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winter

the seasonal food magazine

Valentine's Day ideas

From real French desserts to tender duck breast,

we'll help you prove that romance isn't dead

Pud-ding!

Our superb

microwave deal

Page 47

Brakes first Nectar

points millionaire

Meet the winner on page 49

Customer care

A few hints & tips to keep your customers

coming back for more… page 20

2008 – 2009


Contents

WINTER 08-09

Regulars

Specials

Seasonal

Say 'bonjour' to our real French desserts,

perfect for Valentine's Day, on pages 36 – 38

A behind the scenes look at one of M&J Seafood's

oyster suppliers, on pages 40 – 42

Explore some tempting menu ideas using

nuts and dried fruit, on pages 32 – 35

04

06

22

SPECIALS BOARD

What's new and what to look out

for this season.

Seasonal food

Cooking through

The Seasons

More delicious recipes using the

best of the season's produce.

14

17

&27

20

FOCUS ON PAULEYS

We root out the perfect parsnip

in Norfolk.

WINTER WONDERLAND

Warming winter salads.

INCREASE YOUR FOOTFALL

Great ways to show your

customers you care.

10 CHRISTMAS

25th December

Our 'Last minute Christmas'

has some great time-savers to help

you through the festive madness.

29

burns night

25th January

Our 'Spotlight on...Scotland'

highlights some great Scottish

produce.

how to order

Independent Customers

frozen 0844 800 4900

grocery 0844 800 4910

Corporate Account, Education,

Healthcare & Contract Customers

0844 800 4920

Fish Frier, Chinese & Indian

Restaurant Customers

0844 800 5521

Customer Service

0845 606 9090

Enterprise House,

Eureka Business Park,

Ashford, Kent,

TN25 4AG

tel: 01233 206000

www.brake.co.uk

Part of the

Brake Bros Ltd. Registered office as above.

Registered in England 02035315

Welcome

to winter - your seasonal

magazine from Brakes

With Christmas fast approaching, you're

bound to be rushed off your feet, but try and

grab a moment to look through winter and

see what's in store this season.

Our 'Last minute Christmas' article has a

great selection of last minute time-savers

that just might help you out over Christmas

when the pressure's on.

For after Christmas, see our 'Winter

Wonderland' recipes for some refreshing

winter salads, and our regular, 'Cooking

through the Seasons' uses some of the

finest seasonal produce to create some truly

spectacular winter dishes.

We know that as soon as Christmas is out

of the way, your focus will probably turn

to drumming up Valentine's bookings, so

look out for great Valentine's ideas scattered

throughout the magazine.

We visit Colchester to hear about one of

M&J Seafood's suppliers, talk parsnips with a

Pauleys' grower in Norfolk and interview

the first ever Brakes Nectar points millionaire.

So, we know you're busy, but there's so

much packed into winter that it's worth

finding the time to take a look.

32

48

FRESH IDEAS WITH

nuts & dried fruit

Inspirational recipes using these

storeroom essentials.

YOU & US

51 Competition

Win a VIP Wimbledon tennis

experience for two.

40

FOCUS ON M&J SEAFOOD

We visit Colchester Oyster Fishery.

47 pud-ding!

The amazing microwave deal

that pays for itself, brought to you by

Brakes Catering Equipment.

33

36

18

CHINESE NEW YEAR

26th January

Try this delicious recipe – perfect

for seeing in Chinese New Year.

VALENTINE'S DAY

14th February

Real French desserts – spoil your

customers this Valentine's Day.

PANCAKE DAY

24th February

An indulgent take on

traditional pancakes.

Terms & Conditions: All goods are sold subject

to availability and Brake Bros Ltd’s Terms and

Conditions of Sale, a copy of which is available

on request or on our website at www.brake.co.uk.

We reserve the right to alter prices, specifications

or packaging without notice. VAT will be charged

on products where applicable. All unit prices are

approximate and have been rounded to the nearest

whole pence. To conform with requirements of the

Food Safety Act 1990 and to protect temperature

integrity we may be unable to accept returned

product unless notified as damaged or faulty at time

of delivery. This does not affect your rights under

law. Whilst we make every effort to ensure these

details are correct, errors may occasionally occur.

All products shown as serving suggestions.

Cover shot: Winter Mussel, Whiting & Fennel Chowder,

see page 22 for the recipe.

Prime Meats Diced Game Mix C 71702

Great in a hearty, warming casserole that is full of winter flavour.


specials board

Feeling chipper!

Let’s face it, you don’t need National Chip Week to tell you

it’s a good idea to put chips on your menu, but we’re sure

you’ll agree that it’s as good an excuse as any to sell more of

this national treasure.

Try Brakes Dual Store Skin-on French Fries (F 32382) for a

particularly choice chip! Random cut, with the skin left on in

places, these fries have a great homemade appearance and

make the perfect accompaniment to most dishes.

If you have any questions, comments

or thoughts about what you would

like to see in our seasonal magazine, please

email us at food@brake.co.uk we would

love to hear from you.

Iconic food

We are forever searching for ways to

make your reading experience easier,

and with so many wonderful recipes

and ideas in each issue it can sometimes

be difficult to know where you want to

'dive in'.

So in order to help direct you toward

some of the articles that may be able to

help inspire you this winter we've added

these easy to spot icons – Valentine's idea,

great time saver and chefs' top tip.

great time saver

great time saver

great time saver

valentines idea

valentines idea

valentines idea

chefs’ top tip

chefs’ top tip

It’s only fair

Demand for Fairtrade products is growing and globally,

consumers spent £1.6bn on Fairtrade certified products

in 2007. That's an impressive 47% increase* on the

previous year, directly benefiting over 7 million people,

including farmers, workers and their families from 58

developing countries.

What's more, consumer recognition has risen rapidly,

with the FAIRTRADE Mark now recognised by almost

three in five British adults – that's 57% of adults* who can

identify the logo and correctly associate it with a better

deal for producers in the developing world.

A selection of Brakes Fairtrade products can be found in

the 'Special Selection' of the list and with Fairtrade

Fortnight fast approaching (23rd February – 9th March)

isn’t it time you started stocking Fairtrade?

Here's a small selection from our range…

Brakes Fairtrade Tagged/

Envelope Teabags A 88815

Brakes Fairtrade White Sticks A 24761

Pauleys Fairtrade Bananas C 77042

*Research compiled for the Fairtrade Foundation

New Year –

new resolutions

Prepare to take advantage of customers making New Year’s

resolutions to eat healthily by making sure you’ve got some

healthier options on your menu. Our 'Winter Wonderland'

recipes feature 2 fantastic winter salads - perfect as a lighter

lunch option on your menu. See pages 17 and 27 for details.

For more healthier menu ideas, our Healthier Choices range of

products do all the hard work for you. All products in this range

are either less than 3% in fat and have reduced or restricted

levels of salt and sugar or, have had the amount of fat reduced

by at least 30%

compared to their

standard equivalent.

To find this range in

your copy of the list

keep an eye out for

the Healthier Choices

logo in the product

listing title.

Webcasts

Be sure to visit www.brake.co.uk and

view our fantastic Valentine’s

webcasts – look for this icon on

recipes throughout winter that

feature on our webcasts.

50 ever so fishy

reasons to buy

from Brakes!

At Brakes and M&J Seafood, we’re

proud to offer the largest range of

MSC certified products in foodservice.

In fact, with the launch of our North

Atlantic Prawns (F 4214) in September

we celebrated the arrival of our 50th

MSC certified product.

The Marine Stewardship Council (MSC)

accredits suppliers who produce

sustainable fish and seafood from

well-managed stocks. So buying MSC

accredited products is a great way of

doing your bit to help reduce the

demand on depleted fish stocks.

