stir it up issue 2 - country range · 2017-09-12 · 9 x 18mm (steak cut) freeze a crisp and chill...

PRODUCED BY THE COUNTRY RANGE GROUP FOR THE CATERING SECTOR

WIN A £700MENU MAKEOVER

THE MAGAZINE FOR CATERERS

TAKE THE STRESSOUT OFMANAGINGYOUR BUSINESS

MY SIGNATURE DISHBY SIR PAUL MCCARTNEY

£1.50

MARCH2010

SUPPLIER IN THESPOTLIGHT

WHITBY SEAFOODS

*See packs or www.kencocoffeecompany.com for full details and Terms and Conditions.UK residents only aged 18 or over. No purchase necessary for NI residents. Persons connected to promotion excluded – see website. Excludes ROI. 1. Text to win: Text in from 7am-8pm between14/03/10 to 21/06/10 inclusive. Maximum one text per mobile number per day. Your standard network rates apply. Keep tin label and receipt to validate claim. 2. Collect for Mugs: Entries close31/12/10. 3. Extra prize draw: Entries close 11:59pm on 30/09/10. Prize draw will take place on 01/10/10.

Promoter is Kraft Foods Europe Services GmbH – UK Branch, Cheltenham GL50 3AE. Registered Branch No. BR010259.

Whether it’s relaxing on a pure white beach, charging downa freshly powdered piste or adventuring on an African Safari, we can help it become a reality.

At Kenco we now source all of our beans for our Kenco freezedried coffee from Rainforest Alliance Certified™ farms andto celebrate we are offering you the chance to WIN yourvery own Ultimate Coffee Break.

Simply purchase a special pack and text in for your chance to WIN a luxury holiday or a fantastic spa or adventure break*

Every entry will also be entered into a prize draw to WINa £2,000 holiday

Also, collect just three special labels andyou can claim your FREE Kenco travel mug*

What would your ‘Ultimate Coffee Break’ be?

Buy a tin today to be in with a chance of winning!*

We’re feeling pretty pleased withourselves here at Stir it up HQ. Afterall, it’s not every day one quarterof perhaps the most famous rockband ever agrees to appear in ourhumble magazine!!We’re honoured to have Sir PaulMcCartney gracing our cover andsharing one of his favourite recipeswith us. I have to say it’s good toknow that, in spite of his millions, he isstill prepared to roll his sleeves up andcook his own dinner once in a while!I recently had the pleasure of visitingthe Whitby Seafoods factory for ourSupplier in the Spotlight feature (page10). It’s a great family business and wewere made to feel extremely welcome.Whitby is such a lovely place to liveand it was fascinating to watch theprocess of making scampi. Plus wewere treated to probably the bestfish and chips I have ever tasted!A memorable day indeed…

We’ve got another great Country Clubcompetition for you this month. Thistime we’re offering you the chanceto win a menu makeover worth £700.See page 12 for more details.Revamping your menu could transformyour business so go for it! Remember,you’ve got to be in it to win it…

MARCH 2010 Stiritup 03

04 The Soapbox and Your Letters

05 News from Country Range• Baumann’s Blog

• Ginger Cream Meringue withSpiced Rhubarb Compote

• Five ways to use...Parsley

• Maple Syrup - from tree to table

• Cleaning products with clout

• Supplier in the Spotlight- Whitby Seafoods

• Country Club

15 Food and Industry News• European scientists do U-turnon E numbers

• Fabulous fillings forYorkshire puds

• Savouring another No.1 success

• The hidden killers on yourmenu - Stir it up’s guide tobeing allergy aware

23 Education News• Too many government advisorsspoil the broth

• Unhealthy burgers!

25 Health &Welfare News• Nutrition and hydration ‘police’heading for UK care homes

• Grow your own by 2030

27 Leisure News• Six per cent price hike onthree-course meals - and that’sjust for starters!

29 Leading Lights• Leading Lights with Shaun Rankin

30 My Signature Dish• Celebrity Signature Dish bySir Paul McCartney

33 Advice from the Experts• Take the stress out of managingyour business

Leading Lights byShaun Rankin 29

Celebrity SignatureDish by Sir PaulMcCartney 30

contentsEditor’s Letter

Stiritup contactswww.stiritupmagazine.co.ukEDITOR Janine [email protected]: 01282 611677

WRITER Sarah RiggTelephone: 01282 611677

DESIGNER Richard SmithTelephone: 01282 611677

PUBLISHER Practical PublishingTelephone: 01282 611677

ADVERTISING Mags [email protected]: 01282 611677

SUBSCRIPTIONS Olivia [email protected]: 01282 684555

Cert no. TT-COC-2143

Supplier in theSpotlight - WhitbySeafoods 10

TheSoapbox

04 Stiritup MARCH 2010

by Roger Rant

You can emailyour letters to

[email protected]

COOKS CALENDARMARCH APRIL

11sstt SSTT DDAAVVIIDD’’SS DDAAYY(Celebration of the Welsh patron saint)

44tthh -- 1144tthh WWIIGGAANN FFOOOODD && DDRRIINNKK FFEESSTTIIVVAALLWigan

Details:www.wlct.org/arts/ffever/ffever.htm

1100tthh -- 1111tthh TTHHEE LLAANNCCAASSHHIIRREE HHOOTTEELL,, CCAATTEERRIINNGG && HHOOSSPPIITTAALLIITTYY SSHHOOWW 22001100Winter Gardens, Blackpool

Details: www.lancashire-show.co.uk

1111tthh --1144tthh LLAA DDOOLLCCEE VVIITTAABusiness Design Centre, Islington, London

Details: www.ladolcevitaevent.co.uk

1144tthh MMOOTTHHEERRIINNGG SSUUNNDDAAYY

1166tthh && 1177tthh HHOOTTEELL && CCAATTEERRIINNGG SSHHOOWWBournemouth International Centre

Details: www.hotel-expo.co.uk/

1177tthh SSTT PPAATTRRIICCKK’’SS DDAAYY

2211sstt -- 2244tthh FFOOOODD && DDRRIINNKK EEXXPPOONEC Birmingham

Details:www.foodanddrinkexpo.co.uk

2222nndd -- 2233rrdd TTUUCCOO CCoommppeettiittiioonn aanndd TTrraaiinniinngg eevveenntt tthhee CChheeff’’ss CChhaalllleennggee 22001100Blackpool

Details: www.tuco.org

3300tthh -- 3311sstt CCaarree SShhooww BBoouurrnneemmoouutthhDetails:www.careshow.co.uk/page.cfm

22nndd GGOOOODD FFRRIIDDAAYY

44tthh EEAASSTTEERR SSUUNNDDAAYY

1122tthh -- 1133tthh NNOORRTTHHEERRNN RREESSTTAAUURRAANNTT && BBAARR SSHHOOWW 22001100

Details:www.northernrestaurantandbar.co.uk

1199tthh --2200tthh TTAASSTTEE OOFF TTHHEE WWEESSTT TTRRAADDEE SSHHOOWW

Details:www.tasteofthewesttradeshow.co.uk

2211sstt QQUUEEEENN’’SS BBIIRRTTHHDDAAYY

2233rrdd SSTT GGEEOORRGGEE’’SS DDAAYY

2233rrdd AASSPPAARRAAGGUUSS FFEESSTTIIVVAALL((-- 2233rrdd JJuunnee)) The Vale of EveshamDetails: www.british-asparagus.co.uk

33rrdd EEAARRLLYY BBAANNKK HHOOLLIIDDAAYY

1188tthh -- 2200tthh TTHHEE LLOONNDDOONN IINNTTEERRNNAATTIIOONNAALL WWIINNEE FFAAIIRR

Details:http://2010.londonwinefair.com

2244tthh -- 3300tthh NNAATTIIOONNAALL VVEEGGEETTAARRIIAANN WWEEEEKK

Details: www.vegsoc.org/nvw

3311sstt SSPPRRIINNGG BBAANNKK HHOOLLIIDDAAYY

Bewarethe Idesof March- just another day‘Just another day at the forum’thought Caesar, despite the soothsayer’s warning. Oh that we had warning of a specific date to be wary of! The generalelection, perhaps but not withstanding election year, many of today’s soothsayers (old crones) newspapers, business leaders, say it is a ‘hinge year’; but which way, whichconsequence shall we have? Whichever and whatever comeswe will be better prepared if weanticipate change. With changecomes opportunity - for some.

