Take Stock Magazine - Issue 5

CHAMPIONING INDEPENDENT BRITISH CATERING

MA

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STAFFING FOR SUCCESS

GET YOURSElF A 'BIG UN'

EGG ON EASTER

WE GRIllCARl FOGARTY

MARCH/APRIl

2013

WHAT’S TRENDING

IN 2013

YOuR TAKE STOCKMAGAzINE

GB Takestock April A4 - Ad[outline].indd 1 18/02/2013 15:34:48

I’ve been reading a lot lately about the continuing trend toward casual dining. Traditionally the preserve of pubs and MacDonald’s, the rise of the branded restaurant chain is putting independents under increasing pressure.

TAKE STOCK

Casual dining is the future - it’s just so easy not to have to bother to dress for dinner - and we need to be reaping the benefits. We've some great ideas for you on page 26, in our food to go feature. And there is much we can learn from the successful branded chains, not least in the area of marketing.People are risk averse, particularly when money is tight. They want to know that if they choose to spend their hard earned cash on a meal out, it will not be wasted. They want to know that they can rely on an establishment for quality and value for money. Consistency is critical. Visible online feedback channels will give prospective customers the comfort they need to visit your establishment. I would also recommend the heavy promotion of fresh ingredients and provenance.The branded chains like Nando’s are particularly good at marketing and have seriously lifted their game on social marketing, customer engagement, loyalty and reward schemes. We need to learn from them.

Here at Take Stock we will continue to bring you as many business boosting ideas as we can, as well as advice from experts to support you in these competitive times. We’ve a special feature on how to give great customer service on page 42, inspiring guidance on menu planning and details of all the trends in 2013, which may help you to make your place stand out from the crowd.A brand new feature for this issue is the 'mag in a minute' on page 9. We love it - let us know what you think!

Enjoy the read...

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Hi & welcome...

TAKE STOCK MAGAzINE 03

Editor Mags Walker

News and Features Rebecca CooperJulie FranklandChris TateHazel RycroftJack WalkerEmma SharplesDavid Jackson

Art DirectorRichard Smith

Digital DirectorMartin Kersey

Brand liaisonNick HallidayDavid Jackson

Social MediaMiles Sharples

CHAMPIONING INDEPENDENT BRITISH CATERING

MA

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/APR

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STAFFING FOR SUCCESS

GET YOURSElF A 'BIG UN' EGG ON

EASTER

YOuR TAKE STOCKMAGAzINE

WE GRIllCARl FOGARTY

MARCH/APRIl

2013

WHAT'S TRENDING IN 2013

04 TAKE STOCK MAGAzINE

ContentsFood and DrinkAfternoon Tea 23Egg on Easter 24 - 25Snacking 26 - 27 Spring into Action 28 - 29Who's Eating all the Pies? 39Supping up Spring 44 - 45

FeaturesIt's Show Time 14 - 15 Mum's the Word 23What's Hot and What's Not? 30 - 32Change for Change's Sake? 34 - 35 Waste not, want not: A Sustainable Future 36 Reaching for the Stars 37

Family BusinessTapping into Trends 10Allison Whitmarsh - ProperMaid 11 What's New for Spring? 12 - 13Wholesaler News: New Products and logo for Fairway 16 New Livery for Hensons 17 Kick off Breakfast 17 Sweet Treats 17Today's - Together we are Stronger 18 - 21

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31

23

30

10

25


FunWe Grill Carl Fogarty 46 - 47

Every IssueCalendar 6 - 7The Mag in a Minute 9The Stock Market - What's New for Spring 12 - 13The Stock Exchange - Customer Service 42 - 43Big Boys Toys - Ducati 48 - 49Food for Thought 50

RecipesSimnel Cake Cupcakes 24Hot Cross Buns 25Hunter's Sandwich 27Wild Garlic Pesto 29Thai Spiced Chicken and Coconut Broth 33Shrewsbury Pie 39Manchester Tart 39Spring Cocktails 45

13 48

45

46

11

Calendar


5-6Mar 5-6Mar

4-10Mar 10Mar

17-20Mar 18-24Mar

FOOD TECHNOLOGY AND INNOVATION FORuMThe 11th Annual World Food Technology and Innovation Forum brings together the world leaders in food research and development, food innovation, marketing and food technology to debate, and shape the future of the food industry.

www.foodinnovate.com

NORTHERN RESTAuRANT AND BAR SHOW- Manchester CentralThe two day show will welcome trade-only exhibitors and visitors including brewers, hoteliers, publicans, catering suppliers, chefs, restaurateurs and bartenders from across the north of England.

www.northernrestaurantandbar.co.uk

BRITISH PIE WEEKSee 'Who 's eating all the pies' on page 39

www.britishpieweek.co.uk

MOTHERING SuNDAYSee our Mothers Day recipe suggestions on page 23

THE INTERNATIONAL FOOD AND DRINK EVENT - Excel, LondonIFE is the uK’s largest and most respected food and drink trade event. Whether you’re looking to meet new buyers or present your new products to existing clients, exhibiting at IFE gives you the opportunity to engage with your target audience face-to-face.

www.ife.co.uk

BACON CONNISSEuRS WEEKThe campaign aims to get people experimenting with bacon in new and exciting ways and to recognise Red Tractor bacon as a quality meat people can trust.

lovepork.co.uk

17Mar15-17Mar

ST PATRICKS DAYTHE EDIBLE GARDEN SHOW- Stoneleigh Park, WarwickshireThe Edible Garden Show has firmly established itself in the gardening world events calendar after more than 13,000 visitors attended the grow-your-own extravaganza.

www.theediblegardenshow.co.uk

MAR - APR


29Mar

31Mar

GOOD FRIDAY

EASTER SuNDAY

25-28Apr

23Apr

THE LONDON COFFEE FESTIVAL - London OlympiaThe London Coffee Festival welcomes coffee lovers and foodies, professional baristas, coffee shop owners and industry experts, who all gather for the uK’s most inspiring and dynamic celebration of coffee and food culture.

www.londoncoffeefestival.com

ST GEORGE’S DAY

Know of an event which should be in our calendar?

Get in touch by emailing [email protected]

1 Apr

7-8Apr 19Apr

EASTER MONDAYWe've got an Easter special on pages 24 - 25.

NATuRAL AND ORGANIC PRODuCTS EuROPE- London OlympiaThe uK’s only trade show that brings together the entire natural, organic and speciality food industry every year.

www.naturalproducts.co.uk

NATIONAL GARLIC DAYThe uK’s only trade show that brings together the entire natural, organic and speciality food industry every year.

www.naturalproducts.co.uk

22-28Apr

ALLERGY AWARENESS WEEK

www.takestockmagazine.com/2012/11/catering-for-coeliac-disease

Launched in 1983 - celebrating our 30th birthday

Diet Coke is the Number 1 selling Diet Cola

Diet Coke 330ml sells at least 15 times more than its’ main competitor in Impulse*

*Source: Nielsen scantrack data to WE 03.11.12 ©2012 The Coca-Cola Company. All Rights Reserved. Diet Coke is registered trademark of The Coca-Cola Company.9025

NORTHERNRESTAURANT& BAR 20135+6 MarchManchester Central2013

With star names such as Simon Rogan and Aldo Zilli cooking in the Chef Live theatre, and 200 exhibitors supplying everything from artisan regional produce to major kit and equipment, at NRB you’ll find ideas and inspiration to whet your appetite and improve your margin.

Whether you are an award-winning chef, a globe-trotting bartender, or the decision-maker for a multi- million pound hospitality business this is the Northern show where the big names come to you. Register for your free ticket today www.northernrestaurantandbar.co.uk

@nrbmanchester

www.facebook.com/nrbmanchester

TAKE STOCK MAGAzINE 09TAKE STOCK MAGAzINE 09

The mag in a minuTe

QuoTe of The issueCourtesy of Carl fogarty

Q: Best Kitchen gadget?

a: my Wife

our Top 10 Trends in 2013

produCT neWs

'Bring BaCK The doggie Bag'

susTainaBiliTy

½ Kilo food PER DINER BINNED ANNuALLY IN uK

moThers dayDid you know Mothers day is celebrated at different times all over the world

marCh in The uKfeBruary in norWayJune in KenyaaugusT in Thailandmay in ameriCa

LET'S GET MuLTICuLTuRAL!

WellthyCasual DiningScandanavianGourmet CocktailsCraft BeersNaturalEater-tainmentLocal SourcingFlexetariansNostalgia10

9

7

5

8

6

4

3

2

1

neWs from around The family

hensons livery

SCRAPED OFF PLATES

7Tonnes

=21 TONNES OF FOOD

seCreTs

menu suCCess

Keep 5 or 6 BesTsellers

regularly updaTe speCials Board

for:Trends

speCial oCCasionsseasonal

ingredienTs

flora Tea

ChrisTmas dinner CaKe

ToTalfoodserviCe sponsor BreaKfasT CluBs

Wayne Roddis, Philip Barden and Richard Dunn knew they had found a winning formula with

their restaurant, Mustard and Punch on the outskirts of Huddersfield. The bistro style restaurant has thrived since its opening in 2001 by offering locally sourced food at reasonable prices. So when a property became available in the heart of Huddersfield, the trio couldn’t resist the urge to replicate their offering and bring good, local food to people in the centre of town.The partners knew it would be tricky considering the current economic climate but knew they couldn’t let the opportunity pass them by. Says Wayne, “ when you are confident in your product you just have to go for it. Otherwise you’ll regret it. The opportunity came up in the right location and we would have kicked ourselves if we had turned it down and then watched someone else take it.” The building is fabulous: a grade 2 listed building which the boys have restored to its former glory, installing a kitchen and exposing fantastic original features.All three have no illusions that this year

will be tough but they have confidence in the quality of their food and believe it will see them through.Called Northern Taps, the new restaurant opened in December last year and experienced a strong Christmas period. unlike Mustard and Punch, it opens all day, not just in the evenings and offers the same type of food with a slight twist. For

example Northern Taps offers moresharing and snacking platters to reflect the more casual dining needs of its customers.Northern Taps is also more about drinks, offering a variety of ales and ciders. The overall branding of the establishment is a ‘kitchen, ale and cider house,’ and to capture the daytime town centre passing trade, the venue offers a wide range of hot drinks.


