nov country range magazine for caterers dec2011 · 2017. 9. 12. · round the world with uncle...

COUNTRY RANGE MAGAZINE FOR CATERERSN OVD E C2011

CLASS OF

2011ACHIEVING THE CHRISTMAS WOW FACTOR

AN INSpECTORCALLS

Wina nintendo

3ds

Enjoy a bit on the side...with Country Range

Crispy Onion RingsOnion rings are a versatile product

which can be part of a mixed platter, an accompaniment to a main meal or served as an

additional side dish.

Beer Battered Onion RingsWhole slices of onion coated in a light crispy batter with a flavour

of traditional English ale for a more premium offering.

Both are packed 6 x 1kg.

0845 519 6181

www.countryrange.co.uk

16991 Onion Rings Advert.indd 1 21/09/2011 08:55

november/december 2011 stiritup 03

Editor’s Letter

Cert no. TT-COC-2143

15 ThE MarkETpLacE

16 NEW FrOM cOUNTrY raNGE

19 cELEbriTY siGNaTUrE dish • By EMMERDALE STAR DOMINIC BRUNT

20 ThE cLass OF 201127 ON ThE raNGE • WITh NIgEL SMITh

29 5 WaYs TO UsE... • COUNTRy RANgE ChEDDAR

05 country range customer profile • hOTEL CATERINg MANAgER gETTINg PUPILS ‘ON BOARD’

07 education • SUPPORT NATIONAL SChOOL MEALS WEEk - AND SEE yOUR SALES SOAR

09 hEaLTh & WELFarE • JAMES MARTIN PRESCRIBES SOME TLC fOR hOSPITAL fOOD

hOspiTaLiTY11 • PLAyTIME fOR PUBS? WE’RE gAME fOR ThAT!11 • BUBBLES By ThE gLASS

12 category focus • ChRISTMAS

23 GENEraL industry NEWs

35 adVicE FrOM ThE EXpErTs • ENCOURAgINg hEALThy EATINg

04 cOOks caLENdar

04 rOGEr raNT

04 GarY saYs

24 cOUNTrY cLUb

30 LEadiNG LiGhTs • fERNANDO PEIRE

37 baumann’s blog

contents

0919 25

2011 has not been an easy year for the catering industry. Everyone has had their share of tough times and felt the force of the recession, but the important thing, I guess, is that you’ve survived another year!here at Country Range, we pride ourselves on producing the best own brand in the business and we’ve continued to work hard to give you great, cost-effective ingredients. Over the last 12 months we’ve launched a staggering 50 new products and we celebrate our ‘Class of 2011’ on page 20.Channel 5’s Restaurant Inspector, fernando Peire, who is the managing director of the world-famous Ivy restaurant in London, is the subject of our Leading Lights article this issue (page 30) and he has some great advice for ensuring you give the best possible service to your customers.

To provide a bit of Christmas cheer, we’re giving away a Nintendo 3DS to one lucky reader. See Country Club (page 25) for more details.

Wishing you a wonderful and prosperous yuletide,

Food features Favourites

Stiritup contactSEDITOR Janine Nelson

[email protected]

WRITERS Sarah Rigg

DESIgNER Richard Smith

ADvERTISINg Mags Walker

PUBLIShER Practical PRTel: 01282 611677

www.practicalpr.co.uk

SUBSCRIPTIONS Olivia Blunn [email protected]: 0845 519 6181

Win

COUNTRY RANGE MAGAZINE FOR CATERERSN OVD E C2011

CLASS OF

2011ACHIEVING THE CHRISTMAS WOW FACTOR

AN INSpECTORCALLS

Wina nintendo

3ds

1st World Vegan day

3rd society of food Hygiene and tecHnology - foreWarned is forearmed conference and exHibition Brooklands hotel, BarnsleyDetails: www.sofht.co.uk

5th bonfire nigHt

7th - 11th national scHool meals Week 2011 Details: iloveschoolmeals.co.uk

11th - 13th mastercHef liVe 2011 Details: www.mastercheflive.com

12th - 27th london film festiVal

16th food allergens: from social stigma to samplingDetails: www.leatherheadfood.com/food-allergens

17th Westminster food and nutrition forum keynote seminar Central LondonDetails: www.westminsterforumprojects.co.uk

23rd - 24th allegra’s european coffee symposium Berlin Details: www.europeancoffeesymposium.com

23rd - 27th good food sHoW (Winter) NEC BirminghamDetails: www.bbcgoodfoodshow.com

24th society of food Hygiene and tecHnology 32nd anniVersary annual lecture, luncH and aWards The Landmark, Marylebone Road, LondonDetails: www.sofht.co.uk

30th st andreW’s day

21st - 28th HannukaH (JeWisH festiVal of ligHts)

24th cHristmas eVe

25th cHristmas day

26th boxing day

31st neW year’s eVe

1st neW year’s day

25th burn’s nigHt

25th - 27th food & drink expo NEC BirminghamDetails: www.foodanddrinkexpo.co.uk

soapboxthe

by roger rant NOVEMbEr (cONT.)

dEcEMbEr

march

JaNUarY

NovemberfaVo

urit

es

04 stiritup november/december 2011

FAVOURITES

immigrant labour – the best thing for the catering trade since sliced bread?

I have to say that whenever I travel and stay in hotels in the UK, I am well-served and well-pleased with the imported staff teams from Poland, Hungary, Belarus or wherever.

They are hard-working, eager to please and

many of them very pleasing on the eye! What

more could you ask for?

What I do not want, Mr PC Politician, is some oik

with dirty fingernails on a get-to-work scheme.

If you can get them to work then welding or

foundry work, if such things exist

any more, seem more appropriate to me.

With winter, the flu season is upon us - and the increased spread of germs due to the low humidity levels.

help to stop the spread by using Country Range Professional hand soaps. The CRg864 (bactericidal hand soap) is a must for any professional kitchen and where special attention to bactericidal hygiene is important.The soap will clean hands whilst protecting the skin, coupled with an added bactericide that provides a residual effect to keep hands safe between washes. The soap is also ‘fragrance free’ - a must for any kitchen to ensure it doesn’t taint food.The CRg863 (pearl pink soap) will add a luxurious feel to any washroom. With added moisturisers, it ensures the skin is left in tip-top condition whilst leaving hands clean. An added benefit is that this soap can also be used as an all-over body shampoo, which is ideal for showers and leisure centres.

country range professional

you can email your letters to [email protected]

cust

omer

pro

file


FEATURES

hotel catering manager getting pupils ‘on board’A background in hotel catering has proved invaluable for boarding school catering manager Melissa Townson - though she draws the line at room service!“I’m sure there are quite a few pupils who would like it though!” laughs Melissa, who worked at gleneagles and the Savoy before moving to St Bees School in Cumbria nine years ago.The school, on the edge of the Lake District, has around 300 students, both day pupils and boarders, aged 4-18. It also has an International Centre with pupils from all over the world.Melissa’s customer service skills, gained from her hotel management days, have played a vital role in the slick running of the school’s catering department.“I’m very much about driving relationships between the catering staff and the teachers and children,” she explains. “My office is always open to the pupils and we have a suggestions box so we are getting feedback all the time.“Over the years I have completely changed the staff and I now have 10 wonderful girls who are absolutely excellent with customer service and highly approachable.“It’s about making the children feel at home. It can be very difficult for them living away from home so this is the caring and nurturing side of it.”Melissa, who is a freelance trainer and fully-qualified lecturer in nutrition and food safety, also introduced a school food committee, which meets every term to negotiate with the children. She says: “They put their point of view across, I put my point of view across and we meet somewhere in the middle! Quite often they are asking for more chocolate, or they want white bread and I think

they should have wholemeal so we agree on 50/50. It’s good to talk. I want the children to feel they have a say in their diet, after all, food is an important part of school life.”Melissa is also aware of the importance of catering for the needs of her international diners. “We have a lot of Chinese students,” she explains, “so I arranged for a Chinese chef to come in and teach how to cook ‘proper’ Chinese food, which was extremely beneficial.”The catering team regularly organises themed dining events, such as Mexican Day or World Curry Week - all of which involve lots of dressing up and, occasionally, singing! During the summer, when the weather is good, they also cook barbecue lunches for the whole school out on the terrace.

