Take Stock Magzine - Issue 6

CHAMPIONING INDEPENDENT BRITISH CATERING

MAY

/JU

NE

- £3.

00

MAY/JUNE

2013

YOUR TAKE STOCKMAGAZINE

JINGLE TILLS

PLAN FOR CHRISTMAS

GYOTHE EDIBLE GARDEN

WE GRILLLISA ALLEN

THE CUTTING

EDGE TAKE STOCK TALKS KNIVES

VEGGING OUT!

SPRING IS HERE!

THE MAG IN A MINUTE

IT’S A GREAT TIME TO FORAGE FOR FREE FOOD!

DID YOU KNOW?

ELDERFLOWERCORDIAL

300,000ALLOTMENT HOLDERS THROUGHOUT THE UK

POSITION YOURSELF AS AN EXPERT AND JOIN THE FOOD REVOLUTION

THE CORPORATE HOSPITALITY INDUSTRY

WILL INCREASE BY

TO A VALUE OF

£1.34 BILLION

8.5%

BY 2016

HOSTS WITH THE

MOSTTHE BAUM BEAT 50,000 OTHER UK HOSTELRIES

TO WIN CAMRA’S BRITISH PUB OF THE YEAR AWARD

OFFER A SEPARATE CHILDREN’S

MENU INCLUDE SOME

EGG DISHES THIS SPRING!

GROW YOUR OWN!

TOP BRANDWUSTHOF IKON

ACCORDING TO OUR TWITTER FOLLOWERS

AT THE CUTTING EDGE

It seems the snow is barely off the ground a�er our particularly white Easter, and yet we’re already hearing the gentle jingling of Christmas bells in the air.

TAKE STOCK

Our feature on planning for Christmas is full of hints and tips on how to turn your dining

establishment into a destination venue for festive celebrations, provided that the planning begins as early as possible.‘But this is a May/June issue!’ I pretend to hear you cry for the purposes of entertaining prose. ‘We should be reading about summery drinks and what to put on our Father’s day menu!’ Quite so, and I was just about to mention our recipe for a delicious Elderflower Cordial. Elderflowers are at their most fragrant and beautiful around this time of year, so it’s the perfect time to go back to your culinary roots and boil up a wonderful addition to sorbets or puddings. Alternatively, spoon a bit into a glass of champagne for a delightfully sunny tipple - I intend to make this a staple of my summer diet!And, of course, amongst the many reasons we have to celebrate this summer (positivity compels me to predict national jubilation following a victory for Murray at Wimbledon, as well as a glorious summer Ashes Series), world-weary fathers around the country will awake on the morning of the 16th to a hastily-scribbled card and a plate of soggy toast.

Help to make their day develop into one to remember with our sweet and savoury recipes, washed down with Whiskey Sour cocktail courtesy of resident barfly Miles.

A new addition to the Take Stock family, Kat Weatherill, paid a visit to the Edible Garden Show and provides us with lots of tips for growing your own ingredients. Grow Your Own is a fast-developing trend amongst restaurants and chefs, and is advocated by our We Grill celebrity chef Lisa Allen, Executive Chef at Northcote, whose kitchen garden provides inspiring ingredients for the dishes served at this Michelin starred restaurant.

And finally, I make no comment on the fact that Tesco has acquired Giraffe other than to say I, for one, have no desire to eat in a supermarket.

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Published by the fabl.Nesfield House, Broughton Hall

Skipton BD23 3AEwww.thefabl.com

[email protected]

Tweet us @ takestockmag

Hi & welcome...

TAKE STOCK MAGAZINE 03

Editor Mags Walker

News and Features Rebecca CooperJulie FranklandHazel Rycro�Jack WalkerKat Weatherill Victoria McNeill

PhotographyKat Weatherill

Art DirectorRichard Smith

Digital DirectorMartin Kersey

Brand LiaisonDavid Jackson

Social MediaMiles Sharples

AT THE CUTTING EDGE

Cover shot courtesy of our very own Kat Weatherill

04 TAKE STOCK MAGAZINE

ContentsFood and DrinkGet Crabby in the Kitchen 11Egging on Young Diners 16Stock it to ‘Em 17Foraging - Drink some Sunshine 32 - 33Vegging Out 35 -37

FeaturesRoll on Summer -Special Occasion Catering 19 -21Clean up on Profits this Spring 25Edible Gardens 27 - 29Jingle Tills 38 - 40Cash in on Corporates 41 - 43

Family BusinessSquare Burgers 12Star Employee 13Have You Got a Sweet Tooth? Dessert Tasters wanted 13Is this Yorkshire’s Favourite Pub? 13Customer Profile - Camra’s Pub of the Year 14 - 15Stoneleigh 2013 23

33

14

41

44

37


Every IssueCalendar 6 - 7What’s New for May and June 8 - 9We Grill - Lisa Allen 30 - 31The Stock Exchange - Financing a Small Business 45 - 46Big Boys Toys - Knives 47 - 49Food for Thought - What’s in a Name? 50

RecipesBlue Star Crab, Lemony Risotto 11Scrambled Egg and Tomato Salsa Wrap 16Marmalade and Whiskey Bread and Butter Pudding 20Beef and Beer Pie 21Whisky Sour 22Elderflower Cordial 33GYO Mojito 34Wild Mushroom Stroganoff with Herb Crust 37 Polenta with Fig and Red Onion Relish and Goat’s Cheese 40

16

33

35

2722

30

47

06 TAKE STOCK MAGAzINE

Calendar12-18May

7-9Jun

20-26May 25May-2Jun

BRITISH SANDwICH wEEK- Nationwidewww.sandwich.org.uk

NATIONAl vEGETARIAN wEEK- Nationwidewww.nationalvegetarianweek.org

ENGlISH wINE wEEK A week-long celebration of English wines.

www.englishwineweek.co.uk

6&27May

BANK HOlIDAY AllERGY & fREE fROM SHOw 2013- london, Olympia

www.allergyshow.co.uk

1-7May

NATIONAl HERB wEEK- NationwideNational herb Week focuses national attention on herbs and herb businesses, celebrating outstanding herbs each year since 1991.

www.gone-ta-pott.com

13-19May

COElIAC AwARENESS fESTIvAl- Nationwidewww.coeliac.org.uk

13-19May

HOSPITAlITY ACTION wEEK- Nationwidewww.hospitalityaction.org.uk

24May

MIDSUMMER DAY

TAKE STOCK MAGAzINE 07

MAY - JUN

17-23Jun

NATIONAl PICNIC wEEK- Nationwidewww.picnicweek.co.uk

Know of an event which should be in our calendar? Get in touch by emailing [email protected]

10Jun10-16Jun

16Jun

THE CRAfT GUIlD Of CHEfS AwARDS 2013- Great Room, Grosvenor House, londonwww.craftguildofchefs.org

NATIONAl fOOD SAfETY wEEK- Nationwide

www.food.gov.uk

fATHER'S DAY - Nationwide

13Jun

BRITISH fROzEN fOOD fEDERATION GAlA DINNER DANCE AND AwARDS - Hilton on Park lane, london www. bfff.co.uk

12-16Jun

BBC GOOD fOOD SHOw, SUMMER- NEC Birmingham www.bbcgoodfoodshowsummer.com

24Jun-7July

wIMBlEDON- londonone of our nation's biggest summer sporting events.

www.wimbledon.com

Bernard Matthews has created three healthy meal options for kids, making chefs' lives easier and appeasing

health-conscious parents.Duncan Marsh, General Manager for Bernard Matthews Foodservice, says: “Research shows 29 per cent of parents choose dishes that are low in salt and fat for their kids when eating out.”Revamping popular classics, including turkey sausages, turkey burgers and turkey meatballs, these products are set to go down a storm with parents and hungry nippers alike.The trio of products are part of the 'Big Green Tick' range, are gluten free and have

less than five per cent of a child's GDA for fat. They are also free from artificial colours and preservatives.Containing 75 per cent turkey, each product is made from quality British turkey and every bird is reared on the company’s own farms across Norfolk, Suffolk and Lincolnshire. With a fully integrated supply chain, every product is fully traceable from farm to fork.Big Green Tick Turkey Sausages come in bags of 20 sausages, two bags per case. Big Green Tick Fry Free Turkey Burgers come in bags of 12 burgers, with four bags per case (48 burgers). A case of Fry Free Turkey Meatballs contains 3 x 1kg bags. Raw and

frozen to minimise wastage, each product is IQF packed for perfect portion control.For more information on the products head to www.bernardmatthewsfoodservice.co.uk or contact your local wholesaler.

Catering made kid's play


The Stock Market: What’s new for May & June

Two new summer flavours, Raspberry, and Strawberry and Lime, will join existing flavours Original and Spiced

Orange to extend the Crabbie's range of alcoholic ginger beer. Launched in response to consumer demand, these latest innovations are aimed at developing Halewood International's presence across the 4% bottled beer/ale category. Launched just four years ago, it already holds a market value in excess of £105m.By launching these two fruity flavours, Crabbie’s is seeking to recruit new consumers into the brand as well as extend opportunities and occasions for the ale to be drunk. Built on consumer research amongst 25-35 year olds, the decision to expand the product portfolio was built on a positive reaction

to the taste concepts, with two-thirds of respondents claiming they would definitely make a purchase if the new flavours were made available.Al Cross, Marketing Controller for Crabbie’s at Halewood International, said:“Consumer research has demonstrated an appetite for the new flavours to be added to the range to further drive brand and category growth.“A high percentage of 25-35 year old men and women indicated their desire for them, resulting in Halewood spending several months creating the perfect combination of flavours."The launch will be supported by a national radio campaign, TV advertising, new POS support and social media activity throughout the year.

Get FruityThis Spring


Taylors of Harrogate has developed pour and serve filter coffee pouches for foodservice.

