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MAY 2021
how do you l
i ke
ur
yo
eg
gs SHAPINg UP
in t
he morning? TAPPING INTO THE
HEALTH- CONSCIOUS
CONSUMER
Sunny
side up
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For
THE COOKS
CALENDAR
Summer is just around the corner, and with
May
the lighter evenings and more blue skies comes
an air of positivity and confidence with both
consumers and our industry as it looks set
1 - 30/ National Asparagus Month
to open up once again.
Hotel and accommodation bookings across the UK and 1 - 8/ Dementia UK ‘Time for a
Ireland are through the roof and with recent news stories Cuppa’ Week
of consumers making multiple bookings in restaurants
and pubs in the days and weeks following the predicted
reopening, customers are proving just how much they
have missed visiting out-of-home establishments.
3/ May Day Bank Holiday
Now is the time to refresh your menu and consider how you
can make the most of every dining opportunity across the 5/ Cinco de Mayo
different day parts. Our Category Focus this issue focuses
on the breakfast and brunch categories within this, providing
the latest market data, product news and inspiration on how 10 - 16/ National Vegetarian Week
to really maximise your morning offering, whether your
customer is a consumer, student or resident.
There are many things to consider when refreshing your
11 - 16/ Coeliac UK’s Awareness Week
menu, to help we have a range of advice features this issue
from the Vegetarian Society Cookery School masterclass
in creating the perfect plant-based offering on page 23
29/ National Biscuit Day
through to KAM Media sharing their secrets to delivering
a winning experience on page 41. 31/ Spring Bank Holiday
As the education sector prepares to close for the summer
term we’re putting a spotlight on the fantastic ‘Chefs in
Schools’ initiatives over on page 17.
We’re also delighted to introduce a brand new editorial June
partner, the Soil Association, who will be providing advice
1 - 6/ National Growing for Wellbeing Week
in our Green Gauge feature every issue focusing on a
different catering sector or sustainability issue each month.
We hope you enjoy our May issue, please do share your
feedback with us at editor@stiritupmagazine.co.uk
4/ National Fish & Chip Day
THE SOIL ASSOCIATION ARE OFFERING
10% OFF FOOD FOR LIFE SUSTAINABLE
8 - 13/ Diabetes Awareness Week
CATERING CERTIFICATIONS TO YOU, OUR
READERS – JUST QUOTE STIR IT UP WHEN
CONTACTING THE SOIL ASSOCIATION
14 - 20/ Nutrition and Hydration Week
15/ National Beer Day
19 - 27/ National Picnic Week
19 - 27/ English Wine Week
20/ Father’s Day
26/ National YOU C
Parma Violets LOTS O AN FIND
F UP TO
NEWS, DATE
Day IN
ADVICE DUSTRY
AND M
INSPIR ENU
ATIO
AT WW N
STIRIT W.
UPMAG
AZINE.
CO.UK
03
n 25 ory Focus
e Gree
T h Gauge Categ
19
NEWS ADVICE INSPIRATION TRENDS
05 13 07 05
Readers’ Lives Hospitality Eat the Season Plate Arrivals
Gourmet grilling Crab Pakistan
09
Customer Profile 14-15 10-11 26-27
Colm finds his home Health & Welfare New From Country Range Melting Pot
Catering for residents Shaping up: tapping into the
33 with dementia 29 health-conscious consumer
The Country Club On the Range
17 Dill cured mackerel, chargrilled 41
35 Education cucumber, pickled pearl onions, KAM Media Insight
The Marketplace Chefs in schools dill aioli & sesame seed The secrets to delivering
36-37 a winning experience
19-21 30-31
Food & Industry News
Category Focus Leading Lights 43
How do you like your eggs Elizabeth Haigh Food for Thought
in the morning? Inspirational plates for
39 May menus
23 Five Ways to Use
Advice From the Experts Green pesto
Plant-based profits
25
The Green Gauge
Is your menu climate friendly?
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 ink and is produced
Front Cover to high environmental
Subscriptions Telephone: Rachel Korinek standards, including
stiritup@countryrange.co.uk Instagram: @twolovesstudio ISO14001 and FSC®
certification.
stiritupmagazine.co.uk 04
Mel ting 26
PLATE ARRIVALS
Pot Pakistan
Delivering on-trend dishes
from around the globe
Pakistan has a population of more
than 200 million people, including
ading 30 the second largest Muslim population
in the world, and is bordered by China,
Le Afghanistan Iran and India.
Lights
Its cuisine is a diverse mix of regional
specialities and cooking traditions passed
down from one generation to the next.
The dishes are full of flavour, colour and
spice. Here are just a few of the delicious
traditional Pakistani dishes...
NIHARI Slow cooked meat, usually
the shank meat of beef or lamb, which
is cooked in a heap of dried spices and
a generous portion of ghee. This dish
is traditionally served at breakfast time.
ew F ro m KARAHI Taking its name from the
N
black, iron, U-shaped pan, this curry
e
dish is often placed straight into the centre
y Ra ng of the table allowing many guests to serve
Countr 10
themselves. The dish is often made from
goat, but commonly with chicken or shrimp
cooked in a tomato broth with onions and
animal fat, and occasionally a dollop of
cream too. This smokey iconic dish can
be found throughout the country.
SAAG The word saag refers to common
leafy vegetables found in the Indian
Readers' Lives
subcontinent. The leafy vegetable such as
spinach is slow-cooked in a variety of spices
until tender.
CHAPLI KEBAB This isn’t your standard
kebab, this is known to be one of the
1. NAME: Jack Bayliss 9. WHAT IS YOUR MUST-HAVE
greatest. This hand-formed deep-fat-fried
KITCHEN GADGET? My must have
2. JOB TITLE: Chef patty of buffalo meat is a popular street
kitchen gadget has to be the pastry
food option across Pakistan. Spiced with
roller. When making hundreds of pasties
3. PLACE OF WORK: Boscastle in one day, having one of these truly a multitude of dried spices, white onions
Farm Shop makes life a dream and coriander, this dish is worth crossing
the globe for.
4. WHAT ARE YOUR TYPICAL 10. WHAT IS YOUR TOP CULINARY
WORKING HOURS? Typical working TIP FOR OTHER CATERERS AND DOODH PATHI CHAI This
hours are between 8am and 5pm CHEFS? My top tip is just to keep things beverage, a variety of chai tea,
but longer days are required in the simple and let the ingredients speak is made with tea leaves, milk and
peak season for themselves sugar. The Dooth Pathi reigns the supreme
version in Pakistan as a go-to drink
5. HOW LONG HAVE YOU WORKED 11. WHO IS YOUR INSPIRATION AND
throughout the day.
