THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

JULY 2014

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

JULY 2014

CelebratingTHE BEST

OF BRITISHcuisine

THE COUNTRY RANGE GROUP MAGAZ

your guide to carehome catering

SPICE EXPERT DHRUV BAKER gets hot in the kitchen

SPICE EXPERT DHRRUUUV BAKERggggeettsss hhhhooootttt iiiinnnn ttthhheee kkkiiitttccchhheeennn

for school cooks‘What Works Well’

Tell us your views...and you could win an iPad Air

This is your opportunity to “stir things up” – and we

appreciate your valued opinion

>> We like to think that we’re doinga pretty good job here at the Stir it up offi ce in keeping you informed,inspired and entertained on allmatters relating to the foodservice industry, but we realise that thereis always room for improvement.

essentiaiall toto rreggululararlyly canvass your viewwss toto gaugehohow wewe’r’re e dodoing g and how we can get eveven beb tterr.

With this s inn mminind, we’re hhopping that you willl be abletoto sspare aa ffewew mminnututes to completet our 2014 ReReader SuSurvr ey. WeW wantt to kknonow w your likess aandn dislikes, yourfafavovourite sesections andn if ththere are anyy totopipicsc thaatt we dodon’n’t t currenntltlyy cover ththat yyooou wwouldld liike to see iinn fufututure.

As aa result t ofof your suggesstionns ana d cocommmmenentsts iinn lalastst yeaar’r’sssuurvrveyey, wewe introduced a a nuumbmberer ooff new w fefeataturureses,, ininccludinng,gin respoponsse to your calll foror evven more recippes, ‘FFoood d forThoughght’t’, an image-led ppage, whihichch ddooes justt thaat.

YoYou u cacann cocompmpleetete tthehe ssururveeyy oonline at t wwww.surveymonkey.cocom/m/s/s BLBLKKKHFF22 oor r yoy ur Couo nttryr RRannge Group sales rereeprppp esesenentatatitiveve wwilill l prprovovididee a papapeper r veversion for you to fi ll in.

AlA l coompmplel ted surveyeyss wiw lll bbe enteered into a prize drawtoo wwini an iPad Air worthhthh ££££4040000.0

93% of readers take note of the monthly Stir it up Promotions

of reader the mont Promotio

73% say what you read in Stir it up infl uences your menu or another aspect of your business

in Stir it your men aspect o

63% spend 5-30 minutes reading the magazine and 26% spend over half an hour

What you told us in the 2013 survey...

2014 STIR IT UP READER SURVEY

As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, includingEMAS, ISO14001 and FSC® certifi cation.

Ingredients...7

NEW FROM COUNTRY RANGE

08 FIVE WAYSTO USE FROZEN CAULIFLOWER

10 THE MARKETPLACE

27ON THE RANGE

with CountryRange customer

Paul Ratcliffe

33SIGNATURE DISHby former England rugby player Will Greenwood

47 FOOD FOR THOUGHT

05 CUSTOMER PROFILE

An appetitefor success atThe OutwardBound Trust

13CATEGORY FOCUS

Care Homes

19 HEALTH& WELFARE

– Afternoon teaparties are topping

care home menus

13CATEGORY FOCUS Care Homes

19 HEALTH& WELFARE– Afternoon teaparties are topping care home menus

21 EDUCATION – School-grown produce takes children back to their roots

23 HOSPITALITY– Informal dining– Foreign tourists fuelling UK growth– Niches see growth

45FEATURE – Britain’s

food festivals

38 FOOD & INDUSTRY NEWS

Vegetarian recipe app, British roasts, Mintec,Social media for chefs

04COOKS CALENDARFOCUS ON FROZEN

24THE MELTING POT

Best of British

22THE MELTING POTBest of British

28TOOLS OFTHE TRADE

30ADVICE FROMTHE EXPERTS – Selling a business

36LEADING LIGHTDhruv Baker MasterChef 2010

41COUNTRY CLUB

43BAUMANN’SBLOGTHE BOTTLEBANK

Food

Features

Favourites

Contact us...EDITOR Janine Nelson editor@stiritupmagazine.co.uk

WRITERS Sarah Rigg, Amy Grace

SUBSCRIPTIONS Telephone: 0845 209 3777subscriptions@stiritupmagazine.co.uk

DESIGN & PRINT Eclipse Creative

COUNTRY RANGE PHOTOGRAPHYwww.barrymellorphotography.co.uk

www.countryrange.co.uk/stir-it-up

Our editorial partners...

For starters...

According to the Offi ce for National Statistics, visits to the UK by overseas residents have risen by 12.1% in the last year, and tourists are staying longer and spending more than in previous years. This is clearly great news for the hospitality industry – but what is drawing overseas visitors to this country? Our rich history and culture for certain, defi nitely not our weather, but couldthey possibly be drawn by our cuisine? There is nodoubt that British food is enjoying a renaissanceas our Melting Pot feature on page 24 shows.

It’s also that time of year again when we canvass your views on how we’re doing. Since we launched Stir it upnearly seven years ago, we’ve always been keen to gauge your opinion every step of the way to make sure

we bring you the best foodservice magazine in thebusiness, and over the years, we’ve adapted it inline with your suggestions. In last year’s survey, for example, you told us we were doing a greatjob (thank you!) but would like to see even more recipes. So, from January this year, we introducedFood for Thought, a new regular feature packedwith inspirational food photography and recipesuggestions.

The survey only takes a few minutes to complete– and you could win an iPad Air for your troubles!

Happy July!

JULY 2014 03

>> Yay! It’s the holiday season. A time for a bit ofrest and relaxation for some, and for those of you working in the UK’s holiday resorts, a time to hopefully make hay while the sun shines!

of

COOKS CALENDAR

Cooks calendar...

04 JULY 2014

July

In season... peaches courgettes cherries Bramley applescucumber curly lettuce

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August

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In season... Discovery apples plumsraspberries sweetcornsquash mackerel

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September

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In season... butternut squash appleschestnuts pearsbilberries fi gs

15-21 Natiionnala Cupuu cake WWeek www.w natit onalcuc pcakewe eek.co.u.ukk

15-21 ReReRR d d TrT aca tor WeWeekekkek wwwwww w.w reredtd ractor.orgg.uk

20-5 Oct

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23-24 Luncncnn h!hhh Tradee eevevenntnn forr the food-to-goo iindndustry.y BuBusinesss Desigggn CCentntre,LoLoLoLL ndndonn www.www lunchshshow.co.uk

>> Helping caterers get the best value and results from using frozen foods.

By Brian Young, director generalof British Frozen Food Federation

Caterers and chefs should

embrace frozen ingredients and prepared meals to benefi t from an expected increase in consumers eating out this summer. Asthe FIFA World Cup and The Commonwealth Games continue to grip the nation, chefs and caterers should take advantageof these eating out opportunities.

However, with extra staffi ng costs and costly promotions, some establishments may struggleto improve their bottom-line despite an increase in customers. By switching to frozen, caterers and chefs can offer good quality food whilst keeping costs and food waste to a minimum.

As frozen foods require a much lower skill level when creating dishes, due to the pre-prepared nature of the ingredients, they can help to reduce kitchen costs. Frozen ready meals, prepared frozen vegetables and pre-fi lleted fi sh, meat and poultry enable the chef to work around unusual event times whilst keeping preparation time and staff costs to a minimum.

Using frozen is often better value than using its fresh equivalent and using frozen can also help to reduce food waste. Chefs can simply take out and defrost what they need, leaving the rest in the freezer for the next sitting and preventing possible food waste, especially if the home team or athlete doesn’t make it as faras expected.

Lastly, new product development means that more and more options are available to chefsand caterers for diverse menus.

For moreinformationvisit: bfff.co.uk

Clever budgeting and menu planningat The Outward Bound Trust

An An appppetite for succeetite for successss

>> Feeding healthy food to hoards of hungry delegates who have spent the day on the Cumbrian fells can be quite a task – but it’s especially challenging when you’re on a strict budget. Steven Park, head chef, for The Outward Bound Trust, runs the kitchen at the charity’s centre in Eskdale and fi nds that diners can’t get enough of his food.

He explains: “Our participants need a good healthy start to the day. They practically charge at our cooked breakfasts! The programmes can be very intense, so our customers need a hearty meal. And, when they get back from the day’s challenges, they’re absolutely ravenous.

“Being a charity, I’m allocated a budget per person and, by using Country Range products, I can get a lot more for my money without compromising on quality. For example, the branded equivalent of the Country Range pasta and rice is twice the price.

Using Country Range means I can give our customers a bigger portion, which, after a day out on the fells, is extremely welcome!”

Steven and his team operate a fi ve-day menu cycle, which always includes a hearty option – like a roast, curry or Cumberland sausage and mash, a healthy option and a vegetarian option.

A hot meal is always offered at lunch-time too, along with a well-stocked salad bar, and Steven prides himself on baking all his own bread, cakes and desserts.

“The Country Range fl ours make brilliant bread and cakes, and I also use the cocoa powder and chocolate in my chocolate brownies,” he adds.

He’s a big fan of the Ingredients range too, using popping candy to decorate his homemade cupcakes.

Encouraging healthy eating is central to the catering operation, and posters and leafl ets can be found all around the centre – which teaches young people leadership skills through outdoor pursuits – highlighting the importance of good nutrition and where the food has come from.

“All of our meat is sourced from Cumbria and Lancashire, and it’s all Red Tractor assured,” continues Steven. “We buy freerange eggs from a farm up the road and dairy products from a dairy 10 minutes away.”

The restaurant’s impressive menus include calorie content and a colour-coded key for allergies and food intolerances.

Explains Steven: “We were fi nding that more and more customers were becoming curious about what they were eating, where it had

UsI cpoth

Sta aooaa

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“The Country Rang

“Our participants need a good healthy start to the day.

They practically charge at our cooked breakfast!”

come from and how many calories it contained, and were asking more questions.

“I use Country Range’s K2N nutritional software to work out the calorie content. I found it really straightforward to use once I’d had a play with it and it’s a really useful piece of kit. It certainly makes my life easier!”

Steven’s efforts for encouraging healthy eating and transforming the centre’s food offering, were rewarded in December last year when he was invited to a special reception at Buckingham Palace with the charity’s chairman, the Duke of York.

“I was presented with the Chairman’s Award after I was nominated by a member of staff for going the extra mile,” he says proudly. “I do feel like we have achieved something really special.”

CUSTOMER PROFILE

JULY 2014 05

“Using Country Range means I can give our customers a bigger portion, which, after a day out on the fells, is extremely welcome!”

Steven was invited to a

special reception at Buckingham

Palace to reward his efforts

JULY 2014 07

NEW FROM COUNTRY RANGE

Donut Delight>> Donuts were among the fastestg gg ggrowing ‘out of home’ snack items inthe UK in the year ending December 2013,growing by an incredible 11.1% comparedto the previous year.Figures released by the NPD Group show an increase of 6.4 million servings to 63.7 million for the whole year.

These sweet treats date back to 19th century America, although the hole didn’t appear until the fi rst half of the 19th century when bakers discovered that they allowed the pastry to cook more evenly.

This month Country Range is unveiling its own delicious donutcollection for you and your customers to devour. Our donuts arefi nished off with three deliciously indulgent toppings.

The case of mixed donuts (1 x 36) contains:• 12 donuts with pink sugar frosting and white sugar sprinkles • 12 donuts with chocolate frosting and milk chocolate sprinkles• 12 donuts with white sugar frosting and multi-coloured sugar sprinkles

The average weight of each donut is 58g. Simply remove from packaging, defrost at room temperature for approximately 30 minutes and enjoy.

