C t THE AGE OF THE PLANT-BASED REVOLUTION - JAN/FEB 2022 - Savona Group
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JAN/FEB 2022
u a r y
e g a n
T h e v e c t
eff
5 023616 476309
THE AGE OF THE
PLANT-BASED
REVOLUTION
Happy New Year! We’re delighted to bring you a bumper magazine
bursting with advice, insight and inspiration. Look out for our
new Rising Stars feature which shines a light on the catering stars
of the future.
We hope you enjoy our first issue of 2022.
The Stir it up team
If you would like to get involved
contact us at editor@stiritupmagazine.co.uk
us ing Pot
Categor
y Foc
14 Melt 26
NEWS ADVICE INSPIRATION TRENDS
03 13 05 03
Readers’ Lives Advice From the Experts Eat the Season Plate Arrivals
Doctor of happiness Leeks Korea
07
Customer Profile 14-15 08-09 26-27
Nutri bar breaking down Category Focus News From Country Range Melting Pot
fast food misconceptions The age of the The veganuary effect
plant-based revolution 23
17 Five Ways to Use 28-29
Education 19 Dijon mustard KAM Media Insight
Brain-boosting Hospitality One strike and
menus at Gordonstoun #ShowUpForHospitality 31 you’re out
On the Range
33 21 Squash & mushroom 47
Marketplace Health & Welfare wellington with kale pesto Food for Thought
V for Life launches self- Inspirational plates for
39 & 43 advocacy guide for 34-35 Winter menus
Food & Industry News vegans and vegetarians Leading Lights
in care Ben Ebbrell
45
The Country Club 37 41
The Green Gauge Rising Star
Nurturing a nation of Tes Ryu
sustainivores
Contact us ... As part of our
environmental policy
OUR EDITORIAL PARTNERS...
Writers Design & Print this magazine is printed
Lindsey Hoyle Eclipse Creative using vegetable oil based
Sam Houston www.eclipsecreative.co.uk ink and is produced
Jackie Mitchell to high environmental
Front Cover standards, including
Subscriptions Telephone: Karolin Baitinger ISO14001 and FSC®
stiritup@countryrange.co.uk certification. It is also fully
carbon balanced.
stiritupmagazine.co.uk 02
PLATE ARRIVALS
Korea
Delivering on-trend dishes
from around the globe
Korean cuisine is exotic, intensely
flavoured, and pungent. Korean
Leading
cuisine is influenced by Chinese and
Japanese dishes.
KIMCHI This signature Korean dish
Lights 34
consists of Korean cabbage, onion, and
ginger with chilli powder, crushed garlic and
T hought salted seafood, which is then left to ferment.
Food for
The main flavour notes you’ll find in kimchi
47
include sour and spicy.
BIBIMBAP A filling and nutritious dish
that’s widely available in restaurants, food
courts, and street markets. The most common
bibimbap consists of warm rice topped with
mixed vegetables, beef or chicken, and raw
egg, as well as soy sauce and a dollop of
chilli pepper paste for seasoning. Ideal for
seafood lovers.
r
Custome TTEOKBOKKI (red rice cakes)
Distinguished by its bright red-orange
Profile 07
colour, this popular snack is usually sold at
street vendors and independent snack bars.
This traditional Korean street food is
made with thick slices of boiled rice cake,
fish cake, onions, diced garlic, salt, sugar
and assorted vegetables that are stir-fried
in sweet chilli sauce.
Readers' Lives BULGOGI Thin slices of marinated sirloin
steak are cooked alongside, onions,
peppers, and garlic. Cooked on a charcoal
burner this dish has a deliciously, distinctively
smoky flavour.
1. NAME: Greg Cook he was bit of a food hero while I was
growing up JJIGAE (Korean Stew) Usually served
2. JOB TITLE: Chef
as a palate cleanser between
9. WHAT IS YOUR FAVOURITE
3. PLACE OF WORK: Bell Inn, heavier dishes, jjigae has a similar
COUNTRY RANGE PRODUCT AND
Chittlehampton consistency to a western stew. This
WHY? The Country Range red pesto
Korean stew usually contains meat,
makes Lasagne taste banging
4. HOW LONG HAVE YOU WORKED seafood or vegetables in a broth seasoned
IN THE CATERING INDUSTRY? 10. WHEN DID YOU KNOW YOU with hot pepper paste, fermented miso,
29 years WERE GOING TO BE A CHEF? By age soybean paste, or fermented shrimp.
10 at least
5. TELL US SOMETHING
INTERESTING ABOUT YOU THAT JAJANGMYEON A Korean-Chinese
11. WHAT’S YOUR FAVOURITE DISH
MANY PEOPLE WON’T KNOW? I’m fusion dish, Jajangmyeon uses thick
TO COOK IN JAN/FEB? Slow braised
OCD when it comes to Lego being handmade wheat noodles topped with raw
cuts of meat ie. oxtail, shin, lamb
built correctly cucumber slices and a mixture of salty black
breast and shoulder
soybean paste, diced pork and vegetables.
6. WHAT IS YOUR FAVOURITE 12. WHAT’S YOUR FAVOURITE
CUISINE TO EAT? Probably Indian WINTER INGREDIENT TO WORK
WITH? Pink rhubarb Tteokbokki
7. WHAT IS YOUR SIGNATURE
DISH? Lamb rack with sheep’s
yoghurt, braised breast lamb fat
potatoes, pickled courgette and mint
salsa verde. This one www.
greatbritishchefs.com/recipes/
lamb-rack-recipe-mint-salsa-verde
Country Range
8. WHICH CHEF DO YOU RESPECT Red Pesto
THE MOST AND WHY? Rick Stein. Pack size: 500g
I have watched all his TV shows and
03
Leeks
EAT THE SEASON
IN SEASON:
Message from George
McIvor, Chairman of
The Master Chefs
of Great Britain
The leek is a vegetable,
1/ A TOUCH OF
CLASS
Turkish Terbiyeli Pirasa
(Leeks) braised with Ghoa Cress
a cultivar of Allium ampeloprasum, the and served with Avgolemeno
broadleaf wild leek. The edible part of the Sauce and Honny Cress by Also In Season:
plant is a bundle of leaf sheaths that is Masterchef Hulya Erdal.
sometimes erroneously called a stem or
2/
stalk. The genus Allium also contains the
onion, garlic, shallot, scallion, chive, and
SOUP
Chinese onion.
A winter warming
Leeks have a mild, onion-like taste. In its crowd pleaser
raw state, the vegetable is crunchy and firm. – warm your cockles with a
The edible portions of the leek are the white colourful, tasty Leek and Potato
base of the leaves (above the roots and stem
Oranges
soup. Add some crunch with
base), the light green parts, and to a lesser some herbie croutons!
extent the dark green parts of the leaves.
