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S - front line THROW AWAY CULTURE - Harvest Fine Foods
OCTOBER 2020

front line
HOW ARE WE TACKLING
   MALNUTRITION

     THROW AWAY
       CULTURE
      WRAP'S FOOD
    WASTE GUIDELINES

                            h a t 's
                         W ng?
                       bre w i
5 023616 476309

                              WHAT'S TRENDING IN HOT
                           BEVERAGES AND TEATIME SNACKS
S - front line THROW AWAY CULTURE - Harvest Fine Foods
HIGH
 LEVEL OF   JUST SKIMMED
 PROTEIN      MILK AND
              VITAMINS

   HIGH
VITAMIN A
    RDI      TRACEABLE, SAFE
                    &
            FARMED WITH CARE
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DOWNLOAD
                                             OUR RECIPE
                                             BROCHURE FROM
                                             PREMIERFOODSERVICE.CO.UK

                   METHOD

@PremierFoods_FS   PremierFoods_FS   @PremierFoodsFoodservice
S - front line THROW AWAY CULTURE - Harvest Fine Foods
S - front line THROW AWAY CULTURE - Harvest Fine Foods
st art ers...                                      THE COOKS
For
Autumnal days and darker nights
                                                       CALENDAR
                                                        October
are here and caterers across the                       1/ World Vegetarian Day
foodservice marketplace are looking                    www.worldvegetarianday.navs-online.org/
to change up their menus to keep
customers, residents, pupils, and
students happy, healthy and content.                   1/ International Coffee Day
As we go to print on this issue the famous
Pumpkin Spice Latte is back on menus in the
US leaving consumers closer to home wanting
                                                       1 - 7/   National Cake Week
to know when they can get their hands
on it here too. To help you understand what
customers are looking as a hot beverage
                                                       9/ World Egg Day
                                                       www.internationalegg.com/representing-the-
and accompanying snack offering we have a
                                                       industry/egg-industry/wed-world-egg-day/
bumper Category Focus feature across pages
19-21 covering the latest insight, product news
and menu inspiration within this category.
                                                       10/ World Porridge Day
From delicious curries and festive                     www.goldenspurtle.com/world-porridge-day/
cheeseboards to winter cocktail inspiration
we have several chefs and industry experts
sharing their Autumn and Winter menu                   16/ World Food Day
inspiration in our Melting Pot on pages 36-38.         http://www.fao.org/world-food-day/home/en/

Whether you’re a school cook, care home
caterer or hospitality chef – operators across         20/ International Chefs Day
the industry are having to continue to evolve
and find new ways of operating as guidelines
around the pandemic continue to evolve and             31/ Halloween
we move into the winter months. One huge
trend has been meal kits which have helped
restaurants to provide their customers with
the ingredients and instructions to recreate
favourite dishes at home while creating
                                                        November
essential revenue for the operator. We speak
to the founders of www.restaurantkitsuk.com
in our Hospitality feature on page 29.
                                                       1/ World Vegan Day
As consumers of all ages adapting to utilising
digital technology in their day-to-day                 1 - 30/ World Vegan Month
lives over the past few months, your                   www.vegansociety.com/take-action/campaigns/
digital and social presence as an                      world-vegan-month
operator is more important than
ever. Over on pages 44-45 we
have some top tips on how to                           2/ Day of the Dead
make your website work for you.

Enjoy!                                                 5/ Guy Fawkes Night
                                                       14/ World Diabetes Day
                                                       www.diabetes.co.uk/World-Diabetes-Day.html

                                                       17/ Homemade Bread Day
                                                       22/ Stir-up Sunday (last Sunday before
                                                       the season of advent)

                                                       23 - 29/ British Game Week
                                                       www.tasteofgame.org.uk/great-british-
                                                       game-week/

                                                  05
S - front line THROW AWAY CULTURE - Harvest Fine Foods
F rom 12
                   ory Focus                                                  News ry Range
              Categ                19                                         Count
NEWS                             ADVICE                                INSPIRATION                        TRENDS
07                               Hospitality                           09                                 07
Readers’ Lives                   15                                    Eat the Season                     Plate Arrivals
                                 Burn out                              Butternut squash                   South Africa
11                               29
Customer Profile                 Kitted up                             12-13                              33
Riding the hospitality wave                                            News From Country Range            Dickson’s Diary
                                 17                                                                       Global cuisine trends
23                               Health & Welfare                      27
Education                        Front line                            My Signature Dish                  36-38
The early years                                                        José Pizzaro                       Melting Pot
                                 19-21                                                                    Warming up winter nights
51                               Category Focus                        35
The Marketplace                  What’s brewing? Hot beverage          On the Range                       41
                                 trends & tea time treats              Chicken satay                      Lumina Intelligence
53                                                                                                        The future of food to go
Food & Industry News             24-25                                 43
                                 The Green Gauge                       The Art of Plating by Adam Reid    59
55
                                 Throw away culture                    Lancashire tasty and onion pie     Food for Thought
The Country Club
                                                                       with lovage, crisp potato &        Inspirational plates
                                 44-45                                 pickled veg salad                  for October menus
                                 Advice From the Experts
                                 How to make your website              47
                                 work for you                          Five Ways to Use
                                                                       Greek style yogurt

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:      Elenavah
                                                                standards, including
  0845 209 3777                                                 EMAS, ISO14001 and
  stiritup@countryrange.co.uk                                   FSC® certification.

 stiritupmagazine.co.uk                                         06
S - front line THROW AWAY CULTURE - Harvest Fine Foods
PLATE ARRIVALS
                                                                                          South Africa
                                                                                          Delivering on-trend dishes
                                                                                          from around the globe

  My
                                                                                          South Africa is a country on the southern

             sh
                                                                                          most tip of the African continent. Its

        re Di                                                                             landscape is made up of high, flat areas

 Signatu 27
                                                                                          called plateaus with rolling grasslands
                                                                                          with mountainous regions to the east,
                                                                                          south, and west.
                                                                                          It is said to have a significant eating out culture

                                                             ng Pot                       and is the land of diversity. Its people,

                                                        Melti 36
                                                                                          landscapes, cultures and languages offer
                                                                                          a melting pot of intrigue and excitement.
                                                                                          All of this combines to create the modern mix of
                                                                                          cuisine that defines this land, delighting locals
                                                                                          and visitors alike in its range and flavours.

                                                                                              BILTONG Dried, cured and spiced meat
                                                                                              which shares similarities with American
                                                                                          beef jerky however it is not as sweet. Served
                                                                                          at just about any social gathering, Biltong is
                                                                                          probably the most-loved snack.

                t
                                                                                             BOBOTIE A dinner-time favourite,

         T hough                                                                             consisting of spiced mince, an egg-based

Food for                                                                                  topping, and traditionally raisins or sultanas

              59
                                                                                          that are added to the mixture. The dish has a
                                                                                          sweet taste, and includes curry, turmeric and
                                                                                          often almonds.

                                                                                             MALVA PUDDING A spongy textured,
                                                                                              caramelised pudding containing apricot
                                                                                          jam. This sticky, sweet cake-like dessert is

  Readers' Lives
                                                                                          often served with a cream sauce, hot custard
                                                                                          or vanilla ice cream.