Other treats include the canteen’s famous weekend brunches, which Melissa says are an exact replica of the brunches served at gleneagles, offering kedgeree, kippers, muffins, croissants, Danish pastries and so on.Melissa and her team are also keen to use ethical products and only serve Country Range Rainforest Alliance tea and coffee in the school. The Country Range hot chocolate is also a firm favourite with pupils - though unfortunately for the children, there’s no waiter service!

Get involved

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2011

Dolmio® are calling for UK schools to get behind Get Eating Day during this year’s National School Meals Week, set to be launched by Papa Dolmio himself.

Dolmio’s versatile, ready-to-use sauce range, redeveloped for the schools market, are sponsoring the first themed day of the high-profile celebration (Nov 7-11).

The first 500 schools to sign up to Get Eating Day via the

NSMW website will receive a copy of the Dolmio NSMW 2011 cookery book, containing the best recipes submitted by school caterers at July’s LACA Exhibition. From children’s favourites with a twist to more experimental recipes, the book aims to inspire school caterers to use the rich and tasty sauces in the Dolmio range in different ways, whilst considering food and nutrient-based standards.

The first 500 will also each receive a free jar of Dolmio Bolognese sauce, while the next 5,000 to sign up will

receive a £2 off voucher for a Dolmio sauce of their choice.

To kick-start Get Eating Day, which will see special guests visiting schools around Britain in a bid to create Britain’s biggest school lunch, Dolmio development chef Roy Shortland will be cooking up delicious meals using the ready-to-use range. Roy will be visiting a UK secondary school, accompanied by Papa Dolmio, head of the Dolmio family and star of the TV adverts.

Roy, who worked at Michelin-starred Chez Nico and is the head tutor at Bridge 67 Cookery School in Leicestershire, called for schools nationwide to sign up to NSMW, designed to raise

awareness of the importance of healthy school meals and, ultimately, increase uptake.

“We’re backing NSMW and Get Eating Day to show that, as a supplier, we support school caterers, not just in terms of redeveloping products to meet guidelines, but in terms of physical support; cookery

demos, chef-inspired guidance and recipes kids actually love,” said Roy.

“We’d like to see as many schools as possible sign up to NSMW and push the importance of school dinners even higher up the agenda. If everyone has fun in the process, even better!”

To sign up for NSMW’s Get Eating Day and download promotional material, visit http://www.iloveschoolmeals.co.uk. For more on Uncle Ben’s and Dolmio, call 0800 952 0011.

Round the world with Uncle Ben’s and Dolmio. The Uncle Ben’s and Dolmio ready-to-use sauces offer school caterers a choice of 19 international flavours from four continents. Based on recipes from Italy, The Far East, India and The Deep South, they can be used to create some of today’s most popular global dishes quickly and easily.

Each one can be used straight from the jar as a marinade, dip, sandwich filling or jacket potato topping, with each 2.2–2.54kg jar delivering 56-63 primary school portions as a culinary sauce, 50 plus portions as a dip and 75-100 portions as a filling.

Meeting School Food Trust guidelines, the range is RD salt compliant for 2012 and free from artificial colours, flavourings and preservatives, gluten-free with no GM ingredients or added MSG and HFA-approved for halal diets. No nuts or peanuts are used as ingredients.

Dolmio RTU cooking sauce range:

HELP MAKE ‘GET EATING DAY’ A MOUTH-WATERING SUCCESS!

Bolognese Arrabbiata Creamy Tomato & Pesto

Tomato & Basil

Visit www.mars-foodservice.com for inspiration and information about our range of rice and sauces or contact us on 0800 952 0011

MX001332_013_Stir it up_Sept NSMW Advertorial 01.indd 1 22/08/2011 10:12

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FEATURES

support National school Meals Week – and see your sales soar

Lynda Mitchell, the former vice-chairman of LACA, has been elected as the new chairman of the organisation.A LACA member since 1998, Lynda has broad industry experience having been born into the catering trade. She grew up in a hotel and went on to train at catering college. her first experience of school meals provision was as a trainee working in a boarding school, catering for 600 pupils a day.Now working for North Somerset Council, Lynda heads up a contracts team responsible for managing both school food and building cleaning services, which are all contracted externally. Commenting on her appointment, Lynda said: “My personal aim for LACA will be to take our organisation into a new era of development, growth and influence.”The new national vice-chair is Anne Bull who is head of catering direct services at Rhondda Cynon Taf County Borough Council as well as the current chair of LACA’s Welsh region.

Sales of school lunches could rise by

over six per cent if school caterers

take part in National School Meals

Week this month.

The week, which is organised by the Local Authority Caterers Association (LACA) and has been running since 1993, takes place from Monday 7th to friday 11th November with the aim of promoting healthy and nutritious school meals to parents, pupils, teachers and governors across England and Wales. Sandra Russell, outgoing chairman of LACA, said: “In the last two years we have seen over 16,000 schools take part and this makes it the biggest healthy-eating event in the country, and our research shows that sales can be increased by over six per cent.”According to a survey of achievements from last year’s event, 74 per cent of respondents saw an average increase in meal numbers of 6.3 per cent during the week, while 62 per cent continued to see the increase the following week and 55 per cent had an increase in meal numbers a month later.

This year, each day has a different theme:

• Monday-get eating as part of Britain’s Biggest School Lunch

• Tuesday-get travelling where pupils can learn about food from different countries

• Wednesday-get creating when pupils and students are encouraged to be creative with food

• Thursday-get 5-a-day explaining the importance of fruit and vegetables as part of a balanced diet

• Friday-get remembering when young people turn their minds to all those that have made the ultimate sacrifice for their country. It is also a reminder about how school meals for all were first introduced to combat malnutrition in war-time.The event is being sponsored by Dolmio and Bernard Matthews foodservice.Sarah gray, national account manager at Dolmio, said: “National School Meals Week is a very important event in the school calendar for several reasons. It encourages more children to have a healthy meal at lunch-time and this helps young people regenerate their batteries for afternoon lessons.”

Laca elects new national

chair

Meet Teddy!

Now endorsed by the Craft

Guild of Chefs

Please note: Due to limited stocks of “Dixon”, whilst we will endeavour to send the bear as shown, we reserve the right to send a similar “Russ Berrie” bear of equivalent quality.

Roselle Supreme• Whips from ambient with excellent stability - perfect for decorating & piping • Ideal for pouring • Whips up to 3 times in volume, 50% more than dairy cream • Ambient storage and a long shelf life

Millac Gold• Tastes as good as dairy cream• Never splits in cooking • Whips up to 3 times in volume, 50% more than dairy cream • Fully functional with no compromise on taste • Ambient storage and a long shelf life

Perfect for Christmas Pudding & Mince Pies

www.pritchitts.com

Buy 12 litres of Millac Gold or Roselle Supreme and

receive a cuddly Christmas Teddy free of charge!

Teddy_bear_Ad_A4_210×297_12_2.indd 1 7/9/11 11:01:18


FEATURES

Heal

tH &

Wel

fare

TV chef James Martin has become the latest celebrity to give hospital food a makeover.

The Saturday kitchen presenter swapped haute cuisine for hospital food and joined the staff in the kitchen at Scarborough hospital in his native yorkshire. his aim was to try and change the way hospital food is created, and was filmed as part of a week-long series for BBC1.he helped the catering team to create a new weekly menu, which has now been rolled out to patients and staff. The hospital restaurant was also given a makeover and renamed Pat’s Place after catering manager Pat Bell, who has worked at the hospital for 21 years.Pat explained: “The last few months have been a rollercoaster with highs and lows but overall we have really enjoyed the experience.“I don’t think that James knew what he was

letting himself in for however our staff have worked tirelessly in order to introduce a brand new menu that not only offers patients more locally-grown seasonal food, but food that meets their nutritional needs as a hospital patient.”In order to get feedback on the new menu the catering department recently undertook a survey, which was given out to 200 patients and staff.Comments from patients included: “Wonderfully prepared and creative food” and “compared to other hospitals the food standard is very good”.Pat continued: “On average numbers are definitely up in the restaurant and we are delighted to see staff eating in the restaurant that we haven’t seen for years!“The new baguette bar is a big hit with staff; we are serving about 100 baguettes a day. The homemade soup is also popular both with patients and staff. The first time that we served homemade tomato soup we had patients asking for seconds.

