REVEALED FESTIVE PLANNING - SEPTEMBER 2019 - Savona Foodservice ...
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SEPTEMBER 2019
THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
A* ideas for
school cooks
REVEALED
The 2019/20 Student
Chef Challenge
FESTIVE PLANNING
'Sleigh' Christmas 2019
5 023616 476309
Ready to
+12%
FASTEST THE NATION’S
GROWING FAVOURITE
SUPER- SUPER-
PREMIUM PREMIUM
BRAND* BRAND**
Meet your new workplace favourite
*Source: Wholesale & Convenience – RI Independents & Symbols 52 w/e 29/12/18. **Source: IRI Grocers
+ Kantar Value Retailers 52 w/e 23/03/2019.
®Reg. Trademark of Société des Produits Nestlé S.A.
Try this chicken flat
bread as a sandwich Ingredients
alternative for children
in schools Food Features Favourites
05 EAT THE
SEASON -
Damsons 07 CUSTOMER 04
PROFILE - Foxes READERS’ LIVES
Academy
08-09
For starters...
COOKS CALENDAR
NEW FROM 11 EDUCATION
COUNTRY RANGE - California Dreaming PLATE ARRIVALS
17 DICKSON’S 13 HOSPITALITY -
Preparation and organisation DIARY Deliveroo-m service
are the keys to success for 23 ON THE RANGE 15 HEALTH &
caterers in all sectors of WELFARE - NACC
with Mathew Geldard Care Chef of the Year
foodservice, and this is never from Clean Bean
restaurant and bar
more true than in the run-up
to the busy festive period.
Get your Christmas 2019
offering in the bag now and
27 ADVICE
30-31
FROM THE EXPERTS
you’ll hopefully have your tills - How can we rise to
the school food
jingling all the way into 2020! MELTING POT
- Teachers’ pet
challenge?
A* ideas for creative
It’s easy to fall into the trap of offering the same old three choices on your school cooks
Christmas dinner menu, but going off-centre and giving yourself a point
18-19
of difference could really set you apart from the competition. Global
cuisines and street food trends continue to influence – and are infiltrating 28-29, 45
THE MARKETPLACE
Christmas menus like never before. Our Category Focus (page 18-19) CATEGORY FOCUS
looks at the products and trends you need to consider to get your - Festive Planning 35 COUNTRY CLUB
Yuletide all wrapped up. - Win £150 equipment
21 MCA - vouchers, Bottlegreen
hamper, Vegan North
As school cooks head back into the kitchen for the start of the new Driving growth in the recipe book
academic year, our Melting Pot (page 30-31) is packed full of A* ideas to UK pub market
make your school lunches a class act. Our Leading Light is Nicole Pisani,
of Chefs in Schools, who explains why she’s happier than ever after giving
up a high profile career in the hospitality sector to work in a school
39 FIVE WAYS 25 GREEN GAUGE -
TO USE - Squeezy Carbon footprint
kitchen, and we look at the amazing work taking place at the nation’s Honey information on menus
55 33 SPECIAL
only training hotel for people with learning disabilities on page 7.
September also marks the official launch of the Country Range Student FOOD FEATURE -
FOR THOUGHT Student Chef Challenge
Chef Challenge for 2019/20. The Country Range Group and its members
are huge supporters of the ‘chefs of tomorrow’ and we champion them
- Inspirational
recipe ideas for 42-43 LEADING
whenever we can. You can find out more about the most prestigious Autumn menus LIGHTS - Nicole Pisani
competition on the student catering calendar on page 33.
Autumn offers an abundance of produce and we’ve got lots of inspiring
ideas to help you make the most of
47 SPECIAL
FEATURE -
British Food Fortnight
37
RAISE THE BAR
nature’s larder – from squash and - Finishing touches
damsons, to pigeon and partridge.
49, 53 FOOD &
INDUSTRY NEWS
Keep creating a stir!
Contact us...
EDITOR Janine Nelson editor@stiritupmagazine.co.uk AUGUST 2019
WRITER Joanna Marshall THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
JULY 2019
SUBSCRIPTIONS Telephone: 0845 209 3777 THE COU
NTRY RANG
E GROUP
MAGAZIN
E FOR CATE
subscriptions@stiritupmagazine.co.uk RERS
DESIGN & PRINT Eclipse Creative GET
TI N
LobRsocterk
Fishing
G SN
FRONT COVER Photographed by
APP
Y
Retu rn for new
of the
Mackerel ideas
Smita Srivastava www.littlefoodjunction.com the new wave of
sustainable seafood
Tee-totall TV chef
terrif ic y
5 023616 476309
Allegr a
McEve
As part of our environmental policy this magazine is printed using quenching
grown demand
up soft for
dy
talks cateri
with a consc ng
ience
drinks
vegetable oil based ink and is produced to high environmental
standards, including EMAS, ISO14001 and FSC® certification.
Our editorial
@stiritupmag Visit our website for lots more
partners... advice, inspiration and recipes!
www.stiritupmagazine.co.uk
SEPTEMBER 2019 3
COOKS CALENDAR
COOKS CALENDAR
READERS' SEPTEMBER
LIVES 1- SOURDOUGH 19 - LUNCH! TRADE EVENT FOR THE
30 SEPTEMBER
sustainweb.org
20 www.lunchshow.co.uk FOOD-TO-GO INDUSTRY EXCEL, LONDON
1 - 30 National Organic Month 21 – BRITISH FOOD
soilassociation.org 6 Oct www.lovebritishfood.co.uk
FORTNIGHT
1- WRAP’S GUARDIANS OF
30 org.uk/content/guardians-grub
GRUB CAMPAIGN www.wrap. 27 Biggest
Macmillan World’s
Coffee Morning
coffee.macmillan.org.uk
5 Food, Retail & Hospitality
Expo Ireland, Citywest, Dublin 2
foodhospitality.ie
30 – THE
SHOW,
RESTAURANT
Oct therestaurantshow.co.uk OLYMPIA LONDON
1. NAME: Claire Lund
2. JOB TITLE: Executive head chef
& general manager OCTOBER
3. PLACE OF WORK: Ishka, Edinburgh
4. TYPICAL WORKING HOURS: 1 WORLD VEGETARIAN DAY 26 - Vegfest UK Trade show,
27 www.vegfest.co.uk
40-50 hours per week
1 - National Cake Week Olympia, London
5. HOW LONG HAVE YOU WORKED
IN THE CATERING INDUSTRY? 7 www.nationalcakeweek.co.uk 27BRITISH SUMMERTIME ENDS
12 years+
7- NATIONAL CURRY WEEK 28
13 www.nationalcurryweek.co.uk 3 Nov- UK
6. MOST INTERESTING FACT
ABOUT YOU: I’m allergic to shellfish Sausage Week
and fish. I create fish dishes for my menu https://uksausageweek.com
15 - THE
31 HALLOWEEN
but will never know the full taste of them INDEPENDENT HOTEL
7. FAVOURITE CUISINE:
I love classic tapas food and love going
to small independent restaurants
16 www.independenthotelshow.co.uk
SHOW, OLYMPIA, LONDON
Belgium
8. SIGNATURE DISH:
Pan-fried duck breast, savoy cabbage
parcel, creamed wild mushroom and
leeks, and beetroot jus. We love creating restaurants. Crispy on the outside,
new cheesecake flavours too. Recently molten and oozing on the inside
introduced corn beef and Parmesan
croquettes. When creating our menus, we Filet Americain Raw minced
never have the same dish twice Delivering on-trend dishes from around the globe beef seasoned with pickled onion, egg yolk,
9. MUST-HAVE KITCHEN GADGET: Belgium is world-famous for its Tabasco sauce, ketchup, mustard, parsley
At Ishka we love our bar blender. From beer, chocolate, fries and waffles
and capers. Often served cold on toast
soups to dressings to purées, the uses as ‘cannibal toast’!
