Take Stock Magazine - Issue 1

MAY/JUNE2012

CHAMPIONING BRITISH CATERING

WIN AN iPAD

YOUR MAGAZINE FROM

TOTAL FOODSERVICE SOLUTIONS

WE GRILLRALPH FIENNES

& LYDIA BRIGHT

DINING WITH THE DUCHESSKATE'S FAVOURITE

FOOD HAUNTS REVEALED

SUMMER SPORTS SPECIAL

MAY

/JU

NE

- £3.

00

The wonderful thing about food is that it is about everything, from politics to economics, from history to culture,

from great times to bad times! As the editor of a successful food magazine, I've loved learning about people through food. Perhaps our success along the way is partly due to the passion that myself and my team have for sharing our love of the subject. We've also stirred up some debates and arguments along the way. And, importantly, the recipes we publish are all easy to achieve with a visit to Waitrose. I hope your magazine can inspire the chefs and caterers of this country as much as we've inspired the people they cook for.

William

William's photograph © Simon Brown

02 TAKE STOCK MAGAZINE

Now that we have a burgeoning and exciting food culture in this country, magazines likes yours can help to continue to promote and salute the culinary heroes in our communities.

Good luck with the new magazine

A�er months in the planning, I’m delighted to introduce you to Take Stock, your new, hot off the presses, bi-monthly magazine.

TAKE STOCK

When William Sitwell agreed to do a brief foreword for the magazine, I was delighted. William is the

editor of one of the most successful food magazines in circulation, a regular culinary expert on BBC2’s 'A Question of Taste' and, in the words of Marco Pierre White, “one of the great food writers of our day”. It would be fair to say I’ve got a bit of a crush! I devoured his most recent publication, “A History of Food in 100 Recipes”, in one sitting. I loved it so much I bought three more copies to give away. See page 40 to find out how you can get your hands on one.The first issue of Take Stock is packed full of goodies, with competitions and business boosting ideas, aimed at helping you grow your business. Whether you’re the proprietor of a hotel, manager of a nursing home, owner of a high street sandwich bar or a Michelin starred chef; Take Stock is your magazine. Take Stock is all about championing British catering. It doesn’t preach, it just offers you sound advice from those in the know, particularly through what will become a familiar feature to you over the coming months - The Stock Exchange. We have a panel of specialists ready to answer questions on everything from Marketing to HR. You can find out how it works on page 23, so get those questions coming in!

Of course, we couldn’t let this issue pass without taking our hats off to Her Majesty. On pages 9-14 we have a Jubilee special and you can find out where Kate likes to dine on page 14.This is undoubtedly going to be a summer of sport with Euro 2012 in June and the London Olympics. We have some great ideas to make sure you make the most of every opportunity. And there’s lots of other good stuff including celebrity interviews, front of house fashion and equipment reviews. I could go on but I won’t - other than to say I hope you enjoy your copy of Take Stock. Let me know what you think by dropping me a line. And don't forget to visit the Take Stock website where you’ll find regularly updated top tips, information, special promotions and offers especially for you.

So, sit back, 'Take Stock' and enjoy the read!

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Contributorsdetails

Published by the cucocrewNesfield HouseBroughton Hall

SkiptonBD23 3AE

[email protected]

Hi & welcome...

TAKE STOCK MAGAZINE 03

Editor Mags Walker

News and Features Rebecca CooperJulie FranklandChris TateHazel Rycro�Jack Walker

Art DirectorRichard Smith

Digital DirectorMartin Pownall

Brand LiaisonNick HallidayDavid Jackson

ProductionMiles Sharples

ResearchLeah Sandamas

Contents48


Food and DrinkAll Chilled Out 35The Facts about Frozen 37World Cuisine 45 - 47

Features Jubilee Special God Bless You Maam 9 Staying Home is Great for Business 10 - 1 1 Regal Chicken fit for a Queen 12 - 13 Dining with the Duchess 14Summer Sports Special 31 - 33Fashion on a plate 28 - 30

Family BusinessGood Morning for Charles Saunders 15Choice New Member 15Beefing Up Service 16 - 17

FunWe Grill Ralph Fiennes and Lydia Bright 38 - 39Competitions - Your chance to win... 40

38

10

31

16


Every IssueCalendar 6 - 7News Round Up 19The Stock Market 21The Stock Exchange 23 - 25Business Booster - Tips for Success 27Big Boys Toys 41 - 43Wine Words - an Olympic Ideal 48 - 49Food for Thought 50Free Lunch? 50

RecipesBraised salt beef, celeriac remoulade, so�poached egg and crispy pancetta 17Classic Coronation Chicken 12Diamond Chicken 13Bigos 32Borscht 33Chanakhi - a Georgian lamb stew 47Nettle soup 50

40 27

39

45

14

Win

12

Calendar


11-20May

18-20May 19-20May

28May-3June 2-10June

20May 26-27May 2-4June

12-19May

CHRISTCHURCH FOOD AND WINE FESTIVAL - ChristchurchDorset's award-winning festival of food and drink.

www.christchurchfoodfest.co.uk

THE ALLERGY & FREE FROM SHOW 2012 - LondonThe Allergy Show takes place in London (Olympia).

www.allergyshow.co.uk

LOCH FYNE FOOD FAYRE - Cairndow, ArgyllA feast of West Coast food, wine and entertainment.

www.lochfyne.com/Events/Loch-Fyne-Food-Fair

NATIONAL BBQ WEEK - NationwideThe catalyst for growth in the BBQ Market! The annual National BBQ Week event was created in 1997 and has continuously promoted BBQ and outdoor living.

www.nationalbbqweek.co.uk

ENGLISH WINE WEEK - NationwideA week long celebration of English Wines

www.englishwineweek.co.uk

NIGEL HAWORTH'S FANTASTIC FOOD SHOW - BlackburnThe Fantastic Food Show is more than a food festival or food market, there is so much more to see, taste, take part in and learn. You will go home with bags bursting with quality local produce.

www.northcote.com/special_events

FLAVOURS OF 2012- SuffolkThis year, Flavours of 2012 brings together many fantastic exhibitors, and a line up of innovative and interactive programmes on cooking and eating.

http://flavoursof2012.co.uk/foodanddrinkfestival

SOMERSET CHILLI FESTIVALSomerset Chilli Fest is being held at Bath Racecourse for the benefit of the Wooden Spoon Charity, Frenchay, bibic and South West Children's Hospice.

www.somersetchillifest.co.uk

BRITISH SANDWICH WEEK - Nationwidewww.sandwich.org.uk

MAY - JUNE


4June 4-5JuneGREAT BRITISH FOOD FESTIVAL - WarringtonIn celebration of the Queen’s Diamond Jubilee Celebrations and Great British food and drink. Set in the grounds of the historic Walton Hall, Warrington, this is the perfect recipe for a foodie fun day out for the family.

www.greatbritishfoodfestival.com

SPRING BANK HOLIDAY

5JuneQUEEN'S DIAMOND JUBILEE

8June-1July

21-24June

25June-8July23-24June

13-17June

BBC SUMMER GOOD FOOD SHOW - NEC BirminghamThe BBC Good Food Show Summer will be returning to the NEC Birmingham from 13th to the 17th June 2012 from 9am - 6pm daily.

www.bbcgoodfoodshowsummer.com

TASTE OF LONDON- Regent's Park, LondonFrom June 21st to the 24th 2012, fine dining will be transported to Regent's Park with Taste of London for four days of summer eating, drinking and entertainment.

www.tastefestivals.com/london

THE PETWORTH FOOD FESTIVAL - West SussexSet in the grounds of historic Petworth House, the Petworth Food Festival is a celebration of all that is good to eat and drink from across the region and far beyond.

www.oakleighfairs.co.uk/petworth-food

WIMBLEDON

19-23June

ROYAL ASCOT- Berkshirewww.ascot.co.uk

11-17JuneNATIONAL FOOD SAFETY WEEK - NationwideFood Safety Week will take place from 11th to 17th June and the theme is ‘food safety on a budget’. This annual event, held to promote the importance of good food hygiene, will focus on how people can ensure that they keep their food safe when trying to save money.

http://food.gov.uk/news/campaigns/germwatch

17June

FATHER'S DAY - Nationwide

UEFA 2012 EUROPEAN CHAMPIONSHIP - Poland, Ukrainewww.uefa.com/uefaeuro


By 1952 the country was desperate to escape wartime austerity and the new young Monarch symbolised a fresh start, a new dawn in so

many ways.

In that year perhaps the most famous of English drinks - Tea - ceased to be rationed, though it took another year before sugar could be added without needing coupons.Cheese and meat only returned to free sale in 1954 - allowing the culinary frustrations of a whole nation to finally be released.

The very name 'Elizabeth Windsor' perfectly captures two sides of the coin when it comes to British food in the 1950s.The Edwardian era of drab, dull, over-cooked 'grub', was condensed in one dish mocked at home and

abroad - Brown Windsor Soup. Le�-over meats were boiled with root vegetables and sieved to produce a hearty bowl of glorified gravy. Done well, it can be delicious but, infamous for being done badly, it lurked on restaurant menus like a disapproving grandparent until the 1980s and even appeared on TV’s Fawlty Towers for comic effect.

But the explosion of new food which has engulfed the last six decades began in 1950 with the publication of Elizabeth David’s Mediterranean Food. Exotics such as courgettes, peppers, olives and anchovies began their march on our national tastebuds. Then spices, noodles and rices swept in from the mysterious East.

And now we can rightly rejoice as being home to the widest range of food available in the world. Even if some still apologise with the classic “Sorry, I’ve been eating garlic!”

God Bless You Ma’am!The Diamond Jubilee is a time to celebrate the Queen’s 60 years on the throne - and 60 fantastic years of progress in British food and catering.

God Bless You Ma’am!

Why Staying Home is GREAT for Your Business

NATIONAL treasures Stephen Fry and Julie Walters have teamed with Rupert Grint to highlight what’s ‘GREAT’ about holidaying in Britain. Play your part by championing great British food.


Whether you have a money-off or added value offer, take advantage of the promotional

work being undertaken by VisitEngland and get your details on its www.great2012offers.com website. It’s free. Simply visit www.visitengland org/2012offers and upload details. Your offer should then appear on the website within 10 working days. Anyone wanting to take up your offer will click on it and be taken directly to your own website to make their reservation. Uploading your offer therefore links you directly to VisitEngland. If you need help simply telephone the tourist board’s web team on 020 7578 1234 or e-mail your query to [email protected]. You can also forward details of your special 2012 events or celebrations to the tourist board’s editorial team at [email protected]. Its responsible for adding new content to the campaign website, producing a newsletter and writing VisitEngland blogs. It could lead to lots of free publicity for your business.

“The Holidays at Home are GREAT!” campaign is supported by VisitEngland, VisitScotland, VisitWales, the Northern Ireland Tourist Board and London & Partners.

