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Take<br />

YOUR<br />

TAKE STOCK<br />

MAGAZINE<br />

Stock<br />

CHAMPIONING INDEPENDENT BRITISH CATERING • JAN - FEB 2020<br />

• Top Brews • Turn Vegan, Turn Profits • Pancake Way!


EXPERTLY<br />

CRAFTED<br />

FOR THE MOMENTS THAT MATTER<br />

FROM THE EDITOR<br />

Happy<br />

New Year!<br />

TAKE STOCK<br />

DOWNLOAD OUR APP<br />

Welcome to 2020.<br />

Firstly, let me wish you all a very happy<br />

new year. I hope you had a profitable -<br />

and fun - Christmas and New Year’s Eve.<br />

out all your business admin: from staff<br />

training and cleaning to getting updated<br />

on new legislation that affects our<br />

industry. We have it all covered for you<br />

in this issue.<br />

FOLLOW US ON<br />

@TakeStockMag<br />

You may feel like a well-earned rest after<br />

the busiest time of the year. However,<br />

thanks to a jam-packed year ahead full of<br />

amazing opportunities for our industry,<br />

now is the perfect time to get organised<br />

and start planning - starting with January!<br />

Keep posting to #FeedYourEyes on our<br />

Twitter and Instagram pages. We adore<br />

seeing all your fabulous creations and<br />

there are £50 of Amazon vouchers up<br />

for grabs in every category - so keep<br />

them coming!<br />

VISIT US ONLINE<br />

takestockmagazine.com<br />

Our expertly crafted blend of Arabica and Robusta<br />

coffee beans have been carefully selected, then<br />

roasted to bring out their natural flavour.<br />

Enjoy the smooth, rich taste of<br />

NESCAFÉ ®️ GOLD BLEND ®️ .<br />

STOCK UP ON THE NATION’S FAVOURITE<br />

PREMIUM INSTANT COFFEE*<br />

Even though more than 4.2 million<br />

people were estimated to have taken<br />

part in Dry January in 2019, January is<br />

no longer the quiet month it once was.<br />

There is Veganuary, Chinese New Year<br />

and Burns Night to help boost trade for<br />

both drinkers and non-drinkers - so it<br />

looks set to be a busy time!<br />

Read our feature on page 17 for tips<br />

on how you can get your year off to a<br />

flying start.<br />

Before you know it, February will be here<br />

and that means romance, pancakes and<br />

an opportunity to pack in some profit.<br />

Read our features on page 30 and 34 for<br />

recipe ideas to impress your customers.<br />

The new year is the perfect time to sort<br />

Remember that takestockmagazine.com<br />

lets you read all our past issues and has<br />

all the latest features, advice and an<br />

abundance of great recipes for food and<br />

drink to help you. There’s the Take Stock<br />

App too - download it for free at the App<br />

Store or Google Play.<br />

We’ve lots of feature ideas for coming<br />

months, but we’re always looking for<br />

inspirational stories. So, if you’d like to<br />

see your business featured in Take Stock,<br />

why not get in touch? We’d love to hear<br />

from you.<br />

Finally, on behalf of the Take Stock team<br />

and Unitas, we hope you enjoy this issue.<br />

Here’s to a happy and profitable 2020!<br />

Cover credit: Derek Sarno at Wicked Healthy<br />

Published by the fabl.<br />

Nesfield House, Broughton Hall<br />

Skipton BD23 3AE<br />

www.thefabl.com<br />

hello@takestockmagazine.com<br />

For advertising contact<br />

david.jackson@thefabl.com<br />

Editor-in-Chief<br />

Mags Walker<br />

Art Director<br />

Richard Smith<br />

EXPLORE NOW<br />

*Source: IRI Grocers + Kantar Value Retailers 52 w/e 09/11/2019<br />

Tracy x<br />

Editor<br />

Tracy Johnson<br />

News and Features<br />

David Jackson<br />

Sarah Hardy<br />

Fiona Kyle<br />

Hollie Pickles<br />

Designer<br />

Mark Longson<br />

Online<br />

Martin Kersey<br />

Hollie Pickles<br />

Unitas Wholesale<br />

Les Mohammed<br />

Anita Oakhill<br />

®️Reg. Trademark of Société des Produits Nestlé S.A.<br />

3 takestockmagazine.com


CONTENTS<br />

FEATURES<br />

11-15 A Lasting Trend<br />

17-19 Make Dry January a<br />

Profitable One<br />

21-23 A Seasonal Celebration<br />

24-25 Top Brews for 2020<br />

27 New Year, Fresh Start<br />

30-31 Feel the Love<br />

34-35 Stacks of Profit<br />

36-37 A New Way to Recycle<br />

38-39 Happy St. Patrick’s Day!<br />

41 A New Law<br />

11 A<br />

LASTING<br />

TREND<br />

EVERY ISSUE<br />

7 Calendar<br />

8-9 What’s New<br />

28-29 We Grill - Tom Hunt<br />

33 Feed Your Eyes<br />

42 Plan Ahead<br />

08<br />

WHAT'S NEW<br />

28 33<br />

WE GRILL - TOM HUNT<br />

RECIPES<br />

17<br />

MAKE DRY JANUARY<br />

A PROFITABLE ONE<br />

24<br />

TOP BREWS<br />

FOR 2020<br />

30<br />

FEEL THE LOVE<br />

13 Roasted Tomato, Red<br />

Onion & Basil Blondie Pizza<br />

13 Basmati Payasam Pudding<br />

14 Miso Turmeric-Glazed<br />

Aubergine<br />

14 Sundried Tomato &<br />

Broccoli Toasted Sandwich<br />

15 Pulled ‘Pork’ Sandwich<br />

15 Vegan Jackfruit Chilli<br />

21 Tofu & Seeded Rice<br />

23 Haggis Croquette, Pickled<br />

Turnip & Potato Tuile<br />

31 Chocolate Loveheart<br />

Mallow Brownies<br />

31 Victoria Sponge Cupcakes<br />

35 Maple & Bacon Pancake<br />

Skewers<br />

35 Pancakes with Lemon<br />

Sauce<br />

14<br />

MISO TURMERIC-<br />

GLAZED AUBERGINE<br />

21<br />

TOFU & SEEDED<br />

RICE<br />

34<br />

STACKS<br />

OF PROFIT<br />

36<br />

A NEW WAY<br />

TO RECYCLE<br />

38<br />

HAPPY ST.<br />

PATRICK'S DAY!<br />

31<br />

CHOCOLATE LOVEHEART<br />

MALLOW BROWNIES<br />

35 LEMON<br />

PANCAKES WITH<br />

SAUCE<br />

takestockmagazine.com 4<br />

5 takestockmagazine.com


NEW<br />

Calendar<br />

January-February<br />

1<br />

JAN<br />

NEW YEAR’S DAY<br />

23-<br />

25<br />

JAN<br />

MANCHESTER BEER<br />

& CIDER FESTIVAL<br />

Manchester Central<br />

14<br />

FEB<br />

VALENTINE'S DAY<br />

30%<br />

Suitable for<br />

vegetarians<br />

Lighter, fluffier<br />

and Gluten free.<br />

Natural<br />

flavours<br />

Reduced sugar * 7 takestockmagazine.com<br />

Makes<br />

42 portions<br />

10<br />

JAN<br />

JAN<br />

12-<br />

14<br />

13-<br />

14<br />

JAN<br />

JAN<br />

23<br />

JAN<br />

HOSPITALITY ROCKS<br />

Evolution, London<br />

FOOD EMPORIUM<br />

AT TOP DRAWER<br />

Olympia London<br />

HOTEL LEADERSHIP<br />

CONFERENCE<br />

Hilton London,<br />

Bankside<br />

SCOTLAND’S<br />

SPECIALITY FOOD<br />

SHOW<br />

SEC, Glasgow<br />

THE FISH & CHIP<br />

AWARDS<br />

Royal Lancaster<br />

London Hotel<br />

25<br />

JAN<br />

25<br />

JAN<br />

27<br />

JAN<br />

29<br />

JAN<br />

4-5<br />

FEB<br />

4-8<br />

FEB<br />

5-6<br />

FEB<br />

CHINESE NEW YEAR<br />

BURNS NIGHT<br />

BRITISH TAKEAWAY<br />

AWARDS<br />

Savoy Hotel, London<br />

HOSTECH<br />

Ham Yard Hotel,<br />

London<br />

PUB20<br />

Olympia London<br />

GREAT BRITISH BEER<br />

FESTIVAL WINTER<br />

The New Bingley Hall,<br />

Birmingham<br />

THE SOURCE<br />

TRADE SHOW<br />

Westpoint, Exeter<br />

19<br />

FEB<br />

19-<br />

21<br />

19-<br />

22<br />

FEB<br />

24-<br />

FEB<br />

8<br />

MAR<br />

25<br />

FEB<br />

25-<br />

26<br />

FEB<br />

27<br />

FEB<br />

NATIONAL BURGER<br />

AWARDS<br />

Islington Metal Works,<br />

London<br />

DERBY CAMRA<br />

WINTER ALE FESTIVAL<br />

Roundhouse, Derby<br />

FAIRTRADE<br />

FORTNIGHT<br />

SHROVE TUESDAY<br />

INTERNATIONAL<br />

CONFEX<br />

ExCeL London<br />

TENANTED PUB<br />

COMPANY SUMMIT<br />

& DINNER<br />

The Montcalm,<br />

London<br />

*The new Angel Delight Mousse will achieve at least 30% less sugar than standard food service Angel Delight


New<br />

What’s<br />

January - February<br />

Savoury<br />

Sauces<br />

Macphie has launched two savoury<br />

sauces in a 1 litre Tetra Pak format,<br />

both of which are Vegetarian Society<br />

approved. The two varieties - White<br />

Sauce and Cheese Sauce - are ambient<br />

stable, ready to use and tolerant of<br />

the addition of flavours, colours and<br />

alcohol. Both are also microwave, hob,<br />

kettle, bain-marie and hot-cabinet<br />

stable, making them extremely versatile.<br />

Check out the Macphie website for a<br />

whole range of recipes.<br />

Vegan-Friendly Mayo<br />

Veganism is a growing business out of home. Whether strict or flexitarian, the rise<br />

in UK consumers looking to reduce their meat intake and adopt vegetarian or<br />

vegan lifestyles is unstoppable. That’s why Unilever has brought their award-winning<br />