Here are our top 5 MSC sellers…

1. North Atlantic Prawns (medium)

2. New Zealand Hoki Fillets

3. Alaska Keta Salmon Supremes

4. White Fish Fingers

5. North Atlantic Prawns (large)

For the full list of our 50 MSC products

go online and visit:

www.brake.co.uk/msc50

Love is in the air!

We understand that Valentine’s Day is the first big

opportunity of the year for you, and that getting it right is vital.

Look throughout winter for some seductive Valentine’s menu recipes, and

see page 36 for our captivating range of authentic French desserts –

an absolute must for any Valentine’s desserts board. Plus see our 'Lacy Crêpes'

recipe on page 18, another ideal Valentine's dish or great as an alternative

Pancake Day pudding.

This Valentine’s Day, make sure your customers love your food as much as they

love each other, with the aid of our Valentine’s point of sale material. Ask your

sales contact how you can get yours – absolutely FREE!

Dates to remember

Christmas (25th December)

Not that you’re likely to forget it – but make sure you look out for our last minute

Christmas article (page 10) for some great time-saving products for your menu.

Burns Night (25th January)

Scotland’s annual celebration of the life of the poet Robert Burns, now also

used as a great excuse to celebrate all things Scottish. See page 29 for our

great Scottish menu, using products sourced from Scotland.

Farmhouse Breakfast Week

(25th – 31st January)

Chinese New Year (26th January)

See page 33 for our deliciously simple recipe for Chinese chicken & cashew nuts.

National Chip Week (9th – 15th February)

Valentine’s Day (14th February)

Fairtrade Fortnight

(23rd February – 9th March)

FREE

menus

Pancake Day (24th February)

Try our super quick recipe for an ultra luxurious take on pancakes – see page 18.

chefs’ top tip

4 5


seasonal

FOOD of

Now’s the time to be thinking of offering healthy

options, so why not do this by using fresh

seasonal fruit and vegetables, along with an

enticing array of seasonal meats and seafood.

Your customers will soon be reaping the rewards

this season’s best produce.

Fruit

Vegetables

~ CHANTENAY CARROTS

Steam whole Chantenays with a clove of garlic until tender.

Make a dressing combining roasted, ground cumin, coriander

seeds, orange juice and olive oil, then pour over the hot carrots

and garnish with fresh coriander and rock salt. Whilst bringing

out the best flavour of the Chantenays, this dish adds warmth

and colour during the colder months.

~ SATSUMAS

This quintessential festive fruit can be used in both sweet and

savoury dishes, and is also the perfect addition to wintry drinks.

High in vitamin C, they’re a fantastic ingredient to add to New

Year desserts.

~ SWEET POTATO

An incredibly versatile member of the potato family, which is

always popular roasted or mashed, but try adding mashed sweet

potato, along with apples and cinnamon, to a muffin mix for a

unique sweet option.

~ POMEGRANATES

Their vibrant red seeds can be used as a wonderful garnish, but

why not utilise the flavour that bursts out, by marrying this fruit

with a rich gamey meat like duck.

~ RED CABBAGE

This colourful accompaniment adds a purple glow to any

festive or wintry dish. Glorious cooked with apples, and a

splash of cider vinegar.

~ PEARS

For a warming, sharp and sophisticated winter starter that's

incredibly quick and simple, cut a pear in half lengthways,

scoop out the core, fill with creamy goats cheese and grill until

blistered. Serve on top of dressed watercress with a scattering

of warmed pecan nuts - delicious!

~ PARSNIPS

In addition to traditional roasting, parsnips make a wonderful

wintry soup. Alternatively, for an unusual dessert, substitute

grated parsnip for carrot in your favourite carrot cake recipe.

It'll keep your customers guessing which secret ingredient

keeps it so moist.

~ BRUSSELS SPROUTS

These festive favourites, with their distinctive flavour, are a

fantastic accompaniment or ingredient to many dishes. For a

surefire way to win over the sceptics, steam and purée them

and combine with crème fraîche and nutmeg. Finish with

lashings of fresh black pepper.

Pauleys

recommends...

Curly kale

Brian Adams grows our Pauleys Curly Kale on a fourth

generation farm in Kent. The kale is a niche crop grown by

Brian and his team. Conditions in Kent are perfect as kale

prefers cooler climates and is very robust and hardy,

tolerating extremely cold weather over the winter months.

In fact, this time of year is just the right time for kale, as once

it has been exposed to a frost, it tastes even sweeter.

To order all of the fresh produce featured in

'Seasonal Food' call Pauleys 0870 600 2005

6 7


seasonal

FOOD

1

Meat & Poultry

~ GAME

Continuing with seasonal game over the winter months is a

must for any menu or specials board. This time of year look

to serve this mouth-wateringly flavoursome range of meat,

such as venison, duck, partridge, and pheasant, along with

interesting berry sauces and seasonal vegetables.

Why not try…

Squid with fennel and chilli

buttered linguini for the

perfect alternative pasta dish

Fish & Seafood

~ MUSSELS

Rope grown mussels are available all year round but are at

their best in the winter months.

~ WHITING

The smallest member of the cod family, whiting has a silverygrey

body with a bronze back and rounded belly. Found

from the east coast of Scotland down to the English Channel,

whiting is an under-utilised species and makes a great

alternative to cod.

Prime Meats

recommends...

Gressingham

duck

For a delicious and indulgent main course, duck has to

be one of the best loved game dishes customers look

for when eating out, and this season is the perfect time

of year to serve it.

Gressingham is regarded as one of the best breeds of

duck available, and is famed for its thin, crispy skin and

leaner meat. Our Gressingham ducks enjoy a stress-free

life on the Suffolk farm where they are reared, with their

every need catered for. They are fed with a high quality

blend of cereals, without unnecessary additives.

The attention to detail that goes into the rearing of

Gressinghams results in a superior, succulent and tender

tasting duck, with a unique flavour and aroma that will

have your customers’ mouths watering.

See our Duck with Red Wine and Pomegranate recipe on

page 24 for a delicious and indulgent main course.

2

3

1. M&J Seafood Fresh Live Mussels

2. Prime Meats Diced Game Mix – C 71702

3. M&J Seafood Fresh Rainbow Trout

4. M&J Seafood Fresh Squid Tubes

5. Prime Meats Pheasant Fillets – C 71697

4

~ GILT HEAD BREAM

The most popular sea bream, and according to Greek

mythology, was considered sacred to Aphrodite the goddess

of love. So, perfect for your Valentine’s menu! It has a slightly

sweet tasting flesh and is a good alternative to sea bass.

To order all of the meat & poultry featured

in 'Seasonal Food' call 0845 606 9090

~ SQUID

Squid, with its firm texture and strong flavour, is incredibly

versatile. Once cleaned and prepared, the body (or tube) can

be cut into rings, stuffed, or opened out flat, scored and cut

into pieces for stir-frying.

5

~ SEA REARED RAINBOW TROUT

Most commonly found in fresh waters, rainbow

trout also thrives in sea water, and is being

successfully farmed within the most pristine

waters of Shetland's magnificent and

rugged coastline.

8 9


Last minute

We know you've probably got Christmas covered already , but

we also know that in the flurry of party bookings and turkey

preparation , things can get missed . So are you fully prepared

for those last minute customers?

Just in case you're not here's a few quick , get out of Santa's

Grotto free fixes that can be kept in your freezer or chiller and

will help save you precious time over this hectic festive period .

Turkey with a difference

Brakes Turkey Tournedos F 32802

Succulent turkey medallions topped with pork, apricot

and cranberry stuffing, wrapped in rashers of

maple-cured bacon.