IN THE CATERING INDUSTRY? 11 years WHY? My inspiration has to be my
mother. She always cooked lovely
6. WHAT IS THE MOST INTERESTING homemade dinners when I was young Karahi
FACT ABOUT YOU? I would say my and it made me want to do the same
diversity when it comes to my catering for other people. One day I hope to
experience. I’ve worked in every be up to her very high standards
possible area you can imagine
12. WHAT IS YOUR FAVOURITE
7. WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND
CUISINE? It has to be British cuisine - WHY? The Country Range Creamery
it’s what I was brought up on, it’s what Salted Butter, without which we couldn’t
I was trained in and it’s what I love make our pastry for our delicious pasties
8. WHAT IS YOUR SIGNATURE DISH?
Country Range
It has to be a traditional Sunday roast. Creamery
Very simple to put together but also Salted Butter
very easy to mess up. The roast potatoes Pack size: 250g
can make or break a Sunday dinner
05
Crab
EAT THE SEASON
IN SEASON:
Message from George
McIvor, Chairman of
The Master Chefs
of Great Britain
1/ GOLD STANDARD
This delicious tartlet
is made of a filling
of brown crab meat, Arran
whiskey cheese, tarragon, eggs
The Master Chefs of Great Britain
was formed in 1980 to provide a forum for the and double cream sat in a lemon
exchange of culinary ideas and to further the pastry tart. The dish is finished
profession through training and the guidance with a honey-mustard dressing
of young chefs. and a radish and pea salad.
2/
As more people discover crab, they love it,
more restaurants and pop-up crab shacks AIMING HIGH
are springing up all over the UK and Ireland.
Rachel Blackwood is a student studying for This colourful
the gold programme at Moray College in Elgin, dish created by
under the guidance of chef lecturer Alistair Highbury College student chefs
Fowlie MCGB. Rachel has provided us with is Lymington crab tortellini served
a very well thought out and with gem lettuce and a fragrant
presented recipe for brown mussel and saffron broth.
crab accompanied by the
3/
most excellent photography.
CATCH OF
THE DAY
OFFICIAL Here brown crab is
TASTING NOTES one of the incredible flavours in
the bouillabaisse that accompanies
Around 65 species of crab can this fillet of dollaghan trout freshly
be found in the waters around the caught in Lough Neagh.
British Isles. Most British crabs are
4/
omnivorous, meaning they feed
on several types of food. They are CORNISH
usually scavengers, feeding on dead KING CRAB
animals and plant matter, but will also
The newly named
graze seaweeds and prey on small
‘Cornish King Crab’ is celebrated in
animals when they can.
this delicious burger, complemented
The UK’s native brown crab species by fresh flavours of ginger, spring WASTE NOT,
is the heaviest variety of edible crab onion and cucumber and finished WANT NOT
on our shorelines. It’s versatile white with a creamy Hellmann’s Never forget
and brown meat can be used in many Real Mayonnaise. to reserve
5/
delicious recipes – from crab cakes your crab
to crab pasta ravioli or tarts. Brown legs and shells
MAKING WAVES for a stunning
crabs are caught all year round but
are most abundant and best to eat in Add variety to your seafood stock
spring, summer, and autumn. It is best pasta dishes by or broth that
to avoid eating crab during winter utilising unusual pasta types can then be
spawning months. such as riminesi which is paired used in a variety
here with crab, mantis shrimp of dishes.
Properties: Brown crab is a healthy garlic and shallots in a stunning
choice as it contains omega-3 fatty celebration of seafood. Interestingly,
acids, which we need for heart function crab shells can
and to maintain healthy cholesterol Recipes supplied by: 1. Rachel Blackwood, student chef, Moray College also be used
levels. It is also high in protein. UHI, 2. Highbury College, 2018 Country Range Student Chef Challenge as an ingredient
Final, 3. Jim Mulholland, co-owner and head chef at No14 at the Georgian in compost as an
House in Comber, County Down, 4. Unilever Foodsolutions, 5. Surgital organic fertiliser.
Visit www.stiritupmagazine.co.uk/recipes for full recipes.
Also In Season:
Asparagus Lamb’s lettuce Mackerel Spring onion Blackcurrants Wild garlic
07
THE UK’s
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F
OO SE
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R
VI No.1 CEREAL BRAND *
THE UK’s No.1
BREAKFAST DRINK *
Weetabix Catering Twin
Portion Pack B. 48 x 2
Weetabix Catering Pack A. 6 x 48
Weetabix Catering Single Chocolate Strawberry Vanilla
Portion Pack C. 96 x 1 8 x 250ml 8 x 250ml 8 x 250ml
THE UK’s No.1 MUESLI *
Alpen Alpen No
Original Added Sugar
Sachets Sachets
30 x 45g 30 x 45g
Alpen Original Alpen No Added Sugar
6 x 1.1kg 6 x 1.1kg
CENTRAL HEATING ALPEN CEREAL BARS
FOR EVERYONE
*Source: Nielsen 52 w/e 31st October 2020.
Alpen
Strawberry
& Yoghurt
24 x 29g
us
More delicio
Ready brek
Original Sachets
4 x 8 x 30g flavours
Ready brek Original
available
6 x 450g
CUSTOMER PROFILE
Colm finds his home
For a professional plasterer local restaurants to increase my and Wood Lodge with four kitchens
who couldn’t cook and knowledge base and experience. and a team of 21 staff feeding and On the food itself, Colm says:
didn’t even like vegetables, It’s amazing what can happen in looking after around 220 guests. “We love the Country Range
the last 12 years has been five years.” sauces, their huge range of
Colm continues:
a remarkable rise for Colm After continuing to gain experience spices and our Country Range
Smyth, head of catering “It’s a great environment to Group wholesaler’s top-
in a variety of kitchens, Colm
at The CWC Group, a work in as a chef as there is quality range of fresh meats
then set up an outdoor barbecue
family-owned healthcare so much diversity and plenty and poultry, which offer
catering business and following
leader providing nursing, of opportunities for us all to be fantastic quality and flavour.
an event at Corriewood Private
creative. Each of the four kitchens While curries and stir fries are
residential and disability Clinic five years ago, out of
has its own menu, all of which very popular, it’s the classics
care throughout Ireland. the blue, an offer came his way.
run in three-week cycles so the that still rule. We find some
With the 2008 recession shattering “A friend of mine worked for offering is always changing with traditional or retro desserts
his prospects as a plasterer, aged The CWC Group and needed a the seasons. We’re always on such as a trifle, blancmange
26 with a family to feed and rent to barbecue for one of their incredible the search for new ideas so and even ice
pay, Colm needed a plan B. While fundraising events so I said I could I’m always pushing the team cream cake roll
he always loved his food (just not help. On the day of the event, I to explore and be adventurous, work brilliantly
his veg), he had never considered was introduced to a part of the whether it’s online or by actually as triggers and
a career as a chef. community that I previously had little visiting local restaurants.” help take our
knowledge of. I realised my skill set guests down
Colm said: “For any chef, the feeling you get memory lane.”