Today is the first day of the rest of your life, what’syour plan?

MAY

News from Country Range

COUN

TRY RA

NGE


Mark Baumann is Stir it up’s new columnist. He is the owner of the acclaimedBaumann’s Brasserie in Coggleshall, Essex, was elected as a Master Chef ofGreat Britain in 2003 and is a regular TV chef. Each issue, he will be sharinganecdotes about life in his chaotic world of catering…

It has been another busy couple ofmonths since my last column - althoughall the snow forced me to have a bit ofa rest! Snow isn’t good for business butit was certainly good for me because it was sledging time! My daughters’(Amellia, 11, and Charley, 13) school wasclosed so we all had a brilliant time. I’m an absolute kid at heart – although Idid have my iPhone with me at all timesin case any work calls came through.In January I did some cooking demoswith JC (Jean Christophe Novelli) at TheFrance Show at Earls Court, which wentreally well. I made poached seabasswith fennel and pernod and bakedcamembert bread. The Can Can girlswere performing on the other stage

at the same time, which was a bit unfair,but we managed to get the buggers sitting down! I have to say, if I’d had the choice, I’d have been watching the Can Can girls!!I do enjoy doing shows, it’s very pressurised but you get to meet up with a bunch of old mates. A few minutes before I go on I do have a little panic and think ‘what am I going to say?’ but once I get going, I’m fine. I was on Rachel Allen’s show on BBC1the other day cooking cottage pie athome. It’s funny but, whenever I’m on TV, I get hundreds of emails frompeople asking me all kinds of oddquestions like “What type of car wasthat parked outside your house?”

Very strange… Another thing I’ve done this month isendorse the Great Essex Feast in aid ofEssex Air Ambulance. The idea is thatthe people of Essex host simultaneousdinner parties and request a donationfrom each guest. People have come upwith some really brilliant venues fortheir parties, like the beach, and itshould be great fun. To kickstart thewhole thing, I did a cooking demo infront of one of the helicopters and wasastonished to find out that it costs£250,000 a month to run one helicopterand £1,000 an hour for fuel.Two big dates in the culinary calendarare Valentine’s Day and Mother’s Day.We’re an 80-seater restaurant and haveto do two sittings on Valentine’s Day - 6pm-8.45pm and 9pm. People can be so miserable on Valentine’s Day,especially if they are married. Theyhave nothing to say to each other and,if their food hasn’t arrived within fiveminutes, they start moaning! It’s only the young lovers that we don’t have a problem with…We don’t do anything ‘special’ onMother’s Day as we think we are special enough (!!), although I am working on a foie gras crème bruleewhich should be interesting…

Keep cooking!

Mark

Country Range Freeze Chill Fries have all the benefi ts of frozenfries with the added fl exibility

of chilled storage.

Made to a consistent length with high dry material content, these

quality fries give you more portions per kg, which should

increase your profi ts.

Packed in cases of 4 x 2.5kg bags and available in the

following cut sizes:

11 x 11mm (7/16”)

13 x 13mm (9/16”)

9 x 18mm (Steak Cut)

FreezeChill Friesa Crisp and Golden Treat

Country Range Foodservice covers the UK and Channel Islands

For details of your nearest distributor call

01282 684555

or visit our website

www.countryrange.co.uk

14806.Freeze chill Chip leaflet 1 6/1/09 17:24:36

COUN

TRY RA

NGE RE

CIPE


Country Range Recipe

SSeerrvveess 44

IInnggrreeddiieennttss::For the ginger cream200ml/7fl oz double cream, whippedSqueeze of lemon juice1 tbsp icing sugar1 tsp Country Range ground ginger

For the rhubarb & ginger compote85g/3oz caster sugar2 oranges, zest and juice1 tsp Country Range ground cinnamon2 Country Range whole star anise85g/3oz rhubarb, chopped50g/2oz strawberries, halved

TToo sseerrvvee4 ready-made meringue nests4 strawberries, halved30g/1oz white chocolate melted

MMeetthhoodd1. For the ginger cream, place the

whipped cream, lemon juice, icing sugar and ground ginger into a bowl and mix together. Cover and refrigerate.

2. For the rhubarb and ginger compote, place the sugar, orange zest and juice, rhubarb, ginger,

cinnamon and star anise into a saucepan. Cook for five minutes or until the rhubarb is soft. Add the strawberry halves and cook for one minute. Allow to cool and remove the whole star anise.

3. To serve, place a meringue nest onto a serving plate and top with a spoonful of ginger cream. Spoon the compote over the meringue, decorate with strawberry halves and drizzle with melted white chocolate.

Ginger Cream Meringue withSpiced Rhubarb Compote


COUN

TRY RA

NGE

Everyone’s heard of maplesyrup - but a lot of peopleare unsure of where itcomes from.

It’s a sweetener made from the sap of some maple trees. In cold climateareas, these trees store sugar in theirroots before the winter and the sap,which rises in the spring, can be tappedand concentrated. Canada produces 80 per cent of the world's supply ofmaple syrup. Maple syrup is most often eaten withwaffles, pancakes, oatmeal, crumpetsand French toast. It is sometimes usedas an ingredient in baking, the makingof sweets, preparing desserts, or as asugar source and flavouring agent inmaking beer. Usually, the maple species used are thesugar maple (Acer saccharum) and theblack maple (Acer nigrum), because of a high sugar content in the sap ofroughly two per cent. A maple syrup production farm is called a ‘sugar bush’ or ‘the sugarwoods’ and the sap is boiled in a ‘sugar house’.It takes approximately 40 litres of sap to be boiled down to 1 litre of syrup. A mature sugar maple produces about40 litres of sap during the 4- to 6-weeksugaring season. Country Range maple and agave syrup is free from artificial additives and preservatives.


Five ways to use...

ParsleyOften dismissed as old-fashioned and boring, it is actually an extremelyversatile herb that can dramaticallyenhance a wide range of dishes. Hereare some of its less well known uses.

• Persillade is a mixture of chopped garlic, chopped parsley, oil and vinegar, and is a common ingredient in French cuisine. Persillade, a French sauce, is a sauteed mixture of finely chopped parsley and garlic. It is added just before serving to broiled meats, particularly lamb and beef, as well as chicken or vegetables.

• Parsley is a key ingredient, along with mint, in the healthy and nutritious Middle Eastern salad, tabouleh.

• Flat-leaved parsley is found in Moroccan dishes, from spiced

tagines with preserved lemons, to dishes flavoured by a chermoula blend that includes coriander leaves, onions, cumin and cayenne pepper.

• With its stronger flavour, it is frequently used in cooking, particularly since it stands up well to heat. For instance, try using the stems rather than the leaves when you want the freshness of parsley in a white sauce but don't want the colour to bleed.

• Gremolada is a Milanese condimentmade of sauteed parsley, garlic, lemon and orange zest. This mixtureis traditionally spread over osso bucco (braised veal shanks) just before serving, although it enhancesany braised meats.

Parsley is currently in season but it has many more uses than simply being used as a garnish.

Maplesyrup- from tree to table

Dishwash & glasswashSales of CRG branded chemicals for thedishwashing and glasswashing marketincreased by over 20 per cent in 2009,prompting a call from caterers for additional formats to make their procedures less arduous.Group MD Colin Birchall said:“Specifically, we’ve had a number of customer requests to reduce themanual handling and frequency of bottle changes, so we’ve introduced a range of 10ltr bottles to the alreadypopular range of 5ltr products, CRG731, CRG732 & CRG726. “For health and safety reasons, therehas been a move away from the traditional 25ltr bottles, which are heavyand difficult to handle. However, forthose customers who have the facilitiesto handle 25ltr bottles, CRG739 has also been included in the new range.”

CCRRGG773311 11 xx 1100 llttrr EEsssseennttiiaall MMaacchhiinneeDDiisshhwwaasshhCCRRGG773399 11 xx 2255 llttrr EEsssseennttiiaall MMaacchhiinneeDDiisshhwwaasshhIdeal for everyday frequent use andeffectively removes food debris fromcutlery and crockery.

CCRRGG773322 11 xx 1100 llttrr EEsssseennttiiaall MMaacchhiinneeGGllaasssswwaasshhDesigned for use in high usage areas to effectively clean beer, wine and spirit glasses.

