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Get Festive with Frozen

Seasonal Security

Stocking FillersMince Pie Makeovers

Wine Expert Derek Smedley Recommends...

NOV/DEC

2013

CHAMPIONING INDEPENDENT BRITISH CATERING

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TAKE STOCK MAGAZINE 03

Published by the fabl.Nesfield House, Broughton Hall

Skipton BD23 3AEwww.thefabl.com

[email protected]

Editor Mags WalkerNews and

Features EditorTracy Johnson

News and FeaturesSarah HardyRebecca CooperVictoria McNeillLouise FrenchLeah Sandamas

PhotographyKat Weatherill Art DirectorRichard SmithDigital DirectorMartin KerseyBrand LiaisonDavid JacksonSocial MediaMiles Sharples

Cover shot by Kat Weatherill

Yet again the festive season is upon us, and even though it doesn’t seem two minutes since last year, I can’t wait!

I've dug out the decorations and I'm feasting on chocolate for lunch and dinner - so it's fair to say that Christmas has arrived! It’s also the busiest time of the year in the catering calendar with Christmas dos and any number of excuses to party.

In this packed Christmas issue we have lots of great ideas and inspirational recipes to make sure you get the most out of the silly season - and keep the customers (and profits) rolling in!

Tiresome turkey is being elbowed as the food of choice. So, if you want to stay ahead of the game, make sure you have an alternative to offer. Check out our ‘Go Cold Turkey’ feature on page 22 for inspiration. This time of year is bursting with flavours, and with chestnuts in the abundance, our foraging feature on page 13 gives you some great recipes to try and impress your customers.

And for those who aren’t a fan of the traditional mince pie, check out the delicious alternatives in our patisserie section. Sadly, they’re not calorie-free! If you think the New Year will provide you with a well-deserved rest, think again! January is seen as a quiet month but on page 38 we give you tips on

how to keep your business fruitful once the decorations come down. Wine expert Derek Smedley has the perfect tips to make sure you stock (and serve) the perfect wine to accompany your festive dishes.

But for those who want to shake things up during the party season, our very own mixologist Miles Sharples and Jack Sturrock, mixologist at Escabeche, Nottingham, have created the perfect cocktails.

And, in a fitting tribute to our loyal Twitter followers, we’ve given them Food for Thought so they’ll have the last word on 2013 - it’s the least we can do after all their hard work! Have a wonderful and prosperous Christmas and we’ll see you in the New Year!

Here’s to 2014!

Source: *CGA On Premise MAT 18/5/2013

Schweppes regular Tonic has the highest rate of sale of any glass packaged tonic within On Premise and offers the choice of both 125ml & 200ml to meet your customer’s needs.*

Stock Up now!

Schweppes, the Fountain Device and the 196 Graphics are registered trade marks of Atlantic Industries.

46 TAKE STOCK MAGAZINE04 TAKE STOCK MAGAZINE TAKE STOCK MAGAZINE 05

FOOD & DRINK

Food and DrinkGet Festive with Frozen 10 - 12Foraging - Chestnuts Roasting 13 - 15Perfect Patisserie: 29 - 37Caster Sugar 31 - 32Mince Pies 33 - 37Don't be Soft 43

FeaturesStep Back in Time 19 - 21Go Cold Turkey 22 - 23Keep the Party Going 38 - 39Festive Cocktails 45Big Success for Small Pub 41The Perfect Partnership 48 - 49

Every IssueCalendar 6-7The Stock Market - What’s New 8 - 9 We Grill 16 - 17Feed Your Eyes 25 - 28The Stock Exchange - Security Health Check 47Big Boys Toys - Stocking Fillers 52 - 53Food for Thought 55

RecipesSAVOURYSeared Wood Pigeon in a Twisted Corner Basket with a Madeira Reduction 12 Roasted Chestnut Cake, Fermented Cherries, Yoghurt and Spiced Chocolate Ganache 15 Wild Grouse with Sweet Chestnuts, Alexander and Raisins 15 Prawn Cocktail 21 Pork ‘Oyster’ Baked in Duck Fat and Salt with Spiced Cabbage, Plum and Hazelnuts 22 Cartmel Valley Venison, Granola Mince Meat, with Butternut Squash 23

SWEETChocolate & Orange Croustade Twist 12 Rice Pudding 21 Christmas Pudding Iced Parfait with Hot Brandy Foam 32 Alternative Mince Pies 35 Apples, Cinnamon and Nutmeg Pies 35 Mince Pie Marshmallow 37

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NOV - DEC

7-8Dec FESTIVAL OF FOOD AND DRINK- Donington Park, Leicestershirewww.festivaloffoodanddrink.co.uk/ festivals/donington-park

21-24Nov

TASTE OF CHRISTMAS- Tobacco Dock, London

www.tasteofchristmas.com

21Nov VISIONARY RESTAURANT AWARDSThird annual awards ceremony is held to recognise category drivers and the hospitality industry’s brightest and best.

www.visionarydining.com/ visionary-restaurant-awards-2013

Calendar4-11Nov

BARCLAYS’ ATP WORLD TOUR FINALSO2 Arena, LondonSee tennis greats battling it out in the season finale. Features the world’s best eight singles players and doubles teams.

www.atpworldtour.com/Finals

4Nov SCOTTISH CHEFS CONFERENCEThe Thistle Hotel, GlasgowCulinary talents share their skills and expertise so you can expand your repertoire, acquire knowledge and techniques.

www.scottishchefsconference.co.uk

11Nov REMEMBRANCE DAY

15- 17Nov

BBC GOODFOOD SHOWOlympia, Londonwww.bbcgoodfoodshowlondon.com

1-2Nov CHEESE AND WINE FESTIVAL Old Spitalfields Market, LondonA celebration of Britain’s best ethical and artisan produce with lots of new, exciting tastes to sample and buy.

www.cheesewinefestival.com

4-10Nov

BRITISH SAUSAGE WEEKA time to celebrate and stand up for the Great British Banger! The week highlights the range of quality assured sausages now available nationwide.

www.lovepork.co.uk

5Nov

BONFIRE NIGHT

25Dec

24Dec

CHRISTMAS DAY

CHRISTMAS EVE

31DEC

26Dec

NEW YEAR'S EVE

BOXING DAY

27Nov-5Dec

HANUKKAH

2-8Dec WALLACE & GROMIT’S BIG BAKEFundraiser for Wallace & Gromit Children’s Charity which brings comfort and entertainment to children in hospital.

www.wallaceandgromitfoundation.org/big-bake

7Dec

THE GREAT CHRISTMAS PUDDING RACE - Covent Garden, London The 33rd event, packed with entertainment and guest celebrities, is organised by CRAC on behalf of Cancer Research UK.

www.xmaspuddingrace.org.uk/London_Race.html

27Nov-1Dec

BBC GOODFOOD SHOW - NEC, Birminghamwww.bbcgoodfoodshowwinter.com

08 TAKE STOCK MAGAZINE TAKE STOCK MAGAZINE 09

The Stock Market: What’s new for Nov & Dec

Hill Biscuits has launched two convenient mini-packs of firm family favourites, Hill’s Gingerbread

Men and Hill’s Cream Crackers. Perfect for a snack or a filler for the mini-bar basket, they contain no artificial colours, flavours or preservatives. Mini Gingerbread Men are ideal for service over the festive period; Cream Crackers are a year-round favourite and popular with cheese as an after dinner course. Hill’s bakery began in Dukinfield, and has been active since 1855. It moved to Ashton-under-Lyne in 1906 where it combines traditional baking methods with high levels of production.

For more information, visit: www.hillbiscuits.com

Christmas CleanupTo ensure your hygiene

standards remain high during the busiest time of

the year, P&G Professional has launched a new range of cleaning and disinfecting products. With 15 products to choose from, P&G has made things simple by using specific colours to help you identify quickly the area the products are intended for. Thanks to a new concentrated solution formula, these products also last longer because only a small amount of liquid is needed to be effective.

For more information visit www.pgpro.co.uk/academy

Retro Drink Brand ExpandsThe popularity of retro brands continues

to grow with Um Bongo, the iconic 80’s drink, expanding its range to add

new flavour, Mango Tango (mango and apple). The fruit juice - famous for its advert and ‘they drink it in the Congo’ strapline - has seen a resurgence to meet growing demand, making it once again a popular choice of soft drink. James Logan, commercial director of the Gerber Juice Company, which licenses the Um Bongo brand said, “This is a new era for Um Bongo and we are seeing many customers that loved the drink in the 80’s introducing it to the next generation of Um Bongo drinkers.”