“Our most popular dishes are probably the slow-roasted pork and the Yorkshire glazed sausage, with the homemade broccoli and courgette quiche being the most popular vegetarian dish. Sticky toffee pudding is also a popular addition to the menu.”James admits that the process was harder than he had imagined. “It’s really hard in hospital. You’ve immediately got a noose around your neck because of money - this is public money and you have to justify every bit. Pat and her team were achieving the best they could with what they had, but you have to give chefs decent ingredients to cook what they want.”he added: “I came away thinking that the NHS is the greatest thing we’ve got, but I don’t know how long it’s going to last. But I think the only way we can make a change is to get in there and have a go.”

James Martin prescribes some TLc for hospital food

Pictured left to right: Pat Bell, James Martin, Sharon Ellis, Alan Rosbottom and Darren Glover

* With over 100 years of experience, we know what makes a good pudding.

* Simply warm through and serve.* Economy, Standard, Luxury and Alcohol-free

recipes available.

Tel: 01264 345500


FEATURES

Hosp

ital

ity

Catering specifically for women drinkers is also key in today’s competitive pub market.

Wine sales in pubs have risen every year since 2000 and now account for almost a fifth of all drinks sold, which has been attributed to an increase in female drinkers.But, as Country Range customer kevin Berkins, testifies, variety is the best recipe for success - and the latest introductions to his drinks menu have gone down a storm.kevin, who runs two award-winning pubs in the north of England, has been serving Prosecco on tap for the last 18 months.“It’s incredibly popular, so much so that we’re selling it by the keg,” he said. “It’s a major growth area for us. We also have Pimms on draught for the ladies.“We’re planning to put flavoured cider on

draught this month and will be offering hot cider, served with a cinnamon stick, instead of mulled wine this Christmas.”george Workman, of frizzenti, which imports Prosecco and Italian sparkling wines in bottles and kegs, said: “On-tap service of ‘bubbles by

the glass’ creates excitement, trial and loyalty at point of sale, and renders a product usually only available by the bottle accessible to a large audience. Plus, there’s no more wastage of half-full bottles which have lost their sparkles at the end of service.”

playtime for pubs? We’re game for that!

bubbles by the glass

As the recession and the low-cost of alcohol in supermarkets continue to impact on the pub trade, landlords have to think of more and more innovative ways to attract customers.

The Campaign for Real Ale (CAMRA) is encouraging publicans to revive traditional pub games in a bid to get young adults through their doors. They believe games such as Shove ha’penny, Bar Billiards, Skittles and Darts would persuade more young adults to visit pubs at a time when 25 pubs across Britain are closing every week.New research by CAMRA shows that 49 per cent of adults aged between 18-25 years old would be more likely to visit pubs if traditional pub games were on offer.The independently commissioned research highlighted that the numbers of regular pub-going (visiting pubs once a week or more) young adults aged 18-25 years old has been on the decline over the last five years, seeing figures drop from 36 per cent in 2006 to 25 per cent in 2011.Colin valentine, CAMRA national chairman, said: “Pubs have had it tough in recent years with

high increases in beer tax, below cost pricing in supermarkets, introduction of the smoking ban, and of course Britain’s economic problems all playing a part in a disturbing 25 pubs closing every week.“Our new research shows there is a worrying trend in younger adults visiting pubs less often. The pub industry needs to be working together on a plan to attract these groups back into pubs. Drinking in pubs gets young adults off the streets, and providing safe environments for people to enjoy alcohol is good for society.“Traditional pub games are part of our heritage and can be enjoyed by large numbers of people at no cost. This means more money can be spent at the bar, which helps pubs and breweries.”Current world darts champion Adrian Lewis, who is fronting the campaign, added: “I started off playing darts with my family in my local pub in Stoke on Trent and through this met a lot of friends playing in the pub team. This has helped me fulfil my dream to become world champion. I urge everyone to get behind CAMRA’s campaign to help keep our traditional games alive in the Great British pub.”Colin Valentine


CATEGORY FOCUScH

rist

mas

Christmas is once again just around the corner and the party season is gearing up to be in full swing.

With the emphasis at this time of year on indulgence, the trick is to give consumers what they desire. Making the most out of this seasonal trade is a must-do for all foodservice operators,

especially considering the continuing stifling economic climate. Stir it up takes a look at how to fully bring to life that festive spirit…There are no guarantees in business, but ensuring a cracker of a Christmas is certainly achievable. Continuing with the positives learned from previous years and of course avoiding any previous mistakes is essential.The season of goodwill is one of those ‘red letter’ times on the calendar when people actually go out as it’s a special occasion. first impressions

count for so much, and the right vibe is essential for not only enticing new customers, but hopefully securing repeat custom for the following year ahead.Christmas is a great time to re-establish relationships with old customers and encourage first-time visitors to sample what you have to offer. Making the right impression is crucial, especially considering that January tends to be quite dour with people staying home and watching the pennies after the festive splurge.

santa claus is coming to town

foodservice operators should certainly not rule out providing money off or discount vouchers to customers when they dine at their premises to encourage more trade in the quieter months. Recent studies carried out by Mintel have found that restaurants’ focus on the discount culture during the recession has fundamentally changed consumers’ spending behaviour in the eating out market.In fact, of those customers that have cut down on eating out, a quarter of diners now say that they often use money-off/discount vouchers. While few people eat out because of vouchers, these do influence their venue choice. To cover quieter periods, like in January, it may be worth thinking about incentives such as a free bottle of wine for customers on their next visit, or three courses for the price of the two. These kinds of offers will go some way to encourage repeat business.Whether you’re a restaurant, a pub or even a cost-sector establishment, this is the time of year when it may seem that everyone is dishing up the same options, but there are still plenty of ways to stand out from the crowd.

achieving the wow factor

Creating the perfect setting should be the goal for any operator. you don’t have to break the bank on fittings and fixtures, but taking the time to think about colour schemes for tables, the lighting and the ambience factors can make all the difference.Mintel studies show foodservice establishments are under greater pressure to adapt with more than just menu development. Consumers are becoming more savvy and demanding about the whole eating out experience. Simply throwing up a few pieces of tinsel will no longer be enough to secure custom.going that extra yard will certainly make an establishment look the part. To encourage more families to dine, then some of the following points are worth considering. It’s always a good thing to remember that if children are happy, then parents are more likely to frequent a place:

• Festivestyleuniformsforstaff

• Christmascardssenttoknowncustomers

• AvisitfromSantahimselfcanstirupthe excitement that this time of year brings

Making it a festive feast

A traditional way of offering up all the Christmas trimmings is by going down the set-priced menu route, consisting of a starter, main course and dessert. There are many benefits to be had from set-menus, not least in the fact that ultimately it can simplify life in the kitchen.It is important to note though that this style of menu will often attract consumers who are searching for value and may place a decision on where to eat based on spending less per head.

There are numerous food options when devising Christmas menus. Be creative, as it’s those subtle touches like impressing your guests with an indulgent collection of cocktails or canapés, which can often make you stand out from your competitors. Obviously there’s a lot to be said for sticking to the traditional as well. If you are going down this route then serving up a Christmas pudding as a dessert and including bacon and sausage rolls in the main course are must-dos.

time for turkey?Mintel studies show that turkey, which is high in protein, is appealing not just because of the traditional aspects, but also because of its affordability and health credentials compared with other poultry and red meat.Turkey has traditionally been the Christmas bird, but in recent years there has been a demand by consumers for other options, which has seen it somewhat knocked off its perch. Other poultry, such as goose, duck and chicken, have become more prominent in the festive market over the past few years. hearty roast beef or pork options, are certainly favorable with consumers and are good meals to think about.More and more people are choosing to follow a meat-free diet in the Uk and having a vegetarian option on the menu is imperative. Just because there’s no meat involved doesn’t mean it has to lack substance and appeal. There are some wonderful veggie pie recipes out there that you could dish up. Butternut squash, barley and spinach pie and red onion and egg are two that would make an ideal Christmas main course.


CATEGORY FOCUS

cHri

stm

as

christmas by numbers

1526 The year that turkey was first brought over to the British Isles by yorkshire man William Strickland, who acquired six birds from American Indian traders on his travels and sold them for a tuppence each.

1950s Turkey wasn’t widely available on Christmas Day menus until this decade; in fact it was a luxury. The onset of refrigerators and freezers becoming more widely available helped to change that.