Leeks need to be washed at least three times
3/
in running water as sand and dirt can usually
be found between the layers. NICE & EASY
The dark green portion is usually discarded “Shakshuka is
because it has a tough texture, but it can Hebrew for ‘all mixed
be sautéed, or more commonly a few green up’, and while it’s traditionally Pineapples
leaves are sometimes tied with twine add bay a tomato-based dish, this twist
leaf, thyme and peppercorns to freshens it up with greens.
form a bouquet garni that is
one of the foundations of
4/
French cuisine.
EASY AS PIE
This vibrant tasty
Cabbage
WASTE NOT pie with zucchini,
leek and peas is bursting with
WANT NOT colour and flavour – a great
addition to any menu!
There are lots of options available
when it comes to leftover leeks. An
obvious option is a delicious Leek
5/
and Potato soup, or you could freeze
them for future use in stocks. FISH FRIDAY
Julienne (long thin strips) and Butternut squash
deep-fry them in a tempura like This succulent fillet
batter for canapés or crumble them of halibut on a pillow
and use them as a topping on soups of stewed leeks would be a great
and salads, like bacon bits. The crowd pleaser to add to your
opportunities are endless! menu!
Recipes supplied by: 1. Hulya Erdal, Masterchef. For more inspiration visit
www.stiritupmagazine.co.uk/recipes
Pears
Cooks Calendar
JANUARY FEBRUARY 6/
20 / National Ice Cream for
Breakfast Day
1 / Dry January Cheese 5/ International
Lovers Day Nutella Day 14 / Valentine’s Day
1 / National Bloody Mary Day
6/ British Yorkshire 18 / Drink
1-31 / Veganuary Pudding Day Wine Day
05
CUSTOMER PROFILE
Nutri Bar
BREAKING DOWN FAST FOOD MISCONCEPTIONS
After leaving college and the best version of themselves by smoothies, sides, shakes and Expansion plans for Nutri Bar are
starting work at a company making healthy food convenient snacks as well as a new breakfast well under way after a pause to
specialising in PPI claims, and above all tasty. Based in menu. Dishes include the Piri proceedings during the pandemic.
it wasn’t long before Ollie Bolton, the kitchen now serves Piri Powerhouse Nutri Box - Look out for additional sites
Birchall knew that the life over 2,000 healthy meals every grilled chicken with wholegrain popping up later in 2022!
of an office worker wasn’t week with a popular delivery rice, shredded cucumber, carrot
service also in operation. and baked sweet potato - a Chilli
for him. He wanted to be
Jam’In wrap and air fried burgers.
his own boss but was not “We launched in April 2015 on the
Above (main)
sure what to focus on, so “We use a lot of the Country Nutri Burgers
site of my grandfather’s old car
when his mum commented repair garage, which Range products across our menu Below (left to right)
one day about the lack is over the road from a David such as their olive oil and honey. Nutri Breakfast
of healthy fast food Lloyd gym, but we’re also well There is probably not a Country Smoothies & Shakes
available, the penny dropped positioned to attract plenty Range spice that we don’t use
Ollie opening Nutri in 2015
for the avid gym-goer of local office workers and as they are key in our flavour
and six months later in April builders searching for quality but combinations. Quality and margin
convenient healthy breakfasts, are both essential for our business
2015, Nutri Bar was born.
snacks, lunch and dinner” says to succeed and the Country
“I always had an entrepreneurial Ollie. “Our simple philosophy is to Range products help us achieve
streak so knew a normal 9-5 job offer great tasting, balanced both” enthuses Ollie.
wasn’t going to be for me but dishes using the best ingredients
like a lot of people when leaving that are prepared in the healthiest
college, I wasn’t 100% sure where way. We make, cook and freshly
to focus. Even though I had no prepare everything each and
experience or background in every day and we bake and air-fry
catering, when my mum got instead of deep frying in oils. Our
me thinking about the terrible air-fried breaded chicken is a big
choice of healthy fast food customer favourite and contains
available, I knew there was an around 60% less calories than
opportunity” explains Ollie. usual chicken shop stuff. We want
to get people away from common
Benefiting from the misconceptions that items such as
health boom chips are unhealthy. They’re not if
which has hit you cook them in the right way.”
the UK in the
past five years, Developing new dishes for the
Nutri Bar’s menu every quarter, Nutri Bar
mission is offer a large selection of burgers,
to help people be hot Nutri boxes, wraps,
07
NEW FROM COUNTRY RANGE
GET PLANT INSPIRED
As the environment, health and animal
welfare plays a bigger part in people’s Aubergine, chickpeas
and sweet potato Tagine
decision-making when it comes to the
food and drink they consume, kitchens
have to be prepared to offer higher COOKING
with Jewelled couscous
SERVES TIME
quality options and variety in 2022. 2 20 MINS
With over 500,000 people taking part in
Veganuary last year and more expected this
January, the campaign has energised large parts INGREDIENTS METHOD
of the nation into reducing their meat consumption.
It has also helped people re-connect with 50ml Country Range Vegetable Oil 1. To prepare the Tagine - heat up
vegetables and creativity around plant-based
1 Sweet potato diced your veg oil and add all your spices
dishes has never been so strong.
½ Aubergine diced to start to release their aroma.
The number of vegan products and ingredients 200g Country Range Chickpeas 2. Add the diced onion and sweet
now available has increased rapidly in recent years. potato and gently fry for 5 minutes.
200g Country Range Chopped
Our award winning Country Range Tomatoes 3. Add the aubergine, chickpeas
Vegan Mayo which launched last and garlic and continue to fry for 5
10g Country Range veg stock
Autumn is great for sprucing up salads, more minutes.
sandwiches and grilled treats this ½ tsp Country Range Garlic pure
month. The Country Range portfolio 1 Red onion, diced 4. Add the crumbled veg stock,
also contains vegan sausage rolls, chopped tomatoes and simmer for
¼ tsp Country Range Cinnamon
pasties, sauces, desserts, cakes and 10 minutes or until the sweet potato
½ tsp Country Range Coriander are just cooked.
much more so now there’s nothing Seeds crushed
stopping you from planting 5. Season to taste and serve with
½ tsp Country Range Cumin
your vegan flag in 2022. the cous cous and garnish with
Seeds crushed
pomegranate, chopped coriander
Using a few every day ¼ tsp Country Range Smoked and a few mint leaves.
ingredients, you can create a Paprika
6. To make the cous cous - pour the
number of vegan dishes that ¼ tsp Country Range Chilli flakes
boiling water over the cous cous
are bursting with flavour. Try Salt and pepper to taste and turmeric and cover to steam for
our Aubergine and Chickpea Tagine with Jewelled 2 mins.
Couscous, Berry Tart, Almond Crumble or Jewelled cous cous
Cinnamon and Vanilla Sauce recipes this January. 100g Country Range Cous cous 7. “Fluff up” with a fork and add the
apricots, and flaked almonds and
25ml Country Range Olive oil
season to taste.