CCRRGG772266 11 xx 1100 llttrr EEsssseennttiiaall MMaacchhiinneeRRiinnssee AAiiddRinse Aid improves the rinsing processleaving dishes and glasses sparklingand clean. Helps speed drying and prevents water spots.

Sanitising LiquidCCRRGG11003322 22 xx 55 llttrr FFoooodd SSaaffee SSaanniittiisseerrA safe and effective sterilising fluid, this can be used in kitchens to sanitiseutensils and work surfaces. It can alsobe used, at the correct dilutions, to killgerms on fruit and vegetables.

Heavy duty degreaserCCRRGG993322 22 xx 55 llttrr HHeeaavvyy DDuuttyy DDeeggrreeaasseerrFormulated for excessively soiled areassuch as grills, pans and catering equipment,this degreaser cuts through heavygrease deposits, fats and grime.

Hand soapCCRRGG1133221166 xx 550000mmll BBaacctteerriicciiddaall HHaanndd SSooaappA biodegradable and anti-bacterialsoap that is mild and gentle to handsand contains glycerin for added protection.Containing no solvents or harsh chemicals,this soap will not taint when used infood preparation areas. The 500mlpump bottle is ideal for all hand washareas, especially the smaller sink locations where space is a premium.

Thick bleachImproving the quality and ease of useof products within the CRG range is ofparamount importance to the group.With this in mind, we’ve introduced aswan necked container for the thickbleach range CRG955, giving customersthe ability to gain safe access to thosedifficult and inaccessible areas ‘underthe rim’ with a powerful cleaning product.

CCRRGG995555 1122 xx 775500mmll SSwwaann NNeecckk TThhiicckk BBlleeaacchhDisinfects all surfaces and kills all known germs with its thickened longerlasting action.

Napkins As part of CRG’s strategy to help customers through a difficult time, we’ve introduced a new range of napkins that will help reduce operatingcosts with economically priced, qualityproducts. Starting with white napkins, a range of colours will follow shortly.

CCRRGG555522 22,,000000 22 ppllyy 3333ccmm xx 3333ccmmEEsssseennttiiaall NNaappkkiinnssCCRRGG11337777 22,,000000 22 ppllyy 4400ccmm xx 4400ccmmEEsssseennttiiaall NNaappkkiinnssThe ‘Professional’ napkin range provides everyday use quality napkins at competitive prices.

COUN

TRY RA

NGE



This month, Gary Says:To quickly and easily cut throughfat and baked on grease in ovens,hobs, canopies, trays and kitchenfloors etc use our exquisite Heavy Duty Degreaser, CRG932.You won’t wish to use any otherdegreaser ever again as it is simply the best degreaser onoffer in the market today!

Each issue, Stir it up’s cleaningexpert Gary Davies offers histop tip of the month.

Cleaning products with cloutThe Country Range Group has introduced a whole new line-up of cleaning

products and innovative new formats for 2010 in its Professional range.

Country Range Supplier in the Spotlight


COUN

TRY RA

NGE

A Fishy Business

This month the spotlight is on Whitby Seafoods, who celebrate their 25th anniversary this year.

There’s something very fishyabout the Whittle family business. That’s because they are the largest scampimanufacturer in the UK.

Operating from the idyllic fishing townof Whitby in North Yorkshire (as well as a base in Northern Ireland), the company - Whitby Seafoods - celebrates its silver jubilee this year andhas an annual turnover of £22million. The company was established byGraham Whittle in 1985 after he boughtthe assets of the Whitby Shellfish Company. Graham recalls: “Fate made me go intothis industry. My family were butchersand I left school to go into that businessbut then I didn’t pursue it. “I worked for the White Fish Authority in their marketing department and thenfor RHM Griffiths laboratories, where I became a technical specialist in freezing seafood. “I told a colleague that I wanted to run

my own business and his advice was to look for businesses advertised in the Financial Times and that’s how it all came about.”He has since been joined in the business by his daughter Laura, whohas been with them for 13 years, and his sons Edward and Daniel. Laura said: “There was no pressure on me to join the business, quite theopposite in fact. Dad wouldn’t let me join the business straight out of university because he wanted me to get some experience with other companies first!”Whitby is a unique place to live andwork, according to Laura. “It’s very isolated here. It’s a fishing communityand we all have to support each other. “There is a tremendous interconnectionbetween the fishing boats and our factory. Accountants and solicitors allconnect with it too. The whole thing istied together and there is a lovelycloseness about it.”The company is also a big supporter

of the Royal National Mission to DeepSea Fishermen, which provides care,compassion and support to working,retired and disabled fishermen andtheir families, and, at the end of MayEdward is taking part in the 56-mileComrades race in South Africa to raisemoney for this worthy cause. (You cansponsor him online atwww.justgiving.com/whitbyseafoods).A walk around the immaculate WhitbySeafoods factory provides a fascinatinginsight into how scampi, as we know it,comes in to being. The scampi tails are transported fromvarious landings around the UK,washed and graded, then blast frozenwithin 12 hours of them landing. Eachpallet is given a unique lot number toensure traceability. They then spendtwo weeks in the freezer. “If you don’t put them in the freezer, the pinkmembrane of the scampi shell attachesto the meat and we want the meat tobe white not pink,” explains productionmanager Billy Walker.

Family affair:Graham, Laura &Edward Whittle

COUN

TRY RA

NGE


Country Range Supplier in the SpotlightScampi - the facts• Breaded scampi is made from Nephrops Norvegicus, also known as langoustine, prawns or scampi

• Scampi is the most important commercial catch in the UK

• The annual catch is governed by quota (circa 12,000 tonnes)

• Half of the catch is exported whole to the continent

• The remaining half is coated and sold as scampi in the UK

• The UK scampi market is worth £60million

• The market is split equally between retail and foodservice

• There is no illegal fishing of langoustine in the UK which is strictly enforced by quota

• The trawl nets used for langoustineare designed to let fish escape the catch, as far as is possible

• Spawning langoustine stays underground in burrows and therefore is safe from trawling, which acts as a natural protective factor of the species.

• Quotas for langoustine have been increased every year for the last few years as politicians accept industry experts’ claims that the species is sustainable and not over fished

A portion of scampi:• Has less than 2g of saturated fat • Has no trans fats• Provides 47% of your RDA of iron• Provides 100% of your RDA of calcium

• Contains long chain Omega 3 fatty acids

• Counts as one of your ‘two a week’

Once thawed, the tails are sent to theshelling area. Once upon a time, thisextremely fiddly task would have been carried out by hand but it is now performed by machine. Explains Billy: “A pulse timer in themachine takes advantage of the naturalshape of the animal, which is tapered.The operators’ job is to turn it tail firstand the rollers grab hold of it andsqueeze the meat out.” The discarded shells go off to be usedin cat food and the flesh is thenchecked for any loose shell and cleaned.“It’s very labour intensive,” says Billy.“You could do it by x-ray but at certain

times of the year the shell is soft andwould therefore be very difficult todetect.”After shelling and cleaning, the scampi - which can be referred to onmenus as ‘Whitby Scampi’ - goes to the breading line and, depending oncustomer requirements, this is whereflavours, breadcrumbs, marinades andbatters are added. One such customer is TV chef Rick Stein,for whom the company recently developed a hand-peeled scampi in an egg panne and panko crumb for hisnew pub venture, the Cornish Arms.

Win a £700 menu makeover


COUN

TRY RA

NGECompetitio Offers Freebies

Welcome tothe

This new sectionin the magazine will be a regular feature, where we will try

to offer you that little bit extra.

Competiti

Is your menu looking alittle bit tired? Are youbored of serving up the same old dishes? If you answered ‘yes’ to both of thesequestions, then our exciting competitioncould be just the thing for you.Stir it up has teamed up with KerryFoodservice to offer you the chance to win a menu makeover worth £700. The winner will be visited by one ofKerry’s experienced development chefs to get a ‘feel’ for your business and premises. He will then go away and:

• devise a brand new menu, tailormade for your style of eaterie

• provide all the recipes you need for your new menu

• show you how to cook them all

All you have to do to enter is towrite and tell us, in no morethan 100 words, why you need a menu makeover.