Hellmann’s Vegan Mayo to foodservice. Launched in a 2.62 litre tub, it has won<br />

awards including the Grocer New Products Award 2019.<br />

ufs.com/plantbased<br />

Seriously<br />

Good<br />

8<br />

In time for Veganuary, Unilever<br />

has reformulated their recipe for<br />

Hellmann’s Smokey BBQ Sauce 430ml<br />

to make it plant based and gluten<br />

free. This change means no one has<br />

to miss out on another chip dipping,<br />

sandwich filling, burger topping<br />

experience again! The same great<br />

taste of Hellmann’s, now vegan.<br />

ufs.com/plantbased<br />

Heinz has released their Seriously Good Mayonnaise to the<br />

foodservice in both 5 litre and 10 litre formats. Made using only<br />

free range eggs and containing no artificial colour or flavours<br />

this is a perfect back of house solution for a wide range of dishes<br />

including use as a side dip, within coleslaw or in a burger.<br />

kraftheinzfoodservice.co.uk<br />

Get<br />

Smokey!<br />

macphie.com<br />

A Fresh<br />

Serve<br />

Mixer manufacturer The London Essence Company<br />

has created an on trade dispense system that<br />

serves flavoured tonic water infusions. The<br />

innovative font system infuses the brand’s distilled<br />

botanicals into chilled tonic water at the point of<br />

service, thereby ensuring freshness and flavour,<br />

whilst reducing packaging by 96%. Available to the<br />

on trade from February, the system uses flavour<br />

cartridges to allow high quality serves of Classic<br />

Indian, cucumber, elderflower, grapefruit and<br />

rhubarb tonics, enabling the creation of a wide<br />

range of refreshing, exciting drinks.<br />

With enhanced speed of serve, eye-catching bar<br />

presence and sustainability credentials, this is a<br />

system that ticks all the right boxes.<br />

londonessenceco.com<br />

takestockmagazine.com 9 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

29%<br />

of consumers look<br />

for vegan options when<br />

dining out of home<br />

Source: Americana Gourmet Burger Guide<br />

A Lasting Trend<br />

66%<br />

of consumers opt for,<br />

or are open to, meatalternative<br />

dishes<br />

Source: Vegan burgers report prepared<br />

by 3GE <strong>Res</strong>earch & Insights in 2019<br />

Veganism is an important and profitable trend - and one that looks to<br />

be staying.<br />

THE TASTE YOUR<br />

CUSTOMERS LOVE,<br />

NOW VEGAN.<br />

Find out more at ufs.com/plantbased<br />

* Kantar Worldpanel Usage 52 w/e 2nd December 2018<br />

WINNING WITH<br />

PLANT BASED<br />

<strong>Res</strong>earch shows that 29% of consumers<br />

look for vegan options when eating<br />

out-of-home*, and with 3.5 million<br />

in the UK now following a vegan diet<br />

and a further 7 million vegetarian** it<br />

is becoming more important than ever<br />

for operators to take part in Veganuary<br />

and create plant-based dishes with high<br />

appeal throughout January.<br />

“Consumers are choosing meat-free<br />

for a variety of reasons, with health and<br />

sustainability being top of the list - more<br />

than half of British adults now say they<br />

adopt vegan buying behaviour***,” says<br />

Kirsty Matthews, insight manager at<br />

Macphie. “During Veganuary consumers’<br />

awareness of vegan or plant-based will<br />

be heightened, therefore outlets that<br />

show they are supporting the event are<br />

more likely to be noticed by consumers.”<br />

Why get involved<br />

• Times have changed - catering<br />

for vegans is now a necessity for<br />

any business, they can no longer<br />

be an afterthought when putting<br />

together your menu. Ticking the<br />

vegan box with one uninspired meal<br />

is not enough. Vegans want quality<br />

taste and variety, comfort food and<br />

bold flavours - basically, they want<br />

what everyone else wants.<br />

• Perfect timing for a new menu -<br />

January is a great time to create<br />

a new menu or add exciting new<br />

specials to the existing one. Not<br />

only does it help creativity flow<br />

in the kitchen, but your existing<br />

customers will be impressed by<br />

your inspiration.<br />

• Encourages new tastes - for those<br />

meat-eating customers who<br />

fancy cutting back or just trying<br />

something new, offering vegan<br />

dishes is the perfect opportunity<br />

to help expand and provide some<br />

variety for your customer’s taste buds.<br />

• Vegans tend to dictate where their<br />

group eats out. Please them, and<br />

you will see your footfall rise.<br />

What to serve<br />

Competition is fierce so don’t just offer<br />

token dishes such as stuffed peppers or<br />

superfood salad, think about...<br />

• Offer a mix of unique and classic<br />

dishes such as fish and chips<br />

(using tofu or banana blossom),<br />

full English breakfasts and roast<br />

dinners. Omitting the vegan tartar<br />

sauce for the fish, cheese for pizzas<br />

and Yorkshire puddings for roasts<br />

will result in a disappointed and<br />

dissatisfied customer.<br />

• Be more adventurous with desserts<br />

than a fruit salad! Sticky toffee<br />

pudding, chocolate fudge cake<br />

and Eton mess can now be made<br />

suitable for vegans and will also<br />

tempt non-vegans too.<br />

• Don’t compromise on quality -<br />

options need to be full of flavour,<br />

taste and texture just like your<br />

meat dishes. Premium, fresh,<br />

seasonal and locally sourced<br />

ingredients are important.<br />

Sources: *Vegan Society 2018 **Lantmännen Unibake’s Gourmet Burger Bun Brand Americana ***MCA<br />

11 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

Walkers Core Grabs<br />

are worth 34% of<br />

Grabs Sales in Pubs<br />

Crisps are<br />

the UK’s most<br />

popular snack<br />

Crisps, snacks and nuts<br />

consumers spend +£2.35 more<br />

per visit vs main meal consumers<br />

Grabs are<br />

growing at<br />

12.4%<br />

in Pubs<br />

Case of 20 cards<br />

Case of 24 cards<br />

Case of 24 cards<br />

32 x 50g Walkers Cheese & Onion Crisps 50g<br />

32 x 50g Walkers Ready Salted Crisps 50g<br />

32 x 50g Walkers Salt & Vinegar Crisps 50g<br />

Nobby’s Nust Sweet Chilli Coated Peanuts 40g<br />

Nobby’s Nust Sweet Dry Roasted Peanuts 50g<br />

Nobby’s Nust Salted Peanuts 50g<br />

Sources: Crisps, snacks and nuts in the on trade 2011. YouGov UK Aug 2017 MCA<br />

Pub Brand Monitor, snacking occasions grew from 6.4% to 8.5% Q2 2018 YOY; Mintel<br />

Consumer Snacking Report, May 2018, 66% of UK consumers chose CSN as a snack in<br />

latest 2 weeks, highest % of any snack item. Salesout Pub £ Sales 52w/e 23 June 2019.<br />

