Take Stock Magazine Issue 10

CHAMPIONING INDEPENDENT BRITISH CATERING

JAN

UA

RY/F

EBRU

ARY

201

4 - £

3.00

Continental Cuisine

We GrillSimon Rimmer

Love is in the Air

Make January Training Month

JAN/FEB

2014

YOUR TAKE STOCKMAGAZINE

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the Contour bottle are registered trademarks of The Coca-Cola Company.

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

Canada Dry is a registered trade mark of the Canada Dry Corporation Limited.

Licensed Rangenow available!

Diet Coke, Coke Zero, the Dynamic Ribbon Device and

Happy New Year!

TAKE STOCK

Daylight seems to have diminished, the heating is on full, and if (like me) you’ve stuffed yourself silly at Christmas you’ll no doubt be carrying a bit of extra weight. But fear not! Here at Take Stock, we have dedicated this issue to shaking off those January blues (and pounds!). It’s a packed issue guaranteed to start 2014 with a bang!

You may be exhausted from the Christmas chaos, but if you think now is the time for that well-deserved break, think again! January is often referred to as the ‘dead’ month but we’re showing you ways to use your time effectively. Get some training going and revisit your health and safety policies. With Valentine’s Day in our sights love is in the air. So, we thought it fitting that this issue is dedicated to our one true love: food.

In these bitter, cold months there’s no better way to stay warm and cosy than with some hearty recipes, which feed the body and the soul with added feel good factor ingredients. We even crossed the channel for you on p16 to bring you a continental trio and and their signature dishes.

With the New Year comes two new sections in Take Stock. We’re very excited to launch our new frozen section, Cold and Colder, and our alcoholic drink section, Cheers!

And as the top of most people’s resolutions (including mine!) is to get healthier in 2014, on p22 we show you the nutritional benefits of frozen food. With more people opting for a gluten-free diet, on p12 we have three mouth-wateringly delicious recipes that are good for your health as well as your tastebuds!

For Valentine’s Day, we show you how to get in the mood for love and ensure that your business’, as well as your customers’, hearts beat for the whole romantic weekend.

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TAKE STOCK MAGAZINE 03

Published by the fabl.Nesfield House, Broughton Hall

Skipton BD23 3AEwww.thefabl.com

[email protected]

Editor Mags Walker

Deputy Editor Tracy Johnson

News and Features Sarah HardyRebecca Cooper

PhotographyKat Weatherill

Art DirectorRichard Smith

Digital DirectorMartin Kersey

Brand LiaisonDavid Jackson

Social MediaMiles Sharples

Cover shot courtesy of our very own Kat Weatherill

ContentsFood and DrinkPerfect Patisserie: 29 - 35Flippin Delicious 30 - 31Sweet Satisfaction 33Cheers! 37 - 41A Toast to Champers! 39Gin Gets a Tonic 41

FeaturesGoing Gluten Free 12 - 14Continental Cuisine 16 - 19The Healthier Face of Frozen 22Pancake Day - Savoury 23A Lancashire Lift 24Love is in the Air 43 - 45

23

22 17

35

48

33

31

04 TAKE STOCK MAGAZINE

Every IssueCalendar 6 - 7The Stock Market - What’s New 8 - 11We Grill - Simon Rimmer 20 - 21Feed Your Eyes 25 - 28 The Stock Exchange - Make January Training Month 46 - 47Big Boys Toys - Full Steam Ahead 48 - 49Food for Thought 50

RecipesGoat’s Cheese Soufflé GF 12Pan Roasted Butternut Squash and King Prawn Ravioli GF 13 Gooey Chocolate Fondant GF 15Oven Baked Vegetable Soup with Artichokes Stuffed with Cuttlefish 16Lemon Sole á Restaurant Gabriel 17Pot au Feu 19Panfried Gilthead Bream on Spiced Aubergine and a Pea Pancake 23Apple Pancakes with a Spicy Plum Sauce 31Apple Tatin with Spiced Ice Cream and Financiers 35Bramble Cocktail 41Valentine's Cocktail 45

25

20

30

11

45

43

39


Calendar1Jan 14Jan 20-29Jan

1-9Feb

27Jan

31Jan

NEW YEAR’S DAY

1Feb

RBS 6 NATIONS KICKS OFF

BRITISH KEBAB AWARDS- Park Lane Sheraton Hotel, London

www.britishkebabawards.co.uk

OBSESSION - FESTIVAL OF FOOD & WINE- Northcote, Lancashire

www.northcote.com

BITE

The Cotswolds Food Festival

www.thebite.co

CHOCOLATE CAKE DAY

CHINESE NEW YEAR

26Jan - 1Feb

25Jan19-21Jan

FARMHOUSE BREAKFAST WEEK

The annual celebration championing the importance of breakfast.

www.shakeupyourwakeup.com

BURNS NIGHTSCOTLANDS SPECIALITY FOOD SHOW

www.scotlandsspecialityfoodshow.com


JAN-FEB

14Feb

SOCHI 2014 XXII OLYMPIC WINTER GAMES

AIR CONDITIONING AND REFRIGERATION SHOW NEC BIRMINGHAM

www.acrshow.co.uk

NATIONAL CHIP WEEK FAIRTRADE FORTNIGHT

www.fairtrade.org.uk

VALENTINE'S DAY

2Feb

6Feb

BRITISH YORKSHIRE PUDDING DAY

CHEF V CHEF 2014CITY OF BATH COLLEGE

This annual competition promotes modern cuisine exploring the use of local seasonal produce, and allows young chefs to demonstrate their skills.

www.chefvchef.co.uk

7-23Feb

11-13Feb

17-23Feb 24Feb-9Mar

2-8Feb

BRAMLEY APPLE WEEK

www.bramleyapples.co.uk


The Stock Market: What’s new for Jan & Feb

Leading cooking oils specialist AAK Foodservice has launched a new product which is an alternative to butter.

Whirl Griddle Spray has the taste of butter and the convenience of a spray. Ideal for shallow frying, grilling, roasting, griddling or simply spraying over hot food just before serving for a buttery taste and aroma, the ultra-functional spray can be used on grills, griddles and hot plates. Rachel Neale, marketing manager for AAK Foodservice, said, “Whirl, a liquid vegetable oil with butter flavouring for that much desired buttery taste, was launched in answer to caterer demand, and it is now even easier to work with thanks to this new liquid spray format.

More convenient than butter, there is no need to refrigerate, clarify or reduce, while the new format makes it easy to handle and manage portions with a press of the trigger spray. Cooking could not be easier as Whirl Griddle Spray does not spit, burn or discolour pans in normal use.”

Cost effective and healthier than butter, the Whirl Griddle Spray comes in cases of 4 x 500ml bottles with one multi-use trigger spray head.

For more information call 01482 332100 or visit www.aakuk.com

A Touch of Spice!

FoodFellas has launched three new products; Supreme Mexican Guacamole, Big Jake’s Half Rack of Ribs in a BBQ

Sauce and Big Jake’s Full Rack of Ribs in a BBQ Sauce - all created by its development chefs. FoodFellas supplies innovative, authentic, high quality food products from around the world. The Supreme Mexican Guacamole is sold in a pack of 12 and the avocado pulp is seasoned with spices, jalapeño and red bell pepper to give a special spicy formula with medium heat level. Big Jake’s Half Rack and Full Rack of Ribs are both cooked for fall-apart tenderness and a sweet, smoky flavour.

For more information visitwww.thefoodfellas.co.uk

Pacific West has launched two new products; Popcorn Shrimp and Modena Sole Fillets. The Popcorn Shrimps are

raw, peeled non-deveined prawns coated with traditional breadcrumbs. Ideal as a starter, bar snack, or appetiser at an event or party, this versatile product can be deep-fried, oven cooked or panfried - all from frozen. The Modena Sole Fillets are part of Pacific West’s ‘Sustainable Harvest’ range being MSC Certified. The Modena Sole is a prime fillet of sole infused with Balsamic vinegar with a cracked black pepper and sea salt coating. Halal certified, it is designed to provide 'convenience without compromise'.

For more information visit www.pacificwestfoods.co.uk

Giving it a Whirl

FishyBusiness


Brodericks, the south Dublin-based bakery, has launched two new indulgent products: a mixed box of chunky

cupcakes and a Caramel Chunky Granola tray bake. The box of 16 cupcakes includes; Belgian chocolate brownie cupcakes, roasted peanut chocolate brownie cupcakes, Rocky Road cupcakes and Tiffin cupcakes. All cakes are hand-made from scratch, using Irish butter, Belgian chocolate and Broderick’s closely guarded secret caramel recipe. Barry Broderick, co-founder of the Broderick’s brand, said, “This latest launch takes indulgence to a whole new level. Our delicious, premium quality, hand-made cupcake treats are available in mixed boxes so that customers can enjoy maximum choice.” The granola tray bake has 18 portions of granola flapjack, smothered with caramel and a layer of wavy Belgian chocolate - all ready to thaw and serve.