Scan for full recipe 8 Country Range Dried Apricots sliced
8. Add the lemon juice, zest and oil
25g Country Range flaked almonds
and serve with the Tagine.
½ tsp Country Range Turmeric
100ml Hot water
Berry Tart with
Almond Crumble 1 Lemon (juice and zest)
Salt and pepper to taste
VEGANS AND VEGETARIANS
LOOK SET TO MAKE UP A
QUARTER OF THE BRITISH
POPULATION BY 2025
- THE VEGAN SOCIETY
stiritupmagazine.co.uk 08
Scan for
full recipe
Shrove Tuesday
Shrove Tuesday is a little later
this year, taking place on the 1st March.
If you are looking to raise your pancake-
game take a look at our two new recipes
– a crowd pleasing cheese and ham
savoury pancake stack and a sweet
Greek Tray orange cardamon souffle
14th February
Baked Salmon
pancake. For full recipes, visit
www.stiritupmagazine.co.uk
VALENTINES THE FOOD Soufflé pancakes with
orange and cardamon
OF LOVE - EAT ON INGREDIENTS
Whether you’re looking to attract couples, drive takeaway sales, run a
SERVES
special event, simply treat guests or act as Cupid, the menu has to be 2
set for seduction on Valentine’s Day. For a savoury showpiece for two, 30g Country Range Self Raising flour
try this beautiful Baked Salmon, Greek Vegetables and Whipped Feta 3 Country Range free range eggs
recipe or for a sweet that will melt hearts, give this Poached Rhubarb 30g Caster sugar
and Champagne Panna Cotta Heart with shaved white chocolate a 1⁄8 Country Range ground COOKING
blast. You can find the full recipes on www.stritupmagazine.co.uk cardamon
TIME
4 MINS
1⁄8 tsp Country Range ground
cinnamon
½ tsp Country Range vanilla essence
SERVES
COOKING 25ml Country Range veg oil or butter
TIME
2 3 MINS Garnish
25g Greek yoghurt
1 sliced orange
METHOD 15ml Country Range Honey or maple syrup
1. Heat up your cream and sugar METHOD
until it comes to the boil.
2. Add your softened gelatine, 1. Separate the eggs carefully and in 1 bowl whisk the
champagne and vanilla and allow egg yolks and sugar until thick and creamy.
the mix to cool. 2. In the other bowl whisk the egg whites until
3. Pour your mix into heart shaped soft peaks.
moulds and place in the fridge to set. 3. Gently fold the flour, vanilla, cardamon and
4. Whilst your mix is chilling, melt your cinnamon into the egg yolks.
white chocolate and pour onto your 4. Add 1/3 of the whipped egg whites to the egg
cold table, once it sets use a knife and yolk mix to loosen the mix before you add the
Poached rhubarb, scrape the chocolate to get shavings. remaining egg whites.
5. Add the remaining egg white carefully until you
5. Mix together the rhubarb and
Champagne panacotta raspberries and drizzle with a little have a light and airy pancake mix.
6. In a non stick pan add a little veg oil or butter
heart, shaved white Champagne and a dusting of icing
sugar to sweeten. and drop spoonful of pancake mix.
chocolate To serve:
1. Place the underside of your heart
7. Once the underside has set and is
golden, flip over and cook for a
further couple of minutes.
shaped panacotta in hot water to
INGREDIENTS melt the edges of the dessert.
8. Repeat until you have all
of your pancakes and serve
2. Carefully remove and place
150g Country Range whipping cream with caramelised orange
the wobbling delight into
2 Country Range gelatine (soften in slices, honey or maple
your bowl.
cold water) syrup and a dollop of
3. Top with the rhubarb
40g Caster sugar greek yoghurt.
mix, dress with the juices
50ml Champagne (optional) and add the white
½ tsp Country Range vanilla essence chocolate
50g Country Range white shavings.
chocolate 4. Add a
10 Country Range frozen raspberries drizzle of
100g Country Range Tinned rhubarb champagne
1 tbsp Champagne to finish.
09
Discover Our Delicious
Plant Based
Bakery Range
YOU CAN CHOOSE FROM OVER 100 PRODUCTS FROM OUR BREAD
& VIENNOISERIE RANGE THAT ARE SUITABLE FOR VEGANS
www.delifrance.com/ukPancakes
TO BE PROUD OF
INGREDIENTS
DISCOVER STACKS OF
DELICIOUS PANCAKE Your go-to
RECIPES HERE! Baking
Discover more: oetker-professional.co.ukDoctor of Happiness
ADVICE FROM THE EXPERTS
Regularly featured on How important is it to people to has ‘mood rewire itself to notice the positives.
television and radio, Dr work in a happy environment? hoovers’. In hospitality, customers Gratitude flips your thinking.
Andy Cope (also known as Happy people are more can be mood hoovers. It’s easy to Bottom line - most people
the Doctor of Happiness), is productive, more creative, have let an angry customer ruin your spend a massive amount of their
a happiness expert, best- 40% more energy, give better week! Our messages are not about life grumbling about what they
selling author, keynote customer service, go the extra making other people happier. haven’t got whereas happy people
speaker, trainer and mile, have less time off, create Positive psychology starts with tend to be grateful for what they
authority on employee positivity in their work colleagues. YOU. It’s your job to build your have already got.
engagement, wellbeing In hospitality, happiness is your
and human flourishing.
What are happy people?
competitive advantage!
How can people, who work in
“Creating a “flourishing” culture
It’s important to understand
that happiness isn’t a ‘thing’. It’s
the hospitality industry, be
happy and create a fun, buzzy
is to allow people to bring their
an emotion. Although it seems
as though the world is making
atmosphere for customers?
A team of 2-percenters is best selves to work every day.”
us happy or sad or anxious or something to behold! These are
angry, the truth is that your the days when work doesn’t feel
wellbeing strategies so that you Can you describe what you
emotions aren’t coming from the like work. There’s a buzz about
can stay upbeat more often. You mean by the “To Be” list and
external world. They’re the place. Even better, you don’t
know you’ve nailed it when a how people can use this to learn
manufactured by your thinking, feel exhausted, you feel
negative situation doesn’t ruin your to be their best self?
in this moment. Therefore, the exhilarated. The biggest factor in
day because you’ve taken charge We learn to write a to-do list and
key to unlocking more happiness creating a “flourishing” culture is
of your own wellbeing. then get busy ticking things off it. I
lies in your head! to allow people to bring their best
always start with my to-be list. That
selves to work every day. You suggest making a list of
means I have to dare to ask myself
Why are there only 2% of people Recognise and encourage their things you feel grateful for?
a BIG question; who am I being
who are much happier than the moments of excellence. How does this help people
while I’m doing the things on my
average person? be happy?