Email your entry, along with your name,address, contact telephone number and Country Range Wholesaler [email protected]

Closing date: 31st March 2010. Postal entries can be sent to Menu Makeover Competition, Country Range Group, PO Box 508Burnley Lancashire BB12 9EHAll winners will be notified by 30th AprilPlease visit:www.stiritupmagazine.co.uk for competition terms and conditions.

COUN

TRY RA

NGE


BAG SOME TEA TENT CARDS!

Country Range is leadingthe way in the foodserviceindustry by producing the first own brand tea 100%sourced from Rainforest Alliance Certified tea.

The exciting new addition to the own brand product range is testament to the company’s support for developing communities.The tea is grown in Kenya on estates which have achieved the RainforestAlliance’s Certified comprehensive standards and have been awarded the green frog seal.

Offer

To help you promote CountryRange 100% Rainforest AllianceCertified Tea, we’ve got some tentcards filled with facts and figuresto display on tables.If you would like some, please [email protected]

To set up a meeting with your local representative, call Trystan Farnworth on 07808 098054 or Beverley McMullan on 07808 097709

FOR MORE INFORMATION VISITwww.unileverfoodsolutions.co.uk

OR CALL 0800 7833728 (SELECTING OPTION 1).

SOUP-ERKETTLE KITSOffer

Unilever Food Solutions are offering Stir it up readersequipment to promote their Knorr Soup 2go and 100%Soup ranges. Green soup kettles in a range of sizesare available, along with other front of house material.

VENDING MACHINESUP FOR GRABS

Satisfy your thirst for an additional income streamwith a brand new vendingmachine!

Britvic Soft Drinks are offering:• FREE installation

• FREE telemetry

• FREE filling and cash emptying

• FREE maintenance and service

• FREE competitive percentage on royalty payments

• FREE tailored layout if adhering to legislation

Freebies Offer


COUN

TRY RA

NGE

Walkers Crisps have kits available to help you promote their products.

The kit includes:• A3 and A4 posters

• A4 table standees

• Customer loyalty cards

• Shelf wobblers (which stick to shelves)

They also have 200 temporary counter top unit solutions up for grabs, plus standard arcadia, two tier CTUs, chiller baskets and clipstrips. Research has shown that Walkers merchandising solutions can increase sales by 35 per cent and are available FREE OF CHARGE.

WALKERSPOINT OF SALE KITS

Freebies

10 CREATIVE BASESTARTER KITS TO GIVEAWAY

Creative Base is an exciting,innovative new product combining buttermilk andhigh quality dairy creamwith gelatine, making theperfect setting base for all types of recipes.

To celebrate the launch of CreativeBase, Pritchitts is giving away '10Creative Base starter kits', whichinclude a copy of the new Pritchittsrecipe book, deluxe spatula and a set of six oven/freeze proof silicon catering moulds. The 10 lucky winners will also receive 2 x 1L packs of Creative Base to sample some of the great new recipes.

To be in the running to win, simply send in an email with the title 'I want to be Creative' including your name,address, phone number and Country Range Wholesaler to: [email protected] All winners will be notified by April 30th. Closing date: 31st March 2010. Postal entries can be sent to Creative Base Competition, Country Range Group, PO Box 508, Burnley, Lancashire BB12 9EH

To get your handson the kits, call theWalkers Hotline on01780 480345.

Competit

FOOD

AND

INDU

STRY

NEW

S


Food and Industry News

Timeline2002 - ‘Isle of Wight study’ indicated

a mixture of food colourings and the preservative sodium benzoate seemed to affect children’s behaviour.

2004 - The Food Standards Agency (FSA) commissioned the ‘Southampton study’ to check the results of the earlier research.

2007 - Southampton study showed these additives did cause psychological harm to some susceptible children.

2008 - Food Standards Agency decided not to ban the additivesbut asked the European food Safety Authority to examine the research and make an EU-wide decision on their safety.

2010 - The recommended safety level for three of the additives is lowered.

European scientists do U-turn on

E numbersFood safety experts havelowered the acceptabledaily intake for three of the six ‘E’ numbers,thought to cause hyperactivity in children.

The move, part of an ongoing reviewby the European Food Safety Authority(EFSA), is seen by some campaigners as a welcome U-turn.Doubts over the safety of the‘Southampton Six’, named after thelocation of a study, were first raised in 2007.However, six months later the EFSAdecided the research was not conclusive enough to alter the recommended daily dosage.This latest review - incorporatingresearch from other sources - has nowled the EFSA’s scientific panel to changetheir minds.They have lowered Acceptable DailyIntakes (ADIs) for the artificial foodcolours Quinoline Yellow (E104), SunsetYellow FCF (E110) and Ponceau 4R (E124).The ADIs for the other three colours,Tartrazine (E102), Azorubine/Carmoisine(E122) and Allura Red AC (E129), remain unchanged.Food additives are found in the majorityof processed foods and drinks whichwe consume in the UK.They are used to make food look andtaste more attractive and to prevent

food going mouldy or stale.Some additives are used to make dough rise quickly, or to blend fat and water together in products like margarine.Some are used to bulk out foods with added water or air or to make fatty meat appear lean.Anna Glayzer, of the Action on Additives campaign, which has been lobbying for a ban both in the UK and EU, says: “That the Acceptable Daily Intakes have been lowered for three of the six coloursshows once again that concerns are justified.“From the point of view of the consumerhowever, it remains impossible tomeasure what quantity of any of theseadditives one is consuming as levelsare not indicated on labels.“These colours are totally unnecessaryin foods. We continue to call for amandatory ban.”In April 2008 the Food StandardsAgency called for a 'voluntary ban' onthe six colours by the end of 2009 andfor mandatory action at a Europeanlevel. In July 2008 the EuropeanParliament voted in favour of labellingfoods containing the six food colourswith the words "may have an adverseeffect on activity and attention in children". The warning labels areexpected to start to appear in mid 2010.

Deep Clean Kitchen & House Keeping

For further information on any of these products and FREE pumps and usage aids FREEPHONE 0800 716 854

Ariel Expert 86 Scoop & Ariel Expert Stainbuster• Kills 99.999% of Bacteria including MRSA at 40ºC.

• 15% more cleaning power than Ariel with a discreteperfume for the hospitality sector.

• Non-CoSHH rated – safe for staff.

• Use with Ariel Expert Stainbuster: no need to pre-treat and 50% boost in stain removal.

Fairy Expert Heavy Duty Kitchen Degreaser 3x5L • Cuts through grease on any hard kitchen surface. • Cleans 3x faster than competition! • Non-Odour & Non-Tainting for food prep areas.

Fairy Expert Kitchen Cleaner & Sanitiser Spray 6x750ml • Kills 99.99% of germs and bacteria, including Salmonella & MRSA.

• Cleans grease 20% faster than competition! • Non-Odour & Non-Tainting for food prep areas.

Fairy Expert 3x5L Washing-Up Liquid • 15% more concentrated than regular Fairy for unbeatable cleaning power.

• 250x40L sink from every 5 Litre bottle. • Call 0800 716 854 for FREE pump.Results Against 20 Wipes Vs. Other Leading Brands

��

FOOD

AND

INDU

STRY

NEW

S


Food and Industry NewsNew products in the marketplace

The UK’s largest supplier of frozenYorkshire puddings claims their giantfilled puds are perfect on any day of the week. And their 8-inch puddings should not be reserved for just sausage and mash - there is an array of delicious filling suggestions for chefs to try.

These include:

• Liver and bacon in gravy

• Beef and ale stew

• Braised rib of beef on the bone

• Lamb shank in minted gravy

• Venison and red wine casserole

• Pork hind shank with sage and onion gravy

• Chicken, mushroom and bacon casserole

• Vegetarian chilli

• Irish stew

New products in the marketplace

Fabulous fillingsfor Yorkshire pudsYorkshire puddings are not just for Sundays,according to Greencore Frozen Foods.

Tea makers Twinings haveannounced that heir EverydayTea is now RainforestAlliance CertifiedTM.