Sales Out, Total Food services, Pubs, Nuts, MAT we 09.09.18.<br />

39%<br />

of Pubs Crisps<br />

sales are<br />

Walkers Ready<br />

Salted, Cheese<br />

& Onion and<br />

Salt & Vinegar<br />

50% pub visitors<br />

said selling snacks<br />

was a characteristic<br />

of their ideal pub<br />

Sales up<br />

41% in pubs<br />

Roasted Tomato, Red Onion & Basil Blondie Pizza<br />

By Macphie<br />

Makes 5 portions<br />

INGREDIENTS<br />

100g Macphie Plant-based White Sauce<br />

1 pizza base<br />

50g red onion, chopped<br />

100g cherry tomatoes<br />

10g basil leaves<br />

50g vegan cheese<br />

The vegan market is<br />

predicted to be worth<br />

£1.1bn<br />

by 2023<br />

Source: Mintel <strong>Res</strong>earch 2018<br />

METHOD<br />

1. Spread the white sauce over the pizza base,<br />

sprinkle with cheese, red onion and tomatoes<br />

2. Bake in the oven until golden on the edges<br />

at 225°C<br />

3. Once cooked, deep fry the basil leaves.<br />

Drain well and place on the pizza before<br />

serving<br />

With<br />

71%<br />

of people saying they will eat<br />

more healthily as their new year’s<br />

resolution Veganuary could not<br />

be at a better time of year.<br />

Source: Inc.com<br />

Basmati Payasam<br />

Pudding<br />

By Tilda Foodservice<br />

Serves 4<br />

INGREDIENTS<br />

100g Tilda Original Pure Basmati Rice<br />

200ml almond milk<br />

400ml coconut milk<br />

40ml maple syrup<br />

5 cardamom pods (seeds only, crushed)<br />

2 tbsp coconut oil<br />

1 tbsp cashew nuts, pistachios & raisins<br />

1 tbsp pomegranate seeds<br />

Pinch coconut shards<br />

METHOD<br />

1. In a wide, heavy bottom saucepan, add<br />

the rice and milk, and heat over a medium<br />

heat. Keep stirring and bring to the boil<br />

2. Simmer and stir in the maple syrup<br />

and the cardamom seeds. Cook gently<br />

for about 30 minutes. Stir the rice, so it<br />

doesn’t stick. If it feels too dry just add a<br />

little more milk<br />

3. Once the rice is soft and cooked<br />

through, the pudding should have a<br />

lovely creamy consistency. Remove it<br />

from the heat and cover with a lid<br />

4. In a frying pan heat the coconut oil<br />

and add cashew nuts to toast slightly.<br />

Add the pistachios and raisins and fry for<br />

a few seconds<br />

5. Pour the nuts along with the butter over<br />

the Payasam with a sprinkle of the coconut<br />

and pomegranate seeds and serve warm<br />

13 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

Miso Turmeric-Glazed<br />

Aubergine<br />

By Derek Sarno, chef director &<br />

co-founder at Wicked Kitchen<br />

Serves 3-4<br />

INGREDIENTS<br />

For the glaze<br />

100ml mirin<br />

2 tbsp miso paste<br />

2 tbsp maple syrup<br />

1 tsp ground turmeric<br />

4 garlic cloves, crushed<br />

1 tsp very finely chopped lemongrass<br />

(1⁄₈ of a lemongrass stick)<br />

For the aubergine<br />

3 medium aubergines, sliced in half<br />

& scored<br />

2 tsp vegetable oil<br />

35g salted peanuts or cashews,<br />

roughly chopped<br />

2 spring onions, sliced<br />

1-2 small red chillis, deseeded &<br />

thinly sliced<br />

Handful coriander, roughly chopped<br />

Handful chickpeas<br />

Sundried Tomato<br />

& Broccoli Toasted<br />

Sandwich<br />

By Macphie<br />

Serves 1<br />

METHOD<br />

1. Preheat the grill to hot. Whisk together the<br />

glaze ingredients<br />

2. Brush the skins of the aubergine with oil<br />

and apply half the glaze to the cut side of the<br />

aubergine, making sure it gets in between<br />

the cracks of the score lines. Marinate for<br />

15 minutes (any longer the aubergine will<br />

become soft and soggy)<br />

3. Grill skin-side up for 10 minutes until the<br />

INGREDIENTS<br />

3 slices multi-seed bread<br />

175g Macphie Plant-based White Sauce<br />

20g sundried tomato paste<br />

30g spinach, shredded<br />

50g mini broccoli florets (pan fried)<br />

50g julienne red pepper (pan fried)<br />

flesh is tender, then baste the scored side<br />

with more glaze. Carefully turn the aubergine<br />

over and grill flesh-side up for 4-5 minutes,<br />

until browned and lightly charred. Check<br />

the aubergine regularly to make sure it’s not<br />

sticking to the bars<br />

4. Brush the cooked aubergine with the<br />

remaining glaze, then top with the nuts,<br />

spring onions, red chillis, chickpeas and<br />

coriander<br />

METHOD<br />

1. Mix the paste, spinach and 75g of white<br />

sauce together<br />

2. Toast the bread and layer the sun dried<br />

mix on two slices, place the veg mix on both<br />

3. Place the remaining white sauce on the<br />

top slice of bread and glaze under the grill<br />

until brown, then serve<br />

Pulled ‘Pork’ Sandwich<br />

By Derek Sarno, chef director &<br />

co-founder at Wicked Kitchen<br />

Serves 2<br />

INGREDIENTS<br />

6 Eryngii mushrooms, ‘pulled’<br />

12 small potatoes, halved<br />

1 regular size bottle BBQ sauce<br />

3 tbsp beer (optional, but if using,<br />

choose one that is not cleared using<br />

animal products)<br />

2 soft burger buns<br />

3 tbsp ‘pork’ seasoning blend (sage<br />

and onion)<br />

½ tsp salt flakes<br />

½ tsp cracked black pepper<br />

½ tsp granulated garlic<br />

1 tsp vegan butter<br />

4 tbsp sunflower/veg oil<br />

Fresh parsley to garnish<br />

METHOD<br />

1. Preheat the oven to 200°C<br />

2. Shred the mushrooms by running a fork<br />

along the fibres, away from the cap. Pull apart<br />

with fingers and place in a large bowl<br />

3. Add BBQ sauce to small bowl and whisk in a<br />

splash of beer<br />

4. In the large bowl of mushrooms shreds,<br />

add granulated garlic, ‘pork’ seasoning, salt<br />

and pepper and toss to coat evenly. Heat a<br />

cast-iron pan on med-high heat until hot, add<br />

oil. Add the seasoned mushrooms and cook<br />

until brown on all sides, stirring occasionally<br />

5. Once hot and crispy, transfer back to the<br />

bowl and add BBQ sauce, stir to coat evenly.<br />

Place onto a parchment-lined baking tray,<br />

spread out evenly and roast for 10-15 minutes<br />

until browned and caramelized and cooked<br />

well<br />

6. Place the halved potatoes into large bowl,<br />

add a touch of oil, salt, granulated garlic, black<br />

pepper and toss to coat. Add additional oil<br />

to the hot skillet, then add the potatoes in<br />

face down to brown and cook for about 3-4<br />

minutes. Turn over. Potatoes should be crispy<br />

and golden brown on the flat side, then place<br />

pan in the oven and roast for 10-12 minutes<br />

until cooked<br />

7. Butter rolls lightly on each open-faced side<br />

and place on hot skillet for 1-2 minutes to<br />

grill until golden brown on the bottom, then<br />

assemble<br />

Vegan Jackfruit Chilli<br />

By Cooks&Co/Mutti<br />

Serves 8<br />

INGREDIENTS<br />

1 tbsp oil<br />

2 onions, diced<br />

2 cloves garlic, crushed<br />

1 Cooks&Co red pepper, large chunks<br />

2 x 400g cans Cooks&Co Jackfruit<br />

in brine<br />

2 tsp chilli powder (to taste)<br />

2 x 400g cans Mutti plum tomatoes<br />

2 tbsp Mutti tomato puree<br />

2 tbsp Mutti tomato ketchup<br />

2 vegan vegetable stock cubes<br />

Vegan Worcestershire sauce (optional)<br />

to taste<br />

400g Cooks&Co red kidney beans (in<br />

chilli sauce)<br />

400g Cooks&Co borlotti beans<br />

400g Cooks&Co cannellini beans<br />

METHOD<br />

1. Heat the oil in a pan and add the<br />

onion. Cook on a medium heat until soft<br />

then add the garlic and cook for a further<br />

few minutes<br />

2. Add the jackfruit, red pepper and chilli<br />

powder and fry for a few minutes before<br />

adding the tomatoes, puree, ketchup,<br />

stock cubes, Worcestershire sauce and<br />

beans<br />

3. Cover the saucepan and simmer on a<br />

low heat for 30-40 minutes, or until the<br />

jackfruit is soft<br />

takestockmagazine.com 14<br />

15 takestockmagazine.com


Make Dry January<br />

a Profitable One<br />

TAKE STOCK<br />

FEATURE<br />

BUILD YOUR SALES WITH<br />

FREE<br />

GLASSWARE<br />

WWW.SENSATIONALDRINKS.COM<br />

Dry January is now a well supported event. According to a YouGov poll an<br />

estimated 4.2 million people in the UK planned to do Dry January in 2019.<br />

That’s a lot of potential customers, so<br />

how can a business still attract them<br />

without the booze?<br />

Here are Take Stock’s suggestions for<br />

pulling in the customers who’ll still<br />

have a great time in your venue - but<br />

without the hangover!<br />

What to serve<br />

Customers choosing not to drink alcohol,<br />

or opting for a lower ABV, will be looking<br />

for drinks in the same categories as those<br />

seeking an alcoholic drink - so make sure<br />

you cater for them. In the on trade there<br />

have been a number of product launches<br />

that make your life easier when deciding<br />

what to stock.<br />

• When it comes to wines, brands<br />

like Hardys, Rawsons Retreat and<br />

Freixenet offer highly rated wines<br />

that give you options in white, red<br />

and sparkling.<br />

• There is a demand for speciality<br />

tonics, driven by people being<br />

exposed to them as part of the gin<br />

boom. The brand new tonic water<br />

pump from London Essence is a<br />

great way of tackling this demand,<br />

but make sure you have the CGA top<br />

sellers on your list too, which are:<br />

Fever-Tree Tonic; Schweppes Tonic;<br />

Fever-Tree Naturally Light; Schweppes<br />

Slimline and finally, Britvic <strong>Low</strong><br />

Calorie Tonic.<br />

• Satisfy your draught beer customers<br />

by using systems like ‘Blade’ to serve<br />

Heineken 0.0.<br />

• In the spirits category Seedlip leads<br />

the way and new alcohol free spirits<br />

are being launched all the time.<br />

REGISTER TODAY<br />

and get free glassware at www.sensationaldrinks.com<br />

*Available while stocks last. For full terms and conditions visit www.sensationaldrinks.com<br />

4.2<br />

million<br />

people in the UK planned<br />

to do Dry January in 2019<br />

Source: YouGov<br />

17 takestockmagazine.com


• Make sure you have the top selling<br />

soft drinks. The CGA top 10 are:<br />

Coca-Cola; Diet Coke; Pepsi Max;<br />

R Whites; Schweppes Lemonade;<br />

Pepsi; Diet Pepsi; Coca-Cola Zero;<br />

J2O Orange & Passion Fruit and<br />

Red Bull.<br />

• Offer a good range of hot drinks -<br />

teas and infusions, plus the top<br />

selling coffees: Latte; Cappuccino;<br />

Americano, Flat White; Café au<br />

Lait; Mocha and finally Espresso. You<br />

should also consider selling a drink<br />

that’s really starting to get people<br />

talking - Kombucha. A fermented,<br />

lightly fizzy and sour drink made<br />

from sweetened tea.<br />

<strong>Low</strong> & no-alcohol<br />

market is now<br />

worth<br />

£50m<br />

Source: CGA<br />

How to present<br />

Treat your low and no customers exactly<br />

the same as regular customers. Look at<br />

your drinks menus and make sure there<br />

are clearly marked zero alcohol drinks<br />

in every category. Go the extra mile too<br />

by including calorific and sugar content<br />

information - you’ll find health conscious<br />

customers will appreciate it.<br />

Think about how the drinks are actually<br />

served. Take advantage of free glassware<br />

offers from brands - Britvic Sensational<br />

Drinks being an excellent example. The<br />

major brands are a fantastic source of<br />

non-alcoholic cocktail recipes too!<br />

15%<br />

of 18-24<br />

year olds class themselves<br />

as teetotal<br />

Source: CGA<br />

Attracting your audience<br />

Don’t forget to look at things<br />

that can make your business a<br />

destination.<br />

• Workers - could you offer a<br />

‘business’ zone with power<br />

points available?<br />

• A phone re-charging facility<br />

- which will really incentivise<br />

customers to stay and enjoy<br />

themselves.<br />

• Be dog, walker and cyclist friendly<br />

- water bowls and complimentary<br />

dog treats are always a nice<br />

touch. Have high tech bike<br />

pods or locking areas for bikes<br />

and how about offering a<br />

breakfast for cyclists before they<br />

set off? Make the most of your<br />

area and encourage walkers<br />

to start or finish up at your outlet.<br />

The Spread Eagle in Sawley, Ribble<br />

Valley offers a Ramble & Roast<br />

which consists of bacon butties,<br />

tea and coffee at 10:30am<br />

followed by a ramble before<br />

heading back for a Sunday roast<br />

lunch at £20 per person.<br />

• A regular weekly quiz, hosting a<br />

book club or community event<br />

and showing sport will all attract<br />

customers.<br />

TAKE STOCK<br />

FEATURE<br />

STOCK UP NOW<br />

1 in 5<br />

UK adults<br />

drink no<br />

alcohol<br />

Source: ONS<br />

• Bring your customers a sense of<br />

nostalgia by having a games night.<br />

The Barking Cat Alehouse in Poole,<br />

Dorset held a Scalextric night<br />

once a month, with the majority<br />

of proceeds going to charity.<br />

• Hold a weekly film night complete<br />

with a two-course meal, or book<br />

some live music. Look into a<br />

tribute band or local jazz band,<br />

both will bring in customers.<br />

© 2018 The Coca-Cola Company. All rights reserved. COCA-COLA, DIET COKE, COCA-COLA ZERO and TASTE THE FEELING are registered trade marks of The Coca-Cola Company.<br />