At 65g, the new pouches contain just the right amount of ground coffee to produce a 1.5 litre jug or eight cup cafetiere of filter coffee. They are based on Taylor’s Lifestyle retail range, which includes its popular blends Rich Italian (a full-bodied roast); Lazy Sunday (smooth and aromatic) and Cafe Imperial (a classic blend of South American and Kenyan

coffee beans). Each pouch is vacuum packed within two hours of being roasted and ground.The main benefit of the pouches is that they enable staff to produce coffee of a consistent quality. John Sutcliffe, Out of Home and Convenience Controller for Taylors of Harrogate said: "Stocking the Lifestyle range portion pouches makes strong commercial sense for hotels, restaurants, pubs and cafes looking to enhance their hot drink menu in the year ahead.”

French chocolate company Valrhona has expanded its range of Grand Cru cooking chocolates with the

launch of Kalingo, a 65 per cent cocoa solid chocolate from Grenada.Ideal for fine chocolate ganache, coating, moulding, decoration and glazing, the Kalingo chocolate pairs well with apricot, coconut, passion fruit, ginger, nutmeg, peanut, lemongrass and mint.Suggested uses for the new product are mousses, sauces, ice cream and also as a base for fine kitchen made chocolates.

The national launch of Venice Bakery UK’s Free From pizza bases offers an opportunity for restaurants and

wholesalers to seize upon the growing ‘Free From’ market and enhance their offering to customers who are wheat intolerant or on dairy-free diets.Venice Bakery’s pizza crusts are free from: gluten, wheat, dairy, soy, corn and egg. The company's secret recipe enables it to create bases with elasticity. This means that when

cooked, they provide a delicious crispy crust unlike other gluten-free bases on the market. Available in a range of base sizes from five inch to fourteen inches, with plain and Italian herb seasoned crusts available, the product takes just 15 - 20 minutes to cook.The bases come vacuum packed or as a frozen or ambient product from your wholesaler.

For more information visit: www.venicebakery.co.uk.

Serves You Right

Pizz'a the Action

Grand Cru cooking

chocolate

rench chocolate company

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

IF you are looking for a low fat, nutritious and tasty addition to your menu that lends itself to both hot and cold dishes, getting

crabby in the kitchen this spring and summer could help you keep your cool!Crab meat contains protein, Omega 3 fatty acids and essential vitamins and minerals and Blue Star’s pasteurised blue crab meat, which comes in 1lb eco-fresh pouches and is imported into the UK by Gold Foods, is deliciously versatile.The flavoursome, firm meat can be used straight from the pouch in salads and sandwiches or in hot dishes such as pastas and risottos. It can also be made into burgers for an unusual take on a menu work horse and in crab pot pies for a taste of summer by the sea. Blue Star is America’s favourite crab meat. The Florida-based company, which promotes responsible seafood sourcing, produces more than seven million pounds of crab meat annually. It is processed at 12 plants throughout South East Asia. Its eco packaging pouches were introduced in 2003 and have saved more than 866 tons of metal can packaging material.

In 2005, Blue Star began exporting to Europe.Blue Star offers lump meat, claw meat and imperial meat, which is its highest grade crab meat handpicked from the two swimming fins of its largest crab catches. This meat is white and is packaged with the utmost care to avoid breaking the firm, chunks that are ideal for crab cocktails and salads.

For a flavour of holidays to come, why not try this simple risotto recipe

For details of stockists call 0800 9875431

Get Crabby

in the Kitchen!

FOOD & DRINKADVERTORIAL

Its eco packaging pouches were introduced

Blue Star CrabLemony RisottoIngredientsOlive oil 3 tbspShallot 1, finely choppedGarlic cloves 2, gratedArborio rice 1.5 cups Dry white wine quarter cupChicken stock 2.5 cupsFish stock 2 cupsMascarpone Quarter cupButter 2 tbspParsley 3 tbsp, choppedBasil 1 tbsp, choppedLemon juice 2 tbspLemon peel 1 tbsp gratedBlue Star Jumbo Lump crab meat 8oz

Method█ Heat oil on a medium heat. Add shallot and garlic and cook until so�.█ Add rice, stir for couple of mins before adding the wine. Cook down by half. Stir and while stirring add the chicken and fish stock. █ Cook on medium low heat for 20 mins or just al dente.█ Stir in the mascarpone, butter, herbs, lemon juice and peel. Season with salt and pepper.


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

Made by the DaVinci Gourmet brand, flavours that Holdsworth offers include caramel, vanilla,

strawberry, hazelnut and cinnamon together with a premium chocolate mix.A�er a decade of rapid growth, there seems to be no end to the rise of the cafe culture coffee trend. At present, Allegra estimates that it is growing seven to eight times faster than the British economy. As Esther Trevethick of Holdsworth says: “These syrups provide a real opportunity for caterers to create their own signature drinks. Not only can they ensure you stand out from the competition but they can increase your profits by up to 80% as customers are willing to pay more for a flavoured beverage.”Originating from Seattle, the home of cafe culture, DaVinci Gourmet is an expert in flavour, creating syrups that complement the natural taste, aroma and texture of coffee. With hot beverages being popular all year round, caterers can also create seasonal specials with the syrups.With summer approaching, you can create a wide range of cool drinks. In addition to an iced flavoured coffee such as an iced caramel frappe, why not consider offering a vanilla skakerato or a strawberries and cream shake?

For more information on the range or for recipe suggestions contact your telesales representative. Here’s a couple to get you started.

Vanilla ShakeratoIngredientsDaVinci Gourmet Vanilla Syrup - 2 pumpsIce - half a cupExpresso - 2 shots

Method█ Half fill a cocktail shaker with ice.█ Add expresso and syrup and shake vigorously. █ Strain in to a Martini glass.

Strawberries and Cream Shake

IngredientsDaVinci Strawberry Syrup - 2 pumpsVanilla ice cream - 2 scoopsMilk - 200mlWhipping cream to top

Method█ Place ice cream and milk in the blender. █ Add sauce and blend. █ Top with whipping cream.

Pump up your profits

Capitalising on the booming cafe culture trend, Holdsworth has launched a range of premium drinks syrups.

Family Business


Total Foodservice customer, The Bull at Broughton, is hoping to be named Yorkshire's Favourite Pub in

upcoming awards. The busy pub, which is part of Ribble Valley Inns, is under the direction of celebrity chef Nigel Haworth and has a number of Yorkshire-themed dishes on the menu.Other inns in the group have led the way

in terms of accolades. The Three Fishes in Lancashire was recently named one of theTop 50 Gastro Pubs in the UK and Northcote was the winner of Lancashire’s Small Hotel of the Year Award 2012-2013.Winners will be announced on July 9th at the Great Yorkshire Show in Harrogate, and manager Rebecca Roberts is hoping that The Bull will take gold.


Star Employee

North East wholesaler, Tyneside Foodservice, is calling for dessert tasters.

The company took to its Facebook page last month to look for people to be part of a newly founded tasting panel. With a brand new range of puddings on offer, Tyneside is asking customers to "Like" the post for the chance to gorge on the new products.If you are a customer of the company, head over to the page www.facebook.com/TynesideFoodservice now and get a slice of the action.

Calling dessert lovers

JMP Foodservice’s Rosie Fearnhead is raising money for CancerCare by taking part in StarWalk. The 28-year-old PA to Sales Director Shaun Atherton has raised almost £200 for the northern charity ahead of the 10k walk on May 18th. Rosie, who is taking part in the fundraising event with 12 of her friends, had an original target of £100 - with the group hoping to raise £1200 between them. She has already reached her goal, and with the help of JMP suppliers and customers she hopes to raise a further £100. Rosie said: “I would like to thank all our customers who have sponsored me already. It has been really inspiring to see how many people have put their hands in their pockets for charity. A few people in particular have really

supported me, including the Haddock Paddock in Sedbergh, which donated the money raised from selling carrier bags, Healthy Life in Skipton and the Cobblestone Café in Grassington. Our suppliers have also been very generous with Whitby Seafood pledging to donate £50.” The money raised by the StarWalk will be used to support adults and children in North Lancashire and South Lakeland whose lives are affected by cancer. Anyone wishing to donate can do so via Rosie’s JustGiving page or if you are a JMP customer, you can find a link on your latest invoice. JMP has a history of raising money for charity. Last year, Sales Managers Simon Broadbridge and Andrew Brierley-Jones cycled from The Cutty Sark in London to the Eiffel Tower in Paris raising £2000 for Cancer

Research and Help the Heroes.It doesn’t stop there. Chris Milburn, Storeman, is running the BUPA 10k in Manchester at the end of May to raise money for the NSPCC.www.jmpfoodservice.co.uk

Is this Yorkshire's favourite pub?