Tapping into TrendsExpansion despite the recession: we look at the trio who are bucking the trend and expanding their business by putting provenance and quality at the very heart of what they do.

All produce is sourced locally from farms and

breweries around the area.

Wayne Roddis, Philip Barden

& Richard Dunn

ProperMaid is the brainchild of former school dinner lady and mum-of-two Allison Whitmarsh. Allison founded the

Huddersfield-based company, which sells traditionally made, additive and preservative free cakes, cupcakes, tray bakes and biscuits with a twist, in her home kitchen just four years ago.After six months of working from home and having sold her goodies at local famers’ markets and food festivals, Allison’s growing order book led her to converting a retail unit into a bakery to keep up with demand. A second move to a converted spinning mill came 18 months ago, but over Christmas, Allison’s recipe for success was given an extra ingredient when BBC Dragon Deborah Meaden agreed a 25 per cent slice of the business in return for £50,000 worth of investment.

Appearing on the Dragons’ Den Christmas special, which was broadcast on December 23rd, was the icing on the cake for Allison. Deborah’s money has enabled her to buy additional ovens, a £10,000 cutting machine to supply cakes pre-sliced and a wrapping machine.Of her TV debut, Allison said: “I had three minutes to tell the Dragons all about ProperMaid and how we bake traditional cakes but give extra value with some unusual added ingredients. Our cake range includes a courgette and lime cake, beetroot and chocolate cake, a liquorice cake decorated with Liquorice All Sorts, and a Dandelion and Burdock cake, which won a Gold Star in the 2012 Great Taste Awards.“I had actually been invited on to the show after its researchers discovered we were supplying a Christmas Dinner Cake, which contains all the trimmings minus the turkey, to one of our deli customers. It was this cake I took on the show and which the Dragons sampled. The cake is basically a carrot cake but as well as carrots includes parsnips, cranberries, sprouts, Christmas spices and chestnuts. The Dragons loved it, but I was left standing in front of them for 20 minutes

before both Deborah and Theo Paphitis made me an offer.”Continued Allison: “I decided to go with Deborah because Theo wanted a 40 per cent stake in the business although he offered me double Deborah’s investment.”

Besides the money, Deborah has also put Allison in touch with a team of business experts to help her plan her growth strategy.Back in Huddersfield, Allison has just launched a Valentine cake made with passion fruit and sweet potato and a beetroot infused tie-dye cake. She is also working on plans for a lower fat range.

Explains Allison, who now employs 13 fellow lady bakers and a deliveryman: “I couldn’t have dreamt four years ago when I baked my first cake for a customer in my home kitchen that in 2012 I’d have twoDragons vying to invest in my business! I’m extremely proud of our brand and everyone in the ProperMaid team for helping to make this possible. ProperMaid has come a long way in a relatively short period of time and with Deborah on board who knows how high our cakes will rise!”ProperMaid is available from Total Foodservice's Huddersfield and Clitheroe depots.


Tapping into Trends

Proof is in the pudding...or at least, the cake, for ProperMaid

Allison’s Dragons’ Den winning Christmas Dinner Cake

Icing on the cake: Allison (right) welcomes Dragon Deborah Meaden to ProperMaid with a lemon and poppy seed cake

CuSTOMER PROFILES

10 TAKE STOCK MAGAzINE12 TAKE STOCK MAGAzINE

The Stock Market:

What’s new for spring?

Peka is making life easy with the launch of two new products for chefs. With their Gratin and Rösti Rolls, chefs of

any ability can create plate worthy potatoes. As easy as one, two, three - all you need to do is remove the packaging, cut into 2cm slices, adding grated cheese to the Gratin version, and either cook in the oven at 200c for 20 minutes (Gratin) or fry in a pan for five minutes (Rösti). The Gratin can also be microwaved for a quick side dish - you will need to allow one minute for every 100g in a 750w oven, then just grill until golden and serve. Call your wholesaler for details.

Making pastry can be time consuming and a bad batch can harm a business’ reputation.

But not any longer! The Pastry Room has launched Freeze and Flow pastry crumb - a quick and easy solution to any pastry problem. All you need to do is add water to the frozen crumb, stir and roll. No resting is required and just one kg of mix can make 1.444kg of finished pastry.

There are three different types of pastry, including short crust, butter sweet and suet. The mix can also be used as a crumble topping. Developed by experienced pastry chefs from classical recipes using natural British ingredients, the mix produces a consistent product no matter what the skill levels you have in your kitchen. For more information on the product, go to www.thepastryroom.co.uk.

Solving a peskypastry problem

Easy Peka potatoes

Heinz has introduced two new innovation led sauces to its front of house range of sachets.

Classic Burger, with notes of dill and mustard, is a great accompaniment to burgers. Firecracker, a fiery tomato and chipotle chilli sauce with a smokey flavour, is perfect for chicken wings, Mexican wraps or adding a kick to chips.

For more information on the product go to www.heinzfoodservice.co.uk or contact your local wholesaler.

Heinz Spices Up its Sachets


With eatertainment set to make a big impact this year, Flora Tea’s products are sure to make a

huge impression on your customers - and more importantly improve your bottom line. The profitability of tea shouldn’t be underestimated as it accounts for seven out of 10 hot drinks consumed. And with only 46 per cent of tea drinkers consuming ‘normal’ tea out of home, it’s crucial that customers are offered something different. These teas definitely fall into this category. Hand-crafted from flowers and teas, all flowering teas are hand-tied individual

tea leaves (green tea) with selected dried aromatic flowers forming a tea ball or heart. Once placed in boiling water the ball reveals its secret centre, blooming into an artistic and captivating flower display with an enriching taste.With ten premier flowering teas, your customers can choose from a number of options, and are sure to be impressed. The product won best new products award 2011 and The Great Taste Three Gold Stars Award 2011.For more information go to www.floratea.co.uk.

Blooming Lovely

Swiss ice cream brand Mövenpick has launched a new gourmet ice cream flavour inspired by the cuisine of

Oceania (Polynesia). Macadamia Dulce de Leche is a vanilla-based product, featuring caramel sauce and caramelised macadamia nuts. The flavour joins the company’s range of luxury ice creams and is designed to be eaten on its own or as an accompaniment to desserts. “In what we believe to be a first for the UK market, we have combined creamy dulce de leche with sweet and crunchy macadamia, creating a delicious contrast of textures and flavours,” said Julia Jones, head of customer marketing, Mövenpick Ice Cream.“The combination of macadamia and caramel are inspired by the cuisine of Oceania, where these ingredients are very popular. Their sweetness is delightfully offset by the vanilla base - an ingredient currently in demand among chefs - which we make from Madagascan vanilla pods.“Together, these ingredients lend an exotic twist to this indulgent product, helping chefs tap into the current consumer trend for ethnic food across their menus.”The new flavour is free from artificial additives, flavourings and colours and is suitable for vegetarians. The product is available in 2.4 litre tubs.

Ice Cream goes Gourmet

In response to the recent growth in grilling as a cooking technique, as well as the surge on menus of flavours from the

American grill, McCormick has launched its Schwartz Grill Mates range into foodservice.The products are available in jars (Deep

South Brown Sugar, Montreal Steak, Smokey Texan) or adjustable grinders (Punchy Peppercorn, Herb Fusion, Garlic and Herb Twist) from this month. Recipes and more information can be found at www.mccormickfs.co.uk.

Herbs get a grilling

The North’s leading hospitality trade show, Northern Restaurant & Bar (NRB), will return to Manchester

Central from 5 to 6 March 2013 and will welcome leading chefs, Simon Rogan and Aldo zilli, to its popular Chef Live theatre.The trade-only show is expected to attract around 6,000 visitors over two days including restaurateurs, chefs, deli owners, hoteliers, publicans and bartenders from across the north of England. The Take Stock team will be there in force too, so come and say hello!

Food focusThe Chef Live cookery theatre will be hosting big name chefs including Simon Rogan of l’Enclume and Roganic; Aldo zilli of San Carlo Cicchetti; Aiden Byrne of Manchester House; Steven Doherty of Lakeland Cafe and Dave Mooney of The Lord Binning and The Old Sessions House.The show’s Fine Food Village will be dedicated to local and regional producers of the highest quality and, in partnership with Game to Eat, will feature a special section promoting wild British game meat. Game to Eat will be giving butchery technique demonstrations and there will be an appearance by a uK BBQ champion.As well as being a hotspot for hospitality networking, NRB will host emerging artisan producers and premium brands all under one roof, giving visitors the opportunity to explore everything from the latest microbrewery craft ales, award winning meats, cheeses and wines through to epos systems and the finest tableware.

The NRB Top 50Organisers of this year’s event will also be announcing the second annual NRB Top 50 line-up. The list will honour 50 individuals from influential operators in the north of England. New for 2013 will be three special achievement winners who will be announced live on the first day of the show. Those selected will be chosen based on their successes, achievements and their impact on the northern hospitality industry. Northern Restaurant & Bar’s managing director, Thom Hetherington, said: “We’re delighted that this year’s NRB is able to host an additional 50 exhibitor stands bringing the total number of food, drink and catering suppliers at this, the twelfth NRB, to 200. Our stellar line-up of chefs and drinks experts will provide visitors with an inspiring programme of events which will marry perfectly with our brilliant suppliers and producers, creating what we hope will be our best show yet.“The North has impressive industry credentials to support such a show with 42 per cent of all hospitality establishments based here and a £14 billion turnover meaning NRB is, for thousands in the business, a must-see event for networking, sourcing and inspiration.”

Drinks highlightsFor bartenders looking to learn new skills and discover new drinks, the Liquor Theatre will be a must-see. Curated by Dave Marsland, the Drinks Enthusiast, visitors will have the chance to watch demonstrations and competitions, and sample the latest spirit brands in the adjacent Spirit Room.