If there is a ‘grumbler’ (negative to-do list? That means I can commit
The modern world is fast, Gratitude has been proven as a
person) in the team, what can to being kind, respectful, present
exhausting and relentless. It’s easy therapeutic technique. If you write
you do to make and a nice person. I advise you to
to get stuck in a rut of counting about three good things that have
them happier? write a to-be list once a week.
down to your next holiday and happened in your day,
accidentally wishing your life away. Every
your brain will gradually Find out more about Dr Andy
But we can all think of a handful of workplace
Cope and how to be happy in his
people who stand out in our lives book The Happiness Revolution.
– the happy few. They have
energy, passion and resilience. If
you plot them on a happiness
graph (which is what I did) they are
in the top 2% of the population.
Note, they’re not necessarily rich
or famous. Just happy.
What can hospitality operators
do to nurture staff happiness?
You can’t command anyone to
be happy. All you can do is lead
by example. Human emotions
are contagious, so when you’re
genuinely feeling amazing, those
emotions will leak out of you and
create upward spirals of emotion
in those around you. Obviously,
negativity is also contagious!
So please be careful what you
pass on.
13The Age of the
Plant-Based
The vegan food category, previously
infamous for bland, lacklustre meals
with no variety has been transformed
over the years and we have witnessed
more vegan food coming to market in
the last 12 months than ever before.
The Hospitality sector is now a frenzied hive of
vegan and plant-based
plant- based activity, forming one of
the most exciting movements we have seen in
quite some time. The market is in fact moving
so fast, that what was only a pipe-dream last
January, is now in market and selling like hot
cakes (vegan ones, of course!). So to assist with
your menu planning for 2022, the Stir it Up team
made a round of soya lattes, opened a packet of
vegan KitKats and researched some of the latest
vegan products to hit the shelves.
EGG-CELLENT NEWS FOR DAIRY
SUBSTITUTES
The dairy substitute category is booming at
present, milk alternatives in particular are
leading the way. For those of you keen to
explore the latest plant-based milk, try pistachio
milk. Nutty and sweet, it is made from pistachios
and its unsweetened form is also keto-friendly.
Use it to make overnight oats or to add a new
flavour to your coffee menu.
Egg substitutes have been used by operators
for a while, but with limited success when it
comes to baking. Mashed banana, apple sauce
and arrowroot have all been tried and tested,
however try as we may, they still render certain
items out-of-bounds… that is, until now! Not only
has aquafaba changed the baking game for
meringue lovers everywhere, but operators can
now select from a variety of options including
Beyond Egg, Crackd, Terra Vegane and
VeganEgg which can be used to make scrambled
egg, omelettes, cakes and scones.
Often it’s the little things that make a
GE
RAN EN
difference and finding a good alternative
R Y E
UNT AS B
for crème fraiche is one of them! Pasta,
NCH
T H E CO AYO H CE LAU TILE fajita and nacho lovers can breathe
“ M N A
AN R SI ERS E a sigh of relief and cravings can be
VEG OPULA S SO V RANG satisfied with a vegan alternative to
Y P I T ’ A T
EL AS ON OS
HUG YEAR E USED HES. M ULDN’T crème fraiche that ticks both taste
S T B D I S O AS and texture boxes. Certain dairy
LA CAN ENT W HH
Y IT
AND DIFFER HO TR N WHIC OWN substitutes have been notoriously
OF SW EGA GD difficult to get ‘right’ – cream and
S U MER IT’S V REAKIN IONS cheese are two of them, with many
CON KNOW ED IN B NCEPT vegans coining the phrase “it’s a taste
N O
EVE O HELP PREC FOOD.”RY you get used to” as opposed to gushing
S
ALS OPLE’ EGAN , COUNT NG over the flavour profile. Fortunately
PE OF VANCROF MARKET
T I
the tide is turning, and not only are we
EB UP R
KAT E GRO
G AGE
R A N M N
A
stiritupmagazine.co.ukCATEGORY FOCUS
revolution
seeing better cream substitutes on the value of vegan and plant-based food,
market, but cheese substitutes are also assisting with sustaining a feeling of
coming along in leaps and bounds too. fullness after a meal. The protein flakes
We’re In The Middle recently launched by Gold and Green
POWERFUL PROTEIN Foods are a good example of ingredients
Of A Chain Reaction! Meat substitutes have been in the market now readily available - they can be used
for some time and are constantly evolving in patties, falafels and fillings for pastries,
There has been a surge in creativity to improve taste, texture and appearance pies or dumplings as well as granola
throughout the hospitality sector when to appeal to meat eating consumers and and smoothies for a nutrient boost.
it comes to vegan food – from local flexitarians alike, however work has also Developments such as this will change
independent restaurants to school
canteens and care home caterers. While
we champion all operators who are forging "The Hospitality sector is now a frenzied
their own vegan path, we thought we would
shine a spotlight on a few restaurant chains hive of vegan and plant-based activity."
who are also finding new ways to bring
plant-based to the masses. Their efforts been underway to elevate the flavour the game for operators who no-longer
will, without doubt, influence consumer and nutritional value of alternatives to have to rely on beans for protein or bread
behaviour in 2022 and beyond. Here’s a meat-based snacks and deli items. The for ‘bulk’.
taster of what was introduced across a Country Range Vegan Sausage Rolls and
number of chains in the last 12 months. Vegan Pasties are two products which With exciting times ahead for 2022 when
have received plaudits for their fantastic it comes to vegan food, our advice to
Chiquito updated their vegan menu to include operators everywhere is to continue
taste and ease-of-use. Simple to prepare
paella, enchiladas, telera buns, loaded trialling and testing as many new
and an ideal handheld snack, they have
wedges corn ribs and deep-fried ice cream products that come to market as possible,
proved a winner with outlets offering
takeaway options throughout updating and broadening your menus
Costa Coffee launched a new vegan BBQ
the pandemic. accordingly to encourage more plant-
chick’n panini, a sumptuous Jamaican ginger
based sales.
loaf cake and a roasted butternut squash
Protein is a hot-topic within the vegan
pastry roll to their growing list of vegan and
plant-based options
and plant-based category and over the Open vegan tor tilla wraps with
last 12 months we have seen a number
Delighting us with their play on words is of protein-focused introductions. Oat sweet potato, beans, avocado,
Domino’s chick-ain’t pizza, topped with bran, pea protein and fava bean protein
vegan cheese, onions, peppers and southern are all helping to raise the nutritional tomatoes, pumpkin and sprout
fried vegan nuggets.
Serving up an alternative to a traditional goat
curry, is Las Iguanas with their Dominican-
style jerk-spiced jackfruit and Scotch bonnet
curry, served with spring onion rice and pink
pickled onions
Adding to their range of hot wraps, is the
Meatless Meatball wrap from Pret A Manger,
made with a layer of red tapenade and
chipotle ketchup, topped with crispy onions.
