Of Ynyshir Gareth Ward - Safety first - Harvest Fine Foods
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MARCH 2021
Safety first
A FOCUS ON
HYGIENE
AND NON-FOOD
PRODUCTS
LEADING LIGHT
Gareth Ward
5 023616 476309
of Ynyshir
Gourm
Brioch et
e Buns
BAKERY
PRODUCTS
for the out of home
& delivery sectors
Vegan Brioche
Premium Floured Baps
karafs.co.uk karafsbakery
THE COOKS
CALENDAR
March
1/ St David’s Day
1 - 7/ British Pie Week
14/ Mother’s Day
17/ St Patrick’s Day
...
20/ First Day of Spring
For st art ers 25/ International Waffle Day
April
March marks the end of a dark winter and the
1/ April Fools Day
coming of spring. New season ingredients such
as Lemon Sole, the star of our Eat the Season
feature as well as spring greens, beetroot, leeks,
4/ Easter Sunday
carrots and so much more are a great reminder
that summer and better times are on the way. 20 - 25/ Allergy Awareness Week
This issue we’re celebrating the brilliant talent we have in all www.allergyuk.org
corners of the foodservice marketplace who are, in spite of
the limitations, continuing to push forward and innovate in
their sectors. 21/ National Tea Day
www.nationalteaday.co.uk
First, we have our cover star, Gareth Ward of Michelin starred
restaurant Ynyshir sharing with us his story, top tips and a
stunning recipe from the Ynyshir menu in our Leading Lights
feature on pages 39-41.
23/ St Georges Day
29/ Stop Food Waste Day
Looking to the education sector we have a special edition of
our Five Ways to Use feature on pages 24-25 where we
interview Darren Creed, chef lecturer at Loughborough www.stopfoodwasteday.com/
College, the first college to be awarded the Craft Guild of
en/index.html
Chefs College and University Accreditation, a fantastic
attainment which is particularly special considering the
difficulties we all faced in 2020.
As takeaway and delivery operations continue to be the sole
revenue stream for hospitality caterers, we have two features
YOU C
specifically focused upon developing an offering for this LOTS O AN FIND
market. First we have several leading operators, chefs and NEWS, F UP TO
INDUS DATE
brands sharing their recipe inspiration and menu ideas in our AND M TRY AD
bumper Melting Pot feature on pages 30-33. Then on page 37 ENU IN VICE
SPIRAT
we share content from the new ‘Take Out to Eat Out’ e-Book AT WW ION
STIRIT W.
which contains advice and tips from some of the best UPMAG
expertise in the industry on how to develop and market an AZINE.
CO.UK
‘at home’ dining offer.
We hope you enjoy our March issue, please do share your
feedback with us at editor@stiritupmagazine.co.uk
03
ot Lights
ing
Melt 30
P
eading
L 39
NEWS ADVICE INSPIRATION TRENDS
05 12-13 07 05
Readers’ Lives Health & Welfare Eat the Season Plate Arrivals
The importance of hydration Lemon sole Taiwan
09
Customer Profile 15 10-11 30-33
Faith in future generations Education News From Country Range Melting Pot
The breakfast club Fresh ideas for
29 24-25 food-to-go & delivery
The Marketplace 17 Five Ways to Use
Hospitality Five bean salad & interview 43
47 The future of tipping with Darren Creed KAM Media Insight
The Country Club
Generation Z have arrived!
19-21 37
49
Category Focus Special Feature 51
Food & Industry News
Hygiene habits Developing an ‘at home’ Food for Thought
dining offer Inspirational plates
23 for spring menus
The Green Gauge 39-41
Starry eyed for sustainability Leading Lights
Gareth Ward
45
Advice From the Experts
Everyday creativity in care
Contact us ... As part of our
environmental
OUR EDITORIAL PARTNERS...
Writers Design & Print
policy this magazine
Lindsey Hoyle Eclipse Creative is printed using
Sam Houston www.eclipsecreative.co.uk vegetable oil based
Jackie Mitchell Front Cover ink and is produced
to high environmental
Subscriptions Telephone: Gareth Ward photographed
standards, including
0845 209 3777 by Tim Green Photography EMAS, ISO14001 and
stiritup@countryrange.co.uk FSC® certification.
stiritupmagazine.co.uk 04
spitality
Ho PLATE ARRIVALS
17 Taiwan
Delivering on-trend dishes
from around the globe
Taiwan, an island once snubbed by
y19
the Chinese as a mudball across the
Categ or sea, was named ‘Ilha Formosa’ or
‘beautiful island’ by the Portuguese
Focus
who discovered it in 1590.
Home to the inventors of bubble tea
and instant noodles as well as the largest
collection of Chinese art in the world, this
little island is a gold mine of beautiful scenery,
art and delicious cuisine. Taiwanese cuisine
is heavily influenced by dishes that originate
from various parts of China, especially the
Fujian province, as well as including traditional
native dishes and local derivatives of
Japanese cuisine.
BEEF NOODLE SOUP Considered to
be the national dish of Taiwan, this dish
is a combination of slow braised beef with
soft noodles, pickled mustard greens and
ive w ays the signature five spice powder of star anise,
F
cloves, Chinese cinnamon, Sichuan pepper
and fennel seeds. Each restaurant in Taiwan
to use 24
has their own closely guarded secret recipe.
FAN TUAN A perfect on-the-go
breakfast dish which is an oblong of
hot sticky rice stuffed with eggs, pork floss
(a sweet-salty dried pork), pickled radish and
cruller, which is a churro or donut-like dough
which is deep fried and cut into chunks.
Readers' Lives
SHAVED ICE Taiwan is famous for its
super sweet desserts, and this dish is
no exception. Flavoured blocks of ice are
shaved into takeaway style tubs and loaded
with a selection of taro (sweet potato balls),
1. NAME: James Hoare croûte topped with foie gras, a turned tapioca balls and grass jelly then finished with
mushroom and red wine reduction a sweetened condensed milk or sugar syrup.
2. JOB TITLE: Group housekeeping
services manager in charge of the 9. WHAT IS YOUR MUST-HAVE TAIWANESE FRIED CHICKEN Served
catering and housekeeping across KITCHEN GADGET? A decent set all day and night, Taiwanese fried chicken
all sites of kitchen knives, my go-to brand
is deep fried twice giving it a crumbly, crunchy
is Victorinox
texture. The chicken is then tossed with salt,
3. PLACE OF WORK: Amesbury Abbey
10. WHAT IS YOUR TOP CULINARY TIP pepper, basil leaves and dusted with
Group which is a family owned Group
FOR OTHER CATERERS AND CHEFS? five spice powder for a tasty snack.
spanning 4 decades specialising in
Use distilled vinegar when cooking red
independent living as well dementia BRAISED PORK RICE The
cabbage, it stops the colour leaking
and nursing care (Amesbury Abbey, ultimate Taiwanese comfort food, which
Sutton Manor and Winton in the UK and 11. WHO IS YOUR INSPIRATION AND is far from fancy or complicated. The dish is
Monte da Palhagueira in the Algarve) WHY? A chef called Dave Marriott, head made of a fatty soy-braised Pork belly simply
chef and lecturer, at Guildford college served over steamed white rice.