For further information please visit www.broderickbrothers.com and www.facebook.com/BrodericksBars

Tulip Blooms in Foodservice

NESTLÉ PROFESSIONAL® CHEF® has unveiled a new premium range of Natural Fonds, made purely from 100% natural, authentic ingredients. CHEF® 100% Natural Fonds, made from nothing but bones, vegetables and herbs, is the first genuinely 100% natural product to replace the

stockpot, but still offering chefs the same quality and consistency to ensure each signature dish is never compromised.

Au Naturel

Chocolate Heaven

Tulip Ltd has relaunched its foodservice division to bring its food expertise to the catering and hospitality industry

nationwide. Tulip Foodservice Solutions, the ‘one-stop shop’ for professional caterers, offers sliced cooked meats, shredded meats, pizza toppings, meal solutions and deli fillers. Alongside well-known Tulip Ltd brands Danepak, Stagg® Chili, SPAM® Brand and SuperTops, Tulip Foodservice Solutions has also launched retail-inspired own label product ranges: Simply Best, Simply Better and Simply Good Oak Crown. Simon Shirley, Tulip Foodservice director, said, “Although we have been leaders in retail for over 20 years we recognise that the foodservice sector is significantly different.

Our dedicated foodservice division is focused on taste and customer care as well as quick service and delivery.”Tulip Ltd only use produce that is fully traceable and sourced from high welfare, sustainable farming systems in the UK, Denmark and Europe. Their ‘Farm to Fork’ process is one of the most advanced and vigorous supply chains in the world.

For more information please visit www.tulipltd.co.uk/foodservice

The new Fonds range, available in veal, chicken and shellfish and prepared traditionally using the classic Escoffier roasting, simmering and skimming techniques, can save chefs up to 24 hours of preparation, freeing up precious time.

Susan Gregory, head of food at NESTLÉ PROFESSIONAL® said, "Chefs are under immense pressure to produce high quality, well sourced scratch-made food day-in, day-out but ingredient costs, skill levels and time make this increasingly difficult. Our new 100% Natural Fonds are a quality culinary base for any discerning chef who has high aspirations for their food. The ingredients are completely authentic and the cooking process is exactly the same as scratch-made…It’s just that our pots are a little bigger."


Try our NEW MAGGI®

Béchamel Sauce Mix

(serving suggestion)

Case Size: 2 x 2kgHigh Yield: 13 litres per 2kg packequivalent to 133 x 100ml servings

Now with no added MSG, MAGGI® Béchamel Sauce Mix provides the great taste and thickness you would expect from a homemade sauce.- High yield: makes 13 litres per 2kg pack- 43% cheaper vs leading brand per litre made up*- Simple to prepare with water

For more information visitwww.maggi.co.uk/professional or call 0800 742 842

or preservatives

Meets Responsibility Deal salt targetsNo added MSG Suitable for

Vegetarians

No arti�cial coloursor preservatives HVO free Low fat

as prepared

*Based on Booker data. October 2013.

NO ADDED MSG

SUIT

ABLE FOR VEGETARIANS

Use in: Lasagne, pasta bake, cannelloni, cheese sauce, parsley sauce, mustard sauce

Denny’s Uniform is celebrating after a triumphant 2013. The 173 year old catering clothing brand have been

awarded a Royal Warrant by HM the Queen, celebrated their 20th birthday for their Le Chef brand and launched a new easy-to-navigate ecommerce website www.dennys.co.uk. In honour of their birthday, they launched the Le Chef Prep, an innovative 'jacket that isn’t a jacket' for a new generation of kitchens where people are looking less at tradition and more for comfort, breathability and a great fit (not too loose or too tight - just perfect) and at an affordable price. Denny’s Uniforms managing director Nick Jubert comments, “The Royal Warrant publicly acknowledges that Denny’s meets the highest quality standards and consistent levels of service. It’s like being offered a peerage for trade - and we’re all delighted!”

For more information visit www.dennys.co.uk

The Stock Market: What else is new

Try our NEW MAGGI®

Béchamel Sauce Mix

(serving suggestion)

Case Size: 2 x 2kgHigh Yield: 13 litres per 2kg packequivalent to 133 x 100ml servings

Now with no added MSG, MAGGI® Béchamel Sauce Mix provides the great taste and thickness you would expect from a homemade sauce.- High yield: makes 13 litres per 2kg pack- 43% cheaper vs leading brand per litre made up*- Simple to prepare with water

For more information visitwww.maggi.co.uk/professional or call 0800 742 842

or preservatives

Meets Responsibility Deal salt targetsNo added MSG Suitable for

Vegetarians

No arti�cial coloursor preservatives HVO free Low fat

as prepared

*Based on Booker data. October 2013.

NO ADDED MSG

SUIT

ABLE FOR VEGETARIANS

Use in: Lasagne, pasta bake, cannelloni, cheese sauce, parsley sauce, mustard sauce

A new brand of mixers perfect for spirits and cocktails have been launched by Boost Drinks. Four

premium mixers, with an added help of stimulation, are taurine-free, sugar-free and have over 30% less caffeine per 100ml than the market leader. Available in a 150ml can, Gloworm comes in the flavours; Raspberry

& Orris, Cucumber & Apple, Pear, Spice & Lime, and Ginger & Lemongrass, which help to enhance, not overpower, the drinking occasion and offer a tasteful alternative to the current market leaders. Founder and MD Simon Gray says, “We’re rethinking energy drinks, we’re rethinking mixers, we’re rethinking drinking.”

Dress to Impress

New Drink in the Mix

For more information visit www.glowormdrinks.com


FEATURE

Whether it’s a lifestyle choice or severe intolerance, the trend to choose gluten-free products is

becoming more popular.

According to Mintel, the UK’s gluten-free market is valued at £160 million and the Food Standards

Agency says this is growing by 15% each year. So if your business isn’t gluten-free friendly, it needs to be.

Meeting demand With 1 in 20 Brits suffering from the disease, Charity Coeliac UK believes the demand for gluten-free products is not being met.

They launched an accreditation scheme a year ago to cater for the growing number of people requiring a gluten-free diet. It offers online and face-to-face training for kitchen and front of house staff on how to prepare, deliver and advise on gluten-free food.

Prepping rightRisk of contamination is high, so:

n wash down surfaces and utensils

before preparing gluten-free dishes

n cook gluten-free in separate dishes

or baking trays

n use clean oil for frying

n use separate utensils

Going

IngredientsGOAT'S CHEESE SOUFFLÉGluten-free flour mix 25gButter 25gMilk skimmed 150mlDijon mustard a touchParmesan 10gEgg 1 separatedGoat's cheese 75gSalt & pepper to season Gluten-free plain flour enough to line dishes

Methodn Melt butter in a large saucepan, anduse about 1tbsp to grease two soufflé dishes before flouring them. n Cook for 2 minutes, stirring constantly, then gradually whisk in the milk, a little at a time.

n Stir in the parmesan and mustard, and set aside to cool. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.n In a clean bowl, whisk the egg whites until they start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in three stages.n Heat oven to 200ºC/180ºC. Spoon the mix into the soufflé dishes, and then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes.n Bake for 20-25 minutes until they are risen and golden brown.

BROAD BEANS - 100g if using fresh podded beansn Remove the outer skin and simmer in a little salted water. Allow to reduce slowly until

almost no water left, remove from stove, check seasoning and add some butter, keep to one side. SHALLOTS - 100gn Peel and cut in half if needed, put in frying pan and sauté with oil. Add balsamic vinegar and allow to evaporate, add some sugar and a drop of water. Reduce until cooked and syrupy but not too thick.

To Serve n Remove soufflés from dishes and place in centre of the plates, scatter a few broad beans around.n Spoon a few shallots on the broad beans and drizzle with the balsamic reductions and olive oil; garnish with a few salad leaves.

Goat's Cheese SouffléServed with caramelised shallots, broad bean salad and balsamic dressing

Gluten Free


FEATURE

IngredientsButternut squash 100gKing prawns 100g raw, peeled and cleanGarlic clove 1Thyme 1 sprigDouble cream 60mlOlive oil dashSalt and pepper to seasonRocket handfulParmesan to garnishBrown butter 100g saltedSage 2 leaves washed and finely sliced Lemon quarter squeezed

Methodn Peel the butternut squash and small dice.n Finely chop the garlic and thyme sprig, heat the oil and cook the squash for three minutes, then add garlic and thyme.n Dice the prawns and add to frying pan, add the cream and allow to reduce slightly. Season to taste.

n Once mixture holds together, remove from heat and cool. GLUTEN-FREE FRESH PASTA MIX

IngredientsRice flour 100gCorn flour 100gPotato flour 3 tbspXanthan gum 2 tspSalt pinchEggs 3Olive oil 1tbsp, plus extra for salad dressing

Methodn Mix the rice flour, corn flour, potato flour, xanthan gum, pinch of salt and eggs to make the dough.n Wrap in cling film and rest for 30 minutes. Put a handful through the pasta roller on the widest setting (if it crumbles push through again), fold into 3 pieces and repeat until it's

a rough square shape. Repeat, taking it down one setting at a time, until pasta sheets are thin.n Cut 20 round disks, place 10 in a row, egg wash and place a small tsp of the cold butternut squash and prawn mixture in the centre. Top with pasta circle and seal. n Bring a pan of salted water to the boil and cook the raviolis in small batches for 6 to 8 minutes.n Put a small saucepan on medium heat, wait until it’s very hot and throw in a few cold salted butter cubes. Remove from heat and squeeze in a little lemon juice and chopped sage.

