Winner s' National TREASURES: Savona Foodservice South West
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MARCH 2020
winner s
‘
MASTERCHEF
Riding
C O E L I AC C R U S A D E
National
the wave
TREASURES:
C E L E B R AT I N G
HOMEGROWN
CUISINE
O F S U S TA I N A B L E S E A F O O D
5 023616 476309
In the kitchen or on the table,
ONLY THE BEST
WILL DO
www.kraftheinzfoodservice.co.uk
@KraftHeinzFSUK
st art ers... THE COOKS
For CALENDAR
March
1/ St David’s Day
2 - 8/ British Pie Week
www.britishpieweek.co.uk
3/ Country Range Student Chef
Challenge Grand Final,
HRC Show, London
www.countryrangestudentchef.co.uk
Shells fou
There’s been a wave of excitement archaeolo nd on 16 - 22/ Nutrition and Hydration Week
gic
indicate t al sites
www.nutritionandhydrationweek.co.uk
about this issue of Stir it up –
we’ve dedicated several pages,
hat 17/ St Patrick’s Day
were eatin people
and our beautiful cover, to
sensational seafood!
g oysters
Our Category Focus provides a comprehensive
lowdown on sustainability from an ocean 6,000 yea 22/ Mothering Sunday
perspective, our Eat the Season feature has rs ago
some inspirational ideas for oyster dishes,
and details of the latest launch from Country
24 - 26/ IFEX, Titanic Exhibition
Range - King Prawns - can be found on page 10. Centre, Belfast
Our development chef Paul Dickson https://www.ifexexhibition.co.uk
dedicates his column to sharing a host of
delicious king prawn dishes and we’ve got
a fabulous sea-food inspired prize to give
away on our Country Club page. April
Research shows consumers are seeking
out “food hugs” and looking closer to home
in search of comfort food. With this in mind, 1/ April Fool’s Day
our Melting Pot feature (page 34) enlists the
help of chefs from our four home nations
to share their national treasures.
2 - 3/ Hospital Caterers Association
MasterChef judge Gregg Wallace shares National Leadership & Development
a recipe from his new cookbook on page Forum, ACC Liverpool
47 and, continuing on the MasterChef theme, http://hcaforum.co.uk
2016 winner Jane Devonshire talks about
7/ World Health Day
her new role with Coeliac UK (page 17).
I’m looking forward to watching the
finalists compete in the Grand Final
of the Country Range Student
Chef Challenge in London this
10/ Good Friday
month. Ten talented teams
will be battling it out for the 13/ Easter Monday
coveted title and
I wish them all lots of
luck for what is sure 28 - 5/ National Tea Day
to be a hard-fought https://www.nationalteaday.co.uk
competition. We’ll
have coverage
of the final in 23/ St George’s Day
a future edition.
Keep creating a stir! 24 - 26/ Great British Beef Week
http://www.ladiesinbeef.org.uk/events/
Editor
25 - 1/ Allergy Awareness Week
Janine Nelson www.allergyuk.org
27 - 3/ UK Coffee Week
www.ukcoffeeweek.com
03
r09 ing Pot
Custome rofile Melt 34
P
NEWS ADVICE INSPIRATION TRENDS
05 13 07 05
Readers’ Lives Hospitality Eat the Season Plate Arrivals
Hospitality Favours Older Oysters Philippines
09 ‘Loyal’ Workers
Customer Profile 29 23
Softly, Softly Approach 14-15 The Art of Plating Dickson’s Diary
Health & Welfare Smoked Gigha Halibut, Shrimp Add Depth to you Seafood Menu
10-11 Quality and Support to the & Seaweed Sauce
New From Country Range Very End 34-36
31 Melting Pot
17 19-21 Five Ways to Use There’s No Place Like Home
Education Category Focus Madras Curry Powder
MasterChef Champ’s Riding on the Wave of 39
Coeliac Crusade Sustainable Seafood 43 Special Feature
On the Range How to Grow Your Own Micro
41 27 Chicken Tikka Flat Bread Herb Garden
Food & Industry News Green Gauge
Compassion for Fish 47 40
45 Welfare My Signature Dish MCA
Country Club Gregg Wallace Will British Cuisine Rise in
33 Popularity in 2020?
48 Advice From the Experts 51
The Marketplace Serious about Sustainability Food for Thought 49
Inspirational Plates for Raise the Bar
Spring Menus The Classic Apertivo
Contact us ...
Editor Design & Print As part of our
OUR EDITORIAL PARTNERS...
Janine Nelson Eclipse Creative environmental
policy this magazine
editor@stiritupmagazine.co.uk www.eclipsecreative.co.uk is printed using
Writer Front Cover vegetable oil based
Joanna Marshall Foodlovers ink and is produced
to high environmental
Subscriptions Telephone: standards, including
0845 209 3777 EMAS, ISO14001 and
stiritup@countryrange.co.uk FSC® certification.
stiritupmagazine.co.uk 04
My 47 re PLATE ARRIVALS
Signatu ish
D Philippines
Delivering on-trend dishes
from around the globe
The Philippines is a nation made up of
over 7,000 islands boasting cultural
diversity, an abundance of natural
resources and rich biodiversity.
Whilst the population of this Southeast
Asian nation are anything but rich, they
ew From enjoy a varied cuisine of mixed influences
N nge
said to provide a culinary representation
of ‘East meets West’. Here are some of its
untry Ra best-loved culinary treasures…
Co 10
ADOBO The Philippines’ most famous
dish of chicken or pork marinated in
soy sauce and vinegar with salt, garlic
and pepper – originating as a way to
preserve meat.
BALUT Street food consisting of a
developing duck embryo boiled and
eaten in the shell, with a splash of vinegar.
19 y BETUTE The Filipino twist on a French
ategor
delicacy. Frog stuffed with minced pork
C
and deep-fried.
Focus CHICKEN INASAL Grilled chicken
but not as you know it. It’s marinated in
lemongrass, calamansi, salt, pepper and
garlic, and brushed with annatto seeds oil
– then every part of the chicken is grilled.
Readers' Lives
DINUGUAN AT PUTO A black dish of
pork and pig innards stewed in pig blood
seasoned with garlic, onion and oregano.
HALO HALO The ultimate mixed up
dessert. Ice shavings and evaporated
1. NAME Mark Harris 9. MUST-HAVE KITCHEN GADGET milk served with kidney beans, chickpeas,
A non-stick, metal-handle frying pan. jackfruit, tapioca, sweet potato, coconut gel,
2. JOB TITLE Executive chef It’s perfect for finishing a dish off guava paste, ice cream and more.
by popping it into the oven on
3. PLACE OF WORK Lake District
a high heat KAMARO An appetiser of mole crickets.