4. WHAT ARE YOUR TYPICAL who trained me and is great friends
WORKING HOURS? 42 hours with Anton Mosimann Taiwanese
5. HOW LONG HAVE YOU WORKED Fried Chicken
12. WHAT IS YOUR COUNTRY
IN THE CATERING INDUSTRY? RANGE PRODUCT AND WHY?
37 years The Sweet Chilli Sauce, it’s
versatile and can be used
6. WHAT IS THE MOST INTERESTING in a variety of dishes to add
FACT ABOUT YOU? I served Prince depth of flavour and a little kick
Philip as a waiter in my formative years
7. WHAT IS YOUR FAVOURITE
CUISINE? Classic French cuisine Country Range
Sweet Chilli Sauce
8. WHAT IS YOUR SIGNATURE DISH? Pack size: 700ml
Tournedos Rossini fillet steak served en
05
Lemon Sole
IN SEASON:
EAT THE SEASON
1/
Message from
George McIvor, SENSATIONAL
Chairman of The SEAFOOD
Master Chefs of The first recipe created
Great Britain by Jodie is this stunning dish where
The Master Chefs of Great Britain fillets of lemon sole have been
was formed in 1980 to provide a paired with West Coast langoustines,
forum for the exchange of culinary spinach and a shellfish foam in what
ideas and to further the profession is a true celebration of seafood.
through training and the guidance
2/
of young chefs.
This issue we have two fantastic MUSSEL-LING IN
recipes that have been created by Jodie’s second dish
Jodie McKenna who is a student is a delicious, fresh
currently undertaking recipe where the lemon sole is
the SVQ Level 6 complemented by fresh peas, mussels
Professional Cookery cooked in cider and a brown butter
course at South sauce.
Lanarkshire College.
OFFICIAL
TASTING NOTES
3/ TACO ‘BOUT IT
The lemon sole is lightly
spiced with garlic, chilli
and lime then pan-fried to deliver bags
WASTE NOT
WANT NOT
When it comes
to the ‘fin-to-gill’
of flavour. The toasted tacos are filled
eating trend, it’s
Lemon sole is a flatfish from with the lemon sole, avocado salad,
difficult to know
the family Pleuronectidae pickled onions and finished with a zesty
where to start.
which is native to shallow Hellmann’s Real Mayonnaise.
Look at your menu
4/
Northern European seas.
to understand
Usually, the fish is reddish SIMPLY SERVED which parts
brown in colour with speckles Arguably the best way to of your fish or
of orange, yellow, pink or serve the delicate flavours seafood are
green and an orange patch of lemon sole is simply with a light usually thrown
behind its pectoral fin. butter sauce. In this recipe capers away then look at
Notes: Lemon sole has a have been included along with lightly different recipe
delicate, sweet white flesh grilled asparagus tips to balance out ideas and uses
and, traditionally, is best the dish. for those parts.
You can start by
5/
cooked simply, either grilled or
fried, and served with a light making simple
sauce. FISH SUPPER changes such
Fish and chips is as keeping the
Fun Fact: The lemon sole isn’t skin on, ensuring
undoubtedly a takeaway
actually a sole at all, nor does its delicious and
favourite across the nation. Switch
it taste of lemon. It’s actually a crispy then work
up your fish and chip offering from
flounder and the lemon part of towards using
your usual fish to lemon sole goujons
its name comes from the the more unusual
served alongside delicious thick cut
French word ‘limande’ which is parts of the
chips and tartare sauce.
used to refer to most flatfish. fish such as the
Recipes supplied by: 1 & 2. Jodie McKenna, South Lanarkshire College cheeks, tongues
Professional Cookery Course Student, 3. Unilever Foodsolutions and livers.
Visit www.stiritupmagazine.co.uk/recipes for full recipes.
Also In Season:
Spring Onion Passion Fruit Sorrel Spring Lamb Rhubarb Purple Sprouting
Broccoli
07
With
food- the
mark to-
et fo go
to hi r
t £24 ecast
by 2 .4bn
your 024, give
cust
the r omers
take eal
awa
taste y
• Up to 3 hours’ hold time
• New quarter slice and self
serve boxes
• New branded hot-hold
equipment for self-serve
day or night
• 6 takeaway flavours,
including 2 NEW vegan pizzas
YOUR GO-TO
PIZZA EXPERTS
oetker-professional.co.uk
*Sources: IGD Food to Go Market Growth Forecast 2019 - 2024
CUSTOMER PROFILE
Faith in
You wouldn’t think
that food would
be one of the
most memorable
highlights when youngsters
future generations
Andy Robinson, chief executive of
the Lindley Educational Trust,
themselves, the pressures of
everyday life are left behind and,
activity but the memories that will
be long-lasting will be the night in
are recounting tales of their commented: most importantly, they have fun.” the dormitory, the flapjack, the
first outdoor pursuits trip but lasagne or the roast potatoes.”
that is often the case when “Now more than ever, the future As you can imagine, after a day
it comes to visitors of the generations need all the help they of active pursuits and learning in The kitchen team at Hollowford
Hollowford Centre. can get if they are to reach their the glorious outdoors, visitors tend comprises of head chef Claire
potential in life and the great to have a big appetite so the food Pritchard with a talented team of four
The residential base of the Lindley outdoors can play a crucial role in and drink plays a huge part in chefs supporting her. Menus and
Educational Trust, the Hollowford that. At Lindley, we continue to the overall experience at the dishes are created to ensure meals
Centre can accommodate and empower young people through Hollowford Centre. are properly fortified and provide the
cater for 140 tired bodies and outdoor pursuits to help them guests with everything they need for
hungry mouths, while providing a develop core strengths, positive Andy Robinson continued:
their adventures but great taste and
whole host of outdoor activities and relationships and communication flavour is just as important.