Extra covers covered

Brakes Winter Vegetable Medley Mix F 30200

The ideal mix of traditional favourites to have in the

freezer in case you get a last minute booking.

Christmas dinner just isn't the

same without them

Brakes Cooked Pigs in Blankets F 3564

They are the yin to a turkeys yang,

so don't disappoint your customers

(or your turkey), make sure you've got

Brakes cooked pigs in blankets included

in your Christmas dinners.

Instant festive flavour

Brakes Spicy Parsnip Soup

C 74631 – Keep it in the

fridge for up to 2 days once

open. An ideal starter, heated

up in minutes, and tastes like

you made it yourself. A great

menu alternative.

Simple sophistication

Brakes Pre-portioned

Ardennes Pâté With Plums &

Brandy F 33142

Plate up, add some crusty

bread and winter leaves and

you're ready to serve.

Everyone loves a

parcel at Christmas!

Brakes Brie & Cranberry

Parcel F 33143

Brie and cranberries encased

in golden puff pastry.

Easy to store and cooked from

frozen in 20 minutes.

Go crackers!

Swirling Stars 11" Cracker A 88958

Get your customers in the party mood

with our Swirling Stars crackers.

Why not complete the look by

getting the whole range, including

napkins, gift boxes and slip covers.

The ideal finishing touch

Brakes Mini Mince Pies A 100084

Great as a partner to the end of meal coffee,

or covered in warm brandy sauce, Brakes decorative

mince pies finish any meal perfectly.

Vegetarian saviour

Brakes PREMIERE Individual

Nut Loaf F 89512

It happens every year, one of the Christmas

party forgets to tick the vegetarian option.

This is quick to cook from frozen, so you

won't get caught out.

10 11


12 13


Focus

on

great time saver

valentines idea

chefs’ top tip

Rooting out the

perfect parsnip

This season is simply the best time

of year to be eating delicious parsnips.

Meet one of our growers, Steve Mumford

from Norfolk, who with his vast experience

of farming – and a little help from the

birds – produces these wonderful root

vegetables for Pauleys.

Light sandy soil is just one of the key

elements involved in growing our

delicious British parsnips. It has

excellent drainage properties,

encouraging long straight parsnips

as they grow down towards the water.

The Brecklands area of Norfolk provides

the perfect soil type and ideal climate,

as it's situated near to the coast, and

benefits from mild weather conditions.

The farmland has been used to grow

parsnips for 70 years. Farm Manager

Steve Mumford’s devotion and 20

years of farming experience mean he is

expertly suited to grow fantastic quality

parsnips. Steve’s responsibilities are

not just focused on parsnip growing;

he is also closely involved with the

RSPB. The Brecklands is a Site of Special

Scientific Interest and is favoured

by ground-nesting lapwings and

stone curlews, both examples of

Britain’s most endangered birds.

A full-time RSPB warden works on the

estate together with the farm workers

to ensure minimum disruption to the

birds during the harvesting season.

The warden identifies nest locations and

informs the harvesters to drive around

these areas. This impressive dedication

towards avoiding disruption to the birds

has resulted in a significant increase in

their numbers (numbers of the birds in

other areas of the UK are declining).

One thousand acres of farmland are

used to produce 18,000 tonnes of

parsnips. Planting of the crops takes

place from January to mid-May, with

harvesting of the parsnips occurring

between mid-July and mid-May.

They take approximately 5 to 6 months

to grow, depending on the weather

conditions, as extremely cold or wet

weather can slow the growing process.

Weekly samples are taken of the crop

to monitor the growth progression in

each field and once picked, they are

immediately washed, graded, packed

and transported to Pauleys –

guaranteeing optimum freshness.

Steve truly loves his role and enjoys

being outside and close to nature.

His favourite way of enjoying parsnips

after a hard day on the farm is to simply

“roast in the oven with a drizzle of

honey over the top – beautiful”.

Why not try this warming parsnip

soup recipe created by our Chef.

Spicy Roasted Parsnip Soup

Roughly chop parsnips and roast in

a hot oven for approximately 10

minutes. Chop onions and celery and

sauté until soft. Add korma curry

paste and cook for a further

minute. Add the roasted parsnips

and vegetable stock to the mix.

Bring to the boil, reduce the heat

and simmer for 10 minutes.

Allow to cool. Blend well and then

add coconut milk.

This soup is particularly delicious

when served with crunchy parsnip

crisps. Creating these is simple;

just thinly slice the parsnips and

deep fry until crisp.

Visit www.pauleys.co.uk to see our

webcast and for other great recipe

ideas using our fresh parsnips.

14 15


Winter Wonderland

Warm Mushroom & Pancetta Salad with Poached Egg

This delicious warm winter salad is the perfect addition to your menu for the New

Year – an ideal choice for customers looking for a healthier and satisfying dish.

Recipe

Pauleys Cup Mushrooms C 10347

Pauleys Girolle Mushrooms C 450499

Pauleys Yellow Oyster Mushrooms C 450110

Pauleys Shi-take Mushrooms C 12084

Pauleys Portabello Mushrooms C 10545

Smoked Pancetta Slices C 70298

Brakes Pine Kernels A 18018

Pauleys Baby Leaf Spinach C 10428

Pauleys Flat Leaf Parsley C 10384

Brakes Olive Oil A 33889

Pauleys Lemons C 10260

Pauleys Peeled Garlic C 13120

Brakes Free Range Medium Eggs C 70327

Salt & pepper

Make a light vinaigrette by mixing the lemon juice with

some olive oil and seasoning.

Dry fry the pancetta until crisp and place to one side

keeping it warm.

Fry the mushrooms in a little oil with the lemon zest and

garlic until cooked. Stir in the chopped parsley and season.

Arrange salad onto plates, dress lightly and sprinkle with

pine nuts. Top with the mushrooms and 1 – 2 slices of

pancetta. Finally top with a poached egg and serve.

16


Crêpes with

Morello Cherry&Kirsch Cream

Served with a Hot Chocolate Sauce

This indulgent take on traditional pancakes is a great

way of using storeroom essentials to make a truly

luxurious dessert for this time of year. This is quick

and simple stuff, yet is incredibly decadent and

amazingly moreish – let your customers fall in love.

Serves 12

Pancake Batter

Brakes Plain Flour A 10867 (200g)

Salt (a pinch)

Brakes Free Range Medium Eggs

C 70327 (4)

Brakes Caster Sugar A 301 (1 tbsp)

Brakes Whole Milk C 70219 (600ml)

Brakes Unsalted Butter C 11127

(30g melted)

Make your batter mix in advance then

whisk in the melted butter. In a nonstick

pan, pipe a thin stream of batter to create a

lacy pancake 12-14cm in diameter and cook

until crisp and golden. Set aside and keep

warm until required.

Morello Cherry & Kirsch Cream

Brakes Fresh Double Cream C 70215

(1 pint)

Morello Cherries F 33327

(450g defrosted)

Kirsch (2–3 tbsp)

Brakes Caster Sugar A 301 (1 tbsp)

Soak the cherries in the Kirsch for about 10

minutes, whisk the cream until thick and

gently fold in the sugar and half the cherries.

Once prepared chill until required. Keep the

remaining cherries for presentation.

Hot Chocolate Sauce

PREMIERE Callebaut São Thomé

Dark Chocolate Callets A 89227 (200g)

Brakes Unsalted Butter C 11127 (60g)

Brakes Caster Sugar A 301 (120g)

Water (175ml)

Simply put all the ingredients into a pan

and heat gently. Keep warm until required.

