Country Range Magazine for Caterers

SEPTEMBER 2012

Country Range Magazine for Caterers

SSSEPTEMBER 2012

FIVE WAYS WITHTAPIOCAGreat ways to use this healthy gluten-free food

CONQUERINGHURDLESNutrition, psychologyand Thai Green Curry

AFFORDABLYSWEETGrab a slice of the out-of-home desserts market

WIN!FULLY STOCKEDCONFECTIONERY STANDS

Join our

IcecreamRevolutionno need for an ice cream maker

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GRAB YOUR BIRD S ICE CREAM MIX ANDFOLLOW THESE SIMPLE STEPS...

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IT REALLY IS AS EASY AS 1-2-FREEZEFOR MORE INFORMATION AND YOUR free sample please call 0845 1221 900

03SEPTEMBER 2012 I

05 CUSTOMER PROFILE• “Smashing” pie at Denby pottery

09 CATEGORY FOCUS• Confectionery

17 HEALTH & WELFARE• Ellie Cook named NACC Care Cookof the Year

18 HOSPITALITY• Food provenance gainingimportance on British Menus

24 FOOD & INDUSTRY NEWS

26 EDUCATION• How Facebook is fanning food sales

37 BACK TO SCHOOL• New ’Top marks’ products forschool caterers

STIR

ITUP

CONT

ACTS

EDITOR Janine Nelsoneditor@stiritupmagazine.co.uk

WRITERS Sarah Rigg, Amy Grace

DESIGN & PRINT Eclipse Creative

SUBSCRIPTIONSsubscriptions@stiritupmagazine.co.ukTelephone: 0845 519 6181

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

>> Life is sweet in Stir itup world this month. We’retalking about confectionery,sweet bakery and luxurybiscuits – plus we’ve gotsome very ‘sweet’ prizes forchocoholics everywhere to giveaway on Country Club too.

As the recession continues, we’re lookingat minimising waste and have lots of clever suggestions to help you use up your leftover food on The Melting Pot (page 30).

We’re also thrilled to be featuring Olympicgold medalist Sally Gunnell as our SignatureDish this issue. I had the pleasure of meeting Sally when she was guest speaker at therecent Country Range Group conference.She gave a truly inspirational talk about how she prepared herself – both mentally andphysically – for the Barcelona Olympics,where she realised her dream of winninggold in the 400m hurdles. I was blown awayby her dedication to her sport – and admit

INGREDIENTS

06 NEW FROM COUNTRY RANGE

14 THE MARKETPLACE

20 FIVE WAYS TO USE...• Tapioca

27 ON THE RANGE• With Nigel Smith

29 CELEBRITY SIGNATURE DISH• By Sally Gunnell

32 THE FREEZER• Spotlight on frozen desserts

Food Features04 COOKS CALENDAR

04 SOAP BOX

21 COUNTRY CLUB

23 LEADING LIGHTS• Mark Hix

30 THE MELTING POT• How to use up leftovers

35 ADVICE FROM THE EXPERTS• Buying the best range cooker

39 BAUMANN’S BLOG

Favourites

06 26 30

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

Editor's letter

there was a tear in my eye as she played thefootage of her medal-winning performance! You can fi nd out more about Sally’s favourite food on page 29.

Happy “sweet” September!

COOKS CALENDARSEPTEMBER

1st -16th SCOTTISH FOOD AND DRINK FORTNIGHTDetails: www.scottishfoodanddrinkfortnight.co.uk

2nd-4th SPECIALITY AND FINE FOOD FAIR, OLYMPIA, LONDONDetails: www.specialityandfi nefoodfairs.co.uk

6th RESTAURANT AND BAR DESIGN AWARDS, RIBA, LONDONDetails: www.restaurantandbardesignawards.com

12th BAKING INDUSTRY AWARDS, PARK LANE HILTON, LONDONDetails: www.bakeryawards.co.uk

17th-23rd NATIONAL CUPCAKE WEEKDetails: www.nationalcupcakeweek.co.uk

18th CRAFT GUILD OF CHEFS GRADUATE AWARDS LUNCHROYAL GARDEN HOTEL, LONDON

18th-20th LEISURE INDUSTRY WEEK, NEC, BIRMINGHAMDetails: www.liw.co.uk

20th-21st LUNCH! TRADE SHOW, BUSINESS DESIGN CENTRE, LONDONDetails: www.lunchshow.co.uk

28th WORLD’S BIGGEST COFFEE MORNING(MACMILLAN CANCER SUPPORT)Details: coffee.macmillan.co.uk

OCTOBER

1st -7th NATIONAL COMMUNITY MEALS WEEKDetails: www.thenacc.co.uk/events/community_meals_wheels_week

8th-10th THE RESTAURANT SHOW, EARLS COURT, LONDONDetails: www.therestaurantshow.co.uk

8th-14th NATIONAL CURRY WEEK

8th-14th NATIONAL CAKE WEEKDetails: www.nationalcakeweek.co.uk

10th-16th BRITISH EGG WEEKDetails: www.britisheggweek.com

16th WORLD FOOD DAY

31st HALLOWEEN

NOVEMBER

1st WORLD VEGAN DAY

5th BONFIRE NIGHT

7th-11th NATIONAL SCHOOL MEALS WEEKDetails: www.laca.co.uk/events/nsmw

10th-18th NATIONAL HUNGER AND HOMELESSNESS AWARENESS WEEKDetails: www.nationalhomeless.org

19th-25th NATIONAL EATING OUT WEEKDetails: www.nationaleatingoutweek.com

27th BRITISH FROZEN FOOD FEDERATION ANNUAL LUNCHEONHilton on Park Lane, London

04 I SEPTEMBER 2012

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SOAP

BOXBY ROGER RANT

Hold on to your best suppliers and staff>> Are you offering the cheapest priced food around or running the lowest costoperation known to man?If not, don’t be tempted to ignore thetrust and respect that has developedin relationships by going for thecheapest option.

“Goodbye John, another waiter is willing to work for 50p an hour less than you”is probably not a good idea.

Same with products and services, everyone expects good value and excellent service. That’s how it should be but it is also good business sense if these benefi ts save time and minimisethe chances of being let down.

Where is the grass greenest whenyou take into account relationships?you take into account relationships?

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>> The catering team at the famous Denby Visitor Centre regularly have people queuing up to buy their renowned homity pie, which seems to drive them “potty”!

Foodservice manager Barry Garton, who runs the self-serviceBourne’s Restaurant at the site, as well as the staff canteen, explains: “It’s our signature dish and people come four or fi ve times a year to eat it. It’s what the Derbyshire farm hands usedto eat in the fi elds years ago.

“I inherited the pie when I fi rst came to work here nearly six yearsago and, when I had my interview, I was told that I could change anything but I couldn’t touch the homity pie! However, I have changed the design slightly to make it look more attractive and I’ve also changed the seasoning. We now make our own seasoning from celery salt, poppy seeds, mustard seeds, cracked black pepper and sea salt, all of which is warmed through with oil until the mustardseeds crack. It is then cooled and kept in an airtight jar for use.”

THE PIE IS MADE WITH WHOLEMEAL PASTRY AND INCLUDES DICED POTATOES, SAUTED ONIONS,LOCAL MATURED CHEDDAR, GARLIC AND PARSLEY– AS WELL AS THE UNIQUE SEASONING.

It’s one of many home-cooked treats that visitors can enjoy.But with an annual footfall of around 300,000 people, Barry and histeam face a daily challenge of ensuring they can meet the needsof their diners – particularly when they arrive by the coachload.

Says Barry: “If three coaches turn up at the same time it can beextremely busy so our menu has to be forward-thinking so thatwe can be on our toes. We need to be able to turn things aroundquickly whilst still providing delicious home-cooked food.

“We make all our own stocks and a lot of our sauces, although we are now looking at taking on the Country Range cooking sauces.I had always assumed that the Country Range brand was thevalue range but I’ve now discovered that’s not the case. They’respot-on with fl avours and the branding for the front of houseproducts is very commercial too.”

The team recently re-launched their homemade cakes and the chefs have been getting very creative with their ideas. Among the delights on offer are coconut layer cake, red velvet cake andChoc’Colette cake – named after their chef Colette who created it. Barry has created a fi nger-licking cake called “Hello Dolly”, made with coconut, walnuts and smashed biscuits and another favourite is Cherry Lipsmackers – vanilla sponge with red cherry pie fi lling in the base and the top which, when baked, creates a marble effect.

For obvious reasons, the crockery has to be in tip-top condition and chipped cups and plates are a defi nite no-no, but presumably it’s easy to get a new plate if one gets smashed? “You would thinkso, wouldn’t you but there are so many forms to fi ll out if you needa new one!” laughs Barry, who also advises the general managers at other Denby outlets. “However, we do get to showcase the new pottery and demonstrate its versatility.”

Barry works hard on the marketing side of the business and hasplenty of special offers to attract customers into the restaurant.Afternoon tea for £2.95, a Sunday carvery, and fi sh and chips on Fridays are big hits, and the introduction of free wi-fi two yearsago has also seen the number of business meetings held in the restaurant increase dramatically.

But it’s coach trips that provide the biggest number of diners.Barry says: “Coaches are our bread and butter but the fi rst weknow of them arriving is when they start walking through the courtyard towards us. You think old people can’t move very fastbut they fairly sprint across the courtyard to beat the queue!”

OUROO

PIE

VISITOR’S ARE POTTY ABOUT

Chefs at a Derbyshire pottery factory have been making a “smashing” pie recipe for years – and visitors come by the coach-load to sample it.