“I really can’t stress how important
courses such as caving, kayaking skills. We work with schools and the accommodation and food
and climbing in the Peak District. employers looking to develop element of the trip is to the
The Lindley Educational Trust graduates and apprentices, as well all-round experience. We want
as alongside local communities Claire Pritchard said:
was set up in 1965 and, backed the food experience to be as
by Christian values, set out to ensure where a lot of funding has boundary-pushing and high level “All our food is freshly
that young people, regardless unfortunately disappeared.” as all the other activities we provide prepared and we strive
of their background, race, sex, are. Whatever the age, guests need to keep the menus and
“Our trips, courses and activities the dishes varied and
religion, ethnic origin, disadvantage challenge and take individuals out the right food to keep them fuelled
or disability, had the opportunity to and focused, a big feed is always seasonal. We do get a lot
of their comfort zone. Whether they of return guests and our
experience and benefit from the are kids, teenagers or young adults, welcome at the day’s end.
great outdoors. favourites such as steak
they learn valuable “When we’re working with primary pies, Mexican wraps and
lessons about schools, it is not unusual for homemade cakes are
children to come to us who have always mainstays. We love
Above (main) never stayed away from home or working with our Country
Arial view of
who have never sat at a table to Range Group wholesaler
the Hollowford eat a meal. Here, they’re eating and the Country Range
Centre together and having a cooked ingredients continue to play
breakfast, a solid packed lunch a key role in our dishes. My
Left
and a cooked meal in the evening. one secret dish, if you have
A team of kids
enjoying one That’s as much of a first for many of 140 hungry and tired kids
of the many our school visitors as is caving or is bangers and cheesy
Hollowford climbing. If you asked them what mash - as it never fails to
outdoor they remember about the trip to
activities
put smiles on their faces.”
Hollowford, they may mention one
09
REASONS
TO CELEBRATE
14th March
Mother’s Day
ETAILS
ULL D
FOR F
OF AL
L PR O DUCT
S
N ON
Apple Cinnamon Roses
HO W
R E C IPES S WW.
AND ISIT W
H IS PAGE V O.UK
T NGE.C
Mother’s Day is one of the biggest days in the catering TRYRA
COUN
calendar, and this year’s is set to be restricted in terms of
being able to eat out and celebrate with family in the
traditional sense...
Flexibility and contingency plans are essential, but the day presents
plenty of opportunities to create family focused events in care settings
and provide a variety of meal options across all day parts for families to
order, ensuring that mum doesn’t need to cook on Mother’s Day!
HERE’S OUR TIPS FOR A MUM-UMENTAL CELEBRATION:
• Breakfast/Brunch – Start how you mean to go on by making the
first meal of the day an occasion in itself. Mix up the menu, launch
specials or even go bottomless with a pick and mix menu of
delicious takeaway options. Within a care setting, think classic dishes
such as Eggs Benedict, a selection of finger foods or even add
some international flair to the occasion with options such as a Texture Modified
Mexican inspired Huevos Rancheros.
• Desserts – Sweet treats are vital for a perfect Mother’s Day Red Cherry Roulade
offering. Country Range has a wide selection of desserts
from classic Individual Sticky Toffee Sponge Puddings and
an indulgent Triple Layer Fudge Cake, to show stoppers such
• Takeaway – Think outside the delivery box. Consider what
as our Irish Whiskey Cream Cake and Cherry Ombré Cake.
usually works well around events such as Mother’s Day and
For those making desserts from scratch, try our Dark Chocolate
make a few tweaks to ensure your offering works as a takeaway
and Cinnamon Fondant or Baked Vanilla and White Chocolate
or delivered option. Think of options such as click-and-collect
Cheesecake recipes for pure indulgence.
bottomless brunches and pre-prepared afternoon teas, to
delivered dessert selections or four course menus. Communicate
your offering early to ensure customers are enticed and can
pre-order their options in plenty of time.
OUR FAVOURITE COUNTRY RANGE PRODUCT HAS
TO BE THE TRIPLE CHOCOLATE MUFFINS. THE
GOOEY BITS IN THE MIDDLE ARE TO DIE FOR!
– HOTEL, CUMBRIA
• DIY Kits and digital tools – Taking things one step further, the
families who usually take mum out for a meal on Mother’s Day
and aren’t able to may still want to wow mum with a meal at
home. You could provide DIY meal kits or ‘how-to’ videos such
as how to decorate a Mother’s Day celebration cake and so
much more.
• Special diets on a special day – Your customers or residents can
have a multitude of specific requirements whether that be catering
for lifestyle choices such as vegan or vegetarian, or for those who
have allergies, intolerances or other medical requirements. The key
here is to have a flexible menu that is easy for you to amend where
relevant. Country Range can help with products such as our gluten
free Handmade Carrot Cake, Chocolate Cake or Sticky Toffee
Puddings which are fantastic products that any customer would
be happy to be served, therefore removing the need to stock two
similar dessert varieties.
10NEWS FROM COUNTRY RANGE
1 st-7th March Live and let pie
When it comes to handheld to claim a ‘piece of the pie’
food and savoury snacks, the and showcase their skills and
humble pie has to be one of the imagination. Whether it’s by
world’s most famous and age- utilising the latest seasonal
old pieces of gastronomical produce or adding global
creativity and design. Sweet flavours, the forever improving
or savoury with an endless list Country Range portfolio has
of fillings, pies are thought to always put pies on a pedestal.
have been first eaten by the Sweet and savoury finished
Egyptians in the 5th century pies and pasties are available
BC. The Greeks were the for convenience but the
next pie-oneers to realise the unbeatable range also includes
pleasure and introduced the a vast selection of fillings, Chicken and Waffles
concept of pastry before the flours, seasonings, spices and
Roman conquest helped boost other special ingredients for
the fame of this novel and those looking to make the
functional snack spread perfect pie from scratch.
yet again.
Our development chef Paul
Fast forward to present times Dickson has utilised a whole
and the pie continues to be host of Country Range
a proud part of the nation’s ingredients including Country
weekly diet with around 75% Range Fresh Chicken Breast
of us enjoying at least one pie Fillets, Puff Pastry Block and
a month1. The ultimate and Chicken Bouillon Paste to
versatile hot grub, pies are the create these amazing Chicken,
perfect on-the-go snack for Leek and Mushroom Pies. As
lunch, dinner or even dessert they are created in individual
so it’s no surprise that the portions, they’re perfect as
industry in the UK alone is a takeaway or delivered main
worth over £1 billion. course option with a variety
of sides, they can also be
As British Pie Week kicks
made in advance and frozen
off again on the 1st March,
for use later.
chefs and caterers across
the foodservice marketplace For the full recipe visit www.
have a fantastic opportunity countryrange.co.uk/recipes
25th March
INTERNATIONAL
WAFFLE DAY
For something a little different this March, it could be time
to get your waffle on. International Waffle Day was created
in Sweden, where they have supposedly been eating these
loaded treats since the 1600s. Whether used for breakfast,
as part of a delivered bottomless brunch offering, dessert,
main course or snack option, waffles are not just for the
sweet lovers, they are incredible when used alongside
THE savoury ingredients too.