The tea, which is a blend of Assam andKenyan teas, now carries the RainforestAlliance CertifiedTM seal and is available in a range of formats, including string and tag, envelope and bulk catering bags.A company spokesman said: “Twiningsare committed to corporate and socialresponsibility and, as such now sourceEveryday Tea from Rainforest AllianceCertifiedTM farms.“Rainforest Alliance ensures that farmers follow sound agricultural practices that protect forests, rivers,soils and wildlife, while being goodcommunity neighbours.“Rainforest Alliance certification alsoensures that workers have just wages,dignified living conditions and accessto education and healthcare.”Twinings also work closely with theEthical Tea Partnership - a partnershipbetween many of the largest tea manufacturers who ensure the tea they use is ethically sourced, and socially and environmentally sustainable. For more information visit www.ethicalteapartnership.org

TwiningsEverydayGoes Ethical

Product Description Size

Bisto Vegetable Bouillon Paste 2 x 1 x 1kgBisto Chicken Bouillon Paste 2 x 1 x 1kgBisto Beef Bouillon Paste 2 x 1 x 1kgBisto Ham Bouillon Paste 2 x 1 x 1kgBisto Fish Bouillon Paste 2 x 1 x 1kgBisto Lamb Bouillon Paste 2 x 1 x 1kg

Product Description Size

Bisto Gravy Mix (30ltr per 2.06kg ) 1 x 2.06kg

THE No.1GRAVY MAKING SOLUTION*

* Premier Foods Brand Scan 2009 - CPG Research. Question for gravies, stocks, bouillons

for large scale catering outlets

THE NGRAVY MAKING SOLUTIONTHE N

Bisto Gravy Mix

TRY OUR BOUILLON!

LOVE OUR GRAVY?

PREM1612.indd 1 4/1/10 10:50:50

FOOD

AND

INDU

STRY

NEW

S



Gordon Ramsayloses £4millionin one yearGordon Ramsay HoldingsInternational made a loss of more than £4million.

The group’s latest accounts, which

were filed at Companies House,

reveal that, although turnover was

£8.37 million, it made a pre-tax loss

of £4.3million.

The loss has been blamed on the

group expanding too rapidly, and

Ramsay and group chief executive

Chris Hutcheson were forced to sink

£5million of their own money into the

company to avoid its collapse into

administration.

• Meanwhile three of Gordon

Ramsay’s former protégés are

expected to dominate the restaurant

landscape in the coming decade,

experts have predicted.

Marcus Wareing, Jason Atherton and

Angela Hartnett top the Good Food

Guide list of contenders most likely

to be the most influential over the

next 10 years.

The trio all made their name at

Gordon Ramsay Holdings

restaurants.

Win a coffee break To celebrate the fact that Kenco is nowsourcing all the beans it uses in itsKenco freeze dried coffee range fromRainforest Alliance Certified™ farms,Kenco is giving customers a chance to win the ultimate coffee break.With a total prize fund of over £300,000including luxury holidays, adventure

breaks, spa breaks and Kenco travelmugs, it will be sure to make an impactin the trade!The main promotion will run for 100days from March 14 to June 21 on KencoRich and Kenco Smooth 750g tins. To have a chance to win customershave to text codes found on promotionalpacks to Kenco’s promotional text linebetween the hours of 7am and 8pm. If an entry is received at one of the pre-defined one-second time slots each day then they will win a prize!Every day for 100 days, one luxury holiday, two spa or adventure breaksand 10 Kenco travel mugs could be won.In addition Kenco is running an extraprize draw for all non-winning textentries to win a luxury holiday worth £2,000!

A ban on butter could save thousands of livesevery year, according to a leading heart surgeon.Shyam Kolvekar, who works at the HeartHospital in London, has reported seeingpatients as young as 33 in need of heartbypass operations, which he believesare caused by poor diet.He blames high levels of saturated fats,which are found in foods such as butter,red meat and high-fat cheeses, for thehigh number of people suffering fromheart and cardiovascular disease. Simply switching to low-fat spreads orbanning butter altogether could savethousands of lives, according to Mr Kolvekar.

He told the Nursing Times: “In realitypeople don’t stick to complicated diets.By banning butter and replacing it with a healthy spread the average daily saturated fat intake would bereduced by 8g - that’s 40 per cent of a woman’s Guideline Daily Amount (GDA).“This would save thousands of liveseach year and help to protect them from cardiovascular disease - the UK’s biggest killer.”According to the Food StandardsAgency, 90 per cent of children, 88 per cent of men and 83 per cent ofwomen in the UK eat too much saturated fat, consuming on average 20 per cent too much per day. The GDA for women is 20g and 30g for men.

Butter ban could save thousands of lives



FOOD

AND

INDU

STRY

NEW

S

Askeys have been providing high quality ice cream accessories since 1910 when Italian Entrepreneur Laurens Tedeschi first started making wafers at his home. Since then, Askeys have expanded and now provide innovative ice cream accompaniments and dessert solutions. We offer ice cream accessories in a wide range of sizes, shapes and styles that allow you to serve the perfect ice cream.

Our brandy snap baskets offer the ideal dessert carrier offering both portion control and stylish presentation. Pompadour fans are a quality 4 layer embossed fan which allows you to create a sophisticated stacked dessert or use for ice cream decoration. You can add prestige to your desserts with Dubarry fans – a wafer fan with a sweet crisp texture.

Why not try our many ice cream cones including sugar, flare-topped and waffle - perfect for soft and scooped ice cream.

To find out more about the Askeys range of products please visit www.askeys.co.uk

126 mm

184 mm

“I’ll have a pint, a pork loin and a postage stamp, please barman”

Savvy landlords are saving their village pubs by serving up a range of community services under one roof.Many have incorporated the local postoffice, butchers and farm shop to bringthe punters back in.According to the British Institute of Innkeeping (BII), last year publicans wereforced to diversify to stay in business.Of those surveyed, 94 per cent saidthey had tried new ideas over the last 12 months, while 84 per cent hadinvested up to £5,000 introducing new initiatives.Pub services include village shops, post offices, vegetable box schemes,

butchers’ facilities and even barbershops.Says Neil Robertson, chief executive ofthe BII: “Licensees with entrepreneurialflair who use their initiative and take a few calculated risks can reap the rewards.”The Fishes in Oxford introduced a vegetable box scheme - becoming a distribution point for farm shops in the area - and displaying its boxesbehind the bar.Another, The Black Swan hotel inCumbria, has brought back the villageshop, while rural post offices have beenretained at the Kings Arms in Cumbria

and Plymouth’s Mussel Inn.Help is available from ‘Pub is the Hub’,a non profit making organisation startedby the Prince of Wales, which aims tohelp struggling landlords.Their spokeswoman, Sarah Burns, says:“We advise businesses on whethertheir plans will be feasible, and we provide help with business plans or marketing.“Usually a pub won’t have money tomake the changes that could bring inthe community so we advise them onpossible funding streams.”

www.pubisthehub.org.uk

- Landlords diversify to save their village pubs

FOOD

AND

INDU

STRY

NEW

S



The hidden killerson your menu- Stir it up’s guide to being allergy awareDid you know that eggs areused to produce the foamon some coffees?Or that WorcestershireSauce could cause a catastrophic reaction for fish allergy sufferers?

There is danger lurking in the mostunlikely of places - and the law says you need to know where to find them.The best place to start is the FSA website - www.food.gov.uk - whicheven has its own online training guideto catering for allergies.Another great site, which covers yourlegal responsibility to allergy sufferers,is: www.cateringforallergy.org.ukHere is our quick guide to where you might find peanut, fish and cow’smilk allergens:(This is not an exhaustive study, and you should contact your local healthauthority for a full guide)

Peanut Allergy

Avoid: • Pesto• Marzipan• Artificial nuts• All cakes and pastries with

unknown ingredients• Bouillon and Worcestershire sauce• Chocolates (unless no risk of

cross-contamination)• Praline and nougat• Pre-prepared salad dressings• Gravy granules• In addition, many African, Chinese,

Indonesian, Japanese, Mexican, Thai, Vietnamese and vegetarian sauces contain peanuts

Substitute:• Seeds like sunflower, sesame or

flax can be used for garnishing and in salads

• Toasted peas or garbanzo beans are good for offering as snacks

• Hummus, white bean spread, olivetapenade or eggplant spread makegreat alternatives for peanut buttersandwiches

Fish/Shellfish Allergy

(Interestingly people allergic to fish may be able to eat shellfish and vice versa)

Avoid:• Abalone• Anchovies• Calcium supplements

derived from coral• Clams• Crab• Crawfish or crayfish• Lobster and langoustines• Mussels• Oysters• Scallops• Sea urchin and sea cucumber• Shrimp and prawns• Snails, whelks and periwinkles• Avoid hot dogs and deli meats,

which may have trace shellfish• Worcestershire sauce (most

contain anchovies)

