken, Jiang Beef We had great success with our such as Vegan Laksa Lemak, and the famous Peking Duck are Eat-Out-To-Help-Out inspired Hokkein Noodles in Opeh Leaf or reimagined using the finest local offer at the end of 2020, because Singapore’s national dish, Chilli Mud produce and the latest technology. it gave new customers the Crab will feature on the menu. confidence to try Sri Lankan Consequently, customers are street food for the very first time. I will be working with local being more adventurous. They  Many became repeat customers, farmers so that they can grow are choosing new dishes over trying dishes such as Parippu, some of the amazing herbs that what they used to eat, persuaded Sri Tato and Brinjals. We want to are needed. We will change our by the stories behind the dishes build on that momentum in 2021 menus regularly to deal with the and how we prepare and cook and position The Coconut Tree changing seasons, so that when them. This is reflected across as the ultimate introduction into we cannot get certain items we all ages, who seem keen to try Sri Lankan eats; we’re making will not be substituting which will new flavours or styles of dishes it our mission to help shape detract from keeping our flavours – the one exception is children. Sri Lankan eats across the nation. and dishes authentic. LINDSAY ANNETTE TIM WARE CASTLING COGGINS Head Chef, Brand Manager, Head of Green Tree Estrella Galicia Foodservice, Court Residential Tilda UK Care and Nursing Foodies of a legal Home drinking age are Rice plays an wising up to the exceptional integral role in many global COVID-19 has brought numerous combination of regional cuisines, being that of Indian challenges and there are always Spanish food and a perfectly Street Food, Thai cooking or a few new ones which pop up refreshing Estrella Galicia beer. Chinese cuisine. Many areas each day but as a company and With little opportunity to travel across the globe rely on rice team, we have been immense in in recent times, there is great and its nutritional offering. One keeping things going and pleasure to be had in providing of the many beauties of rice is keeping to our usual high menu options or meal kits to allow its versatility. Our professional standards. With many residents customers to recreate delicious speciality range means there not being able to see family Spanish cuisine at home with is a rice for every dish, with the and friends, we have ensured flavours that will transport them ability to absorb the flavours of there has been plenty of extra to distant holiday memories. different cuisines and enhance activities taking place to keep the taste and experience for them occupied. We have a range Top restaurant chefs such your dishes. This is what makes of themed nights coming up, as Sabor’s Nieves Barragan, it the perfect companion for which will be great fun. An Italian- Barrafina’s Angel Zapata Martin foods from all around the globe. themed night will be first, with and Brindisa’s Monika Linton made-to-order pizzas and a few have created recipes to be paired For a rich and authentic Thai other classic dishes. These with Estrella Galicia, as well as Chicken Curry, combine coconut events are as much for our using it as an ingredient to cook milk and ginger with our Fragrant hardworking staff as they dress with. The recipes cover several Jasmine Rice and see your curry up for the theme and love getting different day-parts and occasions boast the naturally aromatic involved. They’re brilliant at from date night, BBQ and Tapas flavours. For the full recipe, visit keeping spirits up. Tuesday ideas. The full recipes www.tilda.com/professionals/ for dishes such as chicken thighs recipes/thai-green-curry/ Left with romesco, mussels with chilli jam and stuffed padron Creamy Thai green curry peppers can be found at  with prawns www.estrellagaliciabeer.co.uk 37