CO SIZE O
UN FT Try our amazing Chicken and Waffle recipe this month,
T
TRA RY RA HE made using our Country Range Sweet Belgian Waffles
Individual Chicken, CO
R
DIT
IO
NG
E alongside marinated and baked chicken thighs
ARE NISH P NAL
Leek and Mushroom Pies’ THE PERF ASTIE
Y EC S
and a hot and spicy maple syrup, topped with spring
onions and coriander.
FLA HAVE T AND
VOU AG
R. – REA For the full recipe visit www.countryrange.co.uk/recipes
O XFO SCH T
RDS OO
HIR L,
Em por t an c e
T h e i a t i on
of h y d r
Ensuring elderly people in care homes drink enough
liquids is an ongoing challenge. Dehydration is a common
problem with 37% of older people who are acutely
admitted to hospital being dehydrated.1
Research has shown that being thirsty can have a 10% reduction in
cognitive ability2, while 20% of older adults in residential care have low-
intake dehydration3.
Sue Cawthray, National Chair, National Association of Care Catering
(NACC) says “It is important to ensure residents have access to and
are taking in the appropriate levels of fluid for their individual needs.
As we get older our water content decreases so the risk of dehydration
increases. Also, with age our thirst response is not as effective, so
our awareness of hydration lessens. Dehydration can trigger a
reduced appetite too, increasing the risk of malnutrition and
malnutrition-related illnesses. Of course the objective should be to
keep residents hydrated before dehydration occurs. Dehydration is
preventable and awareness and training is key to help ensure that it
is avoided.”
TIPS ON HOW TO INCREASE - Variety is key
FLUID INTAKE to encourage
Regular drinks should be provided residents to
throughout the day and not just at keep hydrated.
mealtimes. Sue Cawthray from the Have a chat to
NACC has the following advice: them and find out what their
favourite drinks are. If they can
- Offer residents a drink drink something they enjoy and
when they get up that may bring back fond
in the morning memories, they are more likely
and a full glass to drink it! There’s plenty of
of water with variety from water, flavoured
medication. water, soft drinks, juices,
smoothies to hot beverages.
- Ensure drinks are always
accessible and for those who
- Food is a great way of keeping
need assistance with drinking, set
residents hydrated so serve
reminders to make sure they get
food with high water content
regular drinks.
such as ice lollies, ice creams
and sorbets, salads, jellies, as
- If possible, set up a well-stocked,
well as fruit and vegetables.
visible drinks station for
Fluid intake also comes
residents who are able to help
from sauces so there
themselves. This will help to
are opportunities for
keep residents aware and
good hydration when
interested in having
meal planning.
regular drinks.
stiritupmagazine.co.uk 12HEALTH & WELFARE
T he Cup that Cheers
Tea is a popular beverage in care homes, with residents
drinking an average two to three cups of tea a day, while
the healthcare sector has the second largest sector value
share for tea (22.2%) according to the Tetley Tea Report.
Offering a variety of tea blends will help keep residents
interested in keeping hydrated. Michelle Jee, Tetley
Senior Brand Manager, Out of Home, has the following
advice. “Talk about food and drink often, as gathering
opinions on choices is vital to discovering how best to
accommodate the needs and tastes of residents. Regular
afternoon teas bring residents together and encourage
socialising which is beneficial to health and wellbeing. It’s
important to make keeping hydrated a fun and interesting
experience for older people.”
NUTRITION AND - Monday – Big Breakfast Tetley’s new Digital Activi-Tea Kit is a fun education tool
- Tuesday – Snacky Tuesday
HYDRATION WEEK - Wednesday – Global
to help you engage with residents about the importance
of hydration. Hosted on a fully online platform, a variety
14-20 JUNE 2021 Afternoon Tea of resources can be downloaded. These include
- Thursday – Thirsty conversation cards, nostalgic quizzes and DIY party
The annual awareness campaign Thursday bunting. Choose music for your event from the collection
Nutrition and Hydration Week, which - Friday – Fruity Friday of playlists available offering a selection of relaxing,
celebrates its 10th anniversary this - Saturday - Smoothie Saturday upbeat or seasonal sounds. Another feature is the Tea
year, takes place from Monday 14th - Sunday – Sundae Sunday Tour game which can be carried out as an individual
June to Sunday 20th June. Its aim is activity or as part of a group to keep residents moving.
to bring people together to create • For recipe inspiration download
For more information, visit www.carekits.
energy, focus and fun to highlight the Nutrition and Hydration Week
tetleyfoodservice.co.uk
and educate people about the value Recipe book from the website which
of food and drink in maintaining is full of ideas such as Avocado and The Tetley Hydration Handbook provides advice and
health and wellbeing. Egg Topped With Bacon, Macaroni ideas on how to ensure residents are well hydrated. It
and Cheese, Bolognese Bake and can be downloaded here:
It is a great opportunity to educate Vegetable Purees. http://tetleyfoodservice.co.uk/downloads/Tetley_
and raise awareness for the need for
Care_Channel_Guide.pdf
hydration and nutritious food not only • Set up a small team to help plan
among care home residents, but also and deliver the week.
senior management and your team.
• What resources or equipment do
The highlight of the week is the
Global Tea Party which takes place
you need such as audio and visual
equipment or additional tables and Jelly Drops
on Wednesday 16th June, when you chairs. Check with the facilities team
are encouraged to hold a tea party. about health and safety concerns. A fun and alternative way to help residents maintain their
fluid intake are Jelly Drops, brightly coloured, teardrop
It’s also a good idea to download • Spread the word – let people shaped sugar free sweets made up of 95% water and
the Nutrition and Hydration Charter know about what you are planning electrolytes. They are the brainchild of Lewis Hornby who
from the website and display it as it by displaying posters, downloadable came up with the idea after his Grandma Pat, who had
shows commitment to delivering from the website and e-newsletters dementia, was admitted to hospital with dehydration. He
high quality nutrition and hydration. and social media to help get the spent a month at his grandmother’s care home working
word out. with doctors, dieticians and speech therapists to come up
Here are some tips and advice on with the concept. Each tray contains 24 jellies which is
how you can plan ahead to make Don’t forget to share your week on
equivalent to 300ml of water. Flavours include strawberry,
the most of Nutrition and social media – tweet photos from your
raspberry, blackcurrant, orange and lemon and lime.
Hydration Week event to @NHWeek and @Stiritupmag
using the hashtag #NHWeek. Designed to supplement normal fluid intake, they can be
• Decide what type of event or
www.nutritionandhydrationweek. offered alongside meals, daily cuppas or while giving out
events you will be holding. Try
co.uk/ medication. They can also be chopped and mixed into
holding a different
themed event ice cream or puddings to provide an extra water boost.
everyday, the 1
Ahmed M El-Sharkawy, 2015
choices are 2
(0.8-2% dehydration in older people), Rogers Jelly Drops received a £100,000 research and
endless. For
et al, 2001 development investment from the
3
Diane K. Bunn, 2019
example; Alzheimer’s Society. In return the
company will donate 1% of its
profits to the charity.