Hotels, a group of six family owned
Legs and wings are removed before the
and run hotels in Cumbria 10. TOP CULINARY TIP Sharpen body is boiled in vinegar and garlic, then
your knife on a regular basis and sautéed in oil, onion and chopped tomatoes.
4. TYPICAL WORKING HOURS
hone in between sharpening
They vary. I work five days a week,
from hotel to hotel
SINIGANG Tamarind is the souring
11. WHO IS YOUR INSPIRATION agent for this sour meat stew, served
AND WHY? My old head chef from with okra, water spinach, radish, onions
5. HOW LONG HAVE YOU WORKED IN
London Hilton on Park Lane. I looked and aubergine.
THE CATERING INDUSTRY? 20 years
up to him and developed a great set
6. MOST INTERESTING FACT of skills. Today, my inspiration comes SISIG A sizzling dish of pork
ABOUT YOU My childhood nickname from my family, everything I do cheek, head and liver providing
was Haggis is for them a crunchy and chewy texture. Served
with hot sauce and Knorr seasoning.
7. FAVOURITE CUISINE I love 12. FAVOURITE COUNTRY RANGE
food, so it’s difficult to pinpoint my PRODUCT AND WHY? It has
favourite. Since opening Mizu, our to be the Triple Chocolate Muffins. Dinuguan at puto
pan-Asian restaurant at Lodore Falls The gooey bits in the
Hotel, my love for Japanese cuisine middle are to die for!
has increased
8. SIGNATURE DISH I love nothing Country Range
better than a good curry; I’ve perfected Triple Chocolate
my Indian butter chicken curry and Muffins
introduced it across all six hotels Pack size: 4 packs
of 6 muffins
05
Oysters
EAT THE SEASON
IN SEASON:
By George McIvor,
chairman of The Master
Chefs of Great Britain
The Master Chefs of Great Britain
was formed in 1980 to provide a
forum for the exchange of culinary ideas and
to further the profession through training and
the guidance of young chefs. In addition, the
association seeks to promote all that is best
about British cuisine and produce.
1/
By the time this goes to print the final of Zest
Quest Asia will have taken place and we will NEW YORK
have our new winners (log onto their website NEW YORK
to see who took this year’s title https://www. This adaptation of
zestquestasia.org/). We are now looking forward the famous Oysters Rockerfeller
to the semi-finals and finals of our Young Pastry uses butter, shallots, parsley,
Chef of the Year competition. Email shaune. tarragon, spinach, celery salt,
hall001@gmail.com for more details. tabasco, angostura and ciabatta
For more information on the association breadcrumbs.
and the competitions and training
2/
opportunities we provide contact
masterchefs@msn.com. TREMENDOUS
TRIO
Serve up a triple treat
with oysters three ways – with
OFFICIAL soy and jalapeño; oyster crème,
TASTING NOTES and oyster paper, accompanied
by sorbet of cucumber and
Oysters are one of the world’s most preserved ginger, Acclla
luxurious ingredients safely housed in cress and cucumber coulis.
3/
a rough, grey shell.
Prepare them by scrubbing the shells with ON FIRE
a stiff brush under cold running water. All
Fire up the oven
should be tightly shut or snap shut when
and put 12 oysters
you tap them – if they don’t then discard,
on a high grill until the lids pop.
the oyster inside will be dead.
Remove the lids and add some
Shucking is the process of opening the herb butter to each shell and
oyster and care must be taken. Wrap a tea serve immediately.
towel round your hand, grip the oyster, WASTE NOT,
4/
shallow side up, with the hinge towards you WANT NOT
Don’t throw your
and insert your shucking knife into the small LOUISIANA oyster shells
gap by the hinge and twist until the hinge ROOTS away: they’re a
breaks and run the knife along the inner
Serve your oysters good source of
edges. Discard the top shell and gently
raw with a sauce made by calcium and can
prise the oyster from the muscle which
combining Tabasco Green sauce, be ground into
holds it into it shell being careful not to spill
which originated in Louisiana, a powder which
any of the juice and enjoy.
with lime and coriander. can then be used
If you are not going to use your oysters in the garden to
straight away, rinse them in cold water and Recipes supplied by: 1. George McIvor, 2. By Jeroen-van-Oijen from balance the pH
allow to drain before popping them, flat side Gastronomix and Franck Pontais from Koppert Cress, 3. Ben Bartlett, of your soil
up, into a glass container covering with a 4. Tabasco sauces https://www.tabasco.com/recipe/oysters-with-lime- leading to
damp cloth before storing in the fridge. coriander-tabasco-green-sauce/ healthier plants!
Visit www.stiritupmagazine.co.uk/recipes for full recipes.
Also In Season:
Leeks Purple Sprouting Spinach Rhubarb Oranges Mussels
Broccoli
07
#MCYBT
SHOW
US
HOW
YOU
ROLL
Register your school by 3rd April 2020 at
premierfoodservice.co.uk
Within 14 days, we will send you a competition tool kit, including a
McDougalls Flour Based Mix. Submit your recipe and pictures of your creation to
Sarah.Robb@Premierfoods.co.uk by 15th May 2020.
Live final to take place at LACA – The Main Event, Thursday 9th July 2020.
Open to UK primary schools only. Opens: 9am on 6 January 2020. Schools may enter one baking team made up of one of their school caterers, aged 18+ and, three of the school’s
pupils, who must be aged 7-11 years, at the date of the live final. Schools may only enter pupils into its baking team with the pupil’s parent or legal guardian’s consent. School caterers
may only enter with their employer’s consent. A panel of judges will select the five schools whose entries best meet their criteria (see T&Cs for detail) to compete in the live final. The
five shortlisted schools’ baking teams will cook their recipe at the live final and a panel of judges will select one winner, based on their criteria (see T&Cs for detail), to win £1000 credit
with the school’s selected catering equipment supplier. The four runner up schools will each win £250 credit with their selected catering equipment supplier. Participants in the school’s
baking team consent (and where participants are under 18, then the school must seek the participant’s parent or legal guardian’s consent) to the processing of the participant’s personal
data by the Promoter and its agency, for the purpose of administering this competition. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way,
St Albans, AL1 2RE. Full T&Cs apply: www.premierfoods.co.uk @PremierFoods_FS
CUSTOMER PROFILE
Softly, softly approach
A highly regarded chef has introduced a full Specials menu are definitely the way to go. You can Weddings are a new development
been credited with turning alongside the all-day menu to let train and mould them to the way you for 2020 and the upstairs function
around the fortunes of a customers try something different. want them to be, and getting them room is proving a great venue
struggling Northern Irish pub. to the end when they qualify is for comedy, local bands,
“We’re really focused on fish. There
really rewarding. When they finish, storytelling and christenings,
Colleen Lennon was approached to is no real seafood restaurant in
they are industry-ready.” so business is booming.