Manchester’s Socio Rehab will be adding a touch of magic with a little help from their friends, Almost Famous Burgers.From Belgian beers to Japanese wine, the Grape & Grain theatre will host tutored tastings of wines and beers from around the world. This will also house ‘Port Street Beer House presents Meet the Brewer' sessions, in which the brains behind the award-winning bar will showcase some of their favourite craft beers.NRB also acts as a hub for a number of satellite events including hosting major launches for Hotel Future - the national training academy, and industry charities Hospitality Action and Action Against Hunger.

For further information aboutvisiting NRB 2013, go to www.northernrestaurantandbar.co.uk or follow on Facebook www.facebook.comnrbmanchester and Twitter @nrbmanchester


Pride and Produce

Take Stock takes a look at the forthcoming restaurant and bar show and offers a retrospective on the hospitality show held earlier this year.

It's showtime


& the one that was

It's showtime

Visitors to this year’s Big Hospitality Show were left with plenty to chew over, as organisers attempted to

provide everyone with at least one insight or good idea to take away to their own business, from each of the show’s various elements.With over 350 exhibitors and a line-up of speakers and mentors from the BBC’s ‘The Restaurant’, Grand union Bars, Pret a Manger, Farrow & Ball and the Great British Menu among others, the Big Hospitality Show has become the bi-annual trade event for showcasing the cutting edge of food and drink, catering equipment, interior design, tableware and technology. It also played host to the international culinary competition, Salon Culinaire.

Said the show’s Toby Wand: "Of the exhibitors, more than 100 formed the Catering Equipment Hub to provide a comprehensive overview of the commercial kitchen product market. As part of it, new launches in the equipment arena were demonstrated at the Innovation Zone at its heartland." The latest in furniture, soft furnishings and tableware featured in the Interiors section where the focus was front of house. It had its own Design Inspiration Stage with a programme covering trends across all sectors from boutique hotels to bar design. Said its curator Stirling Johnson: "Competition for each consumer pound is so fierce nowadays that great design can really set your offering apart from the rest."

Andrew Lamb of The Pastry Room

Rational cookery demonstration

FEATuRE

Fairway Foodservice has given its logo a facelift. While keeping the famous red and blue, the running man has disappeared

into the distance and a new bolder font has replaced the old one. Richard Ellison, Marketing and Administration Manager commented, "we never intended to make any major changes, just a few tweaks as it is important we keep our 30 year identity." The

logo change comes as part of a re-branding project which will see packaging, marketing literature and the website being redeveloped.


Fairway have also launched the Brodericks Brothers tray bakes. Synonymous with quality, all the tray

bake slices are handmade to the highest standard with only the finest ingredients including Belgian chocolate, their own

homemade secret caramel and Irish oats and butter. The bakes come in 95g portion sizes and include 6 flavours: Rocky Road, Caramel Nut Brownie, Caramel Slice, Chocolate Tiffin Slice, Chocolate Brownie and White Chocolate peanut heaven.

Sausage

RollsIt’s all in the pastry! Sausage rolls -one of

the uK's most popular hand-held snacks gets a make-over from Fairway.

Fairway foodservice have enhanced their sausage roll by concentrating on the puff pastry. By incorporating a deep scoring, their rolls now have a consistent, quality look combined with a crispy texture. The development team at Fairway have ensured the pastry isn’t too flaky though - taste tests have ensured the pastry won’t flake too much and end up falling off the sausage meat when bitten in to. Only the best pork meat is used too - the filling has a clean declaration from quality cuts of pork meat.

Fairway foodservice has launched new Irish-produced desserts – Inas cupcakes. All handmade and handcrafted with only

the best ingredients, Inas cakes are renowned for their quality and great taste and wacky, humourous packaging.

The mixed cupcake selection contains four of its best selling handmade cupcakes in 90g portion sizes: Lemon Drizzle, Red Velvet, Strawberry and Chocolate.

Mixed Traybakes

Mixed Cupcakes

New products and a new logo for Fairway

SPEAk TO YOUR WHOlESAlER FOR DETAIlS OF All FAIRWAY OWN lABEl PRODUCTS qUOTING TS5.


When looking for a sticky toffee pudding supplier, you have to go to the 'home' of the

dessert - Cartmel, Cumbria. At least that was the reasoning behind a very successful food pairing. JMP Foodservice has been working with Cartmel Sticky Toffee Pudding Company for the last five years. The homemade desserts are supplied to JMP customers in 150g catering portions, in four flavours: sticky toffee pudding, sticky chocolate pudding, sticky ginger pudding and tangy lemon drizzle sponge. With well-known fans including Rick Stein, Nigella Lawson, Jean-Christophe Novelli and Anthony Worrall Thompson, the products are

also stocked by Harvey Nicholls and Fortnum & Mason.

For more information on the products go to www.cartmelvillageshop.co.uk or contact JMP Foodservice.

The smart rebrand will feature across its delivery fleet as well as all its signage and printed materials.

The new logo, which focuses on the letter ‘H’ as a visually strong brand mark, also comes with a new strapline, ‘We love Good Food’, which encapsulates the company’s ethos on quality, and appears above the date of the company’s foundation.Hensons, which is now based in London’s Kings Cross, was established in 1895 in the capital’s famous Smithfield meat market and has been involved in the meat trade ever since, most recently as a catering butcher and

producer of salt beef and gourmet burgers.Hensons makes fresh burgers daily using only Angus and uK beef, which guarantees complete traceability from farm to fork, to a range of bespoke recipes for wholesale and restaurant clients. It sponsors a dedicated website, www.saltbeef.com, to promote salt beef. As well as supplying catering businesses across the South East, the company also manufactures and imports speciality products, such as salt beef and Continental produce, which it then sells to wholesalers across the country. www.henson.co.uk

Henson Foods Ltd.30 - 40 Vale Royal,

London N7 9AP020 7609 2299

020 7609 2299hen son. co.uk

New Livery forHensonsHensons is to launch a new look this spring which, whilst updating its image, also pays homage to its heritage.

Total Foodservice is backing the Huddersfield Town Football Club initiative to provide free healthy

morning meals to around 50 children at five schools in the Huddersfield area. The 'Early Kick-Off' breakfast scheme will run for the rest of the academic year, and has been made possible by Total Foodservice and other Huddersfield Town partners. Total Foodservice are using their extensive network of contacts to source the healthy and nutritious breakfast ingredients, which include: fruits, grains, dairy products and protein rich foods. Huddersfield Town are delivering this food free of charge to the schools and another partner - Kirklees College, is offering teachers and parents complementary NVQ courses in food preparation and hygiene.Maria Moriarty, Marketing Director of Total Foodservice, commented: “The Huddersfield Town Foundation does excellent work to support the local community and this project is something we felt incredibly important to be part of, as we have the network and logistics to really make a difference. With recent statistics showing us that 83% of teachers across the UK see evidence of hungry children in their class, it reinforces just how essential and needed a project like this is.”

Kick off Breakfast

Sweet Treats

WHOLESALER NEWS

Dean Hoyle, Andy Booth & Total Foodservice's Managing

Director Simon Howarth


Together we are Stronger

Your foodservice company is a member of the Today’s Group. Established nearly 30 years ago, Today’s has grown to become the uK’s largest buying group with over 250 members and a combined turnover of £5 billion.

But, there’s no resting on its laurels. Instead, in an increasingly challenging and changing marketplace, Today’s

believes it has found the key to unlocking untapped potential in the foodservice arena.Too many cooks may spoil the broth, but there’s strength in numbers when it comes to you profiting from your supplier’s membership of the Today’s group.At the group’s 2013 annual conference tobe held in Berlin in early March, Matthew Oxley - Today’s Foodservice Trading Director will challenge supplier delegates to work together for greater success. Says Matthew: “I believe that by working together, we will achieve more. By having a combined approach, we will maximise the extensive buying power of the total group, all working as one to drive down the TRUE cost of goods - not just in terms of cost price, but hidden costs too.”

Today’s: Food for ThoughtLast year, the Today’s Group, which is a member owned business and so belongs in part to your supplier, celebrated its Silver Jubilee - although its foodservice arm dates back to 1985.Trading figures for 2012 showed that despite the country heading towards a triple dip recession, Today’s had grown ahead of the market at +3% in value and +1% in volume.The majority of its 56 foodservice suppliers saw sales grow ahead of the market in 2012, taking share from national operators such as Brake and 3663. Your supplier has the advantage of local market knowledge.Within Today’s, a typical foodservice supplier offers a 'day one for day two' delivery service with an average 98% service level. Even the likes of Tesco, ASDA and John Lewis can’t offer such outstanding levels of service.

Bill Laird


According to latest data (Him! and Allegra), the total foodservice market in this country is worth an annual

£42 billion and is forecast to grow to £50 billion by 2017. The independents’ share, the category into which your supplier falls, is an annual £27.2 billion. There are more than 226,000 independent catering establishments in the uK, ranging from pubs to coffee shops and an increasing

number of stall, cart, van and trailer 'street food' vendors. It is estimated that one in nine meals is now eaten out of the home, with 34% of all adults buying a take-out lunch.One in three of us eat out every month - a figure that has not changed over the last couple of years, despite the failing economy. However, what has changed is the consumer demand for value with a quality proposition. This is reflected in the eating Out of Home

(OHH) market’s best performers - quick serve restaurants such as McDonalds, Subway and a return to popularity of American style diners (TGI Fridays recently announced a number of new uK restaurants). This has created a plethora of good 'Me Too' independents, which foodservice suppliers like yours, through their local knowledge and the flexibility that being on hand affords, can help become established.