To serveArrange five raviolis in a circle, add parmesan and spoon over sage butter. Serve with handful of rocket and touch of olive oil.

Pan Roasted Butternut Squash and King Prawn Ravioli Served with sage brown butter, and rocket and parmesan saladGluten Free


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FEATURE

IngredientsButter 15g meltedCocoa powder for dustingDark chocolate 45gButter 45gGolden caster sugar 45gEggs 2 - 1 whole and 1 yolkGluten-free plain flour 45g

Gooey Chocolate FondantServed with caramel sauce, vanilla cream and fresh raspberries

Method n Heat oven to 200ºC/180ºC fan.n Using upward strokes, brush the melted butter all over the inside of the pudding mould, and place in fridge. n Chill butter, add a spoonful of cocoa powder into the mould, and repeat. Tap any excess cocoa butter back out, and then repeat with the next moulds.n Place a bowl over a pan of simmering water, slowly melt the chocolate and butter together. Remove bowl from heat, stir until smooth, leave to cool.n Whisk eggs, yolks and sugar until thick and pale and the whisk leaves a trail. Sieve the flour into the eggs, and beat together.n Pour melted chocolate into egg mixture in thirds, until it makes a loose cake batter, and spoon into prepared moulds.n Place fondants on a baking tray. Cook for 10-12 minutes, remove and leave to sit

for one minute. Gently ease each out of the moulds to check it comes away, before tipping it back into the mould.n Squeeze a spiral of caramel sauce, then sit a fondant in the middle of each plate. Using two spoons dipped in hot water, scoop a ‘quenelle’ of the whipped cream on top of the fondant and garnish with mint leaf and a raspberry. CARAMEL SAUCE

IngredientsWater 50mlSugar 35g

Method n Put the ¾ of the cold water into a small pan, add sugar, put on medium heat.n Cook until golden brown, add remaining water and remove from heat. VANILLA CREAM

Ingredients Double cream 45mlIcing sugar 1tspDrop vanilla drop

MethodAdd cream sugar and vanilla into a small metal bowl and whisk until the cream is thick and has set.

To serve n Add the sugar and vanilla to the cream and whip until it’s thick and doubled in size.n Place the hot pudding in the centre of the plate, drizzle over the caramel sauce, and with two dessert spoons make a barrel shaped cream and set over pudding in the middle garnish with berries and mint.

Coeliac UK are offering Take Stock readers a 10% discount (usually priced at £35+VAT) on online training until 28th February 2014. Use discount code TAKESTOCKFEB14 when buying online at www.coeliacuktraining.org.uk


Tasteof Italia

Domenico Maggi is the Ambassador of Apulian cooking. With over 40 years’ experience, the award-

winning chef is renowned around the world for his expertise in Italian cooking, especially cuisines from his southern region of Puglia.

He was the captain of Italy’s National Team of Culinary Art, has contributed to the cookery books Il Buffet Secondo L’Etoile and Tapas, and now teaches at the Perotti Professional High School for Hotel and Restaurant Services in Bari. “I focus on experimenting with innovative cooking techniques and on exalting traditional flavours,” says Domenico. “I’m partial to locally grown and made produce that can be made into refined dishes. This dish I have chosen is a traditional one rich with flavors and colours. It is easy to prepare and perfect for this season. Buon Appetito!”

FEATURE

ContinentalMost menus have been influenced or include a foreign dish. In honour of our love of food, helped by the inspiration and delight other countries add to our culinary cuisine, we asked three chefs from Europe to share (and woo) us with their signature dish.

Serves 10

VEGETABLE SOUP

IngredientsLeeks 300g slicedGreen courgettes 400gPotatoes 400gCelery 300g sliced Mushrooms 300g Cherry tomatoes 300g halved Parsley 20g choppedParmesan cheese 100g grated Salt and pepper to seasonWater 1 ½ lExtra virgin olive oil 250g

ARTICHOKES STUFFED WITH CUTTLEFISH

Ingredients Artichokes 10, cleaned and placed in water with lemonCuttlefish 400g cleaned and dicedBreadcrumbs 250g Parmesan cheese 80gParsley 10g

Garlic 10g sliced Eggs 3Milk 300gSalt and pepper to season

Methodn Mix all the vegetables together. Drizzle a terracotta dish with oil, season with salt and pepper and put in a layer of vegetables, sprinkle with Parmesan cheese, drizzle again with oil and make another layer of vegetables. n Toss the cuttlefish in a pan with the chopped garlic. n Soak the breadcrumbs in the milk, squeeze out the milk and place in a bowl. Add the cheese, parsley, cuttlefish, the remaining garlic, eggs. Season with salt and pepper and mix well.n Open the artichokes and stuff with the mixture. Place them in the vegetables and add some water, slightly seasoned with salt and pepper. Sprinkle with Parmesan cheese and finish with some oil. n Cook in the oven for about 50 minutes at 170°C.

Oven Baked Vegetable Soup with Artichokes Stuffed with Cuttlefish

Cuisine


Ingredients: Lemon sole 250g Breadcrumbs 300ml Mushrooms 6-8 Cream 300ml Lemon 1 White wine 100mlGarlic 2 tspOregano 2 tsp Dried parsley

Method n Turn the fish in the breadcrumbs, place butter in a frying pan and fry the lemon sole fillet on medium heat until golden brown.n Add the mushrooms and the three spices, put in the wine and boil off the alcohol.n Add the cream and let it cook. Season with salt, pepper and lemon.

To serve n Dish up with good portion of mashed potato.

Johan Malml, 29, is the owner and head chef at Restaurant Gabriel, situated in the Fish Church, Gothenburg. Opened by his

father, Gunnar 30 years ago, Johan, who won the World Oyster Champion 2010, still cooks in the traditional way and the lemon sole dish was created by his father and is one of his favourites. "All seafood and fish are in their best season during winter in the cold water and you can really see a difference in the quality,“ explains Johan. “This is what I prefer to cook at this time of year as you really do not need to add much more - just let the fish speak for itself. But, you do need to serve a good sauce. A dish without a sauce is like a person without a soul!"

Lemon Sole á Restaurant Gabriel

Swedish Delight


HAPPY CHINESE NEW YEAR

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Pot au feuServes 4

Ingredients Beef shin (on the bone) 600gPrime rib of beef 600g Beef brisket 800g Marrow bones 3 Carrots 6 Turnips 4 Leeks 4 medium or largeCeleriac 1 (or celery, if you prefer)White onions 3 Cloves 2Waxy potatoes 6Bouquet garni 1Butter 25g saltedSalt and pepper to season

Methodn Put all of the meat into a large saucepan and cover with cold water. Bring it slowly to the boil. As it boils, every so often remove the scum that forms on the top.n Meanwhile, clean and peel the vegetables. Add the onions, a pinch of salt and two pinches of pepper, the cloves and the bouquet garni to the pot. Leave to simmer for 2 hours.n Add all of the vegetables apart from the potatoes. Add the butter. Cook for half an hour to 40 minutes - the vegetables should be silky-soft. Half an hour before the end of cooking, cook the potatoes separately in salted water and set them aside when they’re done.n Strain out the bouillon (broth) through muslin or a clean tea towel and keep it warm.n Carve the meat and plate up. Serve the vegetables alongside, ladling over some of the broth to keep it moist.

To serve n Serve with flakes of sea salt, Dijon mustard and gherkins. Slice up a baguette for spreading the marrow and mopping up juices. Bon appetit!

He owns restaurant Septime in the 11th arrondissement of Paris, which was ranked amongst the World’s

50 Best Restaurants this year. He also owns Septime La Cave, and has recently opened Clamato, a seafood and oyster bar. Pot au feu is a traditional recipe in French

households during the winter months. It can be as fancy or as simple as you like, but the base ingredients usually involve three different cuts of beef and a variety of winter vegetables. Do it the French way and skip the supermarket: instead, go to your local butcher for advice on what cuts to use.

Bertrand Grébaut is one of Paris’ most talented young chefs, earning his first Michelin star at the age of 27.