take the helm of The Oliver in Newry, you have to travel 12 miles
Newry, and adopted a ‘softly, softly’ to the nearest one. The team uses a host of Country “I haven’t stopped!” adds Colleen,
approach to transforming it into the Range ingredients in their dishes, “but I wouldn’t have it any
“I review the menu regularly and
successful venue it is today. with the new Country Range other way.”
pick off the bestsellers from the
Luxury Full Fat Soft Cheese –
She had been juggling working in Specials menu. We are slowly
winner of a 2019 Quality Food and Above (main)
full-time education during the week changing people’s perceptions to
Drink Award - proving a current Interior of The Oliver
and in foodservice at the something a bit more modern but
favourite. “It’s a fabulous product
weekends when she got a call from we didn’t want to scare them.
with great texture and consistency Below left and right
the owners asking if she could with great end results and Colleen Lennon
“give them a wee hand”.
“At the time, there were a lot of chef
“We are slowly standardisation in our recipes,”
says Colleen. “We use it to make
Roast halibut with mussels,
shallots and red wine jus
our own individual cheesecakes
shortages and a lot of inconsistencies
with chefs coming and going,” she changing people’s and cream cheese dressings.”
explains. “A lot of chefs were
looking for the big money but then perceptions to Colleen has also seen the number of
vegan customers increasing. “It has
they couldn’t cope so The Oliver become massive and we’re planning
ended up in a vicious circle.” something a bit to introduce a full vegan menu this
year with dishes such as restaurant-
Colleen came in to steady the ship
and get a good team in place – and more modern.” style nut roast and a vegan take on
spaghetti and meatballs.”
ended up as chef-owner of the
100-seat bar and restaurant, which
“It’s different when you’re the chef-
also has a function room holding
owner because I’m on the ground
120-140 people.
and can see where the trends are
A steady approach was key to and what people don’t like.”
avoid alienating the locals. “I didn’t
Colleen has a small team
want to change it too much, too
comprising just herself plus a
quickly,” she continues. “Newry is a
sous chef and two apprentices.
city but in reality it’s a close-knit
town. We get a lot of southern Irish “The kitchen is quite small so it
customers too. would be a tight squeeze if there
were more than four of us!” she says.
“The Oliver is a gastro bistro
serving the old favourites like fish She’s a keen advocate of
and chips and burgers, but I also apprenticeships. “Apprenticeships
09
THE KING OF
CRUSTACEANS
It’s fair to say consumers in the UK love their
prawns, with a staggering 39,171 tonnes
worth £526.2 million sold in the year up to
January 2019. Meanwhile, prawns were the
fourth best-selling seafood species in Ireland,
valued at €20 million (BIM).
According to Seafish’s Market Insight Factsheet:
Prawn and Shrimp 2019, prawns and shrimp
were the top seafood species listed on menus
for small plate dishes and featured in many
popular on-trend dishes such as linguine.
Breaded and tempura prawns are also popular
New
choices currently.
King prawns are considered the luxury older
brother to the common prawn – and this
month, we are launching two king prawn
varieties, which are sustainably sourced, to help
chefs maximise the potential of this lucrative
ingredient. Available in two sizes, they’re raw,
peeled and deveined then IQF frozen for ease
of use.
Farmed in the warm tropical waters, these
prawns are IQF frozen within hours of harvest,
guaranteeing the freshest and finest quality. Available in 2 sizes
NEW COUNTRY RANGE KING PRAWNS
• Pack size: 1kg (700g net), prawn size 16/20 count
• Pack size: 1kg (700g net), prawn size 26/30 count
16/20 count 26/30 count
100G OF PRAWNS WILL PROVIDE
YOU WITH 13% OF YOUR
RECOMMENDED WEEKLY INTAKE
OF OMEGA-3
(SHELLFISH ASSOCIATION OF GREAT BRITAIN)
Bacon-Wrapped
King Prawns
10NEW FROM COUNTRY RANGE
lic
Gar King
a rissa ns
H raw
P Get your UK CONSUMERS SPENT
coat on! £1.6BILLION ON
MOTHER’S DAY LAST YEAR
(GLOBALDATA)
The appeal of fries will never wane –
PERFECT PAIRINGS as long as you keep up to speed with
current trends.
With king prawns featuring in many of the nation’s
favourite starters, Country Range development Skin on fries continue to be a big hit
Mixed Berry
chef Paul Dickson has created these two quick and, with this is mind, Country Range Pavlova
and easy recipes to tempt your customers. is launching NEW Crispy Coated Skin
On Fries..
- IT’S A WRAP
Take eight king prawns and wrap them individually Country Range frozen potato fries are
in smoked streaky bacon. Pan fry on both sides pre-fried in a crispy coating and are
before adding lemon and herb butter. Serve with guaranteed to stay crispier for longer.
a tomato chutney. They’re made to a consistent length and
can be oven-baked or fried in minutes.
- FEELING TOASTY
These garlic harissa prawns make a fabulous NEW COUNTRY RANGE CRISPY
starter or light lunch served on toasted COATED SKIN ON FRIES (9x9mm)
sourdough. Garnish with a lemon wedge
• Pack size: 2.5kg
and mixed salad leaves.
For the full recipes, visit
www.countryrange.co.uk/recipes New
WHAT’S THE DIFFERENCE BETWEEN
KING PRAWNS AND COLD WATER
PRAWNS?
The vast majority of king prawns are farmed in
MUM’S
warm water in Asia and South America. They have
moist, medium-firm flesh and a rich flavour. In
culinary terms, king prawns represent luxury and,
as diners turn their backs on red meat in favour of
healthier options, they’re appearing on more and
more menus in a variety of guises.
THE WORD
From prawn katsu burgers and prawn tacos to Be sure to offer plenty of tempting
tasty one-pot noodle dishes and vibrant curries, sweet treats this Mothering Sunday.
they’re a versatile ingredient with plenty of allure. As mums head out for a well-earned
Serve whole in salads, curries or with a delicious treat, this delicious pavlova will
dipping sauce. undoubtedly be a big hit.