                                                                                             CHAKALAKA A combination of
                                                                                              vegetables like peppers, onions, carrots
                                                                                          and tomatoes in a spicy relish. Often served
     1. NAME: Dave Lloyd                        Mediterranean influence using             at a braai (South African barbecue) to
                                                the very best ingredients                 accompany side dishes.
     2. JOB TITLE: Group Catering
     & Hospitality Manager                      8. WHAT IS YOUR SIGNATURE DISH?               MILKTART One of the most popular
                                                Pan seared diver caught scallops on a         dishes in South African cuisine, a milktart
     3. PLACE OF WORK: Redwood                  truffled leek purée served with smoked    is a pie-like dessert consisting of sweet pastry
     Health Care                                beurre blanc, topped with crispy leeks    crust and a creamy filling made of milk, flour,
                                                                                          sugar and eggs. Almost every family will have
     4. WHAT ARE YOUR TYPICAL                   9. WHAT IS YOUR MUST-HAVE                 their own secret recipe of it too.
     WORKING HOURS? 50 plus, which is           KITCHEN GADGET? Just really
     a mix of cooking, paperwork and visiting   good knives                                  BOEREWORS Translated as
     the homes                                                                                ‘farmers sausage’ this is a type
                                                10. WHAT IS YOUR TOP CULINARY
                                                TIP FOR OTHER CATERERS AND                of sausage made from beef mince
     5. HOW LONG HAVE YOU WORKED
                                                CHEFS? Mise-en-place, everything          and must contain at least 90% meat to
     IN THE CATERING INDUSTRY? 45
                                                in its place. It helps you work cleanly   qualify as boerewors. Made using a mixture of
     years, which was mainly in high-end
                                                and efficiently without risking cross     coriander, cloves and nutmeg with a very
     restaurants and pubs then I came into
                                                contamination of ingredients              distinct taste and guaranteed to be one
     the care sector 3 years ago
                                                                                          served at a braai.
                                                11. WHO IS YOUR INSPIRATION AND
     6. WHAT IS THE MOST INTERESTING
                                                WHY? Keith Floyd, who I was lucky
     FACT ABOUT YOU? I was one of four
                                                enough to meet several times, for
     chefs invited to cook for the Queen
                                                putting fun into cooking
     and her guests when she visited my
     hometown of Ludlow. I was also Cliff       12. WHAT IS YOUR COUNTRY RANGE
     Richard’s chef on tour and have            PRODUCT AND WHY? So many really
     cooked for many other “celebrities”        good products, but the stuffing mix is
     such as Diana Ross and Luther Vandros      very useful. Add to any minced meat,
                                                add an egg or two, a squirt of tomato
     7. WHAT IS YOUR FAVOURITE                  ketchup and Worcestershire sauce
     CUISINE AND WHY? Modern                    and you have a tasty, easy, meatloaf
     and “old school” British, with a           or roll into meat balls
                                                                                                                               Bobotie

                                                                           07
S - front line THROW AWAY CULTURE - Harvest Fine Foods
NEW!
                                                                                         FROZEN
                                                                                        PRODUCTS

FANG-TASTIC HALLOWEEN TREATS
Create terror-rifically eye-popping displays with these
Halloween themed Sweet Bakes that you simply thaw                                         TO ORDER
                                                                                  and for a list of available products,
and serve.
                                                                                  contact your Country Range Group
• Double injected donut oozing with blackcurrant and orange sauce filling,                     wholesaler
  topped with eye-catching orange icing and chocolate sprinkles.
• Delicious American style cookie with a blood orange and vanilla flavour
  base, and moreish white chocolate and cranberry inclusions.
  Halloween cookie bags are available separately.
• A terrifyingly tasty muffin with a blood orange flavour and colour base,
  delicious chocolate chunk inclusions, white icing and contrasting orange
  sugar nib sprinkles.

   Visit dawnfoods.com/uk to find
   out about our FREE Halloween
   Toolkits* and our terror-rific range
   of mixes and toppings - ideal
   for creating your own signature
   Halloween treats!
                                                                                  For more Dawn product information contact:
*Visit dawnfoods.com/uk for full T&C’s and more information. While stocks last.
                                                                                          01386 760843
                                                                                       dawnfoods.com/uk
Together we rise!                                                                      info.UK@dawnfoods.com
S - front line THROW AWAY CULTURE - Harvest Fine Foods
IN SEASON:                                                                                                                        EAT THE SEASON

  But ternut Squash
                                                1/
             Message from George
             McIvor, Chairman of
                                                           SUNDAY ROAST
             The Master Chefs
             of Great Britain                               This delicious stuffed
                                                            butternut roast joint is
               The Master Chefs of Great         easy to prepare as a plant-based
Britain was formed in 1980 to provide            alternative to meat as part of a
a forum for the exchange of culinary             Sunday lunch or even with bubble
ideas and to further the profession through      and squeak the day after.
training and the guidance of young chefs.

                                                                                        2/
In addition, the association seeks to
promote all that is best about British
cuisine and produce. We are delighted                                                                 M-OLÉ!
to be working with Country Range and                                                                   Mole is a traditional
providing information and recipes for                                                                  sauce or marinade
their Eat the Season feature.                                                           used in Mexican cuisine and they
                                                                                        can vary by ingredient, colour, and
While working in New Zealand I guess it was
                                                                                        texture. Pair this squash “mole” with
squash that my Maori friends would cook in
                                                                                        a warm flatbread and crunchy veg.
the hangi, with fatty wild pork. Many a feast
was enjoyed by my kitchen brigade when

                                                3/
we were lucky enough to be invited.
For more information on the association                       CURRY FAVOUR
and the competitions and training                              Perfect for National
opportunities we provide contact                               Curry Week this
masterchefs@msn.com                              month, this fragrant vegan curry
                                                 combines rice, freshly made curry
                                                 paste with whole spices and the
                                                 sweet taste of butternut squash
  OFFICIAL                                       and sweet potatoes.

                                                                                        4/
  TASTING NOTES                                                                                       SHIFTING
  Properties: Butternut squash, sometimes                                                             SEASONS                        WASTE NOT,
  known in Australia and New Zealand as                                                               Change up the key              WANT NOT
  butternut pumpkin or gramma, is a type                                                ingredients in your homemade                 Don’t throw the
  of winter squash that grows on a vine.                                                meat-free burger options and                 seeds away
  It has tan-yellow skin and orange fleshy                                              introduce varieties like this butternut      after preparing
  pulp with a compartment of seeds in the                                               squash and mixed bean burger                 your squash.
  blossom end.                                                                          accompanied with crunchy veg                 Roast them with
                                                                                        and garlic mayonnaise.                       salt and spices

                                                5/
  Notes: It has a sweet, nutty taste
                                                                                                                                     then use them
  similar to that of a pumpkin. The
  bulbous, pear-shaped fruits are                             A MATCH MADE                                                           to add a crunch
                                                              IN HEAVEN                                                              to your winter
  ready to harvest in autumn and when
                                                                                                                                     salad options.
  ripe, turn increasingly deep orange,                         The nutty, sweet                                                      If you have left
  becoming sweeter and richer with thin          flavour of roasted squash is                                                        over butternut
  skin. This makes them easy to prepare          perfectly complemented by fennel                                                    squash skin cut
  and a great choice for roasting and            sausage – bring them together                                                       it into strips, add
  using in soups and risottos.                   with flavours of garlic and rosemary                                                seasonings and
                                                 to finish the dish.                                                                 bake until crisp
  Health Benefits: Butternut squash is
  low in carbohydrates, a good source            Recipes supplied by: 1. Unilever Foodsolutions, 2. Graeme Watson, Vice              to be used as
  of fibre, magnesium, potassium                 Chairman & Membership Secretary, Masterchefs of Great Britain, 3. Tilda             vegetable crisp
  and vitamins.                                  Foodservice, 4. James Davidson, Executive Chef, Rich Sauces, 5. Graeme              garnishes for a
                                                 Watson, Vice Chairman & Membership Secretary, Masterchefs of Great                  variety of dishes.
                                                 Britain. Visit www.stiritupmagazine.co.uk/recipes for full recipes.