was directed to the general public
when you make something for
“If you saw me, you would pick and that my skills could be used in a
someone and they eat it and
me as a food lover but it was never specific area where food experience
love it, is the pinnacle. It’s why we
something I remotely considered could be an important aspect of a
do what we do but when you’re
as a career. I was actually one of person’s day. That was five years
creating a dish for someone
those 30-year-olds who wouldn’t ago and it was the best thing I did
who can’t do it themselves
eat any vegetables outside of peas – I absolutely love it here. The
and appreciates it so much,
and carrots. When the recession hit, company is very family orientated
it doesn’t get any better. It’s
I did some work with a foodservice and all staff are treated as part of it.”
an incredibly rewarding job
wholesaler and got a real insight Established in 1985, The CWC and with The CWC Group
into the life of a chef. It definitely Group’s vision is to provide a acquisitions in the last few
piqued my interest and when that person centered approach where years and exciting plans
role didn’t work out, I took a job at independence, choice, dignity for further improvement,
a restaurant as a pot washer. Soon, and the highest standards of I have definitely
I was promoted into the kitchen care are valued above all else. found my home.”
and it didn’t take long before I was
hooked. I quickly reskilled at South The Group has six sites including Above (main)
East Regional College (SERC) and Corriewood Private Clinic, The Gate
Corriewood
while passing my Level 2 and Level Lodge, Blair Lodge, Seeconnel Private Clinic
3 qualifications, I started working in Private Village, Croob Cottage
Right (top
then bottom)
“There is so much diversity and plenty Colm Smyth
Some of the dishes
of opportunities for us all to be creative.” served at Corriewood
Private Clinic
09
Lime &
KEEPING
Meringue Pie
CUSTOMERS
SWEET, COME
WHAT MAY!
Lighter evenings, the culmination of the football season, two bank
holidays and that feeling that summer is just around the corner is set
Chocolate Salted
to raise the spirits of the nation. Caramel Torte
When it comes to food, the month holds extra significance with a slew of
sensational seasonal produce arriving, plus National Vegetarian Week,
British Sandwich Week, and International Tea Day all making it a fantastic
opportunity for caterers to update their offering.
Throw in the fact that May will, hopefully, signify the start of the long-
awaited easing of restrictions across the UK and Ireland, businesses need
to be prepared to hit the ground running and ensure you have the right
offering to entice customers back through your doors once again.
A SLICE OF HEAVEN New
Just in time, Country Range are launching two bite-sized
dessert selections, each featuring classic flavour combinations
and on-trend dessert formats, that are ideal for kitchens lacking
the time or resource to create their own in-house. Blueberry Crumble
Thinking about your customers’ needs, cost savvy consumers Cheesecake
still want to treat themselves to small occasions of ‘edible
indulgence’, just on a smaller scale. Also, for those consumers
that are conscious of their health may be more likely to be
persuaded to purchase a bite-sized treat alongside a hot
beverage rather than a larger slice of cake or dessert.
As well as being perfect as part of a hospitality caterers’ dessert
offering, the selections are ideal for the care sector. Care caterers Marbled Chocolate
can provide a small dessert slice with a hot beverage as a snack
for residents during the day or utilise the selections as part of
Cheesecake
an afternoon tea which is a great opportunity to promote social
interaction and increase the intake of fluid and essential calories.
COUNTRY RANGE MIXED DESSERT SELECTION
A selection of pre-portioned small, on-trend desserts
consisting of:
• Blueberry Crumble Cheesecake – A crunchy crumble base
topped with luxurious vanilla cheesecake, swirled with a
fruity blueberry compote and finished with a buttery crumb
coating (47g per portion)
• Chocolate Salted Caramel Torte – A rich chocolate truffle
layered with smooth salted caramel sauce and topped with an
indulgent chocolate mousse and a crunchy crumb topping
(46g per portion) Raspberry Ripple
• Lime & Meringue Pie – Sweet pastry filled with a creamy lime
custard and topped with flamed meringue (39g per portion)
Cheesecake
Pack Size: 3 x 10 Pre-portioned
COUNTRY RANGE CHEESECAKE SELECTION
A selection of pre-portioned small cheesecake favourites
consisting of:
• Lemon Cheesecake – A zesty lemon cheesecake on a crisp
biscuit base topped with a lemon glaze (40g per portion)
• Raspberry Ripple Cheesecake – Crisp digestive biscuit
layered with creamy vanilla cheesecake rippled with a fruity
raspberry sauce (40g per portion)
• Marbled Chocolate Cheesecake – A creamy vanilla
cheesecake on a chocolate biscuit base swirled
with a rich chocolate sauce (40g per portion)
Pack Size: 3 x 10 Pre-portioned
Lemon CheesecakePotato Cakes with NEW FROM COUNTRY RANGE
Smoked Salmon
T he Summer
Breakfast Opportunity
While touted as the most important meal of the
day, breakfast was often a meal rushed, missed or
certainly down the list of importance when it came to
eating occasions.
Thankfully, that has all changed and now there is a
newfound respect and excitement around breakfast
which is only going to build this summer.
You can be certain that for kitchens to survive and
thrive in the coming months, they will need to make
the most of every dining occasion, across all day parts.
Here we’ve broken down the latest consumer
trends to help support you to create the perfect
breakfast offer:
BREAKFAST-TO-GO – A newfound love of the
HEALTH – Even before the pandemic, the trend for outdoors for many, means local parks and commons will
healthy living and eating was growing. This has only still be popular breakfast dining venues so make sure
increased in the last year with more and more people your menu has takeaway options, smoothies and coffee
looking to keep fit. Make sure you have the food and to-go.
drinks to fuel and reward this health-conscious crowd.
In care homes a healthy, fortified breakfast can give
residents a big boost in the morning. Offering a variety “THE WHOLE RANGE IS GREAT TO USE, SO IT’S
of drink options such as our Summer Fruit Smoothie DIFFICULT TO PICK A PARTICULAR FAVOURITE, BUT
made with Country Range Frozen Summer Fruits as I’D PROBABLY GO FOR THE COUNTRY RANGE BAKED
well as a breakfast food dish can help to increase BEANS. WE HAVE TRIED MANY ALTERNATIVES BUT
intake of essential vitamins, fluid and calories. THESE HAVE ALWAYS COME UP THE BEST”
- SCHOOL, EAST YORKSHIRE
THEMED BREAKFASTS – Go the extra mile and run
some themed breakfasts in the month of May, as there
are plenty of occasions coming up. Think bottomless
brunches or breakfast’s for the bank holiday weekends,
a mexican inspired breakfast or brunch for Cinco de
Mayo, or even a sport or charity related breakfast event.