For obvious reasons, the

crockery has tobe in tip-top

condition and chipped cups and

plates are adefi nite no-no...

Denby Visitor Centre attracts 300,000people each year

Foodservice manager Barry Garton runs Bourne’s Restaurant

as well as the staff canteen

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06 I SEPTEMBER 2012

SHORTCUT

UCCESSCountry Range make pastry

less time-consuming

Withguaranteed

results every time, our ready-made

pastry blocks and sheets are frozenfor convenience...

>> g p yMaking pastry from scratch is very time-consuming for busy chefs – so Country Range has created a new frozen range of pastry to make your life easier.

• Puff pastry 4 x 1.5kg blocks• Shortcrust pastry 4 x 1.5kg blocks• Puff Pastry 12 x 625g sheets

With guaranteed results every time, ourready-made pastry blocks and sheets are frozen for convenience so all you have to dois defrost them and remove from the fridge30 minutes before use.

Th ff h f f iThe puff pastry sheets are perfect for pie lids – simply cut to the required shape anand glaze. For the blocks of pastry, simply y rollllll ouo t, fi ll and glaze e as required.

g p gNigell Smith has put togethe qher some quickand easy recipes to help youu createdelicious dishes for your mennu:

CHICKEN & HAM PIE

Portions – 2Cooking time – 35 minutes

IngredientsCountry Range puff pastry sheets

50g Country Range salted butter

50g Country Range plain fl our

1 pint chicken stock

50ml double cream

200g chicken breast, diced

50g cooked ham

1 egg, beaten, for glaze

SaSaS ltlt and pepper

Method1. butter then add the fl our andMelt the butte

cook for 2-3 minutes.co

2. Add the warm chicken stock a bit at a time,bring to the boil then add the double cream.

3. Add a splash of olive oil to a hot pan thenfry the chicken for 3-4 minutes untilsealed on all sides.

4. Add the cooked ham to the chicken thenmix in the sauce.

5. Season then pour into a 4½” pie dish.

6. Cut the pastry sheet to cover the pie dish. Brush with beaten egg and bake for 35 minutes at 185°C.minutes at 185

APPLE STRUDEL

Portions – 4e – 25 minutesmeCooking tim

Ingredientsff pastry uCountry Range pu

s, peeled and slicedes3 Braeburn apple

Range ground cinnamonRPinch of Country

aster sugarca1 dessertspoon c

glazer1 egg, beaten, fo

MMethod1. stry to approximatelysRoll out the pa

30cm x 8cm.

2. s, sugar and cinnamonePlace the applex together then sprinklexinto a bowl, miof the pastry.e into the centre

3. over the apple mixture,y Fold the pastryten egg then place ontoatbrush with bea

king tray.ka non-stick ba

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>> If you’’rfor qualityy look no fuurther than ournew luxurry mini pack biscuits.

The latest adddition to our front of house range consists of Chhocolate Chip Biscuits, Fruit Shrewsbury BBiscuits, Ginger Biscuits and Shortcake Biscuits. Eachh pack contains two biscuits andis individuallyy barcoded for convenience.

Martin Ward, CCountry Range own brandmanager, saidd: “These new biscuits oozeindulgence annd are a must for establishmennntstststhat are lookinng to offer a luxurious treaatttto their custommers.”

The Fruit Shreewsbury is a light, cruumbmbmbmblylylylylly biscuit made with real fruit pieces,s wwwhihihihihih lelelelellllthe chocolatee chip cookies are burrststststinininnnggggggggwith plain choocolate chips.

Each box conttains 25 of each varrrieietytytytyt ....

Our Mini Packs

Country Range Luxury Mini Pack Biscuits (1 x 100 x 33g)

4. Sprinkle with icing sugar then bakefor 25 minutes at 200°C.

5. Remove from the oven, dust againwith icing sugar and serve.

SALMON EN CROUTE

Portions – 1Cooking time – 25 minutes

Ingredients125g Country Range shortcrust pastry

175g fresh salmon

25g fresh mixed spinach and basil

1 egg, beaten, for glaze

Salt and pepper

Method1. Roll out the pastry and place the

salmon in the centre.

2. Season the salmon, then top with the spinach and basil.

3 Close the pastry around the salmon and seal.

4. Brush with beaten egg and bake for25 minutes at 195°C

PHEASANT KIEV

Portions – 1Cooking time – 30 minutes

IngredientsCountry Range puff pastry sheet

1 pheasant breast

2 dates

1 egg, beaten, for glaze

Salt and pepper

Method1. Slice open the pheasant breast

and stuff with the dates.

2. Place the pheasant in the centreof the pastry sheet.

3 Lattice the pastry over the top,brush with beaten egg then bakefor 30 minutes at 180°C.

4. Delicious served with a mulledwine chutney.25 minutes at 195 C.

e lookingsnacks then

rther than our

The No.1 Confectionery brand.**

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DeckerCadbury Double1 x 48

unchie

Cadbury Double D

No.1 Choc singles

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C hhiCadbury C1C db C

TwirlCadbury 1 4Cadbury Twirl

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*Engage Research for EU Snacking Market Structure NuVista June 2011. % of contacts who had food or beverages in between meals or as main meal replacements within the past 24 hours. "Thinking specifically about the past 24 hours, what are all the foods and beverages that had between meals or as a main meal replacement" As the number 1 confectionary supplier **Nielsen Independents & Symbols MAT to 18.02.12 Stock our best sellers †AC Nielsen – total coverage – MAT TY. Week ending 25.02.12 ¥ Must be used to store Cadbury products. Unit remains property of Cadbury. Subject to availability.

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Are you missing out onsnacking profits?The average person snacks 3 times a day, every single day!* Are you making the most of snacking in your business? As the Number 1 Confectionery supplier**, Kraft could help you to maximise your snacking sales...

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Buoyant market>> According to market analyst Key Note, the UK confectionery category as a whole was worth £5.41billion in 2011, experiencing7.5 per cent growth since 2010.

Of this, chocolate accounted for a whopping74 per cent of the market’s value with sugarconfectionery making up the remaining26 per cent.

While some might think ‘treats’ would beone of the fi rst things to go in a recession, Kantar Worldpanel research shows that an overwhelming 99 per cent of Brits boughtconfectionery in the last year and, onaverage, bought it more than once a week.

IN FOODSERVICE, SPECIFICALLY,THE CONFECTIONERY CATEGORYIS ESTIMATED TO BE WORTH £663.8MILLION, WITH BOTHSUGAR AND CHOCOLATE TREATS CONTINUING TO GROW AS A MARKET.

Fortunately, many companies behindconfectionery products are moving with thetimes, making increasing use of social media such as Facebook, phone ‘apps’ and onlinecompetitions to become more interactive.

Tapping into this huge opportunity, however can seem a minefield givenhowever, can seem a minefi eld, giventhe sheer quantity of products available and the need to balance the space with other important categories.

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profits

Savvy selling>> In the profi t sector,caterers considering sellingconfectionery need to bearin mind that consumers wantdifferent types of productsat different times of the day.

For instance, consumption of mintsreportedly, over-indexes between 7am and10am, with a peak between 8am and 9pm,while chocolate confectionery consumptionover-indexes between 11am and 1pm,peaking at noon. Although consumption forall three sub-categories peaks between3pm and 4pm, sugar confectionery or‘sweets’ signifi cantly over-indexes atthis point.

Class coooonnnnnnnfffffffeeeeecctioonnnnneeerryyyyy>> Arguably, thththt e e toouguguggugheheh ststst sector for connfeefeectctccc ioionery rrrigigigigighthth now is educationon, ,, wiwiwwwww thth Schooooll Food Trust guideelilililililinenenenenenes s s ststsstatatini g gthat it should not be prrrovovovidiididi ededededdas part of a school lunch.

Children can no longer choose sweets or chocolate, including products containing,coated or fl avoured by chocolate.

Confectionery suppliers are, however,on the ball and are adapting their productsto meet the stringent guidelines, enabling caterers to offer children a treat without excess sugar and fat.

One product that meets the mark is Kellogg’s Nutri-Grain, a fruit-fl avoured,soft bake range that is SFT-compliantwith nutritional benefi ts, but alsowith nutrit

children as a break time treat. appeals to

at college and university, Students ae, love to snack and buy brands meanwhile

and trust, according to Emma they know m Kellogg’s.Gooch, from “Rice Krispies or example, has enjoyed Squares, fot growth in the last fi ve yearsconsistentsigned to appeal specifi callyand is de

16-25 year old demographic.to the 1

novation is also extremely “Innportant to this age group, and imperers need to ensure they staycateuch with suppliers to fi nd out in to new and fresh in the what’s

onery world.” confectio

KantarWorldpanel

research showsthat an overwhelming

99 per cent of Brits bought confectionery

in the last year...

09SEPTEMBER 2012 I

Students at collegeand university love to buybrands they know and trust

This year our lovely little will become Fairtrade certified so they will not only taste good but will do good too.

www.mars.co.uk/raisingthebar Maltesers is a registered trademark. © Mars 2012

11SEPTEMBER 2012 I

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consumers to the right area of the fi xture.Then, make sure you allocate spaceaccording to sales. By double facingbest-sellers, you ensure availability of popular products, as well as making iteasier for consumers to fi nd them.

Marketing support >> In terms of examples ofPOS (point of sale) available,Kellogg’s offers everythingfrom counter top units to six-tier stands, while Nestlé Professional offers a full suiteof units, from three and fi vetier pods through to meal deal posters, stickers and wobblersto support sales onsite.