MELTING POT Prawn tempura with soy dipping sauce BARNY MACADAM SIMON SOLWAY HENRY DEWAR Taste Creator UK UK and IRE Beverage & Ireland, Santa OOH and Retail Innovation Maria Foodservice Country Manager, Manager, Monin Gold&Green® We have all become Foods With countries more familiar with a becoming melting broader range of global cuisines. Lockdown has seen demand pots of nationalities more than According to The Food People for global foods skyrocket, and ever before, it is more important the top 10 cuisine trends for with its exciting flavours and than ever to recognise this and 2021 include Japanese, Mexican ingredients its little wonder showcase a portfolio of truly and Middle Eastern, as well as a consumers are hungry for more! global flavours in order to create growing interest in craft fire cooking The beauty of global dishes is that exciting drink menus. At Monin we and BBQ flavours1. they also work well as plant-based have created many varied flavours dishes, thanks to the aromatic to showcase exactly this; from This is where our range of spice spices and flavours within many Asian Lemongrass Syrup, Le Fruit blends really come into their own. of the recipes. de Monin Yuzu, and Acerola Syrup They’re a great way to add variety to which are indigenous to Brazil. menus and transport your tastebuds A number of global food With a varied range of flavours, on a journey around the world. Take operators are expanding their it is easier to create perfectly our BBQ & Grill Chimichurri Sauce offering and introducing plant- indulgent and nostalgic drinks for & Rub Mix which can be used as a based versions of their menu whomever and wherever you are top-notch dipping sauce. Use our favourites using our Pulled in the world. Red Chili & Ginger combined with Oats® range of mince, burgers oil, water and soy sauce in equal and meatballs. We’re seeing measure to create a Japanese sauce Americana inspired Dirty Vegan with vibrant flavours and build heat burgers going mainstream and depending on your preference. meat-free Korean bibimbaps becoming a go-to for consumers 1 Top 10 Trends 21/22 in Food & Drink. focused on eating better for Charles Banks, Co-Founder, Thefoodpeople themselves and the planet. ALI O’ BRIEN CAROLINE KIM HARTLEY TUDOR BARBER Commercial ARCHER Executive Business Managing Director, Director, Development Chef, Director, Street The Flava People Neighbourhood Mission Foods Food Warehouse Kitchen We believe people At the heart of the From running street are seeking a From being in street food buzz are food festivals flavour adventure more than ever. the food events industry for authentic, handheld and informal across the UK, we aim to work We expect Japanese dishes such over 6 years, we know that menus, which perfectly suit with a range of street food traders as deep-fried tempura or sizzling there are incredible caterers festival dining. Recent research each offering a different global teriyaki grills and Far Eastern and street food traders looking shows that customers are seeking cuisine, a ‘collective’ of sorts of flavours to continue in growth for a pop up to set up shop in. more street food and sharing style international food. We have found and popularity and continue to Which is where the concept of menus (32%)1, meaning there is an that consumer interests are ever- see huge growth in our YO! range. the Neighbourhood Kitchen opportunity to create convenient evolving, with street food being came about; Cardiff’s first rotating and exciting dishes that are full the latest trend. People of all The trend for “BBQ” all year round street food kitchen. Launching of flavour. Using our range of ages are now more open to trying will continue to grow, harnessing this month, Neighbourhood will tortillas, flatbreads, pittas, naans new foods and experiencing new cultural and foodie trends (Korean be offering new and exciting, and tortilla chips, caterers can flavours that you wouldn’t normally et al). BBQ really enhances local street food. We noticed a create an incredibly diverse and experience in small seaside towns flavours through fire and smoke. gap in the market for a spot with exciting range of international around the UK. From a vegan The growth of remote working ever-changing menus, altering dishes and hand-held meals, be Malay curry to a grilled Lebanese has also given rise to slowed to consumer demands. One of it Cajun chicken, quesadillas, BBQ kebab, the traders we work with down cooking methods. Powerful our first traders will be offering wraps or lamb kofta filled pittas. aren’t afraid to add eclectic dishes flavours come through from longer vegetarian alternatives to Nigerian to their menus. cooking times in dishes like soups jollof rice, which has already 1CGA Report, The British Pub Market: and curries allowing people to sparked incredible interest online. Reasons to be Optimistic for 2019 experiment more. JOEL CARR menus as many meal staples can Vibrant and fresh Asian flavours a selection of sautéed Development be adapted to save time, money particularly suit the more vegetables you have to hand, Chef, Young’s and resources. For