Cold water prawns are not farmed – they are only The filling is made with lashings
found in the wild, mainly around the coast of the of Country Range Ready to Serve
North Atlantic. The largest this prawn gets is about Custard and UHT Dairy Whipping
the smallest size of a king prawn and you can’t buy Cream, and it’s topped with
cold water prawns raw because the demand is sumptuous Country Range Summer
not worth the effort of fulfilling it. Because of their Berry Mix and fresh strawberries.
small size, cold water prawns work well in classic For the full recipe,
prawn cocktails, sandwiches or in fried rice. visit www.countryrange.co.uk
PRAWNS ARE CONSIDERED BY NUTRITIONAL
EXPERTS AS ONE OF THE HEALTHIEST FOODS
IN THE WORLD.
ACCORDING TO RESEARCH BY AHDB, IN YEAR ENDING JUNE
• Great source of high quality protein
2018, 3.3 BILLION EATING-OUT VISITS INVOLVED A POTATO
• Contain nine amino acids, vitamins B6 and B12 PRODUCT WITH CHIPS, WEDGES AND FRIES ACCOUNTED
• Significant amounts of iron, zinc and selenium FOR 58% OF ALL FOODSERVICE POTATO SERVINGS.
• Low in calories
11DISCOVER THE
POWER OF PIZZA
Menu solutions for every occasion
Your go-to pizza experts
oetker-professional.co.ukHOSPITALITY
Hospitalit y f a v o u r s
older ‘l o y a l ’ w o r ke r s
Nearly half (41%) of business In a national survey, The study also found health
owners in the retail, more than a third of 1,000 packages are starting to
hospitality and catering SME business owners (36%) said command increasing importance
sector would choose to that they would sooner recruit for employees, with almost half
recruit an older worker than a 55-year-old than a 24-year-old, (46%) of all respondents in the
with 41% of business owners in hospitality sector saying a strong
a younger candidate with HELEN SMITH, CHIEF
the retail, hospitality and catering health and wellbeing benefit
exactly the same skills sector saying the same. Less COMMERCIAL OFFICER
and experience, according would increase their likelihood
than a fifth (19%) of business to join or stay with a business. OF BENENDEN HEALTH,
to new research. owners preferred a 24-year-old COMMENTED:
Nationally, Generation Z
with the same CV. employees revealed they would “Younger generations told us that
One of the issues raised by be willing to sacrifice a third mental health support is of great
ACCORDING TO business leaders about of their salary to receive a importance to them, but these
THE REPORT so-called ‘snowflake’ and healthcare package that fits priorities change over time.
‘Millennial’ employees included their personal needs. Generation X workers often
GENERATION Z
‘lower productivity’ and ‘higher have the dual commitment of
(IN EMPLOYMENT):
age 16 - 23 absence rates’, instead Yet, despite this, as many as looking after children and parents
preferring ‘loyal’ older 87% of SMEs surveyed in retail, so flexible working is valued by
employees, according to data hospitality and catering reported them, and with employees working
gathered by healthcare provider that they don’t have a healthcare longer than ever, ensuring your
MILLENNIALS: Benenden Health. package in place for employees older workers are catered for
age 24 - 38 The study found that more than
half of Generation Z employees
above statutory allowances.
Nationally, younger workers
as well, through regular eyesight
and hearing tests, and ergonomic
offices, for example, is vital
felt they have been overlooked revealed that they place value to maintaining a strong
GENERATION X:
age 39 - 51
for roles due to their age on mental health support, modern workforce.”
compared to 47% of Millennials, counselling sessions and life
29% of Generation X and a third skill lessons, whereas older To download Benenden Health’s
of Baby Boomers. More than a generations said regular guide to managing the needs
third of employees felt they had medical checks and flexible of a multigenerational workforce,
BABY BOOMERS:
age 52 - 72
been overlooked for a job due working were top of their list go to: https://www.benenden.
to their age. of potential healthcare benefits. co.uk/health-through-your-life
13HEALTH & WELFARE
Quality and support
to the very end – CATERING IN
END OF LIFE CARE
Changes in eating and drinking are The consequences of malnutrition include
common in people living with a impaired immune function, ability to cough
terminal illness, and care caterers leading to risk of infection, swallow, wound
healing, muscle mass/strength and increased
have an important role to play in
risk of falls.
providing individualised care.
Caterers are advised to relax restrictions and
“Loss of appetite is a normal part of the disease allow patients to eat whatever they fancy.
process but one path doesn’t fit all so it’s really
“Menus should be adapted to include strong
important to provide individualised care,”
flavours,” says Caroline, “The nutritional
explains Caroline Colquhoun-Lynn, primary
content of food may no longer be of prime
healthcare dietitian at Manchester University
importance and the patient should be
NHS Foundation Trust. “Decision making about
encouraged to eat and drink what they
eating and drinking can be really complex.
enjoy. Alcohol can also be a useful
Sometimes it can be the last thing the patient
appetite stimulant.”
has control over.
A spokesperson for Marie Curie Cancer Care
“Food is more than just nutrients. Eating is a
advises: “It’s very common for someone to
feel good factor. Not eating can be linked to
become less interested in food in the last
deterioration and death, whilst eating can
few days of life. This is normal. Everyone
equate to living and hope.”
with a terminal illness eventually stops eating
In the early phases of palliative care the and drinking.
individual is diagnosed with a terminal disease
“This doesn’t tend to be distressing for the
but death is not imminent. They may have
person who is dying but it can be very difficult
years left to live and may be undergoing
treatment to improve quality of life.”
Speaking at an NACC North Region seminar,
Caroline told delegates that malnutrition
is significant in palliative care. For
example, 10-20% of deaths in
Difficu patients with cancer can be
swallo lty attributed to malnutrition rater
pres wing is than the malignancy itself.
en
at the t in 79%
end o
palliativ f the
p ha se e
(Boga ard t et
al. 201
5)
stiritupmagazine.co.uk 14WHAT CAN I DO TO
SUPPORT SOMEONE WITH
EATING AND DRINKING?
There are lots of things you can
do to support someone with their
eating and drinking: for their family and friends. Providing food for
• Find out what food and drinks our loved ones is a big part of showing that we
they like and don’t like care for them. Family and friends often want to
continue doing this and don’t want to feel that
• If they have dentures, make their loved one is hungry or thirsty.