Last year, Kraft Foods launched Delicious Display, a trade communication platform which provides consistent and crediblecategory advice, with product informationfor caterers. It also contains informationon merchandising support available.

Strong sellers>> In terms of what’s selling well, sharing bags experienced the most dramatic growth inthe UK confectionery marklast year, and are worthlooking at in the profi tsector as they are seento deliver more for their money at a time when theris increased pressure ondisposable incomes.

For instance, sharing bags of confectionery could be the way forward for pubs, fast casualenvironments where sharing platters and slices of pizza are growing in popularity.

In terms of which type of confectioneryto go for, it’s worth considering that the consumption of chocolate is growing atsix per cent year on year, largely due to increased consumption out of home.

KitKat (four fi nger) is the numberone selling chocolate in foodservice.“Branded confectionery such as KitKat canbe a powerful tool to increase spend per head when you make it part of a link deal,” said Julia.”“This can be anything from a coffee and aKitKat to confectionery as part of a meal deal.”

Acting on impulse>> Confectionery is one ofthe most impulsive categories,and case studies have shownthat you can increase your confectionery sales by 18per cent simply by placing products at the till point.

As an impulse-led category, there are threesimple rules to ensure caterers make the most of sales,” according to Emma from Kellogg’s. “Stock the right range to meet the needs of your shoppers, covering off differentneeds throughout the day, and create one main location in a high impulse area, using secondary locations to promote offers such as meal deals, a chocolate bar and a coffee, for example. Lastly, make it stand out as,if people can’t see it, they won’t buy it.”

Julia from Nestlé Professional also recommends: “You should group similar products together as consumers will belooking for the types of products they want.Grouping together makes it easier for themto fi nd what they are looking for.”

Suppliers recommend giving the best placesto the best sellers, which act as a beacon

brand for the other types of products, guiding

h inket

re

he right are

In termsof which type of

confectionery to go for, it’s worth considering that the consumption

of chocolate is growing at six per centyear on year...

“For this reason, it’s crucial that yourrange includes all three sub-categories of confectionery, chocolate, sugar and mints,so you don’t miss a sale,” said Julia Holbrook ”from Nestlé Professional.

WHETHER YOU RUN A COFFEE SHOP, HOTEL LOUNGE OR BAR, IT’S WORTH CONSIDERING THAT, WHEN BUYINGA HOT BEVERAGE, 60 PER CENTOF CUSTOMERS IN FOODSERVICE OUTLETS ALSO BUY A SNACK.

“This is a great opportunity for cross-sellingconfectionery with hot beverages, which tiesin well to the times of day when consumerstend to buy snacks – early afternoon andlater morning – popular times to drink hot beverages,” said Susan Nash from Kraft Foods.

Emma from Kellogg’s suggested offering Nutri-Grain as a healthier treat alongside a hot drink, as 56 per cent of cereal bars consumedbefore 10am are done so with a hot drink.

Health matters >> Health is now a hot potato forcaterers, but, fortunately, someconfectionery companies are takingthis on board to ensure consumerscan continue to enjoy life’s littleluxuries when eating out.

Nestlé Professional, as one example, hasannounced that all its confectionery within theout-of-home market now has zero artifi cialpreservatives, fl avours or colours, a culmination of extensive research and product development thatstarted in 2005 and which has seen more than80 ingredients being replaced with alternatives.

These ‘better for you’ ingredients, found in thelikes of Smarties, include concentrates of fruit, vegetables and edible plants such as carrot,hibiscus and radish saffl ower to impart theircharacteristic colours.

NO MINCING ABOUT WITH NEW DOLMIO SAUCES>> Leading cooking sauce brand Dolmio has beefed up its foodservice portfolio by launching a pair of lasagne sauces to save caterers time when preparing one of consumers’ favourite dishes.Dolmio tomato sauce for lasagne and Dolmio creamy sauce for lasagne have been introduced to ensure there is no mincing about when it comes to making one of the UK’s top 20 meals and the fi fth most popular meal occasion eating out, according to research.

Sarah Gray, marketing manager for Dolmio, said lasagne sauces were the most requested NPD in foodservice and the rich, fl avoursome new products were more than just a ‘red and white’ sauce.

“The Dolmio tomato sauce, which is 76 per cent tomato-based, builds on the success of the Dolmio brand’s best selling Bolognese and Tomato & Basil sauce, butis smoother in consistency to make it the

ideal componebuilding up thisclassic Italiandish,” she said.”

“The Dolmiocreamy saucefor lasagne is njust any old whor béchamel,sauce, either.Respecting thetrue taste profi lefor a traditional lasagne, theDolmio sauce is ultra-versatile and canbe used in everything from caulifl ower cheese to salmon fi lo parcels.”

The ready-to-use sauces come in2.18 – 2.28kg jars and are the fi rst designated lasagne sauces to be launched in foodservice. They have a 12month shelf life, are RD salt compliant for 2012 and free from artifi cialcolours, fl avourings and preservatives.In addition, they are suitable forgluten and wheat-free diets.

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FOAM CUPS- THE PREFERRED CHOICE FOR

ANY TAKE-OUT HOT BEVERAGE

>> Maintain beverages at their optimal temperature longerwith Dart insulated foam cups.

Not only do foam cups keep beverages at their proper serving temperature on the inside,they keep hands comfortable on the outside.Hot or cold, insulated foam delivers drinksthe way they were meant to be.

A large range of sizes are available:• 7oz • 8oz • 10oz • 12oz • 16oz.

Please contact your Country Range memberfor further details.

14 I SEPTEMBER 2012

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A D V E R T O R I A L

TREND-LED FLAVOURS SET TO SPICE UP PROFITS>> Heinz Foodservice hasunveiled fi ve exciting new fl avours in its premiumHeinz Kitchen range of culinary bulk sauces.The new sauces – Lager and Lime BBQ, Fiery Marrakesh, Flamin’ Cajun, RockyMountain Maple and Steakhouse Supreme – have been specifi cally developed to satisfy the increasingly adventurous consumer palate.

Extensions to the new 930ml squeezycentre of plate sauces, these newadditions have been created especially forthe foodservice market by Heinz culinary development chefs, who have combinedtheir quality and fl avour expertise witha number of emerging market trends.

Research has shown that 28 per cent ofall out-of-home dining guests and 43 per cent of 18-34 year olds are more likely to try new fl avours than one year ago. An impressive 39 per cent of out-of-homediners express preferences for venues

offering unique or original fl avours. The new sauces therefore offer professional chefs a risk-free and versatile solution, which can be used in and around their best-selling dishes as marinades, bastes and dips, to create tempting and mouth-watering fl avour combinations.

Daisy Lewis, brand manager at Heinz Foodservice, comments: “The launch of our new sauces is one of our most exciting to date. We’ve taken a lot of time researchingwhat modern consumers are looking for from eating out and have identifi ed three key trendplatforms – heat, modern classics and safeadventures. As a result, we have pushed the boundaries and created these fi ve unique sauces, each packed with bold and exotic fl avours which will allow chefs to confi dently and cost-effectively enhance their best-selling dishes, whilst driving profi tability.”

Kellogg’s launches newbreakfastbiscuits>> Kellogg’s is helping awayfrom home and convenienceretailers capitalise on the 2.6billion missed breakfastsin the UK with the launch of a new on-the-go morning food.

New Nutri-grain breakfast biscuits offer thegoodness of a breakfast cereal in a biscuit and are designed to appeal to people whodon’t have time for breakfast at home.

“Convenience and away from home is abreakfast battleground,” said Kellogg’s’head of speciality, Sanjeev Khanna. “It’s here you’ll fi nd the biggest opportunity to grab a share of the out of home breakfast occasion.

“But, to do this a retailer needs the right products. This is where our new Nutri-grain breakfast biscuits come in. They bring thefamous Kellogg’s name to a segment whichhas huge potential yet has slowed recently. Wewant to shake up the segment and bring some much needed competition to breakfast biscuits.”

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COOK BY NAME– AND COOKBY NATURE!>> When it comes to appropriate surnames,there can be few peoplewho live up to theirname like Ellie Cook. She has just been named the National Association of Care Catering’s (NACC)Care Cook of the Year.

Ellie, who works at the Anchor Trust’s KirkleyLodge residential care home in Coulby Newham, Middlesbrough, claimed victoryat the exciting competition fi nal in a yearthat saw a record number of entries.

The judges were impressed by her winning two-course menu of lemon chicken and olivetagine, couscous and roasted vegetables,followed by lemon cheesecake. They praisedthe great taste and visual appeal of the dish,together with Ellie’s obvious skill and creativity,and her excellent understanding of nutrition and catering for the care environment.

Now in its 13th year, the NACC Care Cookof the Year competition searches for the bestcare cook in the UK and rewards excellencein the specifi c and worthy fi eld of care catering. It challenges care caterers todevise new and exciting recipes.

All entrants were required to create anutritionally-balanced, innovative and delicious two-course menu, main and dessert, that is suitable for customers in a care environment, meets the set budget of £1.30 per person, and can be producedin just 90 minutes.

THIS YEAR EXTRA EMPHASISWAS PUT ON THE VITAL AREA OF NUTRITION AND THE COOKSWERE ASKED TO EXPLAIN THEIR INGREDIENT CHOICES AS PARTOF THE JUDGING CRITERIA.