are endless – and also tops the charts for its
castles, comic strip artists and Konijn met pruimen
10. TOP CULINARY TIP: diamond trade. Formerly known as a ‘humble people dish’,
Have fun when developing your plate this rabbit dish, stewed with prunes and
presentation. Get creative and think The cuisine of this western European
beer, is now quite refined
outside the box. The design of the plate nation is eclectic too, taking influence
can majorly change the look of a dish from neighbouring France, Germany Moules-frites A popular
and the Netherlands.
11. WHO IS YOUR INSPIRATION dish of mussels cooked in a white wine
AND WHY? There have been chefs Asperges á la flamande
and vegetable broth, or (yes, you’ve
throughout my career who have made From April to June Belgium goes asparagus
guessed it), beer. Accompanied by fries
me the chef I am today. They taught for dipping
me the knowledge and skills I still crazy. Flemish-style is the classic way to
have today and pass on to my team serve them – boiled then baked in a butter Paling in’t groen Translated
sauce and covered with hard-boiled egg as ‘eels in the green’, this dish gets its name
12 FAVOURITE COUNTRY RANGE from a green sauce made with chervil, sorrel,
INGREDIENT AND WHY? Carbonnade flamande parsley, mint, watercress, basil and thyme -
I’m loving Country Range Frozen A beef and onion
mande all added at the last minute
Raspberries. They’re great for our stew, earthy in taste Carbonnade fla
raspberry dessert currently on the from the addition Sirop de Liège A sticky jam or
menu, as well as making of bitter or sour jelly-like sweet made from evaporated fruit
raspberry, coconut
and almond flavoured beer. juices of dates, pears or apples. Served
bites and our Served with diced with bread and cheese
raspberry soup bacon or pancetta
Waterzooi Comfort food at its
Crevette grise Grey shrimp best, as a hearty stew made with chicken
croquettes made from scratch in seafood or fish, vegetables, potatoes, cream and egg
4 SEPTEMBER 2019
t th e s e as
EAT THE SEASON
E a
By George McIvor,
chairman of
on flavour to casseroles and pies. Serve
preserved damson with duck or other game
birds such as pheasant or partridge and follow
Notes: If damsons are being added to
savoury stews, cooking the fruit whole can
remove the need to individually de-stone
The Master Chefs with damson cheese – similar to quince each fruit. They quickly reduce to a purée
cheese – with a fruity cheddar. And don’t
of Great Britain forget to keep a few damsons for flavouring
and the stone will rise to the top and can
be easily spooned off.
gin or vodka for a winter tipple.
1. Fool around
The Master Chefs of Great
Britain was formed in 1980
1 If you like gooseberry fool, then why not try it
with damsons served with shortbread biscuits?
to provide a forum for the
exchange of culinary
ideas and to further the
2. Damson in distress
profession through training and the So many of us make sloe gin but damsons
guidance of young chefs. In addition, the can be used just as easily. Wash 550g of
association seeks to promote all that is best damsons, prick
about British cuisine and produce. We are the skins and put
in a sterilized glass
2
DAMSONS
delighted to be working with Country Range
and providing information and recipes for container with
their Eat the Season feature. 500g sugar. Once
the sugar turns
We now have the winners of Zest pink, add a bottle
Quest Asia, Young Pastry Chef of of gin and store in
the Year, A Passion to Inspire and a dark place for
Young Master Chef of the Year and by three months.
the time this goes to press, we will know
who are the winners of Young Restaurant
Team and had a great time at Skills for
Chefs and be looking forward to our annual
lunch at Trump Turnberry on 11th November.
3. Duck down Damson sauce is
For more information on the association and the perfect
the competitions and training opportunities
we provide contact masterchefs@msn.com
3 accompaniment
for roast duck
breast – and a
Official Tasting Notes welcome
alternative to
By New Covent Garden Market, the UK’s 5 plum sauce.
leading wholesale fruit and vegetable
market www.newcoventgardenmarket.com
Properties: Damsons are a plum-like fruit 4. Colourful 4
with a dark blue skin and a sour flavour. Due crumble
to their tart taste, damsons are more
Fruit crumbles always
commonly used for cooking rather than
go down a treat –
eating raw.
and this damson
Usage: Classically, damsons are used to version is perfect
make jams or jelly, but they can also be served with custard,
enjoyed in a variety of other desserts such
as tarts, frangipane or crumble. Damsons
5. N-ice idea ice cream or cream.
are best enjoyed in savoury cooking when Create an autumn version of the ice cream All of these recipes appeared
in ‘masterchefs’ magazine.
the sugars break down to add a delicious classic by substituting raspberries for damsons
Visit www.stiritupmagazine.co.uk/
to create a delicious damson ripple ice cream. recipes for full recipes.
ALSO IN SEASON:
blackberries runner beans butternut squash venison pears chestnuts
SEPTEMBER 2019 5
ho t el
T he a heartwi t h
CUSTOMER PROFILE
Foxes Front of House
>> Foxes Hotel in Minehead is a guest house like no other. Standing
proudly on the seafront with a backdrop of Exmoor, it is the only
training hotel in the UK for people with learning disabilities.
F oxes fact s
15 BOUTIQUE HOTEL
BEDROOMS
It’s unique in that it is a fully functioning – to people with learning disabilities, says
and extremely busy - hotel with paying
FUNCTIONS CATERED
Jordan Bradley, head chef and curriculum
guests, with an adjacent teaching academy leader. “Times are changing. There are a lot
FOR UP TO 55 PEOPLE
for its students. more opportunities for people with learning 2018 CERTIFICATE OF
disabilities. People are opening their eyes EXCELLENCE FROM
Hotel manager Kerry Grigg explains: “Other
and realising their potential. They have some TRIPADVISOR
colleges teach paper-based skills but this is
a fully functioning hotel. It’s busy and it’s real.
outstanding skills – a great work ethic, 86% OF LEARNERS FROM
politeness, they are genuinely interested 2018 ARE IN EMPLOYMENT,
Our students achieve nationally recognised
in the job and want to work hard.” AND 43% ARE PAID
qualifications and leave with a level 1 NVQ
in Hospitality, a food hygiene certificate, Students enroll for one, two or three-year AGE RANGE OF STUDENTS:
plus maths, English and ICT qualifications. courses, each getting a personalised 16-25 (PREDOMINANTLY 18+)
programme, and also work three shifts per
‘We also run an independent living course TES EDUCATION PROVIDER
week in the hotel to gain vital work experience.
in conjunction with their OF THE YEAR 2018
other studies, teaching 80 STUDENTS
them how to look after We believe in changing lives and giving
our students the skills, knowledge and confidence 140 EMPLOYEES IN TOTAL
themselves.”