50 BIllION

>50%

BY

2017

FOODSERvICE MARkET FORECAST

TO GROW TO

OF US EAT OUT EvERY MONTH

INDEPENDENT CATERERS REPRESENT

OUT OF

MEAlSARE EATEN OUT OF HOME

INDEPENDENT CATERING ESTABlISHMENTS IN THE Uk

THERE ARE

226,000

OF ITS MARkET

Today’s Economy


While frequency of dining out remains steadfast, consumer spend has fallen. As you may

know only too well, diners might now cut out a course, have a glass instead of a bottle of wine and opt to share a pudding. As a Today’s member, your supplier is working to help its customers adapt to these trends, by supporting outlets that wish to cater for cheaper eating out occasions such as breakfast and afternoon tea, as well as pubs that want to offer take-away food.It has also supported the growing use of discount vouchers and meal deals, by offering you and other customers regular, strong promotions.Menu innovation - with a concentration on new cuisines and healthy dishes - is another area that has helped maintain consumer interest in eating out during the recession. Your supplier, in line with other Today’s members, has worked hard - not only to meet greater demand for quality produce, but to also improve its offerings to enable you and the other eateries it supplies, as you endeavour to stand out from the crowd.

What consumers see in supermarkets and on TV cookery programmes they want to try when eating out - which is why Today’s group members now supply chorizo burgers, wild boar sausages and vegetarian fish and chips with Halloumi!Your supplier can also help you make the most of impulse lines such as confectionery, soft drinks, crisps and snacks, which is an area of growth. Don’t forget to ask them about how best to exploit this traditional retail grocery market.

Building Loyalty & Driving Frequency

Along with other Today’s Group members, your supplier is busy working to identify areas of

growth and to embrace new technologies.Social media platforms such as Twitter and Facebook are now used by more than 50% of chefs. They have become a marketing tool for communicating offers of the day, food trends and a source of real time recipe ideas based on daily stock availability. With 35 million users, social networking sites now account for a quarter of the time spent online in the uK. So, if you’re not already making the most of these platforms, ask your supplier for help.However, not everyone wants to stare at an electronic device, especially when relaxing after a hard days work. It is for that reason Today’s is a proud supporter of Take Stock magazine - which if you’re reading this, you’re holding a copy of. Take Stock is your magazine, reinforcing The Today’s Group and its member’s commitment to providing you with the very best in information, promotions, price and service.

Enjoy the read!

Adapting to Market Trends

Wild boar sausages


Today's:Own Brand Specialist

Today’s own catering brand label, Kitchen King, has undergone a re-design and a number of new lines have been introduced. It represents great value.

As a Today’s group member, your supplier offers other Today’s own brands from bleach to biscuits under its Essentials, Select and Blue Stone labels. Ask your sales representative for details.

Great tasting instantMAGGI® Mashed Potato

• Premium dehydrated coconut milk powder

• Responsibility Deal salt compliant

• Hot and cold application

• Quick and easy to prepare

Servingsuggestion

visit www.maggi.co.uk

MAGGI® Gravy Mixcreates authentic, great

tasting gravies

• Range is Responsibility Deal Salt compliant• Available in 3 variants - Original, Golden and Vegetarian• Vegetarian gravy also has no added MSG or artificial colours

Servingsuggestion

MAGGI® Coconut MilkPowder Mix, made from the�nest Sri-Lankan coconuts


• Dissolves easily once dispersed into water/sauce

• Ideal to use in curries, soups, sauces, desserts and drinks

• 1kg pack yield makes 5 litres of coconut milk

MAGGI® Rich & Rusticmade with sun ripened

tomatoes

• A premium tomato sauce made with sun ripened tomatoes, onions, garlic and herbs

• Perfect with pasta, as pizza topping, in stews and casseroles, use as salsa, in curries

• Gluten free, responsibility deal salt compliant, no added MSG

• Available in 800g tin

Servingsuggestion

Original VegetarianOriginalGolden

2 x 1.7kg2 x 2kg2 x 2kg

26 litres30 litres30 litres

Pack size Varient Yield per pack


FEATuRE

There’s no point keeping mum in the hospitality industry when there’s a celebration in the offing. Instead, use

it to boost business by creating a special menu to mark it. Now’s the time to start advertising your 2013 Mother's Day offering (Mother's Day falls on Sunday, March 10th). What could be simpler than serving a scrumptious afternoon tea on and around the day for all the family to enjoy together?

Traditional Afternoon Tea Menun A selection of freshly prepared, crust-less finger sandwiches (cucumber, egg mayonnaise with cress, smoked salmon with cream cheese, Coronation chicken, ham and mustard)n Warm scones with clotted cream and preservesn A variety of home-made cakes and pastriesn Choice of teas (Assam, Earl Grey, Darjeeling, Lapsang Souchong). You might also like to add the option of a glass of Champagne or a specially created cocktail (see page 45) into the menu for an additional charge.

Mum’s the Word

Mother's Day is celebrated throughout the world, but not always at the same time. The Norwegians celebrate it in February, while the Kenyans wait until June and the Thais until August. Mother's Day as we know it today is a 20th century American invention. In 1914, President Woodrow Wilson made the second Sunday of May an official national holiday following a campaign by Anna Jarvis, of Grafton, West Virginia, who wanted a recognised celebration of all mothers in memory of her own mum.Some countries already had celebrations honouring motherhood that were rooted in religion, history or legend. These celebrations then evolved to take on characteristics of the

American holiday, such as giving mums cards and gifts and bringing her breakfast in bed. This is what has happened in our country. Back in the 16th century, it had become tradition for everyone in Britain and Ireland to make an annual visit to the church of their mother on the fourth Sunday in Lent. As a result of this, most mothers were therefore reunited with their children on this day as even young apprentices and young girls in service were released by their masters to observe the ritual. The day became known as Mothering Sunday but the influence of the American Mother's Day means that now, its religious roots have largely been forgotten.

Mother's DayWhat is Afternoon Tea?The ritual of afternoon tea became popular in Britain in the early 1840s when it was taken up by Queen Victoria. It evolved among society ladies to stem hunger pangs while waiting for their evening meal (dinner) that in these higher echelons of society wasn’t served until 8 p.m. at the earliest. Nowadays, it’s usually enjoyed to mark a special occasion.

Great tasting instantMAGGI® Mashed Potato


• Responsibility Deal salt compliant

• Hot and cold application

• Quick and easy to prepare

Servingsuggestion

visit www.maggi.co.uk

MAGGI® Gravy Mixcreates authentic, great

tasting gravies

• Range is Responsibility Deal Salt compliant• Available in 3 variants - Original, Golden and Vegetarian• Vegetarian gravy also has no added MSG or artificial colours

Servingsuggestion

MAGGI® Coconut MilkPowder Mix, made from the�nest Sri-Lankan coconuts


• Dissolves easily once dispersed into water/sauce

• Ideal to use in curries, soups, sauces, desserts and drinks

• 1kg pack yield makes 5 litres of coconut milk

MAGGI® Rich & Rusticmade with sun ripened

tomatoes

• A premium tomato sauce made with sun ripened tomatoes, onions, garlic and herbs

• Perfect with pasta, as pizza topping, in stews and casseroles, use as salsa, in curries

• Gluten free, responsibility deal salt compliant, no added MSG

• Available in 800g tin

Servingsuggestion

Original VegetarianOriginalGolden

2 x 1.7kg2 x 2kg2 x 2kg

26 litres30 litres30 litres

Pack size Varient Yield per pack


Good Friday, the start of the Easter weekend, falls on March 29th, which means we’ve had quite a

wait for our first Bank Holiday since the festive season. It also means spring has sprung, so hopefully some fine weather will encourage a good turn-out of diners.New season roast lamb is the classic Easter main. Other traditional favourites are Hot Cross Buns and Simnel Cake. Hot Cross Buns have been around since pagan times when ancient Brits baked them to honour the springtime goddess, Eostre. The round bun represented the moon and the four quarters,

the four seasons. By medieval times, Christians had taken over the tradition, baking and eating the buns on Good Friday. For them, the buns’ rotundity was symbolic of the stone used to seal the entrance to Jesus’ tomb and the cross represented the cross on which Jesus died. Try the recipe on page 25Simnel cake is a rich fruit cake covered with a layer of marzipan. There are 11 marzipan balls around the top of the cake to represent Jesus’ 11 faithful disciples. We’ve updated the traditional recipe by making Simnel Cake cupcakes - lovely and very saleable!

Makes 12

IngredientsMarzipan 450gCaster sugar 275gSunflower oil 150ml Honey 50gvanilla extract 1 tspFull fat cream cheese 75gEggs medium 4Currants 150gRaisins 75gPlain flour 200g Baking powder 2 tspMixed spice 2 tspIcing sugar for rolling

Methodn Place 12 paper muffin cases in a muffin tray and pre-heat oven to 180C/350F/Gas 4.n Roll marzipan out and cut 12 discs about 5cm in diameter and 12 about 6cm in diameter and stack to one side.n Beat the sugar, oil, honey and cream cheese in a bowl until smooth then beat in the eggs until thoroughly mixed. Stir in the currants and raisins, then sift in the flour, baking powder and mixed spice and stir well.n Spoon about 1-2cm of mixture in each muffin case and top with the smaller marzipan discs. Press the disc down gently to remove any air pockets and then spoon more of the mixture on top to three-quarter fill the case. Bake for 25 to 30 mins or until a skewer comes out clean.n When out of the oven, top the cakes with the remaining larger marzipan discs. Press the discs down gently and around. Heat from the cupcakes will soften the marzipan and seal it on. Roll the extra marzipan into balls and use to top the buns.

Egg on a full reservations book this Easter by tempting potential customers with your offering now.

Simnel Cake Cupcakes Delicious mini fruit cakes with a layer of marzipan running through the centre.