Mine Hosts with

the Most


CUSTOMER PROFILE

As well as beer quality, CAMRA (the Campaign for Real Ale) judging criteria also assessed atmosphere,

décor, welcome, service and value for money. Says Heidi: “We’re ecstatic to have won. It’s really thanks to our customers because through listening to them and working to give them what they want, we’ve become the pub we are today.”And according to Heidi, what customers want is a traditional pub serving real ales, real cider and quality continental lagers - drinks you cannot buy in your local supermarket - alongside home-cooked food in a fruit machine, jukebox and pool table-free atmosphere that allows for a good chat.Says Heidi: “We’re just off the town centre and are therefore not part of the weekend pub crawl route. Instead, we’re a destination pub. People come for the night to have a drink, eat and talk.”The Baum, which is a customer of Total Foodservice, has seven hand pumps for real

ale and one for real cider and over 30 continental draught and bottled lagers. It always has one pump dedicated to a beer from Rochdale brewery Green Mill and another to a beer from neighbouring Heywood brewery Phoenix but the ales it serves are constantly changing. To help its clientele try its range of beers and lagers, it offers a taster rack whereby they can buy just a third of pint measure.The meat, vegetables and much of the other food it serves is locally sourced. Alongside its bar menu, it has a specials board that the two chefs change on a weekly basis and it offers sharing plates of tapas-size menu favourites to again let customers sample as much of what The Baum has to offer as possible.Being next door to Rochdale’s Heritage Museum, which is the site of the country’s founding Co-op store, the pub o�en hosts tandem events such as historical lectures and also links with the local library so it’s a venue for literary evenings. In addition, the local Round Table meets there as does a cra� group, a ladies’ group and others.All full-time staff are given cellar training and are encouraged to take NVQs in hospitality and catering management. Among the staff is Heidi’s mum, Pauline, who both cleans and helps in the kitchen. Heidi and Simon only became The Baum’s proprietors just over seven years ago, although Simon has been a familiar face there for 20 years, working first as a barman and then as its manager. Says Heidi: “When we took over, there were just two hand pumps so we’ve gradually

increased our ale offering in line with the growing demand for real ales.“Since the award, as well as more local people, we have had customers who have travelled from all over Lancashire, Yorkshire and Cheshire to try us out. We even had a couple from Cornwall who were visiting relations in Bolton but detoured to us first!”In adding its congratulations to The Baum, Maria Moriarty Eames, of Total Foodservice, says: “We’re delighted for The Baum and offer our congratulations to them. It is fantastic to see our customers being recognised for their hard work and putting themselves and local food provenance on the map. By gaining publicity for themselves through awards such as this it is only of benefit to all local food businesses as we see more visitors from further afield turning their attention to the fantastic hospitality and food provision we have in the North of England.”

For further info on The Baum, which is in Toad Lane, Rochdale OL12 0NU, visit www.thebaum.co.uk.To contact Total Foodservice visit www.totalfoodservice.co.uk

Rochdale couple Simon

and Heidi Crompton can

legitimately stake a claim

for the title of hosts with

the most a�er their pub,

The Baum, beat 50,000

other UK hostelries to win

CAMRA’s British pub of

the year award.

Top baby feeding experts, Annabel Karmel and dietitian Dr Carrie Ruxton, are backing a new British Lion eggs

campaign to debunk myths around eating eggs which, according to a new survey, have caused many mums-to-be and their babies to miss out on eggs’ proven nutritional benefits.Eggs are now safer and more nutrient-dense than ever but in the recent poll of women aged 18 to 44 years, more than half of mums in the younger age grouping were concerned about eating eggs while pregnant.To kick off the campaign, a new report, written by Dr Ruxton entitled 'Value of eating eggs during pregnancy and early childhood', has been published in the Nursing Standard,

recommending eggs as an ideal food for mothers-to-be and their babies.It is set to be followed by a range of activity throughout the year, which includes advertising features outlining the nutritional benefits of eggs for expectant mothers and young children in leading health professional magazines, Community Practitioner and Primary Health Care, and in consumer titles such as Pregnancy & Birth, Mother & Baby and Prima Baby & Pregnancy.The features will include child-friendly egg recipes created by Annabel Karmel. In addition, interactive activity is also set to take place on the Babycentre website. Says Andrew Joret, Chairman of the British Egg Industry Council: “Eggs are one of the most nutritious foods available and can make an important contribution to the diet of pregnant women and infants but because

of the myths that have surrounded eating eggs, many are missing out

on their considerable benefits. This campaign is a significant

step towards changing the perception of eggs among health professionals, mothers-to-be and new mothers.”

Here’s one of Annabel Karmel’s recipes, which you might like to try for your children’s menu. For more inspiration, visit

www.eggrecipes.co.uk.

Egging on Young Diners

Scrambled Egg and Tomato Salsa Wrap

Ingredients

For the salsa:Olive oil 1 tspTomatoes 2 large, de-seeded and dicedSpring onions, 6 thinly slicedRed chili Half a small, dicedCaster sugar 1 tspLime Juice of halfBalsamic vinegar half tspChives 1 tbsp, thinly slicedSalt and pepper

For the scrambled eggs:Butter knob ofEggs 4Milk 3 tbspTortilla wraps 2 smallParmesan cheese 25g, finely grated

Method█ To make the salsa, mix all the ingredients together in a bowl and chill while making the eggs.█ Beat the eggs with the milk and season. Melt the butter in a small frying pan. Add the egg mixture and stir until eggs are scrambled.█ Warm the wraps in a microwave. Put one wrap on a board and spoon half the eggs along one side. Top with salsa and sprinkle with cheese. Fold in the sides, roll up and slice in half. Repeat with the remaining wrap and serve.

If you offer a separate children’s menu, you could do well to include some egg dishes this summer.


FOOD & DRINK

TAKE STOCK MAGAZINE 35TAKE STOCK MAGAZINE 17

Powder, pastes or always kitchen-made - where do you stand in the great stock debate? With help from Essential Cuisine, Take Stock investigates.

So you think Michelin starred chef Marco Pierre White has sold out now that he fronts an advertising campaign for ready-made stock? Should stock, in your opinion, only ever be a labour of love, produced from scratch in the kitchen?Advocates of pre-made stocks, whether they come as powder, pastes, granules or ready-to-use, cite time saving as their major advantage, along with consistency of flavour and also, economy. Using a good bought-in stock is the most cost effective way to deliver great taste in your cooking, with the stock component cost of an average dish coming in at under five pence.According to Nigel Crane, founder of Cheshire-based specialist stock company Essential Cuisine, which markets pre-prepared stock mixes including Halal stocks, sauces, demi glaces, gravy and jus mixes

to the foodservice industry, it’s not the format that the product comes in that’s most important, but rather what goes into it at the start that matters most.Explains Nigel, who trained as a chef under the legendary Anton Mossiman at the Dorchester: “Stocks are one of the cornerstones of a good kitchen, but whilst a good bought-in stock can deliver great taste in a chef’s cooking, a sub-standard stock can equally destroy it.”Having spent 15 years in technical product development a�er working in some of the country’s top kitchens, Nigel founded Essential Cuisine in 1995 when he couldn’t find a high quality manufactured stock powder that met all of his requirements. Says Nigel, whose company sponsors the North West Young Chef of the Year Competition: “Across our range, we strive to recreate the taste and performance of a kitchen made product, giving the professional chef the confidence to focus on the final dish.”All Essential Cuisine’s products are made in the UK in a purpose-built facility, which is accredited to BRC (British Retail Consortium) Standards and is also approved and certified for Halal production. Only the finest ingredients are used, and flavour enhancers such as MSG (monosodium glutamate) are never added. The ranges come in powder, paste or ready-to-use variants but none contain artificial preservatives, hydrogenated vegetable oil, which is a classic bulker, or GM (genetically modified) materials, and because they have a natural balance and depth of flavour, they have a lower salt content than most of their commercial rivals as there is no need to use salt to boost taste. Adds Nigel: “We’re all in the foodservice business together and provided your stock is good and based on quality ingredients, it shouldn’t really matter whether you buy it in or make it yourself.”

For the full range of Essential Cuisine products, recipes, free samples and information on the North West YoungChef of the Year Competition, visit www.essentialcuisine.com.

Stock it to ‘em!Did you know?The first commercial stock cube was made by Maggi in 1908, swi�ly followed by the Oxo cube in 1910. Both used salt as a flavour carrier. Today, the majority of manufactured stocks still contain salt to deliver balance of flavour and depth to a dish. When considering buying in stocks, put a variety to the test and check for:

█ Make up - yield is the number of litres produced by the pot, enabling you to calculate the cost per litre. Compare stock prices based on cost per litre. Generally, you will need more of a lower quality stock and it’s still unlikely to deliver on taste making it a false economy.

█ Appearance - it must look good with a natural colour. It shouldn’t be too cloudy and there should be little or no fat sitting on top. It should also have an authentic aroma and smell of a stockpot on the stove.

█ Taste - always taste stock when hot (not boiling or tepid). Swill your first sip around your mouth then the second taste will give you the optimum taste profile. Drink water in between stock tastings and taste one stock at a time. Should not taste salty.

█ Mouth feel - a good stock should not contain particles or herbs. Your mouth should not feel as if it’s been coated in fat.

█ Aftertaste - good stock should not leave an aftertaste nor should it be juicy.

SPONSORED BY

FOOD & DRINKADVERTORIAL

You make the meal...

...we’ll make the moment

FOR A SUMMER OF PRIZESFOR A SUMMER OF PRIZES

Perfect Summer Prize

To win some wonderful Summer Prizes including 4 x Big Green Egg Barbeques (RRP £799), simply ring 0800 028 7799 to receive your free Summer Sample Pack and 20 Scratchcards for your chance to win.

Perfect Summer Meals

We know you care about the food you serve and so do your customers. In a recent survey up to 85% felt disappointment and 15% of those said that they would not return to an establishment if their favourite sauces were not served.* So by having delicious Heinz sauces on your table you can turn your great meals into moments to remember and ensure customers return time after time.

*Source: Consumer Sauces Research, Canadean April 2012, 3000 surveyed

T&C’s available on request by ringing 0800 028 7799 or send a stamped addressed envelope to Freepost RTCY-ASAT-EUZT, Clements Ltd, PO Box 10137, Leicester LE41 9GZ

HEI0282_HEINZ_SummerSauces_A4_AW1.indd 1 26/03/2013 18:25

The snow has just melted and with an article in this edition about Christmas, it seems as if summer has completely passed us by.

But, as many of you know, there are hundreds of sporting events, bank holidays and even the school holidays

to look forward to in the coming months. May in particular has two gems to offer up to the hospitality industry.

With two bank holidays, and the weather on the turn, this next month could prove very profitable for caterers up and down the country. Similarly June boasts Wimbledon, Glastonbury and Royal Ascot. And don't forget what could be your daddy of them all - Father's Day.

The third Sunday of the month - Sunday, June 16th - is Father’s Day, a time to honour dads and celebrate fatherhood. Your usual Sunday roast offering makes for a perfect Father's Day family feast. For dad’s just desserts, why not try our recipe for marmalade and whisky bread and a butter pudding? It’s a delicious twist on a traditional favourite that’s sure to go down a treat. For a savoury alternative, what could be a more manly option than a hearty beef and beer pie? Work up our recipe to show dad how much he’s loved.