Something to Offer

With the Queen’s Diamond Jubilee and the London Olympic and Paralympic Games, the home

nations' tourist boards, led by VisitEngland, are two months into their biggest ever domestic tourism campaign -

'Holidays at Home are GREAT!'The Government-backed effort comes with a £5 million price tag that has paid for among other things a TV ad, featuring Stephen Fry and Julie Walters plus Rupert Grint and Michelle Dockery, extolling the virtues of our green and pleasant land. Its aim is to inspire us Brits to take a ‘staycation’ this year rather than decamp abroad. But if we cannot manage to give up on our foreign climes altogether, the secondary message is to at least give Blighty a go for a short break, weekend or even just days out.The likes of De Vere, Marriott and Travelodge hotels, the Hoseasons Group, Bourne Leisure, The Coach Tourism Council, Chatsworth House, National Maritime Museum, The Eden Project and attractions

giant Merlin, which operates Legoland Windsor, Thorpe Park and Alton Towers Resort among others, have all signed up as supporters, as have tour operators Thomas Cook, but where does this leave the smaller, independent? Sarah Long, head of VisitEngland’s corporate communications, says: "We want as many hospitality businesses as possible, no matter how small, to get behind the campaign.”At the campaign’s hub is a website featuring thousands of special money-off deals. Explains Sarah: “The website is aimed at the public. They can log on to get great value offers on holidays, accommodation, meals, attractions and experiences. The idea is that with 2012 being a year like no other in our history, we all need to celebrate it and take pride by making the most of what’s on our doorstep and to encourage people to do this, we want hospitality providers to help by making their offering more affordable.“Ideally, we’d like businesses to reduce their price by 20.12% but we realise that this may not be feasible for some smaller independents in which case, it’s about adding value. I know of a restaurant that has devised a special £20.12 menu and of a small bed and breakfast

in Cornwall that is charging its usual price but giving its guests 20 Cornish grown roses and a box of 12 locally made chocolates as a leaving gi�. Whatever the offer, we’d like to know about it and shout about it via the website.”

Why Stay Home?

Says James Berresford, VisitEngland’s chief executive: “This is the year to take a break at home - with so much going on throughout the country there really is no better place to be. We want to work with the industry to incentivise Brits by offering them thousands of reasons to choose this country first for a holiday. Join us in making this year a great year for British tourism!”

Of the home nations, England represents

84%

of the total UK visitor economy.

It is worth

£97 billion

and supports more than two million jobs.


Regal chicken fit for a queen


I always make at least double of the sauce base, this allows you to flavour the mayonnaise quite strongly and usually

have some le� over to freeze for the next time. Much of the bad press this recipe can be met with is due to watery, weak and insipid sauces, overcooked chicken and a general blandness that is unforgivable. Made well this dish is heaven sent and a real treat for a summer’s day buffet or party.

Ingredientsfree-range chicken 1.5kgleek 1 slicedcarrot 1 peeled and slicedsalt ½ tbspblack peppercorns 10 wholeFew parsley stalksFlat leaf parsley to decorate

For the saucesunflower oil 1 tbsponion 1 choppedcurry powder or paste 2 tbspstomato puree 1 tbspapricot jam 1 tbspred wine 85mlwater 150mlbay leaf 1Salt and freshly ground black pepperCaster sugar and a squeeze of lemon to tastelemon 2 slicesmayonnaise 425ml good-quality

If you would like to make your own mayonnaise, there is an excellent recipe in the 'Leiths Cookery Bible', by Prue Leith and Caroline Waldegrave.

TV expert Emma Crowhurst

lends her wealth of

knowledge to this issue

of Take Stock. The former

head of Leiths School of

Food and Wine joins the

Jubilee fun with her take

on the regal classic.

Classic Coronation Chicken or Chicken Elizabeth

Method█ Place the chicken into a large saucepan with a tight-fitting lid, cover with water and add the leek, carrot, salt, peppercorns and parsley stalks. Bring to the boil and poach for 1 hour, turning the chicken once during the cooking process. █ Once cooked return it to the pan and Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces. █ Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the chopped onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, apricot jam, wine, water and bay leaf. █ Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool.█ When you are ready to assemble the dish, place the mayonnaise into a bowl, add some of the curry sauce and mix well, taste and add more until it is well flavoured. The consistency should coat the back of a spoon, reserve some of the sauce for later, add the cold chicken to the sauce.█ Add more curry sauce if you think it needs it. Season with salt and freshly ground black pepper, caster sugar and a squeeze of lemon.

To serve█ Arrange the chicken on a serving platter. Thin down the remaining sauce so it will almost pour and drizzle it over the chicken. Sprinkle over the parsley and serve with rice salad (see opposite).

steamed chicken breast 1kg sliced in 1cm stripsmango 1 medium firm, peeled and cut in 1cm cubeswashed sultanas 50glow calorie mayonnaise 200mlturmeric 1 teaspoonmild caribbean curry powder 1 teaspoonsweet mango chutney 1 tablespoonlemon juice 1 teaspoonSalt and ground black pepperflaked almonds 50g toasted for garnish.

█ Combine chicken, sultanas and mango in large bowl.█ Mix all other ingredients and then fold all together without mashing the mango pieces.█ Garnish with toasted almonds.


For the rice salad.Allow 1 small cup of long grain rice per 2 persons, cook according to your favourite method . Allow to cool and make sure each grain of rice is separate. Chop a choice of the following ingredients into a small 1cm dice. Cucumbers, seeds removed, yellow, red, green, orange peppers, raisins can be added but I generally steer clear of raisins! Peeled raw grated carrot, toasted pine nuts, chopped flat leaf parsley, grated lemon zest, lots of salt and freshly ground black pepper and even a dressing made of white wine vinegar, olive oil, lemon juice and a pinch of sugar.

Mix everything together, taste and season again.

Diamond Chicken

AND HERE'S A LIGHTER

VERSION FOR A SLIGHTLY SLIMMER

SUMMER!


Dining with the DuchessShe is the darling of the press, and her clothing choices sell out in seconds - but what about her dining preferences? Over the years the Duchess of Cambridge has been spotted at a number of top London eateries, with and without her famous partner. Here are just a few of the restaurants that have been graced by Kate's royal presence.

Bluebird Kate o�en dines at Bluebird restaurant and has been spotted there with Prince William. With ingredients sourced from local farmers and sustainable producers, the menu offers up a delectable feast of delicious dishes. Classic courses are revamped under the direction of chef Mark Block, while classic childhood desserts round off the meal on a sugar high with a selection of sundaes, sorbets and puddings.

Dans Le Noir?It has been rumoured that Will and Kate enjoy a meal in this dark and alluringly mysterious restaurant. Dans Le Noir? offers diners a unique and unusual experience - dinner in the dark. With blind waiters, you experience food in a new and unique way - understanding tastes without the preconceptions of sight.

Tom Aikens Based in Chelsea, this fine eatery was chosen for Kate’s 26th birthday celebrations. The restaurant first opened in 2003, and it soon gained a celebrity following. Newly refurbished, this up market eatery serves up a mixture of contemporary French food.

Koffmann’sCamilla Parker Bowles accompanied Kate to the prestigious restaurant in the Berkeley Hotel, Knightsbridge. In pre-wedding discussions the group, which consisted of Pippa and Camilla’s daughter, apparently discussed chipolatas, sausages on sticks and mini pizzas as dishes for the wedding menu. Three Michelin starred chef Pierre Koffman opened the restaurant just a few years ago, and dishes include souffléd skate with lobster sauce, hand-dived scallops with ink sauce and cauliflower purée, and the legendary pig's trotter stuffed with sweetbreads and morels.

Riccardo's RestaurantRiccardo's, a small upscale Tuscan restaurant in Chelsea, serves up classic Italian dishes. Kate was spotted here just before she tied the knot with hubby William.


Wholesale food distribution business Charles Saunders, has completed the acquisition of local disposables and food distribution businesses, Good Morning

Foods and Good Morning Disposables. The acquisition has created a business with a combined turnover of £20 million and more than 100 employees. It allows Charles Saunders to further strengthen its position in the South West and grow its business in the Midlands and South Wales. As well as chilled foods the business also offers a range of disposable products to the catering trade. Commenting on the acquisition, Darren Gaulton, Managing Director, says “we have been in the business of wholesale foods for more than 50 years. We think Good Morning Disposables fits extremely well with our existing model. The acquisition will allow us to move into a new market and expand our reach.”

Find out more about Charles Saunders at www.charles-saunders.com

Midlands-based First Choice Foodservice has become the latest member of the Fairway Group.

The company was founded in the 1960s by brothers Eddie and Graham Ainger with their brother-in-law Arthur Taylor. It initially traded as a retail operation, the trio working to build up an estate of 10 stores under the name Metro.In 1980, they opened First Choice Cash & Carry in Burton-on-Trent. This proved a successful addition to the business and in 1989 they added a delivered service covering the midlands serving both retailers and caterers. In 2009, the company expanded its offering to the foodservice sector by increasing its ambient and chilled range and publishing a separate product brochure. In 2011, it was decided that the next stage in the development of First Choice Foodservice was

the addition of frozen foods to the range.Steve Ainger, Eddie’s son says: “We are very much a family firm and pride ourselves on giving the high level of personal service for which family firms are renowned. In joining the Fairway Group, Steve received a great deal of support and help on product range, operational issues and on general set-up from Kevin Denyer at Fairway and from established members Harlech Foodservice, King Brothers Ltd, M J Baker Foodservice and Total Foodservice Solutions Ltd. Adds Steve: “These people were very supportive and I would like to thank them for all their help.”

For further information on First Choice, log on to www.firstchoicefs.co.uk or telephone 01283 531821.

Choice New Member

Good Morning for Charles Saunders

Family BusinessWelcome to your issue-by-issue

update on the latest news from the members of the Fairway

Foodservice Group.

As an independent family business it can sometimes be difficult to compete on price with the big boys. By being part of a national buying group we get to level the playing field. Fairway Foodservice is a 'not for profit' group of like minded, independent foodservice businesses.Membership of the group gives us national buying power without losing our independence. We believe that’s what makes us special and we hope you agree.

In this issue, we focus our attention on a trio of members - Hensons Foodservice, whose salt beef has been proving a popular menu choice at London’s trendy Serpentine Bar & Kitchen eatery, Charles Saunders Foodservice, which has just completed a new acquisition, and First Choice Foodservice, the group’s latest member.

www.fairwayfoodservice.com

New face - First Choice Foodservice MD Steve Ainger (centre) with sales director Kevin Joyce (le�) and finance director Martin Flanders

Hitting the road as part of the Fairway Group, latest member First Choice Wholesale Foods

With more on his plate than most over the coming months, head chef Jack Foster is beefing up

his act. This has nothing to do with how he works, but rather the raw ingredients he chooses to work with, for the 27-year-old, who originally hails from Nottingham, is fast gaining a reputation as one of London’s most exciting young chefs for his skilful re-interpretation of classic English dishes.Take his inspired, menu winning braised salt beef dish.