Egg onEaster

TAKE STOCK MAGAzINE 35TAKE STOCK MAGAzINE 25

FEATuRE

Makes 12

Ingredients (for the buns)White flour 625g strong plus extra for dustingSalt 1 tspGround mixed spice 2 tspUnsalted butter 45g cubed, plus extra for greasingSugar 85glemon zest 1Fast action yeast 1.5 tspEgg 1Tepid milk 275mlMixed fruit 125g

Ingredients (for the toppingPlain flour 2 tbspCold water 2tbspGolden syrup 1 tbsp, gently heated for glazing

Methodn Sieve the flour, salt and ground mixed spice into a bowl and rub in the butter. Form a well in the centre then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix to form a soft, pliable dough.n Turn dough out on to a lightly floured work surface and work in the fruit. Knead lightly for 5 mins or until smooth and elastic. Shape into a ball and place in a greased, warm bowl. Cover with a tea towel and set aside in a warm place to prove for one hour.n Turn out the proved dough on to a lightly floured surface and knock back. Shape into a ball again. Return it to the bowl and re-cover and set aside for a further 30 mins to rise.

n Turn out the risen dough on to a floured surface. Divide into 12 pieces. Roll each piece into a ball then flatten slightly into a bun shape. Cover the buns with a tea towel and rest them for 5 to 10 mins.n Grease a baking tray with butter. Transfer the rested buns to the tray and wrap loosely with greaseproof paper, then placeinside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 mins to let the buns rise.n Preheat oven to 240C/475F/Gas 8. n For the topping, mix the flour to a smooth paste with the water. Spoon into a piping bag and when the buns have risen, pipe a cross on each.n Bake the buns for 8 to 10 mins or until a pale, golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup then set aside to cool on a wire rack.

Hot Cross Buns A spicy, sticky Easter favourite.


Quality food-on-the-go has become the key growth area in the uK’s eating out market. New concepts are constantly popping up in transport hubs and shopping centres as well as high street locations, as consumers increasingly eat when they want, where they want.

Gourmet versions of established food-on-the go favourites, such as burgers and hot dogs, as well as upmarket coffee shops and street food stalls, are proving popular.

The modern day restaurant needs to take advantage of this new trend and update its offering to capitalize on growth. This can be done in a number of ways, for example: offering take away options, including beer, hot beverages and food; providing a range of quick meals such as sandwiches, burgers and wraps; and allowing workplaces to order food for delivery from you.

foodto go

aboutFast facts

Mexican Burritos are the most popular street food.

£4.25per head

£18.45

The average cost of ‘street food’ is

The average cost of a restaurant meal is

2.5 billion

2.5 billion people eat street food every day around the world.

Giraffe has launched Giraffe Stop, a food-on-the-go, quick service format with a largely takeaway menu and some seating.

Prezzo is opening its first outlet offering takeaway dishes such as flatbreads, pizza, pasta and salad at Kings Cross.

6.25 billion

3.25 billionsandwiches

Overall, the commercial sandwich market is worth approximately

which equates to around

83 million

The big three fast food outlets serve a combined 83 million customers every single day, around the world.


SNACKING

Sandwiches are a great way to accommodate the all-day needs of customers because of their versatility,

the ease of preparation and their growing popularity amongst consumers. According to the British Sandwich Association (BSA), more than 3,000,000,000 sandwiches are bought from retail or catering outlets each year - meaning that any outlet producing the dish can take a slice of the hefty market. As the foodstuff is easy to make, catering facilities with limited space can produce a high quality product, which is sure to be popular with punters, as a grazing and snacking culture becomes the norm in the uK. Growing pressures of modern living, such as people have to juggle work, family and social commitments, mean that people spend less time on eating - the sandwich is the perfect solution to this modern day conundrum.

The BSA in a recent release stated that chicken remains the No. 1 most popular filling in commercially made sandwiches, accounting for around 30 per cent of the market. Jayne Hall, Marketing Manager, Moy Park Foodservice, comments: “It is an ideal filling that takes on any flavour and is delicious both hot and cold, so is a very versatile food item which underlines its key role at the heart of menus”.Hall continues: “Caterers need to consider updating their menu on a regular basis to take account of customers’ ever-expanding repertoires. There are many simple ways in which caterers can create delicious hot and cold sandwiches.“There are definite advantages for operators who can offer freshly-made sandwiches particularly in terms of the enhanced customer appeal of their offering. It means that ingredients are fresher - so

customers have a better experience and are more likely to have a sandwich on their next visit. “There are also real commercial benefits from focusing on freshly-made items. Perhaps the biggest is that there is less wastage, which is very welcome at a time when caterers are facing a challenging business environment and continued food inflation.”

Recipe:Hunter’s sandwichn Moy Park’s Crunchy Chick 'n' Mini Filletsn A crunchy baguette n A handful of leafy saladn Lashings of melted Cheddar cheese n Smoky BBQ sauce

Use your loaf


SpringintoAction

On the way, pick some dandelion leaves. Both plants grow in abundance across much of the

country and are coming into first flower about now. Although commonplace, they can add something truly special to your cooking. Just check out the delicious recipes opposite.

Wild garlic (ramsons) is easily identifiable. It carpets woodlands a lush green and emits a distinctive garlicky smell. It tastes much like regular garlic but has a milder flavour than cultivated cloves. Its leaves and delicate white spring flowers can be used to spice up a winter salad or stir-fry and to flavour stews and soups. Its numerous health benefits include helping to reduce high blood pressure and cholesterol levels.

NOW the days are drawing out, it’s time to literally spring into action. Spring is the start of the wild food year. Why not celebrate the season - and all nature has to offer - with a walk in the woods to gather wild garlic?


FORAGING

Cheese and leek double-baked soufflé with dandelion and walnut salad For the full recipe visit www.takestockmagazine.com/recipes/cheese-and-leek-souffleThis makes a great starter. It uses dandelion leaves, which are a fantastic addition to salads and in sandwiches. You can also eat the flowers, which bloom between February and November. Add them to risotto and omelettes. If you can’t wait for the buds to open, they can be marinated and used like capers for flavour. You can also make dandelion coffee by grinding the dried roots. It’s caffeine-free and has a vaguely chocolately taste.

Wild Garlic Pesto For the pestoRamsons leaves handful ofGarlic cloveOlive oil 100mlPine nuts 50gGrated Parmesan 50glemon juice 1 tbspSea salt and milled black pepper to taste

Methodn Wash the ramsons leaves well.n Peel and crush the garlic clove. Put in a food processor and blend with the oil and pine nuts. n Add the ramsons leaves then the Parmesan, lemon juice and seasoning. Blend and serve or spoon into a clean jar and refrigerate until needed. Add a little more oil if you prefer your pesto less thick.n Serve with pasta or as a dip with bread.


What’s hotand what’s not?

Take Stock looks at what's trending in 2013Think Scandinavia, buttermilk, kids and ‘eater-tainment’ - no not a trip to Ikea - these are the main trends influencing foodservice this year.


In their 'What’s Hot in 2013' chef survey, the National Restaurant Association found that locally sourced foods and children’s

nutrition are the leading trends in 2013. Over half of the chefs surveyed said they will continue to make an effort to adjust dishes and recipes so they are more healthy.With health and the economy being concerns for consumers this year, dishes are also healthier and all-inclusive menus to accommodate all types of diners- vegetarians, vegans, kids, gluten-free, wheat-free and eco-conscious ones - are becoming prevalent.Mintel predicts the use of clever menu tactics this year, such as smaller steaks and ‘premium’ chicken to deflect from high ingredient prices. The importance of continued innovation in an outlet’s beverage offering is also key, according to their 2013 Foodservice Trends Predictions. Gourmet cocktails, craft beers and super-nutritional juices and smoothies have heightened expectations - meaning the bar has to be further raised to achieve growth this year. The Food People have recently released the ‘Food Watching 2013 food trends bible,’ where they look at the macro and consumer influences on food trends. They identify global influences together with societal, health and political influences on food.

Global InfluencesFood trends this year are heavily influenced by foreign cuisines. Scandinavia is affecting gastronomy on a global level and is the lead trend influencer. It isn’t its indigenous cuisine that is setting trends, but its modern food scene, techniques and approach. Preserving by salting and pickling is typical in Scandinavian cooking, together with low cooking temperatures and lighter, subtle flavours. Brazilian food is also expected to be popular in 2013 with Brazilian BBQ and Rainforest foods, their lighter eating and more subtle flavours becoming fashionable.

Cuisines affecting FoodserviceKey influencers that the report highlights for foodservice are American, contemporary British, Korean and Spanish food. Nostalgic American comfort food is rising in popularity - think gourmet hot dogs, next generation burgers, pizza and flat bread and fire charred and smoked food. As Catherine Hanly, editor of the restaurant website HotDinners.com noted, 'all things American are going to be huge this year.' Andrew Balazs of New York restaurant 'The Standard' will open in London this year, as

will Keith McNally in Covent Garden with his 'Balthazar' brasserie. The Mexican brasserie 'La Esquina' is also set to open. Seafood from The Bubba Gump Shrimp Company, milk shakes from Shake Shack and burgers from the chain Five Guys hope to continue their success in America with London launches.British cuisine is set to see re-invented and modernised classics, regional ingredients together with seasonality and modern gastro fine dining. New brands bursting on to the scene this year are Bumpkin and union Jacks which both offer British Cuisine with a contemporary twist. One of the hotly tipped ‘chefs of the year,’ for 2013, Tom Sellers opened Story in February. Story is a restaurant inspired by the history of England with one dish on his menu being Bread and Dripping - a dish incorporating beef fat, bread, veal tongue and horseradish.The rise of modern everyday Spanish food together with the upsurge of Tapas as an eating concept will prove important, with fine ingredients such as Jamon Iberico being popular.Ingredient trends that the bible identifies for this year are big cuts of meat, river fish, bugs and buttermilk, heritage vegetables such as tomatoes, carrots, potatoes, chilli, Yuzzu and beetroot. Forgotten herbs such as sorrel, lovage, rose and elderflower are also set to feature in dishes in 2013 as are gluten free flour blends, flat breads and popcorn.

FEATuRE


Experiences - 'Eater-tainment', urban food and WellthyA major new trend for 2013 as identified by The Food Bible is food experience, where food appears in new and hybrid contexts to provide a heightened consumer experience and to entertain. The term, ‘eater-tainment’ has been coined to describe this trend and includes food with music and experiences such as bringing the consumer closer to food by serving it on farms, in fields and in breweries.urban eating is on the rise too - especially in East London and New York where street food, cart and pop up catering is an accepted and popular form of food retailing.An example of ‘eater-tainment’ is the restaurant ‘Bounce’ in London. Known as the home of ping pong, the restaurant mixes eating with playing table tennis and has successfully generated a real buzz and eating experience.