Also In Season:

Pear                      Chicory               Fig                         Mussels                Pheasant                       Globe Artichoke

                                                                       09
S - front line THROW AWAY CULTURE - Harvest Fine Foods
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Riding t h e
          it a lit y wave
    hosp
The key to Angus Ashford’s             Club during the Second World                 I doubt I would have had the           of the fantastic fresh fish on its
success in hospitality has             War. It served food and provided             same success.”                         doorstep, the high-quality Exmoor
been his ability to spot and           recreation for soldiers preparing                                                   beef and the many superb craft
                                                                                    After sampling the delights of
surf trends, react to change           for their Normandy landings. It is                                                  beers and drinks. The homemade
                                                                                    various international cuisines on
and innovate. Whether that             thought that the iconic name came                                                   classics such as burgers, nachos,
                                                                                    his travels and seeing the coming
means changing the focus               from these American soldiers.                                                       steak and fish ‘n’ chips remain top
                                                                                    of gastropubs in London in the 90s,
                                                                                                                           sellers with the Country Range
of a business, devising                As surfing started to boom in the            Angus headed home with plenty
                                                                                                                           seasonings and spices playing
new menus, carrying out                swinging 60s, the venue’s position,          of ideas and a plan.
                                                                                                                           a key role in maximising flavour.
refurbishments or dealing              close to what is now known as ‘the
                                                                                    First, The Red Barn was completely     A constantly rotating specials board
with the current pandemic,             UK’s Surfer’s Paradise’, ensured it
                                                                                                                           also enables the kitchen to be
                                                                                    renovated and rebranded as a pub
these skills have ensured              became the unofficial hub for the
                                                                                                                           creative and showcase sensational
                                                                                    with surfing becoming a focal point
the success and future                 sport and beach life in the area.
                                                                                    of the decoration. Next, the ‘old      seasonal produce.
of The Red Barn in                     While Angus spent much of his                school’ cafeteria food tray service
Woolacombe, North Devon.                                                                                                   Angus added:
                                       youth on Woolacombe beach,                   was replaced with a fully-working
Angus’ family have lived and been      surfing in the sea and working at            kitchen and a bar was added to         “We’re blessed to be in an area
involved in catering in North Devon    The Red Barn, it was only in 1997            serve alcohol.                         rich with quality food and drink
for over 200 years. It was his         that he took over the reins after                                                   producers, many of whom our
                                                                                    The business boomed in the
entrepreneurial grandfather who        completing his degree in Metallurgy                                                 family has worked with for over
                                                                                    following years with Angus
purchased The Red Barn in 1965,        and then spending a fair amount                                                     50 years. This provides our dishes
                                                                                    continuing to keep one step ahead
running it initially as a cafeteria    of time travelling, chasing waves,                                                  with unbeatable taste, authenticity
                                                                                    of the swell, tweaking and adjusting
before his father took over.           skateboarding and skiing.                                                           and absolute provenance, which
                                                                                    his offering and improving the
                                                                                                                           is definitely something our local
The Red Barn has a long history with   He said:                                     quality, choice, entertainment
                                                                                                                           customers and tourists appreciate.
it acting as a US Red Cross Service                                                 and service.
                                       “I had an incredible childhood in                                                   Our specials board is forever
                                       Devon but always wanted to travel            He continued:                          changing and thanks to our
  Above (main)                                                                                                             chef’s travels, there is plenty of
                                       and try new things. Hospitality is in
  Interior view of The Red Barn                                                     “Business is a bit like surfing, if    international influences. Recently
                                       my blood so I always knew it was
                                                                                    you get comfortable and take your      he travelled to South-East Asia
  Left                                 something I would return to but
                                                                                    eye off the horizon, you can get       so we have had some fantastic
  Angus Ashford standing               without the life experiences and
                                                                                    in trouble. Out on a board, it’s a     Malaysian, Korean and Thai inspired
  in front of The Red Barn             travel I had in my younger years,
                                                                                    wave that wipes you out. In the        dishes on the board.”
                                                                                    hospitality business, if you stop
                                                                                    improving and your offering gets
                                                                                    stale, it’s the competition. The key
                                                                                    to our success has been our ability
                                                                                    to see over the horizon to new
                                                                                    trends and then adapt and react.”
                                                                                    All the food
                                                                                    at The Red            Country Range
                                                                                    Barn is cooked        Herbs and Spices
                                                                                    in-house and the      Pack Sizes: 120g and 400g
                                                                                    kitchen sources       For the full range
                                                                                    locally, taking       visit www.countryrange.co.uk
                                                                                    advantage

                                                                               11
a Pa   sty
                                                                                      Chicken Tikk

 RISE TO THE
 CHALLENGE
 THIS FALL                                                                        “MY FAVOURITE
                                                                                 COUNTRY RANGE
                                                                                INGREDIENTS ARE
                                                                                                                       Roasted Squ
                                                                                                                       Stuffed Naa
                                                                                                                                   ash and Oni
                                                                                                                                  n with Spice
                                                                                                                                                on Bhaji
                                                                                                                                               d Houmous

             As autumn begins, chef and caterers                                THE READY-TO-USE
             across all food sectors are modifying                               SAUCES – SUCH A
             menus ahead of the winter months. With                              WIDE VARIETY TO
             some consumers still anxious about the                               CHOOSE FROM.”
             pandemic and with darker evenings and                                  – CARE HOME,
             unpredictable weather – caterers need to                                MERSEYSIDE
             give consumers a real reason to eat out
             of home over this period.
             Supporting local business and the focus on provenance
             of our food are two existing trends that have been accelerated
             by the pandemic. Eating out and seeing what a great
             establishment can create with in-season, high quality ingredients
                                                                                     NATIONAL CURRY DAY
             is a great pull. With pumpkin, squash, apples, beetroot, pears,         Running from 7th -13th October, there is no better week to spice
             game and so much more now in-season it’s a great time to                things up and give the noble curry pride of place on the menu.
             freshen up your menu with some seasonal stars and dishes
                                                                                     Country Range has everything you need to rustle up a variety
             with serious pulling power.
                                                                                     of curry-based menu options including the five-strong range of
             Here’s some inspiration to help you rise to the challenge this fall.    curry pastes including Tikka, Korma, Madras, Tikka Masala and
                                                                                     Tandoori that offer supreme quality and versatility. If you want to
                                                                                     create your dishes from scratch the portfolio also offers a huge
                                                                                     selection of spices, herbs and other essential ingredients such
             AN APPLE A DAY                                                          as Country Range Coconut Milk.
             With the annual celebration of apples taking place on the 21st          From traditional curries and adding warmth to winter salads
             October and the choice of apples now at its best, it’s a great          to delicious on-the-go ideas we have hundreds of recipes to
             opportunity to showcase this ever so tempting classic fruit.            inspire you at www.countryrange.co.uk
             Sweet, savoury, snacks, starters, mains and desserts – the              •   Spiced Cottage Pie
             apple can do it all and the Country Range Bramley Apple Filling         •   Chicken Tikka Masala Naan Wrap
             continues to be a chef favourite. Outside of the classic apple          •   BBQ Tandoori Aubergine Salad
             pie there are so many uses of the filling as demonstrated by the        •   Red Lentil Onion Bhajis
             talented Alin Stoica, a Country Range Student Chef finalist, who        •   Tandoori Lamb Chops
             created five ideas to help you put apples at the core of your
             offering this October.
             •   Pork and Apple Wellington

                                                                                           Fortify
             •   Apple Ginger Crumble Soufflé
             •   Apple Crème Brûlée
             •   Apple Raspberry Chocolate Brownie
             •   Apple Betty
                                                                    Pork                   For chefs in schools, hospitals and care homes,
             All recipes can be found at
             www.countryrange.co.uk/recipes                       and Apple                healthy, warming dishes will be even more important
                                                                                           this winter to ensure people are best prepared against
                                                                  Wellington               the usual influx of winter colds, bugs, flu and of course
                                                                                           any COVID-19 second or third waves. This could mean
  “THE COUNTRY RANGE BRAMLEY APPLE
                                                                                           boosting the vitamin profiles of dishes, adding more fruit
    FILLING REMINDS ME OF APPLE PIES
                                                                                           and vegetables to menus or fortifying dishes such as this
         MY MUM MAKES FOR ME.”
                                                                                           delicious vegetarian Butternut Squash and Mushroom
         – CARE HOME, SOUTHAMPTON
                                                                                           Korma to increase the calorific content of dishes.
                                                                                           For the full recipe visit www.countryrange.co.uk/recipes

Apple
Crème
Brûlée                                                                                       Butternut Squash
                                                                                             and Mushroom Korma