GetSnacking

Cooks&Co has catered to the demands of busy chefs by producing ready to use garlic.

Its Chopped Garlic comes in 1.2kg sized jars, and is preserved in healthy Rapeseed Oil.The essential time-saver retains the texture and authenticity of hand-chopped garlic - without compromising on quality or flavour.Cooks&Co is owned by RH Amar and has an extensive range for the professional kitchen including delicious ingredients such as wine and sherry vinegars, anchovies, pulses, mezze as well as olives and marinated vegetables from producers.

For more information, visit www.cooksandco.co.uk or www.rhamar.com

Make it Choppy!

Easy Pizzi

A taste of the Middle East is available this Christmas with the launch of two falafels by Daloon. The Falafel

and the Falafel Burger with Spinach are unusual options for vegetarians or those who want to cut back on meat. Quick and easy to prepare, they will add an interesting twist to your menu. Simon Cliff, general sales manager, Daloon Foods, comments, “Falafels have long been a popular dish eaten throughout the Middle East and are widely regarded as a tasty alternative to meat. As the market for meat-free products in the UK continues to grow year on year, this new launch perfectly complements Daloon’s existing ethnic snack ranges which have traditional vegetarian origins.”

For more info visit www.daloonuk.com

Festive Falafel

Pan’Artisan has added a ‘pizza sandwich’ to its range of frozen products to cater to lunchtime traffic. The Panizza is

handmade from two 7-inch crusts and filled with various toppings. Delicious and quick, it is the perfect snack to satisfy the demands of hungry consumers in a hurry and keep your menu fresh and interesting. Richard Jensen, managing director, Pan’Artisan, says, “Our recent expansion

means we can offer additional choice and convenience to the caterer. This has enabled us to develop some exciting, innovative products, the Panizza being one of them.”The Panizza is frozen immediately after being made and packed ready for use. To serve, defrost and grill for two and ahalf minutes.

For more information please visit www.panartisan.com

TAKE STOCK MAGAZINE 1110 TAKE STOCK MAGAZINE

Christmas Selection Boxn KK Fine Foods:

Slow-Cooked Duck Leg, Chicken with White Wine and Mushroom Sauce, Mushroom Cranberry Hazelnut and Brie Wellington, Oyster Mushroom and Champagne Risotto.

n Classic Cuisine:

Coquille St Jacques, Red Onion and Goats Cheese Tart, Duck with Fruits of The Forest, Turkey Tornado with Orange, Cranberry and Chestnut wrapped in Bacon, Fennel, Cranberry and Chestnut Roast with a Cranberry Relish, Mushroom and Artichoke Wellington, Salmon en Croute with Oyster Mushrooms, Asparagus and Cream Cheese

n Aviko:

Deluxe potato dishes such ascroquettes, duchesse, gratin dauphinois.

n Bannisters' Farm:

Colcannon

n Ardo:

Retro Vegetable mix (Jerusalem artichokes, parsnip, celeriac, pumpkin, carrots and red onions) for roasting or steaming

n Atlantic Foods’ Harvest range:

Duck Confit, Pork Confit, 10 Mini Desserts for Sharing.

FOOD & DRINK

Research from the British Frozen Food Federation (BFFF) has shown that 97% of chefs now stock and use frozen food

regularly - an increase of 20% since 2009. "Frozen ingredients provide significant benefits to the hospitality industry and can provide year-round availability of seasonal ingredients at a steady price," says Brian Young, BFFF director general. "It represents a significant profit opportunity, with our research showing that on average, operators can make a 24% saving by buying in prepared frozen food than by making a duplicate recipe from scratch."The benefits of frozen are speed and convenience. During the Christmas period where kitchen and wait staff are stretched to breaking point for sustained periods - from the end of November until the first week of January – frozen foods can help teams cope, as well as maximise profits.For chefs who regularly use frozen staples, from french fries to frozen vegetables, desserts and main meals, Christmas is an opportunity to try some more premium and luxury items. Create a festive menu and tap in to people’s celebratory - and free-spending moods. Leading frozen food producers have some mouth-watering premium dishes to suit all budgets - see our Christmas Selection Box for details. Try labour-saving options that offer portion control to extend menus or supplement made-in-house dishes. Quality frozen vegetables is one high-quality winter option. A few well chosen frozen extras, such as indulgent vegetable combinations - potato gratins, roasted roots - spice up mains, save time and allow chefs to fulfil diners higher festive expectations.Hensons, which supplies restaurants, casual dining and wholesalers throughout the UK, has a range of frozen items specially tailored towards chefs cooking from scratch, such as potatoes, pork ribs, vegetables, seafood and fish, as well as ready to cook bread and

pastry. Andrew Brook, managing director, says, “The technology of freezing food has improved dramatically in recent years and it is now possible to freeze products in a matter of minutes - locking in flavour and vitamins. Frozen also offers year-round supply, a buffer against market price variations and great product consistency.” For the festive period, Hensons recommends roast potatoes, sprouts, parsnips and other festive veg, as well as frozen cranberries. They all come fully prepped, in handy 1kg bags, with no waste. Frozen options can also lift the pressure on dessert service - and help chefs cater to increased demand during the festive season as everyone treats themselves to pud. In the past decade, frozen desserts have become increasingly sophisticated and delicious and come in a wide range of styles and degrees of finished presentation. Many desserts are fragile by nature, and easier to transport frozen. John Ward, regional sales manager, Total Foodservice Solutions, says, “For chefs at Christmas, it’s hard to beat the amazing quality of frozen desserts that look and taste chef-made. Our Fig, Pear and Baby Apple Strudel is handmade, fresh, fruity with guaranteed consistency. If nothing else, chefs should also try part-baked frozen bread. They can choose every type of roll or loaf and put together fantastic fresh bread baskets.”Total Foodservice supplies over 4,000 different products, including frozen, to commercial kitchens across the north of England, many made by local and artisan suppliers. Check out its Totally Tasty Christmas guide which includes offers and inspiration.For added convenience, most frozen desserts that require baking can be cooked from frozen. If, however, you still prefer a specialist dessert chef, you can always save yourself time and effort by using frozen pastry - many top chefs do for speed and consistency vital for delicate pastries like filo and puff. Check out Jus-Rol Professional’s ready- made pastry range: it includes a reduced fat option and comes in every form imaginable, sheets, blocks, squares, shapes as well as ready-to bake buffet foods like cheese straws.With planning critical to a successful and profitable Christmas for caterers, getting festive with your freezer gives you the chance to stock up now and get ahead of the game.

Get Festive withFrozen

Freezing techniques and the sheer quality and range of frozen products have changed professional chefs attitudes to frozen food making it an acceptable option for busy chefs - even in top kitchens.


Chocolate & Orange Croustade Twistby Jason Rowlands, The Wiremill Inn, Lingfield

Serves 5

IngredientsJus-Rol Shortcrust Pastry 375gOrange 1 zestedDark chocolate pistoles 120gEgg 1 to glaze

Method

n Preheat oven to 180°C (160°C for fan assisted) / Gas Mark 4.n Roll pastry out and egg wash all over.n Sprinkle pastry with the chocolate pistoles and half the orange zest.n Fold pastry in half and roll out again slightly.n Egg wash again and sprinkle over remaining orange zest.n Cut pastry into finger width lengths and twist each from the middle outwards.n Bake in the preheated oven for 20 minutes.

Serves 4

IngredientsJus-Rol Twisted Corner Baskets 4Wood pigeons 2 (breasts only, use carcass and legs for stock)Small beetroots 2 (cooked and cut into a 1cm dice)Blackberries 50gMixed leaves 50gMadeira 100mlWhite wine 100mlShallots 2Garlic clove 1Bay leaves 2Thyme 4 sprigsRocket handfulOlive oil 50mlSeasoningEgg 1 (yolk only for glazing)

Methodn Preheat oven to 180°C/Gas Mark 4.n Defrost Jus-Rol baskets on baking sheet. After a few minutes, prick centre well and fold sides over. Brush with egg yolk, bake for 12 minutes, until golden.n Thinly slice shallots and garlic, gently fry, add white wine, Madeira, herbs and slowly reduce.n Blend rocket, olive oil and seasoning to make rocket oil for dressing.n Sear the pigeon in a very hot pan with a little oil for 1 to 2 minutes on each sides. n Remove whilst still rare and rest.n Strain sauce through a chinoise.n To serve, slice pigeon, arrange in basket and dress with sauce. Garnish with mixed leaves, arrange diced beetroot and blackberries around plate and drizzle rocket oil.