Think of salt beef and most likely it is as the cold filling to a sandwich or bagel but Jack, who heads the brigade at Hyde Park’s Serpentine Bar and Kitchen, returns it to the hot starring role it once enjoyed. He makes it the centre piece of a plate that includes a celeriac remoulade, so� poached egg, panchetta tuille and red watercress garnish.

He has also served hot braised salt beef, which he sources from Fairway partner Hensons Foodservice, in a puff pastry topped pie with mash and green beans. On another of his menus, it featured with pesto Savoy cabbage and lobster bisque.Says Jack, who recently won the best chef in the company award for benugo, which owns the Serpentine Bar and Kitchen: “Salt beef is basically cured brisket and until the middle of last century, it was a staple for a lot of people because brisket was a cheaper cut and curing it was a way of preserving it.“More recently, brisket has become less fashionable. I believe this is because people have forgotten or don’t know how good it can taste. I have a passion for cooking and believe we can learn a lot from how things used to be done. I believe in using the best suppliers for the freshest, best quality products. I then work to create menus that are uncomplicated and full of natural flavour.”

Beefing Up Service


Hensons salt beef has been proving a popular menu choice at London's trendy Serpentine Bar and Kitchen eatery.

Pictured: Jack Foster

Braised salt beef, celeriac remoulade, soft poached egg and crispy pancettathe main event...Hensons salt beef brisket 2.5 kilocarrots 6 large peeledwhite onions 4 largegarlic bulb 2celery sticks 3parsley 20gthyme 20grosemary 20gblack peppercorns 10bay leaf 4water 15 litres for the sauce...red wine jus 1 litre (reduced chicken stock, beef stock, red wine)celeriac ½carrots 2 largedesiree potatoes 2 largeshallots 3 large(all veg peeled and diced the same size - approx ½ cm cubes) for the celeriac remoulade...½ celeriac peeled and shredded into matchstickssalt 15glemons 2mayonnaise 100mlwholegrain mustard 1 tbl sp you will need... a so� poached egga small bunch of watercresssliced pancetta to crisp up for garnish.

the method...█ Firstly, we place the salt beef under cold running water for around 4 - 5 minutes before soaking for 24 hrs to reduce the saltiness.

█ To braise the beef, in a large pan sweat the vegetables before adding the herbs and water, bring to the boil and add the brisket. Keep it simmering for 6-7 hours until so� and tender, you may need to add a little water to ensure the brisket is always fully submerged in stock.

█ Once cooked, remove from the heat and leave to cool.

█ For the sauce, in a separate pan sweat the diced vegetables and add the red wine jus. Simmer until the vegetables are cooked then add in the cooked shredded salt beef.

█ For the remoulade, season the shredded celeriac with salt and lemon juice and leave for approximately 45 minutes. Wash away the salt and lemon juice and squeeze the excess moisture out of the celeriac. Coat the celeriac with mayonnaise (just enough to bind it together), add wholegrain mustard and adjust the seasoning if needed. █ For the pancetta tuille, bake the thinly sliced pancetta on greaseproof paper at 180ºC for 7-8 minutes.

Take a seatOne of Jack’s hobbies is eating out and most recently, he’s dined at London A-list haunts 10 Greek Street and The Ledbury.

If you’d like to taste Jack’s menu, the Serpentine Bar and Kitchen is on the eastern side of the Serpentine in Hyde Park and is billed as a ‘rural retreat in an urban landscape’. For more information visit: www.serpentinebarandkitchen.com.

The Serpentine Bar and Kitchen is one of 48 UK eateries owned by the benugo Group, which also runs restaurants in other tourist hotspots, among them the London Science Museum, British Museum and Edinburgh Castle.

Jack, who began his career at Manchester’s The Room, where he won the ‘High Life Best Restaurant’ award adds: “As I’m working in such an iconic London venue, I want my food to have a true flavour of England, especially this year with it being the Queen’s Diamond Jubilee and the Olympic Games. These events are forecasted to bring us a record number of diners so while it’s no summer holiday for me, I’m determined the food we put out adds to the good memories of a glorious summer for our diners whatever part of the world they come from.”

Hensons Foodservice also supplies salt beef to Selfridges and delivers across the UK. Telephone 020 7609 2299 - 9 a.m. to 5 p.m. Monday to Friday.


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Category Strategy Take Stock A4 - Ad[RTP].pdf 1 01/05/2012 09:42:42

Rise of the mobile booking Could your establishment be missing out?

Some 12% of pub and restaurant bookings are now made through smartphones and tablets - up from 5% a year ago - with that figure set to rise to 25% by the end of 2012, says Livebookings. The company found that currently, 10% of all bookings are made online and expects this number to rise to between 30 and 50% in the next 10 years. At present, 67% of people expect to be able to book online with most bookings being made between 7am and 9am. The company found that a massive 40% of all calls made to pubs and restaurants during peak service hours go unanswered.

PAPPED - Hakkasan

Over-40s Help Foodservice Feast

Pub operators need to think beyond traditional pub food and compete head-on with high street chains

in order to secure their future survival, delegates at the Travel & Leisure Conference heard.Under pressure from falling drink sales, pubs are increasingly looking at food to boost revenue but, according to Peter Backman, managing director of foodservice consultancy Horizons, to

be profitable they should look to the likes of noodle bar Wagamama, Pizza Express and fast chicken specialists Nando’s as role models.Says Peter, “These brands are profitable because of their fast turnover and high footfall, while cash-pressed customers are attracted by their value-conscious, reliable food. This is the market pubs need to emulate, while there is still opportunity for growth.”

Pubs to go street

Some 72% of UK adults now regularly eat out and signs are that this figure is set to increase, according to a

new report.Research by foodservice information consultancy Horizons reveals that while food and drink sales through the eating out sector rose to a value of £42.8bn in 2011, there had been an actual decline when inflation was taken into account. This is set to change with an at least 1% growth over the next 18 months.The company’s managing director Peter Backman explains: “By the end of this year, sales will return to 2006 levels and by 2013, they will get back to 2008 levels.

The population is growing, particularly amongst the restaurant using over-40s, and employment is starting to rise. This is all good news for a sector that has performed better than the retail sector and emerged fairly unscathed from the downturn.”The report predicts the biggest growth area will be the casual dining sector, where the average spend is now between £10 and £20. Currently worth some £1.9bn, casual dining is expected to grow by 3% this year. Adds Peter: “This sector offers what the customer wants at a price they can afford and continues to adapt and change its offers to keep customers interested.”


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Category Strategy Take Stock A4 - Ad[RTP].pdf 1 01/05/2012 09:42:42

Celebrities love to eat out and each issue, we’ll bring you the eatery behind the latest photos of satisfied stars exiting their fave restaurant. In this issue, N-Dubz singer and X Factor judge Tulisa Contostavlos showed there’s no point moping at home, when you could tuck into to some dim sum at posh London A-list haunt Hakkasan. The Michelin starred restaurant in Hanway Place specialises in modern Chinese cuisine.

Has your place been papped?


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Fairway Group.pdf 1 27/04/2012 07:34:25

• Justfreezeit,squeezeit&letitRiPSfordelicious,healthyslush.• RiPSisfatfree&containsnoflavoursorcolours&noaddedsugar.• Canbesoldfrozen“impulse”orambientfor“makeathome”slush.• Easytostore,robust&longshelflife.BBDuptoJuly2013.

SalescontactPaulHibbitt

Mobile.07841586799

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100% NATURAL JUICE SLUSH100% NATURAL JUICE SLUSH

• Just• Just• Just• Just• Just• Just freezefreezefreezefreezefreezefreeze it,it,it,it,

Provide something fun & unique for the kids

Provide something fun &unique for the kids

500ml

KolaSpecial

See curriesredkola.co.uk

for more details

and reverse of label for promo code.

KolaSpecial


for more details


Kola Flavoured Sparkling Soft Drink

With Sugar and Sweetner

Ingredients: Carbonated Water,

Sugar, Tartaric Acid, Flavourings,

Preservative (Sodium Benzoate)

Sweeteners (Sodium Saccharin),

Colours (E163, E100)NUTRITIONAL INFORMATION

TYPICAL VALUES PER 100ml

Calories:

35.3 kcal

Protein:

0 grams

Carbohydrate: 8.9 grams

of which sugars: 8.9 grams

Fat:

0 grams

of which saturates:0 grams

Salt:

trace

LB0176/D


The Stock Market

Make quick - and safe - work of hulling and slicing strawberries this season with Kuhn Rikon’s new strawberry knife.The funky red and green knife, which retails at £9.95, is the Swiss company’s latest addition to its colourful range of fruit knives (others include a melon knife, small melon knife, avocado knife and apple knife). The huller is at one end, the blade at the other. Depending on which you are using at the time, you can fold the other away to protect your fingers.Kuhn Rikon, a family-owned firm, has been supplying technically innovative kitchen tools since 1926 and besides the UK, its products are now available in 40 countries worldwide. Log on to www.kuhnrikon.co.uk to watch a video of the knife in use. For trade enquiries, telephone 01902 458410.

Back to the FutureDunns Food and Drinks is pepping up its popular Currie’s Special Red Kola branded so� drink with a retro re-brand.The Glasgow-based manufacturer and supplier has re-livered its 750ml and 1.5ltrs returnable glass bottles and 330ml PET bottles of the fizzy red beverage with new labelling based on its original packaging. More natural colouring has also been added into the recipe and the brand is being re-launched with an on-pack promotion.Says marketing executive Stuart Fraser: “Our packaging is 21st century but we still make Currie’s Special Red Kola to the original recipe and its unique taste has a special place in Scottish culture.” For further information, log on to www.dunnsfoodanddrinks.co.uk.

Chip Off the Old BlockMcCain Foods has launched a new

Gastro Chip, which it is claiming will help upgrade menus and

drive profit.Made with 100% British potatoes, the Gastro Chip is a chunky, hand-cut style golden brown chip to accompany premium dishes such as fillet steak, seared tuna or slow roast belly of pork. Says marketing manager Donna Rowbottom: “Our research suggests the Gastro Chip could revolutionise meal service for many operators.“Preparing quality chips from fresh potatoes is very labour intensive, particularly when large volumes are involved. The study showed that for a kitchen to prepare and serve 12 batches of chips, the process takes just over three hours, while preparing the same amount of Gastro Chips takes just over one hour. This is a huge and potentially very valuable saving for any operator, particularly when considered over the course of a whole week or more.”Adds Donna: “Gastro Chips will save time, cut

waste and deliver increased sales. They will allow caterers to serve premium chips on a consistent basis throughout the year.”The Gastro Chip is suitable for dual storage (frozen and chilled) and is available in 4 x 2.25kg case size. For further information, visit www.mccainfoodservice.co.uk.