                                                                          12
NEWS FROM COUNTRY RANGE

                                                                                                             o
                                                                                                            S fc i a l
                                                                                                             Che
Tricks for Treats
 this October                                                                                                                       al
                                                                                                                   Getinsgpistoacliity
                                                                                                                     IN ho
As days shorten and the weather                   •     HOPE FOR THE BEST, PREPARE FOR
starts to deteriorate, we all need a                    THE WORST Making fresh cakes and
lift at some stage. The classic teatime
has always played a big role in bringing
                                                        biscuits from scratch on the day is great if
                                                        you have the time, space and resources         Give consumers
people together, putting smiles on                      but it isn’t always possible, especially in
                                                                                                        confidence in
faces and keeping spirits up.                           the current environment. Make sure you
                                                        plan ahead and for all eventualities,            their safety
Seductive sweets, buttery biscuits, creative
cakes and quality hot drinks can be fantastic
business boosters for cafés, restaurants,
                                                        whether that’s making sweets in advance
                                                        and freezing them or by utilising the
                                                        Country Range selection of pre-packed
                                                                                                       when dining out
                                                                                                          Since hospitality reopened back in July it has
hotels and pubs to attract new customers,               treats such as the Country Range Mini
                                                                                                        never been more important to be honest, open
drive footfall and increase sales during                Pack Biscuits and Luxury Mini Pack                 and transparent in your marketing activity.
traditionally quieter periods of the day.               Biscuits and muffins or pre-portioned              Consumers need to feel reassured that you
                                                        cakes and individual puddings.                   are following Government guidelines and have
Here are our top tricks for treats this winter:                                                          their safety at the heart of everything you do.
                                                                                                        Your social media channels are absolutely key in
•   IT ALL STARTS WITH THE TEA We
                                                                                                       driving bookings, so we share our five top tips for
    all know that a bad brew can ruin the                                                                         marketing teams to consider.
    most exquisite teatime spread so
    make sure you get your basics right.
    Our award-winning Country Range                                                                       Use your
    Premium One Cup Tea bags are 100%                                                                    Social Media
    Rainforest Alliance Certified and really
    can’t be beaten when it comes to a
                                                                                                          Channels
                                                                                                         to talk about the new measures you have put
    full-flavoured, rich cup of tea.
•   WOW FACTOR Consumers are
                                                  Mini Pack Biscuits                                   in place since reopening. This includes initiatives
                                                                                                          related to track and trace, social distancing
                                                                                                        and table service. Follow government updates
    increasingly well-travelled and
                                                                                                          so you are applying all the latest regulations
    adventurous when it comes to food             “THE COUNTRY RANGE MINI CAKE
                                                                                                                         and guidance.
    so don’t be scared of introducing             ASSORTMENT - THEY’RE A GREAT
    new treats and mixing things up.              SELECTION OF CAKES AND ARE SO
                                                                                                       Try and create new photography which shows
    Anything made from scratch will               EASY – EVERYBODY LOVES THEM!”                                   that diners and staff are
    always create intrigue so experiment          – CAFÉ, LANCASHIRE
    with some of our indulgent ingredients
    that can set sweets apart like our Country
                                                                                                       Socially Distanced
    Range Madagascan Vanilla Pods or our                                                                     Consumers may feel uneasy seeing
    award-winning Country Range 70% Dark                                                                       imagery of lots of people close
                                                                                                              together. In the past marketers
    Chocolate Drops.
                                                           OUR VEGAN PORTUGUESE                                would have avoided displaying
•   TREATS FOR ALL Teatime has to                            TART RECIPE USES THE                              cleaning materials but this can
                                                        COUNTRY RANGE MADAGASCAN                                now provide a positive image.
    be accessible to all so make sure
    you have a range of quality products              VANILLA PODS WHICH ARE PREMIUM
    for those with allergens or specific                 GRADE BOURBON VANILLA. AT
    dietary requirements. The Country                   APPROXIMATELY 15CM IN LENGTH                     If there is a case of COVID related to
    Range portfolio includes a wide range              THE PODS ARE PLUMP, MOIST AND                    your business, talk about it openly on
    of suitable products including the                SWEET. MAKING THEM PERFECT FOR                          social media and reveal the

    award-winning Handmade Carrot
    Cake, which is gluten-free and
                                                       USE IN ANYTHING FROM ICE CREAM
                                                          AND CUSTARD TO DELICIOUS                           Cleaning
    comes pre-portioned for ease.
    For those baking from scratch,
                                                          WINTER WARMER PUDDINGS
                                                            SUCH AS CRUMBLES AND                             Measures
                                                               LUXURY DESSERTS.                        you have put in place. Consumers are
    try our stunning vegan-friendly                                                                    going to be looking for assurance that
    Portuguese Tart recipe, which                                                                                it is safe to return.
    can be found at
    www.                                                                                                 For more social media advice, you can follow
                                                                                                              the Premier Foods team on Twitter
    countryrange.
                                                                                                        @PremierFoods_FS. Throughout lockdown they
    co.uk/recipes                                                                                            ran webinars with hospitality experts
                                                                                                                to support their customer base.

             Vegan
           Portuguese                                                                                       www.premierfoodservice.co.uk
                                                                                                                         @PremierFoods_FS
          Custard Tarts                                                                                              @PremierFoodsFoodservice
                                                                             13
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HOSPITALITY

                                                                                                                         KRIS HALL, FOUNDER OF
                                                                                                                         THE BURNT CHEF PROJECT
                                                                                                                         COMMENTED:
                                                                                                                         “There is a strong stigma
                                                                                                                         within the hospitality trade. The
                                                                                                                         term “Badge of Honour” is often
                                                                                                                         used and refers to an individual

Burn out
                                                                                                                         who will suffer in silence at
                                                                                                                         personal cost over letting the
                                                                                                                         team down or to save being
                                                                                                                         singled out. We want to change
                                                                                                                         that on its head and redefine
                                                                                                                         the term. Every person within
                                                                                                                         hospitality should be able to
                                                                                                                         discuss the state of their mental
                                                                                                                         health and gain support from
                                                                                                                         their peers and employers.
                                                                                                                         It is important that although
                                                                                                                         mental health can’t be seen it is
                                                                                                                         regularly discussed and policies
                                                                                                                         reviewed. Those that speak out
In 2017 the NHS reported               million people that work within            to balance their work/life             against the stigma and should
that 1 in 4 people in the UK           hospitality currently.                     commitments equally and adopt          be the industries new definition
are likely to suffer ill mental        It is incredibly important that the
                                                                                  freelance working or leave the         of Badge of Honour.”
health in their lifetime                                                          industry as a way of achieving this.
                                       foodservice industry is sustainable                                               The Burnt Chef Project
however, a study of almost             in terms of protecting its current         This has resulted in an increased      is a not-for-profit which means
1300 hospitality professionals         staff and attracting new talent.           demand on remaining staff as           that the money raised through
carried out by The Burnt Chef          The Burnt Chef Project has found           business owners look to save           sales of branded merchandise,
Project, has found this is             that only 35% of their survey              further costs including rapid          day-to-day hospitality
nearer to 4 in 5 people.               respondents would recommend                internal promotions leaving gaps       essentials, donations and
                                       working in hospitality. It is no           in management skillsets which          fundraisers is then used to
The Burnt Chef Project, a
                                       secret there is an increase in             further adds to the fragility of       continue the ongoing work of
not-for-profit organisation, has
                                       staff shortages as workers look            mental health within the trade.        opening conversations as well
been working consistently since
                                                                                                                         as education through seminars,
May 2019 with the view to raise
                                                                                                                         mental health training and
awareness to the high levels
of mental ill health within the        “I’ve seen too many great chefs quit their roles                                  handy online management
                                                                                                                         courses. With over 100 people
hospitality trade. Their mission is
simple; to stamp out mental health     or worse because of mental health issues, which                                   trained so far in mental health
                                                                                                                         awareness and mental health
stigma once and for all and to
make the industry a safer place.       is why T he Burnt Chef Project is so important.                                   first aid they feel they have
                                                                                                                         barely scratched the surface
The Burnt Chef Project has carried
out two significant studies into the
                                       T hings have definitely improved since I first                                    of beginning to change the
                                                                                                                         industry but they work to ensure
mental health and wellbeing of                                                                                           their messages continue to
hospitality professionals within the    started in the industry and attitudes have mostly                                meet tens of thousands through
industry in 2020. The most recent                                                                                        social media, collaborations
study found that 46% of hospitality    become less toxic, but there’s still far too much                                 with leading brands and
workers do not feel comfortable                                                                                          ongoing marketing campaigns.
talking about their mental health      discrimination and stigma and we all still have                                   To find out more visit
with a friend or colleague which                                                                                         www.theburntchefproject.com
is a huge proportion of the 3.2        a lot of work to do.” - Darryl Quested, Trained Ambassador
                                                                             15
Fresh
THINKING
      Exceptional times call for
       exceptional ingredients

     Chefs choose Philadelphia because
    it is a creamier product with superior
             taste and consistency*

