Take Stock Magazine - Issue 3

SEPT/OCT

2012

CHAMPIONING BRITISH CATERING

SEPT

/OC

T - £

3.00

SPECIALwI-fI OffER

fROM TAlk TAlk

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A MATCH MAdE IN HEAvEN - BEER PAIRING

SHARING fOOdS

OWEd TO AUTUMN

PlANNING fOR CHRISTMAS

YOUR TAkE STOCkMAGAzINE

ACCESS All AREAS

Whichever one you try first, the delicious taste will complete your meal and ‘have you at hello’.

Appletiser and Grapetiser, one of your �ve a day.

Just Eat More(fruit & veg)

Appletiser is made with 100% fruit juice

counting as 1 of your 5 a day fruit and veg

Gently sparkling,

100% apple juice

I don't know about you, but I spent the better part of two weeks this summer glued to the Olympics. live streaming and radio at work, straight in front of the Tv when I got home, it's fair to say I became an Olympic addict.

TAKE STOCK

Now it's over, I'm having to find new ways to keep myself busy and, in our food for Thought section, we discuss what the catering and leisure industry can do to ease the post-Olympiad withdrawal and contribute to the lasting legacy of the Games.This summer also raised the profile of the Paralympics. Having a daughter who needs a wheelchair, disabled issues are very close to my heart so, this month, we give practical advice on how to make your business more accessible to disabled people. We also invited leeds Trinity journalism graduate Ben Cropper to describe his experiences as a wheelchair user on evenings out in the city.

Poet John keats described autumn as the 'season of mists and mellow fruitfulness'. In keeping with this theme, we have two beautiful recipes to make use of one of its greatest gifts: the blackberry. On page 24, you’ll find a simple but delicious blackberry crème brûlée and a sumptuous pan fried venison with blackberry sauce - yummy with a celeriac mash or just some purple sprouting broccoli. And on page 49, wine expert Giles Cooke treats us to a beautifully-

written guide to the best wines to sup by a crackling log fire. We also discuss the growing trend for pairing food with beer, which takes us to the pub and what could be better than a traditional game of darts. In this issue's We Grill, darts legend Wolfie reveals his love for pubs, and on page 41 we explain how introducing competitive darts to your pub can help drive profits. As if this wasn't enough, we're giving away five professional-grade dartboards.

finally, autumn also signals the start of shooting season. Regardless of where you stand in the debate on the sport, there’s no denying the delicious warmth of game pie. Try our recipe on page 25. All in all, this issue is blessed with all the treats of autumn. Enjoy!

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Contributorsdetails

Published by the fabl.Nesfield HouseBroughton Hall

SkiptonBd23 3AE

[email protected]

Hi & welcome...

TAkE STOCk MAGAzINE 03

Editor Mags Walker

News and features Rebecca CooperJulie franklandChris TateHazel RycroftJack Walker

Art DirectorRichard Smith

Digital DirectorMartin Pownall

Brand LiaisonNick Hallidaydavid Jackson

ProductionMiles Sharples

Researchleah Sandamas

SEPT/OCT

2012

CHAMPIONING BRITISH CATERING

SEPT

/OC

T - £

3.00

SPECIALwI-fI OffER

fROM TAlk TAlk

PAGE 18

ACCESS All AREASA MATCH MAdE

IN HEAvEN - BEER PAIRING

SHARING fOOdS

OWEd TO AUTUMN

PlANNING fOR CHRISTMAS

YOUR TAkE STOCk MAGAzINE

Contents

04 TAkE STOCk MAGAzINE

Food and DrinkOwed to Autumn 23 - 24

New Season Menu 25

National Chocolate Week 26 - 27

Sharing foods 39

A Match Made in Heaven - I'll have a pint with mine! 46 - 47

FeaturesMake friends & Influence Business 10 - 11

Wi-fi can Boost Business 19

Spice World 21 - 22

kick off Party Season with Halloween 29

Planning for Christmas 31

Special Report - Access all Areas 32 - 35

Asking for Id 38

Introduce darts and see Profits Soar 42

Family BusinessMeet Steve Jeavons - fairway's Grocery Purchasing Manager 12

Anyone for Coffee? 13

Tyneside Expands Offering 14

Hensons unveils a Sausage with a Twist 15

How we Choose the very Best Products 15

25

31 29

21

10


FunWe Grill 'Wolfie' - darts Player Martin Adams 41

Competitions 43

Every IssueCalendar 6 - 7

News Round Up 9

The Stock Market - What's New for Autumn 16 - 17

The Stock Exchange - Social Media 36 - 37

Big Boys Toys - keep it Clean 44 - 45

Wine Words - Mellow fruitfulness 49

food for Thought 50

RecipesTake Stock Piccallili 22

Blackberry Crème Brûlée 24

Pan fried venison with Blackberry Sauce 24

Game Pie 25

Salmon with White Chocolate Sauce 27

Pumpkin Soup 29

Beer Batter 48

Beer lamb Stew 48

23

3937

46

41

Calendar


1-16Sept 2-4Sept

17-23Sept

6Sept 9Sept8Sept

SCOTTISH fOOd ANd dRINk fORTNIGHTScottish food & drink fortnight is the annual celebration of the country's fantastic produce.

www.scottishfoodanddrinkfortnight.co.uk

SPECIAlITY & fINE fOOd fAIR- london OlympiaThe definitive event for showcasing artisan food and drink to high-quality trade buyers. Meet delis, farm shops, independent retailers, restaurants, hotels, caterers & wholesalers who are all looking to source fine food.

www.specialityandfinefoodfairs.co.uk

NATIONAl CUPCAkEWEEk - NationwideCelebrating the huge popularity of the glorious cupcake, as well as help the baking industry to market these products.

www.nationalcupcakeweek.co.uk

RESTAURANT ANd BAR dESIGN AWARdS- RIBA, londonTotally independent, the Uk and International Restaurant & Bar design Awards is the world's only concept of its kind dedicated exclusively to hospitality design.

www.restaurantandbardesignawards.com

PARAlYMPIC ClOSING CEREMONY- Olympic Park, londonA sight not to be missed as we say good-bye to the london Paralympic Games!

www.london2012.com

lAST NIGHT Of THE PROMS - Royal Albert Hall, londonThe Proms culminates in the last Night party which brings together the various themes of the Prom season. It has a light-hearted feel, beginning with popular classics and moving on to patriotic British works.

www.bbc.co.uk/proms

18Sept

18-20Sept 20-21Sept

CRAfT GUIld Of CHEfS GRAdUATE AWARdS lUNCHEON- Royal Garden Hotel, londonThe Graduate awards recognise a young working chef’s culinary excellence, testing their knowledge and skills in a series of culinary challenges in a high-pressured environment.

www.craftguildofchefs.org

lEISURE INdUSTRY WEEk- NEC Birmingham leisure Industry Week is the largest Uk out-of-home leisure exhibition dedicated to the entire leisure industry.

www.liw.co.uk

lUNCH! TRAdE SHOW - Business design Centre, londonThe Uk’s leading trade event for the out-of-home food and drink market is set for its biggest and best show yet with over 220 exhibitors showcasing thousands of innovative food, drink, equipment and packaging products.

www.lunchshow.co.uk

SEPT - OCT


27Sept

8-10Oct5-6Oct

31Oct

8-14Oct

28-30Sept

REAl fOOd fESTIvAl- Southbank Centre, londonThe Uk’s largest and most important arts and cultural centre will be showcasing some of the finest small-producers in the country plus the best street food vendors on the scene, top chefs, live animals and music!

www.realfoodfestival.co.uk

THE RESTAURANT SHOW - Earls Court 2designed exclusively for professionals across every sector of the Uk’s restaurant and foodservice trade to network face-to-face and to discover, develop and celebrate the industry.

www.therestaurantshow.co.uk

ASCOT BEER fESTIvAl- Royal Ascot, BerkshireAscot will be hosting the sixth Annual Beer festival in association with CAMRA and fullers. The festival will showcase over 160 varieties of beer, cider and perry. The prestigious title of Beer of the festival is awarded by race-goers over the course of the weekend.

www.ascot.co.uk

NATIONAl CHOCOlATE WEEk - NationwideA week designed for all chocoholics!

www.chocolateweek.co.uk

HAllOWEEN

28Sept

WORld’S BIGGEST COffEE MORNING - NationwideBeing part of the World's Biggest Coffee Morning is a piece of cake. find out how to organise your own event and what else you can do to help a make a difference to people living with cancer.

http://coffee.macmillan.org.uk

1-15Oct

9Oct

THE lONdON RESTAURANT fESTIvAl - londondesigned to raise the profile of establishments involved and acknowledge the pleasure and sustenance given to all by london’s extraordinarily diverse range of restaurants.

www.londonrestaurantfestival.com/

NATIONAl CHEf Of THE YEAR lIvE fINAl- The Restaurant Show, londonThe most respected and sought after culinary title will be awarded during the Restaurant Show.

www.craftguildofchefs.org

BRITISH TURkEY AWARdS 2012 - The Savoy, londonThe hunt is on to find the best British Turkey products in the Uk in both the retail and catering sectors. Including everything from whole Christmas turkeys to turkey ready meals, turkey sausages to carved turkey - and everything in between!

www.britishturkey.co.uk

22-30 Sept

BRITISH CHEESE WEEk- NationwideGet stuck into a week of all things ‘cheesy’.

www.thecheeseweb.com


Oven baked, not oil caked.

0800 132096www.youngsforchefs.co.uk

Created specifically for the education sector and uniquely prepared without pre-frying, our new range combines the highest quality, sustainably sourced fish, with our crispiest ever coating, to deliver a range of products that kids will love!

For further information and samples please contact Gerry Brown on 07917 261403 or email [email protected]

3 Healthy Oven Baked Products – Not Pre-fried3 Guaranteed Crispiness3 MSC Certified Range 3 Natural source of Omega-33 Available in all major Wholesalers

NEW TO EDUCATION SECTOR

Ross 'Lovet' Ads TAKE STOCK A4 – Oven Baked.indd 1 19/07/2012 10:05


Eating out is a luxury few Brits are willing to forgo, according to a new survey, but it’s a case of more

is less. for while YouGov figures show that the average Brit now eats out about once a week - more than any time since december 2010 - spending is down. Over the first six months of the year, spending in restaurants and pub restaurants fell from an average of £17 in January to £15.46 in June and has now dropped to £12.30.Says Paul Backman, of foodservice marketing consultancy Horizons: “It is surprising given the difficult economy and the fact that retail spending remains low that people are still eating out on a regular basis but that average spend has fallen is evidence of cost cutting - forgoing a course, opting for a sharing dish or ordering a glass instead of a bottle of wine.“The amount of discounting in the sector has also driven down average spend. Pub restaurants, and the large chains in particular, have also been very successful in reducing their prices to improve footfall.”

