S - front line THROW AWAY CULTURE - Harvest Fine Foods
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OCTOBER 2020
front line
HOW ARE WE TACKLING
MALNUTRITION
THROW AWAY
CULTURE
WRAP'S FOOD
WASTE GUIDELINES
h a t 's
W ng?
bre w i
5 023616 476309
WHAT'S TRENDING IN HOT
BEVERAGES AND TEATIME SNACKS
HIGH
LEVEL OF JUST SKIMMED
PROTEIN MILK AND
VITAMINS
HIGH
VITAMIN A
RDI TRACEABLE, SAFE
&
FARMED WITH CARE
DOWNLOAD
OUR RECIPE
BROCHURE FROM
PREMIERFOODSERVICE.CO.UK
METHOD
@PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice
st art ers... THE COOKS
For
Autumnal days and darker nights
CALENDAR
October
are here and caterers across the 1/ World Vegetarian Day
foodservice marketplace are looking www.worldvegetarianday.navs-online.org/
to change up their menus to keep
customers, residents, pupils, and
students happy, healthy and content. 1/ International Coffee Day
As we go to print on this issue the famous
Pumpkin Spice Latte is back on menus in the
US leaving consumers closer to home wanting
1 - 7/ National Cake Week
to know when they can get their hands
on it here too. To help you understand what
customers are looking as a hot beverage
9/ World Egg Day
www.internationalegg.com/representing-the-
and accompanying snack offering we have a
industry/egg-industry/wed-world-egg-day/
bumper Category Focus feature across pages
19-21 covering the latest insight, product news
and menu inspiration within this category.
10/ World Porridge Day
From delicious curries and festive www.goldenspurtle.com/world-porridge-day/
cheeseboards to winter cocktail inspiration
we have several chefs and industry experts
sharing their Autumn and Winter menu 16/ World Food Day
inspiration in our Melting Pot on pages 36-38. http://www.fao.org/world-food-day/home/en/
Whether you’re a school cook, care home
caterer or hospitality chef – operators across 20/ International Chefs Day
the industry are having to continue to evolve
and find new ways of operating as guidelines
around the pandemic continue to evolve and 31/ Halloween
we move into the winter months. One huge
trend has been meal kits which have helped
restaurants to provide their customers with
the ingredients and instructions to recreate
favourite dishes at home while creating
November
essential revenue for the operator. We speak
to the founders of www.restaurantkitsuk.com
in our Hospitality feature on page 29.
1/ World Vegan Day
As consumers of all ages adapting to utilising
digital technology in their day-to-day 1 - 30/ World Vegan Month
lives over the past few months, your www.vegansociety.com/take-action/campaigns/
digital and social presence as an world-vegan-month
operator is more important than
ever. Over on pages 44-45 we
have some top tips on how to 2/ Day of the Dead
make your website work for you.
Enjoy! 5/ Guy Fawkes Night
14/ World Diabetes Day
www.diabetes.co.uk/World-Diabetes-Day.html
17/ Homemade Bread Day
22/ Stir-up Sunday (last Sunday before
the season of advent)
23 - 29/ British Game Week
www.tasteofgame.org.uk/great-british-
game-week/
05
F rom 12
ory Focus News ry Range
Categ 19 Count
NEWS ADVICE INSPIRATION TRENDS
07 Hospitality 09 07
Readers’ Lives 15 Eat the Season Plate Arrivals
Burn out Butternut squash South Africa
11 29
Customer Profile Kitted up 12-13 33
Riding the hospitality wave News From Country Range Dickson’s Diary
17 Global cuisine trends
23 Health & Welfare 27
Education Front line My Signature Dish 36-38
The early years José Pizzaro Melting Pot
19-21 Warming up winter nights
51 Category Focus 35
The Marketplace What’s brewing? Hot beverage On the Range 41
trends & tea time treats Chicken satay Lumina Intelligence
53 The future of food to go
Food & Industry News 24-25 43
The Green Gauge The Art of Plating by Adam Reid 59
55
Throw away culture Lancashire tasty and onion pie Food for Thought
The Country Club
with lovage, crisp potato & Inspirational plates
44-45 pickled veg salad for October menus
Advice From the Experts
How to make your website 47
work for you Five Ways to Use
Greek style yogurt
Contact us ... As part of our
environmental
OUR EDITORIAL PARTNERS...
Writers Design & Print
policy this magazine
Lindsey Hoyle Eclipse Creative is printed using
Sam Houston www.eclipsecreative.co.uk vegetable oil based
Jackie Mitchell Front Cover ink and is produced
to high environmental
Subscriptions Telephone: Elenavah
standards, including
0845 209 3777 EMAS, ISO14001 and
stiritup@countryrange.co.uk FSC® certification.
stiritupmagazine.co.uk 06
PLATE ARRIVALS
South Africa
Delivering on-trend dishes
from around the globe
My
South Africa is a country on the southern
sh
most tip of the African continent. Its
re Di landscape is made up of high, flat areas
Signatu 27
called plateaus with rolling grasslands
with mountainous regions to the east,
south, and west.
It is said to have a significant eating out culture
ng Pot and is the land of diversity. Its people,
Melti 36
landscapes, cultures and languages offer
a melting pot of intrigue and excitement.
All of this combines to create the modern mix of
cuisine that defines this land, delighting locals
and visitors alike in its range and flavours.
BILTONG Dried, cured and spiced meat
which shares similarities with American
beef jerky however it is not as sweet. Served
at just about any social gathering, Biltong is
probably the most-loved snack.
t
BOBOTIE A dinner-time favourite,
T hough consisting of spiced mince, an egg-based
Food for topping, and traditionally raisins or sultanas
59
that are added to the mixture. The dish has a
sweet taste, and includes curry, turmeric and
often almonds.
MALVA PUDDING A spongy textured,
caramelised pudding containing apricot
jam. This sticky, sweet cake-like dessert is
Readers' Lives
often served with a cream sauce, hot custard
or vanilla ice cream.
CHAKALAKA A combination of
vegetables like peppers, onions, carrots
and tomatoes in a spicy relish. Often served
1. NAME: Dave Lloyd Mediterranean influence using at a braai (South African barbecue) to
the very best ingredients accompany side dishes.