“Highlight and educate people about the www.jellydrops.com
value of food and drink.”
1325
EDUCATION
Theae kfast
r
B lub
C ADVICE ON WHAT TO SERVE
CHILDREN FOR BREAKFAST
Looking for inspiration and ideas
on what to provide children for
breakfast? Helena Gibson-Moore
• Poached or scrambled eggs
on wholegrain English muffin
with mushrooms or spinach
from the British Nutrition Foundation
It’s important for children to place a food order. Food is • Porridge topped with pumpkin
has the following healthy breakfast
delivered direct to the schools seeds and chopped fruit
to start the day with a suggestions:
healthy breakfast so they either weekly or fortnightly.” • Remember to provide a
• Wholegrain toast with peanut
are able to concentrate Traditionally, partner schools hold butter, and sliced banana
drink too – good choices are
and focus at school. breakfast clubs for children before water, lower fat milk, fruit juice/
the start of school. “During the • High fibre, un-sweetened fruit smoothies (max 150ml
The Magic Breakfast charity works breakfast cereal with semi-
pandemic we had to adapt our serving/day)
with 480 schools ensuring that over skimmed milk topped with
48,000 children have breakfast. model and thanks to our partners, For more information visit https://
were able to reach children at home fresh/dried fruit
In addition to providing food, the www.magicbreakfast.com/ and
charity’s team offers nutrition and via fortnightly take-home breakfast • Baked beans on wholemeal https://www.nutrition.org.uk/
allergen guidance to partner schools packs or delivering directly to toast with grilled tomatoes
and advises on post breakfast children at home,” says Emily.
activities such as book clubs and
exercise sessions. HOW TO START A
BREAKFAST CLUB
Magic Breakfast’s breakfast is
designed to give children energy, One of the most effective ways to
protein, vitamins and minerals ensure children receive a healthy
and is low in salt, sugar and fat breakfast is to run a breakfast club.
complying with government Here is some advice from Magic
school food standards. These Breakfast on how to start one:
‘magic’ breakfasts consist of Choose which kind of
cereal, porridge, bagels, beans, provision you would like to
milk and fruit juices. run – a breakfast club, classroom
breakfast, grab and go, or a
How do schools work with
combination of all three
Magic Breakfast?
Think about logistics such as
Schools can apply to become a staffing and any equipment
partner school, which means they Case Study around 60 children attended the you would need
will receive expert support and Breakfast Club every day.
Although Willow Primary School in Run a stigma check. Make
food aid to reach children at risk We also fed breakfast to a further
Tottenham, London, ran a paid-for sure any child who is at risk
of hunger. Emily Frezza, School 240 children each day in their
breakfast club, it decided to work of hunger can access breakfast
Partner Team Leader says “Schools classrooms.”
with Magic Breakfast “to ensure that without stigma or barrier. Ideally,
can submit an expression of interest
every child at risk of hunger would As a result of the pandemic, they would not even need to ask
form via our website. For a school
have access to and be encouraged when the school resumed last for something to eat
in England to qualify at least 35%
to take up a healthy breakfast in September, the breakfast club
of pupils should be recorded as Let your school community
school,” says Umarani Nathan, was stopped, “but instead we
eligible for pupil premium.” In know about your new breakfast
Parental Engagement Lead. “In now provide bagels every day to
Scotland, other criteria apply. provision – celebrate what your
conjunction with the charity, we around 450 children. These along
Once funding becomes available, launched Wake Up Magic Breakfast school can offer with a launch plan
with some fruit are a highlight of
a School Partner from the charity Club free of charge alongside our including posters, family breakfast
the children’s morning. Families
will arrange a visit (social distancing existing club for families with and themed days
have been given Magic Breakfast
regulations permitting). Emily says younger siblings to come in and food parcels at home and are Watch the children enjoy the
“School partners work with the have a family breakfast. This created grateful to receive the support new breakfast service and see
school to decide on the best model a warm and inviting space for this amazing charity gives,” how much it benefits them, as well
of food provision, then they are able children. Prior to the pandemic, says Umarani. as the whole school community
15HOSPITALITY
T he Future
of Tipping
BrewDog to staff to be at the top of their service, staff retention over £300K, the platform
Retail game and then gives absolute and motivation.” launched across the pond in
Director trust to customers that the tip they California last November and has
As of January 2021, the
James Brown give goes to the right person. big plans for a state-wide roll out
company has over 550 active
first noticed They can even leave messages in March, alongside further
sites using TiPJAR in the UK such
the threat to staff members, as the human- expansion in Dublin, Germany,
as BrewDog, Yard Sale Pizza,
to-human appreciation can be just France, Spain and Scandinavia
to staff Honest Burgers, Pizza Pilgrims
as important as the monetary.” later in 2021.
tips after and Red’s True Barbeque.
launching the TiPJAR also has options for group
With over 60,000 tip
company’s tipping that includes a custom
transactions to date totalling
first cashless bar in Canary branded portal and gives
Wharf in 2018. businesses access to valuable
data including customer reviews.
Realising that the amount Businesses also have the option
generated in staff tips was to include a percentage donation
significantly lower than other to charity via the platform.
sites, James saw a big problem JAMES BROWN CONTINUED:
looming for hospitality employees “The data we’re seeing on tipping
as contactless payments practise is incredibly interesting
continued to make cash a thing and I’m not sure it’s an area
of the past. that has been analysed like this
Inspired to provide a solution, before. For businesses with their
it didn’t take him long to reach custom branded portal, they can
tipping point and in the spring of easily manage all aspects of their
2019 with Alex Moore, Founder tipping but they can also access
of Rosa Thai Café, also on board, fantastic insights to improve
TiPJAR launched in the UK.