To Hull & Back

Photo: The knives are out – Kuhn Rikon’s new strawberry knife

500ml

KolaSpecial


for more details


KolaSpecial


for more details


Kola Flavoured Sparkling Soft Drink

With Sugar and Sweetner


Sugar, Tartaric Acid, Flavourings,

Preservative (Sodium Benzoate)

Sweeteners (Sodium Saccharin),

Colours (E163, E100)NUTRITIONAL INFORMATION


Calories:

35.3 kcal

Protein:

0 grams

Carbohydrate: 8.9 grams

of which sugars: 8.9 grams

Fat:

0 grams


Salt:

trace

LB0176/D

Back to the Future

500ml

8.9 grams0 grams

0 grams trace

KolaKolaKolaKolaKolaKolaKolaKolaKolaKolaSpecial


for more details


Special

LB0176/D

500ml

KolaSugar Fr

ee


for more details

and reverse of label for

promo code. KolaSugar Fr

ee


for more details

and reverse of label for

promo code.

Kola Flavoured

Sparkling Soft Drink

With Sweeteners


Tartaric Acid, Flavourings

(Including Caffeine),

Sweeteners (*Aspartame,

Acesulfame k), Preservative

(Sodium Benzoate),

Colours (E163, E100)

*Contains a source of phenylalanine

NUTRITIONAL INFORMATION


Calories:

0.7 kcal

Protein:

0 grams

Carbohydrate:

Trace

of which sugars: 0 grams

Fat:

0 grams


Salt:

trace

LB0176/D

Serve Up a Super Snack this Summer

There are bar snacks, and then there are bar snacks. Warburtons, the

master bakers, have cra�ed the perfect accompaniment to any drink - be it a pint or a glass of Coca-Cola. Their new baked pitta chips, in three delicious variations: chilli Jack, sea salt & cracked black pepper, and sea salt & malt vinegar, are baked twice to provide optimum crunch. What’s evenbetter, the chips contain a third less fat than standard crisps. Available in 40g and 150g bags, the baked pitta chips are the healthy option and might just be the best snack to serve up during Wimbledon this summer.

Menu favourites made easy

Latest figures suggest that Italian food has overtaken French food to become the most popular cuisine in the world1.

Roy Shortland, development chef for Dolmio®, said: “The beauty of Italian food is its sheer versatility and simplicity, which is what many pub kitchens are striving for these days.”

To help pub chefs rustle up Italian fayre in a flash,

particularly in operations where world cuisine cooking skills are in short supply, Dolmio offers a range of new recipe, ready-to-use Italian cooking sauces. The rich, new and improved recipe range comprises Arrabbiata, Bolognese, Creamy Tomato & Pesto and Tomato and Basil, which offer a quick, easy way to create a healthy, finished pasta sauce or base for a pub chef’s own recipes and creativity.

The sauces are also incredibly versatile. Each Dolmio ready-to-use cooking sauce can be used straight from the jar, hot or cold, as a marinade, dip, sandwich filling or jacket potato topping, helping pub chefs save on the cost of buying a mix of products. Each 2.2–2.54kg jar delivers 25-30 portions as a culinary sauce, 50+ portions as a dip and 75-100 portions as a filling.

Pizza with a twist for all day dining: “I give regular demos on how to use the sauces, and realise how important versatility is when it comes to maximising the use of ingredients in a cost-constrained kitchen,” said Roy.

“For example, if you haven’t used up all of your Bolognese sauce, use it as a pizza base. Pizza by the slice or boxed up is a great profit generator for pubs nowadays.”

“You could make a calzone, which is a folded pizza. Put the Bolognese or Arrabbiata sauce, which is a bit spicier,

in the bread dough with chopped spinach and feta and you quickly and easily liven up the bread. Sandwich-sized calzones make great bar snacks, enabling pub chefs to tap into more dining opportunities throughout the day and at night.”

Dip into profit with Dolmio: “The growing awareness of different cultures has also opened up opportunities to offer more interesting dips on the lunch table,” said Roy. “For example by mixing Dolmio Arrabbiata sauce, with a dollop of mayo, you have a slightly spicier alternative to ketchup.”

“What we are trying to get across is that our Italian sauces are already cooked, so they can be used ambient or heated. Each sauce is very robust and gives a good coating, which is ideal as a moreish accompaniment for everything from traditional fries to spicy wedges.”

Family friendly ideas: “Italian is particularly popular with kids,” said Roy. “If parents take their kids out and don’t want to spend much, they take them to Pizza Hut or Pizza Express. It makes sense for pubs to consider this as a way of attracting families.”

For complete peace of mind, the Dolmio sauce 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.

Sources: 1Survey of 2,500 international travellers by Hotels.com (released Jan 2011)

EVERYONE LOVES ITALIAN

Dolmio RTU cooking sauce range:

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for i

llust

ratio

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Bolognese Arrabbiata Creamy Tomato & Pesto

Tomato & BasilIngr

edie

nts

for i

llust

ratio

n on

ly

Ingr

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Mar

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For information on all our ranges and recipes contact us on 0800 952 0011 alternatively visit mars-foodservice.com

MX001548_008 FS Take Stock Issue 1 Ad.indd 1 02/05/2012 11:28


StockExchange

The

marketing

Menu favourites made easy

Latest figures suggest that Italian food has overtaken French food to become the most popular cuisine in the world1.

Roy Shortland, development chef for Dolmio®, said: “The beauty of Italian food is its sheer versatility and simplicity, which is what many pub kitchens are striving for these days.”

To help pub chefs rustle up Italian fayre in a flash,

particularly in operations where world cuisine cooking skills are in short supply, Dolmio offers a range of new recipe, ready-to-use Italian cooking sauces. The rich, new and improved recipe range comprises Arrabbiata, Bolognese, Creamy Tomato & Pesto and Tomato and Basil, which offer a quick, easy way to create a healthy, finished pasta sauce or base for a pub chef’s own recipes and creativity.

The sauces are also incredibly versatile. Each Dolmio ready-to-use cooking sauce can be used straight from the jar, hot or cold, as a marinade, dip, sandwich filling or jacket potato topping, helping pub chefs save on the cost of buying a mix of products. Each 2.2–2.54kg jar delivers 25-30 portions as a culinary sauce, 50+ portions as a dip and 75-100 portions as a filling.

Pizza with a twist for all day dining: “I give regular demos on how to use the sauces, and realise how important versatility is when it comes to maximising the use of ingredients in a cost-constrained kitchen,” said Roy.

“For example, if you haven’t used up all of your Bolognese sauce, use it as a pizza base. Pizza by the slice or boxed up is a great profit generator for pubs nowadays.”

“You could make a calzone, which is a folded pizza. Put the Bolognese or Arrabbiata sauce, which is a bit spicier,

in the bread dough with chopped spinach and feta and you quickly and easily liven up the bread. Sandwich-sized calzones make great bar snacks, enabling pub chefs to tap into more dining opportunities throughout the day and at night.”

Dip into profit with Dolmio: “The growing awareness of different cultures has also opened up opportunities to offer more interesting dips on the lunch table,” said Roy. “For example by mixing Dolmio Arrabbiata sauce, with a dollop of mayo, you have a slightly spicier alternative to ketchup.”

“What we are trying to get across is that our Italian sauces are already cooked, so they can be used ambient or heated. Each sauce is very robust and gives a good coating, which is ideal as a moreish accompaniment for everything from traditional fries to spicy wedges.”

Family friendly ideas: “Italian is particularly popular with kids,” said Roy. “If parents take their kids out and don’t want to spend much, they take them to Pizza Hut or Pizza Express. It makes sense for pubs to consider this as a way of attracting families.”

For complete peace of mind, the Dolmio sauce 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.

Sources: 1Survey of 2,500 international travellers by Hotels.com (released Jan 2011)

EVERYONE LOVES ITALIAN

Dolmio RTU cooking sauce range:

Ingr

edie

nts

for i

llust

ratio

n on

ly ™

/®/d

esig

ns/©

Mar

s 20

12

Bolognese Arrabbiata Creamy Tomato & Pesto

Tomato & Basil

For information on all our ranges and recipes contact us on 0800 952 0011 alternatively visit mars-foodservice.com

MX001548_008 FS Take Stock Issue 1 Ad.indd 1 02/05/2012 11:28

The Stock Exchange is a hand-picked team of experts here to provide advice on everything from nutritional guidelines,

staff issues, new legislation and how to grow your business. In this issue we are delighted to introduce you to Rebecca Cooper, our marketing expert and a member of the Chartered Institute of Marketing.

Make dining with you a dream date

Just like compiling a personal ad in the newspaper, you need to decide who to attract. Do you want increased average

spend, repeat visits or more drinkers? If you want to increase the number of diners having a dessert you could offer a takeaway dessert service. If you want drinkers, have a look at speciality beers, or talk to your local CAMRA group or regional brewers.

The Black Lion in Goole, Yorkshire, recently started offering pizza to eat in or takeaway. The previously wet only pub needed minimal equipment: just a convection oven. It now sells 32 pizzas each week and licensee Andy Booth says , “we now even have people coming into the pub at the end of their night from somewhere else to specifically purchase a pizza from us. It’s always good because while they wait they’ll o�en buy

a drink from us.”

Midnight feasters

Remember when you had your first proper date - the chasing, flirting, teasing and tempting? Marketing in the foodservice industry is much the same, because just like attracting your perfect partner you have to court those customers. You need to play it right and more importantly you need to secure that all-important second date.

*Source, HIM, Aug 2010.©2012 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Diet Coca-Cola, Coca-Cola Zero, Coke Zero and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company. Fanta and Sprite are registered trade marks of The Coca-Cola Company. Dr Pepper is a registered trade mark of DP Beverages Limited. Oasis is a registered trade mark of Atlantic Industries.

DID YOU KNOW?Soft drinks are the most commonly purchased type

of beverages with food*

Don’t miss out, stock up now!

a fantastic range from


*Source, HIM, Aug 2010.©2012 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Diet Coca-Cola, Coca-Cola Zero, Coke Zero and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company. Fanta and Sprite are registered trade marks of The Coca-Cola Company. Dr Pepper is a registered trade mark of DP Beverages Limited. Oasis is a registered trade mark of Atlantic Industries.

DID YOU KNOW?Soft drinks are the most commonly purchased type

of beverages with food*

Don’t miss out, stock up now!

a fantastic range from

The stigma of internet dating has gone, so join the bandwagon and go social to interact with potential customers. Use facebook and Twitter to promote

discounts but make sure you track them to gauge effectiveness. On Twitter certain hash tags (#discount for example) will direct people to your online profile. Look for food bloggers, you could contact or even set up your own blog. What about a Pinterest board with pics of you menu and diners' favourite dishes?As with dating sites, make sure you are listed on local directory sites and include all your plus points which will set you apart from the competition and make sure you get plenty of attention.

'Need a Cake', a Berkshire-based bakery got a nasty

surprise a�er registering a discount on Groupon. A�er posting

the 75% discount on the site, they were flooded by 8,500

orders and subsequently had to produce a vast amount

of cupcakes, which would previously have cost

£26 for 12, for a hugely discounted £6.50.

The mistake almost bankrupted

the small company.