2. JOB TITLE: Group Catering
& Hospitality Manager 8. WHAT IS YOUR SIGNATURE DISH? MILKTART One of the most popular
Pan seared diver caught scallops on a dishes in South African cuisine, a milktart
3. PLACE OF WORK: Redwood truffled leek purée served with smoked is a pie-like dessert consisting of sweet pastry
Health Care beurre blanc, topped with crispy leeks crust and a creamy filling made of milk, flour,
sugar and eggs. Almost every family will have
4. WHAT ARE YOUR TYPICAL 9. WHAT IS YOUR MUST-HAVE their own secret recipe of it too.
WORKING HOURS? 50 plus, which is KITCHEN GADGET? Just really
a mix of cooking, paperwork and visiting good knives BOEREWORS Translated as
the homes ‘farmers sausage’ this is a type
10. WHAT IS YOUR TOP CULINARY
TIP FOR OTHER CATERERS AND of sausage made from beef mince
5. HOW LONG HAVE YOU WORKED
CHEFS? Mise-en-place, everything and must contain at least 90% meat to
IN THE CATERING INDUSTRY? 45
in its place. It helps you work cleanly qualify as boerewors. Made using a mixture of
years, which was mainly in high-end
and efficiently without risking cross coriander, cloves and nutmeg with a very
restaurants and pubs then I came into
contamination of ingredients distinct taste and guaranteed to be one
the care sector 3 years ago
served at a braai.
11. WHO IS YOUR INSPIRATION AND
6. WHAT IS THE MOST INTERESTING
WHY? Keith Floyd, who I was lucky
FACT ABOUT YOU? I was one of four
enough to meet several times, for
chefs invited to cook for the Queen
putting fun into cooking
and her guests when she visited my
hometown of Ludlow. I was also Cliff 12. WHAT IS YOUR COUNTRY RANGE
Richard’s chef on tour and have PRODUCT AND WHY? So many really
cooked for many other “celebrities” good products, but the stuffing mix is
such as Diana Ross and Luther Vandros very useful. Add to any minced meat,
add an egg or two, a squirt of tomato
7. WHAT IS YOUR FAVOURITE ketchup and Worcestershire sauce
CUISINE AND WHY? Modern and you have a tasty, easy, meatloaf
and “old school” British, with a or roll into meat balls
Bobotie
07
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FANG-TASTIC HALLOWEEN TREATS
Create terror-rifically eye-popping displays with these
Halloween themed Sweet Bakes that you simply thaw TO ORDER
and for a list of available products,
and serve.
contact your Country Range Group
• Double injected donut oozing with blackcurrant and orange sauce filling, wholesaler
topped with eye-catching orange icing and chocolate sprinkles.
• Delicious American style cookie with a blood orange and vanilla flavour
base, and moreish white chocolate and cranberry inclusions.
Halloween cookie bags are available separately.
• A terrifyingly tasty muffin with a blood orange flavour and colour base,
delicious chocolate chunk inclusions, white icing and contrasting orange
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Visit dawnfoods.com/uk to find
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For more Dawn product information contact:
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dawnfoods.com/uk
Together we rise! info.UK@dawnfoods.com
IN SEASON: EAT THE SEASON
But ternut Squash
1/
Message from George
McIvor, Chairman of
SUNDAY ROAST
The Master Chefs
of Great Britain This delicious stuffed
butternut roast joint is
The Master Chefs of Great easy to prepare as a plant-based
Britain was formed in 1980 to provide alternative to meat as part of a
a forum for the exchange of culinary Sunday lunch or even with bubble
ideas and to further the profession through and squeak the day after.
training and the guidance of young chefs.
2/
In addition, the association seeks to
promote all that is best about British
cuisine and produce. We are delighted M-OLÉ!
to be working with Country Range and Mole is a traditional
providing information and recipes for sauce or marinade
their Eat the Season feature. used in Mexican cuisine and they
can vary by ingredient, colour, and
While working in New Zealand I guess it was
texture. Pair this squash “mole” with
squash that my Maori friends would cook in
a warm flatbread and crunchy veg.
the hangi, with fatty wild pork. Many a feast
was enjoyed by my kitchen brigade when
3/
we were lucky enough to be invited.
For more information on the association CURRY FAVOUR
and the competitions and training Perfect for National
opportunities we provide contact Curry Week this
masterchefs@msn.com month, this fragrant vegan curry
combines rice, freshly made curry
paste with whole spices and the
sweet taste of butternut squash
OFFICIAL and sweet potatoes.
4/
TASTING NOTES SHIFTING
Properties: Butternut squash, sometimes SEASONS WASTE NOT,
known in Australia and New Zealand as Change up the key WANT NOT
butternut pumpkin or gramma, is a type ingredients in your homemade Don’t throw the
of winter squash that grows on a vine. meat-free burger options and seeds away
It has tan-yellow skin and orange fleshy introduce varieties like this butternut after preparing
pulp with a compartment of seeds in the squash and mixed bean burger your squash.
blossom end. accompanied with crunchy veg Roast them with
and garlic mayonnaise. salt and spices
5/
Notes: It has a sweet, nutty taste
then use them
similar to that of a pumpkin. The
bulbous, pear-shaped fruits are A MATCH MADE to add a crunch
IN HEAVEN to your winter
ready to harvest in autumn and when
salad options.
ripe, turn increasingly deep orange, The nutty, sweet If you have left
becoming sweeter and richer with thin flavour of roasted squash is over butternut
skin. This makes them easy to prepare perfectly complemented by fennel squash skin cut
and a great choice for roasting and sausage – bring them together it into strips, add
using in soups and risottos. with flavours of garlic and rosemary seasonings and
to finish the dish. bake until crisp
Health Benefits: Butternut squash is
low in carbohydrates, a good source Recipes supplied by: 1. Unilever Foodsolutions, 2. Graeme Watson, Vice to be used as
of fibre, magnesium, potassium Chairman & Membership Secretary, Masterchefs of Great Britain, 3. Tilda vegetable crisp
and vitamins. Foodservice, 4. James Davidson, Executive Chef, Rich Sauces, 5. Graeme garnishes for a
Watson, Vice Chairman & Membership Secretary, Masterchefs of Great variety of dishes.
Britain. Visit www.stiritupmagazine.co.uk/recipes for full recipes.
Also In Season:
Pear Chicory Fig Mussels Pheasant Globe Artichoke
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Riding t h e
it a lit y wave
hosp
The key to Angus Ashford’s Club during the Second World I doubt I would have had the of the fantastic fresh fish on its
success in hospitality has War. It served food and provided same success.” doorstep, the high-quality Exmoor
been his ability to spot and recreation for soldiers preparing beef and the many superb craft
After sampling the delights of
surf trends, react to change for their Normandy landings. It is beers and drinks. The homemade
various international cuisines on
and innovate. Whether that thought that the iconic name came classics such as burgers, nachos,
his travels and seeing the coming
means changing the focus from these American soldiers. steak and fish ‘n’ chips remain top
of gastropubs in London in the 90s,
sellers with the Country Range
of a business, devising As surfing started to boom in the Angus headed home with plenty
seasonings and spices playing
new menus, carrying out swinging 60s, the venue’s position, of ideas and a plan.
a key role in maximising flavour.