Stars Don’t ShineFor Oliver

Noma Crowned World’s Best

for the city’s Noma restaurant, which specialises in Nordic food, has just been voted the world’s best restaurant for the

third consecutive year in awards organised by Restaurant Magazine and sponsored by S. Pellegrino & Acqua Panna that recognise the world’s top 50 eateries.Spain took the second and third places (El Celler de Can Roca, Girona, was second and Mugaritz, San Sebastian, third), while the Uk had three entries in the list. Of these, Heston Blumenthal was at the helm of two - london’s dinner at number nine and Bray’s fat duck at number 13. The other entry was The ledbury, london, which has Australian chef Brett Graham heading up the kitchen.

If you fancy eating at the world’s best restaurant then you need to buy tickets to danish capital Copenhagen.

Our summer of sport has done little to chill celebrity chef Jamie Oliver, who has hit out at some of the

country’s top sports stars.figures such as david Beckham and Gary lineker have come in for criticism in an open

letter, signed not just by Oliver but also by doctors and teachers. Their beef is the stars’ endorsement of junk foods, which are linked to increasing levels of childhood obesity and poor health. In Beckham’s case the promotion of Pepsi and lineker’s, Walkers crisps.Oliver says it’s “wrong”, adding: “Food companies, well aware that such foods have little redeeming nutritional qualities, are able to trigger the so-called ‘halo’ effect by associating them with sport. Yet diet-related diseases are reaching global epidemic proportions. With one in three children in Britain overweight or obese by the age of nine, we have a public health crisis that requires urgent intervention.”

More is Less

Oven baked, not oil caked.

0800 132096www.youngsforchefs.co.uk

Created specifically for the education sector and uniquely prepared without pre-frying, our new range combines the highest quality, sustainably sourced fish, with our crispiest ever coating, to deliver a range of products that kids will love!

For further information and samples please contact Gerry Brown on 07917 261403 or email [email protected]

3 Healthy Oven Baked Products – Not Pre-fried3 Guaranteed Crispiness3 MSC Certified Range 3 Natural source of Omega-33 Available in all major Wholesalers

NEW TO EDUCATION SECTOR

Ross 'Lovet' Ads TAKE STOCK A4 – Oven Baked.indd 1 19/07/2012 10:05


Influence BusinessMake friends with your foodservice company - that’s the advice of award-winning restaurateur Pascal Arnoux, who believes there are benefits to be had for both businesses from such an alliance.

&Make Friends


CUSTOMER PROfIlE

Burgundy-born Pascal and his wife karen are proprietors of the 80 cover fine-dining restaurant Pascal at the

Old vicarage in Burton-on-Trent, which was recently voted Taste of Staffordshire’s 'Best Restaurant'.His foodservice supplier is first Choice foodservice limited, which is also in Burton. Says Pascal: “First Choice’s commitment is incredible. I know if I’ve forgotten some ingredient I can ring up, ask if there’s a van passing and whatever it is will be brought to me as quickly as possible.“We’ve developed an understanding. They know the sort of thing I’m looking for and appreciate the importance of delivering me the finest ingredients. I would advise all chefs and caterers to make a friend of their foodservice company. Start by inviting the company round for a chat.”first Choice Md Steve Ainger was more than happy to listen to Pascal, karen and their head chef Colin Ansell, who came to their kitchen with a pedigree that included cheffing in a double rosette restaurant, as well as for Tv cook Anthony Worrall-Thompson. Although a leading independent wholesaler in the Midlands, first Choice’s roots were in supplying the retail sector and the company only moved in to foodservice properly in September 2009. Explains Steve: “We saw foodservice as a way of moving the business forward.“We already had some caterers as customers

but wanted to grow the number. Having someone like Pascal to talk to with all his experience and his reputation for producing consistently excellent food was invaluable to us as the difference between the two sectors is massive. We’ve had to make big changes.”Among the changes made were scrapping the minimum order drop, which had stood at £500, and ensuring drop-offs didn’t clash with service. Says Steve: “We learned that chefs and other caterers need to order in much smaller quantities but that they need deliveries much more frequently. In some cases that means daily.“We used to use 7.5 ton trucks for our drops but most restaurants don’t have the space for such a vehicle so we now also deliver on 3.5 ton multi temperature vans - a bit like the Tesco home shopping delivery vans.”Another big change for first Choice has been in the ordering process. Says Steve: “Retailers use code numbers when ordering their stock but chefs order by ingredient and expect you to know what they want. It’s not unusual to have a chef ask you to add ‘the butter I normally use’ to their order. We’ve had to re-train our telesales staff.”The move into food service has also seen the company add an additional 2,000 lines to its product portfolio, ranging from sides of salmon to unsalted butter, but adds Steve: “In these difficult times, it’s all about helping the customer to be as successful as they can be. That way, everyone profits.”

Pascal and karen moved to the old vicarage 13 years ago. It was already a restaurant but the couple, who met when Pascal left Paris to work in the area to improve his English, completely changed the concept.

Since then, they have established a stellar local reputation. Their gourmet themed evenings, which range from rustic french to Champagne and seafood, are sell-outs, as is their regular cookery school. It takes the format of a Monday morning demo of a starter, main course and dessert, which are then served to the class. The restaurant, which changes its menu every four to five weeks, is also popular for wedding breakfasts and other functions.

for further information on the restaurant, visit www.pascalattheoldvicarage.co.uk

Pascal at the Old Vicarage


fairway is a group that has experienced significant growth in recent years. They have a collective turnover of over

£430m and their 21 members service over 30,000 customers throughout the Uk, Eire and Europe.To put this in perspective, fairway members deliver to one in ten of the Uk’s pubs, restaurants and cafes and they are one of the top 5 largest delivered foodservice groups in the Uk.In 2011 fairway members purchased £76 million of frozen foods, £51m of chilled, £62m of drink and non-food and £22m of customer/own label products. They also bought a record £67m of ambient - an area rapidly expanding under the guidance of Steve Jeavons - fairway’s Grocery Purchasing Manager.Steve’s commitment to organizing ambient purchasing and co-coordinating Members'

purchasing of grocery products has just one focus - to offer customers the very best products at truly competitive prices, thereby driving increased growth and profitability. However, fairway is more than just a foodservice operation. Every member strives to give exceptional personal service. Customers are not numbers - they are valued clients, listened to and serviced to the very best of fairway’s abilities. You can see more in this issue about what fairway members offer their customers. ‘Pascal at the Old vicarage’ is a long-standing client of fairway member ‘first Choice’ - read what Pascal thinks about how he’s been looked after. Read too about Total foodservice’s exciting coffee brand, Caffe dolce; dunn’s stimulating Red kola and Henson’s gourmet sausages - just three examples of the diverse and exciting products available through fairway members.

Welcome to Fairway News!

You’re reading this edition of Take Stock because you are a valued customer of a member of fairway foodservice.

Steve Jeavons


fAIRWAY NEWS

According to experts, the best buzz to be had from a cup of coffee nowadays is to open your own

coffee shop and Total foodservice Solutions (TfS) has the full package brand to help you do it.Coffee shops are taking over high streets throughout the country while coffee outlets are also popping up in retail parks, at airports, bus and railway stations, garages and even in corner shops and pubs. It is estimated that, right now, there are more than 15,000 places in the Uk to go for a coffee and that last year, they collectively served up £2bn worth of caffeine fixes.Of these, approximately 5,000 are branded, stand-alone shops (e.g. Costa Coffees, Caffe Neros or Starbucks). The rest are owned independently or feature as an integral part of another business (e.g. a coffee corner within a pub or a coffee bar within a shop). Either way, analysts are predicting phenomenal

growth over the next few years with branded coffee shops expected to increase their number to 7,000 and the independent sector growing to 18,000 outlets.despite the recession, coffee bar/shop openings are more than offsetting the 12 pubs a week that are closing, say experts, who attribute their success to the ritual of going for a coffee having now become a part of many Brits’ lives. Paying out £2.50 or more for a daily cup of coffee has become mainstream. for caterers thinking of entering the market, TfS has just launched the Caffè dolce brand. Caffè dolce comes in a variety of Italian style bean blends and is of a quality and flavour that ensures it cannot be outdone by any current high street competitor. Its brand strapline is ‘created with passion, drunk with pleasure’.TfS is supporting Caffè dolce with training, the facilitation of equipment purchase,

various deals and a full range of range of point-of-sale (POS) materials to maximise the brand’s impact and presence. Included in the POS are branded crockery, sugar sticks, menus, table talkers (tent cards), window vinyls, A-boards and pull-up banners. Says TfS’ commercial director Paul Aisthorpe: “Buying coffee can be complicated. Our aim is to simplify the process for our customers, who with Caffè Dolce are now able to place their coffee order with their normal food order. It’s a more efficient way of doing business and reduces the number of suppliers in the chain. “We want our customers to benefit from the coffee culture revolution and Caffè Dolce is our way of helping them do it. We are confident Caffè Dolce is going to be a great success story.” for further information on Caffè Dolce, contact TfS on 01484 536688 or 01254 828330.

Anyone for coffee? Cappuccino, frappucino, latte, espresso or how about you take the lot?

10 TAkE STOCk MAGAzINE14 TAkE STOCk MAGAzINE

fAIRWAY NEWS

Wholesaler and member of the fairway family dunns food & drinks is now supplying their

famous Currie’s Special Red kola to ASdA stores across Scotland. The product, which first hit the shelves over 100 years ago, has a committed following, especially in and around Ayrshire where it sells over 2.5 million bottles a year. The recipe remains largely the same, although after re-branding earlier this year it is now additive free, colouring from natural sources and it is the only ‘sugar-free’ red kola currently available on the market.Philip McRae, Business development Manager for dunns’ soft drinks, says: “This is great news for anyone who loves Currie’s Red Kola. ASDA has now given us the opportunity to make it more accessible and I’m delighted to say that sales in the first week have been double our initial forecast – this has led to permanent listings of 500ml regular & sugar free from October onwards which is tremendous news for our loyal customers.”