A bit of a Pavlova Success with dating doesn’t end with getting a date. The date itself will shape the other person’s opinion more than anything they have seen or heard and the

same is true of marketing. Make sure your customers are happy and they will become ambassadors for your business.

As with any date, we wish you luck - oh and remember to pull out all the stops on the cooking front.

Everyone has gaps in their love life and dining is no different. To fill those lulls think carefully about your offerings, remember you can attract certain groups

by appealing to their tastes or needs. OAP’s, for example, would love to come to your venue for a lunchtime set meal. Mums might fancy coffee and a cake with the girls a�er the school run.

In certain circumstances, it is a good idea to give a little bit away to make gains. The current culture of discounts and promotions means customers today expect a deal.

But make sure you don’t give too much away - you need to get something out of the relationship a�er all. The customer must provide increased, not substituted spend and the promotions must have a positive impact on your margins. Your offers should be simple with few conditions and the value should be clearly understood by the customer.

Your friends might know that you need to meet new people, but have you asked them to tell their friends? Are you using all available promotional space? Think

team, table and toilets. Your staff are the best people to do a bit of chatting up on your behalf. When people drive by do they notice you? Put an ‘A’ board in your car park or next to the roadside. And just as dating has advanced from the personals, you might need to get online and make sure potential customers can see your latest deals. Does your local paper have a review section? If so, invite them to review your establishment. See if your suppliers can help you promote yourself too. Check out our VisitBritain feature on pages 10 - 11, for more information on marketing your business to tourists.

If you would like to ask a question or suggest a topic for an article, contact the stock exchange at www.takestockmagazine.com


StockExchange

The

marketing


George Orwell claimed that there were no fewer than 11 golden rules when it came to making a cup of tea and as a nation we are incredibly

passionate about the brew. Orwell’s methods may now seem too complex or drawn out, but there are a few things that you can do to ensure that your customers receive the best possible cuppa.

█ Tea is sourced from around the world and by blending teas from different countries you create complex tastes. All tea companies create their own blends, so it is important to choose a brand or type of tea that suits your customers. █ Find a tea that suits your water consistency, for example Yorkshire Tea sell a hard water version of their signature blend. It is worth experimenting before you buy a bulk load of tea.

█ Weak tea is no good to anyone, so use one tea bag for each cup served.

█ Tea always tastes better when made in a pot. In fact, presentation - as we are all told - is sometimes just as important as the actual taste. █ Milk in before or a�er? A hotly discussed topic in the world of tea drinkers. You should provide the milk and sugar separately and let your customers decide. If you're dying to know how Orwell makes his tea then go to the Take Stock website www.takestockmagazine.com

Brits po�y about tea

Bu

siness B

ooster

Think outside the box when it comes to boosting business. The Beckford Inn in the Cotswolds has done just that by tying in with the area’s British Asparagus Festival

Tips for success

Located on the edge of the Vale of Evesham, which is famous for its English asparagus and home of the British Asparagus Festival, the

Beckford Inn has cleverly made the most of this fabulous vegetable and local event. As owner Jane Mears explains, “we have run an Asparagus Festival at The Beckford Inn from the first year we took over in 2010. It is such an amazing vegetable and, being situated in the heart of this beautiful area where it is so famous, it was the most natural thing to promote!” Jane’s team create a bespoke ‘asparagus’ menu for the festival which changes a few times throughout the two month festival. Dishes include grilled local asparagus topped with a poached egg and served with a citrus hollandaise sauce for starters and fillet medallions served with a creamy blue cheese sauce topped with asparagus and served with roasted new potatoes for mains.The pub promotes the festival on their website and

by newsletter to their 700 strong database. They also have a large ‘A’ board on the A46 and have posters and leaflets throughout the Inn. The asparagus menu is also given to every diner. In addition the pub cleverly works with local tourism agencies including the AA, Les Routier and the local Tourist boards to promote their festival.The business benefits of the festival are twofold: it not only adds to the bottom line by attracting more customers but it also does wonders from a PR point of view. As Jane notes, “customers love to see us supporting local producers. The Evesham asparagus season is very special for the whole of the area...it adds to our reputation.”A considerable number of people order from the asparagus menu and this year Jane has invested in a new till system which will be able to track exactly how many people eat from the special menu and which dishes are most popular.



Fashionon a plate

Remember your catering

college days? One of the first

lessons taught was that we

feast with our eyes as much

as our palates but presentation

now goes way beyond the plate.

According to Nick Jubert, managing director of chefs wear and catering uniform specialists Denny’s Uniforms,

it has never been more important to have staff looking good.Nick explains: “In today’s uncertain economic climate, having staff look and feel good is more important than ever in promoting a business. If you are running a hotel, restaurant, café or any food serving establishment, then you know just how critical it is to make the best first impressions for any prospective guests or visitors.“Good appearance implies high standards and professionalism. It reassures customers that everything about the drinks and food

preparation and service is clean and hygienic. It is part of winning the battle to get them through the door and then to keep them returning for more.”Nick’s point is supported by a plethora of documented research on dressing for success - a familiar phrase that if put into Google brings up a host of websites, YouTube clips and blogs advising on how best to dress to impress for interviews, dates and a range of social occasions. But beyond ensuring staff look clean (no stained workwear for those front of house) and tidy (hair tied back if appropriate, only minimal jewellery) how far should you take the fashion fix to boost business?


Fashion

TabbingScreen printing

Embroidery

Angelika Nordback, buyer for Fuller, Smith and Turner plc, which uniforms its pub chain staff says: “There is no doubt in my mind that if a customer visits a pub whose staff are smart, well presented and look like a team, the impression they get is greatly improved.“In some cases, uniforms allow our staff to carry out their jobs in a safe manner, particularly back of house but in the main, we use the uniforms to create and convey a sense of style and professionalism. We know the staff in our pubs will be well presented when they first greet the customer. First impressions last.”While full uniforms may be an affordable expense for some plcs, they may be an outlay beyond smaller independents' means, so how can the likes of the high street or garden centre café compete?Nick suggests: “A good entry level for staff uniforms is the apron. An apron is the ultimate, low cost, multi use uniform. It can fit all sizes and shapes with one size and immediately makes the wearer instantly recognisable as part of either the front of house team or the kitchen team. The apron can be a versatile and stylish solution.”Aprons come in bib and waist styles of varying lengths (think barista style through to short, pocketed diner style) and according to Nick, the latest fashion is for eye-catching colours such as hot pink, fuschia and opal.Nick, whose company has just collaborated with the London College of Fashion to create workwear with greater appeal to younger staff says: “Fashion trends in corporate or hotel uniforms tend to evolve at a slower rate than high end fashion but that’s not to say such workwear cannot be styled with an eye to current trends. Making uniforms more stylish makes them more relevant to a younger audience, which a�er all, represents a good proportion of the industry’s workforce.“It is important staff engage with any item of clothing you want them to wear at work. If possible, I would recommend that you involve your staff in the decision-making process when choosing what to wear in your business.”

Make it PersonalHelen Harker, head of design at leading uniform supplier Simon Jersey says: “Branding your garments on however small a scale is a perfect way to promote your business and help identify your staff to customers. It can be achieved through embroidery, badges, tabbing or printing and it depends on your business which branding solution is best. Each offers a distinct finishing touch to a uniform.”


According to psychologist and author Ben Kay, it's all to do with instinct. But whilst it is important to look

good and dress well to create the right first impression, can how we dress ourselves and our staff affect how we all work?Yes, according to American psychologists, who have coined the term 'enclothed cognition'. They believe how we dress, particularly if told a uniform represents a particular job, 'primes' us to act in certain ways.To support this view, students at various American universities were recruited to trials which saw them split into different groups. One test group was given a white coat, which they were told was a doctor’s coat. Another group was given the same white

coat but told it was a painter’s coat. They were then assigned the same 'spot the difference' type task. The 'doctor' group performed significantly better in spotting differences than the 'painters'. The test was then repeated amongst students dressed in their everyday 'street' clothes and those told to wear the white lab coat of a scientist. The 'scientists' significantly out-performed their coat-less peers.The phenomenon is explained in the term 'enclothed cognition', which suggests we behave appropriately to what we have on. So the moral of the tale is that if you want your staff to be as professional as possible for the job you’ve tasked them with, dress them in a way that reflects their responsibility!

Did you know it takes us just three minutes - 180 seconds to decide whether we like someone or not - a process based on how the person looks, dresses, smells and sounds.

Photos courtesy of Denny’s Uniforms. Denny’s Uniforms has been supplying the catering and hospitality industry with workwear since 1850 and its 2012 catalogue features more than 600 different aprons, 50 styles of chefs jackets and 50 styles of trousers, among other items. Contact Denny’s on 01372 377904 or visit www.dennys.co.uk.

Fashionon a plate

Top Tailoring TipsChoosing and buying uniforms█ Uniforms needn’t be a major investment - aprons, ties, scarves, caps, shirts and waistcoats count as uniforms without you having to go down the whole outfit route

█ Any uniform should reflect the personality of your venue - to achieve this cost-effectively, simply select a 'signature' colour from your logo or branding and choose an apron, shirt, cap, tie, scarf or waistcoat in the same colour. Logos can also be woven or printed on to workwear relatively cheaply

█ When choosing workwear, choose easy care, durable fabrics that can withstand frequent, high temperature washing without shrinking or losing colour e.g. a polyester apron retains colour throughout the life of the garment and wears five times as long as cotton

█ Think about issue rate - the less staff turnover you have, the more detailed and high quality the uniform can be. If your staff turnover is high, think cheaper andmore cheerful

█ Staff need to be happy wearing the uniform you provide. If they feel good, they will look and work better. Think about the age, size and shape of your staff before making any decision. What looks good on a size 10, 20-year-old will most probably not look so good on a size 16, 40-year-old. Be sensitive. Draw up a shortlist of 'possibles' and engage your team by letting them be involved in the final decision making process

SUMMER SPORTSSPECIAL

Strawberries, more strawberries, Bigos and Borscht are some of our

top tips for menu-makers hoping to build trade around this summer’s

fantastic sporting diary.


INGREDIENTSroast pork 1 kgPolish sausage 500g in 2cm chunksonion 1 medium, choppedgarlic 3 cloves, choppedprunes handful, soaked and pittedclosed cup mushrooms handful, choppedwhite cabbage 1 medium choppedsauerkraut 500gchopped tomatoes 1 candry red wine large glasswater 200mlbay leaf 1salt and pepper to taste

METHOD█ Simply so�en onion, garlic and white cabbage in a little oil or dripping then add the rest of the ingredients.

█ Bring to the boil then simmer for two hours, although the longer and gentler this sticky, hearty stew cooks the better it will be.

█ Bigos is ideally served the next day with bread, dumplings or boiled potatoes.

Treating sports-fans to something a little special as they watch Wimbledon, the Olympics or Euro 2012 is a simple way to reward prized regulars and also attract new custom in the coming weeks.