Orange Sorbet

Lemon Sorbet

CHILL OUTwith NEW Country Range sorbets>> Keep your cool this summer with our refreshing new range of fruit sorbets.Sorbet fi rst appeared in Europe in the latter part of the 17th century, and is the French equivalent of the British water ice.

It was traditionally served as a palate cleanser between courses but is now eaten more commonly as a refreshing dessert.

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Soft, smooth, tangy and fresh, they’re suitable for vegetarians and coeliacs, and are a must on your summer dessert menu.

Simply remove from packaging, defrost at room temperature for approximately 30 minutes and enjoy.

Soft, smooth, tangy and fresh, they’re suitable for vegetarians and coeliacs...

>> The Craft Guildof Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and traineesto top management working everywhere from Michelin starred restaurants to school catering divisions.The Guild, represent’s theinterest of chefs and promotes understanding, appreciation and the advancement of the art of cookery and the science of food.

Young National Chef of the Year

2013 was a big year

for Young National Chef of

the Year, for the fi rst

time since the competitions

conception four years ago, a series of semi-fi nal heats were held to open the competition to more young chefs aged 18 – 23 years old.

Reader Offer20% OFF The Craft Guild of Chefs MembershipWe are giving Stir it up readers the chance to receive a 20% discount on membership. Membership will therefore cost £42.30 inc. VAT at 20% for your fi rst year (normal price £52.88). As the Craft Guild of Chefs is a professional body your membership fee is tax deductible. To receive your discounted membership simply call 0800 195 2433 and quote reference SU/20

For more information visit craftguildofchefs.org or sign up to follow @TNCOTY #YNCOTY on Twitter.

201a

ftime

>> Caulifl ower is a superfood, which is renowned for its health-giving qualities.However, it doesn’t always enjoy the best of reputations on the taste – and smell – front.

A brassica, like cabbage and broccoli, thisclassic British vegetable is available all year round, but is at its best from mid-December to mid-April. Outside of those months, you might

gwant to consider using frozen caulifl ower.

Caulifl ower is incredibly versatile andthere are a wealth of recipes out therefrom curries to soups to the most famous – caulifl ower cheese. Here, David Alexander lifl h H D id Al dSquire, a fi nalist in the Craft Guild of Chefs Young National Chef of the Year 2013, puts forward his fi ve suggested ways of using it.

1. CCCCCCaaaaauuuuullllliiiiiflflflflfl ooooowwwweeeeerrrrr ccccccooooouuuussssss cccccooooouuuuusssss ((8(88(8(8 ccauauulililiflflfl owowererr hhheaeadds, 3g toasted cumin seeds, grounded, 5g fi nely chopped mint)Let the caulifl ower defrost naturally and gently squeeze to get rid of any excess liquid. Then, using a box grater, gratethe fl ower only on the fi ner setting. Fry in a little butter with toasted cumin and fresh mint and cook without colouring until it has gone dry and fl uffy like cous cous.

2. Caulifl ower puree (8 caulifl ower heads,100g water, 100g milk) Defrost the caulifl ower and break down into fl orettes and steam for 20 minutes or until soft. Blitz in a blender and add the milk and water to achieve Blit in a blender and add the milk and water to achievea puree consistency or a soup consistency.

3. Caulifl ower chutney (12 caulifl owerheads, 30g English mustard, 30g Dijon mustard, 2 limesheads 30g English mustard 30g Dijon mustard 2 limessqueezed, 10ml white wine vinegar, 25g cornfl our)Defrost and break down into fl orettes and salt for 24hours and then rinse under cold water for half an hour. Squeeze gently in a towel. Mix the cornfl our in a littlewater and add all the wet ingredients together andbring to the boil, mix this with the caulifl ower.

4. Caulifl ower crisps (8 caulifl ower heads) When semi-defrosted slice the caulifl ower headson a meat slicer or a mandolin so theyare wafer thin then carefully lay outonto parchment and bake in the ovenat 50°C with a little salt for an hour.

5. Deep-fried caulifl ower(750g self-raising fl our, 3g salt,250g trisol, 450g sparkling water)Break into fl orettes and roll into alittle fl our. Gradually whisk togetherall of the above ingredients andcarefully dip the fl orettes in thebatter and deep fry at 185°C.

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08 JULY 2014

FIVE WAYS TO USE

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Caulifl ower is incredibly versatile and there are

a wealth of recipes out there

10 JULY 2014

PG2GO re-launch helps operators boost tea sales>> PG2GO has undergone a major design overhaulto help operators boost their sales of branded tea.The new-look takeaway cups are double-walled, removing the need for

at sleeves and cutting down the number of components operators need re front of house. As well as saving space, the takeaway tea solution

o help caterers save time from sourcing components separatelycase includes 300 cups, lids and PG tips tagged tea bags.

Rebecca Smith, category mix managerat Unilever Food Solutions commented:“Whether they’re at home or grabbinga takeaway cup from a café or leisurekiosk, consumers want quality tea.We know that consumers don’t trustthe quality of unbranded takeawaytea they are often served in cafésand restaurants. Operators have the opportunity to charge more when sellinga branded product, which means there isa huge opportunity to boost profi ts.”

PG2GO also has a new range of fun andlively merchandising materials, whichincludes pavement signs, posters,loyalty kits and strut cards, featuresa well-known monkey taking part inan ill-fated range of leisure activities.

Ra“akW

Operators have the opportunity to charge more...

e launch helps

THE MARKETPLACE

Theheatto storwill alsas one

READY TO GO!NEW POTS OF GLOBAL FLAVOUR>> Mars Foodservice has unveiled a newrange of ‘food on the go’ ambient rice andpasta-based meals specifi cally for foodservice.Uncle Ben’s Rice Time and Dolmio PastaVita are 300g twin potswhich come in 18 varieties, including Tomato & Basil, SweetPepper, Mexican Chilli, Spicy Tikka Masala and Red Thai Curry.

According to research, Uncle Ben’s Rice Time and Dolmio PastaViitaare the biggest contributors to growth in the ‘ambient ready meaalss’retail category during the past 12 months, delivering 58% of the£9million category growth and presenting a host of opportunitieesfor the fast casual catering sector.

Conveniently quick and easy to heat, the pots are microwave-readdyyin 90 seconds. They are ambient, have a long shelf-life, can be eatentenfrom the pot and because they are Uncle Ben’s and Dolmio branded,they offer consumer confi dence in terms of quality.

Tasty and fi lling, with many varieties that are low in fat, they are analternative to a sandwich with visible GDAs, and have recently beenrecognised as a ‘smart swaps’ option by Change for Life. They can be rustledup by low skilled staff, offered as a ‘eat at your desk’ option, and are theideal 24 hour food solution from a vending machine when canteens close.

Sarah Gray, marketing manager for Mars Foodservice, said: “There area range of times and occasions when consumers want hot food withoutthe fuss. Grazing behaviour, for instance, is becoming commonplace,with consumers snacking at least once a day.”

GLOBAL FLAVOURR

with

THE MARKETPLACE

JULY 2014 11

TAYLORS JOINS KEW FOR THE PERFECT BLEND>> Taylors of Harrogate has partnered with the Royal Botanic Gardens, Kew, to create a new range of infusions using the fi nest fruits and herbs.Made using premium ingredients carefully sourced by Taylors and certifi ed by the botanic experts at Kew – a world leader in plant science andconservation – the Taylors of Harrogate Fruit and Herbal Infusions rangeconsists of six contemporary blends inspired by classic British ingredientsand world fl avours: Blackberry & Elderfl ower; Sweet Rhubarb; Chamomile &Vanilla; Peppermint Leaf; Spiced Apple and Lemongrass & Ginger.

Available now, the range allows cafés, hotels and restaurants totap into the growing fruit and herb tea market, which has grownby 9% in the last year to a market value of £68.7million.

Kate Halloran, senior tea buyer at Taylors of Harrogate, created theblends with Professor Monique S.J. Simmonds OBE, director of KewInnovation Unit, using nature’s real superhero fruits and herbs.

Monique comments: “We are delighted tobe able to use our knowledge about plantchemistry and the traditional uses of plantsto assist Taylors of Harrogate in developing aline of quality fruit and herbal infusions. It hasbeen great fun working with Kate to develop arange that really brings together the fl avours of plants from the orient and the fi elds of England.”E ”

Available in 5x20 case, the infusions are caffeine-free and contain no added sugar.

A Stella-r Cider>> Stella Artois has introducedthe ultimate summertime ciderto its range – Cidre Raspberry.

w addition has been carefully crafted accordingique Belgian recipe, which uses hand-picked,

ed raspberries to deliver a sophisticated fruitwith a refreshing, crisp taste. Serve over

of ice in a signature Cidre Chalice.

NEW PET CUPS FROM DART>> Dart Products have announced the launch of their new PET cup line-up, which will now be branded SOLO UltraClear. With superb clara ity and craca k resiiststanaa cecc for a high-end looko and feel, the SOLO UltraClear range of tummbllerrs and lidsds allow the foodservice opere ator to shs owcasee ccololourfr ul or signatatururre beverages with the best of theh besest. Easasily recyclable, ththey also feature excellent taste and odour inttege rityy. Sizes rangggefromo 7oz to 24oz wwith the mamain sizese 12, 16 annd 20ozz all taking the same sized lid. A range of lids ara e availableincluding domees, with or withooutut holes.

When you need to impress, the difference is clear...

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CATEGORY FOCUS

Take care

CCATEGORY FOCUS

JULY 2014 12

Malnutrition affects around 1.3 million are over the age of 65 and fi gures show that 30-42% of patients admitted to care homes are at risk of malnutrition.

Good nutrition and hydration are vital for elderly people living in care homes, and can improve a whole host of ailments, reduce the costs of care and sustain health for longer.Older people over thehe aage off 6565 aare at risk of malnutrition, particularrlyly if they aare llivivining g in aa ccara e home or nursing home, accoording to BAPA EN, a chhariitablee assocciation that raises awarenesss of malnutritioion.

MaM lnutritiono affects aroround 1.3 million pepeopple over the ageof 665 and d fi gures show that 30-442% of pap tienntsts admdmittetedd totocac re homes are at risk oof f mam lnutrition.

WhWhillstst the nation battlees s obo esity, the opposite is oftftenn the casefofor ssenin or citizenens, with mmany neediding to up their calorie intake.

MeMeeala s for care home resided nts need to be appp ealing ttoo eatwhwhililstst also caloorie dense. The addditi ioon n off extra calories tofooododdsss issis tterrmemed d ‘fortit fi cation’ (aalthougghh some refere to it as ‘sssupupu plplememenentatatition’).