The much-loved soft drink is already stocked in Waitrose, selected Spar and Co-op stores in the south-west of Scotland, Premier Stores, key-stores, as well as the local corner shop. Available in ‘regular’ and ‘sugar free’ varieties in 4 x 330ml promotional packs for £1, Currie’s Special Red kola is on sale in 17 ASdA stores across Scotland. Participating ASdA stores include: Ayr, Blantyre, Clydebank, dumbarton, Hamilton, Irvine, kilmarnock, Maryhill, Motherwell, Newmains, Newton Mearns, Parkhead, Robroyston, Toryglen, Cumnock, Girvan and linwood. for further information go to www.dunnsfoodanddrinks.co.uk

Gracing theAisles

A bumper fundraising haul of nearly £5,000 has been achieved by employees and suppliers of Total

foodservice, after a gruelling coast-to-coast bike ride.Graham Sheard, who led the team along the arduous 137-mile Whitehaven to Tynemouth route, marked his retirement as a director from the catering supplier by getting his colleagues and associates involved. He said: “I wanted to create a lasting memory of my time at Total Foodservice with all the people that have made it such a complete pleasure. It’s great that we have been able to raise such a significant amount for East Lancashire Hospice whilst having such a brilliant time too.“The hospice does such outstanding work for families going through incredibly hard times, and I hope this money helps to, even in the smallest way, ease some of that pain.”The ‘lycra lads’, as Graham likes to refer to his cycling cohort, have raised over £13,500 over the past three years for their various chosen charities.Total foodservice’s managing director, Simon Howarth, said: “I can’t think of a more fitting way for Graham to mark the start of his retirement. The board of directors and all of Total Foodservice’s staff would like to thank Graham for his unwavering dedication to our customers and the success of the business, and we wish him an energetic and cycling-packed retirement.”

‘Lycra lads’ rake in gold for charity

North East company Tyneside foodservice has trebled its ambient stock holding and

significantly increased the number of products on offer.Over the last year, the company has introduced the ‘Too Good’ range of desserts and savouries and the ‘Metza Coffee’ range. Tyneside now has thousands of products on offer, including a number of large name brands.Says managing director Chris Walton: “Over the last year, we have significantly expanded our ranges and have moved into

new markets. We now have more choice than ever before with fast delivery and exciting new products that make chefs' lives easier. We have received very positive feedback from customers and are looking for ways to keep this expansion going so that we can continue to improve lines and offer the very best products to our clients.”To explore Tyneside’s new product ranges go to www.tynesidefoodservice.com or call sales on 0191 4146000.

Tyneside Expands Offering

fAIRWAY NEWS

TAkE STOCk MAGAzINE 13 TAkE STOCk MAGAzINE 15

Have you ever wondered how your foodservice company chooses the products listed

on your price list? Wonder no more!Every September, a team from your foodservice provider attends an event organised by the group's Head Office - fairway foodservice.during this daylong event, representatives from all the members that make up fairway get together, taste and test prospective products and then give them a private rating.fairway vets all suppliers before they are allowed to attend the event to make sure that the products on offer meet both their high quality standards and relevant industry legislation. Your fairway member therefore has the pick of the very best ambient and frozen suppliers and over the day they will negotiate with these suppliers to get you the very best price.When the day is over, every fairway member votes on all the products they have seen. A product needs a vote of at least 66 per cent to warrant a listing, and if it achieves this benchmark the product will then become a fixture on your price list.

So, keep an eye on your price list for the results. You never know, you might find a new menu-winning product!

Choosing the very best products for you

Hensons unveils a sausage with a twist

The london-based catering butcher has incorporated its most popular product - its own salt beef - into a

gourmet sausage.Made with farm-assured salt beef and uncured beef, it has a very high meat content – 83 per cent - and a fat content of only 15 per cent. The sausage comes as a 6oz Cumberland-style ring as well as traditional linked 4s, 6s and 8s.Andrew Brook, Managing director of Hensons, which is based around the corner from london’s famous Smithfield meat market, comments: “The salt beef sausage was born from a need for new and interesting, high-end products. Street food and pop up stalls have become increasingly popular over the past few years as people look for quality food on the go. Our aim is to introduce the sausage, a totally unique product, which

incorporates traditional British fare, to this new and emerging market.“Salt beef and other popular British dishes are making a comeback as the country looks back to its food heritage. The salt beef sausage incorporates all of this history into a new form giving our customers the edge in the world of gourmet food on the go.“We believe that our sausage satisfies the demand in the market, as it is easily prepared and tastes great with dill pickles and mustard in a hot-dog roll or burger bun. The combination of sharp and sweet flavours complement the meaty taste and firm texture.”The 6oz rings come in packs of 8 and the links are in 1.5kg packs.

for further information and to order, telephone Hensons on 020 7609 2299 or email [email protected].

Hensons foodservice has launched a new and exciting product to satisfy demand for high quality, easy to prepare dishes.


The Stock Market:

What’s new for autumn

Sweet Treats

It’s all thanks to a make-over, which has been given to the treats in the individual desserts range of fairways’ own superior

quality decadine desserts brand. The hand-made range is made up of four, one portion sized menu favourites - chocolate and black forest gateau, lemon syllabub soufflé, strawberry Champagne trifle and passion forest fruits.As part of the make-over, each dessert now comes in a brand new serving dish. Not only do they look even more appetising, they taste even better with the finest ingredients such as fresh cream, whole fruits and quality chocolate having gone into their creation.The chocolate and black forest gateau has a rich chocolate sponge base, topped with

a black cherry compote that is itself topped by chocolate mousse and fresh cream with a hint of kirsch. The lemon syllabub soufflé combines fresh cream, lemon juice and lemon zest with Italian meringue and a limoncello centre, while the strawberry Champagne trifle has sliced strawberry, strawberry puree and Champagne canopied with vanilla custard and cream. Blackcurrants, redcurrants, raspberries and strawberries in a delicious fruit puree make the passion forest fruit dessert, which is artistically topped with passion fruit bavarois.The puddings come in packs of 12, which can be frozen for up to 24 months. The desserts require 4-5 hours defrosting time in the fridge prior to serving.

Sweet-toothed diners who cannot resist the pull of a pudding get their just desserts this autumn.

Individual Strawberry Champagne Trifle Sliced strawberry, strawberry puree and Champagne topped with vanilla custard and cream.

Individual Chocolate & Black forest Rich chocolate sponge, black cherry compote, chocolate mousse & fresh cream with a hint of kirsch.

Individual Passion forest fruits Blackcurrants, redcurrants, raspberries & strawberries in a delicious fruit puree. All topped with passion fruit bavarois.

Individual lemon Syllabub Soufflé A fine combination of fresh cream, lemon juice & zest with Italian meringue and a limoncello centre.

The Stock Market:

What’s new for autumn


Back to BlackWith its unique and mellow flavour,

velvety texture and vibrant colour, Black Garlic is providing chefs

with a new and inspiring taste. Not to be confused with its regular garlic counterpart, Black Garlic offers subtle hints of balsamic and rich-molasses flavour mixed with tangy garlic undertones that make this an appealing delicacy.Black Garlic is produced by ageing a standard garlic bulb through a carefully controlled heating and moisture process for several weeks. The sugars and amino acids react together producing melanoidin - which is responsible for the rich black colour. Boasting twice the antioxidants of regular garlic, it has no additives, is low in fat, rich in natural sugars and leaves no trace of smell or bad breath.The popularity of Black Garlic can be seen by the fact that it appeared on the Masterchef television programme this year when it was used in two world-class restaurants.

for further information and enquiries visit www.blackgarlic.co.uk

Beechdean’s Popular Mince Pie Ice Cream is Back!The dessert that solves that age-old

dilemma - mince pie or ice cream - is back! for a limited period only,

premium ice cream maker, Beechdean farmhouse dairy Ice Cream, has reintroduced its popular seasonal offering - Mince Pie Ice Cream. Made by husband and wife team Andrew and Susie Howard using fresh whole Jersey milk and rich double cream from their own pedigree Jersey herd. like all of Beechdean’s ice creams, the Mince Pie Ice Cream contains no artificial preservatives or additives just juicy raisins and succulentcurrants with pieces of orange and lemon peel for a citrus zing and real nutmeg and cinnamon with a dash of Courvoisier to give it that truly festive flavour. And for good measure a crisp shortcake biscuit to add an unexpected crunch! Andrew Howard, Md of Beechdean

farmhouse dairy Ice Cream, said: “We first produced our Mince Pie Ice Cream last year as a fun, seasonal product but we have brought it back by popular demand for this year. It seems to appeal to the festive spirit and is easier to eat than some other heavier traditional Christmas puddings and desserts and so is perfect for pubs and restaurants to have on the menu.”Beechdean Mince Pie Ice Cream is available in 5 litre tubs for easy multiple serve Hensons foodservice. for more information call the sales team on 020 7609 2299 or email [email protected].

The delicious Range will be available from January 2013. This new range from kara foodservice consists of four

deli Rolls perfect for sandwiches; The Rustic, The Classic, The Italian and the The Quattro. A soft eat with great flavours and toppings.

Kara launches Deli Rolls

Business Grade Broadband

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0800 049 0195Our sales support team is here to help Monday - Friday 9am - 6pm.

All prices are exclusive of VAT. TalkTalk Business reserves the right to withdraw this promotion at any time and the offer is subject to availability and change. Standard terms and conditions apply all of which are available at www.talktalkbusiness.co.uk/legal. This offer is available to new customers on a standard 24 month contract. If the contract is terminated within the 24 months charges may apply as stated in the standard terms and conditions. If you take any of our additional Builders, separate terms and conditions apply which can be found on the website as noted above. This offer cannot be used in conjunction with any other offer. Unless otherwise stated, a £30 one-off connection fee applies. Broadband speed is subject to a line test and factors including, but not limited to local availability and distance from the exchange. ^Usage is unlimited based on a fair usage policy (details of which are on our website). †The data that is sent and received via your broadband connection is given priority over our standard broadband traffic at key points in our network. #Static IP address available upon request. Free new line install only available to Office Broadband customers on our network. In all other instances, a £99 charge will apply.

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Business Grade Broadband

Fast and reliable business grade broadbandPrioritised broadband†Static IP address#Free online security licenceFree wireless routerDedicated business support

Why not add additional services to your Broadband package?You can also choose to add additional call and business builders from just £6 a month.

Call us today on:

0800 049 0195Our sales support team is here to help Monday - Friday 9am - 6pm.

All prices are exclusive of VAT. TalkTalk Business reserves the right to withdraw this promotion at any time and the offer is subject to availability and change. Standard terms and conditions apply all of which are available at www.talktalkbusiness.co.uk/legal. This offer is available to new customers on a standard 24 month contract. If the contract is terminated within the 24 months charges may apply as stated in the standard terms and conditions. If you take any of our additional Builders, separate terms and conditions apply which can be found on the website as noted above. This offer cannot be used in conjunction with any other offer. Unless otherwise stated, a £30 one-off connection fee applies. Broadband speed is subject to a line test and factors including, but not limited to local availability and distance from the exchange. ^Usage is unlimited based on a fair usage policy (details of which are on our website). †The data that is sent and received via your broadband connection is given priority over our standard broadband traffic at key points in our network. #Static IP address available upon request. Free new line install only available to Office Broadband customers on our network. In all other instances, a £99 charge will apply.