The blur between wellness and health has created a new food trend: wellthy! The Food Trends Bible has found that consumer attitudes to health and wellness can be variable and short term and be impacted by the day or week, season or even event, meaning people’s health mood can be ever changing. The report claims this is to be reflected in food trends this year, by caterers focusing on gluten free and wheat avoidance, healthy kids alternatives and theoffer of more vegetarian options for flexible Vegetarians - ‘flexetarians.’

Natural FindingsThe Food Bible has found that natural food is big this year. This is where food is simpler, less prepared and more in-tune with nature, with flavours and processes that occur naturally being used together. Nobu in London is an example of a restaurant that adheres to this principle with its natural Japanese food. Foraged foods are predicted to become more popular and naturally occurring flavour combinations are set to be the order of the day. See our article on Foraging on page 28.

Trends 2013

Bounce, the home of ping pong Bounce, the bar

Nobu, London


FEATuRE

Serves: 4Tip: Serve your broth with some fine egg noodles in a deep pre warmed bowl.

IngredientsCooking oil 10mlBanana shallot finely sliced 100gGarlic clove 1 CrushedGinger root finely shredded 20gRed chilli ½ finely sliced with no seedsSliced red pepper 100gButton mushrooms small 100g washedEssential Cuisine Chicken Stock 20gCoconut milk 800mlDouble cream 200mlBarts red Thai curry paste 1tbsp (or to taste)Thai fish sauce 2tbspkaffir lime leaves 2lemon grass sticks 2 lightly crushed (will be removed)Skinless chicken breasts 4 small, cut into long stripsFresh lime juice 1tbspFreshly ground pepper good Twist ofSea Salt season to your tasteChopped coriander 1tbsp

Methodn Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour.n Stir in the ginger, chilli, red peppers and mushrooms.n Add the Essential Cuisine Chicken Stock mix, coconut milk and cream, bring to the boil.n Stir in the Thai curry paste, fish sauce, lime leaves and lemon grass.n Simmer for 5 minutes then add the chicken strips, stirring well to separate the flesh.n Cook for 5-10 minutes or until the chicken is fully cooked through.n Remove the lime leaves and lemon grass stalks, add the lime juice, add hot water to adjust the consistency if required.n Season to your taste with sea salt and freshly ground pepper.n Your Thai Spiced Chicken and Coconut Broth is now ready to serve.

TAkE STOCk RECIPE SPONSORED BY

Thai Spiced Chicken and Coconut Broth

FOOD & DRINK


MENU PLANNING:

Change for

Change’s Sake?

With spring in the air, are you planning on rolling out a new menu?

Do you change your menu with the seasons or with the wind - in that your offering is a moveable feast in constant flux?

Take Stock investigates if menu change or stability holds the key to increased profits.

Whether your business is a Michelin starred restaurant or a high street sandwich bar, your menu will have its ‘stars’ and its ‘workhorses’.

Stars are customer favourites with a high profit yield and workhorses are favourites but with a lower profit contribution. Either way, you’d be foolhardy to let these dishes off your menu when updating it.Given that you already have these staples taking up actual menu and kitchen work station space, your room for change is physically limited. In turn, this can limit your need for change, enabling you to retain a menu that alters little in its basic format. According to Phil Leverington, of Yorkshire-based restaurant consultancy No Reservations, which works throughout the country helping food businesses boost their profitability, the key to a profitable menu is not how often you change it but rather how focused it is to your customer.


Explains Phil: “In developing their menu, a lot of restaurateurs, publicans and other food business proprietors lose sight of who their customer is. To be successful, yes you have to serve attractive food. You have to have variety but at the same time, you have to earn your customers’ trust. People generally like well prepared food, sourced locally, served to them hot and fresh from the kitchen.“You can best achieve this by keeping your basic menu small and devoted to your most popular items. I’d recommend five entrees, five mains, five desserts. You then have the space on your menu to fully describe each dish, which you have the time and space to prepare properly. To increase your offering, you can always let customers know that entrees can be served as mains too.”Continues Phil, who also works as demonstration chef: “Keep your best sellers - your sausage and mash and fish and chips - but support them with something like a pigeon breast salad on a specials board, which can be updated as often as you like with dishes using seasonal ingredients, or ingredients you were able to source at a good price and/or which also recognise times of celebration or occasion, from St Valentine’s Day through to Christmas.“In putting new dishes on the menu, you’re trying to find future best sellers so don’t be too experimental - unless you have rosettes to your name. If you’re a café or pub, you are what you are and your customers have an expectation of you already. It’s better that you meet or exceed that expectation by doing a good job. If I see a pub with a huge menu, I assume I’m just going to be served a microwaved pre-packaged meal, because as a customer, I know that you don’t have the kitchen space or brigade to get that food to me any other way. If it’s a basic small menu with the strapline ‘all food cooked fresh to order’, I’m much more excited. I have greater trust in the kitchen, its ability, its sourcing, everything. If I enjoy my food, I’m coming back. If the menu hasn’t changed, that doesn’t matter because if I liked the steak and ale pie I had last time, I’ll most likely enjoy the fish pie staple or sausage and mash staple this time, because it’s made on the premises by the same people, using the same good local ingredients”So while change can be good, changing for change’s sake isn’t necessarily the way to improve turn-over.

n Support a good basic menu of customer favourites with an updated specials board. That way, you’re changing the board and using that to test new dishes rather than losing any house stars or workhorses.

n Don’t overload your menu (specials board included) with too may choices but rather allow customers to take ownership of it i.e. if you run a sandwich bar, offer customers a laminated menu of filling and garnish options and give them a whiteboard pen so they tick choices to customise their sandwich. Do the same for children if you have a separate children’s menu so they can tick whether they want beans, peas or broccoli with their fish or meat, chips or mashed potatoes. It’s a fun thing that gives your premises some personality.

n If you have a steak and ale pie staple, make it part of a pie offering on your menu alongside the likes of fish pie and chicken and leek pie. This increases your variety but not your workload, as all the pies can be waiting to be baked off in your fridge and the chances are, if a customer likes one, they’ll appreciate the others too.

n Gain customers’ trust by properly describing dishes, even to the point of saying where you buy your meat, fish and vegetables if you buy them locally.

n For such ‘free’ menu advertising, negotiate yourself a discount with your local butcher, fishmonger etc on the grounds that you are encouraging custom for him/her from your clients (ask for, say, 5% off your order).

n To help pay for new menus, seek menu sponsorship from other suppliers such as vintners, breweries and quality soft drinks companies such as Fentimans. You can only ask. They can say no, but might say yes!

n Make your menu into a marketing tool by having a tear- off slip at the bottom offering customers a 10% discount when they next book online. This enables you to capture e-mail addresses so you can send out future e-mail offers and e-flyers, which can save you money on advertising and printing.

For further information on No Reservations, telephone Phil on 01751 798278.

Change for the better Phil’s menu advice:

Phil Leverington

FEATuRE


When asked how he felt about becoming a grandfather, HRH Prince Charles said not only

did the prospect excite him, it had also renewed his enthusiasm to work to protect the environment and build a sustainable future for the generations to come.With the restaurant industry currently under flak for its wanton waste, should you be asking yourself if you are doing enough for your progeny and, if not, why not - given that a greener approach could both save you money and boost business?According to the Sustainable Restaurant Association (SRA), which was founded in 2010 to provide busy chefs and restaurateurs with advice, support and information to help them improve the sustainability of their businesses, almost half a kilo of food per every restaurant diner is binned annually in the uK. That equates to an estimated total of 21 tonnes of food skipped - 30 per cent of it (seven tonnes) scraped off plates as leftovers and the rest lost in preparation as peelings,

off cuts and kitchen spoils.Says Mark Linehan, managing director of the SRA: “Consumers often equate value with quantity rather than quality. This results in many restaurants serving unnecessarily large portions and, as with supermarket BOGOF offers, superfluous side dishes that go uneaten. “Restaurants need to look at serving smaller portion sizes. They also need to encourage diners to take home leftovers.”When you eat out, would you ask for a 'doggie bag' if you had leftovers? In a separate survey, the SRA discovered that half of all diners had never asked to take their uneaten food home with them, despite having paid for it. If they had, or, if you as a meal provider had offered to wrap it for them, you would not only have been helping the environment by cutting down on waste, you could have also been helping to shave money off your waste collection bill.For although sustainability might be the latest buzz term within the industry,the fact is it

translates to basic good housekeeping skills and appreciating the food available out there as a valuable commodity - things that were second nature to previous generations. It’s about sourcing quality food locally, rather than food that comes with truck loads of food miles, composting, recycling and managing other resources such as energy and water more efficiently, as well as taking on community roles such as going into schools to teach youngsters about food, where it comes from and how to cook seasonally. As a return, it’s about saving yourself money, attracting new customers and enjoying becoming a respected local food hero.Adds SRA president Raymond Blanc, of Le Manoir aux Quat’Saisons: “We now have 1,000 members who have embraced our values - this demonstrates that good sustainability can translate into good business and this is very important to us if we are to capitalise on our reputation as one of the finest food nations in the world.”

A Sustainable Future

Waste not want not


The Sustainable Restaurant Association

The SRA works with a number of key industry bodies such as the Marine Stewardship Council, Marine

Conservation Society, Compassion in Word Farming, Fair Trade and the Soil Association. Members include restaurant groups like Carluccio’s and Prezzo as well as fish and chip shops, neighbourhood cafes, pubs and contract caterers.Members benefit from various approved supplier offers and discounts as well as the SRA’s consultancy service, rating, marketing and PR support. All members feature in the SRA member directory on its website (www.thesra.org) and receive a weekly newsletter. They are also eligible for entry into its annual awards. There is an annual membership fee of £465 + VAT. For further information, visit the website or telephone 020 7479 4224.

When Andrew and Helen Coggings became proprietors of the Preston Park Tavern, a lovingly

restored Victorian pub just outside the centre of Brighton, they brought with them an environmental ethos that has them and head chef Alistair Doyle serve a menu of local, seasonal produce. That ethos extends not only to their meat, fish and vegetables but also to their bar offering - they serve Sussex brewed bitter and a local sparkling wine.They also melt used candles to form new ones, print daily menus on recycled paper that are then chopped up to form waiters’ order pads, make cork boards from popped corks and garlands from bottle tops. They abandoned buying in bottled water and instead, invested in supplying chilled, filtered tap water as an option, that has now not only proved more cost-effective for them but is also better for the environment. However, it was when they needed advice on waste composting and formalising agreements with suppliers that they decided to join the SRA. That was 18 months ago.