refurbishments or dealing close to what is now known as ‘the
First, The Red Barn was completely A constantly rotating specials board
with the current pandemic, UK’s Surfer’s Paradise’, ensured it
also enables the kitchen to be
renovated and rebranded as a pub
these skills have ensured became the unofficial hub for the
creative and showcase sensational
with surfing becoming a focal point
the success and future sport and beach life in the area.
of the decoration. Next, the ‘old seasonal produce.
of The Red Barn in While Angus spent much of his school’ cafeteria food tray service
Woolacombe, North Devon. Angus added:
youth on Woolacombe beach, was replaced with a fully-working
Angus’ family have lived and been surfing in the sea and working at kitchen and a bar was added to “We’re blessed to be in an area
involved in catering in North Devon The Red Barn, it was only in 1997 serve alcohol. rich with quality food and drink
for over 200 years. It was his that he took over the reins after producers, many of whom our
The business boomed in the
entrepreneurial grandfather who completing his degree in Metallurgy family has worked with for over
following years with Angus
purchased The Red Barn in 1965, and then spending a fair amount 50 years. This provides our dishes
continuing to keep one step ahead
running it initially as a cafeteria of time travelling, chasing waves, with unbeatable taste, authenticity
of the swell, tweaking and adjusting
before his father took over. skateboarding and skiing. and absolute provenance, which
his offering and improving the
is definitely something our local
The Red Barn has a long history with He said: quality, choice, entertainment
customers and tourists appreciate.
it acting as a US Red Cross Service and service.
“I had an incredible childhood in Our specials board is forever
Devon but always wanted to travel He continued: changing and thanks to our
Above (main) chef’s travels, there is plenty of
and try new things. Hospitality is in
Interior view of The Red Barn “Business is a bit like surfing, if international influences. Recently
my blood so I always knew it was
you get comfortable and take your he travelled to South-East Asia
Left something I would return to but
eye off the horizon, you can get so we have had some fantastic
Angus Ashford standing without the life experiences and
in trouble. Out on a board, it’s a Malaysian, Korean and Thai inspired
in front of The Red Barn travel I had in my younger years,
wave that wipes you out. In the dishes on the board.”
hospitality business, if you stop
improving and your offering gets
stale, it’s the competition. The key
to our success has been our ability
to see over the horizon to new
trends and then adapt and react.”
All the food
at The Red Country Range
Barn is cooked Herbs and Spices
in-house and the Pack Sizes: 120g and 400g
kitchen sources For the full range
locally, taking visit www.countryrange.co.uk
advantage
11a Pa sty
Chicken Tikk
RISE TO THE
CHALLENGE
THIS FALL “MY FAVOURITE
COUNTRY RANGE
INGREDIENTS ARE
Roasted Squ
Stuffed Naa
ash and Oni
n with Spice
on Bhaji
d Houmous
As autumn begins, chef and caterers THE READY-TO-USE
across all food sectors are modifying SAUCES – SUCH A
menus ahead of the winter months. With WIDE VARIETY TO
some consumers still anxious about the CHOOSE FROM.”
pandemic and with darker evenings and – CARE HOME,
unpredictable weather – caterers need to MERSEYSIDE
give consumers a real reason to eat out
of home over this period.
Supporting local business and the focus on provenance
of our food are two existing trends that have been accelerated
by the pandemic. Eating out and seeing what a great
establishment can create with in-season, high quality ingredients
NATIONAL CURRY DAY
is a great pull. With pumpkin, squash, apples, beetroot, pears, Running from 7th -13th October, there is no better week to spice
game and so much more now in-season it’s a great time to things up and give the noble curry pride of place on the menu.
freshen up your menu with some seasonal stars and dishes
Country Range has everything you need to rustle up a variety
with serious pulling power.
of curry-based menu options including the five-strong range of
Here’s some inspiration to help you rise to the challenge this fall. curry pastes including Tikka, Korma, Madras, Tikka Masala and
Tandoori that offer supreme quality and versatility. If you want to
create your dishes from scratch the portfolio also offers a huge
selection of spices, herbs and other essential ingredients such
AN APPLE A DAY as Country Range Coconut Milk.
With the annual celebration of apples taking place on the 21st From traditional curries and adding warmth to winter salads
October and the choice of apples now at its best, it’s a great to delicious on-the-go ideas we have hundreds of recipes to
opportunity to showcase this ever so tempting classic fruit. inspire you at www.countryrange.co.uk
Sweet, savoury, snacks, starters, mains and desserts – the • Spiced Cottage Pie
apple can do it all and the Country Range Bramley Apple Filling • Chicken Tikka Masala Naan Wrap
continues to be a chef favourite. Outside of the classic apple • BBQ Tandoori Aubergine Salad
pie there are so many uses of the filling as demonstrated by the • Red Lentil Onion Bhajis
talented Alin Stoica, a Country Range Student Chef finalist, who • Tandoori Lamb Chops
created five ideas to help you put apples at the core of your
offering this October.
• Pork and Apple Wellington
Fortify
• Apple Ginger Crumble Soufflé
• Apple Crème Brûlée
• Apple Raspberry Chocolate Brownie
• Apple Betty
Pork For chefs in schools, hospitals and care homes,
All recipes can be found at
www.countryrange.co.uk/recipes and Apple healthy, warming dishes will be even more important
this winter to ensure people are best prepared against
Wellington the usual influx of winter colds, bugs, flu and of course
any COVID-19 second or third waves. This could mean
“THE COUNTRY RANGE BRAMLEY APPLE
boosting the vitamin profiles of dishes, adding more fruit
FILLING REMINDS ME OF APPLE PIES
and vegetables to menus or fortifying dishes such as this
MY MUM MAKES FOR ME.”
delicious vegetarian Butternut Squash and Mushroom
– CARE HOME, SOUTHAMPTON
Korma to increase the calorific content of dishes.
For the full recipe visit www.countryrange.co.uk/recipes
Apple
Crème
Brûlée Butternut Squash
and Mushroom Korma
12NEWS FROM COUNTRY RANGE
o
S fc i a l
Che
Tricks for Treats
this October al
Getinsgpistoacliity
IN ho
As days shorten and the weather • HOPE FOR THE BEST, PREPARE FOR
starts to deteriorate, we all need a THE WORST Making fresh cakes and
lift at some stage. The classic teatime
has always played a big role in bringing
biscuits from scratch on the day is great if
you have the time, space and resources Give consumers
people together, putting smiles on but it isn’t always possible, especially in
confidence in
faces and keeping spirits up. the current environment. Make sure you
plan ahead and for all eventualities, their safety
Seductive sweets, buttery biscuits, creative
cakes and quality hot drinks can be fantastic
business boosters for cafés, restaurants,
whether that’s making sweets in advance
and freezing them or by utilising the
Country Range selection of pre-packed
when dining out
Since hospitality reopened back in July it has
hotels and pubs to attract new customers, treats such as the Country Range Mini
never been more important to be honest, open
drive footfall and increase sales during Pack Biscuits and Luxury Mini Pack and transparent in your marketing activity.
traditionally quieter periods of the day. Biscuits and muffins or pre-portioned Consumers need to feel reassured that you
cakes and individual puddings. are following Government guidelines and have
Here are our top tricks for treats this winter: their safety at the heart of everything you do.