GO GLOBAL – People are desperate for sea, sand,
surf and serene scenery abroad so cater for these
Summer Fruit Smoothie whims by showcasing some classic international twists
on breakfasts. Consider using global inspired flavours
and formats in both a sweet and savoury option. For
INDULGE – This summer will be dominated by a savoury option our Baked Mexican Egg recipe uses
reconnecting with friends, family and loved ones. With Country Range Medium Free Range Eggs, Country
many opting for breakfast or brunch, instead of the Range Tomato and Basil Sauce and a variety of the
big Sunday roast or night time drinks, there is a great Country Range herbs and spices. For a sweet option
opportunity for kitchens to pull out all of the stops. Mix recreate our indulgent Bombay Spiced French Toast
it up with some savoury and sweet specials such as recipe which includes the Country Range Natural
our Yogurt Pancakes or Potato Cakes with Smoked Yoghurt, Country Range Coconut Milk and Country
Salmon and Cream Cheese recipes. Range Medium Free Range Eggs.
To find out more information about the products
“I’M A BIG FAN OF THE COUNTRY RANGE MAPLE and recipe inspiration detailed in this article
AND AGAVE SYRUP ON PORRIDGE, WE ALSO SERVE please visit www.countryrange.co.uk
IT WITH OUR AMERICAN-STYLE PANCAKES AND
BACON” - CATERING OPERATION, EXETER
Spiced Bombay Style French Toast’
11premierfoodservice.co.uk
@PremierFood_FSHOSPITALITY
Gou rm et g ri ll ing
This year offers a huge SO HOW CAN YOU MAKE Barbecues have come a long flavour. Another
opportunity to capitalise THE MOST OF BARBECUING? way from burnt sausages in option is “salt
on barbecuing with the a bap covered in ketchup. bath sardines” –
Barbecues are all about theatre “It’s more gastro grilling now sprinkle sardines
opening of beer gardens so the more visual you can make
and outdoor dining areas. with more exotic fare such as with sea salt,
it, the better, as it draws people swordfish and oysters. Oysters wrap in foil and
As a result of lockdown and the in. Brian recommends that the are easy to prepare – shuck the put on the grill.
pandemic, people are used to barbecue grill, whether charcoal oyster and stick it on the grill, add
being outdoors. National BBQ or gas-fired, should be the focal Vegetarian or
marinade or a splash of tabasco,”
Week, which celebrates its 25th point of the alfresco cooking vegan options are in
he says.
anniversary from 2nd to 11th July, station. “Consider getting a couple demand too in line with
raises further awareness for of ‘smokers’ for smoking meat Burgers remain a firm favourite, the continuing trend towards
barbecues with its week-long and fish, as well as an outdoor but be creative; Brian’s signature meat-free meals. Brian’s
calendar of events, offering pizza oven,” he says. “Have the dish the Best Ever Burger has suggestions include asparagus
grill at the centre with the smokers layers of halloumi, blue cheese, drizzled with truffle olive oil
another push for the market.
and pizza oven as an “add on” – pancetta, avocado, onions, and chargrilled peppers with
Brian George, creator of National this will create additional interest.” peppers, chillies, a burger patty Parmesan or vegan cheese.
BBQ Week, who is known as The and mayo in a brioche bun. “Grilling fruit is another idea.
It’s a matter of choice whether Chargrill a whole pineapple,
Grill Master says “As a result of you opt for a charcoal or Fish has come into its
the pandemic, people’s mind-sets for example – no need
gas-fired grill. “Each chef will own with tuna, shark and
have changed - outdoor dining for foil.”
have their own preference,” swordfish which can be put
is here to stay. This year is the Brian says. “Charcoal can straight onto the grill. “Fish Marinating barbecue food
biggest opportunity that the create more theatre cooks quickly – make is important as it will not
trade has been presented with whereas a gas grill sure it’s well-oiled only give it an aromatic
for years. Businesses can take works well for larger with rapeseed oil flavour, but also ensure it
advantage of alfresco dining numbers and is which doesn’t burn is less likely to dry out when
and the “pent up demand” – more controllable.” as quickly as olive cooked. Brian advises marinating
people have been shut in their oil,” says Brian. food in a sealed plastic bag and
homes and want to get out.” He points out that placing in the fridge. “Leave fish
although Seabass can be
for 30 minutes, meat an hour
restrictions placed in foil with
and chicken 90 minutes so that
may have salt, which helps
the marinade is really
been eased, to retain the moisture
absorbed.”
customers in the fish and
may still feel exaggerate the www.nationalbbqweek.info
apprehensive,
so suggests
distancing tables Barbecues have come a long way from
2m apart – if you
have the space. burnt sausages in a bap covered in ketchup.
13HEALTH & WELFARE
Catering for
residents with dementia
Catering for residents with dementia in QUESTION TIME
MIX UP THE MENU
care homes needs careful planning. People When a resident with dementia first
arrives at a care home, it is vital to Most care homes have a weekly
with dementia have more complexities menu with key choices which
which make eating and drinking more glean information from the family
about what food they like, as well run for three or six months. It
difficult independently, so it is essential they is seasonal taking into account
are offered food that they not only enjoy as asking the resident key questions.
Sophie says “Questions can include residents’ likes and needs.
eating but also benefits them nutritionally. Sophie says “In addition we
‘After you were ill, what was the food
Sue Cawthray, National Chair of the National you craved, have what’s called an “always
Association of Care Catering (NACC) says “Dementia what foods helped available” menu. If it’s a roast
creates an ever-present barrier to eating well for nurse you back dinner on the set menu, but the
many reasons – from a person not understanding that to health?’.” resident prefers a salad, they
it’s breakfast, lunch or dinner time, to not recognising can order it from this menu.”
some foods or having difficulties with fine motor skills. Popular dishes include cottage
It is therefore imperative that chefs and catering teams pie, beef bourguignon, lamb
understand the individual needs of each resident living
FEEDBACK
LOOP hotpot, salmon with tomato
with dementia and are agile and creative in the cream sauce and for
Tasting sessions
approach to food and mealtimes.” vegetarians, ‘shepherdless’
are a good idea to
We’ve spoken to Sophie Murray, Nutrition and get residents’ pie with lentils and vegetarian
Hydration Ambassador, NACC and Head of Nutrition feedback. “There gravy or nut roast. Fruit based
& Hydration at Sunrise Senior Living (a group of may be residents sponges are a hit, as well as
45 care homes) who shared with us various elements from four decades mousse and ice cream.
of their approach to catering for their residents from their 60s to 100s so you have
with dementia. to cater for different tastes.”