Karen Oliver, national chair of the NACC,comments: “My huge congratulations goto Ellie Cook, a worthy winner of the NACCCare Cook of the Year 2012. The skills, knowledge and dedication of chefs across care catering are showcased through theCare Cook of the Year competition. The high standards produced by all the entrantsgives a true snapshot of the exceptional

Ellie Cook “NACC Care Cook of the Year 2012”.

work and commitment to good nutritionand hydration care in this sector.

“The NACC nutrition guidelines and the How to Comply with CQC’s Outcome 5: Meeting Nutritional Needs toolkit support and guide chefs and managers, enabling them to provide high quality, nutritious meals that meet all our customers needs, seven days a week, 365 days a year. The NACC continues to support initiatives and competitions,such as the Care Cook competition, thatplay a vital role in safeguarding socially vulnerable people, ensuring the ongoinghealth and well being of our customers.

“THE COMPETITION, THE RECIPES AND THE HIGH QUALITY OFWORK DEMONSTRATED BY THE COMPETING CARE CATERERSSHOULD BE THE BENCHMARK EVERY ESTABLISHMENT MUST AIM FOR.

“We praise all the fi nalists and thank themfor an incredible fi nal and their ongoing commitment to maintaining excellencein care catering.”

As well as the esteemed title of NACC Care Cook of the Year 2012 and trophy, Ellie received a superb prize package including £500, plus a prestigious invitation to cook live at the NACC National Training & Development Forum in Blackpool later this month (19-21 September) in front of fellow industry colleagues.

“The skills,knowledge and dedication of

chefs across care catering are

showcased throughthe Care Cook of theYear competition.”

18 I SEPTEMBER 2012

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EATING OUT:

THE FUTURE’S

FAST & CASUAL

>> There’s a new trendfor eating out in the UK and it’s rapidly overtakingthe traditional fast food restaurants that have faredso well as consumers ‘tradedown’ in the recession.

Research from expert foodservice analysts, The NPD Group, revealsthat since their arrival in the UK in 2001, fast casual restaurants –that combine the ambiance of a fullservice restaurant with the speedand delivery of a fast food/quick service restaurant (QSR) – havebuilt a three per cent share of the £49.2billion foodservice marketin the UK.

Fast casual restaurants that offerconsumers a fresh alternative to traditional fast food generally pay greater attention to food quality andservice, as well as ambiance, décor and design. Chains such as Chipotle,offering Mexican food and Vapiano,with its fresh take on Italian food, epitomise the attributes of fast casual dining. Others includeNandos, where consumers pay for their meals when ordered, enabling them to leave when they choose without waiting for the bill.

Guy Fielding, foodservice director for NPD Group, says: “Fast casualdining may be a new trend in the UK, but other foodservice providersshould take note of its performance.In the U.S., fast casual dining is now four times the size of the fi ne diningmarket. Its success in the UK is the beginning of a new way of dining;this is defi nitely not a blip.”

NG OU

...fast casual restaurants...

have built a threeper cent share ofthe £49.2billion

foodservicemarket...

>> Britain’s high street restaurants are workinghard to give diners a choiceof innovative new dishes withbold fl avour combinations,as well as offering an increasing amount of information on their menus about the ingredientsthey are using.

These are the key trends evident in theUK’s high street restaurants revealed bythe latest Menurama survey.

“Our chain restaurants are becoming much more innovative in terms of dishes and ingredients, partly to keep people interested, but also because consumers expect them as they now have more exposure to unusual foods through the supermarkets and TV cookery programmes.” commented Horizons’ director of services

Paul Backman.

However, although theresearch, which surveys themenus of 115 high streetoperators across the UK, reveals a growing numberof new dishes on menus,the top 10 most commonlylisted dishes remains largelyunchanged, with burgers, pizza, and fi sh and chips onceagain fi lling the top three slots.

“While consumers like to think they will trysomething new when they eat out, often theyopt for their old favourites, so the top 10 mostcommonly listed dishes don’t change muchfrom year to year. However, the descriptions of them do – a burger, for instance, is more likelyto be listed by weight and provenance andfi sh and chips are often described as beingfrom a sustainable source. Some 39 percent of establishments now include calorieinformation on their menus or websites,”added Paul Backman.

THE MENURAMA SURVEY ALSO SHOWS THAT REGIONAL PRICE DISPARITIES, WHICH HAVE TRADITIONALLY MEANT THAT EATING OUT TENDS TO BE MORE EXPENSIVE IN THE SOUTH AND CHEAPER IN THE NORTH, ARE NARROWING.

Overall, the average price of a dish has risennearly three per cent year-on-year from£6.19 to £6.41, with the cost of a main courserising fastest in quick service and restaurantestablishments. The average price for athree-course meal in a restaurant has risen7.1 per cent to £20.90, up from £19.52 lastyear, while a three-course meal in a pub nowcosts £16.15, up 4.2 per cent from £15.50.In a quick service outlet – those offeringtakeaway or eat-in, or both, and wherethe customer generally pays on ordering– an average meal has risen by 17.4 percent to £9.59, up from £8.17 in 2010.

GAINING IMPORTANCE ON

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>> As the leading chefs association in the UK, The CraftGuild of Chefs represents theinterests of chefs and promotesunderstanding, appreciation andthe advancement of the art of cookery and the science of food.

The association is supported by an increasing number of professionalsupply companies which offer membersmajor benefi ts and savings.

We are giving Stir it up readers thechance to receive a 20% discount on membership until the end of December. Membership will therefore cost just£42.30 including 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 membershipsimply call 0800 195 2433 and quotereference SU/20.

Your membership gives you thefollowing benefi ts:

• Free access to the Guild’s website whichincludes information on jobs, special offers, suppliers, early discountedbooking to Guild events, news, recipes and competitions

• The Guild’s quarterly Stockpot magazine which is packed with information, newsand ideas

• Advance notifi cation of forthcoming events, masterclasses, competitions,regional activities etc

• Free membership to the Guild’s CulinaryAcademy to hone your competition skills

• Free use of the Guild’s extensive reference library

• Free personal copies of: Eat Out, Restaurant, Foodservice Footprint,plus the new Caterer & HotelkeeperChefs Newsletter

FIV

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FIVE WAYS TO USE...

>> Tapioca is a staple food in some regions and is used worldwide as a thickening agent. It’s gluten-free and almost completely protein-free, making it a healthy

t iti f i ( t h ) f d Th ’ l tnutritious farinaceous (starchy) food. There’s plentyof options too whether you want to offer something tropical, traditional or even spicy!

tapioca with up to 10 per cent ofyour desired covertures and serve with crème fraiche.

4. Fancy something a little spicy?Cook the tapioca with crystallised stemmginger and nutmeg, gently poach the rhubarb and serve with almond tulle.mond tull

5. For Eton tapioca, oncee cool, layerwithhhh ssoofofo t berries, crusshed fl avoured merrirringngngngguuueue and top withh vanilla podici ee e e e ccrcrcrc eam – delicious!!

MMaMaMaMMaMaMaatttttttttttttt aaalso suggessstststssss ttttthhhhahaaatt t yoyou should alwaayschchchecck k when buying ttapioca a if you need tto ssooakakka it overninighghtt in cold wateer.

20 I SEPTEEMMBERRRR 2012

TAPIOCA

Matt Owens, executive pastry chefat Zuidam UK and Craft Guild of Chefscommittee member, suggests fi veways to use tapioca:

1. For tropical tapioca use coconut milk instead of full fat milk, add candied pineapple and papaya, and fi nishwith yoghurt and honey.

2. For a brûléeéee, , ininfufusese witth hh grgrggreeeennn n tetetettetett aaaaaand vanillaa,a, aaaaadddddddddd eeeegggggggggg yyyyyyoololooollolkkskskssksks fffffffoorrorororro rrriccicicchnhnhnnhhnneeessesesee ss, ssesessses t in aa rramammmmmmmma kekekekekkkkininnniinnn aaaaa ddndnddnndnndnddnd gggggggggggglalaaalaalaaaazezeezezeez wwwwitittitiitittthhhhhhhhbrbrbrbrbrbb owowowowowoowowwnn n ssuuuuuggggggagaaaaggaagggaggggaaaggaaggggg rr.r.r.

3. IfIffIf cchhhocolalalatetee’’s’s’s’ss yyyyoououur rr prrefefefffeferererrrrerrer dd dedeesss eerrt,t,t,, onononcee coooookekekeedddd sisimpm ly bbblelelelelenndnnd ttttthhehh

>> Country Range Tapioca is available in 3kg bags and is suitable for vegetarians, vegans, those with nut allergies or those who are lactose intolerant.

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Closing date for all competitions: 30th September 2012. All winners will be notifi edby 31st October 2012. Postal entries for all of the competitions can be sent to:Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH .Full terms and conditions can be found at: www.countryrange.co.uk/stir-it-up

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WelcomeWelcometo theto the

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feature on confectionery this issue (page 9), our friends at Mars are giving away a fully-stocked Choco Pod stand to one lucky reader.

As well as the stand, the prize includes: • Maltesers (1 x 40)• Mars (1 x 48) • Snickers (1 x 48)

To enter, simply send an email titled ‘Mars Choco Pod’, along with your name, contact details and the name of your Country Range wholesaler, to competitions@stiritupmagazine.co.uk

Sweet Treat>> Research has shown that you can increase your confectionery sales by 18 per cent simplyby placing products at the till point.