Your social media channels are absolutely key in
• IT ALL STARTS WITH THE TEA We
driving bookings, so we share our five top tips for
all know that a bad brew can ruin the marketing teams to consider.
most exquisite teatime spread so
make sure you get your basics right.
Our award-winning Country Range Use your
Premium One Cup Tea bags are 100% Social Media
Rainforest Alliance Certified and really
can’t be beaten when it comes to a
Channels
to talk about the new measures you have put
full-flavoured, rich cup of tea.
• WOW FACTOR Consumers are
Mini Pack Biscuits in place since reopening. This includes initiatives
related to track and trace, social distancing
and table service. Follow government updates
increasingly well-travelled and
so you are applying all the latest regulations
adventurous when it comes to food “THE COUNTRY RANGE MINI CAKE
and guidance.
so don’t be scared of introducing ASSORTMENT - THEY’RE A GREAT
new treats and mixing things up. SELECTION OF CAKES AND ARE SO
Try and create new photography which shows
Anything made from scratch will EASY – EVERYBODY LOVES THEM!” that diners and staff are
always create intrigue so experiment – CAFÉ, LANCASHIRE
with some of our indulgent ingredients
that can set sweets apart like our Country
Socially Distanced
Range Madagascan Vanilla Pods or our Consumers may feel uneasy seeing
award-winning Country Range 70% Dark imagery of lots of people close
together. In the past marketers
Chocolate Drops.
OUR VEGAN PORTUGUESE would have avoided displaying
• TREATS FOR ALL Teatime has to TART RECIPE USES THE cleaning materials but this can
COUNTRY RANGE MADAGASCAN now provide a positive image.
be accessible to all so make sure
you have a range of quality products VANILLA PODS WHICH ARE PREMIUM
for those with allergens or specific GRADE BOURBON VANILLA. AT
dietary requirements. The Country APPROXIMATELY 15CM IN LENGTH If there is a case of COVID related to
Range portfolio includes a wide range THE PODS ARE PLUMP, MOIST AND your business, talk about it openly on
of suitable products including the SWEET. MAKING THEM PERFECT FOR social media and reveal the
award-winning Handmade Carrot
Cake, which is gluten-free and
USE IN ANYTHING FROM ICE CREAM
AND CUSTARD TO DELICIOUS Cleaning
comes pre-portioned for ease.
For those baking from scratch,
WINTER WARMER PUDDINGS
SUCH AS CRUMBLES AND Measures
LUXURY DESSERTS. you have put in place. Consumers are
try our stunning vegan-friendly going to be looking for assurance that
Portuguese Tart recipe, which it is safe to return.
can be found at
www. For more social media advice, you can follow
the Premier Foods team on Twitter
countryrange.
@PremierFoods_FS. Throughout lockdown they
co.uk/recipes ran webinars with hospitality experts
to support their customer base.
Vegan
Portuguese www.premierfoodservice.co.uk
@PremierFoods_FS
Custard Tarts @PremierFoodsFoodservice
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www.goodearth.co.uk
Follow us on Instagram @goodearth.ukHOSPITALITY
KRIS HALL, FOUNDER OF
THE BURNT CHEF PROJECT
COMMENTED:
“There is a strong stigma
within the hospitality trade. The
term “Badge of Honour” is often
used and refers to an individual
Burn out
who will suffer in silence at
personal cost over letting the
team down or to save being
singled out. We want to change
that on its head and redefine
the term. Every person within
hospitality should be able to
discuss the state of their mental
health and gain support from
their peers and employers.
It is important that although
mental health can’t be seen it is
regularly discussed and policies
reviewed. Those that speak out
In 2017 the NHS reported million people that work within to balance their work/life against the stigma and should
that 1 in 4 people in the UK hospitality currently. commitments equally and adopt be the industries new definition
are likely to suffer ill mental It is incredibly important that the
freelance working or leave the of Badge of Honour.”
health in their lifetime industry as a way of achieving this.
foodservice industry is sustainable The Burnt Chef Project
however, a study of almost in terms of protecting its current This has resulted in an increased is a not-for-profit which means
1300 hospitality professionals staff and attracting new talent. demand on remaining staff as that the money raised through
carried out by The Burnt Chef The Burnt Chef Project has found business owners look to save sales of branded merchandise,
Project, has found this is that only 35% of their survey further costs including rapid day-to-day hospitality
nearer to 4 in 5 people. respondents would recommend internal promotions leaving gaps essentials, donations and
working in hospitality. It is no in management skillsets which fundraisers is then used to
The Burnt Chef Project, a
secret there is an increase in further adds to the fragility of continue the ongoing work of
not-for-profit organisation, has
staff shortages as workers look mental health within the trade. opening conversations as well
been working consistently since
as education through seminars,
May 2019 with the view to raise
mental health training and
awareness to the high levels
of mental ill health within the “I’ve seen too many great chefs quit their roles handy online management
courses. With over 100 people
hospitality trade. Their mission is
simple; to stamp out mental health or worse because of mental health issues, which trained so far in mental health
awareness and mental health
stigma once and for all and to
make the industry a safer place. is why T he Burnt Chef Project is so important. first aid they feel they have
barely scratched the surface
The Burnt Chef Project has carried
out two significant studies into the
T hings have definitely improved since I first of beginning to change the
industry but they work to ensure
mental health and wellbeing of their messages continue to
hospitality professionals within the started in the industry and attitudes have mostly meet tens of thousands through
industry in 2020. The most recent social media, collaborations
study found that 46% of hospitality become less toxic, but there’s still far too much with leading brands and
workers do not feel comfortable ongoing marketing campaigns.