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foodservice consultancy, Horizons, lists free wi-fi as an essential initiative for eating out establishments and it is clear that customers

now expect it. Take Stock looks at how free wi-fi can not only drive sales but can enhance your marketing activity by encouraging customers to engage with your brand and ultimately become your brand advocates . forget wi-fi for travelling businessmen, free wi-fi is now expected by all types and ages of customers. Mcdonalds paved the way back in 2007 by offering free wi-fi in most of its 1,200 restaurants - and their sales increased as a result! Research they conducted showed that 71% of wi-fi users in their outlets spent more as it encouraged them to stay in the restaurant longer. This fact is backed up by Compufix’s statistics which showed pubs gain an average of three customers a day by offering a wi-fi service. As Jacqui Grundy, Punch Tavern’s Operations, Support and Project Manager comments, “soon this will be a ‘must have’ for all pubs. With a 33 per cent increase in footfall attributed to wi-fi it’s clear it can and does make a difference.”And the advantages of free wi-fi are not just limited to an increase in sales. By directing users through your own site you can not only expose them to your brand but increase your presence on key social media channels. By ‘checking in’ via your premises on facebook or ‘tweeting’ your location

on twitter or foursquare, customers are becoming brand advocates and ‘fanvertising’ your business for you.due to legal restraints, a managed Wi-fi system is often the safest option as you can restrict access to copyright material and sites with sensitive or improper content. A managed system also enables you to log user details and activity in accordance with European Regulations.A managed service can also help you to advertise your business and events via the front-page log-in and capture customer details for use in your marketing activity.

Talk Talk has a very special offer for you. Call the number opposite today.

Top tips for enhancing your wi-fi offering:• Ensureyouofferappropriateseatingareas: mix sofas with desk height tables and check your plug points are located near to tables.• Makesureyoursignalisoptimised throughout your venue: don’t advertise free wi-fi if some areas of your building have weak spots.• Lookatyourdrinkandsnackmenusand train staff to approach customers in a non intrusive way at regular intervals.


W -fi

For more details go online to heinzfoodservice.co.uk or call 0800 57 57 55

Turn up the heat, colour and taste in your kitchen with new Heinz Hot Sauces.

Made with delicious Mexican chilli pastes to deliver an unmistakable signature taste, Heinz Hot Sauces are also free from artificial colours, flavours and preservatives. Perfect for perking up pizzas, burgers and chicken – they are ideal for spicing up your menu and available in three exciting flavours.

Heinz Smokey & Spiced Chipotle & Garlic Sauce 150ml Heinz Tangy & Sharp Green Jalapeno Sauce 150ml Heinz Fiery & Sweet Yellow Habanero Sauce 150ml

For the perfect balance of heat and flavour

Spice worldThe eternal magic of spices sent explorers around the globe, built and destroyed empires and still excites our appetite and senses.

Exotic tastes from the East have never been so widely available, yet few of us know the ancient healing powers

associated with even the most common spices.Not only do they give our food the flavours we crave, but latest research shows many of the miraculous qualities attributed to spicesare based on scientific fact.And the most exciting new discovery is that turmeric, traditionally thought to be good for healthy skin and combating arthritis, may also help beat cancer!Scientists at leicester University announced this Spring that the active ingredient in turmeric - called curcumin - has been found to kill cancer cells and they are now running tests with bowel cancer patients at local hospitals.

forty sufferers will be given seven days of curcumin tablets before beginning standard cancer treatment, said Prof William Steward."The prospect that curcumin might increase the sensitivity of cancer cells to chemotherapy is exciting because it could mean giving lower doses, so patients have fewer side effects and can keep having treatment for longer," Prof Steward explained.Back in the kitchen, finding reliable suppliers of quality herbs and spices seems a relatively simple task, but as Dave Painter, brand manager with importers World of Spice says, there are plenty of pitfalls."Even something as simple as ground black pepper could be diluted by adding ground husk by unscrupulous manufacturers"We import tonnes of herbs and spices every

year and as a family business we are committed to ensuring the very highest quality."So one thing we insist on is that everything we buy is brought over in bulk and then packed here in the UK."That way we know exactly what's actually going into our packets and jars and then on to our customers," said dave, whose clients include Pizza Express.



CORIANdERThe seeds or leaves can help ease indigestion & flatulence and it is thought to be great for purifying the kidneys.Grander claims are that it can even help tackle typhoid and hepatitis.

CHIllIESGreat for stimulating the metabolism and also releasing endorphins in the brain for a boost in happiness.Chillies are also considered capable of curing the common cold and even yellow fever.

BlACk PEPPERGreat for digestion, black pepper can increase the flow of saliva and gastric juices.And sucking whole peppercorns is known as a traditional cure for irritating coughs.

CINNAMONThis aromatic bark is mentioned in ancient chinese manuscripts as early as 2700BC for its antiseptic properties.It can kill the bacteria which cause tooth decay and gum disease - hence it's use as a flavouring in toothpaste.

GINGERRoot ginger has long been glorified for its health value and is a common ingredient in eastern medicines.Often used to fight colds and coughs, it is also used to purify the blood and help with arthritic aches and pains.

TURMERICBest known for helping to improve chronic skin conditions such as eczema when applied as a paste, it can also be used as an antiseptic and is also thought to limit the effects of diabetes. Plus its new link to killing cancer cells.

ClOvESAn effective remedy for toothache, these strong tasting spices are also able to relieve asthma and generally improve respiration.

CUMINWater boiled with cumin is a good cure for an upset stomach and is even said to be potent enough to cure dysentery.The seeds are also a good source of iron and will help bolster the body's immune system.

CARdAMOMknown as 'the Queen of Spices' it is one of the most valued spices in the world and can be used to give relief from throat troubles and breathing difficulties. Cardamom tea is also used as a remedy for mild depression.

fENUGREEkThe seeds and leaves are good for increasing breast milk in lactating women, easing constipation and for flushing toxins from the blood. It can also help cut blood sugar and lower cholesterol levels.

So here is Take Stock's very own guide to some lesser-known healing properties of our favourite spices.

“A world of difference”With over 100 years of experience of the spice world, we take pride in selecting only the finest herbs and spices. Through our close associations within each country of origin, we purchase direct from source, therefore controlling the quality of all our products.

We can offer you, a wide range of packaging options – from our extensive stock of spices, herbs and seasonings – including PET plastic jars, cartons and bulk, ranging from 50g to over a kilo*. All our products are independently tested in UKAS accredited laboratories here in the UK to ensure absolute quality assurance and safety. We are accredited to BRC and HACCP.

It’s our passion to provide you with an irresistible choice of the finest quality herbs, spices and seasonings.

Bebington Close, Billericay, Essex CM12 0DT

Tel: 01277 633303 Fax: 01277 633036

www.worldofspice.co.uk

*Depending on density

Take Stock Piccallili

IngredientsGreen beans trimmed 250gCauliflower florets quartered 500gCucumbers 2 trimmed, deseeded and chunkedOnions 3 choppedCider vinegar 600mlEnglish mustard powder 1 tbspHot chilli powder 1 tspTurmeric 1 tbspGround ginger 1 tspCornflour 2 tsps

Method█ Heavily salt the beans, cauliflower and cucumber together and set aside for an hour.

█ Simmer the onion in the vinegar until soft then add turmeric, mustard, chilli and sugar.

█ dissolve the cornflour with a little water and stir into the bright yellow mix and stir until blended.

█ Now thoroughly rinse and then dry the vegetables before adding them to the pan and simmer for 10 mins until just tender, but still with plenty of bite.

█ Spoon into sterilised kilner-type jars and leave to cool.

█ keep for two weeks so the flavours can blend for a delicious pickle with plenty of healthy kick!


Autumn, described as the 'season of mists and mellow fruitfulness' by poet John keats, is upon us and for fans of foraging, there’s no better time of year.

Nature is currently gifting food at every turn from hedgerows laden with hazelnuts, elderflowers and richly-ripened sloes to fields dotted with early morning mushrooms. We also owe autumn a thank you for the blackberry, a powerful antioxidant with seeds rich in omega-3 and -6 fatty acids. delicious fresh but also great in jams, cakes, bakes and crumbles. Over the page are a sweet and savoury recipe to inspire a forage for the fruit, which you can find down lanes, in woods, by railway sidings - just about anywhere right now!

Autumn

Ode to AutumnJohn keats

Season of mists and mellow fruitfulness,Close bosom-friend of the maturing sun;Conspiring with him how to load and blessWith fruit the vines that round the thatch-eaves run;To bend with apples the moss’d cottage-trees,And fill all fruit with ripeness to the core;To swell the gourd, and plump the hazel shellsWith a sweet kernel; to set budding more,And still more, later flowers for the bees,Until they think warm days will never cease,for Summer has o’er-brimm’d their clammy cells.

Owed tofOOd & dRINk


Pan Fried Venison with Blackberry SauceA quick and easy but impressive, low fat main course, ideal for serving with a simple celeriac mash and broccoli

Ingredients (based on serving four diners)

Olive oil 1 tbspVenison 4 medallionsBalsamic vinegar 1 tbspBeef stock 150ml (e.g. made with 2 tsp knorr Touch of Taste beef concentrate)Redcurrant jelly 2 tbspGarlic 1 clove, crushedBlackberries 85g fresh (or frozen)

Method█ Heat the oil in a frying pan and cook venison for 5 mins, then turn over and for another 3-5 mins depending on thickness of meat and how the diner wishes it to be served (cook 5-6 mins each side for well done). lift meat from pan and set aside to rest.█ Add the balsamic vinegar to the pan then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend then add the blackberries and carry on cooking until they soften. Once the blackberries have softened, serve.

Another relatively simple but impressive looking and tasting dish that can be prepared well in advance of service Ingredients (based on six servings)

Vanilla pod 1, split lengthwaysDouble cream 568ml cartonEgg yolks 9 large (save whites for a meringue)Golden caster sugar 175g plus about 3 tbsp for the toppingBlackberries 250g

Method█ Up to 36 hours ahead - put the split vanilla pod and cream in a heavy saucepan and gently bring to simmering point. Whisk as soon as first bubbles start to rise, then remove pan from heat and leave to infuse for about 20 mins.█ fish out pods from cream and scrape seeds into the pan and whisk.

█ Meanwhile, whizz egg yolks and sugar in food processor for 2-3 mins until creamy. Add to pan and stir to combine. █ Place pan over a medium heat and gently whisk constantly until the custard has thickened and is on the point of boiling.█ Immediately remove pan from heat and plunge the base into a sink of ice cold water. Continue to gently whisk for 1-2 mins until most of the heat has dissipated. leave to cool, whisking occasionally to prevent skin from forming.█ Meanwhile, place 6 ramekins on a tray that will fit in fridge. divide the blackberries among them then add the cooled custard. drape with cling film and store in fridge.█ An hour before serving, remove from fridge.█ Top with a layer of sprinkled sugar and burn with blow torch to caramelise the sugar. Wait for a few mins before serving for surface to harden. Alternatively, add sugar and place tray of ramekins under the grill to caramelise. let them cool before serving but do not cool in the fridge or the caramel will soften.