To help you make the most of this opportunity, Country Club has teamed up with Nestlé Professional to offer you the chance to win a branded fi ve-tier counter unit, plus a case of each of the fi ve products:

• Polo mints • KitKat • KitKat Chunky • Mint Aero• Rowntree’s Fruit Pastilles

To enter, simply send an email titled ‘Nestlé Counter Unit’, along with your name, contact details and the name of your Country Range wholesaler, to competitions@stiritupmagazine.co.uk

WIN!A FULLY STOCKED

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>> year of putting togethercollections specifi cally for theChristmas catering market.We sell 30 million crackers per annum and our manufacturing expertise coupled with positivecustomer feedback has helpedto ensure our range gets better and better year on year.

For Christmas 2012 we have broadened ourappeal with a new ‘Winter Wonderland’ range which consists of crackers and tableware in gold and cream, with a hint of black. We havealso launched a new faceted harlequin cracker,a striking new square cracker, metallic balloonsand holographic pillow party boxes. For a

touch of real luxury we can now offer our new‘St Moritz’ cracker, which is constructed likecrackers used to be, by wrapping foiled paperaround cardboard and fi nishing with luxury ties.

TRADITIONAL COLOURS SHOULDNOT BE OVERLOOKED AT CHRISTMAS, ESPECIALLY IN THESE FINANCIALLY CHALLENGING TIMES, SO THIS YEAR WE HAVE INTRODUCED THE VERY PREMIUM LOOKING ‘HOLLY AND IVY’ AS OUR VALUE RANGE. Finally, it’s worth remembering that all our ranges encompass co-ordinating tableware,crackers, hats and party products, whichcan be mixed and matched to suit all tastes and budgets.

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SEPTEMBER 2012 I 23

“...don’t tryand get to

the top too soon– get experience

fi rst. It took me years and I’m still learning.”

>> Visit Mark’s newest London restaurant, Tramshed, or treat a foodie friend to ademo in Mark’s Library Kitchen. Visit www.chickenandsteak.co.uk.

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key events, people or fashions thathave infl uenced our gastronomy?

Things are always changing for the betterand now we don’t have to rely on imported produce as our farmers are growing some great gear. We just need to make betteruse of them.

>> You’ve obviously worked in many different restaurants. What are the similarities in how a kitchen is run, between a top award-winning restaurant and a local café or fi sh and chip shop? What has to exist in order to satisfy the customer, at every level?

I’ve only really had four jobs. My fi rst job in London was in the staff canteen at the Hilton Hotel in Park Lane, where I lasted six months. Then I worked at Grosvenor House for acouple of years. After that, I went to theThe Dorchester and worked under Anton Mosimann. When I was only 22, I went forthe job of head chef at Mr Pontacs – andgot it. There, I was my own boss. I had tobe responsible for purchasing but also be creative with the menus. Next, I ran Le Caprice, J Sheekey, Scott’s, The Ivy etc. The successis all about what the customer wants to eat and not what the chef wants them to eat.

>> With our taste for meal deals, vouchers and fast food, do you think Brits are missing the point of enjoying food? What can chefs do to balance quality with economy?

Often people don’t explore menus enoughand just don’t realise, for example, they can have a crab on toast and a glass of wineor beer on my terrace.

>> Any advice for aspiring chefs?

Be ambitious and work hard and don’t try and get to the top too soon – get experience fi rst. It took me years and I’m still learning. Some young senior chefs these days don’t have a rounded enough knowledge to pass down.

>> When it comes to the secret behind running successful restaurants, who better to talk to than Mark Hix? He has managed some of London’s top restaurants and sings the praises of using British famers and keeping it simple in the kitchen. He has appeared on Saturday Kitchen, Market Kitchen, Great British Menu and River Cottage, and writes a regular column for The Independent on Saturday magazine.

>> You’ve said that queen scallopswere a childhood treat for you; how bigan infl uence has growing up by thesea been on your career?

My memories of going fi shing as a kidand bringing home fi sh for my grandmother to cook simply with sliced tomatoes frommy grandfather’s greenhouse set me upfor my simple cooking style.

>> Which fi sh do you think will be thenew ‘Cod’ ?

It’s constantly changing, even Pollack has become over popular and in short supply,so for me Large Gurnard has the best fl avour – but I wouldn’t want to over promote it!

>> Your company, Restaurants Etc.now has six restaurants in London and the Hix Oyster & Fish House in Lyme Regis – and two London hotels haveHIX restaurants. Is there one kitchenin particular where you feel atgreatest liberty to relax and create?

Restaurants are about moods and whatyou fancy at the time; they are all different and it depends how I’m feeling. My kitchenat home is simple. My cooking is simple wherever I am, although I quite like cooking Japanese with ultra-fresh fi sh in Dorset.

>> What’s your guilty pleasure when it comes to stocking up on ingredientsat home?

Crumpets and marmite.

>> What’s the most challenging thing about appearing on TV cooking shows, such as Saturday Kitchen or GreatBritish Menu?

I’d have to say it would be trying to beatthe other confi dent contestants.

>> How do you think British cooking –or cooking in Britain – has changed during your 30-year career? Are there

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24 I SEPTEMBER 2012

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>> A military chef whose offi cial dutiesinclude cooking forthe Royal Family was amongst culinary greats to be recognised at this year’sprestigious CraftGuild of Chefs Awards.Royal Air Force Flight Sergeant Mark Sweeney, personal chef to the RAF’sChief of the Air Staff at his London residence, picked up the new Armed Services Chef Award at the Going for Gold themed ceremony at Wembley Stadium.

Other award winners in the annual celebration of chefs across foodservice included everyone from an apprentice chef who caught the eye of thecelebrated Michel Roux Jnr, to the awe-inspiring executive chef at the O2.

Michael Kitts from the Emirates Culinary Academy of Hospitality Management was voted this year’s winner by people from across the industry for the People’s Choice Award.

The Craft Guild of Chefs Special Achievement Award, an accolade reserved foran exceptional personality who has made an outstanding contribution to the industry as a whole, went to Cyrus Todiwala, widely considered the Godfather of Indian cuisine in the UK and one of the most charismatic, colourful andenlightening chefs in the industry.

FeedingBritain’s Future>> The UK’s food and grocery industry is uniting this month tohelp tackle youth unemployment.

For one week (17th – 21st) some of the nation’s biggest employers, including Mars, Unilever andNestlé UK, will open their doors to provide freeskills training for thousands of young unemployedpeople across Great Britain and Northern Ireland.

It is the fi rst initiative of its kind, giving young peopleaccess to farms, factories and stores, and fi rsthand knowledge of the skills needed for a career in thefood industry or elsewhere.

The food and grocery industry is the UK’s biggest employer providing 3.5 million – or one in seven –jobs. The ‘skills for work’ week will help the prospects of thousands of young people and showcase thehuge range of careers on offer.

Fiona Dawson, president of Mars Chocolate UK, said:“With over one million young people currently out of work it is important that we engage and inspire them about the world of work whilst equipping them with the skills needed to fi nd a job. The food industry is a fantastic place to work and it is important that we showcasethe exciting and diverse range of careers it offers.”

M k S l h f h RAF’

The Craft Guild of Chefs 2012 winners

Culinary greats fl y highat awards ceremony

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UK workforceis losing its appetite for lunch>> A new survey has revealed that the UK’s workforce isin danger of losing its tastefor lunchtime.The research by Primula into the nation’seating habits, found that 58 per cent of respondents eat lunch at their desk, taking less than 30 minutes a day to enjoy it.

Over half of those surveyed (57 per cent) prepared their lunch at home and took it intowork, with only 11 per cent buying their lunch either at the offi ce canteen ornearby shop or cafe.

Craig Brooks, marketing director for Primula,said: “We were really surprised to see fromour survey that the UK seems to be fallingout of love with lunchtime, with more and more people taking less than 30 minutes aday to eat their lunch alone at their desk.

“As a nation we appear to be working increasingly longer and more demandinghours, whilst trying to cram in lunch on thego, so people are looking for convenient options that offer real value for money.”

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CHANNEL ISLANDS SHOWDOWN

>> Jersey and Guernsey are gearing up for the inauguralInter Island Culinary Muratti!

Two top chefs from Jersey and Guernsey,who were last seen battling against each other on ITV’s Britain’s Best Dish, are gearingup for the ultimate inter island challenge where they will be tasked with creating a four-course meal plus canapés from amystery basket for 55 covers per team.

Mark Jordan and Daniel Green, who went head to head to create the best British dessert on

the cooking show last November, are now channelling their efforts into picking fi ve chefs to take to the fi rst Craft Guild of Chefs’ InterIslands Challenge on October 22-23 in thenewly refurbished kitchens at the Academyof Culinary Arts, Highlands College, Jersey.

Chefs that are interested in being a part ofthe team should email chef@defrance.co.uk.The team captains will then select their teams which will include at least one student torefl ect the importance the Craft Guildplaces on passing culinary skills on tothe next generation.

BRITS DRINK NEARLY £1BILLION WORTH OF STALE COFFEE EVERY YEAR >> UK consumers are drinking their way through nearly£987million of stale coffee each year, according to a new survey.

Gourmet coffee experts Kopi claim that coffee starts to lose quality few weeks after roasting, resulting in dulled fl avour and a stale arom– yet many outlets have no idea when their coffee was roasted.

Kopi CEO, Philip Wilkinson, said that though all coffee in supermarketand sold through coffee chains has a use by date, these dates are often 10 to 12 months in the future. At this point the coffee inside could have lost up to 30 per cent of its fl avour.

and freshness only a ma

tsften 10 to 12 months

26 I SEPTEMBER 2012

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FACEBOOK FANNING FOOD SALESCLAIM UNI CATERERS

>> They claim Facebook is thefuture – and have seen their profi ts increase as a result.