    COOK               BIND              PIPE             BAKE
 *Independent chef insight conducted by Good Sense Research, March 2020
HEALTH & WELFARE

Front line
The UK Malnutrition                     adults, a letter from MAPN was sent               available for vital NHS dietetic
                                                                                          services and third sector
                                                                                                                                     T he Stats
Awareness and                           to the Secretary of State for Health
Prevention Network                      and Social Care, Rt Hon Matt                      nutrition and food services,           It is estimated that       145,000
(MAPN) is a network of                  Hancock MP. The objective was to                  both during the COVID-19                people in Ireland are either
key organisations involved              force the government to take action               pandemic and beyond it                     malnourished or at risk
                                        to ensure that all population groups                                                          of malnutrition at any
in supporting the lives                                                               •   Fund a campaign to raise
                                        receive the support they need to eat                                                               given time.1
of older people and the                                                                   awareness of the importance
                                        well and stay alive. The letter was
provision of care across                                                                  of good nutrition for at risk         The cost of malnutrition in the
                                        signed by over 100 dieticians,
the nation including the                                                                  groups and their carers                 UK alone is in excess of
                                        academics and other specialists
National Association                    working in the field of malnutrition,         •   Invest in proactive case-finding          £23 billion per annum,
of Care Caterers, the                   and sets out a range of key actions               in order to locate and help                based on malnutrition
Association of UK                       that are needed to stop many more                 individuals at risk and in an           prevalence figures and the
Dietitians and many more.               people suffering the consequences                 upstream, prevention-based               associated costs of both
The COVID-19 pandemic has               of malnutrition.                                  approach to prevent people                health and social care. 2
                                                                                          becoming food insecure in
affected people across the UK and       HERE ARE THE MAIN POINTS                          the first place                       Pre-COVID-19 it was estimated
Ireland in so many different ways       THEY ARE CALLING ON THE
including increasing food insecurity.                                                 •   Prioritise nutrition as part of the      that malnutrition affected
                                        GOVERNMENT TO ADDRESS:
It has also significantly increased                                                       NHS rehab pathways and 		              3 million  people here in the
                                        •    Ensure that all local authorities
the risk of malnutrition amongst
                                             have ringfenced additional
                                                                                          support community malnutrition          UK; of that,  1.3 million are
vulnerable communities in the UK,
                                             funding to continue with high
                                                                                          services to return as quickly as               over the age of 65.
which includes many older people                                                          possible, albeit exploiting new
                                             quality food provision for                   technological solutions as
and those from Black, Asian and                                                                                                  1
                                                                                                                                   https://www.hse.ie/eng/services/list/2/
                                             people who may need to                       much as possible
Ethnic minority background.                                                                                                     primarycare/community-funded-schemes/
                                             shield or self-isolate in the
Specifically, malnutrition among                                                      •   Urgently introduce a legally
                                                                                                                                nutrition-supports/malnutrition-in-ireland/
                                             future, with suitable advice
older people has been one of the                                                          enshrined “Right to Food”,
                                                                                                                                     2
                                                                                                                                         2015 www.bapen.org.uk/pdfs/
                                             from dieticians
main challenges of the pandemic                                                           as laid out within the
                                                                                                                                           economic-report-full.pdf
for the care sector.                    •    Ensure that local authorities                International Covenant on
                                             have funding to establish                    Economic, Social and Cultural,
In a bid to raise
                                             long-term, sustainable                       Rights in the UK, to ensure               We would love to hear
awareness

                      Save the
                                               solutions to malnutrition                  the governments at both a              your stories and of how your
of the
                                                amongst over 65s,                         national and local level take           business works to address
exponential

                        Date
                                                 including meals on                       appropriate action                       and tackle malnutrition.
rise in
                                                   wheels services                                                              Get in touch with us at editor@
malnutrition                                                                          To read the full letter visit https://
                                     ITION
                              LN UTR                                                  www.thenacc.co.uk/file/1999-                  stiritupmagazine.co.uk
amongst               U K M A ESS WE E K           • Ensure that funding
                               N
vulnerable            AWARE OCTOBER                  and support is made              RtHonMattHancockv2.pdf
                        5 -12TH 20
                               20

                                                                                 17
t ' s
                                                                                                 CATEGORY FOCUS

 h a
W rewing?
    B   HOT BEVERAGE
           TRENDS &
        TEATIME TREATS

                                                                           Our love of a fresh brew or crafted
                                                                           cup of coffee has not diminished
                                                                           since lockdown, in fact, the ritual tea
                                                                           break has become a fundamental
                                                                           part of daily life. Whether it is a
                                                                           regular “cup of joe” to get going in
                                                                           the morning, or the meditative
                                                                           process of making tea to provide
                                                                           normality and comfort in an otherwise
                                                                           chaotic world, the reopening of our
                                                                           cafés and coffee shops has never
                                                                           been more timely. The everyday
                                                                           escapism provided by cafés to
                                                                           meet friends or find a corner for
                                                                           contemplation has been missed
                                                                           by the public, with 42.6%1 citing it
                                                                           as the social outing they craved the
                                                                           most during lockdown.
                                                                           Since lockdown measures eased, the
                                                                           demand for hot beverages and teatime
                                                                           treats has not returned to the usual patterns
                                                                           and businesses are seeing mixed results.
                                                                           Inner city areas or business zones are
                                                                           suffering from lower foot traffic than normal,
                                                                           whereas tourist locations and residential
                                                                           areas have been busier, picking up custom
                                                                           from those working from home and a vibrant
                                                                           staycation market.
                                                                           It would be forgiveable for a business to
                                                                           overlook trends within the “coffee and cake”
                                                                           market – a simple activity most of us perform
                                                                           every day – however this sector is booming
                                                                           with trends, opportunity and a customer
                                                                           base seeking solace and comfort in not
                                                                           just a cup, but the environment in which
                                                                           it is served.

                                                                           LATTE LOVE FOR COFFEE
                                                               Coconut     The Latte tops the coffee leader board,
                                                                           accounting for a 57% market share in
                                                              milk thai    sales, closely followed by the Cappuccino,
                                                                           Flat White and Americano. Syrups have
                                         NS
        COFFEE CO
                          MBINATIO
                              ISN’T YOUR
                                            STYLE,
                                                             iced coffee   supported coffee sales (and profitability)
                LITY BLEND , COFFEE SODA,
                                                                           for a while now, enticing new coffee drinkers
  IF A SP EC IA
                             NIC                                           with caramel and vanilla flavours and
                PRESSO TO               AND COLA
                                                     .
   TRY AN ES         A D E OR COFFEE               W H AT                  creating seasonal interest with gingerbread,
                 O N                       R K ET,
  COFFEE-LEM                 HEALTH MA
      N AT IV ELY FOR THE           , PR O B IO TIC OR                     cinnamon and Tate & Lyle’s most popular
ALTER                       LLAGEN
               DING A CO                ENU?                               seasonal syrup, pumpkin spice -a clear
  ABOUT AD            SH  OT TO THE M                                      influence from the US.
          PRO   TE IN

                                                            19
CATEGORY FOCUS
                                                              TOPPING THE TRENDS
                                             DALGONA COFFEE MADE WITH WHIPPED COFFEE FOAM WHICH
                                               ADORNS A GLASS OF MILK FOR A NEW ICED COFFEE-STYLE
                                                 DRINK HAS BECOME THE NEW “MUST-TRY” EXPERIENCE.
                                                  ENTERING THE MARKET FROM SOUTH KOREA DURING
                                              LOCKDOWN, SOCIAL MEDIA IS AWASH WITH HOW-TO VIDEOS
                                            AND #DALGONACOFFEE HAS GONE VIRAL WITH OVER 21 MILLION
                                                VIEWS. VARIATIONS INCLUDE SUBSTITUTING COFFEE FOR
                                                            COCOA POWDER OR MATCHA.