talking about their mental health discrimination and stigma and we all still have To find out more visit
with a friend or colleague which www.theburntchefproject.com
is a huge proportion of the 3.2 a lot of work to do.” - Darryl Quested, Trained Ambassador
15Fresh
THINKING
Exceptional times call for
exceptional ingredients
Chefs choose Philadelphia because
it is a creamier product with superior
taste and consistency*
COOK BIND PIPE BAKE
*Independent chef insight conducted by Good Sense Research, March 2020HEALTH & WELFARE
Front line
The UK Malnutrition adults, a letter from MAPN was sent available for vital NHS dietetic
services and third sector
T he Stats
Awareness and to the Secretary of State for Health
Prevention Network and Social Care, Rt Hon Matt nutrition and food services, It is estimated that 145,000
(MAPN) is a network of Hancock MP. The objective was to both during the COVID-19 people in Ireland are either
key organisations involved force the government to take action pandemic and beyond it malnourished or at risk
to ensure that all population groups of malnutrition at any
in supporting the lives • Fund a campaign to raise
receive the support they need to eat given time.1
of older people and the awareness of the importance
well and stay alive. The letter was
provision of care across of good nutrition for at risk The cost of malnutrition in the
signed by over 100 dieticians,
the nation including the groups and their carers UK alone is in excess of
academics and other specialists
National Association working in the field of malnutrition, • Invest in proactive case-finding £23 billion per annum,
of Care Caterers, the and sets out a range of key actions in order to locate and help based on malnutrition
Association of UK that are needed to stop many more individuals at risk and in an prevalence figures and the
Dietitians and many more. people suffering the consequences upstream, prevention-based associated costs of both
The COVID-19 pandemic has of malnutrition. approach to prevent people health and social care. 2
becoming food insecure in
affected people across the UK and HERE ARE THE MAIN POINTS the first place Pre-COVID-19 it was estimated
Ireland in so many different ways THEY ARE CALLING ON THE
including increasing food insecurity. • Prioritise nutrition as part of the that malnutrition affected
GOVERNMENT TO ADDRESS:
It has also significantly increased NHS rehab pathways and 3 million people here in the
• Ensure that all local authorities
the risk of malnutrition amongst
have ringfenced additional
support community malnutrition UK; of that, 1.3 million are
vulnerable communities in the UK,
funding to continue with high
services to return as quickly as over the age of 65.
which includes many older people possible, albeit exploiting new
quality food provision for technological solutions as
and those from Black, Asian and 1
https://www.hse.ie/eng/services/list/2/
people who may need to much as possible
Ethnic minority background. primarycare/community-funded-schemes/
shield or self-isolate in the
Specifically, malnutrition among • Urgently introduce a legally
nutrition-supports/malnutrition-in-ireland/
future, with suitable advice
older people has been one of the enshrined “Right to Food”,
2
2015 www.bapen.org.uk/pdfs/
from dieticians
main challenges of the pandemic as laid out within the
economic-report-full.pdf
for the care sector. • Ensure that local authorities International Covenant on
have funding to establish Economic, Social and Cultural,
In a bid to raise
long-term, sustainable Rights in the UK, to ensure We would love to hear
awareness
Save the
solutions to malnutrition the governments at both a your stories and of how your
of the
amongst over 65s, national and local level take business works to address
exponential
Date
including meals on appropriate action and tackle malnutrition.
rise in
wheels services Get in touch with us at editor@
malnutrition To read the full letter visit https://
ITION
LN UTR www.thenacc.co.uk/file/1999- stiritupmagazine.co.uk
amongst U K M A ESS WE E K • Ensure that funding
N
vulnerable AWARE OCTOBER and support is made RtHonMattHancockv2.pdf
5 -12TH 20
20
17t ' s
CATEGORY FOCUS
h a
W rewing?
B HOT BEVERAGE
TRENDS &
TEATIME TREATS
Our love of a fresh brew or crafted
cup of coffee has not diminished
since lockdown, in fact, the ritual tea
break has become a fundamental
part of daily life. Whether it is a
regular “cup of joe” to get going in
the morning, or the meditative
process of making tea to provide
normality and comfort in an otherwise
chaotic world, the reopening of our
cafés and coffee shops has never
been more timely. The everyday
escapism provided by cafés to
meet friends or find a corner for
contemplation has been missed
by the public, with 42.6%1 citing it
as the social outing they craved the
most during lockdown.
Since lockdown measures eased, the
demand for hot beverages and teatime
treats has not returned to the usual patterns
and businesses are seeing mixed results.
Inner city areas or business zones are
suffering from lower foot traffic than normal,
whereas tourist locations and residential
areas have been busier, picking up custom
from those working from home and a vibrant
staycation market.
It would be forgiveable for a business to
overlook trends within the “coffee and cake”
market – a simple activity most of us perform
every day – however this sector is booming
with trends, opportunity and a customer
base seeking solace and comfort in not
just a cup, but the environment in which
it is served.
LATTE LOVE FOR COFFEE
Coconut The Latte tops the coffee leader board,
accounting for a 57% market share in
milk thai sales, closely followed by the Cappuccino,
Flat White and Americano. Syrups have
NS
COFFEE CO
MBINATIO
ISN’T YOUR
STYLE,
iced coffee supported coffee sales (and profitability)
LITY BLEND , COFFEE SODA,
for a while now, enticing new coffee drinkers
IF A SP EC IA
NIC with caramel and vanilla flavours and
PRESSO TO AND COLA
.
TRY AN ES A D E OR COFFEE W H AT creating seasonal interest with gingerbread,
O N R K ET,
COFFEE-LEM HEALTH MA
N AT IV ELY FOR THE , PR O B IO TIC OR cinnamon and Tate & Lyle’s most popular
ALTER LLAGEN
DING A CO ENU? seasonal syrup, pumpkin spice -a clear
ABOUT AD SH OT TO THE M influence from the US.
PRO TE IN
19CATEGORY FOCUS
TOPPING THE TRENDS
DALGONA COFFEE MADE WITH WHIPPED COFFEE FOAM WHICH
ADORNS A GLASS OF MILK FOR A NEW ICED COFFEE-STYLE
DRINK HAS BECOME THE NEW “MUST-TRY” EXPERIENCE.
ENTERING THE MARKET FROM SOUTH KOREA DURING
LOCKDOWN, SOCIAL MEDIA IS AWASH WITH HOW-TO VIDEOS
AND #DALGONACOFFEE HAS GONE VIRAL WITH OVER 21 MILLION
VIEWS. VARIATIONS INCLUDE SUBSTITUTING COFFEE FOR
COCOA POWDER OR MATCHA.
Care Sector Since the heady days of the Starbucks explosion,
independent coffee shops have fought back with
Catering artisan blends, creating an experience that can
only be compared with drinking fine wine. There
a
Dalgon e
NO MATTER WHAT THE
are many examples of this in practise throughout
the country, one of which is Bould Brothers
coffe
TEMPERATURE IS OUTSIDE, Coffee who batch-brew coffee from different
ELDERLY RESIDENTS NEED sources throughout the year depending on
TO STAY HYDRATED IN what tastes best at the time. The team take their
ORDER TO REMAIN HEALTHY. coffee seriously, using double filtered water and
TEATIME TREATS ARE organic milk. This may be a step too far for some,
ALSO A MUST-HAVE TO but with 43%2 of consumers likely to pay extra
ASSIST WITH THEIR DAILY
expertise, our focus on speciality coffee and
for a high-quality drink, there clearly is untapped
CALORIE INTAKE. WHILE
investment in bringing new experiences to the
profit in the hot beverage market.