19 The percentage on which Brits increased their spend on all things Christmas in 2010

traditional festive sides

England: Red cabbage with apple - combining English Bramley apples, red cabbage, cinnamon and brown sugar with a splash of Port or Madeira

Wales: Leek and onion sauce to accompany the meat - leeks, onion, cloves, breadcrumbs, milk, nutmeg and bay leaves blended to create a thick and creamy alternative to ordinary bread sauce

Scotland: Rich tatties and neeps - a traditional dish made with mashed potatoes, swede, carrots, onion and butter, garnished with chives and black pepper

ireland: Turkey with whiskey glaze - whiskey and honey together with a splash of orange will give an impressive and great tasting twist to the traditional bird

Quirky takes on christmasMartin Bates, CEO for The Craft guild of Chefs, gives some ideas for different ways to present typical Christmas foods:

1. Christmas Pudding as breakfast pudding

Everyone is familiar with a fried breakfast, but over in Northern Ireland there is what’s known as the Ulster fry. This is probably the ultimate in fry-ups. It’s not so good for the heart or the hips but, as a one-off, it’s wonderfully tasty. for a Christmas breakfast version, slice up some leftover Christmas pudding and fry it in bacon fat. The fried fruit pudding is great to dip in an egg, or served up with sausages and bacon.

2. turkey escalope in chestnut purée

If you want to offer turkey but fancy going down a different route to simply roasting it, then try turkey escalope. Slice off a piece of uncooked turkey breast and thinly batter it out. for a seasonal winter taste try spreading chestnut purée over the slice and then roll up the escalope. Wrap in streaky bacon or pancetta before sealing the meat and cooking it in the oven for around 15 minutes. Serve up with seasonal vegetables.

3. Deep-fried Brussels sprouts

This is a slight throw back to the 1970s. Blanch the sprouts and then pané them in a flour and breadcrumb mixture. Deep fry in oil until golden brown and then serve up as a great canapé. They go really well with garlic mayonnaise.

tHe

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FOOD

neW products

in tHe marketplace

Dairy experts Pritchitts have launched a flavoured milk powder mix for the primary school sector.

viva flavoured Milk Powder Mix is a healthy and schools-compliant drinks option, which enables caterers to offer primary pupils an appealing and cost-effective milk drink.Available in chocolate and strawberry flavour, viva flavoured Milk Powder Mix provides caterers with real practical benefits, as all you need to add is water and whisk.Simon Muschamp, head of marketing at Pritchitts, said: “The new powdered format will create a new sales opportunity for caterers, particularly those supplying primary schools who are seeking an affordable schools-compliant drink that has more appeal than water or juice.“A major benefit for caterers using the powdered format is that it delivers environmental and cost savings in terms of packaging and distribution, as the powder also has a shelf life of two years, which is a real bonus for caterers who want to ensure they don’t waste product.”Viva Flavoured Milk powder Mix is available in 5 x 1kg packs.

primary schools ‘milking’ the benefits of dairy

Frozen poultry supplier Meadow Vale Foods is giving away a 42-inch television set every month as part of an on-pack prize draw.The promotion is running on selected bags of Battered Chicken Steaks and Battered Chicken Nuggets and asks caterers to ‘get lucky with klucky’, a new chicken character created by the company.Country Range wholesale customers who purchase the products can peel back an on-pack sticker to reveal a unique code. They then need to enter their code on Meadow vale’s website to be entered into one of the draws in which a television is up for grabs every month.“There’s no limit to the number of entries per person, so as long as caterers keep buying promotional packs, they can keep entering, giving them more chance of winning one of

the prizes,” said Nigel O’Donnell, Meadow vale’s commercial director.Look out for the prize draw bags, which are available now. Winners are drawn at the beginning of every month until april 2012.For more information visit www.meadowvalefoods.co.uk

Get lucky with klucky and Meadow Vale Foods

adVErTOriaL

adVErTOriaL

Mocha ice cream cake 1x15pp:A rich chocolate sponge, topped with coffee ice cream layered with coffee & brandy soaked boudoir biscuits, topped with mascarpone ice cream finished with a dusting of cocoa.

chocolate Mint ice cream cake 1x14pp:A rich chocolate sponge layered with white mint ice cream, dark chocolate ice cream then decorated with chocolate & mint decorations.

christmas Lumpy Bumpy 1x12pp:Rich dark chocolate sponge topped with toffee mousse, lumpy bumpy cheesecake all enrobed in chocolate and decorated with festive Christmas. stars.

Lemon Meringue ice cream cake 1x14pp:A chewy blondie base layered with a dairy lemon ice cream and crunchy white chocolate coated meringue pieces, topped with meringues, white chocolate and a feathering of lemon curd.

Ginger & Lemon cheesecake 1x14pp:A gorgeous ginger biscuit base layered with baked lemon cheesecake and finished with a heavy sprinkling of sweet dusting.

irish cream cheesecake 1x14pp:A digestive biscuit base with luxury cheesecake laced with whiskey topped with an Irish cream syllabub.

irish cream Lumpy Bumpy 1x12pp:A moist sponge base layered with a whisky and cream mousse and lumpy bumpy creamy cheesecake, enrobed with coffee coating and finished with a sprinkling of milk and white chocolate duo pieces.

Dark & Deadly Gateau 1x16pp:Two rich chocolate sponge layers filled with a layer of chocolate fudge and topped with chocolate flavour mousse. Top and side coated with chocolate flavour coating and decorated with plain chocolate pieces.

a piece of cakesidoli serves up sweet seasonal treats

LUCOZADE and LUCOZADE ENERGY are registered trade marksof the GlaxoSmithKline group of companies.

STOCK UP NOW6519 AD_ENERGY_COLA_XMAS.indd 1 02/09/2011 12:34

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We ‘know our onions’ here at Country Range - and have launched two new products made from this good, old-fashioned vegetable.The latest additions to our frozen range are Country Range Crispy Onion Rings and Country Range Beer Battered Onion Rings, both of which make a great accompaniment to grilled meat or fried fish dishes. They’re great as part of a mixed platter or, alternatively, why not serve them as a starter with dips, such as spicy mayonnaise or blue cheese dip?Our Beer Battered Onion Rings offer a premium alternative with the flavour of traditional English ale. Made from whole slices of onion coated in a light and crispy batter, burgers wouldn’t be the same without them!

Both are packed in 1kg bags.

Our onions run ‘rings’ around the rest

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Winning kitchen given ‘clean’ bill of healthA centre for adults with learning difficulties has been given a “clean” bill of health after winning our annual Kitchen Clean competition.

The kitchen of the Barley Twist restaurant at the Ashleigh Resource Centre in Basildon, Essex, won the full “deep clean” treatment courtesy of Country Club and Country Range Professional.National account manager, gary Davis, and sales and marketing manager, John fearns, donned their overalls and spent a full day blitzing the kitchen using Country Range Professional cleaning products.Said gary: “To be honest the kitchen was in pretty tip-top condition but all kitchens benefit from a thorough deep clean and we made sure that every nook and cranny got our full attention!”As well as general catering, the kitchen is also used as a venue to teach users vital cooking skills.

Caroline knight from Essex Cares, which runs the centre, explains: “We help our users to improve their catering skills, both at home and, in some cases, the workplace. It helps them to build their confidence. We are also a horticultural centre and grow our own produce, which we then cook in the kitchen.

“We were so proud when Gary and John told us they were amazed at how clean we kept the kitchen.“Nevertheless they did an amazing job and we were very pleased with the result.”

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Stir it Up advert Dec 11 - Crespo.pdf 1 26/08/2011 11:10:32


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dishBy DOMINIC BRUNT

ingredientsPacket of hobnobsLarge knob of butter4 bananas2 tins of condensed milk2 flakes1 tin of squirting cream

MethodMelt the butter on a medium heat in a saucepan.Break half/three quarters of the packet of hobnobs into the saucepan and stir together.Set the contents flat at the bottom of a serving dish and pat down with your hand.Place the two tins of unopened condensed milk

into a large pan of boiling water for an hour and a quarter.Make sure the water is topped up at all times from a kettle and don’t allow the pan to boil dry.Slice the bananas into pieces and cover the hobnobs with them.Open the tins of condensed milk carefully using a cloth to cover them so to avoid being squirted by the boiling milk on initial insertion of the can opener.Pour the now caramelised milk over the top of the bananas.Leave to cool for half an hour then leave to set in a fridge for half an hour.Sprinkle the flakes over the cooled Banoffee and serve with the cream.