19 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

A Seasonal<br />

Celebration<br />

When to celebrate<br />

This year, both events fall on Saturday,<br />

25 January - so it could be a busy night!<br />

To keep things simple, celebrate the<br />

festivities on the night itself, or if you’re<br />

feeling brave, and like a challenge, why<br />

not celebrate both on consecutive<br />

nights?<br />

What to do<br />

Seasonal events like Chinese New Year and Burns Night<br />

present two great opportunities to boost sales and help<br />

you benefit from their popularity during this quieter time<br />

of the year.<br />

Make the most of both events and,<br />

depending on your customers, provide<br />

an all singing, all dancing evening or<br />

keep it simple. You know your customers<br />

best, so what would they prefer?<br />

Tofu & Seeded Rice<br />

By Tilda Foodservice<br />

Serves 2<br />

INGREDIENTS<br />

Chinese New Year<br />

Add a few specials to your<br />

regular menu or organise a<br />

Chinese New Year event.<br />

What to serve<br />

• Have a mixture of dishes and firm<br />

favourites. Visit tildafoodservice.com<br />

for inspiration, but include dishes<br />

such as Duck Breast with Red<br />

Curry-Infused Fragrant Jasmine<br />

Rice, Chinese Claypot Rice and<br />

Chinese Prawn Potsticker Dumplings.<br />

• Offer smaller or tasting dishes to<br />

tempt those with smaller appetites<br />

or who are trying something new<br />

for the first time.<br />

• Include ‘lucky’ foods into you<br />

menu which are said to bring<br />

wealth and prosperity. These<br />

include citrus fruits, dumplings,<br />

spring rolls, noodles, whole fish<br />

and rice cakes.<br />

• Serve traditional, popular Chinese<br />

beers such as Tiger Beer, Tsingtao<br />

and Lucky Beer. Tea is a must for<br />

those who do not drink alcohol, so<br />

stock up on the traditional options:<br />

pu-erh (black tea), chrysanthemum<br />

tea (herbal and caffeine-free), green<br />

tea and oolong.<br />

Chinese food was voted as the UK’s favourite takeaway last<br />

year so why not cash in on the love for oriental cuisine and<br />

offer a takeaway service for the festivities?<br />

250g Tilda Easy Cook Brown<br />

Wholegrain Rice or Wholegrain<br />

Basmati Rice<br />

220g tofu, cubed and dried<br />

2 tbsp vegetable oil<br />

1 red chilli, finely chopped<br />

Large handful sugar snap peas<br />

Large handful baby corn<br />

Large handful broccoli florets<br />

Few pak choi leaves<br />

1 lemongrass stalk, bruised<br />

1 thumb ginger, finely grated<br />

1 clove garlic, crushed<br />

4 tsp mirin<br />

2 tsp sesame oil<br />

4 tsp teriyaki sauce<br />

METHOD<br />

1. Heat the oil in large pan. Add the tofu<br />

and cook for about 5 minutes until brown<br />

and crispy. Remove from the pan and set<br />

aside<br />

2. Add the stir fry vegetables, chilli,<br />

sugar snap peas, broccoli, pak choi and<br />

lemongrass into the pan and cook over a<br />

high heat until the vegetables are cooked<br />

3. Cook the rice as per the instructions on<br />

the pack. Add to the vegetables and stir<br />

through the cooked tofu<br />

4. Blend the ginger, garlic, mirin, sesame<br />

oil and teriyaki sauce together, stir<br />

through the hot rice and serve<br />

21 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

Portioned<br />

to perfection<br />

For great tasting sauces<br />

your customers<br />

will love<br />

@KraftHeinzFSUK<br />

Burns Night<br />

Hold a traditional Burns Supper complete with eating, drinking,<br />

dancing, piping and poetry on the day itself or have a more<br />

low-key celebration with haggis specials.<br />

What to do<br />

• Serve a full Scottish breakfast<br />

and include lorne sausage and<br />

tattie scones. You may want to<br />

add haggis and switch the black<br />

pudding for white if you want.<br />

• As well as serving the traditional<br />

haggis with tatties and neeps, why<br />

not extend your menu to include<br />

haggis pie, stuffed chicken supreme<br />

and steak and haggis burger?<br />

• Why not consider bar snacks that<br />

pair well? Scotch eggs, sausage rolls<br />

and nachos all work well with the<br />

Scottish speciality.<br />

• Whisky is the tipple of choice; either<br />

malts or blends - and lashings of<br />

wine! A robust red compliments<br />

the strength of the haggis.<br />

• Depending on the size of your<br />

outlet, why not hire a piper for the<br />

day or an authentic ceilidh band<br />

to entertain for the evening?<br />

Burns Night is no longer<br />

just a national event for<br />

Scotland to honour - it is<br />

now a popular celebration<br />

loved by the Scots and their<br />

friends all over the world,<br />

so a great event to be<br />

involved in!<br />

Haggis Croquette,<br />

Pickled Turnip &<br />

Potato Tuile<br />

By Rory Lovie, head chef at the<br />

Bridgeview Station in Dundee<br />

Serves 4<br />

INGREDIENTS<br />

250g haggis, sliced into 4 pieces<br />

30g plain flour<br />

1 egg<br />

150g breadcrumbs<br />

1 turnip, peeled<br />

50ml white wine vinegar<br />

10g caster sugar<br />

100ml double cream<br />

1 large rooster potato, peeled &<br />

cut julienne<br />

10ml rapeseed oil<br />

METHOD<br />

Pickled Turnip<br />

1. Mix the vinegar, caster and 100ml water<br />

in a saucepan and bring to the boil. Once<br />

boiled, leave to cool slightly<br />

2. Slice half of the turnip and cut julienne.<br />

Add to the pan to infuse. Once cool, store<br />

in the fridge<br />

Turnip Puree<br />

1. Chop up the rest of the turnip and put in<br />

a pot and cover with water. Cook until soft.<br />

Strain the water then add the cream and<br />

bring it to the boil<br />

2. Blend until smooth, season with salt then<br />

put in the fridge to cool<br />

Potato Tuile<br />

1. Mix the potato with the rapeseed oil and<br />

add salt and pepper. Scatter on a tray with<br />

greaseproof paper making sure the pieces of<br />

potato overlap each other. Cook in the oven<br />

at 200°C for around 10 minutes until golden<br />

brown and crisp<br />

2. Transfer to a wire rack to cool<br />

Haggis Croquette<br />

1. Roll the haggis pieces into croquette<br />

shapes. Pane in the flour, egg, then<br />

breadcrumbs to coat evenly. Place in fridge<br />

to firm up slightly<br />

To assemble<br />

1. Deep fry the haggis until golden brown<br />

and crispy. Place a dessert spoonful of the<br />

puree on to the middle of the plate and<br />

smear to form a large circle<br />

2. Place a handful of turnip on top, then<br />

the haggis and garnish with the tuile<br />

*<br />

Proof: Cambridge Direction “FOH Sauces and Brand Choices” research 2016<br />

23 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

The<br />

fastest<br />

growers…<br />

When it comes to looking at what brands to stock this year, and up-and-coming trends, reliable<br />

data is the key. And within the on-trade, there isn’t a more trusted source of information than CGA.<br />

Here are their top picks for 2020 that could make a real difference to your bar sales.<br />