By backing events such as Royal Ascot, you could be in for a windfall. Themed events such as Ladies' Day will bring in well-groomed women for a night of fun, food and festivities. The Roebuck in Yorkshire runs a day-long event for the highlight of the racing season, with an award for the best fascinator, judged by milliner Louise Brooks. Showing the races throughout the day, the pub provides food and entertainment long a�er the final furlong.

Wimbledon also presents opportunities to cash in. Offering summer inspired dishes, drinks - such as Pimms and lemonade - and themed food will impress your customers and also give them something to munch on whilst watching our sporting heroes work their magic.

With two great recipes over the next two pages, you can make the most of Fathers' Day and on pages 22 - 34 we have some cocktails to spruce up your summer drinks menus. To see all the events coming up over the course of May and June, head to our calendar on pages 6-7.

Roll on summer...


FEATURE

a Daddy of a dishIngredientsWhite bread 8 slices day-old crusty, crusts removedButter very so� 50gSeville orange marmalade 4 tbsp, plus 4 tspMilk 300ml full fatDouble cream 248ml potEggs 3 largeVanilla pod seeds of 1Golden caster sugar 4 tbspWhisky 1tbspIcing sugar for dusting

Method█ Butter each slice of bread on both sides then spread 4 with 1 tbsp of marmalade each.█ Pop the remaining bread on top to make 4 marmalade sandwiches. Cut the sandwiches into triangles and nestle in rows in a large baking dish. Heat oven to 160°C/140°C fan/gas 3.

█ Beat the milk, cream, eggs, vanilla, sugar and whisky together then pour over bread. Lave to soak for 30 mins.█ Dot the remaining marmalade all over the top of the pud and dust with icing sugar. Bake for 45 mins to one hour or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

Marmalade & Whisky Bread & Butter Pudding


FEATURE


There are some who believe the origins of Father's Day lie in pagan sun worship.

Some branches of paganism see the sun as the father of the universe. Since the summer solstice occurs around the same time of year as Father's Day, some people believe the two are linked.

IngredientsFor the filling:Onion 1, choppedCelery stick 1 small, choppedButter 2 tbspPlain flour 2 tbspBeef shin 700g, featherblade or stewing steak cut into large chunksWorcestershire Sauce 1 tbspBeef stock cubes 2Sprigs thyme 2Beer or dark ale 540ml can For the pastry:Plain flour 500g, plus a little extraVegetarian suet 250gSalt 1 tspEgg 1, beatenWater Method █ Heat oven to 160°C/140°C fan/gas 3. In a flameproof casserole dish, so�en the onion and celery in the butter. Stir in the flour until it has disappeared then stir in the beef and

Worcestershire Sauce. Crumble in the stock cubes and add thyme. Pour over the beer, bring to a simmer then cover and cook in oven for two and a half hours. Remove lid and cook for another 30 mins to thicken sauce.█ Increase oven to 200°C/180°C fan/gas 6. For the pastry, whizz flour, suet and 1 tsp salt in food processor until there are no suet lumps. Keep motor running and dribble in 1 tbsp water at a time until pastry starts to come together then tip on to lightly floured surface and bring together by hand.█ Roll out half the pastry to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a sharp knife then crimp or fork the edges to seal.█ Bake for 30-40 mins until golden brown and crisp. Reheat the sauce and serve with pie along with some mash and greens.

Beef & Beer PieThe pie that says: 'I love you' to the man who means the most on Father’s Day.

Serves 4

Honour thy Father

FEATURE


wHISKY SOUR

smoky whisky 50mlfresh lemon juice 25mlvanilla syrup 2 tspEgg white 1 free-rangeWhisky bitters 2 dashes

n Place the whisky, lemon juice, vanilla syrup, egg white and bitters into a cocktail shaker and shake well. n Strain the cocktail into a tumbler filled with ice.

The whisky sour is a deliciously smooth cocktail - the perfect accompaniment to any father’s Day menu.


With foodservice predicted to achieve a £50 billion turnover by 2017, the Today’s Group

dedicated its annual two day exhibition and awards bash, held at Stoneleigh Park, Warwickshire, to those working in the industry.In bringing its group members together with over 250 product and service suppliers, Today’s Group's Finance Director John Schofield opened the 'Customers First' event by telling members it was their opportunity to ensure their offering in terms of product range, value and support matched the needs of their catering clients. Showcase ExhibitionExhibitors laid out their stalls to showcase new products and novel services to help group members form better relationships with their foodservice customers. Among those there were familiar names such as Heinz, Nestle, Coca-Cola and Unilever. Some brands brought along celebrity endorsement for their goodies - among the stars was the darts player Phil 'The Power' Taylor - while others relied on popular product characters such as the Sugar Puff Honey Monster to capture attention.

The big bash

The awards ceremony, held the night before the exhibition, was hosted by Yorkshire-born actress and comedienne Debra Stephenson, famed for her work alongside Jon Culshaw in The Impressions Show and roles in Bad Girls and Coronation Street. The award winners included:

MEMBER OF THE YEAR Winner

Regal Wholesale Ltd

RISING STAR WinnerIntamarque Ltd

Highly CommendedSert-MST Plc

FOODSERVICE WHOLESALER OF THE YEAR WinnerLynas Foodservice Ltd Highly

CommendedW. Wing Yip & Brothers Trading Group Ltd.

FOODSERVICE SUPPLIER OF THE YEAR H.J. Heinz

Take Stock at StoneleighYour favourite catering publication, Take Stock, attended Stoneleigh to hand out the latest issue of the magazine and bring you live hourly tweets from the event.On your behalf, the team taste tested many new products. A firm favourite were the refreshing fruity slushes from Snow Shock, which supplies machines and concentrates to cafes and snack outlets throughout the country. Chocolates from Lindt, the Swiss confectioner keen to move into foodservice, went down a treat. Also much sought a�er were samples of the two new varieties from Burt’s Crisps - Guinness flavour crisps and Levi Roots’ Reggae Reggae spiced crisps!

Stoneleigh 2013Pu�ing Foodservice First

BEST GROCERY SUPPLIER Highly Commended in this category, in alphabetical order, were HJ Heinz and Nestle Grocery WinnerTate and Lyle Sugars Limited

BEST IMPULSE Highly CommendedMars Confectionery and PepsiCo Walkers Winner Mondelez

BEST NON FOOD Highly CommendedProcter and Gamble and Unilever Household WinnerKimberly Clark

BEST FOODSERVICE Highly CommendedWestler’s and Wrap Film Systems WinnerHJ Heinz Foodservice for the Best Foodservice Supplier award 2013

BEST LICENSED Highly CommendedDiageo and Heineken WinnerAB Inbev

BEST SUPPORT SERVICES SUPPLIER Highly CommendedDCS and STL a distributor and IT supplier. WinnerRegal Wholesale

THE TODAY'S GROUP

www.savageandwhitten.co.uk

‘‘ ‘‘

We’ve given Kitchen King tasty new

look packaging and added even more great value products to the range.

Trust Today’s to give you it all on a plate.

For more information on how Kitchen King can help your business call 0844 247 0700 or visit www.todays.co.uk

www.todays.co.uk facebook.com/todaysgroup @TodaysGroupwww.todays.co.uk facebook.com/todaysgroup @TodaysGroupwww.todays.co.uk facebook.com/todaysgroup @TodaysGroup

TOD0018_Today's_KitchenKing_A4_Ad_AW1.indd 1 19/04/2013 16:07

www.savageandwhitten.co.uk

‘‘ ‘‘

We’ve given Kitchen King tasty new

look packaging and added even more great value products to the range.

Trust Today’s to give you it all on a plate.

For more information on how Kitchen King can help your business call 0844 247 0700 or visit www.todays.co.uk

www.todays.co.uk facebook.com/todaysgroup @TodaysGroupwww.todays.co.uk facebook.com/todaysgroup @TodaysGroupwww.todays.co.uk facebook.com/todaysgroup @TodaysGroup

TOD0018_Today's_KitchenKing_A4_Ad_AW1.indd 1 19/04/2013 16:07

Post Service Cleaning█ Empty all bins and reline them.

█ Use an anti-grease cleaner to degrease fryers, griddles and grills. Wipe down and brush to remove any food residue.

█ Sweep and mop the floor and warn colleagues you’ve done so by putting up a wet floor sign to avoid accidents.

End of the Day Cleaning█ Clean oven and grill, removing grill racks and drip guard. Soak, scrub and allow to dry before returning to the oven. Wipe top and inside of oven with an anti-grease cleaner to remove all surface grease.

█ Clean the sinks including around the taps, overflow and drain outlets.

Regular Cleaning Rota Tasks█ Empty and wash the refrigerator, taking out all removable parts to wash separately.

█ Use an anti-limescale spray to remove any build up of scale from sink, taps and floor drains.

█ Wash down walls, storage areas and ceilings.

Cleanliness may be next to godliness but with customers increasingly checking eateries’ hygiene ‘scores

on the doors’ before deciding whether or not to come in, keeping up appearances and good standards of cleanliness have never been more important to maintaining takings.With its range of cost effective Kitchen King cleaning products and cloths, the Today's Group is working to help you clean up on profits this spring. Here are some of its professional tips for ensuring a clean kitchen.

Getting StartedThere is cleaning to be done a�er each service and at the end of each working day, while there are other jobs that need tackling regularly but not daily. Make sure you rota these and have the right products for the right job. Always wear gloves to protect your hands. Ideally, clean with single use disposable cloths. If you clean with re-usable cloths/towels, colour code them for each work station i.e. use a different coloured cloth for cleaning the raw meat station and the salad/vegetable preparation area to avoid cross-contamination. Disinfect each cloth a�er use.