Blackberry Crème Brûlée

Game PieUse any combination of game meat for this hearty and filling classic pie. Try serving it with a creamy celeriac mash or pan fried curly kale and potatoes

Ingredients (serves six)Mixed game 675g such as pheasant, partridge, hare and rabbit, bonedVenison steak 225g cut into 2.5cm cubesSunflower oil 2 tbsp Red onions 2, peeled and slicedSmoked streaky bacon 120g, derinded and choppedChestnut mushrooms 120g, cleaned and slicedGarlic 1 clove, peeled and crushedPlain flour 30g Bay leaf 1 Orange, 1 zest and juiceRedcurrant jelly 1 tbsp Chicken stock 300mlRed wine 300mlPuff pastry 340gSalt and pepperEgg beaten, for glazing

Method█ Heat a tablespoon of the oil and brown the game and venison in batches until well browned. keep on one side.█ Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.█ Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. █ Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.█ Heat the oven to 200C/400f/Gas 6.█ Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.█ Bake for 20 minutes and then reduce the heat to 180C/350f/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.

New Season MenuGame On

Now there’s a nip in the air and the nights are drawing in, it’s time to get the fire crackling and the lamps

lit to give diners a warm welcome.Your new season menu has to offer comfort on a plate and there’s nothing traditionally more homely than a hearty game pie or richly flavoursome game stew served with creamy mash. It’s food that’s the equivalent of a big hug.Any mix of game will do for either dish - pheasant, rabbit, venison, quail, hare, partridge, all of which are some of the ‘sport’ of our countryside from the ‘Glorious 12th’ (August 12th) to february 20th when the game season ends.The British Association of Shooting and Conservation (BASC) has a website dedicated to promoting game’s culinary merits that lists, region by region, farmers’ markets, butchers and game merchants able to supply game, as well as restaurants and pubs that have built a reputation for serving it, www.basctasteofgame.org.uk.

Conservation or Cruelty?Where do you stand on the conservation or cruelty debate that surrounds hunting game in our countryside?Shoots can be disrupted by organised hunt saboteurs, who will also release poults (pheasant chicks) from their pens on sporting estates. Yet by employing a gamekeeper to manage the countryside that forms the estate, landowners argue that they are

protecting and conserving wildlife. After all, they put food out when food is naturally at its scarcest during the cold winter months that is taken by a variety of native wildlife, build habitats and manage pests. Even the RSPB (Royal Society for the Protection of Birds) has been forced to concede, following studies of neighbouring keepered and unkeepered land, that when it comes to healthier ground in terms of numbers and variety of animal and bird species, keepered land wins hands down. It could be argued that sporting estates are just a form of free-range farming. It’s a debate that is not going to go away.

from field to PlateNowadays, as soon as a game animal or bird such as a pheasant has been shot, it becomes a foodstuff and must be chilled immediately. Gone are the days when it would be hung first to mature.Game can represent a good value ingredient in that, among diners, dishes containing game have a high perceived value while the meat itself is often relatively cheap. On one lancashire estate last game season, poults were bought for £3 each with the landowner then incurring the costs of raising the chicks to adulthood. Post-shoot, the same landowner was selling pheasant by the brace (pair) to his local game merchant for just £1.king George v shot over a thousand pheasants over a six day period in december 1913, a total which still stands as the British record bag.


SALMON wITH wHITE CHOCOLATE SAuCE

CHOCOLATE PASTA wITH CHOCOLATE HAzELNuT CREAM SAuCE, wHITE CHOCOLATE SHAVINGS AND fRESH BERRIES

It’s clear to everyone that Britain is a nation of chocoholics, and as we celebrate National Chocolate Week (8-14 october), there’s no better time to get creative. Chocolate fudge cake, sundaes and profiteroles

are firm favourites when it comes to including chocolate on menus.But why should chocolate be limited to just the dessert section of your offering?

It's National Chocolate Week 8th - 10th OctoberAdd these unusual chocolatecreations to sweeten your menu!


TAkE STOCk'S

TOP 5 unusual and alternative chocolate dishes that are bound to inspire

and excite.

If you've got any other suggestions please tweet us @takestockmagazine.

for the full recipes for all these dishes, go online to www.takestockmagazine.com


CHICkEN wITH MExICAN PEANuT CHOCOLATE SAuCE

CHOCOLATE AND AVOCADO PIE

CHILLED CuCuMBER AND wHITE CHOCOLATE SOuP

IngredientsButter 3 tbspAll-purpose flour 3 tspfish broth 1 cupfresh lemon juice (unsweetened) 6 tspwhite chocolate (not too sweet) 2 ozGreen pepper corns, fresh (optional) 1 tbsp Butter 2 tbspfillet of salmon 2 pounds cut into 4-5 oz portionsSalt and pepper

Method█ Melt 3 tbsp butter in a small saucepan over medium heat. █ When the butter has melted add the flour and mix well. █ Add fish broth, stirring constantly to incorporate and cook the flour. █ let the sauce cook on low heat for approximately 15 minutes, stir regularly. █ Add lemon juice, white chocolate and green pepper corns. █ Add salt to taste. █ Melt 2 tbsp butter in a non-stick pan over medium heat. █ Cook the pieces of salmon for five minutes per side until it has browned. Add salt and pepper to taste. █ Serve the salmon with rice, sauce and cooked asparagus or broccoli and a sprig of dill.

Salmon with White Chocolate Sauce

Add chocolate to your condiments too

with Chocolate BBQ sauce, and Chocolate

ketchup. Shock your punters properly this

Hallowe’en with these two chocolaty treats:

█ Chocolate-coated pumpkin truffles

█ Pumpkin Spice white Hot Chocolate

Stock is one of the cornerstones of a good kitchen.

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Pumpkin SoupA great way to make a fabulous decoration and use the left overs to make a heartwarming velvety soup.

IngredientsPumpkin 1 Butter 125g/4ozMedium onions 2, peeled, finely choppedSalt and freshly ground black pepperEssential Cuisine Chicken stock 1.7 litres/3 pints (vegetarians may substitute vegetable stock)

Method█ Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard.█ Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. Roughly chop the scooped-out pumpkin flesh.█ Melt the butter in a large pan and add the onions. Cook the onions until they are softened and golden-brown.█ Add the pumpkin flesh and season, to taste. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning.█ Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth. █ Return the soup to the pan and bring to a low simmer and cook for a further half an hour.█ forty-five minutes before serving, preheat the oven to 170C/335f/Gas 3.█ Pour the soup into the hollow pumpkin shell and stir to combine.█ Place the reserved pumpkin 'lid' onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.

Halloween grows in popularity every year in the Uk as we copy our American friends and relish all that is

scary about this festival. In 2010 Brits spent £10 million on Halloween. This year the figure is set to exceed £280 million! And with the festival falling in half term, why not capitalise on the fact that Halloween is now the second favourite family celebration after Christmas and go ghost, ghoul and witch mad!Halloween can be seen by many as the start of the party season for caterers. With Bonfire night and Christmas quickly following, you can set the tone with fabulous Halloween style food and celebrations and tap in to the lucrative family market and attract adults separately too.Many historic pubs hold their own parties that trade on their history. The Royal Stag in datchet has a spooky past: A ghostly handprint said to appear on a downstairs windowpane was photographed in 1979 and is currently displayed at the bar. The hand allegedly belongs to a child who died

outside in the churchyard while waiting for its drunken father on a dark night. The black Cap in Camden has been licensed since 1751, when a witch was supposed to brew, quite literally, lethally potent ale. Her parents were hanged for killing a girl by black magic, and people mysteriously disappeared and died when in her company - all in all a landlady not to mess with. Both hold and publicise bespoke adult-only Halloween night events that play on their history and form part of a pub crawl circuit. Pubs and cafes can attract families in the day. Special menus and activities can create the perfect family day out. families love to dress up and whether it is special Halloween dishes such as pumpkin pie, spooky themed dishes or creepy crawly cupcakes, you can theme your food accordingly.As the epitome of Halloween, pumpkins make easy, cheap dishes and decorations. Why not hold pumpkin carving competitions and then use the inner flesh to make Take Stock’s delicious Pumpkin soup recipe opposite.

Kick off the party season withHalloween

TAkE STOCk RECIPE SPONSORSED BY

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Uncle Ben’s® sauces are developed using only the best ingredients from around the world.

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*Promotion is on Uncle Ben’s Chilli Con Carne Sauce, Uncle Ben’s Hickory Smoked Barbecue Sauce, Uncle Ben’s Mexican Chunky Salsa Sauce and Uncle Ben’s Texan Barbecue Sauce only. Offer available 3rd September 2012 – 29th October 2012 via your Fairway Wholesaler.

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TAkE STOCk MAGAzINE 31TAkE STOCk MAGAzINE 31

It may be our September/October issue but to make the most of this potentially profitable time of year, caterers should start planning for Christmas now.

Effective and early planning can ensure your Christmas is full of cheer rather than leaving you feeling Bah! Humbug.

Starting early can pay dividends, freeing your time up later and allowing you to effectively market your establishment in the run up to the busiest time of year.

fatten the goose Your food and menus need to be sorted as early as possible to allow for effective ordering and marketing. More creative menus can help attract new customers.

do they know it’s Christmas time.?Sorting Chirstmas early can give you a head start on the competition. Why not send an early Christmas card to businesses if you want to attract office parties and offer incentives for early bookings. Utilise every channel - see our social media article on page 34 for advice on using the latest tools.

Christmas spiritWith it being the party season, a good range of alcoholic and soft drinks are vital. Plan well ahead to ensure you are not caught short. Christmas cocktails and a good range of soft drinks for those driving are essential.

deck the hallslook at your Christmas decorations and assess whether you need new ones. A tree is a must and the new trend for table decorations following colour schemes can set an overall theme for your pub, cafe or restaurant.

12 days of ChristmasThere may officially be 12 days of Chistmas but the whole of december should be considered as prime time. Quiet periods in the day can be exploited. Capitalise on the cold weather by advertising hot drinks and minced pies as afternoon treats.

Seven waiters waitingReview your staffing levels - will you need casual workers to see you through the busy Christmas period? If so, start the recruitment process now. If you need advice on employing temporary staff why not contact our experts at www.takestockmagazine.com

Planning for Christmas‘Tis the season to be jolly...

fEATURE

Accessall Areas

Special

Report

There are 10 million Brits

living with a disability - that’s

one in five of the population.

Is your business catering

for their needs?

Some 80,000 Brits watched the blue riband events at the

Paralympics. Public support for those with a disability has never

been greater but has the industry wised up to the mood shift?