Cider<br />

Strongbow dominates this sector with<br />

Strongbow and Strongbow Dark Fruit<br />

selling over a million HL in the period,<br />

contrasting to sales of 305,996 HL by<br />

the third largest player in the category,<br />

Thatchers Gold.<br />

Magners Original was up 5.4% and<br />

the cider showing strongest growth is<br />

Carling Black Fruit Cider, up 138.3%.<br />

Lager:<br />

Coors Light<br />

Cask:<br />

Greene King Abbot Ale<br />

Cider:<br />

Carling Black Fruit<br />

<strong>Low</strong> & no-alcohol:<br />

Heineken 0.0<br />

1 Carling<br />

2 Fosters<br />

Top 10<br />

lagers<br />

3 Carlsberg Danish Pilsner<br />

Mainstream lager<br />

Craft beer<br />

Cask<br />

<strong>Low</strong> and no-alcohol lager<br />

4 Peroni Nastro Azzurro<br />

Carling still dominates, outselling Fosters<br />

and Carlsberg combined. However,<br />

the decision to rebrand Carlsberg to<br />

Carlsberg Danish Pilsner has helped to<br />

raise perceptions with consumers.<br />

The fastest growing brands to watch<br />

are: Coors Light - up 10.9% in volume,<br />

followed by Amstel at 9.9%. Also in<br />

volume growth are Heineken Premium,<br />

Stella Artois and Peroni Nastro Azzurro,<br />

up 3.1%, 2.7% and 2.4% respectively.<br />

Finally, whilst still not quite at the<br />

volumes of these brands, don’t ignore<br />

Birra Moretti who, with a sales volume<br />

up 38.7% is gaining ground rapidly.<br />

A volume rise of 19.7% sees<br />

Brewdog Punk IPA maintain their<br />

number one position in this small,<br />

but growing and extremely vocal,<br />

sector. Catching up though are<br />

Camden Hells Lager - up 37.9% and<br />

Camden Town Pale Ale - up 40.8%,<br />

followed in total volume terms by<br />

Marston’s Shipyard and Blue Moon.<br />

Beavertown Neck Oil Session IPA<br />

saw volume sales up an incredible<br />

156.5%.<br />

Sharp’s Doom Bar has continued to<br />

dominate the cask ale market, followed<br />

by Greene King IPA and Fuller’s London<br />

Pride.<br />

Greene King Abbot Ale and Timothy<br />

Taylor Landlord saw volumes up 25.7%<br />

and 11.7% respectively.<br />

On the local brew scene, Ruddles and<br />

Wainwrights have maintained their<br />

volumes, which is a great achievement<br />

in this sector.<br />

Interest in and demand for low and<br />

no-alcohol brews is well documented,<br />

and in the sector Beck’s Blue is still the<br />

top seller, showing 3.8% volume growth.<br />

But, coming up fast is Heineken 0.0. with<br />

sales volumes up an incredible 123.1%<br />

so that just 3198 HL separates the two.<br />

With that level of growth, will we see a<br />

new market leader this year?<br />

Behind this battle, the next three best<br />

selling brands by volume are San Miguel<br />

0,0 - up 27.7%, Erdinger Alcoholfrei - up<br />

11.9% and Bavaria 0.0% up 43.2%, so all<br />

definitely worth stocking.<br />

5 Coors Light<br />

6 Stella Artois<br />

7 Tennents Lager<br />

8 Amstel<br />

9 San Miguel<br />

10 Heineken Premium<br />

takestockmagazine.com 24<br />

25 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

The foodservice<br />

industry is now<br />

in your hands<br />

New Year,<br />

New Year Prep<br />

Fresh Start<br />

The beginning of the new year is the perfect time to give your business<br />

an early spring clean.<br />

From balancing the books to staff<br />

training and deep cleaning, now is<br />

the time to get cracking to ensure<br />

you make this year an even bigger<br />

success than last.<br />

Get your accounts in order<br />

and learn from the latter this year. If<br />

you have a staff appraisal programme,<br />

get these meetings in the diary asap. If<br />

not, consider running staff reviews.<br />

Agree your new year goals<br />

Use the information from your financial<br />

local charity shops. Get rid of<br />

plates and glasses you haven’t used<br />

in 2019 - if you do need extra in the<br />

future, you can always borrow or<br />

hire them. In the meantime, they are<br />

collecting dust and taking up valuable<br />

storage space.<br />

Download the Take Stock app today and have<br />

all the tools of the trade at your fingertips.<br />

Here is just some of what you will find:<br />

• A comprehensive recipe library<br />

• Help to plan more effectively<br />

• Industry leading tools and guides<br />

• The latest in new product developments<br />

And much more...<br />

Download for free NOW!<br />

After the busiest period of the hospitality<br />

and catering year, make sure you are up<br />

to date with your admin.<br />

There’s nothing more important than<br />

making sure the receipts and invoices<br />

you need for your tax and VAT returns<br />

are in good order, so take time to<br />

ensure your accounts are as accurate<br />

and organised as possible. You need<br />

sound financial information to properly<br />

understand what areas of your business<br />

have worked well and where you can<br />

make improvements.<br />

Look at your financial<br />

arrangements<br />

Are you happy with your business bank<br />

account, your accountant and other<br />

financial services? If not, now is the<br />

perfect time to make a change before<br />

the new tax year is upon us.<br />

Hold a staff meeting<br />

Sit down with your team and look at<br />

what worked well last year; what brought<br />

in additional revenue; what actions<br />

improved efficiency, and what didn’t<br />

work so well.<br />

Make a list of 2019’s successes and<br />

failures, so you can repeat the former<br />

assessment and your year-end meeting<br />

to plan your strategy for this year. Set out<br />

plans for improvements and changes and<br />

agree with your team how to achieve<br />

them and when by.<br />

Get your calendars<br />

organised<br />

Running a comprehensive diary enables<br />

you to get a clear picture of the key<br />

events for the year like Easter, Father’s<br />

Day and bank holidays. Include major<br />

sporting dates as well as local events.<br />

Plan when you’re going to run your<br />

own events and don’t forget to include<br />

the deadlines for the goals you’ve set<br />

the business.<br />

Look at your staffing<br />

With your calendar completed, map<br />

out your staffing requirements and<br />

begin any necessary recruitment. If<br />

you use an agency to recruit staff, talk<br />

to them about your requirements and<br />

negotiate a good deal with them.<br />

De-clutter<br />

Throw out or recycle unused materials;<br />

fix or jettison broken or damaged fixtures<br />

and fittings; sort your freezers and store<br />

cupboards and send lost property to your<br />

Make sure old messages on your<br />

telephone and email are deleted and<br />

up to date. Make sure the same applies<br />

for your website and social media.<br />

Deep clean<br />

• Have a good hard look at your<br />

curtains, carpets, bar towels, pictures<br />

and POS materials. If they need<br />

cleaning, now is the time to get<br />

it done.<br />

• If you’ve got company vehicles your<br />

customers can see, get them serviced<br />

and valeted - they are mobile<br />

advertisements for your business.<br />

• Look at staff uniforms. Do they reflect<br />

well upon your business? If not, do<br />

something about them - either by<br />

buying new kit or setting up a hire<br />

contract.<br />

• Is there an area of your business that<br />

needs a refresh? If so, far better to do<br />

paintwork now, before the busy spring<br />

season kicks off.<br />

• Audit the cleanliness of your bar,<br />

kitchen, air extraction, storage and<br />

waste areas. If a clean is necessary,<br />

ask your team to do it or bring in a<br />

specialist as soon as possible.<br />

27 takestockmagazine.com


Photo credit: Jenny Zarins<br />

Tom Hunt<br />

Tom Hunt is an eco-chef, food sustainability consultant, food writer and co-founder of Poco Tapas Bar<br />

in Bristol which won the Best English <strong>Res</strong>taurant, Best Independent <strong>Res</strong>taurant and Best <strong>Res</strong>taurant at<br />

the Food Made Good Awards in 2016. Tom has taught food sustainability at Le Cordon Bleu London<br />

and his book Eating for Pleasure, People & Planet is out in March.<br />

Grill<br />

We<br />

Tell us about Poco Tapas Bar…<br />

Poco is a seasonal tapas restaurant with a core focus on<br />

ethics and sustainability. The dishes are small plates made<br />

with seasonal, British food. Most of the fresh produce is<br />

sourced within a 50 mile radius of the restaurant; they<br />

are 70-80% organic and 100% seasonal. We don’t use any<br />

imported fresh products and have recently pledged to only<br />

serve low-carbon meat. The quality of our ingredients match<br />

that of any Michelin-starred restaurant. However, in line<br />

with our ethos, we serve our food in a relaxed environment<br />

at an affordable price that aims to build a strong community<br />

around the restaurant.<br />

Describe the menu…<br />

My manifesto is called Root to Fruit eating. It’s a food<br />

sustainability philosophy with three key points: eat for pleasure,<br />

eat whole foods and eat the best food you can. Our menu is<br />

created with these points in mind. We cook everything whole<br />

to produce zero waste, because all our veg is organic and local,<br />

we never peel it. We also leave stalks and leaves on them too.<br />

This approach not only helps the environment but is a financial<br />

saving too, which then in turn helps us to keep the cost of our<br />

dishes down. We only cook with low-carbon meat like wild<br />

game and offal and 75% of our menu is plant-based, lowering<br />

our carbon even further.<br />

How can an outlet be more sustainable?<br />

The world is facing a serious climate crisis, and our food<br />

system has one of - if not the - biggest impacts on the planet.<br />

We have to take responsibility for this impact by serving<br />

the best quality food we can. Where our food comes from<br />

makes a huge difference in terms of this impact. From<br />

the right suppliers we can even benefit the environment.<br />

Therefore buying food from small, chemical free, local<br />

farms is the best way a business can become more sustainable.<br />

Buy as much local, seasonal food as you can, and try to<br />

opt for low or no-spray vegetables too. Make your menu<br />

seasonal and focus your dishes on these ingredients. Be<br />

proud of the quality of your ingredients and make them<br />

more affordable by shifting dishes to be more plant focused<br />

and highlight this on your menu - I’m sure your customers<br />

will be impressed that you’re buying local while trying to<br />

do your bit to save the planet!<br />

But is it expensive?<br />

It may cost more to buy organic and better farmed ingredients,<br />

but by cutting down on waste and increasing the plant to meat<br />

ratio on your dishes you can create a budget that will allow you<br />

to purchase these better quality ingredients.<br />

When did you become conscious of<br />

sustainability?<br />

I’ve always been aware of food sustainability and environmental<br />

issues. However, I first decided that it would be my main focus<br />

in 2011 when Tristram Stuart, author of the book Waste, invited<br />

me to cook a banquet with food that would otherwise have been<br />

wasted. It was a huge eye opener for me and made me rethink<br />

how I operate, realising that I could have a positive impact on<br />

the environment simply by the way I cooked.<br />

What is your favourite dish?<br />

At the moment, it is more of an ingredient than a dish - cider<br />

vinegar. It is very simple to make and is a great way to turn wasted<br />

or windfall apples into a highly valuable product that can save<br />

you a lot of money while increasing the quality of your menu.<br />

How did your love of food develop?<br />

I’ve always been passionate about food from as long as I can<br />

remember and I think that’s because of my family. We always<br />

ate around the dinner table, every night, as a family. Mum was<br />

always cooking. It was never perfect, and sometimes from a<br />

packet, but nevertheless she always made a home cooked meal<br />

for her family and that has had a massive influence on me.<br />

What is your career history?<br />

Since a young age I’ve been passionate about food and art, so in<br />

1997 I helped my friend Ben Hodges cater for weddings before<br />

heading up the catering for a chalet in Val d'Isère during the 2003<br />

ski season when I was just 23 years old. Thanks to being able<br />

to create my own menu, I was able to find my feet with food: I<br />

learnt how to budget, experiment and write recipes. It helped<br />

build my confidence before returning in 2004 to a job as sous<br />

chef at the prestigious River Cottage in Dorset working with TV<br />

chef Hugh Fearnley-Whittingstall. While working for Hugh, I set<br />

up a festival cafe which served posh wraps and salads at British<br />

music festivals - our first being Glastonbury. Then, in 2011, Poco<br />

Tapas Bar opened in Bristol.<br />

takestockmagazine.com 28<br />

29 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

Victoria Sponge<br />

Cupcakes<br />

By Dr. Oetker Professional<br />

Makes 12<br />

INGREDIENTS<br />

For the cupcakes<br />

Feel the<br />

Love<br />

12 Dr. Oetker Muffin Cases<br />

150g margarine<br />

150g caster sugar<br />

1 tsp Dr. Oetker Madagascan Vanilla<br />

Extract<br />

150g plain flour<br />

1½ tsp Dr. Oetker Baking Powder<br />

3 medium eggs<br />

To decorate<br />

Have fun this Valentine’s Day through your sweet menu so everyone, young and old,<br />

single or coupled, can feel the love when they visit your outlet on Friday, 14 February.<br />