ISOLATION REGULATIONS
instant category positions us perfectly to meet
Amidst the serious coffee connoisseurs is an the growing demand for high quality beverages
ARE STILL IN PLACE, TRY
emerging fun element, creamers featuring that can be enjoyed in catering environments.”
TO INTRODUCE A BIT OF
flavours such as maple, marshmallow and Says Martyn Bell, Category Marketing
THEATRE, DELIVERING
peanut butter are now available, toppings drink Manager, Jacobs Douwe Egberts.
RETRO-COFFEE SHOP
with clouds of flavoured foam. With the variety
STYLE MENUS FEATURING
DAILY SPECIALS, OR HOT
of syrups, coffees and milk on the market, TAKE TIME FOR TEA
making a simple cup of coffee can turn into Coffee may never have been more fashionable,
CHOCOLATE AND MALTED
something akin to a laboratory experiment, but but tea is where our heart is at. Britons consume
MILK DRINKS AS BONFIRE
for coffee aficionados and experience seekers, around 165 million cups of tea per day – 70 million
NIGHT APPROACHES.
this knowledge and attention to detail is what more than coffee. Black tea is the market
makes it all worthwhile. leader, with Breakfast Tea the firm favourite,
Caterers in the education or healthcare sectors however herbal and fruit tea is once again
and small businesses needn’t fear though, seeing a resurgence. One of the key drivers
there is a burgeoning range of catering coffee for this is an increasing focus on healthy eating,
shop favourites for operators where the only supplementing diets with teas to help you sleep,
equipment available is a kettle. KENCO have digest food, relax or focus.
added a 1kg Speciality Flat White tin to their Chamomile, mint and jasmine tea have long
range, removing the need to compromise on been a staple on a hot beverage menu, but
quality or flavour. “With a century of coffee Chinese medicine and Indian Ayurveda is
inspiring blends and ingredients which provide
non-prescription solutions to mental health
problems such as stress, anxiety and depression
as well as physical concerns such as diabetes,
high blood pressure and weight loss. As a result,
we have witnessed the rise of turmeric tea
Vegan and “superblends” combining green tea with
botanicals, vitamins and minerals.
avocado and For cafés, hotels or restaurants offering
chocolate afternoon tea, a tea menu can elevate the
experience from the everyday to a special
tar ts occasion. A single trip to Fortnum and Mason
or Sketch will demonstrate the power of a tea
sommelier - watch the delight and wonder on
consumers’ faces as they are advised on tea
and cake pairings. If you choose to go down
this route, stocking these unusual blends to
take away in artisan packaging will be the
perfect upsell.
When it comes to our regular cuppa, quality
and consistency win the day, so opting for a
blend that is familiar will be ideal, especially
in the care sector. “Getting this offer right is
crucial. Yorkshire Tea is the nation’s number
one tea brand by value in grocery retail, and
as consumers will be looking for the brew they
know and love at home, Yorkshire Tea should
be a central part of any out of home offer”
comments Natalie King, OOH Manager at
Taylors of Harrogate.
stiritupmagazine.co.uk 20Spiced hot chocolate CHOCOLATE CRAVINGS
Hot chocolate is the perfect indulgence for
with whipped cream adults and kids alike as the weather gets colder.
A staple on most hot beverage menus, it comes
into its own in winter. Whether topped with
marshmallows and cream or served in small cups
as a thick, luxurious Parisian style treat, it soothes
the soul and is the epitome of Christmas. Try
switching up your menu this year with matcha hot
chocolate or adding a syrup shot such as salted
caramel, mint or orange. For the artisan in you,
experiment with colour and flavour, introducing
red velvet hot chocolate or white chocolate
served in glass jars. Callebaut and Van Houten
have a range of hot chocolate options including
milk, white, dark and gold caramel which can be
made with steamed milk or non-dairy alternatives.
THINK SEASONAL
AS THE COOLER WEATHER SETS IN AND WITH
COVID-19 SOCIAL DISTANCING REGULATIONS
STILL IN PLACE, A CHANGE OF SERVICE TO
PRE-PACKAGED OR EASY TO PACK CAKES
WHICH WILL REDUCE THE TIME CUSTOMERS
SPEND QUEUING OUTSIDE SMALLER PREMISES
MAY BE WORTH INVESTIGATING
SUGAR, SPICE & ALL THINGS NICE
Teatime is not complete without a sweet treat and
homemade baked goods are a temptation most
of us cannot resist. From staples such as Victoria
sponge, carrot cake, brownies and millionaires
Top Tips
shortbread to the unusual delights of gin and
tonic loaf and Biscoff cupcakes, pretty displays of
beautifully finished cakes are a customer-magnet.
Cakes and bakes do not have to be homemade,
• THE FOCUS ON OBESITY by high quality freeze-and-thaw options can be
the government will undoubtedly ideal solutions. “Pre-prepared frozen pâtisserie
drive demand for healthy treats could play a key role in any kitchen – helping to
and beverages so bear this in mind reduce unnecessary waste and providing a super
when curating your menu. Install convenient way for operators to offer a tempting
clear labelling to identify low sugar, snack menu to accompany their beverage
plant-based and nutritionally options” comments Marie-Emmanuelle Chessé,
rich options international development project manager, Tipiak.
• MAKE SURE YOUR MENU IS Teacakes or spiced fruit bread which are versatile
WELL ROUNDED, offering options and can be toasted to create aromas, enticing
for Vegans and customers with customers to add to their beverage order will
allergies (such as gluten free) also reap rewards. “The KaterBake fruit bread
• SUSTAINABILITY IS OF KEY is the perfect accompaniment to a hot beverage
INTEREST to consumers. We have and can be dressed up with fruit, cream, nuts
long seen Soy and Oat Milk in the and other fillings to create a tempting grab and
market but cafés are now adding go snack” suggests Gordon Lauder, MD of frozen
coconut, macadamia and rice milk food distributor Central Foods.
to their menus Allegra forecasts the UK branded coffee shop
• PLUG IN TO PESTER POWER – market will exceed 10,000 outlets by 2023.
Offer a kid’s option to your hot drink Retail pressures, changing consumer habits
menu with a Babyccino. Warm milk and deep uncertainty following the pandemic
with the addition of cinnamon or and the outcome of Brexit will slow the pace of
cocoa powder will be a profitable this segment after such a rapid period of growth.
addition and encourages repeat Amid the chaos, innovation will continue to drive
custom by parents who feel their businesses forward, whether it’s Pret A Manger
whole family have been considered selling coffee on Amazon or independent coffee
shops hosting classes on how to craft the perfect
• SPICE IT UP – Winter is the ideal coffee at home, this is a £6 billion market fed
time to expand your hot beverage by strong consumer demand for one of life’s
menu. Think mulled apple juice, little luxuries.
caramel apple cider
or kinderpunsch
1
Allegra Strategies (May 2020). Covid-19 Impact on
the UK Population Survey Results
2
CGA. Going Premium
21Taste of Happy
✓ Gluten free ✓ Vegetarian ✓ 100% natural flavours
✓ No artificial colours ✓ No preservatives
www.premierfoodservice.co.uk
@PremierFoods_FS PremierFoods_FS @PremierFoodsFoodserviceEDUCATION
h e
T arse a r l y WHAT ARE THE GUIDELINES FOR FOOD
ye
PROVISION IN EARLY YEARS?