THE IMPORTANCE OF FORTIFICATION DrDrDrDrr Mabbbbbelelellel BBBBBBlalalaaadedededd ss s s isisiss aaa llleaeaeaeadidididiiingngngngg aaaaautututu hoooooririririritytytytt ooon cacacarerere hhhhomomome ennnnutrtrtritititioioionnn and hahahaass s s workrkrkedededd wwititith hhh dadadad iriiririi y y y y exexexeexpepp rttts s s Prritittititchchchchchititititttsttststs ttttoo odded veveeveelololooopppp p a a aa collecee tionn oof ff rererecicicicipepepeppp s s s totootoo aaaaassssssssisisisisist t t cacacacac rerererr hhhhhhomomomomomomo e e e e chchchchcheefefefefss.“F“F“F“FFooooo d d isisisi ttthehehehehe f fff foocoococususus ooof f f thththe dadadadayyyy fofofofofofoforr r mmammm ny resididdddddenenentststssss aaandndndndd thehee ppppprororororoovivv sionononn oooof f f fff taststststtstyyyyydiddidishshshshshs eseseseees iiiisss aaa kekk y elllemememeneee t offff welelellellblblblblbbeieieiee ngnngngngn aaaaaaandndnd cccararare,e,e ”” shshs e sasasaaaaysssss. “N“N““Nowowowowoo adadadaddayayaya s sss ititit iissssallalallaa sossoooos aaaaa kkkkeyeyeyeyyey aaaspeccccct t tt ofoffofof aaaannynynyn aaaassssssssesesesessmsmsmsmsmenennntttt t viviviiivisiisisiiisis tststs bbbbbbyyyyy the CaCaCaarererere QQQuaaalililiitytytytytyty CCComommommommimimimmimimm sssssioioioon.n.n.A A nunuumbmbmbm erererer oooof f f f oloooo derr r pepepeppp opopopopopo lelelel nnnneeeeeeeeed d d d dd eexexxextrtrtrttt a cacacacalololooririrrriiesesessese ddddue tooo hahahahaviiivivivingngngngngngggg ddddifififififfffi fi fi fi fifi cucucuculttltltltl ieieiieiesssss s wiwiwwwww thththhthhh eaeaeaeatititiiitingngngngngg sssufufufufuffi fi fi fificicienenennntttttt fofofofofooodododododo fff f forororroror ttttttthehhhh irr nnnnnnneeeeeeeee dsdsdsdd . Innnnddedededed ededded somomomommmomomeeee oolololololo deddededdedederr pppepeppp opopopopopoplelelelelle aaaaaarerererereeere aaaaaaaaasssssssssssssesesesesesesesseseseseseseseed d d ddddasasasasas hhhhhhavavavavaa inininininngg mamamamamallnlnlnnututututriiirir titititiiononononn wwwwwwwwititith hh weigigghht loss,s,s, lllllllowowowowowoo BBBBBBMIMIMIMIMIMIMIM , mumumumumumuuuscscsscscscss llleelelelelele wwwweaknknknknknknesesesesesesssssss aaananananndd d d d dd fefefefefeellellellele inininininnggsgggsgsg ofofofofofoff aaaaaapapapaapappapaththththhhy,y,y,yyy pppppplulullluluusssss otheheheheeeerrr rrr hhheheh alalalaalthththt iiiisssssssssssssueueueuuu s.s.s.s.s.s OOOOOOOthttt errrs ss mamamamamayyyyy y y y sussuusususs ffffffffffferererererr f f f frororrom vavariouoououo s fofofoofoooff rmrmmsss

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MiMiMiMiMiMiM llllllllllllllaaaacacaaaca GGGGGGoloooooo ddd dd d d prprprprprprrrovovovovovovovvidididididididesesesesesesss 33333333282828288888288 kkcacaaaacaccaall lll peppepepeepp rrr rrrrr 11101010101010000m0mmmllllllsssosooosooooo ooooonnlnnnnnn y y rela itiveeeeeelylylylylyly ssssssmammmmamammmmmallllll aammomomomomomoom ununununuunununtststststststaraarararaaaaaara eeee rererererererererrereerequququququququuq iririrrrrededededededee tttttttoooooooo inininininininincrcrcrcrcrcrcrccreaeaeaae sesessesese theeheeeheeecacacacacacaacaccalolololooloololorrrririririririrriesesesesessesesee iiiiiiiiinnn n nn nn n aaaaaa didddididididdidiishshshshshshshsssshshs ,,, , wwhwhwhwhhwwhw icicicicccchhhhhhhhhh iississsssssvveveveveeveveveryryryryryryryr iiiiiimpmppppppppmpppoorororororororoo ttatatatatatantntntntntnttt fffffffffffoororororororororooror aaaaaaanynnynynynyn onoononnnononneeeeewiwiwiwwwiwiw thththththththht aaaa smamamamaaaaaaaallllllllllll aaaaaappppppppppppetetetetetetetteteeee ititititititi eee.e.e.ee.

CATEGORY FOCUS

14 JULY 2014

CALORIE CONTROLWhWhWhhWWhililststst sssomomomomo e diiettettsss neneneeneededede ffororortiititiifyfyfyfyfyininiing,g,g ooooththht ererereee ssssneneeneededed ttttto o o rereredududuceccece tttheee nnnnumumumumbebbebeb r r ofofoff ccalalalaalororoo ieieiees s ss totooototatatakekekek iintntnttooo aacacacccocooocouuunnttt thththt ee e moreee ssssedededeneennttaatat ryryryy liiifestss ylylyleses ooofff ff cacarere hhhhomomo e resideddedentntnts. Rachel BBBrarradfdfdd ororrrord,d,,, nnutututririritititionnon mmmmanananagagaggererer fffffororororo NNNNNeestlé ééé PrProoofesssssisionono alalal, ,exxxxplplplplp aiaiainssss:: ”O”OOOururur cususstototootomememersrrs love e ththtthhe e tataaststeeee anddd enenenjojojoymmmennt thththatatata ooourururur pppproror dudud cttts s ss bbrbbrb ing. BBBBBututtutt wwwwweeee rererecocoogngnggniisi e thththhatatat wwwe e e alalsosos hhhhavavaveaaa rererer spspspononnsisisibibbililitytytyt too doddo aaaallll wwwee can tototo cccomomomombibinenene gggreeeeeeatatat ttasssstetetewhhhhilili ee cccommmitting tttooo oo imimimmmprprprp ovovinininnggg thhheeee nununutrtrritititioioonal prprprofiofiofifi le ofouurr prprprrooodododucucuctststss.. In 22220100101222, wee siss gnggg ed up tto theheeh Governmmmenenent’t’t’s s sCaCaCaC lolooriririe ee ReReReeduddud tctctttc ioion nn PlP ededdgegg wwwwhihhhiichch ssuupupuu poporttrtr ss ououour r rr ccococommmmmmititittmememem ntntntnttototo eenannanablblblb eee ououo r custttoomomo ererss totoo eeeatt aaaaandndnd dddddririinknknknk f fewewewewerereree ccalalalorororieiieei s.s.sTooo ttthihihisss dad y we contiiiit nunun e ee totototo ccccaaara ry oututut ooourururur ppppprorororr ggrgrgramamammee oofffcacacacaalolooll riirie ee rereedudd ctiooon n n wwwooorkkrk ttthrhrhh ououooughg out ouuur rr popoportrtfofofooliio.o ”

In adddditttitioioioi n, bbbetee weeeeeenen 220000003 333 annnnddd 202020222 11010 NNNNesesestltlt é,éé ggglobabab lllly,yreedududuucececeed d ovovovovererere 1112,2,222 2020200 tooonnnesesess ooff fff sasasasasaltltltt fffrororom thththeieieir foododod aaandndndceeeeerererer alala ppprororoduduductctctccc ss.sss IInnn ApA ril 20202013311 , , 808000%% % fofofofof UUK prprprodododo ucuu ts mmmetetettthhe gogogovevevernrnrnnment’s’s’s’s’ 2220101012 2 2 SaSaSaltltlt RRRedededucuctitiiononon Targetststs aandd wwhere tttett chnicallyy popopossssssibibibi leleleee,,, refofofof rmmrmrmullulu ataattion plpp ananaaa s ararre eee ininin pppplalall cecec fffororor ttheee feeew ww prprododddoducuuuu tsts wwwwwhihhiichchchchh ccurururu rerr ntnnn lyyyy ddo nooot t t mememeeetet thehee 222010101222 tataaargrgrgetetets.s.s

DEALING WITH DYSPHAGIA Dysphahaaagigia a a is thee medical teermm for swala loowwingggng ddififfi ccuculltieieesss and itt is a a cocc nddittioion whwhici h affeccts araround 60-700% ooof ppeeoooopple inin carare homemesss andd 222% of the wworlld popullaata ioonn ooveererr tttthheehe aagegee oof 5500.It is ussuaallly ccausedd byy aanonotther healtthh conndition, sssuucucchhh assas a sstrokkkkeeee, hheaeae dddd innjuuryry oorr dedemenntia.Ensurringgg thaatt pepp oople wwith h dysphagia a havve nutritiououss,s aappppettisinngggg g andd saafee meeae ls is essenntiaalll,, bootothh inn termms of maintat iniing an indivviddiduuaual’s weew llbbeinnggg annddd qququualliityy oof life. TThih ssinvolvveess chaanngging g thhee coonsn isteenncy oof foood and drdrrinkksks tto mamakee ttthem ssafefer too sswalloow.

Care ccattere ining exppert aand awaa ddrd-wininning chhhehefff PPreseston Walklkereer,, hhwwhho hhahas bebebb en woorkiik ngg with PPreemmmimm eerrr Fooods too offer clcleaear annd coompreeheennsivve aadviicee ooon DyDyDyspspphahagig a, ssayyys:“Caterriningggg for somemeonne wiithth ddysysy php aagia pposseses ssevevereralal cchallllenenngegegg s ffooforr r kiikk tcccheheh nn ststtafafafafff tot deliveverr r aaa sasafeef ,, nuutritioous andd vvvarariedd diett. By uunnddndersstaanndingg tthehee ccononddidittionnn, wwhwhhwhiciccch hh caannvary ffrommmm peerrsonn to ppersson, totoggethher wwiith the ffofo dod teexxture ddesessscrcriptorss, yoy u ccacan sstttarra tto creeateee a mmenuu repeerrtot ire.

“The ppressesentatationn of ddissheh s s iss f funndadad mentnttala aas wee all eevaaluatte fofooodod bbby sissigghht. DDDyspphaagiia meals s caacann bbe made apppeealalingg bby ppiipingg ppuurééesss into rinnggs, seettitinnngg iin mmmooulldss oorr r shhs appining on the pplalalalatete. Thinnnen r r ppuréréées ccann bbee pressentetedd on comppartmemenntnt pppplaaatteetes,, whhichchhh sseparaatte the indiidiviviviiduduaaal commponneentntntss annd fl flavvourss. DoD n’’t be afraiaidd to tryryy neweweweweeew iidedeaass aaanddn bbee creaeattive.”