And why not spread the love across the whole weekend?<br />

“When thinking of Valentine’s Day, the first<br />

thing that comes to mind is love hearts,”<br />

says Emma Stamp, senior brand manager<br />

at Dr. Oetker Professional. “Why not use<br />

the symbol through your ingredients to<br />

evoke a sense of romance?”<br />

Here are Emma’s top tips on how to<br />

incorporate love hearts into your fave<br />

sweet treats:<br />

• Add a hidden surprise - a loaf cake<br />

with a secret heart in the middle,<br />

only revealed once sliced, is a real<br />

showstopper. Cut out hearts from<br />

a red sponge and on top of a layer<br />

of chocolate mixture add these to<br />

your loaf tin and cover completely<br />

with the rest of your mix to hide<br />

your hearts.<br />

• Give your cupcakes some love -<br />

create a romantic twist by adding<br />

a heart decoration on the top of<br />

each cupcake. Simply take out the<br />

sponge in the middle of your<br />

cupcake and using your cutter<br />

shape into a heart to sit on top of<br />

a swirl of buttercream.<br />

• Jazz up your biscuits - embrace<br />

the popularity of chocolate and<br />

roses on Valentine’s Day by including<br />

these flavours in your biscuits. Create<br />

heart-shaped shortbread biscuits<br />

using rosewater and cocoa powder<br />

and, once baked, finish them by<br />

covering with a generous amount<br />

of chocolate - guaranteed to be<br />

a hit with customers!<br />

A helping hand<br />

Dr. Oetker Professional has a wide<br />

range of baking products from<br />

coloured icing and gel food colours<br />

to cocoa powder and cooking<br />

chocolate. Chocolate is one of the<br />

most popular ingredients to use for<br />

Valentine’s Day and their Scotbloc<br />

is simple, fast and effective. Easy to<br />

melt, it’s suitable for all requirements,<br />

such as coating, drizzling, shaving<br />

and enrobing. The coating requires<br />

no tempering and can be used over<br />

a wide temperature range, making it<br />

practical and versatile for delivering<br />

a perfect finish.<br />

Chocolate Loveheart<br />

Mallow Brownies<br />

By Macphie<br />

Makes 24<br />

INGREDIENTS<br />

1kg Macphie Brownie Mix<br />

130g vegetable oil<br />

290g water<br />

Macphie Mallow<br />

Pink colouring<br />

Macphie Sweet Snow<br />

METHOD<br />

1. Mix the brownie mix and liquids on slow<br />

speed for 3 minutes<br />

2. Deposit 2 x 700g into 7 x 12 foils<br />

3. Bake at 180°C for 30-35 minutes<br />

4. Whip mallow for 4-5 minutes, as per pack<br />

instructions, adding pink colouring (and flavour<br />

as desired)<br />

5. Once brownies have cooled, cut out heart<br />

shapes, divide into two and sandwich with<br />

mallow<br />

6. Dust heart shapes on top of each brownie<br />

using sweet snow to finish<br />

200g strawberry jam<br />

400g Dr. Oetker Vanilla Buttercream<br />

Style Icing<br />

METHOD<br />

1. Preheat the oven to 180˚C<br />

2. Put the margarine in a mixing bowl<br />

with the caster sugar. Whisk together then<br />

gradually beat in the eggs and vanilla extract<br />

until blended<br />

3. Sift the flour and baking powder on top<br />

and carefully fold into the whisked ingredients<br />

4. Divide the mixture equally between the<br />

cupcake cases and smooth over the tops.<br />

Bake for about 20 minutes until risen,<br />

golden brown and firm to the touch.<br />

Transfer to wire racks to cool<br />

5. Using a sharp knife, cut a heart out of<br />

the top of each cake approx. 1cm away from<br />

the edge, scooping out a pocket of the cake<br />

sponge underneath at the same time. Trim<br />

away the excess sponge from each of the<br />

cake tops to make a flat base<br />

6. Fill the centre of each cake with<br />

strawberry jam and pipe a generous blob of<br />

buttercream. Place the sponge heart back<br />

on top of the buttercream, dust lightly with<br />

icing sugar and serve<br />

takestockmagazine.com 30<br />

31 takestockmagazine.com


Feed Your Eyes<br />

Winners<br />

Created a dish you’d like to show the world?<br />

Want to win £50 of Amazon vouchers?<br />

Every edition we select the best starter, main and dessert from entries posted to<br />

#FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving<br />

£50 Amazon vouchers, courtesy of our sponsors Macphie, Chef and cooks&co.<br />

You’ve got to be in it to win it… so, get posting!<br />

James McMahon<br />

@jimmer_mcmahon<br />

Head chef, The Pier,<br />

Lairg, Sutherland<br />

- Home smoked duck salad,<br />

pickled girroles & roasted grapes<br />

Stuart Wake<br />

@stuwake<br />

Sous chef, Leila Lily's,<br />

Newcastle upon Tyne<br />

- Venison, salsify, beetroot<br />

& girolles<br />

Emily Page<br />

@_chefemz_<br />

Apprentice commis chef,<br />

The Cross Keys, Stow, Lincolnshire<br />

- Lemon tart with lemon<br />

meringues, lemon curd &<br />

crumbled lemon shortbread<br />

www.sugarandsyrup.com<br />

33 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

Stacks of<br />

Profit<br />

Dust off your frying pans and get creative<br />

with your toppings this Shrove Tuesday.<br />

Pancake Day, on 25 February, is a day of a pancake for each meal occasion, and<br />

indulgence which everyone loves to get to suit the tastes of any customers.<br />