Jus-Rol Professional Pastry Perfect development day winners - head chef, Ben Burdass at The Old Ship Inn and chef Jason Rowlands at The Wiremill Inn - share their frozen pastry secrets.

FOOD & DRINK

Seared Wood Pigeon in a Twisted Corner Basket with a Madeira Reductionby Ben Burdass, The Old Ship Inn, Ringmer

12 TAKE STOCK MAGAZINE

Sweet chestnut trees abound throughout the UK and the nuts start falling at the same time as the leaves. The best places to find

these sweet and versatile little gems are parks and woodlands. Don’t confuse sweet chestnuts with horse chestnuts (conkers) as the latter are not edible and certainly won’t be as tasty as their sweeter namesake.

Forager’s tip: to tell the difference between a horse chestnut (conker) and sweet chestnut, take a look at the spikes on the shell. A conker has short, stubby spikes, whereas the sweet chestnut has longer, hair-like spikes. Inside, horse chestnuts have one round nut while sweet chestnuts have several nuts, each with a flat side.

Chestnuts RoastingNot just a festive flavour, sweet chestnuts are a winter-long delight. Now is the perfect time to find them on the forest floor.

FORAGING


Ingredients Grouse 1Alexander 3 stems Fresh sweet chestnuts 100g Raisins 100g Breadcrumbs 100gPearl barley 100g soakedButter 200gEggs 2Plain flour 100gCalvados 50mlChestnuts 100g dried, ground to powder

Methodn Take grouse apart, remove breast from bone, separate legs and debone. Fill them with chopped chestnuts and roll up tightly. Refrigerate for 1 hour.n Set out a pané (coating for the drumsticks). Dip the rolled legs in flour, egg and breadcrumbs.

n Roast the carcass, vegetables and splash of vegetable oil at 180°C until caramelised. Place into pressure cooker, cover with water, bring to full pressure for 1 hour. Allow to de pressurise, strain the stock into a pan and place stock back into the pressure cooker. Add the soaked pearl barley, cook for 10 minutes at full pressure until light and fluffy.n Warm the raisins with a touch of calvados to plump them back up.n Blanch the alexander stems in boiling water and add knob of butter.n Melt butter in pan and cook the breasts spooning over the butter, caramelise one side then turn and take out of the pan and leave to rest for 2 minutes, coat with some ground up chestnuts.n Fry the leg in vegetable oil until golden, then drain onto a paper towel.n Reduce the barley until risotto light consistency, season and serve the dish.

Wild Grouse with Sweet Chestnuts, Alexander and Raisinsby Sam Owen, head chef at 34 Windsor St

THE CHRISTMASNUMBER ONES!

United Biscuits is the market leader in Christmas biscuits, In 2012 91% of UK Households bought a McVitie’s, Crawford’s or Jacobs seasonal product.* †

Jacobs Biscuits For Cheese are the No.1 in Seasonal Savoury Crackers.* †

Victoria is the No.1 in Seasonal Premium Biscuit Assortments.* †

Family Circle is the No.1 in Seasonal Everyday Biscuit Assortments.* †

Jaffa Cakes Pole is the No.1 in Seasonal Novelty Biscuits.* †

STOCK THE FULL RANGE OR MISS OUT ON SEASONAL SALES!

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Independent Biscuits and Snacks category advice to boost your sales

www.ubperfectstore.com

Heart of Christmas '13 generic ad final.indd 1 04/07/2013 15:13

Roasted Chestnut Cake, Fermented Cherries, Yoghurt and Spiced Chocolate Ganacheby Sam Owen

MethodCHESTNUT CAKE n Mix all the ingredients together, fill a lined bread tin and bake at 160°C for 40 minutes until there is a slight wobble. Leave to cool.

FERMENTED CHERRIES n De stone, mix with equal quantity of caster sugar, leave for 2-4 weeks until complete.

CHOCOLATE GANACHEn Place chocolate, sugar and a pinch of spice into mixing bowl

n Warm cream to 56°C (to ensure chocolate gets nice gloss) pour over chocolate, spice and sugar, stir until thick and glossy. Pour into greaseproof paper container, leave until firm and cut into 3cm squares.

To serven Serve the squares with the fresh chestnuts and yoghurt.

Ingredients For the ganache:Chocolate 250gWhipping cream 250mlCaster sugar 50gChinese 5 spice to tasteCherries fermented: These need to ferment for one week prior to baking the cakeFresh sour cherries 100gCaster sugar 100gThyme 2 sprigsFresh live organic yoghurt 100ml Fresh blanched chestnuts 100gChestnut cakePolenta 50gChestnut puree 100gChestnuts 100gBaking powder 1tspButter 100g melted Eggs 3Plain flour 50gCaster sugar 200g


WE GRILL


We GrillWriter Catherine Bennett recently swapped life in the Big Smoke crossing the channel to work in Paris, the city of love. She spoke to chef Michael Greenwold who opened Paris’ only fish and chip shop, The Sunken Chip, in July along with fellow Brit James Whelan.

Why did you decide to open a fish and chip restaurant in Paris?As much as British food is maligned, fish and chips has always been something that the French appreciate. The first thing our friends do when they go to London is Instagram a plate of fish and chips! It’s like the burger - 50 years ago, the French would go to New York and the first thing they’d order would be a burger, but they wouldn’t have wanted one back in Paris. Now, there’s a burger on the menu of every bistro in every street. It wasn’t that big a leap - they already had steak à cheval, it’s not so different to just putting it in a bun. And it’s the same with fish and chips:

they’ve already got the frites, they have a great appreciation for fish, you just need to present it properly. The way we’ve done fish and chips here is slightly atypical: we’ve made the batter lighter, the mushy peas are made with real peas… These things weren’t done because we wanted to 'Frenchify' fish and chips, or cater to the French palate. They were done because this is how we truly believe fish and chips should be.

How has it gone so far?It all happened quite quickly. We didn’t have any money for the project, then suddenly got investment and found this place which was

bankrupt and selling through a blind auction. We put in a cheque, got it, gutted the place, started building work and were open a few months later. We wanted to be near either water or a park so people could take away, and so getting this place on the conveniently-named rue des Vinaigriers was providential. And since then we’ve had a great response.

Even with the pickled eggs and Vimto?People are slightly more circumspect with the pickled eggs! And I’m fairly sure we’re the only restaurant in France to have Vimto.

What would you choose to eat off your menu?I would suggest going for the hake with a side order of fish nuggets, our speciality.

What are the fish nuggets?Monkfish cheeks - it’s all part of our ethos of not letting anything go to waste. Most people don’t use the cheeks but it’s the sot-l’y-laisse of the sea (chicken oyster of the sea). No one else does them and so now they’re one of our trademark things. I toyed around with a variety of recipes, including real langoustines, but by the time you’ve shelled them and prepared them, it’s a really lengthy process. As we have everything supplied fresh each day, we don’t have time for that kind of preparation. All of the fish we use are the most sustainable fish that exist in the waters around France and the UK. We use wild, small-boned, line-caught fish that comes from Finisterre – so it’s the same fish that you get in England, it’s just the other side of the Channel. We have one guy who goes searching for it himself in Brittany.

Are you planning to expand?Yes - we’d love to have another branch in either St Germain or Montmartre. But in general it’s quite difficult to expand, in terms of keeping the standards that we’ve set for ourselves. We never use frozen fish, and it always arrives fresh every day, so it needs to be scaled, deboned, portioned. We do everything here. And so if you’re talking about scale of economy, the main thing for us is going to be learning how to expand in a way that keeps the same level of quality.

Best drink pairing with fish and chips?James swears by Dandelion and Burdock. I’m more of a beer man - London Pride is a good accompaniment.

Where is the best place to get fish and chips in the UK?James tells me it’s the Codfather in the Isle of Wight, where he’s from.

What’s your earliest food memory?When I was about four, we went to San Francisco, and I remember going to the harbour where they had live octopus in a tank. You could choose the one you wanted and they’d take it out and whack it with a rolling pin to kill it for you. And I remember my mum asking me which one I wanted, and I looked at her and said, ‘Do I really get to choose?’ and she said, ‘You can have whichever one you want’. I was so excited. (laughs) I was not a fussy eater when I was a kid.

Money and other constraints no object, where would you like to eat in the world?elBulli, because I never got the chance to eat there, it was kind of before my generation… But if not there, I would really like to eat at Mugaritz.