Premieer FFFoF odds haas laauunncchedd a Dyssyysphaagiaia SSololutu iioonsns PPPPProgrammmmee aacrossss thththee e ccoouununu trtrtt yy to aid andd trtrtraain thosse caateteririnngng fffor coonsummeersrs ssuuffeeeringgg ffrom tthee ccococc ndittiooonn. TTTThhee bbeesppoop ke prograammmmmme innccluudess trainiinngg woorkkshopps,ss, the ddeevelelopppmentt of nnenn ww anndd immprrprp oovvededd recipes s aanannd aaa speeciaalist ggguiuidde pppacacca ked ffulll of toop tippsp aaaaand infnfoorrmmmmmatitioon ttto hehehelplp cccatteerrrrs deliverr saafe, nutrritiooussu aaandnn aaappppeetiising textxturee mom difififi ed mealsls.. Avvvaailaabbblee onon PPremieer Foods’ ddeeede icaatedd fooodserervviccece wwebbsitee, wwww.w prpreemierrrfoodsererrrviviccecec .ccoo.uuuku , caattetererers ccaan downlooadddd the ddyysphhagiia bbbroo hchururee withhh rreecipee ididdeas aand inffoormmmm ttatioion onoon tttheee vvara iouuss food desescccripttorss. Sugggestedd reecipppes innnclcludde Korma CCCurry, MMororooccan LaLambmb Taggineewith Couousss Cous, Fishh PPieeie wwithh Carrrot anndnd Paararssnipppip MMassh as welell asaaasa dddeese ssserrt ooopttpp ioonsnsnsuch ass DDDoubblee CChoccoolalaatete Puuddingg andd AAmbbmbrosiaa RRiR cee Puddingnggg withhh PeePeaaccheeesss.s

KEEPING HYDRATEDDehydrdrdrd atioon n is aa commmmomonn prrobboblelemmm amamoono gst tththhhheee eeldeeerrlrlly yyy wwwiwiwwithth some rrreseesseaearrcheerss sugu geeststingg tthatt 2220-0-33030% off caaaareee hoooh mmeme resesidideeents suffer frromm tht e conddittitioioi n.. It hhaas beeen aaassociaateteeddd wwwiiithththth maajajooroor causesesss of momom rtaality, iiinccluuludinngg falallls andnddnd fractuurrreeese , ccooonnfffusuusionn,heat sstrreesss, sstrookeses aanndd ppressssssururu eee uulcecerrss. Dorothyy SiSSiS ebebeer, TTetleeyy marketinng ddirecttorr, expxpplains:: “A“Adults reeququuirirrre e 1.1.6 liitrtrrt esesse off f fl fluiiddsssda day, bbututt thee RRRoyalal SSoco ieietty ffor tthehehh Proomoomotion oooff f HeeHealalth foundd thahattt mmom sst ccarree hohhommeme residenntss coonsnsuumedd j jusst 48000 ttoto 960mml ooff f tap wwawaateter r r aa day, suugggeeesstinnngggg tthht aat ttthiihiis s vitatal flfl fl fluidwill neeed d toto coomme fromom ooththeer souurcrces. CCateereerss caan hhhelp keepp resssiidi ennntss hhyydrrrattted d byyb regularrly y ofofoffeeringg theemm aa a cuuppp of tteaa or ggig vving theem thhhee facilititieess toooo mmammakeke tthheeeirir tteaaea. By ddoooing so, theyey wwwwilililll hehelpl avooididd somomeee of tthee ailmmeenttn ss mmomostt cooomommonly ffof ununnnnnd inn ccaareee hoomeemm ss inclclluuduu ing g ghearrt t didiseseeeasasa e,e, lowow bllooood-pprer ssssurure, kidnneeeyy y ststonono es, diid aabetes, ulccecersrsrs aanddn ccconnnststss ipipatatatioiooionnn..”

Dorooththy rererecommendds ooffffererinining resisidennttss aananddd ththeieie r vviissitors a vvaarrieedd rangnggge e ooof hhootot bbbeveeereree aages througghohohouuut thehee day,, includddining Bllaacck Teea,, RRRRedededbubuuushshsh, dddedecaffeinnateteeddddd ana d frfrrrrfruiuitt teeeeasasas.

KEEP IT CLEANCaateterinnngn foor thehehee eeldldereerly aaaandnddd vvululllnneneen raraaablblblbb ee puutss eeevevveenn grrg eaeaaaaateteteerpresessuuurrree ooonn hyhygigigiennne stannnndadaardrdrdddsss iinnin ttheheeheh ccararee hohoh memmem kkitttttchchhchennnn. Althououghghghg effecctitivvev innfnffection preeevvevennnttiiion n mmeasuress aree eeesssss eennentitititiialalala tthrrh oouuugghhhhhouuut t tt a a cacc rereee home,, pprroococeesssess innn tthehh kitchhenee sss annnnd d fffofoododd sssservivinnngn areeasass ssshoohhoulululullld ddd fofoff cucuusss oon ppreveventntiooooi nnof fooddd pop isisonnonininiingg. TTheheheh objbjjbbjeceeceectiveve iiiss ttoto rremovo e papathththhogogennens s bbeeefoffofoforrrreer theheyy y y hahahahaveveveeve aa cchahanccnceeeeeto spreeeadd ana d cooconntammininninate oto heeeerrr rr arararreeae s.

Katiee PPPettt , healalttht ssssecece tototor r mmamarkrkette inining gg leadd fffforooro DDDivererses y CaaC reeee iiinnnn tthht ee UKU aaaandndd IIIIrereereelaalaandndn ,, saaasass ysys::“Most t cooc mmmm onn iiiinfnfeececttitit ononss enencocouunnttetered innnn ttthehhheh cccccararararaa e hohomememe kkitchhhchenen aarre llllikikikeeely totototo bbbbee e e mommmooststs readilyyy sps readd bbbyyy ppeperrrsr onno -to-peerssssoonon ccoonontaaat ctctcc or bbbbyyb tououuuchchchc inini g ggg alalalalrereaady cococoonnttamiininatatedd surfaacess aaaanndndnd ttthehhehehen tototoooucucucucucucuchhihihh ngngngg aa cleleeeaanan ssuururfafaf ce whhiichch thenn becoocoommmemememes s ss coococonnntn aamaminatttttedeee .”

Katiie addddvvivvivvises paaarrtr iciciicululuuularaaaarrr aaaatttenentititiononon sshohoululddd beeee ppppaiaid d d to thrhrhreeee ccririirrirititititicacacac ll ll ara eeaae sss.s. Firststtt,, annnyyyyfood cccoononononoo ttact sururururffaccecees ss s sus chch aass wowwwork tops,s ppreppapaparararr tiononnon aaarreasassas, eqeqe uipmpmmmennnnt t ana d ffrfrfrididggeeeesssetc sshououoououlldl be cleeeae nnen dddddd ffrequentttllylyl wwwith h h aaa did sinffececcectataanntnt sssssaanittttisisisissisererer pppprror duuuctttt. . SeS cocondndd,any suurfrfrfrfaaca es likkkkeeelelyy y toooo bbe tot uccheeeeed by hhhand shoouuuldlldd aalsl o oo o bebebebe ccccccleeelleannanana eded rreegege uuluulaarlylyy wwiti hhan effffffffeeeeccttive disinnnfefefeeectc ana t sanitiiiisesseser.r. TTTheheheehessese surfafafafacececec s ss wiwiiwilll iiiincnccclluddde itemsmsmsmm sssuch h asasss ddddoorr hannddles,, light swwwiw tccttchehh s, ffririidgdgdgge ananaandddd kikikitctccheheenn dododooooororo ss,s,s uuuteteensnn ils s s anandd poopoop rtrtrttabableleelee aappppp lianancceess.s

The thirdd food safeetetyy consnsiderrreratatatioioonnn isiss hhhananand hyhyygigigieene. SSStaffffffff ssssshohohh ululdd wawawashshshh ttttttheheheheirr hhanna ddsdsds freqqquuenttly, in parrtititiccular whwhwhw enenen ppasasassingngng in ororor oouututtt oof ff f tht e e kikitctctcctcheheh nn or foooodd prpprprp epararatatiooionn aaareeaa,whwhwhwhwwwwwwwhenene swwappinng bebebetwtween handdddnn lillingng preeepapaparerr d ffooododo aaandndd rrawawwaww iiingnngrredidienenntsts,, ananannd d alalwawaysysssafafaaafaffaafftet r visiting the tttooiilelet t or wwwasasasshrh oom.m..

...researchers suggest that 20-30% of care home residents suffer from dehydration...

CATEGORY FOCCCCCOCOCCCCCCCCCCCOCOCCCCCCCCCCOOCCCOOCCCOOCCCCUSUSUSSSUUSUSSUSUSSUSUSSUSUSSSUSSSUSSSSSSSUSUSUSUSUSUSUSUUUUUSUSUSUSUUUUSSUSUSUUUUSSUSUSUUUSUSUSSUUUSUSUSUUUUUSSUSUUUSSUSUSUUUSUSUSUUSSSSSUUSUUUUUSS

CALORIE CONTROWhWWhhillststsst sssomomo e diietts neneneen ededed ffffororo

HEALTH & WELFARE

JULY 2014 19

>>>> AAfftteeerrnnoooonn tteea ffeevveerriisss seet ttoo ttaakkee hhhooollddd iinccare hhoommeess tthhroougghhoouutttthhee ccoouuntryyy aass parrt ooff aa ccoommpeettiitionn oorrgannisseed bbyyy NNAAAPPAAA ((NNatioonnaaal AAcccttivviittyy PProovviiders Assoociiaaation)and suuppppoortted bbyyy Unniileveerr Foodd SSolluuttiions ((UFSSS)).

Afternoon tea parties top the menu for care homes

ThTT e twtwo o oro ganisationns s hahave teamem d up tolaaunu chh NNAPA’A s fi rst BeBest Eveer r TeT aa Party Award at itss annnual galal onn SeSeptp emember 166. ToT bbe eeligible for the aaward, , caaree hhomesese mmusust hoh lda teea partty at aany ddate up untntili 24 July 201014.4

ThThe e BBest Evev r TeTeT a PaP rty y AwAward is an oppop rttunity for carere homese to be recogo ninn seddfor their effortrts ss anand dd to insn pip ree oothherers s to hossttaca tivitiiese thahat enncouru age e soocial engngaagemennt ana dd interaraction..

Along g with the kudos ooof f bebeing g namemed ththe ewiwinnn er, theree are also somome greaeat prrizi es on ofoffefer r fofor the e wiw nning g carere hhomome. TThehey willll receive £2£ 50 to o be sspent on aactit vivitit ess,along wiithth a hamper fi lll edd wwithh treae tsts.

SySylvie SSili ver, diirece tor ofof NNAPA, aa national charrrity that supportr s cac rere homme e sts aff tooo enable oolder peoople toto live lifee theh way theychchoosee wwwitth mem aning g annnd d pup rprpose, ssaid: “WWe’re exciti ed to bebe llauunching oourr fifi rstBeB stt EEveer TeTeTea PaPartr y AwA arrd annd to bbe woww rkini gEEwiwithth UUFSF . Aftet rnoonn tet a papartieess aree aa greae t way to briringn resesidi entss ttoggetther r ana d turnrnnthe e servinng offf aaftf errnonoonn teaea into a sosociciabablelle expep rience. Gettini g thhe local coommunu ity yinnvolvede can aadddd to ththe e sesense of ooccasioonanand d hehelplp to o bub ild new frfrieienddshs ips.

“We would like to see residents involved in organising the tea parties and making sure their event is a day to remember.

“BBy y innviviv tingng iin thhe e locacal l cocommmunittyy pep opopplelwiw lll be abablelle tto o see e fi fi rst haandd the greattitimee rrese iddenentsts havave in ttheh care hoomeme.”

James AlA llred, UFFS chhananneneel maarkketing mam nan ger, said:: “UFS is s delighted to be workking wiw th NNAPAPA AA tot spop nsnsor the BesestEver Teea a PaP rtyyy AwA ard. It’s s in keeepingn witthhEEonone off ourur mmaja ororr ggoaoalsls in ththee carerer sector –tot proromom te acttiviti ies ss ththatt kkeep residedentn s’

iminds acactit ve andnd help p caarere hhomes turnmeal andnd snaackc -timess intoo memorar ble exexpep rienncees.s ”

UFS S hahas producuced a PPG tipsps Bigggeg stEver Teaa Partyy toolkit ttto give cara e ee homes sinspspirration for theieir r evvents. The totoolkits are pap ckcked wwith h gaamemes, recipese aanddnd pososteters.FoFor mom ree infnformation, cacacalll MMononkeey’yy shotlinee on 0800 0 783333728 (ooptpp 3).)