To assemble, sandwich a couple of pancakes

together with the cream filling and garnish

with the remaining cherries. Serve with the

warm chocolate sauce.

Want a bit more inspiration? Visit www.brake.co.uk

and click on the webcast link to see this and many

other recipes being made.

Why not try…

This recipe would work equally well

with any of our frozen fruit varieties,

but particularly with Wild Blueberries

(F 33325) or Blackberries (F 33386).

Ask your usual sales contact for the full

range of frozen fruits available.

great time saver

chefs’ top tip

A perfect dish for Valentine's Day 2009 – Don't forget to order your FREE menus!

valentines idea

valentines idea

18 19


happy

customers

healthy profits

ith the current

economic environment

continuing to bite it’s likely

many of your customers are

really beginning to feel the

pinch so we decided that

over the next few issues we

would ask Laurence, our

resident industry expert, to

look at some simple ways that

could help you to increase

footfall, sales and profits. He

has worked in the hospitality

industry for over 25 years

from running a pub through

to main board roles in retail

leisure businesses.

The eating and drinking out business in

the UK is a huge market currently worth If you don’t take good

over £73 billion! The chart (below) care of your customers

shows the split between food and drink.

As pubs are such a major player in this

someone else will

market we have highlighted their share.

Even though we face an extremely We all like to be asked our opinion and

challenging economic environment the customers are no different. Consider

trick is to win customers from some of arranging an early evening get together

your competitors!

for some regular customers. Lay on

some complementary

£29bn

£44bn

food and drink and

ask them some open

Drinking Out

Eating Out

questions about your

business. A good ‘starter

for ten’ could be;

£19bn

Pub Market

Office for National Statistics, Company Information and Estimates

Word of mouth...

your best possible

advertising campaign

Many food business owners forget

the 70-30 rule, it is often likely, unless

you are in a tourist area, that 30% of

your customers provide up to 70%

of your income. The ‘lifetime’ value

of your customers is something your

team should understand. When regular

customers complains about something

it is really important to ensure they

are handled sensitively, as they could

choose to take their custom elsewhere.

The loss on the ‘lifetime’ value could

be thousands of pounds of potential

income going directly to a competitor.

What do you like about

this establishment?

If you could change one thing what

would it be?

What would you like us to do more of?

How could we improve our levels of

service to you?

What do you think about the food

we serve?

What other food would you like to

see on the menu?

This will have two main benefits, firstly

you will get some wonderful insights

from customers of things you could do

differently to make your business even

more successful and secondly your

customers will be very happy you have

taken the time and effort to ask them for

their views.

Next issue… Giving your business some TLC.

The 'lifetime' value of your

customers is something

your team should understand

We're here to help…

FREE point of sale material for promotions & themed evenings

Menu promotion & printing service

Customer loyalty cards

To help you grow your business and

keep your customers loyal, Brakes have

formed some key partnerships to provide

you with access to a range of products

and services that could encourage your

customers to visit more often.

Why not take advantage of our range of our free point of sale material to help you

advertise your own promotions and themed evenings…

This includes: Themed menu events like curry nights, Key calendar events such as

British Food Fortnight and Children’s menus and parties.

For more ideas and information visit www.brake.co.uk and click on the menu section.

If you have a small marketing budget you can benefit from Brakes menu promotion

and printing services, either ‘off the shelf’ or for a small additional charge bespoke.

The choice is yours.

Point of sale available includes: Menu printing, Show cards, Table Talkers,

Posters and Promotion packs.

These have proved very popular and

successful with many of our foodservice

customers. We can provide both generic

and bespoke packs of 250 cards and

a stamp. They are one way to show

customers you value their business.

20 21


Cooking

through the Seasons

Wonderful winter dishes

made with wonderful

winter ingredients.

Warming seafood

chowder, rich seasonal

duck and colourful

pomegranate, help make

our delicious seasonal

recipes in winter.

a comforting

and delicious creamy

fish soup

Winter Mussel , Whiting & Fennel Chowder

(Serves 6)

A comforting and delicious creamy soup made with seasonal vegetables and fish. The

fennel gives a tasty edge and contrasts beautifully with the mellow creamy potato base.

An ideal starter or lunchtime menu option, it needs nothing to accompany it other than

some crusty bread.

Recipe

M&J Seafood Mussels (1kg)

M&J Seafood Skinless Whiting Fillet

(400g, cut into 4cm chunks)

Brakes Unsalted Butter C 74088 (30g)

Smoked Pancetta Diced C 70301 (200g)

Pauleys Leeks C 10288 (2, sliced)

Pauleys Maris Piper Potatoes C 450066

(400g, cut into 4cm chunks)

Pauleys Fennel C 12020

(1 large bulb, trimmed, quartered and cut into thin slices)

Pauleys Lemons C 10260 (Squeeze of juice)

Pauleys Flat Leaf Parsley C 10384 (3 tbsp chopped)

Brakes Fresh Double Cream C 70215 (140ml)

Dry cider of your choice (500ml)

Brakes Premiere Pave Rustique F 32665 (wedge of)

Clean the mussels and discard any that are broken or don't close when tapped on the

side of the sink. Put the cider in a big pan, bring to the boil, add the mussels.

Cover and simmer for 4-5 minutes, until all the mussels are open.

Drain, reserving the liquor, and throw away any mussels that haven't opened.

Melt butter in the same pan and fry the pancetta until golden. Add the leeks, potatoes,

fennel and a splash of water, then cover and cook for about 12 minutes to soften.

When cool enough to handle, remove 3 ⁄4 of the mussels from their shells. Strain the

reserved mussel liquor through a sieve lined with kitchen paper, add to the bacon and

vegetables, and simmer until the potatoes are tender. Mash some of the potatoes a

little, to help thicken the sauce.

Add the cream, bring to a simmer and add the whiting. Poach for 2-3 minutes, then add

all the mussels and heat through.

Season with pepper and a squeeze of lemon, then scatter with parsley and serve.

22 23


The sweetness of the

pomegranate works

beautifully with the

sumptuous duck

Duck breast seared with a

red wine & pomegranate sauce

With red cabbage & onion marmalade and a fresh green salad

(Serves 8)

A deliciously indulgent dish and excellent choice for any

Valentine’s Day menu. The sweetness of the pomegranate works

beautifully with the sumptuous duck and rich red cabbage &

onion marmalade.

Recipe (RED CABBAGE & ONION MARMALADE)

Pauleys Red Cabbage C 10214

( 1 ⁄2 cabbage, finely shredded)

Pauleys Red Onions C 12010 (2, peeled and sliced)

Pauleys Red Apples C 10252

(1 apple, peeled, quartered and sliced)

Pauleys Bay Leaves C 450170 (1 leaf)

Brakes Freshly Squeezed Orange Juice C 14920 (50ml)

Silver Spoon Soft Light Brown Sugar A 298 (50g)

Brakes Ground Cinnamon A 33581 (2tsp)

Brakes Olive Oil A 33889 (1tbsp)

Brakes Chicken Flavour Bouillon Mix A 33847 (125ml)

Brakes Red Cooking Wine A 25690 (200ml)

Brakes Redcurrant Jelly A 100311 (3 tbsp)

great time saver

valentines idea

chefs’ top tip

Make the marmalade well in advance, it can

be stored in the fridge for up to 1 week.

Put the red cabbage in a container with the sugar, orange juice,

stock and wine. Cover with cling film and place a heavy weight on

top. Leave to marinate for 24 hours, drain and reserve the liquid.

Heat the olive oil in a pan and sweat the onions until really soft.