His on-screen character is more likely to be found at the ‘wrong end’ of a cow, but when he’s relaxing at home, actor Dominic Brunt can often be found with his sleeves rolled up for very different reasons!Best known for his role as loveable vet Paddy kirk in ITv’s popular soap Emmerdale, Dominic is a self-confessed sweet-tooth and likes to indulge in a bit of baking.he says: “I find cooking incredibly relaxing -

especially after a long day of filming. It’s a great way to unwind and there’s the obvious pleasure of being able to eat the fruits of your labour!”Off screen, Dominic is a self-confessed zombie obsessive and, together with fellow Emmerdale actor Mark Charnock (Marlon Dingle), has organised five zombie film festivals in Leeds.The two good friends also star in a new spin-off DvD called Emmerdale: Marlon and Paddy’s Big Night In, which is due out later this month.Emmerdale producer Tony hammond said: “Dominic and Mark are exceptional actors with genius comedy timing. The Big Night In project is a brilliantly written spin-off giving them even

more scope to show their true comedic skills.”And for the perfect Big Night In, why not try Dominic’s signature dish - Banoffee Pie?

ITv STUDIOS home Entertainment presents Emmerdale: Marlon and Paddy’s Big Night In on DvD from the 14th November, £19.99 RRP, available from all good retailers.

•We’ve got a signed copy of Marlon and Paddy’s Big Night In to give away to one lucky reader. See Country Club (page 24) for more details.

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The class of 2011My, we’ve had a busy year here in the Country Range development kitchen!

Ever keen to respond to our customers’ demands and be at the forefront of food innovation, we’ve been working tirelessly to create the products that you want on your menus.In 2011 we’ve launched an astonishing total of 50 new products, many of which have been added to our ever-expanding frozen range offering the ultimate in convenience for busy caterers. here’s a round-up of our ‘fabulous fifty’:

• Minicakeassortment(1x40)Fiveofeach variety: chocolate eclairs, finger doughnuts, fruit scones, black forest muffins, carrot cake, chocolate brownies, custard slices, cream slices. from frozen simply thaw before serving

• Frozenunbakedslicesinalightpuffpastry case, available in three flavours: chicken & ham, chicken & mushroom and steak (36 x 176g)• CountryRangesweetchillidippingsauce

(12 x 700ml)

• Mixedsandwichrollselection(9x6)54rolls per case. Every pack of six contains two of multi seed, oat topped and wholemeal. frozen for convenience.

•Handmadecakerange:carrotcake,coffee& walnut cake, victoria sandwich, chocolate cake and lemon drizzle cake. Each cake is pre-divided into 14 slices, enabling you to thaw individual portions and save wastage

• Wealsolaunchedthreedelicioussavoury puddings - lamb & mint, steak & kidney and steak & ale (8 x 390g). Cooking them couldn’t be easier - simply microwave from frozen in six to seven minutes and serve with chips and seasonal vegetables

• N-ice!We’velaunchedtwonewnon-dairy ice creams this year: choc mint ripple ice cream and raspberry ripple. We also launched dairy vanilla ice cream, made with the finest Madagascan vanilla and real double cream(all in 4ltr tubs).

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The class of 2011

• Stonebakedciabatta(30x125g)frozen

• Stonebakedbarmarked panini (30 x 125g) frozen

• Forperfectsandwicheseverytime,tryour frozen square-cut sliced bread, wholemeal and white, in both medium and thick sliced

finally, we’ve added three new cleaning products to our popular Country Range Professional range:

• Odourfresh(5ltr)• Multi-purposesanitiser• Anti-bacterialsurfacewipes (150 or 500 wipes)

Other new additions to our frozen range this year included:

• Hashbrowns(2.5kg)• Seasonwedges(2.5kg)• Frozensweetcorn(2.5kg)• Frozenmixedvegetables(2.5kg)• Frozenslicedgreenbeans(2.5kg)• Frozenfinewholegreenbeans(1kg)• Frozenpetitpois(1kg)

• Forallofyouwhoarenuttyaboutpecans, we now offer pecan halves (1kg)

• We’vealsointroducedredand white cooking wine (10ltr) to our product listing. It’s seasoned so it can’t be drunk - but it means you don’t have to pay duty on it

• Servetheperfectbreadbasketwithour speciality dinner roll selection - every case of 60 rolls contains 12 of each of the following: ciabatta, rosemary and onion roll, malt and seeded roll, Mediterranean roll, black olive and herb roll

Country Range Canned Pulses.Truly versatile ingredients and a great way to add protein cost effectively to a recipe.

• ChickPeas(6x2.5kg)• ChickPeas(6x800g)• ButterBeans(6x2.5kg)• ButterBeans(6x800g)• FiveBeanSalad(6x800g)• CannelliniBeans(6x800g)• FlageoletBeans(6x800g)• BorlottiBeans(6x800g)

• CountryRangeMandarinsinJuice(6x2.6kg) Mandarin segments in juice complements the rest of our canned fruits range and provides a more natural alternative to the product in syrup.

• CountryRangePorridgeOats(4x3kg) An extension of our pulses and cereals range and a great complement to the recently re-launched muesli, Porridge Oats can be served up for breakfast or used as an ingredient for delights such as flapjack.

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The good food guide 2012 has called time on the term ‘gastropub’, claiming the word has lost its meaning.The guide’s editors have decided to ditch all reference to the much-loved term for a pub serving quality food, claiming it is out of date and no longer provides an adequate reference to an

establishment’s style.Elizabeth Carter, consultant editor for the guide, said: “Our feeling with the gastropub was that it was a bit of a bandwagon that a lot of people have jumped on to. “A lot of chains have taken that gastropub style. I think customers are getting bored with it. Pubs

have to be socially diverse, they have to offer many things whether you pop in for a drink and a snack or you want a proper meal.”The word will be dropped from the new 2012 edition and all future editions of the popular guide.

rise To The Top

The ‘gastropub’ is dead claims food bible

Next year two of the biggest events on the culinary competition calendar will be the place to be if you’re a young up-and-coming chef.

The Craft guild of Chefs’ Culinary Academy is looking for talented individual entries for both the 2012 Salon Culinaire at hotelympia and Wessex Salon Culinaire.fergus Martin, academy team manager, said: “Without a shadow of a doubt competitions are so vital in this profession, not least because of the fact they help chefs gain industry wide recognition and put into practice different skills from the ones they may use every day. The art of showmanship is certainly a string that all chefs should be adding to their bow.”The two competitions offer great opportunities for all chefs. The Salon Culinaire is the beating heart of hotelympia for all chefs. held at Excel in London from 26th february to 1st March 2012, over 8,000 chefs from across the industry visit the event. Two weeks later, on the 13th and 14th March, the south coast is the place to be, as the Craft guild of Chefs Wessex Salon Culinaire, one of the Uk’s largest Salons, takes place at the Bournemouth International Centre.Aside from the individual entries, the Culinary Academy is also looking for six members to make up its team for La Parade des Chefs at hotelympia. There will be around 10 competing, cooking for visitors and their guests.“We ran a training camp at Wyboston Lakes in October aimed specifically at showing our younger members the ins and outs of a competition,” said fergus. “We covered everything from glazing, to making terrines, balancing food on plates and portion sizes. It’s our aim with the academy to spread our collective wealth of experience and share it with all our members.”

Any members who want further advice in specific areas can contact fergus Martin by email: [email protected] or by phone on 07917 187077. he will ensure that any questions that are raised will get answers from the most knowledgeable source in that discipline from within the academy.

Success for members at events like these could eventually see places acquired on the Craft guild of Chefs Culinary Academy team for the 2012 World Culinary Olympics, which will take place in Messe Erfurt, germany.

for more information, please call 020 8948 3870, visit http://www.craftguildofchefs.org/culinary-academy.php.

Fergus Martin

Welcome to the Country Club- exclusively for customers of the Country Range group.

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A perfect Christmas pressie for soap fans this year is the latest DvD release from the Dales called Emmerdale: Marlon and Paddy’s Big Night In.

Billed as ‘Emmerdale meets The hangover’, this brand new feature-length DvD follows the hilarious capers of Paddy and Marlon.Rhona is desperate for a girl’s night out, a bit of adult-only company and a few drinks. Paddy is desperate for a boys’ night out, a bit of adult-only company and a few drinks.