Foor details ofo hhoww to enterththe comppetitioi n n and to ssee thefullll ttermsm andd cono ditiono s viv sis twwwww.w nanapapaa-aactivivititieies.ss co.uk

EDUCATION

>> TV chefs and food writers have been going back to school to teach youngsters aboutgrowing their own food.Thomasina Miers, Paul Merrett and Lucy Boyd teamed up with charity School Food Matters toshow children how to harvest fruit and vegetables and cook the produce they had grown.

The events were part of School Food Matters’Kitchen Garden Ideas campaign, which is designedto celebrate the two life skills of growing your own food and cooking simple nutritious meals.

The School Food Plan, published by the Department for Education in July 2013, encouraged schoolsto set up vegetable gardens so that childrencould learn how their food came into being.

School Food Matters is also running a projectto show children how to make jam and chutney from the produce they have grown at school.

Stephanie Wood, founder of the charity SchoolFood Matters, said: “In 2007 I heard a headteacher explain that children from his London primary school couldn’t identify an onion, let aloneknow how to cook it. That’s why at School Food Matters our mission is to ensure that every child understands where their food comes from. What better way to learn about food than to grow it, cook it and share it with school friends. We know thatby introducing children to the joys of growing and cooking their own fruit and veg, we can help them develop new tastes and make healthier choices... and never be baffl ed by a humble onion!”

All of the chefs’ recipes are available for download from the School Food Matters website: www.schoolfoodmatters.com/kitchen-garden-ideas.html

SCHOOLS WEBSITE SHOWS “WHAT WORKS WELL” >> The School FoodPlan has set up a dedicated websitefor school caterersand headteachersto share their ideas.The What Works Well website – www.schoolfoodplan.com/www – brings together the best ideasin school food and showcases how to create a great schoolfood culture.

Henry Dimbleby and John Vincent, authors of the School Food Plan, said: “This September,two of the most signifi cant changes proposed by the School Food Plan will come into effect.All infant pupils will receive free school meals; and practical cookery will be compulsory inthe new national curriculumup to age 14. However,excellence does not comeabout by government degree.

“The policy changes offer a golden opportunity for greatschool leaders and imaginativecooks to lead a transformation of the food culture in their schools.”

TV chef and school mealspioneer Jamie Oliver added:“One of the best ways for schoolsto get inspired about the SchoolFood Plan and the new cooking

classes coming inSeptember is by seeingwhat other schools arealready doing brilliantly.This new website is goingto be an invaluableresource for any school over the next few months.”

TV chefs take schoolchildrenback to their roots

Paul Merrett sampling some

school-grown produce

Lucy Boyd, cook, food writer and head gardener for Michelin-starred Café Petersham Nurseries

“The reason why this is so exciting is that kids love learning. In our family, everyone always helped pick the vegetables and herbs and got involved with the preparation of meals, which was always social and instructive. It was fun.”

What the chefs said:Paul Merrett (above) TV chef and owner of the Victoria Public House, Dining Room and Hotel near Richmond Park in West London

“I was inspired to cook and grow veg by my grandmother at a very early age so it’s great to getthe chance to pass on the pleasures of cooking and eating to local school children.”

Thomasina Miers, winner of Masterchef 2005 and founder of the Wahaca chain of Mexican street food restaurants

“It’s such a pleasure to be working with School Food Matters on Kitchen Garden Ideas. In my experience, when children are involved in the growing process of food, they are immediately much more engaged in the cooking and eating of it – as adults are when they grow their own. Growing fresh vegetables, fruit and herbs is an incredible, interactive way to get kids into cooking and healthy eating. If there could be a way to support projects like this throughout the country I am quite sure our levels of obesity would plummet andwe would have much happier, more well-rounded kids.”

,

JULY 2014 21

Thomasina Miers

Lucy Boyd

SCHOOLS

“This September... all infant pupils will receive free school meals...”

Premiumised Informality>> The launch of the Allegra Foodservice’s UK Restaurant Market report saw the headline:‘A New Era of Premiumised Informality driven by foodpleasure seekers’ and this message reaches across all elements of the restaurant market, from street food to fi ne dining.

The UK restaurant landscape is undergoing a period of signifi cant change, with a renaissance of pubs, strong emergence of new fast food operations, and a plethoraof street food markets nationwide. These concepts are enabling consumers toenjoy premium food in an informal setting.

The value of the restaurant market is expected to reach £48.2billion in 2014.Of this total, the branded sector, including pubs, fast food and casual dining restaurants is worth £17.6billion for 2014.

It is the branded sector however, which is outperforming the wider market, with annual growth of 6.8%. Whilst traditional fast food is growing strongest, as part of this, it is the pub segment which is seeing a resurgence as quality improves and consumers recognising the value that the pub can deliver. Casual dining branded restaurant chains are continuing to grow strongly, supported by regular diners looking for convenience and familiarity.

There has also been growing demandfrom consumers to have ‘what they want, when they want it’ and pubs are in agreat position to deliver this informal casual dining experience.

Allegra Foodservice has identifi ed the strength of the foodie culture in the UK, and we are now defi ning those foodie consumers as ‘Food Pleasure Seekers’ – adventurous and passionate about food, looking for premiumised food at all price points and on all occasions.

Though the recession has eased, therehas been a value legacy, with consumers expecting value delivered across all occasions from every channel. It can be said that there has been a heavy cloak of value sitting on consumers’ shoulders.

The new era for the restaurant market is identifying that consumers are becoming more interested in food and more willing to seek indulgence and shrug off that heavy cloak of value. This is combined with a wider range of premiumised food offers, improving quality offers in pubs, and an overall better economic situation. Allegra Foodservice expect that these factors will drive further growth forthe total branded restaurant market, reaching £21.2billion by 2017.

FOODSERVICE INTELLIGENCE FROM

>> Spend on retail, hospitality and leisure is set to rocket as overseas visitors fl ock to the UK over the next few years, according to a new report from Barclays.

Foreign tourists fuelling UK growth – annual spending set to rise by 34% to over £27billion by 2017

The research, independently commissionedfor Barclays’ Retail and Hospitality & Leisure banking teams, reveals that spending from foreign tourists is predicted to reach over£27billion by 2017, an increase of 34% on 2013.

Rapid growth in spend among tourists from emerging economies will be further boostedg gby looseniningng vvisisaa rerests rictctioions, and overseasvisitors wilill deliveveerrr aaa sisisiggngnifiifiificcant boost to the economy this year and beyond.

Visitors from the US currently spend the most in thhthe e UKUK, , fofollllowed by France and Germany and this spspenenennddidd ngnggg ppppppata tern will continue through to 2017.

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The UAE and Russia are set to break into thetop 10 nationalities to visit the UK by 2017and tourists from China alone will spendover £1billion in 2017, up by 84% from 2013.

Richard Lowe, head of retail and wholesale, Barclays, commented: “Opportunities abound for both retailers and the leisure industry tofor both retailers and the leisure industry to capitalise on these growing tourist numbersand spend. Businesses putting in the time and effort to understand their client demographicand to talk to their audience through whatever channels they use, be it social media or moretradditi ional, will carve out an advantage that willl enenablelele ttthehhehemm to offfer sssomoometethihih ngngng mmmorororee e tatailillored for each nationality that visits our shores.”

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...spending from foreign tourists is predicted to reach over £27billion by 2017...

GROWTH IN SMALL FOODSERVICE CHAINS>> Entrepreneurial operators are seizing the opportunity to roll out new eating out concepts at a faster rate than the sector has seen for several years.Horizons’ latest ‘Ones To Watch’ report, which tracks the rate of expansion of emerging eating out brands, lists 35 concepts that now qualify for inclusion, with a distinct trend towards niche operators such as those selling crepes, burritos, juices, gourmet burgers and pies. The survey reveals that the sectors seeing the most growth are healthy quick service, Italian casual dining and sandwich bar quick service.

HOSPITALITY

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JULY 2014 23

Best of BritishTHE MELTING POT

>> Historically, Britainhas not had the most sophisticated reputation regarding food but thosedays are long gone,and British cuisine is enjoying somethingof a renaissance.

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Paul Hawkins, business development chef, Unilever Food Solutions

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IIann’ss rreeecciippee fforr thhee ppeerrfffffeecctt YYoorkkshhiiree puuddddiinggg >> MaMakekes 10

Ingredients

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24 JULY 2014

onon BBBBrirititishshh ccuiuiu sis nenen ...

“For many, the appeal of a great roast is all the extras...”

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Make the most of seasonal ingredients when at their cheapest and best

THE MELTING POT

Gill Bullock, marketing manager, Orchard Valley Foods, who supply a wide range of confections, decorations and inclusions to caterers

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Chris Barber, Unilever Food Solutions’ pub food expert

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JULY 2014 25

David Oliver Jordan, head chef at Gow’s Seafood Restaurant,

London

Britain is notorious for its seafood all along the south coast with a phenomenal variety of fl avour, colouring and overall availability.We work exceptionally

hard at Gow’s to represent and maintain this reputation for ourselves and our fabulous suppliers. Locally sourcingour seafood allows us to capitaliseon freshness, play to the seasonaltrends and support our community– all of which is very important.

In some instances you may fi nd yourself paying slightly more for seafood that is sourced responsibly within the UK but this is so worth it in terms of fl avour, quality and reliability. With such vivid tastes and impressive variety available across the English options there is really no excuse for choosing anything else.

What is the bestway to eat oysters?Some people prefer to eat oysters in their raw state but fresh, succulent oysters are versatile when it comesto how they can be presented and consumed. Oysters can be roasted, steamed, fried, scalloped, stewed, baked, stuffed, boiled, marinated, poached and sautéed. We shuck our oysters just before serving in orderto keep freshness and maintain maximum taste for the customer. However you choose to take them the key is to throw yourself in and enjoythem – whether you are a veteranof the oyster or a novice taster.

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Bitpfl

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Gows Oyster Recipe>> Serves: 2 >> Prep: 30 minutes

Ingredients 8 fresh English oysters2 green peppercorns2 red peppercorns4 shallots, fi nely diced4 limes, 1 zestedand 4 juiced

2 cloves garlic,crushedchopped basil to tastechopped corianderto taste50ml olive oil

Method 1. Start by preparing your oysters. Keepthe base part of the shell for presentation.

2. Crush green and red peppercorns ina pestle and mortar.

3. In a mixing bowl add your fi nely diced shallots, crushed garlic, zest of 1 lime,juice of the limes, peppercorns and your freshly chopped herbs. Whisk in yourolive oil and leave to infuse for 20 to 30 minutes before using with the oysters.

4. Arrange the shells on a serving plate and place the oysters back in their shell. Just before serving spoon over the marinade tofi ll the shell. Don’t do this too soon as the oysters will cook in the lime juice in about10 minutes or so.

THE MELTING POTCreate a hint of nostalgia with Gill Bullock’s lemon meringue cupcake

“...consumers associate cake decorations with childhood and carefree summer days...”

Add some luxuryto your menu withGow’s Oysters

ON THE RANGEON THE RANGE

ON THERangeRange>> For many care and nursing home residents, mealtimes are the highlight of their day and ensuring they receive delicious and nutritious food is of huge importance.