Add the apples, cinnamon and bay leaf and continue cooking

until soft. Add the cabbage and sweat down until tender. Add

the reserved liquid and continue to cook until evaporated to

a glaze. Finish with the redcurrant jelly. Keep to one side and

reheat for serving.

Recipe (DUCK & RED WINE SAUCE)

Prime Meats Gressingham Duck Breast C 74061

(1 breast per serving)

Brakes Individual Potato Dauphinoise F 33174

Brakes Red Cooking Wine A 25690 (250ml)

Pauleys Pomegranates C 450149

(3 tbsp juice of and seeds from 1)

Brakes Redcurrant Jelly A 100311 (1 tbsp)

Brakes Unsalted Butter C 74088 (30g)

Sear the duck skin side up for 30 seconds to seal, turn onto

skin side then finish cooking in the oven. Allow to rest before

slicing diagonally.

Place the pan back on the heat, add the wine and deglaze.

Simmer for 5 minutes, then add the pomegranate juice and

redcurrant jelly and simmer for another two minutes. Add the

butter and stir until sauce is thick and glossy.

great time saver

To serve – arrange the sliced duck next to the dauphinoise and

drizzle over the sauce. Scatter some pomegranate seeds over

the duck and spoon a helping of the red cabbage & onion

marmalade beside the duck. Serve with fresh green salad leaves.

chefs’ top tip

Want more information? Visit www.brake.co.uk

and click on the webcast link to see this and many

other recipes being made.

valentines idea

valentines idea

A perfect dish for Valentine's Day 2009 – Don't forget to order your FREE menus!

24 25


Winter Wonderland

Seared Scallops with Citrus Salad

A fantastic warm salad, positively bursting with delicious zesty flavours and topped

with wonderful meaty scallops. A refreshing addition to your menu for the New Year.

Recipe (Scallop salad)

Black Pearl Scallops F 33004

Salt & Black pepper

Brakes Olive Oil A 33889

Pauleys Lemons C 10260

Pauleys Baby Leaf Mix C 450343

Pauleys Roquette C 10527

Pauleys Medium Oranges C 10292 (segmented)

Recipe (vinaigrette)

Pauleys Medium Oranges C 10292

(zest of 1, juice of 1, 1 julienned & blanched)

Brakes Caster Sugar A 301

Brakes Dijon Mustard A 88931

Pauleys Lemons C 10260

(zest of 1, juice of 1, 1 julienned & blanched)

Pauleys Flat Leaf Parsley C 10384

Marinade the scallops in the lemon zest, oil and pepper.

Make the vinaigrette by putting the orange juice and zest

in a pan with the sugar and reducing by two thirds over a

low heat.

Whisk together the mustard, lemon juice, salt & pepper

and then add the oil and reduced orange mixture. Add the

lemon zest and parsley just before serving.

Arrange the salad leaves and orange segments on plates.

Sear the scallops in a hot pan – season and arrange on the

salad leaves. Pour over some of the dressing.

26


Make the right

impression this Christmas

with quality tableware from

Brakes Catering Equipment

Call 0845 931 9494 or visit us online at www.brakesce.co.uk

Spotlight on…

Scotland

We understand that serving quality regional

food on your menu is as important to you as it

is to a growing percentage of your customers.

Our spotlight in winter is on a selection of

Brakes Scottish produce, and with Burns Night

on 25th January, there’s no better time to

introduce these fine additions to your menu.

Starter

Mull of Kintyre cheese with

walnuts and preserved pear,

served with oatcakes. A delicious

combination of the nutty flavour

of Scotland’s Mull of Kintyre

cheese, cream cheese, port,

chives and walnuts, served with oatcakes and some

preserved pears. – Mull of Kintyre C 22024

Dessert

An authentic Scottish recipe

featuring a crisp honey & oat

base layered with Scottish

liqueur, honey and cream

mousse finished with a Scottish

raspberry topping. Ready

prepared for you. Simply thaw and serve this delicious

authentic Scottish dessert. – Brakes Raspberry Cream of

the Highlands F 32264

Visit www.brake.co.uk for the full recipes

Burns Night (25th January)

We can't feature our best Scottish produce without

mentioning our delicious Brakes Haggis, the essential

Burns Night ingredient.

Brakes Haggis F 2000 (1 x 2.26kg made in Scotland)

Also available MacSween Haggis C 15944 (2 x 1.36kg)

Main

Scottish Salmon fillet on warm beetroot and caramelised

red onion rice salad. Tasty Scottish salmon served on an

intensely colourful bed of rice salad, bursting with flavour

from the beetroot, herbs and a splash of lemon juice.

Serves 4

Recipe

Brakes Scottish Salmon Supremes F 3420

Pauleys Herb Salad Mix C 10676

Tilda Basmati & Wild Rice A 9089 (115g)

Brakes Olive Oil A 33889 (2 tbsp)

Pauleys Red Onions C 10224 (2 large, peeled and sliced)

Brakes Balsamic Vinegar A 86027 (2 tbsp)

Pauleys Lemons C 10260 (tbsp juice)

Pauleys Raw Beetroot C 10604 (2, grated, approx 200g)

Pauleys Flat Leaf Parsley C 10384 (handful, chopped)

Cook the rice per instructions.

Slowly caramelise the red onions in the olive oil in a frying

pan. This should take at least 20 minutes. Do not let them

colour. When very soft and sweet add the balsamic vinegar,

let bubble then remove from the heat.

Fry the salmon supremes, keeping the cutlets slightly pink

and being careful not to overcook them. Put aside to rest

for a couple of minutes.

Fold the beetroot, lemon juice and parsley into the rice and

season with salt and plenty of freshly ground black pepper.

Just before serving toss through a handful of the herb salad

or baby beetroot leaves.

Pile the warm salad onto the centre of a plate and top with

the salmon, then dress with the balsamic reduction. Garnish

with a fresh herb such as flat leaf parsley and serve.

28


30 31


Fresh ideas with

nuts dried fruit

&

They’re the kind of ingredients that no storeroom is complete

without . Culinary nuts and dried fruit can transform any dish and

make it come alive with flavour , colour and texture . Over the following

pages we’ve put together some great recipes that will demonstrate

just how effective they can be .

an interesting and

stylish main course

to feature on your

specials board

Oriental chicken &

cashew nuts

Serves 4-6

With Chinese New Year on the 26th January, this oriental

style dish is an interesting and stylish main course to

feature on your specials board. Crunchy cashew nuts

and blanched almonds, along with the coconut rice, give

another dimension to this deliciously flavoursome dish.

RECIPE (Chicken & cashew nuts)

Prime Meats British Chicken Diced

Breast & Thigh Meat C 70945 (800g)

Brakes Cashew Kernels A 1622 (150g, roasted)

Pauleys Fresh Garlic C 12007 (6 cloves, diced)

Pauleys Spring Onions C 10473 (1 bunch, finely sliced)

Pauleys Broccoli C 10213 (200g)

Pauleys Sugar Snap Peas C 10579 (200g)

Brakes Flaked Almonds A 100257 (150g)

Dry Sherry (4 tbsp, 2 for the marinade)

Amoy Light Soy Sauce A 5615 (2 tbsp, for the marinade)

Cold water (2 tbsp, for the marinade)

Brakes Cracked Black Pepper A 29651

(1 tsp, for the marinade)

Brakes Cornflour A 5946 (2 tbsp, for the marinade)

Combine the ingredients for the marinade into a bowl, and

add the diced chicken. Refrigerate for 30 minutes. Stir-fry the

chicken in 2 batches in a hot wok for 2-3 minutes. Remove

and set aside. In the same wok, stir-fry the garlic and nuts for

30 seconds on a medium heat, then return the chicken

to the wok and heat through, adding the remaining sherry,

broccoli, sugar snaps and onions, leaving some aside for

garnish. Season as necessary.