Clean up on profits this springClean upClean upClean up


THE TODAY'S GROUP

Speak to your wholesaler about the Kitchen King range of colour-coded cloths.

COMING UP IN THE

NEXT ISSUE


In your July/August issue, summer’s here, which means school’s out!

Read our inspired feature on how you can

boost your business by introducing novel

ways to attract hungry families.

Online we’ll be unveiling our photo gallery.

It’s made up of pictures you’ve sent us of scrumptious dishes that you’re rightly

proud to have created. While we can’t actually taste them, we’ve enjoyed

feasting on our eyes on them and so we’ll be launching our bi-monthly

Feed Your Eyes Award. It will be presented to the sender of the most visually appealing dish, as judged

by our Take Stock panel of experts.

There’ll be a worth winning prize so get snapping and tweeting now!

You’ll find there’s no need to fish for compliments with our

focus on fish and seafood.

From sustainability to mislabelling, fish has been making headlines but it’s also a menu work horse. Learn more and try our tasty catch of the day recipes.

As it is holiday time, we’ll be reporting on how you can tap into tourism. You might not think of your location as a tourist destination but you should as there’s not a town or village anywhere in the UK without an attraction. We’ll show you how to open your eyes to the delights of your business’ base to make the most of the ‘days out’ market!

We’ll also be launching our

BRAND NEW PATISSERIE SECTION.

Inspired by our twitter followers, it’s in homage

to all of you who like to finish a meal with

a good pud!

There’ll be a special report

on Allegra Food Strategy Forum’s conference

on marketing in foodservice.

Benefit from the latest thinking on branding,

strategy and the use of digital marketing - topics up for debate by some of

our industry’s leading experts.


EdibleGardens

FEATURE

During these tough economic times and with customers’ increasing concern about the origin of their

meals there are challenging times ahead. But with scandal rocking the industry, the tide is turning in the direction of provenance. Official statistics from DEFRA show that the number of people consuming their own fruit and vegetables has increased in recent years, with around five per cent of the food eaten by consumers now coming from ‘free’ sources, mainly kitchen gardens and allotments. There are currently a staggering 300,000 allotment holders throughout the UK with 150,000 on the waiting list. This trend is also starting to impact on the restaurant industry with Total Foodservice customer Northcote in Lancashire and Oxfordshire's Le Manoir aux Quat' Saisons leading the way. With all this in mind, Take Stock reporter and photographer Kat Weatherill visited the award-winning Edible Garden Show.Kat says: "If you want to participate in this exciting ‘Grow Your Own’ boom and have space for a small herb bed or enough land for a full-size kitchen garden, the annual award-winning Edible Garden Show is a perfect place to start. "Now in its third year, held at the beginning of the growing season in March, it is bursting with inspiration. The event has gone from strength to strength as the ‘Grow Your Own’ (GYO) trend takes a firm grip on the nation."


The show consists of exhibitors displaying and demonstrating innovative products and ideas,

including alternate ways to harvest your own crops of fresh, healthy produce. If you have limited space or skills, you can begin with growing various micro leaves e.g. red-stemmed radish with a spicy peppery taste, dark purple basil and celery leaf with lemony undertones, all from seed on a kitchen windowsill with no soil required. They are all ready to harvest in seven to fourteen days, year round. If you have outdoor space, you could just nurture a simple planter filled full of ready-to-use herbs - it’s that simple. If you are a little more adventurous or have access to a greenhouse, then you can now buy amazing edibles as seeds or plants from James Wongs’ range for Suttons Seeds, allowing you to establish your own flavour trail. These include Eletteria Cardamomum

(Cardamon) with its beautiful edible gingery leaves, Wasabi (Japanese horseradish) with its delicious sweet spicy flavored root and Acmella Oleracea (Electric Daisies) delicate, pretty, yellow ball-shaped flowers that have a citrus taste but zing like popping candy in your mouth to add an unexpected tingling twist to a dessert!In addition, if you want to take your garden to table ideals of self-sufficiency to another level, there is also a small holders marquee with breeders of pigs, goats, sheep and chickens at hand to advise.The garden theatre and the ‘ask the experts’ stand allows you to learn from experienced horticulturalists and find guidance, if this is your first foray into GYO. This year the experts included TV botanist James Wong, former Gardeners' World presenter Alys Fowler and Gardeners' Question Time panelist Bob Flowerdew. In the cookery

theatre, there were interactive demonstrations and talks from TV chef Rachel Green and nutritionist Wendi Jarrett. As a busy chef or restaurateur you may not feel you have the time or space to grow all or any of your own produce, but a visit to the show may inspire you seek out local growers and farmers, find British Beekeepers Association members to supply you with local honey, or possibly commission allomenteers to grow for you?With more and more customers investigating their plates, you can position yourself as an expert and join the food revolution that is taking the nation by storm.

The show will be moving next year from Stoneleigh Park, Warwickshire, to Alexandra Palace, London, from 28-30 March, 2014.


We scoured the land of Twitter for GYO tips and came up smelling of roses.

...now it's your turn

Hanging baskets Use hanging baskets for growing strawberries. They will look fantastic once they start to flower, and as long as you keep them well fed and watered during flowering time, those juicy fruits will be abundant from May to July, depending on the variety. Even the small and delicately flavoured woodland and alpine strawberries will happily grow in this way.

Grow HerbsChoose fast growing varieties like parsley, chervil and chives. Once cut, they quickly come again and only need water not feed. And as they don’t need a large area to grow, they will happily sit on windowsills in old olive oil cans.

CarrotsOld wine boxes are great for growing carrots in. If you want a shorter, neater variety then choose something like Chantenay. These carrots are very sweet, and can be harvested in a matter of weeks as micro vegetables. Better still, you could grow a quick crop of radishes in the rows between the carrots; Black Spanish Round is a great variety, as is the classic French Breakfast.

SaladHave loads of blue mushroom boxes le� spare? As long as they are kept moist when they are growing, salad leaves can be easily grown in them. They will grow anywhere, as long as it’s not too hot. If they are grown in the shade then that’s even better. Old varieties and classics are great for the plate, such as Marvel of Four Seasons.

Go MicroGrow micro leaves in ice cream boxes. All you have to do is line the empty boxes with cotton wool pleat, wet it, and grow leaf beets on it. As they are going to be harvested in around a week or so, all you have to do is keep them watered and then when your crop is finished, empty out the cotton wool and start anew. There are loads of seeds that can be used for micro leaves these days, and the magenta stems of the beets and kales look fantastic.

www.atthegardengate.co.uk

Janey Stewart of At The Garden Gate gave us her five top tips for easy growing in a small space. Janey, who is married to a chef, has been growing vegetables to order for a number of years.

Here is what she has to say...

FEATURE

We GrillThere are several things that strike you about Lisa Allen, firstly that she became executive chef of the Lancashire-based Northcote at such a young age and secondly, that she is a she.


Lisa has been making waves in the industry for some time now. She joined Michelin starred Northcote

in 2001 to work under Nigel Haworth. Just three years a�er joining the Lancashire-based hotel, at the age of 23, she was placed in overall charge of the kitchen.

A�er successfully retaining the Michelin star that Haworth had gained, she was one to watch and you could. Lisa appeared on TV's Great British Menu in 2010, reaching the final and presenting her dish to Prince Charles. Her star shone bright.

We interview this leading light of hospitality...

What is the most nerve-racking moment you’ve had in the kitchen?For me, it has to be when you step foot into the kitchen on your first day. At that point everyone is looking at you to see if you are good enough.

Do you have any tips for chefs looking for new menu ideas?I would say you have to educate yourself by researching new products and ingredients. Dining in other restaurants also helps you to experience different styles of food.

What do you look for in new staff?Someone who is passionate about what they do and keen to learn new things. For more senior staff, the knowledge to educate others in the team.

Do you have any interview tips for aspiring young chefs?Research the workplace you are going to. The biggest thing is to be yourself and ask questions to show you are keen.

Looking back on your career, would you do anything differently?

No - I fell in love with cooking and it took me on an incredible journey. It’s something I love to do day in day out. In this industry there is always something new to learn and every day is a school day.

As someone with a shellfish allergy, do you find your menu ideas take into account others who cannot eat certain foods?It makes you more aware and when guests book into the restaurant that have allergies, we make sure they have the same experience as everyone else.

Apart from culinary talent, what skills do you think modern day chefs need to thrive in such a cut-throat industry?Maybe computer skills, everything is modernising. Management skills, if you are running a large kitchen.

How important do you think provenance is in modern professional kitchens?It’s our philosophy here at Northcote to bring some of the North West’s unique hand-reared or grown produce to the plate. I also think it gives chefs a great understanding of how much hard work, passion and effort goes into growing and rearing produce, when they see them in their natural environment. It can also give you ideas for new dishes.

We know you forage some of the food you cook, do you think it is time for chefs to go wild, wellies in hand?I think everyone should experience foraging, to pick local grown, wild ingredients, to inspire new dishes and to realise there are a lots of ingredients out there on your doorstep.

What’s on this year's planting list for Northcote's kitchen garden?Northcote is changing over the next 12 months, with a new kitchen, renovations throughout the property and 14 new garden bedrooms in the grounds. The garden will be transformed and the working garden will be altered offering many new herbs, fruits and vegetables. We are looking at different heritages to see where vegetables come from and unusual ingredients.

Who do you find inspiring?Angela Hartnett - a talented female chef at the top of her game. She works incredibly hard and it is very inspiring for the younger generation to see that all the hard work and determination you put into the industry pays off.

Who is your favourite chef?Tom Kerridge - a guy with a massive heart and an outstanding chef.

Aside from Northcote, where is your favourite place to eat?I had an amazing meal at Alinea in Chicago, also in the Hand and Flowers in Marlow - outstanding food with a lot of love.

Out of the awards you have won, which means the most?My Acorn Award in 2007.