But someone’s got to mind the baby and no one is giving in...What follows is Paddy and Marlon’s Big Night In, a not so quiet night in the country and a momentous morning after!Country Club has got a signed copy of the DvD to give away to one lucky reader. To enter, send an email titled ‘Emmerdale’, along with your name, contact details and the name of your Country Range wholesaler, to [email protected]

Emmerdale: Marlon and Paddy’s Big Night In is released on DvD from the 14th November, £19.99 RRP, available from all good retailers

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Closing date for all competitions: 31st December 2011. All winners will be notified by 31st January 2012. Postal entries for all of the competitions can be sent to: Country Range group, PO Box 508, Burnley, Lancashire BB11 9Eh. full terms and conditions can be found at: www.stiritupmagazine.co.uk/competitions

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As the festive period looms, we’re feeling generous here at Country Club and want to make one lucky reader’s Christmas!

We’ve got this year’s must-have gift - a Nintendo 3DS - worth £130 up for grabs in our last competition of 2011.The ground-breaking games console is aqua blue in colour and brings 3D gaming to the handheld market for the first time. The fourth major release in the DS product line, the Nintendo 3DS utilises 3D Slider functionality and an

improved top LCD display to present a glasses-free 3D effect on compatible games, while giving players the option to moderate the effect as they see fit. Taken together with additional features including full analogue control in 3D game environments, motion and gyro sensors that transfer the movements of the handheld into the game, 3D camera functionality, an adjustable stylus and full backwards compatibility and you have not only a must-have system, but a revolution in handheld gaming.for your chance to win, simply send an email titled “Nintendo 3DS”, along with your name, contact details and the name of your Country Range wholesaler, to [email protected]

The perfect end to a meal . . .with Country Range

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Round off your mealwith coffee and mints –

the classic combination.

Country Range 100%Rainforest Alliance

Certified TM Roast andGround Filter Coffee - sweet but

well balanced with toasted almond notes and cost-effectively delivers the

perfect pick me up without damaging the ecosystem where the beans are grown.

Packed 50 x 60g.

Country Range Plain Mint Chocolate Neapolitans –a smooth, plain chocolate square flavoured with peppermint.

Country Range Mint Crisps - a plain mint chocolate disc packedwith crispy sugar particles and wrapped in gold foil.

Country Range Mint Cremes - a plain mint chocolate disc surrounding asmooth fondant centre, wrapped in gold foil.

Packed 6 x 1kg.

RANGEoN thE

Our development chef Nigel Smith

is hugely in demand! The latest big

brand to snap him up is top-end kitchen

appliance company Miele, who want

him to be their consultant chef.

Says Nigel: “It’s very exciting. I’ll be working on product and recipe development within their team in the UK and throughout Europe. I’ll also be involved in helping them set up a Centre of Excellence, which is due to open next year.”Nigel’s also the consultant chef for kleeneze and, this month, has been working on recipes for the party plan arm of the business, which launches this month (November).Back at his restaurant, The villa, in Wrea green, Lancashire, Nigel played host to an Evening with Joe Longthorne, exclusively for members of the singer’s fan club. The 280 guests enjoyed a three-course dinner, which included ham hock terrine and sticky toffee pudding - both of which appear in the latest Country Range recipe booklet (Country Range recipe booklets are available free from your Country Range wholesaler). This issue, Nigel is understandably in festive mood - and is sharing his recipe for Christmas cake.“This recipe is dead easy to make,” he says. “The hardest thing is physically stirring the ingredients together! The Country Range dried fruit is fabulous and soaking it in sherry makes it lovely and plump. You can make your cake as early as September then keep topping it up with sherry every two weeks to keep it moist, occasionally turning it over so that all the sherry is not sitting on the bottom.”


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ingredients500g Country Range currants350g Country Range sultanas175g Country Range raisins350g Country Range glace cherriesRind of two oranges150ml sherry250g butter250g dark brown sugar5 eggs75g Country Range self-raising flour175g Country Range plain flour75g Country Range chopped almonds, blanched1 tbsp black treacle1½ tsp Country Range ground mixed spice

informationPreparation time: ½ hour (plus three days)Cooking time: 4 hoursPortions: 30-40 approx

Method1. first prepare the fruit. Chop the raisins with a damp knife and quarter the cherries.

2. Put the fruit in a container and pour over the sherry and stir in grated rind. Cover with a lid and leave to soak for three days, stirring daily.

3. Measure the butter, sugar, eggs, treacle and chopped almonds into a large bowl and beat well. Add the flours and spice and mix thoroughly until blended. Stir in the soaked fruit and sherry.

4. grease and line the tin with greaseproof paper. Spoon the mixture into the tin and level out evenly.

5. Bake slowly in a moderate oven (150C/300f/gas mark 2), until cooked through (approximately four hours).

6. Once cooled, soak with sherry weekly and store in an air-tight container until needed.

christmas cake

Sources: *CGA, Total on prem value sales MAT to 19.02.11. J2O is a registered trademark of Britvic Soft Drinks Ltd.

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Dennis is a member of the Craft guild of Chefs, the largest Uk chefs association. It has members worldwide across foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to school catering divisions.Representing the interests of chefs and promoting an understanding, appreciation and advancement of the art of cookery and the science of food, is the aim of The Craft guild of Chefs.for further information and how to become a member please log onto www.craftguildofchefs.org or find the guild on facebook, Twitter, or LinkedIn.

Sources: *CGA, Total on prem value sales MAT to 19.02.11. J2O is a registered trademark of Britvic Soft Drinks Ltd.

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Cheese certainly helps to bring any dish to life and let’s face it, us Brits love it!Whether we’re eating it on toast or in a simple sandwich with pickle, Cheddar in particular, is one of those cheeses that are immensely versatile.Cheddar cheese is produced today in several countries around the world, but its origins lie in the English village of Cheddar in Somerset. The relatively hard cheese comes in a variety of strengths ranging from mild to extra mature. It is in fact the most popular cheese in the United kingdom, and is responsible for over half of the country’s £1.9billion annual cheese sales.Cheddar cheese has no Protected Designation of Origin (PDO) within the European Union, but only Cheddar produced from local milk from four counties of South West England may use the name West Country farmhouse Cheddar.the craft guild of chefs’ social secretary, dennis mwakulua, puts forward his tips on how to make a menu even more cheesy:

1. Dips are perfect for sharing platters or starters. Why not try a cheddar cheese and spinach dip? It’s really easy to make and I tend to lean towards using a more mature cheddar, so that there’s even more flavour. Simply cook a béchamel sauce as normal and throw in lots of grated cheddar. Do it to taste. If you’re anything like me then the more Cheddar the better! Quickly blanch some spinach and add this to the Cheddar and béchamel mixture. Blend and season to taste.

2. cheddar cheese also makes for a perfect glaze on mash. If you’re making something like a cottage or shepherds pie, then you really shouldn’t leave

out the cheese. Add lots of Cheddar and butter to the mash to create a nice golden colour finish on the pie topping after baking.

3. Keeping on the potato theme then it’s possible to get even more creative. foam can round off a meal really well and it’s a good way to get different flavours into a meal without directly putting the ingredient onto the plate. To make Cheddar and truffle potato foam, simply bake the potatoes and, once they are ready, pass them through a drum sieve. Add in infused truffle and Cheddar cream. Season then add lecithin and then pour the mixture into a foaming dispenser.

4. How to make the cheese course cheesier? Well, how about making a cheddar and sesame seed biscuit for the cheese board? All you have to do is cream together grated Cheddar cheese and butter. Mix in flour and cayenne pepper and then roll the mixture out into a log shape. Add the sesame seeds and roll them in, before refrigerating the log to make it firm up before baking.

5. For my final tip here’s something very off the wall - a savoury ice cream containing cheddar and walnuts. Bring to the boil the rind of Cheddar and cream. Pour this onto an egg mixture containing ground white pepper and sugar to taste (I use 3 egg yolks to 250ml of cream). Put this mixture back into the saucepan on medium heat, and stir constantly until the mixture thickens and is creamy. you’ll now need a fine sieve to get rid of any bits and allow it to cool down. finally churn in an ice cream machine and add crushed salted walnuts when the ice cream is almost ready.

Try Country Range mature, mild white or mild coloured

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Follow us on twitter.com/seabrookcrisps

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Why stock Seabrook crisps?• Great lipsmacking flavours, made from

selected, quality ingredients.

• Outstanding profit margin potential - average +30% POR.