Age-old Hunter's stew © Heather Poire - SMBP

Bigos - an age-old hunter’s stew

Football is first on the sporting calendar with UEFA’s Euro 2012 Championships kicking off on June 8 and rolling on for

a month.England are up against 15 friendly foes whose nations all provide opportunities for drink promotions with national bevvies ranging from German Becks through Spanish San Miguel to Russian vodkas for the more hardcore.But to score past your local rivals, why not focus on the food and bar snacks of the two host countries - Poland and Ukraine?'Creating History Together' is the slogan for Euro 2012, based on the neighbouring countries uniting to provide a tremendous festival of football.Poland and Ukraine have similar food histories and share many of the same tastes.And one easy way to pass on the flavours

loved by the hosts - and turn screened matches into memorable events - is to produce half-time bowls of sliced gherkins and beetroot teamed up with sour cream dips.This upfront pairing is only improved by adding a selection of roughly sliced cured Polish sausage such as kabanos together with coarse brown mustard.Ukraine has long been known as 'the breadbasket of Europe' due to its grain production, so thin sliced slabs of rye bread would team up perfectly. For a hot alternative, hearty bowls of Bigos - Poland’s national dish - are an ideal way of using yesterday’s roast pork and can stand proudly on any menu.This age-old hunter’s stew is made to a variety of regional recipes, but put simply is as follows:


INGREDIENTS

vegetable stock 1 litrered wine vinegar 2 tbspraw beetroot 250g peeled and dicedwaxy potatoes 500g, peeled and dicedred cabbage 500g, shreddedtomato puree 1 tbsponions 2 medium, finely choppedbayleaf 1salt and pepper to taste

METHOD

█ Bring stock and vinegar to the boil then add beetroot and potato and simmer for ten minutes before adding cabbage, bay leaf and tomato puree.

█ Season and simmer for 10 minutes then add onions and cook for a further 15 minutes.

█ Serve hot or cold and garnish portions with a swirl of sour cream and a sprinkle of chopped fresh chives.

Borscht


To give the true taste of Ukraine it has to be Borscht which is the national dish of Europe’s second largest country.

Again, this burgundy-coloured thick soup comes in dozens of varieties, but here’s a delicious vegetarian version which can be served hot or cold:

Amongst the football frenzy sits the world’s most famous tennis tournament which embodies all things Old English - summed up by the simple perfection of strawberries and cream.From June 25 to July 8 the country suddenly becomes obsessed with the whack of racquets and the grunts and groans of visiting tennis stars.And importantly this is one sporting event that grips female imaginations like no other.So why not tap into that passion with a strawberry-themed promotion to accompany the singles’ finals?Growers are producing a bumper crop of fruit to cope with an expected 10% leap in demand - which means market prices should remain stable and bring you good profit margins.The anticipated yield is an amazing 55,000 tonnes in preparation for the summer’s expected tourism boom.

But as well as the traditional Wimbledon fare - why not tempt customers with dazzling strawberry Daiquiris on your drinks menu as Andy Murray battles to victory?This classic crowd-pleaser created from a fistful of strawberries, white rum, sugar, strawberry liqueur and lime juice in a smart martini glass should be a straight-sets winner!

Or for a longer, sparkling drink try this variation on a classic strawberry punch which would look spectacular in a bowl on the bar.

█ 1 kilo of halved strawberries sprinkled with 100g of icing sugar and six long strips of lemon rind then covered with four bottles of medium white wine and a bottle of Cava.

█ Mix and leave for two hours before serving, complete with cocktail sticks to enjoy the soaked strawberries - game, set and match.

And that just leaves the Olympics to cater for, which will fill TV channels from July through August.Women’s Beach Volley Ball is bound to be a big draw, so perhaps the Olympian Burger may please your punters - something lean and healthy with toasted buns beside five perfectly positioned onion rings!

FREE DOWNLOAD - EURO 2012 FIXTURES LISTwww.takestockmagazine.com/euro2012

For more information please visit our website www.youngsforchefs.co.uk or phone 0800 132 096

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All Chilled Out...Frozen food - the ‘X-factor’ for the foodservice industry in 2012?

meat, vegetables

and pizzas experience

strong value and

volume growth.

With many predicting a more positive outlook for the industry over the next few years, we look

at how using frozen food can help caterers achieve better margins and capitalise upon this growth potential.In keeping with the foodservice industryas a whole, frozen food has well and truly'come in out of the cold'.Convenient, healthy and with a long shelf life, frozen food is ideal for caterers. Add to that the nutritional benefits and it is clear to see why frozen food is popular again. Thisyear saw a 5.25% year-on-year increase withmeat, vegetables and pizzas experiencingstrong value and volume growth. BrianYoung, general director of the British FrozenFood Federation says: “Frozen productscan have shelf lives of around 12 months ormore depending on the product and willremain in peak condition for that duration when stored correctly. Fast and organised harvest and slaughter to freeze methods ensure nutrients and quality are locked in.”With a predicted growth of around 1% overthe next few months, food service revenue is expected to return to 2008 levels by the end of 2013. The UK’s foodservice market is in a strong position to emerge from the downturn and frozen food has its part to play.

The snobbery towards frozen food seems tohave abated in the last few years as high-endrestaurants have been seen to opt for frozenfoods. The three Michelin starred Fat Duck inEssex is known to use frozen peas in its pea mousse. The reason is that like many otherfrozen vegetables, the peas are processedso much younger and faster than fresh peas.Many chefs now realise that fresh is not necessarily best - a point made by the British Frozen Food Federation with its strapline 'you can be sure it’s fresh - it’s frozen'.The perception of frozen food was given a huge boost by last year’s N-Ice restaurant. Open for a week only, top chefs created their signature dishes entirely from frozen produce to show that their creations were as good as, if not better in terms of nutritional value and taste than dishes created from fresh ingredients.For outlets without high-end chefs, frozenfood is ideal as it o�en cuts down on lengthyfood preparation that requires a high levelof skill.It is due to the cost saving potential thatfrozen is anticipated to be big this year,with food service consultancy Horizons urging operators to innovate and keep overheads low.

Brian Young adds: “Buying frozen saves money because of competitive and stable food prices, the ability to control portion sizes and wastage and cut labour costs. This will help businesses reduce their overheads, produce more accurate pricing models and protect their profits”.In its annual briefing report, Horizons highlights casual dining as the biggest growth area for the food service industry. Currently worth £1.9 billion, it is expected to grow by 3% this year. Casual dining relies heavily on frozen food which enables prices to be kept low. This is especially true of ready-made meals. As Young explains: “Independent research commissioned by the British Frozen Food Federation shows that chain restaurants, managed pubs and cost sector operators can save an average of 24% buying in ready-made meals rather than making a duplicate recipe from scratch.”

5.25% year-on-year

increase


Fast facts:

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95Frozen chips can be 95% fat free...the new ice age

Spinach loses 77% of its vitamin C content in just two days. Frozen spinach has the nutrients locked in within hours of being picked...the new ice age

18 Quick freezing and storing foods at temperatures of -18 degrees and lower slows the natural degradation to practically zero...British Frozen Food Federation

Diners can’t tell the difference between fresh and frozen...British Frozen Food Federation, Melting the Myths report

Fit for elite athletes - Jenni Pearce, head nutritionist for the GB Olympic team, promotes frozen food as a superior ingredient choice...British Frozen Food Federation,Melting the Myths report

Factsfrozenabout

77-

We GrillSome actors are delighted foodies,

willing to share recipes and write their own cookbooks. Others like to make food part of their public

profile, with Sophia Loren famously saying, "Everything you see I owe

to spaghetti” along with The Muppets’ Miss Piggy advising that one should, “Never eat more than you can li�.” On the dark side, it is now thought that Marlon Brando

may have been a binge eater while Orson Welles cheerfully admitted, “My doctor told to me stop having

intimate dinners for four unless there are three other people.

Fiennes doesn’t fit into a foodie category: he is an enigma wrapped in a mystery and sealed with a combination lock. To fill the

gap, his fans witter away about what they would feed him (shades of Stephen King’s Misery) and at least one would give him the job of dispatching live lobsters if he came to dinner. The snapped-down privacy can make him seem a little robotic. But, as proof of humanity, Fiennes confesses, “I make very good scrambled eggs. They have to be runny. If they’re all horrible, stodgy or custardy, I can’t bear that.” Then he laughs as if it isn’t true. Ralph Fiennes is the only one who really knows. Fiennes is not the homely, familiar type. He’s cagey and charming when he chooses. He controls a conversation with chess-like care. Fiennes will, however, happily teach you to swear like Shakespeare - his snarl du jour, “Get you home, you fragments!” is best said with a bit of flying spittle if you can manage it. Substitute that the next time you need to make a point. From making his name in theatre and then film with memorable performances in Schindler’s List, The English Patient and the Harry Potter franchise, Fiennes has segued into film directing by tackling Shakespeare’s toughest play, Coriolanus. Coriolanus was thought to be a Shakespearean tale too difficult for film.

Fiennes has made it as entertaining as a Jason Statham actioner and as moving as a war documentary. It is one blazingly watchable British film that gives thrills and chills as it proves Fiennes is not only one of the best actors of his generation but also now a world-class director. Like Alex Guinness, whose acting career received an unexpected boost playing Obiwan Kenobi in Star Wars, Fiennes has come to terms with being a classical actor in a popular series. It can only help, he says, if his fans are keen to see more. “It’s an amazing ride to play Voldemort, and I’m sure that, to play that – and to have so many younger people be curious now about what Voldemort is going to do next - is great,” says Fiennes. “Even doing [theatre], many Harry Potter fans coming to see The Tempest. Yes, I mean I had no idea when I started doing Voldemort quite what a ride it was going to be. But I am sure it’s had a very supportive impact on my sense of where I can take things.” In short, being Voldemort certainly didn’t hurt getting Coriolanus and we’re all the richer for it: Coriolanus is a truly wonderful film, packed with brilliant performances from Brian Cox, Vanessa Redgrave and Fiennes himself, amongst many others.

Coriolanus is out on Blu-ray, DVD, and digital download from 4th June.

Ral

ph F

ienn

es

Ralph Fiennes is particular about eggs. Not that he wants to talk about eggs, or indeed about anything as personal as food.

Karen Krizanovich talks to Ralph Fiennes who makes his directorial debut with a contemporary adaptation of Shakespeare’s Coriolanus.


1 What dish do you remember from your childhood?A big dish in my family is pasta as we are part Italian. My favourite dish as a child growing up was spaghetti carbonara.

2 If you had to pick a signature dish, what would it be and why?My signature dish would be macaroni cheese, I forget about the calories and use five different cheeses. I follow my grandmother's recipe, she has been cooking it for years.

3 What’s your best kitchen gadget?My best kitchen gadget would be my handheld blender. I love cooking soups in the winter and this is great for blending all the vegetables.

4 Where do you like to eat when you eat out?I love Prezzo, which is an Italian chain of restaurants that does amazing food and is really reasonable.