ACROSS SEVERAL HOUSES
to successfully shape their own futures. Our
The academy, which is EVERY SHIFT IS SUPERVISED
rated ‘Outstanding’ by mission is to equip young adults with learning
disabilities to find sustainable employment in the BY EXPERIENCED TRADE
Ofsted, attracts students
hospitality sector and to live independently. TRAINED STAFF
from across the country
and has a high success
rate of securing jobs. It has a partnership “The Country Range Five Bean Salad
The kitchen at the Foxes Hotel is a hive of
with Hilton and other organisations, and features on our salad bar every day,”
activity and Jordan describes its style of
the college’s transition team helps students continues Jordan. “It’s a brilliant product.
cuisine as “modern British twists on classics”.
to secure employment in their home town We also use the Country Range White Bread
on completion of their course. In addition to the regular restaurant menu, and Roll Mix to bake our own bread, and our
the hotel also hosts themed events such as breakfast offering includes Country Range
“The employment climate is evolving and
seafood nights, making full use of the local Hash Browns and Baked Beans.”
more doors are opening
bounty, and meze style evenings. The
new Country Range Greek Style Natural The skillset of individual students varies
Yogurt is a popular ingredient, along dramatically when they first arrive at Foxes.
with Country Range tinned beans, “Some of them have cooked before whilst
pulses and vinegars. others have never set foot in a kitchen,”
adds Jordan. “It’s challenging but
extremely rewarding.
Country Range “Our customers are very supportive. The
Greek Style
Natural Yogurt customer care is fantastic – there is a lot
Pack size : 2kg of attention to detail. That’s the reason
they come here.”
Foxes Hotel
SEPTEMBER 2019 7
W hat aon!
NEW FROM COUNTRY RANGE
>> When the nation is polled about its favourite
food, curry is always a top three contender.
curry
Although curry is an Indian dish modified for
British tastes, it’s so popular that it contributes NO ALLERGENS
more than £5 billion to the economy. >> Our five new curry pastes are not only delicious and
great value for money, they’re also allergen-free.
To help caterers ‘curry favour’ with their Perfect for all sectors of foodservice, they are also schools compliant, allowing
customers, Country Range is launching five education caterers to ‘cook from scratch’ - an important recommendation of the
fabulous curry pastes. The pastes are set to be government’s school food standards.
store cupboard favourites, helping chefs to With more well-travelled ‘baby boomers’ requesting global cuisine in care homes,
create a host of fantastic dishes with ease. our curry pastes offer care caterers an easy option when planning their menus.
SPICES OF INDIA new Mild Medium Hot
Terrific Tandoori Tikka look at this! Magical Madras
>> Tandoori cuisine is most >> Tikka originates from the >> Madras curry originates from
commonly identified with the Panjab region and is traditionally the south of India and gets its
Punjab, and tandoori chicken small pieces of boneless meat or name from the city known as
as a dish originated there before vegetables, marinated in a mild Madras when English merchants
the independence sauce and baked on skewers in arrived there in 1640 (now
of partition of India. a tandoor oven. called Chennai).
Country Range Tandoori Curry Country Range Tikka Curry Paste takes the stress out However, the name ‘Madras Curry’ is not used in
Paste is a richly flavoured paste of blending your own spices by offering India, but was invented by restaurants in Britain,
made with a delicious blend a ready-made, mild spiced curry paste and is renowned for being fragrant – and fiery!
of ginger, coriander, paprika, made with cumin, coriander, cinnamon, Country Range Madras Curry Paste is an aromatic
turmeric and black pepper. cardamom and dark brown sugar, blend of hot spices including
• NEW Country Range Tandoori ensuring you create a beautifully coriander, paprika, chilli,
Curry Paste 1.2 kg balanced tikka dish every time. turmeric, ginger and garlic.
• NEW Country Range Tikka Curry It works beautifully with
Get a kick out
Paste 1.2 kg chicken, beef, lamb, seafood
and vegetables.
of Korma
• NEW Country Range Madras
Indian via Glasgow? Curry Paste 1.2 kg
>> The word ‘korma’ is derived >> Food historians have been unable
from the Urdu word ‘kormah’, to pin down the exact origins of
which means to braise and the tikka masala.
sauce is mild and creamy with
One claim is that it was first made in Glasgow in
a sweet tang. The dish itself data
the 1970s by restaurateur Ahmed Aslam Ali after According to
was created by the people of the K orma
Murghal empire in northern India. a customer complained that his chicken tikka was “a bit from JustEat,
dry” – so he added a tomato-based sauce. Whatever is the nation’s
y dish
favourite curr
The traditional korma dish consists of meat, normally its origins, it remains one of the nation’s favourite
chicken or lamb, or vegetables that dishes, and is most commonly made e vote,
are braised with water, stock and with chicken, although it also work with 29% of th
sala
sometimes coconut cream. well with lamb, fish and paneer. and Tikka Ma
it h 22%
Country Range Korma Curry Paste is Country Range Tikka Masala Curry was second w
a deliciously mild blend of delicate Paste is a flavoursome medium spiced of the votes
spices such as cinnamon, turmeric, paste made with paprika, turmeric,
onion, cardamom and ginger. chilli powder, cinnamon and ginger.
• NEW Country Range Korma • NEW Country Range Tikka Masala
Curry Paste 1.2 kg Curry Paste 1.2 kg
8 SEPTEMBER 2019
NEW FROM COUNTRY RANGE
TURN UP THE HEAT
in your kitchen - by trying
out these
‘hot’ new
Spice up your life recipes
>> Add a whole new dimension to your
menu with this fabulous slow cooked lamb
shoulder masala.
Simply marinate your diced lamb in a mixture of Country Range
Natural Yogurt and Country Range Tikka Masala Curry Paste
for 12 hours to give maximum flavour.
Then fry in butter, add diced onions followed by Country 4.3% of the
Range Tikka Masala Sauce and some chopped tomatoes, population of Ireland
then simmer for 3 hours. (153,569 adults) and
Add Country Range Ground Almonds, Country Range UHT 5.7% (2.937million) UK
Dairy Whipping Cream and fresh chopped coriander and adults are vegetarians
serve with Country Range Easy Cook Basmati Rice. (Bord Bia, Dietary
Lifestyles Report,
November 2018)
Awesome aubergines
>> This amazing BBQ tandoori aubergine
salad will be enjoyed by vegetarians and
meat eaters alike.