RECIPE (Stir-fried bean sprouts)

Pauleys Fresh Garlic C 12007 (4 cloves, diced)

Pauleys British Beanshoots C 10475 (450g)

Brakes Caster Sugar A 301 (1 tsp)

Blue Dragon Sesame Oil A 87868 (1 tsp)

Dry Sherry (3 tbsp)

In a wok, stir-fry the garlic with some salt for 10 seconds,

then add beanshoots and cook for a further 30 seconds.

Add sherry, sugar and sesame oil and continue to cook for

another couple of minutes.

Serve the chicken with separate sides of coconut rice, made

using desiccated coconut and the beanshoots. Garnish with

the remaining sliced onions, some sesame seeds and a few

extra nuts.

32


Moroccan lamb tagine

Serves 8

This unique recipe idea will have your customers’ senses

racing from the aromatic spices that embellish this dish.

Their taste buds will be enlivened by the sweet and juicy

flavour of the apricots and prunes that compliment

this tagine.

RECIPE

Prime Meats Diced Welsh Lamb Leg C 71564 (1kg)

Pauleys Onion C 10566 (1, chopped)

Pauleys Carrots C 450071 (450g)

Pauleys Shallots C 12011 (200g)

Pauleys Sweet Potatoes C 10449 (400g)

Brakes Ground Cinnamon A 33581 (2 tsp)

Pauleys Garlic Cloves C 12007 (3, chopped)

Schwartz For Chef Saffron Powder A 28184 (¼ tsp)

Brakes Ground Cumin A 34002 (1 tsp)

Brakes Hot Chilli Powder A 35016 (good pinch)

Pauleys Ginger C 10380 (2½cm, sliced)

Brakes Dried Apricots A 8284 (300g)

Brakes Dried Prunes A 100210 (300g, soaked for 1 hour)

Brakes Clear Blossom Honey A 89272 (1-3 tbsp)

Fry the onions and shallots in oil, then stir in the spices and

the lamb, add the ginger, garlic and seasoning then cover with

water and bring to the boil. Cover and simmer for 1½ hours

stirring occasionally and adding water if necessary. Add the

apricots, prunes and honey and cook for another 30 minutes

until the sauce has reduced.

Garnish with toasted almonds, sesame seeds and fresh

coriander and serve with steamed couscous with sultanas,

chopped pistachio nuts and mint stirred through.

Don’t have the luxury of time?

Then try Brakes Tagine Ready to Use Sauce

A 89072. A rich tomato based sauce with

great time saver mint, mild spices and sultanas.

valentines idea

Chocolate &

hazelnut puddings

Serves 6

These indulgent, easy to prepare, puddings are just the

ticket to warm up your customers on cold winter days.

They combine the delicate taste of hazelnuts with sweet

chocolate and fruity prunes. Add in the spiced fruit

compote, which cuts through the richness of the chocolate

beautifully, and you have a flavourful dessert fit to crown

any menu.

RECIPE (Chocolate & hazelnut puddings)

Brakes Unsalted Butter C 11127 (100g, softened)

Brakes Whole Hazelnuts A 4617 (85g, toasted and chopped)

Brakes Pure Maple Syrup A 100535 (4 tbsp)

PREMIERE Callebaut São Thomé Dark Chocolate Callets

A 89227 (100g, broken into small pieces)

Silver Spoon Soft Light Brown Sugar A 298 (100g)

Brakes Free Range Medium Eggs C 70327 (3, beaten)

Brakes Self Raising Flour A 10866 (85g)

Brakes Baking Powder A 35023 (1 tsp)

Brakes Cocoa Powder A 33842 (1 tbsp)

Soak the prunes in the Armagnac for 2 hours and then blend

to a smooth paste. Mix 3 tablespoons of hazelnuts with the

syrup and divide the mixture between each of 6 greased

dariole moulds. Melt 85g of chocolate, while creaming the

butter and sugar together and beat in the eggs. Fold in the

sifted flour, cocoa and baking powder, stir in the melted

chocolate, remaining chocolate pieces, hazelnuts, prunes and

breadcrumbs, then spoon into the moulds until two thirds full.

Cover and steam for 30-40 minutes. Serve turned out

individual puddings with a portion of the spiced fruit compote,

and some Brakes Ready To Serve Custard (A 15126).

RECIPE (Spiced fruit compote)

Brakes Seedless Raisins A 268 (75g)

Brakes Dried Fruit Salad A 8287 (300g)

Brakes ‘The Juice’ Apple Juice A 100244 (300ml)

Brakes Chardonnay Cooking Wine A 87894 (300ml)

Brakes Star Anise A 100435 (1)

Brakes Cinnamon Sticks A87011 ( 1 ⁄2)

Silver Spoon Soft Light Brown Sugar A 298 (to taste)

Put the dried fruit into a pan with the spices, apple juice and

wine and bring to the boil. Cover and simmer for 45 minutes,

adding more apple juice if required. Add sugar as necessary.

Cool to room temperature and serve.

Brakes Uncut White Bloomer F 33059

chefs’ top tip

(85g, bread-crumbed)

Brakes Dried Prunes A 100210 (50g)

Armagnac (2 tbsp)

Fresh ideas with

nuts & dried fruit


desserts

rance is as famous for its romance as it is for its exquisite desserts. So to help

you put something extra special on your menu this Valentine's Day we've sourced

some of their finest desserts through Brake 'Au service du goût', our French division. Made

in France, with high-quality, traditional ingredients, each dessert is a little celebration in

itself and a vision of deliciousness!

F 32814 Brakes Premiere Chocolate Box

This all-butter shortbread base is topped with an indulgent dark chocolate mousse

made using the finest Belgian chocolate, surrounding a buttery, salted caramel cream

centre, enriched with French butter and fresh cream. This box of chocolate is coated

with a velvet chocolate dusting and hand finished by a premier French patisserie.

Introducing our chef…

Brake France’s

‘Conseil du Culinaire’,

Jean-Michel Cartier,

has worked in some

of the world’s finest

restaurants. Here

we tell you a little

about Jean-Michel, and introduce the

divine, authentic French desserts that he

has brought across the waters to share with

Brakes UK customers.

Jean-Michel’s passion for food began at the

age of 7, learning from his mother as she

cooked in her café in the south of France.

His formal training started in earnest at 18,

when he accepted a position to train under

the 2 Michelin Starred Andre Daguin.

He followed Monsieur Daguin to England

to lead an event on the gastronomy of

south west France which was taking place

at the five-star hotel, Hanbury Manor in

Hertfordshire. At the time, the renowned

Albert Roux was head chef at the hotel;

great time saver

although Jean-Michel couldn’t speak a word

of English, he decided to stay in England to

work under Monsieur Roux, and remained

here for a year and a half.

He made it his mission

to try as many new

flavours, spices and

dishes as he could

At the age of 24, he was offered the position

of head chef at a traditional fine dining

French restaurant near Geneva, before

eventually leaving three and a half years later

to back-pack round the world with his wife

Isabelle. He made it his mission to try as

many new flavours, spices and dishes as he

could in each country they visited. In fact

Jean-Michel was so strongly influenced by his

travels that he says they shaped his culinary

skills and style, and still do to this day.

F 33154 Brakes Premiere

White Chocolate Box

A Becolade white chocolate mousse

tops an all-butter shortbread and has a

raspberry coulis centre, hand crafted with

a velvet white chocolate coating and a

whole raspberry.

chefs’ top tip

valentines idea

valentines idea

Perfect desserts for Valentine's Day 2009 – Don't forget to order your FREE menus!