Fancy


We Grill

Simon Rimmer, 50, is the TV chef and co-presenter of Channel 4’s Sunday Brunch. Married to Ali, with a daughter Florence, 16 and son Hamish, 10, he owns the restaurant Greens, in Manchester, and Earle in Cheshire and has released four cookery books.


You're a self-taught chef, with a degree in fashion and textiles, so how did that come about?I’ve always been interested in food and when I was studying at Leicester University I did the usual part-time jobs in bars and restaurants, and I loved the buzz and atmosphere. In the back of my mind I always fancied opening a restaurant.

What inspired you to open your first vegetarian restaurant Greens in 1990?I’m not vegetarian but it already existed as a vegetarian cafe in West Disbury, Manchester, so me and my business partner Simon Connelly decided to buy it and run it as a restaurant. We were both naive and thought we’d have enough money to employ a chef while we worked front of house - chatting up girls! But when financial reality hit, me and Simon tossed a coin for which one of us would be in the kitchen - and I lost! But it turned out to be the best thing that happened to me. Armed with two cook books I had no idea what I was doing. But the obsessive nature in me drove me not merely to learn how to cook but to learn everything I could about the art and science of cookery. I hung out at markets, talked to traders, and tasted products. I learnt about ingredients and seasonal produce, and started to create dishes with flavours and food I wanted to eat. Soon, it became a place that not only vegetarians ate at but somewhere that produced good food, and now 70% of our customers are carnivores.

Favourite food?Indian. I remember tasting my first curry when I was 15 or 16 and I loved it. I still find it exciting to eat today.

Earliest food memory?My nan’s apple pie. I must have been about six years old, and she was famous for it. Sadly, I never got the recipe from her but it still makes my mouth water when I think about it.

You’re a Liverpool fan. So, what is your biggest passion - food or football?I’d have to say both. I can’t chose as I actually think about them equally.

Is it more nerve racking working in a busy, stressful kitchen of a restaurant or cooking in front of cameras?Without a doubt a kitchen! Preparing meals for 120 people is far more stressful than cooking in front of cameras.

What’s the worst cooking crisis you've had on air?I’ve had many but the worst one was when we had actor and comedian Ricky Gervais as a guest on the show. I didn’t realise it but the oven wasn’t working. I’d cooked seabass baked in salt but when I brought it out of the oven for Ricky to try it was freezing cold!

What’s your ideal brunch and who would be your number one celebrity to serve it to?It would be my cottage cheese and blueberry pancake with bacon, eggs and maple syrup, and I’d serve it to Kenny Dalglish.

What other chefs inspire you?Rick Stein, Tom Kerridge and Ken Hom to name a few.

What's the perfect Northern dish? Why? Scouse. It’s basically a stew with lamb or beef.

What ingredients/products do you like to use at this time of the year?This is a tough time of the year, so I tend to turn exotic and love using pineapple as it’s a great source of sweetness to use in a dish, such as sweet and sour pork and chicken livers with caramel pineapple.

What’s your favourite restaurant in the UK?I love the Three Fishes in Mitton, Lancashire, the Social Eating House in London and my local curry house, Sheraker in Chorlton, Manchester.

WE GRILL

Men Love Pies, Girls Like Hummus by Simon Rimmer, published by Mitchell Beazley, £16.99 www.octopusbooks.co.uk



Healthier FaceFrozen food? That’ll be deep fried then. Chips and onion rings are catering mainstays but there is much more to frozen. Thanks to frozen fruit, vegetables, fish, and now gluten-free bread and desserts, frozen food can be tasty and good for your customers.

After an over indulgent Christmas, top of many customers' New Year resolutions will be to lose weight, or

at least cut back the calories and eat more healthy foods. With new research proving that some frozen products actually have more nutritional value than fresh, Take Stock dispels some frozen myths to help your business pile on the right sort of pounds.

Benefits of frozenFrozen foods have fewer preservatives, lock in more nutrients, generate less food waste and help manage portion control. And, unlike their raw counterparts, products frozen immediately after catching or harvesting retain their freshness, and goodness, longer, as fresh foods continue to degrade in cold storage.

Proof’s in the pudding Recent scientific research has dispelled the myth that all fresh food is nutritionally better than frozen. Two independent scientific studies on compounds in fresh and frozen fruits and vegetables have proven that frozen products can be nutritionally comparable to fresh – and in some cases actually contain a higher level of antioxidants.

The British Frozen Food Federation (BFFF) has been working with scientists at Leatherhead Food Research and the University of Chester who investigated the content of the most

commonly bought supermarket fruit and vegetables and compared antioxidant levels between fresh and frozen. The evidence revealed that in 66% of cases, frozen fruit and vegetables had higher nutritional levels of antioxidant-type compounds compared to fresh products on day three of storage. The results showed that the Vitamin C content in carrots, green beans, blueberries, Brussel sprouts and broccoli was higher in frozen than in fresh.

“As we know, fast and highly organised methods of ‘harvest-to-freeze’ have evolved with the express purpose of minimising nutrient losses,” explains Brian Young, director-general, BFFF. “In contrast, ‘fresh’ food has been shown to spend up to a month in the chain of producers, wholesalers and retailers before consumers have access to store and prepare them. During this time we know that product deterioration takes place - to the extent that they can have lower nutritional value than their frozen equivalent.”

Watch the scales to boost sales According to a survey by the National Restaurant Association, 71% of customers are trying to eat healthier at restaurants than they did two years ago. Customers want healthier menu options and more information about each dish to help make them make calorie-controlled choices. This can be a challenge for chefs and caterers when it

comes to organising stock and planning menus. Stocking up on frozen ingredients and low-calorie meal options can be a huge help to busy establishments. “The huge ranges of frozen healthy options, such as fruit mixes for desserts and smoothies, vegetable soup mixes and a variety of rice, fish and pasta options help to make it easier for a foodservice operator to provide a range of healthier options to keep diners interested as they look to reduce their waistlines,” says Brian Young. “Frozen food can help to control portion size, reduce food waste and it requires significantly less preparation than its fresh or chilled counterpart.”

Berry Good Henson Foods, which supplies restaurants, casual dining and wholesalers throughout the UK, has a range of frozen items better suited to a healthier diet. “We sell a lot of frozen berries for those who want to make a fruit field smoothie ideal for breakfast or lunch,” says Julian Burgess, Hensons’ sales director. “For those on a diet who usually like something of substance then our tuna steaks are a healthier alternative than a pie or fish in batter.” Ardo UK, supplier of frozen fruit and vegetables now offers products once deemed‘unfreezable’ such as avocado, banana and cucumber. They have also perfected a way of freezing spinach leaves individually to ensure taste and texture.

The

of Frozen

COLD & COLDER


PANCAKE DAY

Award winning Masterchef

of Great Britain, Peter Gorton

shares his favourite savoury

pancake recipe. For a sweet

alternative check out page 31.

One of Devon’s finest chefs,

Peter now runs his own

restaurant, Gorton’s in Tavistock.

Savoury - Pan-Fried Gilthead Bream on Spiced Aubergine and a Pea Pancake

IngredientsBREAM Gilthead bream fillets 50g x 4Sunflower oil 2 tbspSea salt and freshly ground black pepper to season

PEA PANCAKESPeas 225g fresh or frozen (cooked until tender)Egg 1Egg yolk 1Double cream 112mlPlain flour 3 tbspButter 2 tbspSalt and freshly ground black pepper to season SPICED AUBERGINE PUREEFresh aubergines 500gSun-dried tomatoes 2 tbspSmall onion 1 finely diced about 50gSpring onions 2 choppedGarlic clove 1 finely dicedGround cumin to tasteFresh coriander 1 small bunch, choppedHoney 1 tsp

MethodBREAMn Heat a heavy duty frying pan. Add the sunflower oil and place the gilthead bream fillets in to the pan. Sear until the skin is crispy. n Turn and cook for 1 minute or until the fish is cooked.

PEA PANCAKESn Drain the peas and in a food processor, combine peas, egg yolk, cream, and flour to form a smooth batter. Refrigerate until required.n Melt the butter in a sauté pan. Place 1 tbsp of batter for each pancake in the pan and cook on both sides until the edges are brown. Drain on kitchen paper and keep warm.

LIGHTLY SPICED AUBERGINE PUREEn Cut the aubergines in half lengthwise, brush with olive oil, lie on a baking sheet and roast for 30 minutes. Remove from oven and cool.n Once cool, scoop pulp away from the skin, discard the skin. Heat the olive oil in a large frying pan and sauté the onions until translucent. Add the garlic and continue to cook for one minute. Do not allow the garlic to brown.

n Add the cumin, honey, salt and pepper and aubergine pulp, mix well and set aside to cool. Add the spring onions and coriander, place in a container until ready to use.

To ServePut a warm pea pancake in the centre of a pre-heated dinner plate, place a spoon of aubergine purée on top and then the gilthead bream and serve.