Firstly, marinate slices of aubergine in a blend of Country Range
Tandoori Curry Paste, Country Range Garlic Purée, Country
Range Natural Yogurt and ginger, before oven cooking.
Serve with a yogurt dressing with finely chopped onion,
dill and garlic.
Both of these recipes feature
in our new booklet, which
The 21st National can be downloaded from
Curry Week takes www.countryrange.co.uk.
You can also request a copy
place October 7-13 from your local Country Range
nationalcurry Group wholesaler.
week.co.uk
Countdown to C hristmas
>> It’s time to plan your festive menus – and we’ve
got some fabulous new launches which will take
your Christmas 2019 offering to the next level!
We’ll be unveiling our exciting products in our next
issue but, in the meantime, here’s a sneak peak of
one of the goodies coming your way…
Check out our Nov/Dec issue for more details
Country Range Frozen Gluten Free Vegan Billionaire Bar
SEPTEMBER 2019 9
#McYBT
Young Baking Team
of the year 2019
www.premierfoodservice.co.uk
@PremierFoods_FSC a l i f o r n i a
EDUCATION
d rea m i n g
Some of the findings. ..
University caterers are set to One outlet, Bruin Plate, served all portions
on smaller plates, each no more than 400
implement a range of initiatives calories, to help manage the consumption
following a successful, of calories and raise awareness of different
fact-finding trip to California. food types. The university also had an onsite
Shared accommodation designated gluten free room, demonstrating
just how seriously they take their approach
Members of The University Caterers
During the visit to Caltech, the group met with to dietary requirements.
Organisation (TUCO) embarked on a study
the senior dining services team and discovered
tour to experience first hand ‘Residence Life
how they successfully operate a mandatory
at California’s Top Universities’.
meal plan system, including a fully stocked Trash fish
The TUCO study tour was organised by the kitchen for students to help themselves to
The executive chef at Bruin Plate explained
award-winning TUCO Academy as part of its snacks from. In a marked difference to the UK,
that his team are now using ‘Trash Fish’
learning and development programme. A group most university accommodation was shared,
to make dips and goujons to help use up
of 11 TUCO members, comprising of hospitality which Caltech claimed brought positive
‘catch’ which would not normally be sold.
and catering professionals from universities benefits to student’s health and wellbeing.
Their objective is to increase interest and
across the UK, visited five universities in seven
reduce the impacts of fishing.
Small plates
days. These included the California Institute of
Technology (Caltech), University of California,
Los Angeles (UCLA), the Culinary Institute of
America, the University of California, Berkeley,
At UCLA, sustainability and healthy eating were Healthy eating
at the very heart of their operation. Food is The healthy eating theme continued across
and Stanford University. bought within a 500-mile radius, from organic all the universities visited, and delegates
Matthew White, chairman of TUCO and and sustainable farms where possible. They spotted salad bars, plant-based dishes, grains
study tour attendee, said: “It was an amazing also look for earth-friendly products with low and home-grown honey being offered daily.
opportunity to experience first-hand how use of petroleum and oil-based fuels, have They were also shown how homemade salad
university catering is managed in the USA. recyclable and compost programs, as well as dressings, jams and sauces are an excellent
We found that the main differences were the teaching students not to overeat or waste food. way to reduce sugar and sodium intake.
innovation around the use of technology, and
Menus of change
that the UK is slightly ahead with the names of
its dining areas. The USA name them the ‘dining
common’, compared to the UK, now calling them
‘hall of residence’ or ‘dining room’.” In 2012, The Culinary Institute of America Matthew White concluded:
“
introduced ‘Menus of Change’, in
He added: “We also noticed that the furniture collaboration with Harvard T.H. Chan School I will be investigating how
styles and the interior design in the USA consisted
of a lot of wood and marble, whereas UK dining
areas have more ‘customer friendly’ furniture, for
example, sofas, poseur tables and armchairs. The
UK have introduced more brasseries, coffee bars
of Public Health, to create a long-term,
practical vision for the integration of optimal
nutrition and public health, environmental
stewardship and restoration, and social
“
we can introduce something similar
in the UK. We want to influence the
future, and now I’m back I can’t wait
to share our experiences from this
responsibility concerns within the eye-opening tour.
and cafes, and the USA are still predominantly foodservice sector and beyond.
using grand scale dining halls.”
SEPTEMBER 2019 11In t r od u ci n g
NEW HEINZ
SALAD DRESSINGS
NO ADDED
PRESERVATIVES OR FLAVOURS
stra
wbe
rr
blac ies, blu
kbe ebe
rrie rrie
s s,
honey, mustard lemon, red grapes garlic, tarragon, garlic, cheese, herbs
lemon zest, black pepper,
thyme dried bell pepper
The new Heinz Salad Dressings are available in six core and innovative flavours.
In an easy to squeeze 800ml bottle, Heinz Salad Dressings are packed full of flavour
and are a great way to elevate your salads this Summer.
@KraftHeinzFSUKHOSPITALITY
Deliveroo-m
service
>> Hotels are facing growing External
demand from guests to accept in-room de
liveries
external food deliveries. are predicte
d to
rise by 83%
New research indicates two in
the future
thirds of millennials are more
likely to book with hotels that
will accept external third-party
takeaways ‘in-room’.
Industry thought-leader, EP Business in
Hospitality recently hosted a thought-
Chris Sheppardson, CEO at EP Business
in Hospitality, said after the debate:
Key points from the
provoking business forum made up of “It’s a fascinating topic for our industry, forum also included:
world class hoteliers, with HGEM (guest interestingly the initial thinking was that
experience management firm), to question hoteliers would be resistant to third-party • As an extra service level, some hotels
how external food delivery services such food services delivering food to their are considering building relationships
as Deliveroo and Just Eat are impacting guests, but that wasn’t the case. with a small selection of third party
hotels and foodservice today. food operators that have specific
“Many believe it is now a guest expectation global cuisines that complement their
The debate was triggered by new to be able to have food ‘delivered in’ from own menu.
consumer research conducted by HGEM, outside providers and that refusal could
which revealed that 67% of millennials alienate future generations of customers. • Many hotels agree in-room deliveries
are more likely to make room reservations Boutique hotels in particular, believe that from external providers should become
with hotels that are prepared to accept part of the overall service package but
third party food deliveries ‘in-room’. controlled by the hotel.