Most universities have their own Facebookpages but, until recently, it was unusual forthe catering department to have their owndedicated page. But with 901million active users worldwide, it is fast becoming a communication medium to ignore at your peril.

The catering team at the University of Southampton launched their Facebook page last September and already have 3,235 ‘Likes’ (Facebook users who have specifi cally ‘liked’ the page and therefore receive allmessages and updates from the page).

The site allows them to communicate with their customers on a daily basis, promoting offers, meal deals and any special eventsthey might be hosting, and this has helpedcontribute to a sales increase of 10.5 percent since it was launched. Facebook hasalso helped them gain an insight intotheir students purchasing habits and feedback on the services offered.

James Leeming, retail catering managerat University of Southampton, said heenlisted the help of marketing expertsVista Foodservice to help them set up theirFacebook page. “They set up our socialmedia from nothing and, despite mynervousness of the medium, the results generated have been outstanding.

“THE FEEDBACK FROM MY CUSTOMERS ‘THE STUDENTS’ HAS BEEN FANTASTIC SAYING WE ARE ENGAGED WITH THEM AND THE NUMBER OF LIKES BACKS THIS UP.I HIGHLY RECOMMEND IT!”

The page also has a number of supplier partners, including Coca Cola, Chicago Townand Jus-Rol, who run regular promotionsat the university.

Chicago Town supported the socialmedia activity from day one and have seentheir sales double over the past academicyear. They also took advantage of the opportunities to do food sampling at a

Facebook page awareness day, which washeld in February.

Research by eVoc Insight shows that 54per cent of Facebook users who ‘liked’ a page said they were ‘somewhat or much more likely to purchase from them’.

However, according to Vista social media expert Drew Harding, keeping your Facebook page fresh and up-to-date is vital for its ongoing success. “Facebook is not anactivity that can be left to its own devices –it needs daily interaction. It needs to be fun, interesting and it needs to give ‘ fans’ areason to continue supporting the page.

“For the 2012/13 academic year we will berunning Facebook pages for a total of 10 universities with the same objectives –to provide a purely catering-focusedchannel of communication to increasesales and deliver brand messages.”

For more information visithttp://www.vistafoodservice.co.uk/services/marketing/social-media-marketing/

Facebook hasalso helped them

gain an insight intotheir students

purchasing habitsand feedback on

the servicesoffered.

Savvy university caterers are getting online and creating social media sites to engage with their customers.

“Facebook is not an activitythat can be left to its own devices – it needs daily interaction.”

>> For more of Nigel’s recipes using Country Range products,visit www.countryrange.co.uk/recipes

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RANGE>> This month, Nigelhas been putting thenew Country Rangepuff pastry throughits paces and creating some delicious recipes, including this one for Beetroot Tart.

He says: “I’m really impressed with the new pastry. It’s extremely easy to roll out and work with.

“For this recipe I wanted a lovely and light pastry which has layers without the ‘puff’. Putting the tray on top of the pastry stops it from rising and gives you a biscuit-like texture.

“Don’t egg wash it before cooking –do it when it comes out of the ovenand is still hot because it coagulates and you get a lovely glaze.

“The pastry disks will keep in an airtight container and, as an alternative, you can also sprinkle them with icing sugar to make them sweet and make an apple tart using sliced Braeburn apples and Demerara sugar.”

on the

27SEPTEMBER 2012 I

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2. Bake the pastry fi rst by placing ontoa non-stick fl at tray with greaseproof paper on top and then another tray on top for

es untilweight. Bake at 200°C for 20 minutes untpastry is golden brown.

3. gar into a pan with the sugars,Place vinegar intobeetroot juice and redcurrant jelly and bringbeetto the boil. Reduce the liquid to form a syrup,should take approximately fi ve minutes.

4. Remove the pastry disk from the ovenand layer the beetroot slices slightly overlapping onto the baked pastry. Butter with the reduced beetroot syrup and place apiece of goat’s cheese on top of the beetrootand bake in a hot oven for 20 minutes at200°C until the cheese starts to melt.

5. Place some watercress leaves and wild rocket into a bowl and coat with some of the beetroot syrup. Season and leave to one side.

6. Remove the tart from the oven, add atwist of ground black pepper on top of thecheese and serve with the leaves on top.

>> Serves 2Preparation time: 30 minutesCooking time: 40 minutes

Ingredients250g Country Range sliced beetroot

100g goat’s cheese

2 tablespoons of Country Rangered wine vinegar

2 tablespoons of Country Rangeredcurrant jelly

1 teaspoon of icing sugar

1 teaspoon of Demerara sugar

50g Country Range puff pastry sheetcut into two disks, approx 4cm diameter

Watercress and rocket

Method1. Sprinkle beetroot slices with icing

sugar and put them to one side todrain so that the beetroot juicedoes not bleed into the pastry.

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My signature dish...By SallyGunnell OBE>> Athlete and nationaltreasure Sally Gunnell had more than a few hurdles toconquer before she could realiseher dream of Olympic success. Many years of hard work and training,combined with good nutrition and the help of a sports psychologist, set her on track for goldenglory and, in the space of fi ve years (1990-94),she scooped the 400 metre hurdles gold medalat the Commonwealth Games, the Barcelona Olympics, European and World Championships.She remains the only woman to have held the European, World, Commonwealth and Olympic400 metre hurdles titles at the same time.Not bad for a farmer’s daughter from Essex!

The busy mum of three boys says: “I fi rst realised I could run when I was a fi ve-year-old playing kiss chase in the playground! I had a great PE teacher who introduced me to a club when I was 12 then, age 14, I remember being absolutely glued to the television set during the Moscow Olympics. I said ‘that’s what I’m going to do in life. I’m going to go to the Olympics and get a medal – and it’s going to be gold!’”

Whilst always being extremely driven, Sallyadmits she felt terrible before the Olympic fi nal.“I didn’t sleep all night and remember thinking ‘how am I going to get out there and run?’ Mytummy was bubbly and I felt sick.

“I don’t remember taking my tracksuit off or getting on my starting blocks – or even hearing‘on your marks, get set’.

“But I do believe as much as 70 per cent of itwas in the mind that day. There were people stronger and faster than me but I totally believed in my ability and wasn’t going to letanything get in my way.”

Nutrition played an important role in Sally’straining and she tried to eat organic produce where possible. “I made my own juices from bananas, carrots and wheatgrass and I just remember trying to get as much fresh stuff intomy body,” she claims.”

Healthy eating remains an important part of Sally’s life and admits her favourite cuisine isThai. She says: “I adore Thai food – I love the freshness of it. My Signature Dish is Thai Green Curry – I cooked it when I appeared on Celebrity Masterchef. I like to make my own sauce with coconut milk and sometimes I’ll put cubed aubergine or mange tout in it.”

Sally’s Thai Green Curry

“I fi rst realised I could run when I was a fi ve-year-old playing kiss chase inthe playground!”

>> Serves 4

IngredientsFor the curry paste4 lemongrass stalks, tougher outerleaves discarded

6 medium hot green chillies, seededand chopped

3 cloves garlic, peeled and crushed

5cm/2in piece of galangal or ginger,peeled and chopped

2 shallots, peeled and fi nely chopped

4 tbsp chopped fresh coriander

1 tsp ground cumin

1 tsp chopped lime zest

1 tbsp nam pla (Thai fi sh sauce)

½ tsp ground black peppercorns

For the curry750g/1lb 10oz free range chickenbreasts or thighs, bones removed

3 tbsp groundnut oil

200g/7oz chestnut mushrooms, quartered

400ml/14fl oz tin coconut milk

400ml/14 fl oz homemade orready-made chicken stock

8 lime leaves

1 tbsp nam pla (Thai fi sh sauce)

1 tbsp bottled green peppercorns, drained

Leaves from a large bunch (about20g/0.7oz) basil, shredded

15g/½oz fresh coriander (leavesand stalks), roughly chopped

Method1. For the curry paste, slice the lemongrass

fi nely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with aspatula. Transfer to a glass or chinadish, cover tightly (otherwise it will tainteverything in the fridge) and refrigerate.

2. For the curry, cut the chicken into fi nger-thick strips.

3. Warm the oil in a casserole and, whenhot and sizzling, add the chicken stripsand let them colour slightly on all sides.You will need to do this in batches to avoid crowding the pan.

4. Remove the cooked chicken piecesfrom the casserole with a slotted spoon.Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.

5. Pour in the coconut milk and stock,then add the lime leaves, four heaped tablespoons of the curry paste, thefi sh sauce, peppercorns and half of the chopped herbs. Bring to the boil, thenturn the heat down and simmer for10 minutes, stirring from time to time.

6. Return the chicken to the casserolewith a further tablespoon of the pasteand simmer for fi ve to six minutes, oruntil the chicken is cooked through.Stir in the last of the herbs and serve.