example, adventurous resident’s craving noodles and vegetable broth Foodservice Young’s Breaded Omega 3 for international cuisine and is combined with soy sauce, fish Alaska Pollock Fish Fingers can easy to replicate on care home sauce or miso paste for Thankfully, be easily made into Mexican- menus. For a deliciously simple a warming bowl of goodness caterers don’t style wraps, tacos or flatbreads South East Asian inspired dish, that is packed full of authentic have to worry about sourcing when served with homemade combine our Alaska Pollock and flavour and nutritional value. lots of different products to add salsa and guacamole. Pink Salmon pieces with an international flair to school 38

HOISIN TOFU LETTUCE WRAPS SERVES: 20 INGREDIENTS 1 Large Brown Onion – Peeled and roughlychopped 5 Cloves of Garlic - Peeled 2 Ripe Pears - Peeled and cored 30ml Blue Dragon Dark Soy Sauce 100ml Blue Dragon Hoisin sauce 30ml Honey 500g Blue Dragon Extra Firm Silken Tofu - Roughly diced 1 Bunch Spring Onions – Sliced into 5cm batons 20ml Blue Dragon Sesame Oil 50g Toasted Sesame Seeds 1 Whole Butter Lettuce - Leaves washed and separated METHOD 1a2t3456h.r.....oPiCFTIDsunlooooarnrmviscczdemteozbhrol3taeietnhk0lhlwb,eeesbpeeitctaTrshchheottoecohfflSnuhpeOaedeapcvnssstueoai,otadmubaonredlOe,aasdmarnOimglntilioieoxhliantwne(gui,ulfrmraptiteudhreeagsedweiruenllimieenntgbdhatpi)oixtlaGatwetahnundalerdfiraaeTlnSinnoscteeeddfouasrpavanmmmuemddriaduxieePxrseiwttenSihunaieaesregretleslaeSd.tcaihpsfnhno,eridHriaenl1evolggae-tnr2trdOieugl.lhynceu,oeioHbnulnltoereis,ailnsfviridtneyeissfaroa.ngrBsdo1laleSd-nho2edeynmaoSbltinanrhuouhicwetiergenshs... for Pour alternative to wraps. effect, why not try skewering these up and grilling 7. For the ultimate chargrilled on a barbecue!

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SPECIAL FEATURE A Gold Standard in Care Catering Catering in the care sector is challenging work at the best of times. Not only do chefs have to cater for each individual’s tastes while ensuring they receive a nutritionally balanced diet, they are required to offer a variety of meals throughout the day, 7 days a week as well as delivering a variety of snacks. We’re delighted to announce the launch Time to Hydrate This Dysphagia Afternoon Tea recipe of our brand new Stir it up Care Menu is one of many available in the guide Solutions Guide. Whether you are new Older people in care environments or to care catering, or looking for a little residential homes are at an increased risk of To read the full inspiration, we hope the information dehydration. Good hydration is important for guide visit www. and tips in this guide provide additional a variety of reasons, not only does it support stiritupmagazine.co.uk support and help you take your services our cognitive health, it also helps to promote or contact your local to the next level. skin health and prevents headaches, urinary Country Range Group tract infections, tiredness and constipation. wholesaler for a Planning Your Plates We look at the various ways care caterers PDF copy. can increase the opportunities for hydration This section of the guide looks at all areas throughout the day. of menu planning from carefully balancing the calories and nutrients individuals need Keep it Clean throughout the day and adapting dishes to the season to plate presentation and Food hygiene standards must be adhered to overall dining experience. by caterers across all sectors, however within the care sector, there are many different routes Nourishing Needs by which people may obtain food and drink. One of the many challenges chefs face We look at how caterers can control the in the care sector is accommodating the pathways and reinforcing hygiene practices dietary requirements of each individual. to minimise contamination within their In any care environment, whether large environments. or small, caterers will need to provide meals for people with dementia, Talking Tables dysphagia, high cholesterol, diabetes, allergies and more. In this section, we take Sometimes a little inspiration goes a long a closer look at four of the most significant way to developing a creative and successful considerations, including what to be aware meal time experience, so we asked chefs and of as a caterer and how to handle the experts throughout the care sector for their individual complexities. recommendations and tips to take your care catering to the next level. 41