• There is negativity surrounding hotel
room service so considering external
options is viable. Some believe it may
In addition, although also force hotels to improve and
a further 80% of re-evaluate their own in-house room
consumers expect hotels to have service options.
an on-site restaurant only 72% • Hotels are struggling to cater for
will use it, and only for breakfast. all dietary requirements in today’s
Even though many hotels evolving world, which places
pressure on hotels to constantly
offer a room service
learn and adapt. A relationship
menu, which also spans ‘out of
with good outside sources could
hours’ a resounding 81% of hotel provide support.
guests say they would never use
room service. • Guests want to access fresh locally
produced food and this may act as a
Yet the appearance of this can actually work to their advantage catalyst to back away from delivered-
external pizza delivery in terms of add-on sales for beverages to in models. But is there greater trust
accompany the deliveries and also building
drivers turning up at luxury hotels in a hotel one stays in or the brand
relationships with local restaurants, which chosen to deliver the food?
to deliver food ordered by guests
can be effective and authentic.”
directly from their rooms, is • For large hotels, many agree the
becoming far more commonplace This industry debate is forcing many
development of branded Apps could
operators to re-evaluate their guest service
today. In fact, external in-room add a service level to guests and
options to decide whether the ‘delivered-in’
deliveries are predicted to rise model should become a natural extension to
provide the extra experience.
by 83% in the future. those services already on offer, or perhaps a For more information visit
natural extension to a more luxurious service. www.epinsights.co.uk
SEPTEMBER 2019 13THE GREATEST OF QUALITY,
AND OUTSTANDING VALUE;
THAT’S WHAT YOU GET
FROM THE TEAM AT
TYPHOO
NCE 1903
GREAT TEA SI
We’re all about the moments, we’re all about the glee,
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STOCK UP NOW!Martin takes
HEALTH & WELFARE
the NACC crown
Martin McKee of The Hawthorns, Aldridge, has been named
the NACC Care Chef of the Year 2019 following a closely
fought national final.
The standard of competition was incredibly Head judge Bev Puxley said: “His
high, but Martin stood out to take the coveted presentation was right, the taste was right
title with his menu of pan roast cod, fondant and his understanding of the suitability
potatoes, garden peas and vegetables for his clients was spot on.”
with sauce vierge and a dessert of white
Martin McKee said on winning:
chocolate, lemon and thyme mousse,
“I’m speechless! I’m
rosemary shortbread with sherbet
overwhelmed, especially
and raspberry.
after seeing the standard
peak on this my fourth
year of competing. I’m
absolutely honoured to
have won; it has been
four years in the making.”
Tim Ware of Green Tree
Court, Exeter, took
second place, with Carl To see Ma
rtin’s
Weston of Cuffley Manor winning re
Care Home, Potters Bar, taking cipes
in full, vis
third place. it
w w w.stiri
tup
Martin McKee was also awarded Highly magazine
Commended Main and Graham Watson of .co.uk
Lauder Lodge, Edinburgh, took the certificate /recipes
for Highly Commended Dessert.
en
ant potatoes, gard
Pan roast cod, fond with sauce vierge
les
peas and vegetab
‘Root and branch’
review of hospital food
The Hospital Caterers Association has welcomed
a proposed review of hospital food.
ille
Strawberry mille feu e
Secretary of State for Health and Social junk food from hospitals, improving mm er fruit sa uc
nutrition and ensuring healthier with su
Care Matt Hancock called for the review
following several deaths linked to a choices are available across the NHS.
recent listeria outbreak. HCA spokesman Stewart Mckenzie,
The Government is working with the said: “Patient safety is the HCA’s Patient safety is the
Hospital Caterers Association to build absolute highest priority and we can all
play a part in delivering it.
HCA’s absolute highest
progress in three vital areas: eliminating
“In the meantime, we ask all caterers
priority and we can all play
and ward staff to remind hospital a part in delivering it.
visitors, whilst they are very
welcome to bring in snacks
These prohibited products have a short
for patients such as
shelf life and can easily go ‘off’ without
pre-wrapped cakes,
any noticeable change to smell, colour or
biscuits and fruit,
taste and therefore pose a risk. We must
they must not
all be vigilant.”
bring on to the
wards takeaways, The HCA has produced several
cooked rice, cooked documents to support hospital caterers
meats, meat products, including a Good Practice Guide, which is
fish products and shell eggs. available online www.hospitalcaterers.org
SEPTEMBER 2019 15MAKE EVERY DISH
[SERIOUSLY] GOOD
We’ve taken all our knowledge and passion for sauces and developed
what we think is the ultimate mayonnaise for foodservice.
Heinz [Seriously Good] Professional. Endorsed by chefs and winning
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is also functionaly brilliant – praised for coating and no separation*.
• Made with 70% oil and 6% free range egg
• No added flavours
• No added colours
• No modified starch
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*Cambridge Direction Mayonnaise Study, Aug 2017C u r r y
DICKSON’S DIARY
Dickson’s
The
I’ve been rustling up some
brilliant recipes with the new
C l ub
With the game season in full swing, mix up your
menu with a pheasant curry. Tikka Masala is one
g
g
Bh
ur
ji
E
ri
Country Range Curry Pastes. of the nation’s favourite dishes – but one that is
oo
They’re such great products! usually paired with chicken.
d
Tan
Spice up your morning service with
our easy Tandoori Egg Bhurji dish. Pheasant adds a whole
new dimension in terms
Fry off some chopped tomatoes and
spring onions in some Country Range Butter then
add a spoonful of Country Range Tandoori Curry
Paste then scramble some eggs and leave to cook
of flavour profile.
out. Serve in pittas or grilled tortilla wraps for a
First, rub your pheasant pieces in ginger and garlic
ooking!
great on-the-go breakfast. For diners eating in,
c
and leave for an hour. Then make a marinade of
p p y
serve with a ‘chaser’ of Country Range Salsa.
Autumn is the season for squash so why not try a
half Country Range Greek Style Natural Yogurt
and half Country Range Tikka Curry Paste, add
H a
Paul Dickson
delicious vegetable curry? Rub your squash with new the pheasant pieces and bake on skewers in a
Country Range Madras Curry Paste before roasting Tandoor oven (if you’re lucky enough to have one)
in the oven. Then add Country Range Madras or barbecue. Serve in Country Range Tikka Masala
Curry Sauce and cook out, and serve with chopped Curry Sauce topped with chopped coriander and Country Range
coriander and Country Range Basmati Rice. basmati rice. development chef
Baking For Foodservice
make your menus vegan this christmas
with kara’s brioche style buns
NOW
E
AVAILABL
SLICED
ISHES
VEGAN D
HAVE G R OWN
EN U S BY
ON M
019*
55% IN 2
K4.5
F02186 M
oche
Unsliced Bri
B un 6x 8
Style
* Data Collected from MCA Allegra, Menu & Food Trends 2019
0161 351 2399 www.karafs.co.uk @karafsbakery @karafsbakery
SEPTEMBER 2019 17CATEGORY FOCUS
THE PRODUCTS AND INFO
YOU NEED TO “SLEIGH” Country Range Luxury Frozen
CHRISTMAS 2019 Gluten Free Chocolate Fudg
e Cake
As we wave farewell to the
summer, September is the ideal Trend predictions for Christmas 2019 By thefoodpeople
opportunity to start planning
Starters: Age-old favourites such Chefs are using them in unexpected
for the festive season in earnest. as smoked salmon, pate, beetroot, ways to create sprout slaws, sprout
With just 91 days from goat’s cheese and terrine are used to create dressing, tempura sprouts.
twists on classic dishes to present traditional
September 1 to December 1, festive flavours in a modern ways. Growing popularity of game
it’s time for busy chefs to finalise meat. More restaurants offering
their Christmas and New Year Sprouts are having a renaissance, game as their festive main course with
and have become one of the hottest strong flavour pairings with juniper,
menus and set themselves apart festive ingredients around. pine, berries, prunes and pears.
from the competition.