Serves 4 (Starter size)

CUSTOMER PROFILE

Scott and Joanne Bannor have been running the Boars Head in Hoghton for almost five years. With their profits growing year on year the couple believe consistency is the key to success.

Sticking to what their customers’ want, and producing fresh, local dishes in a relaxed and casual setting is the ethos

of this 16th century village pub. "We have enough rules and regulations in our life so the last thing I wanted for our customers was to be told what, and where, they can and cannot eat,’ explains Scott, who took over the business in 2009. "I didn’t want any restrictions on the menu. If you fancy a sandwich in the restaurant or a meal at the bar, then that’s fine."

Scott created a menu that serves English classics, such as fish and chips and jam roly poly, alongside a specials board which serves food ‘a bit posher’ like lamb rump with a red wine jus, and crème brûlée. "Our signature dish is steak and ale pie," says Scott. "We don’t serve the pie in the traditional way with a lid on. Instead, we braise the meat for over 12 hours, then cage it in a home-made pasty and pop it back into the oven, and serve with chips or mash, and mushy peas." With 65 seats in the restaurant and 35 in the bar, Scott has a lot of mouths to feed. Passionate about using local produce, 95% of his menu is made fresh. "Because Total Foodservice is on our door-step, it can provide local and fresh products," says Scott. "And, if we request something a bit different, Total will cater for that too."

And the personal service he receives from his supplier has enabled Scott to build up a reputable and loyal relationship with them. "Their consistency and friendliness stops you feeling like a name and number. They show genuine concern," he adds. Consistency is something Scott values, and believes it is the root to their success. Since taking over the Boars Head the business has grown 20% year on year with food, and 10% on beer. "We give good service, a good standard and value and quality all year round. We are consistent with our menu as that’s what our customers want - and we listen to them," explains Scott. "If something isn’t selling we take it off but don’t tend to change our main menu seasonally. About every 12 months, we change it but we have customers who come in and ask for the same table and the same dish, so consistency clearly works - and the reason we have grown."

A Lancashire Lift!


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

And here in the Take Stock office, our appetites have been well and truly whetted by a visual feast of photos,

which our Twitter followers have sent in using #FeedYourEyes. They show a colourful array of delicious looking starters, mains and desserts, all created by you, our very talented readers.

We’ve pinned the most appetising photos on our Take Stock Magazine Pinterest board under Feed Your Eyes - Starters, Feed Your Eyes - Mains and Feed Your Eyes - Desserts. To see them, simply log on to Pinterest and type in Take Stock Magazine. Each issue, our creative team will pick the starter, main and pud they’d most like to eat, based purely on looks. The senders of the chosen photos will be our Feed Your Eyes

champs until the next Take Stock comes out, and the winners’ certificates will be hand delivered by their local wholesalers.

Congratulations to the winners from last edition; Sumosan London Restaurant for their special Sumosan roll with salmon, crab and red caviar, Sorella Sorella restaurant for their Italian fish stew, and Jon Robert Fell for his pineapple with passion fruit sorbet and piña colada sauce. If you feel you have what it takes to be one of our champs, photograph a dish you’ve made, which you think can outshine the competition in terms of making us drool with hunger.

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


WinnerSTARTERS

Ally McGrath @OssoAlly

Osso restaurant in Peebles, Scotland - Pickled beetroot and goat's cheese mousse.

Highcliff Grill@HighcliffGril

Fish restaurant in Bournemouth - Venison, quinoa, butternut squash and rainbow chard

Rob Kennedy@robkennedy0

Royal Military Academy Sandhurst - New Eton mess.

WinnerDESSERTS

The Winners

WinnerMAINS


Welcome to Take Stock’s regular patisserie section!

Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings the latest trends,

recipes and ideas to keep your business sweet. And what better way to start the New Year than with some flippin delicious ideas to

help you prepare for Pancake Day. And our choice of mouthwatering sweet recipes are guaranteed to get your profits sizzling!

SPONSORED BY


Flippin

On March 4, frying pans across the country will be sizzling away like crazy.

Shrove Tuesday – or Pancake Day as we prefer to call it - is the one day when consuming as many pancakes as humanly possible is legally allowed!

The tradition of making pancakes stretches back to Tudor times, when the ingredients sugar, fat, flour and eggs were used up before they were restricted during the ritual fasting of Lent, but nowadays it’s just about how flippin delicious they are! The only dilemma these days is which

side of the filling fence does your business fall on? Savoury or sweet?

Take Stock shares a delicious recipe to keep your customers happy - and begging for more!

Delicious!


PATISSERIE

Sweet - Apple Pancakes with a Spicy Plum Sauceby Peter Gorton

n Earliest recorded pancake toss was in the 15th century. Back then, pancakes were a little thicker than today's with added spice. In the 18th century, the influence of French cuisine flattened our big cakes into the crepe-style that’s still popular today.

n It was believed that the first three pancakes cooked were sacred, so each would be marked with a cross and sprinkled with salt to ward off evil spirits.

n In Ireland, girls were given the afternoon off to make their batter and the eldest, unmarried girl would toss the first pancake. Success meant she would be married within the year.

Pancake trivia

Method PANCAKE MIXn Put eggs, water and milk into a stainless steel bowl, whisk together and add flour and salt, stir in butter. n Add calvados (if using), and refrigerate batter for at least ½ hour or overnight. Before use, strain batter through a sieve. BUTTERED APPLESn Melt butter and sugar in a wide based frying pan. n Add apple and spice and cover for five minutes until fruit has softened. n Remove lid and watch closely. Once tender, increase heat and shake gently as apple becomes lightly caramelised. Pour out of the frying pan on to a clean tray and allow to cool.

SPICY PLUM SAUCEn Put all ingredients except plums into a large stainless steel saucepan and bring to the boil. Simmer for 20 minutes.

n Add plums and cook over a low heat for 1 hour. Press contents of saucepan through a fine sieve. Thin down with a little orange juice if needed. Set aside.

To Serven Put about 2 tbsp of apple filling mixture on each pancake 1 inch from the edge and roll pancake up, tucking the ends in as you go. n Repeat with the other pancakes and place on a baking tray, shake icing sugar on top of the pancakes and place in the oven for 5 minutes.n Pour the plum sauce into the middle of 4 dessert plates. n Remove pancakes from the oven and place on the centre of the plum sauce and top with an ice-cream of your choice.

Makes 16

IngredientsPANCAKE MIXLarge eggs 2Water 125mlMilk 125mlFlour 110gSalt pinchCalvados 2 tbsp (optional)Butter 30ml melted

BUTTERED APPLESButter 175gBrown sugar 2 tbspEating apples 4, peeled and cut into chunks or quartersVanilla bean 1, splitCinnamon stick 1 (small) or 2 lemon verbena leaves

SPICY PLUM SAUCEWater 500mlCastor sugar 500gCassis 150mlBrandy 100mlVanilla bean 1 scrapedCinnamon ½ stickRipe plums 1kg halved and stonedStar anise 1



22191_TATE & LYLE MAKRO AD 210x297 5.pdf 1 25/04/2013 16:59

Sugar, made from sugarcane, has been an integral ingredient of the Great British diet for years. It graces

our kitchen tables, makes cakes and biscuits naughty (but yummy!) and gives most of us the lift we crave as we spoon it into our cuppa. The ingredient we take for granted drove many changes in our modern history and forged the basis of the modern cuisine. Take Stock investigates the history...

Where it all beganSugarcane was a native of tropical South Asia and Southeast Asia. The earliest historical references date back to Chinese manuscripts from the 8th Century BC. By 500 BC residents of India had begun making sugar syrup and cooling it in large flat bowls to make crystals that were easier to store and transport.

China taught methods of cultivating sugarcane after Emperor Taizong of Tang 626-649, and in 1492, Columbus stopped in the Canary Islands. He became romantically

involved with the Governor, Beatriz de Bobadilla y Ossorio, and when he sailed she gave him cuttings of sugarcane, which became the first to reach the New World.

Crusaders equally encountered sugarcane and started to trade - leading to Venice becoming the European refining and trading hub of sugarcane.

In the early 1800s, when a British blockade of the European continent cut off much of the supply of sugarcane, Germany and France established factories for making sugar from sugar beets. Napoleon encouraged the industry and helped popularize this type of sugar.

UK’s sugar n Sugar was first recorded in England in 1099n The household of Henry III was using sugar in 1264, but general use of sugar in Britain was not until 1319 when it was sold at two shillings a pound (£50 today)

n Sugar was heavily taxed and by 1815 the government had collected £3 million in sugar duties, but in 1874 the prime minister, William Gladstone, removed the tax so more people could afford it.

What is Sugarcane?A grass and the source of 70% of the world's sugar which is extracted from the sweet, juicy stems.

PATISSERIE

SweetSatisfaction

Sugar Factsn Pieces of sugarcane are chewed for their sugary syrup and are a popular street food in South Asia.n The word 'sugar' is thought to derive from the ancient Sanskrit sharkara. By the 6th century BC sharkara was frequently referred to in Sanskrit texts which even distinguished superior and inferior varieties of sugarcane.