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THE COUNTRY CLUB Indulgent Inspiration Over in our Advice from the WIN Experts feature this month we have top tips from the master Callebaut chocolatier’s Callebaut. chocolate hamper To help you to follow the advice and create your own chocolate masterpieces Closing date for all competitions: 30 April 2020. All winners will be notified by 31 May 2020. Postal entries for all we are giving away a Callebaut chocolate of the competitions can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise, Altham Business Park, hamper which includes: Altham, Lancashire, BB5 5BY. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about • A 2.5kg pack of each flavour of the finest Belgian chocolate Callets including the exclusive Ruby Chocolate variant • Callebaut Chocolate Mousse Powders • Callebaut Hot Chocolate Powder • A selection of Mona Lisa decorations from chocolate shapes and shavings to flavoured delights that will really bring your creations to life For your chance to win, send an email titled ‘Callebaut’, along with your name, contact details and the name of your Country Range Group wholesaler, to [email protected] 51



HOSPITALITY FfiogrhItinndgependents As the pandemic and the first lockdown, we realised special, there are further plans back into the economy, especially lockdowns began crushing that this could become something to develop the concept in 2021. during these troubling times for the dreams of many even bigger. The online directory small businesses. When people independent businesses in is not only really useful, but it is Simon Fogal continued: shop in their local area they get March 2020, a passionate also user-friendly, ensuring that to meet the person or people group of local companies the independents that want to “As it is free to join the directory, behind that business. Seeing decided to fight back be featured can be found really it’s a really simple way for indies exactly where your money goes by getting together and easily. It’s so reassuring to see to raise their profile and get more is so rewarding and it could be a launching the Leeds Indie how many indies are asking to people shopping with them. lifeline to businesses who have Food Directory. be added to the directory and Inspired by the #BUYLEEDS struggled to keep their heads feedback from local residents organic campaign that challenges above water this year. This Initially set up to provide a lifeline using the directory is incredibly people to think about their initiative shines a spotlight on to local independent bars, pubs, positive, proving what a useful shopping habits and give local what Leeds has to offer and it’s restaurants and food and drink tool it has become.” businesses more support, we are really impressive to see just how retailers as the first lockdown including makers and producers many indies we have in and kicked in, the initiative tapped into around Leeds. I’m looking forward the ‘Support Local’ momentum by Feedback from local residents using the to discovering more.” providing an easy way for consumers to buy from and directory is incredibly positive, proving For further information, visit support their favourite businesses. www.supportyourlocalindie.co.uk. With nearly 900 indies already what a useful tool it has become. signed up, the directory helps independent businesses get the The initiative has been driven in the directory to enhance the support they need from their and funded by PR & Social Media offering. There is some great neighbours and local communities specialists Chapter 81 with the emerging talent that deserves to to survive the pandemic and website designed and built by be recognised. Our hampers are thrive once things start to open Hungry Sandwich Club with a limited edition trial, but they are up again. additional support from Ed proving so popular that we are Carlisle, Brudenell Social Club, considering rolling more out this The directory is free for indie Playful Leeds, Hyde Park Book year featuring different indies, businesses to sign up to and a Club and Duke Studios. of course.” new, all-singing and all-dancing website has been launched. The site also features a shop, gift Ed Carlisle, Green Party member cards, hampers, merchandise and and advocate for Leeds, said: Speaking about the project, exclusive one-off products from Simon Fogal of Chapter 81, said: indies that will launch throughout “It’s great to be part of such an the year. Confident they have exciting project within Leeds. I’m “After the success of a mini tapped into something truly passionate about supporting local directory we produced during businesses and injecting cash 45