Pret A Manger have also added a new vegan
breakfast baguette and hoisin mushroom
wrap to their menu in the last 12 months
Already streets ahead with their PETA
Award-winning vegatsu curry, Wagamama
has also launched vegan sticky ribs,
vegan chilli squid and firecracker curry.
Pledging to transform half of their main menu
to meat-free options by the end of 2021, we
are keen to see how long it will be before
they remove meat from the menu completely!
15*AC Nielsen Total Coverage Ltst 12wks 17.07.2021
L
F
L
McC
o
O
y’s
N
b r a n
d is
FU LAVOUR
g r o w
ing a
t +11.4%EDUCATION
Brain-boosting
menus at Gordonstoun
Menus focusing on brain of every term, but when Covid hit, One of the aims of the new menu is Above
boosting foods are helping we had the opportunity to start from to educate students about food so Pupils eating lunch at Gordonstoun
students at Gordonstoun, scratch. That’s when the idea for a they can make their own informed
Schools seeking to introduce a
near Elgin, northern “Phased Learning Menu” came up. choices. Every Friday evening
similar initiative are recommended
Scotland to excel in their We wanted to create a menu that there is a Carb and Protein Bar
offering chicken, fish, rice and to involve the whole team.
work, exams and sport. The would benefit the students and give
wholegrain bread. “Everyone has been involved – it’s
school is an international, them the energy they needed.”
been a team effort, it’s not just down
co-educational day and According to Ross Burgess, “Students will compete in sports to one person. Chefs who’ve
boarding school for Executive Chef, some dishes were such as hockey and rugby on the worked here a long time were so
students aged 4 to 18. already “brain boosting” such as Saturday,” says Jamie, “so we want excited by this new challenge. We
During the first year of the new salmon and trout, fresh berries, them to have plenty of energy. took the plunge and started from
menu, GCSE results were the best seeds and pulses, so it was a matter Students are encouraged to ‘build’ scratch, you could start the process
ever and levels of obesity were far of creating new dishes to fit the their own tacos and choose what by changing one or two dishes, but
lower than average. brief. The whole catering team was dishes to have.” it will take longer,” advises Jamie.
Lisa Kerr, Principal, says “The menu involved in devising the new menu
is based on solid scientific evidence. which includes dishes such as Beef
Many studies have shown the link and Beans Burritos, Potatoes with
between food and both mental and Chilli and Cheese Sauce and Hake Sharad R is in Year 13 and is a 400 metre runner:
physical wellbeing. We also know with Asparagus.
that a healthier diet makes a “In all sports, the actual event is only half the battle. You have
“We tried to leave favourite to prepare accurately whether it comes to training, stretching,
difference in the school environment
desserts on the menu,” says Ross warming up, or making sure you’ve got that nutrition to make sure
because we have been running a
“but I think it would have been a you’re not running on empty the entire event or match. I have dietary
revision course for several years,
problem taking off fruit crumbles! requirements and the school caters for that. Even though I might be
which combines brain boosting
We’ve reduced the amount of glucose or lactose intolerant, knowing that I can still get a nutritious
foods with study and exercise. All
sugar in the crumble and use 50% meal before my sports events is very reassuring.”
students on our revision course
have seen their performance wholegrain flour to make it
improve by at least one grade healthier.”
compared to their mock exams, with Another positive for the new menu
60% improving by two grades.” is a reduction in food waste. “We Keira W-N is in Year 13 and plays hockey and netball:
As a result of this success, the menu monitor the food left on students’
was completely overhauled and plates and in the food bin and “I think the new menu really makes a difference because food really
different dishes trialled. Jamie estimate there’s been 40% less is the fuel for your body and eating right is a massive step towards that.
Campbell, Catering Manager, says food waste over the past eight If we don’t eat the right food then we’re not going to achieve at the
“We always review menus at the end months,” says Jamie. highest level, so it’s very important to us.”
17BARISTA
STYLE
NEW
DECAFF
420g
an in s t a n t
® Reg. Trademark of Société des Produits Nestlé S.AHOSPITALITY
ow UpForHospit a lit y
#Sh
Customers abandoning pause and reconsider doing so. At Annie’s Burger Shack
their restaurant Taking a booking deposit or restaurants in Nottingham and
reservations is costing the holding credit card details in case Derby, their booking system
hospitality sector around of cancellation offers a level of sends customers an alert asking TO JOIN THE
insurance to your business, while them to confirm their booking and CAMPAIGN,
£17.6 billion a year. Recent
also diminishing the revenue in many cases, this works. Daniel SIGN UP AT:
findings from The Go
impact of no shows. Finding the Griffiths adds “Not everyone will https://www.zonal.co.uk/
Technology report from show-up-for-hospitality/
right cancellation fee to match respond, which is why every
Zonal and CGA reveal that
your offering is important as, if this morning we telephone every
the worst offenders are
is too high, you could discourage customer and ask them if they will
younger people with more booking in the first place.” want their table that evening. This
than a quarter (28%) of gives them a chance to tell us if
18-34 year olds not To combat no shows at Bao + BBQ
there is a change in numbers or if
honouring their bookings, restaurant in Cheltenham, the
they can’t make it. We feel this software. Even if this cancellation
compared to 1% of those team asked customers to enter
helps us to create a positive occurs on the evening itself, you
aged 55 and over. relationship at a time when the can still give a table to walk-ins,
As a result of the research, “We feel this helps us industry has lost a lot of human safe in the knowledge that the
hospitality organisations including interaction. Since we’ve been booking won’t be turning up
Zonal, CGA, UKHospitality, Bums to create a positive doing this, there has been a
notable decrease in no shows. It
– even last minute cancellations
are better than a no show.”
on Seats and Wireless Social have
joined forces to introduce a
campaign called
relationship at a time might not suit everyone as it takes
a certain level of staffing.”
#ShowUpForHospitality. The
campaign aims to demonstrate to when the industry has Making it easy for people to cancel
their booking via a single click a
customers the impact of not
showing up for reservations, as lost a lot of human mobile device or computer is also
an idea that many are adopting.
well as providing tips for operators
to help them cope with the issue. interaction.” Jane says “If a restaurant is using
an outdated booking system or
Educating customers on the even traditional pen and paper,
effects of no shows is crucial. their credit card details at the time you’re making it difficult for
There has been much controversy of booking. Emily Redman says customers to cancel which
over charging cancellation fees, “We were worried this would put could, in turn, cause them to do
however an increasing number of people off booking, but we’ve nothing and not show up. It’s
operators are considering this found people are understanding often stated that Millennials are
route as the issue of no shows and happy to do that. We use reluctant to use the phone so
continues to bite. Jane Pendlebury, ResDiary the online reservation whether that’s true or not,
CEO of the Hospitality system. It sends an automatic make it as easy as possible for
Professionals Association (HOSPA) email when the booking is made them to let you know if they
says “By bringing in cancellation and again, just before the booking have to cancel without having
fees, restaurants will help people date. In the case of a no show, £10 to call. This is something that’s
understand the implications of no per head is automatically charged usually incorporated in the
shows and give them reason to to the card.” latest booking management
19HEALTH & WELFARE
Vf or Li f e LAUNCHES SELF-ADVOCACY GUIDE FOR
VEGANS AND VEGETARIANS IN CARE
The charity V for Life (also By giving residents and their whey. Vegetarians don’t eat meat THE CHARITY HAS THE
known as Vegetarian for families this guide, it will but do eat dairy and eggs, FOLLOWING ADVICE:
Life), which works on behalf encourage conversations with care although some don’t.”