22191_TATE & LYLE MAKRO AD 210x297 5.pdf 1 25/04/2013 16:59


Generic Take Stock A4 - Ad [outline].indd 1 22/11/2013 14:08:14

Generic Take Stock A4 - Ad [outline].indd 1 22/11/2013 14:08:14

IngredientsApples 6 Sugar 100g Butter 1 tbsp Sugar 80g Puff pastry ready to roll

Methodn Peel and core the apples. Cut them into the same size wedges. Make a caramel with 100g sugar and the butter in a frying pan. n When the sugar starts to caramelise add the apples and cook until soft. Take from the heat and cool. Put the remaining sugar in a pot and add enough water to make a thick paste. n Put this mixture on the heat and caramelise. Beforehand prepare the tart tin by lining the bottom with parchment paper. n Pour the caramel in the lined tin; arrange the apples in a fan shape on top of the cooled caramel. Prick the ready rolled puff pastry with a fork to prevent the pastry from shrinking. n Cover the apples with the pastry. Place in a preheated oven (180°C) and cook for about 15 minutes or until pastry is cooked and golden brown all over. n Turn the tart upside down and remove paper to serve.

SPICED ICE CREAM IngredientsMilk 500ml Egg yolks 6 or 120g yolks Caster sugar 125 Star anise 1 handfull Cardamon pods 10 crushed Ground nutmeg 1 tsp Ground cinnamon 1 tsp Ground cloves 1 tsp Ground ginger 1 tsp

Methodn In a pot place the milk and all the spices. n Heat this mixture up and infuse for at least 30 minutes. Whisk the sugar and the yolks together until pale. n Pour the infused milk over the eggs, mix together and put it back on the heat. With a rubber spatula, on a low heat, keep stirring until it thickens. Strain the mixture. n Put it in an ice-cream machine and follow the equipment instructions.

FINANCIERSIngredientsButter 175g Egg whites 150g Icing sugar 200g Ground almonds 135g Flour 55g

Methodn Melt the butter in a pot, until nut brown. n Mix this with the rest of the ingredients in a mixing bowl. Refrigerate for at least 30 minutes. n Cook at 180°C for 12 minutes.

RED WINE SYURPIngredientsMerlot wine 300ml Sugar 150g

Methodn Put ingredients in a pot and reduce until slightly thick on a low heat. n To assemble this dish, place tatin on a round plate, with a 'quenelle' of spiced ice-cream. Soak the financiers in the syrup for 1 minute and place neatly on the plate. You can add a few crystalized edible flowers for another touch if you wish.

Apple Tatin by Peter Clifford

Chef Peter Clifford

photographs taken by Zoe McGovern


CELEBRATE

BURNS NIGHTWITH AWARd WINNING SCoTCH WHISkIES

*(CGA Brand Index P13 vs. YTD)*(CGA MAT Volume 2012)

B u r n s n I G h T P r e s e n T s A n I M P o rTA n T o P P o rT u n I T Y To D r I V e r AT e o F s A L e I n J A n u A r Y

s C oTC h w h I s k Y s A L e s w e r e u P 5 7 % o n B u r n sn I G h T 2 0 1 2 V e r s u s A n Y oT h e r AV e r A G e D AY I n 2 0 1 2 *

sToCk uP For Burns nIGhT To CAPITALIze on ThIs oPPorTunITY

Please enjoy our brands responsibly

We'll bring you the latest trends and ideas on wines, spirits, cider, draught, cask

and ale - packaged to help you raise the profit bar in your business.

In this edition, we toast gin as the drink of the moment, and to celebrate all the corks popping this Valentine’s Day, we give you all the fizz and none of the froth about why Champagne remains the best bubbly.

Cheers!Raise your glass to Take Stock's alcoholic drink section.

CELEBRATE

BURNS NIGHTWITH AWARd WINNING SCoTCH WHISkIES

*(CGA Brand Index P13 vs. YTD)*(CGA MAT Volume 2012)

B u r n s n I G h T P r e s e n T s A n I M P o rTA n T o P P o rT u n I T Y To D r I V e r AT e o F s A L e I n J A n u A r Y

s C oTC h w h I s k Y s A L e s w e r e u P 5 7 % o n B u r n sn I G h T 2 0 1 2 V e r s u s A n Y oT h e r AV e r A G e D AY I n 2 0 1 2 *

sToCk uP For Burns nIGhT To CAPITALIze on ThIs oPPorTunITY

Please enjoy our brands responsibly

icbrands.co.uk I drinkaware.co.ukPlease drink responsibly

Established in 1990, ICB has grown quickly and now supplies alcoholic drinks to wholesalers, convenience chains and most of the UK's leading supermarkets.

WHY PAY MORE?> Great margins for you > Great value for your customers


Fonts supplied with this artwork are For reFerenCe onlY and not to Be used. Colour oF our print outs are not indiCative oF the Final printed Colours unless stated.printer to check trapping

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Serve your customers something

NEW this yearWHERE FLAVOUR

IS KINGA refreshingly

different vodkA experience

The JOHNNIE WALKER, BAILEYS, SMIRNOFF and CÎROC words and associated logos are trade marks. © Diageo 2013

32616_DIA_Christmas Innovation Ad_A5_V2.indd 1 20/11/2013 15:08

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32251_HalfPageAd_A5.indd 1 09/10/2013 11:04

Nowadays anyone can sip a taste of luxury. Whether it is a celebratory toast, adding extra sparkle to a

cocktail or just a well-deserved treat, bubbly is still as popular as ever.

To get the best out of your bottle, follow G.H.Mumm’s protocol:

TemperatureChampagne should be served cold. Chill the bottle in a bucket of ice and water before opening to ensure the drink is less gassy and opened without spillage. The perfect temperature to enjoy is regarded as being 8°C, but remember each situation requires specific chilling preparations.

Opening the bottle Hold firmly in one hand, slightly tilted. Keep the thumb of your other hand firmly on the cork to control the air pressure. Turn the bottle, not the cork, so that the latter slips away from the side of the bottle at each turn.

The gas hisses softly, the pressure rises and you pluck out the cork in a wisp of champagne mist.

To serveDon’t attempt to fill the glass in one go. Tilt the champagne flute (a stem glass with a tall, narrow bowl) and gently pour along the side, which will promote the most bubbles.

Production Méthode Champenoise is the traditional method by which champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle, where several grams of yeast and rock sugar are added. Then, a minimum of 11/2 years is required to completely develop all the flavour. Only bubbly made from grapes grown in the Champagne wine region of northeast of France can be legally called champagne.

FEATURE

A Toast to

Champers! Drinking Champagne is an age-old tradition. Dating back to Roman times when they planted grapes in the northeast section of France, the posh fizz gained its fame from its association with French kings.

Champagne Factsn The name ‘Champagne’ is legally protected by the European Union in the 1981 Treaty of Madrid.

n The three main types of grapes used are Pinot Noir, Chardonnay and Pinot Meunier.

n The region of Champagne consists of 86,500 acres and produces more than 200 million bottles each year.

n If your female customers want fizzier fizz, ask them to remove their lipstick. The fats and oils in lipstick flattens bubbles.


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Nick Worthington, brand manager for Inspirit’s No 3 gin explains, “It is a really exciting and ever-expanding

category that is in massive boom at the moment.” The gin explosion has been attributed to the influx of craft distillers, innovation and marketing from leading suppliers as well as the link that has been made between gin and food.

Range of flavoursGin has a huge spectrum of flavours and styles. Some are juniper-led and others fruit-led. As a result, some gins are heavy and others remarkably light. Now appreciated as a delicate drink that can be drunk neat, many new gins are being launched with this in mind. Geraldine Coates, author and all-round gin expert, thinks drinkers need to be re-educated. “People need to understand that each gin is different,” she says. “You wouldn’t drink the same wine every week, so why should you with gin?”

Classic cocktail ingredientTim Stones, gin ambassador for Pernod Ricard, underlines the importance of gin in cocktails, “There is a massive resurgence in classic cocktails, prohibition-style drinks. People have been going back to simpler, bolder flavours. People need to start thinking beyond the gin and tonic. Gin is a fantastic,

versatile mixer.” In addition to cocktails, gin can also generate profit in the winter months by being sold as a hot gin punch.

Maximising gin revenueGeronimo Inns has a ‘gin palace’ amongst its group of pubs. By featuring bottles in the back-bar display, having a gin list and featuring it on food menus in dishes such as gin and tonic sorbets and gin-cured salmon, sales of gin are 40% higher than at its other pubs.