36 37


desserts

He stopped in New Zealand for two years,

where he worked as sous chef at the five-star

Intercontinental Hotel in Wellington. Along

with his team there, he won the title of ‘Best

New Zealand Restaurant’ two years running.

A passion for the

finest French food

Jean-Michel’s wealth of experience,

having worked in some of the world’s finest

restaurants, plus his passion for the finest

French food, make him the ideal candidate

for sourcing and developing some of the

finest desserts France has to offer.

1 2

1. F 32813 Brakes Premiere Raspberry Pink Syllabub

A deliciously light syllabub made with a Marc de Champagne mousse, whipped cream

and raspberries, topping an all-butter shortbread. Hand finished with a velvety smooth

pink chocolate coating and completed with a raspberry purée and macaroon decoration.

2. F 33164 Brakes Premiere Pot au Chocolat

This traditional, indulgent dessert is made with the finest dark Becolade chocolate and

French cream, served in its own individual terracotta pot.

3. F 32296 Brakes Premiere Crème Brûlée

An authentic French classic crème brûlée made to a traditional recipe combining

whipping cream, egg yolks and Madagascan vanilla beans, prepared in a rustic

terracotta ramekin. To finish, simply sprinkle with sugar and brûlée until golden brown.

4. F 32265 Brakes Hazelnut Crème Brûlée Pyramid

A pyramid shaped dessert, consisting of a crisp craquant base, topped with crème

custard, coated with cocoa powder and finished with a whole hazelnut.

We are delighted to offer our UK customers

a selection of Jean-Michel’s delicious French

desserts; all of which are made in France,

with traditional French ingredients, and

hand finished for results your customers

simply won't be able to resist.

3 4

To order all our real French desserts call 0845 606 9090

or speak to your usual sales contact.

38 39


Focus

on

Fall in love with M&J Seafood’s oysters this season, and find out

about a marriage made in heaven. Let us introduce Will Docker,

who runs Colchester Oyster Fishery, one of M&J Seafood’s finest

oyster suppliers.

Colchester

oyster fishery

Will has been farming oysters at Colchester Oyster Fishery

since 2004, however his passion for this highly sophisticated

seafood, and his involvement at the fishery, goes back much further.

His father worked for the founder of the fishery in the early 1960s,

with Will working there during his school and university holidays.

This fondness for seafood started from a young age. ‘I remember

many a summer spent holidaying in Scotland, diving for scallops

and hauling lobster pots. This love of all things shellfish has stayed

with me all my life. I just love seafood, and have a profound respect

for the stunning quality of oysters.’

I just

love seafood,

and have

a profound respect for the

stunning

quality

of

oysters

This love has followed him in his career and after a successful four

years working as a chef in top London restaurants, and a spell working

in Northern Russia as a fish chef, he returned to his first love, oysters,

and into the role he now enjoys at Colchester Oyster Fishery.

Oysters have been grown here, on Mersea Island, surrounded by

unspoilt salt marshes, for thousands of years. It was the Romans who

initially harvested them and fell in love with their flavour. So much

so, that they would sail them back to Rome in nets, slung over the

side of their boats to keep them fresh.

Will picks only the best spats (oyster spawn which is 2-3 weeks old)

from UK hatcheries, and from the fishery itself which are then laid

out on the prepared mudflats. These Rock Oysters are left for 14-16

months to mature. The oysters are farmed, matured and then

harvested using traditional methods which includes the use of an

agricultural harrow which is dragged behind a boat, to give the

oysters a uniform size and shape.

The conditions the oysters live in are not shared by any other

organisms, which means that when they are harvested by dredging

the seabed, there is no disturbance to their environment, ensuring

these optimum conditions can be enjoyed by generations of oysters

to come.

The oysters are then washed in a laveur tubulaire that gently tosses

the oysters through fresh water to clean them without damage. ‘It’s

much like a washing machine for oysters!’ Will jokes. A new piece

of hi-tech equipment then passes fresh seawater through a UV filter,

purifying the oysters for 42 hours which ensures they are

‘spick-and-span’ and in the perfect condition for sending out

to customers. This whole process is free from any chemicals,

preservatives or additives.

41


Preparing an oyster

The two types of oysters grown by Will

are the popular Rock Oyster variety and the

spectacular Native Oyster, which can take

a lot longer to grow, and are hatched from

wild Natives which grow in the fishery

waters. ‘They are a stunning breed and

worthy of the reputation they possess’. Will

likes his simply served raw with lemon and

cracked black pepper, though stronger salsa

type toppings are increasingly popular.

Will likes his simply

served raw

with

lemon

cracked

pepper

and

1. Hold the oyster cupped side

down in a cloth with the hinge

towards you. Wriggle the blade

of a short, strong, blunt knife

between the two shells and

twist to open slightly.

2. Run the blade along the inside of

the upper shell to sever it from

the meat and discard the shell.

Then run the blade under the

meat to free it from the

cupped shell.

‘They are low in fat, and thought to have

aphrodisiac qualities too! They’re a feel

good food’, enthuses Will.

This season is the best time to eat oysters,

and as they are famously associated with

romance and Valentine’s Day, it is the best

time to be putting them on your menus too.

Create a love story all of your own, by

marrying these exquisite shellfish with a

new and exciting dressing of your choice.

Red Onion Salsa recipe

A popular dressing for oysters is fresh salsa. Try this

colourful idea created by one of our chefs for a Red Onion

Salsa, to draw out the beautiful flavour of the oysters.

Combine finely diced red onion, chopped chives, olive oil

and white wine vinegar in a bowl. Mix and season to taste,

then top each oyster with a generous teaspoonful. Knock

them back and enjoy!

great time saver

valentines idea

chefs’ top tip

42 43


Clean up & cash in

We’re all looking for ways to reduce running costs

without compromising on results,

and with Brakes concentrated cleaner you can.

Call us on 01928 752059

to find out how we can

start saving you money

44

How does it work?

Each 2 ltr bottle of our concentrated cleaner produces

enough solution for 66 spray bottles * meaning each

bottle of spray costs only 58p! If you compare this with

the equivalent Brakes spray bottle costing £3.31…

that’s a saving of over £2 a bottle!

The innovative, self contained dispenser works independently

of the water supply, batteries or electricity, and is available

FREE on loan from Brakes. See the list for the full range of

cleaning products available for use with this system.

*based on a 750ml spray bottle of Brakes multi purpose cleaner.

Only

58p

a bottle

SAVE OVER £2 *

Enough solution for

66 spray

bottles


Pud-ding!

The microwave deal

Here’s a fantastic deal from Brakes Catering Equipment – buy the

Samsung CM1069 microwave oven and we'll give you 60 PUDDINGS FREE!

This

offer WILL

pay for itself!

See below

y o u bu y

552754 Samsung CM1069

Programmable Microwave Oven

• Powerful 1100 wattage

• 20 programmes for regular items or self-service vending

• 3 year parts and labour warranty

o n ly £285

y o u ge t fr e e

60 Brakes Individual

Microwaveable Puddings

F 33391 Chocolate Orange Marmalade Pudding

F 33390 Gingerbread Pudding

F 33389 Plum & Almond Streusel Pudding

F 33383 Individual Baked Jam Roly Poly Pudding

F 30334 Treacle Sponge

1x12

1x12

1x12

1x12

1x12

y o u se l l

Each FREE pudding for £4.75*

y o u ma k e

£285 – and the cost of the

microwave is paid for!

To take advantage call 0845 931 9494 today!

*Selling price is intended as a guide and retail price is at the discretion of the retailer.