The customer is king or queen but when that customer has learning difficulties, is partially sighted or in a wheelchair,

how regally treated does he or she feel as a restaurant diner or hotel guest? The answer is not very, according to 27-year-old Sulaiman khan from london. A wheelchair user with congenital muscular dystrophy, Sulaiman works with the Muscular dystrophy Campaign. In 2010, it conducted an investigation to determine whether disabled provision in hotels was up to scratch. Of the establishments he visited, Sulaiman said: “A lot of the staff weren’t very helpful. Getting in was often a problem, as well as rooms that were frequently too small for a wheelchair, even when the hotel had a wheelchair accessible logo.”Sulaiman is just one of 10 million disabled people in the Uk – that’s one in five of us, which equates to 20% of your potential clientele. So thinking through and investing in your provision for disabled customers is not only a legal requirement under the 2010 Equality Act, it also makes good business sense. The act gives people with disabilities the right to access goods and services without

discrimination and the onus is on service providers to make any necessary reasonable adjustments. What is deemed reasonable however differs depending on the size of the business and the type of premises. And this means the standard of provision also varies. Explains Sarah Crowther, front of house manager at the fully accessible Park House hotel in Sandringham: “Some think that disabled access is one size fits all. If a handrail is installed or an entrance levelled, that’s it. “They don’t consider the width of doorways or realise that there might be a step down to the bathroom. Access has to be flexible. What’s going to be accessible for one person won’t necessarily be for another.”

So how do you please all your disabled customers all the time? How does an able-bodied proprietor begin to conceive the myriad of challenges disabled people face? The directgov (www.direct.gov.uk/en/disabledPeople/Everydaylifeandaccess) and Equality and Human Rights Commission (www.equalityhumanrights.com/advice-and-

guidance/) websites are useful places to start, and try Sarah’s suggestion: “Get a disabled representative to come in and see what they think.”One such specialist is Brian Seaman, Head of Consultancy at Tourism for All (www.tourismforall.org.uk). He’s been advising businesses and helping disabled consumers for 18 years. Says Brian, whose work ranges from giving out useful website addresses, advising on equipment and training, making site visits and supporting planning permission applications: “The main complaint I hear is about staff attitudes and that things aren’t thought through properly.”And in the digital age, one of his current challenges is encouraging establishments to publicise their accessibility online. Adds Brian: “Places can be attractive and accessible. Proprietors need to get photos on their websites and let people know what facilities they have.” Agrees Sarah Crowther: “The disabled market is huge. Having an access statement is the best thing. Your access needs to actually be on your website and it needs honesty. Be realistic about what is accessible, because there is no one size fits all.”

Enabling the Disabled

Park House Hotel, Sandringham

Brian Seaman


The majority of people with disabilities don’t wish to be treated any differently to able-bodied customers. However, it’s appreciated that more

venues are training front of house staff to better handle reservations from customers with special requirements.I have also noticed a recent surge in the number of venues that are equipped with spacious, accessible toilets in which there is ample room to fit not only a wheelchair but also up to two assistants.

Accessibility is improving. In the student suburb of Headingley, the newly refurbished Trio Bar and Grill is a reasonably priced, glamorous venue with accommodating staff. All three floors are also wheelchair accessible. If I had to be critical, the only pitfall I could think of would be that the wheelchair access to the building is through the smoking section as opposed to the main doors.Towards greater Headingley and the village of Horsforth, there are other venues where I have had good experiences. One is The village Hotel in Otley Road. Access is superb. There’s a wide ramp to the main entrance and the restaurant, bar and outside eating facilities are located on the ground floor, just next to reception,

with no stairs to negotiate. Its bedrooms are wheelchair accessible for those also wishing to stay.If you are looking for a good old fashioned pub to enjoy real ale and some rustic British pub grub, then the Old Ball in Horsforth is my tip. Tables are well spaced, with staff more than happy to reserve an area which best meets your needs.leeds has at least one of all the major chain restaurants and pubs, some of which are better than others from an access perspective. I have found that all three of the city’s Nando’s are reasonably adequate however, when busy, it is often the case that fellow customers are required to move in order for me to get to my table, to the toilet etc.Another popular chain is the Red Hot Buffet, located on the Headrow. While there are occasional technical issues with the lifts, the buffet area is designed with lowered counters, making independent food selection much more enjoyable.from a disabled visitor’s point of view, I would wholeheartedly recommend leeds as an inclusive city.

Ben Cropper is a Journalism graduate from leeds Metropolitan University

I’ve enjoyed many great evenings out in leeds, a high proportion of which have been stress-free, making my disability irrelevant to the enjoyment of my night.

Wheelchair ‘wining and dining’ around Leedsby Ben Cropper

A personal account

Ben Cropper

TAkE STOCk MAGAzINE 35TAkE STOCk MAGAzINE 35

█ keep things simple - adjustments such as lowering the height of part of the bar so that individuals sitting in wheelchairs can be easily seen are much appreciated by disabled customers.

█ Have easy access to all levels so that disabled individuals do not feel isolated when out drinking with a group of able-bodied friends.

█ Please don't use lifts as an extra storage area.

█ Stock up with straws.

█ Ensure that all staff are fully up-to-date with the procedure to be adopted for the protection of disabled guests in the event of a fire.

█ In restaurants, it is helpful if tables are kept a sufficient distance apart from each other. disabled people don’t like to interrupt other guests during their meal to ask them to move so they can get to the exit, toilet or bar.

Bens Top Tips

Recommendations formaking your disabledguests feel welcome

SPECIAl REPORT


Hazel RycroftSocial Media Expert

StockExchange

The

social media

In the workplace, social media is now an inescapable part of the marketing mix. When deciding on and budgeting for your

advertising, PR and other promotional activity, you need to cost in social media - primarily a time cost for tweeting, updating your facebook page, your Pinterest platform (a virtual pinboard that’s great for posting pictures of your hotel/restaurant/cafe/deli alongside scrummy recipes) and ensuring you’re up-to-date with how to post pictures through Instagram and shorten and share links through Bitly.If all that sounds scary and unfamiliar, there are a number of companies offering short training courses in social media. Sometimes this comes with ongoing support - a helpline or a review of the activity you’ve opted to undertake.Essentially, it all comes down to the basic rules of any and all marketing, which is deciding what you want to say (your message) and who you want to target with that message (namely your customer). You need to devise a marketing (promotional) strategy based on your key messages and get those messages read, heard or seen by existing and potential customers. Social media is simply another tool in your box of promotional tricks.Social media is not to be sweated - in other words, don’t abandon conventional

advertising or whatever else you’re already doing to promote your business, thinking social media is some panacea to secure your future. Rather, use it as an adjunct.look at how your competitors are using social media. Talk to customers about how they use it - if you’re an eatery that takes reservations, some customers may like to check your opening times on facebook, where you can have a booking

app embedded that essentially links customers to your website, enabling them to 'one click' to secure a table. Other customers may not yet be converts. Social media is an evolving trend. keep your eyes and ears open to latest news in the press on its uses.

To download your free social media tweet sheet, go to www.takestock.com.

Social ResponsibilitiesMaking social media work for you

wIN£3000 worth of

Social Media*

support in our competition

on page on 43


It may be 'olde worlde' but there's nothing fuddy-duddy about its social media. Take Stock talks to Swinton Park's Anna Smith about how the hotel has revolutionised its marketing.

Anna SmithSwinton Park Marketing Manager

STOCk EXCHANGE

The ancestral seat of the Earl of Swinton, ivy-clad and turreted Swinton Park, which dates to the late 1600s, is a

stately home so quintessentially British that Julian fellowes might have chosen it as the setting for his downton Abbey drama.Yet nowadays, Swinton Park is a luxury hotel. lavishly furnished with family portraits and antiques, it combines all the traditional warmth and hospitality of a stately home with a long heritage of hosting country house parties with every creature comfort that a contemporary hotel could provide - cue four poster beds, fine dining, luxurious spa, golf, croquet, game fishing, birds of prey centre,

shooting, pony trekking and even a cookery school that uses herbs and vegetables from its walled garden.It prides itself on creating a timeless environment for guests and yet, behind the scenes, keeps itself thoroughly modern by embracing the latest in communication techniques. for all its air of antiquity, sales and marketing manager Anna Smith is working to ensure Swinton Park plays its part in the social media revolution that is changing the way in which the hospitality industry promotes itself.While still supporting the use of loyalty cards for returning guests and advertising in county lifestyle magazines, Anna now devotes part of her day to 'tweeting' details of the hotel’s latest events and special offers to users of twitter and ensuring that the hotel’s almost 500 facebook followers are also kept up-to-date. On the hotel’s facebook page is an 'app', which you can click on to book a stay.Anna has a personal 'linkedIn' account, which she uses to highlight the hotel and

keeps an eye on guest feedback by regularly logging on to 'Trip Advisor'. Both good and less positive guest comments are responded to by the hotel’s general manager.Anna has also used the 'Groupon' website as a last minute strategy to fill vacant rooms. Says Anna: “My long-term aim is to raise UK awareness of Swinton Park and its fabulous facilities and then take that awareness further afield. Social media is a cost effective means of doing this.”Adds Anna: “My short-term objective is to encourage more online bookings via facebook. It’s about increasing occupancy levels and for this, social media has a key role. We may be a venue that prides itself on traditional values and service but that’s not to say we’re old school when it comes to our sales and marketing techniques.”

Are you offending and upsetting customers by the way you ask for ID?

Make sure you create a positive booze-buying experience by following our advice below.

A recent survey* has found that one in five young customers feel embarrassed and intimidated when entering places where alcohol is sold and when asked for Id when purchasing it. The survey also found that one in three youngsters will not return if a business leaves them with a negative impression.So to avoid scaring away your young customers, try some of the following:• Treatthemthesameasanyother customer, don’t act like you already suspect they’re underage.• AskfortheIDinafriendlymannerthat makes it clear you are just doing your job. You could even make a joke about it and

turn it into a compliment.• Ifacustomerstartstogetembarrassed or aggressive do all you can to defuse the situation, and reiterate that you are just abiding by the law.• Ifacustomerdoesn’thaveanyIDwith them, don’t automatically assume they are underage. Apologise and suggest they go home and come back with their Id.Take Stock researcher leah Sandamas is 20 years old and so we asked her for her opinion on this subject.“I don’t really see it as a big deal; I know I look young and that I’m bound to be asked, so I always know to have my ID on me. I’ve never been offended, and it’s usually more of a surprise when I don’t get asked. It’s pretty

well known that all the big stores will ask if you don’t look 25, so I don’t see why people get upset about it - at the end of the day, if you have ID there is no issue. It’s also a compliment too - in ten years time you’ll be wishing they were still asking!“As long as people do it in a friendly and non-accusatory manner then all is well and good.”*Source: Market force survey of 1506 Uk consumers aged 18-21.

fEATURE


Sharing

Capitalise on consumption trends and turn to small plates and sharing food for an easy way to add to your

bottom line.Mintel recently identified sharing food and tapas style small plates as a key consumer trend. Not only do they encourage customers to try a larger range of dishes but they offer fantastic profit potential.McCain foods Profit on a Plate report showed that by adding sides or starters to pub menus, outlets could significantly raise sales. They estimated that as much as £8,000 could be added to the bottom line in a year. This is backed up by NPd Crest data which showed that just 15% of pub food orders included a sweet. One reason for diners’ antipathy towards starters and desserts is the ability to fit in a course alongside a main. This is where sharing food comes in.