5 What do you usually order?I usually order a prawn dish to start followed by a meat pasta or a fillet steak.

6 What are your favourite British dishes?I would say pie, mash and liquor or shepherd’s pie are my favourites.

7 How do you think British cuisine stands in relation to other countries?I would say that foreigners think British food is fish and chips and roast dinners, I don't think our cuisine is appreciated that much in foreign countries.

8 Money no object- which restaurant would you go to and why?One of Heston Blumenthal's restaurants: I'd love to experience some of his amazing creations.

9 What’s the worst meal you’ve ever been served, and why?I remember me and James once ate at a carvery in Portsmouth and it was the worst meal I have ever eaten. The meat was covered in fat and the vegetables were all mushy. We felt sick the whole way home.

10 What’s the funniest thing that has ever happened to you in a restaurant?Me and my friends o�en eat at a local restaurant called The White Bull Brasserie. We once had a cocktail tasting evening and when one friend popped to the toilet we added lots of salt, pepper and chilli sauce to her cocktail. The look on her face was priceless! Me and the girls laughed all night.

...and Simon Gage grills Lydia Bright, from The Only Way Is Essex

Quick questions11 Favourite alcoholic drink? Wine

12 Favourite non-alcoholic drink? Sparkling Water

13 Fine dining or free for all? Fine Dining

14 TV Chef’s - like them or loathe them? Love them! My faves are Jamie Oliver, Gordon Ramsay and Aldo Zilli.

15 Sweet or savoury? Savoury



com

petit

ions

Closing date for all this issue’s competitions: 30th June 2012. Postal entries can be sent to Cuco Communications Ltd, Nesfield House, Broughton Hall, Business Park, Skipton, Yorkshire, BD23 3AE, clearly stating which competition you are entering. To enter online go to www.takestockmagazine.com or send an email to [email protected]. Winners will be selected at random or at the judges’ discretion, as appropriate. Please visit www.takestockmagazine.com for competition terms and conditions.

For the chance to win one of three copies of the brilliant “A History of Food in 100 Recipes” by William Sitwell, send us a recipe you have devised or made your own and tell us the history behind it. Whether, like Jamie Oliver, you created a pasta dish to fulfill your pregnant wife’s cravings or you made a mistake and accidentally created a masterpiece, we want to hear your tales. The three entries judged the best will be featured on the Take Stock website and the authors will receive their very own copies of this delicious book by July 15th 2012.

For the chance to win an iPad let us know your thoughts on Take Stock and we will enter your details into the free prize draw. You can let us know what you think about the magazine via Facebook, twitter or simply send us a postcard or an email! The winner will be selected at random a�er the closing date and will be notified by July 15th 2012.

Win

A copy of “A History of Food in 100 Recipes”

An iPad

Inflate your customer reach with one of Megaflatables’ fun character or product blow-ups. With no street planning permission needed, this amazing prize is a sure crowd pleaser and talking point. To win an inflatable designed just for your business, simply send an email with your contact details to [email protected] by Sunday July 1st 2012. A copy of which will be forwarded to Megaflatables on your behalf. The winner will be notified the week commencing 2nd July. For further information on how Megaflatables’ products can help you increase your brand awareness and marketing messaging telephone 0845 180 1430 or visit www.megaflatables.com.

A Megaflatable

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Rational have built up a tremendous reputation across Europe, and now they’re here in the UK with their brand

new ‘SelfCookingCenter’ - a combi oven for the 21st century.Claimed to be a 'quantum leap forward' in terms of efficiency, output and cooking quality, the ‘SelfCookingCenter’ ‘whitefficiency’ combines two new technologies with Rational’s established self-cooking functionality. These changes, plus an entirely new control panel, deliver a combi that is faster, more efficient, easier to use and more sustainable. In use, the new ‘HiDensityControl’ controls the unit’s fan to channel heat and humidity to where it is needed and a new dehumidification process and steam control guarantees maximum steam saturation. And the ‘EfficientLevelControl’ is something chefs will appreciate. One Cooking Centre owner we spoke to told us: “I know of no other oven where I can have roast chicken, eel, brownies and patisserie all on the go at the same time. I love it!”

Check it out at www.rationalcookers.co.uk

BIGBOYSTOYS

THREE gleaming objects of desire have been launched in the UK which offer perfection - and could cut stress in your kitchen!

BIG KITCHEN KIT

BAKE ON


Win


Simply cook better

Superior technology for boiling, frying, deep frying...

in a single unit three times as fast 40% less energy

Test-drive the VarioCooking

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Fry 20kg of meat with no shrinkage or loss of juices

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NEW

THE VarioCooking Center MULTIFICIENCY from French catering experts Frima is a

revolutionary single unit which boils, sears, pressure cooks and deep fries all food to the highest professional standards.And its maker’s claims are impressive, starting with the Center’s ability to cook everything three times quicker and use 40% less energy than conventional units.Perhaps their boldest claim is that the Center’s combination of uniform heat transfer and automatic baskets means NOTHING will EVER overcook, scorch or boil over - including milk!This is apparently due to built-in heat monitoring systems which maintain temperature to within one degree and adapt the heating or li� baskets according to the needs of what’s actually in them.One advantage is the ability to slow-cook overnight completely unsupervised, which of course means saving that rare and valuable commodity - time in a busy kitchen.

So any stew can be le� to its own devices during the dark - freeing up daytime hours for greater productivity - and reducing worktime stress.For more sensitive foods, searing heat is available in just a few seconds and the temperatures delivered beat conventional tilting pans by 40%.A benefit of the high temps is that because less juices seep from meats, that can reduce the use of raw ingredients by up to 20%.The Center’s easy-clean design saves time when batch cooking and the layout takes up less kitchen space than traditional independent units.As time is money, this can help save cash as well as bruises, burns and raised voices!The Center is simple to operate, with clear and 'blinking-obvious' controls and logical construction for swi� and economic cleaning.The Center immediately replaces the need for pots and pans, and also provides the brains that make it impossible to burn food. It can be cleaned with just two litres of water and standard detergents!

COO

K UP

Nestlé Professional is launching a new premium beverage programme for food service

operators in the UK.Already rolled out in France, Switzerland and Spain, its award-winning Viaggi system comes to Britain this month. Viaggi offers a menu of more than 40 high quality barista style drinks ranging from authentic hot or over-ice espresso-based specialities to chocolate beverages.The Viaggi system, which won the coveted Grand Prix de L’innovation award in the Equipment and Service category at this year’s international SIRHA show in Lyon, France, is built around the beverage expertise of Nestlé Professional and uses a blend of specifically developed Grand Cru coffee extract by Nescafé, liquid chocolate concentrate by Cailler and

milk by Nestlé. The system also benefits from the expertise of renowned Italian machine manufacturer La Cimbali.As well as being the first 'touch of a button' system of its kind to offer such a variety of quality consistent drinks, Viaggi’s exclusive technology combines operational simplicity (product loading, beverage preparation) with a continuous aseptic dispensing packaging that optimises food safety. Viaggi customers are provided with a dedicated commercial and service platform that includes a personalised concierge service. For further information on the Viaggi system, telephone 0208 667 6677, email [email protected] or visit www.viaggi-programme.com.

SUP UP


All-in-all three amazing bits of Big Kitchen Kit!

WorldCuisine

Over 200 nations are set to descend on London this summer for the 2012 Olympic Games. Already labelled the ‘Greatest Show on earth,’ the Olympics will unite people from all over the globe.

With this in mind Take Stock looks at world cuisine and explores some of the lesser known cuisines together with fusion food: dishes that blend the

flavours, ingredients and cooking techniques of two or more nations. Bermuda, Chile, Jamaica, Bolivia, Argentina, Aruba...the list of nations competing in the Olympic games is endless. So too is the range of cuisines specific to each region and country. When world cuisine is discussed it is Chinese, Indian, French and Italian food that dominates. Here we look at Australian, Georgian and Vietnamise food - all considered up and coming ‘trendy’ cuisines.

AustralianFrom lamingtons and pavlova to kangaroo burgers and emu steaks, Australia has a cuisine that is as unique and varied as its wildlife and vegetation. Despite being renowned for its meat and barbecuing, Australia has nearly 600 varieties of fish, both ocean and freshwater, so fish features regularly in most recipes. In addition to the obvious indigenous exotic meats such as kangaroo, crocodile, emu and snake, other meats such as lamb, mutton, pork and chicken are also popular. Modern Australian cuisine is a mixture and interesting blend of different cuisines. The native Aboriginal and 'bushfood' style of cooking mixed with the influence of the English settlers and the various settlers from different cultures such as Asians and Arabs, added their cooking styles and foods into the mix. Today, Australia is a unique 'melting pot' of global cooking styles and foods, with Chinese, Thai, Japanese, Lebanese and African on one side and on the other, Greek, French, Spanish and English.


GeorgianLabelled as ‘the’ up and coming cuisine, Georgia, which sits next to Turkey, has Middle Eastern and European roots and each province has its own distinct culinary tradition such as Megrelian, Kakhetian or Imeretian. Dishes are both vegetarian and meat based but share the same heavy reliance on herbs and spices. Starters are an important part of this cuisine and are usually salty, spicy or astringent as their aim is to enhance the appetite. The main ingredient is cheese and typical starters include Gadazelili where cheese is finely sliced and placed in hot milk then blended with chopped mint and shaped into a flat cake and Chanakhi where mutton or lamb is cut in pieces and layered with aubergine, garlic, finely chopped onions, parsley and basil. Tomatoes and potatoes are layered then layered on top. Soup is usually served between the appetizer and the main course. Most of them contain vegetables, rice, poultry, eggs and garlic. The most famous soup is kharcho which consists of beef and rice.

BrazilianBrazil’s food varies enormously from region to region. Key ingredients used in cooking include root vegetables, yams, peanuts, and fruit such as mango, guava, passion fruit and hog plum. Rice and beans form the basis

to many dishes together with fish, beef and pork. Southern Brazilian food is dominated by sun, salt dried or churrasco (barbecued) meat. Many see Rio de Janeiro’s food as typically Brazilian. One of the most well known dishes outside Brazil is Feijoada, a black bean and meat stew. Another typical food that originated in São Paulo is Virado à Paulista which consists of rice, Tutu de Feijao (a paste of beans and manioc flour), sautéed collard greens and pork chops or steak. It is usually accompanied by pork rinds, bits of calabrese sausage, a fried egg and a fried banana. São Paulo cuisine shows the influence of European and far Eastern immigrants as pizza and sushi have recently become popular.