To coioo ncide wiw thhh our Care Homemm s specccial this issue, we asked Country Rannge Group customer PPaul Ratclil ffe, group hoto el serviv ceesmaaanaager of Moro ris Care,, whwhhhich runsn seven nursing g homes ini Shropshire and d ChCheshihiirer , to share oonee of his favourite reciccccc pes.

He sssays: ““I’vev chosen a roasasaaaa t ttt loinnn of pppork reecipe whichchh is reala ly ppopoo ularr with oururuu ressidi ennts and is pap cked witith lots of f f f goodododdness. PoPP rkr is a aa very tendeder meat so it’s easy to chew.w

“I’ve been usiss ngg Couo ntryry Rangee products fforo ooovevv r 20 yyeaears nowo aand have always found thhhem to be of f reallygog odd standard and very wwell ll priced. Thee beef sstock hhhhhhhhasa a niccce sts rong fl avour so yoyy u don’t need muchhof it and the cookkining wine is s brillianntfor memem at sauces.”

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Roast Loin of Pork Stuffed with Gooseberries, Sage &Chorizo Sausage

>> Portions: 8-10>> Cooking time: 2 hours

Ingredients

For the roast loin of pork:2kg piece of boned, rolled loin of pork300g Country Range Gooseberries200g chorizo, diced 30g soft brown sugar 300g Country Range Stone Baked Ciabatta 1/2 tsp Country Range Dried Sage 1 medium sized onion, fi nelychoppedSea salt and freshly groundblack pepper

For the sweetcorn and rosti potato:4 large potatoes, peeled and grated200g Country Range Sweetcorn2 eggs2 tbsp Country Range Plain FlourSalt and pepper to taste

For the minted pea puree:1lb Country Range Choice Garden Peas2 banana shallots, fi nely chopped2 cloves garlic, fi nely chopped2 tbsp Country Range Mint SauceSalt and pepper to taste

For the red wine jus:1 banana shallot, fi nely chopped200ml Country Range RedCooking Wine1 tsp Country Range Beef Stock

Method 1. Pre-heat the oven to 220°C/Gas Mark 7. Score the skinof the pork using a very sharp knife, make long cuts about2cm apart all over the skin, going through the skin andabout 3mm into the fat, but not down to the meat.

2. Unroll the pork and place skin side down on a board.Slice into the ‘eye’ of the meat to create an extra pocketfor stuffi ng. Open up the meat as much as possible and season all over with salt and pepper.

3. Toast the ciabatta and roughly blend in a food processor, add the 100g of the gooseberries and 100g of chorizo, add 200ml of boiling water, chopped onion and the sage and mixwell. Spread evenly over the pork, press the stuffi ng down and sprinkle with the sugar.

4. Roll up the joint, enclosing the stuffi ng and tie fi rmlyin a few places with cotton string.

5. Season the skin well with salt and a little pepper anddrizzle a little olive oil. Place in the oven for 30 minutes,then lower the setting to 170°C/Gas Mark 3 and poura pint of water into the tin add more liquid if neededthrough the cooking process.

6. Roast for a further 75-90 minutes until the meat isat 70°C, and the meat juices run clear. Transfer the jointto a warm plate to rest for 20 minutes.

7. Meanwhile, put the remaining gooseberries and chorizo into the roasting tin with the pork juices and a glass ofred wine, cook in the oven for about 10 minutes until soft.Thicken the juices with a little Country Range Gravy Mix.

For the sweetcorn and rosti potato:1. Grate the potatoes and rinse in cold water to remove starch.

2. Bring a pan of salted water to the boil and cook potatoesfor 3-4 minutes, take off the heat and drain.

3. Press all the water from the potatoes and place in amixing bowl.

4. Add the sweetcorn, eggs, plain fl our, salt and pepper.Mix well.

5. In a non-stick pan heat some oil, using a small stainless steel ring or small scone cutter place the mixture inside and

gently press. Let the mixture cook for a couple of minutes until golden brown and lift the ring up. Turn the rosti and brown the other side and place on a greased baking tray. (Repeat until the mixture is gone usually makes 10 small rostis.)

6. Bake in the oven for 10–15 minutes until crisp.

For the minted pea puree:1. Bring the Country Range frozen peas to the boil and drainwhen cooked.

2. Finely chop the shallots and gentle fry in olive oil.

3. Finely chop 2 cloves of garlic and add to the shallots.

4. Once softened and coloured add the drained peas and mix.

5. Place all ingredients in a blender with 2 tablespoons of Country Range mint sauce and salt and pepper andpuree until smooth, check seasoning to taste.

For the red wine jus:1. Once the pork loin is cooked and set aside, drain all themeat juices through a sieve.

2. Finely chop 1 banana shallot and cook through until brown.

3. Add 200ml of Country Range cooking wine and a teaspoon of Country Range beef stock. Add meat juices and reduce byhalf. Season to taste.

To serve:Place the potato rosti in the middle of the plate with athick slice of the pork on top. To the side of the pork placea tablespoon of pea puree and run the spoon through tocreate a swirl. Drizzle the red wine jus around the plate,garnish pork with fresh sage leaves.

JULY 2014 27

You uuuuu can ala sos access thiss CoC ununuu trt y Range e recipee by yyyusing g your ssmart pphohh neeee. Simply scacann the QR codoode below w or eenter the web adaa dresses in to your internet

browser wiww nddow. Additiono al rece ipippes cana befoununnnd at: wwww.coountrtryrannge.co.uku /recipeswwwwwww.countryyyrangngge.co.uk/recipes/?I/ D=2288

Look after your kitchen equipment>> A faulty cooking appliance isn’t just a danger to staff, it could compromise food safety for customers too.If catering equipment goes unserviced it is liable todevelop faults which at best will compromise its performance, meaning you’ll be spending more on resources like power or water, and at worst will damage the equipment permanently. Servicing isn’t just about large appliances like fridges and cookers. Light equipmentsuch as blenders, slicers, grillsand toasters all need to bechecked by an expert technician.

The most sensible servicing option is a PPM – a planned preventative maintenance contract. The service contractor will come out regularly – typically twice a year – to service all your equipment. As well as ensuring it’s working at optimum performance, and thus at its most effi cient in terms of running costs, the engineer will be able to spot potential faults and deal withthem before they turn critical.

Servicing your equipment is only part of the job. Your staff need tobe trained to undertake day-to-day maintenance, care and cleaning.

Some areas for consideration are:Door seals (gaskets): in refrigerators, dishwashers,ovens, etc. check all door seals (gaskets) are intact, clean and fi tting correctly.

Filters: in warewashers, ice machines, kettles and ventilation check that fi lters are clean, properly in place and well fi tted.

Thermostats: many appliances from fridges to fryers and ovens will have thermostats. Ensure these are working accurately.

TOOLS OF THE TRADE

28 JULY 2014

Ventilation: check all vents on your equipment are unobstructed and clean to avoid overheating.

Gas hobs: check for leaks and that the pilot light is operating safely. The fl ame from cooking ranges should be blue and not yellow. A yellow fl ame indicates incomplete burning and the release of unhealthy gases into the kitchen.

Automatic alerts: never ignore warnings displayed by equipment. Manufacturers have built inwarning systems to protectthe equipment and prolong life.If you don’t take appropriateaction you risk breakdown and could even compromise staffand customer safety.

Electrical connections: check electrical leads and plugs for damage. Also make sure leadshave not become trappedbeneath heavy equipment.

Spillage: always mop up spills immediately to prevent slipsand trips.

The fl ame from cooking ranges

should be blue and not yellow...

The most sensible servicing option is a PPM –a planned preventative maintenance contract

The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 170 companies who supply, service and maintain all types of commercial catering equipment – from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk

Read the manual: manufacturersknow their equipment best, follow their advice and you will be sure of getting the most out of your appliance.

If you need to fi nd a reliable service engineer, look for a company thatis a member of a relevant tradebody or scheme, such as the CESAService Accreditation scheme.

JULY 2014 29

COUNTRY CLUB

30 JULY 2014

ADVICE FROM THE EXPERTS

SELLING A BUSINESS?What key issues should be considered before you go to market?

VIABILITY – Is the businessin good enough shape to take tomarket? In other words: ‘Is my house in order?’ Is the business trading at a reasonable level? Is it generating the right level of profi t? Is the business compliant in all areas for example, governance, legal, tax, accounting, healthand safety? Any issues that have not been addressed will have a detrimental impact and you willbe in danger oof f lel avving g some of thevalue on the tabble aas yoyou can besure that the buyer and their lawyer will pick up each of these issues. This will impact negatively on the headline price and potentially require you to aagree too a rangeof warrantiei s or inddemnities.

Of course there may be some issues that you just can’t fi x beforea sale butt at least if you understand them and are prepared to discuss them up frono t you stand a better chance of not taking a fi nancial hit close e to commpletion of the sale.

TIMING – It is also importatanttto get your timing right to give yourself as much benefi t from the sale as possible. ItIt may be that someof the thingss that aren’t capableof being put right are because you don’t have the capital to deal withthem. However, you should do all you can to put the business on a strongfooting before you put it up for sale.

A top tip with regard to timingis never to sell your business whilst a refurbishment projectis underway as this will kilill pricce. This can also include changesto the business such as beinghalfway through an IT projector in the middle of negotiating or re-negotiating agreements withyour key business suuppliiers.

CONTINUITY – Think about who is continuing in the businessgoing forward and when to tell key staff what is going onn. It iiss bestt tohave a small group of trusted keeymanagement inside the deal tohelp with the process and to keepthe business on tracck throoughoout ththe saleteam ashows businesattract

SO REMEMBER:• BBe realistic about price

• Make sure youo have your business ready for ssale e

• Question if it is the righttime to sell

• Demonstrate the strength of your business via youourmanagement team ana d

• Above all pick the rightadvisors to help youthrough the process.

Charles Prew, board director at the Buell Group, an advisory and service resource for the hospitality and leisure industries, shares his expertise on how to achieve a successful sale.

>> As you prepare to put your business on the market these are the fi rst issues which need to be carefully considered:

VALUE – A A sensible valuationin line with market expectations of value is essential before you take your business to market. You needto understand the likely vvalue of the business and your expectationsneed to be realistic. A businessis only wortrth h what the higghestt bidder will pay. There is no point taking a business to market at say £3million and for the market to expect it tot be worth only £1m1 illion.You’ll be didisappointed, you’llll look kstupid and you could well endup with considerable costs.

Consider using a professionalvaluation from recognised fi rmsto aid your discussions.

For more informationabout the Buell Group visit www.buellconsult.co.ukand follow @BuellConsult.

“...you should do all you can to put the business on a strong footing before you put it up for sale.”

ADVISORS – essentadvisorthe propicked their adyou arecan helwhich cyour acnumbesure allis in ord

s ess o t acc t o g o te. A strong mmana agement llied with a good reputation strength and depth to your ss and will make it more ive to potential buyers.

and follow @BuellConsult.

ISORS – Anotherial is picking the rightrs to heh lp you throughcesss s annd when you hhavvvvveyouur addviv sors listen toto

dvice, after all that is whhhhataaae paying for! Your advisorrrrrsssssssssp you with vendor diligenceeeee

can be ass simpmple as havingccountants sense check yyourrs and your legal advisorrss makek l the relevant documentationder and tot hand.

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Use it for cooking, baking, frying and spreading.A 250g pack could offer great savings in the kitchen.**

What’s not to love?