Starters and dessertsA key trend for 2012 is sharing dessert platters. Instead of one dessert, diners are offered a range of smaller tapas style dessert portions that are often to share. This enables diners to ‘squeeze’ in a dessert and to sample a few desserts in one go. Sharing dishes for starters have been popular for a while and combo platters incorporating Chinese and Indian mini bites are already well known sharing dishes. When planning menus, other popular starters can be adapted to this sharing format to increase the number of dishes ordered.

MainsOffering roast joints to large parties is a new and popular concept. The Canton Arms in Stockwell, West london is gaining new

customers from doing this. A joint of meat and vegetables is served in the middle of the table and guests help themselves, encouraging a laid back way of eating that involves everyone. Paella is another fun sharing main course. When it comes to Indian, Mintel found that for caterers to develop their Indian offering (especially with women), they should offer tapas style curries, providing a few small tastes of curries rather than complete main dishes. Their research showed that this encouraged customers to be more adventurous and experiment with new flavours.

Starter for 10One pub in Cambridge took sharing foods to a new level with their ‘starter for 10’ night. They offer 10 dishes at £4.50 a dish or three dishes for £10. Says owner Alex Clarke, “we had taken a village pub that had previously run fish and chip and steak nights. These were fine but were not encouraging our customers to experiment with the a la carte dishes we believe set us apart from the competition. We needed a risk-free and affordable way of encouraging our customers to try them, so we came up with the idea of offering sample sized dishes of our menu.”

fOOd & dRINk

Travelling the wine roads less travelled, we go beyond boundaries to deliver fine wines to the UK On-Trade, Independent Retail and Export Markets.

So, whether it is truffling out exciting new wines, creating off-beat events and tastings or ensuring your wine reaches you when you need it, Alliance goes beyond boundariesto make our wines work for you.

Alliance Wine is an award winningproducer, importer and distributor.

Get in touch on 01505 506060 or email us [email protected] or tweet us @alliancewinewww.alliancewine.co.uk


We GrillThe legend that is ‘Wolfie,’ - three times Lakeside World Champion and three times world master Darts player, Martin Adams.

With a professional career spanning 15 years and a cult following of wolf mask wearing fans, famous

darts champion ‘Wolfie’, is a simple man at heart - happiest with a pint of real ale, eating British favourites - down the pub.

What would be your signature dish?Without a doubt my chicken stew made with basic vegetables such as carrots and swede and a mix of special seasonings. After the first mouthful my kids always say, “Dad. That’s bob on!”

What’s your best kitchen gadget?I don’t use any gadgets - I like a simple approach to cooking.

What are your favourite places to eat?I like to eat in pubs and restaurants in pubs.

What do you usually order when eating out?fillet steak with all the bits and pieces - ideally sautéed potatoes, mushrooms and onion rings.

What dish means Best of British to you?It has to be Roast Beef with Yorkshire puddings.

How does British cuisine now compare globally?British cuisine is wonderfully varied with fantastic tasty staple dishes such as roast dinners, fish and chips and sausage.

Money no object - which restaurant and why?I’d be happy down the pub still – if you pay a fortune and go to a fancy restaurant you expect perfection so I’d happily settle for a good pub with a restaurant.

Worst meal ever?On an aeroplane from denmark. I’ve no idea what the dish was supposed to be but it was disgusting and totally inedible.

favourite alcoholic drinkNo doubt about it - a pint of real ale.

favourite soft drinkA large mug of tea.

Given the choice, fine dining or a free-for-all at home?A free-for-all at home every time. I love cooking. My kids would probably opt for the fine dining option though!

Tv chefs - devils or angelsI like Ramsay - he says it like it is.

Sweet or savouryI’m a sweet man. You can’t beat a good old treacle pudding with a bit of hot custard.

Bu

sin

ess

Boo

ster

Just like Wolfie, almost all of the game’s top players owe their success to playing and practising in pubs and clubs and on satellite tv, darts is second only to premiership football for viewing figures. darts is a low cost way of boosting trade: all you need is a board and darts so why not capitalise on this popular sport and set up your own team?The Coach and Horses in Shipston-on-stour has done just this. Since taking on the pub 12 years ago, licensee Sheila Moore has built up 8 darts teams: three ladies teams and five men’s. As well as generating additional income, Sheila believes the teams are vital for enhancing the pub itself, ”we are a real pub and introducing darts has really built on the community spirit and feel of the pub. It keeps us a pub. Take away the darts element and I wouldn’t stay.”

Top tips• Tobeprofitable,itisadvisabletohavetwoteams- otherwise you will lose custom from your players every other week when they are playing away. • Eachteamhassixplayersandtworeserves.However,enlist as many as you can to cover when certain players will be unable to attend.• Getyourfoodofferingrighttocapitaliseonplayers and their supporters.• Tryandgetsomeonetoruntheteams-itreallyis time consuming. Sheila Moore says this is vital if you have a few teams.

The scale and potential of darts in pubs can be seen by the fact that this summer, more than a quarter of Punch Taverns’ 5,000 pubs are taking part in the Uk’s biggest pub darts competition, the ‘Great British Pub darts Classic.’ As Punch Buying Club director Andy Slee says, “the feedback from our pubs is that pub events like

darts and quiz nights are a great way to drive footfall in to pubs because customers love the atmosphere and the sense of occasion. Both events deliver thousands of people into our pubs on the quieter week nights and create a real sense of competition as well as driving wet and dry sales.”

Fast facts:

Between the world wars, darts was banned in certain places because it was thought to encourage the ‘unruly classes.’

In 2005, darts was officially recognised as

a bona fide sport by the sporting councils

in Great Britain and Northern Ireland.

Despite campaigns for it to be an official

Olympic sport, darts wasn’t featured at

London 2012.

The history of darts is as colourful as some

of the game’s leading players. The first

recorded game is believed to have taken

place in Dartford, kent which is how the

sport got its name.

Fast facts:

Fast facts:

Aim for ‘bulls eye,’ introduce darts and see your profits soar


com

petit

ions

Closing date for all this issue’s competitions: 31st October 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. TAkE STOCk MAGAzINE 43

Here’s your chance to wIN one of five dart boards courtesy of winmau, the force behind darts! To enter, just answer this simple question online at www.takestockmagazine.com, on facebook or twitter:

what does the red centre of bullseye score?

The boards up for grabs are blade 4 which incorporate fourth generation blade technology and are the boards used at professional level. They comply with world darts federation specification and are used at lakeside World Championships and Winmau World Masters.

winmau supply shafts, darts, boards, cabinets, surrounds and accessories. Visit www.winmau.com

To be in with the chance of wINNING a case of both Harviestoun's wild Hop IPA and Bitter & Twisted, send us your favourite beer pairing via email, comment on our facebook wall or send us a tweet . Whether you love BBQ meats with a stout or a cool IPA with a hot curry, we want to know what tickles your taste buds.

A Winmau Dartboard

A case ofHarviestoun's

In keeping with the theme of social media, we're giving three lucky winners the chance to wIN a social media overhaul. To enter this business-boosting competition come over to our facebook page and tell us why you are in need of a 'likeable' page or a 'twitterrific' profile. We will choose three winners at random and spruce up their social media presence. Depending on where you’re at, in terms of social media, this could include: █ A complete redesign of your profiles█ A Twitter tweet sheet (covering absolutely everything you need to know about Twitter)█ Set up of bespoke facebook and Twitter profiles█ Initial support and help

£3000 worth of Social Media* support up for grabs

Win*This competition relates only to Twitter and Facebook. Search for Take Stock Magazine on Facebook for our page.


\

Combined washer dryers have always been a brilliant idea - put dirty things in, press buttons, remove clean, dry things, job done.

But questions over the reliability of single machines which perform such different tasks mean they have previously been viewed a little suspiciously as neither fish nor fowl.The primary worry was always that one motor cannot take the strain, however that may be a fear from the past with the arrival of a new super washer dryer from Electrolux.The electronics giant has just unveiled what it claims is the world’s first professional washer dryer which offers space saving and efficiency and is able to tackle 14kg or 27kg loads.The Wd4130H is the smaller version and is most likely to suit the pub and restaurant trade, while its big brother the Wd4240H is aimed at nursing homes, schools and hospitals.Both carry the same technology which really could take the stress out of getting stain-free kit ready for the next shift.The high-spin washer can be used just as a washer at full capacity, or as a washer dryer at half load which means that soiled clothes can simply be plonked in and taken out pristine and dry in 1hour 20mins!Electrolux say it is the robust quality and power of these new models which sets them apart, with stainless steel used in all vital parts plus extra-strong hinges and door locks to cope with heavy-duty daily use.Important if laundry space is an issue, the smaller version only occupies 1 square metre of floor space and can be stacked if you needed to double-up.A computer degree is thankfully not needed to operate these beasts, which despite containing microprocessors to manage washing programmes, sense load weights and adjust water use and spin times, are simple to understand and operate.All the inside cleverness helps cut the energy costs of cleaning and drying with high-speed spins that maximise water removal, which means less expensive heat is needed to finish the whole cycle.So if all the claims are true, here is one time-saving machine which will save you stress, space and cash - and you won’t need the engineer’s number saved on your phone!

More info at www.electrolux.co.uk

BigBoystoys

first appearances help win customers' hearts and minds, so make sure your staff are immaculate and your linen is pristine by investing in the latest laundry technology that can save space, time and cut your washing bills.

WASH AND GO


More info at www.bernitopizzaovens.co.uk

Coping with acres of washed table linen is a chore neatly tackled with a pair of stacking tumble

dryers like these beauties - which the makers claim are their best yet.The Girbau GUT30 2 x 14kg offer unmatched energy efficiency and performance, say the Barcelona-based professional equipment manufacturers.The gas-powered stacks have an advanced drying method in which heated air is directed through the load from back to front of the rugged cylinders.And to improve cost-saving and reliability, they have dual motors to

cope separately with airflow and basket rotation.They look good too, with oversize stainless steel doors fronting the solidly built units, which are slim enough to fit through a standard 34.5 inch door opening.A straightforward digital display panel allows for precise control of temperatures, timings and countdowns plus drying options including delicates.Ergonomic and easy to maintain, these stylish drying machines from one of the world’s biggest laundry firms are guaranteed to just keep on rolling.