VietnameseVietnamese cuisine adheres to the principles of yin and yang as well as the notion of five flavours: sweet, salty, bitter, sour, and spicy. Dishes are prepared with distinct layers of flavours and textures that are o�en contrasted, and great attention is paid to the 'heating' and 'cooling' properties of ingredients. Meals are composed according to these principles, resulting in a diet that is balanced and beneficial to the body. Food plays a

major role in Vietnamese culture and everyday life. The Vietnamese love to snack and their food is characterised by the liberal use of fish sauce (nuoc mam), fresh herbs and the unique wrapping of small pieces of meat or vegetables in lettuce or rice paper. The main staples are rice, coconut, ginger, garlic and chilies. The main influence comes from China but spices from India have found their way in to Vietnamese dishes via neighbouring countries Laos and Cambodia and European influences have resulted in tomatoes, peanuts, yoghurt and butter being introduced. Famous dishes include Pho, a vibrantly flavored beef broth served with rice noodles, herbs, and either thin slices of beef or chicken and Cha ca - grilled fish accompanied by rice vermicelli, liberal amounts of dill and other herbs, lettuce, peanuts and dipping sauce.

image © http://moscovore.com


FusionFood

Fast facts:One of the largest fusion foods is Chindian

- a result of the Chinese community in India

who have taken the flavours of their food

and adapted it to the Indian palate. Kimchi

is the name given to food that fuses Korean

and American cuisine.

One of the newest and trendiest forays into culinary exploration is fusion food: the combining

of culinary traditions from two or more nations to create innovative and interesting dishes. Fusion food combines both flavours, ingredients and cooking techniques. The term can also apply in a broader sense to restaurants and pubs that serve dishes from different cultures such as Greek and Italian on a menu alongside Indian and Chinese dishes.Wolfgang Puck, one of the most notorious culinary experimenters for several decades, is considered by some to be the creator of fusion cuisine. In the 1970s, he had the idea for pairing two styles of cooking that were on opposite sides of the world from a geographical standpoint: European cooking with Asian cooking. Critics of fusion cuisine refer to it as 'confusion' cuisine, saying that too o�en, chefs combine ingredients that shouldn’t even be in the same kitchen, much less on the same plate. However 'confusion' cuisine is usually the result of a chef trying too hard to create something innovative.

So how do you create successful Fusion dishes? Anna Hansen, the chef at London’s The Modern Pantry, says it is all down to understanding: “I think the real problem with fusion food is cooks don't understand what they're doing. They combine various bits and pieces of global food but really don't have a clue. On the whole, they're just bad chefs who wouldn't be able to cook French or Italian food properly." Take Anna's signature dish, a sugar-cured New Caledonian prawn omelette with spring onion, coriander and smoked chilli sambal. It has influences and ingredients from Canada to Indonesia, yet works as a dish in its own right. As Anna adds: “It's all about understanding the cuisines you're dealing with way before you start trying to

mix ingredients together.” It is important to remember that most of the food we eat is fusion in one form or another. No national cuisine is entirely isolated and self-contained. They are continually evolving and adapting. With all dishes and menus, whether purposely fusion or not, it is important to create balance and have the overall result in mind. According to chef Peter Gordon, a pioneer of fusion food and co-owner of The Providores and Tapa Room in London's Marylebone high street: “any ingredient, from any region of the world, has the potential to be cooked and eaten with any other food stuff from any other part of the world so long as the result is lip-smackingly delicious".

How offering world food can help your establishment• Itoffersarealpointofdifference and can not only showcase your ability but set you apart from the competition.

• Itenablesyoutosethigherprice points and increase your overall gross profit margin on each dish.

• Itenablesyoutocreatea‘buzz’and ultimately, footfall and profit. This can be by way of a special event or themed night.

• Itcanenableyoutoembracethe Olympics and some of the nations participating in a novel, unique way.

• Mostofallbecause its fun! Customers love experimenting and trying new and exciting food.

Georgian Lamb Stew (Chanakhi)butter 8 tbspsgarlic cloves 5cayenne pepper ¼ tspfresh coriander 2 cups choppedfresh basil 2 cups choppedlean lamb 680g, cut into cubessalt and freshly ground black pepperonions 4 medium, slicedaubergene 340g, cubedpotatoes 450g, cubeddiced tomatoes 400g canbeef stock 6 tbsps

Method█ Pre-heat the oven to 150ºC.

█ Melt the butter in a 3-ltr casserole. In a separate bowl, mix together the garlic, cayenne pepper, coriander and basil until well blended.

█ Place half of the lamb in the casserole and season with salt and pepper to taste. Layer half the onions, aubergene, potatoes, herbs and tomatoes on top of the meat. Repeat with the remaining ingredients, keeping them in separate layers. Pour in the stock , cover the casserole, and slow cook in the oven for 4½ - 5 hours.


Wine Words from Giles Cooke Having done a history degree at Sheffield

University, Giles realised that he was more skilled at eating and drinking than being

an historian. In 1994 he joined a small regional distributor called Alliance Wine. In the 17 years since, Giles has worked in all areas of the business - on-trade sales, off trade sales, buying & marketing - and has been an integral part of the growth of Alliance into a significant national, and increasingly international, player. In 1998, Giles embarked upon the notoriously difficult Master of Wine qualification and passed in November 2001 to become one of only 299 in the world. Passionate about all wines, and in particular the wines of Spain & Australia, Giles has travelled the world and spent a great deal of time travelling within Spain and extolling the virtues of Spanish wine back home in the UK and now in exports markets across the world. Perhaps as much a passion as wine, Giles is fanatical about the pleasures of Iberico Jamon de Bellota and has been known to travel with a Jamon in the boot of his car!

Raats Original Chenin Blanc, Stellenbosch, South Africa £6.82*

Chateau Ka, Source Rouge, Bekaa Valley 2010, Lebanon £7.96*


*Trade bottle selling price for stockist visit website www.alliancewine.co.uk or telephone 01505 506060

As the world’s athletes prepare to descend on an expectant London, it seems fitting to reflect on just how

lucky we are to live in a country that, when it comes to wine, welcomes all comers - a literal melting pot of an island.Ever the sporting rival, Australia’s modern day wine history is one of massive success. But like most huge successes, we like to cut them down to size and the recent past has seen critics trading blows over the qualities of Aussie wines. The subject of much of this scorn was the 80s and 90s darling variety, Chardonnay. Like fashion though, quality prevails and Chardonnay is the 'hot' variety once again. Go cool climate, lose the obvious oaky character and try the inspired Thistledown Chardonnay, Eden Valley 2010.Italy has more to offer than the ubiquitous Pinot Grigio and the place to look at the moment is Sicily. Visited and conquered by a multitude of peoples, the feel and gastronomy is very much that of a melting pot culture. At the heart of this is wine, and there's no better place to start your discovery than with the Nero D’Avola variety. Spicy, succulent and laden with dark fruits,

Nero D’Avola is produced in a multitude of styles but novices could do worse than try the delicious, juicy Palazzo del Mare Nero D’Avola 2011.Lebanon is, unfortunately, more famous for its war-torn past than its winemaking history but this diverse country is also thought to be the birth-place of the vine. Today, it is reinventing itself as the source of intriguing new wine styles, capable of challenging more established countries. The Bekaa Valley is where it’s all happening and if you really want to push the boundaries, offer a glass of the fragrant, exotic, balsamic-tinged Chateau Ka Source Rouge.Sport is o�en about rehabilitation and comebacks. It’s easy to forget that South Africa was not only a sporting but a commercial pariah until the 90s, with its wines banned from export to the UK. Today, South Africa is a wine powerhouse with Chenin Blanc at its heart. This deliciously fruity, appley white is de�ly handled by the charismatic Bruwer Raats and with his Original Chenin Blanc you have a perfect example of how quality always wins through, despite the odds.

An Olympic Ideal

Thistledown Chardonnay 2010, Eden Valley, Australia £7.45*

Palazzo del Mare Nero D’Avola, 2011, Sicily, £4.96*



Pride in provenance Us Brits are known for being a self-effacing lot but are we doing our industry a big injustice when it comes to downplaying our native foods and catering? Food writer Jack Walker thinks so as he explains below.

The self-conscious lampooning of the quality of British cooking, produce and restaurants has been

something of a fashion for the past few decades, but the jokes couldn’t be further from the truth. Our green and pleasant land is home to some of the best produce in the world. If there’s one thing we absolutely do need to learn from the French, it’s how to champion our domestic ingredients and the recipes we can create with them, even to the point of fanatical devotion: ask a Frenchman to substitute his beloved Camembert with a foreign alternative, and you are most likely to be treated to a scowl and a derisive ‘tsk’. From the state-of-the-art oil presses in Kent and the Scottish Highlands to the smorgasbord of foragable ingredients on the forest floor, it’s time we Brits realised what incredible ingredients we have on offer, without the cost, both monetary and environmental, of importing.

A Prickly Subject Nettle Soup

Ingredientsyoung nettle leaves 1 carrier bagbutter 55g onions 2 medium, finely choppedcelery sticks 2, choppedleek 1 small, chopped garlic clove 1 large, crushed, or better still, 3 tbsps of chopped wild garlicnutmeg a pinch ofvegetable stock 1 ltr of goodthick cream 2 tablespoons or same of crème fraicheSalt and pepper to taste To garnish:A little cream or crème fraicheA small bunch of chives, choppedA few sprigs of wild chervil or parsley, chopped

Method█ Pick over the nettles leaves and wash them thoroughly

█ Melt the butter in a large pan and sweat the onion, plus the celery and garlic until so� but not brown

█ Add the stock and pile in the nettles

█ Bring to the boil and simmer for 5-10 minutes, until the nettles are tender

█ Season with salt, pepper and nutmeg

█ Puree the soup in a liquidizer

█ Return to a clean pan, stir in the cream and reheat, but do not let it boil

█ Check the seasoning, then serve, garnishing each bowl with a swirl of cream and a generous sprinkling of chopped herbs

Food for Thought

Fast facts:Nettles have a strong anti-inflammatory

action, which is why nettle tea was

traditionally drunk to ease rheumatism

and arthritis.

If there’s a prickly industry subject irking you, let us know and you too can have your say on our 'Food for Thought' page. And talking of 'grasping the nettle', each issue we’ll also feature a recipe based on seasonal British foods you can forage for free.

Recipe courtesy of the tea rooms at the World of Beatrix Potter, Bowness-on-Windermere.

Free Lunch?YOUR diners may accept there’s no such thing as a free lunch but you don’t have to!Michelin starred chef Nigel Haworth of Lancashire’s multi-award winning country house hotel Northcote Manor has been 'tweeting' of his forages to nearby country lanes and woods to collect this spring’s crop of nettles and wild garlic. Get your gloves on and follow in his footsteps to make nettle soup.

LIMITED EDITIONOLYMPIC GAMES BOTTLES.

STOCK THE UK’S NUMBER ONE SOFT DRINK.*

Coca-Cola, Coke, Coke Zero, Diet Coke, the design of the Coca-Cola Contour Bottle and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company.

*Nielsen Total Coverage MAT w/e 31.12.11

job no: COC0478 | title: Olympic Bottle Ad | print size: A4 | artwork size: 100% | print info: cmyk | AW1

COC0478_OlympicBottleAd_AW1.indd 1 27/02/2012 14:01

Take Stock Magazine - Issue 1

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Transcript of Take Stock Magazine - Issue 1