involved with.<br />

Breakfast - American pancakes with<br />

French or American, savoury or sweet, syrup and blueberries or potato<br />

make sure you flip some profits with a pancakes with bacon and eggs<br />

pancake treat.<br />

Lunch & dinner - cheese and smoked<br />

What to serve<br />

One of the best things about serving<br />

pancakes is that they can be eaten at any<br />

time of the day! Fry up some sales by<br />

trading in on their popularity and have<br />

ham pancakes or pancake cannelloni<br />

Dessert - crêpe brochettes with<br />

chocolate spread and fruit or<br />

pancakes with lemon sauce<br />

Boozy pancakes<br />

A fun treat for adults and a<br />

chance to create an upsell<br />

opportunity on your dessert<br />

menu. Here are some<br />

suggestions:<br />

Gin & tonic - add gin and tonic to<br />

the batter mix and the syrup and<br />

pour over the finished pancakes<br />

Baileys and Nutella - stack the<br />

pancakes with a layer of Nutella<br />

and top with whipped up Baileys<br />

cream<br />

Espresso martini - stack Americanstyle<br />

pancakes with Kahlua cream<br />

and top with rich chocolate,<br />

espresso and vodka sauce<br />

Prosecco - add Prosecco into<br />

the pancake batter or make a<br />

Prosecco-flavoured syrup<br />

Don’t forget the different<br />

diet of your customers…<br />

Gluten free - use gluten-free<br />

plain flour<br />

Vegan - use all-purpose flour,<br />

almond or soy milk and<br />

coconut oil<br />

Dairy free - use coconut milk<br />

and sunflower or rice bran oil,<br />

for frying<br />

Maple & Bacon<br />

Pancake Skewers<br />

By Macphie<br />

Serves 3 (4 each)<br />

INGREDIENTS<br />

500g Macphie Luxury American Pancake<br />

Concentrate<br />

500g bread flour<br />

500g water<br />

6 rashers smoked streaky bacon<br />

Macphie O.T.T Maple Flavoured Dessert<br />

Topping<br />

Fresh berries<br />

METHOD<br />

1. Place the pancake mix and flour into a<br />

bowl and whisk. Add water gradually and mix<br />

on fast speed until batter is smooth<br />

2. For each pancake, deposit 30g of batter on<br />

a hot plate for 1 minute each side<br />

3. Drizzle the dessert topping over the bacon<br />

and cook at 200°C for 8-10 minutes<br />

4. Fold bacon onto skewers while still warm,<br />

sandwiching with 2 pancakes on each end of<br />

the skewer<br />

On average, people in the UK eat<br />

2 pancakes each on Pancake Day.<br />

That means<br />

117 million<br />

pancakes<br />

are eaten on the day<br />

5. Drizzle over the remaining dessert topping,<br />

add the berries, and serve<br />

Pancakes with<br />

Lemon Sauce<br />

By Macphie<br />

Makes 15<br />

INGREDIENTS<br />

500g Macphie Luxury American Pancake<br />

Concentrate<br />

500g bread flour<br />

500g water<br />

Macphie O.T.T Sicilian lemon<br />

Blueberries<br />

METHOD<br />

1. Place Pancake Concentrate mix and bread<br />

flour into a bowl fitted with a whisk, add water<br />

gradually and mix on fast speed until batter is<br />

smooth<br />

2. For each pancake, deposit 30g of batter on<br />

a hot plate for 1 minute each side<br />

3. Stack pancakes onto plate and squeeze<br />

generous amount of Sicilian lemon O.T.T over<br />

the top<br />

4. To finish, serve with fresh blueberries<br />

On a normal day, Brits eat<br />

30 million<br />

eggs per day,<br />

but on Pancake Day<br />

that goes up to<br />

52 million<br />

eggs & enough milk to fill more<br />

than 93 Olympic swimming pools<br />

takestockmagazine.com 34<br />

35 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

Drinks suppliers<br />

will be targeted to<br />

collect<br />

90%<br />

of their containers by<br />

year three of the scheme<br />

20p doesn’t sound like a<br />

high price to pay to save<br />

the planet...<br />

Try scaling it up! A 20p deposit would<br />

have a significant impact on wholesalers.<br />

It would add £300,000 per week to the<br />

cost of buying drinks for the average<br />

wholesaler. That’s a major impact on<br />

cash flow. We might also find that<br />

producers and consumers switch away<br />

from single-use containers, which are a<br />

staple of the wholesale channel. So we<br />

argue that the deposit should not rise<br />

Take Stock asked David Visick from<br />

the FWD to explain the new scheme<br />

and how it will affect the industry…<br />

How will it work?<br />

The Scottish Government wants to<br />

above 10p.<br />

Anything else?<br />

Including glass in DRS represents a<br />

health and safety challenge for retailers,<br />

particularly small convenience stores<br />

who have less space, and potentially<br />

Brexit<br />

Update<br />

introduce a Deposit Return Scheme by<br />

wholesalers if they are backhauling<br />

In its election manifesto the<br />

A New Way to<br />

Recycle<br />

April 2021 which will put a 20p deposit<br />

on drinks containers, including PET, steel,<br />

aluminium and glass. Drinks suppliers<br />

will be targeted to collect 90% of their<br />

containers by year three of the scheme,<br />

either collecting their own packaging<br />

from retailers and other return points,<br />

or via wholesalers.<br />

returned materials. There’s a consumer<br />

impact as well: DRS is also particular<br />

inconvenient to the elderly, those with<br />

mobility issues and those who don’t<br />

have access to a car.<br />

So it’s unfair on<br />

wholesalers?<br />

FWD set out a number of clear<br />

policy priorities for the next<br />

administration. Now that there<br />

is a clear majority in parliament<br />

we look forward to working<br />

with the government to push<br />

for a comprehensive, frictionless<br />

trade deal after Brexit which<br />

Scotland is getting ready to transform the way we recycle.<br />

The country will soon be the first part of the UK to introduce<br />

a deposit return scheme for drink containers; making it easier<br />

for everyone to recycle their used bottles and cans, including<br />

all drinks sold in PET plastic, metal and glass.<br />

And the problem is?<br />

Where to start? Introducing a scheme<br />

in Scotland only causes huge issues in<br />

the UK supply chain. Two selling prices<br />

means two sets of SKUs, and in effect<br />

we’d have a hard border for drinks<br />

between Scotland and England. So<br />

wholesalers would have to segregate<br />

stock, which might require a significant<br />

increase in warehouse space. Our<br />

Scottish partner organisation, the Scottish<br />

Wholesale Association have surveyed<br />

their members and some estimate their<br />

additional warehousing requirements<br />

could cost between £500k and £3m.<br />

The proposals affect our sector<br />

disproportionately. And the timing’s<br />

not ideal, wholesalers and others in<br />

the drinks supply chain are already<br />

dealing with the trading and economic<br />

uncertainties of Brexit. We explained all<br />

this in our submission to the Scottish<br />

Government’s call for evidence, and<br />

recommended that the commencement<br />

date for a single national scheme<br />

should be 2023, with a sell through<br />

period of two years. The Westminster<br />

Government will be consulting on DRS<br />

for England next year, so a later launch of<br />

a nationwide scheme is far more realistic.<br />

keeps tariffs or trade barriers<br />

to a minimum. We encourage<br />

the new government to show<br />

restraint on National Living Wage<br />

increases and to take forward<br />

further measures to tackle<br />

alcohol duty fraud and sugar tax<br />

evasion. We will be working to<br />

ensure the government maintains<br />

the current exemption for<br />

distributors around packaging,<br />

without which our members<br />

would see cost increases of<br />

up to 300%, and we are also<br />

campaigning for a mandatory<br />

allergens database to guarantee<br />

consumers access to full and<br />

So that’s point one - if DRS is introduced,<br />

it should be a single UK-wide scheme.<br />

A separate scheme for Scotland will<br />

increase operational costs, reduce<br />

efficiency and increase the likelihood<br />

of fraud by creating a trading border<br />

between Scotland and the rest of the<br />

UK and the EU.<br />

A 20p deposit<br />

would have a significant impact on<br />

wholesalers. It would add<br />

£300,000 per week<br />

to the cost of buying drinks for the<br />

average wholesaler<br />

accurate information on the<br />

potentially harmful ingredients in<br />

the food they purchase. We look<br />

forward to working with the new<br />

administration on these priorities<br />

and actively championing the<br />

wide economic contribution of<br />

wholesale in parliament.<br />

takestockmagazine.com<br />

36<br />

37 takestockmagazine.com


Happy<br />

St. Patrick’s Day!<br />

March 17 is St. Patrick’s Day - and as this year the famous Irish<br />

celebration falls on a Tuesday, there’s a brilliant mid-week sales<br />

opportunity looming.<br />

Tradition dictates that the last<br />

whiskey on St. Patrick’s Day<br />

has a shamrock in the bottom<br />

of the glass. After a toast<br />

to St. Patrick the whiskey is<br />

drunk, and for good luck, the<br />

shamrock tossed over your<br />

left shoulder.<br />

TAKE STOCK<br />

FEATURE<br />

And for desserts...<br />

Don’t forget the soda bread<br />

There are a number of classic Irish<br />

Simple and quick to make, but an<br />

desserts that have whiskey or stout<br />

absolute must for your menu! Do white<br />

as the magic ingredient. Guinness<br />

and brown varieties and serve with<br />

chocolate cake and brownies; stout<br />

plenty of Irish butter, jams and tea.<br />

cupcakes; Irish whiskey salted caramels<br />

and soused orange bundt cake to name<br />

a few.<br />

And if you’re feeling adventurous, why<br />

not serve Barmbrack - a sweet Irish quick<br />

bread made with sultanas and raisins, or<br />

Irish whiskeys to stock<br />

And of course, both whiskey and stout<br />

are fantastic in creams and ice creams,<br />

icings and ganache.<br />

incorporate Irish whiskey in your soda<br />

bread recipe?<br />

Jameson - the world leader<br />

Powers - a mixture of pot-still and<br />

grain<br />

Redbreast - a pure pot whiskey<br />

As in previous years there will be parades<br />

and events across the UK, so it makes<br />

sense for you to join in the fun with food<br />

and drink that will let all your customers<br />

go green!<br />

What to serve<br />

• The full Irish<br />

- get your sales off to a flying start<br />

by offering your customers an Irish<br />

breakfast - bacon, sausages, eggs,<br />

fried tomatoes, mushrooms, hash<br />

browns, white and black pudding<br />

and baked beans.<br />

Pair with: tea and coffee<br />

• Galway oysters<br />

- the West of Ireland is said to produce<br />

some of the very best oysters, with<br />

those harvested in Clarinbridge,<br />

County Galway famous for their taste<br />

and quality.<br />

Pair with: Guinness, a crisp dry<br />

white wine such as a Muscadet,<br />

or for something special, a Fino<br />

or Manzanilla sherry<br />

• Colcannon<br />

- served as a main or side, Colcannon<br />

is potatoes mashed with milk and<br />

butter, which is then mixed with<br />

cabbage or kale. Serve alongside<br />

boiled ham or with bacon stirred<br />

into it.<br />

Pair with: an unoaked Chardonnay<br />

or a glass of Irish whiskey<br />

• Cockles and mussels<br />

- Dublin’s unofficial anthem ‘Molly<br />

Malone’ tells the story of a beautiful<br />

young woman selling her shellfish<br />

on the streets, and the delicious<br />

combination of cockles - small<br />

saltwater clams - and mussels<br />

is a very popular Irish dish.<br />

Pair with: Pinot Grigio, an ice cold<br />

pilsner or a dry cider<br />

• Potato and Irish cheddar rolls<br />

- a uniquely Irish combination that<br />

can be prepared ahead of time as<br />

they freeze well. Perfect as a bar<br />

snack, with butter at teatime or to<br />