• Seabrook is still experiencing phenomenal growth YOY - volume has grown by +17.4% and value by +14.5% (IRI total market, 52 w/e 9th July 2011).

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Fernando Peire knows all about good service. Born in Gibraltar, he is director of the world-famous Ivy restaurant in London - and recently appeared in his own TV series ‘The Restaurant Inspector’ on Channel 5, helping ailing restaurants turn around the fortunes.

You have a degree in French and law, and used to work for the French government. What prompted your career move into the hospitality industry?

After one very dull year of a law degree at Manchester University, I switched to french studies. After graduating I was meant to return to Paris and take up a place on a post-graduate course for conference interpreters. I felt I needed to earn some extra cash beforehand as I was not sure that I would be able to find a part-time evening job in a foreign city. That is why I took a job as assistant manager of a very successful restaurant in Didsbury, Manchester, where I had already worked as a waiter. I was promoted within a few months and enjoyed the work so much that I ended up staying for three more years and giving up any thoughts of returning to study in Paris.

Your first boss, John Moretti, appears to have had a big influence on your career. tell us more.

John seemed to get the work/life balance exactly right, and working with him at his neighbourhood french restaurant was like attending a fabulous party every night. he was the first person to show me that restaurants are not just about food but much more about the people who serve you and how well you are looked after. At The Ivy, Chris Corbin and Jeremy king gave me the opportunity to hone my craft and to polish my act as a maitre d’. Richard Caring gave me the chance to develop further as a manager.

You have been the driving force at the ivy (on and off) for over 20 years. What makes the ivy so special - and why have you chosen to stay there for so long?

The Ivy is something of a national treasure in my view. I returned to The Ivy chiefly to open the Club at The Ivy (located on the top three floors of the building) and to ensure that The Ivy continued to be a relevant restaurant in a fast-moving sector. The Ivy is an institution but it is constantly evolving. We have a young team and the menu has to move with the times. Every day we look at what we do and think of ways we can make it better. The dining room, menu and service work so well that, in my view, The Ivy has an atmosphere second to none.

Do your celebrity guests at the ivy expect to be treated differently to the general public?

Some of our customers are very famous indeed, it’s true, but they do not come to The Ivy to be fawned upon. It’s rather the opposite: we have created a place where they can be anonymous and private in a public space. This is why it is important to treat them the same as anyone else.

What persuaded you to appear on the restaurant inspector? How are you enjoying your status as tV personality?

for years I have felt that television does not show restaurants in a true light. We are all too often given the impression that restaurants are all about the chef and the food. I wanted to show that there is another - incredibly important - side to restaurants and that encompasses service, hospitality, atmosphere and comfort. I was given the opportunity by Channel 5 to bring a new perspective to ‘restaurant television’ and have enjoyed the opportunity enormously. As for being recognised and what have you, I am used to being the centre of attention so nothing much has changed!

are there plans for a second series?

yes. We began filming series two in October. This time we are looking for the public to nominate some of the restaurants we will be visiting.

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What constitutes ‘good service’?

good service is all about making and keeping your customers happy. Some people want a chat and to get to know their waiter personally; others don’t want to be interrupted. It’s about understanding people and knowing how to make them feel special. It is surprising how the most clumsy waiters are usually the ones that get the most compliments because of their people skills. In my view, good service is all about your customers and addressing their needs. This sounds obvious but I am surprised how many restaurants I have visited where they do not think enough about their customers.

What constitutes ‘bad service’ in your opinion?

A bad waiter interrupts you when you are talking and, when he does so, doesn’t ask the right questions. A bad waiter does not know his menu and wine list as well as he should. A bad kitchen keeps you waiting too long for your food and sends hot food out on cold plates. Bad service is what stops you from relaxing in a restaurant and having a good time. Somebody once said that eating in a restaurant should be like eating at home only with better servants. I know what he meant.

not all complaints are justified. How do you react in that situation?

Sometimes you have to give in, even when the customer is technically ‘wrong’; most of the time you have to look at the bigger picture, which is that most people don’t complain. A lot of it is about how the customer complained in the first place. If a customer tells you in a reasonable voice that the soup is too salty or not hot enough just apologise and offer to replace it. If they don’t want anything else, don’t charge them, and maybe buy them a glass of wine too. Never charge a customer for something he doesn’t eat, even if he is definitely wrong. If a customer becomes rude or obnoxious I suggest you ask him to leave.

What advice do you have for aspiring restaurateurs?

Be aware of what you are getting yourself into: the dustbins need putting out at 2am and the market opens three hours later. Don’t open a restaurant unless you have worked in one for a long time and know at least some of the very many pitfalls. The main thing to be aware of is that a restaurant is a business like any other and that opening a new restaurant needs to be approached in a professional way. Be aware that if things don’t go well you will lose an awful lot of money very quickly indeed. If I knew the secret of The Ivy’s success I would have bottled and sold it many years ago like they do the holy water in Lourdes.

STOCK UP NOW! For more information on any of these ranges, please contact Twinings Customer Supply on 01264 348181

Hot chocolate and malted drinks are the perfect winter warmer for those looking to

indulge on a cold winters day.

Options are market leaders in instant Hot Chocolate growing 19.1% yoy and leading overall market growth. Options indulgence, with its desert inspired flavours has seen enormous success since launch and offers consumers that little bit more luxury in their cup.

Ovaltine, growing ahead of the malted market, is the drink of choice for many heavy consumers as well as attracting a younger audience. Packed with vitamins and minerals, Ovaltine not only tastes great but also offers the pick me up needed to get you through the day.

*Source: Nielsen 09.07.11

Indulge this Winter

OPTIONSW551107 Chocolate BrownieW551108 Chocolate CherryW551110 Chocolate FudgeW550029 Belgian ChocolateW550082 Sachet Variety PackW500455 Belgian Chocolate 825gOVALTINEW500287 Original add milk

Job No 401 A4 Xmas Ad.indd 1 05/09/2011 11:55

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FEATURES

UK alcohol consumption in 2010 remained far lower than it was six years ago, according to new figures from the British Beer and Pub Association.While there was a small 0.6 per cent rise in Uk consumption per head in 2010, drinking levels are still 11 per cent lower than they were in 2004 when a marked decline in Uk consumption began.The association’s data also shows that the Uk ranks below the European average in terms of consumption.

other key facts about Britain’s drinking to emerge in the new report:

• TheaveragepriceofaBritishpubpinthas broken the £3 barrier - partly due to huge tax increases.

•TheNorthEastisthecheapestregionfora beer, whereas London is almost 50 per cent more expensive. The cheapest region for a glass of wine in a pub is the Midlands, whereas Wales is cheapest for spirits.

• Off-trade(supermarketandshop)salesof beer now account for almost 50 per cent of total sales.

New consumer research proves that restaurant patrons enjoy and positively review meals made from frozen ingredients - despite initial prejudice.

Data collected at the British frozen food federation’s pop-up gourmet frozen food restaurant, N-ice, showed that diners rated frozen food considerably better on a number of sensory characteristics after eating a gourmet meal prepared from frozen ingredients.Analysed by Sheffield hallam University, the study asked diners to predict the appearance, aroma, taste, flavour, freshness, texture, mouth-feel and aftertaste of their meal before it arrived at the table. After eating the meal, the questions were then repeated to see if the diners’ opinions had changed.The results showed a statistically significant shift to more positive opinions about frozen food after the meal. Patrons also said that they would be more inclined to eat frozen fish, meat,

carbohydrates (chips and potatoes), vegetables, meal components (such as yorkshire puddings), desserts and ready meals after the meal experience.The survey completed by diners also asked if they wanted to know whether a pub or restaurant used frozen food. The results both before and after the meal showed that diners had no preference - indicating that the quality and taste of the meal was more important.Brian young (pictured), director general of Bfff, said: “The results have proved that chefs can use frozen ingredients to create delicious meals that consumers will enjoy. It is widely accepted that frozen food is more convenient and offers price stability, but now we have conclusive evidence that proves diners are happy to accept and will enjoy meals prepared using frozen ingredients.“Advances in freezing technology means that the flavour, texture and appearance along with the nutritional value of a food is locked-in without the need for additional preservatives. There is no reason why frozen ingredients cannot perform as well as fresh.”

Not such an icy reception for frozen food- New research shows positiveattitudinal shift towards frozen

Uk alcohol consumption in 2010 far lower than 2004 peak

Ready prepared poultry for foodservice professionals

Stress free chicken!