“It is imperative that chefs and catering teams understand
the individual needs of each resident living with dementia”
stiritupmagazine.co.uk 14E N T
DEM MONDAY Y
TION
IA AC 17TH Keeping
WEEK TO SUND
A
MEAL-TIMES
MAY RD MAY
23
n t ia A
c t i o n We
ek
har i t y
flexible
Deme nised by c t y to
a e At Heath Lodge residential care home
is org er’s Soci for in Harrogate, Yorkshire, run by Harrogate
h e i m e s
s
Alz awaren on. Neighbours, 40% of the 28 residents
i s e
ra ndi t i have dementia.
the co
Stephen Wilkins, Hospitality Manager,
Harrogate Neighbours, says “We find out
about the person’s background, their history
and understand their level of dementia.
Every resident has a profile provided by the
family or local authority. We complete a food
SUITABLE SETTING evaluation form with likes, dislikes, allergies
It’s important the dining area has and so on. We look at their past life, where
a relaxed atmosphere with the table they worked, lived, occupation so we build
laid out properly, pictures on the a picture of the person. We work closely with
walls and so on. Crucially, the dining the care staff and have regular meetings to
experience needs to be without raise any concerns.”
distractions. “Service needs to All food is cooked fresh daily by the catering
be co-ordinated with no washing team. The set times for meals are very
up going on. You need to find out flexible and service is not rushed. Stephen’s
what each resident prefers- advice for menus is to make portions small,
sometimes they don’t bite-sized, appetising and accessible, “as
want a carer anything too big can put the resident off
sat next the meal.”
to them
and prefer Pies, roast dinners, sausages, fish and chips,
to sit with other corned beef hash are all popular. “We build
residents,” a profile of the nutritional elements to make
Sophie says. sure the meal is balanced,” he adds. “We
celebrate days such as Shrove Tuesday,
National Pie Week and special events during
the year associated with food such as VE Day
and St Patrick’s Day.”
EVENTFUL FEAST YOUR EYES
There are also areas where residents can
Running themed events work well. The key at meal-times is
enjoy snacks such as pâté on toast, cheese
For example, during Wimbledon to make the food visual by
and biscuits, small pieces of cake, mini fruit
Week Sophie’s team serve showing them a plate of food.
and finger sandwiches.
strawberries and cream. “Picture menus work as well,”
says Sophie. “So at breakfast At meal-times residents are encouraged to
Involving residents in aspects of they can be shown a cooked sit together where possible with care staff.
cookery keeps them stimulated breakfast or a bowl of cooked “We serve food on a tray so they can see
and interested in food. Baking is porridge and asked to make the food.”
a great activity with several steps a choice. Then the server gives
for people to be involved in. them a fresh plate of food.” To help residents recognise which meal they
The Alzheimer’s Society are having and to encourage their appetite,
is holding its annual Stephen says they use “prompts” and by that
fundraising he means verbal prompts, pictures of food
Cupcake Day or a trolley laid with appetising dishes.
on Thursday
17th June to www.hnha.co.uk
encourage
baking.
STIMULATE THE SEASONS
Loss of appetite is a common difficulty,
so an effective way to encourage
residents to eat is to stimulate the
sense of smell. Sophie says “Bread
machines, toasters, waffle machines,
popcorn machines all emit delicious
aromas and can be used in front
of residents.”
To find out more information about the NACC please visit www.thenacc.co.uk
1525
EDUCATION
Ch e f s i n S c h o o l s
The aim of charity Chefs Nicole Pisani, co-founder and different ingredients. You need a school “and that I was making a
in Schools is to improve Executive Chef says “We believe to put children at the centre. Their difference. I wanted to serve food
the health of children by school food is vitally important to experience of food at school sets that was made with love and from
transforming school meals a child’s education. Our mission them up for life. If a child is carrying scratch and that everyone would
is to encourage and enable schools a tray with their main meal and want to eat. I also had a better work/
and food education. The
across the country to serve great, dessert and can’t carry it properly, life balance.”
charity, which started creative school food that doesn’t the ice cream may slip into the
in 2018, does this by just fill them up, but feeds their Her first job was to retrain the school
peas and this makes them cry.
recruiting chefs to work imagination too. Any school can cooks using the restaurant brigade
It might put them off ice cream
in schools or by training use our service. They tell us what system, so sections were introduced
or peas for life.” and job descriptions were changed
existing catering staff. their vision is and we’ll help them
achieve it, whether it’s having In 2014, Nicole hit the headlines into head chef, sous chef, chefs
Currently, Chefs in Schools works
a farm or alfresco eating.” when she took over the school di parti, kitchen porter and so on.
with 80 schools in London and
kitchen at Gayhurst Community “Staff who came into the kitchen
plans to expand into other areas Nicole sees the dining room as School in London’s Hackney. Prior to serve the food felt disconnected,
of the country. an extension of the classroom.
to this, she was head chef at the so we all started prepping and
“It’s all about getting children
acclaimed Nopi restaurant in London. serving together so they would
excited about food and making
While writing the School Food Plan feel part of the team,” she says.
sure they are encouraged to try
with a colleague, Henry Dimbleby
(a governor at his children’s state Gayhurst Community School
primary Gayhurst Community School) became the model for Chefs In
posted a tweet asking if anyone Schools, formed by Henry Dimbleby,
would be interested in taking over Nicole Pisani and Louise Nichols,
the school kitchen. “I decided to executive head teacher of the Leap
apply as my body was telling me Federation of Schools, which
to slow down,” she says. “I didn’t includes Gayhurst. It is backed by
know about school meals as I was some of the country’s leading food
brought up in Malta and we used influencers such as Prue Leith and
Yotam Ottolenghi.
to go home for lunch.”
In a collaboration between Chefs
From her first day at Gayhurst,
in Schools and Gayhurst, Nicole
Nicole realised how meaningful
and Louise set up Hackney
and rewarding it was to work in
School of Food. Nicole says “The
concept is that a child can pull up
Above (main)
a carrot from the school’s gardens,
Chef making fresh bread
cook and eat it on the same day.”
Left (Clockwise) Described as a “field to fork” cooking
Barwood School meal school, it trains school chefs and
Woodman Stern School meal offers food education to children
JB the Chef School meal
and communities in Hackney.
Woodman Stern School meal www.chefsinschool.org.uk
17CATEGORY FOCUS
How do you
like your
eggs in the
morning?