accompany dishes like Irish stew.<br />

Pair with: Smithwick’s beer<br />

• Pies and stews<br />

- Irish stew and steak and Guinness<br />

pie are firm St. Patrick’s Day favourites.<br />

Serve with colcannon and some soda<br />

bread to mop up the gravy.<br />

Pair with: Côtes du Rhône or<br />

Pinotage reds or a Belgian beer like<br />

Chimay goes great with Irish stew.<br />

Choose a Porter-style beer, or an<br />

Argentinian Malbec for the steak pie<br />

Irish beers to stock<br />

Murphy Irish Red - a hoppy classic<br />

O’Hara’s Irish Pale Ale - a balanced<br />

pale ale with bitter citrus aroma<br />

Kilkenny Irish Cream Ale - smooth<br />

and creamy<br />

Smithwick’s Irish Red Ale - rich and<br />

ruby coloured with malty, floral notes<br />

Beamish Irish Stout - a traditional,<br />

fully rounded malted stout<br />

Porterhouse Brewing Oyster Stout<br />

- a Dublin favourite<br />

Bulmers Original Irish Cider<br />

- made with 17 different apple<br />

varieties. Serve over ice<br />

Clonmel 1650 - a pilsner-style beer<br />

named after the historic town<br />

Murphy’s Irish Stout - from the<br />

Lady’s Well Brewery in Cork<br />

Guinness Draught - the<br />

world’s number one<br />

Tullamore D.E.W - the world’s<br />

number two<br />

Tyrconnell - from Ireland’s only<br />

independent distillery<br />

Bushmills - from the oldest licensed<br />

distillery in the world<br />

Paddy - an unusual mix<br />

of single pot, single<br />

malt and grain<br />

St. Patrick’s Day falls on<br />

a Tuesday. Why not hold<br />

the celebration on a<br />

weekend either side to<br />

make the most out of<br />

the event?<br />

takestockmagazine.com 38<br />

39 takestockmagazine.com


Approx<br />

6 x 150ml<br />

servings in<br />

this carton<br />

Approx<br />

6 x 150ml<br />

servings in<br />

this carton<br />

The most<br />

TAKE STOCK<br />

FEATURE<br />

important<br />

meal of the day<br />

Stock up on all the breakfast essentials<br />

from bacon to beans, with Caterers Kitchen<br />

A New Law<br />

A new law has been introduced to protect allergy sufferers and give them<br />

confidence in the food they buy.<br />

BEST BEFORE END<br />

cranberry<br />

juice drink<br />

from concentrate with<br />

sugar and sweetener<br />

1 litre<br />

Proof<br />

Number<br />

6<br />

CYAN<br />

Cranberry Juice Drink<br />

made with Cranberry Juice<br />

from Concentrate and with<br />

Sugar and Sweetener<br />

Ingredients<br />

Water, Cranberry Juice from Concentrate<br />

(13%), Sugar, Acidity Regulator: Citric<br />

Acid; Antioxidant: Ascorbic Acid;<br />

Flavouring, Sweetener: Sucralose.<br />

Nutrition Information<br />

Typical values per 100ml per 150ml<br />

serving<br />

Energy 84kJ 126kJ<br />

20kcal 30kcal<br />

Fat 0g 0g<br />

of which saturates 0g 0g<br />

Carbohydrate 4.9g 7.3g<br />

of which sugars 4.8g 7.2g<br />

Fibre 0g 0g<br />

Protein 0g 0g<br />

Salt 0g 0g<br />

This pack contains<br />

approximately 6 servings.<br />

Storage Instructions<br />

Store in a cool dry place.<br />

Best served chilled.<br />

Shake well before opening.<br />

Refrigerate after opening<br />

and use within 3 days.<br />

For Best Before End: See top of pack.<br />

1 litre<br />

Grid Ref:<br />

Tetra 1133<br />

MAG<br />

YELL<br />

877<br />

BLK 2767<br />

148.487mm repeat<br />

cranberry<br />

juice drink<br />

from concentrate with<br />

sugar and sweetener<br />

Client:<br />

Job Description:<br />

Job Number:<br />

Date:<br />

cranberry<br />

juice drink<br />

from concentrate with<br />

sugar and sweetener<br />

1 litre<br />

Mulrines<br />

Specially packed in Ireland for<br />

Independent Food Services Ltd,<br />

Doncaster,<br />

DN4 5RA<br />

1 litre<br />

Caterers Kitchen Cranberry Juice from<br />

Concentrate 1 LITRE carton<br />

31923<br />

12-08-2019<br />

Most of this carton is made<br />

from wood – a natural,<br />

renewable resource.<br />

Please squash and recycle.<br />

www.tetrapaksustainability.com<br />

5 013668 431920<br />

cranberry<br />

juice drink<br />

from concentrate with<br />

sugar and sweetener<br />

Why the new law?<br />

Following the tragic death of Natasha<br />

Ednan-Laperouse, the teenager who died<br />

after suffering an allergic reaction to a<br />

Pret a Manger baguette, ‘Natasha’s Law’<br />

will strengthen allergen labelling rules<br />

and help protect the millions of allergy<br />

sufferers in the UK.<br />

What will it do?<br />

The new law will tighten the rules by<br />

requiring foods that are pre-packed<br />

directly for sale to carry a full list of<br />

ingredients - giving allergy sufferers<br />

greater trust in the food they buy. The<br />

government has introduced legislation<br />

mandating full ingredients labelling for<br />

foods pre-packed for direct sale, and the<br />

new law will come into force by October<br />

2021 - giving businesses time to adapt<br />

to the change. ‘Natasha’s Law’ proposes<br />

four options: include full ingredient list<br />

labelling; allergen-only labelling; ‘ask the<br />

staff’ labels on products; and promoting<br />

best practice to businesses.<br />

What’s the current law?<br />

Food prepared on the premises in which<br />

it is sold is not required to display allergen<br />

information in writing, meaning allergy<br />

sufferers sometimes lack confidence<br />

when buying food out of home.<br />

Foods that are prepared and packed on<br />

the same premises from which they are<br />

sold - such as a packaged sandwich or<br />

salad made by staff earlier in the day and<br />

placed on a shelf for purchase - are not<br />

currently required to carry labels. If asked<br />

by a consumer, allergen information must<br />

be given in person by the food business.<br />

How can businesses<br />

prepare?<br />

Food businesses across the country<br />

have already taken steps to improve<br />

food labelling and outlets are being<br />

urged to do all they can ahead of the<br />

implementation date to help consumers<br />

make safe food choices. The Food<br />

Standards Agency (FSA) will continue to<br />

provide food businesses with guidance<br />

on allergens, and through its ‘Easy to Ask’<br />

campaign it works to empower young<br />

people to ask food businesses about<br />

allergens when eating out, so they can<br />

make safe food choices.<br />

Chair of the Food Standards<br />

Agency Heather Hancock said:<br />

“We want the UK to become<br />

the best place in the world<br />

for people living with food<br />

hypersensitivities. The impact<br />

of food allergy and intolerance<br />

on quality of life can be as<br />

great or even greater than<br />

almost all other foodborne<br />

diseases. Whilst it’s impossible<br />

to eliminate the risks entirely,<br />

we believe this change will<br />

mean better protection for<br />

allergic consumers.”<br />

Source: gov.uk<br />

41 takestockmagazine.com


Mother’s Day<br />

22 March<br />

Easter<br />

10-13 April<br />

St George’s Day<br />

23 April<br />

Plan Ahead<br />

We may have only just stepped into the new year, however, planning ahead is crucial<br />

to maximising the sales opportunities presented by key events during the year.<br />

Mother’s Day<br />

Mother's Day is one of the biggest dining<br />

occasions in the calendar, so make your<br />

event memorable and help it stand out<br />

from the competitive crowd.<br />

What to do<br />

• Promote your menu and any offers<br />

on your social media, website and<br />

in-house. Make sure your staff know<br />

what is on offer.<br />

• Go the extra mile for mum and<br />

greet her with complimentary flowers,<br />

chocolates or a glass of fizz.<br />

• Offer a range of specials: Mother’s Day<br />

brunch, afternoon tea, or early birds to<br />

attract all-day traffic and ease the usual,<br />

traditional lunchtime rush.<br />

• Remember your loyal customers<br />

who visit year round and not just for<br />

Mother’s Day by keeping your pricing<br />

fair. Perhaps offer a free meal on<br />

another date if they book for a<br />

larger party.<br />

• Have plenty of colouring books,<br />

crayons and games to keep the<br />

young ones entertained - and give<br />

mum a well-earned break!<br />

• Live music, a bouncy castle or even<br />

a free prize draw will add value to<br />

your offering.<br />

• Why not make the most of the event<br />

and run a Mother’s Day package on<br />

Saturday as well? Perhaps an afternoon<br />

tea or early birds’ menu? Not all mums<br />

can make the Sunday celebrations,<br />

so this way, they don’t miss out, and it<br />

extends your sales opportunity.<br />

takestockmagazine.com<br />

Easter<br />

This four-day family holiday presents<br />

operators with the opportunity to<br />

increase sales and drive profit through<br />

meals, drinks and activities.<br />

What to do<br />

• A roast dinner with all the trimmings is<br />

still the firm favourite on Easter Sunday.<br />

Lamb is the obvious winner, however,<br />

beef, chicken and turkey should all have<br />

prominence on your menu too.<br />

• Offer smaller portions from the main<br />

menu and a simple children’s menu.<br />

• Cater for all diets, so don’t forget gluten<br />

free, vegetarian and vegan options.<br />

• Provide a snack menu to cater for the<br />

steady flow of customers coming<br />

through your doors at different times.<br />

Hot dogs, nachos, pizza and burgers<br />

are quick and easy, and the style of<br />

food often makes for bigger orders and<br />

allows a higher menu price. Stock up<br />

on bar snacks too.<br />

• Stagger covers by offering a 2FOR1<br />

brunch or an early birds’ evening menu.<br />

• An egg hunt for children is traditional,<br />

however, how about involving the<br />

adults too? A DJ or live band will also<br />

draw in customers.<br />

• Offering a free Easter egg for every<br />

child who eats, or having a basket of<br />

mini eggs on the bar (or by the till)<br />

will leave a lasting impression on<br />

customers.<br />

• Make the most of the better weather<br />

by hosting a BBQ. Also, think about<br />

prepping your beer garden to enable<br />

you to make use of the extra space.<br />

42<br />

St George’s Day<br />

This year, the patriotic day falls on a<br />

Thursday. Host a St George’s party on<br />

the weekend or celebrate the day by<br />

serving all things English.<br />

What to do<br />

• Offer a breakfast and/or brunch with a<br />

full English breakfast.<br />

• Make lunch traditional with pork pies,<br />

sausage rolls and Scotch eggs.<br />

• Have your evening menu full of English<br />

favourites like fish and chips, bangers<br />

and mash or a roast dinner. Make sure<br />

you offer smaller portions of each<br />

dish for children or adults with little<br />

appetites.<br />

• Tap into the trend for afternoon tea<br />

and serve up a tempting array of<br />

delicate savouries and scrumptious<br />

sweet treats.<br />

• From the much loved cup of tea, to the<br />

amazing varieties of beer on offer and<br />

even English wine, make sure you serve<br />

the perfect English drink.<br />

• Think about hosting a speciality<br />

gin event offering some of the finest<br />

gins that England has to offer - served<br />

with quintessentially English soft fruits<br />

such as blackberries, raspberries and<br />

blackcurrants.<br />

• No celebration would be complete<br />

without pitchers of Pimms - so make<br />

sure you are stocked up!<br />

• Why not put together an all-English<br />

playlist or, for bigger events, hire an<br />

English band or a covers band to<br />

perform some top tunes live on<br />

the night?<br />

*AC Nielsen data to 02.11.19<br />

gluten<br />

free<br />

Fastest growing<br />

snacking brand in<br />

the past decade! *<br />

under<br />

100 cals<br />

per 23g<br />

suitable for<br />

vegetarians<br />

popped<br />

not fried<br />

Stock up today!

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