                Care Sector                 Since the heady days of the Starbucks explosion,
                                            independent coffee shops have fought back with

                  Catering                  artisan blends, creating an experience that can
                                            only be compared with drinking fine wine. There
                                                                                                            a
                                                                                                     Dalgon e
                   NO MATTER WHAT THE
                                            are many examples of this in practise throughout
                                            the country, one of which is Bould Brothers
                                                                                                        coffe
              TEMPERATURE IS OUTSIDE,       Coffee who batch-brew coffee from different
               ELDERLY RESIDENTS NEED       sources throughout the year depending on
                    TO STAY HYDRATED IN     what tastes best at the time. The team take their
             ORDER TO REMAIN HEALTHY.       coffee seriously, using double filtered water and
                     TEATIME TREATS ARE     organic milk. This may be a step too far for some,
                   ALSO A MUST-HAVE TO      but with 43%2 of consumers likely to pay extra
                 ASSIST WITH THEIR DAILY
                                                                                                  expertise, our focus on speciality coffee and
                                            for a high-quality drink, there clearly is untapped
                  CALORIE INTAKE. WHILE
                                                                                                  investment in bringing new experiences to the
                                            profit in the hot beverage market.
                ISOLATION REGULATIONS
                                                                                                  instant category positions us perfectly to meet
                                            Amidst the serious coffee connoisseurs is an          the growing demand for high quality beverages
                  ARE STILL IN PLACE, TRY
                                            emerging fun element, creamers featuring              that can be enjoyed in catering environments.”
                  TO INTRODUCE A BIT OF
                                            flavours such as maple, marshmallow and               Says Martyn Bell, Category Marketing
                    THEATRE, DELIVERING
                                            peanut butter are now available, toppings drink       Manager, Jacobs Douwe Egberts.
                     RETRO-COFFEE SHOP
                                            with clouds of flavoured foam. With the variety
               STYLE MENUS FEATURING
                 DAILY SPECIALS, OR HOT
                                            of syrups, coffees and milk on the market,            TAKE TIME FOR TEA
                                            making a simple cup of coffee can turn into           Coffee may never have been more fashionable,
               CHOCOLATE AND MALTED
                                            something akin to a laboratory experiment, but        but tea is where our heart is at. Britons consume
                 MILK DRINKS AS BONFIRE
                                            for coffee aficionados and experience seekers,        around 165 million cups of tea per day – 70 million
                     NIGHT APPROACHES.
                                            this knowledge and attention to detail is what        more than coffee. Black tea is the market
                                            makes it all worthwhile.                              leader, with Breakfast Tea the firm favourite,
                                            Caterers in the education or healthcare sectors       however herbal and fruit tea is once again
                                            and small businesses needn’t fear though,             seeing a resurgence. One of the key drivers
                                            there is a burgeoning range of catering coffee        for this is an increasing focus on healthy eating,
                                            shop favourites for operators where the only          supplementing diets with teas to help you sleep,
                                            equipment available is a kettle. KENCO have           digest food, relax or focus.
                                            added a 1kg Speciality Flat White tin to their        Chamomile, mint and jasmine tea have long
                                            range, removing the need to compromise on             been a staple on a hot beverage menu, but
                                            quality or flavour. “With a century of coffee         Chinese medicine and Indian Ayurveda is
                                                                                                  inspiring blends and ingredients which provide
                                                                                                  non-prescription solutions to mental health
                                                                                                  problems such as stress, anxiety and depression
                                                                                                  as well as physical concerns such as diabetes,
                                                                                                  high blood pressure and weight loss. As a result,
                                                                                                  we have witnessed the rise of turmeric tea
                                                                      Vegan                       and “superblends” combining green tea with
                                                                                                  botanicals, vitamins and minerals.
                                                                   avocado and                    For cafés, hotels or restaurants offering
                                                                    chocolate                     afternoon tea, a tea menu can elevate the
                                                                                                  experience from the everyday to a special
                                                                      tar ts                      occasion. A single trip to Fortnum and Mason
                                                                                                  or Sketch will demonstrate the power of a tea
                                                                                                  sommelier - watch the delight and wonder on
                                                                                                  consumers’ faces as they are advised on tea
                                                                                                  and cake pairings. If you choose to go down
                                                                                                  this route, stocking these unusual blends to
                                                                                                  take away in artisan packaging will be the
                                                                                                  perfect upsell.
                                                                                                  When it comes to our regular cuppa, quality
                                                                                                  and consistency win the day, so opting for a
                                                                                                  blend that is familiar will be ideal, especially
                                                                                                  in the care sector. “Getting this offer right is
                                                                                                  crucial. Yorkshire Tea is the nation’s number
                                                                                                  one tea brand by value in grocery retail, and
                                                                                                  as consumers will be looking for the brew they
                                                                                                  know and love at home, Yorkshire Tea should
                                                                                                  be a central part of any out of home offer”
                                                                                                  comments Natalie King, OOH Manager at
                                                                                                  Taylors of Harrogate.

stiritupmagazine.co.uk                                             20
Spiced hot chocolate                  CHOCOLATE CRAVINGS
                                         Hot chocolate is the perfect indulgence for
   with whipped cream                    adults and kids alike as the weather gets colder.
                                         A staple on most hot beverage menus, it comes
                                         into its own in winter. Whether topped with
                                         marshmallows and cream or served in small cups
                                         as a thick, luxurious Parisian style treat, it soothes
                                         the soul and is the epitome of Christmas. Try
                                         switching up your menu this year with matcha hot
                                         chocolate or adding a syrup shot such as salted
                                         caramel, mint or orange. For the artisan in you,
                                         experiment with colour and flavour, introducing
                                         red velvet hot chocolate or white chocolate
                                         served in glass jars. Callebaut and Van Houten
                                         have a range of hot chocolate options including
                                         milk, white, dark and gold caramel which can be
                                         made with steamed milk or non-dairy alternatives.

                                         THINK SEASONAL
                                         AS THE COOLER WEATHER SETS IN AND WITH
                                         COVID-19 SOCIAL DISTANCING REGULATIONS
                                         STILL IN PLACE, A CHANGE OF SERVICE TO
                                         PRE-PACKAGED OR EASY TO PACK CAKES
                                         WHICH WILL REDUCE THE TIME CUSTOMERS
                                         SPEND QUEUING OUTSIDE SMALLER PREMISES
                                         MAY BE WORTH INVESTIGATING

                                         SUGAR, SPICE & ALL THINGS NICE
                                         Teatime is not complete without a sweet treat and
                                         homemade baked goods are a temptation most
                                         of us cannot resist. From staples such as Victoria
                                         sponge, carrot cake, brownies and millionaires

       Top Tips
                                         shortbread to the unusual delights of gin and
                                         tonic loaf and Biscoff cupcakes, pretty displays of
                                         beautifully finished cakes are a customer-magnet.
                                         Cakes and bakes do not have to be homemade,
  • THE FOCUS ON OBESITY by              high quality freeze-and-thaw options can be
 the government will undoubtedly         ideal solutions. “Pre-prepared frozen pâtisserie
  drive demand for healthy treats        could play a key role in any kitchen – helping to
and beverages so bear this in mind       reduce unnecessary waste and providing a super
 when curating your menu. Install        convenient way for operators to offer a tempting
clear labelling to identify low sugar,   snack menu to accompany their beverage
    plant-based and nutritionally        options” comments Marie-Emmanuelle Chessé,
             rich options                international development project manager, Tipiak.
 • MAKE SURE YOUR MENU IS                Teacakes or spiced fruit bread which are versatile
WELL ROUNDED, offering options           and can be toasted to create aromas, enticing
 for Vegans and customers with           customers to add to their beverage order will
  allergies (such as gluten free)        also reap rewards. “The KaterBake fruit bread
   • SUSTAINABILITY IS OF KEY            is the perfect accompaniment to a hot beverage
INTEREST to consumers. We have           and can be dressed up with fruit, cream, nuts
 long seen Soy and Oat Milk in the       and other fillings to create a tempting grab and
  market but cafés are now adding        go snack” suggests Gordon Lauder, MD of frozen
coconut, macadamia and rice milk         food distributor Central Foods.
          to their menus                 Allegra forecasts the UK branded coffee shop
 • PLUG IN TO PESTER POWER –             market will exceed 10,000 outlets by 2023.
Offer a kid’s option to your hot drink   Retail pressures, changing consumer habits
menu with a Babyccino. Warm milk         and deep uncertainty following the pandemic
  with the addition of cinnamon or       and the outcome of Brexit will slow the pace of
 cocoa powder will be a profitable       this segment after such a rapid period of growth.
  addition and encourages repeat         Amid the chaos, innovation will continue to drive
 custom by parents who feel their        businesses forward, whether it’s Pret A Manger
whole family have been considered        selling coffee on Amazon or independent coffee
                                         shops hosting classes on how to craft the perfect
• SPICE IT UP – Winter is the ideal      coffee at home, this is a £6 billion market fed
time to expand your hot beverage         by strong consumer demand for one of life’s
  menu. Think mulled apple juice,        little luxuries.
       caramel apple cider
         or kinderpunsch
                                         1
                                          Allegra Strategies (May 2020). Covid-19 Impact on
                                         the UK Population Survey Results
                                         2
                                             CGA. Going Premium