DrinkSunshinesome

From hedgerow to parkland and heath to allotment as well as waste ground, the elder tree is coming into blossom. It might be a common species but familiarity shouldn’t breed contempt as there’s nothing to rival a chilled elderflower cordial to cool and comfort on a balmy day. It’s the sweetness and promise of British summer in a glass.

Pick a carrier bag’s worth of delicate, aromatic elderflowers to try the simple cordial recipe opposite. Once made, you can mix it with Champagne for a celebration. A few teaspoons will add a sunshine flavour to your sorbets, ice creams, summer puddings, gooseberry fools and fruit crumbles or alternatively, use it to marinate chicken breasts. You can also make a great summery salad dressing by mixing your elderflower cordial with white wine vinegar, a touch of mustard, salt, pepper and light olive oil to create a vinaigrette.

Now every field is clothed with grass, and every tree with leaves; now the woods put forth their blossoms, and the year assumes its gay attire.

Virgil

Nature’s beginning to show her true bounty now that the warmer weather has enabled her to re-stock the pantry! It’s a great time to forage for free food for your menu and you needn’t look far for a traditional seasonal favourite.


FORAGING

to make 1.5 litres of cordial

IngredientsCold water 1.15LGranulated sugar 1.35kgElderflower heads (washed) flowers from 15-20Lemons 4, thinly sliced (as an alternative you can use 2 lemons, 1 lime and 1 orange all thinly sliced)Citric acid 30g (available from chemists)

Method█ Wash the Elderflowers, remove florets from the Elderflower heads using a fork (avoid adding stems or leaves to the mixture)█ Put 1.15 litres of water and the sugar into a pan, dissolve the sugar before bringing to the boil.

█ Add the flowers and return to the boil then remove from the heat immediately.█ Put the sliced fruit into a large bowl, add the citric acid and pour in the hot syrup and flowers.█ Stir well then cover loosely for 24 hours.█ Strain through a muslin cloth, then pour into sterilised bottles and seal. (Glass bottles can be sterilised by placing in a COLD oven, turn the heat to 160 degrees C, once the temperature of the oven reaches 160c, remove and allow to cool.)

Your cordial will keep well for at least three months.

Elderflower Cordial

Limes 1½ cut into wedgesFresh apple mint leaves 20Granulated sugar 2½ tspIce a handfulWhite rum 65mlSoda water a splash of, to tasteFresh mint sprig to garnish

n Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice. n Add the ice and pour over the rum. n Add soda water to taste and stir well. n Garnish with a mint sprig and serve.

GROW YOUR OWN

MOJITOMint is very easy to grow and care for; you can just put the plant in a tub next to your kitchen door. Many people can be scared off by the idea of growing ingredients, but mint is an easy one to start with. Apple mint in particular would work very well as a Mojito ingredient, but if you can’t get your hands on that variety then spearmint works just as well.


TAKE STOCK MAGAzINE 35

Vegging Out!

National vegetarian week falls between 20th and 26th May. with recent meat scandals and the benefits of a vegetarian diet being widely reported, the demand for vegetarian food is on the rise.

- Embrace National vegetarian Week and you could see your profits soar

Copyright © The Vegetarian Society 2004

vEGETARIAN SPECIAl

70%OF THE WORLD’S

VEGETARIANS ARE INDIAN

Did you know?

McDonalds opened their first full vegetarian

restaurant in India last year.

█ Veggie dates – a website for vegetarians wanting to meet other vegetarians was closed down in 2011 after it was found to have been infiltrated by hundreds of meat eaters.

█ British research shows that a child's IQ predicts his likelihood of becoming a vegetarian as a young adult. You guessed it: the smarter the child, the more likely he'll eventually shun meat. (Editors note: there are of course exceptions to every rule!)

█ There are varying degrees of vegetarianism. The strictest of vegetarians not only steer clear of all forms of meat, they also avoid all animal products, including honey (bees are often killed in the production of honey), and foods which might contain traces of animal products, such as bread baked in buttered tins and sugar to which bone charcoal has been added (to make it white).

Vegetarian food is on the rise with nut roasts, stuffed peppers and other bland dishes being a thing of the past.

Meat eaters like to try vegetarian food and the number of people calling themselves ‘vegetarian’ is constantly rising. Vegetarian food is exciting, flavoursome and offers a real change.

The rise of vegetarian restaurants is testament to the popularity of vegetarian food. Damien Davenport turned his food business around by going all-out veggie. His Manchester deli was failing so he capitalised on the demand for meat-free dining and opened his vegetarian restaurant 1847 on the same site and soon started turning a profit. Covers grew from 15 a day to 50 and Damien now plans to open a chain of the restaurants. Says Damien: “I can’t believe how quickly it has turned around. This time last year money was so tight I was on the verge of losing everything.”

The Vegetarian Society offers help to all businesses wanting to improve their provision for vegetarians. The Society is helping businesses promote National Vegetarian Week by supplying free promotional packs that include a poster and flyers.

Go to www.nationalvegetarianweek.org for further details and to register for a pack. For further help and advice on catering for vegetarians, visit their website www.vegsoc.org.



Why not get a slice of the action, and go all out veggie with a full vegetarian menu or add a few select vegetarian specials?



IngredientsPotatoes 675g peeled and cut into chunks Milk or soya milk 150ml Fresh mixed herbs 1tbsp finely chopped Butter or margarine 40gWhite mushrooms 450g assorted, roughly choppedGarlic 2 cloves, crushed Double cream 150ml Breadcrumbs 50g fresh white Fresh herbs 2 tbsp finely choppedSalt and freshly ground black pepper to taste

Method█ Boil or steam the potatoes until tender. Drain and return to the pan. █ Heat the milk, pour over the potatoes and mash well. █ Stir in the herbs and season to taste.█ Melt 15g butter or margarine in a pan. Add mushrooms and garlic and cook gently for 5 minutes.█ Stir in the cream, season to taste then heat gently - cover and keep warm.█ Melt the remaining 25g of butter or margarine in a pan and stir in the breadcrumbs, herbs and season to taste. █ To assemble, serve individually by placing equal portions of the mashed potato on each plate. Spoon the mushroom sauce over the top, and finish with the topping.█ Toast under a hot grill until golden brown.

Wild Mushroom Stroganoff with Herb Crumb Topping


VEGETARIAN SPECIAL


Jingle Tills:Plan now for a Christmas that’s no turkey

It used to be that come December, you could ring up between 20 to 30 per cent of your annual turnover without too much effort.

Chances are, when it came to last Christmas, you found yourself working harder for less. So, how

can you ensure that this year’s festive season is a cracker rather than a turkey?According to industry experts, it’s all in the planning and that planning should begin now. While no one really wants to see any sign of a Christmas tree or the teeniest glint of tinsel until British Summer Time Ends in October, there’s nothing stopping you from doing your groundwork in the interim.

Chasing the Christmas Coin Depending on what type of business you have, you may not necessarily regard yourself as the classic all singing, all dancing Christmas party venue, but perhaps it’s time to look again at what you can bring to the festive table. In other words, can you step up your offering to boost your Christmas takings?

In this year’s Good Food Guide, the editor’s choice for the best café in England is Food by Breda Murphy in the Lancashire village of Whalley. As mum to four young children, proprietor Breda Murphy works to keep only day-time business hours but come Christmas, she opens on a number of evenings to serve a festive dinner menu.

These are eagerly anticipated and fully booked by her loyal customers, as are other evening events she hosts throughout the year to celebrate such as St Valentine’s Day and St Patrick’s Day. You too may have a café that keeps day-time hours but that’s not to say you can’t follow in Breda’s footsteps. A�er all, you have regular customers who trust and appreciate your food and premises and would most likely buy in to an evening event at which they could share your dishes and ambience with family, friends or work colleagues.

BUSINESS BOOSTER

Set a date in your diary now. It could coincide with your town’s Christmas lights switch on, which you will be able

to find out by telephoning your local council or contacting your local Chamber of Trade, which may be planning some late night shopping extravaganza.Use time now to formulate your plan so that you’re ready to put out table and/or counter flyers detailing your extra opening(s) and are confident to talk to your customers about it come October. It’s also important to ensure that staff used to working day-time hours are on board to work late on the odd occasion. To make your event a success, they must be happy to support you. Giving employees time to get used to the idea, along with the promise of a little extra in their pay packet, is usually all it takes.

Party PiecesOne man’s idea of fun may be another’s idea of torture and now that the days of big, corporate Christmas parties on the company with dinner, dancing and games are almost extinct, could you step up to the plate with an alternative?

With more people having to put their hand in their pocket and pay to be part of their works’ Christmas do, they want to be sure of a good time - of doing something they want to do. Make a party piece out of something you’re good at and target colleague groups within local companies you believe would most appreciate it. It may be that you have an interest in beer or wine and could plan a Christmas wine tasting evening, or beer and food matching night on your premises. You or your chef may be confident enough to host a festive cookery evening to demonstrate festive dishes in the making,

which is followed by guests tucking into the food whether it’s party canapés they can copy at home or a show stealing chocolate log that they can recreate to take centre table on Christmas Day. It’s about giving potential customers some added value (why not greet them with a glass of mulled wine on the house to get off on the right foot) and a choice, while consolidating your reputation and upping your December takings.Now is the time to plan for such an offering so that any printed literature advertising it can be prepared and ready to deliver come autumn, your website updated and a strategy drawn up for contacting local companies by telephone, e-mail and social media.