• Use vegan or vegetarian
of older vegetarians and homes about their dietary beliefs
There is a growing trend for symbols on menus. A separate
vegans, has launched a Self- and how they would like to be
people to reduce their meat vegan and vegetarian menu
Advocacy Guide for vegans cared for now and in the future.”
consumption or become vegans will avoid mistakes.
and vegetarians in care An important part of the guide is and vegetarians. A survey from • Seat vegetarians and vegans
homes, detailing the laws the template “statement of wishes” the University of Oxford together to avoid the chance
and regulations in place which older people can complete. concludes that meat consumption that someone may pick up a
that protect their rights to This will provide instructions for in the UK has dropped by 17% in piece of meat from another’s
practice their beliefs. the care home, explaining how the the last decade (between 2008/9 plate. Amanda notes “If they
resident wishes to be treated and to 2018/19), while the proportion of are seated with other people
Amanda Woodvine, CEO, V for the beliefs they wish to live by. vegetarians and vegans has more and their food looks different,
Life, says “The aim of the pack than doubled. they may forget they don’t
According to the charity, around
is to help empower this group eat meat.”
70% of people living in care homes
and their families so they have all • Make sure the resident
have dementia or severe memory
the information at their fingertips
and have the confidence to protect
problems and may be unable to T here is still a lack of chooses from the vegan and
vegetarian options rather than
explain their dietary beliefs, or
their vegan and vegetarian beliefs. have periods when they can’t knowledge about vegan meat options.
• Staff training is vitally
remember their values.
Amanda says “When a resident
and vegetarian diets. important. V for Life runs
several training courses online
starts losing their memory, they and in person, accredited
can forget that they became vegan by the BDA (British Dietetic
As Amanda states, it couldn’t be
and revert back to when they ate Association)
simpler to cater for vegans and
meat. They may no longer have
vegetarians. “If you’re making a https://vforlife.org.uk/
access to a vegan magazine or see
meat pie, make a vegetarian/ resources/publications/
the vegan symbols which triggers
vegan one and put it in the oven self-advocacy-england
that memory. They may not be
at the same time on separate
alarmed at being offered sausage www.vegetarianforlife.org.uk
trays, if you’re making stew or
and chips, as they may assume it’s
soup, the base ingredients will be
a vegan sausage.”
the same, so you can create
There is still a lack of knowledge different versions. If it’s Quiche
about vegan and vegetarian diets. Lorraine, use mushrooms in place
Amanda says “The biggest of ham or quorn or lentils instead
misunderstanding is that of meat in a shepherd’s pie.
vegetarians eat fish. Vegans don’t Some foods are naturally vegan
eat anything from animals living or such as Vitalite vegan spread,
dead - for example, honey or chocolate bourbon biscuits and
by-products from dairy such as most Oreo biscuits.”
Mushroom
Quiche 21What’s on
yoURVegamnUEarNy?u
FOr
DID YOU KNOW:
PLANT BASED IS THE
FASTEST GROWING PROTEIN OOH
73%
OF CONSUMERS
THINK IT IMPROVES
THE IMAGE OF A
RESTAURANT
1
86%
THE NUMBER OF
VEGAN MEALS
CONSUMED
BY NON - VEGANS
2
Serving suggestion
Create SENSATIONAL
+5.5% YOY
vegan specials THE GROWTH OF THE
OOH PLANT-BASED MEAL MARKET
2
NEW
GARDEN GOURMET® GARDEN GOURMET® GARDEN GOURMET® GARDEN GOURMET®
Vegan Balls Sensational™ Burger Sensational™ Fillet Pieces Mince
Speak to your Sales Representative to find out more
SOURCE: 1.Datassential July 2019 KANTAR, July 2019.2.Understanding the Out of Home plant based meals market report, Kantar May 2020.
GARDEN GOURMET® - Reg. Trademark used in agreement with the Trademark ownerFIVE WAYS TO USE
WAYS
TO USE Dijon Mustard
1/ Sauce
2/ Dressing
Dijon mustard is a traditional mustard of
France, named after the town of Dijon in
Burgundy, France, which was the centre Hollandaise is Dijon is perfect
of mustard making in the late Middle one of the classic French in a honey and mustard ANDREW
Ages and was granted exclusive rights mother sauces along with dressing. Try whisking 1 GREEN
in France in the 17th century. Béchamel, Veloute, Tomato tbsp Dijon, 1 tbsp honey,
and Espagnole. One 1 tbsp white wine vinegar CRAFT GUILD
OF CHEFS
The main ingredients of this condiment are brown
mustard seeds and white wine, or a mix of wine of the best hollandaise and then whisk in 3 tbsp
vinegar, water and salt designed to imitate derivatives is sauce veg oil and 1 tbsp of water.
the original verjuice. It can be used as an Moutarde. Hollandaise This will be your go to
After a Christmas period that was
accompaniment to all meats in its usual form with a spoonful of Dijon, dressing for all salads.
a little more like the normal one
as a paste, or it can be mixed with other perfect for vegetables, My favourite is red
that we are used to, we can now
ingredients to make a sauce poached meat and fish onion, sliced tomato,
plough into 2022 with a much
and eggs and cucumber
fuller calendar that we did this
The Country Range Classic Dijon mustard has
time last year. We are starting
subtle vinegar notes used as an ingredient in
3/ 4/
the year with the newly named
dishes rather than as a condiment. Use it to
marinate meats, make vinaigrettes and add Coating Flavour Major Chef’s Culinary Challenge,
formally known as the Major
it to roast potatoes for a unique side dish.