Are you influenced by what other chefs are doing at the moment?Actually, I think the single greatest source of inspiration is Facebook. This is because you have so many friends who travel and take photos of what they’ve eaten, or friends working at restaurants all around the world who post the menu so I know what they’re serving in Chinatown, New York, for instance. I don’t think there’s ever been such a mass democratisation of imagery around food. That definitely has a bearing on how we see food and how we can keep up with trends.

First thing you have when back in England ?A good cup of tea.

Favourite restaurant in Paris and in the UK?Caffe dei Cioppi, the best Italian in Paris. St John in London.

Give us a tip for Paris and a tip for England.Go to El Nopal on the rue Eugène Varlin in Paris for the best burritos and tacos. And for England, find some Hook Norton - the most underrated beer in the UK.

Comfort food?Roast chicken. It’s the gift that keeps ongiving. You can make soup out of it the next day, there’s always some left over for sandwiches.

And the first?An oyster. It’s the only food that’s a perfect entity - it has the meat, the fish and its own juice with it. It’s completely beautiful. It’s sensual, it’s quite sexy, it doesn’t need to be cooked. It works on every level. It’s the philosophically perfect food.


If you thought prawn cocktail had vanished along with shoulder pads, Roland Rat and A-ha hits, then think again. Retro food

is back! In these tough times, we are driven by a need to remember the good old days, and so are gravitating towards comfort food to transport us back to happier, more innocent times.David Kershaw, chief executive of M&C Saatchi, says, “Retro foods make us think of

better times. When times are hard, nostalgia becomes more attractive. Looking back to bygone days in a somewhat misty-eyed way is quite an understandable response." According to Mintel, this new retro wave is transporting consumers back to life in the 70’s and 80’s and businesses are jumping on the trend. Stodgy dishes, rich sauces and delicious desserts are appealing again as consumers opt to eat out ‘the retro way’.

Step Backin Time As nostalgic grub

makes a comeback, Take Stock takes a trip down memory lane.

9054_Wispa 850g Trade Ad 297x210.pdf 1 21/06/2013 14:25


FEATURES

Methodn Mix the cocktail sauce ingredients together, season with salt and pepper.n Loosely fill the glasses with dressed shredded lettuce and avocado and then arrange some prawns on top. Finish with a dollop of sauce. Sprinkle with a pinch of paprika and serve.

PrawnCocktailBy Luke Thomas at Retro Feasts, London

Rice PuddingBy Luke Thomas at Retro Feasts, London

IngredientsPudding rice 100gCaster sugar 50gMilk 500mlDouble cream 250mlVanilla pod 1, seeds scraped

Methodn Place the milk, cream, sugar and vanilla in pan and bring to the boil. Add the rice and stir. Turn the heat down low and slowly cook for 30-35 minutes stirring regularly until the rice has cooked through and the liquid has thickened slightly. Remove from the heat and keep warm.n Serve the rice pudding in warm bowls with strawberry jam on the side, alternatively spoon a little jam into the centre of each bowl.

Cashing in Bob Bob Ricard in London is serving Chicken Kiev and Bedford & Strand, also in the capital, has introduced fondue nights. Some restaurants have turned completely to this trend. Retro Feasts, a Mayfair-based pop-up created by nineteen-year-old Luke Thomas, concentrates solely on the retro food concept. Says Luke, “We’ve come up with a menu full of the guilty pleasures that British people grew up with and still love to eat - even though they might not want to admit it in public.”

A twistThe Three Fishes in the Ribble Valley, Lancashire, has brought back classics such as Steak Diane but put a twist on old favourites with dishes such as Black Forest Cheesecake. Nigel Haworth, chef patron of Ribble Valley Inns, commented, “We have worked hard on the menu to make sure there is something for all to enjoy. There is a bit of a retro aspect to the menu. I love taking these traditional dishes and putting that contemporary twist on them.”

Old favesMarket data supplier CGA Strategy found that soft drinks such as Barrs Original Ginger Beer, Fentimans Dandelion & Burdock and Hartridge’s Cloudy Lemonade have seen recent growth, and reworked classic flavours such as rose lemonade are becoming popular. The report found that these drinks commanded premium prices and were good profit drivers.

52925 Foodservice ad_xmas.indd 1 30/09/2013 15:20

IngredientsNorth Atlantic prawns 400g peeledIceburg lettuce 1/4 head, finely shreddedAvocado 1/2, peeled and dicedPaprika few pinches

FOR THE COCKTAIL SAUCEMayonnaise 100mlTomato ketchup 2 tbspBrandy 1 tspLemon juice 1 tspWorcester sauce drop to tasteSalt and pepper

TAKE STOCK MAGAZINE 35TAKE STOCK MAGAZINE 2322 TAKE STOCK MAGAZINE

FOOD & DRINK

Take Stock goes global and looks at alternatives to the traditional Christmas dinner.

To get your tills ringing this Christmas, think outside the box and offer something different to our beloved

turkey. A survey of pub owners and restaurateurs identified a 22 per cent increase in orders for alternative Christmas dinners last year and top of the list was a curry! So if you fancy putting some alternatives on your festive menu, read on.

The Nordic wayScandinavian food is becoming popular. Noma restaurant in Copenhagen was voted the world’s best three times and the number of Icelandic restaurants has risen with outlets like Texture in London. Herring and gravadlax make alternative starters and why not look to Rudolf for inspiration and replace turkey with oven-roast reindeer or smoked salted lamb?

Something fishyFish dominates menus throughout Spain and Portugal at Christmas, served in rich, aromatic stews, paellas, or simply roasted or

salt-baked. It makes a nice alternative to a nut roast for pescetarians. Lee Bennett, executive chef of Le Pont de la Tour in London, suggests a lobster bisque as a Christmas starter. “A lobster bisque with fennel and dill is our signature dish - if I ever take it off the menu, people ask where it's gone.”

Spice it upAtul Kochhar of London’s Benares Restaurant says duck is an authentic Indian meat at Christmas and recommends duck in a cinnamon and cardamom marinade, roasted with a xacuti blend.

The Romanian WayChristmas dinner in Romania is a truly grand affair with the meat of choice being pork. Serve roasted pork with a range of homemade pickles or incorporate ham and cheese and go for a traditional Romanian Pork Cordon Bleu.

A twist on traditionIf you want to stick closer to home, Anne Petch of Heal Farm has created a ‘twelve bird true love’ roast to celebrate the 12 days of Christmas. Incorporating turkey, goose, chicken, pheasant, three types of duck,

poussin, guinea fowl, partridge, pigeon and quail, the roast costs £665 and serves over 125 people! Not content with her creation having 12 different types of meat, each one is stuffed with flavours unique to that particular bird: the goose has an orange and walnut stuffing and the pigeon a juniper one.

Meat free optionsRather than vegetarian options being mandatory additions to menus, why not make them the centrepiece? Amanda Powney, owner of vegetarian restaurant Terre á Terre says, “The key to making sure that meat-eaters get their share of festive fun is to serve them food that, while not meat, offers the same traditional flavours as the roast turkey. Chestnuts are good for that.” The Vegetarian Society has a bespoke Christmas website for caterers that offers help, support and free recipes. Su Taylor from the Society explains why catering for vegetarians is so important at Christmas, “Caterers should remember that it’s not just veggies that choose vegetarian dishes in restaurants - people looking for a lighter dish, those reducing their meat intake and customers who are simply bored with turkey will often opt for a non-meat option, especially if there is a choice.”

Go Cold Turkey!

Pork ‘Oyster’ Baked in Duck Fat and Salt with Spiced Cabbage, Plum and Hazelnutsby Sam Owen, head chef at 34 Windsor St

IngredientsPork oyster 1kg Duck fat 2kgAgar agar 20gSea salt 100g Chinese 5 spice 20gWhite cabbage 1Plums 200gHazelnuts 200g toasted

Methodn Make the fat case for the pork, warm the fat and mix in agar agar - a 1% dilution should be enough.n Pour into a thin tray and leave to cool and firm, place the pork oyster on and roll around in the fat, coat in sea salt and then wrap in cling film. Leave to firm up in the fridge.n Bake pork at 58ºC for 12 hours, the agar agar should stop the fat from melting too much.

n Finely shred the cabbage and cook until translucent and tender, season with 5 spice.n Take cabbage trimmings and sauté them with spice then blend till a purée, season to taste.n Roast the plums in the oven at 180ºC until they start to puff out of their skins.n Blitz hazelnuts until they become a light powder.

To serve Spread the purée in the middle of the base of the plate, place the cabbage on each corner of the purée with the pork in the middle, arrange the plums around the pork and sprinkle the hazelnut soil in piles around the pork. Serve with potato purée/mash as a side dish.