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FEATURES

Encouraging healthy EatingWith more and more food being prepared and eaten outside the home, caterers are in a position of influence.

If you work in a school or college, staff canteen or local sandwich bar, you may well be serving the same customers every day, so you will be serving up a significant portion of their diets. This means you can really make a difference.One in four of the adult population in the Uk is classified as obese. But healthy catering is not just about reducing obesity. Changing what people eat could also help avoid about a third of all cancers. for example, diet is thought to increase the risk of bowel, stomach and lung cancer, and high blood pressure, diabetes, osteoporosis and tooth decay can all be diet-related. Eating a healthy diet also helps protect against heart disease and stroke.Many health risks can be dramatically reduced by choosing a healthier lifestyle including plenty of physical activity and a healthy diet. you might not be able to get people moving, but you are in a position to give your customers the chance to choose healthier food and to do it without compromising on taste.Today, more and more consumers are looking for healthier options. And remember, by serving healthier options you could be improving the health of your customers and saving yourself some money.

How to change

you could increase the amount of cost-effective starchy foods you serve, such as rice or pasta, and reduce the amount of sauce, which can be more expensive. This will be good for your customers and good for you.

you can make the biggest impact on improving your customers’ health - while keeping your sales up - by making small changes throughout your menu.you’ll need to know your customers before working out how to pitch your healthier menu. Some people will be delighted by your efforts and will want to hear it straight. Others may be put off by terms such as ‘healthy’ or ‘low fat’.you might want to introduce and put on display a ‘healthier catering policy’ or a general statement explaining your aims and/or what changes you have made. Remember to make it clear that these will benefit your customers and won’t compromise on taste.If your establishment offers a large choice of dishes, it can work well to introduce a few healthier options while leaving the regular dishes as they are. you could advertise the options as ‘dish of the day’, or promote them on their novelty value. healthier options can be cheaper, so you might want to make use of this as a price incentive.Try highlighting the healthier alternatives alongside other items in the menu, rather than putting them in a special section. This way your customers are sure to see them.

Try highlighting the healthier alternatives

Here are some other promotional methods you might want to try:

•Offersomehealthyitemsfreeorhalfprice with a popular dish, such as free/half-price fruit with a sandwich or free toast with breakfast cereal

• Seasonalspecialsonfruitdesserts

• Specialpromotions-servingdifferent speciality bread, pasta or exotic fruit or vegetables

for more information and recipe suggestions, visit http://www.food.gov.uk/scotland/scotnut/healthycatering/healthycatering2

productinfo

information

case size case yield

KNORR MEADOWLAND Double 12 x 1L 12L ✓

casestudy

marketinsight

0800 783 3728*(Option 1)

*Lines open Mon-Fri 8am-4pm.

For more product information andrecipe ideas visit our website

www.unileverfoodsolutions.co.ukor call

For creamy dishes you need a robust and flexible productthat performs consistently.

keyfeatures

& benefits

A product that ticks all your boxes• 35% less fat than cream

• Doesn't split when addedto hot dishes or mixed with alcohol or acid

• Anyone in the kitchen can use it

• Bain-marie stablefor up to two hours

• Six month ambient shelf life when unopened so doesn't take up valuable fridge space

All products are a blend of buttermilk and vegetable fatsAll pictures above are serving suggestions

pouring

whipping

cooking

Suitable for vegetarians

NAME Craig Dewhurst

BUSINESS Abbey Hotel, Malvern

Craig’s decision to use KNORRMEADOWLAND Double has given himgreater confidence in the kitchen andmore time to provide consistent anddelicious dishes.

“I tend to use KNORR MEADOWLANDDouble as much as I use fresh creamand feel a lot happier knowing that I’ve always got it stockedin my store cupboard.”

productusage

Dairy Cream Alternative

in kitchen

A little bit of

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CP9385 MDWLND Heaven Plof A4.art:CP3467D JUS PLOF 9/3/11 09:09 Page 1

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I’ve been hobnobbing with the stars this month - I had a curry with Faye and H from pop group Steps!

faye’s husband is a security guard and he looked after us at the Whitehaven festival in Cumbria earlier this year. We got on really well and he said he’d give me a call when he was in Essex. faye and h were starring in a new play called Rhinestone Mondays at the Mercury Theatre in Colchester, so we met up after and had a great night!I also met up with Tv psychic Colin fry. he wants to work with me on a ‘cookbook with a difference’. I can’t give too much away at this stage but watch this space…We’re all geared up for the big Christmas push, which officially starts on November 24. We go for quality rather than quantity with our customers - we’re more of a specialist restaurant, fairly expensive and people need to travel to us. We prefer to keep the riff raff out!Christmas is really hard work for the staff because we are all working flat out and I try my utmost to keep everybody motivated. I keep reminding them that they are earning more money in tips and I always have a little trip away planned for us all in the New year, so we have that to look forward to. We also close for two weeks at the beginning of January, so we all know we’ve got a holiday coming up.It’s very hard for the staff. By Christmas Day we’re all usually knackered and sick of Christmas because we have seen so many Christmas parties!having said that, we all need to make hay whiles the sun shines, so I hope you have a very fruitful festive season.

happy cooking!

Mark

Baumann’s

Blog

HARVEST BUNHARVEST BUNTopped with oats to provide apremium look for your burgers.

trust Kara for all your bakery needscall: 0161 351 2399 or visit:

Famous for Burger Buns...Famous for Burger Buns...but we offer so much more!

LAUNCHINGLAUNCHINGthree NEW ‘market driven’ products:

FRUIT LOAFFRUIT LOAF400g 8 sliced (plus 2 end slices)fruit loaf with juicy sultanas,currants and raisins.

White but nutritionally healthy;low in sugar, added �bre andfree from arti�cial colours andpreservatives, perfect foreducational facilities.

Fruit loaf tends to bepurchased as a brunchsnack or afternoonaffordable treat.

Outlets sell a sweetbakery line with 50% oftheir hot drinks.

Consumers are seekingmore variety and value.

The bun is the best way toshow differentiation as itis 19% of the total burgerand can be changed forlittle extra cost.

More children are eatinghealthy school meals inEngland, up for a thirdyear in a row.

We know the one of thebiggest struggle isacceptance of brownwholemeal bread in schools.

WATCH OUT FOR OURBRAND NEW PRODUCTS IN 2012!

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HIGH FIBRE BUNHIGH FIBRE BUN

Making it special...with Country Range

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Bring your bread basket to life with our selection of

speciality dinner rolls.

Country Range Speciality Dinner Roll Selection contains:

Ciabatta Roll - Italian-style rolls made with a slow fermented dough for a light and airy texture.

Rosemary and Onion Roll- A white roll infused with rosemary and onion.

Malt and Seeded Roll - A malty roll packed with seeds.

Mediterranean Roll - A white roll bursting with sundried tomato, red pepper, onion and oregano.

Black Olive and Herb Roll - A white herb roll with chunks of black olives throughout.

Delicious served warm with butter. Only 8 minutes in the oven from frozen at 180ºC/350ºF/Gas Mark 4 or just 6 minutes if fully defrosted.

Packed 10 x 6 (60 rolls per case), every case contains 12 of each variety.

Rice Matters......for great quality and

value this Christmas

To find out more about why Rice Matters and the full Tilda rice range visit

www.tildafoodservice.com

Don’t miss out on this fantastic offer!

and the full Tilda rice range visit

* Bags can be bought on separate occasions during the promotion period (31.10.11 - 23.12.11). For every 6 bags purchased you will receive one free 75cl bottle of either vodka or whisky.

For every 6 bags of Tilda Rice you buy from the range below during the promotional period, you will receive a free bottle of your choice of either vodka or whisky* • Easy Cook Basmati 5kg

• Easy Cook Basmati & Wild 3kg

• Arborio 5kg

Til3350 xmas ad3.indd 1 05/09/2011 16:22

Cadbury Roses is one of the leading brands in assortments and boxed chocolates. Cadbury Roses Tin is the perfect sharing gift at Christmas.

Cadbury milk chocolate with magical popping candy, they were worth nearly £1m at Christmas 2010!*

*Source Nielsen Total Coverage 12wks to 25.12.10

Cadbury Roses Tin

Cadbury Magical Elves

nov country range magazine for caterers dec2011 · 2017. 9. 12. · round the world with uncle...

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