Terms and conditions: There will be no further discount on printed promotional items. Offer subject to availability and while stocks last, or until 28th February 2009 – whichever

is sooner. Offers available to existing independent customers only. We reserve the right to substitute products subject to availability. The microwave and the puddings will be

delivered separately. Brakes standard terms & conditions of sale apply which appear in our product lists and our website at www.brake.co.uk

46


Best British Pub

In association with Red Tractor, Brakes

were the proud sponsors of 'The Best

British Pub' competition in support of

British Food Fortnight.

Summer Winner

Matthew Barker, Head Chef & owner of The

Westwood Restaurant Bar & Grill in east Yorkshire,

was one of the lucky winners of our competition

in summer to win a trip to New Orleans and Avery

Island - the home of Tabasco. Matthew's delicious

Native Crab Cocktail with Tabasco sauce was one

of the chosen recipes. Matt was delighted when he

heard he'd won the competition as he's always

wanted to visit New Orleans and is looking forward

to visiting the Tabasco manufacturing site.

The competition's aim was to find pubs

promoting great British food. The Talbot

in Worcester, a traditional coaching

inn run by the Clift family for over 24

years, was awarded first prize. The pub's

passion for serving traditional, seasonal and wholesome British

food on their menu was a key factor in them being named the

winner. Anne Clift, proprietor at The Talbot is a keen supporter

of local and regional food and on her menu even offers Shin

of beef cooked in ale which has been produced in their on-site

brewery! As the winner, The Talbot will receive £500 in cash and

£500 Brakes vouchers.

Speak to your usual sales contact about how you can get British

produce on your menu or visit www.brake.co.uk for some great

British recipe ideas.

People like us…

Tim Nutkins is Head Chef and General Manager

of The Hollybush Inn, which is set in the

beautiful Cheshire countryside in Little Leigh,

near Northwich, and is renowned for serving

fresh, home cooked food.

How did you start your career in catering?

Most of my family are in catering having started out in

the pub trade, so it was a natural calling for me.

How many covers?

Up to 100 inside, and another 150 outside.

When is your busiest time?

Weekends generally, especially our a La Carte Menu

night on Saturdays and the fresh roasts we serve on

Sundays.

What are the biggest challenges you face in running

your restaurant?

Finding a good choice of products that cover those

customers with allergies or special dietary needs. But

Brakes are great, as they have a massive selection of

these specialist products!

Who is your biggest inspiration in the kitchen?

Myself! I love coming up with new recipe ideas and

experimenting. I’m very self motivated.

What’s the one thing you can't do without?

The dishwasher we bought from Brakes Catering

Equipment…I hate washing up.

What’s your favourite Brakes product?

The Healthier Choices Gravy Granules, as it caters for

everyone. It’s vegetarian, low in sodium and it doesn’t

contain gluten.

If you were a food, what would you be?

An avocado, as when you first meet me, I might seem

quite hard, but once you get through the skin and get

to know me for a couple of days I soften up!

What’s the first thing you like to do after finishing

a busy service?

Have a cold beer in the garden if it’s a nice day.

Nectar Business focus on…

Jan Roberts, Brakes first Nectar points

millionaire

Jan, landlady of The Longboat public house, was the lucky winner of the

first prize in Brakes prize draw to win 1 million Nectar points! Customers

that signed up to Nectar Business with Brakes between July – September

were entered into our prize draw for the chance to win a share in our huge

points giveaway. Here's what she had to say about her win.

How are you feeling about your recent

Millionaire points win?

I still can’t quite believe it! Tony and I were wondering what

the catch was! He phoned back to check it was real. It’s

amazing.

Have you ever won anything before?

Only once at bingo when I won £400, but nothing like this!

What would you like to spend them on?

There’s so much to choose from, so I haven't decided yet.

But probably on my family, in particular my three sons. One of

them has just moved into a new house and is after a plasma

screen TV.

How long have you been collecting

Nectar points with Brakes?

Since we set up, we signed up straight away. We’ve been

re-investing them into the business by exchanging the points

for Brakes vouchers to buy seasonal produce.

What would you say to another business in foodservice

about Nectar?

I’d say you’d be silly not to join as there’s nothing to do on

your part except sign up and see the points come in.

Can you tell me a little bit about ‘The Longboat’?

It was built in the early 70’s and had become very rundown

and neglected. It really needed a fresh start. As locals it was

our dream to put life back into it, build back up its reputation

and make it into a place everyone could come and relax, while

enjoying a drink and some great food.

What type of food do you serve?

Steak & ale pie, fish and chips, scampi – typical pub food really!

Why do you buy from Brakes?

I did have appointments with other suppliers but when I met

Lynne (her Brakes sales representative) my first impressions

were really positive, so I cancelled all my other appointments!

She’s been really great and your product selection is fantastic,

we've stuck with you ever since.

What's your favourite Brakes product?

Oh definitely the steak and ale pie, it’s very popular with our

customers and I like it too!

How many covers do you do?

I’d say on a Saturday we’re doing roughly twenty to thirty

meals, Sundays we serve a similar number of roasts but it

varies during the week. We’re trying to build it up by keeping

our menu simple and classic, we’re also having

more events, such as pool nights, darts and quiz nights.

What's the first thing you like to do after finishing a

busy shift/service?

Take our dog, Chelsea, out for a long walk.

What are the biggest challenges in running your

establishment?

Breathing new life into the place, building a good reputation

and making it a real hub of the community. It’s been hard

work but we feel very lucky having such fantastic support from

our customers.

How are Brakes helping you acheive this?

Fantastically! As this was a new challenge for us and our first

time running a pub, Brakes has provided help with setting up

our menus, pricing and lots of friendly advice. I don’t know

what we’d have done without Lynne really.

Ask your sales contact for details or call 0845 606 9090 to see if your

business can start collecting points on your Brakes purchases.

To find out more about Nectar Business visit www.nectar-business.com

48 49


the Brakes group

Throughout winter we have introduced you to our speciality businesses. Here is a handy

list of contact details for all of them. If you are not already using their specialist skills and

services, why not give them a call and see what they can do for you and your business.

Prime Meats is Brakes’ specialist butcher. It has an exceptional

range of high quality fresh meat, poultry and game. The integrity

with which the meat is sourced is impeccable and its quality is

outstanding. They hold numerous accreditations from influential and

respected industry organisations.

To place an order call 0845 606 9090

www.primemeats.co.uk

M&J Seafood is proud to offer the widest range of fresh

and frozen seafood available in the UK, a large proportion of which

comes from their own fish preparation rooms, which source the best

of the world's catch. This is complemented by local purchases made

by each branch, meaning that you benefit from daily catches, freshly

caught from your own region.

To place an order call 01296 333800

www.mjseafood.com

Pauleys is one of the UK’s leading specialist fresh produce

companies with 80 years experience supplying caterers with their

daily fresh fruit and vegetables. While the focus is on the best

regional and seasonal produce, there is a vast range, including exotic

produce from all over the world and a complete range of fully

prepared vegetables and salads to assist any chef.

To place an order call 0870 600 2005

www.pauleys.co.uk

Country Choice has met the ever-changing needs of bakers

for over 25 years. It has a comprehensive and competitive range of

speciality breads and bakery products for retail and foodservice all

of which are available nationwide with next day delivery.

To place an order call 0800 521 366

www.countrychoice.co.uk

Brakes Catering Equipment has a full range of essential

products from capital goods to light equipment. They can provide

you with pretty much anything you need for the kitchen, from

a microwave or box of tea cups through to a fully designed and

installed kitchen.

To place an order call 0845 931 9494

www.brakesce.co.uk

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