Cartmel Valley Venison, Granola Mince Meat, with Butternut Squash, Gin Tuille, served with ChoucrouteBy Dan Grigg, head chef at Gilpin Hotel & Lake House

CHOUCROUTEServes 6

Ingredients

Julienne white cabbage 500gSalt 40gPancetta dice 300gWhite wine vinegar 100gChicken stock 200gButter 50gGrain mustard 50g

Methodn Cook pancetta, add cabbage, de-glaze with vinegar, add chicken stock and reducen Emulsify with butter and mustard

VENISON100g Per Person

n Take off all fat and sinew.n Roll in cling film and cook, sous vide, in a water bath set at 56 degrees for 15 minutes per 60 gram portion.

GIN TUILLESMakes 12

Ingredients

Rice 400gWater 400g

n Cook the rice for two hours until almost puree, then blend the rice and spread it thinly onto a non-stick mat.n Sprinkle over some crushed juniper berries and allow to dry.

GRANOLA MINCE MEAT

Ingredients

Rice 40g (crisped in fryer)Oats 100gPine nuts 50gApricots 50g choppedSesame seeds 1 tbsp

Poppy seeds 1 tbspRock salt 3gWhite pepper 2g milledHoney 105gGlucose 105gDark soy sauce 2 tspOnion jam 2 tspPistachios 35g peeledMixed spice 1gSultana 50gThyme leaves 1 tspMincemeat mix 40g

Methodn Toast oatsn Mix together and roast in the oven the poppy seeds, pine nuts, mixed spice and pistachios.n Mix together sultana, apricot, rock salt, milled pepper.n Warm glucose and honey, add soy sauce and onion jam to warmed liquid, keep warm.n Mix toasted and roasted ingredients with the sultana mix, add warmed liquid and mix well.n Press into moulds each weighing 25 grams.n For service put granola in the oven when mains are called away.n Finish by lightly colouring under the grill.

BUTTERNUT SQUASH PUREE

Ingredients

Butternut squash 200g sliced, de-seededUnsalted butter 100gDouble cream 50ml

Methodn Foam butter, add butternut squash, and cook until soft.n Add the cream, blend and pass through a fine sieve.n Season to taste.

SAUCE FOR THE MEAT

Ingredients

Juniper berries 100 crushedBanana shallots 6 slicedHead garlic 1 crushedSmall carrots 2 choppedCeleriac 1/2 choppedBay leaves 2Sherry Vinegar 100mlWhite wine 1btlVeal jus 3ltrGame jus 3ltrVegetable oil 50ml

Methodn In heavy base pan, heat oil, colour mirepoix until golden brown.n Add bay leaves, juniper. Deglaze with vinegar and reduce to syrup.n Add wine, reduce by 3/4.n Add jus, bring to simmer, skim and reduce by 1/3.n Rest for 10 minutes. Strain through a fine chinois.n Re-heat; stir in a little compote and juniper garnish to taste. (approx. 1ltr, 1 tbsp. berries 4 tbsp. Compote)

To serve Simple assemble, eat and enjoy


It’s a proven scientific fact that we eat with our eyes, given that how a dish looks is usually the first sensory criterion by which we judge it.

And here in the Take Stock office, our appetites have been well and truly whet-

ted by a visual feast of photos, which our Twitter followers have sent in using #FeedYourEyes. They show a colourful array of delicious looking starters, mains and desserts, all created by you, our very talented readers.We’ve pinned the most appetis-ing photos on our Take Stock Magazine Pinterest board under Feed Your Eyes - Starters, Feed Your Eyes - Mains and Feed Your Eyes - Desserts. To see them, sim-

ply log on to Pinterest and type in Take Stock Magazine. Each issue, our creative team will pick the starter, main and pud they’d most like to eat, based purely on looks. The winners from last edition were; Ken Harker for his lobster salad dish, Gavin Groombridge for his pork, and Connor Carway for his flavours of apple and raspberry.And congratulations to Cafe Royal, in Newcastle. Its head chef Cevat Robert Elat was a previous winner for his Monkfish main, and senior sous chef Gavin

Groombridge won last issue. The pair were presented with their certificates by Tyneside Food-service Regional Sales Manager Peter Henderson. Well done guys!

Send it to us on Twitter @TakeStockMag with #FeedYourEyes.

FONTS SUPPLIED WITH THIS ARTWORK ARE FOR REFERENCE ONLY AND NOT TO BE USED. COLOUR OF OUR PRINT OUTS ARE NOT INDICATIVE OF THE FINAL PRINTED COLOURS UNLESS STATED.PRINTER TO CHECK TRAPPING

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at your local

Makeparty

The Spirit & mixer occasion at Christmas is a huge opportunity for your outlet, with spirit sales increasing by 40% which is worth an additional £245 million in the on-trade vs an average month.*

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WinnerSTARTERS

Sumosan London restaurant @Sumosan_London

Our special Sumosan roll with salmon, crab and red caviar

Sorella Sorella@sorellasorella1

Italian restaurant in the North East - Italian fish stew

Jon Robert Fell@Jonfellchef

Head Chef, Sella Park House Hotel, Cumbria - Pineapple with passion fruit sorbet and pina colada sauce

WinnerDESSERTS

The Winners

WinnerMAINS


Welcome to Take Stock’s regular patisserie section!

Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings you the latest trends, recipes, and ideas to keep your business sweet. In this edition we get all festive. We look at the uses

of caster sugar and offer some mouth-watering recipes which have a twist on the traditional mince pie.

Enjoy!

SPONSORED BY


Caster sugar is the chef’s friend at any time, but never more so than during the festive months

It’s not just for sweet treats!n Use in cranberry sauce to balance out the natural acidity of the fruit

n It’s the cocktail waiters secret weapon. The speed and ease with which caster sugar dissolves makes it ideal for quickly creating a range of drinks

Favoured for its consistency, the fine texture means that it dissolves quickly, giving light, smooth results. Ideal

for baking, making meringue or using in liquids. Michelle Gillott, one of the UK’s leading pastry chefs, said, “For a pastry chef, caster sugar is the essential store cupboard ingredient. It's used in pretty much everything because it gives good, reliable results. At this time of year, we need to make sure it's in plentiful supply as we'll go through dozens of bags."

What is caster sugar?There are two types. Refined is made with sugar cane and has been treated to remove naturally-occurring molasses. Unrefined caster sugar, or golden caster sugar, has not had the molasses removed. Because it hasn’t had this extra stage of processing, it can be seen as a more natural product.

PATISSERIEPATISSERIE


Sugar, Spice

and all Things Nice

Don’t forget your baking essentials

Helping you make Christmas sweet

Tate & Lyle Sugars is part of

www.tateandlylesugars.com

Find our products and recipes on www.sugarandsyrup.com


by Michelle Gillott, one the UK's leading pastry chefs

Christmas PuddingIced Parfait

with Hot Brandy Foam

CHRISTMAS PUDDING ICED PARFAIT n Break up the Christmas pudding and bake for 10 minutes.n Use 400g for the parfait and reserve 100g for garnish. n Mix 175g cream, milk, glycerine and infuse with vanilla. n Mix the Guar gum, sugar, instant gelatine, and blend into the cold milk and cream mixture.n Blend in the baked, cooled 400g of Christmas Pudding.n Fold in the semi-whipped cream and orange zest.n Pour into 3cm semi-sphere Silikomart silicone moulds and freeze.n Once frozen, remove the parfait and spray with White Martellato Velvet spray, return to the freezer until required.

HOT BRANDY FOAMn Mix cream, milk and brandy together and bring to the boil. n Mix sugar and ProEspuma together then blend into the hot liquid.n Pour into a foam machine/cream whipper and gas with one CO2 cream whipper charger.

n Shake well then store at 65°C.

ORANGE JELLYn Mix orange juice, sugar and vegetable gelling agent, and bring to the boil.n Pour the jelly mix into an oiled container and leave to set before slicing.

MADEIRA CAKE TUILLEn Slice the frozen Madeira cake as thinly as possible – use a clean meat slicer if you have one - and cut into rectangles 3cmx10cm.n Place 4 Madeira cake rectangles on a silicone mat and drizzle with stock syrup.n Bake in the oven at 160°C until they are golden in colour.n Place the Madeira cake rectangles over a rolling pin until set.

To ServePlace the tuille on your chosen plate, add two frozen Christmas pudding parfaits. Garnish with the reserved baked Christmas pudding, confit lemon strips, orange jelly slices and top with hot brandy foam.