Premium tastesBeefeater is pushing the boundaries of the gin category with the launch of Beefeater Burrough’s Reserve, a hand-crafted, ultra-premium gin. Recommended to be served neat, it redefines the way gin is consumed by presenting a new experience for those seeking to explore the world of premium quality gin. Distilled in a small historic copper still from the 19th century, Beefeater Burrough’s Reserve is then rested in Jean de Lillet oak barrels, the only gin to have ever been treated in this way. Adam Boita, marketing controller at Pernod Ricard UK, says, “The launch of Burrough’s Reserve will continue to cement Beefeater as a premium spirit and driver of innovation within the gin category. We are looking to challenge gin lovers’ perceptions and redefine the way in which they consume gin by introducing them to a new way of enjoying their favourite spirit.”

Bramble Our resident cocktail maker Miles Sharples recommends the Bramble as the ideal short gin cocktail. “This will appeal to most taste buds and what’s great about this one is that you can make it as sweet or bitter as you like!”

IngredientsGin 50mlBlackberry liquer 15mlFresh lemon juice 25mlSugar syrup 15mlBlackberries 2 to garnishCrushed iceStrawsOld fashioned cocktail glass

Methodn Fill an old fashioned cocktail glass with crushed ice.n Pour the gin, lemon juice and sugar syrup into an ice-filled cocktail shaker and shake well.n Pour directly into the cocktail glass you have prepared.n Drizzle the blackberry liquer over the top. It should give an elegant effect as the liquer sinks through the crushed ice.n Garnish with a slice of lemon and a straw.

Gin

Once called ‘mother’s ruin’, gin is no longer seen as the cliched drink of choice for women in a crisis or the serious half of a ‘G&T’. In fact, this much-maligned spirit is experiencing a resurgence as the drink of the moment.

gets a Tonic


STOCK UP NOW!

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7289

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BUSINESS BOOSTER

Loveis in the Air

Valentine’s Day is the perfect opportunity to get your business heart beating again after the post-Christmas lull.


No.1 brand in Healthy Biscuits**

Tasty, crunchy biscuits specially designed for breakfast*

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*Belvita Breakfast regularly release carbohydrates over 4 hours to keep yougoing all morning. Proven in several clinical studies when eaten as part of a balanced breakfast to include a piece of fruit and a portion of dairy.**Nielsen Total Value – MAT to w/e 28.05.13.

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According to the National Restaurant Survey, the romantic event is the second most lucrative day of the

year for restaurants after Mother’s Day and now seen as a big celebration for singles as well as couples. Take Stock looks at how to get your business in the mood for love.

Singles romanceOver the past few years there has been a rise in singles-based events on Valentine’s Day. Research from Mintel found that 15% of Brits are on the dating scene, and six million adults are single. “Being single is very much the norm,” explains Alexandra Richmond, senior consumer and lifestyle analyst at Mintel. “The stigma attached with being single has disappeared and, as such, Valentine’s Day has become a popular night to go out and celebrate their single status.” Here are some suggestions to host singles at your premises and ensure you pull in the single crowd:

n Speed dating nightn Valentine’s quizn Fancy dress partyn Drink offers and speciality cocktails

Attracting couples The tradition of Valentine’s Day has been two people celebrating their love for one another over a candlelit dinner. Although a winning formula, with so much competition nowadays (and the growing attraction of staying in) you have to be savvy when it comes to creating deals and menu options. A survey by Hospitality Gem showed that only 6% of romancers said they would be interested in a set menu, with 62% admitting they’d prefer to choose from the full menu.

Steven Pike, director of Hospitality Gem, says, “Keep your offer simple. Maintain your usual prices, ensure your service is good and personal, and make your venue romantic without going over the top.” He suggests opting for special romantic-themed starters in addition to your normal menu, rather than going down the set menu route. Shared dishes and platters, such as tapas are a good option, because they create intimacy and feel sexier and more spontaneous than a sedate, formal meal.

Spread the loveThis year, Valentine’s Day falls on a Friday so there is a prime profit-making opportunity by making the whole weekend a festival of romance.

n Have a Valentine’s lunch deal. Not everyone can afford or is able to go out in the evening. This way, customers still have a romantic treat and don’t feel like they’ve missed out.

n Most singles party on a Friday night and couples on a Saturday, so think about dedicating each night for one particular group and cater to their needs.

n Create specials with ingredients known for their aphrodisiac properties: cherries, pears, oysters, pine nuts and asparagus could all be used.

n Be organised and gear up your promotions. Research shows that half of all customers on Valentine’s night book two weeks ahead.

n Have champagne deals available, such as by the glass or as part of the meal deal. Couples like to toast their love with fizz - especially if one proposes!

Our resident cocktail expert Miles Sharples has suggested this sweet cocktail, perfect for the romantic occasion. Strawberries are romantic, and the chocolate will boost your endorphins to put you in the mood for love!

IngredientsVodka 30ml Strawberry juice 15mlDark chocolate 2 tbsp, melted Strawberries handful, chopped

To Serve

n Blend vodka, juice, and 1 tbsp chocolate with ice in a blendern Drizzle remaining chocolate into the bottom of the glass, then fill with cocktail and garnish with strawberries

A Romantic Twist


Wasting food, poor customer service, lack of menu knowledge by employees can all be

detrimental to your business. These problems - and many more - can be solved or at least reduced through training. From in-house sessions by senior staff to specialist external trainers, there is a wide range of training your business could benefit from. Start by finding out what you need most to help your staff bring the profits rolling in. Required trainingCheck what training your business requires. Is it food safety, fire awareness, first aid or customer service? Don’t put your business, staff or customers at risk. Now is a good time to look at your particular business and see if training in aspects such as drug awareness, EPOS systems or underage sales prevention could benefit your business and staff. From cuts and burns to robberies and assaults, many dangers can befall the untrained member of staff.

Better customer serviceGood customer service is a key component of a successful business. Well-trained staff provide better customer service and happy customers come back. Paul Chase, head of UK compliance at CPL, underlines the importance of training. “There is a growing realisation among operators that well-trained staff, who understand how to look after customers, are of key importance. Attitudes

to training have changed in recent years as competition for the leisure pound has become more intense – and people increasingly recognise the importance of training for staff retention as well as ensuring the customer has a good experience." The surge in social media use leaves establishments wide open to negative feedback that is being shared with thousands of followers. This puts enormous pressure on staff to get it right first time.

Know your productProduct knowledge training can be done in-house, by the owner or chef. All front of house staff, especially waiters should be menu savvy - and this means knowing more than just what the soup of the day is. An efficient and knowledgeable waiter, who can provide dish and ingredient advice (without checking) is impressive and memorable to the customer. It shows professionalism and instills confidence and trust. This is especially crucial when dealing with food allergies or intolerances.

How to get started?You can train your staff yourself, employ a professional company to train on your premises, send staff on training courses or sign up to on-line training - depending on your budget and how much disruption to service you can happily cope with. Online causes least disruption. Prices vary but CPL offers online food safety course for £35 per person.

Stock ExchangeThe

In a busy environment staff training can sometimes slip down your ‘to do’ list. Essential to a profitable business, training shouldn’t be ignored and January - when trade is predominantly quiet - is the ideal month to kick-start a training programme.


In-house training tipsn Swap roles. Have a day when front of house work in the kitchen. This will give them a greater understanding how the business works and improve relations between staff. A business where staff work together is a happier one.

n Meetings. Hold a weekly or monthly meeting with all your staff or separate departments. Ask them if they are struggling with any part of their job, which they think can be improved.

n Menu knowledge. Make sure all front of house staff, including bar, know what is on the menu. Before their shift, quiz them on the specials, soup of the day etc. There is nothing more off putting to a customer when a member of staff is clueless about the menu - even those behind the bar.

n Season changes. Whenever the food or bar menu changes get chef or bar manager to inform other members of staff.



What you should do? n Prepare a statement of safety policy for your organisation and arrangements for achieving the policy’s aims (written if you employ more than four people) n Consult employees through safety representatives if your workplace is unionised, or through employee representatives or directly if it is not n Appoint someone competent to assist you with health and safety n Assess which workplace risks are significant and make effective arrangements to control these n Carry out health surveillance where appropriate (in catering, for dermatitis or musculoskeletal risks if present) n Set up emergency procedures including those for temporary workers (in catering these are only likely to be for fire and gas leaks) n Inform and train employees on the risks present and the arrangements in place to control them www.hse.gov.uk/catering

Health and safety law is essential, so this means you have to take the necessary precautions to provide

a safe working environment and reduce danger risks in the workplace.

“The biggest mistakes that caterers can make is thinking that either an accident won't happen to them, or believing that health and safety is costly and time consuming,” explains

a spokesperson for the Health and Safety Executive. “Most accidents can be prevented by good management and supervision combined with effective training, which makes accident prevention no different from any other aspect of running a successful business. Health and safety is about knowing the risks and managing them. A lot of it is simply common sense.”