Blueberry
sure they’re being used and
that they fit comfortably “Family and friends often ask if the person can
have artificial hydration and nutrition, for
• If they have low appetite or
and Lemon
example tube feeding or subcutaneous
fatigue, offer them small meals
fluids. For some conditions, this is an option. But
or snacks throughout the day as
for other conditions, and often when people are
these can be easier to manage
Cheesecake
in their last days, there is no evidence that it
than big meals
helps people to live longer or improves their
• Plan meals or snacks for when quality of life.
they have the most energy
“Explain to the family that eating and drinking
• Make sure they’re comfortable less is normal in the last few days. This can A deep filled lemon cheesecake
– help them to sit upright in bed be a difficult conversation. Ask for help from an
or in a chair experienced colleague if you don’t with a fresh blueberry topping
feel comfortable.”
• Assist them with toileting if
required as going to the toilet For more information, visit https://www.
INGREDIENTS
can help someone feel more mariecurie.org.uk/professionals/palliative- • 250g dried • 5g cumin ground
comfortable before they eat care-knowledge-zone/symptom-control/ kidney beans • 125g Marvel
hydration-nutrition • 1.25 kg lean Milk Powder
• Make sure the environment is
David Barker, chair of NACC North,
minced beef • 125g tomato puree
appropriate for eating – cover • 35ml cold pressed
any medical equipment such as commented: “It is a privilege to care for people rapeseed oil
• 500g tomatoes
on the vine
catheter bags and provide love and support for them and • 300g onions • 1.5 litres prepared
their families at this difficult time, and I applaud • 25g garlic Bisto Beef Bouillon
• Limit distractions, for example
the wonderful work carried out by catering • 5g chilli powder, hot • 20g Bisto Gluten Free
turning off televisions
staff in the nation’s hospices, hospitals and
• 5g oregano, Gravy Granules
• If you’re assisting someone with care homes.” dried, ground
eating, holding their hand can
help to show your support METHOD
• If appropriate, include them in
meal times with other people so
“Providing food for 1. Soak the beans in 5. Remove and thicken
cold water for 24 hours the sauce with the
they can take part in the social
aspect of meals too our loved ones is a big overnight, then drain and
cover with cold water
and bring to the boil then
Bisto Gluten Free Gravy
Granules.
6. Drain the cooked beans
• Support good mouth care
part of showing that gently simmer for 10
minutes or until tender.
2. Heat a frying pan and
and add to the cooked
beef. Bring back to the
boil, simmer for 2 minutes
we care for them.”
quickly dry fry the beef and adjust the seasoning
until browned, drain and as appropriate.
place in a saucepan. 7. Garnish with coriander
3. Add the oil to the and sour cream and serve
frying pan, add the with boiled rice.
onions and garlic and A little water or stock
fry quickly until a light can be added to the beef
golden colour. Stir in if it becomes too dry.
the chilli, oregano, Adding milk to the recipe
cumin and the fried beef. is an Italian method
4. Stir in the Marvel milk designed to sweeten
powder, tomato puree and tenderise the beef
and chopped tomatoes, in cooking and will
add the prepared add additional protein.
bouillon, cover with a Canned kidney beans can
lid, bring to the boil and be used as an alternative
gently simmer on the to dried kidney beans
stove or in a moderate but double the weight of
oven at 160°C/180°C the drained beans. This
(250°F) Gas 4 for 1 – 1.1⁄2 recipe can be prepared
hours or until thoroughly and cooked with the use
cooked, checking of Homepride Basil and
regularly to ensure the Tomato Sauce.
meat does not become
too dry.
ALLERGENS SERVING COST SERVES
Milk Celery £1.54 10
PREPARATION TIME COOKING TIME
10 minutes, plus 1 ½ -2 hours
soaking for the beans
www.premierfoodservice.co.uk
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15CATER FOR EVERY
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*In Foodservice, source: Aggregated wholesaler data. Gravy Report UK (Latest Period 52WE 12May 2019)
**This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II)EDUCATION
MasterChef
champ’s
COELIAC
CRUSADE
A MasterChef One in 100 people in the UK the same thing day in day out. SYMPTOMS OF
winner has is estimated to have coeliac They want to pick the same food UNDIAGNOSED
teamed up disease but of these, only 30% as their peers don’t want to be COELIAC DISEASE
with Coeliac are diagnosed, meaning there treated different. IN CHILDREN INCLUDE:
UK to help are nearly half a million people “There’s a lot more that can
find thousands of children in the UK with undiagnosed be done and more and more gluten • Diarrhoea and other
coeliac disease. unexplained gut symptoms
living with undiagnosed free products becoming available
coeliac disease. Jane also struggled to get a but the important thing is we are • Faltering growth or
diagnosis for her son’s condition. moving in the right direction.” unexpected weight loss
Jane Devonshire, champion of She explains: “He was so miserable, Average time to diagnosis is • Dental enamel defects
MasterChef 2016, is the charity’s crying all the time and his nappies 13 years, which Coeliac UK wants
new ambassador spearheading were disgusting. It was awful for • Extreme tiredness
to change. If left untreated, coeliac
the 2020 campaign focusing everyone. I knew something was disease can lead to a number of • Bloated tummy
specifically on youngsters – wrong but no one would listen to serious complications later in life.
and is urging school caterers to me. I ended up moving to another
look out for the telltale signs. doctor who did listen to me and, Coeliac UK’s online assessment
within three months, Ben (now 17) www.coeliac.org.uk/
Jane’s youngest son Ben was
was diagnosed and our whole isitcoeliacdisease, based on the
diagnosed with coeliac disease Coeliac
Awarenes UK
life changed.” NICE guideline NG20, gives people
when he was just two years old.
greater confidence to seek further s We
She said: “Raising awareness of She continues: “Coeliac disease medical advice from their GP. 11-17 May ek
coeliac disease especially for manifests itself in many different 2020
children, is a cause close to my ways so we all have to be on our
heart. I’ve seen first-hand the toes. Anybody involved in feeding
difference that early diagnosis can children should be involved,
make and I want to help the charity including school caterers. If you
reach more parents and carers who notice a difference in a pupil’s
might be struggling and searching, behaviour, raise it with the
sometimes for many years, to find teaching staff.”
answers to their child’s ill health.”
School cooks should also ensure
Coeliac disease is not an allergy or their menus are inclusive, says Jane.
an intolerance but an autoimmune “Coeliac disease can be socially
disease where the body’s immune very isolating and there are very
system damages the lining of the mixed reviews on what schools are
small bowel when gluten, a protein doing. Some are doing fantastically
(found in wheat, barley and rye) well but I also hear about pupils
is eaten. There is no cure and who have a jacket potato every
no medication; the only treatment single day because there is nothing
is a strict gluten free diet for life. else available. No one wants to eat
17Down at Tyrrells Farm in Herefordshire, Down at Tyrrells Farm in Herefordshire, we believe perfecting flavours is just as we believe perfecting flavours is just as important as ensuring our spuds are spot important as ensuring our spuds are spot on. After all, nothing teases the taste buds on. After all, nothing teases the taste buds quite like the subtly bracing combination quite like the subtly bracing combination of sweet chilli and juicy red pepper. So if, of sweet chilli and juicy red pepper. So if, like Mabel here, you’re in the mood for a like Mabel here, you’re in the mood for a feisty little number, look no further! feisty little number, look no further!