• Where children are provided suitable facilities for the
with meals, snacks and hygienic preparation of food
drinks, they must be healthy, for children, if necessary
balanced and nutritious. including suitable sterilisation
Before a child is admitted equipment for babies’ food.
to the setting the provider Providers must be confident
must also obtain information that those responsible for
about any special dietary preparing and handling food
requirements, preferences are competent to do so. In
and food allergies that the group provision, all staff
child has, and any special involved in preparing and
health requirements. Fresh handling food must receive
drinking water must be training in food hygiene
available and accessible at all
Rationing, empty Walthamstow. Crazy4Kids offers Providers must make the
times. Providers must record
shelves and unavailable day nurseries, pre-school and following information available
and act on information from
supermarket online delivery wraparound services (breakfast to parents and/or carers:
parents and carers about a
slots were just some of the and after school clubs). • food and drinks provided
child’s dietary needs
problems pre-schools and The week before lockdown, it was for children
• There must be an area which
nurseries encountered tough getting an online delivery slot
is adequately equipped to https://www.gov.uk/
during lockdown. For those and even when she did get one,
government/publications/
the order was reduced dramatically. provide healthy meals,
which remained open for early-years-foundation-stage-
“We went out visiting multiple snacks and drinks for children
children of key workers, as necessary. There must be framework--2
this meant scouring shops supermarkets and again we were
rationed so it really was a problem,”
looking for food, often
she says. “Pasta and flour ran out
standing in long queues
so we had to adapt recipes such
as they weren’t given as serving a jacket potato with Speak to your local Country Range Group
priority treatment. Bolognese sauce instead of pasta.” member wholesaler sales representative
The Wendy House Day Nursery in Going forward, Julie is looking regarding your produce as well as hygiene
Holywell, Wales, looked after key at alternatives to supermarket and food packaging needs.
workers’ children, usually 20 a day, deliveries. “We will consider having You may purchase certain
during lockdown. Although they had the bulk delivery from our local products from your wholesaler
used the same supermarket for 20 wholesaler to one site and then but are unaware that your
years, nevertheless they couldn’t delivering it to the other sites in wholesaler can provide you
get an online delivery slot and in our delivery trucks,” she said. with access to hundreds of
store, she found empty shelves. appropriate products across
For more information on the
She improvised by turning to frozen ambient, chilled, frozen and
provision of care for early years
vegetables and tweaking recipes.
visit the National Day Nurseries non-foods including some
Julie Norris is owner of Association at https://www.ndna. products appropriate for
Crazy4Kids which has five sites org.uk/ or the Early Years Alliance special dietary requirements
in Northamptonshire and one in at www.eyalliance.org.uk and allergies. There also may
be additional pack sizes of
certain bulk products that you
“We will consider having the bulk delivery are not aware of.
You can also find a lot of recipes that are
from our local wholesaler to one site.” child-friendly, or easily adaptable, available
online at www.countryrange.co.uk
23THE GREEN GAUGE
ow away
r
T h lture
cu
Over the past few years
foodservice establishments,
Guardians of Grub over the last few
months to share with you how citizens’
T he Stats
The UK Hospitality and Food Service Sector throws
away 1.1 million* tonnes of food each year
industry organisations and food habits, behaviours and attitudes
have changed during the COVID-19 75%* of which is avoidable and costs our industry
suppliers have increasingly been £3.2 billion
focusing their efforts upon raising pandemic and how you can focus on
reducing your own business’ food waste.
awareness of the issue and In Ireland Commercial Food Waste Research Report
reducing the amount of food There is a key opportunity for catering found that the leading sources of commercial food
waste the industry produces. establishments to raise awareness further waste in Ireland are accommodation at 24% (mainly
and to show your customers, residents hotels), food retail at 23% and food service/
The COVID-19 pandemic and specifically and students how to aim to reduce food restaurants at 17%
the imposed lockdown has shifted many waste and, importantly, how they can
behaviours both within the industry and support by making smarter portion size They also identified that two thirds of the food waste
from a consumer perspective. We’ve choices and taking home leftovers created is avoidable
looked at the latest reports from WRAP’s where possible.THE LOW-DOWN
ON LOCKDOWN Food waste reduction for caterers
• Over 8 in 10 agree that food waste TARGET ACT
is an important national issue Track your current levels of food waste (it Put your words into action - Actively
• 90% believe that everyone, can be useful to utilise a mix of busier and reducing food waste by implementing all
including themselves, has a quieter days in order to accurately track), appropriate elements within your business
responsibility to minimise the create a baseline from your measurement from more effective food storage, preparation
food we throw away data and targets for your business in terms and portioning to menu planning.
of the reduction and a time scale if you wish.
• Consciousness about climate change has Redistribution - Review what food can
be safely distributed to local charities via
increased during lockdown with 81% of us MEASURE organisations such as PlanZHeroes, The
saying we are concerned about this issue
Use online measurement guidance and Trussel Trust, FareShare, FoodCycle and
• Information leads to action – the more we tools available via Guardians of Grub or so many more.
hear and see about ways to reduce food via foodwastecharter.ie for the republic of
waste the less food we throw way. Even Ireland and track the progress against your Staff - Empower front of house staff to talk
during the COVID-19 lockdown more of us are food waste reduction target. to consumers about portion size options and
recalling seeing LoveFoodHateWaste (31% the availability of doggy bags for them to
up from 16% in 2018) take away left-overs.