BUSINESS BOOSTER


Keeping to a ThemeEssentially, your business is what it is and the key to a profitable Christmas - that will also serve you well into the New Year - is to be your best within your comfort zone. Your customers already have certain expectations of you in terms of the sort of food they expect to see on your Christmas menu and the sort of decorations they expect to appear. Keep to character rather than experimenting and stretching yourself. A�er all, Christmas is a time for traditions.However, if you have been persuaded into going the whole hog this year with some party theme nights, you really ought to be making firm, final plans. Any bookings for costumes, ice sculptures, ice rinks, snow machines, cabaret style vocalists, bands and table magicians for your ‘Magic of Christmas’ nights should be a priority as the best go first.As Christmas is a time when people like to glam up, you might like to jump on the bandwagon of cruising’s popularity and offer a ‘cruising Christmas’ theme with you as the captain of your ship, welcoming guests to a festive gala dinner followed by cruise ship style entertainment.The Rendezvous Hotel in Skipton, North Yorkshire, tried it last year. It proved a huge success, according to the hotel’s proprietor Karen Weaving. Says Karen: “We’ve been doing party nights for donkey’s years and we just thought we’d do something a little bit different. We had a full cabaret, quizzes and made use of our pool and spa. It was just the ticket!”

Festive FayreAt no other time of year does food assume greater importance than at Christmas. Of finalised menus, says Maria Moriarty Eames, of Total Foodservice: “We find maybe five per cent of our customers have been sorted since Easter, another 15 per cent are keen to get menus sorted around late summer and the majority are a matter of a few weeks before Christmas.

“The industry as a whole seems to be very slow to start promoting their Christmas offers. Somehow the producers and manufacturers haven’t caught on that to maximise potential sales they need to have their Christmas promotions sorted by Easter at the latest, to allow wholesalers like us to promote them well in advance of our customers formulating their menus.”But when it comes to your food, the advice of demonstration chef Phil Leverington, who also runs restaurant consultancy No Reservations, which works throughout the country helping food businesses boost their profitability, is to keep it simple. Says Phil: “People generally like well prepared food, sourced locally, served to them hot and fresh from the kitchen.“Plan a menu that you know you can achieve without some in the party having to wait much longer than others for their food or which comes cold or over done or not as described. Don’t overstretch your kitchen and equipment. Plan to provide good food and good service, which is primarily what customers wish for at Christmas, and with that, you can keep those customers coming back throughout the year.”

Makes 20-24

Ingredients Vegetable stock or cold water 1 litrePolenta or coarse maize 250gSalt 1 tspDried oregano 1 tsp, optionalOlive oil 1-2 tbspFig and red onion relishGoat's cheese 75gFreshly ground black pepper

Method█ Bring the stock to the boil in a large saucepan. Combine the polenta, salt and oregano then quickly whisk them into the boiling liquid. As soon as it comes to the boil again, reduce the heat and exchange your whisk for a wooden spoon. Simmer the polenta, stirring regularly, for about 10 minutes or until thick and porridge-like. Be careful as it will splatter volcanically.█ Line a baking tray with parchment paper and quickly spread the polenta evenly over it so it is no more than 1cm (½in) thick. Use a dampened pallet for at least 30 minutes. (The recipe can be prepared up to two days in advance to this stage.)█ Using a 3-4cm (1¼-1½ in) round cutter, cut out rounds from the polenta. Brush both sides of each round with olive oil and cook the wedges either under a hot grill or in a griddle pan, turning once, until golden and crisp. Alternatively heat 1 tbsp oil in a non-stick frying pan and fry both sides until golden brown, about 2 minutes each side.█ Place the polenta rounds on a serving platter. Put a dollop of fig and red onion relish on each round and top with a small cube or crumble of goat’s cheese and a grind of black pepper. Serve warm or at room temperature.

Polenta with fig and red onion relish and goat's cheeseWith Christmas at the top of the menu this month, we thought we would serve up a canapé. This dish, which can be served hot or cold, was taken from Vegetarian by Pippa Cuthbert and Lindsay Cameron Wilson. It is available to buy from newhollandpublishers.com costing just £12.99.

BUSINESS BOOSTER


Cash in on Corporates!When you think of corporate hospitality, major sporting events or lavish entertainment springs to mind.

Don’t be lulled into dismissing this huge growth area. For many venues, the ability to host conferences,

events and meetings can be lucrative and relatively simple to organise. Market intelligence provider Keynote estimates that the corporate hospitality industry will increase by 8.5 per cent to a value of 1.34 billion by 2016. With this is mind, there is a huge opportunity for hotels and other venues to tap in to this market. You don’t need a stylish venue, over the top entertainment or super stars - just think outside the box and utilise your current facilities.

HOSPITALITY INDUSTRY WILL INCREASE BY

8.5%1.34 BILLION

by 2016.

TO A VALUE OF

BUSINESS BOOSTER

Drum up business with broadband

*NB - Poll of 300 SMEs conducted by yoursaypays.co.uk on behalf of TalkTalk Business. Calculations are made by applying findings from TalkTalk Business’ representative SME poll to The Department for Business Innovation and Skills’ official report (‘SME Statistics for the UK and Regions 2009’ published October 2010) on the total number of SMEs in the UK. http://stats.bis.gov.uk/ed/sme

Ask yourself the following ? n Is your broadband too slow for your business needs?

n Does your broadband slow down at peak times?

n Are you being charged for your static IP address?

n Do you have to pay for a security licence every year?

n Do you get business level broadband support?

n Do you pay extra for Line Rental?

n Do you have Unlimited calls?

Recent research by TalkTalk Business around which broadband services are being taken by UK businesses

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

For FREE advice and support call our experts

quote Take Stock:

0800 049 0195

The recent growth in mobile working provides a massive opportunity. Many business people require meeting rooms to rent, somewhere to access wi-fi or a quiet area to make a phone call. This not only provides income opportunity itself from renting a room but in many cases refreshments or meals will be required. If you are a hotel it also provides the potential for an overnight stay.The recent growth of Regus centres shows there is a real need for flexible, accessible meeting rooms. As Managing Director Steve Purdy notes: “Approximately two fi¯hs of Britain’s workers now work half the week or more at locations other than their employer’s main office. Mobiles, tablets and cloud technology make this possible, but workers still need access to office-type facilities - even if it’s just for 10 minutes to print, email, think or meet a contact.”With this in mind, as a hotel, coffee shop or pub, if you provide free wi-fi and office-type facilities, you could adapt your offering slightly and tap in to this growing market.

DiversificationOne hotel that embraced diversification and tailored their offering towards the corporate client is the Coniston Hotel in North Yorkshire. Originally just a hotel, the venue soon made the most of its estate setting in the rural Yorkshire Dales and started to offer corporate events and activities. Today, the hotel offers clay pigeon shooting, a Land Rover experience, archery, target golf and fly fishing. It also has a falconry centre. Marketed as the perfect addition to any meeting or event, the activities are offered individually as team building, client away days or staff rewards.In addition to revenue generated by the specific activities, the hotel also benefits from increased room and restaurant bookings as guests require overnight accommodation or meals during the day. This is in addition to money generated from refreshments such as hot drinks, sandwiches and cakes.


Here are Take Stock’s top tips for catering for the business customer:

█ Market your services - if you have rooms to offer or welcome business people meeting at your establishment then shout about it. If you have conference facilities then promote them. Register with generic corporate hospitality websites and market your business locally.█ Look at gaps in the market - no one else offering meeting rooms locally? Why don’t you?█ Get your wi-fi right. One pub owner recently noted, it is almost as important to provide a high quality wireless internet service, as it is to serve beers at the right temperature.█ Get your food offering right and capitalise on the fact that business people will require snacks, meals and drinks.█ If you haven’t the facilities to cater for corporate events and activities then link up with local companies that do. You could partner with your local golf club or spa to offer business guests that added extra. Or for something a bit different, source hot air ballooning, caving or mountain biking.█ Hire appropriate entertainment if needed. Many companies will run themed evenings at your hotel for example. Think casino evenings, tribute acts, murder mystery evenings and race nights.

BUSINESS BOOSTER

0845 017 6597


0845 017 6597

Whether you are a start-up business, an established one seeking additional finance or

a business looking to invest in equipment or stock, securing finance is tough - but not impossible. Take Stock looks at the options available.The credit crunch, double dip and potential triple dip recessions have made it notoriously difficult to borrow money. Figures out this month show that net lending decreased by £2.4 billion in the last quarter of 2012, which Dr Adam Marshall, Director of Policy and External Affairs of the Chamber of Commerce, says is 'disappointing'. This is especially the case when you consider that the latest Bank of England Credit Conditions Survey confirmed that small firms continue to be le� out in the cold.The BBA, the voice of banking and financial services, says this is to change in 2013, “banks recognise the key contribution that businesses make to the UK economy which is why they are implementing initiatives on finance mentoring, offering an appeals process to re-assess declined business finance applications and working with alternative finance providers to provide greater access to appropriate products and services for all businesses, at each stage of their life cycle.”

So what are your options if you need cash for your business?

Use your own moneyInvest your own savings or get a mortgage or second mortgage. You could sell your own possessions or assets. The advantage of using your own money is that it keeps you in control and only having to manage your own expectations - not your investors.

Financing a small business

Stock ExchangeThe

Eileen Hirst

Borrow from friends and familyThis should give you better terms than a bank, but may place tensions on your relationships. If you go down this route, ensure you have a Business Loan Agreement drawn up.

Go to your bankAn overdra� or a bank loan is the most common way for businesses to generate extra income. The advantage of a business overdra� for finance is that it’s flexible and interest is only payable on the amount you are overdrawn. The downside is that you can pay higher interest rates than bank loans and the bank can ask for repayment at any time. Bank loans allow you to budget for repayments more easily but there is no flexibility - you could be paying interest on funds that you’re not using - and you may have to offer some sort of security.

Small Firms Loan GuaranteeThis scheme allows you to get a bank loan without giving personal guarantees - the Government acts as the guarantor. You only need to finance security to cover 25 per cent of the loan - the Government guarantees the remaining 75 per cent. In return for the guarantee, the government charges you a

premium of two per cent a year on the outstanding amount of the bank loan.

Outside InvestorsThis method of raising finance, where you issue shares to outside investors, means you can o�en attract their advice and expertise too. The downside is that your share of the business and its profits will be lower. Investors may also want control how you manage the business.