Says Helen: “We have found our membership very valuable. There are waste and energy regulations that when you read them as an independent business person, can seem overwhelming. The SRA has walked us through them.“Initially, we had no formal contracts with our suppliers. Our relationships were based on trust but we discovered agreements do need to be formalised and structured to work best. The SRA has various templates they can supply. For example, we might ask our fishmonger for plaice for the next day’s menu but the fishermen he buys from haven’t caught plaice. In the past, he may have sold us frozen plaice brought in from elsewhere but now it’s all formally agreed, he knows to offer us an alternative fresh fish instead and will discuss with our chef ideas for cooking it.”Continues Helen: “Our customers know all about our ethos. They ask us about it and I think, appreciate it. I believe people come back because of it and talk about us to their friends, which is obviously good for business.Since joining the SRA and undergoing its new member audit, the Preston Park Tavern has been awarded a maximum Three Star Sustainability Rating, which it can display on its website, menus and windows. Recognised as the industry standard and dubbed the Michelin Stars of Sustainability by the Sunday Times, SRA ratings now feature in Harden’s and Les Routiers guides. The Times newspaper’s Giles Coren and Olive magazine also include them in their restaurant reviews.Adds Helen: “We’re very proud to be part of a movement working to improve sustainability.”

Reaching for the Stars

Waste not want notCase study

Head chef Alistair Doyle

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FOOD & DRINK

Loved by football fans the nation over, the humble pie is a great addition to any menu. It can be enjoyed sweet or savoury, dressed up or dressed down and at this time of year, is the food equivalent of a comforting cuddle. Next week sees British Pie Week (March

4th to 10th) celebrate the pie as not only one of the nation’s favourite dishes but also, a culinary classic brought to the world table by Britain. If you’re inspired to get baking, here are two recipes you might like to try.

Who’s Eatingall the Pies?

Makes 35 to 40 pies

IngredientsShoulder of lamb 10kg, dicedEnglish onions 3kg, finely dicedlemons 4 wholeFresh thyme 3 sprigsRedcurrant jelly 200gSweet sherry 200ml Milled black pepper several twistsDemi Glace 200g (Knorr and Maggi both make a ready-made)vegetable boullion 3 pintsCircular puff pastry pie lids 35-40 to fit 6 inch dishes (make your own or buy in)

Methodn Pre-heat oven to 220C/425F/Gas 7.n Place onions in pan with a little oil and sweat on a low heat until translucent and soft.n Turn up the heat and add the sherry. Cook vigorously until three-quarters reduced.n Add meat and redcurrant jelly. Stir well.n Halve the lemons, squeeze the juice into the pan and throw in the lemon halves. Add the thyme, pepper and boullion and bring to the boil. Reduce the heat and simmer for about one to one and a half hours until the lamb is tender.n Mix the demi glace with 200ml cold water until smooth. Bring the lamb back to the boil and stir in the demi glace mixture, stirring constantly until thickened. Allow meat to cool then place the mixture in 6 inch circular pie dishes. Top with pastry lids and bake for 15 to 20 mins until the pastry rises and browns.

Manchester TartServes: six

IngredientsPuff pastry sheet 1, to fit oblong flan tin or dish350g raspberry jamRind of one lemonFresh breadcrumbs 50gMilk 275mlButter 50gEggs 3 large, separatedCaster sugar 100gBrandy 1 tbspCaster sugar for dredging

Methodn Pre-heat oven to 190C/375F/Gas 5.n use the pastry sheet to line dish. Prick with a fork and spread jam.n Put lemon rind and milk in a pan. Bring to boil. Remove from heat and strain over breadcrumbs. Stand for five minutes before beating in butter, egg yolks, 25g of sugar and brandy. Pour on to jam and bake for 25 to 30 mins until the custard is set and the pastry golden.n Make meringue topping by whisking eggs whites until stiff then whisk in the 100g sugar 1 tbsp at a time. Pile on top of tart, spreading gently to the edges. Return to oven for 15 mins until meringue has browned. Remove and serve cold.

Shrewsbury Pie

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has delivered some pretty startling results.Not only are 70% of SMEs still reliant on outdated domestic broadband connections but it is estimated that this costs £751m in wasted time per month with 8.4m staff hours lost each month as a result!Research found that 70% of SMEs surveyed found their domestic broadband package too slow for their everyday business needs and of those, 6% experienced technical faults with a further 24% stating connection speeds were often varied and unreliable.

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Training and customer service are often pushed to the bottom of the ‘to do’ list as they can be expensive and

their value is not fully appreciated. Prioritise and invest and you could reap the rewards though. In a time when growth is hard to achieve, investing in training and delivering exceptional customer service can see you push well ahead of the competition.A survey by YouGov of 2,000 adults in the uK last year found that 73 per cent of people thought service standards in the uK needed improving. Perceptions of the uK as a whole are poor when it comes to customer service,

with it languishing in 13th position in the world for its hospitality. The ‘Handle with Care’ report, produced by the Institute of Customer Service found that the majority of situations eliciting a complaint were people not product related. When asked about the most annoying or frustrating service problems, customers cited staff attitude, staff competence and organisations not keeping their promises.More worryingly, the same report found that there is a large amount of silent sufferers out there - customers that have reason to complain but choose not to,

meaning they leave unhappy. Jo Causon, Chief Executive of ICS explains how this means they leave dissatisfied and pass this feeling on to other potential customers, “our research shows that customers who have a bad experience are much more likely to tell others, and to tell more people, than customers who have had a good experience. This means it’s essential to try to prevent complaints occurring and, when they do occur, they need to be dealt with as quickly as possible and followed up to make sure customers feel the issue has been resolved.”

Staffing for success


The Stock Exchange

lisa Brunton Stocks @harbourhussy @TakeStockMag @erniechef @chefwood33 @jonfellchef ship shape?Make sure there's a decent skipper at the helm who knows what they're doing;-)

Paul Ainscough @FATJAX_Chutneys @TakeStockMag a quick slap...!!! LOL take their concerns on board and talk to them.. Burying your head in the sand gets you nowhere

James pattison @chefjimpattison @TakeStockMag hard work detail passion love and respect

Sean kelly @MarriottEuchef @TakeStockMag when you have an issue get to the core of the problem and not a quick fix,accept customer feedback and don't be defensive

Here’s what readers of Take Stock tweeted when asked how they

kept their service ship shape:

In many cases, the big brands are the ones who get it right. A recent survey by 'CPL Training' and 'Propel Info' of 5,000 customers who had visited the big brands in the last three months found examples of excellent customer service. The winners were Piccolino’s with other big names such as Las Igunas and Gaucho Grill featuring in the top ten. As CPL’s Chief Executive noted, “it was clear that customers regarded these brands as offering exceptional customer service and value, resulting in outstanding customer satisfaction scores.” Interestingly, the survey showed that customers did not mark restaurants down based on their prices and are happy to pay slightly more than average as long as they receive a good standard of service. Paul Charity, Managing Director if Propel Info who delivered the report commented, “Gaucho Grill, for example, has price points that are above average, but customers rewarded the brand with a high score based on relative value and service standards.”CPL Training is an international training company and the biggest provider of personal licence training in the uK. They offer a range of licensed retail, hospitality and security sector qualifications. One company that has benefited from CPL’s training is JW Lees. Fourteen bespoke face-to-face courses were developed for the brewery (which operates 173 pubs) which covered effective communication, getting the best out of your kitchen team, merchandising, recruiting the best, financial management, employment law basics and exceeding customer expectations.

Vicki Jackson, Human Resources Manager of JW Lees outlines how training not only benefits customers but also enhances its employees careers, “we want to ensure that training continues to play an important part in promoting our, 'Be Yourself,' policy. We believe that every aspect of our business - the people, the pubs, the beer, the food - will measure up to our ‘Be Yourself' standard and our mission to be the most exciting brewery in the North. We want to be recognised as an employer that does not have any barriers to training and development and that we are here to help people to develop their careers.”The AA has recognised the importance and value of customer service training. In an attempt to get hotels, bed and breakfasts and guest houses to improve their AA rating, the company is offering WorldHost customer service training programmes to its establishments. Simon Numphud, AA Hotel Services Manager explains how it can ultimately provide competitive advantage to its establishments, "in a difficult economic climate, businesses are having to compete even harder for customers’ attention and outstanding service can really set you apart.” The importance of staff training can be seen by Whitbread’s Food and Beverage Skills Academies. The uK’s largest hotel and restaurant operator has invested over one million pounds in three academies, training over 5,000 members of staff and aiming to put all 15,000 team members through the programme. Based in Hockley Heath, Manchester and Swindon, the courses range from food product information and cooking through to presentation and customer service.


March plays host to two very special events - Easter and Mother’s Day.

Both of these celebrations bring hungry punters to pubs, cafes and delis as they look to celebrate in

style. We have compiled two cocktails, one for Mother’s Day (March 10th) and one for the Easter period, to help you grow your drink sales.

Supping up Spring


Short and sweet, this cocktail is the perfect way to toast the woman who means the most.

Gin 50mlBlackberry liqueur 15ml Fresh lemon juice 25mlSugar syrup 15mlCrushed iceStrawsA few frozen blackberries to garnishOld fashioned cocktail glass

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

This chocolate martini is a real treat and is the perfect tipple to end any customer’s alcohol free Lent.

Creme de Cacao (Chocolate liquer) 25mlvodka 25mlkahlua 10mlBaileys 10mlCocktail shakerMartini glass

n Chill a cocktail glass.n Shake all ingredients with ice cubes and strain into the chilled martini glass.n Grate some dark chocolate over the drink to garnish.