A twenty-first century
technological fix to the age-old With the outbreak of hospitality professionals for and then waking up and tipping
and often controversial subject, the COVID-19 pandemic hospitality professionals, we’re the next morning. We’ve tipped
TiPJAR allows consumers to decimating the hospitality proud to have enabled a huge tipping on its head.”
remunerate and praise staff industry and only number of generous Brits to
TiPJAR is already offering its
directly, offering a low-cost increasing the strength make donations of support. In fact, service to other sectors such as
practical and ethical tipping of contactless payment, one of our busiest Tuesdays was busking, yoga teachers and even
solution. The system uses James explains why the the lockdown pre-Christmas online gamers, plus is launching
high-tech integrations to table when there was an unbelievable
power of TiPJAR has grown: Tap to Tip later this year, making
payment apps, credit card amount of support being shown it even easier to tip staff in venues.
machines and in some cases “Two years ago, we set out on a to hospitality staff. For hospitality A lot has happened for the
QR codes. mission to help the millions of venues, delivery used to be a nice company in a short space
TIPJAR FOUNDER JAMES tipped workers in the hospitality bit on the side for businesses and of time but there
BROWN SAID: “TiPJAR enables sector. Never has helping these terrible for staff tips. Now with is no doubt,
customers to tip individual staff staff earn more been more delivery so much more important, it’s just For m
and teams directly. It provides important, never has contactless TiPJAR means customers can the tip ore in
easily tip when ordering at home. about formation
and cashless tip transactions
transaction level transparency to of the can jo how you
the staff and empowers them to been more relevant than in the We often see transactions made iceberg. in the
revolu tip
manage tips as they wish, while lockdown operations of bars, at 7am in the morning. People tion vis ping
weare it w w w
also taking the administrative pubs, restaurants and hotels are buying an Honest Burger tipjar.c .
om
pressure off busy operators. It across this country. Built by takeaway, eating it, going to bed
also provides an added incentive
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Support. Inspire. Progress.CATEGORY FOCUS
hats
HYGIENE
b i
Although stringent cleaning and health and safety
practices are part of everyday life for caterers and
THE DETERMINATION TO
AVOID CONTAMINATION
chefs across all areas of foodservice, never before has
there been such a public focus on hygiene.
For this feature, we have focused on some of the best hygiene
innovations and ideas implemented by operators over the past
few months as caterers look forward to reopening their doors
over the coming months.
REDESIGNING SPACES
One of the biggest changes to in-house dining environments
has been to accommodate changing social distancing
regulations over the past year. The creativity shown by
operators when carving out socially distanced floorplans to
achieve a balance between maximising covers and complying
with regulations has been impressive. Italian based Goga Caffe
went so far as to build plexiglass partitions, surrounding guests
on tables for two on three sides, resulting in a loss of only
four covers. The investment included printing graphics on the
plexiglass to create more intimate spaces for diners.
French designer Christophe Gernigon introduced a concept
with a similar result that can be applied to tables of any size.
His suspended plexiglass hoods (which have been trialled at
the H.A.N.D restaurant in Paris since May 2020) which
are shaped like large lampshades and are
positioned above each guest. Simple to set
up, take apart, clean and disinfect.
RK
They surround diners on three sides to ET WO
D U P WITH W WIPING
reduce the risk of airborne infection F E TE R
CES AF RY A
without obscuring their view of the SURFA O WN? T
M D ISING
restaurant’s environment. THE N IT
-T O U CH SA N BE
DR Y ICH CA
O D U CT WH B O R NE
P R IR
S E D A S AN A N H ARD
U
P R AY OR O LES,
ROOM
S AS TAB
F A C E S SUCH S AND
SUR SWITC
HE
LIGHT D L ES.
H A N
19CATEGORY FOCUS
A sign of the times
COVID-19 hasn’t been a funny experience
This constant stream of innovation has not only Food-to- for any of us, but we have seen some
been restricted to in-house dining. In Japan, go box by real creativity by operators who are
Awajiya of
a railway station delivery service Kobe city using light-hearted ways to encourage
introduced new packaging customers to use hand sanitiser and
for their food-to-go boxes, wash their hands regularly. When it
featuring a lid which folds to comes to signage, think about how you
form a shield on three sides can apply your brand personality to the
of the takeaway carton, message. Whether you post song lyrics
keeping airborne droplets for customers to wash their hands to on
from passengers away from bathroom walls or use bold graphics and
the food. unique artwork to identify hand sanitising
stations, sometimes a disruptive method
of delivery can be
more effective
MANAGING MENUS than standard
Undoubtedly one of the key elements of any signs and
restaurant, café or catering service is makes the
Délifrance's providing access to a menu. Many operators experience
have switched to single use menus to make memorable.
individually table service more efficient and reduce the
amount of wiping and sanitising required,
wrapped but there are other solutions. Most
businesses are running a reduced menu to
pastries facilitate social distancing in the kitchen, so
converting walls into blackboards, projecting
your menu onto a wall or printing on plexiglass
screens could help to reduce waste and
consumer touchpoints.
If you are wrapping cutlery in a paper bag,
consider printing your menu on the wrapper
so it serves a dual purpose, or for those who
prefer a more technology-based approach, Signage
invite customers to download your menu to
their mobile phone using a QR code. The more is key
advanced method however is to encourage
guests to download and use an app to access IN THE KITCHEN
the menu, place their order and pay the bill. Stringent hygiene and food safety standards
Whilst there are strong marketing advantages should always be followed by operators,
to mobile apps, they can be expensive to however there are some tasks that are often
develop and are not suitable for everyone. overlooked or more difficult to achieve due
to time and lack of knowledge or training.
David Bone, Foodservice Channel Manager for ConvoClean by Welbilt was designed to help
Weetabix told us “We have seen a significant overcome one such task by minimising the
increase in demand for portion packs in the difficulty, risk and time taken to clean catering
past few months, with hospital and school ovens. Featuring a formula with low foam
caterers looking for convenient ways to meet properties for self-cleaning ovens, it is fully
food needs for patients and pupils. Weetabix certified for unattended cleaning, so it can run
Original is a low sugar cereal, made after the kitchen has closed, ready for use the
with 100% wholegrain and fortified with following day.
vitamins to help set you up to take on
the day. It is now available in x 1 and x To aid social distancing measures in kitchens,
2 biscuit packs, while portion packs are we have seen operators introduce portable
also available for Ready brek and Alpen workstations with wheels and brakes which
Original, as well as Alpen Bars and help back of house staff instantly rearrange the
Weetabix On The Go breakfast drinks.” kitchen to cater for breakfast, lunch and dinner
service as well as the introduction of one-way
systems and floor markings to create individual
work zones.
To ease the washing up area in large kitchens,
Wexiödisk’s PRM and sorting units are helping
to support social distancing measures by
eradicating the need for pre-rinsing/sorting by
hand. Once the kitchen porter has loaded the
dishes into the rack, they can be pushed into
the PRM which automatically starts a pre-rinsing
process before cleaning commences. The
cleaned dishes are dispensed from a separate
area, preventing the need for a single person to
keep switching between the clean and dirty side
of the washing area, minimising the risk of cross
contamination.
stiritupmagazine.co.uk 20IT’S TIME TO MAKE THE INVISIBLE, 70% alcohol, Lifebuoy hand gel has
VISIBLE a quick drying, non-sticky formula
With consumer anxiety around hygiene at an that effectively fights germs and
all-time high, making cleaning processes that protects from bacteria, making it
were previously undertaken discreetly, visible ideal for both front and back of
to guests will help to instil consumer confidence house. Unlike a liquid product, the
as we creep back to normality. Publicising gel texture of our range allows a
the efforts you are making to ensure your controlled dosage and therefore
environment is safe and that your employees are more efficiency on the palm
well versed on regulations and new procedures by limiting the risk of spillage.
has never been a consideration in the past, Through the use of branded point of
but in this new world we find ourselves in, it is sale including posters and stickers to dispensers
increasingly important. you can assure your customers and staff that you
are using the best quality branded products to
Hotel chains such as the Hyatt, Marriott and keep them safe.