New models of business funding One of the by-products of the funding gap is the emergence of new models of business funding such as borro.com which advances cash against valuable personal assets. Terry Voce, founder of A&T Food Services found the borro model quick and convenient. Needing cash to start his business, he raised £12,000 against watches, gold, diamond and silver within 24 hours of applying. Says Terry: “There was none of the hassle I would have experienced if I had gone ahead and applied for a bank loan." Market invoice is another alternative. This improves cash flow and removes the need for working capital by letting you borrow against the value of invoices. Funding Circle is an online platform that puts small business in touch with investors who will lend money.

Based on an auction basis, businesses perceived as less risky or particularly attractive can secure better deals.

GrantsCall your local Business Link, Chamber of Commerce or other local development agency to see if they have grants available. Businessfinanceforyou.co.uk allows you to search for funding based on location, sector and stage of growth. This site includes listings of banks, venture capital funds, business angels and Government grants. Eileen Hirst is an expert who advises people on starting up in business. In her book, “Step-up, Start-up and Stay-up! (In Business)", she makes it clear that, “whilst the government does help small businesses to start-up, it does not tend to be with grants, cash or loans, particularly at the “idea” stage of starting a business. Finance for start-ups is particularly difficult to come by and o¯en expensive. Government agencies now o¯en help by giving advice and organising workshops and training in business skills, particularly in developing a business plan.” It is a good business plan that can then help you secure finance as Eileen explains, “any potential lender will want to see a plan of what you are going to use the money for. Your business plan will be checked against the lender’s specific criteria.”


The Stock Exchange


\

B GBOYSTOYS

A well-made knife, treated with proper care, can be with you for decades, and can significantly reduce preparation time and the risk of injury. The variations in style are almost boundless, and can very o�en come down to simple preference as expressed by the chef. There are, however, several factors which seem unequivocally to affect the overall quality of the knife. We asked our Twitter followers to suggest their favourite brand of knife and were overwhelmed by the number of responses, as well as a few insights into what makes the perfect knife for them.Clearly, the balance of the knife is high on chefs’ list of priorities and, short of balancing everything on the market delicately on yourindex finger, there are a few indicators which can be used to identify whether or not a knife is likely to be well-balanced.

BE AT THE CUTTING EDGE OF KITCHEN TECHNOLOGY

Lazy puns aside, a chef’s knife is o�en one of his most useful and prized pieces of kitchen equipment.

PROFESSIONAL STRENGTH FOR PROFESSIONAL CLEANING.

AVAILABLE IN MAJOR WHOLESALERS/CASH & CARRYOPERATORS

For more information contact:Emma PalmerCustomer Services Team LeaderDCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YLContact | Tel: 01789 208023 www.dcseurope.com

www.scjprofessional.co.uk

Advertiser : SC Johnson ProfessionalAd: Professional Strength For Professional CleaningPublication: Take StockIssue:May/JuneDate: 04/15/13

Job Number: 13-3533Agency: JWD-CreativeContact: Maggie ConnersEmail: [email protected] Phone: 414 482-7401

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1 Kyocera Ceramic2 Naifu D673 ProCook Classic4 Joseph Joseph5 Kai6 Global7 Lakeland Select8 Sheffield9 Veritable Sabatier10 Welch

TOP 10 CHEF'S KNIVES

(The Independent 2012)

1 Wüsthof Ikon2 BlackRock3 Global4 Kai5 MAC6 F.Dick7 Kin8 Güde9 Chroma10 I.O. Shen

TOP 10 BRANDS

according to our Twitter followers

Of primary concern is the

length of the tang. This is the portion of the

knife contained within the handle, and each length represents

different advantages and disadvantages. Full tang (as opposed to partial tang) introduces significantly more weight to the handle of the knife, which is o�en very light compared with the blade. This brings the centre of mass of the knife closer to the hand, which allows the chef more control and flexibility when chopping and slicing. It also improves the durability of the blade, allowing it to cut through harder materials with a lower chance of breakage.

A clear favourite brand amongst our followers was Global Knives, who opt, instead of a full tang, for a hollow handle filled with the exact amount of sand required to achieve what they consider to be the perfectly balanced knife. The benefits regarding control are clear, but what of the risk of breakage when confronted with more resistant materials? Partial tang knives are known for being significantly less durable than their full tang competitors, but Global Knives appears to mitigate this disadvantage by grinding the knife edge to a much more acute angle than the standard bevelled edges of most Western knives. This improvement in the sharpness of the knife should mean that less force needs to be applied when cutting.

If not properly cared for, however, the lack of a tang and

bolster could make the knives liable to breakage, to potentially bloody effect.Beyond these mechanical concerns, other features of the knife are largely cosmetic, though they do carry some functional benefits. Ceramic blades, for example, stay sharp for significantly longer than their stainless-steel or carbon-steel counterparts, but run the risk of being broken if used improperly. On the other hand, the so�ness of carbon steel allows it to be ground to a much more acute angle, resulting in a far sharper knife.

You might also consider the shape of the blade. Historically, French and German styles have dominated the market, with a curved blade perfectly suited to a rocking motion whilst chopping. Recently, however, Japanese-style blades - which are far straighter - have risen astronomically in popularity. Ultimately, this distinction boils down to the way you chop your veg, and whether you think one style is more attractive than another.

With proper care, almost any knife suited to your specific needs and preferences can last for years on end and, as demonstrated by our effusive Twitter followers, can come to be one of the most important tools in your culinary arsenal. Just remember to do your research before investing!


And finally...

What’s in a name?

‘Lightly-toasted granary loaf with creamy butter and delicious West Country farmhouse cheddar, hand-selected by our specialist cheese experts' or a cheese toastie?

Sitting as I am in the Take Stock offices at 9am, without so much as a pretend chocolate bar from Miles’ tuck drawer

to sustain me, it’s fair to say that I would do most things (some illegal) in order to get my hands on whatever was just described. Adjectives like ‘lightly-toasted’ and ‘creamy’ help me to imagine the texture and taste of the food. Describing the provenance of the cheese and its method of selection assures me of its quality. In fact, it’s fair to say that I have been completely distracted from the fact that what I would receive, were I to order this in a cafe or restaurant, would be a kind-of-posh cheese toastie. In all matters of communication, however, it is important to know your audience. What they want, need and understand is vital when describing the food you intend to sell to them. There are people who consider ordering a ‘venti americano’ - a slightly embarrassing waste of time when, really, they’d be happy with a large black coffee. Similarly, the plasterer’s apprentice sent down to your cafe with a lunch order for 20 isn’t necessarily going to care which breed of pig goes into your artisan chipolatas. He wants a vast number of sausage and egg butties (with brown and red) and he wants them quickly.

It may seem as though I can’t decide what I want - to have my appetite teased by your poetic menus, or to be told in the simplest terms exactly what I’m ordering. In menu writing there is a place for both floridity and simplicity, and choosing the right one can do wonders for your bottom line. This isn’t to say, of course, that you should go about making sweeping socio-intellectual judgements about your customer base: if you get it wrong, you run the risk of alienating or offending your regulars. A good place to start would be to analyse the kind of business you do. If your customers enjoy sitting and spending time examining the menu, you might consider going into more detail describing the food you offer.

On the other hand, if you run a quick-turn-around takeout-style establishment, your customers aren’t going to want to spend time working out what the menu means. Most importantly, you should talk to your customers - get on social media platforms and find out what they want. Do they care about the provenance of your ingredients, or how you’ve cut your carrots? If so, include this sort of information in the menu.

Try not to slip into the land of awful cliché, however. Unless your ‘lively spiced chicken’ is actually still pecking around on the plate, it’s probably best to go with ‘chicken, marinated in...’ whatever spices you’ve happened to use. The important thing is to further inform your interested customers, not to try and make your food seem more exciting than it is. Hopefully, what appears on the plate before them will speak for itself.

Can you spot the difference?

FOOD FOR THOUGHT

Foodservice best sellers to

GROW your biscuit sales...

Code Product Size13563 CADBURY MINI FINGER 5x22g PORTION 110g x 88853 LYONS DIGESTIVE 400g x 129136 ROYAL EDINBURGH THICK 250g x 24 FINGER S/BREAD CTN12353 CADBURY MINI FINGERS 40g x 24 CDU SNACK12595 CADBURY CHOCOLATE 300g x 12 DIGESTIVE11333 CADBURY CHOCOLATE 300g x 12 RICH TEA12263 CADBURY CHOCOLATE 300g x 12 SHORTCAKE

312353

12595

11333

• Great Pro t Potential• Market Leading Brands• Various Pack Formats

For all enquiries please contact 01253 658379Burtons Biscuits Company, Charter Court, 74-78 Victoria Street, St Albans, Hertfordshire, AL1 3XH

burtonsbiscuits.comAll trade marks and copyright owned by Cadbury UK Ltd and used under licence

11333

12263

GreeGGGGreeMMMarrVVar

2

81224

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300g

300g

300g x 12

eenttttiiiiiaaaallllBrrannnnddddddsssrmmatssss

contacturt 74-78 Victoria Street St Albans HHertftf dd hi AL1 3XH

x 12

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2

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A4 Food Services Ad.indd 1 20/03/2013 10:36

Iconic on the outside.Loved on the inside.

The famous curves. The unmistakable taste. It could only be Coke. 73% of consumers prefer their favourite soft drink (it’s the UK’s No.1*) in the icon bottle.* And then poured into a branded glass with lots of ice and a slice of lemon.** Make sure you have big stocks. It’s the shape of sales to come.

For more information visit www.cokepubandbar.co.ukCoca-Cola, Coke, the design of the Coca-Cola Contour Bottle and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company. *AC Nielsen Total Coverage MAT October 2012. **CCE Research Survey data 02/12/2012. :739 respondents

COC0541_PerfectServeVisuals_290x210_AW1.indd 1 11/02/2013 11:211593_Coke_Perfect_Serve_A4_CokeAW.indd 1 19/04/2013 11:26

Documents

Take Stock Magzine - Issue 6