CATEGORY FOCUS
AMONGST UK
ADULTS WHO EAT
FISH, 36% CLAIM TO
REGULARLY EAT COD,
28% SALMON,
26% TUNA,
Sir David Attenborough’s Blue Planet people who depend on fishing 15% HADDOCK AND
documentaries have shaken the world can maintain their livelihoods.
12% PRAWNS
to the core and consumers are now very Fish which are currently classified as (You Gov)
much aware of the consequences of red rated on the Marine Conservation
human actions against the environment. Society’s Good Fish Guide and
therefore to be avoided currently
Seafood is championed for its health-giving include Atlantic halibut, seabass, skate
qualities and many people are turning away and Mediterranean swordfish. So how
from meat in favour of fish. In the UK we now eat can caterers satisfy consumer appetite
486,000 tonnes of seafood a year, which is 8.2kg for sustainable seafood?
per person.
However, the latest figures show that 90% of SENSIBLE SOURCING
world fish stocks are either fully or over-exploited Sustainability is on the tip of everyone’s tongues
from fishing, so chefs and caterers are being when it comes to dining out, and chefs are
encouraged to serve only sustainable species. being encouraged to champion unfamiliar fish
Sustainable fishing means leaving enough fish varieties and use up seafood by-products such
in the ocean, respecting habitats and ensuring as squid ink.
19CATEGORY FOCUS
“Like many things, sustainable seafood has Seafood also has a low carbon footprint
become an expectation on a menu and products relative to other animal proteins, has a
that lack any form of certification and ethical low water footprint and doesn’t require
marks will be dismissed by today’s conscious fertilisers and similar chemical inputs, nor
consumers, “ says Adrian Greaves, foodservice feedstuffs grown on land which puts pressure
director at Young’s Foodservice. “The provenance on terrestrial habitats including forests –
and sustainability of the fish and seafood you responsibly produced seafood is a great food
serve can be a huge selling point and resonates choice for the planet.
positively with a wide customer base.” Giles Bartlett, fisheries improvement manager
As well as MSC certified products, Young’s at Whitby Seafoods, comments: “In the UK
Foodservice also has a market-leading Fish we consume over 100,000 tonnes of cod and
for Life Corporate Responsibility Programme, around 60,000 tonnes of haddock annually
which protects the future of its fish by employing – the majority of which is imported from
sustainable practices from the very first catch. countries such as Iceland and Norway. Much
Adrian continues: “We are proud to have close of this is purchased from fish and chip shops.
partnerships with all our suppliers, so we know “Fortunately, the fisheries in these places
exactly where our fish come from, how they’re are well-managed and have been certified
caught and who’s caught them. This ensures all as sustainable by the Marine Stewardship
our products meet our high-quality standards Council. If you cannot see the MSC logo –
every step of the way, so that our customers we advise you ask the establishment where
can deliver only the best.” the fish comes from, how it was caught and
if it is MSC certified.
HEALTHY OCEANS “Most reputable companies these days
Research has shown that well-managed fisheries listen to their customers, by asking questions
can improve the overall health of the seas, as well about the provenance of their seafood
as securing livelihoods in coastal communities, customers demonstrate that it is important
while supplying a nutritious protein which helps which should encourage businesses to buy
keep people healthy. responsibly and communicate their sourcing
policies better.
“The prominence of MSC certified products in
foodservice has increased in recent years and
Fish consumption has doubled we expect this trend to continue.”
over the past 38 years
AND IT IS EXPECTED THAT CONSUMERS RESPONSIBLE SOURCING
Seafish is committed to responsible sourcing
FOLLOWING A PESCATARIAN DIET WILL RISE TO
throughout the supply chain. One of its primary
45% (1.4million people) in the UK aims is to ensure a sustainable, socially
(Finder, 2019). responsible future for the UK seafood industry.
This involves protecting resources, fish stocks
The fish retail category in and ecosystems; supporting the development
Ireland is now valued at of sustainable marine aquaculture methods;
facilitating well informed sourcing policies
€033million, REPRESENTING 1% OF TOTAL IRISH and promoting best environmental practice.
GROCERY SPEND (Kantar Worldpanel) Tools for Ethical Seafood Sourcing (TESS) is a
web tool that points you to a whole host of free
resources which can help businesses address
social responsibility challenges in their seafood
supply chains. Visit https://www.seafish.org/
article/tools-for-ethical-seafood-sourcing
for more details.
LESS IS MORE
Using lesser known and therefore under-fished
seafood varieties not only offers a point of
difference with your customer base but
also singles you out as a sustainability champion.
Toothfish, blue eye tail and ling are some of
the more unusual varieties coming onto menus,
whilst different breeds of familiar favourites
such as Murray cod and sand whiting are also
gaining prominence.
“For caterers looking to offer lesser known
but sustainable species, our hoki and Cape
hake fillets are perfect for branching out with
menus,” says Adrian Greaves of Young’s
Foodservice. “Our hake and hoki fillets have a
firm, meaty texture and delicate flavour that really
complements smoky flavours such as chorizo
and paprika. Not to mention, they’re packed full
of goodness and Omega 3.”
stiritupmagazine.co.uk 20Samuel Stone, head of fisheries and aquaculture
Total number at MCS, says: “The health of the ocean is
of seafood servings fundamental to life as we know it and we need
to change how we fish, farm and purchase
in foodservice 1908 seafood in order to restore that health as quickly According to thefoodpeople’s Fish
= 0.1 billion as we can. We are losing biodiversity and our
marine resources are under multiple threats, but
& Seafood 2019 Category Snapshot,
there are five big trends likely to
MOST POPULAR SPECIES improving the way we fish and farm seafood can become more important whilst shaping
(BY SPECIES) : really help to turn this around.” the future of fish and seafood:
COD 137
MILLION For more information, visit www.
www.mcsuk.org/
mcsuk.org/ 1. ALL TOGETHER NOW Fish platters
TUNA 038
MILLION campaigns/red-rated-seafood-home for groups of two or more are coming
PRAWNS 004
MILLION
SEA FOR YOURSELF
more to the fore, satisfying fresh,
HADDOCK 87
MILLION simplistic healthy dishes for everyone.