Substitute:• Chicken, turkey and sausages are

excellent substitutions for soups and stews

• Use seaweeds like wakame and hijiki to add a sea flavour to dishes

• Vegetable protein has a similar texture and will absorb the flavours of the dish

Cow’s Milk Allergy

Avoid:• All dairy foods such as butter,

cheeses, cream, sour cream, ice cream, milk and yogurt

• Some baked goods• Some breads• Tinned tuna (contains casein - the

protein found in milk)• Caesar dressing• Some boxed and pre-cooked cereals• Cream soups, bisques and chowders• Eggnog• Muffins• Ghee or clarified butter• Some high-protein flours and

protein powders• Breaded meats and meats containing

casein (milk protein)• Processed meats and lunch meats• Pudding, custard, and cream sauce• Some salad dressings

Substitute:• For baking: Substitute equal amounts

of water, fruit juice, rice milk or soy milk

• Use ¾ cup apple sauce for every cupof butter

• Use butter substitutes made of soy• Substitute broth for cream in sauces

and purees• Use olive oil or other oils or soy

spread instead of butter on vegetables• Check natural food stores for

products made of soy or rice, such as ice cream, butter, and yogurt (Avoid soy cheese, as most contain casein)

• Soy ice cream• Soy ‘butter’ spreads

The introduction of a new school meals initiative at an Oxfordshireschool has seen uptakedramatically increase.

Bartholomew School in Eynsham claimsschool meal uptake has gone up froman average of 350 portions served perlunchtime to 500 portions served since it implemented Unilever Foodsolutions’Eatz4U initiative last year. The Eatz4U programme is a sustainedinitiative where schools can call uponthe company’s culinary, nutritional andmarketing expertise whenever theyrequire it, and will receive updatedrecipes according to trends and events,to keep the menus fresh and excitingfor students.As part of the initiative the schoolorganised a Curry Cook Off competition during National CurryWeek to encourage the kids to getmore involved in food preparation.

David Leake, the school’s catering manager, said: “Having a themed week like Curry Week really gets the children’s attention, and encouragesinterest in school meals to buildthroughout the week. My aim for the school and for working with Eatz4Uhas always been to guarantee that thechildren here genuinely enjoy mealtimes and take an interest in the foodthat is being prepared for them.Ultimately, they are our customers andwe want to give them as dedicated a service as you would find in any other foodservice environment.”Eight students, in teams of two, tookpart in the cook off, alongside fourteachers who competed individually.They were given a basic recipe and theingredients required for chicken in acreamy curry sauce and had 40 minutesto prepare the dish. The competitionwas judged by David and Ollie Knell,development chef for UnileverFoodsolutions. The school also held a raffle to raisemoney for The Curry Tree CharitableFund, the official charity for National

Curry Week, which has so far raised£170. Unilever Foodsolutions haveagreed to match this amount to double the school’s contribution.James Allred, marketing manager insocial sector for Unilever Foodsolutions,said: “We have been delighted toshare in the success of BartholomewSchool. What we see is a great example of the whole school, whetherthey be caterers, teachers or childrenreally getting behind the importance of eating well at school whilst alsodemonstrating how fun, creative andproductive cooking can be both in the classroom and at home.” Since working with UnileverFoodsolutions, the average spend onschool meals has increased from 75pper student to £1.65 per student. Theschool has seen a profit from schoolmeals for the first time, and David hasbeen able to reduce the price of schoolmeals thanks to this extra revenue.For more information visitwww.unileverfoodsolutions.co.uk or call 0800 783 3728 (lines open Mon-Fri8am-6pm).

Food and Industry News - Education


FOOD

AND

INDU

STRY

NEW

S - E

DUCA

TION

Spicing Up School Dinners

FOOD

AND

INDU

STRY

NEW

S - E

DUCA

TIONFood and Industry News - Education


Too many government advisors spoil the broth- Not even Jamie Oliver would meet‘strict standards’ Unhealthy

burgers!Older school pupils are stillshunning healthier meals infavour of the local burgervan, a new study shows.

Half of 15-year-olds prefer to buytheir lunch at fast food outlets while the rest eat a packed lunchor go home. A study by Edinburgh Universityresearchers suggests more areshunning healthier school meals,despite a massive nationwide drive.The findings have sparked calls for pupils to be banned from leaving school during lunch breaks or for introducing burgervan exclusion zones.The research, by the university’schild and adolescent healthresearch unit, was based on a survey of 6,400 pupils across 300schools. It found that almost all 11-year-olds either ate a packedlunch (49.2%) or a school dinner(43.2%). By 15, only 28% ate schooldinners, compared with 42% whobought lunch from a shop or burger van and 14% who ate a packed lunch. Public health nutritionist Dr CarrieRuxton, said: “The governmentneeds to start keeping children inschool during lunchtimes but I thinkthere’s a lack of political will.”Jo Kirby, co-author of the study,added: “This research shows the need to develop effectivestrategies to allow adolescents tounderstand their eating behavioursand make informed decisions on what they eat for lunch.”

Nutrient-based standards

for schools have become

so strict and complex -

governed by too many

‘advisors’ - not even Jamie

Oliver’s menus would meet

the grade, a leading

ex-LACA figure says.

Independent consultant and formerLACA chairwoman Pat Fellows sayseven sophisticated computer softwareused to run nutrient analysis of meals,carries its own problems.Describing her own experience Pat toldhow her menu of lasagne, garlic breadand salad was first found to have toomuch fat, and then when the cheesewas removed - it lacked protein.She added: “Not only that, but two

different software analysis programmesgave different sets of figures, furtheradding to the sense of confusion.“This government started by doing a lot of really good things but now theyhave too many advisors. Even JamieOliver’s menus wouldn’t reach the standards.”Despite teething problems Pat stressed she did believe it is possible to produce compliant menus.She believes existing food-based standards provide all the guidancecaterers needed to produce tasty,healthy meals that have markedly less salt, fat and sugar than menus of the recent past. “All we needed to do was introduceproper cooking and high quality ingredients, not competitive tendering,and work to the food based standards.With that we could achieve an awfullot,” she said.“I’m passionate about school meals,but they should have made the standards guidance, not law.“If the whole thing is flawed and impossible to achieve without fiddling,what's the point of it? The amount of time and money spent on it is ridiculous.”A School Food Trust spokesman said:“The Trust has always recognised thatmeeting the nutrient-based standards is challenging, but we know that manyschools and local authorities arealready meeting them. “Nutritional analysis software plays animportant role in enabling caterers toprovide clear evidence of how they are complying with the standards forschool lunch. “The Trust offers guidance to schoolsand caterers on the different softwarepackages available, and we wouldencourage anyone seeking advice to contact us.”

Pat Fellows

FOOD

AND

INDU

STRY

NEW

S - H

EALTH & WELFAREFood and Industry News - Health & Welfare


Government inspectors - withthe power to remove a carehome’s licence to operate -are embarking on a front line battle against Britain’s£13billion-a-year malnutritionand hydration problem.

They will be quizzing all levels of carehome staff about the food and drinkthat residents receive.The Care Quality Commission (CQC) will be sending staff to probe key careworkers over the next two months -both officially and anonymously.The NACC - National Association of Care Caterers - says it is alerting its members to the kind of tough questions which will be asked of them when it comes to providing nutritionalcare for Britain’s 600,000 folk in care.Chairman Derek Johnson tells Stir it up:“The CQC have taken over from thepast inspectorate and will be far morefocussed on asking questions about thenutrition and hydration care they aregiving to residents.”