More info at www.girbau.com

Crumpled clothes hastily grabbed from a bundle of clean laundry will send out all the wrong messages,

but well-pressed uniforms and kitchen whites give the air of calm and confidence you want to convey.And advancements in the steamy world of ironing mean useful space need not be permanently devoted to a rickety old ironing board that never gets put away.from the land of crisp, sharp fashion, Italian commercial manufacturers Batistella offer their Magicvapor Maxi as the solution to many laundry woes.It’s a heated vacuum board which comes with its own five litre boiler to provide approximately four hours of non-stop ironing.But perhaps the real beauty of this industrial-grade system is that when the smoothing is done, both the top board and bottom shelf fold flat against it’s sturdy four legs to pack neatly away into a corner - Bellissimo!

More info at www.ironingsupplies.co.uk

KINGS OF SPIN

NEW IRONAGE

The buzz term 'food pairings' has been doing the rounds for the last few years and with hundreds of different beer

varieties and more ingredients than you can shake a stick at, beer offers up a magnitude of tastes, smells and consistencies. Not only can the tipple bring out the flavour in food, but food can also bring out tasting notes in the brew - it’s a two way relationship, they bring out the best in each other. Whilst currently beer is the lesser-known food pairing, with more publicity it could well be making its way up the rankings soon. Complex hoppy tones combined with notes of caramel and oak bring another dimension to the whole dining experience. As the carbonation slices through grease to cleanse the palate, it makes the beverage a perfect partner for fattier foods.CAMRA's Book of Beer knowledge, by Jeff Evans, sums up the pairing movement perfectly: “Wine makes a fine companion at dinner time, we all know that. But so does beer. In fact, when you consider the huge variety of flavours beer can bring to a meal anything from zesty citrus notes, through caramel, nut and tropical fruits, to deep, rich chocolate and coffee it is scandalous that our favourite tipple has been kept off the fine dining table for so long.”And a number of breweries, restaurants and schools are now helping to educate the discerning diner about the benefits of beer and food pairings.Edinburgh New Town School of Cookery has its own Beer and food Matching course, which runs nearly every month. Glasgow

Herald wine writer Tom Bruce-Gardyne guides attendees through the complex tastes as people sample the ingredients and the beer separately before trying them with dishes.Scottish award-winning brewery Harviestoun is similarly ahead of the curve in terms of pairings. Ewan McCowen, Marketing Manager at the brewery, explains: “As an industry, we continually have to battle against a perception that beer is exclusively something to be drunk in quantity. Food matching is a really important tool to communicate the fact that at its best beer can also have elegance and finesse.”Harviestoun has long been involved with a number of food pairing events, including supplying bottles to the Beer and food Matching course. With a number of similar

events popping up around the country, Harviestoun is keen to be involved. McCowen continues: “London seems to be where it's at when it comes to food and beer nights in pubs. For example, craft and artisanal beer and food bar, The Old Red Cow, runs a monthly 'beer dinner'. These popular nights are a lot of fun and we're hoping we can get involved later this year.” Although breweries are keen to promote food pairings, McCowen points out:“For pubs, it is a great way to get people connecting with good food and drink. They get much closer to the production and preparation (especially when they are supported by the suppliers). The process also helps cement relationships throughout the supply chain. And the whole experience highlights what great pubs are about: fun and community.” for more information on Edinburgh New Town School of Cookery’s Beer and food Matching course go to www.entcs.co.uk or call 0131 226 4314.

There's a new couple in town. food has long courted a gorgeous red or an elegant white, but suddenly it has a new complicated friend.

A Match Made in HeavenA Pint of Lager and ... a Three Course Meal?



Thwaites Brewery:"@TakeStockMag

#NuttyBlack is great with strong smoky flavours. Cheese - esp. strong

blue or smoked cheese, Smoked fish such as mackerel...also

Spicy Sausage. #NuttyBlack is also good with

chocolate desserts and apple pie! :D"

█ Match the weight of the beer against the weight of the food. Try thinking of a pale beer as a white wine and a red wine as a dark beer.█ look for compliments and contrasts. Match flavours in the beer with similar flavours in the food, or engineer tastes like citrus inflections with fish and fruit beers with game.█ Use beers to cleanse the palate, when possible. A sharp acid taste can slice through fat and grease and a lively carbonation can clear away creamy tastes.█ Build up beers, in terms of character and taste throughout the courses.█ Be sensible with quantities, beer can be quite filling. fiona Burrell, Head of Edinburgh New Town School of Cookery, suggests drinking beer from wine glasses, so that the beer is appreciated and savoured.

Top Tips for Food and Beer Pairings:

We talked to a number of breweries, a hotel and a school and got them to suggest their perfect matches:

Denis McCann, manager of Hotel Indigo in Glasgow,

suggests cherry and chocolate tart with Munich

Red lager by west.

fiona Burrell suggests pairing Loch Duart Hot Smoked

Salmon with Innis and Gunn Original. She also recommends fraoch, by williams Brothers,

with venison and haggis scotch eggs

Harviestoun Brewery:

"Old Engine Oil and Ola Duh would go

wonderfully with any hearty winter stew,

particularly anything rich and gamey

like venison or hare."

Harviestoun Brewery:

"Pair Bitter and Twisted with a hot-oak-smoked-salmon

salad and a lemon dressing. The citus flavours complement each

other whilst the hops cut neatly through the

powerful oakines without killing it."

BrewDog:"@TakeStockMag

Curry + Punk IPA = A Sid/Nancy situation. Made for each other.

#MunchDog"


fOOd & dRINk

Beer Lamb Stew RecipeIngredients

Clarified butter or oil 2 tablespoons 30ml Shoulder lamb cubes 1kgflour 1 tablespoon 8.75g Celery 1 stalk, choppedMedium onion 1, choppedCarrot, 1 choppedGarlic 3 cloves, crushedBitter & Twisted beer 1 bottle Veal broth 2 cups 500ml Dijon mustard 3 tablespoons 45mlSalt and pepper, to taste

Preparation█ Heat clarified butter or oil into a frying pan.█ Sprinkle cubes with flour and brown lamb for 5 minutes, stirring using a wooden spoon.█ Remove lamb cubes from frying pan; reserve.█ In the same pan, brown the chopped celery, onion and carrot, along with the crushed garlic█ Mix in lamb cubes, beer and veal broth.█ Bring to boil, cover and simmer slowly for approximately 1 hour, over very low heat.█ Bind sauce with dijon mustard; salt, pepper and serve.

Beer Batter RecipeIngredientsPlain flour 110gPinch of saltOil 2 tbspSchiehallion 150mlEgg white 1 large

Preparation█ Sieve flour and salt into a bowl.█ Make a well in the centre, pour in oil and beer, and carefully mix in the flour.█ Whisk the egg white until stiff and fold into the batter.



The tweed-clad autumnal curtain raiser of the glorious twelfth welcomes in the most bountiful season of all and the game

birds and ripe fruits are the perfect back-drop to wines that are not only mellow but also subtle and finely textured.Rioja, that most iconic of Spanish regions, is the perfect Autumnal red. Generally a blend of the well-mannered Tempranillo and slight more gutsy Garnacha, Rioja’s medium weight, savoury, vanilla edged reds are the perfect foil to roast pheasant or hearty stews. deAlto Crianza has ample sweet, dark fruits and a lovely hint of liquorice and vanilla - never over powering but reassuring like a warm coat. for grander occasions, the world class wines of luis Canas Reserva Seleccion de la familia or the stately Remelluri Reserva are also perfect examples of Rioja.Hold off on the Shiraz and the Cabernet as you’ll need them when the weather really turns. for now we need the gentler delights of Pinot Noir. Enigmatic, beautifully imperfect, Pinot Noir’s lighter body, crisp fruit and smoky, haunting notes are Autumn in a bottle. Bargain hunters will love the delicate, crimson tinged violet fruit of Chile’s Nostros Reserva Pinot Noir but for truly great new world pinot then head south, way down south in Central Otago, New zealand. Here we have both the perfume but also the weight of fruit and when the food is good and the company great, Mount Edward, Wanaka Road Pinot is a class act. Silky smooth, juicy violet scented fruit and a finish of pure silk.

Giles Cooke Master of wine and all-round nice bloke

www.alliancewine.co.uk

DEALTO CRIANzA 2008RRP £8.99

LuIS CANAS RIOjA RESERVA 2004/5RRP 16.99

REMELLuRI RESERVA 2006/7RRP £23.99

NOSTROS RESERVA PINOT NOIR 20011/12RRP £7.99

MOuNT EDwARD wANAkA ROAD PINOT NOIR 2009/10RRP £21.99Mellow

FruitfulnessThe crackling of fires and the beckoning mists of Autumn may not seem quite so inviting after our damp squib of a summer but at least we can now reconcile ourselves to cracking open some mellow, warming reds.

WINE WORdS


Food for ThoughtAnd finally...

olympic legacydespite the less-than-impressive

weather for much of July and August, for two weeks this summer Great

Britain basked in the halcyon glow of our most golden Olympics in over half a century.Talk about climate change, this summer saw the notoriously reserved people in our glorious capital break down barriers and enjoy the festival atmosphere as a community. Our cultural climate appeared to have shifted fundamentally, with people actively lauding British sporting successes rather than tutting disappointedly at the Ashes, or throwing away their souvenir Wimbledon towel in abject disgust. The question remains, however: how can this brief period of national jubilation translate into the lasting legacy so often mentioned by politicians, sportsmen and the Olympic organising committee? It is clear that the ripple from these Games must extend far further than the Olympic Park, weaving a culture of sporting excellence and national pride into the very fabric of British society, including our catering and hospitality industries.In an age when finding features to differentiate your business from your competitors can make the difference between success and failure, it would be a shame not to take advantage of the post-Olympiad atmosphere and think about some ways in which you can help stoke the sporting fires. Perhaps a country pub with a Boots and Bikes cleaning service for those intrepid mountaineers, or a secure cycle lock-up for more active city-folk. Hotels can run sports days or, if they lack the grounds, offer jogging tours of the local area. Sporting influence can also extend its reach to your menus: perhaps point out

the muscle-building properties of the protein, iron and zinc found in your best British steak; or the boost to anaerobic exercises like sprinting and weightlifting which a large Americano coffee (with an extra shot, naturally) can provide. Are we entering a new Golden Age for

Britain? With a record Olympics haul, and three of the top 50 restaurants in the world, one could certainly be forgiven for thinking so. Perhaps an across-the-board sweep of top international accolades is rather too much to ask but, as Mother used to say, there’s no point in aiming for second place.

by Jack Walker, roving food writer

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Take Stock Magazine - Issue 3

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Transcript of Take Stock Magazine - Issue 3