Seacuterie is another big trend for 2020, Experimenting with ling, meagrim sole
according to Waitrose and Partners Food and thornback ray brings a difference
and Drink Report. to the norm, while whole roasted fish,
Originating in Australia, seacuterie swaps the such as bream, John Dory or turbot,
traditional meats of a charcuterie plate and make a head-turning centrepiece.
replaces them with seafood alternatives such 2. THE PERFECT CURE Smoked
as octopus salami and Nordic-style fish. salmon uses wood to give flavour.
SEAFOOD SERVINGS
BY SECTOR: Now cured salmon is taking place
BRAIN FOOD with different types of alcohol like
• 29% QSR (£353.4 MILLION) It is often said that fish is “brain food”, whisky and gin to bring a unique
•05% FULL SERVICE and some (but not all) research claims that and different flavour.
(£188.1 MILLION) omega-3 in the diet can help reduce the risk 3. SPIRITED IDEAS Alcohol within
of dementia.
•04% QSR FISH AND CHIPS food has grown over the years and
One study that followed 2,233 older people now many different types of wine and
(£174.4 MILLION)
for five or six years found that eating fish twice spirits are being used to accompany
•02% TRAVEL AND LEISURE a week could reduce dementia risk by 41% different fish dishes. Old school
(£147 MILLION) compared to groups eating fish once a month. classics like brandy and sherry are
• 01% WORKPLACE/COLLEGE/ making a comeback and specific wine
FISHING FOR APPROVAL FROM KIDS varieties, such as “chardonnay vinegar”
UNIVERSITY (£138.5 MILLION) being singled out to make dishes
Fish is one of the few foods the experts agree
(Figures from Seafish) on when it comes to good nutrition for children. more interesting.
All the research shows that fish is a rich source 4. PUNCHY FLAVOURS “Focus
of many of the nutrients needed for young on flavour is continually growing as
bodies as well as playing an important role in traditional delicate profiles of fish are
PLENTY MORE FISH IN THE SEA? helping to prevent many of the diseases of later rapidly being joined with punchier
The Marine Conservation Society launched at life, so it’s key that it features on school menus. flavours from spices and rubs as well
new campaign at the end of last year ‘Say No School Food Plan states oily fish should be as bold alcohol infusions, making
to Red Rated Fish’. served once or more every three weeks. a deliciously different take to the
In its Good Fish Guide, red rated fish are the least However, according to Irish food board Bord expected.” Try ras el hanout, adobo or
sustainable options as a result of overfishing, Bia, shark, marlin and swordfish are not suitable dukkah for seafood dishes which pack
habitat damage or other unsustainable practices. fish for children and should be avoided. Tinned a punch.
Until they’re improved, the society recommends tuna should only be eaten twice a week, and 5. RAINBOW FISH Colourful spices
avoiding these species, several of which are fresh tuna only once a week. These fish all such as paprika and saffron are being
even endangered or critically endangered – contain mercury which can be harmful to the used to add rich hues of orange and
like the European eel – and without careful nervous system of young children if eaten in red to fish dishes.
management could disappear forever. large amounts.
21@McCainFoods_B2B
A d d de pt h
to your afood menu
DICKSON’S DIARY
I have to say I’m
se Another bonus is that they’ve
been IQF frozen so you can just
a retro jumbo prawn
cocktail with marie
Fish pie
very impressed
with the new take what you need out of the rose sauce.
Country Range bag. The best way to defrost
them is on a tray, covered with Try making classic
King Prawns. sesame prawn toast, by
clingfilm, in the fridge overnight
They’re really or in a cool place until soft. chopping some prawns
good quality up, coating them
and nice and The Country Range King Prawns in Country Range Medium
even in size. are meaty and have a very clean Free Range Eggs,
They’ve also been deveined flavour, and they work well with Sesame Seeds and
and peeled, making them other fish and meat. Pork works Chinese Five Spice on top
particularly well so why not try
incredibly easy to work with. of some thick white bread.
a trendy ‘surf and turf’ by topping Serve with Country Range
some crispy pork belly with Sweet Chilli Dipping Sauce or a As we look ahead to the barbecue
some pan-fried king prawns? mix of Country Range Soy Sauce season, why not butterfly some king
and White Wine Vinegar. prawns and place them on skewers.
They also work well with strong
Brush with satay sauce and cook
spices, so are ideal for Thai, Another delicious small plate over a natural flame.
Japanese and Chinese stir-fries.
dish is panko king prawns. Coat
HAPPY COOKING!
For a luxury fish pie, add them the king prawns in flour, egg
Paul Dickson
to Country Range Fish Pie Mix wash then coat in Country Range
or chop them up and combine Panko Breadcrumbs and deep fry.
with other fish for luxury fish Serve with a curry mayo dip or
w ns
king praFoodservice
cakes. You could also make katsu sauce. Country Range development chef
Panko Whitby Seafood Sharers ad A5 AW.pdf 1 10/05/2018 11:34
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@PremierFoods_FS PremierFoods_FS @PremierFoodsFoodserviceTHIS
Steeped in Irish heritage,
Lakeland Dairies are bringing
inspiration to your menu
Try our St Patrick’s Day Smoothie
For more recipe ideas, please visit
www.celebrategreen.co.uk We create products that are trusted
by chefs around the world.Compassion for
THE GREEN GAUGE
Fish Welfare
Compassion is
calling for:
GOOD FEEDING
Ensuring the right method
Compassion in World Compassion is focussing its fish The ’Attenborough effect’ was of feeding is used to avoid
Farming is expanding its work on improving the welfare compounded in a survey of over unnecessary competition
work with the food industry of five of the most popular 9,000 citizens from nine European between fish (to avoid stress)
farmed species, including countries in 2018, run by ComRes and to ensure all fish get the
to improve the welfare of
Atlantic Salmon, European in partnership with Eurogroup right amount of food.
farmed fish during rearing
and slaughter. Sea Bass, Gilthead Sea Bream for Animals. GOOD HEALTH
and Rainbow Trout. Farmed fish are more
At a time when the world is facing THE SURVEY FOUND: vulnerable to disease than
a crisis of overfishing and with Thanks to programmes like Sir
David Attenborough’s Blue Planet, • 65% of the people questioned their counterparts that live
the consumption of fish on the
there is wide acceptance that fish think that fish are sentient beings in the wild as intensive farms
rise, an expansion of fish farming
lead complex lives and can feel often create the ideal
has taken place, which is both • 65% think that fish feel negative
conditions for diseases
unsustainable and, in many pain, stress and fear, as well as emotions such as fear
to spread.