29SEPTEMBER 2012 I

THEMELTING

POT

Idea

s and inspiration

for busy chefs

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>> FFFoooodd is a valuable resource and yetiiiiiiiiiinnnnnnnn ttttthhhhhhheeeee UUK about 15 million tonnes of itiiiiiiiiiiisssssssss tttttttttthhhhhhhhrrrrrrroooooowwwn away every year.WhWhWhWhWhWhWhWhhWhWhWhhhW iililililillllststststsstststsss aaaaaaalmlmlmmlmlmlmmosososo t t t 50 per cent of food waste (7.2 million tonnes) comes fromouououououououououuuuur r rr r rrrrr hohohohhohohoohhh memememememeememem s,s,s,s,s,s, iiit t tt hahas been estimated that the foodservice and hospitalityseseseseseseseseeseeses ctctctctctcttctctcctctctcctc orororororororororororror iiiiiiiis ss s ss s sssss rererererereespspspspspspsponono sisiblble e for around four million tonnes of food waste, so wealalalalaalalalaalaaallalllllllllll hahahahahahahahahahahahhhhhhh veveveveveveveeveveveeveveeeveee ooooooooururururururururuu pppppppararararaart t tt toto ppppplalay y in reducing the amount that goes to landfi ll.

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HHHHHHHHHHHHHHHHHHHHHeeeeeeeeeeeeeeerrrrrrrrrrrrrreeeeeeeeeeeeeee,,,,,,,,,,,,, sssssssssssssooooooooooooooommmmmmmmmmmmmmmeeeeeeeeeeeeeee tttttttttttttoooooooooooooppppppppp cccccchhhhhhheeeeeeeffffssssss ssshhhhhaaaaarrrreee ttthheir tips for using up leftovers. >>

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Put leftover chicken and vegetables in a nice

cream sauce or add them to a risotto

>> When it comes to leftover food it is all down to f d i i ll d to

imagination on how you can use it, the most popular

way is to use a good beef, chicken or vegetable stock,

add your leftovers and make a soup.

A few other ideas might be to chop up your leftover

meat to make a cottage pie, or put leftover chicken

and vegetables in a cream sauce or add them to a

risotto. Why not make a nice Spanish type omelette

or top your pizza base with pizza sauce followed

by your leftover meat or vegetables covered in

mozzarella cheese.

Kids will love it!

One thing to never

waste is your

leftover bread.

You can make

crumbs (which

can be frozen) to

coat meat or fi sh,

or why not make a

bread and butter

pudding?

The main thing is to

have fun creating

your own recipes

while at the same

time using uptimyour leftovers.y

>> Analyse the menu to know thesellers and non-sellers. Use the same items in a different wayon the menu, or on other menus. The true skill of the chef is tograb three things from the fridge and make a dish from them,an example of this would beto make pork rillettes fromleft over pork or use fi sh trimmings for a fi sh pie.

>> Plan ahead and have re-sealable plastic bags and food-storage containers handy in order to store all leftover

foods; this keeps things fresher.

>> Serve small portions of leftover turkey, roast beef or ham along with lots of fresh fruits and vegetables for sandwiches, salads, wraps or a light main course, veggies and seafood with small portionsof pasta or brown rice.

>> Extend freshness with water If you only used partof your green onions, celery or any herb; keep it in a glass of water inthe fridge to extend its lifetime for another use.

>> Bake it Carrots, bananas, strawberries, pears and plums can be incorporated into breads and cakes. You can also add a bit of cinnamon and brown sugar to a halved peach, pearor apple and bake until soft fora healthy and quick dessert.

>> Freeze it Most leftovers can survive in the freezer for a few weeks. This also goes for cheap cuts of meat or herbs. You can always buy them cheap and freeze until you need them.

e

Daniel Ayton(www.chefbytes.co.uk), executive sous chef at51 Buckingham Gate

Brian Eastment, executive development Chef,Major International

>> se leftover cheese to make tasty savoury scones. Rub 110g Flora Buttery and 30ml Knorr Ham Paste Bouilloninto 450g self-raising fl our. Stir in 100g mature reduced fat Cheddar cheese and 300ml semi-skimmed milk to get soft dough. Turn on to a fl oured work surface and knead very lightly. Pat out to around 2cm thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. Brush the tops of the scones with a little milk and bake until well risen and golden.

Alternatively, make chicken and bacon bread by adding 20g streaky bacon to 500g dry bread dough mix and 25ml vegetable oil and mix. Slowly add cooled bouillon (made with 25g Knorr Roast Chicken Paste Bouillon and 250ml water) to the fl our and mix for 8-10 minutes. Continue to prepare bread as usual.

Unilever Foodsolutions have a ‘wise up on waste’ toolkit that is free to download from their website:www.unileverfoodsolutions.co.uk/wastetools

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Andrew Lagor, business development chef,Unilever Foodsolutions

>> Uschee

>> If you’ve got some chicken breast left over, or roasted joints of meat, slice the meat off and cut it into fi ne strips and stir fry in either Lee Kum Kee Thai sweet chilli or black bean sauce with whatever vegetables you have left over, such as onions, carrots and peppers. Serve it in a disposable pot with noodles and perhaps some prawn crackers on top. This works particularly well

in universities and colleges, many of whom are now tapping into the

weddings market and therefore may have joints of meat left over

from the weekend.

You could also make a mixed meat chop suey or, if you have leftover

pork, you can rub it in char sui paste or simply use oyster sauce and

dark soy sauce. Leftover vegetables can be cooked in tempura

batter and served with sweet and sour sauce and noodles.

i l l ll

Alan Colley, business development chef, Lee Kum Kee’s Hot Wok Kitchen

Use leftover cheese to make tasty savoury scones

31SESEEESSSESEESES PTPTPTPTPTPPTEMEMEMEMEMEMEEMBEBEBEEEEEEEEEBERRRRRRRR 2012 I

Roy Shortland, development chef for Mars Foodservice

>> If you’re not careful you canend up with a lot of unnecessary wastage on jars of sauce but what alot of people forget is that they canbe used ambient. For example, if you have some leftover curry sauce, why not mix it with some mayonnaise, mango chutney and fresh chopped coriander, then mix it with chicken to make a delicious Coronation Chicken. It can then be used on the salad bar,in jacket potatoes and on sandwiches and wraps.

Barbecue sauce has a strong fl avour and can be added to rice or pasta and mixed with chopped cold (leftover) sausages, fresh parsley and red pepper for a delicious dish.

Use leftover curry sauce to make Coronation Chicken

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HIGH FIBRE BUNS

For more information contact your Country Range Wholesaler or visit www.karafs.co.uk

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32 I SEPTEMBER 2012

>> We may be in a recession but researchhas shown that the out-of-home desserts market is fl ourishing as diners desire an affordable sweet treat.

However, consumers remain cost-conscious, which has impacted on the type and size of desserts being purchased.

Philip Weldon, MD of the English Cheesecake Company, explains:“We are seeing big demand for tasting bites – little squares or rectangles of cakes thatrestaurants can offer at a lower price point but it has still got to taste fantastic. So, rather than someone spending £4-£6 ona dessert, this way restaurants can offer

cofffee and desseertrtrttr f f f fororororr £££3.3.It’ss also a good wayy fff fforororror cusstomers to try something neww, which they will hopeffulu lyl comme bacck for a biggerer porrtion ofof, on their nexxt visit.

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Thiis year, Philip has alsoseeen a trend for retro desserts.“WeWe specialise in keeping bang ontrend and Baked Alaska is the next big thing.

Research has shown that the out-of-home desserts market is fl ourishing

“Beingfrozen doesn’tmean that the

caterer will loseout on quality...”

SPOTLIGHT ON...FROZEN DESSERTS

Fan Wafers

Brandy Snap Basket

Cafè Cur ls

Askeys ’ mission is to give you the accompaniments you need to create amazing, tasty desserts whic h

are fast, simple and creative.Our Brandy Snap Baskets are a classic favourite with distinctive flavour and

crispy texture that will add a touch of elegance to your desserts. Our extensive range of cornets and wafers will appeal to the whole family, widening your

menu’s appeal and thus offering more profit opportunities!

Traditional cornets are always a favourite, but why not try an elegantcafé curl, our deliciously crunchy waffle cones or a pompadour fan

to dress an ice cream sundae? www.askeys.co.uk

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33SEPTEMBER 2012 I

ping up in all the Sunday magazinesIt’s popph ours, you just have to throw anow. With

ver it and it’s ready to serve.”fl ame ov

te fudge cake remains a fi rm favouriteChocolatting out, claims Kevin Pugsley, nationalwhen eatmanager for the Ministry of Cake. Heaccount

says: veryone loves chocolate fudge cake – “Evmost indulgent item on the dessertit’s the m

’s a staple and everyone knows whatmenu. It’going to get. It’s also very rare to fi nd athey are

ocolate fudge cake in the supermarketsgood chotreat when you are eating out.”so it’s a t

te fudge cake makes up 50 per centChocolat er centinistry of Cake’s sales, sellingof the Mi g half slices per week.a million

FROZEN DESSERTS OFFER THE OPTIMUM IN FLEXIBILITY FOR BUSY CATERERS AND, IN MANY CASES, ALLOW YOU TO OFFER MORE CHOICE.

Baker, senior national accounDaD nny B ntsr for D Sidoli & Sons, says:manage “TThe frozen market continues to fl ourishded ssert h due to that frozen pre-portion dessthe fact erts

e caterer fl exibility, portionoffer theand a consistent product.control a

desserts also allow the catere“Frozen d r to product more frequently on thchange p eir menus

to offer seasonal dishes without the need to source seasonal ingredients and lowering the impact on wastage and storage constraints.

“Sidoli have continued to develop dessertsthat offer the market high quality productswhist maintaining true value for money.”

Being frozen doesn’t mean that the catererwill lose out on quality though, says Charles Rushworth, sales executive at Chantilly Pattiserie. “Handmade is the key for sweet bakery – and quality ingredients. We have ateam of skilled pastry chefs who use onlyh b i di h 70% h lthe best ingredients such as 70% chocolate,

fresh cream and whole fruit purees.”