*Source: April 2013 Research. 100 operators testing Meadowland Professional 250g. 100 testing Lurpak Unsalted Butter. Blind. Hotels, Restaurants, Pubs. **Savings vs. butter, based on Unilever Foodsolutions RRP for Meadowland Professional 250g compared to average 250g butter prices of the major wholesalers Source: JagMR published prices from 23.11.13 to 22.02.14.

Special Offer in July

JULY 2014 33JULY 2014 3333

My signature dishby Will Greenwood

>> Former England rugby player and now analyst for Sky Sports and Telegraph columnist Will Greenwood, 41, says even Heston Blumenthal couldn’t persuade him to take up cooking!

The idyllic image of a large family gathering around a table for dinner is something Will admits has only happened with his wife’s infl uence. “Caro is the one who cooks, shops and encourages us all to eat together,” he explains. “For me, coming from Blackburn, and having been a professional sportsman, eating has always been about a means to an end.”

At Sedbergh School, Cumbria, where Will boarded between 1985 and 1991, and where he cut his teeth as a rugby player, he says: “Food was about fuelling up, about the break-time fi ght for the toaster. I do remember the lively banter when we’d all sit down together at lunchtimes though – it was good for coming together, which we do as a family now.”

Will was one of three and has three children of his own, but his role as family chef has been limited to barbecues “because they’re about meat; rugby is a protein based sport. Healthy eating is essential in professional sport but as far as cooking goes, I’ve cooked three meals in 41 years.”

And these three meals were the same dish – battered chicken breasts, which he cooked for Caro. “I thought it was time to cook for her because I was fed up of being abused as a bad husband! Until then, I’d only ever cooked bacon and eggs, but only for mates. I’m trying and learning, but I’m failing miserably! I went skiing with Heston Blumenthal recently and we talked about cooking but even he couldn’t inspire me!”

Will felt he had to cook for his wife at some point, though. He opted for this Jamie Oliver recipe because, as he explains: “It was the fi rst one that I saw when I opened the book and it looked fairly simple. I followed it to the letter and served it with a salad of leaves, pomegranate seeds, a lovely dressing, mangos, Greek yoghurt and lime coulis. This was a tip from a friend though. I’m never going to be creative in the kitchen and I cooked this three times because my wife liked it so much. I was on to a winner so stuck with it.”

You can see Will in August at Sport Fest 2014, a family camping weekend with the opportunity to train with and watch sporting legends, attend health sessions and benefi t from other entertainment – www.sport-fest.co.uk

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“Healthy eating is essential in professional sport but as far

as cooking goes, I’ve cooked three meals in 41 years.”

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ON THE RANGESIGNATURE DISH

>>>>>>> Dhruv Baker scooped the MasterChef title in 2010 and was described as having the ‘palate of an angel’ by judges John Torode and Gregg Wallace.

Born in Mexico, he moved toIndia when he was four yearsold and has also lived in Spainand Tanzania. His rich cultural background has almost certainly infl uenced how he cooks andthe spices he uses in his dishes.

LEADING LIGHT

Dhruv BakerDhruv BakerLeading Light...

You went on to work with some of the biggest names in the culinary world. Who infl uenced you the most and what did they teach you?

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Most aspiring chefs view MasterChef as a launchpad to open their own restaurant, but you decided against following this path – why?

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Tell us about your new book ‘Spice: Layers of Flavour’.

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Who fi rst inspired your love of cooking?

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You’ve lived in some very exotic places. How have they shaped your culinary style?

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You’re very passionate about spices. How does spice enhance a dish in your opinion?

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What prompted you to enter MasterChef?

Itt wasss myy wwifee wwhoho icococoIIII hhh

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36 JULY 2014

“I learnt an incredible amount from all

the chefs I was lucky enough to work for”

Dhruv’s Chicken Laksa>> Serves 4

Ingredients

For the laska paste:2 shallots, roughly chopped

3 cloves garlic

2 red chillies

5cm piece fresh ginger, peeled and chopped

3 tsp chopped fresh coriander (leaves and stalks)

Zest and juice of 1 lime

1 lemongrass stalk, outer layer removed and roughly chopped

2 tbsp fi sh sauce

2 tsp ground coriander

1 tsp ground turmeric

For the remaining recipe:50ml vegetable oil1 litre chicken stock2 chicken breasts, skinned200g raw prawns, peeled400ml coconut milk100g beansprouts100g cooked rice noodles2 hard-boiled eggs, quartered1 red chilli, very fi nely sliced2 tbsp roughly chopped fresh mint2 tbsp roughly chopped fresh coriander2 limes, cut into wedgesSalt

Method Start by making the laksa paste. Blend all the ingredientsin a food processor until you have a smooth paste. Heat the oil in a frying pan over a medium heat and fry the paste for 5–7 minutes until you can see that the oil has separated from the paste.

Spoon the laksa paste into a large pan and place over a medium heat. As soon as the paste starts sizzling, add the stock andbring to the boil.

Once the stock comes to a simmer, add the chicken and cook for 15 minutes, then add the prawns and cook for a further 3 minutes.

Stir through the coconut milk and return to the boil. Add the beansprouts and cooked noodles.

Remove the chicken breasts from the pan and slice thickly. Return to the pan with the egg quarters and stir gently to heat through. Season to taste and serve topped with the sliced chilli, mint and coriander and wedges of lime.

SPICE Layers of Flavour by Dhruv Baker is published in hardback by Weidenfeld &Nicolson on 3 July 2014 at£25/eBook £12.99.

For your chance to winone of two signed copies, see Country Club (page 41).

LEADING LIGHT

What are your three kitchen secrets?

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What is your favourite ingredient and why?

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Please could you share your favourite recipe, along with your reasons for choosing it?

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“I love all the aspects of my new career –

cooking, writing, brand consultancy

and presenting”

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opies, age 41).

JULY 2014 37

Is your roast dinner the best in Britain?>> British Roast Dinner Week is calling for the UK’spubs and restaurants to ‘boast their roast’ by takingpart in a celebration of Britain’s favourite meal.Sponsored by KNORR® Gravy and supported by COLMAN’S®, British RoastDinner Week, which runs from September 29 to October 5, encourages pubsand restaurants to put roasts on the menu every day, rather than just Sundays.

In the build-up to the weeklong celebration, the search is underway for Britain’s best roast dinner. The Best British Roast Dinner competition is open to all UK operators serving a roast on their menu and is the perfect opportunity toshout about this traditional favourite.

Chris Brown, channel trade marketing manager at Unilever Food Solutions, said: “There’s a strong business case for offering roast dinners. Previous entrantsin Britain’s Best Roast Dinner Week competition have told us they experienced signifi cant increases in revenues and profi ts over the course of the week, purelyby offering roasts on additional days – so why serve them only on Sundays?”

As well being recognised for serving Britain’s best roast, the winner will receiveup to £10,000 worth of PR coverage for their pub or restaurant on their win, a day with a pub consultant, a supply of KNORR Gravy and Colman’s English Mustard.

The competition closes on August 22. For more information visitwww.britishroastdinnerweek.co.uk

The Best British Roast Dinner competition is open to all UK operators serving

a roast on their menu...

38 JULY 2014

FOOD & INDUSTRY

A fruit and nut case>> Reports in Turkey suggest that apricots and hazelnuts have been hit heavily by frost, including what some have described as the worst frost damage to affect these products in living memory. Prices have started to increase and early fi gures suggest that crops could be down by 90% on apricots and 40% hazelnuts. Some processors are not quoting on apricot business and are struggling to meet existing commitments at old season pricing.

Processors and importers are desperately surveying the situation, however, the suggestion is that prices may double, that is if there is stock physically available and processors are willing to quote.

Market Report

Free veggie recipe app launched>>>>>>>>> ThThThTheeee VeVeVeVeV gegegegegetatatataririririananananana SoSoSoSocicicicietetetety y y y y hahahahahhas s s s lalalalaalaunununununu chchchchhc ededededededea a a a frfrfrfrf eeeeeeee rrrrececececipipipipppe e ee ee apapapapp p p p p totototoooo hhhhhhelelelelelelppppppppchchchchefefefefs ss s fi fi fi fi ndndndnd iiiinsnsnsnspipipipip ririririingngngngng memememem atatatat-f-f-f-frerereree e e e rerererecicicicipepepepes.s.s.s.ThThThTheeee apapapappppp isisisis aaaavavavavaililililabababablelelele ffffrorororommmmththththeeee GoGoGoGoogogogoglelelele PPPPlalaaayyyy StStStStore eee oroooththththeeee ApApApApplplplpleee e ApApApApp p p p StStStStorororore.e.e

Visit www.vegsoc.org/recipeapp to fi nd out more.

Potato Nest with Artichoke, Oyster Mushrooms and Sun-dried Tomatoes

The new app will help chefs fi nd inspiring meat-free recipes...

SOCIAL MEDIA TRAINING FOR CHEFS>> Mars Foodservice is set to launch two #SocialChef workshops offering social media training specifi cally for chefs. A survey conducted at the end of 2013 by socialmedia expert Digital Blonde on behalf of Mars Foodservice and the Craft Guild of Chefs found that while many chefs (92.5%) are social media savvy 65.5% would like additional training. An overwhelming90.1% of chefs agreed that social media was a greatway to increase footfall to their establishment and87.9% also cited it as extremely useful in recruiting but many are still yet to join in the conversation.

The workshops will cover an introduction to social media and how it can be used to drive businesss via social networks. The one-day events will also includehow to take the best food photographs and how to deal with challenging situations.

Sarah Gray marketing manager for Mars Foodservice,said: “Social media is still seen as a hidden tool within the marketing mix and can be confusing if you’re not in the know. It’s a great way for chefs to follow their peers,get news and information. Many chefs have already harnessed the power with a mix between images and quick descriptions and are attracting followers, visitors and viewers to their virtual profi le. We would like to help and encourage other chefs to join in.”

Dates are yet to be confi rmedbut to register your interest,please email your detailsto: marsfs@proactive communications.co.uk

Please include your full name, job title, business name, address, email and telephone number.

gg gld season pricing.

are

mayock

uote.

Social media is a great way for chefs to follow their peers, get news and information...

COUNTRY CLUB

JULY 2014 41

Closinng date for all competitions: 31st July 2014.. All winneeeeers will be nnotifi edby 31st August 2014. Posssstal entrrries for all of thee commmmpetitionns can be sent to:Counu try Raanggggge Group, PO Box 508, BBuruu nley, LaLLLLL ncashihire BB11 9EH. Full teermr sand conditions can be founu d at: www.countryrange.co.uk/stir-it-up

DON’T HAMPER YOUR PICNIC!>> Make the most of thewith this fabulous picnicOne lucky y Stir it up reader will picnickpicnic hamper wiwwww th bbaby blue fi ttingsix cuppp stove top coffee mmmmaker.