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TiWmARE Tim Ware is head chef at award- luxury care map. Considering we won Care winning residential care and nursing Home of the Year in 2018 and Care Chef of the home Green Tree Court in Exeter, an Year 2016, this award is the icing on the cake. establishment that has helped turn the concept of care on its head through its How did you get into the kitchen? seasonal, local ingredients we work with. This luxury 5-star hotel-style offering. After means preparing them with care to maximise finishing runner-up in 2019, Tim went It started with baking with my gran and then flavour and showing a bit of creativity. We one better this year by winning the following school, a course at Exeter Catering offer luxury living at Green Tree Court so we National Association of Care Catering College. After graduating, I was offered a approach our work the same way a team would (NACC) Chef of the Year competition full-time role at Michael Caines’ The Royal in a Michelin-starred restaurant. Every aspect in January. Clarence where I had been working as part of what we offer has to be 5-star luxury hotel of my apprenticeship. It was here I learnt standard and we’re very passionate about With his early career spent honing his skills the foundation of my cooking and grew in keeping these high standards. We make fresh in top restaurants such as Michael Caines’ confidence. From there I moved around to a bread daily, smoke meats, we have a full famous The Royal Clarence, Tim won Care few different restaurants such as Shropshire’s waiting-on team, six chefs and a café, where Chef of the Year 2016 at The National Care 5-star Albrighton Hall Hotel in order to everything is baked in-house. Outside of Awards and was a pivotal part in helping increase my knowledge and skills. Next, was a the kitchen there is a hair salon, an in-house Green Tree Court to win the Care Home of move back to Devon as Chef de Partie at the beauty therapist, a gym, events and much the Year Award in 2018. This latest award Jack in the Green restaurant before I joined more to keep our guests entertained and look further shows his skill, creativity and desire Green Tree Court in November 2014. after them in style. I’d love to live there myself for excellence, so we chatted to Tim about when I require a little support in my senior years. putting the cool in care chef, competitions, What do you love most about your job? COVID-19, critics and much more. I love the freedom and the variety it offers. Congratulations on the win Tim – what does We have a rolling three-week menu at Green it mean to you and the team? Tree Court with three different starters, mains and desserts every day so it’s such a pleasure In all honesty, this NACC Care Chef of the to push ourselves and work with so many Year win really is the pinnacle of my career. incredible ingredients. Just like in a fine dining It’s been a title we have been working restaurant, it never gets boring as we’re always towards as a team and after coming second tweaking dishes and trying to improve on last year, it makes it even sweeter to take the appearance and taste. trophy. As a flourishing young business, we have aggressively targeted these types of Tell me about your kitchen’s philosophy? competitions to highlight how we do things differently and to put our name central on the I would say we have the same philosophy as most leading restaurants. It’s about being the best we can be and getting the best out of the stiritupmagazine.co.uk 48

It sounds incredible, how do you compare to PBotuatttoeesr,RspoiansatcChhaincdkesnh,aBlloomt bbahyajis LEADING LIGHTS other care homes? SERVES I think the work we have done has played a 3 role in raising standards across the care sector. It has certainly got people talking and there are INGREDIENTS mustard seeds, Curry Sauce definitely others who are looking at what we curry powder, onion • 1 onion do. I’m exceptionally proud of what we have Butter Roast seed, garlic salt • 2 cloves of garlic achieved during the pandemic in particular – the Chicken • Unsalted butter • 1 tbsp curry powder whole team has gone above and beyond to keep • 2 x chicken breasts • Rapeseed oil • 1 tbsp flour our family of residents safe and happy, making • Curry spices and • 1 tsp turmeric the most of a challenging situation with activities