Whether you are a hotel, care caterer,
café or cost-sector caterer breakfast or
brunch will most likely be an important part
of your business – in fact it has become
A brunch selection, including vegan
so significant, pubs and restaurants are
expanding their menus in a bid to secure
waffles with fresh fruit and poached egg
a share of a consumer market that is
estimated to be worth over £7.3 billion.
on a bed of salad
From hot breakfast rolls to light bites, ramen
noodles, sweet treats and boozy brunches, there
has never been so much choice tempting us out
of our homes every day of the week, providing
opportunities to catch up with friends, find some
quiet time to ourselves or simply fuel up to help us
face the day ahead.
OUT OF HOME TRENDS
Prior to the recent pandemic, it was estimated
that 35 million adults in the UK and 17% of
consumers in Ireland ate breakfast out-of-home
every year with the demand for breakfast and
brunch being twice as strong amongst millennials
than any other consumer group. While weekend
trade has been a significant contributor to growth
in this market (almost 50% of adults surveyed in
the UK stated that they go out for breakfast as
a weekend treat), a 15% rise in the number of
people working more than 48 hours a week has
driven weekday demand. Breakfast at home is
often one of the most sacrificed meals when
time is scarce and as such, 1 in 3 consumers
who skip breakfast at home are opting for grab-
and-go solutions as part of their daily commute.
24-35 YEAR OLDS ARE MOST LIKELY
TO HAVE BREAKFAST OUT-OF-HOME
MULTIPLE TIMES A WEEK2
19CATEGORY FOCUS
Fruit pots and cereals in a bag are great grab-
and-go options which meet the needs of a
INDULGENCE IS NOT ONLY LIMITED broad range of dietary requirements, but try
TO SWEET TREATS, IT CAN ALSO TAKE branching out a little, adding bircher muesli
with stewed fruit, protein bars or overnight oats
THE FORM OF ALCOHOLIC BEVERAGES to your menu. “Overnight oats are a fantastic
SERVED AS PART OF A BOTTOMLESS breakfast option for those working across the
cost-sector. Where calorie intake is an essential
CELEBRATORY BRUNCH consideration – chefs can simply switch from
Philadelphia Light to Philadelphia Original
The top four breakfast items have rarely changed for residents to benefit from its excellent
over the years, with pastries topping the bill as fortification properties” comments Gareth
firm favourites “Over the past five years our sales O’Hara, Philadelphia Professional Healthcare
of fresh and frozen viennoiserie have increased Chef Ambassador.
by +30%” comments Stéphanie Brillouet,
Marketing Director, Délifrance. However, this Adding vegan dishes to a breakfast or brunch
m a nd doesn’t mean to say that consumers are not menu is quick and easy, using vegan friendly
d ha etta
willing to branch out. Global foods currently yoghurt, oat, cashew, almond or coconut milk
o k e influencing dinner and lunchtime menus are now and for hot options, vegan sausages and beans
Sm usch
appearing on breakfast and brunch menus too, or avocado on toast. However just because it
b r
egg
with dishes such as Shakshuka, Turkish poached is vegan, does not mean it is healthy as Luxey
eggs or Southern style biscuits and gravy Dayanandan, Head of Wellness & Nutrition at
becoming popular choices. RA Group notes; “Vegan options are usually
considered to be healthier, but they can be high
A HEALTHY START TO THE DAY in fat, sugar and salt so carefully consider the
Still considered one of the most important ingredients you use and the overall nutritional
meals of the day, it is not surprising that profile of the recipe. Be mindful of the sugar
consumers are keen to have a healthy content in items such as smoothies as it can
breakfast. Porridge remains one of the go-to often creep up when using fruit and juices
options for operators in every sector due to its which impact blood glucose levels.”
versatility. Whether topped with fruit, nuts or a
touch of honey, it provides a fibre rich source of INDULGENT TREATS
carbohydrates to fuel our bodies, support gut Breakfast and brunch is not just about eating
health and helps us feel fuller for longer. healthily, it is also seen as a luxurious treat. “As
a society, we’re more health conscious than
ever, but ‘good behaviour’ with eating
and exercise often leaves people
feeling like they deserve a
treat. On the flip side, those
41% OF
less interested in leading
CONSUMERS DEEM a healthy lifestyle often
A GOOD COFFEE use indulgent food as
OFFER ESSENTIAL easy gratification. It just
FOR A VENUE TO BE goes to show that there’s
CONSIDERED ‘GOOD’, always going to be a
FOLLOWED BY A VEGAN place for more indulgent
(15%) AND GLUTEN FREE options, no matter who
(11%) SELECTION3 your customers are”
says Bee Farrell, Culinary
Anthropologist.
Fresh berries Adding a little sweetness to your
menu by way of pancakes, waffles or
and yoghurt, & smoked pain au chocolat will give your business broader
appeal “Once seen as exclusively an after-
salmon breakfast dinner treat, sweeter choices have become
much more inclusive with consumers choosing
stack more indulgent items across the whole day”
comments Anna Sentance, Gourmet Marketing
Manager, Callebaut UK and Ireland.
Although breakfast menus clearly feature
some well loved favourites, when it comes to
brunch, operators can throw the rule book out
of the window and get creative with dishes that
are more akin to lunch and attract a diverse
population. Whichever route you choose, your
level of success will be dependent upon the
quality of your ingredients, breadth of selection
and your ability to meet the needs of an
increasingly demanding consumer.
1
UK survey of adults 2007-2017
2
Délifrance Beyond Breakfast and Brunch Insight Report
3
Délifrance Beyond Breakfast and Brunch Insight Report
stiritupmagazine.co.uk 20Scrambled egg,
pancetta and
fresh greens on
a seeded bagel
ETHNIC INFLUENCES ARE ON TREND,
WITH CONSUMERS MOST WANTING TO SEE:
Nordic
Mediterranean (4.5%)
(15%) Middle
Eastern
(8%)
South
American
(6%)
Feeding young minds
With many schools operating breakfast clubs and universities
featuring on-campus cafés, breakfast in the education sector
is an important consideration. Quick and easy options of fruit,
cereal and bagels are great staples, although keeping abreast
of food trends will help encourage engagement amongst
younger consumers. Category blurring for breakfast is one
such trend that is worthwhile investigating, including dishes
such as smoothie bowls, drinkable oats and popcorn muesli.
“Popcorn is a great way to add wholegrains into the diet”
explains Luxey Dayanandan, Head of Wellness & Nutrition
at RA Group, “experiment with flavours, perhaps a little
cinnamon or paprika. Oatcakes with sliced tomatoes or
some easy home bakes using dried fruit, oats, seeds and
low fat spread to make flapjacks or berry balls can be a
great way to get more fruit into children’s diets and will help
provide valuable vitamins and minerals outside of main
meals to fuel them through the afternoon.”