Brush a Dijon goes Series, 4 great competitions over
This issue we have Paul Dickson, Country Range rack of lamb with Dijon so well with chicken January and February. There
Development Chef who shares five innovative mustard, coat in a herby and mushrooms. Next is of course the Country Range
ways to use this Dijon Mustard. breadcrumb and slowly time you make a chicken Student Chef Competition,
bake in the oven until and mushroom pie add which has its heats this spring
pink. It’s a great way a generous dollop of
ABOUT: PAUL DICKSON
with the final on 22 March at the
to add extra flavour Dijon and some snipped HRC show at London’s, ExCel
Paul Dickson is a chef, brand ambassador, food to this classic! tarragon leaves. You centre, a good chance to see
stylist and Home Economist. With a vast culinary will be amazed at the the next generation of Chefs,
knowledge collected from some of the finest difference and supported by Country
5/
Range Group members. On
establishments in London, Manchester and
the North West. He creates exceptional visual Mix 24th February we have our
stories about what and how we eat. Phoenix dinner, where we and
How can our friends at the British Culinary
Country Range we leave out a perfect Federation, are putting on a joint
work with Paul mustard mayo. Absolutely dinners to help support the rising
to create recipes life changing in a freshly of the Hospitality Industry, to
from using the made egg mayo sandwich purchase tickets please do visit
latest insight
our website
trends to make
up inspirational
For more on the Craft
menus through to Country Range Dijon Mustard Guild, visit www.
developing new Pack size: 2.27 lt craftguildofchefs.org
ways of serving
or follow the Craft
up traditional
favourites. Guild of Chefs on
Twitter at @Craft_Guild
23CERTIFIED BY THE VEGAN SOCIETY
W W W. P R E M I E R F O O D S E R V I C E . C O . U K
@PremierFoods_FS PremierFoods_FS @PremierFoodsFoodserviceGLUTEN FREE,
SUITABLE FOR VEGANS
& NO ALLERGENS TO DECLARE
W W W. P R E M I E R F O O D S E R V I C E . C O . U K
@PremierFoods_FS PremierFoods_FS @PremierFoodsFoodserviceV e g
the
a n u a r y
effect
Over half a million people
participated in Veganuary 2021,
an increase of over 180,000
people in 2020 and this year,
the numbers are set to rise
once again.
More than just a movement,
Veganuary has been the turning
point for many consumers seeking
to implement a lifestyle change.
Once renowned for boring,
tasteless flavours, vegan and
plant-based food has undergone
a huge transformation, delivering
tasty dishes that are not just
directed at an ethically minded
consumer group.
As we gear up to explore the
bounty of new vegan dishes
launched this January, we took to
the streets to ask chefs, hospitality
experts, nutritionists and operators
throughout the sector to share their
best-selling dishes, advice and
plans for Veganuary 2022.MELTING POT
Left (main)
Carrots Autumn,
Photo Credit: Maray
DANIEL DUPRAT GORDON LAUDER ALEX HANNAH
Foodservice Manager, MD, Central Foods Owner, The Dark Kitchen
Bennett Opie Limited Interest in meat Last year we made a
Menu evolution can alternatives continues decision to focus our
be a tricky balance apace, and there’s burger offering on a
with the spiralling costs a growing plethora completely plant-based
that are really hitting the industry - of options that operators can serve product, launching Bae Burgers
especially if specific ingredients are to their customers looking for using the Beyond meat products and
required - and menu rationalisation plant-based meals, but there are big sourcing greens from an urban farm in
is one way of keeping costs under differences in the ingredients used Liverpool that uses hydroponics in an
control. Introducing ingredients that to make vegan and vegetarian meat old warehouse in the city centre. We
can be used creatively across a wide alternative products and the nutritional decided to offer just the Bae Burgers
range of dishes and meal occasions benefits that they provide. with no meat alternative, to prove just
that complement both a plant-and- The soya used in our recently how good the vegan burgers were.
meat-based menu, help ease the launched KaterVeg! vegan mince, We found this was a great way to
ingredient overhead. For example, sausages, burgers and bangers is get people to try them and have
considering items like compotes that organic, non-GMO, EU soya, grown experienced customers re-ordering
can be used for breakfast with granola in existing, established agricultural based on how good they are! To
or soya milk pancakes and then later areas without the use of the promote them, we used direct quotes
in the day for a non-dairy cheesecake controversial herbicide glyphosate. from people who couldn’t believe the
topper or fruit crumble. The same This makes it as good as it gets from burgers were all vegan. We even had
applies for olives. A good quality olive both an environmental and a health customers calling the restaurant to
can transform a vegan breakfast burrito point of view. The soya is also high double check what was in them as
and be used later in the day for sharing in protein, low in fat, low in sugar, they couldn’t believe the similarities in
platters – and even for traditional a source of fibre and has salt levels taste, texture and overall look. They still
martini cocktails. below the PHE 2024 targets – all remain the only burger option on our
It needn’t be daunting; a great place positive attributes which will appeal takeaway menu and are consistently
to start is with your best-sellers – to customers looking for healthy, one of the most tagged items on our
adding simple twists to “veganise” your sustainable, meat-free menu swaps. customer’s social media feeds.
offering. Ambient ingredients really
win here as any potential food waste
is limited especially as once they are THOMAS WHITE KIM KAEWKRAIKHOT
opened, they can often be stored in Co-Founder, Maray Owner and Head Chef
the refrigerator for a couple of weeks. In January we will be at Chaophraya
running our annual Our best-selling vegan
Green January offering. dish here at Chaophraya
ANETA JARZMIK Green January is about is our Pumpkin Thai Red
General Manager, Hard celebrating our vegetarian and vegan Curry. Made with fresh red chillies,
Rock Cafe Manchester offerings which we are so well known galangal (similar to ginger), cumin,
Our menu is always for. Vegetables are a huge part of what coriander root and lemongrass, this
evolving and adapting we do, they are incredibly versatile flavoursome curry is the perfect
to tastes and trends, and a mainstay of Middle Eastern, option for those looking for something
one of which is the increased demand North African and Mediterranean substantial. This vegetable and
for tasty, nutritious, vegan dishes. cuisine all of which are a huge source protein-rich dish uses Thai pumpkin,
We’re busy developing some exciting of inspiration for our food. which provides a new experience for
vegan options, but one favourite Our Autumn/Winter menu features your taste-buds.
already on the menu is our Moving an abundance of vegan dishes, Our customers love how incredibly
Mountains Burger. We call it our ‘100% including confit carrots with a hazelnut tasty and creamy this recipe is, despite
guilt-free burger’. It has no cholesterol butter, tamarind, pickled celeriac and it being completely plant-based. This
and the wheat, soy and pea protein parsley - king oyster mushrooms with dish is garnished with aromatic Thai
create a texture similar to a meat cannellini beans, lemon and capers Basil and pumpkin seeds. With this
burger. The mushroom and coconut and a comforting braised rice dish with deliciously comforting recipe, you can
oil gives mouthwatering succulence, local Ormskirk Kale and chilli oil. These expect a sweet and ‘melt in the mouth’
whilst the beetroot juice makes it look appear alongside our menu favourites style texture, stemming from cooking
like a real burger when you bite into which include a vegan rendition of our over a longer period of time. We’d
it. With vegan buns and cheese, it’s flagship Disco Cauliflower and sweet recommend pairing it with Jasmine
perfect for Veganuary. potato with tahini and date molasses. rice for a true taste of Thailand.