seasoning, 1 x natural Onion Bhaji • 500ml chicken stock and great food. The owners have big expansion yoghurt • 3 banana shallots • 1 tbsp soft brown plans too. My hope is that by raising standards • Lemon juice, • 30g plain flour sugar ourselves, it can continue to encourage others to ginger, garlic, chilli, • Chickpea flour • 1 stem of fresh ginger do the same, so we ensure the older generations yoghurt, turmeric, • Miscellaneous • ½ chilli get the care they need and deserve. garam masala (oil, salt, pepper) • 2 carrots • ½ tsp of turmeric, What are the biggest challenges for a care chef? Bombay Potato curry powder, Vegetable Garnish • 4 potatoes, peeled garam masala, • 2 x spinach 30g Ensuring our food critics are happy – we cater • ½ bunch coriander fenugreek • 2 x courgette to all residents, three times a day. If you think • 1 tsp of turmeric, • Whole milk • Coriander oil Prue Leith, Matthew Fort and Jay Rayner are tough when it comes to reviews, they’re nothing METHOD 4. For the bhaji: mandolin really fine compared to our guests! If something isn’t right, into a bowl then add mixed curry they certainly won’t hold back and will give you 1. Heat the fryer to 180°C and the spices, a tablespoon of flours and a an honest opinion. We wouldn’t want it any other oven to 180°C. little milk to make a batter. Mix well way though as it’s great to be kept on our toes then deep fry at 180°C until golden. and work to continually improve our offering. 2. Trim the chicken breast and place the breast in vac pack bag with spice 5. For the Bombay potato: Dice the How would you describe your cooking style? yoghurt mix and olive oil then seal. potatoes into rough 1cm squares. Heat a water bath to 56°C, place the Place a sauté pan on the heat with I was trained in classical French cooking so that chicken in and heat for 1 hour 20mins. little bit of rapeseed oil and 30g is never far away from my mind, but I really love Once cooked take out of bag and seal butter. Add dried spices and toast. taking classics and giving them a modern uplift in a hot pan with some butter to finish. Add diced potato and sauté for five and twist. It’s the same in the kitchen at work. minutes moving them around every If someone wants sausage and mash, that’s 3. To create the sauce: Place a minute. Take pan off the heat and fine but we’re going to give them the best medium size saucepan on heat with place in oven for 10 minutes until and most exciting sausage and mash around. a small drizzle of oil. Roughly chop all cooked through. Line a terrine mould vegetables and sweat off in pan with a with cling film. Add fresh coriander to How important are competitions to little seasoning. When soft add dried the potato and mix. Spoon the potato aspiring chefs? spices and flour, cook out for a few into the mould a quarter at a time minutes then add chicken stock and pressing down each layer with a fork. I competed as a youngster while at catering bring to a simmer. Leave to cook for When filled, place a tray on top with a college and continued to compete where 20 minutes then blitz and strain. weight to press and place in fridge to possible in various competitions as I progressed. set until cold. When chilled turn out, It’s not necessarily about winning but more about portion and heat through in the oven. testing yourself and getting out of your comfort zone. I did MasterChef Professionals a few years ago, which was tough but an eye-opening experience and one I learnt a lot from. And now for three questions that we ask all of our Leading Lights... What are your three kitchen secrets? 1. Go local wherever possible. 2. Follow the seasons – you will get so much more flavour out of your produce. 3. Build, motivate and appreciate your team – you can’t do it alone and it’s no fun alone. What is your favourite ingredient and why? Beef cheek or any of the cheaper cuts of meat. We smoke a lot ourselves in the kitchen so smoked beef cheek cooked slow and low is a favourite. It doesn’t get much better. Please could you share your favourite recipe, along with your reasons for choosing it? I’m going with my Butter Roast Chicken, Bombay Potatoes, Spinach and Shallot Bhajis, which played a key role in me winning the NACC Chef of the Year title. I think it will be a favourite for life now. It’s a modern twist on a classic Chicken Curry, packaged in a different way with beautiful, aromatic spices. The critics at Green Tree Court loved it! 49

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