In the higher education sector, think about what influences
purchasing decisions, introducing drinks such as kombucha
which is currently popular amongst younger, health aware
consumers or increasing the variety of vegan dishes on your
menu. This sector is the most convenience oriented and will
be price sensitive, so meal deals with grab-and-go options
will be key to drive sales.PROFESSIONAL
CATERING
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M or e re c i p e s For more versatile recipe ideas,
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For more information please contact
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on 01942 408600 or email
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Mars Foodservice products in the UKADVICE FROM THE EXPERTS
N
L V E G ETARIA
NA 21
NATIO TH -16TH MAY 20
10
WE E K
Sam
Plant-based profits• THINK ABOUT STRUCTURING • MAKE SURE YOUR • ENSURE THAT VEGGIE/
Platt, VEGGIE/VEGAN OPTIONS IN VEGGIE/VEGAN VEGAN OPTIONS
manager JUST THE SAME WAY AS OPTIONS ARE INCLUDING
of the Vegetarian Society MEAT DISHES - “Where’s JUST AS DESSERTS ARE
Cookery School the protein? Where are the ENJOYABLE CLEARLY MARKED
carbs? Where are the vegetables? and satisfying ON YOUR MENU. It will
National Vegetarian Where’s the flavour?” as the non-veggie speed up the order
Week is organised by the dishes. A plain process if veggies/vegans
Vegetarian Society to • DON’T OVERDO THE CHEESE. green salad can don’t have to ask if dishes
highlight the versatility Not every veggie dish needs it. be tasty but on its are suitable for them.
of vegetarian food and If cheese is an ingredient in own it doesn’t make a
your veggie starters, avoid it in • RUN A PROMOTIONAL OFFER
encourage consumers and great dining experience.
your main courses and vice DURING THE SPECIAL WEEK
celebrities to try vegetarian
versa. Try other ways to add • BE AWARE OF NON-VEGGIE which can be featured on the
food for a week through its
protein in a dish; pulses and ‘HIDDEN INGREDIENTS’. There National Vegetarian Week
Veggie 123 initiative. website, social media and
grains, tofu, nuts, are ingredients that may appear
This presents a great opportunity seeds, and to be veggie but in fact aren’t. the Veggie 123 kit,
for you to show off veggie and tempeh all have For example, Worcestershire available digitally to
vegan products and capitalise on great protein sauce contains anchovies and participants. For more
this awareness campaign. content – and many French and Italian details,
are tasty too. cheeses are not vegetarian download the
It isn’t unusual for the vegetarians business kit
such as parmesan, but there
in a group of family or friends to • EXPERIMENT WITH FLAVOURS from the website.
are vegetarian alternatives.
have a big say in where the whole AND COOKING METHODS. For Make sure you label vegetarian
group will choose to eat. By example, try combining different cheese as veggie on your menus.
offering creative veggie/vegan vegetables in one dish. Cook Certain beers and wines have
choices on menus you are not them in various ways too non-veggie ingredients, but
only meeting customer demand, – mashing, roasting, marinating, veggie options are available.
but also increasing the likelihood steaming, frying and sous vide
of return business. them. The Vegetarian Society • EDUCATE YOUR STAFF.
website has a wealth of recipe It is so important that
How can you make ideas such as Vegan Fish and
Chips, The Hairy Bikers’ Veggie
your customers can access
the correct information.
the most of National Burgers, Tofu Rogan Josh with
Chilli Rice, ‘Not That Naughty
Ensure that staff know
the basics of vegetarian
Vegetarian Week? Burger’ with Frisbee Fries or
Bangers and Garlic Herby
and vegan diets and which
items on your menu are
Mash with Onion Gravy. suitable or adaptable.
• WHEN CREATING YOUR
MENU, DON’T LEAVE THE
VEGGIE DISHES TILL LAST. FREE RESOURCES AND PUBLICITY
If you’re a meat-eater, Don’t forget that you can download free resources via the National
you may need more thought Vegetarian Week website. Share your favourite vegetarian recipes,
and ingenuity to design veggie events or offers on social media using #NationalVegetarianWeek.
and vegan dishes, don’t leave it www.nationalvegetarianweek.org
until the creative juices run dry.
23P o r ti o n e d
to p e rf e c ti o n
For great tasting sauces
your customers
will love
now on promo!
@KraftHeinzFSUK
Proof: Cambridge Direction “FOH Sauces and Brand Choices” research 2016
*THE GREEN GAUGE
I s y ou r m e nu OUR 5 TOP TIPS FOR HEALTHY, CLIMATE
y ?
FRIENDLY MENUS:
a t e fri e nd l 1 Reduce ultra-processed foods on menus
clim
Research associates ultra-processed
foods with obesity, cancer, type-2 diabetes
and cardiovascular disease.1 These foods also
typically have a much higher environmental
footprint than fresh, whole foods. You can
read more about this in the Soil Association’s
Ultra Processed Foods report.
COVID-19 has been a destructive
force across the catering industry.
is a big challenge. Caterers are grappling
with complex and often contrasting
2 Use less but better meat
Many chefs have reduced meat on their
menus by introducing meat free days
Yet there is a silver lining. Caterers technical information, whilst or lowering the meat content in
are reducing costs, improving at the same time striving to recipes. By saving money on quantity,
employee wellbeing, and increasing meet bigger targets with chefs can purchase higher welfare
meal uptake by putting climate, smaller budgets. produce such as organic or free range.
3
nature and health at the forefront WHAT’S GOOD FOR HEALTH IS GOOD Use less or better palm oil
of their business. FOR THE PLANET
Keep your palm oil products to a minimum
Clare Clark, Senior Business & Product Recognising that climate, nature and health or, where necessary to use palm oil, use
Development Manager, Food for Life Served are interlinked is vital to understanding how
Roundtable on Sustainable Palm Oil (RSPO)
Here, a Soil Association programme, shares to make your business greener. What’s good
certified palm oil.
her 5 top tips for healthier, climate friendly for health is usually good for the planet.
menus and explains why this can help your
business thrive
MOUNTING PRESSURE
Food for Life works with caterers to sift
through the ‘greenwash’ - to establish what
catering for human and environmental health
4 Make a food waste reduction plan
One third of all food produced is thrown
in the bin – then we have to pay someone
looks like for kitchen practice, procurement to dispose of it. To ensure the fresh, healthy
In a competitive market, caterers need
and plates. meals you serve are being eaten, measure
to demonstrate their ability to deliver high
your food waste.
quality food safely. We’re now seeing A GREEN RECOVERY
increasing customer demand for healthy
food with a low environmental footprint.
Caterers are under mounting pressure
A green recovery from COVID-19 is best
for people, the planet and the resurgence
of the catering industry.