Method

Ingredients

CHRISTMAS PUDDING ICED PARFAIT Semi skimmed milk 175gDouble cream 175gVanilla pods 2Caster sugar 175gGuar Gum 1.5g (stabiliser for egg free recipe)Instangel 17gGlycerine 35g Semi-whipped cream 550g Orange zest 1White PCB or Martellato Velvet spray (Optional) Christmas pudding 500g

HOT BRANDY FOAMDouble cream 250gSemi skimmed milk 200gBrandy 50gCaster sugar 75gProEspuma Hot 45g

ORANGE JELLYOrange juice 200g no bits Caster sugar 25g Powdered Vegetable Gelling Agent 12gVegetable Oil, enough to line the container

MADEIRA CAKE TUILLEStock syrup 250g sugar and Water 200g - bring to the boil.Madeira cake loaves frozen, shop bought is fine.

PATISSERIE

Mince Pie MakeoverChristmas wouldn’t be Christmas without a mince pie, but no-one’s stopping you from giving tradition a tweak or even a complete makeover.

As traditional as Santa, turkey and crackers, the festive pie dates back donkey’s years (no pun intended) to

when it was originally filled with meat, rather than fruit and nuts. Once a status symbol to show off one’s wealth, an old custom said that if you ate a mince pie every day from Christmas to Twelfth Night (6th January) you would find happiness for the next 12 months. Considering that on average each person

consumes a whopping 27 mince pies over the festive season, these little pastry tarts are still a popular, and profitable, dessert. But how do you cater for those customers who are shuddering at the sight of another mince pie even before Santa has made an appearance or - dare we say it - simply don’t like them? Take Stock asked three festive chefs to share how they plan to spice up our most traditional festive treat.

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Nescafe OR Xmas Take Stock NISA A4 - Ad [RTP].pdf 1 03/10/2013 09:06:31

PATISSERIE

PASTRYn Place flour and butter in a food processor. Pulse until the mixture resembles breadcrumbs. Add cold water and blend until the mixture forms a dough. n Wrap in cling film and chill in the fridge for at least half an hour.

FILLINGn Preheat oven to 190°C. Grease two bun trays. Place the cranberries in a ramekin and pour boiling water over to soften them.n Toast and caramelise the pecans and leave to cool.n Peel apples, slice into quarters and remove core. If pecans are stuck together, break into a few pieces and place all into a food processor. Pulse until blended – fine or chunky.n Stir in remaining sugar, drain cranberries, lemon juice, cinnamon and nutmeg.n Roll out pastry and cut out 18 circles and 18 tops.n Place large circles in each of the tray holes, spoon about a teaspoonful of filling into each and top with the final pastry piece. Brush with the egg milk wash.n Bake for 20-25 minutes until tops are golden. Leave to cool.

Source: www.laythetable.com

Apple, Cinnamon & Nutmeg Pies

Makes 18

IngredientsPASTRYPlain flour 220gUnsalted butter 100g, cut into cubesCold water 3 tbsp

FILLINGCooking apples 2Cranberries 30gPecans 60gGolden caster sugar 40g plus 3 tbspLemon juice 1 tbspCinnamon ½tsp groundNutmeg a pinch Egg 1, beaten Milk a splash for a wash

MethodPASTRY Unsalted butter 85g, room temperatureGranulated sugar 50gEgg 1 (large free-range, yolk)Plain flour 140g Cinnamon 3/4 tsp groundSalt pinch

PEAR CARAMELGolden caster sugar 150gPears 3 medium-sized ripe, peeled, cored, chopped into 1cm piecesDouble cream 80ml Salt pinch

FOR CHOCOLATE GANACHEDark chocolate 130g choppedDouble cream 90ml Pecans handful to decorate

MethodPASTRYn Make the dough and divide into eight equal pieces.n Press into a deep tin; prick bases of each tartlet, pop into the freezer for one hour.n Preheat oven to 190°C. Remove tart cases from freezer and bake for 7 minutes.n Remove from oven, press flat any dough that has risen away from the edges. Return to oven and bake for a further 15 minutes or until golden brown.n Remove from oven and leave to cool.

PEAR CARAMELn Heat sugar and stir caramelised edges into the middle until all sugar dissolves.n Add chopped pears. Cook mixture for 10 minutes over a medium heat, until pears are soft and mushy.n Squash pears and caramel together to form rough, mushy, thick liquid. Cook for one minute then remove from heat and add double cream and salt. Blitz together and leave to cool.

CHOCOLATE GANACHEn Heat cream and pour over the chopped chocolate. Allow to stand for about 45 seconds, then stir to form smooth ganache

To Assemblen Spoon 1 - 2 teaspoons of caramel into the base of each pastry case. Divide the ganache between the eight pies, pouring over the caramel layer and smoothing the top with a palette knife.n Toast and finely chop a handful of pecans and sprinkle in middleof tart to decorate. Set tarts in the fridge.

Source: thelittleloafblog.com

By Becs Rivett

by Kate Webster

Makes 8

Ingredients

Alternative Mince Pies



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Mince Pie Marshmallowby Michelle Gillott

IngredientsCOATING MIXTUREIcing sugar 200gCorn flour 100gDextrose Sugar 100gMixed spice 20g Brandy aroma 4 sprays MINCE PIE FILLING PUREE Mixed fruit with mixed peel 250g Cinnamon 1g ground Mixed spice 1g ground Ginger 0.5g ground Orange 1/2 (zest and juice) Brandy 50g Dark Rum 25g Apple juice 200g (250g additional juice for blending) Brandy aroma 1 spray Cinnamon oil 1 spray

MARSHMALLOWCaster Sugar 500gLiquid Glucose 100g

Water 200gGelatine leaves 11 (soaked in cold water)Albumina 20g Gelespassa 1g Mince pie filling puree 175gMixed spice 2g

MethodCOATING MIXTUREn Combine all the ingredients. n Prepare a Gastronome tray or shaped silicone mats by covering with oil spray, and sieving a layer of the Coating mixture. Save to one side. FILLING PUREE n Wash the dry mixed fruit in hot water and drain. n Combine all the ingredients in a bowl (except the additional 250g apple juice). Mix well and cover in cling film. Leave in a warm place for minimum of two hours until all the liquid has been soaked into the fruit. n Reserve 100g of the fruit mixture to fold through at the end.

n Blend all the ingredients with the additional 250g of apple juice until a smooth purée is achieved.

MARSHMALLOWn Mix the sugar, water and glucose in a pan and boil to 130°C.n Blend the mince pie puree, mixed spice, Gelespassa and Albumina with hand blender then whisk with the Kitchen Aid or electric mixer.n Once the sugar has boiled to 130°C remove from heat, add the gelatine then add to the puree while still whisking slowly.n Whisk until it comes to the top of a Kitchen Aid or large mixing bowl, and cools to 45°C.n Fold through the reserved 100g soaked mixed fruit.n Turn out onto the prepared Gastronome tray or silicone shaped mats and cover with more spiced coating mixture.n Refrigerate until set. n Remove from the Gastronome tray, and portion with a clean warm knife.n Coat with extra spice coating ready to serve.

PATISSERIE


Don’t let January bring a chill to your business. Follow Take Stock’s tips to combat the post-Christmas lull and ensure that 2014 begins with a bang!

December is without doubt the busiest time of the year. But just because the turkey is finally finished

and the decorations are down, it doesn’t mean your profits have to follow suit and dry up along with the festivities. January may be seen as a dead month, but you can change that and start as you mean to go on with a booming business.

Capture New Customers The festive period provides the opportunity to generate excitement, good vibes and interest in your business. In a recent survey

Retail Eyes found that nearly half of all adults surveyed planned to attend a work Christmas party at a pub, bar or restaurant they had never visited before. This means a large number of visitors to your venue in December are new customers that could become regular ones. Simon Boydell, marketing manager for Retail Eyes explains, “There is a fantastic opportunity for publicans, landlords and venue managers to make a real impression on party goers. If they play their cards right, they will sell the benefits of their venue to an eager audience and encourage repeat visits.”

New Year’s DayOnce considered a write off as revellers stayed home nursing their hangovers, now it’s big business. Punters are swapping New Year’s Eve celebrations for a New Year’s Day knees up, or heading out for a comforting roast dinner to soak up the booze. Hangover-free families are also up for a great day out to kick off the New Year. Harvester has cottoned on to this and advertises a New Year’s Day menu - it encourages early bookings by offering £5 gift vouchers.