Mr Johnson adds: “The CQC may want to speak to the kitchen staff abouthow they make their menu choices andthe carers about how they make sure aresident is actually eating and drinkingwhat they are given.“There will be a big emphasis on malnutrition screening techniques.“And with hydration, it is ideal for water to be given, but if that is notgoing down well, then what other fluids are provided? It is a case of making staff aware of ways in whichthey can improve nutritional care.”The CQC is the independent regulatorof all health and adult social care in England.They are currently collecting the resultsof surveys - ‘meeting the healthcareneeds of people in care homes 2009/10’- from primary care trusts.It will look at how well the healthcareneeds of all ages of people living inresidential and nursing homes arebeing met.Inspectors will also establish:• The provision of community health

services to care homes• The input from GPs to care homes

• The skills of care home staff in terms of carrying out delegated healthcare tasks

• The role of Primary Care Trusts (PCTs)and councils as commissioners

The first stage of the review is to identify what areas of the country aremost at risk of poor performance usingexisting national data. Starting in May this year they will assessthe 10 per cent of areas most at risk ofpoor performance, gathering evidencefrom PCTs, councils and GPs.A spokesman for the CQC says: “We will visit a sample of care homeswhere we will undertake a number ofinspection activities, including talking to care home managers and staff.“We will get the views of people livingin care homes about their healthcare,and produce public local assessmentreports for the areas we have focusedon from July. We will also publish anational report in November, whichuses evidence from both stages of the review.”

Nutrition and hydration ‘police’heading for UK care homes- Tough action plan to tackle £13billion-a-year malnutrition problem

Grow yourown by 2030The adoption of healthier, organicallygrown food might prove beneficial tothe country's hospitals, says EmmaHockridge from the Soil Association.She says: “Public institutions such ashospitals could benefit from healthy,local, organically grown food fromtheir own doorstep.”The idea was first suggested in theGovernment’s Food 2030 strategy - aninitiative to provide affordable, healthyand sustainable food.

Creative Base is an exciting, innovative product combining buttermilk and high quality dairy cream with gelatine, making the perfect setting base for all types of recipes.

CreativityThe base for your

- Highly versatile, can be used across sweet and savoury recipes- Only sets upon refrigeration increasing the working window - Makes larger quantities and delicate recipes easier to manage- Ensures consistency in preparing high quality dishes

For more information email [email protected] or call 0845 1300 307

Now endorsed by the Craft Guild of Chefs

APPROVED

P R O D U C T

PRIT1607_CreativeBase_HALF.indd 1 18/1/10 11:45:55

Paterson Arran Ltd, The Royal Burgh Bakery, Livingston, Scotland EH54 5DNT: 01506 431 031 F: 01506 432 800 W: www.paterson-arran.com

Bronte Minipacks are perfect with tea or co�ee, forbreakfast trays, meetings or conferences

Luxury, melt in the mouth biscuits in convenient2 packs.

Each case contains 5 delicious �avours oftraditional favourites

120 packs per case

BrontëBonanza

TraditionalAssortedMinipacks

Order your promo packs fromtelesales now

20% Extra Free

£5000 worth of prizesto be won

Terms & conditions apply, see in box or website for details. Prize drawexcludes Northern Ireland.

PLUS

Bro

ntëBro

telesales nowOrder your promo packs from

nanzaBo

£5000PLUS

telesales nowOrder your promo packs from

nanza

worth of prizes

.2 packs, melt in the mouth biscuits in cyy, melt in the mouth biscuits in cuxurL

, meetings or csyaeakfast trbrere pinipacks are MtonBr

to be won worth of prizes£5000PLUS

tenienvon, melt in the mouth biscuits in c

esenceronf, meetings or cor, feeo�o�eeea or ct with tecfer

to be won worth of prizes

ase er c120 packs p

esouritvaditional fatrtains 5 delicious �aonase cEach c

www W:800432 01506 F:01506 431 031 T:Livingston, S, eryBakurgh Bal yoThe RLtd, an Arraterson P

.elandrn Ithercludes Norxe, see in boonditions applyonditions apply, see in boms & cerTTer

ours ofvtains 5 delicious �a

n.comarra.paterson-wwwnd EH54 5DNcotlaLivingston, S

wae drizr. Por detailse fe for detailsebsitx or w, see in bo

w

FOOD

AND

INDU

STRY

NEW

S - L

EISU

REFood and Industry News - Leisure


Free plug foryour specialoffersPrice comparison website moneysupermarket.com is calling on local, independent caterers to submit their money-busting meal deals.Local restaurants across the UK can take advantage of the free serviceby notifying the website - whichattracted 120million visitors last year - of their vouchers and special offers.Restaurants wishing to submit their promotional deals should contact Sian Harrison, commercial manager, [email protected]

Six per cent price hike on three-course meals- and that’s just for starters!The cost of ordering a three-course meal in the UK’s pubs,restaurants and hotels has risen in the past year.

And it is the price of starters and puddingsthat have taken a year-on-year hike -with pubs piling on the most.The research, based on data from over 400 menus from the UK’s top 100leading chain and independent pubs,restaurants and hotels, shows that theaverage cost of a three-course mealacross all eateries has risen from £17.40 to £18.45 over the past year - upsix per cent.An average starter now costs £5.24 - upfrom £4.70 last year, while a dessert now costs £4.36, up from £3.97 in 2008. Paul Backman, of market analystsHorizons, says: “The discounts and meal deals currently evident in the market have kept the prices charged for main courses fairly stable.“But some operators, particularly in the pub sector, have made up for discounting on main courses by increasing the price of other dishes.”

The pub sector has increased the cost of starters and desserts the most, withan appetiser costing 10.6 per cent morein 2009 than in 2008, from £3.68 to £4.07.A pub dessert now costs six per centmore, rising from £3.46 to £3.68. However, a main course in a pub is nowcheaper than it was a year ago with theaverage price falling from £7.19 to £7.17.The research also revealed that pubsdropped their main course prices by a huge 32p from January to July lastyear in a bid to boost trade. Restaurant starters, at £5.48 this year, are 2p more than they were a year ago,although desserts are now cheaper at £4.34, compared with £4.42 in 2008.Over the same period the pricecharged for a starter in a hotel rose nine per cent from £7.42 to £8.09 year-on-year.The cost of a dessert in a hotel has risen 51p from £6.69 to £7.20.Adds Paul: “Operators can use startersand desserts to improve their marginsas they are relatively cheap to produce.“However, customers are very observant when it comes to priceincreases and could opt for just a main course if the price of starters and desserts rises too high comparedto the cost of a main course.”

Paul Backman

CRG Sharwoods End user A4.indd 1 12/23/09 5:07:38 PM

LEAD

ING LIGH

TS


Leading Lights - Shaun Rankin

Originally from Yorkshire, he hasworked his way up the ranks in restaurants around the world, includingLondon, Chicago and Sydney.However, he has spent most of hisworking life in Jersey and currentlyheads the kitchens at Bohemia on theisland, where he was awarded his firstMichelin star in 2005, he has retained the coveted star ever since. Shaun has been listed as ‘one to watch’in the acclaimed Good Food Guide2009 Top 40 list and he claims his greatest accolade to date is having his treacle tart included on the BBC2’sGreat British Menu last year (2009). He has just launched his own food range in partnership with Country Rangewholesaler Cimandis in the ChannelIslands and exciting things are expected from this ambitious chef.

Who, if anyone, inspired youto become a chef?

It was my mother, what a great cook! I first started helping her out in thekitchen preparing Sunday lunch when I was about ten years old. She had thisbattered old recipe book that washanded down to her from her mother,she did the best ham hock soup.

How would you describe your style of cooking?

‘In Bohemia’ my style of cooking isbased on combinations and flavours,using classic and new style cookingmethods, with local produce in season.

You’ve worked all over theworld. Why did you chooseJersey as the place you wanted to settle?

From the very first day I stepped footon Jersey it felt like home. From a workpoint of view the island has everything Ineed; I call it my kitchen garden, I knowit might sound a bit clichéd but it truly isexactly that. Jersey produce is fantasticto work with and I think we are verylucky. Also from a family point of view it is a fantastic place to bring up junior.

Tell us about your ‘Chef’sTable’ in the restaurant.

The Chef’s Table is set in the heart ofBohemia’s kitchen; it gives you a bird’seye view into how a restaurant kitchenruns. You arrive at 8pm just as the chefsare in full swing of the service. It’s greatfor any occasion, but you need to bookin advance, see you there!

You’re branching out to produce your own productrange, starting with your winning treacle tart, which featured on Great BritishMenu. Tell us more…

People’s lives are busier than ever andthey rely so much on food cooked andprepared for them because they justdon’t have the time. What I want to dois create a range of foods that peoplecan rely on and trust, knowing thateverything where possible is local and most importantly freshly cooked. I launched my treacle tart into ChannelIsland stores in partnership with a long-standing and local patisserieGaudins. It’s been a huge success so far and I am grateful for all the support iI have received.