Offer light biteportions with a coffee

>> The range is probably the most familiar and versatilepiece of cooking equipment found in a commercial kitchen.

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Best practiceChoose the correct size range for your output.Trying to make do with a smaller model could result in burnt-out burners, the oven not reaching or holding the correct temperature, early wear on the door hinges and early replacement of the whole unit. Check with your supplier if in doubt.

For both electric hobs (including induction)and gas burners it is a good idea to choose a top with different sizes of burners and at least one that is extremely powerful for rapid heating.

SOLID TOPS CAN ACCOMMODATE MORE PANS, SIZE FOR SIZE,THAN AN OPEN BURNER RANGE AND HAVE THE ADVANTAGE THAT PANS CAN BE MOVED AROUND, FROM FIERCE DIRECT HEAT TO A COOLER PART OF THE TOP, AS REQUIRED.

If using gas check that the fl ame is blue,with no yellow. If it burns yellow, you are releasing unburnt gas into the kitchen,which could endanger staff.

The burner jets on gas boiling tops and ovens can get blocked by spills or grease. Clean the burners with a damp cloth and hot soapy water, a soft brush, and a lint-free dry cloth to keep them clear. When cleaning the burners, take care not to displace or damage the thermocouple which senses the gas fl ame.

Make sure electric ovens are switched offat the isolator before using cleaning fl uids around electrical components and check everything is dry before switching on again.

For more information visit www.cesa.org.uk

Looking afterthe range

SEPTEMBER 2012 I 35

While more specialised equipment canhandle some tasks with greater labour andenergy effi ciency, the range remains popular for its simplicity, versatility and relativelylow space requirements.

Although most commonly used for braising and sautéing, pan frying, boiling andsimmering, the range’s applications

can be extendedwith the additionof ovens, broilers,hot top and grills to make a multi-purpose cooking platformthat allows a skilled cook to perform just about every primary cooking function.

Ranges can have solid tops which are heated from underneath by gas jets or electric

elements. Griddle tops can be fi tted overpart of the range if the menu includes largequantities of burgers, steaks or pancakes.

Light duty ranges are supplied as standaloneunits whereas heavier duty models aredesigned to be banked together to forma line or battery of equipment.

Traditionally gas-fi red ranges have been the most common but advances in induction technology have brought the price down onthis option. However, ensure that you buyinduction equipment designed for commercial use. Induction hobs need no pre-heatingand are very energy effi cient, so cookingwill be fast. You may fi nd that you only needa four zone induction unit to replace anolder six burner gas or electric one.

Mick Shaddock

THE CATERING EQUIPMENT SUPPLIERS ASSOCIATION (CESA) IS THE AUTHORITATIVE VOICE OF THE CATERING EQUIPMENT INDUSTRY, REPRESENTING OVER 160 COMPANIES WHO SUPPLY, SERVICEAND MAINTAIN ALL TYPES OF COMMERCIAL CATERING EQUIPMENT – FROM UTENSILS TO FULL KITCHEN SCHEMES. HERE MICK SHADDOCK, CHAIR OF CESA, OFFERS ADVICE ON THE RANGE.

...the range’s applications

can be extendedwith the addition of ovens, broilers, hot

top and grills to make a multi-

purpose cookingplatform...

If using gas check that thefl ame is blue, with no yellow

Endless unique recipes from a single bottle

For information on all our ranges and recipes please visit

www.mars-foodservice.co.uk

Photography is for illustration purposes only.

™/®™/®™/®/®™/®®™/®®/des/des/des/des/desd ignignignignigngn///// s/©s/©s/©s/©s/© MarsMarsMarsMarsMars 222220100100122222

SEPTEMBER 2012 I 37

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The summer’s over (did it ever begin?!) and schools across the nation are opening their doors for the start of the autumn term. To herald the start of the new school year, food and drink suppliers have launched some ‘top class’ products to aide busy school caterers. Here we round-up what’s new in education catering:

He said: are still “While children’s palates an be a developing and too much spice can

pertturn-off, research by nutrition expcurriesAnnabel Karmel shows that Indian food isare becoming very popular. Ethnic f

on of the eoften dismissed without exploratioould be possibilities and school caterers co

missing a trick when it comes to servingmissing a trick when it comes to seup globally-inspired dishes kids enjoy.”

The Dolmio and Uncle Ben’s sauce range hassa high vegetable content. “Dolmio Bolognese e sauce, for example, is packed with extra veg,which pupils are unaware of,” said Roy.The range is also School Food Trust-compliant,RD salt compliant for 2012 and free fromartifi cial colours, fl avourings and preservatives.They are also suitable for gluten and wheat-free diets, and are HFA-approved for Halal diets.

“SOUNDS CRAFTY, BUT MANYKIDS AREN’T GREAT FANS OFVEG AND CONCEALING ‘GREENS’IS PART OF THE BATTLE INMODERN DAY SCHOOL CATERING.”

Kellogg’s launches MiniMax bag pack for schools>> Kellogg’s has signalleda major shake-up of its kids’cereal range suitable for sale inbreakfast clubs with the launchbrea

s fi rst new children’s cereal of itnd in more than two decades.branogg’s Mini Max Bag Pak is low in salt, low in Kellourated fat, high fi bre and a source of D andsatitamins and iron. The balance of nutrients B vi

eans the cereal passes the strict profi lemebe advertised on children’s television.to b

njeev Khanna , head of specialty accountsSaKellogg’s, said:at “Many parents know thattting their kids to eat breakfast each daygen be a struggle. Our research showed us caere was a gap in the market for a kids’ cereal thehich mums could feel good about and that whds actually wanted to eat. That’s why we kid

eveloped Mini Max and our studies show thedeereal delivers for both parents and kids.”ce

ACK TO

HOO

Full of fi bre>> Kara Foodservice has unveiled the latest addition to its range: a High Fibre Bun, which contains 3.2g of fi breand therefore contributesto every school meal.to every school meal.

Government initiatives supported by theSchool Food Trust highlight the need forhigh dietary fi bre as part of school dinners.

Fibre is a type of carbohydrate that isfound in all types of plant-based foods, including fruit, vegetables and grains,and primary school children should havea daily intake of 4.2g, while secondaryschool children should have 5.2g.

The high fi bre buns are extremely versatile and can be used for sandwiches, burgersand breakfast options. They are pre-sliced and frozen for convenience.

Speedy sauces forsumptuous school dinners>> Children are becoming much more adventurous when it comes to food, accordingto the makers of Dolmio andUncle Ben’s sauces.

Roy Shortland, development chef for Mars y pFoodservice, claims youngsters now regularly enjoy curries, stir-fries and spicy wraps in addition to their love of pizza and pasta.

Drinks Made EasyDrinks ‘Made Easy’>> Aimia Foods has combinedsome of its best-selling foodservice lines to create anexclusive new range for schools.Comprising of drinks, desserts and bakingingredients the Made Easy school rangecan be consumed immediately or preparedin minutes with the addition of water –perfect for busy lunch and break times! All the products are school compliant and suitablefor coeliacs and vegetarians. Zing, Milkbreak,Moosebreak, Juicebreak, Milfresh Original Milk Powder and Hot Chocolate and Freshers CocoaPowder all form part of the Made Easy range.

One Pot Heroes>> Mars Foodservice has teamed up with fellow LACA members McCain Foods (GB)Ltd and Hobart UK to create a series of new meal ideas that can all be prepared in one pot.

The One Pot Heroes concept has beendeveloped following market research thatidentifi ed a growing requirement for dishes that pupils will enjoy and can be quickly andsimply prepared and served by a mixed skills workforce, helping to ease pressure onequipment and time.

The range comprises Chicken Balti, RanchPie, Chilli Wedge Bake, Sausage Hot Pot,Mediterranean Fish Pie, Layered Italian Bake, Moussaka and a Smokey BBQ Casserole. Alldishes are prepared using Uncle Ben’s and Dolmio ready-to-use sauces and McCain’sSimply Potato range.

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Bean and Vegetable Chilli

A healthy Mexican twist…

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For information on all our ranges and recipes contact us on 0800 952 0011

alternatively visit mars-foodservice.com

SEPTEMBER 2012 I 39

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>> Is it fair for customers to have their cake and eat it?

This issue raised its ugly head again this weekend when we had 16 guests for Sunday lunch. All of them had ordered a dessert but then the party organiser i nstructed us to canceltheir dessert orders because he had brought in his own cake, which would replace the desserts.

It’s a very tricky situation. As a restaurant we do make our own cakes but are happy for customers to bring their own in if they wish, and mostwill have a slice of cake with coffee at the end of the meal. However, in this situation, we were losing 16 desserts – so should we charge them for bringing in their own cake?

It’s such a contentious issue and it’s diffi cult to know how to deal with it.If we charged ‘corkage’ for a cake, I’m sure the customer would go ballistic, yet we are expected to provide theknife to cut it and the plates to eat it off.

We want to be everything to everybody but we don’t want to be taken advantage of. Luckily we are in the fortunate position of being able to get rid of customers we don’t want. On this occasion we let it go – but next timewe might have to consider a small charge for a ‘slice’ of the action!

Happy cooking,

BAUMANN’SBLOG

A small charge for a‘slice’ of the action?

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KEEP ITFor more information on merchandising solutions call the Kareline 0800 7836676 www.kfoodservice.co.uk