Hilton have posted videos online, informing
The more you can make consumers aware of
Keep your customers
guests of their hygiene practices in place
throughout their accommodation and restaurants what you are doing the better, and if you can aware of your safety effor ts
so they know what to expect, whereas staff at ask customers for feedback to drive continual
the Omni Hotels & Resorts in the USA wear “I’m improvement, you will build consumer
Cool” stickers, indicating that their temperatures confidence in your brand. The importance
have been taken when they arrived at work. placed on communicating how seriously your
Although this wouldn’t catch an asymptomatic business is taking hygiene at this moment in
case, it gives guests a bit more confidence time cannot be underestimated – it’s certainly
that the staff are being regularly monitored in a a strange world indeed when promoting
playful way. hygiene procedures become the ultimate
marketing tool!
The pandemic has completely transformed
the way consumers behave in every day life
from wearing masks while visiting shops or
restaurants to utilising hand sanitiser regularly MAKE HYGIENE TRAINING CONSISTENT
as a now standard part of life. 68% of consumers AND ACCESSIBLE THROUGH THE USE OF ONLINE
believe that handwashing is the most important LEARNING MANAGEMENT SYSTEMS WHICH MAKE
protection against COVID-19 so it’s important to COMPREHENSIVE AND CONSISTENT TRAINING MATERIALS AVAILABLE
help give your customers, pupils and residents TO STAFF AT ANY TIME. CHAINS SUCH AS RIU HOTELS AND RESORTS IN
confidence with visible hygiene practices and GERMANY HAVE DELIVERED OVER 22,000 HOURS OF TRAINING IN THE
recognisable sanitisers such as Lifebuoy.
PREVENTION OF COVID-19. THIS PRACTISE CAN ALSO BE ADOPTED BY
Alcohol content is the most important factor
SMALLER BUSINESSES, USING ONE OF THE MANY ONLINE ANIMATION
when choosing a hand sanitiser with seven in TOOLS TO CREATE YOUR OWN VIDEOS, HOSTING THEM ON A YOUTUBE
10 consumers saying they would want to see at ACCOUNT AND PRODUCING UPDATES AS AND WHEN REQUIRED.
least 60% alcohol content. Formulated with over
215 Frozen premium salads with
all the vibrance, crunch and
taste of fresh salads.
Always at hand straight from
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Use as little or as much as
required, never any waste.
Long-life chilled salads rely on oils, vinegars and
mayonnaise to preserve their salads,
impacting on its taste and health benefits.
Our innovative superfast freezer process locks
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Without the need for additives to preserve
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Always at hand with no concerns of waste.Starry eyed
THE GREEN GAUGE
for sustainability
Restaurant Sat Bains,
As part of the 2021 Michelin Inspectors for holding themselves Michelin Green Star
Guide to Great Britain and accountable to the highest ethical Photography by John Blackwell
Ireland, a brand new and environmental standards. “Launching a
sustainability distinction The guide itself, available online or
- Restaurant Sat Bains, Nottingham brand-new distinction
launched – The Michelin - River Cottage Kitchen, Axminster dedicated to
via the iOS app, identifies the Green
Green Star. - Silo, Hackney, London sustainable
Star restaurants with a new green
- The Dining Room - Whatley gastronomy shows that
The Green Star has been sustainability symbol and also
Manor, Malmesbury our recognition of
introduced to highlight restaurants provides a brief overview of their
- The Ethicurean, Wrington restaurants goes
at the forefront of the industry when practices as outlined in their entries.
- The Small Holding, Kilndown beyond the search for
it comes to their sustainable the best cooking. It
★ ENGLAND - Tredwells, Strand and Covent
practices and who can provide enables us to also turn
- Angela’s, Margate Garden, London
inspiration for the industry and the spotlight on those
- Belmond Le Manoir aux Quat’ - Where the Light Gets In, Stockport
wider society. The 23 restaurants with a great sense of
listed below were awarded the Saisons, Great Milton ★ SCOTLAND
- Black Swan, Oldstead
responsibility towards
Green Star, with a further 46 being - Inver, Strachur the environment.” -
identified as taking positive steps to - Coombeshead Farm, Lewannick
- Daylesford Organic Farm,
Gwendal Poullennec,
work in a greener way. ★ WALES
Daylesford
International Director
- Henry Robertson - Palé Hall,
Whether these restaurants - Hypha, Chester
of the Michelin Guides
Llandderfel
champion local producers, grow - L’Enclume, Cartmel
★ REPUBLIC OF IRELAND Find out more about
and rear their own produce, fight - New Yard, Trelowarren
- Inis Meáin Restaurant and Suites, each of the
against food waste or lead the way - Oxo Tower Brasserie, Southwark,
Inishmaan, Aran Islands
restaurants at
in removing non-recyclable London
- Kai, Galway
guide.michelin.com
materials from supply chains, they - Petersham Nurseries Café,
are selected by the Michelin Richmond, London - Loam, Galway
The largest selling Soft Drinks brand
with bottles made from
100% recycled plastic. *
STOCK UP NOW
*Cap and label not made from recycled content yet, but are recyclable.
**Recommended retail price. RIBENA is a registered trade mark of Lucozade Ribena Suntory Ltd.
Source: LRS sourced packaging information and IRI MarketPlace Total GB, Value Sales, Soft Drinks, 52 we 23rd August 2020.WAYS
TO USE Five Bean Salad
Pulses are a brilliant
and cost-effective
way of adding one
of your ‘5 a day’ into a dish.