MOTHER'S DAY

DELIGHTTHE EASTER

EGG


We Grill

When it comes to racing bikes, Fogarty is world famous. He is the most successful World

Superbike racer of all time in terms of number of championships and race wins. What may be less well known is his recent foray into the hospitality market.

Emma Sharples, Take Stock reporter, interviews Carl Fogarty MBE - the man, the myth and the biking legend!


Having retired twelve years ago, after setting record after record and wrecking more than a few bikes,

Carl Fogarty has turned his attention to the slopes. Verbier, the hub of world-renowned skiing, is home to La Vache (Swiss-French for cow). With famous owners, including Fogarty, James Blunt and Lawrence Dallaglio, this bovine is more than a little bit special. Bringing affordable food to snow hungry punters, La Vache is making waves in the exclusive resort. With guests including Heston Blumenthal and co-star of the popular 'Foggy and Whit: Givin’ It Gas' chat show tour, James Whitham, this cow is far from the slaughter.

Which is the best biking circuit in the world?My favourite circuit is the old Assen circuit in Holland. I won twelve out of fourteen races there. I used to love that circuit, they have changed it now. They dug it up and redid it all about five years ago. But that, for me and most people, was the favourite circuit.

What do you think of the people who race the TT track circuit, some lapping at speeds of over 130mph?Very brave. Been there, won it, got the T-Shirt, set the record in 1992 which lasted seven years. Obviously very dangerous, but massive respect to anybody that does the TT.

Money no object, which bike would you buy and why?The Ducati Panigale, which is the coolest looking, sexiest bike on the road.

Let’s talk food - If you had to choose what would be your favourite? Probably English food. But if I were to eat one food all my life, it would have to be Chinese or Italian or Greek food or maybe a Sunday roast - like vegetables, chicken, roast beef, steak and things like that. Race Food! In a gastro pub I do like a steak with a bit of peppercorn sauce and some vegetables and stuff.

Favourite places to eat out?The Cliff Restaurant in Barbados, on the west coast. up here (in the North West near Blackburn), we've got quite a few good eating out places. I like the Freemasons at Wiswell.

Best kitchen gadget?My wife.

Why did you decide to get involved in the La Vache restaurant?We all had a mutual friend, me, Lawrence Dallaglio and James Blunt - a guy called Rob Sawyer. He is in the industry - hotels, nightclubs and stuff. He has a main place out there (in Verbier) called the Farinet Hotel. He just had this idea of getting involved with this restaurant and renaming it and getting us three to put a bit of money in. In the bar we all have themed toilets - mine is on the start line of a race. Then Lawrence’s is a scrum rugby thing and James's is a concert with all the people in front of him. We’ve all got pizzas named after us too. It's all doing really well.

So what’s the Fogarty pizza?It’s a bit @*!? actually, I am a bit !*&?!* off. James Blunt spat his dummy out, because he wanted red onion and spicy salami, so I just stopped him crying and gave in a little bit. Mine is just cheese and tomato, Parma ham and rocket. I don’t even like rocket. But actually mine is number one on the list and has been the biggest selling one so far. Whoop!

Heston Blumenthal was at the launch of La Vache, did he have any suggestions for dishes?He did, but he didn’t tell me - at least I don’t think he did, it was a good night!...

Have you been to The Fat Duck?No, but I have met Heston a couple of times, because he is quite friendly with Nigel Howarth, the top chef near where we live. He was at Nigel's wedding a few years ago.

When visiting the restaurant, how do you see your role? Manager, punter, bartender or waiter?Punter, definitely punter. I am just there to eat and drink.

Where did the restaurant name come from?It was James Blunt's idea that one. He has a place there where he spends quite a lot of time - and La Vache means fighting cow in Swiss-French, believe it or not.

So how long till we see a 135mph lap of the TT circuit?When I make my comeback next year!

From left to right: Lawrence Dallaglio, Christian Sarbach, James Blunt, Carl Fogarty and Rob Sawyer


\

BigBoysToys

Read the interview with Carl

Fogarty? Fancy the idea of taking

to two wheels on one of the most

famous and evocative names in

motorcycling? Working on the basis

that all work and no play makes Jack

a dull boy, Take Stock takes a break

from the norm and shows you two

routes to motorcycling nirvana…

Founded in Bologna, Italy in 1926, Ducati started life building components for radios until moving into motorcycle manufacture in 1950. Ducati’s first bike was the 48cc ‘Cucciolo’, capable of a heady 40mph. Still, Ducati went racing with their new baby - and they’ve been racing ever since!

GET YOURSElf A BIG UN!


More info at www.bernitopizzaovens.co.uk

Now owned by Audi through their lamborghini subsidiary, Ducati is widely acknowledged

as manufacturers of some of the fastest, most beautiful and desirable bikes in the world - and you’ve only got to glimpse the latest 1199 Panigale R to see why - it’s gorgeous. Sharp, racy design. Classic 90- degree engine configuration. Monocoque structure chassis using the Superquadro engine as a stressed member. TFT instrument panel with a race display setting. Deep red bodywork with carbon fibre detailing. Everything oozes function and race bred technology. Even when parked up, she looks like she’s doing 120mph. Then there are the stats. 195hp @ 10,750 rpm and 132Nm of torque @ 9,000 rpm - for a bike weighing 188kg fuelled up and ready to go! So, what kind of bragging rights does that give you? Well, the 2013 Panigale R is so new; getting meaningful Uk performance figures hasn’t been possible. However, Motorrad took last years slightly less powerful Panigale S to Nardo in Italy, strapped on a GPS system and recorded 0-100kph in 3.2 seconds, 0-200 in 7.6 seconds, 0-250 in 11.9 and a top speed of 292kph. So, with cojones big enough and road clear enough, you’re looking at 0-60mph of under 3 seconds and over 180mph.But, what’s she like to ride? Well, you’re astride what is essentially a race bike for the road, so the 1199 isn’t really happy below 3,000rpm and only truly comes alive higher up the rev range. Yes, pottering to the shops or through town is possible, but this is a bike designed for the open road or, even better, a blast with friends to a track day - learning how to get the best from yourself

and your new baby. Engine Brake Control helps smooth out aggressive down changes. Race developed ABS stops you quickly and controls rear wheel lift, whilst stabilising the bike. Ducati Traction Control can be set from level 8 - detecting and reacting to the slightest slip, all the way down to level 1 - for expert riders. Finally, riding mode options range from Wet to Race - allowing you to vary the engines power mode, suspension, ABS, EBC and DTS levels. This is one serious piece of kit - equivalent to owning a Ferrari or the aforementioned lamborghini. Unfortunately, like these icons the Ducati Panigale 1199 R isn’t cheap – we’re looking at a base price of £26,550 OTR and that’s before

you start adding some of the carbon fibre and exhaust system options. Ah well…But wait! There is another route - the beautiful Ducati 900 SS from the 1990’s - a future classic that oozes class. It also looks and sounds wonderful.The 904cc v-twin engine is smooth and simply gushes with torque at any revs. Compared with the Panigale the peak power output of 72bhp looks puny, but twist the throttle and there’s instant response, all the way to a 140+mph top end.Clutchless upward gear changes are possible and traffic is dispensed with by just rolling on the power - watching inattentive drivers

jerk upright as a wave of sound batters their windows. Even better, fit an aftermarket exhaust and intake kit - pure bevel heaven and guaranteed to grab the attention of every passerby - check out the videos on YouTube if you don’t believe me! www.youtube.com/watch?v=mU_PkqhFnsMCompact in size, the SS has a relaxed, fairly upright riding position. There’s room for a 6’1 rider to tuck behind the screen and the handling is light, stable and predictable.Stick a decent set of sticky tyres on, adjust the Showa forks and rear suspension for your weight and you’ll have a ball.And, you’ll not be breaking the bank.

Specialists like Ducati John in leeds and v-Duo

Motorcycles of lincoln will do a full annual service for around £400 and you can pick

up a low mileage 900SS for less than

£2,000 - £3000 gets you a minter with less than 15,000 miles on the clock.

So, what are you waiting for? Invest in one of these motorised works of art, book your self a track session - MSvT have track days at 5 circuits across the country with prices from £49 - and away you go!

keep the shiny side up - and may the (Ducati) force be with you!

www.clubmsv.co.ukwww.ducati-john.co.ukwww.v-duo.co.ukwww.ducatiuk.com


Food for ThoughtAnd finally...

PARSLEY, SAGE, ROSEMARY & ...TIMEAs the fatally-wounded film action

hero always says: “You go....I'll buy you some time.” Time is, as ever,

our most precious commodity and the price of a few extra minutes is always worth paying - especially in a busy kitchen. Even with the latest equipment that works better and faster than anything before, those spare seconds are now needed for new reasons. As recently as five years ago, great food served quickly on shining plates would keep the punters more than happy. But now everyone is a critic - not just of taste but particularly of presentation. Presentation is now a central plank of how a meal is scored and lips will purse at an off-target drizzle or scruffy garnish. Investing in gleaming kit that

goes 'ping' quicker than its predecessor is of course worthwhile. And the new generation of well-schooled catering juniors should (in theory!) also hasten the production process. But there are other ways - the ability to shave minutes off meal making by using 'speed-ingredients' should be seized at every opportunity. Part-prepped products such as custom-made sauces and pre-blended spices all aid in cutting cook-to-table times. The time-consuming truth is that carefully grinding 15 spices to make a masala or moroccan meat rub is a luxury for a lucky few who have a customer base happy to pay for that trouble. Speaking of which - a good metaphor can be found by turning to the King of Presentation, Mr Blumenthal.

He creates works of deliciously edible art and one of his secrets is the great modern time-saver - sous-vide cooking. Ingredients stay time-trapped in a vacuum, intricate flavours locked in safely-contained harmony until the precise moment they are needed. A great method and great economy of time. Of course, buying time is nothing new. First came sun or wind-dried meat and fruit, then salting, canning and freezing. But those techniques were designed to keep the ravages of time at bay. Today, we need every new trick to beat time itself.

by Chris Tate

t. 01756 636 777

www.thefabl.com

@wearefabl

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Take Stock Magazine - Issue 5

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Transcript of Take Stock Magazine - Issue 5