FOOD WASTE TO MEASURE Customers - Engage customers whether
• 70% want to maintain at least some of the
1. Food disposed of down the that be through the use of printed materials
positive behaviours built up during lockdown*
sink/sewer such as table talkers, signage, via front of
• 1 in 4 consumers think it will be hard to house staff and across your digital and
2. Food waste from damages
maintain the behaviours due to a lack of time social platforms.
and spoilage
and the pressure of busy lifestyles
3. Food that is thrown away during For more information on how you can
This gives the hospitality and catering industry tackle food waste in your region visit the
preparation such as offcuts
a huge opportunity to take advantage of this relevant website from the list below:
and food that is served
increase in awareness and interest in how https://www.guardiansofgrub.com
but not saved
much food waste is created by consumers and
food businesses across the UK and Ireland. 4. Food waste https://wrap.org.uk/sites/files/wrap/food
from plate/ -waste-reduction-roadmap-toolkit_0_0.pdf
*https://wrap.org.uk/content/citizens-and-food-waste-lockdown-eases over production/ http://www.wrapni.org.uk/
buffet https://foodwastecharter.ie/resources_cat/
restaurants-food-services/
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karafs.co.uk karafsbakeryMY SIGNATURE DISH
Jose´ PIZARRO
Immensely proud about Spain’s
famous produce, craft producers,
to take them on a real gastronomic tour of my
country. When I first arrived in the UK, it was
METHOD
regional diversity and culinary clear that the majority of consumers hadn’t
experienced the best Spanish ingredients 1. Pour enough olive oil into a frying pan
heritage, José Pizarro has to take so that it comes 1cm up the sides of the pan.
such as jamón, chorizo and manchego so
a lot of credit for putting his country’s Heat the pan until the oil starts to shimmer.
rather than overcomplicate, this became my
food firmly on the map.
focus and inspiration. Over the last 20 years, 2. Pat the cheese rounds in flour on both
Born in the small village of Talaván, in the too I’m incredibly proud of our work in raising sides so that they are well covered, then
often missed region of Extremadura, José the profile and quality of Spanish food and dunk them in the egg mixture. Pop them
came from a long line of farmers, which is showing that with a few well-treated, quality into the frying pan two at a time and fry
where his passion, respect and love for quality ingredients, less is often so much more.” over a high heat for 1 minute – turning
ingredients and small craft producers has “My Signature Dish is Deep Fried Goats’ over the cheese halfway through – until
its roots. Cheese with Orange Blossom Honey, which a golden-brown crust forms. If the cheese
After first learning his trade in restaurants in perfectly showcases this. It’s a dish that is completely covered by the oil, the rounds
Extremadura, José moved to Madrid where I first created all the way back in Madrid in will only need to cook for 30 seconds. Place
he refined his skills at the Michelin-starred my younger days and it has stayed with me the cheese on kitchen paper.
restaurant El Chapín de la Reina. In 1998, he ever since, becoming a favourite wherever 3. Arrange the cheese rounds on a flat
arrived in London and following successful I have been. It’s so simple and versatile, as plate and drizzle over the honey in
stints at Gaudi and Eyre Brothers, he linked our customers can enjoy it as an appetiser, a zig-zag pattern.
up with Monika Linton to open the first Brindisa main and dessert but the Extremaduran goats’
restaurant in Borough Market. Additional sites cheese, which comes from an incredible family
soon opened in London before José left to go producer called Monte Enebro, lifts the dish
it alone. Since then he has launched his tapas to magnificence.”
and sherry bar, then the Pizarro restaurant
with additional venues rolling out in Broadgate DEEP FRIED GOATS’
Circle and at The Swan in Esher. Alongside CHEESE WITH ORANGE
his highly-regarded restaurants, José has also
BLOSSOM HONEY
published five recipe books and become the
nation’s most prominent INGREDIENTS
Spanish chef plus SERVES
m o re a regular on TV. 4
For on
ation José commented: • 320g goats’ cheese,
inform taurants, “My biggest sliced into four rounds
res
José’s t projects inspiration • 50g plain flour
lates visit
ooks in food has • 2 large free-range eggs, beaten
and b epizarro. always been
.jos • 4tbsp runny orange blossom honey
w w w com my customers,
inspiring me to • Extra virgin olive oil, for frying
be better and • Sea salt
27Stealth Fries
revolutionising the industry.
Order now
9x9!
Stealth fries are an all time favourite with a thin starch coating that
guarantee crispness and an extended temperature hold time.
Your partner in potatoes
lambweston.euHOSPITALITY
Kitted up
Photograph © Lateef Photography
Restaurant Kits, a new and restaurateurs as founding information about the restaurant Above (main)
partners including Thom and with a click through link. Some kits Mac & Wild Venimoo Burger Kit
e-commerce website,
was launched in July James Elliott from Pizza Pilgrims, include a “how to” video, while
Below left (insets)
delivering restaurant meal Tom Griffiths from Flank, chef others provide step by step Flank Short Rib Shawarma Kit
patron James Cochran from guides with the delivery.
kits nationwide to provide The Restaurant Kits Team
12:51 and Around The Cluck
the hard hit industry with and Yum Bun founder Lisa Meyer. Calum says “Restaurant Kits allow
another source of revenue. restaurants to engage with their James Elliot, co-founder of Pizza
Calum Mackinnon says “We customers in a different way. One Pilgrims, says “Our ‘Pizza in the
It is the brainchild of Calum wanted to keep restaurants alive of the things we love about DIY Post’ kit started off as an idea
Mackinnon and Andy Waugh, through lockdown by offering kits is by having a ‘step by step’ to help us through this tricky time.
Scottish restaurateurs and the “at home” service, providing video, consumers can cook It’s been a huge success, more
co-founders of the Mac & Wild a constant revenue while they alongside the founder or chef and so than we anticipated. It’s great
business which includes several were shut.” pick up tips. You don’t get that to be part of Restaurant Kits and
restaurants and an online butcher
in a restaurant.” getting more pizza out to people
and Edward Alun-Jones, the Currently the platform has 16
at home.”
hospitality technology participating restaurants, covering
Restaurant Kits offers two options.
entrepreneur. They brought a range of cuisines from Italian Drinks can also be ordered,
The first is a listing and marketing
together a team of to Israeli and they are looking both Ready to Drink (RTD)
option where restaurants can
top chefs for more to join. As Calum says and to be mixed at home.
fulfil the orders themselves or the
“The more the better, we’re
second option is a complete ‘end Customers can order from
excited to grow this platform
to end’ solution that includes kit anywhere in the UK and the kit
and offer customers as much
development support, marketing, will be delivered to them within
variety for their “at home”
fulfilment, inventory management one to three days from placement
dining experience.”
and customer service. of the order. Restaurant Kits uses
Each restaurant kit listed on eco-friendly packaging from
the web site includes “When a restaurant contacts us, Puffin Packaging.
ingredients, prep time, we’ll do a feasibility study. We
take a percentage of the kit sale What about the future? Calum
allergy information, has plans for developing the
shelf life, as well as price. The model was developed
business post lockdown “as
by the founding partners to
we are delivering throughout
ensure it worked for everyone,”
the country and with home
says Calum. “eat-entertainment” on the
Calum says he has been rise, Restaurant Kits offers an
thrilled with the feedback opportunity for consumers to
from businesses and customers. develop their cooking skills,
“Some restaurants were selling as well as an extraordinary dining
experience. We will soon be
up to 100 kits a day but this has
launching Christmas feasting kits,
dropped slightly as restaurants
new brands and partnerships.”
have begun to re-open. We
will continue to sign up new For more information and to see
restaurants and have some how you can get involved visit
exciting plans in the pipeline.” www.restaurantkitsuk.com
29You can also read