18 SEPTEMBER 2019CATEGORY FOCUS
Cocktail hour are ideal for festive buffets, sharing platters
and starters, including Bengali Prawns and
Suncream Ice Cream’s collection includes
Italian-style Gelato Gold Winter Spiced
The innovative development chefs at Bubble Bobble Red Shrimp. Fruit ice cream with juicy raisins, sultanas
Premier Foods have created an array and currants, glace cherries and candied
of Christmas crackers with some of mixed fruit peel, plus a hint of mixed spices
their best-loved products. “Long gone are the days when and cinnamon.
They’ve created recipes for a range of cocktails
vegetarians had to settle for a nut roast To help meet the growing demand for ‘free
and mocktails to get the party started, including
at Christmas dinner. Increasingly we see from’ options, Suncream offers ‘Love Vegan’
jellied gin gimlets (made with McDougalls Lime
restaurants giving veggie mains equal in natural vanilla, chocolate and strawberry.
Jelly Crystals), rhubarb and custard cocktails billing to their meaty counterparts.
And we aren’t talking casseroles and
(using Birds Custard) and Amaretto sours
(McDougalls Meringue Mix Powder). wellingtons. This year’s veggie mains Be saucy
are all about maximum texture, flavour Nothing says festive feasting quite
Says Sarah Robb, foodservice channel and visual presentation. A fest for the
like a grazing table laden with meats,
marketing manager for Premier Foods: “At eyes, and the stomach!”
Christmas it’s all about making sure your menu - thefoodpeople, festive Menu Trends, 2019
breads, pastries and cheeses. Add pots
stands out from the crowd. These mini cocktails of distinctively coloured chutneys and
are a great way to start the evening. They dressings, along with fruits and salad.
create the wow factor and will be all
Sarah Moor, brand manager for Lion sauces
over Instagram!”
Vegan Christmas at AAK Foodservice, says: “Lion has introduced
a new range of chef-made chutneys, sauces,
2019 is the year veganism went dressings and fruit compotes which will provide
mainstream! 3.5 million people in
ing with Mango
perfect inspiration for festive menus.”
Coconut Rice Pudd umble the UK now follow a vegan diet and
Pis tachio Cr The range includes Beetroot and Horseradish
Sorbet & a further 7 million are vegetarian. Chutney – perfect with hot smoked salmon
“Along with a rise in the number of consumers or mini Yorkshire puddings filled with roast
battling food allergies, Christmas is the time beef, or try Chunky Chilli Jam with ’nduja-filled
for caterers to go all out with their offerings arancini, cured meats and grilled halloumi.
and dial their dishes up to delicious,” advises
Create fantastic vegan options, such as filo
Annette Coggins, head of foodservice,
parcels stuffed with smashed butterbeans
Tilda UK. “Starting with allergen-free base
and spinach, served with Date and Fig
ingredients – such as rice – means caterers
Chutney; or baked balls of crushed green
can create flavoursome free-from dishes
lentils, sweet potato and broad beans with
all customers will enjoy during the festive
a chilli, lime and lemongrass dip.
season. Naturally gluten free,
rice is least likely to cause
allergies making it an ideal
ingredient for the whole Dr. Oetker Profes
Christmas
sio
Lemon Cookie W nal Spiced
menu from starters and
mains to desserts. reath to go
Brilliant buffets The demand
Buying in pre-prepared frozen finger Festive flair for festive
flavour profiles
food saves a hug amount of time Christmas is one of the extends to
during the busy Yuletide period. best opportunities in the food to
Charlotte Ganier, at French pâtissier Tipiak, the year to add some go market with
explains: “Canapés and petits fours are tricky festive flair to your on- lots of tantilising
and time-consuming to prepare from scratch the-go sweet treats and
and not every kitchen has trained pastry chefs ideas to inspire
with an expectation to your menus.
to create these elements, so buying in pre-
produced products will save a lot of time and be wowed by over-the- Offer turkey tacos
expense and ensure consistent, professional top festive bakes this and turkey burgers
looking products are served every time.” means that absolutely with lashing of
Ideal for winter buffets, Bannisters Farm anything goes! cranberry sauce.
recently launched new filled baked potato “The Christmas pudding Last year
skins in two sizes – mini and regular – in a is synonymous with the Bubbledogs
variety of recipes including Mediterranean festive season and an created ‘Santa’s
(sundried tomato, roasted pepper and olives); easy way for caterers to Sausage’ – a hot
Hickory BBQ Jackfruit; and Jalapeño. use this iconic shape is on chocolate chip dog comprising a turkey sausage, Paxo
cookies,” says Emma Haworth, senior brand stuffing, crispy Brussel sprout, cranberry
New catch of the day
manager, Dr Oetker Professional. “Add a wavy sauce, parsnip crumbs and gravy.
semi-circle of fondant for a snow-topped
look and complete with decorative holly and Tom Kerridge collaborated with Meatliquor
Gone are the days when salmon was to create The Burgducken – turkey, chicken,
berries. Caterers can also use the popularity
the only festive fish option. “Chefs of the chocolate brownie to create Christmas duck, pigeon, pheasant and minced prok
today are turning their attention to tree pops in mini plant pots topped with belly, deep-fried and served in a bun with
lesser-known, but equally showstopping golden stars as another grab and go treat.” cranberry and brandy mayo, Brussel sprout
– fish centerpiece options like turbot, slaw and Christmas pudding ketchup.
plaice and sea bass. Whole fish are
grilled, roasted or steamed to perfection All scream for ice cream Young Vegans’ nod to the season was Santa’s
Gobbler Pie – vegan turkey in a white wine
and displayed in their full natural glory.” Ice cream is still seen as the ultimate sauce, buttered leeks, sausage and chestnut
“Consumers are most likely to buy fish products treat but with the demand for healthier stuffing topped with cranberries.
at Christmas over any other seasonal occasion,” eating showing no sign of slowing • If you’re planning a more sustainable
says James Owen-Taylor, of Whitby Seafoods. down any time soon, caterers need Christmas, eco-packaging manufacturer
For time-pressed chefs, Whitby Seafoods offer to be able to satisfy all appetites Vegware has updated their Christmas cups
a range of innovative products which this Christmas. for 2019 with a “cute polar bear design”.