5 Introduce more whole food
Increasing whole foods is great
for health and for the planet. These
to know their stuff when it comes to crucial The great news is you don’t have to become foods generally aren’t as processed
topics from palm oil, to single use plastics, specialists – there is help available to and are likely to require less energy
animal welfare and climate change. This caterers of all sizes. overall. Switch white rice for brown,
use wholegrain pasta, pulses and
different grains and lots of fresh
fruit and vegetables.
Stir it up readers can book a free appointment with one
of the Soil Association’s sustainable catering experts.
Visit foodforlife.org.uk/stiritup or contact Clare 1
Elizabeth, L., Machado, P., Zinöcker, M., Baker, P., & Lawrence, M.
directly on cclark@soilassociation.org (2020). Ultra-Processed Foods and Health Outcomes: A Narrative
Review. Nutrients, 12(7), 1955. https://doi.org/10.3390/nu12071955
25S HAP IN GU
P
Tapping into the
health-conscious
consumer
Superfoods were the
superheroes of the early
2000’s and since then the
health food market has
exploded, exposing
consumers to juice bars,
the introduction of protein
snacks in cafés and the
growth of healthy fast-food
retailers such as Leon.
Recent KAM Media research
indicates that consumers are now
looking for pubs, bars and
restaurants to cater for this
evolving trend with 43% wanting
to see lower sugar options, 41%
wanting lower salt content and
1 in 5 would like to see meals
fortified with protein and fibre.
With every consumer offering
a very different opinion on what
they perceive as healthy, how
Vegan Falafel Bowl with can operators start to break into
this market? We spoke to chefs,
hummus, sweet potato, nutritionists and operators in
the industry to learn more about
spinach and almonds the many ways healthier dishes
can be introduced to menus
across each sector of the
foodservice marketplace.MELTING POT
IAN HUMAN ZOE DAVIES JAMES BIRCH
Head of Culinary, Nutritionist, Action Business Development
Ways to be Well on Salt Chef, Unilever
At Ways to Be Well, our Many consumers are now Foodsolutions
plant-forward and nutritionally looking for options that are Eating Healthy is not just
designed menus are packed lower in fat, salt, sugar and about taste. Our choice of
with fresh, seasonal produce that promote calories. With the options currently available what we cook as chefs for our customers
gut, brain and heart health and are available this is very hard, so making our food can have a really positive impact beyond
at participating restaurants across the environment a healthier, more accessible the plate. Knorr Future 50 ingredients
country. We focus on a variety of different one is a much-needed priority. Simple are a great starting point.
plant-based food sources such as beans, measures can include: providing clear This list of Future 50 Foods, consists
lentils, nuts, seeds (chia, camelina, sunflower, nutrition labelling on menus, promoting of various varieties of vegetables, grains,
pumpkin) to create dishes such as spicy lower salt, fat and sugar food options as the cereals, seeds, legumes and nuts from
bean shakshuka that are good sources of default option, including more whole-grains across the globe, that contribute to more
protein, fibre and full of good fats. We are and vegetables into dishes, adding less salt resilient and sustainable food systems
also experimenting with fermented foods when cooking or using lower/reduced salt with greater biodiversity and less waste.
such as sourdough bread and kimchi that can ingredients and opting for less indulgent
Chefs can be a key part of this and really
help support a healthy gut and adds unique side dishes, sugary drinks and desserts
help to drive this action. Focusing on creating
flavours and textures such as our Smoked on menus will play a vital role in shaping
those super healthy dishes, such as a
Mackerel with Kimchi and Apple sandwich. the food choices we make.
delicious Fresh Corn Polenta with Soy, Parsley
Root, Walnut and Kale Pesto, which are
DR AAMER KHAN JUGGY SIDHU healthy for the planet and taste fantastic too.
Author and Founder, Nutritionist
Other menu ideas perfect for your summer
Harley Street Skin Building in gut friendly menu are found in the KNORR future 50
When it comes to meal foods doesn’t need to be foods cookbook. Such as tofu and black
staples, we want to make too difficult and with a little bean tacos, quinotto (risotto made with
sure our fish, poultry and strategic thinking you can quinoa, beetroot tops), orange tomato
meat come from healthy livestock sources. add a vegan friendly dish to your menu that gazpacho, Bombay sweet potato rolls
So think organic and grass-fed for your packs a powerful protein punch! In practical with red cabbage koshimbar.
meat and fish sourced from the sea and terms, adding kimchi to your repertoire
Please see www.ufs.com for lots more
natural rivers. Customers will know the using cabbage, radishes, ginger, garlic and
information.
difference because of how much tastier spices will give you a functional addition to
fresh produce is. But what to serve most dishes, either to the side of a dish, over
alongside the fish, poultry and meat? the top of a grain bowl, to flavour or braise
In-season vegetables are a must as they meats or even to be used as the base to
haven’t been in cold-storage for lengthy a pasta sauce!
amounts of time, dishes such as creamy You can also try adding tempeh to your
sweet potato and parsnip mash or vegetable menu as a great meat substitute. Tempeh
patties would make great healthy options. covers a few bases, it is a high protein
Magnesium is essential for the absorption vegan alternative to meat and is derived
of calcium, as well as for keeping blood from probiotic filled soy, which means you
pressure in check, and both are crucial are not only catering to the vegan market
to the body’s function. Foods rich in both but the health conscious too!
are sardines, white beans, kidney beans,
sesame seeds, greens such as cabbage, GARETH O’HARA
kale and broccoli, almonds and goat cheese. Healthcare Chef Ambassador,
Philadelphia Professional
SIMON SOLWAY Delicious, seasonal soups
UK and IRE OOH and are a fantastic option for chefs
Retail Country Manager, working in the healthcare sector.
Gold&Green® Foods Warm and comforting they’re a great way of
Switching from meat to a packing in extra nutrients and also work well
plant-based alternative is for patients who struggle with swallowing.
an easy way to upgrade your menus and Honey Roast Squash, Philly and Red
boost nutrition. The plant-based market Pepper Soup has a lovely creamy taste
was already in growth but following and importantly, can be easily adapted to
the events of 2020 demand went into suit residents’ needs. Try leaving on carrot
overdrive – pushing the market to grow a skins for even more essential dietary fibre,
further +243%! Consumers are increasingly swapping in seasonal veg to improve cost
aware of what’s in their food so Pulled savings and to enhance fortification simply
Oats® by Gold&Green Foods has made add more Philly into the mix.
this easy for operators, containing only
five ingredients which are 100% natural, Left (main)
no soy and offer more protein than beef Vegan Falafel Bowl with hummus,
and chicken. Start by flipping meaty sweet potato, spinach and almonds
favourites such as Bolognese or Chilli
Con Carne on your menu with Pulled Oats® Right
Kimchi cabbage and radish salad
and wow your diners.
27You can also read