Putting Safety First

Flaky skinSkin disease - dermatitis - can be one of the main causes of ill health for catering staff, so:

n Avoid contact with cleaning products, food and water where possible, eg use a dishwasher rather than washing up by hand, use utensils rather than hands to handle foodn Wear gloves where possible to help protect your skin and moisturise your hands oftenn Check hands for early stages, such as itchy, dry or red skin

Chefs, kitchen assistants and waiting staff are the biggest sufferers of major accidents caused

by slips and trips, with hundreds reported each year, according to the government’s Health and Safety Executive.

n Make sure staff are vigilant and clean up any spilled substance n Turn off taps and fix leaks quickly to avoid slippy floorsn Ensure cleaning happens at the right time and in the correct manner - not during busy service

n Fix a faulty floor straight away to avoid trips, and make sure boxes, bags and cables are stored correctly so they don’t trip up staff

Pains in the neckMany tasks in the kitchen, such as carrying or picking

up heavy items can cause back and shoulder pain, and muscoskeletor disorders are common.

n Train staff in proper lifting techniques and use of handling aidsn Raise awareness of the risks to reduce the likelihood of injuries in the futuren Early detection and reporting of aches and pains is crucial

As an employer you are responsible for the health and safety of your staff - however small your business.

Stay SharpAccidents with knives are very common, so minimise the risk by:

n Train employees how to sharpen knives correctlyn Always cut on stable surfacesn Keep knives sharpn Handle carefully when washing upn Carry with blade pointing downwardsn Don’t leave knives loose on worktops where they can be accidentally pushed offn Never catch a falling knife, never carry one in your pocket or whilst carrying other objects

Non-Slip


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BIGBOYSTOYS

FULL STEAM AHEAD

Combi steamers have become the chef’s best friend. This professional cooking appliance, made popular due to its ease of use, combines the benefits of steam and hot air cooking and is a key feature in any busy kitchen.


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Not only does it speed up cooking times, a combi steamer intensifies the flavour of food, gives it an appetising colour and develops the best texture. At the same time, the process maintains a food's natural vitamin, mineral and nutritional values, meaning it is better for customers - and quicker to prepare!

Combis are sophisticated machines, and over the years combi manufacturers have worked hard to make them easier to operate.

They’re not just suitable for big kitchens: great results, energy savings, retention of nutritional values, versatility and ease of use are as beneficial in smaller sized ones, too.

Rational invented the concept of combi cooking in 1976, and today the company's continuing development of its SelfCookingCenter technology has reached a pinnacle in what is recognised as the world’s leading specialist combi steamer, the SelfCookingCenter whitefficiency.

“The SelfCookingCenter whitefficiency set a new benchmark in combi oven technology,” says Lee Norton, managing director of Rational UK. “It has a huge impact in three key areas: sustainability, ease of use and food quality. In addition, chefs know they have complete, precise control of the cooking process and perfect results are guaranteed, every time.”

• bake• roast• grill• steam

• braise• blanch• poach

Tipswhen buying a combi steamer:

• Look for a combi that offers automatic controls. For example, with the SelfCookingCenter whitefficiency all staff have to do is load up and push the button to select the food.

• Make sure you have the right size model for your operation: there are professional machines available that are smaller than a domestic washing machine.

• A key advantage with an advanced model like the SelfCookingCenter whitefficiency is its ability to cook a variety of different foods at the same time, on different shelves, with no cross contamination of flavour or aroma. Rational's Efficient LevelControl is ideal for this.

• Choose a combi with a limescale monitor. Traditional combis can suffer from limescale build-up, which makes them inefficient and can cause breakdown. The new SelfCookingCenter whitefficiency does away with the problem with its CareControl System. An added benefit is that there is no need for a separate water filter.

• To save time, choose a combi that heats up quickly. The energy saving means there's no need to leave it on all the time, as is the case with many conventional cooking appliances. The Rational can get from room temperature to 300°C in less than eight minutes.

• Self-cleaning combis save time at the end of the day.

Combi steamers can:

For a free Rational cooking live demonstration visit www.rational-online.com


As part of my job I get to eat out two or three times a week, for research and development. It's a hard job, but someone's got to do it! But recently I seem to have spent as much time queueing as eating, thanks to the new wave of dining which has come over from New York and taken hold in London.

‘No-booking’ restaurants offer the customer a unique, rare and value for money experience. Tables can be turned more quickly, no booking clerk and no agency commission make sense for the owner. While the diner gets the chance to experience a seat in a trendy or new restaurant, without having to endure the agony of an impossible reservation wait or cursing themselves because they aren’t a celebrity! But how do you make sure that when you open your doors there are people waiting to come in?

Manage expectationsIf an expected 40 minute wait turns out to be under half an hour, I'm pleasantly surprised. Keep me waiting for an hour though, and I am not a happy bunny. In fact, I'd appreciate being told a better time to come back, avoiding a queue.

Liquid queuesI don't feel as if I am queueing if I am in a bar, cocktail in hand, even if I am standing cheek to jowl with other would-be diners. In fact, it can be fun and I hardly notice that I am already spending money.

A freebieI might be freezing and ravenous by the time I get to my table, but present me with a complimentary cup of popcorn, or a shot glass full of Smarties and I will soon warm to the evening. And I don't even like Smarties.

Celebrity status‘No-booking’ restaurants are meant to be more democratic. In theory, I could find myself queueing next to Salman Rushdie or Katie Price. It never happens, but I don't mind, especially if I am made a fuss of by charming waiting staff who make me feel like it is me who is the VIP!

Under promise and over-deliverAt last, I am about to eat. My expectations are high; I'm composing tweets in my head. I can't believe that I am going to have a burger made of Kobe beef. Topped with real truffle.

For £20! The secret, of course, is that the increased cost of these ingredients has been off-set against some of the saved operating costs. It might seem too good to be true but, really, that's what you have been queueing for. Literally, as well as figuratively.

Leaving happyYou want to turn the table, I want to linger and enjoy the convivial atmosphere for a while longer. Remember those glasses of liqueur that signal the end of the evening on holiday abroad? Well they work just as well at the end of a dinner in the UK - with the added advantage that you walk out into the cold night air feeling warm inside and ready to tell your friends how the queue was nothing, the food was great and - oh, if you go there before 6.30pm on Monday night there isn't even a queue!

Andrew Brook, managing director of food supplier and expert butcher Hensons, shares his thoughts on the new trend sweeping the capital…

Beating the ‘No Booking’ Blues

FOOD FOR THOUGHT

And finally...LESSON #58

AVAILABLE IN MAJOR WHOLESALERS/CASH & CARRY OPERATORS

For more information contact:Emma PalmerCustomer Services Team LeaderDCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YLContact | Tel: 01789 208023 www.dcseurope.comwww.scjohnson-professional.co.uk

For these tougher cleaning challenges you face every day in the workplace, we developed the SC Johnson Professional line of commercial cleaning products. By choosing SC Johnson Professional, you’ll be bringing the same quality and history of expertise you’ve come to expect from the SC Johnson family, with the professional strength you need.

THE SC JOHNSON PROFESSIONAL HERITAGE OF CLEAN

Advertiser : SC Johnson ProfessionalAd: Big FamiliesPublication: Take StockIssue: January/February 2014Date: 12/05/13

Job Number: 13-3653Agency: JWD-CreativeContact: Mark GageEmail: [email protected] Phone: 414 482-7401

Trim Size: 210 mm x 297 mmBleed Size: 216 mm x 303 mm

SCJP Big Families Print Ad TS v2.indd 1 12/5/13 5:02 PM


LESSON #58

AVAILABLE IN MAJOR WHOLESALERS/CASH & CARRY OPERATORS

For more information contact:Emma PalmerCustomer Services Team LeaderDCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YLContact | Tel: 01789 208023 www.dcseurope.comwww.scjohnson-professional.co.uk

For these tougher cleaning challenges you face every day in the workplace, we developed the SC Johnson Professional line of commercial cleaning products. By choosing SC Johnson Professional, you’ll be bringing the same quality and history of expertise you’ve come to expect from the SC Johnson family, with the professional strength you need.

THE SC JOHNSON PROFESSIONAL HERITAGE OF CLEAN

Advertiser : SC Johnson ProfessionalAd: Big FamiliesPublication: Take StockIssue: January/February 2014Date: 12/05/13

Job Number: 13-3653Agency: JWD-CreativeContact: Mark GageEmail: [email protected] Phone: 414 482-7401

Trim Size: 210 mm x 297 mmBleed Size: 216 mm x 303 mm

SCJP Big Families Print Ad TS v2.indd 1 12/5/13 5:02 PM

For a chilli taste adventureFor a chilli taste adventure

"Chilli" on Menu’s is in 9.3% growth!*

*MenuMonitor Technomic, Apr-Jun 2013 Vs. 2012

Take your customers on a Chilli Taste Adventure

with Heinz Chilli Sauces!

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Take Stock Magazine Issue 10

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Transcript of Take Stock Magazine Issue 10