SEPTEMBER 2019 19IDEAL FOR CREATING DELICIOUS
TASTING GRAVIES, WHICH GUESTS
WILL KEEP COMING BACK FOR
MAGGI® GRAVIES; GLUTEN FREE VEGETARIAN, GOLDEN AND ORIGINAL
Take the hassle out of making thick, glossy and flavourful gravies
To find out more visit www.nestleprofessional.co.uk/maggi
*Serving suggestionbranded and franchised pubs forecasted for the sector, it isn’t
are forecast to contribute 49% an entitlement. Operators need
of pub market revenue in 2019, to understand the key growth
despite only accounting for drivers and ensure that their
MCA
around a quarter of total outlets. strategy is reflective of them.
We expect growth in this area
By Jill Livesey,
Trend facts:
to be driven by premiumisation,
managing director at MCA & HIM a wet-led resurgence in all-day
Shopper Research and Insights and night-time venues and growth
in accommodation providing
additional revenue streams. THE PUB MARKET IS
Driving growth
In general, the report highlights FORECAST TO REACH A VALUE
OF £24.7BILLION IN 2022*
the declining rate of pub closures,
and how this together with
improving pub management
MENU COUNTS
in the UK pub market
and housekeeping, more tailored
and localised offerings, and ARE INCREASING
further premiumisation benefits,
will generate market growth AS OPERATORS
Our latest report into the UK pub market forecasts growth forecast to accelerate beyond EXTEND AND INNOVATE
of 1.9% to £23billion in 2019. For the second successive the levels seen in 2018 over
WHILST RETAINING CORE
the next three years.
year, the pub sector is set to outperform the overall eating OFFER. THE AVERAGE MENU
We predict that it will be those
out market, highlighting its with a higher calibre of staff SIZE IS 77, UP 10.2%
strength and the opportunities
that exist for operators.
and training, better quality
and range of differentiated food YEAR-ON-YEAR*
and drink and more attractive
Furthermore, the report predicts that surroundings that are best PUBS REMAIN THE
the compound annual growth rate for
the sector will be 2.4% between 2019
placed to tap into this accelerated MOST POPULAR
growth that is forecasted over
and 2022. This increase is set to be the next three years. VENUE AT LUNCH
driven by managed, branded and
franchised pubs, who are forecasted There are many reasons for AND DINNER
for CAGR of 4.2% across the next pub operators to be cheerful, OCCASIONS*
three years. In fact, managed, however, although growth is
* MCA UK Pub Market Report 2019
Stir it up xmas HPH -June 2019-paths.indd 1 19/06/2019 15:00
SEPTEMBER 2019 21On the
Range
ON THE RANGE
The Leading Independent
Foodservice Brand
MATHEW
Pan-fried pigeon breast
GELDARD
As a growing number
of consumers turn their
backs on processed foods on sesame and paprika infused
in favour of eating whole
foods, clean eating
petit pois and wild mushroom
restaurants are riding
on a wave of popularity.
One such eatery which is thriving
INGREDIENTS METHOD
in the North East is Clean Bean SERVES 4 PREP TO ORDER
Restaurant and Bar in Seaham, 1 tbsp Country Range 1. Sauté the red onion for 1. Heat 1/2 cup pea mix in
County Durham, which celebrates Paprika 2 minutes, ensuring it keeps a saucepan, and 6 pieces
its first anniversary this month. its crunch. Slice 1 large flat of beetroot on a tray in the
1 tbsp Country Range mushroom, add to pan and oven (to heat through).
Led by head chef Mathew Geldard, Whole Sesame Seeds cook for a further 2 minutes.
2. Heat the oil in a frying pan
Clean Bean has achieved top 1 cup Country Range Add the paprika and whole
and place pigeon breast in
rankings on TripAdvisor, with Petit Pois sesame seeds.
once hot. Season well with
diners travelling from far and 90g Country Range 2. Next add the petit pois, sea salt, and cook on either side
wide to sample its wares, all Sliced Beetroot in Water mixing through until defrosted. for 2 minutes, or until medium.
of which are totally gluten free. 3 tbsp Country Range 3. Blend 30g of beetroot, 3. In the meantime, crisp
Here, Mathew shares his recipe Greek Style Natural gradually adding Greek 2 slices of pancetta.
for pan-fried pigeon breast. Yogurt yogurt until it has a ‘smoothie’
“The thought behind this dish is 1 tsp Country Range consistency and is deep pink TO PLATE
Garlic Purée in colour.
not only the season, but the health 1. Spread 1 tbsp beetroot
benefits associated with the products 1 tbsp Country Range 4. Slice the remaining beetroot and yogurt purée in the centre
and ingredients used, as this is what Extended Life into 1/2 cm half moons, toss in of the plate.
our ethos is all about,” he explains. Vegetable Oil the garlic purée, and roast lightly
2. Spoon the sesame and paprika
4 pigeon breasts in oil with a sprig of thyme for
The dish includes the superfood pea mixture on top of this.
5 minutes.
beetroot and Mathew’s product 6 sprigs in micro basil 3. Overlap beetroot pieces
5. Blitz the cacao nibs with the
of choice is Country Range Sliced 20g red onion, sliced cocoa powder to make ‘soil’. across the top of this mixture.
Beetroot in Water. 1 large flat mushroom 4. Cross the pancetta over this,
He says: “I used to buy raw or Sprig of fresh thyme and top with pigeon breast,
vacuum packed beetroot but it’s ¼ cup cacao nibs sliced in half lengthways.
very messy. Being tinned takes away
2 tsp cocoa powder 5. Sprinkle cacao ‘soil’ around
some of the colour from the juice edge of plate, season and
(but not the beetroot). It tastes the 6 sprigs of red garnish with red amaranth,
same but you don’t end up with amaranth micro basil and blitzed cacao
purple-stained chopping boards.” 2 rashers pancetta nibs with cocoa (to sweeten).
SEPTEMBER 2019 23100% VEGGIE
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® Reg. Trademark of Société des Produits Nestlé S.A.Carbon Footprint
THE GREEN GAUGE
Information on men us
According to MCA Insight, eating out The business case
contributed 43.2% of total spend on food and for more sustainable
beverages in 2018, so it’s clear, the choices menus is equally as
consumers make when dining out can have strong; providing
a big impact on their carbon footprint. information on the
carbon footprint
New research has revealed that JAMES BAGSHAW, E.MISSION CO-FOUNDER, SAYS: of a dish not only
75% of diners want carbon footprint makes sense
details on menus to help them Eager to reduce their carbon footprint,
consumers are asking questions about from an ethical
make more informed decisions standpoint,
the content and origin of the food they
over what they eat. it makes sense
consume and the impact on their health
The findings, uncovered by E.Mission, and the environment. No longer is allergy commercially.
a carbon consultancy for hospitality and nutritional information enough on Lower carbon foods
businesses, make the clearest business menus, consumers are hungry to learn more tend to carry a lower cost while
case yet for more sustainable menus. about sustainable eating. Displaying the conversely, research shows 80% of UK
Carbon ForkprintTM of dishes, in a similar way adults are happy to pay more for their meals
to calories, helps consumers make more if the food benefits society.