Get started

Lighter options

Social media is one of the best - and free - marketing tools to promote your business. Generate and increase your social following through regular posts regarding offers, events, special promotions and news Last January Crown Carveries offered its customers' Facebook friends a carvery meal for just £2.99.

Promotions awarded throughout the festive period will encourage customers to return during the drab month when their pockets are emptier. Two-for-ones, free desserts, complimentary bottles of wine or 25% discounts are great ways of luring diners back in the New Year. Last year Sizzling Pubs offered ‘feast for a fiver’ with two main meals for £5 during one week in January; the Slug and Lettuce bars offered 50% off food. January may be a cut back month but people still want to socialise - for the right price.

Bounce-backPromotions

Diets top most lists of New Year’s resolutions, but don’t let this be an excuse for customers to avoid your establishment. Instead of dieters seeing it as a sin, encourage them to visit with one-off low-calorie, but still delicious, dishes and desserts which will make their mouths water but not add anything to their hips! And by offering the dieter a menu option, the rest of the family will eat out too.

Incentivise StaffYour staff are the best people to identify non-regulars and make existing ones feel special. Why not incentivise staff with a reward if a specified number of vouchers are redeemed in January. A voucher scheme gets staff talking to customers too meaning their customer service skills should be appreciated and rewarded in December too.

Chinese New YearEveryone loves a Chinese take-away so why not go one step further and embrace Chinese New Year, a huge celebration in the Chinese calendar that lasts upto 15 days. This year the flamboyant event is on January 31. Cash in on its popularity by providing a Chinese menu for a brief period or hold a theme night to celebrate.

Theme nightsBe inventive and make your business stand out. Gone are the days when people are happy to simply go out and get tipsy or stand on a floor with a flashing light and loud music. Today’s revellers want to be entertained. Theme nights have proved popular and if you can be original it will stick in customers’ minds.

Woo Sale ShoppersKeen shoppers will be thankful (and in need) of a quick bite before heading back into the sales, so why not advertise this? More than likely, it will be a family hitting the shops together or a couple of friends, so promote a speedy lunch for four or ‘kids go free with adults’ deal, or have a two-for-one offer.

Keep the Party Going


Laxton couple Linda and David Brown are celebrating after their pub, The Dovecote Inn, was awarded the 'Best Food Pub East Midlands and East Anglia' by the Great British Pub Awards.

Good food, a relaxed and welcoming environment, and an honest approach to dining are the

ingredients which attract customers to this unique village pub. But it is the food and the commitment to ensuring the inn remains true to its traditional style which has bagged the pub its award - and keeps customers coming back.“The award is for a pub, not a restaurant,” explains Linda. “It’s not alternative or chic but has got that quintessential English feel to it.” The couple have run the Dovecote for the past six years along with their team and are passionate about using local produce. Beef and steaks are sourced from nearby farms and butchers, and they even rear their own free-range pigs. “We serve wholesome,

home-cooked food and don’t try to be fancy. I think that is what our customers want,” admits Linda. “That’s not to say we don't have an exciting menu, when it is available or in season we have veal, rabbit and pheasant - which is all lovely and keeps our menus interesting.” They also make their own sourdough rolls and artisan baguettes, flavoured butters and ale batter.Situated in an idyllic location, famous for its historic medieval strip farming system, and close to Sherwood Forest, the community is important to Linda and David who try to recruit locally.Sous-chef Kerry and commis chef Hayden are both from the locality. Kerry has been with the Dovecote Inn for five years; Hayden started as an apprentice.

Local head chef, Edward Hackland, has been at Dovecote Inn for three years and has really taken the establishment forward with a focus on made-in-house cooking. Linda says, “Eddie is very enthusiastic and passionate about food and has led the way - when he joined us he took things back to basics by making all of his sauces and gravy from scratch.” The pub has an excellent selection of cask ales and fine wines, and to complement the menu it features theme nights such as Tapas. On top of the win at the Great British Pub Awards, organised by The Publican’s Morning Advertiser, Linda and David have also received a certificate of excellence from TripAdvisor, which is given to only 10 per cent of establishments worldwide.

Big Successfor Small Pub

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Order the range today

Offer your customersthe top favourite refreshments

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Don’t be Soft!

The soft drinks market is worth over £2.7bn, with consumers last year spending 33% more than average in

the four-weeks running up to the big day than any other time, according to market data supplier CGA. “People spend more at Christmas, and the soft drinks category is the third largest after beer and spirits, making it an integral category to drive sales,” says Andrew Boyd, commercial director for Leisure at Britvic.

Take Stock looks at how stocking soft drinks will not only put a sparkle in your consumers tipple - but your profits too!

Party timeWith the increase in trade it’s key you cater for all the needs of your consumers. Stocking a wider and alternative selection of adult soft drinks is essential so you are able to meet the demands of those not drinking, groups who want to share pitchers, and those looking for a livelier tonic to spice up their alcohol drink.

Fancy a bite?Maximise soft drink sales by promoting them alongside food. Creating food and drink menus that complement each other drive interest from consumers and help to make their visit more of an occasion.

Take a breakConsumers shop like crazy in the run up to Christmas, so target thirsty shoppers and promote a ‘drink break’. Entice them in for a quick refuel before they re-hit the shops!

Family timeChristmas is all about the kids and nearly a fifth of soft drinks are consumed by them. Make sure you stock products predominantly aimed at the younger market. Juice drinks, squashes, pure juice, and lower sugar options will increase family time and spend.

Customer satisfactionRefills and upsizing is a customer pleaser and profit maker. Consumers think they are getting more value for their money which leads to repeat visits and increased spend.

Be visualDon’t just keep soft drinks in the fridge behind the bar. Display them in a visible spot which will catch the attention of the consumer, and tell staff to recommend them.

Christmas is traditionally a time for drinking - but it's not all about sherry.

IngredientsVodka 10ml Baileys 10ml Chocolate liqueur 10ml Banana liqueur 10ml Coffee liqueur 10ml Milk 75ml - 100ml Cream 75ml - 100ml

n Fill an Irish coffee glass with ice to cooln Fill your cocktail shaker with ice, then pour in all your ingredientsn Shake well and strain over ice into chilled glassn Garnish with chocolate sprinkles

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Festive Cocktails

Christmas is a time for fun and parties, so cocktails go down a treat! But, remember whether

your customers are drinking or driving they still want to indulge in a festive tipple. We asked Jack Sturrock, mixologist at Escabeche, Nottingham, and Miles Sharples, our resident cocktail expert and author of #MilesMixes to shake up your Christmas with a festive cheer!

IngredientsWhite grape juice 74ml Apricot nectar 89ml Ginger-infused simple syrup 30 ml per serving (sugar 236ml, water 236ml, fresh ginger ¼ cup) Ground clove 1/4 tsp

Methodn Mix together grape juice (organic if possible), apricot nectar and ginger-infused syrup (or boil together sugar, water and ginger for one minute, steep for 20 minutes, then strain out the ginger)n Pour into a cocktail maker, add most of the clove, and shake vigorously n Strain into a martini glass, and garnish with the rest of the clove

Behaving - Getting fruity

Raving - Shake it upTo keep up with the demands of the silly season, Miles’ cocktail is a twist on the traditional. A great pick me up or alternative to the after dinner coffee.

A refreshing way to feel part of the party, Jack’s sophisticated and fruity cocktail will spice up your evening.

Method

Shaken but notStirred


SecurityHealthCheckIn the festive run up, it’s not just your customers, food and decorations you need to think about.

Deter the thievesn Good customer service is a keydeterrent in fighting crime. Criminalslike to remain under the radar, not be put into the spotlight by friendly staff.n Set cash limits for your tills and once they reach that amount remove the money and park it somewhere safe, or bank it. Alternate your trips to the bank to stop a pattern forming that thieves can recognise.n Make sure sensitive data, personnel and financial information, is not left behind the bar or reception where it can be seen - and possibly snatched.

Staff checkn If you employ temporary staff make sure you obtain references.

n Don’t give out too many keys to your premises. Use one master key or look into a restricted system where keys can’t be copied or replaced without proof of ownership.

Take actionn Make regular patrols around your premises, including the toilets.n Check all windows and doors, gates and fences in and around your premises for faults, broken locks, weak frames and damage. Replace or fix any that show signs of wear and tear.n CCTV and alarms will not only deter a criminal but come in to their own to alert you to a break in or identify a perpetrator.n Consider external lighting - not just for safety but to create a welcoming and safe environment for staff and customers.