1/ Five Bean and
Black Olive
Tapenade
2/ Smoked
Paprika Five
Bean and Butternut
3/ Aromatic
Garden Burgers
Having an attractive, tasty
They’re a great base ingredient
for lots of dishes including salads, Create a fresh tapenade to Squash Soup plant-based option as part of
your burger and sandwich
curries and casseroles. serve as a healthy, meat- offering is an essential part of
free alternative to pâte with A homemade soup and
The Country Range Five Bean Salad is your menu. Creating your own
fresh bread or as a fantastic sandwich is the perfect
a mix of cannellini beans, red kidney home-made version allows you
accompaniment to meat and lunchtime meal deal, for dine
beans, chick peas, borlotti beans and to be able to easily customise
fish. Simply take destoned in or on-the-go. The five bean
butter beans. your ingredients to suit different
black olives and blitz them salad here adds plenty of
customer needs and regularly
Darren Creed, lecturer at Loughborough together with the bean salad, texture, flavour and substance to
change up your menu. To
College, has shared with us five innovative garlic and anchovies. Season, a hearty soup complemented by
create the garden burgers mix
ways to utilise this versatile product and add olive oil to loosen and butternut squash and Country
the 5 bean salad with diced
you can find the full recipes online at lemon juice to taste. Range Smoked Paprika.
potato, spinach, flour and a
www.countryrange.co.uk/recipes. variety of spices and herbs
4/ Five 5 /
including turmeric, coriander
ABOUT: Bean Balsamic and red chilli. Shape the mix
into rounds, chill and then coat
DARREN CREED Fritters Beef with in flour, beaten egg and oats.
Darren Creed is a chef lecturer at Courgette and Five
Make a batter of flour, salt,
They can then be deep fried or
baked in the oven to serve.
Loughborough College, who has led
several teams of students to the
egg, milk and melted butter.
Add chopped parsley and
Bean Salad
Grand Finals of the Country Range slowly fold the batter into the For the perfect brunch menu
Student Chef Challenge in recent years. beans until you have a thick option, serve delicious marinated
He has been teaching at Loughborough pancake mix, then season with porterhouse steaks with a fresh
College since 1998. Before that, salt and pepper. Fry until salad of courgette ribbons, the
Darren gained a wealth of catering golden brown on both sides five bean salad, walnuts, feta,
experience working in 4 and 5 star then served as a starter or side mint and lemon juice.
hotels and Rosette restaurants since with a fresh yoghurt dip and a
leaving college in 1990, and won his sprinkling of spring onion or
stacked, topped with a Country Range Five
own rosette at the age of 24. Bean Salad in Water
poached egg as a delicious
breakfast or brunch option. Pack size: 800g
stiritupmagazine.co.uk 24FIVE WAYS TO USE
categories like, outstanding competition involvement or
restaurant standards. It sounds tough but these are the type
of challenges we will thrive on as it provides us all with real
focus to ensure standards never drop.
Considering the last 12 months, how have you managed
and kept on teaching?
Like for everyone, 2020 was definitely challenging but when it
hit last March, we made the decision to carry on and face the
LOUGHBOROUGH challenge head on. If chefs and hospitality businesses were
having to adapt and be creative, then that’s exactly what we
BAGS CRAFT GUILD needed to do as educators. Furthermore, we knew we needed
ACCREDITATION to teach our students to be the same as the skills you learn
in a crisis can put you in good stead in the future. Lessons
Loughborough College’s hospitality lecturers and students were moved to Microsoft Teams, teaching was adapted, we
have once again demonstrated their appetite and desire to entered various virtual competitions and even organised our
be the best after becoming the first college to achieve the own Virtual Festival called ‘The World is Your Oyster’. This
Craft Guild of Chefs Accreditation. comprised of a series of virtual Q&As and live cook-offs and
demonstrations from top names across the hospitality, catering
The College and University Accreditation scheme was and travel sectors. It was such a success that the festival even
launched in July 2020 by the Craft Guild of Chefs to inspire got a mention in passing from the Government.
the next generation of chefs at grassroots level. Accreditation
provides institutions with professional recognition and What about the Radmoor Restaurant? Has that slowed down?
demonstrates that the college, courses and curriculum Not really. The restaurant has continued throughout, which
offered have industry credibility, as well as industry standard has provided real life and problem-solving experience for the
facilities and resources. students. We adapted to offer takeaway options quickly during
the year and we even switched to online ordering during the
Loughborough College had to pass various stringent stages lockdown and in the lead up to Christmas. I think we ended up
including a full day inspection to reach the required standards selling over 3,000 mince pies online and on the last day alone,
and receive the much sought-after accreditation. We spoke we sold 88 four-course takeaway Christmas dinners. I honestly
to Darren, one of the key players at Loughborough College, think if our students can make it through and learn from these
who has been central in the College’s previous competition experiences and challenges, there won’t be much else that will
successes and helped mastermind the recent award. ever phase them in their working life.
A huge congratulations on the accreditation, tell us why How do you as a college look to attract new students?
you put in for it and what it entailed? The media coverage we get when we win competitions and
Testing ourselves by trying to win awards and competitions awards plays a big part in our success in attracting new
is a big part of the learning ethos and the curriculum students to hospitality and catering courses but we’re always
itself at Loughborough College. We aspire to be the best proactive in trying to reach new groups and demographics.
hospitality college with the best college restaurant, and we We have actually recently signed a partnership with Harrison
want our students to have similar hopes, beliefs and goals. Catering to launch a Junior Chef Academy. This will be
From a team perspective, receiving this Craft Guild of Chef for 12-15-year-olds and will comprise of various cooking
Accreditation is the pinnacle, especially as we’re the first classes and courses. This type of collaboration is a great
college to have ever received it. way of giving kids a taste of life in professional kitchens or
We kicked things off by submitting the paper round in August a restaurant, driving sign-up to our courses and increasing
and after a nervous wait, we passed before moving onto the positive word of mouth promotion about what we do.
next stage, which was a full day visit and inspection. The Craft What competitions have you missed the most?
Guild judges and representatives arrived at 10am and only left at Without doubt the Country Range
9.45pm with checks on everything from classrooms, assignments, Student Chef Challenge. It’s such an
curriculum, teaching methods, kitchen e d unbelievable, all-round experience
C re
standards and even service in our Darren and does so much for the students by
restaurant so it was a long, arduous and providing focus and clearly testing
nervy day for the whole group of students, key skills, while also highlighting the
lecturers and staff involved. Thankfully, importance of teamwork. It’s also
each and every person involved did us great fun for the students and as
proud and we received our accreditation we’ve also had some success in
in November. the competition in the past, there
What does it mean to everyone at is certainly the desire to be
Loughborough College? champions again.
It means absolutely everything. Awards,
accreditations and competitions have
played a huge role in building our
reputation for hospitality excellence and
ensuring it’s not just Loughborough’s sport
that takes the plaudits and wins the trophies. We don’t have
half the resources as some of the big catering colleges so it’s
a huge credit to the foresight of our management, the hard
work of our team and, of course, the talented students.
What’s next?
Well, it’s not actually the end, there are more awards that
can be given with the accreditation so we need to continue The Loughborough
to raise the bar as mystery visits will take place each College Team
year. Additional awards for a gold standard are given for
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