areas, inhumane in the way exhibit positive emotions, social
• 55% think fish feel positive
fish are treated. bonds and advanced intelligence. NORMAL BEHAVIOURS
emotions such as pleasure
Enriched environments
“With the consumption of fish on the rise, • The majority of respondents
also reported that they would
specific to each breed
to give fish more
an expansion of fish farming has taken place” be willing to pay more for higher
welfare products with 79%
opportunity to exhibit
appropriate behaviours.
stating they would like information
HUMANE SLAUGHTER
about fish welfare to be visible
Humane slaughter practices
on the packaging of all fish
that render the fish
products, to enable them to make
unconscious until death
more informed choices about the
prevails are important
wellbeing of the fish they buy
so that the fish don’t suffer.
and consume
For more information visit https://
www.compassioninfoodbusiness.com
Our plant-based catering disposables are made from
R E N E WA B L E , L O W E R C A R B O N
o r R E C Y C L E D M AT E R I A L S
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vegware.comVersatile Free From
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® Registered Trademark. ©Mars, Incorporated 2019THE ART OF PLATING
T he art SMOKED GIGHA
of plating
HALIBUT, SHRIMP &
SEAWEED SAUCE
BY ADAM REID
2
1
3
Adam Reid is the acclaimed chef-
patron of The French in the historic
Midland Hotel in Manchester.
Adam is no stranger to cooking beautifully presented
plates of food. He cooked the main course for the
Great British Menu 2019 banquet with his winning dish
‘Comfort Food Sounds Good’. His dessert ‘Golden
Empire’, also made it through to the Great British Menu
banquet in 2016.
The halibut is farmed in Scotland. The sauce is rich and creamy, and
1 Plate selection 3 Fish
We buy the whole fish and then flavoured with smoked roe whilst The plate is handmade stoneware The halibut is placed in the
fillet it. It’s lightly cured in rock salt the natural colour comes from pottery by Paul Mossman. His centre of the dish, which is then
to tighten up the flesh and draw the brown shrimps, trout roe and style has a rugged, everyday taken to the table on a tray to
out excess liquid so the flakes three types of seaweed. Nothing ‘humbleness’, not too refined. Each enable the server to land the tray
come off cleanly. Once it’s cured, is added purely to create visually plate has a simplistic white glaze on the table along with a pan of
we cold smoke it over oak. attractive food. No one ingredient finish which doesn’t override the sauce and a spoon.
stands out as we food on the plate. It’s a coupe
want them all to plate which has no flat bottom, so
marry together everything pools in the bottom
4 Serving
and create one and is contained, which is vital to The server finishes the dish
composite flavour. the dish. off in front of the customer,
spooning the sauce over the fish
It’s impossible to eat whilst describing the dish. The
4 any element
2 Colours more you can interact with the
on its own - The dish has a natural beauty customer, the more relevant it is.
the flavours and there are no artificial colours. It’s a simple technique but it’s all
amalgamate and In essence, it’s very bland and about the theatre of it. The wow
you are forced to pale but the personality comes factor comes from smothering the
eat the halibut with through. The photo looks very halibut in sauce and then it pools
the sauce, which elaborate but it’s actually a in the dish.
is exactly how I very simple dish, similar to
wanted it to be. a chowder.
29New
Curry Pastes
orma
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in various applications.
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and can form part of ‘scratch cooking’ – an important
recommendation of the government’s school food standards.
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Masala
• Korma
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Contact your
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Curry
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download it online:
WWW.COUNTRYRANGE.CO.UK
@COUNTRYRANGEUKFIVE WAYS TO USE
WAYS
TO USE Madras Curry Powder
1/ curry 2/ Curried 3/
Where would we be
without a little spice Madras Spiced Madras
in our lives?! rub parsnip soup duck breast
With Indian spices continuing to be a
dominant force, Andrew Green, chief Sweat off diced onions, Sweat some onions until soft Take a duck breast, score the
executive of the Craft Guild of Chefs, chopped chilli and Madras but not coloured, add Madras skin and rub in Madras curry
which co-hosts the Country Range curry powder, until soft. Add curry powder and cook out. powder. Sauté or oven roast
Student Chef Challenge in association a couple of spoons of Add diced parsnip, again for 8 minutes, so it’s still pink,
with Country Range, shares his favourite vegetable stock and mango cook until soft, add vegetable but with a crispy Madras skin.
recipes using Country Range Medium chutney. Blitz into a paste stock and cook for 30 minutes. (Recipe image above)
Madras Curry Powder… and use as a flavoursome rub Blitz until smooth and adjust
for meats on the barbecue. seasoning. Cream can be
added to finish the soup off.
ANDREW GREEN
ABOUT: CRAFT GUILD
ANDREW GREEN OF CHEFS
/
4 potatoes /
5 cocktail
Andrew has been the chief executive
of the Craft Guild of Chefs since 2015 Bombay Singapore Spring is fast approaching
and is a highly respected chef with and the Craft Guild are getting
a “passion for quality”. ready for their second wave of
Sweat diced onions, chopped Just like prawn cocktail but on competitions. We have already
With a long career in contract catering,
chilli and Madras curry powder top of the shredded lettuce had two of the Major series
from running the head office of the Daily
in a little sunflower oil. Coat put finely chopped/shredded heats, entries are coming in
Mail General Trust for Compass Group
potatoes that have been cut pineapple and replace the for the Graduate Awards and
to his present position of group manager
into quarters, add a little flour Marie Rose sauce with curried National Chef of the Year has
for independent school caterer The
and vegetable stock slowly mayo (mayonnaise mixed with just been launched, so, as you
Brookwood
until a nice consistency. Cook Madras curry powder). can see, we are really starting to
Partnership,
on a low heat so that the make headway this year already.
Andrew has
potatoes absorb all the flavour We have a golf day on May 14, so
a winning
and cook through. Great WINNER if any of you are golfers, please
combination CCM Chefs’
done in advance and heated Own-Brand do look out for the info on our
of strong Awards 2019
through a day or so later. website or contact me if you are
organisational
interested in taking part.
skills and
a thorough For more on the Craft
Country Range Medium
understanding Guild, visit www.
Madras Curry Powder
of the catering Pack size: 490g and 2.5kg craftguildofchefs.org
industry. or follow the Craft Guild
of Chefs on Twitter at
31 Craft GuildYou can also read