Security is paramount, and, to some degree, just as important as your menu. But more often than not it

slips down your ‘to do’ list with severe repercussions. This is the busiest time of the year, and the high customer turnover and increased cash can turn your premises into an easy target. “Christmas brings with it an increased likelihood of your establishment experiencing theft or a burglary,” explains Matt Jones, head of security for a group of pubs and restaurants in Stoke-on-Trent. “Your takings are at their highest at this time of year, as is your footfall. Your staff are also at their busiest meaning criminals can strike unnoticed. Despite being rushed off your feet, try and take the time to be vigilant and do all you can to prevent crime." There are lots of ways you can keep your festive period fruitful, not frightening. To help, we asked Dr Steffan George, development director at The Master Locksmiths Association, the UK’s leading locksmith trade association, for some security tips:

We’re not ones to big ourselves up, but this is pretty special. Matua is the 2012 NZ Wine Producer of

the Year, awarded by the International Wine and Spirits Competition in London.

Good job everyone.

Now let’s get back to work.

We’re not ones to big ourselves up, but this is pretty

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Christmas is a busy and profitable time, so the last thing you want to do is make a faux pas by not serving (or not stocking) the right wine.


n Prawn Cocktail Prawns and the sauce have quite a strong flavour so choose a white with character. Sauvignon Blanc with its racy crunchy gooseberry and lime freshness stands up well to the crustacean richness, or a Bacchus which has the same lively freshness.

n Pork ‘oyster’ baked in duck fat and salt with spiced cabbage, plum and hazelnuts Pork needs a lighter style of red but one with some acidity that can balance the richness. Cabernet Sauvignon based wines have lots of blackcurrant and black cherry richness yet retain an underlying bilberry freshness.

n Wild Grouse with sweetchestnuts, alexander and raisins This wonderful wild bird is full of flavour and needs a powerful wine to ensure that the wine is not overshadowed, so a Syrah/Shiraz goes well.

n Roasted chestnut cake, fermented cherries, yoghurt and spiced chocolate ganache This demands a wine with an equally strong flavour. A rich Muscat would work well.

n Apples, cinnamon and nutmeg with caramelised toasted pecans and cranberries with All-butter Shortcrust pastry Classic whites, either Sémillon or Sauvignon, would suit this nicely. www.dereksmedleymw.co.uk

In the industry since 1961, Derek is a Master of Wine and says choosing the right style for the right occasion over Christmas is

paramount and adds to overall pleasure and happiness. “The golden rule with wine and food is to not overpower either,” says Derek. “They should be a harmonious partnership and it is important to enjoy the flavours from both.” If you are hosting a corporate party or large dinner, Derek advises the following wines to serve during each course:

CanapesSparkling wine is perfect - but you don’t have to serve Champagne. A Cava from Spain, Prosecco from Northern Italy, Cap Classique from South Africa, or an English sparkling wine are a good choice.

StarterFor fish, white wine is a must. Sauvignon Blanc is gooseberry crisp and suits the lighter fish whilstthe richer melon fleshy Chardonnay complements fish such as salmon.

Main courseSticking with tradition, even though turkey is one of the richer types of poultry don’t overpower it with a red that is too rich and powerful. Cabernet and Cabernet/Merlot blends or Pinot Noir work well. The Pinot Noir from Burgundy is the ideal choice but it tends to be pricey so ones from Chile, South Africa or New Zealand may work better if you want to offer a cheaper option.

DessertTo complement Christmas pudding something sweet and white is essential.

Sauternes/Barsac from Bordeaux are classics but there are others with the same style that are cheaper such as a Monbazillac. Alternatively, if your customers would prefer a spicier one to complement the rich flavour of the pudding then one of the richer Muscats would suit.

Cheese boardPort is traditional and never fails. If you want a rich full bodied wine look for a ruby; for a lighter nutty style, opt for a tawny. Surprisingly, dry white wines go well with hard cheeses and sweet white - Sauternesstyle - with blue cheese.

Take Stock asked wine expert Derek Smedley to advise on the best wine to complement your dishes during the festive season.

And here are Derek’s suggestions to accompany the recipes in this issue of Take Stock

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BIGBOYSTOYS


With the build up to the festive season, followed by the delivery of your Christmas menu and service, there isn’t much time for chefs to really sit back and think about what they want for Christmas (except for it to be over, maybe)! So, here at Take Stock, we asked our loyal Twitter followers what they’d like in their stocking this year...

STOCKING FILLERS

SUPER MACHINE

Ever thought how nice it would be to have one piece of equipment in your kitchen that did just about everything, and then cleaned itself afterwards? Well, it’s totally achievable, thanks to Thermomix. This all-in-one super machine can really help enhance any kitchen with its ability to do anything you might want. The Thermomix weighs, grates, mills, purées, grinds, blends, cooks, boils, simmers, steams, crushes, whisks, emulsifies, kneads, chops and heats. And once service is finished you can throw in the washing up bowl and it cleans itself. Perfect!

IT’S THE FUTURE

The sous vide or water bath is a forward thinking cooking technique. The method of vacuum packing food with the sole purpose of poaching the pack in water or steam at a precise temperature for long periods is growing in appeal in commercial and domestic kitchens - especially for breaking down tough cuts of meat or developing intense flavours.

MUST HAVE

Something that can cut down on waste, improve hygiene and provide safer storage is a definite must

have, that’s why the Vac Pac is a kitchen storage essential. Vac Pac creates airtight pouches

that prevent oxidation and the growth of harmful micro-organisms.

RAZOR SHARP

You’ll be razor sharp in the kitchen if you get your hands on a set of Wusthof Knives. These precision-forged knives, known for their super sharpness and balance, will make you top dog when it comes to cutting, chopping and slicing. Just watch that pinkie!

JUICE BOOST

Juices can add flavour to anything in your kitchen, but why limit yourself to products that are considered ‘juicy’? The Omega Masticating Juicer and the Vertical Juicer allows you to extract juice from just about anything, enabling you to add more unusual and exciting flavours to your dishes. The machines work at a low speed of 80 rpm, which means heat and oxidation are minimised, resulting in a high enzyme content.

A BLENDING DREAM

Pacojet is a revolutionary device that elevates ordinary cooking to culinary excellence and enables chefs to ‘micro-puree’ deep-frozen foods into ultra-light mousses, naturally fresh ice creams and sorbets or aromatic soups, sauces or fillings without thawing. Intense flavours, natural colours and vital nutrients are captured in individual, ready-to-serve portions. It spins at 2,000 rpm to ensure food is the smoothest you’ve seen.


The low point of the year was definitely the food chain scandal when meat

hit the headlines in the worst possible way and what was in everyone’s food came under the microscope - literally. High points were a better than average summer, a royal baby and a gradually improving economy that has seen people beginning to spend again in restaurants, cafes and bars around the country.

For Take Stock, the highlight of our year has been the growing number of chefs who’ve become our loyal Twitter followers - and the inspiration and ideas they’ve given us.In reward, we’re giving them the final Food for Thought to blow off some steam and tell us what really got their goat in 2013. If their rant is aimed at you, then you know what your New Year’s Resolution will have to be!

We’re almost ready to say farewell to 2013 but let’s have a quick industry recap first.

ChefSamn @chefsam88 Waiting staff asking is table # ready yet? After I sent

order through 5 mins previously!

Jorge Guzman @SoleraChef

MEP all over your station after dinner rush, plastic wrap

all over containers etc...

Betty @elisabethliskus Leaving spoons in tubs then putting them back in the fridge!

Ross Carlin @familyguy2007 Uniforms not ironed and filthy dirty shoes.

Ryan Hunter @Rhunter1202

Coming in from your day off to find nothing covered in

the fridge and a huge prep list for no reason!

James @Chef_Captain

When someone's 'Gluten Free' but can handle that little

bit of gluten in the dish...GF Bread though!

dan catford @danchef No clean tea towels and aprons for the morning!

Jonny Mills @jonnyhmills Dirty spoon water for service! If you wouldn't drink it, don't put your spoons in it

Brent Goodell @bgoodellYNP When someone turns off your oven timer and says

NOTHING!

jon-robert fell @jonfellchef FOH describing your pheasant dish as "well it's kinda like chicken" !!!!!

Harrison Cheney @Harrisoncheney

When people put whole blocks of butter in tubs on their

section instead of dicing it..

Steve Barringer @SteveChefB When waiting staff ask what’s that on the dish? When it’s been on the menu 5 months

Whata Year!

FOOD FOR THOUGHT

And finally...!@#!%

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take stock issue 9

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