What has been the greatest‘high’ in your career so far?

Winning the dessert on the Great BritishMenu with my treacle tart last year hasto be up there with one of my greatestachievements. Since then I attracted the attention of Cimandis who are the major food manufacturers and distributers in the Channel Islands andwe’ve launched my own food range.We’ve started with the tart but there’smore to come…

How do you relax and unwind?

If I’m not in the kitchen or with my family, you will probably find me by a lake somewhere, fishing!

Do you have any advice for aspiring young chefs?

There is light at the end of the tunnel.You just have to work hard and bepatient. It worked for me!

Shaun Rankin decided he wanted to be a chef at the age of 14.

Leading Lights celebrates the careers of some of the most prominentand inspiring people in the catering industry.

My Signature

Dish by

Celebrity Signature Dish


CELEBR

ITY SIGN

ATUR

E DISH

Sir Paul McCartney

CELEBR

ITY SIGN

ATUR

E DISH


Celebrity Signature DishPaul McCartneymay be the world’smost famous vegetarian, but he’s also a man on a mission.Talking to Stir it up reporter Sarah Rigg,

he says: “Climate change is a really

important issue and we all have to do

our bit. Meat production contributes

more to global climate change than

transport. So changing the way we

eat is a good place to start.”

In June 2009 Paul and his daughters

Stella and Mary started the MMeeaatt FFrreeee

MMoonnddaayy campaign. Its goal was to

raise awareness of the environmental

impact of the meat heavy diets in the

developed world, and encourage more

of us to have one meat-free day a week

as a meaningful way to combat climate

change. Although the family has a long

history of interest in sustainable food

- from Pauls’ organic farm, to the Linda

McCartney food range - reading a

report by the United Nations Food

and Agriculture Organisation called

Livestock’s Long Shadow, really helped

cement the importance of sustainable

eating in Paul’s mind.

The campaign has attracted more than

14,000 supporters across its website and

Facebook pages and the numbers are

growing daily. Although it was launched

as a campaign for individual action,

providing plenty of tips and great

recipes to try, McCartney says that

2010 is the year he’d like to see menus

in schools, universities, company

canteens, public sector organisations,

even hotels and restaurants reflect

the public’s growing interest in

climate-friendly eating. In particular he’d

like to see the MMeeaatt FFrreeee MMoonnddaayy logo

used as a guide to sustainable choices,

but is aware that vegetarian choices

outside of the home can sometimes

be a disappointment.

“When you are eating out, very often

the only vegetarian choices are pasta

and salad. It’s no wonder some people

think vegetarian food is a bit bland.

I’ve been fortunate enough to travel

all over the world and I know that there

is exciting vegetarian food in every

culture. If more people are going to

really embrace the idea of regularly

choosing vegetarian options, the food

on offer has to reflect this variety.”

If he has his way, more and more

of us will be choosing to go meat

free one day.

For more information see

www.supportmfm.org

Feeds 4-6

IngredientsSpicy Refried Bean Tacos230g canned refried beans2 medium tomatoes, chopped small1 tbs olive oil1 medium onion, chopped1-2 tsp hot chilli sauce or to taste4 taco shells, warmed as per instructions on packGrated cheddar cheese (optional)

For garnishSliced avocadoSour cream optionalShredded lettuceSqueeze of lime or lemon juice

Mexican Corn Bread1 free-range egg2 tbsp olive oil1-2 tbsp chopped fresh hot chilli pepper230g tin sweet corn, drained, or 2-3fresh ears of corn, kernels cut off110g crème fraiche or sour cream230g yellow cornmeal1 tsp sea salt1 tsp baking powder460g grated cheese

MethodSpicy Refried Bean TacosCrisp taco shells are filled with a spicytomato and bean mixture, shredded lettuce, and grated cheese, and toppedwith sliced avocado and sour cream.(Vegans can omit the cheese and sour cream).

In a large frying pan gently fry theonions in 2 tbsp olive oil for 4-5 minutes, stirring frequently. Stir in the refried beans. Add the choppedtomato. Fry till heated through. Seasonto taste with chilli sauce and a little salt if desired. Half-fill the warmtaco shells with the mixture and topwith shredded cheese and shreddedlettuce (you can put the lettuce at the bottom of the shell if you prefer).Garnish with a slice or two of avocado and a dollop of sour cream.

Mexican Corn BreadSpicy and deliciously cheesy! Serve it warm from the oven, or reheat slices in the microwave for 30 seconds (this will retain its tender crumb and moistness).

Beat the egg with the oil until blended. Add the chilli pepper. Stir in the corn, crème fraiche, cornmeal,salt, baking powder, and all but 110g of the cheese. Pour into a 20cm squarepan. Sprinkle the remaining cheeseover the top. Bake in a preheated 180°C oven for 40 minutes.Let cool slightly in the pan, than un-mould and serve warm.

Stripping Corn Kernels off the CobRemove the outer leaves or husks and all silk from the corn.Holding the corn cob upright with the flat end firmly on a board, run asharp knife down the length betweenthe kernels and the cob to strip the kernels away.

Spicy Refried Bean Tacos with Mexican Corn Bread

ADVICE

FRO

M THE

EXPERTS


Advice from the Experts

You might be a great chef and have

always dreamed of owning your own

café or restaurant, but if you have little

or no experience of doing your own

accounts, and have no idea about

payroll or VAT returns, it can all seem

overwhelming.

The solution for some new business

owners is to outsource these tasks, but

paying an accountant or bookkeeper

can be quite costly.

Another alternative is to invest in

software, which can help you

manage your financial reporting

and business management.

Business software and services

expert Sage provide business

management solutions to over 780,000

small and medium-sized businesses

throughout the UK and have a range

of packages to help people manage

various aspects of their business

such as:

• Day-to-day accounts

• VAT returns

• Business management

• Forecasting and planning

• Cashflow

• Bank reconciliations

• Business forecasting

• HR management

• Payroll

• Invoicing

• Health and safety advice

Michael Page, product manager for

Sage 50, said: “Sage is a fantastic

product for caterers because it allows

them to manage their business and

get on with what they are good

at - cooking. Starting a new business

can be extremely overwhelming and

what Sage does is try to automate

those pain points within the business

process to make your life easier, by

taking care of the things that you

don’t want to be doing.

“Our software is developed in the UK,

specifically for the UK market, and we

answer millions of customer questions

through our UK call centres and

support businesses by email, online,

on the phone or in person with

one-to-one advice.”

Michael recommends Sage Instants

Accounts for very small businesses

and Sage 50 for small and growing

businesses with up to 50 employees.

“Some people think it’s just about

accounts but it is much, much more,” he

continues. “It is incredibly flexible and

the great thing is you can add on new

packages as you need them and as

your business grows. That’s the real

beauty of it.”

One in four employees in the UK are

now paid with the Sage payroll solution

and over 14,000 accountants in the UK

use Sage software, making it easier for

businesses to share information. Sage

is also the leading provider of customer

PAYE data to Her Majesty’s Revenue

& Customs (HMRC).

To find out more about how Sage can

help your business call 0845 111 5555

Or visit www.sage.co.uk. Official

Twitter profile: @sageuk

In the April issue of Stir it up - your

chance to win a Sage Instant Accounts

package worth over £100.

Take the stress out ofmanaging your business

Starting your own business can bean extremely daunting task.

Sour Cherry ku-li® Fruit CoulisVoted the best accompaniment in the 2009 Excellence in Food & Drink

Awards, Sour Cherry ku-li® is the convenient way to personalise your

sweet and savoury dishes with minimal fuss and effort. Made from the

finest morello cherries, it’s packed in a convenient squeezable bottle.

It’s the perfect complement to salads, cheesecakes and ice-cream and

makes a delicious jus for poultry and game. Also available in Raspberry,

Mango and Strawberry & Rhubarb flavours.

www.macphie.com

champion cheesecake

perfect porridge

a recipe forsuccess

£3.00OFF

a case of ku-li™

Country Range ku-li Ad.indd 1 15/12/2009 14:19

a case of ku-li™OFF

£3.00

BUBBLES_TradeAd_HR.pdf 17/11/09 10:02:39

stir it up issue 2 - country range · 2017-09-12 · 9 x 18mm (steak cut) freeze a crisp and chill...

Documents