27By Katy Moses, Founder &
Managing Director of KAM Media
ONE STRIKE
and you’re out
Roll back to pre-pandemic become MORE important to
and hygiene probably them when visiting a hospitality
didn’t weigh heavily on venue since COVID-19 hit. This
your mind as an operator is consistent across all age
(unless like me, you have groups and gender
teenage sons!) – it was demographics.
more about experience The research, which we carried
and ambience. Fast out in partnership with Food
forward to 2021 and Alert, found that there is now no
despite the initial flurry of room for error and that
high-visibility Covid customers are incredibly
measures hastily unforgiving when standards fall;
implemented in many 1-in-2 said that if a venue falls
venues, most operators short of their hygiene
have started to shift expectations just once then
their focus to more they will never return. To be
‘exciting’ things- whilst crystal clear, that means you’ve
keeping standards high, got one strike and then you’re
of course! out, for good.
But this month we finished a There are two hygiene
project at KAM looking at how measures which customers
people’s attitudes have want long term; hand sanitising
changed since COVID-19 when stations (69%) and adequate
deciding where to go out for a spacing of tables (63%)- both
drink or meal or order food for measures which don’t dilute the
delivery, and guess what is still customer experience but just
very much firmly on our give enough reassurance that
customers’ minds? Yep, hygiene their health and well-being has
and also- food safety. been considered and is
important to the venue. This is,
Nearly 2 in 3 consumers agree ultimately, what the customer is
that hygiene standards have looking for.KAM MEDIA
Hand sanitising stations are one of the
key measures to keep up the hygiene
expectations of your customers.
“Nearly 2 in 3 consumers agree that
hygiene standards have become MORE
important to them when visiting a
hospitality venue since COVID-19 hit.”
It comes as no surprise then that and younger Millennials who are
food hygiene ratings (FHR) are more actively ‘ratings aware’.
now also an all-important Venues should be using positive
decision maker – or breaker – Food Hygiene Rating scores as
for customers and getting the a footfall driving mechanism for
scores on the door can be the these savvy consumers.
difference between business
success or failure. Interestingly, Astute operators should be
though again perhaps not looking at this and thinking
surprisingly, food hygiene about how they can use their
ratings are of even higher high-ranking hygiene standards
importance to customers when in a positive way to separate
ordering food for delivery. them from their competitors and
influence the valuable 18-34
This heightened awareness of year old market.
health and hygiene in general
has been more prominent in No, hygiene isn’t a particularly
older generations during the sexy topic, but ignore it at your
pandemic. But when it comes to peril. You can consider this your
checking ‘food hygiene ratings’ ‘one-strike and you’re out’
in particular, it’s Generation Z wake-up call!Mixe
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Quality grains for all occasions
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For inspirational plant-based recipes and more,
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visit tildafoodservice.com
f
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TildaRice @TildaChef
ceON THE RANGE
Growing Well is a unique farm-based
Mental Health Charity near Kendal,
providing a powerful alternative or
accompaniment to therapy, where
the cycle of food from field to fork is
central to everything they do.
Working with adults in Cumbria and
North Lancashire who are experiencing
mental health illness, the charity
provides a sanctuary where individuals
Squash & Mushroom
Wellington with Kale Pesto
can help with a range of different jobs,
using activity as therapy.
In addition to donations, the farm relies
on the sales of veg boxes in the local area.
Their organic produce is used to supply
local businesses and is often transformed to
create unique products for retail.
COOKING
Visitors are able to play different roles SERVES TIME
4 45 MINS
throughout the farm and are also invited to
take courses and classes, interact with peers
and learn new life skills such as growing veg, INGREDIENTS METHOD
cooking and goal-setting.
Head of Catering at Growing Well, Sarah • 500g block of Country Range
1. Heat the oven to 200C/gas 6.
Hill, said: puff pasty
2. Cut the squash into small chunks and toss in a large
“The kitchen is an integral part of the • 1 butternut squash peeled and roasting tin with a drizzle of olive oil and a pinch of salt
recovery process at Growing Well. We are cut into small chunks and ground black pepper. Roast for 25-30 minutes until
an organic horticulture site growing a wide • 4 tsp of Country Range garlic tender and lightly charred. Set aside to cool.
range of fruit and vegetables for a local crop pure 3. Toss the mushrooms in a separate roasting tin and
share scheme and other retail and catering roast alongside the squash for 15 mins. Remove from
outlets. Any surplus is donated to our kitchen • 6 tbsp Country Range olive oil
the oven and stir in 90g of the chestnuts, thyme, sage
to create healthy delicious vegan food for • 1 tbsp Country Range dried and 2 tsp of garlic. Roast for a further 5 mins then set
beneficiaries and staff daily. After all the thyme aside to cool. Once cooled add both the vegetable
hard graft, there has to be reward.” mixes together and keep to one side.
“The menu is changed daily depending • 1 tbsp Country Range dried
sage 4. Bring a large pan of salted water to the boil, tip in the
on what surplus vegetables are available
kale and cook for 1 min until wilted. Drain and then run
from the field so it’s a case of ready, steady, • 600g chestnut mushrooms under cold water until cool. Squeeze all the water from
cook. It certainly tests our creativity to come chopped the kale, then put it in a food processor along with 2 tsp
up with a menu and also produce different of garlic pure, 90g of the chestnuts, the lemon juice,
retail products that are varied, healthy and • 50g Country Range walnut
4 tbsp olive oil and some seasoning. Blitz to a thick
delicious, especially in the winter months. halves
pesto and check seasoning (add more lemon juice
We currently have five types of squash, kale, • 180g vacuum packed if required).
potatoes, onions, cabbages and chard, which chestnuts, roughly chopped 5. Meanwhile, roll out one third of the pastry block on a
we often turn into curries, stews, soups and
• 1 tbsp Country Range lemon lightly floured surface to a rectangle, roughly 16cm x 25
risottos using the Country Range spices and
juice cm. Put on a baking sheet lined with non-stick baking
herbs. Occasionally we will create pies or paper, then lightly score a 2cm border around the edge.
pastries and this Squash, Mushroom and Kale • 100g kale Score the pastry in a criss-cross pattern within the border,
Pesto Wellington is one of our favourites.” chill for 30 mins then bake for 12-15 mins until golden
• Country Range and puffed.
Salt and pepper
6. Roll out the remaining pastry on a lightly floured
surface to a 24cm by 35cm rectangle (this is the top).
Spoon the kale pesto onto the centre of the baked
pastry base followed by the vegetable filling and shape
into a thick cylinder within the 2cm border. Brush the
edges of the pastry base with a little oil, then drape the
uncooked pastry rectangle over the top of the filling,
tucking in the edges underneath. Brush with oil then
chill for 30 mins.
7. Brush a little oil over the pastry. Sprinkle with sea salt
flakes and ground pepper (You could also add poppy
seeds here if you wish). Bake for 30-40 mins until
GROWING golden and puffed and the filling is hot.
WELL
31You can also read