A must for the style-conscious cofoo feofffff ‘Black or White’ ground coffee andwrapped heartst from artisan Kiki’s Cstainless steel cutlery, ceramic plat

For your chance to scoop this brilliatitled ‘Picnccc ic Hamper’, alono g withh yooand the name of f fff your Countryy Rangto competitionnnnns@ss stiritupmagazine

ee lover, it also includes a tiiinnd a box of handmade gold foil Chocolates ssss offfff Coldingnnn ham, es and a corkscrew.

antttt prpp ize, sene d an emailour name, contact deddddd tattttttt ilse Group wwwwholeeeesaler,.c..... o.uku .

e suummer sunshine c hamper worth £135.

king in style with this stunnings and a matchingg bbaby blue

ee loveer, it also includes a tiiiiiiinnnnn

Spice up your bookshelf>> This issue’s Leading Light, Dhruv Baker is on a mission to help people understand more about the amazing array of spicesat their fi ngertips.His new book ‘SPICE Layersof Flavour’ (published in hardback by Weidenfeld & Nicolson on 3 July 2014 at £25/eBook £12.99) explains the characteristics of each spice and is packed with fl avoursome recipes such as:

• Pork Tenderloin Fritterswith Achari Mayonnaise

• Sweet Chilli Squidwith Samphire

• Fennel and SaffronButter Poached Lobster

• Cumin and Chilli Potatoes

• Aubergine Crisps withTruffl e Honey

Classic pudding recipes get a Dhruv spice twist to create mouth-watering combination, such as:

• Lemon and CorianderDrizzle Cake

• Pistachio and Cardamom Shortbread

• Rhubarb and Ginger Crumble with Cassia Custard

• Cardamom and Vodka Panacotta

• Cinnamon and Star AniseHot Chocolate

We’ve got two signed copies of Dhruv’s book up for grabs. For your chance to win, send an email titled ‘Dhruv Baker book’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk

WIN: one of two signed copies of Dhruv’s book ‘Spice’

WIN: a Jones & Jones luxury picnic hamper worth £135...

BAUMANN’S BLOG

>> I’ve been thinking athe ‘Best of British’ feature in Stir it upthis issue and researching the backgroundof some of our most popular British dishes.I’ve discovered some really interesting facts. For example, I never knew that fi sh and chips were introduced into this country in the16th century by Jewish refugees, or that the fi rst fi sh and chipshop opened in London way back in 1860.

Traditionally, in years gone by, the Brits ate fi sh on Friday, fastedover the weekend then had a big Sunday roast.

Here at Baumann’s, we always have ‘Fish Friday’ and we serve ‘Billingsgate’s Best’ every day. I try to serve sustainable alternatives, such as coley instead of cod or haddock, stone bass instead of sea bass and megrim instead of plaice or sole.

Megrim sole isn’t very well known but it’s a lovely fl at fi sh, meatyand white, although it’s the ugliest thing I’ve ever seen! It has a face like me with a bad hangover!

Going back to Best of British classics, we’re re-introducing bread and butter pudding and some other old favourites to our desserts menu.

I’m also developing a Mad Hatter’s Tea Party, which will be served onboards covered in green astroturf. It will include snails, frogs’ legs,Scotch eggs and edible soil. I’m also trying to source some ediblecups and saucers.

In the meantime, Mark’s Bourgee venture is going from strength to strength. The new ‘Steak, Lobster and Lux Lounge’ in Southend is goingdown a storm and we’re planning to open another one in Billericay.

We’ll both be cooking at the Essex festival of Food and Drink(July 19 and 20) if anyone wants to come and see us.

Happy cooking! John ‘Boy’ Ranfield

Baumann’s blog))))

JULY 2014 43

Briritish Wineine>> With everythingfrom British cider,perry through to whiskyand gin having a well- deserved renaissance,it looks like it is wine’s turn to fl y the fl ag.

British sparklers now have a rightful place on wine-lists, and they are even beating Champagne producers at their own game.

British wine use to be an oxymoron, referenced by Peter Ustinov in his famous quote“I imagine hell like this – Italian punctuality, German humourand English wine”. However with our climate mirroring that of the Champagne region along with similarly chalky soil, we areeven seeing top Champagne houses eyeing our land. British sparklers are on the up and winning accolades; with names like Nyetimber, Ridgeview and Chapel Down topping chartsand gaining profi le.

There is a growing demand tosee English sparklers on wine lists these days, sitting alongside Grand Marque Champagneswhere they belong. In terms of

the fl avour profi le, you can expect the Brits to contain notes of the fruits that grow in our hedgerows; lean, vibrant and zesty with light blossomy characters. Given that we don’t have the same economiesof scale over here in Britain, they don’t come cheap with a single bottle easily fetching £100 on a wine list.

In terms of still wines, ourdamp climate and miserable summers make us bettersuited to hardier Germanic, quick ripening grapes such as Sylvaner and Muller Thurgau, although thankfully we are starting to plant International favourites such as Chardonnay and Pinot Noir, which should see the quality continue to soar.

“There is a growing demand to see English sparklers on wine lists these days...”

BAUMANN’S BLOG

a lot abouture in Stir it up

This month’s bloghas been guestwritten by John “Boy”Ranfi eld, head chef of Baumann’s Brasserie

“I try to serve sustainable alternatives, such as coley instead of cod or haddock...”

JULY 2014 45

BRITAIN’S FOOD FESTIVALS

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FOOD FESTIVALS

Getting the stage ready for Britain’s

BEN STEVENS, DIRECTOR OF DELICATE TRADE, HOSPITALITY BUSINESS DEVELOPMENT www.delicatetrade.com• Research the festival you are attending. Find out what if any equipment will be available on site and where to rent it from if not.

• Choose your demo dish to reflect the season and the location, the fresher and more local the better and also choosedishes that can be done comfortably in the time available.

• Practice your dish and adjust your plan to suit,then practice while someone is asking you questions.

• Use hobs more than the oven as it will entertain your audience whilst they watch you create your food and try to choose something which is suitable to hand out for tasters at the end.

JULIE WHALLEY, ORGANISER OF THE CLITHEROE FOOD FESTIVAL AND GUILD OF FINE FOODS/TASTE JUDGEwww.clitheroefoodfestival.com• Practice makes perfect. Just because you are a fantastic chefdoes not mean you are automatically superb at presenting and, just as importantly, are interesting to watch! If you have not done a cookery demo before or are a bit rusty then practice. Invite potential organisers to come and watch you, or make a video. Offer your services early in the planning year. For us it’s September when we start organising the next August event.

• Make sure you have collated a bio and a professional photograph for the media (colour and black and white, high resolution). Help your organisers as much as possible, offer to sell your demo or event tickets, help with the events social media campaigns, provide quotes to the local press, and be as organised as you be would in your own kitchen on festival day. Have someone with you as your sous chef – and if youcan, ask the audience to help you and be interactive.

• Test you equipment if buying or hiring before the day –an induction/gas hob, head microphone and speakers.

• These days more and more organisers are looking for local grown talent, who use local ingredients. The customer wantsto see what they will experience in your restaurant and experience ingredients married, cooked and presented well. This comesacross naturally in a really good demonstration.

• Know your audience. With so many TV programmes and cookery schools around, those who attend food festivals in particular, tend to know how to cook, and cook well. These audiences want to see you making challenging dishes that they can try at home – so hand out your recipes, notes and obviously information on your establishment. Perhaps if there is a TV Screen you might be able to have your establishment’s video put onto it prior to your demo, or even on the festival website.

BEN PRIOR, OWNER CHEF, BEN’S CORNISH KITCHENwww.benscornishkitchen.com• Choose a dish that is exciting to watch being created. We serve a lot of fresh fish in my restaurant and it is perfectfor demonstrations as many people find fish scary to cookat home. A quick and simple demonstration makes seafoodvery accessible, which helps to support our fishing industry, too. Festivals can be great fun and they spread the wordabout good food which is very satisfying.

• Set aside all of the equipment you have usedto complete your dish and write a list of what you haveused for what, discard anything you don’t need.

• Get your dry ingredients weighed and measuredas early as possible and make sure it’s only the fresh itemsyou need to get at the last minute.

• Package your plan, lists, ingredients, equipment,an extension lead and make it easy to carry in case youare parked away from the demonstration kitchen.

• Turn up early and double check you have everythingyou need, allow yourself time to make adjustments if necessary.

• Unpack everything and lay it out in the order of useso you can talk freely during your demonstration without having to search for things you need, this will help you tolook and feel confident and professional.

BEN STEVENS

Ben Stevens, Director of Delicate Trade,BHospitality Business DevelopmentHospitality Business Development Julie Whalley, Organiser of

Jthe Clitheroe Food Festivalthe Clitheroe Food Festival

Ben Prior, Owner Chefat Ben’s Cornish Kitchenat Ben s Cornish Kitchen

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FOOD FOR THOUGHT

JULY 2014 47

Food forThought

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6.6.66 MiMiMiMMiMiMMM x x x xx xxx tototototogegeggeththththhhhhererereer ttttthehehehee bbbbbbbrrererereadadadadadaddcrcrcrcrcrcc umumumumumbsbsbsbssssss wwwwwwwititititthhhhh thththththttt e e e eee rereereremamamamam inininininii ininining g g g g ggrgrgrgg atatatatedededed ccccchehehehheesesessssseeeananaaa dddd lalaaaayeyeyeyeyer r r rr ononononon tttttopopopopopp,,,,,,,, fi fi fififififinininnninnin shshshshshhhinininininiii g g g gg ggg gg wiwiwiwiwiwiwiththththttht tttttttthehehehehe sssssssslililiiiiceccececec ddddd tototototomamamamamatotototototooesesesesesee tttttoooo dededededecocococorarararaatetetete.

7.7.7.7.7.77 BBBBBBBakakakakakkkeeeeeee fofofofofor r rrr r rrr 30303030300030 mmmmmmmmmmininininininininii utututututeseseseseses, ,,, ununununuuunu tittititittt llllll gogogoggoldldldlddddldeneneenenen.

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Tiramisu

Pea, potato and mint soup

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Ingredients

GGGGGGaaaaarrrrrrrlllllllliiiiicccccc MMMMMMuuuuuuuuuuuusssssshhhhhhhhrrrrrooooooooooooooommmmmmmmmmmssssssss>>>>>> SSSSSSSSSSerererererereree vevevevevevvees:s:s:s:s 11111110000000QuQuQuuQ araraarteteteeeteeter r 5050505050555 0g0g0g0ggggg oooooooooof f ffff bubububuubuuttttttttttttttttononoono mmmmmmmususususu hrhrhrhhrhhrh ooooooooooooomsmsmsmsmsmsssss,,frfrfrfryyyy inininin LLLLLakakakakeeleelelananananana ddd DaDaDaDaDaDD iriririrrrrieieieieieiiii s s ss bubububuttttttterererereree tttttheheheheennnnadadadadaaadddddd 2-2-2-22 4 4444 clclclclcccc ovovovvvvvvesesesess ooooooffffffcrcrcrrusususususuuuuu hehehehehehh d d dd gagagag rlrlrlrlrr icicicicicccc aaaaaandndndndndnfrfrrrryyyyyyyy ofofofoff.f.f.ff AAAAAAdddddddddddd 11111 llittttttttttrerererererererMiMiMiMiMilllllll acacacc GGGGololoo dddd anananaaaaanddddd ssisis mmmmmmmmmmmmm ererererrerununununu tititititiiillll ititititttt rrrreaeaeaeaeeee chchchchesesesesesss ttttheheheheecococococoonsnsnsnsnsssssisissteteteteencncncncn y yyyyyy ofofofofofffoffffffo tthihihihhhickckckckckckckckkcrcrcrc eaeaeaeam.m.m.mm SSSSerererereervevevevev oooooonnnnnnnntototototoasasasaaaastetetedddd brbrbrbrreaeaeaeaeaeee dddddddananananannddddddd gagagag rnrnrnrnrnisisisishhhh wiwiwiwiwiwiwiiiiththththththththtchchchchchopopopopoppepepepepepepepepeeedddddddd papapapaparsrsrsslelelelelellel y.y.y.y.y.yyy

Garlic Mushrooms

Tomato Topped Fish Pie