IT’S REPORTED THAT MORE informed decisions about what they eat.
RESEARCH SHOWS
90% 80%
THAN HALF OF CONSUMERS MORE THAN
54%
of UK adults are
think they
happy to pay
themselves could of adults
more for their
be doing more say large
meals if the food
to try to live more restaurant
benefits society.
sustainably and chains and caterers have a
hospitality outlets can play a vital role responsibility to do all they can
in helping them do so. to help our environment. FOR MORE INFORMATION VISIT WWW.EMISSION.ORG.UK
Stir It Up_Xmas 2019 ad_Half Page Landscape_Jul 19_V5.indd 1 04/07/2019 14:19
SEPTEMBER 2019 25TM
Scholio l
ant
**
Co mp
* 50% fruit juice from concentrate and 50% water with natural flavourings.
** Meets the standards for drinks in schools in England, Scotland and Wales at the date of manufacture.
Time toADVICE FROM THE EXPERTS
HOW CAN WE RISE
TO THE SCHOOL
FOOD CHALLENGE?
By Pandora Haydon, Food Foundation communications manager
>> Schools and school of pupils perceived to be the ‘rich kids’, and years and nursery to food at home, but in
caterers play an that short lunch breaks and lengthy queues
often meant the only remaining meals were
schools specifically it recommends:
essential role in single portions of chips. There were also
ensuring that enough troubling reports that free drinking water was Expanding the School Fruit
and Vegetable Scheme so all
nutritious food is available and not readily available, and that many children
school children can benefit (primary
were spending 90p of their £2.30 free school
affordable for every pupil. We’ve meal allowance on small bottles of water. and secondary)
concluded a year-long inquiry Introducing Universal Infant
But the solutions lie beyond schools,
into children’s food, led by too. Building on the great work that some Free School meals in Wales
young people themselves, and schools and caterers are already doing, and Northern Ireland
it’s clear from our findings that the young people’s key recommendation Monitoring and inspection
we can’t rise to the school food is for a new, independent Children’s Food of school and nursery meals
Watchdog. This body would monitor and
challenge without caterers. improve children’s food in each of the four Development of guidance
nations, and crucially would have children for schools for food education
For many children from low-income and young people involved in its leadership. including learning about UK food
households, the food eaten at school can poverty, how it can be solved and
be their most important (and possibly only) In the absence of such a body, the first and the right to food in our curriculum
meal of the day. That’s why it’s crucial that most important step for a caterer to take is
to assess and then regularly review their Development of a national menu
“
options
which are compliance with and guidance on best eating
MANY CHILDREN WERE SPENDING 90P environment for secondary school
healthy,
appealing, OF THEIR £2.30 FREE SCHOOL MEAL “ School Food
Standards, which students designed by young people,
and meeting School Food Standards.
filling and ALLOWANCE ON SMALL BOTTLES OF WATER. despite being
nutritionally mandatory, are Stimulating learning on the
sufficient are made readily available for the not subject to government monitoring best approaches to improving
students who need them the most. Healthy in England, Wales or Northern Ireland. children’s food across all four nations.
choices should be the cheapest choices,
The inquiry is also asking caterers to work Banning water being sold in
they should be well-positioned in the
with schools and policymakers to support schools and making it freely
canteen, they should be in plentiful supply
and deliver the recommendations for school available to everyone
throughout the lunch break, and they
food put forward in the young throughout the
should be available as hot options rather
people’s #Right2Food school day.
than just as sandwiches or salads.
Charter. The Charter
When the Children’s Future Food Inquiry covers the full range
launched its final report earlier this year, of children’s food
its priority was to call attention to the policy environments,
recommendations put forward in the from early
children’s #Right2Food Charter. Written
in consultation with the inquiry’s 15 young
Food Ambassadors (aged 10-20), the charter
draws on young people’s experience of
and response to food insecurity in the UK,
identifying key areas for improvement
and proposing solutions to the
problems they feel are most urgent. For an overview
of the Children’s
Many of the biggest problems
Future Food Inquiry,
with children’s food in the UK,
particularly for children from
watch the young Food
low-income households, were Ambassador’s final
arising at school. The inquiry was campaign film
told directly by students that too www.youtube.com/
often at schools the healthy options watch?v=hH8W
were the sole preserve 7Ji0hnE
SEPTEMBER 2019 27T he Marketplace
THE MARKETPLACE
Keeping you up-to-date on new products and services within the foodservice industry
TOP MUFFINS FOR BREAKFASTS Nestlé research
>> Kara, the foodservice arm of consumers eating breakfast on the means it’s ‘YES!’
of the Finsbury Food Group,
has partnered with Weetabix
move and over a third of people now
eating at desks. for recyclable
to bring new breakfast muffins
Jane Olney, commercial director for
foodservice at Kara, commented:
paper packaging
to the foodservice sector. “Consumers are increasingly eating out >> A technical breakthrough
The muffins come in two flavours - Apricot of home at breakfast so it’s important that in confectionery packaging sees
& Oat and Apple & Raisin – with each muffin breakfast choices are healthy and help keep Nestlé’s ‘YES!’ snack bar range
being low in saturated fat and a source them full until lunch time. Not only have
we kept the saturated
wrapped in recyclable paper for
of fibre giving consumers a delicious,
nutritious on-the-go breakfast option. fat and salt to a Ea c h m
the first time.
minimum, we’ve low in uffin is
s Experts working
While the majority of breakfast consumption fat and aturated
also packed the a
of fibre source
still takes place at home, research from at Nestlé’s
consumgiving
Weetabix has shown product full of fruit confectionery
and high levels nutrit ers a R&D centre in
the -go ious on-
that the breakfast
occasion is now of fibre to ensure break York have found
multiple nutritional option fast a way to use
more dynamic
than ever, with a benefits from a recyclable
quarter each muffin.” paper wrapper
in a high-speed
‘flow wrap cold seal’ packaging
line. The ‘YES!’ range is the first brand
to convert to the new wrapper. The new
packaging is made of a coated paper
that is widely recyclable with other
paper. The paper itself comes from
sustainable sources.
ALSO AVAILABLE
HIGH
IN BANANA,
NOW STRAWBERRY AND
WITH SEMI SKIMMED
PAPER
IN WHAT THEY NEED STRAW!
Calcium, Protein, Vitamin D
IN WHAT THEY DON’T
LOW
30% less sugar*
AND WITH THE SAME GREAT TASTE
THAT MAKES US NO.1 IN SCHOOLS!
28 SEPTEMBER 2019You can also read