                                                                           21
Taste of Happy

✓ Gluten free ✓ Vegetarian ✓ 100% natural flavours
     ✓ No artificial colours ✓ No preservatives
             www.premierfoodservice.co.uk
  @PremierFoods_FS   PremierFoods_FS   @PremierFoodsFoodservice
EDUCATION

 h e
T arse a r l y                                                                      WHAT ARE THE GUIDELINES FOR FOOD

 ye
                                                                                    PROVISION IN EARLY YEARS?
                                                                                    • Where children are provided         suitable facilities for the
                                                                                      with meals, snacks and              hygienic preparation of food
                                                                                      drinks, they must be healthy,       for children, if necessary
                                                                                      balanced and nutritious.            including suitable sterilisation
                                                                                      Before a child is admitted          equipment for babies’ food.
                                                                                      to the setting the provider         Providers must be confident
                                                                                      must also obtain information        that those responsible for
                                                                                      about any special dietary           preparing and handling food
                                                                                      requirements, preferences           are competent to do so. In
                                                                                      and food allergies that the         group provision, all staff
                                                                                      child has, and any special          involved in preparing and
                                                                                      health requirements. Fresh          handling food must receive
                                                                                      drinking water must be              training in food hygiene
                                                                                      available and accessible at all
Rationing, empty                       Walthamstow. Crazy4Kids offers                                                   Providers must make the
                                                                                      times. Providers must record
shelves and unavailable                day nurseries, pre-school and                                                    following information available
                                                                                      and act on information from
supermarket online delivery            wraparound services (breakfast                                                   to parents and/or carers:
                                                                                      parents and carers about a
slots were just some of the            and after school clubs).                                                         • food and drinks provided
                                                                                      child’s dietary needs
problems pre-schools and               The week before lockdown, it was                                                    for children
                                                                                    • There must be an area which
nurseries encountered                  tough getting an online delivery slot
                                                                                      is adequately equipped to         https://www.gov.uk/
during lockdown. For those             and even when she did get one,
                                                                                                                        government/publications/
                                       the order was reduced dramatically.            provide healthy meals,
which remained open for                                                                                                 early-years-foundation-stage-
                                       “We went out visiting multiple                 snacks and drinks for children
children of key workers,                                                              as necessary. There must be       framework--2
this meant scouring shops              supermarkets and again we were
                                       rationed so it really was a problem,”
looking for food, often
                                       she says. “Pasta and flour ran out
standing in long queues
                                       so we had to adapt recipes such
as they weren’t given                  as serving a jacket potato with               Speak to your local Country Range Group
priority treatment.                    Bolognese sauce instead of pasta.”            member wholesaler sales representative
The Wendy House Day Nursery in         Going forward, Julie is looking               regarding your produce as well as hygiene
Holywell, Wales, looked after key      at alternatives to supermarket                and food packaging needs.
workers’ children, usually 20 a day,   deliveries. “We will consider having          You may purchase certain
during lockdown. Although they had     the bulk delivery from our local              products from your wholesaler
used the same supermarket for 20       wholesaler to one site and then               but are unaware that your
years, nevertheless they couldn’t      delivering it to the other sites in           wholesaler can provide you
get an online delivery slot and in     our delivery trucks,” she said.               with access to hundreds of
store, she found empty shelves.                                                      appropriate products across
                                       For more information on the
She improvised by turning to frozen                                                  ambient, chilled, frozen and
                                       provision of care for early years
vegetables and tweaking recipes.
                                       visit the National Day Nurseries              non-foods including some
Julie Norris is owner of               Association at https://www.ndna.              products appropriate for
Crazy4Kids which has five sites        org.uk/ or the Early Years Alliance           special dietary requirements
in Northamptonshire and one in         at www.eyalliance.org.uk                      and allergies. There also may
                                                                                     be additional pack sizes of
                                                                                     certain bulk products that you
“We will consider having the bulk delivery                                           are not aware of.
                                                                                     You can also find a lot of recipes that are
from our local wholesaler to one site.”                                              child-friendly, or easily adaptable, available
                                                                                     online at www.countryrange.co.uk

                                                                               23
THE GREEN GAUGE

    ow away
   r
T h lture
   cu
Over the past few years
foodservice establishments,
                                           Guardians of Grub over the last few
                                           months to share with you how citizens’
                                                                                       T he Stats
                                                                                       The UK Hospitality and Food Service Sector throws
                                                                                       away 1.1 million* tonnes of food each year
industry organisations and                 food habits, behaviours and attitudes
                                           have changed during the COVID-19            75%* of which is avoidable and costs our industry
suppliers have increasingly been                                                       £3.2 billion
focusing their efforts upon raising        pandemic and how you can focus on
                                           reducing your own business’ food waste.
awareness of the issue and                                                             In Ireland Commercial Food Waste Research Report
reducing the amount of food                There is a key opportunity for catering     found that the leading sources of commercial food
waste the industry produces.               establishments to raise awareness further   waste in Ireland are accommodation at 24% (mainly
                                           and to show your customers, residents       hotels), food retail at 23% and food service/
The COVID-19 pandemic and specifically     and students how to aim to reduce food      restaurants at 17%
the imposed lockdown has shifted many      waste and, importantly, how they can
behaviours both within the industry and    support by making smarter portion size      They also identified that two thirds of the food waste
from a consumer perspective. We’ve         choices and taking home leftovers           created is avoidable
looked at the latest reports from WRAP’s   where possible.
THE LOW-DOWN
   ON LOCKDOWN                                                           Food waste reduction for caterers
   • Over 8 in 10 agree that food waste                                  TARGET                                           ACT
     is an important national issue                                      Track your current levels of food waste (it      Put your words into action - Actively
   • 90% believe that everyone,                                          can be useful to utilise a mix of busier and     reducing food waste by implementing all
     including themselves, has a                                         quieter days in order to accurately track),      appropriate elements within your business
     responsibility to minimise the                                      create a baseline from your measurement          from more effective food storage, preparation
     food we throw away                                                  data and targets for your business in terms      and portioning to menu planning.
                                                                         of the reduction and a time scale if you wish.
   • Consciousness about climate change has                                                                               Redistribution - Review what food can
                                                                                                                          be safely distributed to local charities via
     increased during lockdown with 81% of us                            MEASURE                                          organisations such as PlanZHeroes, The
     saying we are concerned about this issue
                                                                         Use online measurement guidance and              Trussel Trust, FareShare, FoodCycle and
   • Information leads to action – the more we                           tools available via Guardians of Grub or         so many more.
     hear and see about ways to reduce food                              via foodwastecharter.ie for the republic of
     waste the less food we throw way. Even                              Ireland and track the progress against your      Staff - Empower front of house staff to talk
     during the COVID-19 lockdown more of us are                         food waste reduction target.                     to consumers about portion size options and
     recalling seeing LoveFoodHateWaste (31%                                                                              the availability of doggy bags for them to
     up from 16% in 2018)                                                                                                 take away left-overs.
                                                                            FOOD WASTE TO MEASURE                         Customers - Engage customers whether
   • 70% want to maintain at least some of the
                                                                            1. Food disposed of down the                  that be through the use of printed materials
     positive behaviours built up during lockdown*
                                                                            sink/sewer                                    such as table talkers, signage, via front of
   • 1 in 4 consumers think it will be hard to                                                                            house staff and across your digital and
                                                                            2. Food waste from damages
     maintain the behaviours due to a lack of time                                                                        social platforms.
                                                                            and spoilage
     and the pressure of busy lifestyles
                                                                            3. Food that is thrown away during            For more information on how you can
   This gives the hospitality and catering industry                                                                       tackle food waste in your region visit the
                                                                            preparation such as offcuts
   a huge opportunity to take advantage of this                                                                           relevant website from the list below:
                                                                            and food that is served
   increase in awareness and interest in how                                                                               https://www.guardiansofgrub.com
                                                                            but not saved
   much food waste is created by consumers and
   food businesses across the UK and Ireland.                               4. Food waste                                  https://wrap.org.uk/sites/files/wrap/food
                                                                            from plate/                                    -waste-reduction-roadmap-toolkit_0_0.pdf
   *https://wrap.org.uk/content/citizens-and-food-waste-lockdown-eases      over production/                               http://www.wrapni.org.uk/
                                                                            buffet                                         https://foodwastecharter.ie/resources_cat/
                                                                                                                           restaurants-food-services/

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MY SIGNATURE DISH

Jose´ PIZARRO
 Immensely proud about Spain’s
 famous produce, craft producers,
                                                    to take them on a real gastronomic tour of my
                                                    country. When I first arrived in the UK, it was
                                                                                                      METHOD

 regional diversity and culinary                    clear that the majority of consumers hadn’t
                                                    experienced the best Spanish ingredients          1. Pour enough olive oil into a frying pan
 heritage, José Pizarro has to take                                                                   so that it comes 1cm up the sides of the pan.
                                                    such as jamón, chorizo and manchego so
 a lot of credit for putting his country’s                                                            Heat the pan until the oil starts to shimmer.
                                                    rather than overcomplicate, this became my
 food firmly on the map.
                                                    focus and inspiration. Over the last 20 years,    2. Pat the cheese rounds in flour on both
 Born in the small village of Talaván, in the too   I’m incredibly proud of our work in raising       sides so that they are well covered, then
 often missed region of Extremadura, José           the profile and quality of Spanish food and       dunk them in the egg mixture. Pop them
 came from a long line of farmers, which is         showing that with a few well-treated, quality     into the frying pan two at a time and fry
 where his passion, respect and love for quality    ingredients, less is often so much more.”         over a high heat for 1 minute – turning
 ingredients and small craft producers has          “My Signature Dish is Deep Fried Goats’           over the cheese halfway through – until
 its roots.                                         Cheese with Orange Blossom Honey, which           a golden-brown crust forms. If the cheese
 After first learning his trade in restaurants in   perfectly showcases this. It’s a dish that        is completely covered by the oil, the rounds
 Extremadura, José moved to Madrid where             I first created all the way back in Madrid in    will only need to cook for 30 seconds. Place
 he refined his skills at the Michelin-starred      my younger days and it has stayed with me         the cheese on kitchen paper.
 restaurant El Chapín de la Reina. In 1998, he      ever since, becoming a favourite wherever         3. Arrange the cheese rounds on a flat
 arrived in London and following successful         I have been. It’s so simple and versatile, as     plate and drizzle over the honey in
 stints at Gaudi and Eyre Brothers, he linked       our customers can enjoy it as an appetiser,       a zig-zag pattern.
 up with Monika Linton to open the first Brindisa   main and dessert but the Extremaduran goats’
 restaurant in Borough Market. Additional sites     cheese, which comes from an incredible family
 soon opened in London before José left to go       producer called Monte Enebro, lifts the dish
 it alone. Since then he has launched his tapas     to magnificence.”
 and sherry bar, then the Pizarro restaurant
 with additional venues rolling out in Broadgate    DEEP FRIED GOATS’
 Circle and at The Swan in Esher. Alongside         CHEESE WITH ORANGE
 his highly-regarded restaurants, José has also
                                                    BLOSSOM HONEY
 published five recipe books and become the
                        nation’s most prominent     INGREDIENTS
                            Spanish chef plus                                                SERVES
         m  o re              a regular on TV.                                                  4
    For        on
         ation               José commented:        •   320g goats’ cheese,
 inform taurants,             “My biggest               sliced into four rounds
        res
José’s t projects             inspiration           •   50g plain flour
   lates        visit
           ooks               in food has           •   2 large free-range eggs, beaten
   and b epizarro.            always been
         .jos                                       •   4tbsp runny orange blossom honey
  w w w com                  my customers,
                          inspiring me to           •   Extra virgin olive oil, for frying
                         be better and              •   Sea salt

                                                                            27
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HOSPITALITY

Kitted up
                                                                                                                                                             Photograph © Lateef Photography
Restaurant Kits, a new              and restaurateurs as founding              information about the restaurant          Above (main)
                                    partners including Thom and                with a click through link. Some kits      Mac & Wild Venimoo Burger Kit
e-commerce website,
was launched in July                James Elliott from Pizza Pilgrims,         include a “how to” video, while
                                                                                                                         Below left (insets)
delivering restaurant meal          Tom Griffiths from Flank, chef             others provide step by step               Flank Short Rib Shawarma Kit
                                    patron James Cochran from                  guides with the delivery.
kits nationwide to provide                                                                                               The Restaurant Kits Team
                                    12:51 and Around The Cluck
the hard hit industry with          and Yum Bun founder Lisa Meyer.            Calum says “Restaurant Kits allow
another source of revenue.                                                     restaurants to engage with their       James Elliot, co-founder of Pizza
                                    Calum Mackinnon says “We                   customers in a different way. One      Pilgrims, says “Our ‘Pizza in the
It is the brainchild of Calum       wanted to keep restaurants alive           of the things we love about DIY        Post’ kit started off as an idea
Mackinnon and Andy Waugh,           through lockdown by offering               kits is by having a ‘step by step’     to help us through this tricky time.
Scottish restaurateurs and          the “at home” service, providing           video, consumers can cook              It’s been a huge success, more
co-founders of the Mac & Wild       a constant revenue while they              alongside the founder or chef and      so than we anticipated. It’s great
business which includes several     were shut.”                                pick up tips. You don’t get that       to be part of Restaurant Kits and
restaurants and an online butcher
                                                                               in a restaurant.”                      getting more pizza out to people
and Edward Alun-Jones, the          Currently the platform has 16
                                                                                                                      at home.”
hospitality technology              participating restaurants, covering
                                                                               Restaurant Kits offers two options.
entrepreneur. They brought          a range of cuisines from Italian                                                  Drinks can also be ordered,
                                                                               The first is a listing and marketing
together a team of                  to Israeli and they are looking                                                   both Ready to Drink (RTD)
                                                                               option where restaurants can
top chefs                           for more to join. As Calum says                                                   and to be mixed at home.
                                                                               fulfil the orders themselves or the
                                    “The more the better, we’re
                                                                               second option is a complete ‘end       Customers can order from
                                      excited to grow this platform
                                                                               to end’ solution that includes kit     anywhere in the UK and the kit
                                       and offer customers as much
                                                                               development support, marketing,        will be delivered to them within
                                         variety for their “at home”
                                                                               fulfilment, inventory management       one to three days from placement
                                          dining experience.”
                                                                               and customer service.                  of the order. Restaurant Kits uses
                                        Each restaurant kit listed on                                                 eco-friendly packaging from
                                           the web site includes               “When a restaurant contacts us,        Puffin Packaging.
                                             ingredients, prep time,           we’ll do a feasibility study. We
                                                                               take a percentage of the kit sale      What about the future? Calum
                                               allergy information,                                                   has plans for developing the
                                               shelf life, as well as          price. The model was developed
                                                                                                                      business post lockdown “as
                                                                               by the founding partners to
                                                                                                                      we are delivering throughout
                                                                               ensure it worked for everyone,”
                                                                                                                      the country and with home
                                                                               says Calum.                            “eat-entertainment” on the
                                                                               Calum says he has been                 rise, Restaurant Kits offers an
                                                                               thrilled with the feedback             opportunity for consumers to
                                                                               from businesses and customers.         develop their cooking skills,
                                                                               “Some restaurants were selling         as well as an extraordinary dining
                                                                                                                      experience. We will soon be
                                                                               up to 100 kits a day but this has
                                                                                                                      launching Christmas feasting kits,
                                                                               dropped slightly as restaurants
                                                                                                                      new brands and partnerships.”
                                                                               have begun to re-open. We
                                                                               will continue to sign up new           For more information and to see
                                                                               restaurants and have some              how you can get involved visit
                                                                               exciting plans in the pipeline.”       www.restaurantkitsuk.com

                                                                          29
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